Exploring the potential of bottle gourd (Lagenaria siceraria) flour as a fat mimetic in biscuits with improved physicochemical and nutritional characteristics and anti-diabetic properties

IF 3.3 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Italian Journal of Food Science Pub Date : 2022-04-28 DOI:10.15586/ijfs.v34i2.1954

Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Rashida Ali, S. A. Sayeed, Lubna Mobin

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引用次数: 3

Abstract

Bottle gourd (Lagenaria siceraria) is a naturally rich source of several phytochemicals that play a vital role in the prevention of diseases. In the present study, the effect of bottle gourd flour (BGF) as a fat mimetic in biscuits at different concentrations (10, 15, 20, 25, and 50% w/w) was explored. Rheological properties, the microstructure of dough, bioactive compounds, anti-diabetic potential, storage stability, and the nutritional, physical, and sensory properties of samples were investigated. The addition of BGF in wheat flour (WF) showed increased water absorption (58.70–72.43%) and reduced dough stability time (11.71–5.01 min). Trough (1165.11–1096.10 Torque) and set back viscosities (471.21–448.09 Torque) decreased significantly (P ≤ 0.05) with the increased level of BGF in WF. Furthermore, gluten content was also reduced. The baking process decreased the IC50 values, although total phenol content and total flavonoid content decreased. Shelf life study of 2 months revealed no significant (P ≤ 0.05) difference in bioactive compounds, and alpha-amylase inhibition activity of fat-replaced biscuits. Moreover, the anti-hyperglycemic activity of BGF-WF biscuits in human subjects also showed positive results. The percentage increase in both peroxide value (0.2–2.87 milliequivalent O2/kg of fat) and free fatty acid (0.1–0.9%) during storage was significantly (P ≤ 0.05) lower than control biscuits (0.9–5.53 mill-equivalent O2/kg of fat and 0.2–1.1%), which correlates to the enhanced activity of bioactive compounds in BGF-WF biscuits, which in turn relates to decreasing the rate of oxidation. The crude fiber and protein contents of BGF-WF biscuits were improved from 0.21 to 17.30% and 11.20 to 18.70%, respectively. Sensory and textural performance exhibited that the biscuits were acceptable after fat replacement of up to 15% BGF. Based on this study, BGF may be suggested as an excellent natural fat replacer to be used in nutraceuticals and functional foods.

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探究葫芦粉在饼干中作为一种具有改善理化、营养特性和抗糖尿病特性的拟脂肪原料的潜力

冬瓜（Lagenaria siceraria）是几种植物化学物质的天然丰富来源，在预防疾病方面发挥着至关重要的作用。在本研究中，探讨了不同浓度（10、15、20、25和50%w/w）的葫芦粉（BGF）作为脂肪模拟物在饼干中的作用。研究了面团的流变特性、微观结构、生物活性化合物、抗糖尿病潜力、储存稳定性以及样品的营养、物理和感官特性。在小麦粉中添加BGF可提高吸水率（58.70–72.43%），缩短面团稳定时间（11.71–5.01分钟）。随着WF中BGF含量的增加，谷值（1165.11–1096.10 Torque）和回复粘度（471.21–448.09 Torque）显著降低（P≤0.05）。此外，面筋含量也降低。烘烤过程降低了IC50值，但总酚含量和总黄酮含量降低。2个月的保质期研究显示，脂肪替代饼干的生物活性化合物和α-淀粉酶抑制活性没有显著差异（P≤0.05）。此外，BGF-WF饼干在人体中的抗高血糖活性也显示出阳性结果。储存期间过氧化值（0.2–2.87百万当量O2/kg脂肪）和游离脂肪酸（0.1–0.9%）的百分比增加显著（P≤0.05）低于对照饼干（0.9–5.53百万当量O2/kg脂肪和0.2–1.1%），这与BGF-WF饼干中生物活性化合物的活性增强有关，而活性增强又与降低氧化速率有关。BGF-WF饼干的粗纤维和蛋白质含量分别从0.21%提高到17.30%和11.20%提高到18.70%。感官和质地性能表明，在高达15%BGF的脂肪替代后，饼干是可接受的。基于这项研究，BGF可能是一种优秀的天然脂肪替代品，可用于营养品和功能性食品。

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来源期刊

Italian Journal of Food Science 工程技术-食品科技

CiteScore

4.20

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.