Wheatgrass incorporation as a viable strategy to enhance nutritional quality of an edible formulation

Abstract

Wheatgrass is highly valuable due to its medicinal properties. Despite the medicinal properties, wheatgrass could not be part of daily diet, as it is not a regular part of diet so there is requirement to prepare food product supplemented with wheatgrass. In this study, we have prepared edible formulation based on wheatgrass (EFWG). The optimu m combination of ingredients for the preparation of wheatgrass incorporated edible formulation was determined using response surface methodology (RSM). RSM is used to analyse the effect of wheatgrass flakes, refined wheat flour, and frying time on sensory and objective (total phenolic and fiber levels) attributes of formulated food product. A central composite rotatable design was used to develop models for the sensory and objective responses. Responses were mostly affected by the changes in wheatgrass flakes level and frying time and to a lesser extent by the refined wheat flour. Responses individual graph plots of different responses were superimposed and regions meeting the maximum sensory score (7.85), total phenolic content (81.85 mg/100 g) and fiber (2.43 g) were identified at 7.00 g wheatgrass flakes, 90.98 g refined wheat flour and 3:50 min. frying time. Optimized formulation was analyzed for its nutritional composition, antinutritional factors and antioxidant properties. The optimized formulation could be recommended to all the age group but especially for children, lactating mothers and geriatric population due to its high calcium, iron and fiber content.

Application of D-Optimal Mixture Design and Artificial Neural Network in Optimizing the Composition of Flours for Preparation of Gluten-Free Bread

“…Where L is the lightness, a is redness, and b is yellowness index, respectively, and the suffix '0' denotes the control sample, i.e., the unbaked dough (Shrivastava & Chakraborty, 2018;Tripathi et al, 2017;Madhuresh et al 2013).…”

Functional and Antioxidative Characteristics of Soft Wheat and Tiger Nut (Cyperus esculentus) Flours Binary Blends

“…Due to its pleasant taste and important functional features, wheat flour is the major ingredient of various recipes. Enriching wheat-based food formulations with minor crops is crucial for enhancing their nutritional value and diversifying global food sources [2,3]. These minor crops can provide essential nutrients and resilience to climate change [3].…”