Datum
2023-12-28Schlagwort
500 Naturwissenschaften MaulbeerbaumgewächseManiokTeigwareTexturAntioxidansSensorische PrüfungMetadata
Zur Langanzeige
Aufsatz
Effect of mulberry (Morus alba L.) leaf enrichment on antioxidant, textural, and sensory properties of cassava pasta
Zusammenfassung
Mulberry leaf is usually employed for sericulture in various parts of the world; however, its potential utilization for human consumption is not widely recognized. This study aimed to determine the suitability of using mulberry leaf powder (MLP) as a novel ingredient for the improvement of the nutritional and bioactive profile of cassava pasta while maintaining favorable textural and sensory attributes. Three pasta formulations containing 2, 4, and 6 % MLP were developed. Positive relationships between the level of added MLP and its phenolic compound as well as its antioxidant capacity were observed. Results demonstrated that MLP enrichment significantly increased the total phenolic content and antioxidant activity in the enriched pasta. Textural analysis showed that pasta with an increase of MLP showed a lower hardness, springiness, cohesiveness, gumminess, and chewiness. The MLP enrichment determined the lower L, a*, and b* values indicating that the enriched pasta became dark greener. The incorporation of MLP up to 4 % had a sensory score similar to control for appearance, color, odor, and texture. Above this level, a significant reduction in the sensory attributes was observed caused by the increased bitterness and softer texture. Fortification also increased the nutritional value of fiber and ash contents. The present study showed that mulberry leaf is a promising food ingredient for the production of functional pasta with potential health benefits to meet the consumer's acceptance.
Zitierform
In: Future of Food: Journal on Food, Agriculture & Society Vol. 11 / No. 5 (2023-12-28) eissn:2197-411XSammlung(en)
Vol 11, No 5 (2023) (Future of Food: Journal on Food, Agriculture & Society // The Future of Food Journal: Journal on Food, Agriculture & Society)Zitieren
@article{doi:10.17170/kobra-202307218413,
author={Weenuttranon, Jiraporn and Pathanibul, Panchalee and Hongkulsup, Choosit},
title={Effect of mulberry (Morus alba L.) leaf enrichment on antioxidant, textural, and sensory properties of cassava pasta},
journal={Future of Food: Journal on Food, Agriculture & Society},
year={2023}
}
0500 Oax 0501 Text $btxt$2rdacontent 0502 Computermedien $bc$2rdacarrier 1100 2023$n2023 1500 1/eng 2050 ##0##http://hdl.handle.net/123456789/15345 3000 Weenuttranon, Jiraporn 3010 Pathanibul, Panchalee 3010 Hongkulsup, Choosit 4000 Effect of mulberry (Morus alba L.) leaf enrichment on antioxidant, textural, and sensory properties of cassava pasta / Weenuttranon, Jiraporn 4030 4060 Online-Ressource 4085 ##0##=u http://nbn-resolving.de/http://hdl.handle.net/123456789/15345=x R 4204 \$dAufsatz 4170 5550 {{Maulbeerbaumgewächse}} 5550 {{Maniok}} 5550 {{Teigware}} 5550 {{Textur}} 5550 {{Antioxidans}} 5550 {{Sensorische Prüfung}} 7136 ##0##http://hdl.handle.net/123456789/15345
2024-01-05T11:43:02Z 2024-01-05T11:43:02Z 2023-12-28 doi:10.17170/kobra-202307218413 http://hdl.handle.net/123456789/15345 eng Namensnennung 4.0 International http://creativecommons.org/licenses/by/4.0/ mulberry leaf cassava pasta texture profile antioxidant activity sensory attributes 500 Effect of mulberry (Morus alba L.) leaf enrichment on antioxidant, textural, and sensory properties of cassava pasta Aufsatz Mulberry leaf is usually employed for sericulture in various parts of the world; however, its potential utilization for human consumption is not widely recognized. This study aimed to determine the suitability of using mulberry leaf powder (MLP) as a novel ingredient for the improvement of the nutritional and bioactive profile of cassava pasta while maintaining favorable textural and sensory attributes. Three pasta formulations containing 2, 4, and 6 % MLP were developed. Positive relationships between the level of added MLP and its phenolic compound as well as its antioxidant capacity were observed. Results demonstrated that MLP enrichment significantly increased the total phenolic content and antioxidant activity in the enriched pasta. Textural analysis showed that pasta with an increase of MLP showed a lower hardness, springiness, cohesiveness, gumminess, and chewiness. The MLP enrichment determined the lower L, a*, and b* values indicating that the enriched pasta became dark greener. The incorporation of MLP up to 4 % had a sensory score similar to control for appearance, color, odor, and texture. Above this level, a significant reduction in the sensory attributes was observed caused by the increased bitterness and softer texture. Fortification also increased the nutritional value of fiber and ash contents. The present study showed that mulberry leaf is a promising food ingredient for the production of functional pasta with potential health benefits to meet the consumer's acceptance. open access Weenuttranon, Jiraporn Pathanibul, Panchalee Hongkulsup, Choosit Maulbeerbaumgewächse Maniok Teigware Textur Antioxidans Sensorische Prüfung publishedVersion eissn:2197-411X No. 5 Future of Food: Journal on Food, Agriculture & Society Vol. 11 false 646
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