scholarly journals Development of high Protein Nutrition Bar Enriched with Spirulina Plantensis for Undernourished Children

2018 ◽  
Vol 6 (3) ◽  
pp. 835-844
Author(s):  
ARVIND KUMAR ◽  
VEDSHREE MOHANTY ◽  
P. YASHASWINI
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Control Sample ◽  
Food Supplement ◽  
Proximate Analysis ◽  
High Protein ◽  
Total Phenolic ◽  
Protein Nutrition ◽  
Arachis Hypogaea L ◽  
And Control

This study aimed at incorporating Spirulina in the development of high protein nutrition bars, since protein related malnutrition amongst children is highly prevalent and needs to be addressed diligently. Spirulina, a multicellular filamentous cyanobacteria, has gained popularity as a food supplement for its high macronutrient and micronutrient contents and ease of processing. Spirulina plantensis along with Bengal gram(Cicer arietinum), groundnuts (Arachis hypogaea L.), Cornflakes (Zea mays), and other ingredients was used to make 7 variants of a novel nutrition bar and control sample (without Spirulina).The bars were evaluated for nutritional quality (proximate analysis, antioxidant ability, total phenolic content), textural parameters, colour attributes, and sensory characteristics. The protein content of the bar was found to be 167% more than the control sample. The antioxidant potential and total phenolic content of bars containing Spirulina were substantially higher than the control sample. The textural characteristics displayed by certain variants of the bar did not significantly differ (p>0.05) from the control sample, while the colour of the bar did. The Spirulina enriched bar gained acceptability in terms of sensory attributes, hence was concluded to be a potential product for undernourished children with protein deficiency.

scholarly journals Study on Total Phenolic, Flavonoid and Antioxidant Capacity of Fish Singgang Extracts

2021 ◽  
pp. 12-21
Author(s):  
Anis Nafisah Jamain ◽  
Norhaslinda Ridzwan ◽  
Mimie Noratiqah Jumli ◽  
Norhayati Abd Hadi ◽  
Mohd Adzim Khalili Rohin ◽  
...  
Keyword(s):  
Moisture Content ◽  
Antioxidant Capacity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Control Sample ◽  
Ash Content ◽  
Total Flavonoid ◽  
Total Phenolic ◽  
Total Flavonoid Content ◽  
Flavonoid Content

Aim: To evaluate the ash and moisture contents, total phenolic content, total flavonoid content, and antioxidant potential of Terengganu singgang extracts. Study Design: Experimental study. Place and Duration of Study: Central Laboratory, Tissue Culture Laboratory, Universiti Sultan Zainal Abidin, Terengganu between April 2019 and July 2019. Methodology: Samples comprised three types of singgang dishes, which were prepared, cooked, and then extracted with distilled water and ethanol (EtOH) in different strengths, 50%, 70%, and 100%. These singgang samples were chub mackerel (ST), Indian mackerel (SK), and a control sample with no fish(SC). Extracts were analyzed for their moisture and ash content. Also, the total phenolic content (TPC) was assayed using Folin-Ciocalteu reagent, while total flavonoid content (TFC) using AlCl3 colorimetric assay, and antioxidant activity using 1,1-Diphenyl-2-picrylhydrazyl (DPPH). The total antioxidant capacity (T-AOC) was also evaluated. Results: Experimental assays showed that the SC sample extracted in 100% EtOH produced the highest yield (3.7%). SK samples were lower than SC and ST in moisture content and ash content with 94.21%, 96.37% and 93.03% moisture content and 0.85%, 0.71%, and 0.96% ash content. Meanwhile, the extract of ST in 100% EtOH yielded the highest TPC (315.0 mg GAE/100g) and T-AC (8.8 U/mL) but the lowest in DPPH scavenging activity (12.2%). On the other hand, the extract of SK in 70% EtOH gave the highest TFC with 6485.3 mg QE/100g. The correlation of TFC and TPC with DPPH and T-AOC assays was positively significant. Conclusion: In conclusion, the ST extract yielded the best antioxidant capacity.

scholarly journals Development of a functional cake formulation with purple carrot powder dried by different methods

2021 ◽  
Vol 7 (4) ◽  
pp. 242-250
Author(s):  
Nezahat Olcay ◽  
Mine Arslan ◽  
Mustafa Kürşat Demir ◽  
Nilgün Ertaş
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Saturation Index ◽  
Control Sample ◽  
Volume Index ◽  
Total Phenolic ◽  
Overall Acceptability ◽  
Substitution Level ◽  
Hot Air ◽  
Index Saturation

In this study, it was aimed to enhanced cake formula-tion with purple carrot pow-der (PCP) dried 3 different methods (hot-air (HPC), microwave (MPC) and vac-uum (VPC) dried) and used at 5 different ratios (0, 5, 10, 15, 20%). The effects of purple carrot powder (PCP) on chemical, physical and sensory properties of cake samples were investigated. HPC substituted cake sam-ples had lower batter densi-ty and weight values. PCP usage significantly affected the crust and crumb color value of cake samples (p<0.05). Samples contain-ing MPC had higher firm-ness and lower springiness than others. Lower firmness, volume index, saturation index and higher springiness values were determined with increasing PCP rate. The highest total phenolic content and antioxidant ac-tivity were found in cake samples containing HPC and VPC, respectively. When all cake samples evaluated, the higher overall acceptability scores were obtained with HPC added cake samples at 15 and 20% substitution level compared to control sample.

scholarly journals Development of Traditional Snack Product - Moong Dal Laddu using Under-Utilized Pomegranate Peel Powder

2019 ◽  
Vol 9 (1) ◽  
pp. 2458-2460
Keyword(s):  
Phenolic Content ◽  
Control Sample ◽  
Punica Granatum ◽  
Total Activity ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Pomegranate Peel ◽  
Brown Sugar ◽  
And Control

In the present study, pomegranate peel (Punica granatum) along with its secondary metabolites was incorporated into an indigenous product- Moong Dal Laddu, and checked for its total phenol content. The total activity of antioxidants in pomegranate peel was estimated and nutritive content of the product was enhanced in various in-vitro studies. The total phenolic content with brown sugar was obtained 236.93 mg/100g of final product which is higher compared to the sample with white sugar and control sample with 173.32 mg/100g and 16.45 mg/100g respectively. Due to the identification of high amount of antioxidant activity obtained from the peel, it has be used in the fortification of the indigenous product with claim of reducing of the risks related to cardiovascular diseases.

scholarly journals Karakterisasi Ekstrak Kurkumin dari Kunyit Putih (Kaemferia rotunda L.) dan Kunyit Kuning (Curcuma domestica Val.)

2021 ◽  
Vol 41 (2) ◽  
pp. 134
Author(s):  
Nura Malahayati ◽  
Tri Wardhani Widowati ◽  
Anita Febrianti
Keyword(s):  
Antibacterial Activity ◽  
Ethyl Acetate ◽  
Crude Extract ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Proximate Analysis ◽  
Total Phenolic ◽  
E Coli ◽  
Turmeric Extract ◽  
Yellow Type

This study was aimed to identify the chemical characteristics of white and yellow turmeric powder, and to investigate the influence of both types with three different solvents on yield, total phenolic content, curcuminoid, antioxidant, and antibacterial activity of curcumin crude extract. The curcumin extraction was performed by maceration using N-hexane, ethyl acetate, and ethanol solvents. The results showed that the proximate analysis excluding carbohydrate content of white turmeric powder were lower compared to the yellow type. Curcumin crude extract of white turmeric powder had lower yield, total phenolic content, curcuminoid, antioxidant, and antibacterial activity compared to yellow turmeric extract. Moreover, turmeric extracted with ethyl acetate had higher total phenolic, curcuminoid, antioxidant, and antibacterial activity compared to turmeric extracted using N-hexane and ethanol. Based on the highest total phenolic (193.26 mg GAE/kg) and curcuminoid content (8.13 mg/L), the best treatment was yellow turmeric extract using ethyl acetate solvent. This treatment had the lowest IC50 (63.38 μg/ mL), and the highest clear zone size of S. aureus (6.59 mm) and E. coli (6.29 mm) at concentration of 2000 ppm.

scholarly journals Atık Fermente Havuç Tozu İlavesinin Bisküvi Kalitesine Etkisi

2019 ◽  
Vol 7 (9) ◽  
pp. 1237
Author(s):  
Hande Baltacıoğlu ◽  
Cem Baltacıoğlu ◽  
Hasan Tangüler
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Water Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Control Sample ◽  
Textural Properties ◽  
Total Phenolic ◽  
Control Group ◽  
Functional Product

In this study, it is aimed to obtain a new and functional product as a result of adding the remaining black carrot into powder form in different proportions (10, 20 and 30%). Biscuits without waste fermented carrot powder (WFCP) were taken as control group. When ascorbic acid, total phenolic content and antioxidant activity values of WFCP were examined, it was found 1032.75 mgAA / 1000g, 4254.92 mg GAE / kg dry weight and % inhibition 43.30, respectively. The textural properties of the biscuit dough with the addition of AFHT were investigated. Moreover, the effect of adding WFCP on colour values, water activity, moisture, ash, ascorbic acid, total phenolic content, antioxidant activity and textural properties of biscuits were determined. With the addition of WFCP, L* and b* values were decreased and a* values were increased in biscuits compared to control sample. Water activity and ash values increased as WFCP rate increased in biscuits. Ascorbic acid, total phenolic and antioxidant activity (DPPH) values of biscuits added with WFCP (30%) increased by 4.89, 7.22 and 4.04 times, respectively, compared to the control group. The addition of WFCP also improved the textural properties of the biscuits, while the hardness value of control group was found to be 4175.87 g force, the highest hardness value was obtained as 6494.09 g force for 20% WFCP added biscuits. In sensory evaluation, the biscuits with the addition of 10% WFCP gained the highest likelihood with 5.6 in terms of general acceptability.

scholarly journals Influence of processing on the phenolic compounds of feijoa pulp (Feijoa sellowiana)

2020 ◽  
Vol 11 ◽  
Author(s):  
Ana Carolina Leme Castelucci ◽  
Nataly Maria Viva De Toledo ◽  
Fernanda Francetto Juliano ◽  
Paula Porrelli Moreira Da Silva ◽  
Marta Helena Fillet Spoto
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Principal Component ◽  
Total Phenolic ◽  
Total Flavonoids ◽  
Phenolic Composition ◽  
And Control

The effect of processing on potential changes of antioxidant activity (DPPH and ABTS), total phenolic content (TPC) and total flavonoids (FLAV) of feijoa pulp during storage was investigated. In addition, possible modifications in the phenolic composition of the pulp. The pulp was subjected to refrigeration (control, 5 °C), pasteurization (85 °C/5 min) and irradiation (2.0 kGy). TPC, FLAV, DPPH and ABTS were measured during 28 days, whereas the identification and quantification of phenolic compounds were conducted after processing. The results were submitted to principal component analysis (SAS 9.4). Pasteurization preserved TPC, DPPH and ABTS for 21 days, while in the irradiated samples and control, the values were decreased and FLAV were maintained at high levels. The profile of phenolic compounds was different for each sample with six compounds being identified.

scholarly journals Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched patties

2021 ◽  
Vol 39 (No. 5) ◽  
pp. 402-409
Author(s):  
Saira Tanweer ◽  
Muhammad Farhan Jahangir Chughtai ◽  
Saadia Zainab ◽  
Tariq Mehmood ◽  
Adnan Khaliq ◽  
...  
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
B Value ◽  
Total Phenolic ◽  
B Values ◽  
Phenolic Contents ◽  
Overall Acceptability ◽  
Ginger Rhizome ◽  
Leaf Powder ◽  
And Control

The present investigation was an attempt to compare the phytoceutic potential of ginger rhizome and ginger leaves of the Suravi variety. For this purpose, both rhizome and leaves were dried and used for the preparation of patties. After that, patties were assessed for colour tonality, texture, total phenolic content and hedonic response such as colour, taste, flavour, texture and overall acceptability. The results depicted that L* and b* values changed significantly during the storage interval; however, b* value was also affected by treatments whilst L* and a* values did not impart any momentous effect. For texture, the highest value was observed for patties with ginger rhizome powder (0.067 ± 0.0032 N) followed by patties with ginger leaf powder (0.060 ± 0.0029 N) and then control patties (0.057 ± 0.0026 N). For total phenolic content (TPC), maximum phenolic contents were observed as 84.80 ± 3.31 mg GAE 100 g<sup>–1</sup> in treatment T<sub>2</sub> followed by 75.68 ± 2.95 mg GAE 100 g<sup>–1</sup> in T<sub>1</sub> and 61.70 ± 2.41 mg GAE 100 g<sup>–1</sup> in T<sub>0</sub>. For hedonic response, all the parameters changed significantly during the storage interval; however, flavour, taste and overall acceptability changed momentously with treatments. The findings of the current investigation demonstrated that ginger leaves have a higher antioxidant potential as compared to the ginger rhizome and control patties, and they should be incorporated into food products.

scholarly journals Total Content of Phenolics and Antioxidant Activity in Crispbreads with Plant By-product addition

2017 ◽  
Vol 38 (333) ◽  
pp. 24-31
Author(s):  
Daiga Konrade ◽  
Dace Klava
Keyword(s):  
Antioxidant Activity ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Raw Materials ◽  
Colorimetric Method ◽  
Control Sample ◽  
Total Content ◽  
Dry Weight ◽  
Total Phenolic ◽  
By Products

Abstract Vegetable processing in food industry results in significant amount of by-products – peel, mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and mark may be used for production of crispbreads as functional ingredients. The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraxtion and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave–vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p < 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEg-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 g−1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEg−1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) g−1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE g−1 DW for samples wih 20% carrot by-products reached 2.52±0.03TE g−1 DW and for samples wih 20% pumpkin by-products reached 3.77±0.02 TE g−1 DW.

scholarly journals Effect of Kelulut Honey Nanoparticles Coating on the Changes of Respiration Rate, Ascorbic Acid, and Total Phenolic Content of Papaya (Carica papaya L.) during Cold Storage

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 432 ◽  
Author(s):  
Bernard Maringgal ◽  
Norhashila Hashim ◽  
Intan Syafinaz Mohamed Amin Tawakkal ◽  
Mahmud Tengku Muda Mohamed ◽  
Muhammad Hazwan Hamzah ◽  
...  
Keyword(s):  
Experimental Data ◽  
Ascorbic Acid ◽  
Respiration Rate ◽  
Cold Storage ◽  
Total Phenolic Content ◽  
Carica Papaya ◽  
Phenolic Content ◽  
Storage Period ◽  
Total Phenolic ◽  
And Control

This study evaluated the respiration rate of coated and uncoated (control) papayas (Carica papaya L.) with 15% of Kelulut honey (KH) nanoparticles (Nps) coating solution during cold storage at 12 ± 1 °C for 21 days. The respiration rate of the papayas significantly changed during storage, with an increase in CO2 and a decrease in O2 and C2H4, while the ascorbic acid and total phenolic content was maintained. The changes in respiration rate were rather slower for coated papayas when compared to control ones. A kinetic model was established from the experimental data to describe the changes of O2, CO2, and C2H4 production in papayas throughout the storage period. All O2, CO2, and C2H4 were experimentally retrieved from a closed system method and then represented by the Peleg model. The outcomes indicated the Peleg constant K1 and K2, which were gained from linear regression analysis and coefficients of determination (R2), seemed to fit well with the experimental data, whereby the R2 values exceeded 0.85 for both coated and control papayas. The model confirmed both the capability and predictability aspects of the respiration rate displayed by papayas coated with KH Nps throughout the cold storage period. This is supported by the differences in the stomatal aperture of coated and control papaya shown by microstructural images.

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