Effect of hydrothermal and thermal processing on the antioxidative, antinutritional and functional characteristics of Salvia hispanica

Journal of Texture Studies

et al. 2022

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The influence of semolina replacement with wheatgrass powder (WGP; 3%–15%) was evaluated with reference to nutritional, techno‐functional, phytochemical, textural, and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p < 0.05) decreased the pasting viscosity of flour blends, while it increased the water and oil absorption capacity and water solubility index. Increased levels of WGP significantly decreased the optimum cooking time from 6.00 to 4.22 min but increased the cooking loss (2.83%–4.36%). Enrichment of pasta with WGP significantly (p < 0.05) enhanced the protein (12.16–17.33 g/100 g), fiber (1.21–4.60 g/100 g), antioxidant activities in terms of DPPH, FRAP, and ABTS. The total phenolic and flavonoid content increased from 56.20–253.90 mg GAE/100 g to 47.41–202.90 mg QE/100 g in the functional pasta. Addition of WGP significantly (p < 0.05) decreased the lightness (L*) while the greenness (−a*) of the pasta increased progressively owing to the total chlorophyll pigment. The firmness and toughness of the pasta increased up to 9% WGP level and decreased further, owing to the interaction between WGP protein and fiber with gluten protein matrix as evident from scanning electron microscopy (SEM). Furthermore, the cooking of pasta results in a significant reduction in all the components in comparison to uncooked pasta. Fourier transform infrared (FTIR) spectroscopy further confirmed the presence of phenols, flavonoids, and chlorophyll in WGP‐incorporated pasta. Overall acceptability scores of pastas with 9% WGP were found to have the highest (7.57), and with an increase in a further level of WGP, sensory scores decreased (6.55). Moreover, the principal component analysis also compliments the sensory results for 9% WGP‐incorporated pasta.

Section: Methodsmentioning

confidence: 99%

Wheatgrass powder‐enriched functional pasta: Techno‐functional, phytochemical, textural, sensory, and structural characterization

Bawa

Brar

Journal of Texture Studies

et al. 2022

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“…The TPC was estimated using the Folin–Ciocalteu reagent as per the method described by Singh, Sharma, Singh, and Kaur (2019) and Kataria, Sharma, Singh, and Singh (2022) with slight modifications. The phenolic compounds were extracted in acidified (0.1% Conc.…”

Section: Methodsmentioning

confidence: 99%

Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey

Bobade

Journal of Texture Studies

Sharma

et al. 2022

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The present study investigated the effect of honey and extrusion processing parameters on techno-functional and bioactive properties of whole-grain corn flour breakfast cereals. The central composite rotatable design (CCRD) was used to plan the experiments using feed moisture (FM), extrusion temperature (ET), and honey level as process variables and sectional expansion ratio (SER), bulk density (BD), water absorption index (WAI), water solubility index (WSI), and textural hardness as response variables. The feed containing honey and whole-grain corn flour was extruded through a twin-screw extruder according to CCRD. The data were fit to the appropriate regression models based on model significance and insignificant lack of fit. The selected experiments from CCRD were considered for studying the bioactive properties, and the effect of ET and honey level on bioactive properties was determined. The results of the study indicated that FM and honey adversely affected the SER, BD, and textural hardness, while ET augmented these properties of breakfast cereals. The WAI decreased with an increase in honey level and ET during extrusion.The incremental addition of honey in the mix as well extrusion at elevated temperature led to higher WSI. The whole-grain corn flour added with 10.22% honey and extruded at 16.06% FM, and 138.07 C ET produced optimum quality breakfast cereals with 0.70 desirability. The total phenolic content of breakfast cereals decreased, and antioxidant activity and hydroxymethylfurfural content increased upon extrusion at the higher temperatures. Honey addition lowers the loss of phenolic content during extrusion and improves the antioxidant activity of breakfast cereals.

“…The total phenolics and flavonoids of raw and cooked pasta were calculated using the procedure of Singh et al (2019). The antioxidant potential of raw and cooked pasta was determined using DPPH (2,2diphenyl-1-picrylhydrazyl), FRAP (ferric reducing antioxidant power), ABTS radical scavenging activity, reducing power, and metal chelating method given by Kataria et al (2022).…”

Section: Bioactive and Antioxidant Profile Of Pastamentioning

confidence: 99%

Functionality of pasta enriched with pumpkin seed meal: cooking quality, techno‐functional properties, textural and structural characterisation

Raina

Gupta

et al. 2022

Int J of Food Sci Tech

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The present investigation focuses on developing and evaluating the impact of pumpkin seed meal (PSM) supplementation at 0%, 3%, 6%, 9%, 12%, and 15.0% levels on the quality attributes of pasta. Results showed that the increase in level of PSM significantly (P < 0.05) influenced the functional properties of pasta blend, cooking profile, antioxidant potential, textural, and structural characteristics of the enriched pasta. With an increased PSM level, cooking time reduced significantly (P < 0.05) from 5.25 to 4.38 min; however, cooking loss increased from 5.23% to 11.70%. The addition of PSM resulted in a concomitant increase in the protein (11.46 to 20.91 g 100 g À1 ) content of pasta which in turn increased the pasta firmness (0.19 to 0.38 N) and lightness (L*). Total phenolic content, flavonoid content, and antioxidant potential of the pasta increased significantly (P < 0.05). Pasta enriched with 9.0% of PSM exhibited the highest overall acceptability score. Fourier transform infrared spectroscopy confirmed the presence of bioactive compounds and protein in the pasta. Scanning electron microscopy confirmed modifications in the structural and morphological characteristics of PSM-based pasta.