{"title":"色素甜味玫瑰花瓣碎富集多小米饼干：研究物理性质、植物化学、分子和结构转变","authors":"Rajesh Kumar Dubey, Rajan Sharma, Manisha Bhandari, Bhupinder Jhans, Jeevanjot Singh, Hanuman Bobade","doi":"10.1108/prt-12-2023-0115","DOIUrl":null,"url":null,"abstract":"<h3>Purpose</h3>\n<p>This study aims to investigate the use of rose petals rich in bioactive components possessing several health benefits in the form of pigmented sweetened rose petals crush (P SRP C) at varying levels in the formulation of cookies to develop consumerfavored natural flavored food products.</p><!--/ Abstract__block -->\n<h3>Design/methodology/approach</h3>\n<p>PSRPC was used as functional ingredient in millet cookies at varying levels of 5%, 10%, 15% and 20%. Developed cookies were evaluated for physical parameters, bioactive components along with their associated antioxidant activity, texture (hardness, fracturability), surface morphology and molecular interactions. Most acceptable cookies were selected on the basis of sensory evaluation.</p><!--/ Abstract__block -->\n<h3>Findings</h3>\n<p>Cookies formulated from millet flour were significantly different from wheat flour cookies. Furthermore, the incorporation of PSRPC in millet cookies increased the total phenolic content, flavonoid content and antioxidant activity. Texture analysis results showed that cookies with higher level of PSRPC had lower hardness and fracturability. PSRPC-incorporated cookies were darker and redder due to the pigments found in rose. Surface morphology and functional groups were altered on addition of PSRPC. Cookies incorporated with 10% PSRPC were highly acceptable on the basis of sensory score.</p><!--/ Abstract__block -->\n<h3>Originality/value</h3>\n<p>The current study developed newer conditions for development of cookies from PSRPC. Results foresee the potential of PSRPC as a functional ingredient in value-added food products having health benefits.</p><!--/ Abstract__block -->","PeriodicalId":20214,"journal":{"name":"Pigment & Resin Technology","volume":null,"pages":null},"PeriodicalIF":1.3000,"publicationDate":"2024-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pigmented sweetened rose petal crush enriched multi-millet cookies: investigating the physical properties, phytochemistry, molecular and structural transformations\",\"authors\":\"Rajesh Kumar Dubey, Rajan Sharma, Manisha Bhandari, Bhupinder Jhans, Jeevanjot Singh, Hanuman Bobade\",\"doi\":\"10.1108/prt-12-2023-0115\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<h3>Purpose</h3>\\n<p>This study aims to investigate the use of rose petals rich in bioactive components possessing several health benefits in the form of pigmented sweetened rose petals crush (P SRP C) at varying levels in the formulation of cookies to develop consumerfavored natural flavored food products.</p><!--/ Abstract__block -->\\n<h3>Design/methodology/approach</h3>\\n<p>PSRPC was used as functional ingredient in millet cookies at varying levels of 5%, 10%, 15% and 20%. Developed cookies were evaluated for physical parameters, bioactive components along with their associated antioxidant activity, texture (hardness, fracturability), surface morphology and molecular interactions. Most acceptable cookies were selected on the basis of sensory evaluation.</p><!--/ Abstract__block -->\\n<h3>Findings</h3>\\n<p>Cookies formulated from millet flour were significantly different from wheat flour cookies. Furthermore, the incorporation of PSRPC in millet cookies increased the total phenolic content, flavonoid content and antioxidant activity. Texture analysis results showed that cookies with higher level of PSRPC had lower hardness and fracturability. PSRPC-incorporated cookies were darker and redder due to the pigments found in rose. Surface morphology and functional groups were altered on addition of PSRPC. Cookies incorporated with 10% PSRPC were highly acceptable on the basis of sensory score.</p><!--/ Abstract__block -->\\n<h3>Originality/value</h3>\\n<p>The current study developed newer conditions for development of cookies from PSRPC. Results foresee the potential of PSRPC as a functional ingredient in value-added food products having health benefits.</p><!--/ Abstract__block -->\",\"PeriodicalId\":20214,\"journal\":{\"name\":\"Pigment & Resin Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2024-06-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Pigment & Resin Technology\",\"FirstCategoryId\":\"88\",\"ListUrlMain\":\"https://doi.org/10.1108/prt-12-2023-0115\",\"RegionNum\":4,\"RegionCategory\":\"材料科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Pigment & Resin Technology","FirstCategoryId":"88","ListUrlMain":"https://doi.org/10.1108/prt-12-2023-0115","RegionNum":4,"RegionCategory":"材料科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Pigmented sweetened rose petal crush enriched multi-millet cookies: investigating the physical properties, phytochemistry, molecular and structural transformations
Purpose
This study aims to investigate the use of rose petals rich in bioactive components possessing several health benefits in the form of pigmented sweetened rose petals crush (P SRP C) at varying levels in the formulation of cookies to develop consumerfavored natural flavored food products.
Design/methodology/approach
PSRPC was used as functional ingredient in millet cookies at varying levels of 5%, 10%, 15% and 20%. Developed cookies were evaluated for physical parameters, bioactive components along with their associated antioxidant activity, texture (hardness, fracturability), surface morphology and molecular interactions. Most acceptable cookies were selected on the basis of sensory evaluation.
Findings
Cookies formulated from millet flour were significantly different from wheat flour cookies. Furthermore, the incorporation of PSRPC in millet cookies increased the total phenolic content, flavonoid content and antioxidant activity. Texture analysis results showed that cookies with higher level of PSRPC had lower hardness and fracturability. PSRPC-incorporated cookies were darker and redder due to the pigments found in rose. Surface morphology and functional groups were altered on addition of PSRPC. Cookies incorporated with 10% PSRPC were highly acceptable on the basis of sensory score.
Originality/value
The current study developed newer conditions for development of cookies from PSRPC. Results foresee the potential of PSRPC as a functional ingredient in value-added food products having health benefits.
期刊介绍：
The journal looks at developments in: ■Adhesives and sealants ■Curing and coatings ■Wood coatings and preservatives ■Environmentally compliant coating systems and pigments ■Inks for food packaging ■Manufacturing machinery - reactors, mills mixing and dispersing equipment, pumps ■Packaging, labeling and storage ■Plus topical features and news on materials, coatings, industry people, conferences, books and so on ■Raw materials such as pigments, solvents, resins and chemicals ■Testing equipment and procedures
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
