Quality characteristics, amino acid composition, and bioactive potential of wheat cookies protein-enriched with unconventional legume protein isolates
Main Article Content
Keywords
alfalfa, antioxidant activity, cookies, dhaincha, protein isolate
Abstract
The present investigation was intended to utilize protein isolates from forage legumes as unconventional protein ingredients for the development of protein-enriched wheat-based cookies. Alfalfa and dhaincha protein isolates (API and DPI) were supplemented at levels of 2.5, 5, 7.5, and 10%, and the effect of supplementation was evalauted on the quality attributes, nutritional composition, amino acid profile, and bioactive potential of cookies. The baking loss, water activity, and spreading (except for 10% API and 5% DPI) decreased, whereas the hardness increased with the increase in supplementation level and the effect was more pronounced with the supplementation of DPI. The non-enzymatic browning index showed that it was not affected by the supplementation. DPI-supplemented cookies showed a color change, whereas no change in the color was observed in API-supplemented cookies. Cookies maintained good sensorial characteristics up to the supplementation of 10% API and 5% DPI and higher supplementation of DPI comprised all the sensorial attributes. Supplementation with protein isolates also enhanced the protein and essential amino acid content, total phenols, flavonoids, and antioxidant activity of the cookies.
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Wani, A.A., Sogi, D.S., Singh, P., Sharma, P. and Pangal, A., 2012. Dough-handling and cookie-making properties of wheat flour–watermelon protein isolate blends. Food and Bioprocess Technology 5(5): 1612–1621.
Alruqaie, I.M. and Al-Ghamidi, F.A., 2015. Sensory and nutritional attributes of samh flour and dates powder supplemented cookies. Quality Assurance and Safety of Crops & Foods 7(3): 261–270. 10.3920/QAS2013.0350
Arise, A.K., Akeem, S.A., Olagunju, O.F., Opaleke, O.D. and Adeyemi, D.T., 2021. Development and quality evaluation of wheat cookies enriched with Bambara groundnut protein isolate alone or in combination with ripe banana mash. Applied Food Research 1(1): 100003. 10.1016/j.afres.2021.100003
Bashi, Z., McCullough, R., Ong, L. and Ramirez, M., 2019. Alternative proteins: the race for market share is on. McKinsey and Company, India.
Bhat, R. and Karim, A.A., 2009. Exploring the nutritional potential of wild and underutilized legumes. Comprehensive Reviews in Food Science and Food Safety 8(4): 305–331. 10.1111/j.1541-4337.2009.00084.x
Chew, Y.L., Goh, J.K. and Lim, Y.Y., 2009. Assessment of in vitro antioxidant capacity and polyphenolic composition of selected medicinal herbs from Leguminosae family in Peninsular Malaysia. Food Chemistry 116(1): 13–18. 10.1016/j.foodchem.2009.01.091
Flores, F.P., Singh, R.K., Kerr, W.L., Pegg, R.B. and Kong, F., 2014. Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion. Food Chemistry 153: 272–278. 10.1016/j.foodchem.2013.12.063
Hercegová, D., Ivanišová, E., Zagula, G., Terentjeva, M., Kročko, M., Tvrdá, E. and Kačániová, M., 2019. Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour. Quality Assurance and Safety of Crops & Foods 11(4): 333–340. 10.3920/QAS2018.1376
Hwang, J.Y., Shue, Y.S. and Chang, H.M., 2001. Antioxidative activity of roasted and defatted peanut kernels. Food Research International 34(7): 639–647. 10.1016/S0963-9969(01)00083-7
Jayasena, V. and Nasar-Abbas, S.M., 2011. Effect of lupin flour incorporation on the physical characteristics of dough and biscuits. Quality Assurance and Safety of Crops & Foods 3(3): 140–147. 10.1111/j.1757-837X.2011.00100.x
Kiranmai, M., Kumar, C.M. and Mohammed, I., 2011. Comparison of total flavanoid content of Azadirachta indica root bark extracts prepared by different methods of extraction. Research Journal of Pharmaceutical, Biological and Chemical Sciences 2(3): 254–261.
Leiva-Valenzuela, G.A., Quilaqueo, M., Lagos, D., Estay D. and Pedreschi, F., 2018. Effect of formulation and baking conditions on the structure and development of non-enzymatic browning in biscuit models using images. Journal of Food Science and Technology 55(4), 1234–1243. 10.1007/s13197-017-3008-7
Mamat, H. and Hill, S.E., 2018. Structural and functional properties of major ingredients of biscuit. International Food Research Journal 25(2): 462–471.
Sahagún, M. and Gómez, M., 2018. Influence of protein source on characteristics and quality of gluten-free cookies. Journal of Food Science and Technology 55(10): 4131–4138. 10.1007/s13197-018-3339-z
Sahni, P., 2020. Quality assessment, characterisation and functionality of forage legumes for food use. Doctoral dissertation, Punjab Agricultural University, Ludhiana.
Sahni, P., Sharma, S. and Singh, B., 2019. Evaluation and quality assessment of defatted microalgae meal of Chlorella as an alternative food ingredient in cookies. Nutrition & Food Science 49(2): 221–231. 10.1108/NFS-06-2018-0171
Sahni, P., Sharma, S., Singh, B. and Bobade, H., 2022. Cereal bar functionalised with non-conventional alfalfa and dhaincha protein isolates: quality characteristics, nutritional composition and antioxidant activity. Journal of Food Science and Technology 53: 3827–3835. 10.1007/s13197-022-05404-5
Sahni, P., Sharma, S. and Surasani, V.K.R., 2020. Influence of processing and pH on amino acid profile, morphology, electrophoretic pattern, bioactive potential and functional characteristics of alfalfa protein isolates. Food Chemistry 333: 127503. 10.1016/j.foodchem.2020.127503
Sahni, P. and Shere, D.M., 2017. Physico-chemical and sensory characteristics of carrot pomace powder incorporated fibre rich cookies. Asian Journal of Dairy and Food Research 36(4): 327–331. 10.18805/ajdfr.DR-1268
Sahni, P., Singh, B. and Sharma, S., 2018. Functionality of proteins and its interventions in food. IFI Mag 37(3): 41–52.
Sarabhai, S., Indrani, D., Vijaykrishnaraj, M., Arun Kumar, V. and Prabhasankar, P., 2015. Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation. Journal of Food Science and Technology 52(6): 3763–3772. 10.1007/s13197-014-1432-5
Sharma, S. and Sahni, P., 2021. Dynamics of germination behaviour, protein secondary structure, technofunctional properties, antinutrients, antioxidant capacity and mineral elements in germinated dhaincha. Food Technology and Biotechnology 59(2): 238–250. 10.17113/ftb.59.02.21.6922
Siddiqi, R.A., Singh, T.P., Rani, M., Sogi, D.S. and Bhat, M.A., 2020. Diversity in grain, flour, amino acid composition, protein profiling, and proportion of total flour proteins of different wheat cultivars of North India. Frontiers Nutrition 7(141):1–16. 10.3389/fnut.2020.00141
Singh, M. and Mohamed, A., 2007. Influence of gluten–soy protein blends on the quality of reduced carbohydrates cookies. LWT-Food Science and Technology, 40(2): 353–360. 10.1016/j.lwt.2005.09.013
Slade, L. and Levine, H., 1994. Structure-function relationships of cookie and cracker ingredients. The Science of Cookie and Cracker Production 9: 23–141.
Tang, X. and Liu, J., 2017. A comparative study of partial replacement of wheat flour with whey and soy protein on rheological properties of dough and cookie quality. Journal of Food Quality 2017: 1–10. 10.1155/2017/2618020
Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L. and Byrne, D.H., 2006. Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis 19(6–7): 669–675. 10.1155/2017/2618020
Wani, A.A., Sogi, D.S., Singh, P., Sharma, P. and Pangal, A., 2012. Dough-handling and cookie-making properties of wheat flour–watermelon protein isolate blends. Food and Bioprocess Technology 5(5): 1612–1621.
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Published
Apr 1, 2023
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