Fenugreek: A review on its nutraceutical properties and utilization in various food products
2016; Elsevier BV; Volume: 17; Issue: 2 Linguagem: Inglês
10.1016/j.jssas.2016.01.007
ISSN1658-077X
AutoresSajad Ahmad Wani, Pradyuman Kumar,
Tópico(s)Food composition and properties
ResumoFenugreek (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. Beside its medicinal value, it is also used as a part of various food product developments as food stabilizer, adhesive, and emulsifying agent. More importantly it is used for the development of healthy and nutritious extruded and bakery product. The present paper reviews about nutraceutical properties of fenugreek and its utilization in various product developments.
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