Effects of fortification of flaxseed at different levels were assessed on the nutritional and sensory quality of biscuit. Supplementation of wheat flour with flaxseed powder was done at different levels 0-43%. A novel fortified biscuit was successfully produced and it was observed as the concentration of flaxseed increased the moisture, fat, ash, protein showed gradual increase whereas dietary fibre showed a rapid increase and however, carbohydrate content was decreased. The antioxidant activity, phenolic concentration was linearly increased as the fortification was increased. Also the dark color intensity was increased with the increase in fortification. On the basis of nutritional and sensory quality, biscuit when fortified with blends of 10% flax seed resulted in better quality and nutritious biscuits (carbohydrate content 69.76%, protein content 10.59%, fat content 11.07%, ash content 2.48% and fibre content 7.77%).
The effect of antioxidants, temperature, packaging materials and storage periods was investigated in medium shelled walnut kernels (Hamdan) variety. The kernels were mechanically dried (40°C), standardized and treated with butylated hydroxylanisole and butylated hydroxytoluene in combination at concentrations (0.015%) each. Then packed in laminates under vacuum and high density polyethylene non vacuum packaging materials and stored under ambient and refrigerated temperature conditions (4°C) for a period of 9 months. All tested extracts possessed appreciable antioxidant potential. The bioactive compounds were identified by using chromatographic techniques (GC-MS and LC-MS). Before storage dried kernels exhibited high values of total phenols (31.23 mgGAE/gm), DPPH (215.13 lmol TAEg -1 ) and low value of non enzymatic browning (0.63 OD). Walnuts packed in laminates under vacuum and refrigerated conditions exhibited higher values of total phenols, total flavonoids, DPPH and subsequently lower change in nonenzymatic browning reactions throughout the experiment. After 90 days of storage maximum loss in total phenols and DPPH value and highest value of non enzymatic browning was observed in high density polyethylene non vacuum packaging materials under ambient temperature. The major phenolic components identified by GC/MS and LC/MS analysis were linoleic acid, oleic acid, hexadecanoic acid, epicatechin, quercetin, epicatechin and ellagic acid respectively. This study validates the antioxidant potential of the walnut kernels and the positive relationship between total phenolic content, total flavonoids and antioxidant activity.
Tomato pomace, a by-product of tomato juice industry, is a rich source of fibre and polyphenols. Also in view of the antioxidant property of pomace, it would play an important role in prevention of diseases. Tomato pomace procured from Food processing training centre (FPTC) SKUAST-K, Shalimar, contained 87.20% moisture, 1.10% ash and 6.20% of dietary fibre. Finely ground tomato pomace was incorporated in wheat flour at 5%, 10%, 15 %, 20% and 25% levels for development of cookies. Water absorption increased significantly from 58.20% to 67.30% with increase in pomace from 0% to 25%. Dough stability decreased and mixing tolerance index increased, indicating weakening of the dough. Resistance to extension values significantly increased from 330 to 625 BU whereas extensibility values decreased from 120 to 42 mm. Cookie were prepared from blends of wheat flour containing 0-25% tomato pomace. The diameter and spread factor of cookies increased from 53.25 to 53.80 mm and 77.1 to 81.02, respectively with increase in pomace content from 0% to 25%. The thickness of cookies decreased with increase in pomace levels. Volume of cookies decreased with incorporation of tomato pomace. Cookies prepared from 25% of tomato pomace had dietary fibre and total phenol content content of 10.23% and 6.20 mg GAE/100g as compared to control indicating that tomato pomace can serve as a good source of both polyphenols and dietary fibre.
Walnut oil is extremely nutrient dense. It has plenty of oil and is high in fatty acids, which have positive biological properties and have a favorable impact on blood lipids and lipoproteins. Walnut oil is low in saturated fatty acids and high in unsaturated fatty acids as well as being high in other vital nutrients. Walnut oil can be extracted using traditional as well as new and green technologies. It is low in saturated fatty acids and high in unsaturated fatty acids (monounsaturated and polyunsaturated fatty acids) as well as being high in other vital nutrients (e.g., selenium, phosphorus, and zinc). Walnut oil can be extracted using traditional as well as new and green technologies. The chosen extraction method has a significant impact on the lipids and other important components extracted. It is critical to select a suitable extraction process for the compounds of interest. In this study, different extraction methods are reviewed, demonstrating the significant benefits of new methods over previous approaches. New green technologies are ecologically benign and allow for shorter extraction times and yields that are comparable to those obtained using traditional methods. The new green technologies allow for higher-quality oils that are less vulnerable to oxidation processes than most of the old technologies.
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