The effect of incorporation of fenugreek seed husk (FSH) in muffins at different levels of 5%, 10% and 15% was investigated. Muffins were prepared with FSH at different levels and batter flow properties were studied. ...The effect of incorporation of fenugreek seed husk (FSH) in muffins at different levels of 5%, 10% and 15% was investigated. Muffins were prepared with FSH at different levels and batter flow properties were studied. The muffin batter viscosity increased from 32,500 to 38,000 cps when the FSH content increased from 0 to 15%. While the muffin vol-umes increased upto 10% addition of FSH and further FSH increase did not result beneficially. Supplementation with FSH resulted in softer crumb texture indicated by the hardness which decreases in hardness 4.20 to 3.19 N. Inclusion of FSH addition in muffins found acceptance by panelists with a rating better than the control. The optimal level of incorporation of FSH flour, based on sensory quality in muffins was found to be 10% and use of Polysorbate-60 at 0.5% level in these muffins further improved the overall quality characteristics. These muffins had double the amount of dietary fiber.展开更多
Radical scavenging activity (RSA), antioxidant activity (AA), reducing power, total polyphenol (TP) and flavonoid contents (TFC) of oregano (Oreganum vulgare spp), ajowan (Trachyspermum ammi) and Indian borage (Plectr...Radical scavenging activity (RSA), antioxidant activity (AA), reducing power, total polyphenol (TP) and flavonoid contents (TFC) of oregano (Oreganum vulgare spp), ajowan (Trachyspermum ammi) and Indian borage (Plectranthus amboinicus) extracts were evaluated. Oregano exhibited maximum radical scavenging activity (88.2%, 82.3%) for aqueous and ethanolic extracts at 50 ppm concentration respectively, followed by ajowan (86.9%, 68.4%) and Indian borage (30.5%, 30.4%). Extracts of oregano and ajowan showed better antioxidant activity and reducing power than that of Indian borage. Aqueous extracts of oregano had highest TP (Gallic acid equivalents) and TFC (Catechin equivalents) of 27.7% and 50.6 % respectively compared to ajowan (6.7%, 24.4%) and Indian borage (4.2%, 5.5%). Synergistic studies showed that the addition of oregano extract appreciably enhanced the RSA of ajowan and Indian borage extracts even at 50 ppm concentration.展开更多
文摘The effect of incorporation of fenugreek seed husk (FSH) in muffins at different levels of 5%, 10% and 15% was investigated. Muffins were prepared with FSH at different levels and batter flow properties were studied. The muffin batter viscosity increased from 32,500 to 38,000 cps when the FSH content increased from 0 to 15%. While the muffin vol-umes increased upto 10% addition of FSH and further FSH increase did not result beneficially. Supplementation with FSH resulted in softer crumb texture indicated by the hardness which decreases in hardness 4.20 to 3.19 N. Inclusion of FSH addition in muffins found acceptance by panelists with a rating better than the control. The optimal level of incorporation of FSH flour, based on sensory quality in muffins was found to be 10% and use of Polysorbate-60 at 0.5% level in these muffins further improved the overall quality characteristics. These muffins had double the amount of dietary fiber.
文摘Radical scavenging activity (RSA), antioxidant activity (AA), reducing power, total polyphenol (TP) and flavonoid contents (TFC) of oregano (Oreganum vulgare spp), ajowan (Trachyspermum ammi) and Indian borage (Plectranthus amboinicus) extracts were evaluated. Oregano exhibited maximum radical scavenging activity (88.2%, 82.3%) for aqueous and ethanolic extracts at 50 ppm concentration respectively, followed by ajowan (86.9%, 68.4%) and Indian borage (30.5%, 30.4%). Extracts of oregano and ajowan showed better antioxidant activity and reducing power than that of Indian borage. Aqueous extracts of oregano had highest TP (Gallic acid equivalents) and TFC (Catechin equivalents) of 27.7% and 50.6 % respectively compared to ajowan (6.7%, 24.4%) and Indian borage (4.2%, 5.5%). Synergistic studies showed that the addition of oregano extract appreciably enhanced the RSA of ajowan and Indian borage extracts even at 50 ppm concentration.
