Cookie is a popular food medium for nutrient fortification. They are easy to prepare and carry, ready to eat products consumed by people of all age groups. Chia and quinoa seeds have attained recent scientific attention amongst consumers due to their potential health promoting effects. In this study, chia and quinoa seed flours were used to substitute refined wheat flour in cookie doughs at 5%, 10% and 15% substitution levels. Six composite cookies, coded as C-5%, C-10%, C-15%, Q-5%, Q-10% and Q-15% were prepared. Significant differences in physical, physicochemical and nutritional properties were observed. Diameter and spread ratio decreased due to increased fiber and protein content causing flour granulation. This also increased cookie hardness. Rise in the level of omega-3 fatty acid was evident from gas chromatography analyses. The developed cookies were rich in phenolics, flavonoids and antioxidants. Sensory analysis data indicated overall acceptability of all the substituted cookie samples to be above the level of 6 in a 9-point hedonic scale. Based on the identified sensory and nutritional attributes, C-10% and Q-15% were considered to be the best substituted samples. Both the cookies could be stored in sealed polypropylene pouches at room temperature for 60 days without any significant alteration in texture. Rancidity development was inhibited by chia and quinoa antioxidants. No microbial load was recorded in aqueous extracts of freshly prepared and after storage. Analysis of significant difference between all the results was carried out by Duncan’s multiple range tests at a significance level of 0.05. The present study indicated that chia and quinoa substituted cookies can be used as a protein, FFA and antioxidant enriched commercial product with better than average sensory properties.
Ready-to-eat porridges are prepared from cereal flours. Pregelatinization of the starch component results in high hygroscopicity of porridge flours resulting in easy reconstitution. Chia and quinoa seeds are popular due to their health-promoting nutritional composition and functionality. In this study, 10%, 15 % and 20% of a pregelatinized low amylose ready-to-eat rice flour were substituted with a 1:1 mixture of chia and quinoa seed flours. Analysis of the significant difference between all the results was carried out by Duncan’s multiple range test at a significance level of 0.05. Substitution significantly enhanced levels of proteins, dietary fibres, iron, calcium, potassium, sodium and zinc. Palmitic, stearic and oleic acids were proportionately higher than lesser significant changes in linoleic and alpha-linolenic acid. Although thermal destruction caused a marked reduction of total phenolic and flavonoid contents, the relative rise in ferric and cupric ion reducing the antioxidant potentials suggested the probable formation of Maillard compounds with radical scavenging properties. Chia seed mucilage was found to play a critical role in thickness and viscosity development in the optimally reconstituted porridges. Supporting results were also obtained from the texture analysis of the porridges. However, the mucilage was observed to be sensitive to high cooking temperature resulting in lower cold paste viscosity in the rapid viscosity analysis study. The roasted aroma in porridges was more acknowledged. Substitution level of 20% gave an overall sensory score below the set acceptance level. Hence, porridge mixes prepared from the rice flour substituted up to 15% with the flour mix was sensorily acceptable, rich in macro and micronutrients and can serve as a therapeutic diet for infants, old-aged and patients with poor digestive systems.
Browntop millet (BTM) is small-seeded annual grass cultivated as grain crop, primarily on the marginal lands in dry areas in temperate, subtropical and tropical regions. It is increasingly receiving attention of the scientific community. Aim of this systematic review is to study the physiochemical, sensory, functional and nutritional properties as well as health benefits of browntop millet. This paper is based on quantitative and qualitative secondary data obtained from 71 out of 208 descriptive and scientific literature reviewed and analyzed from the national and international electronic platforms. The scientific literature based on browntop millet has been found scanty. According to the few studies available energy ranges from 338.0 kcal to 368.62 kcal. The carbohydrate, crude fiber and fat content of BTM is 71.32 gm, 8.06–16.08%, 1.89 gm, respectively. Protein is between 11.64% and 10.72%. Browntop millet contains phytochemicals such as flavonoids, quinones, tannins, and resin. There is galore scope for development and standardization of value added products made from browntop millets such as ready to eat foods (cookies, bars, deserts, etc) and ready to cook foods (idli mix, poha, etc) in which the millet can be used in combination with other cereal grains. Thus, browntop millet holds great potential in alleviating food and nutrition insecurity. It has good nutritional value. It can be used for the prevention and management of several non-communicable diseases. In order to make this smart food popular among farmers and consumers, systematized studies in the field of agriculture, nutrition, toxicology, naturopathy and biomedical sciences need to be done and documented properly. From ancient times BTM has been used in many forms such as forage, staple food or in many traditional dishes. An e-repository can be made of the traditional Indian foods made from BTM to popularize its use among the younger generations.
The study was carried out to assess the nutrient intake and to identify errors in dietary habits of postmenopausal women with special relevance to bone health. Another purpose of the study was to assess their lifestyle habits including physical activity and sun-exposure. Thirty seven women aged 45 to 60 years were enrolled according to the inclusion and exclusion criteria stated in the study. Data analysis revealed that as per World Health Organization standards 75.68 per cent (28) women had normal BMD, 18.92 per cent (7) had osteopenia and 5.41 per cent (2) women were suffering from osteoporosis. Intake of energy, protein, visible fat, invisible fat, calcium, phosphorus, iron, magnesium, vitamin A, vitamin D, vitamin E, vitamin K were below the RDA (India) in the diets of about 59.46 per cent (22), 37.84 per cent (14), 29.73 per cent (11), 5.41 per cent (2), 16.22 per cent (6), 0 per cent, 59.46 per cent (22), 18.92 per cent (7), 100 per cent (37), 86.49 per cent (32), 75.68 per cent (28), 2.70 per cent (1) women, respectively.59.46 per cent (22) women were taking nutrient supplements i.e. calcium, vitamin D and multivitamins. 16.22 per cent (6) women had deficient calcium status; they were consuming significantly low dietary calcium and were not taking calcium supplements. It was found that, except 36.36 per cent (8) women (those taking Vitamin D supplements); all were deficient in vitamin D. Several reasons/ causes for lower physical activity or disinterest in regular exercise were identified. 29.73 per cent (11) postmenopausal women experienced discomfort while walking. Sub-optimal nutritional status could be one of the major contributory factor of poor bone health. In the absence of balanced diet and sun exposure, nutrient supplements become necessary to support bone health of postmenopausal women.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.