Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies

Giri, Namrata Ankush; Sakhale, B. K.

doi:10.1111/jfpp.15324

Cited by 8 publications

(5 citation statements)

References 29 publications

(32 reference statements)

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“…Gegios et al [ 40 ] has stated that cassava varieties with colored flesh contained higher amount of carotene than varieties with white flesh. The color of cassava flour is important in foods such as ice creams, flavored beverages, desserts, cakes [ 41 ], strips [ 5 ], gruels [ 28 , 30 ], gluten-free pasta [ 8 ], and gluten-free cookies [ 42 ]. Moreover, it is important in cassava starch industry [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

“…High WACs (>100%) facilitate the addition of more water during the food processing and easy dough handling [ 60 ]. Therefore, flour from Kirikawadi may be the most suitable variety for the easy dough handling purpose in combination with wheat flour, and other four varieties may be suitable for foods such as porridges and gruels [ 9 , 42 ].…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

Nilusha

Jayasinghe

Perera

et al. 2021

International Journal of Food Science

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Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. Flours prepared from five cassava varieties, namely, Kirikawadi, MU51, Swarna, Shani, and Suranimala, were analyzed for proximate composition and physicochemical, functional, and antioxidant properties using standard methods. Flours from tested cassava varieties contained <1% crude fat and <2% crude protein. Flour from MU51 contained the highest amount of HCN (48.05 mg/kg) while flour from Suranimala contained the lowest (4.85 mg/kg). Total starch and amylose contents of flours were significantly lower ( p < 0.05 ) than those of commercial wheat flour. Flour from Suranimala contained approximately similar amylopectin content as commercial wheat flour. Water absorption capacity, oil absorption capacity, water solubility index, swelling power, emulsion activity, and emulsion stability of flours from five cassava varieties were significantly higher ( p < 0.05 ) than those of commercial wheat flour. Swarna was identified as the richest source of phenolic compounds (4.44 mmol GAE/100 g dry weight) among the five varieties. Results showed the promising application potential of flours from these five cassava varieties in different food applications such as weaning foods, bakery foods, and edible films.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

Nilusha

Jayasinghe

Perera

et al. 2021

International Journal of Food Science

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“…Sweetpotato has previously been reported as an abundant source of phenolics (Islam et al., 2002; Giri & Sakhale, 2021; Oloniyo et al., 2021a). The high presence of total phenol, total flavonoid and FRAP in the non‐gluten biscuit produced confirms the earlier report and suggests the presence of antioxidants.…”

Section: Discussionmentioning

confidence: 99%

Quality characteristics of non‐gluten biscuit developed from optimized cream and orange‐fleshed sweetpotato flour

2023

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Orange‐fleshed sweetpotato (OFSP; Ipomoea batatas L.) is a new variety of sweetpotato widely accepted as a staple food in African countries due to its nutritional and health benefits. The aim of this study was to determine the quality characteristics of value added biscuit developed from optimized non‐gluten blends. King J orange‐fleshed sweetpotato (UMUSPO1), Mother's Delight orange‐fleshed sweetpotato (UMUSPO2) and cream‐fleshed sweetpotato were used. Sweetpotato storage roots were processed into flour and were incorporated with soy concentrate, date palm and sweetpotato starch. The blends were optimized using an experimental design of response surface methodology; the optimized blends were used to produce biscuits, and the biscuits were evaluated for total phenol, total flavonoid, ferric reducing antioxidant power (FRAP) and effective concentration (EC50), which is a concentration of the sample required to obtain a 50% antioxidant effect. The physical qualities and consumer acceptability of the developed and control biscuits were also assessed. The results obtained showed that the total phenolic values ranged from 2.32 to 12.54 mg GAE/g, total flavonoid values ranged from 1.11 to 12.20 mg QE/g, and FRAP values ranged from 4.38 to 22.54 mg AEE/g; EC50 of some antioxidant properties was observed to be less than (<) 2; the weight of the biscuit ranged between 4.50 and 5.59 g, diameter of the biscuit ranged between 5.30 and 6.70 cm, and the spread ratio ranged from 8.83 to 12.89. The sensory properties of the biscuit varied significantly (p < 0.05) with one another in terms of the aroma, appearance, crunchiness, taste and overall acceptability. This research showed that the optimized OFSP flour (OFSPK2) produced a good quality biscuit with the highest total phenolic, total flavonoid, and FRAP, and it exhibited good physical qualities. OFSPK2 biscuit had the highest score for its overall acceptability and compared favourably with the 100% wheat flour biscuit (control sample).

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“…The muffins with and without preservatives were evaluated for moisture content,and texture profile analysis during the storage period 39 .…”

Section: Methodsmentioning

confidence: 99%

Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins

Giri,

Bhangale,

Gaikwad

et al. 2024

Sci Rep

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This research aims to investigate the potential of utilizing pomegranate peel powder (PPP) as a natural preservative in muffin preparation. Pomegranate peel is a rich source of bioactive compounds, including phenolics, flavonoids, and tannins, which possess high antioxidant and antimicrobial properties. The In-Vitro antifungal activity of pomegranate peel powder (8% PPP), potassium sorbate (0.1% PS) and calcium propionate (0.5% CP) was assessed against Penicillium sp. and Aspergillus sp. using poison food technique. The PPP showed the anti-fungal activity by delaying the growth of microorganism on media plate similar to the PS and CP. The effect of utilization of PPP on quality characteristics of muffins were compared with the muffins with chemical preservatives (0.1% PS and 0.5% CP). The viscosity and specific gravity of batter significantly increased from 7.98 to 11.87 Pa s and 1.089–1.398 respectively on addition of 8% PPP. The optical microscopic structure of PPP added batter revealed the decrease in the number of air cells from 24 to 12 with radius range of 6.42–72.72 μm and area range of 511.03–15,383.17 µm2. The functional properties of flour with PPP had higher water absorption capacity, foaming stability, emulsification activity and emulsion stability than others. The addition of PPP significantly increase the weight (32.83 g), and decrease the height (31.3 mm), volume (61.43 cm3), specific volume (1.67 cm3/g) and baking loss (10.19%). The 418.36% increase in fibre content, 14.46% and 18.46% decrease in carbohydrates and energy value was observed in muffin with 8% PPP as compared to control respectively. The total phenols was increased from 0.92 to 12.5 mg GAE/100 g, total tannin from 0.2 to 8.27 mg GAE/100 g, In-vitro antioxidant activity by DPPH from 6.97 to 29.34% and In-vitro antioxidant activity by FRAP from 0.497 to 2.934 mg AAE/100 g in muffins added with 8% PPP. The muffin with PPP was softer than control and muffin with 0.1% PS. The addition of PPP resulted to improve in muffin texture but taste slightly bitter. During the storage of muffins at room temperature (27–30 °C), the moisture content of muffin with PPP was reduced from 17.04 to 13.23% which was higher than the rest of the treatments. Similarly, the hardness of sample with PPP was higher than the sample with 0.5% CP, but lowers than control and sample with 0.1% PS throughout the storage period. The results suggest that pomegranate peel powder can be successfully used as a natural preservative in place of chemical preservatives in muffins, to extend the shelf life. This study provides the opportunity to use PPP as functional ingredient and natural preservative in different bakery products.

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Effects of incorporation of orange‐fleshed sweet potato flour on physicochemical, nutritional, functional, microbial, and sensory characteristics of gluten‐free cookies

Cited by 8 publications

References 29 publications

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

Quality characteristics of non‐gluten biscuit developed from optimized cream and orange‐fleshed sweetpotato flour

Comparative study on effect of pomegranate peel powder as natural preservative and chemical preservatives on quality and shelf life of muffins

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