Formulation and Evaluation of Fenugreek powder as Nutraceutical from seeds of Trigonella foenum graecum

2021 ◽  
pp. 78-80
Author(s):  
Chitra Govind Rajput
Keyword(s):  
Particle Size ◽  
Volatile Compounds ◽  
Test Particle ◽  
Sensory Quality ◽  
Rich Source ◽  
Chemical Test ◽  
Fenugreek Seeds ◽  
Trigonella Foenum Graecum ◽  
The World

Fenugreek seeds are rich source of protein, minerals, vitamins, gum, fiber, alkaloid, flavonoids, saponin and volatile compounds Fenugreek (Trigonella foenum-graecum) is a legume and it has been used as a spice throughout the world to enhance the sensory quality of foods. It is known for its medicinal qualities such as antidiabetic, anticarcinogenic, hypocholesterolemic, antioxidant, and immunological activities. There for in this study we prepared the fenugreek powder as nutraceutical from seeds of Trigonella foenum graecum. It is evaluated for chemical test, particle size.

scholarly journals Influence of Non-Saccharomyces Strains on Chemical Characteristics and Sensory Quality of Fruit Spirit

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1336
Author(s):  
Fatjona Fejzullahu ◽  
Zsuzsanna Kiss ◽  
Gabriella Kun-Farkas ◽  
Szilárd Kun
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality ◽  
Alcoholic Beverage ◽  
Sugar Consumption ◽  
Mixed Culture Fermentation ◽  
Organic Acid Production ◽  
Mixed Inocula ◽  
Sensorial Attributes ◽  
Saccharomyces Yeasts

The use of non-Saccharomyces yeasts for alcoholic beverage improvement and diversification has gained considerable attention in recent years. The effect of pure and mixed inocula (of Torulaspora delbrueckii, Lachancea thermotolerans, and Saccharomyces cerevisiae) on apple mash fermentation has been determined for the production of Hungarian fruit spirit (Pálinka), with a special emphasis on the chemical, volatile, and sensory attributes. The enological parameters were followed during the fermentation process. Sugar consumption and organic acid production were determined by HPLC, whereas the aromatic profile of the distillates was characterized by GC-FID. According to the results, single and mixed cultures showed similar characteristics during mash fermentation. The identified volatile compounds included aldehydes, esters, and higher alcohols. Mixed culture fermentation trials revealed a significantly higher concentration of volatile compounds and better sensorial attributes compared to those exhibited by the pure culture of S. cerevisiae.

Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage

2014 ◽  
Vol 64 ◽  
pp. 166-170 ◽  
Author(s):  
B.T. Iamanaka ◽  
A.A. Teixeira ◽  
A.R.R. Teixeira ◽  
E. Vicente ◽  
J.C. Frisvad ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality

scholarly journals Karakteristik Fisik, Kimia dan Mutu Sensori Susu Bubuk Kecambah Kedelai Instan Berdasarkan Variasi Penambahan Maltodekstrin

2019 ◽  
Vol 9 (1) ◽  
pp. 1
Author(s):  
Rosita Dewi ◽  
Siti Aminah ◽  
Agus Suyanto
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Sensory Quality ◽  
Fat Content ◽  
General Purpose ◽  
Physical Test ◽  
Chemical Test ◽  
Soybean Sprouts ◽  
Physical And Chemical

The addition of maltodextrin is known to coat flavor components, increase volume, accelerate the drying process, prevent heat damage and increase solubility and characteristic quality of sensory. The general purpose of the research is to know the effect of variation of maltodextrin addition to physical characteristics (white degree, solubility and water absorption), chemistry (water content, ash content, fat content, protein and carbohydrate) and sensory milk quality of instant soybean sprouts based on variation of maltodextrin addition. The method of this research is monofactorial experiment, which consists of 5 treatment of maltodextrin concentration, 0%, 5%, 10%, 15% and 20%. Each treatment was repeated 5 times, so that 25 experimental units were obtained. Physical and chemical test results were analyzed using Anova method followed by Duncan's advanced test while the sensory quality test data were analyzed using Friedman followed by Wilcoxon's advanced test. The results showed that there was a significant effect of the addition of maltodextrin concentration to physical test (white degree, solubility and water absorption) and water content, crude fiber, protein and carbohydrate but no significant effect on ash and fat content. Instant soybean sprouts with a 15-20% maltodextrin variation yield the best physical, chemical and sensory quality.

scholarly journals Chemical and sensory characterization of plum spirits obtained from cultivar Cacanska Rodna and its parent cultivars

2019 ◽  
Vol 84 (12) ◽  
pp. 1381-1390 ◽  
Author(s):  
Branko Popovic ◽  
Olga Mitrovic ◽  
Aleksandar Leposavic ◽  
Svetlana Paunovic ◽  
Darko Jevremovic ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Ethyl Acetate ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Alcoholic Fermentation ◽  
Processing Method ◽  
Hexanoic Acid ◽  
Sensory Characteristics

During the two-year research, a comparative analysis of the contents of 24 major volatile compounds and sensory characteristics of the plum spirits produced by spontaneous alcoholic fermentation of the plum mashes with or without stones from cultivar Cacanska Rodna and its parent cultivars ? Stanley and Pozegaca were carried out. The plum spirits obtained from Cacanska Rodna cultivar contain lower amounts of methanol, 1-hexanol, ethyl acetate and acetaldehyde and higher amounts of 3-methyl-1-butanol and 2-phenylethanol than the spirits from its parent cultivars. Contents of 1-propanol, 1-butanol and hexanoic acid in the spirits obtained from Cacanska Rodna cultivar were lower than the contents in the spirits from Pozegaca and higher than those in the spirits obtained from Stanley. The sensory quality of plum spirits, in addition to the cultivar, has been significantly influenced by the presence of stones in the mash during processing of plums into spirits. In processing plums with stones, the best-graded plum spirit was from Pozegaca (17.88), whereas in processing without stones, the best was Cacanska Rodna spirit (17.78). The spirits obtained from Stanley cultivar had the lowest sensory grades regardless of the processing method.

Effect of the drying process on the volatile compounds and sensory quality of agglomerated instant coffee

2019 ◽  
Vol 38 (11) ◽  
pp. 1421-1432
Author(s):  
Elenir L. Leobet ◽  
Ellen C. Perin ◽  
José I. C. Fontanini ◽  
Naimara V. Prado ◽  
Sheila R. Oro ◽  
...  
Keyword(s):  
Volatile Compounds ◽  
Sensory Quality ◽  
Drying Process ◽  
Instant Coffee

scholarly journals Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella

2021 ◽  
Vol 72 ◽  
pp. 105443
Author(s):  
Alexandre José Cichoski ◽  
Jéssica Soares da Silva ◽  
Yasmim Sena Vaz Leães ◽  
Silvino Sasso Robalo ◽  
Bibiana Alves dos Santos ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Volatile Compounds ◽  
Sensory Quality ◽  
Ultrasonic Assisted

A Validated LC-MS/MS Method for the Quantification of Trigonelline in Marketed Dietary Supplements

2020 ◽  
Vol 16 (5) ◽  
pp. 687-695 ◽  
Author(s):  
Gullapalli Kowmudi ◽  
Krishnaveni Nagappan ◽  
Karthika Anoop ◽  
Mukkamala Sailaja ◽  
Narenderan S. T.
Keyword(s):  
Dietary Supplements ◽  
Multiple Reaction Monitoring ◽  
Internal Standard ◽  
Ionization Source ◽  
Fenugreek Seeds ◽  
Trigonella Foenum Graecum ◽  
Positive Mode ◽  
Trigonella Foenum Graecum L

Background: Fenugreek seeds are employed in many traditional systems as an antibacterial, antidiabetic agent, gastric stimulant, and also for anti-invasive activity. Therefore, it is a suitable bioactive marker to establish the quality of crude drug and its formulations. Methods: A rapid, simple and sensitive LC-MS/MS analytical method was developed and validated for the determination of trigonelline extracted from Trigonella foenum-graecum (L.) (Fenugreek) and marketed dietary supplements using Etofylline as an internal standard. The objective of the present study is to quantify Trigonelline extracted from Trigonella foenum graecum L. (fenugreek) and marketed dietary supplements. Chromatographic separation was achieved on a Zorbax C18 column (50mm x 4.6mm i.d, 5μ particle size). The samples were eluted using 0.1% Formic acid in water: Methanol (20:80%v/v) at a flow rate of 0.5ml/min with a runtime of 5 min. The eluents were monitored using a tandem mass spectrometer equipped with an electro spray ionization source in positive mode. Results: The analysis was performed in multiple reaction monitoring (MRM) mode by quantifying the ion transitions from m/z 138.0→92.5 (Trigonelline) and m/z 225.0→180.90 (IS). The developed method was linear over the concentration range 5-50 ng/mL. The LOD and LOQ were found to be 1.0 ng/mL and 10.0 ng/mL, respectively. The correlation coefficient (r2) was found to be ≥0.998 for Trigonelline. Conclusion: The proposed validated LC-MS/MS method offers a sensitive quantification of trigonelline in Trigonella foenum graecum L. (fenugreek) and marketed dietary supplements containing fenugreek seeds.

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