Textural, Bioactive and Sensory Attributes of Breadsticks Containing Germinated and Non-Germinated Legumes
Journal Title: Journal of Food Chemistry and Nanotechnology - Year 2018, Vol 4, Issue 3
Abstract
Breadsticks, a pre-meal wheat-based appetizer is a pencil-sized stick of dry bread. The novel approach of this research is to incorporate germinated and non-germinated legumes in the recipe of breadstick in order to enhance its nutraceutical properties. Contents of total phenols, flavonoids, flavonols and antioxidant activity were evaluated in breadsticks before and after incorporation of germinated legumes. Breadsticks containing germinated black gram demonstrated the highest antioxidant activity i.e. 92.9% followed by breadsticks containing germinated green gram 87.4% and germinated lentils 86.23% with improved bioactive compounds. Moreover, hardness value for breadsticks decreased on addition of germinated legumes because of its higher moisture content and showed acceptable firmness. In terms of organoleptic characteristics, higher scores were given to the breadsticks containing germinated legumes. Results clearly suggested that germinated legume containing breadstick appeared as a promising functional product to prevent chronic diseases.
Authors and Affiliations
Dur-e-Shahwar Sattar, Tahira Mohsin Ali, Tanveer Abbas, Abid Hasnain
Keywords
Related Articles
- EP ID EP490908
- DOI 10.17756/jfcn.2018-057
- Views 132
- Downloads 0
Development and Testing of Indigenous Shea Butter Processing Plant in Nigeria
The increase demand of shea butter and its product globally has contributed immensely in its traditional household and small scale production in countries where it is present. This production method is laborious, time co...
A Study on the Relationship between Microbial Growth, Histamine Development and Organoleptic Changes in Retailed Fresh Sprangled Emperor and Big Eye Tuna
The safety of fresh fish is often compromised due to contamination by bacterial human pathogens and histamine-forming bacteria. In addition, the quality of fish is also adversely affected during proliferation of spoilage...
Phage PVP-SE1 as Tool Recognition in Polydiacetylene to Produce Intelligent Packaging
Polydiacetylene (PDA) compound has unique chromatic properties when embedded in methylcellulose base. Therefore, this could be used as intelligent packaging. PDA exhibits blue-to-red color transition under certain stimul...
Is Use of Micro-RNA–Containing Food Feasible?
Micro-RNAs (miRNAs) are a class of small non-coding single-strand RNA molecules (22 nt in length) that play an important role in inhibition of translation or degradation of targeted messenger RNAs (mRNAs) by binding 3’-u...
Acknowledgement of Manuscript Reviewers JFCN Volume - 3 (2017)
The Editors of Journal of Food Chemistry and Nanotechnology (JFCN) would like to express their tremendous gratitude to all those individuals who participated in the peer review process during the preparation of this Volu...