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Hussain A, Laaraj S, Kausar T, Tikent A, Azzouzi H, Kauser S, An QU, Iqbal A, Akram S, Nisar R, Najam A, Fatima H, Yaqub S, Elfazazi K. Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits. Int J Food Sci 2023; 2023:6654250. [PMID: 38025391 PMCID: PMC10667046 DOI: 10.1155/2023/6654250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 10/19/2023] [Accepted: 10/25/2023] [Indexed: 12/01/2023]
Abstract
The significance of conducting research for its application has been noted as a result of the rising global food production and waste generation. As a result, there is increasing interest in fruits and vegetable seeds that contain bioactive chemicals, such as those that are obtained from orange seeds. In the current work, orange seed powder replaced wheat flour at 0, 2.5, 5, 7.5, and 10% levels, to observe changes in physicochemical features of developed biscuits. Proximate analysis of orange seed powder and wheat flour revealed that orange seed powder has high fat, fiber, protein, and ash contents as compared to wheat flour, whereas moisture contents in wheat flour were high. In developed biscuits, the highest values (percentage) of ash (9.68 ± 0.04), fiber (6.79 ± 0.12), protein (10.42 ± 0.25), and fat (36.90 ± 0.55) were found in biscuits developed with 10% orange seed powder. Orange seed powder was a comparatively good source of both macro and micro minerals, as compared to wheat flour. High contents of selenium (5.32 ± 0.03), iron (2.12 ± 0.05), zinc (3.88 ± 0.12), and manganese (2.25 ± 0.04) mg/100 g, present in orange seed powder, were the prominent findings of this research work, as wheat flours were observed to be deficient in these trace minerals. Contents of calcium, magnesium, potassium, zinc, manganese, zinc, and selenium in control biscuits were found 20.51 ± 0.08, 17.29 ± 0.04, 46.12 ± 0.05, 1.06 ± 0.01, 1.97 ± 0.01, 0.12 ± 0.01, and 0.11 ± 0.01 mg/100 g, respectively, and replacement of wheat flour with 10% orange seed powder increased values of these minerals to 103.90 ± 0.35, 44.35 ± 0.50, 71.29 ± 0.32, 2.59 ± 0.4, 2.75 ± 0.02, 1.31 ± 0.01, and 2.02 ± 0.05 mg/100 g, respectively. Vitamins E and K, which were not detected in wheat flour, were present in orange powder in high amount, whereas B group vitamins, which were also present in wheat flour, were observed in significantly high quantities in orange seed powder. Increment in vitamin A, D, E, K, and B complexes was significant as a result of orange seed powder supplementation, except for vitamins B1 and B2, which were slightly decreased. Sensory evaluation revealed that a 5% replacement of orange seed powder provided good quality biscuits with acceptable colour, flavor, taste, texture, and overall acceptability. Orange seed powder could prove an important ingredient in the baking industry with the potential of promoting the nutritional value of foods.
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Affiliation(s)
- Ashiq Hussain
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Salah Laaraj
- Agri-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, 10090 Rabat, Morocco
| | - Tusneem Kausar
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Aziz Tikent
- Laboratoire d'Amélioration des Productions agricoles, Biotechnologie & Environnement (LAPABE), Faculté des Sciences, Université Mohammed Premier, BP: 717, 60000 Oujda, Morocco
| | - Hanane Azzouzi
- Agri-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, 10090 Rabat, Morocco
| | - Samina Kauser
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Qurat Ul An
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Aqsa Iqbal
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Saima Akram
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Rizwan Nisar
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | | | - Haya Fatima
- PMAS Arid Agriculture University, Rawalpindi, Punjab, Pakistan
| | - Shazia Yaqub
- Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan
| | - Kaoutar Elfazazi
- Agri-Food Technology and Quality Laboratory, Regional Center of Agricultural Research of Tadla, National Institute of Agricultural Research (INRA), Avenue Ennasr, BP 415 Rabat Principal, 10090 Rabat, Morocco
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Capriles VD, Valéria de Aguiar E, Garcia Dos Santos F, Fernández MEA, de Melo BG, Tagliapietra BL, Scarton M, Clerici MTPS, Conti AC. Current status and future prospects of sensory and consumer research approaches to gluten-free bakery and pasta products. Food Res Int 2023; 173:113389. [PMID: 37803727 DOI: 10.1016/j.foodres.2023.113389] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2023] [Revised: 08/11/2023] [Accepted: 08/16/2023] [Indexed: 10/08/2023]
Abstract
Sensory and consumer research performs a pivotal role in gluten-free (GF) food research and development due to consumer dissatisfaction about currently available products, despite the continued growth of this market and promising research developments. Nowadays, almost half of the original articles about GF products include sensory analysis. A current overview is needed to help both food scientists and industry indentify current trends and forward-looking approaches. This current review has gathered information concerning sensory and consumer research for GF bakery and pasta products, from studies published in the last decade, and then discusses future challenges in the light of recent advances. Among the promising approaches, projective techniques that collect data using social media can provide quick, spontaneous and direct opinions from GF consumers. They can also be used to evaluate trends and cross-cultural or global insights. Participatory methods have highlighted the importance of label information and may further explore the behavior of GF consumers in more realistic environments, as well as to evaluate the intrinsic GF food factors in GF consumer opinions, emotions, behavior and choices. This review details current issues occurring in sensory analysis of GF products, which still need to be resolved. The combination of affective and analytical methods allows for a better characterization of the samples and such sensory analysis of GF products in the future could guide product development and quality control, overcoming technological, nutritional, and shelf-life issues.
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Affiliation(s)
- Vanessa Dias Capriles
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil.
| | - Etiene Valéria de Aguiar
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Fernanda Garcia Dos Santos
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Marión Elizabeth Aguilar Fernández
- Federal University of São Paulo (UNIFESP), Institute of Health and Society (Campus Baixada Santista), Department of Biosciences, Rua Silva Jardim, 136, CEP 11015-020 Santos, SP, Brazil
| | - Bruna Guedes de Melo
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Bruna Lago Tagliapietra
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | - Michele Scarton
- University of Campinas (UNICAMP), School of Food Engineering, Department of Food Science and Nutrition, Campinas, SP, Brazil
| | | | - Ana Carolina Conti
- São Paulo State University (UNESP), Institute of Biosciences, Humanities and Exact Sciences (IBILCE), Department of Food Engineering and Technology, Rua Cristóvão Colombo, 2265, CEP 15054-000 São José do Rio Preto, SP, Brazil
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