Effect of incorporation of cauliflower leaf powder on sensory and nutritional composition of malted wheat biscuits

Wani, Towseef A.; Sood, Monika

doi:10.5897/ajb12.2346

Cited by 11 publications

(6 citation statements)

References 5 publications

(2 reference statements)

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“…All CBP-added muffins were perceived as slightly dark in the sensory evaluation room and were visually seen as having similar hues. In contrast to present findings, Wani et al (2013) and Wani and Sood (2014) prepared noodles from CBP up to 10% and had similar eating qualities with those of the control. The overall sensory attributes of muffins enriched with CBP seem dependent on the amount of incorporation, which affects the total dietary fiber content of muffins and alters their consumer acceptance.…”

Section: Sensory Evaluationcontrasting

confidence: 99%

Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

Tukassar,

Shukat,

Iahtisham‐Ul‐Haq

et al. 2023

Food Science & Nutrition

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Cauliflower (Brassica oleracea var. botrytis) by‐products (leaves, stems, stalks) (CBP) were successfully utilized in muffins as a model system and their feasibility of incorporation was investigated. CBP powder‐based muffin formulations were made by the progressive replacement of wheat flour (WF) with 10%, 20%, and 30% of CBP. The physicochemical, pasting properties, antioxidant potential, textural characteristics, and sensorial attributes were analyzed. Substitution of CBP significantly (p < .05) resulted in an upsurge in crude protein, crude fiber, minerals, total phenolics, and total flavonoid contents, as well as total antioxidant activity values of muffins. The pasting properties were influenced by monitoring an increase in peak, breakdown, final, and setback viscosities. Although the addition of an increasing amount of CBP improved the nutritional characteristics, however, the increased level of replacement (>10%) had significant adverse effects on baking and physical characteristics. The specific loaf volume of the developed muffins decreased the crumb color which became darker, and enriched muffins were hardened in texture. Furthermore, sensory evaluation confirmed the positive effects of CBP incorporation only up to 10%. Overall, present results highlighted that supplementation of wheat muffins with 10% CBP is a beneficial approach to enrich them with nutrients and intensify their antioxidant potential.

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Section: Sensory Evaluationcontrasting

confidence: 99%

Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

Tukassar,

Shukat,

Iahtisham‐Ul‐Haq

et al. 2023

Food Science & Nutrition

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“…Protein loss during storage could be due to the hydrolysis of peptide bonds by protease enzymes, which causes protein molecules to divide. The findings are consistent with those of Wani and Sood [40].…”

Section: Moisture (%)supporting

confidence: 92%

Development and Standardization of Functional Bread Fortified with Bitter Gourd (Momordica charantia) Powder

Murarka,

Singh,

Raj

2024

CJAST

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The study of bread development was carried out at the Department of food technology, Parul University, Vadodara. The present study focuses on the preparation of functional bread incorporation of bitter gourd powder. The process of bread preparation was standardized by varying the concentration of wheat flour and bitter gourd powder. Innovation in bread production and the inclusion of useful ingredients are essential for the development of functional foods. The greatest processed food industry in India is the bread industry, and the nation's production is continually rising. Momordica charantia (Cucurbitaceae) is a tropical shrub with yellow blooms and green foliage. Bitter gourd has antidiabetic ingredients such as charantin, vicine, and polypeptide-p as well as other generic bioactive ingredients like antioxidants. On the basis of Sensory evaluation, sample T5 was selected. It was found that The addition of 8% bitter gourd powder found to be acceptable with sensory parameters. The present investigation was carried out to study the physical and chemical characteristics of bitter gourd bread. The average proximate constituents such as moisture, carbohydrate, protein, fat, fiber, and ash content were determined of bread which is 33 percent, 74.69 percent, 11.92 percent, 5.22 percent, 4.37 percent, and 3.8 percent respectively. The Fourier transform infrared spectroscopy (FT-IR) of bitter gourd powder bread showed the presence of spectra 3261.63 cm-1 which represent the O-H group, 2934.40 cm-1 are observed which showed C-H group, 1641.04 cm -1 represent C=C group and 1077.89 cm-1 represents C-O group. Minerals such as calcium, magnesium, iron and zinc of bread were evaluated. The minerals were calcium (16.0mg), iron (9.59mg), magnesium (14.81mg) and zinc (3.23mg) respectively. The obtained results revealed that the prepared bread sample was good source of carbohydrate, protein, fiber and fat. The selected sample was found to be good source of minerals such as calcium, iron, Zinc and magnesium. Total energy obtained in bitter gourd powder-based bread was 242.82 Kcal/ 100gm. TPC (Total plate count) 7400 cfu/g was observed at refrigeration temperature after 7 days. Bitter gourd powder-based bread was packed in, polyethylene pouches (PEP), and stored under ambient (18-38 oC) and refrigerated (4-7 oC) temperature conditions for 7 days and it was observed that the overall increase in moisture content at the ambient temperature of wheat and bitter gourd powder bread ranged from 33.00 to 33.57 percent whereas, the overall decrease in protein and fat ranged from 11.92 to 11.52 percent and 5.22 to 4.65 percent, respectively. The overall increase in moisture content at refrigeration temperature of wheat and bitter gourd powder bread ranged from 33.00 to 33.24 percent whereas, the overall decrease in protein and fat ranged from 11.92 to 11.74 percent and 5.22 to 4.82 percent, respectively. The Moisture increases more at ambient temperature as compared to refrigeration temperature. Whereas the overall decrease in protein and fat is more in ambient temperature compare to refrigeration temperature. So, refrigeration temperature is more effective for storage than ambient temperature Hence it is finally concluded that prepared product having the good nutritional profile. Utilization of bitter gourd powder for the development bakery food product helps to enhance the nutritional content and health benefits. This type of product development technology helps to improve the market and statistics of bakery industries. The objective of the current study is to improve the health benefits of a traditional bread recipe by including bitter gourd. As a result, it is intended to make bread using a food-based approach and bitter gourd power.

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“…Some attempts have been made for cauliflower leaves, showing that leaves rich in flavonoids and phenolic acids can be used to extend the shelflife of meat products [11]. Moreover, cauliflower leaves have been incorporated into the malted wheat biscuits [12] and noodles [53], improving their nutritional potential without sacrificing the sensorial quality.…”

Section: Discussionmentioning

confidence: 99%

“…Broccoli leaves were found to have a rich profile of phytochemicals, very similar to the edible part, and thus have been used as an attractive additive to new functional food [10]. Similar attempts have been conducted with cauliflower [11,12]; however, the potential of cauliflower by-products has not been fully characterized.…”

Section: Introductionmentioning

confidence: 99%

Variation in the Accumulation of Phytochemicals and Their Bioactive Properties among the Aerial Parts of Cauliflower

2021

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Vegetables from the Brassicaceae family are excellent sources of bioactive phytochemicals and may reduce the risk of chronic diseases. Variation of phytochemicals in the edible part of cauliflower is known. However, information about the distribution of bioactive and nutritive compounds as well as antioxidant activity among aerial organs of cauliflower is unavailable. Therefore, this study aimed to evaluate the distribution of glucosinolates (GLS), phenolics, flavonoids, chlorophylls, nutritive compounds and antioxidant capacity between the aerial parts of the common variety of cauliflower and to evaluate whether these changes contribute to the differences in the antioxidant capacity between the plant organs. Our study showed that all the aerial organs of cauliflower are a rich source of health-promoting bioactive compounds, including GLS, phenolics and flavonoids, exhibiting antioxidant capacity. The highest contents of phytochemicals and the highest antioxidant capacity were found in leaves. Cauliflower organs were also found to be rich in nutritive compounds, including minerals, proteins and amino acids. Our study showed that the non-edible organs, such as stems and leaves, being neglected parts of cauliflower, if not consumed as the main ingredient, can be used as additives for developing new, functional foodstuff.

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Effect of incorporation of cauliflower leaf powder on sensory and nutritional composition of malted wheat biscuits

Cited by 11 publications

References 5 publications

Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

Compositional profiling and sensory analysis of cauliflower by‐products‐enriched muffins

Development and Standardization of Functional Bread Fortified with Bitter Gourd (Momordica charantia) Powder

Variation in the Accumulation of Phytochemicals and Their Bioactive Properties among the Aerial Parts of Cauliflower

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