Evaluation of the potential of Lotus root (Nelumbo nucifera) flour as a fat mimetic in biscuits with improved functional and nutritional properties

Abstract

In the present study, an effort was made to incorporate lotus (Nelumbo nucifera) as a fat mimetic for the development of functional biscuits. Functional properties, dough rheology, pasting profile, the microstructure of dough, antioxidant activities, physical, nutritional and sensorial properties of the samples were investigated. The addition of lotus root flour (LRF) resulted in a significant increase (P ≤ 0.05) in water absorption (57.51-72.40%) and dough stability time (7.38-13.10 min), while breakdown (802-554cP) and, setback viscosities (1154-900cP) decreased. Gluten content also decreased with the increased concentration of LRF, hence suggested weaker gluten network, which was further confirmed by scanning electron microscopic images (SEMIs) of biscuits dough. The total phenolic content (17.73-131.37 mg/mL and 14.43-94.67 mg/mL), DPPH radical scavenging activity-IC 50 (477.10 − 153.32 mg/mL and 500.41-94.32 mg/mL), and ferric reducing antioxidant power-IC 50 (348.21-53.62 mg/mL and 350.31-36.32 mg/mL) increased upon increasing the content of LRF in wheat flour and biscuits samples. Nutritional data revealed that protein (11.20-13.40%), ash (0.53-2.86%), and the crude fiber content (0.21-15.60%) of biscuits increased, and calories reduced (497-375kcal/100 gm). Therefore, this study explores the potential of using LRF as a fat mimetic in biscuits with the application on a commercial scale to enhance antioxidant, physical, nutritional, and sensory attributes.

Lotus root ( Nelumbo nucifera Gaertn ) flour a novel ingredient for the formulation of traditional unleavened flatbread: Rheological, physical and nutritional characteristics, and sensory attributes

“…The less values of moisture content of flour blends might correlate with the lower moisture content (6.91%) of LRF. However, moisture content increased with the increased concentration of LRF in flour blends due to the presence of dietary fibers in LRF with a greater number of hydroxyl groups (Saeed et al, 2020). Similar observation of increase in moisture content was reported by Saeed et al (2020) when the concentration of LRF increases in WF.…”

“…Extracts of LRF-WF blends and their flatbreads were prepared by the method of Saeed et al, (2020). The samples of flatbread were homogenized separately and sieved through a 40 µm mesh screen to obtain the powder.…”

“…The antioxidant activity of flour blends and flatbreads was determined by free radical scavenging activity (Saeed et al, 2020). The solution of DPPH in methanol (0.4 mM/L) was prepared, and the methanolic extract of sample (1 ml) was mixed with 1 ml of DPPH, and placed in the dark for 30 min at room temperature.…”

“…Ferric/ferricyanide (Fe 3+ ) reducing antioxidant power (FRAP) was analyzed by the method of Oyaizu (1986) with slight modification adapted by Saeed et al (2020). The Perl's Prussian color formation was measured at an absorbance of 700 nm.…”

“…TPCs of LRF-WF blends and samples of flatbread were determined by the method of Saeed et al (2020). The absorbance of the extracts was recorded at 765 nm against a blank and results were expressed as mg Gallic acid equivalent/100 g (mg GAE/100 g) of the extract on a DW basis.…”