scholarly journals Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

J ◽  
2021 ◽  
Vol 4 (3) ◽  
pp. 430-443
Author(s):  
Dhrubajyoti Singha ◽  
Md. Fahad Jubayer ◽  
Kumkum Devnath ◽  
Delara Akhter ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Quality ◽  
Aloe Vera ◽  
Quality Characteristics ◽  
Total Flavonoids ◽  
Total Polyphenols ◽  
Nutritional Profile ◽  
Nutrient Value ◽  
Freeze Dried

Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

scholarly journals Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

2021 ◽  
Author(s):  
Dhrubajyoti Singha ◽  
Md. F. Jubayer ◽  
Kumkum Devanath ◽  
Delara Akhter ◽  
Thottiam Vasudevan Ranganathan ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Aloe Vera ◽  
Total Carbohydrate ◽  
Total Polyphenols ◽  
Total Carbohydrate Content ◽  
Nutrient Value ◽  
Anti Oxidant ◽  
Ash Weight ◽  
Fat Volume

Aloe Vera leaves have a great potential as an economic supplement with an adequate nutritional profile. In this study, Aloe Vera leaf gel (AVG) powder was used to fortify plain cakes. Freeze drying of AVG was performed for the production of Aloe Vera powder (ALP) and four plain cakes were prepared with different proportions of ALP for further investigation. Analysis suggested that ALP contained significantly (p&amp;lt;0.05) higher amount of protein (22.23 vs 12.24), ash (19.83 vs 0.64) and iron (175 vs 3.05) content than refined wheat flour (RWF). ALP also contained significant amount of total polyphenols and antioxidant. Moisture, protein, ash, weight, and minerals (Fe, Ca) content were higher (p&amp;lt;0.05) in ALP-cakes; whereas fat, volume, specific volume, height, baking loss, and total carbohydrate content were higher (p&amp;lt;0.05) in RWF-cakes. Incorporation of 6 and 8% ALP in the formulation increased the total polyphenols and anti-oxidant activity in plain cakes. Texture analysis revealed that hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, however, cohesiveness, springiness, and chewiness decreased in ALP-cakes. Sensory attributes suggested that 4% ALP incorporated cake was attributed as the best formulation. In conclusion, ALP can be supplemented in cakes up to 8% to improve the nutrient value.

scholarly journals Biochemical Composition and Sensory Evaluation of Desert Date Flowers (Balanites aegyptiaca Del) Infusion

2019 ◽  
Vol 7 (3) ◽  
pp. 686-697 ◽  
Author(s):  
Issoufou Amadou ◽  
Amadou Tidjani Ilagouma ◽  
Oumarou Samna Soumana ◽  
Xiang-Rong Cheng
Keyword(s):  
Antioxidant Activity ◽  
Sensory Evaluation ◽  
Green Tea ◽  
Sensory Quality ◽  
Total Flavonoids ◽  
Total Phenols ◽  
Balanites Aegyptiaca ◽  
Phenolic Contents ◽  
Overall Acceptability

Desert date tea (DDT) is originated from the local Balanites aegyptiaca flowers infusion. Thus, the objectif of this work is to evaluate the antioxidant activity, phenolic contents and the sensory quality of DDT. The antioxidant activity was determined, total phenols and total flavonoids were quantified. Total phenols and flavonoids followed LC-MS analysis, and sensory evaluation were also carried out. Substantial quantities were recorded for both quantity of phenolic and flavonoids accounted for 3.06 mg galic acid /g and 21.60 mg rutin /g respectively. Compounds like narcissin, hirsutrin, quercetrin, ilixantrin, rutin, isorhamnetin and diverse flavone were identified. Lower antioxidant activity and overall acceptability of DDT were noticed than that of quercetin and commercial green tea. The sensory result showed again that the green tea and DDT scored almost the same in flavor character. It can be concluded that DDT could be widely used as a source of polyphenols with antioxidant and sensory quality potential; therefore, introducing numerous health benefits for the consumer.

scholarly journals Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

2021 ◽  
Author(s):  
Ewa Ropelewska ◽  
Anna Wrzodak ◽  
Kadir Sabanci ◽  
Muhammet Fatih Aslan
Keyword(s):  
Freeze Drying ◽  
Sensory Quality ◽  
Bitter Taste ◽  
Sensory Attributes ◽  
Discrimination Accuracy ◽  
Flatbed Scanner ◽  
Color Channel ◽  
Texture Parameters ◽  
Freeze Dried

AbstractThis study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.

scholarly journals Effects of Infrared Drying Conditions and Maltodextrin Addition on Some Physicochemical Characteristics of Avocado (Persea americana) Pulp Powder

2021 ◽  
Vol 11 (24) ◽  
pp. 11803
Author(s):  
Thi-Van-Linh Nguyen ◽  
Quoc-Duy Nguyen ◽  
Thi-Thuy-Dung Nguyen ◽  
Phuoc-Bao-Duy Nguyen
Keyword(s):  
Antioxidant Activity ◽  
Economic Value ◽  
Extended Period ◽  
Physicochemical Characteristics ◽  
Persea Americana ◽  
Total Polyphenols ◽  
Drying Time ◽  
Infrared Drying ◽  
Drying Conditions

In this study, avocado pulp with a good nutritional profile and economic value was dehydrated using infrared drying to produce pulp powder, which shows potential application in nutritional supplements. An experimental design with two factors, namely maltodextrin level (0% and 9%) and infrared temperature (ranging from 65 to 80 °C), was used. Responses related to the physicochemical properties of the resulted powder were observed, including peroxide value, total polyphenols, total chlorophylls, antioxidant activity, and color parameters (L*, a*, and b* values). The quality of dried products may be harmed by drying either at a high temperature or for an extended period of time. The coating substance maltodextrin was found to be beneficial in limiting unexpected changes in avocado pulp subjected to infrared drying. The highest quality of dried avocado could be obtained via infrared drying of avocado pulp with 9% maltodextrin at 70 °C, as illustrated by the exceptional retention of total polyphenols, total chlorophylls, and antioxidant activity, being 95.1, 95.2, and 94.4%, respectively. Moreover, the short drying time (35–55 min) led to the minimization of lipid oxidation and the absence of peroxide compounds in all samples.

scholarly journals Quality Characteristics of Frankfurters Formulated with Apricot Pomace Obtained from Apricot Juice Processing

2017 ◽  
Vol 5 (3) ◽  
pp. 281 ◽  
Author(s):  
Çilem Purma Adıbelli ◽  
Meltem Serdaroglu
Keyword(s):  
Sensory Quality ◽  
Meat Products ◽  
Quality Characteristics ◽  
Fat Content ◽  
Process Yield ◽  
Functional Ingredient ◽  
Juice Processing ◽  
Yield Values ◽  
Apricot Pomace

In this study the effects of dried apricot pomace (AP) on the technological, nutritional and sensory quality of frankfurters were investigated. Frankfurters formulated with 5% AP showed better quality compared to the addition of 10 and 15% AP. Protein and fat content decreased as the concentration of added AP was over 5%. AP addition resulted in lower pH and energy values. Frankfurters formulated with AP had higher cooking and process yield values. AP addition resulted with decrement in lightness and increment in yellowness of samples. 5% addition of AP resulted in good sensory scores. The results indicate that apricot pomace could be an effective functional ingredient in emulsion type meat products.

scholarly journals Effect of in vitro gastrointestinal digestion on phenolic compounds and the antioxidant activity of Aloe vera

2020 ◽  
Vol 7 (3) ◽  
pp. 11-25
Author(s):  
Imen Laib ◽  
Farida Kehal ◽  
Nour Elyakine Haddad ◽  
Taous Boudjemia ◽  
Malika Barkat
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Aloe Vera ◽  
Total Phenol Content ◽  
Gastrointestinal Digestion ◽  
Polyphenol Content ◽  
Total Polyphenols ◽  
Total Polyphenol ◽  
Spectrophotometric Methods

AbstractThe aim of this work is to study the effect of digestion on the total polyphenol content, flavonoids and the antioxidant activity of Aloe vera. Total polyphenol contents and flavonoid spectrophotometric methods: The evaluation of the antioxidant activity was carried out by three methods, DPPH, ABTS and CUPRAC. To confirm the results obtained we carried out an analysis by ATR-FTIR. The total phenol content found in the Aloe vera extract studied was 1.3638 mg EAG/100 g, while the content of flavonoids found in the Aloe vera extract studied was 0.690 mg EQ/100 g. The values of total polyphenols and flavonoids decreased under the effect of gastrointestinal digestion. The spectra obtained during the ATR-FTIR analysis show that Aloe vera is rich in phenolic compounds and flavonoids. Intense bands corresponding to O–H bonds, C=C bond, C–H, CO, CH3 and CH2 confirm the presence of these bioactive compounds. For both the DPPH and CUPRAC methods, Aloe vera extract reveals a strong antioxidant activity, which gradually decreases during the oral and gastric phase and then increases after the intestinal digestion. For the ABTS method, the antioxidant activity decreases during the oral phase, increases during the gastric phase and then decreases again during the intestinal phase.

Quality Characteristics of Fresh Plant Sprouts and After Their Short-term Storage

2008 ◽  
Vol 68 (1) ◽  
pp. 155-166 ◽  
Author(s):  
Marek Gajewski ◽  
Honorata Danilcenko ◽  
Zivile Taraseviciene ◽  
Paweł Szymczak ◽  
Anna Seroczyńska ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Sensory Quality ◽  
Quality Characteristics ◽  
Sensory Attributes ◽  
Short Term ◽  
Carotene Content ◽  
Fresh Plant ◽  
Short Term Storage ◽  
Sprouted Seeds ◽  
Term Storage

Quality Characteristics of Fresh Plant Sprouts and After Their Short-term StorageSensory characteristics, carotenoids content and antioxidant activity of sprouted seeds of eight plant species were investigated. Seeds of lentil, broccoli, clover, amaranth, wheat, radish, pea, and alfalfa were germinated for 3 days in the dark, at the temperature of 25°C and then sprouted seeds were stored for the next 2 days in a refrigerator, in the dark, at the temperature of 4-5°C. Sensory quality was evaluated in the expert panel, with the quantitative descriptive analysis method (QDA), using 15 sensory attributes, concerning odour, texture and flavour. Radish, alfalfa and lentil sprouts showed the highest overall sensory quality. Sensory attributes of sprouts were strongly differentiated among the species and the biggest differences were found for spicy flavour and sweet taste attributes. 2-day storage of sprouts affected some taste/flavour descriptors. Total carotenoids and β-carotene content were the highest in broccoli and radish sprouts. During the storage of sprouts carotenoids content decreased. Antioxidant activity was differentiated between species, and both radish and broccoli sprouts showed the highest antioxidant activity.

scholarly journals Nutritional and bioactive constituents and scavenging capacity of radicals in Amaranthus hypochondriacus

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Umakanta Sarker ◽  
Shinya Oba
Keyword(s):  
Reactive Oxygen Species ◽  
Antioxidant Activity ◽  
Total Flavonoids ◽  
Oxygen Species ◽  
Bioactive Constituents ◽  
Total Polyphenols ◽  
Amaranthus Hypochondriacus ◽  
Scavenging Capacity ◽  
Bioactive Phytochemicals ◽  
Β Carotene

AbstractA. hypochondriacus leaves contained ample phytopigments including betalain, anthocyanin, β-xanthin, β-cyanin, and bioactive phytochemicals of interest in the industry of food. We have been evaluating the possibility of utilizing phytopigments of amaranth and bioactive constituents for making drinks. Therefore, we evaluated bioactive phytopigments and compounds including the potentiality of antioxidants in A. hypochondriacus leaves. A. hypochondriacus leaves have abundant protein, carbohydrates, and dietary fiber. We found considerable levels of inorganic minerals including magnesium, calcium, potassium (3.88, 3.01, 8.56 mg g−1), zinc, manganese, copper, iron (16.23, 15.51, 2.26, 20.57 µg g−1), chlorophyll b, chlorophyll ab chlorophyll a (271.08, 905.21, 636.87 μg g−1), scavenging capacity of radicals (DPPH, ABTS+) (33.46, 62.92 TEAC μg g−1 DW), total polyphenols (29.34 GAE μg g−1 FW), β-xanthin, betalain, β-cyanin (584.71, 1,121.93, 537.21 ng g−1), total flavonoids (170.97 RE μg g−1 DW), vitamin C, β-carotene, carotenoids (184.77, 82.34, 105.08 mg 100 g−1) in A. hypochondriacus leaves. The genotypes AHC6, AHC4, AHC11, AHC5, and AHC10 had a good scavenging capacity of radicals. Polyphenols, phytopigments, flavonoids, and β-carotene of A. hypochondriacus had potential antioxidant activity. Extracted juice of A. hypochondriacus can be an ample source of phytopigments and compounds for detoxification of reactive oxygen species (ROS) and attaining nutritional and antioxidant sufficiency.

scholarly journals Effect of Mixing Pumpkin Puree With Wheat Flour on Physical, Nutritional and Sensory Characteristics of Biscuit

2016 ◽  
Vol 9 ◽  
pp. 85-89 ◽  
Author(s):  
Bina Gurung ◽  
Pravin Ojha ◽  
Dilip Subba
Keyword(s):  
Vitamin C ◽  
Bulk Density ◽  
Wheat Flour ◽  
Nutritional Quality ◽  
Dry Matter ◽  
Sensory Quality ◽  
Quality Characteristics ◽  
Crude Fiber ◽  
Crude Fibre

Physical, nutritional and sensory quality characteristics of semi sweet type biscuit made by mixing wheat flour and pumpkin puree were studied. Wheat flour and pumpkin puree were mixed in the ratio of 100:0, 90:10, 80:20, 70:30 and 60:40. Diameter and thickness of biscuit decreased and bulk density increased as the amount of pumpkin increased. The nutritional quality of biscuit was positively influenced by the incorporation of pumpkin. Pumpkin increased protein, crude fibre, calcium, carotene and vitamin C of biscuit. The sensory quality of biscuit made from the mixed flour containing 70 parts of wheat flour and 30 parts of pumpkin puree was best. The biscuit made fromthe flour of this composition contained 2.53% moisture, 9.7% protein, 12% fat, 0.51% crude fiber, 0.81% total ash, 76.98% carbohydrate, 13.01 mg/100g carotene, 1.04 mg/100g Vitamin C, 1.88 mg/100g iron, 35.6 mg/100g calcium and energy value of 454.72 Kcal/100g dry matter.

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