Incorporating post-juicing spent residue of Bacopa monnieri in khakra is a promising approach towards circular economy with nutraceutical benefits

Food chemistry advances Pub Date : 2025-09-17 DOI:10.1016/j.focha.2025.101111

Shilpa B Jana, Pushkar M Bobade, Rekha S Singhal

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Abstract

Bacopa monnieri spent residues (BSR) are generated during juice extraction. The BSR so generated has substantial levels of dietary fiber, and polyphenols which provide a number of health advantages. This study aimed to valorize BSR by incorporating it at various levels in a traditional snack-khakra and evaluate its improved nutritional qualities as a functional food. The sensory evaluation of the khakras so obtained was carried out for the first time using compromised acceptance threshold (CAT) and hedonic rejection threshold (HRT). BSR supplementation in khakra within CAT (7 %) and HRT (22 %) was recommended to reduce the likelihood of product rejection. It was found that antioxidant activity, total phenolic content, and antihyperglycemic activity were significantly higher in BSR khakra. In addition, BSR khakra also had a high level of resistant starch (59 %), low predicted glycemic index (pGI) (45 %), and high dietary fiber content (11.24 %) vis-à-vis control khakra. Hence, this khakra formulation is recommended as a functional food with the implementation of circular economy principles.

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将假马齿苋榨汁后的废渣掺入卡卡拉中是一种具有营养保健效益的有前途的循环经济方法

假马齿苋废渣（BSR）是在果汁提取过程中产生的。由此产生的BSR含有大量的膳食纤维和多酚，对健康有益。本研究旨在通过在传统小吃khakra中加入不同水平的BSR来评估其作为功能性食品的营养品质。本研究首次采用妥协接受阈值（CAT）和享乐排斥阈值（HRT）对所获得的卡其进行感官评价。建议在CAT（7%）和HRT（22%）中补充BSR以减少产品排斥的可能性。结果表明，BSR药材的抗氧化活性、总酚含量和抗高血糖活性均显著提高。此外，与-à-vis对照组相比，BSR khakra还具有高水平的抗性淀粉（59%），低的预测血糖指数（pGI）（45%）和高的膳食纤维含量（11.24%）。因此，我们推荐这款卡其配方作为一种功能性食品，并遵循循环经济原则。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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