Surbhi Kapoor¹, Amarjeet Kaur¹*, Monika Choudhary¹ and Vikas Kumar²

¹Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, India
²Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India

*Corresponding Author: Amarjeet Kaur, Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, Punjab, India.

Received: June 07, 2023; Published: July 08, 2023

Abstract

Background: The main goal in recent years has been to fortify bakery items with components high in phenolic compounds, antioxidant activity, proteins, vitamins, and minerals. Foxnut (Euryale ferox), popularly known as Makhana, is an important aquatic crop belonging to the family, Nymphaeaceae. It is considered to be a native of South-East Asia and China, but is distributed in almost every part of the world. In India, it is cultivated in Bihar, Assam, North Bengal and other North Eastern states.

Material and Methods: Good quality puffed foxnut, refined wheat flour, butter, sugar were procured from the local market of Ludhiana. Puffed foxnuts were oven-dried for 2 hours at 40°C. The popped foxnut was ground into a fine powder, and then blended with refined wheat flour in various proportions (0:100, 15:85, 20:80, 25:75) of popped foxnut and refined wheat flour respectively. Organoleptically accepted cookies were nutritionally evaluated and compared with control samples.

Results: The study concluded that the developed products showed a significant increase in nutrient content in term of crude protein, fiber, total ash and minerals and a significant decrease in fat content. Total phenols and flavonoid content also increased with the incorporation of foxnut powder. An increase in antioxidant potential in terms of DPPH, reducing power, metal chelating and ABTS was also observed in foxnut cookies.

Conclusion: It is inferred from the results that the incorporation of foxnut powder in bakery products may serve as a useful alternative for developing bakery products possessing better functional and nutritional properties to meet the consumers’ demand for healthier food choices without compromising palatability.

Keywords: Euryale ferox; FTIR; Antioxidant Potential; Consumer Acceptance; Nymphaeaceae

References

1. Norhidayah M., et al. “Textural and sensorial properties of cookies prepared by partial substitution of wheat flour with unripe banana (Musa x paradisiaca var. Tanduk and Musa acuminata var. Emas) flour”. International Food Research Journal6 (2014): 2133.
2. Revathy MN and N Sabitha. "Development, quality evaluation and popularization of pumpkin seed flour incorporated bakery products”. International Journal of Food and Nutritional Sciences2 (2013).
3. Kulkarni AS and DC Joshi. "Effect of replacement of wheat flour with pumpkin powder on textural and sensory qualities of biscuit”. International Food Research Journal2 (2013): 587.
4. Kumar Ujjwal., et al. “Constraints and drudgery in makhana cultivation”. International Journal of Extension Education7 (2011): 47-51.
5. Gaurav Abhishek., et al. “Physical characterization and mass modeling of traditionally Popped Makhana (Euryale ferox Salisbury) variety: Sabour‐1 Makhana”. Journal of Food Process Engineering6 (2022): e13927.
6. Naghma Praween and AK Singh. "Effect of kinetin on protein content of Euryale ferox Salisb (Makhana) during fruit development”. HortFlora Research Spectrum2 (2015): 150-154.
7. Devi Mridula., et al. “Effect of popping on physicochemical, technological, antioxidant, and microstructural properties of makhana seed”. Journal of Food Processing and Preservation10 (2020): e14787.
8. Devi Maibam Baby and Sankar Chandra Deka. "Physicochemical properties and structure of starches of foxnut (Euryale ferox Salisb.) from India and its application”. Journal of Food Processing and Preservation2 (2022): e16262.
9. Jana BR and Idris Md. "Anti-aging amino acids in Euryale ferox (Salisb.) a review”. Advances in Plants and Agriculture Research 8 (2018): 43-48.
10. Singh IS., et al. “Integrated aquaculture with fox nut-a case study from North Bihar, India”. International Journal of Current Microbiology and Applied Sciences10 (2017): 4906-4912.
11. Tehseen S., et al. “Foxnut (Euryale ferox Salisb.): A health promising fruit”. Acta Scientific Agriculture12 (2020): 68-72.
12. AOAC “Official Methods of Analysis, 18^th edition, Association of Official Analytical Chemists, Washington DC” (2010).
13. Yu Liangli., et al. “Comparison of wheat flours grown at different locations for their antioxidant properties”. Food Chemistry1 (2004): 11-16.
14. Gupta Ankit., et al. “Modern extraction methods for preparation of bioactive plant extracts”. International Journal of Applied and Natural Sciences1 (2012): 8-26.
15. Naithani V., et al. “Comparative evaluation of Metal Chelating, Antioxidant and Free Radical Scavenging activity of TROIS and six products commonly used to control pain and inflammation associated with Arthritis”. International Journal of Drug Development and Research 4 (2011): 208-216.
16. Kim Dae-Ok., et al. “Quantification of polyphenolics and their antioxidant capacity in fresh plums”. Journal of Agricultural and Food Chemistry22 (2003): 6509-6515.
17. Jha V., et al. “Nutritional evaluation of Euryale ferox (Makhana)”. Journal of Food Science and Technology (Mysore)28.5 (1991): 326-328.
18. Francis Aditya. "Major health benefits and functional and sensory properties of cookies prepared from all-purpose flour supplemented with fox nut”. International Journal of Research and Engineering5 (2018): 411-421.
19. Liaquat Marrium., et al. “Roasted fox nuts (Euryale Ferox) contain higher concentration of phenolics, flavonoids, minerals and antioxidants, and exhibit lower Glycemic Index (GI) in human subjects”. Food Production, Processing and Nutrition4.1 (2022): 1.
20. , et al. “Application and effect of addition of popped makhana flour on the properties and qualities of cookies”. International Journal of Processing and Post Harvest Technology6.1 (2015): 80-86.
21. Ning Jingming., et al. “Effect of green tea powder on the quality attributes and antioxidant activity of whole-wheat flour pan bread”. LWT-Food Science and Technology79 (2017): 342-348.
22. Spence Charles. "On the psychological impact of food colour”. Flavour1 (2015): 1-16.
23. Chávez-Mendoza., et al. “Bioactive compounds and antioxidant activity in different grafted varieties of bell pepper”. Antioxidants2 (2015): 427-446.
24. Seetal Priya. "Effect of baking on antioxidant activity: bakery”. South African Food Review8 (2011): 22-23.
25. Abdel-Aal El-Sayed M and Iwona Rabalski. "Effect of baking on free and bound phenolic acids in wholegrain bakery products”. Journal of Cereal Science3 (2013): 312-318.
26. Yang Nan., et al. “Influences of stir-frying and baking on flavonoid profile, antioxidant property, and hydroxymethylfurfural formation during preparation of blueberry-filled pastries”. Food Chemistry287 (2019): 167-175.
27. Jan Ulfat., et al. “Characterization of cookies made from wheat flour blended with buckwheat flour and effect on antioxidant properties”. Journal of Food Science and Technology52 (2015): 6334-6344.
28. Rodriguez-Saona Luis E and Meghan E Allendorf. "Use of FTIR for rapid authentication and detection of adulteration of food”. Annual Review of Food Science and Technology2 (2011): 467-483.
29. Coates John. "Interpretation of infrared spectra, a practical approach”. Encyclopedia of Analytical Chemistry 10 (2006): 815-810.
30. Ying DanYang., et al. “Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace”. Food Research International100 (2017): 665-673.

Citation

Citation: Said Azali Ahamada., et al. “Estimating the Quantity and Value of Water Needed to Achieve Self-Sufficiency and Food Security for Table Eggs in the Kingdom of Saudi Arabia".Acta Scientific Nutritional Health 7.8 (2023): 19-27.

Copyright

Copyright: © 2023 Said Azali Ahamada., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.