Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-10-09 DOI:10.1016/j.fochx.2024.101888

Syed Hammad Mazhar , Muhammad Waseem , Zulfiqar Ahmad , Muhammad Rizwan Javed , Muhammad Faisal Manzoor , Muhammad Ammar Khan , Robert Mugabi , Tawfiq Alsulami , Gulzar Ahmad Nayik

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引用次数: 0

Abstract

This study examines the impact of microwave processing on Kachnar (Bauhinia variegata) powder and its application in flatbreads. Microwave treatment reduced anti-nutrient levels of alkaloids, phytates, tannins, and saponins by 83–90 %, enhancing safety. Incorporation of microwaved kachnar powder (MwKP) into flatbreads at 2.5–10 % replacement levels improved nutritional profiles, with increases in ash (0.4–0.9 g/100 g), dietary fiber (2–3 g/100 g), protein (8–9 g/100 g), and minerals such as Fe (3–4 mg/100 g), Zn (3.2–3.9 mg/100 g), Na (3–10 mg/100 g), K (378–388 mg/100 g), Ca (30–45 mg/100 g), and Mg (125–145 mg/100 g). Antioxidant activity also increased significantly (p < 0.05) as measured by DPPH, ABTS, FRAP, and total phenolic and flavonoid contents. Sensory evaluation showed a decline in acceptability for MwKP levels ≥7.5 %, though 5 % supplementation was well-received. The findings suggest that microwave processing is an effective method for reducing anti-nutrient content in Kachnar while improving its nutritional and antioxidant properties, making it a viable ingredient for enhancing baked goods.

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微波加工对卡赫纳尔粉和辅料扁面包的营养、抗营养、抗氧化和感官特性的影响

本研究探讨了微波处理对 Kachnar（变种洋紫荆）粉的影响及其在扁面包中的应用。微波处理使生物碱、植酸盐、单宁酸和皂苷等抗营养素含量降低了 83-90%，提高了安全性。在扁面包中加入 2.5%-10% 的微波卡赫纳粉（MwKP）可改善营养成分，增加灰分（0.4-0.9 克/100 克）、膳食纤维（0.5-0.6 克/100 克）和淀粉（0.5-0.6 克/100 克）。9 克/100 克）、膳食纤维（2-3 克/100 克）、蛋白质（8-9 克/100 克）和矿物质，如铁（3-4 毫克/100 克）、锌（3.2-3.9 毫克/100 克）、纳（3-10 毫克/100 克）、钾（378-388 毫克/100 克）、钙（30-45 毫克/100 克）和镁（125-145 毫克/100 克）。根据 DPPH、ABTS、FRAP 以及总酚和类黄酮含量的测定，抗氧化活性也明显提高（p < 0.05）。感官评估显示，当 MwKP 含量≥7.5%时，可接受性下降，但 5%的补充量则很受欢迎。研究结果表明，微波处理是一种有效的方法，可以降低卡其纳尔中的抗营养素含量，同时提高其营养和抗氧化特性，使其成为改善烘焙食品的一种可行配料。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.