Physicochemical properties, nutritional and sensory quality of low‐fat Ashwagandha and Giloy‐fortified sponge cakes during storage

Abstract

This study was aimed to optimize mixtures of ashwagandha powder and giloy powder along with wheat flour for the production of sponge cake. Ashwagandha powder and giloy powder were applied 2 to 5% and 5 to 8%, and yogurt was used as fat‐replacer 50%. Optimization of the formulation was based on the sensory evaluation obtained through 9‐point Hedonic scale. The results revealed that sponge cake incorporated with 2% ashwagandha powder and 5% giloy powder, i.e. ashwagandha giloy fortified sponge cake (AGFSC‐I) was most appreciated by the tasting panel members with overall acceptability. Protein (%), fat (%), carbohydrates (%), energy (%), TPC (mg GAE/100 mg), TFC (mg QE/100 mg), and IC50 (mg/ml) value decreased during the storage period of 5 days, i.e. from 15.25 ± 0.03 to 13.15 ± 0.10; 12.44 ± 0.04 to 12.2 ± 0.16; 33.62 ± 0.31 to 31.99 ± 0.008; 307.44 ± 1.03 to 290.36 ± 0.96; 14.82 ± 0.13 to 7.694 ± 0.10; 5.111 ± 0.36 to 3.823 ± 0.08; and 13.82 ± 0.10 to 8.807 ± 0.08 respectively. Novelty Statement Wheat flour sponge cake was prepared with the incorporation of ashwagandha and giloy as AGsFSC. Yogurt was used in place of butter in order to prepare low‐fat AGFSC. Shelf‐life analysis was performed to study the stability of AGFSC for 5 days.

Utilization of Food Waste for the Development of Composite Bread

“…The peaks 28.95, 29.02, 32.32, and 32.3 were the identified peaks for the determination of bioactive compounds like oxalic acid heptadecane, 2,6,10,15 tetramethyl, cinnamylcarbanilate, octane, 3,5-dimethyl Piperazine isohexylneopentyl ester. The results were slightly higher than the previous study con ducted on bread by Kumar Sanjay, et al [45]. The results of bread were compared wit previous studies conducted by Kumar Sanjay,et al [45] for the study of active com pounds.…”

“…The peaks at 3349 cm −1 confirm the presence of O-H stretching due to hydrogen bonding; the peaks at 1663.54 and 1925.36 fall in the range between 1650 and 2000, which represents the C-H bending of aromatic compounds. The medium C-H stretching of amine is confirmed by the peak at 1088.73 cm −1 ; the peak at 670.37 cm −1 represents the strong bending of alkene [45]. of amine is confirmed by the peak at 1088.73 cm −1 ; the peak at 670.37 cm −1 represents th strong bending of alkene [45].…”

“…The medium C-H stretching of amine is confirmed by the peak at 1088.73 cm −1 ; the peak at 670.37 cm −1 represents the strong bending of alkene [45]. of amine is confirmed by the peak at 1088.73 cm −1 ; the peak at 670.37 cm −1 represents th strong bending of alkene [45].…”

Process optimisation for the development of giloy (Tinospora cordifolia L.) juice incorporated amla pulp candy

“…Total sugar and reducing sugar were also increasing from AG- The retention in the moisture content and fat present in candy with increase in giloy concentration is due to the effect of giloy on the improved shelf-life properties. Presence of giloy in certain products showed the reduction in moisture and fat and an improved shelf life [27]. Ascorbic acid is higher in amla fruits, so that the AG candy with lower concentration of giloy will have higher concentration of vitamin C. Research have also stated that β-carotene is present in higher concentration in giloy than amla, therefore AG candy with higher concentration of giloy will have presence of higher β-carotene [20,37].…”

Process standardization of infrared assisted pulsed microwave baked biscuits and its comparison with conventionally baked biscuits

“…2.6.6 | Sensory evaluation Biscuits samples were analyzed for sensory characteristics. Sensory quality characteristics were evaluated by a panel of 20 semi-trained members using a 9-point Hedonic scale (Kumar et al, 2022). Sensory evaluation was performed based on sensory attributes such as color and appearance, aroma, texture and overall acceptability.…”