Physicochemical, nutritional, and sensory characteristics of Chenopodium album , ashwagandha, flaxseed, and Giloy fortified bun

Abstract

This investigation was focused on the fortification of the bun with an optimized ratio of Chenopodium album, ashwagandha, flaxseeds, and giloy. Totally, five formulations were prepared along with control, that is, Bb1, Bb2, Bb3, Bb4, and CRWFB. The result of sensory evaluation revealed that C. album, ashwagandha, flaxseeds, and giloy fortified bun Bb4 with 50% of C. album paste received the highest OA and was followed by Bb1with 20% C. album paste without any aftertaste while control, that is, CRWFB lacked in flavor, taste, and sponginess as well as scored lowest in overall acceptability. The fortified buns have higher ash content, protein content, and carbohydrate content compared with the control while having lower water activity. The fortified buns have higher total phenolic content and energy compared with the control except for Bb1. The results showed that the use of C. album, ashwagandha, flaxseeds, and giloy had a positive influence on the physicochemical, nutritional, and sensory characteristics of fortified buns. Novelty impact statement Buns were prepared with the incorporation of Chenopodium album, ashwagandha, flaxseeds, and giloy as Bb1, Bb2, Bb3, and Bb4. Chenopodium album, ashwagandha, flaxseeds, and giloy had a positive influence on the physicochemical, nutritional, and sensory characteristics of fortified buns. Nutritionwise Bb4 signifies an enhancement in nutritional as well as functional characteristics.

Process Standardization of Functionally Enriched Millet-Based Nutri-Cereal Mix Using D-Optimal Design Approach for Enhancing Food and Nutritional Security

“…The TPC was measured as per the method described by Kumar et al 19 For the preparation of ethanolic extract, the sample and 80% ethanol solvent were mixed in a ratio of 1:10 and kept in a shaker overnight at 120 rpm. Then, the solution was centrifuged at 8000 rpm for 10 min, and the supernatant was collected and concentrated using a rotary vacuum evaporator (DLAB, RE-100) at 50 °C.…”

“…The TFC was measured as per the method previously given by Chang et al 20 and adopted by Kumar et al 19 In brief, 1 mL of ethanolic extract of nutri-cereal mix was added to 0.3 mL of NaNO 2 (5%), 0.3 mL of AlCl 3 (5%), 2 mL of NaOH (1M), and 2.4 mL of distilled water and mixed using a vortex mixture. The absorbance was noted at 510 nm immediately using a UV spectrophotometer (Shimadzu 1900).…”

Implementation of RSM and ANN Optimization Approach for Natural Deep Eutectic Solvents-Based Extraction of Bioactive Compounds from Orange Peel

“…The methodology described by Van Hung et al, was used with slight modifications for the determination of TFC. , 0.5 mL of N A DES s extract and 0.3 mL of NaNO 3 (5%) were mixed for 5 min, then 0.3 mL of AlCl 3 (1%) was added to the mixture, and it was mixed again for 6 min. After adding 2 mL of 1 M NaOH, the final volume was made up to 10 mL using distilled water.…”

“…TPC. Kumar et al 17 method for TPC determination was adopted with slight modifications. Briefly, 1.5 mL of Na 2 CO 3 (20%) and 0.5 mL of Folin−Ciocalteu (10%) were mixed with 0.5 mL of N A DES s extract and vortexed for 2−3 min.…”