Application of Swertia Chirayita (Roxb. ex Fleming) Karst in Wheat Flour to Design Health Food

Swertia Chirayita often known as Chiraito is a highly traded medicinal plant of Nepal. Its use in food industries is still under research. Application of the medicinal herb in bread prepared from wheat flour (550 types, 431 µm particle sized with moisture 12.5%) was assessed to evaluate sensory and physiochemical qualities. The antioxidant activity of the Chiraito was found to be 62% at 500 μg/ml and 15% at 100 μg/ml by radical scavenging method which shows Chiraito as the most significant antioxidants potential. Likewise, antibacterial activity of the herb extract also showed significantly inhibitory to selected pathogenic microorganism. Finding its functional properties, Chiraito powder (669 µm particle sized) with 1.0 %, 0.10%, 0.00% and 0.01% respectively were added in wheat flour to make four different type of bread and carried out sensory evaluation using 9-points (Hedonic Rating Test). The data were statistically analyzed using SPSS for Analysis of Variance (ANOVA) at 5% level of significance. The overall quality of the finished products also showed that Chiraito, as herb extract didn’t affect physico-chemical properties of the product which was measured in terms of dough yield, bread volume, elasticity, acid degree, water content, crumb porosity, texture, smell and taste. Overall acceptability showed that bread (Sample D) with 0.010% was superior and liked the most. Since no entrance of Chiraito herb in modern food industries yet, the research would support production and commercialization of innovative functional health food globally.

Download Full-text

Influence of Adding Chinese Yam (Dioscorea opposita Thunb.) Flour on Dough Rheology, Gluten Structure, Baking Performance, and Antioxidant Properties of Bread

Foods ◽

10.3390/foods9030256 ◽

2020 ◽

Vol 9 (3) ◽

pp. 256

Author(s):

Qing-Ming Li ◽

Yan Li ◽

Jin-Hao Zou ◽

Shi-Yin Guo ◽

Feng Wang ◽

...

Keyword(s):

Wheat Flour ◽

Antioxidant Properties ◽

Radical Scavenging ◽

Dough Rheology ◽

Overall Acceptability ◽

Chinese Yam ◽

Dioscorea Opposita ◽

Yam Flour ◽

Baking Performance ◽

Gluten Structure

Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.

Download Full-text

Effects of Blending Ratio and Processing of Lupine Bean On Nutritional Quality and Sensory Evaluation of Wheat-Lupine Bread

10.21203/rs.3.rs-762893/v1 ◽

2021 ◽

Author(s):

Tsehay Alemu ◽

Wubetu Woyraw ◽

Habtamu Temesgen ◽

Shimels Abate

Keyword(s):

Wheat Flour ◽

Nutritional Quality ◽

Mineral Content ◽

Block Design ◽

Nutritional Factors ◽

Overall Acceptability ◽

White Lupine ◽

Baked Products ◽

Hedonic Scale ◽

Level Of Significance

Abstract Background Bread is one of the most popular and widespread baked products in the world. It is an important staple food made of wheat flour, salt, and yeast. However, wheat protein is lower than that of proteins from pulses. White lupine is a good source of protein, fiber, minerals, and vitamins. It has some anti-nutritional factors which inhibit its consumption. The use of lupine as human food, specifically in baked products has been limited. Objective This study was conducted to investigate the effect of blending ratio and processing of lupine bean on nutritional quality and sensory evaluations of wheat-lupine bread. Methods The study was done by factorial design. All white lupine bean was prepared in a randomized completely block design (RCBD). The quality characteristics of bread were analyzed by three-way ANOVA (Analysis of Variance) was carried out to determine the F-value and the level of significance, Duncan’s multiple range tests at 5% probability were used for the comparison between means using statistical tools of SPSS version 25. Result The effect of processing and blending ratio (140:10:15) had a high value in protein, fat, and mineral content. Sensory acceptance of wheat-lupine bread was affected by the interaction of blending ratio and processing. On a 5 point hedonic scale, the composite sample wheat flour with 5, 10, and 15% white lupine flour and supplementation had the highest scores were 4.60, 3.80, 3.80, 4.40, and 3.95 in color, taste, flavor, appearance, and overall acceptability respectively.

Download Full-text

Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.1.19 ◽

2018 ◽

Vol 6 (1) ◽

pp. 165-173 ◽

Cited By ~ 4

Author(s):

Prasanna P. Bhalerao ◽

Nikita S. Chaudhari ◽

Abhijeet B. Muley ◽

Mohammed I. Talib ◽

Vishal R. Parate ◽

...

Keyword(s):

Wheat Flour ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Ash Content ◽

Sensory Profile ◽

Scavenging Activity ◽

Significance Level ◽

Overall Acceptability ◽

Crude Fiber Content ◽

Phenolics Content

The utilization of ragi flour for noodles preparation can be ideal due to its higher dietary fiber and essential minerals content. Therefore, the current work was focused to prepare high nutrients noodles by supplementing ragi flour in wheat flour at 10, 20, 30, and 40% levels. The fortified uncooked noodles showed an increase in steady diameter from 1.23+0.03mm to 2.33±0.06mm with a gradual decrease in lightness and whiteness index from 45.46±1.23 to 32.38±1.27 and 43.07±1.06% to 31.09±1.14%, with respective increase of ragi flour. The moisture content of uncooked noodles decreased steadily, while minor changes were observed in fat and ash content. Significant increase in protein (1.06 to 1.25 folds) and crude fiber content (1.64 to 3.62 folds) was noticed in ragi flour noodles in correlation to the control, respectively. The ragi flour fortified noodles not only had a prominent DPPH and ABTS radical scavenging activity but also increased phenolics content. The sensory studies depicted that a maximum of 20% ragi flour can be integrated in the noodles to attain desired overall acceptability and that was further verified by t-test at significance level p 0.05.

Download Full-text

Effect of Drying Temperature on Physiochemical Properties of Powder from Blanched and Unblanched Lemon Peel and Sensory Quality Evaluation of the Powder Fortified Biscuits

Journal of Food Engineering and Technology ◽

10.32732/jfet.2021.10.1.9 ◽

2021 ◽

Vol 10 (1) ◽

pp. 9-18

Author(s):

Joysree Roy ◽

Santo Roy ◽

Md. Julfikar Ali ◽

Md. Rubel Hossain ◽

Md. Sazzat Hossain Sarker

Keyword(s):

Wheat Flour ◽

Fast Food ◽

Fibre Content ◽

Effect Of Temperature ◽

Drying Time ◽

Physiochemical Properties ◽

Overall Acceptability ◽

Lemon Peel ◽

Sensory Parameters ◽

Level Of Significance

Preparation of biscuit incorporating lemon peel powder can be a new approach in formulating fortified fast food. This investigation was made to evaluate quality of prepared biscuits with lemon peel powder. The effect of temperature on drying time and physiochemical properties of lemon peel powder and their effects on biscuits were also examined. Two drying temperatures (650C and 750C) were employed for both blanched and unblanched lemon peel. The formulated biscuit samples incorporating 1 % lemon peel powder were compared with control biscuits which were prepared with 100% wheat flour. It took longer time (18 hr) for drying of blanched sample at 65 0C whereas shorter time (8 hr) was required for that of blanched sample at 750C. There was a significant decrease in the physiochemical properties of lemon peel powder with the increase of temperature except protein and fibre content. In addition, moisture content of the unblanched sample was found to be lower than the blanched sample at the same temperature. Significantly higher ascorbic acid was obtained by the unblanched samples. Protein and fibre content for both unblanched and blanched sample at the same temperature were found to be higher. All the samples were significantly different at 5% level of significance for overall acceptability. Biscuits prepared with unblanched dried lemon peel powder (at 650C) sample secured the highest score in case of all the sensory parameters. Therefore, quality fortified biscuit can be prepared commercially by incorporating 1 % lemon peel powder in wheat flour for the fast food consumer.

Download Full-text

Impact of agribusiness on food security and livelihood generation: A case study in Assam, India

Asian Journal of Dairy and Food Research ◽

10.18805/ajdfr.dr-1337 ◽

2018 ◽

Author(s):

Shalini , Chander Kanta Vats and Y.S. Dh Devi ◽

Chander Kanta Vats ◽

Y. S. Dhaliwal

Keyword(s):

Food Security ◽

Wheat Flour ◽

Chemical Properties ◽

Sensory Acceptability ◽

Overall Acceptability ◽

Physico Chemical ◽

Acceptable Quality ◽

Different Levels

In the present study, Rhododendron flowers were used for the preparation of biscuits to enhance the utility of this valuable flower. Dried Rhododendron petals powder was incorporated at different levels (0%, 5%, 10% and 15%) in biscuits and their sensory and physico- chemical properties were evaluated. The results revealed that, the length and thickness of biscuits decreased by increasing the proportion of Rhododendron powder in biscuits. Addition of Rhododendron powder to wheat flour significantly increased the content of moisture, ash (0.75 to 1.20 %), protein (3.06 to 4.96 %), fibre (0.07 to 0.67 %) and iron (3.90 to 4.19 mg/100g). The sensory results showed a significant decrease (7.70 to 7.10) in the overall acceptability by the addition of Rhododendron power to wheat flour but the product remained acceptable in terms of sensory acceptability up to the level 10 per cent. From the study it can be concluded that a maximum of 15% Rhododendron powder can be incorporated to prepare acceptable quality of biscuits.

Download Full-text

Protease Catalyzed Production of Spent Hen Meat Hydrolysate Powder for Health Food Applications

Journal of Food Quality ◽

10.1155/2021/9247998 ◽

2021 ◽

Vol 2021 ◽

pp. 1-9

Author(s):

Deepak Kumar ◽

Aishwarya Mishra ◽

Ayon Tarafdar ◽

Abdullah Anwar ◽

Athiya Salagram ◽

...

Keyword(s):

Radical Scavenging ◽

Antioxidant Potential ◽

Degree Of Hydrolysis ◽

Health Food ◽

Hydrolysis Time ◽

Frap Assay ◽

Overall Acceptability ◽

Spent Hen ◽

Sds Page ◽

Hydrolysis Conditions

Whole spent hen meat of Indian commercial layer bird (BV-300 breed) was enzymatically hydrolyzed using Flavourzyme® derived from Aspergillus oryzae. Different time, temperature, and pH combinations generated through response surface methodology (RSM) were tested to find the optimal hydrolysis condition at which maximum antioxidant potential and degree of hydrolysis can be achieved. Hydrolysis for 30 min at a temperature of 53.9°C and pH of 6.56 was found suitable for achieving high degree of hydrolysis and antioxidant activity. Antioxidant potential at optimized conditions was estimated at 93.26% by DPPH radical scavenging assay and 2.32 mM TEAC by FRAP assay. Amino acid profiling of the hydrolysate correlated very well with SDS-PAGE profiling. SDS-PAGE results confirmed that 30 min hydrolysis time was enough to produce low molecular weight peptides (2–5 kDa) with high antioxidant potential. Antioxidant rich Indian spent hen meat hydrolysate powder was economically produced using spray drying. Sensory analysis revealed that 10% hydrolysate powder had satisfactory overall acceptability and has potential to be used in health/functional foods at this concentration. This is the first study wherein optimum hydrolysis conditions for Indian spent hen meat have been reported.

Download Full-text

Research on Biomarkers of Different Growth Periods and Different Drying Processes of Citrus wilsonii Tanaka Based on Plant Metabolomics

Frontiers in Plant Science ◽

10.3389/fpls.2021.700367 ◽

2021 ◽

Vol 12 ◽

Author(s):

Hui Yan ◽

Zong-Jin Pu ◽

Zhen-Yu Zhang ◽

Gui-Sheng Zhou ◽

Dong-Qian Zou ◽

...

Keyword(s):

Citric Acid ◽

Radical Scavenging ◽

Chemical Properties ◽

Growth Period ◽

Drying Methods ◽

Drying Process ◽

Food Industries ◽

Plant Metabolomics ◽

Physical And Chemical ◽

And Chemical Properties

Fruit of Citrus wilsonii Tanaka called as “Xiang yuan” in Chinese, which means fragrant and round. It was widely used in the pharmaceutical and food industries. This fruit has well-known health benefits such as antioxidant, radical scavenging, and anti-inflammatory. Naringin, deacetylnomilin, citric acid, limonin, and nomilin were the characteristic components of Citrus wilsonii Tanaka. Although the fruit of Citrus wilsonii Tanaka possessed many applications, there was a lack of research on the growth period and drying process. In this study, plant metabolomics was used to analyze the biomarkers of the growth period, and appearance indicators and metabolites abundance were combined for the analysis of change regularities of the growth period. The representative differential metabolites of naringin, citric acid, and limonin were screened out, and the abundance of these components was relatively highest in the middle of the growth period. Therefore, the fruit of Citrus wilsonii Tanaka should be harvested before it turned yellow completely, which could effectively ensure the content of potential active ingredients. In the comparison of different drying methods, citric acid and naringin were considered to be representative differential components, but limonoids were relatively stable and not easily affected by drying methods. Naringin was an index component that could not only be reflected the maturity but also related to different drying methods. Considering its physical and chemical properties and its position, naringin had the potential to be a biomarker of Citrus wilsonii Tanaka.

Download Full-text

Study on the effect of incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period

Food Research ◽

10.26656/fr.2017.5(2).359 ◽

2021 ◽

Vol 5 (2) ◽

pp. 191-200

Author(s):

A.N. Al-Kuraieef

Keyword(s):

Fatty Acids ◽

Wheat Flour ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Chemical Properties ◽

Storage Period ◽

Food Product ◽

Sensory Properties ◽

Overall Acceptability ◽

Physico Chemical

Sunflower seeds are highly popular in food mixes, especially biscuits and are thought to be nutritionally beneficial. These seeds are rich in healthy fats, useful plant compounds and many vitamins and minerals. The present study was conducted to investigate the effect of the incorporation of irradiated sunflower flour on the physico-chemical and sensory properties of biscuits during the storage period. The physical and chemical properties of wheat flour with 72% extraction, nonirradiated sunflower flour and sunflower flour irradiated with 5 kGy and 10 kGy were estimated. Additionally, the physical, chemical and sensory properties of extracted oils from the biscuits were also evaluated during storage periods of two and four months. The refractive index, peroxide value and iodine value decreased as the storage period increased, while acids such as oleic acid and the acid value increased slowly and gradually. Additionally, the fatty acids of the oils extracted from biscuits during storage were high in unsaturated fatty acids at the beginning of storage. After two and four months of storage, an increase in saturated fatty acids and a decrease in unsaturated fatty acids was observed. The results showed that the overall acceptability of sunflower flour biscuits irradiated at a dose of 10 kGy was highest, while the control biscuits had the lowest acceptability after 4 months of storage. It was concluded that the substitution of up to 10% of wheat flour with nonirradiated or irradiated sunflower flour can be a good method for food product development due to the ability of sunflower flour to improve the nutritional value and overall acceptability of biscuits.

Download Full-text

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽

10.25081/fb.2018.v7.3664 ◽

1970 ◽

pp. 19-23

Author(s):

Nawal Abdel-Gayoum Abdel-Rahman

Keyword(s):

Sensory Quality ◽

Chemical Properties ◽

Storage Period ◽

Gum Arabic ◽

Raw Material ◽

Soluble Solids ◽

Hibiscus Sabdariffa ◽

Overall Acceptability ◽

Physico Chemical ◽

Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

Download Full-text

The effect of sugar beet fiber addition on the chemical properties of tortilla chips

Sugar Industry ◽

10.36961/si13034 ◽

2012 ◽

pp. 385-388 ◽

Cited By ~ 1

Author(s):

Azadeh Saadatmandi ◽

Mohammad Elahi ◽

Reza Farhoosh ◽

Mahdi Karimi

Keyword(s):

Sugar Beet ◽

Water Absorption ◽

Protein Content ◽

Chemical Properties ◽

Absorption Capacity ◽

Ash Content ◽

Oil Absorption ◽

Water Absorption Capacity ◽

Overall Acceptability ◽

Tortilla Chips

The incorporation of sugar beet fiber (0–5%) to tortilla chips and the effects on the chemical and sensory properties were studied. Addition of sugar beet fiber (SBF) led to an increasing of water absorption capacity, ash content and darkness while lowering the protein content and oil absorption. Sensory evaluation showed that the overall acceptability of tortilla chips reduces if adding more than 2% SBF.

Download Full-text