Functional and physical properties of cookies enriched with dephytinized oat bran

Cookies quality produced from blends of wheat flour (WF) and malted barley bran (MBB) at different ratios of 100/0, 95/5, 90/10, 80/20 and 50/50% was investigated. The proximate, physical and sensory properties of the cookie samples were evaluated using standard laboratory procedures. Cookies with 100% wheat flour (WF) serves as a reference sample. The data generated were statistically analyzed by one way analysis of variance (ANOVA) using SPSS (version 16). The proximate results of the cookies showed an increase in protein (11.21–15.64%), ash (1.41–1.88%), fat (29.86–32.36%), crude fibre (1.32–6.38%) as well as decrease in moisture content (4.06–3.34%), carbohydrate (52.79–40.05%) and energy value (525.02–509.98 kcal/100 g) as the substitution level of MBB increases. The physical properties of the cookies; weight (16.32–20.00 g), diameter (50.2–57.3 mm), thickness (6.30–6.60 mm), spread ratio (7.97–8.68) increased while the breaking strength (169.33–290.26 g) decreased as the levels of MBB increa...

Quality assessment of cookies produced from wheat flour and malted barley (Hordeum vulgare) bran blends

Traditional foods of indigenous communities can be explored as a sustainable means of addressing undernutrition. Our study aimed at identifying indigenous foods of the Santhal tribal community of Godda district of Jharkhand, India, assessing their nutritive value, and appraising their potential role in addressing hidden hunger. A cross-sectional survey using qualitative methods like focus group discussions with women of childbearing age (15-49 years), adult males, and elderly people was conducted for food identification. This was followed by taxonomic classification and quantitative estimate of nutritive value of the identified foods either in a certified laboratory or from secondary data. The community was well aware of the indigenous food resources in their environment. More than 100 different types of indigenous foods including a number of green leafy vegetables were identified. Taxonomic classification was available for 25 food items and an additional 26 food items were sent for taxonomic classification. Many indigenous foods (more than 50% of which were green leafy vegetables) were found to be rich sources of micronutrients like calcium, iron, vitamin A as beta carotene, and folate. Maximizing utilization of indigenous foods can be an important and sustainable dietary diversification strategy for addressing hidden hunger in this indigenous community.

https://www.tandfonline.com/doi/pdf/10.1080/19320248.2016.1157545

Exploring the Potential of Indigenous Foods to Address Hidden Hunger: Nutritive Value of Indigenous Foods of Santhal Tribal Community of Jharkhand, India

W the development of economics, increasing interest in healthy eating pattern, especially healthy foods and food ingredients has become popular among the consumers. Nowadays, incorporation of new ingredients in the traditional biscuits bakery is a promising strategy to develop acceptable, healthy and nutritious bakery products. In the present study, the sensory and nutritional properties of Chinese olive pumace based high fiber biscuit were investigated. Biscuits were baked from blends of Chinese olive pumace powder (15 g), oil (30 g), sugar powder (33 g), edible bicarb (0.7 g), ammonium hydrogen carbonate (0.3 g), one egg and appropriate salt, water and flavors per 100 g wheat powder at up temperature 220 °C, down temperature 200 °C for 8 min on the basis of optimized and repeated experiments. The sensory evaluation showed this newly formulated high fiber biscuit received an average score of 91.50±0.51 on a 100-point hedonic scale, suggesting the biscuits have high overall acceptability. Besides, the nutritional quality evaluation of the newly formulated high fiber biscuits demonstrated it contains the 10.20 g fiber, 1454 Kcal calories and 18.30 g fat in 100 g biscuits. Furthermore, the glycemic index (GI) of olive high fiber biscuits was determined as 63.68, which was significantly lower than the control biscuits with the GI value of 76.66. The microbiological analysis also indicated the viable bacteria present in the biscuits sample matches the Chinese National Standards (GB/T20980-2007 and GB7100-2003). Taken together, the results from the current study suggested that supplementation of Chinese olive pumace powder in biscuit production could yield products with high acceptability, abundant fiber and low calorie & glycemic index.

/pdf/sensory-and-nutritional-properties-of-chinese-olive-pomace-14kdxm2oxu.pdf

Sensory and nutritional properties of chinese olive pomace based high fibre biscuit

Oat (Avena sativa L.) by-products are valuable sources of many bioactive compounds and minerals. This paper aimed to study the possibility of using micronized oat husk (hull) as a partial replacement for wheat flour (at levels 5, 10, 15, and 20%) in shortbread production. The physicochemical and sensory properties of control and enriched cookies were studied. The incorporation of oat husk into shortbread increased the fiber and ash content, and decreased the available carbohydrates in the cookies. The color of the enriched shortbread significantly changed and the total color difference between the control and enriched cookies ranged from 4.76 to 11.00. Moreover, the total phenolics content and antioxidant activity linearly increased with the percentage of husk in the cookie recipe. Importantly, micronized oat husk at a level of 20% had little influence on the sensory acceptability of cookies. However, replacement of wheat flour higher than 10% resulted in a harder texture of cookies and lower scores for this attribute were obtained. To summarize, in this work we showed that micronized oat husk can be a valuable additive for cookie fortification.

/pdf/shortbread-cookies-enriched-with-micronized-oat-husk-qwlsdyc1.pdf

Shortbread Cookies Enriched with Micronized Oat Husk: Physicochemical and Sensory Properties

4 Abstract: Enriched high fiber biscuit was made by substituted refined wheat flour with oat bran at level of 10%,20% and 30%. The sensory characteristics (Appearance, texture, taste and color), physical properties (Width, thickness and spread ratio) and particle size distribution were evaluated and compared with control sample. Hedonic Scale was used for sensory evaluation of prepared biscuit which is generally decreases with increasing the level of substitution. From overall acceptability rating, 10% oat bran incorporated biscuit obtained the highest rating compare to other treatments. At p 0.05, there were no significant difference between the control treatment and best rated substituted biscuit (10:90) in general preference of sensory rating. The width of biscuit decreases from 5.5 to 4.2 with increasing in the level of substitution of oat bran and similar tread shown by spread radio. However, biscuit thickness increases from 0.68 to 0.91 with increasing level of substitution. Biscuit with 10% medium and coarse particle sizes gave the best results in overall sensory evaluation and spread ratios and compared with biscuit made with fine particle sizes.

Effect of Oat Bran on the Quality of Enriched High Fiber Biscuits

3 Abstract: Euphorbia granulata Forssk is a medicinal plant used in many countries for treating different ailments. The present investigations were focused on cytotoxic activity of this plant using brine shrimp lethality bioassay. 2% lethality was recorded with negative control and 0.01mg/ml while no lethality occurred with 0.1 and 1.0mg/ml of extracts. The lowest toxic level (2.5% lethality) noted was 2mg/ml while the high toxic level (97.5% lethality) was 25mg/ml. The extract had LD of 16.21mg/ml against brine shrimp larvae. The overall 50 results suggest that the extracts had no toxicity at standard concentrations, but toxic at high dose above 2 mg.

Cytotoxic Activity Evaluation of Euphorbia granulata Forssk

Abstract Objectives Euphorbia prostrata is traditionally used alongside antidiabetic agents to manage diabetes. Bioactive ingredients of medicinal herbs may alter the overall pharmacokinetics of antidiabetic agents. Methods We assessed hypoglycemic activities of ethanolic plant extract (EPE) singly and its effects on antidiabetic properties of gliclazide, glibenclemide and metformin in allaxonized rats. Varying concentrations of EPE (250 and 500 mg/kg) with or without metformin (10 mg/kg), glibenclemide (2 mg/kg) and gliclazide (5 mg/kg) were orally administered to evaluate herb-drug interaction. Results The levels of blood glucose declined significantly after treatment with metformin, glibenclemide and gliclazide singly (p<0.01) or concomitantly with EPE (p<0.001). Concentration dependent mild to moderate reduction (5.2 and 10.0%) was registered in blood glucose for 250 and 500 mg/kg of EPE respectively. The overall reduction in blood glucose due to combined treatment with EPE and standard agents was additive. On the other hand, synergistic herb-drug interaction was registered for insulin levels in rats that received glibenclamide and gliclazide alongside EPE. Extract with metformin had antagonistic insulin outcome. Regarding the duration of hypoglycemic activities, periodical changes were similar in case of glibenclamide and gliclazide separately or in combination with EPE. However, in case of metformin with extract, the blood glucose continued to decline for 14 h and retained at 15.0% below the baseline values even after 24 h of treatment. Conclusions In conclusion, the extract itself had weak hypoglycemic effects but prolonged the therapeutic duration of metformin to more than 24 h when administered combinedly.

Crude extract from Euphorbia prostrata extended curative period of glibenclemide in alloxan-induced diabetic rats

Amla is sour and astringent taste fruit, making the fruit less palatable to eat directly as fresh fruit; hence it can be consumed in processed form. Preparing powder and candy from amla fruit can increase its acceptability, the market value of it and be utilized to develop new value-added products. Considering this, the present study was designed to evaluate the nutritional compositions, vitamin C content, beta-carotene content, and antioxidant activity of fresh amla and two amla products such as amla powder and amla candy. Between the two products, amla powder contained a significantly (P < 0.05) high amount of dietary fiber (17.67%), protein (4.98%), and ash (9.82%) contents than fresh amla and amla candy. Between two products, vitamin C (298.3 mg/100gm) and beta-carotene (113.55 mg/100gm) contents were significantly (P < 0.05) high in amla powder. But amla candy showed high antioxidant activity (77.75%) than amla powder (59.2%). Results of this study suggested that amla and amla products are a good source of nutrients like vitamin C and different bioactive components. Amla can be utilized in diets as candy and dehydrated powder or flour which is easily included in food formulations due to its excellent nutritional qualities. Optimization of its use is beneficial in terms of nutritional and economical points of view. 
Environ. Sci. & Natural Resources, 13(1&2): 82-86, 2020

/pdf/proximate-phytochemical-and-antioxidant-activity-of-amla-3ppaqo8i.pdf

Proximate, Phytochemical and Antioxidant Activity of Amla Powder and Amla Candy

3 Abstract: Medicinal plants serve dual function of providing the therapeutic agents and supplying the mineral nutrients. In the present study Euphorbia granulata Forssk was evaluated for its role in supplementing the essential mineral nutrients to the patients. Macro-minerals (K, S, Ca, P, Mg and N) and micro-minerals (Fe, Mn, Zn, Cu, Mo, Na, Cl and Se) were analyzed. The Fe contents were 801 ppm while the suggested RDA is 8 mg/day. Similar trends of good quantities of mineral nutrients were recorded for Mn (4883 ppm), Zn (47.1ppm), Mo (1.9 ppm) and Se (34.46 ppm). Cu and Cl were not detected in whole plant. Na, K, Ca and P were also found above the recommended dietary allowances. The results support the beneficial use of the plant as a nutritional supplement.

/pdf/euphorbia-granulata-forssk-as-a-source-of-mineral-supplement-1es5ndrpvb.pdf

Euphorbia granulata Forssk as a Source of Mineral Supplement

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