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Physicochemical, nutritional, and sensory characteristics of Chenopodium album , ashwagandha, flaxseed, and Giloy fortified bun

2022; Wiley; Volume: 46; Issue: 12 Linguagem: Inglês

10.1111/jfpp.17265

1745-4549

Sanjay Kumar, Shubhangi Arora, Vinod Kumar, Saloni Joshi, Bindu Naik, Bhawna Bisht, Mahipal Singh Tomar, Prateek Gururani,

Phytase and its Applications

Abstract This investigation was focused on the fortification of the bun with an optimized ratio of Chenopodium album , ashwagandha, flaxseeds, and giloy. Totally, five formulations were prepared along with control, that is, B b1 , B b2 , B b3 , B b4 , and C RWFB. The result of sensory evaluation revealed that C. album , ashwagandha, flaxseeds, and giloy fortified bun B b4 with 50% of C. album paste received the highest OA and was followed by B b1 with 20% C. album paste without any aftertaste while control, that is, C RWFB lacked in flavor, taste, and sponginess as well as scored lowest in overall acceptability. The fortified buns have higher ash content, protein content, and carbohydrate content compared with the control while having lower water activity. The fortified buns have higher total phenolic content and energy compared with the control except for B b1 . The results showed that the use of C. album , ashwagandha, flaxseeds, and giloy had a positive influence on the physicochemical, nutritional, and sensory characteristics of fortified buns. Novelty impact statement Buns were prepared with the incorporation of Chenopodium album , ashwagandha, flaxseeds, and giloy as B b1 , B b2 , B b3 , and B b4 . Chenopodium album , ashwagandha, flaxseeds, and giloy had a positive influence on the physicochemical, nutritional, and sensory characteristics of fortified buns. Nutritionwise B b4 signifies an enhancement in nutritional as well as functional characteristics.