Influence of Garden Cress Seed (Lepidium sativum L.)  Bran on Quality Characteristics of Cookies

Thorat, Yogesh; Mhalaskar, S. R.

doi:10.20546/ijcmas.2017.609.071

Cited by 8 publications

(3 citation statements)

References 17 publications

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“…Toliba and Mohamed, (2019) reported that blending of WF with 5, 10 and 15% of garden cress seeds led to a significant increase (p≤0.05) in volume, weight and specific volume of resulting cupcakes. According to Deshmukh et al, (2017)sensory study of cookies with 10% garden cress bran demonstrated the highest overall acceptance as well as considerably improved dietary fiber and mineral content. Toliba and Mohamed, (2019) investigated the advancement and quality evaluation of GCSP-containing cupcakes and concluded that, based on sensorial properties, GCSP can be substituted up to 15% in wheat flour for the preparation of garden cress cupcakes without impacting the quality characteristics.…”

Section: Discussionmentioning

confidence: 99%

Utilization of garden cress seed flour and tangerine peels powder to prepare high nutrient cake

Nassef

Shaban²,

Elhadidy³

2023

Egyptian Journal of Agricultural Research

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This works shows the influence of blending garden cress seeds flour (GCSF) and tangerine peel powder (TPP) on preparing cake from refined wheat flour(WF). The chemical composition of raw materials (GCSF, TPP and WF) was investigated. GCSF had higher protein and fat contents (21.50 and 28.50 % respectively) and had lower available carbohydrate content(34.43%). GCSF had higher contents of most minerals than both TPP and WF. Different proportions of GCSF (2.5, 5, 7.5, and 10% replaced WF)with TPF (fixed 10% was added for all, except control sample-100% WF) were blended with wheat flour to prepare the cake. The cakes were analyzed for physicochemical, sensory, and textural properties. The physical characteristics of cakes such as weight, volume, and specific volume increased while the density decreased. Cakes containing GCSF and TPF exhibited high crude protein contents with improved color and a slight decrease in sensory properties. Textural attributes such as hardness, gumminess, chewiness and adhesiveness of cakes decreased with GCSF addition, while, there was a change in the parameters of color in comparison to control cakes. All proportions of supplemented cake samples were fresher and suitable for human consumption especially up to 7.5 % GCSF substitution. Hence GCSF and TPP can be used to improve the nutritional and physical characteristics of cakes.

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Section: Discussionmentioning

confidence: 99%

Utilization of garden cress seed flour and tangerine peels powder to prepare high nutrient cake

Nassef

Shaban²,

Elhadidy³

2023

Egyptian Journal of Agricultural Research

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“…ey contain α-linolenic acid, which can be transformed into eicosapentaenoic acid and docosahexaenoic acid in the body [159]. In addition, pumpkin and garden cress seed oils contain a high concentration of vitamin E, zinc, and L-tryptophan [160][161][162][163][164][165], which can improve bird's productivity, immunity, and physiological functions, including antioxidant [166]. Martínez et al [167] reported that adding 10% pumpkin to layer diet increases ether extract concentration and healthy fatty acids while decreasing total cholesterol and harmful fatty acids in the eggs.…”

Section: Dietary Strategy For Egg Enrichment and Eggmentioning

confidence: 99%

Advanced Practical Strategies to Enhance Table Egg Production

2022

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The global demand for table eggs has increased exponentially due to the growing human population. To meet this demand, major advances in hen genetics, nutrition, and husbandry procedures are required. Developing cost-effective and practically applicable strategies to improve egg production and quality is necessary for the development of egg industry worldwide. Consumers have shown a strong desire regarding the improvement of hens’ welfare and egg quality. They also become interested in functional and designer foods. Modifications in the nutritional composition of laying hen diets significantly impact egg nutritional composition and quality preservation. According to previous scientific research, enriched egg products can benefit human health. However, producers are facing a serious challenge in optimizing breeding, housing, and dietary strategies to ensure hen health and high product quality. This review discussed several practical strategies to increase egg production, quality, and hens’ welfare. These practical strategies can potentially be used in layer farms for sustainable egg production. One of these strategies is the transition from conventional to enriched or cage-free production systems, thereby improving bird behavior and welfare. In addition, widely use of plant/herbal substances as dietary supplements in layers’ diets positively impacts hens’ physiological, productive, reproductive, and immunological performances.

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“…It is a member of the Brassicaceae family (Gokavi et al, 2004;Doke and Guha, 2014). According to Deshmukh et al (2017), Habarachad (HR) possesses exceptional nutritional and therapeutic benefits. The HR seed has a sizeable number of nutrients, including essential amino acids in protein (98% w/w) and remarkable amounts of leucine (8.21 g/100 g protein), phenylaniline, lysine, and glycine (Singh et al 2015).…”

Section: Introductionmentioning

confidence: 99%

Effect of Feeding Rabbit Does on Diets Supplemented With Habarachad (Lepidium Sativum) Seeds on Physiologocal and Reproductive Traits and Economical Efficiency

beshara,

Ragab,

Moustafa

et al. 2023

EPSJ

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The current design was conducted to investigate the impact of dietary Habarachad (HR) seeds as a dietary supplement on reproductive and economic performance of local rabbits in Egypt (Black Balady Rabbits). Rabbits were divided into four equal groups, each containing three female replicates and one male. The control group received commercial basal diet only, while the other groups received the basal diet supplemented with 2.5, 5, and 7.5 g/kg diet, respectively. The rabbits fed diets supplemented with both 5 and 7.5 g HR/kg diet recorded significantly the lowest feed intake than the control group. Litter size at birth significantly improved due to feeding on diet supplemented with 5 g HR/ kg diet followed by the diet contained 2.5 g HR/kg diet compared to the control diet. The kids from rabbits fed on diets supplemented with 5 g HR/kg diet had significantly the highest weight at birth and number at 21 day followed by the low level of HR as compared to the HR-untreated group. Litter size at weaning (35 day) was significantly increased by feeding on diet supplemented with 5 g HR/kg diet and the diet contained 2.5 g HR/kg diet came second followed compared to the control group. There was a significant improvement in feed conversion ratio due to feeding on diet supplemented with 2.5 and 5 g HR/kg diet compared to the control group. All different levels of HR had significantly higher value of serum globulin than the control group. Also, no significant alternations were detected in serum low density lipoprotein compared to HR-untreated group. On the other hand, it should be noted that both superoxide dismutase and total antioxidant capacity were significantly increased by feeding diets supplemented with 2.5, 5 and 7.5 g HR/kg diet especially level of 5 g/kg diet compared to the control group. Conclusively, according to the results, it is concluded that dietary HR supplementation up to 5 g/ kg diet for Black Balady rabbit's does could be used to improve and maximize reproductive performance and economic efficiency.

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Influence of Garden Cress Seed (Lepidium sativum L.) Bran on Quality Characteristics of Cookies

Cited by 8 publications

References 17 publications

Utilization of garden cress seed flour and tangerine peels powder to prepare high nutrient cake

Utilization of garden cress seed flour and tangerine peels powder to prepare high nutrient cake

Advanced Practical Strategies to Enhance Table Egg Production

Effect of Feeding Rabbit Does on Diets Supplemented With Habarachad (Lepidium Sativum) Seeds on Physiologocal and Reproductive Traits and Economical Efficiency

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