Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus)

Abstract

In view of the wider consumption of bakery products, they could be good choice for the delivery of functionality. The present study attempts to develop a functional formulation of bread by incorporation of shatavari (Asparagus racemosus Willd.), which is an important medicinal plant of India. Central composite rotatable design (CCRD) was used for experiments in which yeast and shatavari powder were taken as variables. Response surface methodology (RSM) was used to optimize the bread formulations on the basis of hardness, adhesiveness, springiness, chewiness and cohesiveness as responses. Qualitative tests were performed for assessing the presence of phytochemicals in shatavari bread. Sensory attributes of the shatavari bread were evaluated using descriptive analysis technique. The optimum acceptable level for shatavari and yeast in bread was found to be 3.5 % and 4.96 %, respectively. All the phytochemicals such as alkaloid, steroid, terpenoid and saponin present in original herbs were also present in bread. However flavonoids were not found in the bread when analysed qualitatively and using TLC.

Suitability of lemon balm (Melissa officinalis L.) extract rich in rosmarinic acid as a potential enhancer of functional properties in cupcakes

“…In fact, this binary effect of natural compounds, or their corresponding enriched extracts, was previously assayed in different products such as yogurts (Caleja et al, 2016), cottage cheese (Caleja, Barros, Antonio, Ciric, Soković et al, 2015;Caleja, Barros, Antonio, Ciric, Barreira et al, 2015), cheese Carocho, Barros et al, 2016), biscuits Carocho, Barreira, Bento, Morales, & Ferreira, 2014;Carocho, Barreira, et al, 2015), or bread (Sciarini, Ribotta, León, & Pérez, 2012;Singh, Jha, Chaudhary, & Upadhyay, 2012), just to cite a few.…”

Improving porous crumb structure of rice‐related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions

“…F I G U R E 2 Four crumb samples prepared under four pressure conditions: P1 = sample pressurized by leavened gas itself, P2 = application of 1 kg/cm 2 initial pressure before fermentation, P3 = application of 1.5 kg/cm 2 initial pressure before fermentation, C = control sample prepared without pressure application is not significantly higher (p ≥ .05) than P1, the value is significantly higher (p ≤ .05) than the sample P3 and C). This represents that the sample P2 has the highest elastic recovery after removing the compressive force (Singh, Jha, Chaudhary, & Upadhyay, 2014).…”

“…But the hardness obtained for the product P2 is not significantly different ( p ≥ .05) to the sample C. Moreover, sample P2 has the highest springiness from all the four samples (even though crumb springiness of P2 is not significantly higher ( p ≥ .05) than P1, the value is significantly higher ( p ≤ .05) than the sample P3 and C). This represents that the sample P2 has the highest elastic recovery after removing the compressive force (Singh, Jha, Chaudhary, & Upadhyay, ).…”

“…Gumminess of the crumb has increased in the pressurized samples (P1, P2, and P3) significantly ( p ≤ .05) compared to the unpressurized sample (sample C) representing that the pressurized samples having of higher crumb density that persists throughout chewing (Švec & Hrušková, ). Even though there is not a significant different ( p ≥ .05) of the chewiness between P1, P2, and C, the chewiness of the pressurized samples (P1, P2, and P3) is higher than that of the unpressurized sample (C) which described that the pressurized samples require more energy to chew until it become suitable for swallowing as well as it represents the crumb rubbery texture during chewing (Singh et al, ; Švec & Hrušková, ).…”

Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour

“…Breads and cakes with herbal incorporation like carrot pomace are available in the market (Upadhyay et al, 2008;Vassallo et al, 2009). Singh et al (2006) described Pearl millet incorporation in cake or even the herb shatavari (Asparagus racemosus) was utilized (Singh et al, 2014). These substitutions result in a significant change to the nutritional and qualitative properties of finished products, specially the fiber content, which directly influencesthe functional properties like increased water holding, gel forming, stabilizing, texturizing and thickening capacities (Kunzek et al, 2002;Dikeman et al, 2006).…”