Colorful and health improving Chinese steamed bread fortified by anthocyanin‐rich extract of butterfly pea flower

Shiau, Sy‐Yu; Yu, Yanli; Pan, Wei‐Chen; Li, Guan‐Hua

doi:10.1111/jfpp.16925

Cited by 3 publications

(4 citation statements)

References 49 publications

(67 reference statements)

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“…Moreover, phytochemicals (TAC and FPC) of the noodles positively correlated with the antioxidant activities (DPPH radical scavenging capacity and reducing power) (r > 0.87, p < 0.05). The findings of this study are consistent with previous research demonstrating that bread [ 34 ], sponge cake [ 35 ], steamed bread [ 23 ], and breakfast cereals [ 33 ] fortified with CT flower extract had significantly higher levels of total polyphenols and antioxidant capacity compared to the control products.…”

Section: Resultssupporting

confidence: 92%

“…Similarly, only 41.8% of the initial anthocyanin content was retained when cupcakes enriched with anthocyanin extract from CT flowers were baked at 170 °C for 20 min [ 32 ]. Additionally, the total anthocyanin content (TAC) of steamed bread with CT flower extract was reduced by approximately 36–40% after steaming [ 23 ]. These findings suggest that the stability of anthocyanins in food systems is influenced by factors such as the intensity, duration, and pattern of heating during thermal processing.…”

Section: Resultsmentioning

confidence: 99%

“…TACs of CTFEs and noodles were determined by pH differential methods [ 22 , 23 ]. Firstly, both dried and cooked noodle samples (2 g) were extracted with 10 mL of 80% ethanol for 30 min, and then were centrifuged for 10 min at 6000× g .…”

Section: Methodsmentioning

confidence: 99%

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Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Shiau

et al. 2023

Foods

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Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles. The aim of this study was to examine the effect of the CTFE amount (0–30%) on the color, texture, phytochemicals, and sensory quality of both dried and cooked noodles. Dried noodles with 30% CTFE had the highest total anthocyanins (9.48 μg/g), polyphenols (612 μg/g), DPPH radical scavenging capacity (165 μg TE/g), and reducing power (2203 μg TE/g). Cooking resulted in a significant decrease in the anthocyanin levels and blue color, while also increasing the greenness of the noodle. Both dried and cooked noodles with 20–30% CTFE showed a significantly higher color preference compared to the control sample. Despite a significant reduction in the cutting force, tensile strength, and extensibility of cooked noodles with 20–30% CTFE, the sensory attributes such as flavor, texture, and overall preferences were similar to those of noodles with 0–30% CTFE. Blue noodles with high phytochemicals, antioxidant activities, and desirable sensory qualities can be produced by the incorporation of 20–30% CTFE.

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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

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Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Shiau

et al. 2023

Foods

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“…Ideal concentration: 20-30% C. ternatea ↓ anthocyanin content and blueness of bread due to steaming. [38] Jelly Creation and assessment of commercially viable jelly with C. ternatea (aqueous extract). Different jelly compositions using fruit pulp and C. ternatea extract were created.…”

Section: Chinese Steamed Breadmentioning

confidence: 99%

The Potential for the Implementation of Pea Flower (Clitoria ternatea) Health Properties in Food Matrix

2023

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Clitoria ternatea is a revered flower and plant in botanical science. While its health benefits are only recently gaining popularity, the plant itself has been the recipient of many traditional and indigenous medicines, including that of Ayurvedic medicine in South Asia. The peculiar property of this flower is its ability to change color depending on its pH. This review article encompasses the literature surrounding this plant and its valuable flower and attempts to cover all aspects of its benefits in the food matrix, including its existing applications. It also aims to look at the flower from a holistic perspective and imagine it as a source of future food.

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Clitoria ternatea Flower and Its Bioactive Compounds: Potential Use as Microencapsulated Ingredient for Functional Foods

et al. 2023

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Due to the beneficial health effects of polyphenolics and their limited stability during inadequate processing conditions, there is an increasing interest in their microencapsulation in order to improve the stability. As previous publications do not include a substantive review focusing on these topics, in the present work, we focused on recent reports on the topic of Clitoria ternatea flower bioactive components and the conditions under which they are microencapsulated for subsequent use in food and nutraceuticals. Our findings highlighted the importance of optimizing the variables of the microencapsulation process for optimal application.

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Colorful and health improving Chinese steamed bread fortified by anthocyanin‐rich extract of butterfly pea flower

Cited by 3 publications

References 49 publications

Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

The Potential for the Implementation of Pea Flower (Clitoria ternatea) Health Properties in Food Matrix

Clitoria ternatea Flower and Its Bioactive Compounds: Potential Use as Microencapsulated Ingredient for Functional Foods

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