Nutritional and sensory characteristics of bread enriched with roasted prickly pear (<i>Opuntia ficus-indica</i>) seed flour

Ali, Rehab F. M.; El-Anany, Ayman Mohammed; Mousa, H. M.; Hamad, Essam M.

doi:10.1039/c9fo02532d

Cited by 24 publications

(38 citation statements)

References 33 publications

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“…The DPPH assay is one of the most widely applied methods to measure the RSA of natural samples (Ali et al , 2020). DPPH is a stable nitrogen-centered free radical that produces a violet color in methanol solution.…”

Section: Resultsmentioning

confidence: 99%

“…The total antioxidant capacity of substrates was mainly attributed to the chemical structure of compounds, the additive and synergistic or antagonistic effects of inherent phytochemicals notably, the phenolic substrates (Al-Owaisi et al, 2014). Reducing power is associated with antioxidant capacity and with the presence of reductants (Ali et al, 2020). In the reducing power assay, the phenolic compounds cause the reduction of the Fe3þ into Fe2þ, thereby changing the solution color from green to blue, based on the reducing power of the compounds (Elanany, 2015).…”

Section: Resultsmentioning

confidence: 99%

“…The radical scavenging activity (RSA) of extracts was determined by the DPPH (2,2-diphenyl-1-picrylhydrazyl) method based on the method described by Ali et al (2020). The radical-scavenging activity was expressed as per cent of inhibition and measured using the following equation: where Abs control is the absorbance of DPPH solution without tested sample; Abs sample is the absorbance of DPPH solution with tested sample.…”

Section: Methodsmentioning

confidence: 99%

“…The radical scavenging activity (RSA) of extracts was determined by the DPPH (2,2diphenyl-1-picrylhydrazyl) method based on the method described by Ali et al (2020). The radical-scavenging activity was expressed as per cent of inhibition and measured using the following equation:…”

Section: Nfs 518mentioning

confidence: 99%

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Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves

El-Anany

Althwab

Ali

et al. 2021

NFS

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Purpose The purpose of this study is to evaluate the effect of the addition of dried lemongrass leaves (DLGL) powder, at different levels, on phenolics content, antioxidant activities, consumer acceptance and the inhibition of lipid peroxidation of roasted coffee (RC). Design/methodology/approach DLGL powder was incorporated at the levels of 0%, 2.5%, 5.0%, 7.5% and 10% of RC weight. The total flavonoids (TF), total phenolics (TP) and antioxidant activity measured using a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical and reducing power assay of RC, DLGL and binary mixture of them determined. The oxidative indices of coffee oil samples during storage were investigated. In addition, the sensory characteristics of RC fortified with different levels of DLGL powder were evaluated. Findings The TP content of DLGL powder was 1,100.32 mg/100 g DWb, nearly 1.2 times higher than found in RC beans. The TF content of RC enriched with 2.5%, 5.0%, 7.5% and 10% DLGL were found to be around 1.05, 1.10, 1.15 and 1.20 times higher than that in the control coffee samples. RC supplemented with various levels of DLGL powder showed higher DPPH radical scavenging and reducing power activities. At the end of the storage period (six months), the acid, peroxide, P-Anisidine and total oxidation value values of RC supplemented with 10% DLGL powder were about 1.94, 2.52, 2.60 and 2.59 times as low as in the control sample without any addition of DLGL powder, respectively. RC containing 2.5% and 5.0% DLGL powder had significantly (p < 0.05) the highest sensory scores. Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits. Practical implications RC containing 2.5% and 5.0% DLGL powder had significantly (p = 0.05) the highest sensory scores. Originality/value Consequently, the addition of DLGL in coffee at up to a 5% ratio may have potential health benefits.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Nfs 518mentioning

confidence: 99%

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Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves

El-Anany

Althwab

Ali

et al. 2021

NFS

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“…The three types of prickly pear added do not influence the IC50 values, which did not result different also in dry cladodes used for bread fortification (Table 1). Also, bread enriched with roasted prickly pear seed flour results in a fourfold increase of antioxidant activity and TPC content compared to wheat flour (Ali et al, 2020). The addition of fresh mucilage (in substitution to water) showed a biological role of the cactus mucilage, because their antioxidant activity was higher than that of control wheat bread (Liguori et al, 2020).…”

Section: Chemical Characterization and Antioxidant Activitymentioning

confidence: 97%

Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

Sciacca

Palumbo

Pagliaro

et al. 2021

CyTA - Journal of Food

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Cladodes are considered by-products of Opuntia ficus-indica cultivation. Their addition as source of antioxidants to durum wheat breads could have effects on preventing cardiovascular diseases, cancers, and inflammation. The inclusion of 0-5-10-15% cladodes, harvested in three different locations, on quality and antioxidant properties of fortified durum wheat breads has been evaluated. The enrichment with 10% of cladodes resulted in an increase in the content of total phenolics (14.8 vs 2.7 mg GAE/100 g of control bread), a decrease of IC 50 (3.28 vs 49.7 mg/ml of control bread), good rheological characteristics of loaves and largely positive evaluation by panel test. Fortification with 15% of cladodes caused an increase in the resistance to the mixture with a reduction of dough extensibility. In addition, the evaluation of different populations of Opuntia gave information about the valorization of the crop and could be a strategy to increase bioactive compounds in durum wheat breads. Cladodios de Opuntia como ingrediente funcional en el pan de trigo duro: características reológicas, sensoriales y químicasLos cladodios se consideran subproductos del cultivo de Opuntia ficus-indica. Su adición a los panes de trigo duro como fuente de antioxidantes podría tener efectos en la prevención de enfermedades cardiovasculares, cánceres e inflamaciones. Este estudio evaluó la inclusión al 0-5-10-15% de cladodios cosechados en tres lugares diferentes en la calidad y las propiedades antioxidantes de los panes de trigo duro fortificados. Se pudo constatar que el enriquecimiento con 10% de cladodios produjo aumento del contenido de fenólicos totales (14.8 frente a 2.7 mg GAE/100 g de pan de control), disminución del IC 50 (3.28 frente a 49.7 mg/ml de pan de control), buenas características reológicas de los panes y una evaluación ampliamente positiva en una prueba de panel. El enriquecimiento con 15% de cladodios provocó un aumento en la resistencia de la mezcla con reducción de la extensibilidad de la masa. Además, la evaluación de diferentes poblaciones de Opuntia arrojó información sobre la valorización del cultivo, por lo que su inclusión en los panes de trigo duro podría servir como estrategia para aumentar los compuestos bioactivos en estos.

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Nutritional aspects of composite flours for baked and extruded products: A review

Amadeu,

Martelli,

Vanin

2024

Cereal Chem

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Background and ObjectivesGlobal hunger and the prevalence of severe food malnutrition have increased worldwide, underlining the need to develop new nutritive food products. Composite flour (CF) is a growing technology that aims to increase the nutritional composition of flours. Thus, this study aimed to systematically search and investigate studies that examined the effects of CF development and its properties. In addition, perspectives for better use of CF as a real source of nutritional ingredients are underlined.FindingsDifferent materials have been used for CF elaboration and their use in bakery products improves nutritional composition, mainly protein, fiber, and phenolic compound content, in addition to providing products with good sensory acceptance. However, the higher protein concentration in CF is not accompanied by higher protein digestibility, and generally, this property is not evaluated to guarantee the nutritional improvement of protein aspects.ConclusionsCF may represent a strategy for food security and nutritional health, particularly in terms of protein intake. However, to ensure protein absorption, further studies on protein digestibility must be conducted. In addition, the extrusion process seems to represent a strategy for the production of cheaper and nutritional CF with improved nutritional value and high protein digestion capacity.

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Nutritional and sensory characteristics of bread enriched with roasted prickly pear (Opuntia ficus-indica) seed flour

Abstract: Nutritional and sensory properties of bread fortified with roasted prickly pears seed flour as a new functional bread.

Cited by 24 publications

References 33 publications

Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves

Potential antioxidant and lipid peroxidation inhibition of coffee mixed with lemongrass (Cymbopogon citrates) leaves

Opuntia cladodes as functional ingredient in durum wheat bread: rheological, sensory, and chemical characterization

Nutritional aspects of composite flours for baked and extruded products: A review

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