Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals

Singh, Ravinder; Yu, Cheng–Chia; Chen, Guan‐Wei; Chen, Ching-Hsueh; Sinaki, Nasibeh Y.; Lin, Jianwen; Köksel, Filiz

doi:10.3390/foods11213447

Cited by 7 publications

(5 citation statements)

References 64 publications

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“…Moreover, phytochemicals (TAC and FPC) of the noodles positively correlated with the antioxidant activities (DPPH radical scavenging capacity and reducing power) (r > 0.87, p < 0.05). The findings of this study are consistent with previous research demonstrating that bread [ 34 ], sponge cake [ 35 ], steamed bread [ 23 ], and breakfast cereals [ 33 ] fortified with CT flower extract had significantly higher levels of total polyphenols and antioxidant capacity compared to the control products.…”

Section: Resultssupporting

confidence: 92%

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Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Shiau

et al. 2023

Foods

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Clitoria ternatea (CT) flowers are rich in phytochemicals. An innovative approach was taken to utilize CT flower extract (CTFE) as a functional ingredient with natural pigment by incorporating it into noodles. The aim of this study was to examine the effect of the CTFE amount (0–30%) on the color, texture, phytochemicals, and sensory quality of both dried and cooked noodles. Dried noodles with 30% CTFE had the highest total anthocyanins (9.48 μg/g), polyphenols (612 μg/g), DPPH radical scavenging capacity (165 μg TE/g), and reducing power (2203 μg TE/g). Cooking resulted in a significant decrease in the anthocyanin levels and blue color, while also increasing the greenness of the noodle. Both dried and cooked noodles with 20–30% CTFE showed a significantly higher color preference compared to the control sample. Despite a significant reduction in the cutting force, tensile strength, and extensibility of cooked noodles with 20–30% CTFE, the sensory attributes such as flavor, texture, and overall preferences were similar to those of noodles with 0–30% CTFE. Blue noodles with high phytochemicals, antioxidant activities, and desirable sensory qualities can be produced by the incorporation of 20–30% CTFE.

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Section: Resultssupporting

confidence: 92%

“…CT flowers contained a high level of phytochemicals (such as anthocyanins, phenolic acids, and flavanols), which enhanced the antioxidant activity of enriched foods [ 6 , 33 ]. The CTFE used in this study had 65,401 μg FAE/g for the FPC, 15,080 μg TE/g for the DPPH scavenging activity, and 168,476 μg TE/g (DB) for the reducing power.…”

Section: Resultsmentioning

confidence: 99%

Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Shiau

et al. 2023

Foods

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“…The color of the durian seed flour has a characteristic light brown color, the color possessed by the butterfly pea flower has the potential as a natural food coloring agent. And because of that, the color of the butterfly pea flower is highly recommended as a product coloring made from natural ingredients that can attract consumer interest [7,[14][15][16][17].…”

Section: Discussionmentioning

confidence: 99%

Substitution of Durian Seed Flour and Butterfly Pea Flower Extra in Donuts as Children's Healthy Snack

Isnaini,

Harahap

2023

Dis.Prev.Public Heal J.

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Background: Snacks, of course, cannot be separated from human life, especially for children who are growing up. Technological developments have made local food commodities utilize waste durian seeds and use butterfly pea flowers. Durian seed flour and butterfly pea flower have good nutritional content for children's food. Method: This study is an experimental study with a Completely Randomized Design (CRD) with two treatments. (Treatment A) 170 grams of wheat flour + 30 grams of durian seed flour + butterfly pea flower extract, (Treatment B) 140 grams of wheat flour + 60 grams of durian seed flour + butterfly pea flower extract. The organoleptic test assessment was carried out by 25 untrained panelist subjects who were carried out at the Mandiri College Elementary School, Siombak, Medan Marelan. Results: From the above results we can see that treatment A with the addition of 30 grams of durian seed flour and extra butterfly pea flowers was the most preferred in terms of aroma, texture, color, and taste. The color category has a very fond interest with a value of 4.04, the aroma category has a liking interest with a value of 3.96, the texture category has a very fond interest with a value of 4.08, the taste category has a very like interest with a value of 4.28. Conclusion: Substituting durian seed flour and extra butterfly pea flowers for donuts can be another solution for healthy snacks for elementary school children.

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“…Another aspect of extrusion temperature that is useful is consumer acceptability. Butterfly pea flower (BPF) was added to puffed cereal, and consumers preferred the cereal extruded at a higher temperature because it was crispier [47]. While the cereal was crispier, the phenolic content decreased, but as the percentage of BPF increased, so did the ferric reducing power and AA, measured via DPPH.…”

Section: Extraction Processing and Maintenancementioning

confidence: 99%

Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods

Timm,

Offringa,

Van Klinken

et al. 2023

Nutrients

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Consumption of plant foods, including whole grains, vegetables, fruits, pulses, nuts, and seeds, is linked to improved health outcomes. Dietary fiber is a nutrient in plant foods that is associated with improved health outcomes, including a lower risk of chronic diseases such as cardiovascular disease, type 2 diabetes, and certain cancers. Different fibers deliver different health benefits based on their physiochemical properties (solubility, viscosity) and physiological effects (fermentability). Additionally, plant foods contain more than dietary fiber and are rich sources of bioactives, which also provide health benefits. The concept of the solubility of fiber was introduced in the 1970s as a method to explain physiological effects, an idea that is no longer accepted. Dividing total dietary fiber (TDF) into insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) is an analytical distinction, and recent work finds that IDF intake is linked to a wide range of health benefits beyond increased stool weight. We have focused on the IDF content of plant foods and linked the concept of IDF to the bioactives in plant foods. Ancestral humans might have consumed as much as 100 g of dietary fiber daily, which also delivered bioactives that may be more important protective compounds in disease prevention. Isolating fibers to add to human diets may be of limited usefulness unless bioactives are included in the isolated fiber supplement.

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Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals

Cited by 7 publications

References 64 publications

Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Phytochemical-Rich Colored Noodles Fortified with an Aqueous Extract of Clitoria ternatea Flowers

Substitution of Durian Seed Flour and Butterfly Pea Flower Extra in Donuts as Children's Healthy Snack

Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods

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