Nutritional evaluation of functional biscuits supplemented with Malva nuts(Sterculia Lychnophora
Downloads
Malva nut or Sterculia lychnophora is a traditional medicine and is widely found in the Southeast Asia region and China. This traditional medicine is known to have good health effects and can act as a food additive to improve the texture of several food products as well as functional ingredients. In this study, nutritional evaluation of functional biscuits supplemented malva nuts (Sterculia lychnophora) was thoroughly and successfully investigated. Consequently, the crude malva nut powders were extracted by using two different solvents (water and ethanol) and were supplemented into biscuits at the level of 2.5%, 5%, 7,5%, and 10%. The physio-chemical determination and sensory evaluation were carried out to all the developed biscuits. Overall, supplementation of crude malva nut powder into biscuits significantly affects the nutritional values and physical properties of developed biscuits. On the nutritional basis, at the same level of supplementation, biscuits supplemented with water extracted crude malva nut powder showed higher fat content while biscuits made with ethanol extracted ethanol demonstrated higher ash, protein, fiber, and total carbohydrates contents, especially at 10% of supplementation. For the sensorial differences, except the 7.5%, biscuits with 2.5%, 5%, and 10% crude malva nut powders clearly unidentical. The obtained results of this study have indicated that the developed biscuits were not only improved in terms of nutritional value and health benefits, but also had high potential of being accepted by consumers.
Keywords: malva nut, Sterculia lychnophora, solvents, functional biscuits
Downloads
Ajibola, C. F., Oyerinde, V. O., & Adeniyan, O. S. (2015). Physicochemical and antioxidant properties of whole-wheat biscuits incorporated with Moringa oleifera leaves and cocoa powder. Journal of Scientific Research and Reports, 195-206.
Ajila, C. M., Leelavathi, K. U. J. S., & Rao, U. P. (2008). Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder. Journal of cereal science, 48(2), 319-326.
Akubor, P. I. (2003). Functional properties and performance of cowpea/plantain/wheat flour blends in biscuits. Plant Foods for Human Nutrition, 58(3), 1-8.
AOAC International (2007) Official methods of analysis, 18th ed. (2005) Current through revision 2, 2007 (On-line). AOAC International, Gaithersburg, MD.
AOAC International (2007) Official Methods of Analysis, 18th edn, 2005; Current through Revision 2, 2007 (On-line). AOAC International, Gaithersburg, MDMin DB, Ellefson WC (2010) Fat analysis. Ch.8. ln: Neilsen SS (ed) Food analysis, 4th edn. Springer, New York.
Beghdad, M. C., Benammar, C., Bensalah, F., Sabri, F. Z., Belarbi, M., & Chemat, F. (2014). Antioxidant activity, phenolic and flavonoid content in leaves, flowers, stems and seeds of mallow (Malva sylvestris L.) from Northwestern of Algeria. African Journal of Biotechnology, 13(3).
Beljkaš, B., Matić, J., Milovanović, I., Jovanov, P., Mišan, A., & Šarić, L. (2010). Rapid method for determination of protein content in cereals and oilseeds: validation, measurement uncertainty and comparison with the Kjeldahl method. Accreditation and quality assurance, 15(10), 555-561.
Chaitokkia, S., & Nitchatorn, P. (2018). Malva nut (Scaphium scaphigerum) beverage consumption on food intake and waist circumference. JASR, 14(3), 13-17.
Chandra, S., Singh, S., & Kumari, D. (2015). Evaluation of functional properties of composite flours and sensorial attributes of composite flour biscuits. Journal of food science and technology, 52(6), 3681-3688.
Chang SKC (2010) Protein analysis. Ch. 9. In: Nielsen SS (ed) Food analysis, 4th edn. Springer, New York.
Elmanan, M., Al-Assaf, S., Phillips, G. O., & Williams, P. A. (2008). Studies on Acacia exudate gums: Part VI. Interfacial rheology of Acacia senegal and Acacia seyal. Food hydrocolloids, 22(4), 682-689.
El-Sherei, M. M., Ragheb, A. Y., Kassem, M. E. S., Marzouk, M. M., Mosharrafa, S. A., & Saleh, N. A. M. (2016). Phytochemistry, biological activities and economical uses of the genus Sterculia and the related genera: A review. Asian Pacific journal of tropical disease, 6(6), 492-501.
Hooda, S., & Jood, S. (2005). Organoleptic and nutritional evaluation of wheat biscuits supplemented with untreated and treated fenugreek flour. Food Chemistry, 90(3), 427-435.
Klinsukon, M., Somboonpanyakul, P., & Laohakunjit, N. (2009). Extraction and chemical compositions of gum from malva nut seeds. J Agric Sci, 40(3), 333-336.
Lawless, H. T., & Heymann, H. (2010). Sensory evaluation of food: principles and practices (Vol. 2). New York: Springer.
Li, C. (2015). Sterculia lychnophora Hance 胖大海 (Pangdahai, Malva Nut Tree). In Dietary Chinese herbs (pp. 535-542). Springer, Vienna.
Lim, T. (2012). Scaphium macropodum. In Edible Medicinal And Non Medicinal Plants (pp. 189-191): Springer.
Liu, K. (2019). Effects of sample size, dry ashing temperature and duration on determination of ash content in algae and other biomass. Algal Research, 40, 101486.
Ma, F., & Baik, B. K. (2018). Soft wheat quality characteristics required for making baking powder biscuits. Journal of Cereal Science, 79, 127-133.
Mamat, H., & Hill, S. E. (2014). Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit. Journal of food science and technology, 51(9), 1998-2005.
Manley, D. (2001). Biscuit, cracker and cookie recipes for the food industry. Elsevier.
Manley, D. (Ed.). (2011). Manley’s technology of biscuits, crackers and cookies. Elsevier.
Neilsen SS (2010) Determination of fat content, Ch. 4. ln: Neilsen SS, Food analysis laboratory manual, 2nd edn. Springer, New York.
Nguyen Van Toan, Le Anh Phuong (2018). Production of Highly Functional BISCUITS Using Dried KOMBU (Laminaria japonica) Powder as the Supplement. Clinical Journal of Nutrition and Dietetics 1(2): 1-9.
Nguyen Van Toan, Ly Ngoc Minh Thu (2018). Preparation and Improved Quality Production of Flour and the Made Biscuits from Shitake Mushroom (Lentinus edodes).
Nguyen Van Toan, Nguyên Vũ Quỳnh Anh (2018). Preparation and Improved Quality Production of Flour and the Made Bis-cuits from Purple Sweet Potato. Journal of Food and Nutrition 4: 1-14.
Nguyen Van Toan, Phan Thi Thanh Thanh (2018). Preparation and improved quality production of flour and the made biscuits from the taro. International Journal of Food Science and Nutrition 3(5): 71-79.
Oladele, A. K., & Aina, J. O. (2007). Chemical composition and functional properties of flour produced from two varieties of tigernut (Cyperus esculentus). African Journal of Biotechnology, 6(21).
Oppong, M. B., Yang, L. I., Banahene, P. O., Shi-Ming, F. A. N. G., & Feng, Q. I. U. (2018). Ethnopharmacology, phytochemistry, and pharmacology of Sterculia lychnophora Hance (Pangdahai). Chinese journal of natural medicines, 16(10), 721-731.
Ostermann-Porcel, M. V., Quiroga-Panelo, N., Rinaldoni, A. N., & Campderrós, M. E. (2017). Incorporation of okara into gluten-free cookies with high quality and nutritional value. Journal of Food Quality, 2017.
Pauly, A., Pareyt, B., Lambrecht, M. A., Fierens, E., & Delcour, J. A. (2013). Flour from wheat cultivars of varying hardness produces semi-sweet biscuits with varying textural and structural properties. LWT-Food Science and Technology, 53(2), 452-457.
Petchlert, C., Boonsala, P., Payon, V., Kitcharoen, K., & Promsopa, S. (2012). Antioxidative and antimutagenic effect of malva nut (Scaphium scaphigerum (G. Don) Guib. & Planch.) juice. In In Chiang Mai: The 4th International Conference on Natural Products for Health and Beauty (NATPRO4), Proceeding No. PB-139.
Phimolsiripol, Y., Siripatrawan, U., & Henry, C. J. K. (2011). Pasting behaviour, textural properties and freeze–thaw stability of wheat flour–crude malva nut (Scaphium scaphigerum) gum system. Journal of Food Engineering, 105(3), 557-562.
Phimolsiripol, Y., Siripatrawan, U., Teekachunhatean, S., Wangtueai, S., Seesuriyachan, P., Surawang, S., ... & Henry, C. J. (2017). Technological properties, in vitro starch digestibility and in vivo glycaemic index of bread containing crude malva nut gum. International Journal of Food Science & Technology, 52(4), 1035-1041.
Phlicharoenphon, W., Gritsanapan, W., Peungvicha, P., & Sithisarn, P. (2017). Determination of Antioxidant Activity, Inhibitory Effect to Glucose Absorption and Acute Toxicity of Scaphium Scaphigerum Fruit Gel Powder. Journal of Health Research, 31(4), 289-296.
Pramualkijja, T., Pirak, T., & Kerdsup, P. (2016). Effect of salt, rice bran oil and malva nut gum on chemical, physical and physico–Chemical properties of beef salt–Soluble protein and its application in low fat salami. Food Hydrocolloids, 53, 303-310.
Rao, B. D., Anis, M., Kalpana, K., Sunooj, K. V., Patil, J. V., & Ganesh, T. (2016). Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits. LWT-Food science and Technology, 67, 8-13.
Rousseau, B. (2004). Sensory evaluation techniques. FOOD SCIENCE AND TECHNOLOGY-NEW YORK-MARCEL DEKKER-, 138(1), 21.
Samsul, F. N., Wahab, I. A., & Mohsin, H. F. (2018). THE DETECTION OF FATTY ACID METHYL ESTER IN STERCULIACEAE. Malaysian Journal of Analytical Sciences, 22(2), 358-364.
Singh, P., Singh, R., Jha, A., Rasane, P., & Gautam, A. K. (2015). Optimization of a process for high fibre and high protein biscuit. Journal of food science and technology, 52(3), 1394-1403.
Sinkinson, C. (2017). Triangle test. In Discrimination Testing in Sensory Science (pp. 153-170). Woodhead Publishing.
Somboonpanyakul, P., Barbut, S., Jantawat, P., & Chinprahast, N. (2007). Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate. LWT-Food Science and Technology, 40(3), 498-505.
Somboonpanyakul, P., Wang, Q., Cui, W., Barbut, S., & Jantawat, P. (2006). Malva nut gum.(Part I): Extraction and physicochemical characterization. Carbohydrate polymers, 64(2), 247-253.
Srichamroen, A. (2014). Physical quality and in vitro starch digestibility of bread as affected by addition of extracted malva nut gum. LWT-Food Science and Technology, 59(1), 486-494.
Srichamroen, A. (2018). Effect of extracted malva nut gum on reducing high glucose levels by Caco-2 cells. Food bioscience, 21, 107-116.
Srichamroen, A., & Chavasit, V. (2011). In vitro retardation of glucose diffusion with gum extracted from malva nut seeds produced in Thailand. Food chemistry, 127(2), 455-460.
Srichamroen, A., & Chavasit, V. (2011). Rheological properties of extracted malva nut gum (Scaphium scaphigerum) in different conditions of solvent. Food hydrocolloids, 25(3), 444-450.
Tyagi, S. K., Manikantan, M. R., Oberoi, H. S., & Kaur, G. (2007). Effect of mustard flour incorporation on nutritional, textural and organoleptic characteristics of biscuits. Journal of Food Engineering, 80(4), 1043-1050.
Wang, R.-F., Wu, X.-W., & Geng, D. (2013). Two cerebrosides isolated from the seeds of Sterculia lychnophora and their neuroprotective effect. Molecules, 18(1), 1181-1187.
Watts, B. M., Ylimaki, G., Jeffery, L., & Elias, L. G. (1989). Basic sensory methods for food evaluation: IDRC, Ottawa, ON, CA.
Wongnawa, M., & Thaina, P. Study on laxative, antihyperglycemic and lipid lowering effects of malva nut (Scaphium scaphigerum) in rats. In The Second Joint PSU–UNS International Conference on BioScience: Food, Agriculture and the Environment Jun 22–24, 2008 Novi Sad, Serbia (p. 189).
Zone, G. E. 18. Sterculia lychnophora Hance. Maintenance of forest genetic resources is of crucial importance to sustainable development. However, global forest loss and degradation is resulting in a dramatic loss of biological diversity and options for utilisation and development. Cambodia is no exception, with several valuable indigenous tree species presently vulnerable to extinction at species, and in particular, at population level., 47.
Copyright (c) 2022 International Journal of Scientific Research and Management
This work is licensed under a Creative Commons Attribution 4.0 International License.
