Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

Sudha, M. L.; Eipson, Sushma W.; Khanum, Hafeeza; Naidu, M. Madhava; Rao, G. Venkateswara

doi:10.1007/s13197-013-1062-3

Cited by 13 publications

(8 citation statements)

References 18 publications

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“…No bioactive components were detected in paratha prepared with wheat flour. However, β-carotene content found slightly higher when 25% of normal fenugreek incorporated in wheat flour (Sudha et al, 2013). The current findings of bread sensory evaluation are well supported by earlier studies of Hooda and Jood, (2004), Hefnawy et al (2012), Rasool et al (2013) and Kasaye and Jha, (2015).…”

Section: Discussionsupporting

confidence: 88%

Nutritional Potential of Fenugreek Supplemented Bread With Special Reference to Antioxidant Profiling

Afzal¹,

Pasha²,

Zahoor³

et al. 2016

PAKJAS

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Globally, fenugreek (Trigonella foenum-graecum) is well recognized for imparting flavor to several traditional foods. Besides, it provides tremendous amount of active ingredients for health promotion and disease prevention. Purposely, the present research work was designed to elucidate nutritional & an tioxidant potential of fenugreek seeds and their incorporation in bread formulation @ 5, 10 & 15%. The supplementation of fenugreek seed powder @ 15% in designed bread increased total phenolic content from 99.00±4.45 (control) to 413.00±19.82 mg GAE/100g whereas, increment in flavonoid contents was up to 2.91±0.12 mg CE/g as compared to control (2.13±0.09). Alongside, it was found effective in increasing antioxidant activity i.e. evaluated through DPPH, FRAP and β-carotene assays as 51.00±2.39%, 450.00±21.60 µmol Fe 2+ /g and 43.00±2.10%, respectively. However, 10% supplementation of fenugreek seed powder presented better sensory response of the prepared bread. All these outcomes have revealed that supplementation of fenugreek seed powder in bread serve as functional food accredited to rich nutritional, antioxidant & sensory quality.

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Section: Discussionsupporting

confidence: 88%

Nutritional Potential of Fenugreek Supplemented Bread With Special Reference to Antioxidant Profiling

Afzal¹,

Pasha²,

Zahoor³

et al. 2016

PAKJAS

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“…Pies enriched with aniseeds show superior sensory quality associated with improvement of protein, minerals, fiber and fat content and better antioxidant and antimicrobial properties (Hussein et al, 2014). Likewise, incorporation of dehydrated dill leaves in Indian paratha enhances fiber, chlorophyll and carotenoid content and the overall quality characteristics (Sudha et al, 2015). Similar re sults are obtained in the case of fortified pasta with parsley leaves, the final product showed higher phenolic and antioxidant potential (Sęczyk et al, 2015).…”

Section: Industrial Applicationsmentioning

confidence: 63%

The Apiaceae: Ethnomedicinal family as source for industrial uses

Ahmad

Talou

Saad

et al. 2017

Industrial Crops and Products

146

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Plants from Api aceae family are commonly used for food, flavoring, fragrance and medical purposes; they are also known to be used as a household remedies sinoe antiquity. Recently, many experimental and biological investigations have been carried out in on:ler to validate the ethno-medicinal claims of plants belonging to this family. Moreover, rediscovery of this family can be responsible for launching a new generation of botanical chemicals for industrial applications. This review paper may help upcoming research activities on Apiaoeae family membersby giving up to date information on their main common features, their origins and traditional backgrounds. Furthermore, this review gathers and discusses the fragmented information described in literature concerning the chemical compoeition and the biological activities of essential oils and different extracts of some Apiaceae species, it illustrates also their potential for the development of pharmaoeutical, cosmetic products and other industrial uses. 1. General introduction Medicinal and aromatic plants have attracted the attention of re searchers worldwide as a major source of raw materials used in the pharmaceutical, cosmetic, flavor and perfumery industries. Despite the progress made in synthetic medication research, nowadays, the large numbers of drugs in use are derived from plants by applying modem technologies to traditional practices (Canter et al., 2005; Singh and Singh, 2001). Apiaceae family is one of the most important familles of flowering plants, which consists of 3780 species in 434 genera. lt is distributed throughout the world, mostly in the northem temperate regions and high altitudes in the tropics. The main common features of Apiaceae species are: aromatic herbaceous nature, altemate leaves with sheathing bases, hollow stems, small flowers, inflorescences determined in simple or compound umbel, and indehiscent fruits or seeds with oil ducts (Christensen and Brandt, 2006). This family is well known for its distinctive flavors due to the secretory cavities consisting of schizo genous oil ducts with resin, oil, or mucilage and located in the fruits, stems, leaves and roots (Berenba um, 1990). Apiaceae family pro vides a large number of plants which are used for different purposes including nutrition, medicine, beverages, spices, repellents, staining, cosmetics, fragrances and industrial uses. Ethnomedically, several plants of this family are used as home based remedies to treat various illnesses re lated to digestive, endocrine, reproductive and respiratory systems (Aéimovié and Kostadinovié, 2015). This family is rich in phytochem icals and secondary metabolites which are potential source of drugs Table 1 Ethno-medicinal uses of Apiaceae species and chemical composition of their seeds essential oils.

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“…The elevated antioxidant activity of F5 and F9 may be due to the increase of banana and onion peels as well as lettuce and whey protein in the formulation especially that these ingredients have potent antioxidant activities as confirmed by Park et al (2018) and Mohamed et al (2019). Values are mean of three replicates ± SD, number in the same column followed by the same letter is not significantly different at 0.05 level; ND: Not detected Color is one of the most important quality features of vegetable and fruit products, where it is the first thing consumers see (Sudha et al, 2015). Color parameters (L*, a*, and b*) for all the prepared soup mixtures are shown in Table (4).…”

Section: Physiochemical Characteristics Of Different Soup Mixturesmentioning

confidence: 88%

Preparation of High Nutritional Quality Soup for the Elderly

Rizk¹,

Riyad²

2020

SCUJ

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Healthy diet for elderly not only provided them with their needs from all nutrients but also helped preventing and treating age-related disorders. So, the present study was to evaluate physical, chemical and sensory characteristics of nine formulated functional soup mixtures for elderly. This study was designed to prepare some soups contained some of vegetables and fruit which cooked in one of three liquids (water, chicken broth and whey). Nine soup mixtures of vegetables and fruits were prepared. Proximate composition, vitamins, minerals, physical characteristics and antioxidant activity were determined, sensory properties were evaluated, as well as caloric values and RDA (Recommended Dietary Allowances) were calculated. The soup colors varied between red to orange yellow or yellow. The results of the sensory evaluation showed that all the different soup mixtures were acceptable with values ranging from 8.38 to 9.50 for overall acceptability. The results indicated that one serving of soup mixtures which contained oat, spinach, broccoli and bananas covered the RDA of protein, crude fiber, fat, carbohydrates and caloric values for elderly male and female by about 14.3-18.5%, 29.3-44.3%, 10-12.5%, 29.6-30.6% and 9.4-10.7 kcal/cup of soup, respectively. While, vitamins A, C, B 6 and B 12 were covered by about 448%, 39%, 29% and 750%, respectively for male and 576%, 47%, 33% and 750%, respectively for female. In conclusion the formulated soup mixtures with high acceptability and antioxidant activity can provide elderly people with high percent of their requirements from nutrients.

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Effect of normal/dehydrated greens on the rheological, microstructural, nutritional and quality characteristics of paratha—an Indian flat bread

Cited by 13 publications

References 18 publications

Nutritional Potential of Fenugreek Supplemented Bread With Special Reference to Antioxidant Profiling

Nutritional Potential of Fenugreek Supplemented Bread With Special Reference to Antioxidant Profiling

The Apiaceae: Ethnomedicinal family as source for industrial uses

Preparation of High Nutritional Quality Soup for the Elderly

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