Development of oats flour and bitter gourd fortified cookies: Effects on physicochemical, antioxidant, antimicrobial, and sensory attributes

PLoS ONE, Journal Year: 2025, Volume and Issue: 20(1), P. e0316575 - e0316575

Published: Jan. 9, 2025

The objective of this study was the develop fortified cookies enriched with oats flour and bitter gourd powder monitoring effects these enrichments on physicochemical, antioxidant, antimicrobial, sensory attributes. This subjected to four treatments: control (0% powder), T1 (10% flour), T2 (3% T3 (7% 3% powder). Various physical properties cookies, including weight, thickness, diameter, spread ratio, baking loss, pH, color values (L*, a*, b*), were measured. Proximate analysis revealed moisture (4.23–4.70%), ash (1.17–1.67%), fat (13.62–15.09%), crude protein (7.02–7.36%), carbohydrate (71.78–72.97%), energy (442.62–452.40 kcal), fiber (8.02–3.33%). Mineral contents included Na (787–754 mg/100g), Ca (873–435 Zn (66.7–58.8 mg/100g). Additionally, DPPH free radical scavenging activity ranged from 13.14 75.51%, while TBARS varied 0.78 1.33 mg MDA/kg. exhibited highest antimicrobial activity, showing lowest. 5-point hedonic scale indicated that had lower overall acceptability, better received. In conclusion, suggests have a more significant impact than regular or cookies.

Language: Английский

Metabolic transformation of grapefruit peels into bio-vanillin and optimization of a fermentation process using central composite design (CCD)

Biomass Conversion and Biorefinery, Journal Year: 2025, Volume and Issue: unknown

Published: March 4, 2025

Language: Английский

Fruit and vegetable by-products: extraction of bioactive compounds and utilization in food biodegradable material and packaging

Food Materials Research, Journal Year: 2025, Volume and Issue: 5(1), P. 0 - 0

Published: Jan. 1, 2025

Language: Английский