Dragon fruit powder (DFP) is a rich source of fiber (15.7%) and phytochemicals (Gallic acid). Commercial dragon fruit use is limited to ready to serve and other fruit products. Because of the large-scale consumption of biscuits on a global level, there is a need for the development of high fiber biscuits enriched with nutraceuticals. In the present study, an attempt was made to develop biscuit from DFP. Four formulations of biscuits were prepared by mixing DFP in the ratio 30%, 40%, 50%, and 60% (w/w) with wheat flour, and they were considered as DFB 30 (Dragon Fruit Biscuit 30%), DFB 40 (Dragon Fruit Biscuit 40%), DFB 50 (Dragon Fruit Biscuits 50%), and DFB 60 (Dragon Fruit Biscuits 60%), respectively. Biscuits were prepared by using the traditional creaming method. Prepared biscuits were compared with sole wheat flour biscuit (B 0 ) as a plain/control sample. As per sensory evaluation, DFB 50 is acceptable formulation of wheat flour to DFP. Biscuit (DFB 50 ) showed increased fiber content by about fivefold (7.81 g %), minerals (0.91 g %), and improved spread ratio (8.76) when compared with wheat flour biscuit (B 0 ). Biscuit also reported being enriched with 0.0092 mg % Gallic acid with no significant change noticed in protein, fat, calcium, and iron content as from wheat biscuit (B 0 ). It may be mentioned that 100 g daily consumption of fortified biscuit may alone fulfill 20% recommended daily intake requirement for dietary fiber.
Oxygen scavenging films, an emerging type of active packaging,
play a crucial role in preserving the freshness and quality of food
products. In this study, we proposed an extruded film made of low-density
polyethylene (LDPE) with 5% natural rubber (NR) as the oxygen scavenging
film. Characterization of the film revealed that its morphological
and barrier properties remained intact, while the elongation attribute
was enhanced. The obtained film was standardized for activation scavenging
kinetics by varying the UV dose (time and distance). At the optimal
UV dose, the film exhibited a total scavenging capacity of 61 cc/g.
To assess the film’s functionality, FTIR spectra were analyzed
before and after exposure to oxygen, confirming the film’s
ability to scavenge oxygen based on observed peaks at 1718 and 3425
cm–1. Considering that bread and khoa (fatty food)
are sensitive to oxygen, they were selected for testing the application
of the oxygen scavenging film. Sensory analysis of bread samples,
including appearance and mold formation, as well as microbial load
studies, indicated that the shelf life of bread increased from 2–3
days (control) to 4–5 days when packed in the NR-based film
and stored at 27 ± 2 °C. Similarly, when applied to khoa,
the film extended its shelf life by 3 days compared to the control
while maintaining sensory attributes and preserving nutritional value,
such as fatty acids. In general, the developed oxygen scavenging film
effectively prevents the detrimental effects of oxygen on food products,
leading to an extension of their shelf life. This has significant
implications for the food industry, as it helps mitigate the negative
consequences of oxygen exposure and enhances the product shelf life.
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