Beenu Tanwar

Physicochemical and organoleptic properties of cookies incorporated with legume flours

Abstract In developing countries like India, with increasing urbanization, the demand for processed food and bakery products particularly cookies command wide popularity in both urban and rural mass. Hence, an attempt was made to develop functionally and nutritionally improved cookies and the influence of the partial replacement of the wheat flour by legume on the quality characteristic of cookies was analyzed. Six blends were prepared by homogenously mixing chickpea flour, pigeon pea, moong bean flour, and cowpea flour with wheat flour in the percentage proportions: 100, 25:75, 25:75, 25:75, 25:75, and 10:10:10:10:60 (CPF:WWF, PF:WWF, MF:WWF, CF:WWF, and CPF:PF:MF:CF:WWF) and later used to make cookies. Chemical and functional properties of the composite flours and chemical as well as sensory characteristics of cookies made from the above combinations were determined. The incorporation of legume flour significantly affected the physical, chemical, and phytonutrient parameters of the cookies. The results revealed that functional properties, viz. water absorption capacity, oil absorption capacity, and swelling property, increased with addition of legume flours. The physical analysis revealed that the diameter and height increased with the incorporation of legume flour. The results of the proximate composition showed that the A6 possesses highest percentage of proteins (13.42%) and crude fat (22.90%), A5 contains maximum value of crude fiber (2.10%) and DPPH radical scavenging activity (55.47%), A1 showed maximum moisture (10.60%), A2 total phenolic content (6.14 TAE mg/100 g), and A3 showed maximum ash (3.66%). Statistical results revealed that the addition of selected pulse flours and a combination of these whole flours do not have a significant effect (p > 0.05) on the sensory characteristics of cookies.

Therapeutic Potential of Flaxseed

Abstract Flaxseed, also known as linseed, is one of the most prominent emerging functional foods. It has been reported that consumption of flaxseed helps in reducing the risks of cardiovascular diseases, rheumatoid arthritis, autoimmune, and neurological disorders. Several clinical and epidemiological studies have indicated that flaxseed oil, the richest plant source of omega-3 fatty acid, is also associated in reduction of dyslipidemia and chronic kidney diseases due to its antiinflammatory properties. A number of studies have shown that flaxseed proteins possess potential angiotensin I-converting enzyme (ACE) inhibitor activities, antioxidative, and antihypertensive properties. Similarly, several researchers have proven that flax fibers and lignans (secoisolariciresinol diglucoside, SDG) are positively associated for the treatment and prevention of obesity, bowel syndrome, and hormone-sensitive cancerous diseases. Ayurveda and traditional Chinese medicine share many common approaches and have a long history in the practice of using flaxseeds as a remedy of cough, skin, and gastro-intestinal disorders. Various nutraceutical preparations of flax and flaxseed oil, such as Essentiale, Lipostabil, Efamol, and Essaven are available in global market for the treatment of general fatigue, pain, atherosclerosis, eczemas, and different diseases. The purpose of this chapter is to delineate the recent findings of flaxseed on the physiological functionality of nutraceutical formulations, along with their applications in foods.

Influence of Processing on Phytochemical Characteristics and in vitro antioxidant actvity of Ficus carica l. (FIG) products

The present study was undertaken to assess the effect of processing into jam and nectar on phytochemical characteristics, in vitro antioxidant activity viz. reducing power, iron chelating activity, DPPH, ABTS, nitric oxide, superoxide and hydrogen peroxide radical scavenging assays of figure Ficus carica L. fruit. Figure pulp extracts exhibited significantly higher antioxidant activity than fig jam and fig nectar extracts. Total phenolics however to decreased by 10 and 55 %, flavonoids by 98 and 45%, anthocyanins by 79 and 33% and tannins by 83 and 77% in fig jam and fig nectar, respectively, when compared with the fig pulp. However, in vivo studies to determine the antioxidant potential of the fruit need to conducted before it can be recommended as nutritional substitutes.