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

Saeed, Syed Muhammad Ghufran; Ayesha, Rida; Ali, Syed Arsalan; Ali, Rashida; Ahmed, Rahil

doi:10.1111/jfpp.16078

Cited by 5 publications

(4 citation statements)

References 36 publications

(57 reference statements)

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“…Phenolic Content DPPH ABTS flour) was reported as 14.43 mg GAE/100 g DW; after 25% lotus root flour blending, the TPC of flatbread increased to 96.48 mg GAE/100 g DW [50]. Due to their complex structure, the antioxidant capacities of grain samples are generally assessed using more than one method.…”

Section: Samplementioning

confidence: 99%

“…Compared to the present study, these ABTS values are relatively lower. Saeed et al [50] reported that flatbread prepared from lotus root flour-wheat flour blends showed higher radical scavenging activity (DPPH value) compared to the control (wheat flour flatbread). The DPPH and ABTS values of barley flour-enriched bazlama samples demonstrated the utilization possibility of this cereal to increase the antioxidant capacities of bazlama.…”

Section: Samplementioning

confidence: 99%

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A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour

Koksel,

Tekin-Cakmak,

Oruc

et al. 2024

Foods

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Although the Med-Diet is a healthy diet model, it is affected by current dietary habits. Therefore, new foods with improved nutritional value should be developed to respond to the needs of people following the Med-Diet. This study was focused on developing high-β-glucan flat bread (bazlama) with a relatively lower GI. A bread wheat (cv. Tosunbey) flour was enriched with the flour of a high-β-glucan-content hull-less barley (cv. Chifaa) flour (15, 30, 45 and 60%) to develop a functional bazlama. The nutritional and technological properties of bazlama samples enriched with barley flour were compared with the ones produced from bread wheat. All of the barley flour-enriched bazlama samples had higher yellowness values (b*) than the control (both crumb and crust), which is generally preferred by the consumers. Texture results indicated that bazlama samples became harder with the increase in barley flour supplementation level. The results showed that 3 g of β-glucan can be provided from the barley flour-enriched bazlama samples (at 45 and 60% levels), and this is the limit to carry health claims. The bazlama samples enriched with barley flour were richer in Mg, K, Mn, Fe, and Zn minerals than the control (100% Tosunbey flour). While the glycemic index (GI) of commercial bread wheat and Tosunbey bazlama samples were high (88.60% and 79.20%, respectively), GI values of the bazlama samples enriched with 60% (64.73) and 45% barley flour (68.65) were medium. The lower GI values of barley flour-enriched bazlama samples are probably due to the higher β-glucan contents of the bazlama samples. Additionally, as the barley flour supplementation level of the bazlama samples increased, the phenolics and antioxidant capacities of free and bound extracts increased compared to bread wheat bazlama. The results indicated that hull-less barley (cv. Chifaa) with high β-glucan content may be utilized at relatively higher levels (45 and 60%) to produce bazlama with improved nutritional properties.

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Section: Samplementioning

confidence: 99%

Section: Samplementioning

confidence: 99%

A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour

Koksel,

Tekin-Cakmak,

Oruc

et al. 2024

Foods

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“…also known as lotus, Shuiyun, Shuihua, Yingqu, and so on, belongs to the Nymphaeaceae plant, which is a kind of aquatic vegetable widely cultivated in Southeast Asia and the cultivation area and annual yield of China are 4 × 10 5 hm 2 and 1.2 × 10 7 t (Wu et al., 2019), respectively. In recent years, the consumption of lotus rhizomes has gradually increased due to their crisp texture, attractive color, and nutritional value (Saeed et al., 2021). As a highly nutritious aquatic vegetable, lotus rhizome is rich in antioxidant and health‐promoting bioactive substances, such as polyphenols, alkaloids, tannins, and terpenes (Wang et al., 2018; Yi et al., 2016).…”

Section: Introductionmentioning

confidence: 99%

Study on the formation mechanism of blackening in damaged lotus rhizome epidermis: Effects of polyphenols and iron

Chen,

Huang,

Yan

et al. 2024

Journal of Food Science

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Lotus rhizome is an important aquatic vegetable, but the blackening of lotus rhizome epidermis (LRE) seriously affects its appearance and quality, which makes lotus rhizome products unmarketable. In this study, the effects of polyphenols and iron on the LRE color were studied to explore the possible mechanism of LRE blackening. Results indicated that the measurable total phenols contents in the mud treatment (MT) group were significantly reduced, and the total iron contents were significantly increased compared with the bruised treatment group (p < 0.05). The high‐performance liquid chromatography results showed that the main polyphenols in LRE were dopa, gallocatechin, and catechin, as well as a small amount of catechol, epicatechin, proanthocyanidin B2, and proanthocyanidin C1. Moreover, the results of color difference and ultraviolet adsorption spectroscopy showed that there were obviously black or brown‐gray of dopa (525 nm), gallocatechin (504.5 nm), and catechin (550 and 504.5 nm) with FeCl2. The simulated system treatment of LRE further confirmed that the chromaticity effect of dopa and iron in bruised LRE was similar to that of the MT group, whereas 1% (w/w) ascorbic acid, 2% (w/w) EDTA‐2Na, or 3% (w/w) citric acid could solely prohibit the blackening. This suggested that the dopa in LRE and FeCl2 in mud may mainly combine into [2(DOPA‐2H+)+Fe3+]− through non‐covalent interaction, which leads to the blackening of bruised LRE under neutral conditions. These results can guide the storage of lotus rhizomes and improve the development of the lotus rhizome industry.

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“…In recent decades, the food industry has focused on bakery products, both sweet [1][2][3][4][5][6][7][8][9][10][11][12][13][14] and savoury or similar bread products [15][16][17][18][19][20][21][22][23]. The bakery product market has changed together with modern society and the consequent objective of food industry to meet the consumer's requests in relation to their hedonic and health expectations [24].…”

Section: Introductionmentioning

confidence: 99%

Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life

Giuffré

Caracciolo

Zappia

et al. 2023

Foods

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In this work, we compared breadsticks (known as Treccine) flavoured with onions and olives and prepared with olive pomace oil (OPO) or with extra virgin olive oil (EVOO). The effect on one-year shelf life was also studied. The following physical, chemical and sensory analyses were conducted on the breadsticks: water activity, moisture content, colour, texture and sensory analysis (appearance, colour, flavour, taste, texture and overall acceptability). For the oil extracted from the Treccine, we determined acidity, peroxide value, spectrophotometric parameters, ABTS and DPPH assay on the hydrolitic fraction, DPPH on the lipid fraction, and fatty acids. We detected a progressive deterioration in the quality of breadsticks with a decrease in shelf life after 4–6 months in relation to each studied parameter. In the analysed breadsticks, water activity was 0.342 (OPO recipe) and 0.387 (EVOO recipe) after one-year storage; in the same storage period, the moisture content was 6.34 times (OPO) and 5.32 times (EVOO) greater. Appearance and colour were the only two sensory parameters which, after 12 months, remained above or equal to five stated as the minimum quality value. In the extracted oil, Free acidity increased from 0.35 to 0.56% (OPO) and from 0.71 to 0.98% (EVOO); Peroxide value ranged between 6.10 and 102.89 meq/kg oil (OPO) and between 4.41 and 20.91 meq/kg oil (EVOO). K232 was highest in OPO (2.43–3.70) and lowest in EVOO (1.76–2.92), K268 was 1.32–1.580 (OPO recipe) and 0.570–0.640 (EVOO recipe). Treccine prepared with extra virgin olive oil showed better biological properties and longer shelf life.

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

Cited by 5 publications

References 36 publications

A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour

A New Functional Wheat Flour Flatbread (Bazlama) Enriched with High-β-Glucan Hull-Less Barley Flour

Study on the formation mechanism of blackening in damaged lotus rhizome epidermis: Effects of polyphenols and iron

Breadsticks Flavoured with Olives and Onions: One-Year Shelf Life

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