Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies

Sharma, Pankaj; Velu, V.; Indrani, D.; Singh, R. P.

doi:10.1016/j.foodres.2012.03.002

Cited by 48 publications

(37 citation statements)

References 24 publications

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“…Similar increases in the bioactive content of biscuits was observed with the addition of mango peel powder [22], dried Moringa leaves [29] and guduchi (Tinosporacordifolia) leaf powder [35].…”

Section: Phytochemical Content and Antioxidant Activitysupporting

confidence: 66%

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

Hernández-Ortega¹,

Kissangou²,

Necoechea-Mondragón³

et al. 2013

FNS

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Carrot pomace is a major by-product obtained during the industrial juice extraction process, which is discarded contributing to environmental pollution. This residue is rich in fiber, and contains high amounts of carotenoids and phenolic compounds that could contribute to its application as functional ingredient, improving the quality of foods and helping to reduce the environmental problem. In this study, carrot pomace powders obtained by microwave or hot air drying were incorporated into cookies in order to improve their phytochemical content. Cookies were prepared using a traditional cookie recipe substituting 30% of the wheat flour for either of the carrot pomace powders. Fiber, carotenoids and phenolic compounds were determined; image analysis and acceptability of the cookies were also conducted. The substitution of 30% of wheat flour for carrot pomace powders increased 3.7 fold the total dietary fiber of cookies, from 7.13 g/100g to 26.44 g/100g; accounting the 7.4% of fiber daily intake with the consumption of one cookie (7 g). A similar pattern was found in the content of carotenoids and phenolic compounds. Carrot pomace dried with microwaves had the highest amount of these bioactive compounds. β-carotene, epicatechin, gallic and ferulic acids were identified in cookies with microwave carrot pomace powder. The cookies incorporated with carrot pomace powders exhibited improved antioxidant properties because of the increase in the phytochemical content. Acceptable cookies with appealing orange color were obtained. The results indicated that the replacement of wheat flour for carrot pomace powders yielded dietary fiber enriched cookies with improved carotenoid content.

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Section: Phytochemical Content and Antioxidant Activitysupporting

confidence: 66%

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

Hernández-Ortega¹,

Kissangou²,

Necoechea-Mondragón³

et al. 2013

FNS

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“…The protein content increased from 8.91 to 9.73, 10.38 and 9.77% with addition of 5, 10 and 15 % DMLP respectively (Table 4). Improvement in the nutritional characteristics, such as minerals, dietary fiber, protein, antioxidant activity and shelf life with the use of green leafy vegetables in buns, cookies, biscuits have also been reported (Dachana et al 2010,Sudha et al 2013Sharma et al 2013;Emmanuel et al 2012;Shivani et al 2006). The dietary fiber for control cookies was 1.16 %, 5 % DMLP cookies (2.63 %), 10 % DMLP cookies (2.70 %) and 15 % DMLP cookies (3.11 %).…”

Section: Nutritional Characteristics Of Cookiesmentioning

confidence: 95%

“…Several studies have been reported on utilization of green leafy vegetables in bakery products, such as dried Moringa oleifera and Tinospora cordifolia leaves in cookies (Dachana et al 2010, Sharma et al 2013), combination of normal / dehydrated M. koenigii and Coriandrum sativum in buns (Sudha, et al 2013); M. koenigii to extend the shelf life of biscuits produced from blends of sorghum flour and wheat flour (Emmanuel, et al 2012), curry leaf powder in chapatti, seasoned potatoes and cooked rice as a part of spice mixture (Shanthala and Prakash 2005), mint leaves in biscuits as a source of natural antioxidant (Shivani et al2006), dried Amaranthus leaves in biscuit, cake, pakora, vada, namkpara and kurmura (Singh and Kawatra 2006) and cauliflower leaves in biscuits and shakarpara (Jood et al 2001). All these studies were aimed to improve the nutritional qualities of the products.…”

Section: Introductionmentioning

confidence: 99%

Effect of Dried Moringa oleifera Leaves on the Nutritional and Organoleptic Characteristics of Cookies

Mouminah

2015

Alexandria Science Exchange Journal: An International Quarterly

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In the present study, dried Moringa oleifera leaves powder (DMLP) were incorporated at different levels (5, 10 and 15 %) in cookies and their sensory and nutritional properties were evaluated. The results revealed that the contents of protein, dietary fiber, minerals in cookies increased with incorporation of increasing levels of DMLP. Sensory evaluation showed that cookies with acceptable quality and typical Moringa leaf flavor could be obtained by incorporating DMLP up to 10 %. Thus, the nutritional quality of cookies could be enhanced by incorporating DMLP in a dose dependent manner.

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“…Tinospora cordifolia (Wild) Miers (family: Menispermaceae) also known as Guduchi or Gudmar is found in the tropical regions of Asia, Africa and Australia and utilized in Indian Ayurvedic system as a tonic, vitalizer, and for treatment of metabolic diseases (Sharma, Velu, Indrani, & Singh, ). The chief phytoconstituents of Tinospora cordifolia include berberine, tembetarine, palmatine, magnoflorine, tinosporone, tinosporaside, tinocordifolioside, tinosporic acid, cordifolisides A to E, syringen, β and ∂ ‐sitosterol.…”

Section: Herbs With An Established Potential For Hdi With Drugs Of Otmentioning

confidence: 99%

Herb–drug interaction studies of herbs used in treatment of cardiovascular disorders—A narrative review of preclinical and clinical studies

Shaikh

Thomas

Chitlange

2020

Phytotherapy Research

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About 70% of the world population is currently using medicinal herbs as complementary or alternative medicine, which is increasing at a tremendous pace in both developed and developing countries in the last two decades (World Health Organization Medicines Strategy 2002–2005). This increase in consumer demand of medicinal herbs continues despite the rarity of scientific data to establish their safety and efficacy profile. Its popularity is also attributed to several factors, including easy availability, cost effectiveness leading to better purchasing power and general perception that they are safe. Herbs are often administered concomitantly with therapeutic drugs for the treatment of major ailments, raising the potential for herb–drug interactions (HDIs). The major pathways postulated for HDIs involves the cytochrome P450 (CYP450)‐mediated inhibition or induction and transport and efflux proteins. In our review, we highlight frequently used herbal medicines for the treatment of cardiovascular disorders (CVD), their established HDIs studied using in vitro tools and in vivo pharmacokinetic and pharmacodynamic assays and case reports. Herbs have been divided into different sections on the basis of availability of HDI data in relevance to cardiovascular drugs: herbs reported to interact with cardiac drugs, herbs yet to be reported for interaction with drugs of any class and herbs reported to interact with drugs of other therapeutic category but not with cardiac drugs. The amount of active phytoconstituents present in the selected herbs and their extent of bioavailability are also mentioned. This review can serve as a quick reference database for physicians and health care professionals involved in CVD treatment, aimed at maximizing clinical outcomes with reduction in adverse and toxic effects.

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Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological, organoleptic and nutritional characteristics of cookies

Cited by 48 publications

References 24 publications

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

Microwave Dried Carrot Pomace as a Source of Fiber and Carotenoids

Effect of Dried Moringa oleifera Leaves on the Nutritional and Organoleptic Characteristics of Cookies

Herb–drug interaction studies of herbs used in treatment of cardiovascular disorders—A narrative review of preclinical and clinical studies

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