Nutritional composition and quality characterization of lotus (Nelumbo nucifera Gaertn.) seed flour supplemented cookies

Shahzad, Muhammad Arif; Ahmad, Nazir; Ismail, Tariq; Manzoor, Muhammad Faisal; Ismail, Amir; Ahmed, Nadeem; Akhtar, Saeed

doi:10.1007/s11694-020-00622-x

Cited by 24 publications

(12 citation statements)

References 39 publications

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“…Total phenolic values were recorded by following the Folin–Ciocalteu procedure, as described by Shahzad et al. (2020) with minor modifications. Briefly, 5 g of the barley sample was first ground into powder followed by homogenization and then extracted by using 10 ml methanol for 48 hr.…”

Section: Methodsmentioning

confidence: 99%

Compositional profile of barley landlines grown in different regions of Gilgit‐Baltistan

Hussain

Ali

Hussain

et al. 2021

Food Science & Nutrition

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Barley belongs to the Poaceae family, grown and consumed in Africa, Asia, semi-arid tropics, and also grown in Europe, America, and Australia (Erkan et al., 2006). The crop possesses health-promoting nutritional and functional properties (Cook, 2013;Idehen et al., 2017). The main components of barley are carbohydrates with low fat, protein, minerals, vitamins especially vitamin E, dietary fiber, and antioxidants predominantly polyphenols (Das et al., 2016).The nutritional constituents of barley consist of health-promoting

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Section: Methodsmentioning

confidence: 99%

Compositional profile of barley landlines grown in different regions of Gilgit‐Baltistan

Hussain

Ali

Hussain

et al. 2021

Food Science & Nutrition

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“…The quality of different weaned food products was ranked according to the 9-point Hedonic scale (Meilgaard et al, 2007;Shahzad et al, 2020), through which the samples were assessed from the disliked extremely (1) to the liked extremely (9). The sensory evolution was carried out by 35 members of the Institute of Home and Food Sciences, Government College University, Faisalabad having aged 35-45 years.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Preparation of weaning foods by replacing plant proteins with egg protein

et al. 2022

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“…Cereals based bakery products are the most common, viable, and acceptable consumable goods in various cultures. Sufficient literature demonstrates the application of vegetables as natural additives to improve nutritional and functional properties of baked goods, for example, carrot pomace‐based bread and cakes (Kumar & Kumar, 2012), flaxseed powder‐based muffins (Sudha et al., 2010), fenugreek flour‐based biscuits (Hooda & Jood, 2005), and lotus seed flour‐based cookies (Shahzad et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Nutritional characterization and food value addition properties of dehydrated spinach powder

Waseem

Akhtar

Manzoor

et al. 2021

Food Science & Nutrition

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This study aimed at investigating the physicochemical and bread‐making features of dehydrated spinach. Physicochemical composition of spinach powder was compared with wheat flour and the effect of spinach powder supplementation on the nutritional composition, dough rheology, and quality attributes of chapatti were assessed. The results suggested spinach powder to be holding 8.2% crude fiber, 19.2% protein, 1,304 mg/100g calcium, and 40.4 mg/100g iron. Spinach powder indicated significantly increased values for hygroscopicity, swelling power, and water solubility index values, that is, 6.4%, 7.1 g/g, and 4.2%, respectively, when compared with wheat flour. Supplementation of spinach powder in wheat flour at 20% substitution level significantly reduced dough development properties including water absorption, dough stability, and peak dough development time. Color measurements of baked chapatti indicated a significant reduction in L*, a*, and chroma values with increasing the level of spinach powder supplementation; however, sensory profiling confirmed that supplementation of spinach powder at 7.5% had an optimum effect on the overall acceptability of the baked product. The results further suggested that replacing wheat flour with spinach powder (5%–7.5%, w/w) in baked products could be a viable dietary approach to enhance the optimum supply of micronutrients and to combat micronutrient deficiencies among various population segments.

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Nutritional composition and quality characterization of lotus (Nelumbo nucifera Gaertn.) seed flour supplemented cookies

Cited by 24 publications

References 39 publications

Compositional profile of barley landlines grown in different regions of Gilgit‐Baltistan

Compositional profile of barley landlines grown in different regions of Gilgit‐Baltistan

Preparation of weaning foods by replacing plant proteins with egg protein

Nutritional characterization and food value addition properties of dehydrated spinach powder

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