Enhancing Bioactive Compound and Antioxidant Activity of Cake by Using Pumpkin Powder

2020 ◽  
Vol 16 (9) ◽  
pp. 1431-1438
Author(s):  
Shamoli Akter ◽  
Md. J. Alam ◽  
Faruk Hosen ◽  
Salamatullah ◽  
Rehnova Mustafa ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Profile Analysis ◽  
Food Product ◽  
Bioactive Compound ◽  
Proximate Analysis ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Carotene Content ◽  
Texture Profile ◽  
Pumpkin Powder

Background: Pumpkin is a rich source of dietary nutrients utilized for its leaves, pulp, and seeds to add value to the food product. Objectives: The study was designed to assess the effects of pumpkin powder as a partial replacement of wheat flour on proximate analysis, bioactive component, physical, and sensory properties of cake. Methods: The cakes were prepared by replacing 5%, 10%, and 15% of wheat flour with pumpkin powder and compared with control cake where no pumpkin powder was added. Results: Water and oil holding capacity of pumpkin powder were found significantly higher (P<0.05) than wheat flour but there was no significant (P>0.05) difference found in emulsion activity and emulsion stability. Protein and ash content of cake also increased with increasing substitution of pumpkin powder in wheat flour. Pumpkin powder increased the bioactive compound of cake and increased with increasing incorporation on wheat flour. Highest β-carotene content was observed in 15% pumpkin cake (1.12 mg/100g) followed by 10% cake (0.91 mg/100g). Total phenolic content also increased in pumpkin cake than control cake and the highest concentration was found in 15% pumpkin cake. Increasing proportions of pumpkin powder results in increasing antioxidant capacity of cake and found 11.24% to 19.76% for control to 15% pumpkin cake. In texture profile analysis, the hardness of samples increased slightly and vice versa for chewiness in pumpkin powder cake. Conclusion: The addition of 10% pumpkin powder significantly improved the nutritional as well as sensory attributes of cake.

scholarly journals Nutritional, Sensory, Texture Properties and Volatile Compounds Profile of Biscuits with Roasted Flaxseed Flour Partially Substituting for Wheat Flour

2021 ◽  
Vol 11 (11) ◽  
pp. 4791
Author(s):  
Simona Maria Man ◽  
Laura Stan ◽  
Adriana Păucean ◽  
Maria Simona Chiş ◽  
Vlad Mureşan ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Phenolic Content ◽  
Control Sample ◽  
Positive Influence ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Volatile Profile ◽  
Texture Properties ◽  
Flaxseed Flour ◽  
Spread Factor

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

Texture profile analysis of low fat milk nuggets prepared with 2% fat corrected milk and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
Jyanendr Kumar Shahi ◽  
Ragini Kumari ◽  
Rakesh Kumar ◽  
Geeta Chauhan ◽  
Sanjeev Kumar Roy
Keyword(s):  
Finger Millet ◽  
Profile Analysis ◽  
Skim Milk ◽  
Food Product ◽  
Texture Profile Analysis ◽  
Consumer Acceptability ◽  
Low Fat ◽  
Barnyard Millet ◽  
Texture Profile ◽  
Instrumental Texture

Texture profile analysis of any food product shows correlation with sensory and overall consumer acceptability of the developed milk products. Instrumental texture profile analysis was conducted on low fat milk nuggets prepared with 2% fat milk coagulum and skim milk coagulum and extended with optimum levels of barnyard millet flour and finger millet flour. The texture profile analysis results showed higher values for hardness, springiness, cohesiveness, gumminess and chewiness for the milk nuggets prepared with 2% fat milk coagulum as compared to the nuggets prepared with skim milk coagulum.

scholarly journals Rheology Methods as a Tool to Study the Impact of Whey Powder on the Dough and Breadmaking Performance of Wheat Flour

Fluids ◽  
2020 ◽  
Vol 5 (2) ◽  
pp. 50 ◽  
Author(s):  
Christine Macedo ◽  
Maria Cristiana Nunes ◽  
Isabel Sousa ◽  
Anabela Raymundo
Keyword(s):  
Wheat Flour ◽  
Negative Impact ◽  
Profile Analysis ◽  
Dough Rheology ◽  
Loaf Volume ◽  
Small Amplitude Oscillatory Shear ◽  
Texture Profile ◽  
Whey Powder ◽  
Frequency Sweeps ◽  
The Impact

Considering the nutritional value, whey is an excellent ingredient for the development of food products, in line with the concept of a circular economy for the reuse of industry by-products. The main objective of this work was to evaluate the impact of the whey addition on the rheology of wheat flour dough and breadmaking performance, using both empirical and fundamental methods. Different levels of commercial whey powder (0%, 12%, 16% and 20% w/w) were tested in a bread formulation previously optimized. Dough mixing tests were performed using Micro-doughLab and Consistograph equipment, to determine the water absorptions of different formulations and evaluate empirical rheology parameters related to mixing tolerances. Biaxial extension was applied by the Alveograph to simulate fermentation during the baking process. Fermented doughs were characterized in a Texturometer using penetration and extensibility tests, and by small amplitude oscillatory shear (SAOS) measurements, a fundamental rheology method, in a Rheometer applying frequency sweeps. Loaf volume and firmness were used to study the breadmaking quality. Despite a negative impact on the empirical rheology parameters of the dough and poorer baking results, the use of this by-product should be considered for nutritional and sustainability reasons. In addition, significant correlations (r2 > 0.60) between the dough rheology parameters obtained from the empirical measurements were established. Changes in the gluten structure were not accurately detected by the SAOS measurements and Texture Profile Analysis of the doughs, and a correlation between fundamental and empirical measurements was not found. Consistograph or Micro-doughLab devices can be used to estimate bread firmness. Extensional tests in the Texturometer, using SMS/Kieffer Dough and Gluten Extensibility Rig, may predict loaf volume.

Nutritional, Antioxidant and Sensory Properties of Value Added Muffins

2019 ◽  
Vol 15 (5) ◽  
pp. 454-466
Author(s):  
Shyamala B. Nagarajaiah ◽  
Manasa G. Ramakrishna ◽  
Jamuna Prakash
Keyword(s):  
Antioxidant Activity ◽  
Value Added ◽  
Overweight And Obesity ◽  
Sensory Properties ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Bakery Products ◽  
Carotene Content ◽  
Food Ingredients ◽  
Proso Millet

Background: Consumption of unhealthy processed foods viz., refined wheat flour based bakery products such as biscuits, muffins, etc. is a key causative factor underlying nutrition transition giving rise to overweight and obesity. The underutilized coarse grain, proso millet (Panicum miliaceum) can find potential application in bakery products. Objective: The objective of the present study was to prepare healthy muffins by partial replacement of refined flour with Proso Millet Flour (PMF), Carrot Preserve (CP) and Beetroot Preserve (BP). Methods: Standardized methods were used to analyze the products for nutritional composition, antioxidant activity and sensory properties. Results: Results showed that the protein and dietary fiber contents of products ranged from 5.49- 5.95g and 3.60-4.15g/100g respectively. Total phenolic content was high in aqueous extract of muffin with PMF+BP i.e. 125±1.41mg tannic acid equivalent/100g. β-carotene content was high in muffin with PMF+CP (155±3.5µg/100g). Antioxidant activity determined by four methods showed that products with PMF+CP and PMF+BP had higher activity compared to control samples. The sensory quality of muffin was unaffected by the incorporation PMF, having scores equal to control muffins. Conclusion: To conclude PMF, CP and BP can be used as functional food ingredients in bakery products to improve the nutritional quality without affecting sensorial palatability.

scholarly journals Development of Commercial Tapioca Pearls used in Bubble Tea by Microwave Heat–Moisture Treatment in Cassava Starch Modification

2020 ◽  
Vol 5 (1) ◽  
pp. 103-106
Author(s):  
Ashani Uthpala Bulathgama ◽  
G. D. M. Gunasekara ◽  
I. Wickramasinghe ◽  
M. A. D. Somendrika
Keyword(s):  
Profile Analysis ◽  
Standard Procedure ◽  
Food Product ◽  
Storage Conditions ◽  
Cassava Starch ◽  
Refrigerated Storage ◽  
Industrial Processing ◽  
Texture Profile ◽  
Microbiological Stability ◽  
Cyanide Content

Bubble tea is a trending food product around the globe and capture a high demand in the high-end market in Asian region as well. This product contains a chewy bubble in enhancing the palatability and the acceptability of the final bubble tea product, which is made with cassava starch. Cassava is an important high caloric tropical food crop, yet has a limited utilization due to its perishability and high cyanide content. Industrial processing of cassava into several food products is one of the most preferred solution for this and thus, tapioca pearl production is also one of the major food application of cassava starch. So the main objective of this study to develop a standardized and much preferred method of tapioca pearl production, and develop a tapioca pearl to be incorporated in bubble tea with higher sensory acceptance, and lower cost. A standard procedure was developed after several trials, and considering the economic benefit, cassava flour incorporated pearls were also tried. The made pearls were subjected to sensory evaluation, proximate composition and cyanide content analysis, as well as texture profile analysis, and finally, the microbiological stability of the product was also checked under refrigerated storage conditions. According to the obtained results, the final product was sensory accepted (p<0.05) over the commercially available product and had a laboratory proven shelf life of 30 days under refrigerated storage conditions.

Effect of the incorporation of apricot pulp powder on physicochemical, functional, rheological and nutraceutical properties of wheat flour based cookies

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Aaqib Nisar ◽  
Nusrat Jan ◽  
Amir Gull ◽  
Farooq Ahmad Masoodi ◽  
Tawheed Amin ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Antioxidant Properties ◽  
Total Phenolic ◽  
Bakery Products ◽  
Carotene Content ◽  
Content Type ◽  
Overall Acceptability ◽  
Spread Ratio ◽  
L Value ◽  
Nutraceutical Properties

PurposeThe demand for functional foods has been increasing tremendously throughout the globe and keeping in view the health beneficial properties of apricot fruit. The purpose of this study is to develop wheat flour based cookies enriched with apricot pulp powder in order to improve nutraceutical properties of cookies and dilution of gluten at the same time.Design/methodology/approachCookies were prepared from wheat flour blended with apricot pulp powder at 0, 10, 15, 20 and 25% level and evaluated for proximate, functional, rheological, nutraceutical and sensory properties.FindingsFibre content of apricot powder-incorporated cookies (3.23%) was significantly (p < 0.05) higher at 25% level than control (1.64%). The water absorption and oil absorption capacities decreased significantly (p < 0.05) upon increasing level of apricot pulp powder. The ß-carotene content, antioxidant activity and total phenolic content increased significantly (p < 0.05) upon incorporation of apricot pulp powder. The thickness of cookies increased, however, diameter and spread ratio decreased with increase in the levels of apricot pulp powder. Lightness (L*) value decreased, while redness (a*) and yellowness (b*) increased when incorporated with apricot pulp powder. Cookies having 25% apricot pulp powder showed maximum hardness and overall acceptability.Originality/valueTo the best of our knowledge, the scientific literature on incorporation of apricot pulp powder in bakery products is scanty. As such the present research has a tremendous scope for the food industries to produce functional bakery products with antioxidant properties and diluted the gluten content at the same time.

scholarly journals Quality Evaluation of Extrudates from Defatted Cashew Nut Flour and Whole Oat Flour

2020 ◽  
Vol 2 (3) ◽  
Author(s):  
Hannah Temitayo Olaleye ◽  
Tolulope Omowunmi Oresanya ◽  
Zainab Omaze Abdullahi ◽  
Elizabeth Modupe Anderson
Keyword(s):  
Profile Analysis ◽  
Methyl Cellulose ◽  
Textural Properties ◽  
Food Product ◽  
Crude Fibre ◽  
Texture Profile ◽  
Overall Acceptability ◽  
Cashew Nut ◽  
Oat Flour ◽  
Blend Ratios

Access to affordable nutritious foods and development of new food product with an intention to bridge a gap are some of the ways food security can be achieved. This study was conducted to produce extrudates from defatted cashew nut- whole oats flour and to determine the effects of ingredients combination on the nutritional quality of the extrudates. Cashew nut and Oats were processed into flours with pre-calculated amount of carboxyl-methyl cellulose to attain good textural properties. Extrusion was performed at predetermined feed moisture (11%), screw speed of (110rpm) and barrel temperature (900C). Proximate and functional properties of blend ratios as well as proximate, functional, textural and sensory evaluation of the extrudates were determined. Extrusion cooking reduced the moisture content but increased the protein and crude fibre of the extrudates. Texture profile analysis showed that as oats flour increased the hardness and chewiness also increased. Sample O75C25 was rated most acceptable with regards to the overall acceptability. The best extrudates with high protein-crude fibre and chewiness was made from 75% whole oat flour to 25% defatted cashew nut flour. Functional extrudates can be made from defatted cashew nut and oat flour which can serve as a functional food.

scholarly journals The Effect of Tamarind Seed Gum on the Qualities of Gluten-Free Cakes

Processes ◽  
2020 ◽  
Vol 8 (3) ◽  
pp. 318
Author(s):  
Shao-Chi Wu ◽  
Yung-Shin Shyu ◽  
Yi-Wen Tseng ◽  
Wen-Chieh Sung
Keyword(s):  
Shelf Life ◽  
Wheat Flour ◽  
Cold Water ◽  
Profile Analysis ◽  
Rice Flour ◽  
Water Soluble ◽  
Gluten Free ◽  
Texture Profile ◽  
Tamarind Seed ◽  
Seed Gum

The effect of 0.2%, 0.4%, and 0.8% cold-water soluble tamarind seed gum on batter density, viscosity, and volume of gluten-free layer cakes made with rice flour was evaluated herein. It was observed that the addition of 0.4% tamarind seed gum gave better cake batter volume and was similar to cakes made with wheat flour. Texture profile analysis, color, proximate composition, water activity, total phenolics content, shelf life, and a sensory evaluation of a gluten-free cake with 0.4% tamarind seed gum were compared to a cake made with wheat flour and rice flour. Gluten-free cakes made with 0.4% tamarind seed gum had higher dietary fiber, sensory scores (appearance, texture, and overall acceptability), and longer shelf life than that of the control. Incorporation of 0.4% tamarind seed gum is recommended for gluten-free baked products as it results in more desirable sensory scores and a longer shelf life.

scholarly journals Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 613 ◽  
Author(s):  
Rodrigo Subiria-Cueto ◽  
Alfonso Larqué-Saavedra ◽  
María L. Reyes-Vega ◽  
Laura A. de la Rosa ◽  
Laura E. Santana-Contreras ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Antioxidant Properties ◽  
Food Product ◽  
Quinic Acid ◽  
Ultra Performance Liquid Chromatography ◽  
Partial Replacement ◽  
Nutritional Properties ◽  
Seed Flour ◽  
Flight Mass Spectrometry ◽  
The Impact

The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT.

Characterisation and jelly processing potential of different fig cultivars

2019 ◽  
Vol 121 (8) ◽  
pp. 1686-1699
Author(s):  
Paula Nogueira Curi ◽  
Francielly Corrêa Albergaria ◽  
Rafael Pio ◽  
Maria Cecília Evangelista Vasconcelos Schiassi ◽  
Bruna de Sousa Tavares ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Rheological Properties ◽  
Titratable Acidity ◽  
Bioactive Compound ◽  
Physicochemical Characteristics ◽  
Soluble Solids ◽  
Total Phenolic ◽  
Content Type ◽  
Texture Profile

Purpose The purpose of this paper is to characterise eight different fig cultivars with respect to antioxidant activity and bioactive compound content and to assess the influence of these cultivars on the physicochemical characteristics, rheological properties and sensory acceptance of the obtained jelly to identify cultivars with increased potential for processing when grown in subtropical regions. Design/methodology/approach The analyses of fig fruits and fig jellies were performed in triplicate. To characterise the fig cultivars, analyses of antioxidant activity, phenolic compound content and ascorbic acid concentration were performed on fresh fruits. For the jellies, the total titratable acidity, pH, soluble solids, colour, texture profile and sensory attributes were analysed. Findings With respect to antioxidant activity and bioactive compounds, the Roxo de Valinhos displayed the highest antioxidant activity according to the ABTS method, ß-carotene and DPPH; the Três num Prato, Lemon and Brunswick cultivars presented the highest ascorbic acid values; and the Três num Prato cultivar also had the highest total phenolic content. Generally, the various fig cultivars yielded jellies with different physical and chemical characteristics and different rheological properties. This variation did not significantly affect acceptability. This study demonstrates that all of the evaluated cultivars have high potential for processing. Originality/value This study evaluated the processing potential of Roxo de Valinhos and other fig cultivars in the form of jelly, which in view of the food risk concerns of the dried fig, seems to be an interesting alternative for consumption of processed fig.

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