Consumer Acceptance and Sensory Properties of Wheat- Millet Composite Biscuits Fortified with Moringa oleifera and Camellia sinensis Leaves Powder

Current Research in Nutrition and Food Science Journal, Год журнала: 2024, Номер 12(2), С. 683 - 695

Опубликована: Авг. 30, 2024

This study investigated the consumer acceptability of biscuits prepared with millet-wheat composite flour and enriched Moringa oleifera green tea leaves in Karachi, Pakistan. Cereals, especially wheat, millet are crucial global food trade. tea, rich essential nutrients phytochemicals, growing interest for their potential health benefits when added to products. Sensory analysis preference survey were conducted evaluate acceptance these fortified unconventional biscuits. The results showed that made pearl millet, moringa, generally well-received by panelists (p≤0.05). However, had slightly lower acceptability, likely due higher moisture content impacting texture taste. A perception revealed a notable moringa-fortified among health-conscious consumers. While some consumers expressed willingness try flour, there is an opportunity raise awareness about this grain. These findings underscore biscuits, nutrients, provide healthier alternatives address insecurity, particularly undernourished populations. highlights importance creating value products underutilized grain acceptable organoleptic profiles facilitate adoption market.

Язык: Английский

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Research on the Potential Use of Grape Seed Flour in the Bakery Industry

Foods, Год журнала: 2022, Номер 11(11), С. 1589 - 1589

Опубликована: Май 28, 2022

Grape seeds are one of the most accessible by-products wine industry in large quantities (about 2.4 million t/year). Numerous researchers have shown that grape a high potential for use as functional ingredient food due to their content protein, fiber, minerals, and polyphenols. The aim paper is evaluate possibilities using seed flour (GSF) bakery from both chemical rheological points view. Research shows contains about 42 times more fiber than wheat approximately 9 calcium, 8 magnesium, 2 potassium. To assess this potential, four samples bread mixtures with 3%, 5%, 7%, 9% (w/w) degree replacement GSF were prepared, analyzed, compared control sample 100% flour. From point view, baking qualities deteriorate: water absorption capacity (CH) decreases 58.2% 55.8%, dough stability increases 8.50 min 9.83 min, α slope varies -0.066 Nm/min -0.104 Nm/min, β 0.576 0.630 γ -0.100 -0.198 Nm/min. sensory analyses performed by panel evaluators enclosed sensorial characteristics 3% 5% between two made types 480 1250. conclusions show containing 7% unsatisfactory view can be considered source Cu source, respectively, rich Zn.

Язык: Английский

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Physicochemical and structural impact of CMC-hydrocolloids on the development of gluten-free foxtail millet biscuits

Heliyon, Год журнала: 2023, Номер 9(6), С. e17176 - e17176

Опубликована: Июнь 1, 2023

Patients with celiac disease and those who are gluten intolerant have a need for gluten-free bakery items but developing them is challenge technologists dietitians. Foxtail millets naturally nutrient-dense grains. Herein, CMC-modified foxtail millet biscuits (CFMBs) were prepared using 0.01%, 0.05%, 0.1% of CMC hydrocolloids flour. The effects CFMBs on the physicochemical properties, sensory, morphology investigated compared wheat (WB-100) (FMB-100) products. thicker, had larger specific volume, lower diameter spread ratio than FMB-100. CFMB-0.1 exhibited higher moisture content, water activity, fat content FMB-100 WB-100. hardness (35.08 ± 0.26 N) was close to WB-100 (37.75 0.104 FM-100 (21.61 0.064 N). scanning electron microscope (SEM) study indicated that incorporating influenced microstructure CFMBs. Skilled panelists gave highest sensory ratings lowest due their color, appearance, flavor, overall acceptability. Finally, may be easily included in FMB manufacturing supported like food sector suit nutritional demands customers.

Язык: Английский

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Bergamot juice powder with high bioactive properties: Spray‐drying for the preservation of antioxidant activity and ultrasound‐assisted extraction for enhanced phenolic compound extraction

Journal of Food Science, Год журнала: 2023, Номер 88(9), С. 3694 - 3713

Опубликована: Июль 26, 2023

The spray-drying process yielded functional bergamot juice powder with high antioxidant activity, phenolic content, and vitamin C content. Optimal drying conditions were determined as 10% maltodextrin concentration, 146.02°C inlet temperature, 39.99% pump rate, preserving powder's bioactive properties. Under these conditions, exhibited an activity of 62.2% DPPH scavenging a total content 3862.1 ppm, 1385.9 ppm. powder, water 0.2, bulk density 0.4 g/mL, tapped 0.5 porosity 89.6%, hygroscopicity 8.6%, cohesiveness 37.2%, is highly suitable for further processing. High-pressure liquid chromatography analysis revealed the presence major compounds in both fresh spray-dried although their concentrations lower form. phenolics identified fruit naringin (197.5 ppm), eriocitrin (105.9 neoeriocitrin (53.4 neohesperidin (68.8 naringenin (119.8 ppm). However, form, bitterness-associated compounds, neohesperidin, significant reduction 85.0% 90.3%, respectively. Compared to dimethyl sulfoxide (48.4%), ethanol (37.9%), distilled (17.3%), ultrasound-assisted extraction acetone solvent demonstrated highest efficiency (61.7%) obtaining from powder. In conclusion, effective method can enhance compound efficiency. These findings have potential applications food, cosmetics, pharmaceutical industries, opportunities research foods or nutraceuticals. PRACTICAL APPLICATION: Spray-drying yields be applied industrial settings. Ultrasound-assisted enhances Potential industries.

Язык: Английский

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The development of protein biscuits for pets containing pro-teinrich baru residue (Dipterix alata Vog)

Caderno Pedagógico, Год журнала: 2025, Номер 22(1), С. e13500 - e13500

Опубликована: Янв. 20, 2025

The objective of this work was to evaluate the chemical composition by-product flours for development dog biscuits. 5 formulations were prepared with 0%, 5%, 10%, 15% and 20% replacement baru flours. Defatted pie flour contains high levels protein (25.93 g 100 g-1) lipids (24.89 g-1), but low in total fiber (6.15 g-1). Baru bark had lipid (1.0 (5.34 contents, content (59.67 phenolic compounds vary from (14525 12532 mg EAG emphasis on peel flour. predominant nutrients cookies carbohydrates (56.49 51.20 g-1 made (BCB) 52.78 49.62 degreased (BTDB), followed by (21.67-23.53 BTDB 19.05-22.33 BCB) (12.10-15.05 11.23 12.19 BCB study highlights importance using by-products food products.

Язык: Английский

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Harnessing the Potential of Stevia (Stevia rebaudiana) and Chia Seed (Salvia hispanica) on Low-calorie Papaya (Carica papaya L.) Jam Formulation and Storage Optimization

Current Research in Nutrition and Food Science Journal, Год журнала: 2025, Номер 13(1), С. 458 - 472

Опубликована: Март 25, 2025

The quality of jam is significantly impacted by the storage conditions. present study addresses imperative need for a nutritious and low-calorie fruit preserve focusing on development an unconventional papaya (Carica L.) with enhanced nutritional qualities, extended shelf-life substituting sucrose natural sweeteners Stevia (Stevia rebaudiana) Chia Seed (Salvia hispanica) as functional ingredient. Incorporating these ingredients anticipated to improve properties while also addressing health issues linked traditional high-sugar jams. Through comprehensive investigation formulation, this research aims elucidate impact stevia chia seed product's value. Various low calorie samples were formulated using nineteen different treatments. These jams stored in pre-sterilized glass jars at ambient temperature. All aspects assessed two-month intervals over period six months. Results revealed that during crude fibre value increased (5.18 %-5.38 %) fat content (0.78 %-0.82 %). Other end, moisture dropped (29.01 %-25.09 %), water activity (aw) (0.73-0.70), ash (1.65 %-1.57 protein (3.65 %-3.55 antioxidant (30.62 %-27.46 total flavonoid (43.70 %-41.78 phenolic (56.43 %-52.55 respectively. evaluation depicted sample prepared @ 10gm/kg + 6.25%/kg potassium metabisulphite 100mg/kg was considered best demonstrated stability minimum up months storage, which only minor changes observed characteristics sensory ratings.

Язык: Английский

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Development of functional muffins enriched with lemon by-products as sources of Bioactive compounds

Food Chemistry Advances, Год журнала: 2025, Номер 7, С. 100972 - 100972

Опубликована: Апрель 8, 2025

Язык: Английский

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Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains

Foods, Год журнала: 2022, Номер 11(11), С. 1533 - 1533

Опубликована: Май 24, 2022

A mixture design (MD) was used to evaluate the effect of replacing wheat flour (WF) with sprouted cañihua (Chenopodium pallidicaule Aellen), kiwicha (Amarathus caudatus L.), and quinoa Willd.) flours (SCF, SKF, SQF, respectively) on content phytic acid (PA), γ-aminobutyric (GABA), total soluble phenolic compounds (TSPC), antioxidant activity (AA) in biscuits. Generally, pseudocereal contained lower amounts starch protein, comparable fat, ash, PA content, increased levels bioactive (GABA TSPC) AA compared wholegrain flours. Moreover, it confirmed that were nutritionally superior refined WF. MD allowed modeling target parameters showing PA, GABA, TSPC, positively influenced by proportion biscuit. The models better described variation nutritional as a function formulation displayed typically linear binary interactions terms. SKF exerted highest influence PA. Therefore, increase mineral bioavailability, use SCF SQF biscuits suggested. optimal ternary blends maximize simultaneously minimize identified. To study fate digestion, for containing SQF/SCF selected. For this type baked product, reduced digestibility glycemic index observed control (100% WF). bioaccessible higher gastric intestinal digests Overall, these results highlighted health benefits incorporation from Andean grains production

Язык: Английский

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Dragon Fruit Peel Waste (Hylocereus undatus) as a Potential Ingredient for Reducing Lipid Peroxidation, Dietary Advanced Glycation End Products, and Starch Digestibility in Cookies

Antioxidants, Год журнала: 2023, Номер 12(5), С. 1002 - 1002

Опубликована: Апрель 26, 2023

Excessive consumption of cookies has been linked to harmful health outcomes owing the presence refined carbohydrates and heat-induced toxicants including end products lipid peroxidation dietary advanced glycation (dAGEs). To address this issue, study explores addition dragon fruit peel powder (DFP), which is rich in phytochemicals fibers, as a potential solution mitigate their adverse effects. The results indicate that adding DFP at 1%, 2%, 5% w/w raw cookie dough significantly improves total phenolic betacyanin contents antioxidant activity, evidenced by increased ferric-reducing power. incorporation also led reductions malondialdehyde dAGEs (p < 0.05). Furthermore, starch digestibility, hydrolysis index, predicted glycemic index were all reduced DFP, with latter estimate being due higher content undigested starch. Incorporating resulted significant changes physical properties, texture color. However, sensory evaluation indicates overall acceptability was not negatively impacted up 2% suggesting it viable option for enhancing nutritional value without compromising palatability. These findings suggest sustainable healthier ingredient can improve capacity while mitigating effects toxins.

Язык: Английский

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Valorization of Citrus reticulata Blanco Peels to Produce Enriched Wheat Bread: Phenolic Bioaccessibility and Antioxidant Potential

Antioxidants, Год журнала: 2023, Номер 12(9), С. 1742 - 1742

Опубликована: Сен. 8, 2023

The fortification of foods with bioactive polyphenols aims to improve their functional properties and provide health benefits. Yet, exert benefits, phenolic compounds must be released from the food matrix absorbed by small intestine after digestion, so assessing bioaccessibility is crucial determine potential role. This work incorporate Citrus reticulata Blanco peel extracts into wheat bread as a promising opportunity increase potential, along supporting sustainable management citrus-industry waste. A control enriched at 2% 4% (w/v) extract mandarin peels were prepared analyzed for antioxidant activity composition using LC-MS UV-Vis spectrophotometry. In addition, in vitro digestion was performed, digested HPLC-MS/MS. results showed significant total flavonoid content (TFC, 2.2 ± 0.1 mg·g-1), (IC50 = 37 4 contents quercetin, caffeic acid, hesperidin bread. most completely degraded process, barring (159 36 μg·g-1), highlighting contribution citrus enrichment development an potential.

Язык: Английский

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