Physicochemical, nutritional, and sensory characteristics of Chenopodium album, ashwagandha, flaxseed, and Giloy fortified bun. Issue 12 (16th November 2022)

• Record Type: Journal Article
• Authors: Kumar, Sanjay; Arora, Shubhangi; Kumar, Vinod; Joshi, Saloni; Naik, Bindu; Bisht, Bhawna; Tomar, Mahipal Singh; Gururani, Prateek
• Is Part Of: Journal of food processing and preservation. Volume 46:Issue 12(2022)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2022-11-16
• Subjects: Food -- Preservation -- Periodicals; Food industry and trade -- Periodicals; 664.005
• DOI: 10.1111/jfpp.17265
• Languages: English
• ISSNs: 0145-8892

Abstract

Abstract: This investigation was focused on the fortification of the bun with an optimized ratio of Chenopodium album, ashwagandha, flaxseeds, and giloy. Totally, five formulations were prepared along with control, that is, Bb1, Bb2, Bb3, Bb4, and CRWFB. The result of sensory evaluation revealed that C. album, ashwagandha, flaxseeds, and giloy fortified bun Bb4 with 50% of C. album paste received the highest OA and was followed by Bb1 with 20% C. album paste without any aftertaste while control, that is, CRWFB lacked in flavor, taste, and sponginess as well as scored lowest in overall acceptability. The fortified buns have higher ash content, protein content, and carbohydrate content compared with the control while having lower water activity. The fortified buns have higher total phenolic content and energy compared with the control except for Bb1 . The results showed that the use of C. album, ashwagandha, flaxseeds, and giloy had a positive influence on the physicochemical, nutritional, and sensory characteristics of fortified buns. Novelty impact statement: Buns were prepared with the incorporation of Chenopodium album, ashwagandha, flaxseeds, and giloy as Bb1, Bb2, Bb3, and Bb4 . Chenopodium album, ashwagandha, flaxseeds, and giloy had a positive influence on the physicochemical, nutritional, and sensory characteristics of fortified buns. Nutritionwise Bb4 signifies an enhancement in nutritional as well as functional characteristics.