Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)

Kumar, K Ashwath; Sharma, Gunjan; Khan, Mohammad A.; Semwal, Anil Dutt

doi:10.4236/fns.2015.69077

Cited by 12 publications

(9 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Vegetable cereal mix had high protein content which had been contributed by defatted soy flour. Kumar et al, 71 reported that protein content of soy flour added multigrain premixes had similar protein content as found in present study.…”

Section: Physico-chemical Analysissupporting

confidence: 87%

Process Optimization for Formulating Trigonella foenum-graecum and Gymnema sylvestre Added Vegetable Cereal Mix Using Response Surface Methodology

Gupta¹,

Srivastava²,

Jain³

et al. 2016

JNHFE

View full text Add to dashboard Cite

Abbreviations: ANOVA, analysis of variance; CCD, central composite design; CV, coefficient of variation; R 2 , regression coefficient; RSM, response surface methodology IntroductionTrigonella foenum-graecum (fenugreek seeds) and Gymnema sylvestre (gurmer leaves) have some significant health benefits. 1-3Trigonella foenum-graecum seeds play important role in antidiabetic activity. They have high mucilaginous fiber content, alkaloids (i.e., trigonelline, gentianine, capaine), sapogenins (yamogenin, gitogenin, neotigogens), high protein and micronutrient content.4,5 These seeds contain a unique free amino acid 4-hydroxy isoleucine (4-OH-lle) that has been characterized as one of the active ingredients for blood glucose control.6 They are used to prepare extracts or powder for different medicinal uses 7 due to their hypoglycaemic, 8 hypocholestrolemic, 9,10gastro-protective, anti-inflammatory, 11,12 anti-ulcer 13 and anticarcinogenic 14 properties. They enhance insulin release in body. 15Several experimental studies have confirmed the antidiabetic potential of Trigonella foenum-graecum. [16][17][18] Twenty five g of Trigonella foenum-graecum seeds powder (divided into two equal doses) have been used to treat diabetes mellitus. [19][20][21][22] Flour fortified with 8-10% Trigonella foenum-graecum has been used in formulation of different bakery products, i.e., bread, cakes, muffins and pizza with acceptable sensory properties. 23 These seeds are relatively safe 24 and have no genotoxicity.6 Gymnema sylvestre is an Indian herb used in Ayurvedic treatment (the traditional Hindu system of medicine) due to its pharmacological properties, i.e., hypoglycemic, hypocholesterolemic, hypotensive, antiobesity, antimicrobial, free radical scavenging and anti-inflammatory. 25,26 It is promoted as a 'sugar blocker' in US markets. 27,28 It is a potential natural alternative to chemical means of blood sugar regulation.29 It enhances the endogenous insulin production by increasing the number of β-cells in pancreas. [30][31][32] Leaves of Gymnema sylvestre contain glycosides, gymnemic acid, saponins, phytosterols, phenols, flavonoids, tannins and quercitol.33,34 Dosage of Gymnema sylvestre used in Ayurvedic medicine varies between 6 to 60g of dry or powdered leaf per day. [35][36][37] Trigonella foenumgraecum are bitter in taste, thus, their incorporation in high quantity can compromise overall acceptability of formulated food product. Therefore, techniques are required to produce optimum solutions for formulation of nutritionally adequate and organoleptically acceptable food product. One such technique is process optimization which can be used for development of optimum foods with enhanced nutritional AbstractTrigonella foenum-graecum seeds and Gymnema sylvestre leaves are health promoting food ingredients which are particularly beneficial for individuals suffering from diabetes mellitus. In order to promote their incorporation in diet, vegetable cereal mix was formulated as a dried food product with extended shelf life, which could...

show abstract

Section: Physico-chemical Analysissupporting

confidence: 87%

Process Optimization for Formulating Trigonella foenum-graecum and Gymnema sylvestre Added Vegetable Cereal Mix Using Response Surface Methodology

Gupta¹,

Srivastava²,

Jain³

et al. 2016

JNHFE

View full text Add to dashboard Cite

show abstract

“…The MGP was prepared by mixing 20% each of barley, sorghum, chickpea, pea and soya flour (Kumar et al 2015b). The biscuits were prepared by replacing wheat flour at an optimised level of 40% with MGP as per the methods of Kumar et al (2015a).…”

Section: Preparation Of Mgp and Biscuitmentioning

confidence: 99%

“…None of the composite flour biscuits reported so far contain all the nutrients in balanced amounts. One of the most promising approaches is by incorporating multigrain mix with a combination of cereals, pulses, millets and oilseeds into biscuits to improve the overall nutritional quality (Kumar et al 2015b). In recent years, few studies were reported on the use of multigrain mix to improve the overall nutritional quality of bread and traditional products like parotta (Indrani et al 2010(Indrani et al , 2011, halwa mix (Banu et al 2013), porridge mix (Mandge et al 2011) supplementary food (Khanam et al 2013) etc.…”

Section: Introductionmentioning

confidence: 99%

Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit

Kumar

Sharma

2018

J Food Sci Technol

View full text Add to dashboard Cite

Effect of addition of multigrain premix (MGP) prepared using a combination of cereals, pulses and oilseeds at 40% level, on nutritional properties of multigrain biscuit, its in-vitro and in-vivo protein digestibility and protein profiling were studied. The incorporation of MGP significantly increased the protein content (from 7.37 to 16.61%), insoluble dietary fiber (from 1.71 to 6.67%), soluble dietary fiber (from 0.46 to 2.42%). The significant increase in the levels of isoleucine (ND-34.79%), methionine (0.04 to 7.65%), tryptophan (0.22 to 5.95%) valine (0.38 to 16.58%), lysine (0.36 to 7.32%), and threonine (0.51 to 7.2%) was observed, whereas fatty acid profile of MGP incorporated biscuits showed increased polyunsaturated fatty acids and decreased saturated fatty acids. The vitamin-mineral profile of MGP incorporated biscuits showed increased the thiamin (0.07-0.21 mg/ 100 g), riboflavin (0.09-0.28 mg/100 g), calcium (12.89-45.28 mg/100 g) and iron (1.13-3.47 mg/100 g) contents. The in-vitro protein digesibility of multigrain and control biscuits indicated that the proteins present in multigrain biscuits had high digestibility (71.73%) as compared to control biscuit (38.13%). The in-vivo studies indicated that, the protein quality of multigrain biscuits was comparable with casein protein with high protein efficiency ratio of 3.02. The electrophoretic pattern of multigrain biscuits showed subunit molecular weight distribution of different protein units and aggregation of protein bands at high molecular weight region of 85 to 166 kD. The outcome of the study indicated the possibility of utilising MGP to improve the overall nutritional quality of biscuits. Keywords Multigrain biscuit Á Amino acid profile Á Fatty acid profile Á In-vitro protein digestibility Á In-vivo protein digestibility Á SDS-PAGE

show abstract

“…The crude fiber of biscuits tends to increase with the increase in the addition of PSP flour because, during the roasting time, the resulting water will evaporate by heating so the biscuit's moisture decreases. In a product, if the moisture decreases, the crude fiber content increases (Kumar et al, 2015). The antioxidant will increase when the addition of PSP more and more with a lower proportion of flour and antioxidants will decrease when the higher flour and less PSP flour.…”

Section: Crude Fiber and Antioxidantmentioning

confidence: 99%

Optimization of Biscuit from Pedada Fruit and Purple Sweet Potato Flour

Jariyah

Sarofa

Wahyuningtyas

2020

Nusantara Science and Technology Proceedings

View full text Add to dashboard Cite

Biscuits are foods made from wheat flour with the addition of other food ingredients. It is made through the process of heating and printing. The characteristics of biscuits are generally determined by their crisp texture. One of its ingredients is Pedada fruit flour (PFF) which has high dietary fiber content. It serves as a complement when added to purple sweet potato (PSP) flour with a high source of anthocyanin and antioxidants. The purpose of this study is to optimize the effect of the proportion between PFF and PSP flour on product quality. The research method used was the Response Surface Methodology (RSM) code. The experimental level values were:

show abstract

Optimization of Multigrain Premix for High Protein and Dietary Fibre Biscuits Using Response Surface Methodology (RSM)

Cited by 12 publications

References 19 publications

Process Optimization for Formulating Trigonella foenum-graecum and Gymnema sylvestre Added Vegetable Cereal Mix Using Response Surface Methodology

Process Optimization for Formulating Trigonella foenum-graecum and Gymnema sylvestre Added Vegetable Cereal Mix Using Response Surface Methodology

Influence of multigrain premix on nutritional, in-vitro and in-vivo protein digestibility of multigrain biscuit

Optimization of Biscuit from Pedada Fruit and Purple Sweet Potato Flour

Contact Info

Product

Resources

About