scholarly journals Functional Exploitation of Carob, Oat Flour, and Whey Permeate as Substrates for a Novel Kefir-Like Fermented Beverage: An Optimized Formulation

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 294
Author(s):  
Sana M’hir ◽  
Pasquale Filannino ◽  
Asma Mejri ◽  
Ali Zein Alabiden Tlais ◽  
Raffaella Di Cagno ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Statistical Design ◽  
Titratable Acidity ◽  
Whey Permeate ◽  
Overall Acceptability ◽  
Fermented Beverage ◽  
Oat Flour ◽  
Cell Densities ◽  
Positive Effect

This study investigated the fortification of a carob-based kefir-like beverage (KLB) with whey permeate (WP) and oat flour (OF). The response surface method was used to show the effect of WP and OF concentrations on lactic acid bacteria and yeast cell densities, pH, total titratable acidity (TTA), total phenolics content (TCP), DPPH radical scavenging activity, and overall acceptability (OA) in KLB. The statistical design provided thirteen formulations where OF concentration varied from 3% to 5% and WP from 10% to 15%. The enrichment of carob pods decoction with WP and OF had a positive effect on biomass production. Overall fermentation was shown to increase TPC of KLB. Furthermore, OF supplementation led to the higher levels of TPC and antiradical activity. WP negatively affected OA at linear and quadratic levels, whereas no effect of OF was observed at the linear level. The optimum point was found by using WP at 11.51% and OF at 4.77%. Optimized KLB resulted in an enrichment of bioavailable phenolics derivatives and highly digestible proteins.

scholarly journals Effect of foaming agent concentration and drying temperature on biochemical properties of foam mat dried tomato powder

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 291-297
Author(s):  
M.A. Hossain ◽  
S. Mitra ◽  
M. Belal ◽  
W. Zzaman
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Titratable Acidity ◽  
Biochemical Properties ◽  
Drying Time ◽  
Foaming Agent ◽  
Egg Albumin ◽  
Foam Stabilizer ◽  
Tomato Powder ◽  
Β Carotene

The purpose of the study was to optimize the effective drying conditions and different foaming agent concentrations on the biochemical properties of foam mat dried tomato powder. Foaming was achieved by using egg albumin as foaming agent and sodium salt of Carboxymethyl Cellulose (CMC) as foam stabilizer with different concentrations. Drying was achieved by using different drying temperatures. The changes in different physicochemical properties of foam mat dried powder viz. total soluble solid (TSS), pH, ascorbic acid, titratable acidity, β-Carotene, DPPH radical scavenging activity were observed. Foams were prepared from different concentrations of egg albumin (3-7% w/w) and sodium salt of Carboxymethyl Cellulose (1%, 0.5%). The drying temperatures were varied from 60°C to 70°C. The drying time changes with different drying temperatures. It was found that the drying time decreased with the increased foaming agent concentrations as well as with higher drying temperature. It takes almost 13 hrs for drying at 70°C. TSS and pH content was increased with the increase of foaming agent concentrations and foam stabilizer’s concentrations but decreased with the increasing temperatures. Ascorbic acid decreased with the increase of foaming agent concentrations and temperatures but increased with CMC concentration. Titratable acidity content of foam mat dried tomato powder was decreased with the increasing foaming agent concentrations but increased with the higher temperatures and decreased CMC concentration. β-Carotene contents increased with the increase of foaming agent concentrations but decreased with the increase of temperatures and foam stabilizer concentration. DPPH free radical scavenging activity increased with the increase of foaming agent, foam stabilizer and temperatures. Based on the maximum retention of physicochemical properties, the optimum treatment of foaming agent was found to be 7% egg white + 1% CMC at 60°C.

Development of Wheatgrass Powder Enriched Health Foods with Enhanced Free Radical Scavenging Activity

2019 ◽  
Vol 56 (3) ◽  
pp. 232
Author(s):  
Chingakham Basanti Devi ◽  
Kiran Bains ◽  
Harpreet Kaur ◽  
Amarjeet Kaur
Keyword(s):  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Good Health ◽  
Free Radical Scavenging ◽  
Free Radical Scavenging Activity ◽  
Scavenging Activity ◽  
Overall Acceptability ◽  
Health Promoting ◽  
High Antioxidant Activity

<p>Wheatgrass at young green stage is a powerhouse of nutrients and phytochemicals. Its various formulations are available in the form of extracts or powders used as health supplements. However, there is a huge potential of utilization for wheatgrass in the development of health foods for general good health as well as cure of disorders like metabolic syndrome, cancer, thalassemia, aneamia etc. With an aim to develop wheatgrass enriched health foods, the wheatgrass powder could be incorporated up to 10% in chapati and biscuits and up to 5% in bread without compromising the overall acceptability of the products. The free radical scavenging activity of chapati, biscuits and bread were increased significantly (p&lt;0.05) at the optimized levels of enrichment of wheatgrass powder in these products. Food sprinkler enriched with 50% wheatgrass powder enhanced the free radical scavenging activity of the spices by 26% without affecting the sensory attributes of the product. Hence, these wheatgrass powder enriched health foods may possess health promoting properties owing to their high antioxidant activity.</p>

scholarly journals The Influence Of Cultivation System On Biochemical Content Of Strawberry Fruits

2014 ◽  
Vol 22 (2) ◽  
pp. 85-92 ◽  
Author(s):  
Valda Laugale ◽  
Sarmite Strautina ◽  
Inta Krasnova ◽  
Dalija Seglina ◽  
Kaspars Kampuss
Keyword(s):  
Ascorbic Acid ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Content ◽  
Titratable Acidity ◽  
Climatic Conditions ◽  
Soluble Solids ◽  
Chemical Content ◽  
Black Plastic ◽  
Low Tunnels

AbstractThree cultivars ‘Zefyr’, ‘Honoeoye’ and ‘Polka’ were grown on beds mulched with black plastic or without it, as well as in low tunnels covered by transparent polyethylene film or Agronet (Pegas agro, 17 g·m-2), or without covering. The quality of fruits determined by content of ascorbic acid, titratable acidity, soluble solids, total content of phenolics and anthocyanins, antiradical activity, and radical scavenging activity (RSA) was evaluated during two seasons. Significant differences in phytochemical contents within strawberry cultivars, production seasons and cultivation methods were stated. Cultivar had the greatest influence on the content of ascorbic acid, total phenolics and RSA among all the studied factors. The amount of anthocyanins was mainly influenced by plant covering, while the annual climatic conditions had the greatest impact on the amount of titratable acidity and soluble solids. Soil mulching had the lowest influence on the chemical content of fruits.

scholarly journals Development of Fermented Beverage Using RSM and Nutrients Evaluation – I. Fermented Ashgourd Beverage

2012 ◽  
Vol 1 (3) ◽  
pp. 138 ◽  
Author(s):  
C. S. Devaki ◽  
K. S. Premavalli
Keyword(s):  
Fermentation Process ◽  
Statistical Design ◽  
Process Conditions ◽  
Fermentation Time ◽  
Overall Acceptability ◽  
Benincasa Hispida ◽  
Fermented Beverage ◽  
Medicinal Properties ◽  
Yeast Concentration ◽  
Best Fit

<p>Ash gourd<strong> </strong>(<em>Benincasa hispida</em>)<strong> </strong>is valued for its nutritive and medicinal properties and further value addition is being attempted by fermentation process. In the present study, the optimization of the fermentation process with reference to yeast concentration and the period has been attempted by using RSM. The statistical design gave 13 formulations, where yeast concentration was from 1 to 5.8% and the fermentation process period varied from 0.5 to 17.5 days. The product varied formulations had total phenols ranged from 24.8 to 43.6mg%, antioxidant 12.3 to 27%, acidity 0.067 to 0.6%, total volatiles 0.0025 to 0.078%, alcohol 4.6-12.4%, overall acceptability 6.9 to 8.4, thiamine 115.7 to 367 ug%, riboflavin 32.4 to 159 ug%, niacin 6.7 to 139.4 ug%, pyridoxine 71.68 to 174.1 ug% and vitamin C from 0.02 to 0.21mg%. Yeast concentration of 3% and fermentation time for 3 days was the optimized process conditions achieved with the best fit of desirability 0.92.</p>

scholarly journals Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

F1000Research ◽  
2018 ◽  
Vol 7 ◽  
pp. 1936 ◽  
Author(s):  
Abiola F. Olaniran ◽  
Sumbo H. Abiose
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Health Food ◽  
Mineral Contents ◽  
Antioxidants Activity ◽  
Total Antioxidant ◽  
Ginger Powder

Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods: Ogi flour was prepared from sorghum and quality protein maize grains with different concentrations of garlic and ginger powder (2 and 4% w/w) by fermentation technique. These samples were stored for 16 weeks during which the total titratable acidity, pH, proximate composition, mineral content and total antioxidant activities were determined. Results: The proximate compositions of bio-preserved ogi samples were relatively stable throughout storage. The addition of garlic and ginger slightly increased the ash (0.04%), crude protein and mineral contents (mg/ 100g) of the samples.  Magnesium (10.85-13.13 and 5.17-9.72); zinc (1.37-1.78 and 7.01-8.50), manganese (1.30-1.71 and 0.45-0.86) and iron (1.53-1.77 and 0.68-2.77) contents increased on addition (of garlic and ginger) to maize ogi and sorghum ogi flours respectively. The free radical scavenging activity; total phenolic and flavonoid contents increased correspondingly with the antioxidants activity. Conclusion: Although not well known to ogi consumer, the bio-preserved ogi flours showed better nutritional values and have potential as a health food.

scholarly journals Development and evaluation of nutritionally enhanced potato rice papads (Indian cookie)

2015 ◽  
Vol 7 (1) ◽  
pp. 242-248
Author(s):  
Sukhpreet Kaur ◽  
Poonam Aggarwal
Keyword(s):  
Antioxidant Activity ◽  
Solanum Tuberosum L ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Life Quality ◽  
Total Antioxidant Activity ◽  
Oil Uptake ◽  
Phytochemical Content ◽  
Overall Acceptability ◽  
Total Antioxidant

The present study was carried out to develop papads (Indian cookie) from potato (Solanum tuberosum L.) and rice (Oryza sativa) blends and to analyze them for organoleptic, physicochemical, phytochemical and shelf life quality. Two processing cultivars (Kufri Chipsona-1, Kufri Chandramukhi) and one commonly grown cultivar (Kufri Pukhraj) were evaluated for processing into papad. Based on preliminary sensory trails, papads with boiled potato mash (60%) and gelatinized rice (30%) level of supplementation were found to be most acceptable and these papads were subjected to nutritional evaluation. Results were compared with rice papads (control). Protein content and yield was significantly (p<0.05) higher in control papads compared to potato supplemented papads. Oil uptake significantly (p<0.05) increased on supplementation with potato. Bioactive compounds including ascorbic acid, totalphenolics and total antioxidant activity measured as DPPH radical scavenging activity increased significantly (p<0.05) on incorporation of potato. Between the cultivars, papads enriched with Kufri Pukhraj, a table variety which is considered unfit for processing, displayed the highest phytochemical content and total antioxidant activity. Sensory evaluation indicated higher overall acceptability scores of potato enriched papads compared to control. During storage of papads at room temperature for up to 3 months, significant (p<0.05) changes in the moisture content, phytochemical content and antioxidant activity were observed. Storage studies showed that the potato supplemented papads can be stored safely for 3 months of storage at ambient temperature.

scholarly journals Phenotypic and biochemical diversity among peach cultivars grown under environmental conditions of Pothohar (salt range) Pakistan

2017 ◽  
Author(s):  
Rashad Qadri ◽  
Zeeshan Ubaid ◽  
Aqib Saleem ◽  
Amjad Iqbal ◽  
Numrah Nisar ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Titratable Acidity ◽  
Fruit Weight ◽  
Leaf Length ◽  
Reducing Sugar ◽  
Salt Range ◽  
Agriculture Research Institute ◽  
Ripening Index

Background. Peaches are the prominent species among the fruits due to having diverse germplasm around the globe with largest number of commercial genotypes. Pakistan is also rich in various cultivars of peaches that are rarely studied for its genetic diversity. An attempt was, therefore, made to study the phenotypic variation in peach tree and fruit characteristic of 7 desirable cultivars (namely A669, Texas y-455, Florida King, Arctic Fantacy, Spring Creast, Micholea and Swanee). Methods. All cultivars were grown at the Experimental Peach Block at Barani Agriculture Research Institute (BARI), Chakwal, Punjab-Pakistan. Tree traits such as growth habit, leaf characteristics, flower characteristics, morphological and biochemical fruit traits were evaluated by using IBPGR peach descriptors. Results. Extensive variation was found among the cultivars for various traits, including tree growth (weeping, compact or open whereas), leaf length (9.0 ± 0.8 to 12.0 ± 0.4 cm), leaf width (2.6 ± 0.1 to 3.3 ± 0.2 cm), fruit weight (45.6 ±3.3 to 107 ± 8.8 g) and stone weight (4.3 ± 0.2 to 7.5 ± 0.4 g). Besides, a significant variation among the various cultivars has also been observed regarding, titratable acidity (0.64 ± 0.02 to 1.19 ± 0.04%), °Brix (7.17 ± 0.62 to 11.27 ± 0.21), ripening index (6.02 ± 0.72 to 17.2 ± 0.44), Vitamin C (75.3 ± 15 to 116.1 ± 10.5 mg 100 g-1), total sugar (13.52 ± 0.50 to 20.84 ± 1.23%), reducing sugar (5.68 ± 0.11 to 7.25 ± 0.51%), non-reducing sugar (4.12 ± 0.45 to 10.77 ± 0.8%), total phenolics (176.20 ± 7.18 to 317.72 ± 4.66 mg GAE 100 g-1), radical scavenging activity (44.25 ± 0.28 to 78.17 ± 1.43%) and reducing power (0.12 ± 0.1 to 0.22 ± 0.03). Similarly, a significant correlation was noticed between many tested traits.

scholarly journals Proximate and antioxidant activities of bio-preserved ogi flour with garlic and ginger

F1000Research ◽  
2019 ◽  
Vol 7 ◽  
pp. 1936
Author(s):  
Abiola F. Olaniran ◽  
Sumbo H. Abiose
Keyword(s):  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Titratable Acidity ◽  
Total Phenolic ◽  
Health Food ◽  
Mineral Contents ◽  
Antioxidants Activity ◽  
Total Antioxidant ◽  
Ginger Powder

Background: Ogi from locally available cereals remains a relatively affordable complementary food in West Africa, but has a tendency to spoil due it high moisture content. This study explored effects of garlic and ginger as biopreservatives in ogi flour. Methods: Ogi flour was prepared from sorghum and quality protein maize grains with different concentrations of garlic and ginger powder (2 and 4% w/w) by fermentation technique. These samples were stored for 16 weeks during which the total titratable acidity, pH, proximate composition, mineral content and total antioxidant activities were determined. Results: The proximate compositions of bio-preserved ogi samples were relatively stable throughout storage. The addition of garlic and ginger slightly increased the ash (0.04%), crude protein and mineral contents (mg/ 100g) of the samples.  Magnesium (10.85-13.13 and 5.17-9.72); zinc (1.37-1.78 and 7.01-8.50), manganese (1.30-1.71 and 0.45-0.86) and iron (1.53-1.77 and 0.68-2.77) contents increased on addition (of garlic and ginger) to maize ogi and sorghum ogi flours respectively. The free radical scavenging activity; total phenolic and flavonoid contents increased correspondingly with the antioxidants activity. Conclusion: Although not well known to ogi consumer, the bio-preserved ogi flours showed better nutritional values and have potential as a health food.

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

2018 ◽  
Vol 6 (1) ◽  
pp. 165-173 ◽  
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.

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