The effect of <i>Amygdalus scoparia Spach</i> and <i>Lepidium sativum</i> L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology

Razjoo, Amirhossein; Azizkhani, Maryam; Kenari, Reza Esmaeilzadeh

doi:10.1002/fsn3.2207

Cited by 5 publications

(1 citation statement)

References 17 publications

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“…Functional properties are often overlooked in the development and optimization of complementary foods, with the major focus typically being on the nutrient composition. The functional properties of food matrices, however, are important determinants of nutrient and energy densities as well as stability and shelf life (Razjoo et al., 2021).…”

Section: Discussionmentioning

confidence: 99%

Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design

Ayele

Teferra

Frank

et al. 2021

Food Science & Nutrition

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Commercially produced complementary foods are inaccessible to rural households in Ethiopia. This study aimed to optimize the nutritional and functional properties of local complementary foods using flours of the following locally available crops: maize, red kidney bean, kocho, and pumpkin fruit. Ten formulations were generated using a customized mixture design. A five‐point hedonic scale was used for the determination of organoleptic properties, and standard methods were used for the analyses of nutritional composition and functional properties. The flours were mixed in the range of 20%–30% for kocho, 10%–25% for pumpkin fruit, 10%–40% for red kidney bean, and 15%–30% for maize. Optimal nutritional and functional properties were obtained using 33.5% kocho, 22.5% maize, 17.5% pumpkin, and 26.5% red kidney bean. Optimal values for functional properties were 0.86 g/ml, 5.94 ml/g, 4.14 ml/g, 2.96 g/g, 5.0 ml/g, and 1225.3 cP for bulk density, water absorption capacity, oil absorption capacity, swelling capacity, swelling index, and viscosity, respectively. All formulations were within acceptable limits with scores ranging from 3.00 to 4.32 on a scale of 5. The inclusion of 25% pumpkin fruit flour and other ingredients between 20% and 30% increased the pro‐vitamin A carotenoid and vitamin E contents of the composite flours. Aside from optimization, a higher concentration of limiting amino acids was achieved with 40% kidney beans and 15%–25% of the other ingredients. The mineral contents improved with increasing pumpkin, kidney bean, and kocho. To sum up, the nutrient quality, energy density, and functional quality of complementary foods can be optimized at a low cost using local ingredients.

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Section: Discussionmentioning

confidence: 99%

Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design

Ayele

Teferra

Frank

et al. 2021

Food Science & Nutrition

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Vegan gummy candies with low calorie based on celery (Apium graveolens) puree and boswellia gum (Boswellia thurifera)

Ghodsi,

Nouri

2024

Food Science & Nutrition

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Gummy candy is one of the main snacks for children, and conventional samples with high calorie illustrate no nutritional value; therefore, the aim of present research was to develop functional product on priority. Celery (Apium graveolens) puree (25%–50%), boswellia gum (10%–20%), lemon essential oil (0.25%–0.50%), and sugar (10%–20%) in two levels were considered for vegan gummy candy production. Based on central composite design, the 30 types of gummy candies were prepared; afterward, response surface methodology was applied to optimize results determined by texture (hardness, springiness, adhesiveness, gumminess, chewiness, and elasticity characteristics), physicochemical attributes (pH, sugar content, water activity, antioxidant function, and calorie restriction), and also sensory evaluation. In general, elevated concentration of celery puree and boswellia gum‐enhanced hardness, chewiness, and also gumminess for treated products. On the other hand, higher sugar with lemon essential oil improved adhesion, springiness, and elasticity features. More boswellia gum, celery, lemon essential oil, and reduction in sugar elevated water activity and also declined pH for treated samples. The celery puree, boswellia gum, and lemon essential oil significantly enhanced antioxidant function of treated gummy candies. According to attained results, sugar had a remarkable influence on acceptability and in treated samples calorie decreased. Based on all investigated factors, optimal formulation was achieved including 25% celery puree, 20% boswellia gum, 0.450% lemon essential oil, and 13.55% sugar. Regarding the results, obtained gummy candy with high nutritional value and low calorie demonstrated the potential to produce extensively in food sector.

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Chemistry and Food Applications of Persian Gum

Kadkhodaee¹,

Mahfouzi²

2022

Reference Series in Phytochemistry

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The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology

Cited by 5 publications

References 17 publications

Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design

Optimization of nutritional and functional qualities of local complementary foods of southern Ethiopia using a customized mixture design

Vegan gummy candies with low calorie based on celery (Apium graveolens) puree and boswellia gum (Boswellia thurifera)

Chemistry and Food Applications of Persian Gum

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