Evaluation of rheological, bioactives and baking characteristics of mango ginger (curcuma amada) enriched soup sticks

Abstract

Wheat flour was replaced with mango ginger powder (MGP) at 0, 5, 10 and 15 %. Influence of MGP on rheological and baking characteristics was studied. Farinograph was used to study the mixing profile of wheat flour-MGP blend. Pasting profile of the blends namely gelatinization and retrogradation were carried out using microvisco-amylograph. Test baking was done to obtain the optimum level of replacement and processing conditions. Sensory attributes consisting texture, taste, overall quality and breaking strength were assessed. Nutritional characterization of the soup sticks in terms of protein and starch in vitro digestibility, dietary fiber, minerals, polyphenols and antioxidant activity were determined using standard methods. With the increasing levels of MGP from 0 to 15 %, the farinograph water absorption increased from 60 to 66.7 %. A marginal increase in the gelatinization temperature from 65.4 to 66.2°C was observed. Retrogradation of gelatinized starch granules decreased with the addition of MGP. The results indicated that the soup stick with 10 % MG had acceptable sensory attributes. The soup stick showed further improvement in terms of texture and breaking strength with the addition of gluten powder, potassium bromate and glycerol monostearate. The total dietary fiber and antioxidant activity of the soup sticks having 10 % MGP increased from 3.31 to 8.64 % and 26.83 to 48.06 % respectively as compared to the control soup sticks. MGP in soup sticks improved the nutritional profile.

Phytochemical and pharmacological properties of Curcuma amada: A Review

“…From the rheological reports of 3% bread with mango ginger powder revealed doubled antioxidant activity when compared to control bread and other studied samples. (Crassina and Sudha, 2015)repared soup sticks using mango ginger powder instead of wheat lour. Researcher also examined the nutritional characterization of the soup sticks in terms of protein and starch in vitro digestibility, dietary iber, minerals, polyphenols and antioxidant activity were determined using standard methods.…”

Nutrient Composition and Antioxidant Performances of Bread-Making Products Enriched with Stinging Nettle (Urtica dioica) Leaves

“…They can be used as carriers to increase healthy compounds intake such as minerals, vitamins and antioxidants. Spices [ 6 , 7 ], marine foods [ 8 ], processing by-products of plant foods [ 9 , 10 ], cereals by products [ 11 ] and omega-3 fatty acids [ 12 ] are some of the ingredients that could be included in bread formulation. Urtica dioica is a wild comestible plant and it has been served as food since ancient times, in particular for salad, seasoning, soups and herbal infusions [ 13 , 14 ].…”

Effect of freeze‐dried kinnow peel powder incorporation on nutritional, quality characteristics, baking, sensorial properties, and storage stability of traditional wheat‐based soup sticks

“…Soup sticks were prepared according to the method described by Crassina and Sudha (2015) with minor modifications. Soup sticks were prepared by substituting the levels of wheat flour with freeze‐dried kinnow peel at 3, 6, and 9%.…”

“…The breaking strength of the soup stick was measured by following the triple beam snap technique according to the method explained by Crassina and Sudha (2015). The sample was placed on two supporting beams kept at a distance of 3 cm.…”

“…Incorporation of fruit‐based ingredients in bakery products has improved nutritional, techno‐functional, sensory properties, and health benefits in Garcinia fruit extract (Dipin et al, 2012), mango ginger extract (Crassina & Sudha, 2015), papaya pulp (Varastegani et al, 2015), apple pomace (Jung et al, 2015), sour cherry pomace extract (Šaponjac et al, 2016), and Opuntia ficus indica cladodes powder (Msaddak et al, 2017). Bakery products such as soup sticks, cakes, biscuits, crackers, cookies, etc., are the complex matrix of wheat flour, fat, sugar, salt, and water and have an important role in our daily diet (Eswaran et al, 2013).…”