Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity

Sahni, Prashant; Sharma, Savita; Singh, Baljit; Bobade, Hanuman

doi:10.1007/s13197-022-05404-5

Cited by 3 publications

(8 citation statements)

References 22 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Higher reduction in the water activity was observed for the supplementation of dhaincha protein isolates in comparison to alfalfa protein isolates due to better gelation capacity (LGC 14%) and consequently higher water binding of denatured proteins for DPI. Sahni et al (2022) reported a similar trend of higher reduction in the water activity of cereal bars incorporated with DPI in comparison to API. The non-enzymatic browning index of the cookies represents the degree of Maillard browning in the cookies.…”

Section: Bioactive Constituentsmentioning

confidence: 58%

“…The color development in cookies is a primary function of Maillard browning, and variation in the color can be associated with changes in the formulation of the cookies. Particularly, high-protein formulations manifest darker products due to browning reactions (Leiva-Valenzuela et al, 2018;Sahagún and Gómez, 2018;Sahni et al, 2022). However, as aforesaid, no change was observed in the non-enzymatic browning cookies as sucrose was used solely as a source of sugar in the cookie formulation.…”

Section: Color Characteristicsmentioning

confidence: 98%

“…The texture techno-functionality in the food system. Particularly, their good hydration and surface-active properties alter the food matrix to confer good quality characteristics (Sahni, 2020;Sahni et al, 2020Sahni et al, , 2022, making them a potential ingredient for protein enrichment in bakery products.…”

Section: Texturementioning

confidence: 99%

“…Supplementation of API and DPI showed no significant change in the non-enzymatic browning index of the cookies as sucrose was used solely as a source of sugar in the cookie formulation. Sahni et al (2022) reported an increase in the non-enzymatic browning index of cereal bars supplemented with API and DPI due to the utilization of honey as a source of sugar.…”

Section: Bioactive Constituentsmentioning

confidence: 99%

“…Unlike carbohydrates and fats, which are often utilized in the formulation of these products and have gained a bad reputation in nutrition circles; protein is considered a healthy ingredient for supplementation in food products (Sahni et al, 2018). Furthermore, proteinenriched products are often positioned as healthy food products in the market and used as a marketing tool to attract a segment of the population targeting adequate nutrition, muscle building, and weight loss (Sahni et al, 2018(Sahni et al, , 2022. Particularly, there is a paradigm shift in the consumption of meat and conventional plant proteins to unconventional plant-based protein ingredients.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Quality characteristics, amino acid composition, and bioactive potential of wheat cookies protein-enriched with unconventional legume protein isolates

Sahni

Sharma²

2023

Qual. Assur. Saf. Crops Foods

View full text Add to dashboard Cite

The present investigation was intended to utilize protein isolates from forage legumes as unconventional protein ingredients for the development of protein-enriched wheat-based cookies. Alfalfa and dhaincha protein isolates (API and DPI) were supplemented at levels of 2.5, 5, 7.5, and 10%, and the effect of supplementation was eva-lauted on the quality attributes, nutritional composition, amino acid profile, and bioactive potential of cookies. The baking loss, water activity, and spreading (except for 10% API and 5% DPI) decreased, whereas the hardness increased with the increase in supplementation level and the effect was more pronounced with the supplementa-tion of DPI. The non-enzymatic browning index showed that it was not affected by the supplementation. DPI-supplemented cookies showed a color change, whereas no change in the color was observed in API-supplemented cookies. Cookies maintained good sensorial characteristics up to the supplementation of 10% API and 5% DPI and higher supplementation of DPI comprised all the sensorial attributes. Supplementation with protein isolates also enhanced the protein and essential amino acid content, total phenols, flavonoids, and antioxidant activity of the cookies.

show abstract

Section: Bioactive Constituentsmentioning

confidence: 58%

Section: Color Characteristicsmentioning

confidence: 98%

Section: Texturementioning

confidence: 99%

Section: Bioactive Constituentsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Quality characteristics, amino acid composition, and bioactive potential of wheat cookies protein-enriched with unconventional legume protein isolates

Sahni

Sharma²

2023

Qual. Assur. Saf. Crops Foods

View full text Add to dashboard Cite

show abstract

Possibility of Water Saving in Processing of Snack Pellets by the Application of Fresh Lucerne Sprouts: Selected Aspects and Nutritional Characteristics

Combrzyński,

Wójtowicz,

Biernacka

et al. 2023

J. Ecol. Eng.

View full text Add to dashboard Cite

New types of extruded snack pellets of wheat-corn blend base and fresh lucerne sprouts were developed. The aim of the study was to examine the effect of fresh lucerne sprouts addition on the water consumption, processing efficiency and the specific mechanical energy during production of wheat-maize snack pellets. Additionally, the total phenolic content and antiradical activity, as well as the water absorption and water solubility indices in samples processed under variable processing conditions were tested. The extrusion-cooking of blends consisted of 10, 20 and 30% of lucerne sprouts was carried out using a single screw extruder at screw speeds of 60 and 100 rpm, and at moisture contents of 32, 34 and 36%. Replacement of wheat-corn flour blends by fresh lucerne sprouts at various levels (10, 20 and 30%) enabled to sufficiently reduce technological water which is needed in extrusioncooking process of snacks pellets. The limitation of water was from 89 to 100% if fresh lucerne sprouts were used, depending on the recipe and dough moisture level tested. Total phenolic content and antioxidant activity increased significantly due to lucerne sprouts addition. Furthermore, higher water absorption and water solubility index were noted if increased initial moisture content was applied during the processing of snack pellets. It can be concluded that fresh lucerne sprouts can be valuable additives, enabling to save the technological water in production process and to obtain nutritionally valuable supplemented wheat-corn-based snack pellets.

show abstract

Treatment with Supercritical CO2 Reduces Off-Flavour of White Alfalfa Protein Concentrate

Hansen¹,

Hobley²,

Jensen³

2023

Foods

View full text Add to dashboard Cite

White alfalfa protein concentrate from alfalfa (Medicago sativa) is a promising substitute for milk and egg protein due to its functionality. However, it contains many unwanted flavours that limits the amount that can be added to a food without affecting its taste negatively. In this paper, we have demonstrated a simple method for the extraction of white alfalfa protein concentrate followed by a treatment with supercritical CO2. Two concentrates were produced at lab scale and pilot scale, with yields of 0.012 g (lab scale) and 0.08 g (pilot scale), of protein per g of total protein introduced into the process. The solubility of the protein produced at lab scale and pilot scale was approximately 30% and 15%, respectively. By treating the protein concentrate at 220 bar and 45 °C for 75 min with supercritical CO2, off-flavours were lowered. The treatment did not decrease the digestibility or alter the functionality of white alfalfa protein concentrate when it was used to substitute egg in chocolate muffins and egg white in meringues.

show abstract

Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity

Cited by 3 publications

References 22 publications

Quality characteristics, amino acid composition, and bioactive potential of wheat cookies protein-enriched with unconventional legume protein isolates

Quality characteristics, amino acid composition, and bioactive potential of wheat cookies protein-enriched with unconventional legume protein isolates

Possibility of Water Saving in Processing of Snack Pellets by the Application of Fresh Lucerne Sprouts: Selected Aspects and Nutritional Characteristics

Treatment with Supercritical CO2 Reduces Off-Flavour of White Alfalfa Protein Concentrate

Contact Info

Product

Resources

About