Development and Quality Evaluation of Ready to Bake Vegetarian Cake Mix

Wijewardana, R.M.N.A.; Nawarathne, S. B.; Wickramasinghe, I.

doi:10.4038/jas.v11i1.8080

Cited by 2 publications

(1 citation statement)

References 11 publications

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“…These results are in accordance with the observations of Bharathi and Sindhu 74 in which they developed antioxidant rich instant biscuit mix. Wijewardana et al, 75 also depicted that total plate count increased at 30day storage of ready to bake vegetarian cake mix 1. Contradictory results were found in the study of Mogra and Choudhry 76 in which microbial load decreased during the storage of rab mixes.…”

Section: Microbiological Analysismentioning

confidence: 94%

Process Optimization for Formulating Trigonella foenum-graecum and Gymnema sylvestre Added Vegetable Cereal Mix Using Response Surface Methodology

Gupta¹,

Srivastava²,

Jain³

et al. 2016

JNHFE

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Abbreviations: ANOVA, analysis of variance; CCD, central composite design; CV, coefficient of variation; R 2 , regression coefficient; RSM, response surface methodology IntroductionTrigonella foenum-graecum (fenugreek seeds) and Gymnema sylvestre (gurmer leaves) have some significant health benefits. 1-3Trigonella foenum-graecum seeds play important role in antidiabetic activity. They have high mucilaginous fiber content, alkaloids (i.e., trigonelline, gentianine, capaine), sapogenins (yamogenin, gitogenin, neotigogens), high protein and micronutrient content.4,5 These seeds contain a unique free amino acid 4-hydroxy isoleucine (4-OH-lle) that has been characterized as one of the active ingredients for blood glucose control.6 They are used to prepare extracts or powder for different medicinal uses 7 due to their hypoglycaemic, 8 hypocholestrolemic, 9,10gastro-protective, anti-inflammatory, 11,12 anti-ulcer 13 and anticarcinogenic 14 properties. They enhance insulin release in body. 15Several experimental studies have confirmed the antidiabetic potential of Trigonella foenum-graecum. [16][17][18] Twenty five g of Trigonella foenum-graecum seeds powder (divided into two equal doses) have been used to treat diabetes mellitus. [19][20][21][22] Flour fortified with 8-10% Trigonella foenum-graecum has been used in formulation of different bakery products, i.e., bread, cakes, muffins and pizza with acceptable sensory properties. 23 These seeds are relatively safe 24 and have no genotoxicity.6 Gymnema sylvestre is an Indian herb used in Ayurvedic treatment (the traditional Hindu system of medicine) due to its pharmacological properties, i.e., hypoglycemic, hypocholesterolemic, hypotensive, antiobesity, antimicrobial, free radical scavenging and anti-inflammatory. 25,26 It is promoted as a 'sugar blocker' in US markets. 27,28 It is a potential natural alternative to chemical means of blood sugar regulation.29 It enhances the endogenous insulin production by increasing the number of β-cells in pancreas. [30][31][32] Leaves of Gymnema sylvestre contain glycosides, gymnemic acid, saponins, phytosterols, phenols, flavonoids, tannins and quercitol.33,34 Dosage of Gymnema sylvestre used in Ayurvedic medicine varies between 6 to 60g of dry or powdered leaf per day. [35][36][37] Trigonella foenumgraecum are bitter in taste, thus, their incorporation in high quantity can compromise overall acceptability of formulated food product. Therefore, techniques are required to produce optimum solutions for formulation of nutritionally adequate and organoleptically acceptable food product. One such technique is process optimization which can be used for development of optimum foods with enhanced nutritional AbstractTrigonella foenum-graecum seeds and Gymnema sylvestre leaves are health promoting food ingredients which are particularly beneficial for individuals suffering from diabetes mellitus. In order to promote their incorporation in diet, vegetable cereal mix was formulated as a dried food product with extended shelf life, which could...

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Section: Microbiological Analysismentioning

confidence: 94%

Process Optimization for Formulating Trigonella foenum-graecum and Gymnema sylvestre Added Vegetable Cereal Mix Using Response Surface Methodology

Gupta¹,

Srivastava²,

Jain³

et al. 2016

JNHFE

View full text Add to dashboard Cite

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Research on the Rheological Properties of Dough Based on Dry Flour Semi-Finished Products Using Rye Flour

Akulich,

Timakova,

Samuylenko

et al. 2023

Food Industry

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The market formation of functional bakery products enriched with valuable non-traditional raw materials meets the principles of healthy nutrition and satisfies individual human needs. Dry flour semi-finished products are heterogeneous systems consisting of several components, which requires an analysis of its technological combination and mutual influence. The study aims at quality assessment of dry flour semi-finished products of various formulations using rye flour according to the “Simulator” protocol and through the “Profiler” system in automated mode on the “Mixolab Chopin” device. The water absorption capacity of the prototypes had a range of values from 52.0 to 59.7%, in the control – 57.3%. The researchers revealed rheological characteristics features of the dough obtained on the basis of different dry flour semi-finished product types due to the impact of protein-proteinase and carbohydrate-amylase complexes of individual components. The production of dough based on most of the considered dry flour semi-finished products requires less water than traditional dough based on wheat flour. The presented dry flour semi-finished products are mainly capable of forming a “stable” dough with good elasticity. The thesis presents mixolabograms together with the Mixolab Profiler function of a test sample based on a dry flour semi-finished product “Plain Rye Bread”. “Mixolab Chopin” is applicable to study the properties and quality control of dry flour semi-finished products using rye flour, additional and non-traditional raw materials. The shelf life of products based on the considered dry flour semi-finished products are at the level of shelf life of products based on wheat flour grade I.

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Development and Quality Evaluation of Ready to Bake Vegetarian Cake Mix

Cited by 2 publications

References 11 publications

Process Optimization for Formulating Trigonella foenum-graecum and Gymnema sylvestre Added Vegetable Cereal Mix Using Response Surface Methodology

Process Optimization for Formulating Trigonella foenum-graecum and Gymnema sylvestre Added Vegetable Cereal Mix Using Response Surface Methodology

Research on the Rheological Properties of Dough Based on Dry Flour Semi-Finished Products Using Rye Flour

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