Production and Nutritional Evaluation of Protein Enriched Cookies Incorporated with Winged Beans (Psophocarpus tetragonolobus)

Gajanayaka, Pamudi; Jemziya, Fathima; Rifath, Ahamed

doi:10.5455/jbau.119656

Cited by 3 publications

(9 citation statements)

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“…The low moisture content in cookies reduces the possibility of deterioration during storage due to microorganisms. Studies have shown that using composite flour helps improve the protein content in cookies (Pamudi et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

“…The lowest value was observed in treatment T1 (0.79 g/100 g cookies), and the highest value was observed in treatment T6 (3.35 g/100 g cookies). The consumption of dietary fibre in food helps stimulate bowel movement, prevent constipation and prevent many gastrointestinal disorders like colon cancer (Kumar et al ., 2018; Pamudi et al ., 2021). The protein and dietary fibre content in seaweeds also provides stability to the product during thermal processing (Ms et al ., 2022).…”

Section: Resultsmentioning

confidence: 99%

“…T2 showed the highest spread factor. The changes in spread ratio are related to the flour's swelling pattern and rheological properties, which depend on the protein and fibre content (Pamudi et al ., 2021). Heat and leavening agents also influence the changes in the dimensions of cookies.…”

Section: Resultsmentioning

confidence: 99%

“…Reports show that when the flour is supplemented with non‐wheat flour, the cookie's diameter is reduced. This is due to the rapid partitioning of free water to hydrophilic sites, which leads to an increase in viscosity and decreases the cookie's spreading (Pamudi et al ., 2021). Similarly, the competition of different ingredients for the available free water also affects the spreading (Ullah et al ., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…Humans of all age groups consume cookies and other baked products (Ullah et al, 2016). Cookies are one of the most popular baked products due to their simplicity, ready-to-eat nature, aroma, taste, convenience, easy availability at a lower price and long shelf life (Pamudi et al, 2021). A fast-paced life and the need for ready-to-eat products have significantly contributed to the popularity of cookies (Upadhyay et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies

Sivaraman,

Deshmukhe,

Xavier

et al. 2023

Int J of Food Sci Tech

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Summary Wheat flour is deficient in many nutrients and is the main ingredient of cookies. In the present study, Tilapia fish protein concentrate (FPC) (5%) and seaweed (Portieria hornemanii) (2.5%, 5%, 7.5% and 10%) were incorporated into cookie formulation. The treatments were respectively T3, T4, T5 and T6. Cookies prepared without FPC and seaweed (T1) and 5% FPC (T2) alone acted as a control. Proximate composition, total dietary fibre, mineral content, physical properties (baking loss, fracturability, colour and textural properties) and sensory characteristics were analysed. Improvement in the protein (4.98–8.19%) (P < 0.05), carbohydrate (63.74%), Total dietary fibre (3.35%), energy (546–574 Kcal/100 g cookies), spread factor (1.82–1.89) and mineral content was observed in cookies containing seaweed and FPC compared to control. High overall acceptability was obtained by T3 compared to the control. The present study showed cookies that are nutritionally improved as well as have good sensory acceptability can be developed by incorporating seaweed and FPC. In the future, the incorporation of specific purified compounds from seaweeds into cookies can be done.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies

Sivaraman,

Deshmukhe,

Xavier

et al. 2023

Int J of Food Sci Tech

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Biochemical composition, bioactivity, processing, and food applications of winged bean (Psophocarpus tetragonolobus): A review

2023

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The winged bean, Psophocarpus tetragonolobus (L.) D.C., is called the four‐angled bean or Goa bean, which is an underutilized, non‐conventional, and multipurpose tropical legume cultivated in Southeast Asia and Papua New Guinea. The objective of this article was to reveal a comprehensive view on the nutritional properties, biochemical compositions, health benefits, processing, and food applications of winged beans. The average moisture, carbohydrate, protein, fat, crude fiber, and ash content of 138 genotypes of winged bean seeds were found as 9.09 ± 1.73%, 26.81 ± 6.88%, 34.98 ± 4.63%, 18.01 ± 2.27%, 10.24 ± 5.49%, and 4.16 ± 0.41%, respectively. Leaves of winged beans are good sources of vitamins such as vitamin C (14.5–128 mg/100 g), thiamine, riboflavin, niacin, vitamin B6, folate, vitamin A (5240–20,800 IU), and vitamin E. The seed of winged beans is rich in calcium, iron, phosphorus, zinc, and copper. The anti‐nutritional factors, namely, trypsin inhibitor, chymotrypsin inhibitor, phytic acid, saponin, tannin, oxalate, and flatulence saccharides of winged bean, were reported to be in the range of 40–99.5 TIU/mg of protein, 86.4–109.6 CIU/mg of protein, 4.09%–9.96%, 0.6%, 0.77%–0.97%, 0.5%, and 0.04%–0.18%, respectively. This bean can prevent diabetes, cancer, and asthma, boost immunity, and promote women's and men's reproductive health. Winged are transformed into consumable form by processing methods such as soaking, cooking, sprouting, fermentation, roasting, and so forth. This bean is processed into traditional products (curries, soup, pickles, etc.) and contemporary products (milk, tofu, tempeh, etc.). Future research should focus on promoting its utilization as an alternative to soybeans toward meeting global food and nutritional security.

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Nutritional and functional characterization of date pulp-fortified cookies

Tahir,

Aamir,

Ahmed

et al. 2023

Cogent Food & Agriculture

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Production and Nutritional Evaluation of Protein Enriched Cookies Incorporated with Winged Beans (Psophocarpus tetragonolobus)

Cited by 3 publications

References 0 publications

Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies

Effect of incorporation of seaweed (Portieria hornemanii) and Tilapia fish protein concentrate on the nutritional, physical and sensory attributes of cookies

Biochemical composition, bioactivity, processing, and food applications of winged bean (Psophocarpus tetragonolobus): A review

Nutritional and functional characterization of date pulp-fortified cookies

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