Effect of natural fortification with calcium and protein rich ingredients on texture, nutritional quality and sensory acceptance of cookies

Agrahar-Murugkar, Dipika; Dwivedi, S.K.; Dixit-Bajpai, Preeti; Kumar, Manoj

doi:10.1108/nfs-02-2018-0041

Cited by 19 publications

(13 citation statements)

References 33 publications

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“…Many food products have been developed through fortification in recent years as consumers are requesting safe, sensory quality foods. Fortifying calcium in cookies, for example, by adding sesame and dried moringa leaves [4].…”

Section: Introductionmentioning

confidence: 99%

Utilization of Hydroxyapatite from Shortfin Scad (Decapterus macrosoma) Bones as Calcium Fortificant in Cookies

2020

BJoST

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Shortfin scad (Decapterus macrosoma) is locally known as selayang, basung and sardine in Malaysia. It is commonly used to make ' keropok lekor ' and fish crackers as the main ingredient. The fish's entire body of rounded flesh is considered the main product while head, backbone, trimmings (cutoffs), skin and guts constitute byproducts or wastage. Therefore, in order to leverage the potential of its by-products, the present study is aimed to utilize hydroxyapatite extracted from Decapterus macrosoma bones as calcium fortificant in cookies. In cookies formulation, wheat flour was replaced with hydroxyapatite at 0%, 6%, 12% 18% and 24% level. T24 which was incorporated with 9.5% hydroxyapatite, has demonstrated the highest hardness (3096 g) and calcium content 6.67% (w/w), and appeared darkest in color with L*, 47.85. As for sensory evaluation, control sample was preferred by panelists for all sensory attributes evaluated.

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Section: Introductionmentioning

confidence: 99%

Utilization of Hydroxyapatite from Shortfin Scad (Decapterus macrosoma) Bones as Calcium Fortificant in Cookies

2020

BJoST

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“…Fresh moringa leaves were cleaned and washed by passing it under a running tap, and then laid on a clean towel to remove excess water. Leaves were then dried in a hot air oven (Meta-Lab Scientific Industries, Mumbai, India) at 50°C for 6 h (Agrahar-Murugkar et al, 2018).…”

Section: Methodsmentioning

confidence: 99%

Physicochemical, textural, color, nutritional, scanning electron microscopy and sensorial characterization of calcium-rich breads fortified with sesame, malted finger millet, cumin and moringa leaves

Agrahar-Murugkar

Dixit-Bajpai

2019

NFS

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Purpose The purpose of this study is to examine the effect of calcium-rich ingredients such as sesame, skimmed milk powder, moringa leaves, cumin seeds and finger millet on flour, dough and breads with the objective of developing bread with higher calcium content and to investigate whether it maintains quality traits that guarantee its acceptability by consumers by testing textural, scanning electron microscopy and nutritional and sensorial parameters. Design/methodology/approach Refined flour was fortified with skimmed milk powder (SMP), sesame, moringa leaves and cumin (T1), SMP, sesame and malted finger millet (T2) and SMP and sesame (T3). Refined flour dough and breads served as control (C). The physicochemical, textural, scanning electron microscopy, nutritional and sensory parameters of flour, dough and breads were evaluated. Findings Significantly (p < 0.01) higher stickiness values of dough were obtained by refined flour dough-C (50.3 N); refined flour dough fortified with SMP and sesame - T3 (42.2 N); Refined flour dough fortified with sesame, SMP and malted finger millet -T2 (38.4 N); and refined flour dough fortified with sesame, SMP, moringa leaves and cumin -T1 (33.5 N). Oven spring in breads was 1.4 in C and decreased significantly (p < 0.01) to T3-1.0, T1-0.9 and T2-0.8. Chewiness values of T3 (4.1) was similar to C bread, whereas T1 and T2 showed significantly (p < 0.01) lower values. Scanning electron microscopy images of bread microstructure showed fortification of bread resulted in intermittent but more prominent gluten structure in test breads than control. The highest calcium content was observed in T1 (268 mg/100 g), followed by T2 (231 mg/100 g) and T3 (211 mg/100 g). The incorporation of dried moringa leaves and cumin seeds enhanced the appearance, aroma, taste and flavor of T1. Research limitations/implications The study shows that texturally and sensorially acceptable nutritious breads can be produced through natural fortification. Nutrients from naturally fortified foods are better absorbed and assimilated by the body. Calcium-fortified breads, each with its own distinctive taste and texture, showed high values in the sensory evaluation test. Originality/value The incorporation of calcium and protein-rich ingredients such as SMP, moringa leaves, cumin, malted finger millet and sesame would yield calcium enriched breads superior to the commonly consumed plain refined wheat flour bread with respect to textural, nutritional, functional and sensory attributes and have high potential to alleviate calcium deficiency in vulnerable groups.

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“…Scientists generally question as to how production processes, storage and even fertilisation processes of certain functional foods' raw material could affect the efficacy and the shelf-life of functional foods. Secondly, studies on how to develop (or modify) a functional food (Agrahar-Murugkar et al, 2018;Ismail et al, 2018;Kia et al, 2018;Lara et al, 2018;Sanzana et al, 2011). Thirdly, studies on the health-related characteristics of functional foods.…”

Section: Contentmentioning

confidence: 99%

“…The second way to evaluate an organoleptic attribute was through technical measurement. For example, assessing the firmness of butter using a cone penetrometer (Dixon and Parekh, 1980), evaluating food colours using a colorimeter (Agrahar-Murugkar et al, 2018;Biron et al, 2011;Çam et al, 2014;Ferrari et al, 2010;Lekshmi et al, 2019;Nunes et al, 2016;Zhao et al, 2005), calculating dough stickiness using Chen-Hosney stickiness cell, or cookies' brittleness with a three-point bending rig (Agrahar-Murugkar et al, 2018). Both ways to assess organoleptic attributes were considered as objective measures.…”

Section: Product-oriented Qualitymentioning

confidence: 99%

Identifying objective quality attributes of functional foods

Astrini

Rakhmawati

Sumaedi

et al. 2020

Qual. Assur. Saf. Crops Foods

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This study aims to identify objective quality attributes of functional foods based on literature reviews and proposing the future research agenda. There are not many articles that examined the objective quality of functional foods. This article aims to fill that gap: discussing objective quality attribute of functional foods based on the syntheses of previous studies. Previous research on objective quality of functional foods mostly came from the field of food science, and therefore applicable only to certain foods. Studies from the field of consumer behaviour/management mostly focused on perceived quality. This study used journals from three databases and utilised the term 'functional food' as the main keyword. Articles gathered were filtered based on their types and contents. There are two categories of objective quality found in literature. Firstly, objective quality related to the process, and secondly, objective quality related to the product itself. Both types are required to make accurate and marketable health claims of functional foods. Future research should try to empirically validate those objective quality attributes.

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Effect of natural fortification with calcium and protein rich ingredients on texture, nutritional quality and sensory acceptance of cookies

Cited by 19 publications

References 33 publications

Utilization of Hydroxyapatite from Shortfin Scad (Decapterus macrosoma) Bones as Calcium Fortificant in Cookies

Utilization of Hydroxyapatite from Shortfin Scad (Decapterus macrosoma) Bones as Calcium Fortificant in Cookies

Physicochemical, textural, color, nutritional, scanning electron microscopy and sensorial characterization of calcium-rich breads fortified with sesame, malted finger millet, cumin and moringa leaves

Identifying objective quality attributes of functional foods

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