Refine your search
Collections
Co-Authors
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Singh, Anamika
- Pea Pod Powder as a Value-Added Food Ingredient for Enhancing the Nutritional and Antioxidant Properties of Cookies
Abstract Views :123 |
PDF Views:0
Authors
Affiliations
1 Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh - 221 005., IN
2 Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh - 221 005, IN
1 Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh - 221 005., IN
2 Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh - 221 005, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 60, No 1 (2023), Pagination: 112-127Abstract
The present study aims to develop cookies with high nutritional quality and overcome the limitations of traditional cookies high in fat and sugars. Agro-industrial waste by-product, pea pods, was powdered to supplement the cookie preparation with soy four and inulin powder. The four blend was optimized by taking three factors affecting the fnal product’s processing parameters: Pea-Pod Powder (PPP), Soy Flour (SF) and inulin. The optimization data of PPP cookies shows that responses as color and appearance (P<0.012), favour (P<0.012), crispiness (P<0.013), OAA (P<0.011), hardness (P<0.002), and fracturability (P<0.001) were signifcantly related to the processing of cookies. PPP and SF affected the sensorial characteristics of the cookies, while inulin affected the textural characteristics to a greater extent. The optimised cookies were found to have signifcantly high levels of protein (9.39%), dietary fbre (7.86%), Ca (1.19%), Fe (0.12%), and low fat (17.18%) and total sugar (19.21%) than the control. The DPPH inhibition activity was higher in PPP cookies (0.082%) than control (0.072%). The traditional cookies are not preferred by diabetic and CVD affected persons and are not considered nutritious among the health concerned population. PPP cookies have better shelf life, higher in protein, functional compounds, fbres, minerals and low in sugar. Thus, the product targets such a huge segment of the population, offering various health implications.
Keywords
Peapod, Cookies, High Protein, Health Foods, Prebiotic
References
- Mejri, F., Khoud, H.B., Njim, L., Baati, T., Selmi, S., Martins, A. and Hosni, K. In vitro and in vivo biological properties of pea pods (Pisum sativum L.). Fd. Biosci., 2019, 32, 100482.
- Mateos-Aparicio, I., Redondo-Cuenca, A., Villanueva-Suárez, M.J., Zapata-Revilla, M.A. and Tenorio-Sanz, M. D. Pea pod, broad bean pod and okara, potential sources of functional compounds. LWT-Fd. Sci. Technol., 2010, 43, 1467-1470. https://doi.org/10.1016/j. lwt.2010.05.008
- Fendri, L.B., Chaari, F., Maaloul, M., Kallel, F., Abdelkafi, L., Chaabouni, S.E. and Ghribi-Aydi, D. Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality. LWT., 2016, 73, 584-591.
- Narayanan, B.S., Sandiya, R. and Muthaiah, N.S. Anxiolytic effects of Pisum sativum seed extracts in animal models. Res. J. Pharmac. Biolog. Chem. Sci., 2015, 6, 443-447.
- Rudra, S.G., Hanan, E., Sagar, V.R., Bhardwaj, R., Basu, S. and Sharma, V. Manufacturing of mayonnaise with pea pod powder as a functional ingredient. J. Fd. Meas Charact., 2020, 14, 2402-2413. https:// doi. org/ 10. 1007/ s11694- 020- 00487-0
- Guo, F., Xiong, H., Wang, X., Jiang, L., Yu, N., Hu, Z. and Tsao, R. Phenolics of green pea (Pisum sativum L.) hulls, their plasma and urinary metabolites, bioavailability, and in vivo antioxidant activities in a rat model. J. Agricul. Fd. Chem., 2019, 67, 11955-11968.
- Hanan, E., Rudra, S.G., Sagar, V.R. and Sharma, V. Utilization of pea pod powder for formulation of instant pea soup powder. J. Fd. Proc. Preserv., 2020, 44, e14888.
- Fahim, J.R., Attia, E.Z. and Kamel, M.S. The phenolic profile of pea (Pisum sativum): A phytochemical and pharmacological overview. Phytochem. Rev., 2019, 18, 173-198.
- Bello., O.A., Ayanda, O.I., Aworunse, O.S., Olukanmi, B.I., Soladoye, M.O., Esan, E.B. and Obembe, O.O. Solaneciobiafrae: An underutilized nutraceutically-important African indigenous vegetable. Pharmacogn. Rev., 2018, 12, 128-132.
- Tassoni, A., Tedeschi, T., Zurlini, C., Cigognini, I.M., Petrusan, J.I., Rodríguez, Ó. and Signori, F. State-of-the-art production chains for peas, beans and chickpeas-valorization of agro-industrial residues and applications of derived extracts. Molec., 2020, 25, 1383.
- Pathak, P.D., Mandavgane, S.A. and Kulkarni, B.D. Characterizing fruit and vegetable peels as bioadsorbents. Curr. Sci., 2016, 110, 2114-2119. https://doi.org/10.18520/ cs/v110/i11/2114- 2123
- Ampofo, V. Production and sensory analysis of soybean and wheat flour composite cake. HND Dissertation, Cape Coast Polytechnic, Cape Coast, Ghana, 2009, 1, 5-7.
- Niness, K. Breakfast foods and the health benefits of inulin and oligofructose. Cereal Fds. W., 1999, 44, 79-81.
- Arshad, M.U., Anjum, F.M. and Zahoor, T. Nutritional assessment of cookies supplemented with defatted wheat germ. Fd. Chem., 2007, 102, 123-128. https://doi.org/10.1016/j. foodchem.2006.04.040
- Adeyemi, S.A. and Ogazi P.O. The place of plantain in composite flour. Commerce Industry, Lagos state, Nigeria, WHO Rep Seri 1973, 1985, No. 522 WHO, Geneva.
- Montgomery, D.C. Design and analysis of experiments. John wiley & sons, 2017. 17. Gaines, C.S. Instrument measurement of the hardness of cookies and crackers. Cereal Fds. World, 1991, 36, 989-996.
- A.O.A.C. Official Methods of Analysis 18th ed., Association of official Analytical Chemist, Washington-DC., USA, 2005.
- A.O.A.C. Official methods of analysis of AOAC international, 17th edn. Association of Official Analytical Chemists, Gaithersburg, 2008.
- A.A.C.C. Approved methods of the AACC, 10th edn. Association of Cereal Chemists, St. Paul, 2000.
- Mishra, K.H., Ojha, N.K. and Chaudhury, N.K. Estimation of antiradical properties of antioxidants 435 using DPPH assay: A critical review and results. Fd. Chem., 2012, 130, 1036-1043.
- Guzmán, G., Corbalán, A., Laencina, J., Nunez, J.M. and Guzman, G. HMF, indicador de modificaciones indeseables en cremogenados de albaricoque. Alimentación, equipos y tecnología, 1986, 6, 73-76.
- Aleem Zaker, M.D., Genitha, T.R. and Hashmi, S.I. Effects of defatted soy flour incorporation on physical, sensorial and nutritional properties of biscuits. J. Fd. Proc. Technol., 2012, 3, 1-4. https://doi.org/10.4172/2157-7110.1000149
- Akubor, P.I. and Ukwuru, M.U. Functional properties and biscuit making potential of soybean and cassava flour blends. Plant Fds. Hum. Nutr., 2003, 58, 1-12. https://doi.org/10.1023/ B:QUAL.0000040344.93438.df
- Rodríguez-García, J., Laguna, L., Puig, A., Salvador, A. and Hernando, I. Effect of fat replacement by inulin on textural and structural properties of short dough biscuits. Fd. Bioproc. Technol., 2013, 6, 2739-2750. https://doi.org/10.1007/s11947-012-0919-1
- Zahn, S., Pepke, F. and Rohm, H. Effect of inulin as a fat replacer on texture and sensory properties of muffins. Int. J. Fd. Sci. Technol., 2010, 45, 2531-2537. https://doi.org/10.1111/ j.1365-2621.2010.02444.x
- Wang, J., Rosell, C.M. and de Barber, C. B. Effect of the addition of different fibres on wheat dough performance and bread quality. Fd. Chem., 2002, 79, 221-226. https://doi.org/10.1016/ S0308-8146(02)00135-8
- O’brien, C.M., Mueller, A., Scannell, A.G.M. and Arendt, E.K. Evaluation of the effects of fat replacers on the quality of wheat bread. J. Fd. Engin., 2003, 56, 265-267. https://doi.org/10.1016/S0260-8774(02)00266-2
- Alpaslan, M. and Hayta, M. The effects of flaxseed, soy and corn flours on the textural and sensory properties of a bakery product. J. Fd. Qual., 2006, 29, 617-627. https://doi.org/10.1111/j.1745-4557.2006.00099.x
- Franck, A. Technological functionality of inulin and oligofructose. Br. J. Nutr., 2002, 87, S287-S291. https://doi.org/10.1079/BJN/2002550.
- Leelavathi, K. and Haridas Rao, P. Development of high fibre biscuits using wheat bran. J. Fd. Sci. Technol., 1993, 30, 187-190.
- Krimat, L.D., Dahmoune, F., Hentabli, M., Spigno, G. and Madani, K. Physicochemical, functional and bioactive properties of pea (Pisum sativum L.) pods microwave and convective dried powders. Res. square, 2021, 1-17. DOI: https://doi.org/10.21203/rs.3.rs-951507/v1
- Hayta, M.M., Alpaslan, A. and Baysar. A. Effect of drying methods on functional properties of tarhana: A wheat flour-yogurt mixture. J. Fd. Sci., 2002, 67, 740-744.
- Ameur, L.A., Trystram, G. and Birlouez-Aragon, I. Accumulation of 5-hydroxymethyl-2-furfural in cookies during the backing process: Validation of an extraction method. Fd. Chem., 2006, 98, 790-796. https://doi.org/10.1016/j.foodchem.2005.07.038