Open Access
Subscription Access
Open Access
Subscription Access
Development of Wheatgrass Powder Enriched Health Foods with Enhanced Free Radical Scavenging Activity
Subscribe/Renew Journal
Wheatgrass at young green stage is a powerhouse of nutrients and phytochemicals. Its various formulations are available in the form of extracts or powders used as health supplements. However, there is a huge potential of utilization for wheatgrass in the development of health foods for general good health as well as cure of disorders like metabolic syndrome, cancer, thalassemia, aneamia etc. With an aim to develop wheatgrass enriched health foods, the wheatgrass powder could be incorporated up to 10% in chapati and biscuits and up to 5% in bread without compromising the overall acceptability of the products. The free radical scavenging activity of chapati, biscuits and bread were increased significantly (p<0.05) at the optimized levels of enrichment of wheatgrass powder in these products. Food sprinkler enriched with 50% wheatgrass powder enhanced the free radical scavenging activity of the spices by 26% without affecting the sensory attributes of the product. Hence, these wheatgrass powder enriched health foods may possess health promoting properties owing to their high antioxidant activity.
Keywords
- WHO, 2013. WHO traditional medicine strategy 2014-2023. World Health Organization, Geneva, 41.
- Kothari, S., Jain, A.K., Mehta, A.C. and Shrinivas, D.T. Hypolipidemic effect of fresh Triticum aestivum (wheat) grass juice in hypercholesterolemic rats. Acta. Poloniae. Pharmaceut. Drug Res., 2011, 68, 291-294.
- Premakumari, S. and Haripriya, S. Effect of supplementation of wheat germ, wheat bran and wheatgrass to subjects with specific health issues. UGC minor research project, India 2010.
- Desai, T.R. Investigation into the mechanism of action of Triticum aestivum (wheat) grass. Ph.D. dissertation. Saurashtra Unversity, Rajkot, Gujarat, India. 2005.
- Shukla, V., Vashistha, M. and Singh, S.N. Evaluation of antioxidant profile and activity of amalaki (Embalica officinalis), spirulina and wheatgrass. Ind. J. Clin. Bioch., 2009, 24, 70-75.
- Jain, G. and Argal, A. Pharmacognostic and phytochemical investigation of young leaves of Triticum aestivum Linn. Inter. Curr. Pharmaceut. J., 2014, 3, 280-285.
- Dehshahri, S., Wink, M., Afsharypuor, S., Asghari, G. and Mohagheghzadeh, A. Free radical scavenging activity in methanolic leaf extract of Moringa peregrine (Forssk) fiori. Res. Pharm. Sci., 2012, 7, 111-118.
- Kadam, M.L., Salve, R.V, Mehrajfatema, Z.M. and More, S.G. Development and evaluation of composite flour for Missi roti /chapatti. J. Fd. Process. Technol., 2012, 3, 1-7.
- Khan, M.A., Semwal, A.D., Sharma, G.K., Mahesh, C. and Harilal. P.T. Development and storage stability of spinach chapatis. Inter. J. Adv. Fd. Sci. Tech., 2013, 1, 12-19.
- Sharma, S.O., Bajwa, U. and Nagi, H.P.S. Rheological and baking properties of cowpea and wheat flour blends. J. Sci. Fd. Agric., 1999, 79, 657-662.
- Cheng, Y.F. and Bhat, R. Physicochemical and sensory quality evaluation of chapati (Indian flat bread) produced by utilizing underutilized jering (Pithecellobiumjiringa Jack.) legume and wheat composite flours. Inter. Fd. Res. J., 2015, 22, 2244-2252.
- Kapoor, S., Ranote P.S. and Sharma, S. Antioxidant potential and quality aspects of Jamun (Syzygiumcumini L.) supplemented unleavened flat bread (Indian chapati). J. Appl. Nat. Sci., 7, 309-315.
- Rana, N. Nutritional evaluation and acceptability of value added products based on composite flour (pearl millet-sorghum-mung bean-marwa). Ph.D. dissertation. Chaudhary Charan Singh Haryana Agricultural University, Haryana, India, 2015.
- Mouminah, H.H.S. Effect of dried Moringa oleifera leaves on the nutritional and organoleptic characteristics of cookies. Alexandria Sci. Exchange J., 2015, 36, 297-302.
- Dachana., K., Jyotsna, R., Indrani, D. and Prakash, J. Effect of dried moringa (Moringa oleifera Lam.) leaves on rheological, micro-structural, nutritional, textural and organoleptic characteristics of cookies. J. Fd. Qual., 2010, 33, 60-67.
- Ajibola, C.F., Oyerinde, V.O. and Adeniyan, O.S. Physicochemical and antioxidant properties of whole-wheat biscuits incorporated with Moringa oleifera leaves and cocoa powder. J. Sci. Res. Report., 2015, 7, 195-206.
- Reddy, V., Urooj, A. and Kumar, A. Evaluation of free radical scavenging activity of some plant extracts and their application in biscuits. Fd. Chem., 2005, 90, 317-321.
- Jonsson, I. Thermal degradation of carotenoids and influence of their physiological functions. In M. Freidman (ed.) Nutrition and Toxicological Consequences of Food processing. Springer, US., 1991, 75-82.
- Hooda, S. and Jood, S. Nutritional evaluation of wheat-fenugreek blends for product making. Plant Fd. Hum. Nutr., 2004, 59, 149-154.
- Afzal, B., Pasha, I., Zahoor, T. and Nawaz, H. Nutritional potential of fenugreek supplemented bread with special reference to antioxidant profiling. Pak. J. Agri. Sci., 2016, 53, 217-223.
- Rahman, R., Hiregoudar, S., Veernagouda, M., Ramachandra, C.T., Kammar, M., Nidoni, U. and Roopa, R.S. Physico-chemical, textural and sensory properties of muffins fortified with wheatgrass powder. Karnataka J. Agric. Sci., 2015, 28, 79-82.
- Bojnanska, T., Tokar, M. and Gazar, R. Pharinographic characteristics of wheat dough with natural additives. J. Fd. Phy., 2010, 23, 9-12.
- Zahn, S., Anne, F., Lydia, K. and Rohm, H. Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins. LWT – Fd. Sci. Tech., 2012, 50, 693-701.
- Peressini, D. and Sensidoni, A. Effect of soluble dietary fibre addition on rheological and bread making properties of wheat doughs. J. Cereal Sci., 2009, 49, 190-201.
Abstract Views: 446
PDF Views: 1