Formulation and development of functionally enriched onion (Allium cepa) bread

Rengaraju, Balakrishnaraja; Swetha, V.; Srivigneswar, S.; Priyaa, S.S. Sakthi; Gowrishankar, L.

doi:10.1016/j.matpr.2021.03.249

Cited by 2 publications

(1 citation statement)

References 38 publications

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“…Saltiness of CC and TM was scored above 3.3 points, similarly to their controls ( p > 0.23). Addition of Alliums could help mask salt reduction and provide flavour (Balakrishnaraja et al , 2021; Taladrid et al , 2020). Sweetness of VC and BB did not reach as high a score as the respective controls ( p < 0.01).…”

Section: Resultsmentioning

confidence: 99%

Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability

Lingiardi

Godoy

Arriola

et al. 2022

NFS

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Purpose This study aims to formulate multiple nutritionally improved snacks intended for school-aged children according to international nutritional goals: Vanilla cookies (VC), Bay biscuits (BB), Cheese crackers (CC) and Tomato muffins (TM). Design/methodology/approach The reformulation targets implied incorporating alternative flours and milk powder and reducing the sugar and sodium contents, with respect to the usually consumed control products. These products were subjected to proximate composition, colour and sensory profile analyses. Their overall acceptability was assessed by school-aged children whose nutritional status was also evaluated. Findings Significant increments in relevant nutrients were observed in the composition of snacks: fibre (p = 0.01 for VC, p < 0.01 for BB and CC), proteins (p < 0.01 for all snacks) and calcium (p < 0.01 for all snacks). Average sodium reductions of 1.5% and 3.7% were achieved for CC and TM. During formulation, added sugar was reduced by 15.5% and 23.5% for VC and BB. All snacks were found to be acceptable in terms of appearance, texture, flavour and overall acceptability by the participants, and VC, BB and CC were ready for their effective implementation as part of school meals. Originality/value Comprehensive policies have become necessary to combat malnutrition, mainly overweight and obesity. The incorporation of nutritionally improved snacks in school environments is one of several strategies for promoting healthier lifestyles among children, including educational programs, workshops and food assistance.

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Section: Resultsmentioning

confidence: 99%

Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability

Lingiardi

Godoy

Arriola

et al. 2022

NFS

View full text Add to dashboard Cite

show abstract

Novel zero waste tactics for commercial vegetables – recent advances

Srenuja

Shanmugam

Sinija

2022

International Journal of Food Engineering

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Commercial vegetables include tomatoes, potatoes, onions, and eggplant due to their surplus production, availability, and affordability. The valorisation of the massive wastage of commercial vegetables and providing a long-term solution has been challenging. The review addresses the implications of biowastes on the environment and fosters the recent investigations into valorising commercial vegetable waste to develop multiple value-added products. It discussed the outcomes of the multiple technologies, majorly on green chemistry extraction, while outlining other methods such as fermentation, enzymatic treatments, 3D printing foods, high-pressure homogenisation, microencapsulation, bio-absorption method, and pyrolysis for their respective vegetable wastes. Agri-residues can be a valuable source for formulating functional ingredients, natural additives, biodiesel, dyes, and animal feed. This comprehensive review proposes a strategy to upcycle low-cost biowaste to boost the economic and ecological benefits. The current review captures the interests and great collaborations between researchers, industrialists, policymakers, waste management bodies, and eco-activists.

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Formulation and development of functionally enriched onion (Allium cepa) bread

Cited by 2 publications

References 38 publications

Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability

Novel nutritionally improved snacks for school-aged children: formulation, characterization and acceptability

Novel zero waste tactics for commercial vegetables – recent advances

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