Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads
This study examines the impact of microwave processing on Kachnar (Bauhinia variegata) powder and its application in flatbreads. Microwave treatment reduced anti-nutrient levels of alkaloids, phytates, tannins, and saponins by 83–90 %, enhancing safety. Incorporation of microwaved kachnar powder (Mw...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007764 |
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| author | Syed Hammad Mazhar Muhammad Waseem Zulfiqar Ahmad Muhammad Rizwan Javed Muhammad Faisal Manzoor Muhammad Ammar Khan Robert Mugabi Tawfiq Alsulami Gulzar Ahmad Nayik |
| author_facet | Syed Hammad Mazhar Muhammad Waseem Zulfiqar Ahmad Muhammad Rizwan Javed Muhammad Faisal Manzoor Muhammad Ammar Khan Robert Mugabi Tawfiq Alsulami Gulzar Ahmad Nayik |
| author_sort | Syed Hammad Mazhar |
| collection | DOAJ |
| description | This study examines the impact of microwave processing on Kachnar (Bauhinia variegata) powder and its application in flatbreads. Microwave treatment reduced anti-nutrient levels of alkaloids, phytates, tannins, and saponins by 83–90 %, enhancing safety. Incorporation of microwaved kachnar powder (MwKP) into flatbreads at 2.5–10 % replacement levels improved nutritional profiles, with increases in ash (0.4–0.9 g/100 g), dietary fiber (2–3 g/100 g), protein (8–9 g/100 g), and minerals such as Fe (3–4 mg/100 g), Zn (3.2–3.9 mg/100 g), Na (3–10 mg/100 g), K (378–388 mg/100 g), Ca (30–45 mg/100 g), and Mg (125–145 mg/100 g). Antioxidant activity also increased significantly (p < 0.05) as measured by DPPH, ABTS, FRAP, and total phenolic and flavonoid contents. Sensory evaluation showed a decline in acceptability for MwKP levels ≥7.5 %, though 5 % supplementation was well-received. The findings suggest that microwave processing is an effective method for reducing anti-nutrient content in Kachnar while improving its nutritional and antioxidant properties, making it a viable ingredient for enhancing baked goods. |
| format | Article |
| id | doaj-art-94b35ff3e12342a2aee949ee054c4529 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-94b35ff3e12342a2aee949ee054c45292025-08-20T02:38:10ZengElsevierFood Chemistry: X2590-15752024-12-012410188810.1016/j.fochx.2024.101888Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreadsSyed Hammad Mazhar0Muhammad Waseem1Zulfiqar Ahmad2Muhammad Rizwan Javed3Muhammad Faisal Manzoor4Muhammad Ammar Khan5Robert Mugabi6Tawfiq Alsulami7Gulzar Ahmad Nayik8Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, PakistanDepartment of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, Pakistan; Corresponding authors.Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, PakistanDepartment of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, PakistanGuangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, China; School of Food Science and Engineering, South China University of Technology, Guangzhou, ChinaDepartment of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, 63100, PakistanDepartment of Food Technology and Nutrition, Makerere University, Kampala, Uganda; Corresponding authors.Department of Food Science and Nutrition, College of Food and Agriculture Sciences, King Saud University, P.O Box-800, Riyadh 11451, Saudi Arabia.Marwadi University Research Centre, Department of Microbiology, Marwadi University, Rajkot 360003, Gujarat, India.; Corresponding authors.This study examines the impact of microwave processing on Kachnar (Bauhinia variegata) powder and its application in flatbreads. Microwave treatment reduced anti-nutrient levels of alkaloids, phytates, tannins, and saponins by 83–90 %, enhancing safety. Incorporation of microwaved kachnar powder (MwKP) into flatbreads at 2.5–10 % replacement levels improved nutritional profiles, with increases in ash (0.4–0.9 g/100 g), dietary fiber (2–3 g/100 g), protein (8–9 g/100 g), and minerals such as Fe (3–4 mg/100 g), Zn (3.2–3.9 mg/100 g), Na (3–10 mg/100 g), K (378–388 mg/100 g), Ca (30–45 mg/100 g), and Mg (125–145 mg/100 g). Antioxidant activity also increased significantly (p < 0.05) as measured by DPPH, ABTS, FRAP, and total phenolic and flavonoid contents. Sensory evaluation showed a decline in acceptability for MwKP levels ≥7.5 %, though 5 % supplementation was well-received. The findings suggest that microwave processing is an effective method for reducing anti-nutrient content in Kachnar while improving its nutritional and antioxidant properties, making it a viable ingredient for enhancing baked goods.http://www.sciencedirect.com/science/article/pii/S2590157524007764Bauhinia variegataFlowersThermal processingValue additionFortificationFlatbreads |
| spellingShingle | Syed Hammad Mazhar Muhammad Waseem Zulfiqar Ahmad Muhammad Rizwan Javed Muhammad Faisal Manzoor Muhammad Ammar Khan Robert Mugabi Tawfiq Alsulami Gulzar Ahmad Nayik Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads Food Chemistry: X Bauhinia variegata Flowers Thermal processing Value addition Fortification Flatbreads |
| title | Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads |
| title_full | Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads |
| title_fullStr | Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads |
| title_full_unstemmed | Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads |
| title_short | Influence of microwave processing on nutritional, anti-nutritional, antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads |
| title_sort | influence of microwave processing on nutritional anti nutritional antioxidant and sensory characteristics of kachnar powder and supplemented flatbreads |
| topic | Bauhinia variegata Flowers Thermal processing Value addition Fortification Flatbreads |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524007764 |
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