Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha-linolenic acid) rich Garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits

Umesha, S.S.; Manohar, R. Sai; Indiramma, A. R.; Akshitha, S.; Naidu, K. Akhilender

doi:10.1016/j.lwt.2014.02.018

Cited by 79 publications

(56 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Microencapsulated GCO powder (MGCO) contained 25 g of GCSO/100 g with microencapsulation eiciency of 64.8% and particle size of 15.4 ± 9.1 microns. Omega-3 faty acid-rich biscuits were prepared by adding MGCSO at 20 g/100 g or GCO at 5.0 g/100 g by replacing lour and fat or fat in biscuit formula [38]. In MGCSO-and GCSO-supplemented biscuits, the ALA content was found to be 1.02 g and 1.05 g/100 g, respectively.…”

Section: Development Of Omega-3 Faty Acid-rich Biscuitsmentioning

confidence: 99%

The Potential of Garden Cress (Lepidium sativum L.) Seeds for Development of Functional Foods

Singh¹,

Paswan²

2017

Advances in Seed Biology

View full text Add to dashboard Cite

Garden cress (Lepidium sativum L.) belonging to Cruciferae family is widely grown in India, Europe, and United States. It has been used as an important medicinal plant since the Vedic era. Its seed, oil, and powder contain signiicant amount of protein, fat, minerals, ibers, and phytochemicals, which are incorporated in many functional beverages and foods. A number of clinical trials have been conducted on rats that also support the eicacy of garden cress seeds (GCSs). The seed of garden cress was used in the fortiication of diferent food items but due to the lack of their physicochemical properties and medicinal value, the exploration of the potential of garden cress seed was limited. In the present review, we discuss the proximate chemical composition, physicochemical, medicinal properties, and the food product development with garden cress seed. The functional properties of garden cress seed stimulate us to review its diferent valuable properties and the fortiied products developed by incorporating garden cress seeds.

show abstract

Section: Development Of Omega-3 Faty Acid-rich Biscuitsmentioning

confidence: 99%

The Potential of Garden Cress (Lepidium sativum L.) Seeds for Development of Functional Foods

Singh¹,

Paswan²

2017

Advances in Seed Biology

View full text Add to dashboard Cite

show abstract

“…All three materials had high encapsulation efficiency, in the range of 90-97%. Umesha et al 17 examined the effectiveness of encapsulation of Lepidium sativum oil on whey proteins. It was found that the entrapment efficiency was significantly lower (64.8%).…”

Section: Introductionmentioning

confidence: 99%

Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability

Šaponjac

Ćetković

Čanadanović-Brunet

et al. 2017

ACSi

View full text Add to dashboard Cite

In this study sour cherry pomace was extracted with food-grade solvent (50% ethanol), concentrated and stabilized in whey and soy proteins by encapsulation. Soy proteins exhibited higher encapsulation efficiency (94.90%), but not significantly (p < 0.05), from whey (90.10%). Storage properties of whey (WP) and soy protein (SP) encapsulates in terms of total polyphenols, anthocyanins and antioxidant activity were tested for 6 weeks. At the end of storage period the retention of polyphenols in SP and WP was similar (67.33 and 69.30%, respectively), while the content of anthocyanins has increased in SP (for 47.97%) and decreased in WP (for 1.45%). The decrease in antioxidant activity in SP (12.22%) was lower than in WP (35.04%). Colour parameters of encapsulates have followed the similar trend as anthocyanin change during storage. The technique reported herewith can be used for obtaining quality encapsulates for their use as functional food additives, as a way of fruit waste valorization.

show abstract

“…Attempts are being made to improve the nutritive value of cookies by modifying their composition. For example, increasing the ratio of mustard flour (Tyagi, Manikantan, Oberoi, & Kaur, 2007), adding commercial forms of omega 3 fatty acids (Torres, Cortés, & Kenneth, 2012) or garden cress seed oil (Umesha, Sai, Indiramma, Akshitha, & Akhilender, 2014) in the basic recipes has been used to increase cookies' protein, fiber, or omega 3 fatty acid content, respectively. Ground Nile tilapia fish bones can be used in human foods to improve their nutrition (Petenuci et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Healthy cookies from cooked fish bones

Abdel-Moemin

2015

Food Bioscience

View full text Add to dashboard Cite

Enrichment of biscuits with microencapsulated omega-3 fatty acid (Alpha-linolenic acid) rich Garden cress (Lepidium sativum) seed oil: Physical, sensory and storage quality characteristics of biscuits

Cited by 79 publications

References 20 publications

The Potential of Garden Cress (Lepidium sativum L.) Seeds for Development of Functional Foods

The Potential of Garden Cress (Lepidium sativum L.) Seeds for Development of Functional Foods

Encapsulation of sour cherry pomace extract by freeze drying: characterization and storage stability

Healthy cookies from cooked fish bones

Contact Info

Product

Resources

About