Portal de Periódicos da CAPES

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

Journal of Food Processing and PreservationVolume 46, Issue 12 e17265 ORIGINAL ARTICLE Physicochemical, nutritional, and sensory characteristics of Chenopodium album, ashwagandha, flaxseed, and Giloy fortified bun Sanjay Kumar, Corresponding Author Sanjay Kumar [email protected] orcid.org/0000-0001-6128-2783 Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India Correspondence Sanjay Kumar and Vinod Kumar, Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, Uttarakhand, India. Email: [email protected] and [email protected]Search for more papers by this authorShubhangi Arora, Shubhangi Arora Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, IndiaSearch for more papers by this authorVinod Kumar, Corresponding Author Vinod Kumar [email protected] Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India Peoples' Friendship University of Russia (RUDN University), Moscow, Russian Federation Correspondence Sanjay Kumar and Vinod Kumar, Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, Uttarakhand, India. Email: [email protected] and [email protected]Search for more papers by this authorSaloni Joshi, Saloni Joshi Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, IndiaSearch for more papers by this authorBindu Naik, Bindu Naik Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, IndiaSearch for more papers by this authorBhawna Bisht, Bhawna Bisht Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, IndiaSearch for more papers by this authorMahipal Singh Tomar, Mahipal Singh Tomar Department of Food Process Engineering, National Institute of Technology, Rourkela, IndiaSearch for more papers by this authorPrateek Gururani, Prateek Gururani Department of Biotechnology, Graphic Era Deemed to be University, Dehradun, IndiaSearch for more papers by this author Sanjay Kumar, Corresponding Author Sanjay Kumar [email protected] orcid.org/0000-0001-6128-2783 Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India Correspondence Sanjay Kumar and Vinod Kumar, Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, Uttarakhand, India. Email: [email protected] and [email protected]Search for more papers by this authorShubhangi Arora, Shubhangi Arora Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, IndiaSearch for more papers by this authorVinod Kumar, Corresponding Author Vinod Kumar [email protected] Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India Peoples' Friendship University of Russia (RUDN University), Moscow, Russian Federation Correspondence Sanjay Kumar and Vinod Kumar, Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, Uttarakhand, India. Email: [email protected] and [email protected]Search for more papers by this authorSaloni Joshi, Saloni Joshi Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, IndiaSearch for more papers by this authorBindu Naik, Bindu Naik Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, IndiaSearch for more papers by this authorBhawna Bisht, Bhawna Bisht Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, IndiaSearch for more papers by this authorMahipal Singh Tomar, Mahipal Singh Tomar Department of Food Process Engineering, National Institute of Technology, Rourkela, IndiaSearch for more papers by this authorPrateek Gururani, Prateek Gururani Department of Biotechnology, Graphic Era Deemed to be University, Dehradun, IndiaSearch for more papers by this author First published: 25 October 2022 https://doi.org/10.1111/jfpp.17265Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat 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, Bb1, Bb2, Bb3, Bb4, and CRWFB. The result of sensory evaluation revealed that C. album, ashwagandha, flaxseeds, and giloy fortified bun Bb4 with 50% of C. album paste received the highest OA and was followed by Bb1with 20% C. album paste without any aftertaste while control, that is, CRWFB 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 Bb1. 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 Bb1, Bb2, Bb3, and Bb4. Chenopodium album, ashwagandha, flaxseeds, and giloy had a positive influence on the physicochemical, nutritional, and sensory characteristics of fortified buns. Nutritionwise Bb4 signifies an enhancement in nutritional as well as functional characteristics. CONFLICT OF INTEREST The authors have declared no conflict of interest for this article. Open Research DATA AVAILABILITY STATEMENT All data are available in the manuscript. REFERENCES AACC. (1990). Approved methods of the American association of cereal chemists method 10-05.01, guidelines for measurement of volume by rapeseed displacement. Author. AACC. (2000). Approved methods of the American association of cereal chemists ( 10th ed.). American Association of Cereal Chemists. Abdel, R. S. E., Ali, O. A., Azza, A. A. A., & Ferial, M. A. S. (2011). Chemical composition and functional properties of flour and protein isolate extracted from Bambara groundnut (Vigna subterranean). African Journal of Food Science, 5(2), 82–90. Adegunwa, M. O., Oloyede, I. O., Adebanjo, L. A., & Alamu, E. O. (2019). Quality attribute of plantain (Musa paradisiaca) sponge-cake supplemented with watermelon (Citrullus lanatus) rind flour. Cogent Food & Agriculture, 5(1), 1631582. Ahmed, W., Mofed, D., Zekri, A. R., El-Sayed, N., Rahouma, M., & Sabet, S. (2018). Antioxidant activity and apoptotic induction as mechanisms of action of Withania somnifera (Ashwagandha) against a hepatocellular carcinoma cell line. Journal of International Medical Research, 46(4), 1358–1369. Aremo, M. O., & Olaofe, O. (2007). Functional properties of some Nigerian varieties of legume seed flours and flour concentration effect on foaming and gelation properties. Journal of Food Technology, 5(2), 109–115. Arora, A., & Saini, C. S. (2016). Development of bun from wheat flour fortified with de-oiled maize germ. Cogent Food & Agriculture, 2(1), 1183252. Ataei, F., & Hojjatoleslamy, M. (2017). Physicochemical and sensory characteristics of sponge cake made with olive leaf. Journal of Food Measurement and Characterization, 11(4), 2259–2264. Awuchi, C. G., Igwe, V. S., & Echeta, C. K. (2019). The functional properties of foods and flours. International Journal of Advanced Academic Research, 5(11), 139–160. Bolarinwa, I. F., Aruna, T. E., & Raji, A. O. (2019). Nutritive value and acceptability of bread fortified with moringa seed powder. Journal of the Saudi Society of Agricultural Sciences, 18(2), 195–200. Bourre, J. M., Bégat, A., Leroux, M. C., Mousques-Cami, V., Pérardel, N., & Souply, F. (2008). Valeur nutritionnelle (macro et micro-nutriments) de farines et pains français. Médecine et Nutrition, 44(2), 49–76. Chandra, S., Singh, S., & Kumari, D. (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of Food Science and Technology, 52(6), 3681–3688. https://doi.org/10.1007/s13197-014-1427-2 Chang, C. C., Yang, M. H., Wen, H. M., & Chern, J. C. (2002). Estimation of total flavonoid content in propolis by two complementary colorimetric methods. Journal of Food and Drug Analysis, 10(3), 178–182. https://doi.org/10.38212/2224-6614.2748 Dhankhar, J., Vashistha, N., & Sharma, A. (2021). Development of biscuits by partial substitution of refined wheat flour with chickpea flour and date powder. Journal of Microbiology, Biotechnology and Food Sciences, 2021, 1093–1097. Goyal, A., Sharma, V., Upadhyay, N., Gill, S., & Sihag, M. (2014). Flax and flaxseed oil: An ancient medicine & modern functional food. Journal of Food Science and Technology, 51(9), 1633–1653. Hera, E. D. L., Oliete, B., & Gómez, M. (2013). Batter characteristics and quality of cakes made with wheat-oats flour blends. Journal of Food Quality, 36, 146–153. https://doi.org/10.1111/jfq.12020 Huang, M., & Yang, H. (2019). Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake. LWT - Food Science & Technology, 110, 262–268. https://doi.org/10.1016/j.lwt.2019.04.087 Iwe, M. O., Onyeukwu, U., & Agiriga, A. N. (2016). Proximate, functional and pasting properties of FARO 44 rice, African yam bean and brown cowpea seeds composite flour. Cogent Food & Agriculture, 2, 1142409. https://doi.org/10.1080/23311932.2016.1142409 Jhanbakhshi, R., & Ansari, S. (2020). Physicochemical properties of sponge cake fortified by olive stone powder. Journal of Food Quality, 2020, 1493638. https://doi.org/10.1155/2020/1493638 Jideani, V., & Onwubali, F. (2009). Optimisation of wheat-sprouted soybean flour bread using response surface methodology. African Journal of Biotechnology, 8, 6364–6373. https://doi.org/10.5897/AJB09.707 Kaur, P., Waghmare, R., Kumar, V., Rasane, P., Kaur, S., & Gat, Y. (2018). Recent advances in utilization of flaxseed as potential source for value addition. OCL, 25(3), A304. https://doi.org/10.1051/ocl/2018018 Kohli, D., Kumar, A., Kumar, S., & Upadhayay, S. (2019). Waste utilization of amla pomace and germinated finger millets for value addition of biscuits. Current Research in Nutrition and Food Science, 7, 272–279. https://doi.org/10.12944/CRNFSJ.7.1.27 Köten, M. (2021). Influence of raw/roasted terebinth (Pistacia terebinthus L.) on the selected quality characteristics of sponge cakes. International Journal of Gastronomy and Food Science, 24, 100342. https://doi.org/10.1016/j.ijgfs.2021.100342 Krupa-Kozak, U., Drabińska, N., Rosell, C. M., Piłat, B., Starowicz, M., Jeliński, T., & Szmatowicz, B. (2020). High-quality gluten-free sponge cakes without sucrose: Inulin-type fructans as sugar alternatives. Foods, 9(12), 1735. Kumar, R., Kumar, D., & Patwa, R. (2017). Evaluation of phytochemical constituents and antioxidant activity of C. album of Bundelkhand region. Journal of Pharmacy Research, 12(1), 81–86. Kumar, S., Bathla, A., Rani, A., Singh, S., Gautam, P., Sahi, N. C., Joshi, H. C., & Kumar, V. (2020). Effect of microwave-assisted extraction (MAE) process on % extraction yield, phenolic compounds and antioxidants activity of natural extract from edible fiddleheads and MAE process optimization by using response surface methodology (RSM). Biointerface Research in Applied Chemistry, 10, 5689–5695. https://doi.org/10.33263/BRIAC104.689695 Larmond, E. (1997). Methods of sensory testing laboratory methods for sensory evaluation of foods (Vol. 44, pp. 55–59). Ottawa Canadian Department of Agriculture Publication. Makkar, H. P. S., Bluemmel, M., Borowy, N. K., & Becker, K. (1993). Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods. Journal of Science of Food and Agriculture, 61, 161–165. https://doi.org/10.1002/jsfa.2740610205 Malomo, S. A., Eleyinmi, A. F., & Fashakin, J. B. (2011). Chemical composition, rheological properties and bread making potentials of composite flours from breadfruit, breadnut and wheat. African Journal of Food Science, 5(7), 400–410. Mudau, M., Ramashia, S. E., Mashau, M. E., & Silungwe, H. (2021). Physicochemical characteristics of bread partially substituted with finger millet (Eleusine corocana) flour. Brazilian Journal of Food Technology, 24, e2020123. https://doi.org/10.1590/1981-6723.12320 Nasir, S., Allai, F. M., Gani, M., Ganaie, S., Gul, K., Jabeen, A., & Majeed, D. (2020). Physical, textural, rheological, and sensory characteristics of amaranth-based wheat flour bread. International Journal of Food Science, 2020, 8874872. Odunlade, T. V., Famuwagun, A. A., Taiwo, K. A., Gbadamosi, S. O., Oyedele, D. J., & Adebooye, O. C. (2017). Chemical composition and quality characteristics of wheat bread supplemented with leafy vegetable powders. Journal of Food Quality, 2017, 9536716. Olaoye, O. A., Onilude, A. A., & Idowu, O. A. (2006). Quality characteristics of bread produced from composite flours of wheat, plantain and soybeans. African Journal of Biotechnology, 5(11), 1102–1106. Pambo, K. O. (2018). Assessment of consumer attitudes and motivation to consume foods from edible insects: The case of cricket-flour buns (Doctoral dissertation). JKUAT. Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology, 6(1), 36–60. Pauline, M., Roger, P., Nina, N. E. S. N., Arielle, T., Eugene, E. E., & Robert, N. (2020). Physico-chemical and nutritional characterization of cereals brans enriched breads. Scientific African, 7, e00251. Poonia, A., & Upadhayay, A. (2015). C. album Linn: Review of nutritive value and biological properties. Journal of Food Science and Technology, 52(7), 3977–3985. Prokopov, T., Goranova, Z., Baeva, M., Slavov, A., & Galanakis, C. M. (2015). Effects of powder from white cabbage outer leaves on sponge cake quality. International Agrophysics, 29(4), 493–500. Rani, K., Parvez, N., & Sharma, P. K. (2016). Extraction and characterization of flax seed mucilage as pharmaceutical adjuvant. World Journal of Pharmacy and Pharmaceutical Sciences, 5(7), 1002–1011. https://doi.org/10.20959/wjpps20167-7127 Sadrolhosseini, A. R., Habibiasr, M., Soleimani, H., Hamidon, M. N., Fen, Y. W., & Lim, H. N. (2021). Surface plasmon resonance sensor to detect n-hexane in palm kernel oil using polypyrrole nanoparticles reduced graphene oxide layer. Journal of Sensors, 2021, 8813801. Salar, R. K., & Kumar, N. (2016). Synthesis and characterization of vincristine loaded folic acid–chitosan conjugated nanoparticles. Resource-Efficient Technologies, 2(4), 199–214. Saleh, A. S. M., Zhang, Q., Chen, J., & Shen, Q. (2013). Millet grains nutritional quality, processing, and potential health benefits. Comprehensive Reviews in Food Science and Food Safety., 12, 281–295. https://doi.org/10.1111/1541-4337.12012 Sharma, P., Dwivedee, B. P., Bisht, D., Dash, A. K., & Kumar, D. (2019). The chemical constituents and diverse pharmacological importance of Tinospora cordifolia. Heliyon, 5(9), e02437. Singh, H., Thakur, S. N., Wilson, I., Kishor, K., & Rai, B. S. (2017). Studies on quality parameters of bun incorporated with wheat flour water chestnut flour and soya flour. The Pharma Innovations, 6(8, Part B), 119. Singh, N., Bhalla, M., de Jager, P., & Gilca, M. (2011). An overview on ashwagandha: A Rasayana (rejuvenator) of Ayurveda. African Journal of Traditional, Complementary and Alternative Medicines, 8(5 S), 208–213. Singh, U. (2001). Functional properties of grain legume flours. Journal of Food Science and Technology, 38, 191–199. Singhee, D., & Sarkar, A. (2022). Colorimetric measurement and functional analysis of selective natural colorants applicable for food and textile products. IntechOpen. Sood, S. (2015). Studies on preparation and evaluation of value added products from Giloy (Tinospora cordifolia). Himachal Journal of Agricultural Research, 41, 30–35. Tripathi, B. M., Singh, D. C., Chaubey, S., Kour, G., & Arya, R. (2015). A critical review on guduchi (Tinospora cordifolia [willd.] miers) and its medicinal properties. International Journal of Ayurveda and Pharma Research, 3(5), 6–12. Upadhyay, S., Khan, S. A., Tiwari, R., Kumar, S., Kohli, D., Rautela, I., Muktawat, P., & Badola, R. (2017). Nutritional and sensory evaluation of herbal cookies. International Journal of Food Science and Nutrition, 2, 156–160. Wojtowicz, A., Kolasa, A., & Moscicki, L. (2013). Influence of buckwheat addition on physical properties, texture and sensory characteristics of extruded corn snacks. Polish Journal of Food and Nutrition Sciences, 63, 239–244. https://doi.org/10.2478/v10222-012-0076-2 Volume46, Issue12December 2022e17265 ReferencesRelatedInformation