Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico-chemical and textural characteristics

Bhatt, Shriya; Kumari, Neelam; Abhishek, Virat; Gupta, Mahesh

doi:10.1007/s11694-020-00675-y

Cited by 16 publications

(10 citation statements)

References 34 publications

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“…With reference to antioxidant activity, our finding showed a decrease in this parameter in GF formulations enriched with amaranth flour, confirming data reported in the literature [ 44 , 46 ], particularly those reporting low substitution percentages. Despite this, the mechanism of this decrease still needs to be explored.…”

Section: Resultssupporting

confidence: 91%

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Piga

Conte

Fois

et al. 2021

Foods

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Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their technological properties. Here, amaranth flour was studied as a potential healthy ingredient for the development of an innovative GF flat bread. Starting from two different basic formulations (rice flour:corn starch and rice flour:tapioca starch, 50:50), the impact of partially replacing rice flour (6%) and starch (6%) with amaranth on the nutritional characteristics, polyphenol composition, textural, and sensory properties of the resulting GF flat breads was explored. The substitution with amaranth led to detrimental effects on the doughs’ viscometric properties, especially in the case of tapioca starch, but significantly improved the doughs’ textural properties. All the amaranth-enriched flat breads showed a better color and a significant increase in all polyphenols fractions but lower antioxidant activity. During bread storage for three days, a detrimental effect on both starch retrogradation, toughness, and extensibility properties were observed, especially when tapioca starch was used. Check-all-that-apply (CATA) sensory test results showed that the incorporation of amaranth increased yeast odor and yeast flavor perception and decreased the softness in mouth-only in tapioca-based samples. A better compromise among technological, nutritional, and sensory properties was achieved when amaranth flour was added to the basic rice and corn formulation.

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Section: Resultssupporting

confidence: 91%

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Piga

Conte

Fois

et al. 2021

Foods

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“…Total phenolic content was analyzed using the Folin-Ciocateu reagent ( Bhatt et al, 2021 ). In brief, 1 mg/ml of extract was mixed with 0.5 ml of Folin-Ciocateu reagent (1 N) followed by the addition of 7% w/v saturated sodium bicarbonate.…”

Section: Methodsmentioning

confidence: 99%

“…Proximate analysis of peel sample with maximum phenolic content i.e. 60% hydroethanolic extraction was conducted as described earlier ( Bhatt et al, 2021 ). Total dietary fiber content was estimated using a Megazyme kit.…”

Section: Methodsmentioning

confidence: 99%

Pomegranate Peel Extract Decreases Plaque Necrosis and Advanced Atherosclerosis Progression in Apoe-/- Mice

et al. 2022

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Atherosclerosis is a chronic lipid-driven inflammatory condition of the arteries and is a leading cause of stroke, myocardial infarction, and other peripheral arterial diseases. Plant products rich in polyphenols such as pomegranate juice and peel extract are known to have beneficial effects in suppressing atherogenesis. However, the mechanism of action and its effect on advanced atherosclerosis progression which results in adverse clinical outcomes are not well understood. Herein, we use a standardized hydroethanolic extract of Punica granatum (pomegranate) peel in the Apoe-/- a murine model of advanced atherosclerosis. It was observed that the pomegranate peel extract fed mice have decreased plaque necrosis and elevated lesional collagen content which was associated with a favorable metabolic profile including lowering of blood glucose, cholesterol, and triglyceride. The decrease in plaque necrosis was linked with increased lesional macrophage efferocytosis efficiency which was associated with enhanced expression of the efferocytosis receptor Mertk. Using in vitro studies, we show that pomegranate peel extract blocks the shedding of Mertk and preserves macrophage efferocytosis efficiency. These data identify a novel mechanism by which pomegranate peel extract promotes the resolution of inflammation in atherosclerosis.

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“…The activity of the extract was estimated as described by Bhatt, Kumari, et al., 2020. In brief, 0.1‐mM DPPH stock solution was prepared using methanol and left for incubation.…”

Section: Methodsmentioning

confidence: 99%

“…The activity of the extract was estimated as described by Bhatt, Kumari, et al, 2020. In brief, 0.1-mM DPPH stock solution was prepared using methanol and left for incubation. M. koenigii extracts with different concentrations (20-200 µg) were combined with DPPH solution (1.0 mL) and left at room temperature for 30 min in dark.…”

Section: Antioxidant Activity Estimationmentioning

confidence: 99%

Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage

Bhatt

Dadwal

Padwad

et al. 2021

Food Processing Preservation

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Murraya koenigii L (Curry) leaves, known for its natural polyphenols, possess efficient antioxidant properties that maintain oxidative stress and promote health benefits. Higher content of phenolics (77.00 µg GAE/mg) and flavonoids (21.02 µg RU/mg) was detected in M. koenigii leaves extract along with ultra‐performance liquid chromatography quantification (UPLC) followed by antioxidant activity. The extract exhibited competent anti‐cancer activity against A549 and CHOK1 carcinoma cell lines. Therefore, M. koenigii leaves were utilized to prepare fermented beverage (FB) followed by an assessment of nutritional and phytochemical changes at various time intervals. The study found a significant increase in phenolics, flavonoids, and antioxidant activity in FB, further quantified using UPLC. The quantitative analysis also showed a rapid increase in protein and free amino acid content from 0 to 96th hr with a minor decrease at 720th hr. Thus, Murraya koenigii‐fermented beverage can be a suitable alternative with efficient antioxidant activity. Practical application Presently, food industries are looking forward to develop novel techniques by utilizing traditional knowledge for the sustained delivery of polyphenols. Murraya koenigii. L or curry leaves are well known for their health‐promoting food ingredients and utilized in a variety of food products. Its antioxidant and anticancer potential can generate awareness about its applications and opportunities for developing health products. For the last many centuries, fermented beverages are part of our daily food intake. The utilization of health‐promoting herbs in beverages will create a new genre of health products. Therefore, in the present study, curry leaves were analyzed for their antioxidant and anticancer activity followed by the development of fermented beverage. While the fermented beverage was also tested for its physicochemical and nutritional assessment during various developmental stages. The study also generates information regarding polyphenolic and nutritional changes during the fermentation process.

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Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico-chemical and textural characteristics

Cited by 16 publications

References 34 publications

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour

Pomegranate Peel Extract Decreases Plaque Necrosis and Advanced Atherosclerosis Progression in Apoe-/- Mice

Study of physicochemical, nutritional, and anticancer activity of Murraya Koenigii extract for its fermented beverage

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