Nutritional, functional, and therapeutic assessment of muffins fortified with garden cress seeds

Abstract

This study was designed to explore the nutraceutical, functional, and therapeutic potential of garden cress (Lepidium sativum) seeds (GCSs) based on their highly nutritious, affordable, and rich contents of alpha‐linoleic acid (ALA). The nutraceutical potential of GCSs in safety and treatment trials on Sprague–Dawley rats was observed, which strengthened its role in lowering weight gain, blood glucose, alanine aminotransferase (ALT), aspartate transaminase (AST), triglycerides (TG), total cholesterol (TC), and low‐density lipoproteins (LDL), while increasing high‐density lipoproteins (HDL), total leucocyte count (TLCs), hemoglobin (Hb), and red blood cells (RBCs). A marketable recipe of GCSs‐fortified muffins at assorted fortification levels of 5 to 20% indicated a significant increase of 14%, 68%, 74%, and 45% in protein, fiber, ash, and healthy fats, respectively. Farinographic studies of GCS blends resulted in overall raised dough quality characteristics along with increasing fortification levels. Whereas the sensorial evaluation revealed the fortification levels of ≤15% were highly appreciated. GCSs should be included in daily eatables since they have cardio‐ and immuno‐protective activity and are a rich source of vegetal proteins, fiber, minerals, and lipids. Novelty impact statement The seeds of Lepidium sativum (garden cress) are nutritious, loaded with many functional ingredients, and are now being acknowledged for their nutraceutical potential for various maladies. These seeds still lack their utilization in edibles for their regular utilization. This study can help food industries to fortify them into ordinary bakery items to empower their daily dietary utilization to get positive health outcomes.

Quality Characteristics of Purslane (Portulaca oleracea L.) Leaf and Stem Powder-Supplemented Cupcakes

“…For this purpose a 300 g sample of each mix was placed in the farinograph mixing bowl; water was carefully added to farinograph demand to achieve the dough's actual consistency. After 20 min, the computer generated a farinograph curve to calculate farinograph characteristics such as water absorption, dough development time, stability time, weakening, and C-max [24,25].…”