Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Research Aticle Volume 7 Issue 8

Effect of Incorporating Foxnut (Euryale ferox) Powder on Physico-Chemical Attributes and Amino Acid Composition of Cookies

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

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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.




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