Effect of the incorporation of apricot pulp powder on physicochemical, functional, rheological and nutraceutical properties of wheat flour based cookies

Nisar, Aaqib; Jan, Nusrat; Gull, Amir; Masoodi, F.A.; Amin, Tawheed; Bashir, Omar; Wani, Sajad Mohd

doi:10.1108/bfj-11-2020-1000

Cited by 2 publications

(12 citation statements)

References 29 publications

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“…Rapid Visco Analyzer (RVA TECMASTER, Perten instruments, Australia) was employed to evaluate the pasting characteristics of sample following the protocols as described by Nisar et al. (2021).…”

Section: Functional Characteristicsmentioning

confidence: 99%

“…Antioxidant assay was carried out using DPPH and FRAP method. DPPH was estimated following the method of Nisar et al. (2021) and was calculated using equation (7);…”

Section: Physicochemical Characterization Of Instant Talbina Premixmentioning

confidence: 99%

“…, 2007). Furthermore, because setback viscosity denotes gelling tendency of starch, a reduction in it suggests that starch would retrograde slowly (Nisar et al. , 2021).…”

Section: Functional Characteristicsmentioning

confidence: 99%

“…, 2010). The lower breakdown viscosity depicts more resistance of instant talbina premix to shear thinning during cooking (Nisar et al. , 2021).…”

Section: Functional Characteristicsmentioning

confidence: 99%

“…Antioxidant characteristics-2,2,-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power assay (FRAP) Antioxidant assay was carried out using DPPH and FRAP method. DPPH was estimated following the method of Nisar et al (2021) and was calculated using equation ( 7);…”

Section: β-Glucanmentioning

confidence: 99%

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β-glucan rich functional instant talbina (porridge) premix from barley flour using extrusion: investigating effect of varied moisture and barrel temperature levels using response surface approach

Jabeen

Ajaz

Jan

et al. 2022

BFJ

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PurposeThroughout the world, there has been a dramatic increase in the demand for functional food products. Owing to the health benefits of barley, its utilization was explored for the development of β-glucan rich functional instant talbina (porridge). The present research was, therefore, undertaken with an aim to optimize the extrusion conditions for development of instant talbina premix and evaluate its functional and quality characteristics.Design/methodology/approachThe independent variables i.e. barrel temperature (105–125°C) and feed moisture (12–20%) were studied to determine their influence on the system parameter i.e. specific mechanical energy and product characteristics i.e. bulk density, breaking strength, water absorption index, expansion ratio, water solubility index, L*, a* and b* by employing a central composite rotatable design.FindingsAll the quality parameters were significantly (p < 0.05) influenced by independent variables. The regression models obtained for all the responses showed higher coefficient of determination (R2 = 0.99). The optimum extrusion conditions obtained by numerical optimization for development of extrudates used for making instant talbina were moisture content (12%) and barrel temperature (105°C). Various functional, pasting, complexing index and physicochemical properties of instant talbina were improved by the addition of honey and milk. The instant talbina prepared from barley flour with the addition of milk and honey showed increase in the β-glucan content, resistant starch, antioxidant activity and decrease in glycemic index with improved overall acceptability.Originality/valueAs far as we could possibly know that very limited or not many studies have been carried out wherein the possibility of developing instant talbina (porridge) have been carried out. As a result, the current study has a lot of potential for the food industry to manufacture β-glucan rich functional instant talbina with improved antioxidant characteristics and low glycemic index.

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Section: Functional Characteristicsmentioning

confidence: 99%

“…Antioxidant assay was carried out using DPPH and FRAP method. DPPH was estimated following the method of Nisar et al. (2021) and was calculated using equation (7);…”

Section: Physicochemical Characterization Of Instant Talbina Premixmentioning

confidence: 99%

“…, 2007). Furthermore, because setback viscosity denotes gelling tendency of starch, a reduction in it suggests that starch would retrograde slowly (Nisar et al. , 2021).…”

Section: Functional Characteristicsmentioning

confidence: 99%

“…, 2010). The lower breakdown viscosity depicts more resistance of instant talbina premix to shear thinning during cooking (Nisar et al. , 2021).…”

Section: Functional Characteristicsmentioning

confidence: 99%

Section: β-Glucanmentioning

confidence: 99%

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β-glucan rich functional instant talbina (porridge) premix from barley flour using extrusion: investigating effect of varied moisture and barrel temperature levels using response surface approach

Jabeen

Ajaz

Jan

et al. 2022

BFJ

Self Cite

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Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

Jan

Naik

Gani

et al. 2022

Food Prod Process and Nutr

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This study aimed to access the influence of rice flour incorporation on various quality attributes of low-gluten wheat-based pretzels viz., functional, rheological, starch digestibility, color, textural and sensorial properties. Significant increase in swelling power (18.33 ± 0.51) and bulk density (0.58 ± 0.04) was observed in flour blend upon incorporation of rice flour, whereas, significant decrease in oil absorption capacity (0.62 ± 0.09), solubility index (6.72 ± 0.17), foaming capacity (9.67 ± 0.34), and foaming stability (3.39 ± 0.15) was recorded. Pasting properties of samples were studied using a Rapid Visco Analyser which indicated that all the pasting properties increased with an increase in rice flour incorporation. Fourier transform infrared spectroscopic studies revealed no difference in the basic functional groups of flour blend upon the incorporation of rice flour, however, it had a pronounced effect on elastic modulus (G′) of flour blend. In vitro starch digestion characteristics revealed 7.23% surge in slowly digestible starch and 13.36% reduction in rapidly digestible starch of developed low-gluten pretzels upon the incorporation of rice flour. Apparent amylose content (27.3 ± 1.45) and resistant starch content (6.12 ± 0.97) increased and starch digestibility index (69.87 ± 1.72) decreased in developed low-gluten pretzels. In conclusion, the developed low-gluten pretzels had significantly (p < 0.05) higher mineral profile and lightness (L*) and lower breaking strength in addition to having better overall acceptability. This study indicated that substituting wheat flour with rice flour up to a level of 35% affected the quality attributes of developed low-gluten pretzels. Graphical abstract

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Effect of the incorporation of apricot pulp powder on physicochemical, functional, rheological and nutraceutical properties of wheat flour based cookies

Cited by 2 publications

References 29 publications

β-glucan rich functional instant talbina (porridge) premix from barley flour using extrusion: investigating effect of varied moisture and barrel temperature levels using response surface approach

β-glucan rich functional instant talbina (porridge) premix from barley flour using extrusion: investigating effect of varied moisture and barrel temperature levels using response surface approach

Influence of replacement of wheat flour by rice flour on rheo-structural changes, in vitro starch digestibility and consumer acceptability of low-gluten pretzels

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