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Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p< 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.
Dhrubajyoti Singha; Fahad Jubayer; Kumkum Devnath; Delara Akhter; Thottiam Vasudevan Ranganathan; Towhidur Rahman; Anisur Rahman Mazumder. Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake. J 2021, 4, 430 -443.
AMA StyleDhrubajyoti Singha, Fahad Jubayer, Kumkum Devnath, Delara Akhter, Thottiam Vasudevan Ranganathan, Towhidur Rahman, Anisur Rahman Mazumder. Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake. J. 2021; 4 (3):430-443.
Chicago/Turabian StyleDhrubajyoti Singha; Fahad Jubayer; Kumkum Devnath; Delara Akhter; Thottiam Vasudevan Ranganathan; Towhidur Rahman; Anisur Rahman Mazumder. 2021. "Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake." J 4, no. 3: 430-443.
Aloe Vera leaves have a great potential as an economic supplement with an adequate nutritional profile. In this study, Aloe Vera leaf gel (AVG) powder was used to fortify plain cakes. Freeze drying of AVG was performed for the production of Aloe Vera powder (ALP) and four plain cakes were prepared with different proportions of ALP for further investigation. Analysis suggested that ALP contained significantly (p<0.05) higher amount of protein (22.23 vs 12.24), ash (19.83 vs 0.64) and iron (175 vs 3.05) content than refined wheat flour (RWF). ALP also contained significant amount of total polyphenols and antioxidant. Moisture, protein, ash, weight, and minerals (Fe, Ca) content were higher (p<0.05) in ALP-cakes; whereas fat, volume, specific volume, height, baking loss, and total carbohydrate content were higher (p<0.05) in RWF-cakes. Incorporation of 6 and 8% ALP in the formulation increased the total polyphenols and anti-oxidant activity in plain cakes. Texture analysis revealed that hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, however, cohesiveness, springiness, and chewiness decreased in ALP-cakes. Sensory attributes suggested that 4% ALP incorporated cake was attributed as the best formulation. In conclusion, ALP can be supplemented in cakes up to 8% to improve the nutrient value.
Dhrubajyoti Singha; F. Jubayer; Kumkum Devanath; Delara Akhter; Thottiam Vasudevan Ranganathan; T. Rahman; Anisur Rahman Mazumder. Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake. 2021, 1 .
AMA StyleDhrubajyoti Singha, F. Jubayer, Kumkum Devanath, Delara Akhter, Thottiam Vasudevan Ranganathan, T. Rahman, Anisur Rahman Mazumder. Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake. . 2021; ():1.
Chicago/Turabian StyleDhrubajyoti Singha; F. Jubayer; Kumkum Devanath; Delara Akhter; Thottiam Vasudevan Ranganathan; T. Rahman; Anisur Rahman Mazumder. 2021. "Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake." , no. : 1.
Quality parameters of okara flour (OF), refined wheat flour (WF), and donuts incorporated with dietary fiber (DF, extracted from okara) and OF were assessed. Analysis revealed that OF contained significantly (p < .05) higher amount of protein (30.70 vs. 12.52%), fat (9.20 vs. 0.80%), ash (3.40 vs. 0.56%), and DF (40.43 vs. 0.45%) than WF. Moisture content, protein, ash, and weight were higher (p < .05) in OF‐donuts; whereas height, dietary fiber, moisture loss, and oil uptake were higher (p < .05) in DF‐donuts. Incorporation of 5% DF and 10% OF in formulation increased the dietary fiber to 16.25% and 15.11%, respectively, from 8.09%. Force and hardness increased in OF‐donuts but decreased in DF‐donuts, though cohesiveness, springiness, and chewiness decreased in DF/OF‐donuts. Sensory analysis suggested that 3% DF‐donut was attributed as the best formulation. This study concludes that DF and OF can be supplemented in donut up to 5% and 10%, respectively, to improve the nutrient value. Practical applications Food products with carbohydrate, saturated fat, and gluten are closely related to chronic diet disease and people are heavily reliance on medications. Diet‐related diseases namely, diabetics, hypertension, obesity, and malnutrition can prevent through the promotion of healthy diet. However, synthetic dietary supplementation and diet‐related complications are the leading cause of death and disability throughout the world. This study, therefore, aimed at improving the nutritional health for the well‐being of large consumer through promotion of donut enriched with fiber. The results confirmed the suitability and applicability of dietary fiber extracted from okara for the enrichment of donut for healthy nations.
Safinaj Huq; Pabitra Chandra Das; Ahmadul Islam; Fahad Jubayer; Thottiam Vasudevan Ranganathan; Anisur Rahman Mazumder. Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour. Journal of Food Processing and Preservation 2021, 45, e15310 .
AMA StyleSafinaj Huq, Pabitra Chandra Das, Ahmadul Islam, Fahad Jubayer, Thottiam Vasudevan Ranganathan, Anisur Rahman Mazumder. Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour. Journal of Food Processing and Preservation. 2021; 45 (3):e15310.
Chicago/Turabian StyleSafinaj Huq; Pabitra Chandra Das; Ahmadul Islam; Fahad Jubayer; Thottiam Vasudevan Ranganathan; Anisur Rahman Mazumder. 2021. "Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour." Journal of Food Processing and Preservation 45, no. 3: e15310.
In recent years, researcher aimed on addressing dietary related diseases through promotion of food products enriched with high protein, vitamin, minerals and dietary fiber from locally available fruits and/or vegetables. The present study aimed to assess the nutritional, textural and sensory quality of plain cakes enriched with banana blossom flour to determine its nutritional relevance and suitability for improving nutritional health of populations. Fresh banana blossoms were pre-treated with combinations of honey (15%) with 2% citric acid solution (HCA), 2% citric acid solution (CAS), and rinsed rice water (RRW) to inhibit enzymatic browning followed by dehydration and milling. Pre-treatment of banana blossoms with HCA, CAS and RRW resulted in a better retention of different minerals (Fe, Ca and K) and an improvement of flour color. Rice rinsed water treated banana blossom flour (RRW-BBF) supplementation increased the moisture, protein, fat and ash content of the developed cakes, but lowered the carbohydrate and energy content. Incorporation of RRW-BBF decreased the volume, height and baking loss, while increasing the weight of plain cakes and reduced the L* and b* of cake’s crumb, whereas a* enhanced. 4% RRW-BBF supplemented cakes showed significantly (p≤0.05) better acceptability to the panelist and were similar to the control cake for color, flavor and overall acceptability. This study concludes that the banana blossom flour can be supplemented in plain cake up to 4% for the improvement of nutritional value of cake.
Tamanna Tasnim; Pabitra Chandra Das; Anjuman Ara Begum; Asmaul Husna Nupur; Anisur Rahman Mazumder. Nutritional, textural and sensory quality of plain cake enriched with rice rinsed water treated banana blossom flour. Journal of Agriculture and Food Research 2020, 2, 100071 .
AMA StyleTamanna Tasnim, Pabitra Chandra Das, Anjuman Ara Begum, Asmaul Husna Nupur, Anisur Rahman Mazumder. Nutritional, textural and sensory quality of plain cake enriched with rice rinsed water treated banana blossom flour. Journal of Agriculture and Food Research. 2020; 2 ():100071.
Chicago/Turabian StyleTamanna Tasnim; Pabitra Chandra Das; Anjuman Ara Begum; Asmaul Husna Nupur; Anisur Rahman Mazumder. 2020. "Nutritional, textural and sensory quality of plain cake enriched with rice rinsed water treated banana blossom flour." Journal of Agriculture and Food Research 2, no. : 100071.
The study was aimed to develop cake supplemented by beetroot powder and to evaluate its quality parameter. Four samples were prepared to contain different proportions of beetroot powder (5, 10, 15, and 20% w/w) in combination with wheat flour. The nutritional and sensory properties of plain cakes were also evaluated. The cake supplemented with 15% (w/w) beetroot powder had significantly (p
A.R. Lucky; A. Al-Mamun; A. Hosen; M.A. Toma; M.A.R. Mazumder. Nutritional and sensory quality assessment of plain cake enriched with beetroot powder. Food Research 2020, 4, 2049 -2053.
AMA StyleA.R. Lucky, A. Al-Mamun, A. Hosen, M.A. Toma, M.A.R. Mazumder. Nutritional and sensory quality assessment of plain cake enriched with beetroot powder. Food Research. 2020; 4 (6):2049-2053.
Chicago/Turabian StyleA.R. Lucky; A. Al-Mamun; A. Hosen; M.A. Toma; M.A.R. Mazumder. 2020. "Nutritional and sensory quality assessment of plain cake enriched with beetroot powder." Food Research 4, no. 6: 2049-2053.
This study was carried out for extraction of soy isoflavones and entrapment of the isoflavones so obtained into whole milk via encapsulation techniques. Three different solvent (ethanol, methanol and acetonitrile) were used for the extraction of isoflavone using three stage of extraction. The extracted isoflavone was encapsulated into 200 ml of whole milk by spray drying using different concentrations of gum acacia (4, 6 and 8% w/v) and 10% w/v maltodextrin DE 18. The ratio between cores to coating materials was 1:10. Though acetonitrile extracted higher amount of isoflavone, ethanol was selected for subsequent studies of extraction of isoflavone, as per the legislations regarding use of Food-grade solvents. There was no significant difference (p > 0.5) among all three samples 4% gum acacia+10% maltodextrin (A), 6% gum acacia+10% maltodextrin (B) and 8% gum acacia+10% maltodextrin (C) in terms of moisture content and hygroscopicity. However, insolubility index showed that sample A possessed a higher solubility index. Encapsulation techniques suggested that sample A showed higher encapsulation efficiency than others. Statistical analysis suggested that there was no significant difference among samples A, B and C during storage at 4°C for the time period (30 days) studied, in terms of isoflavone retention rate. However, samples stored at 25 and 37°C showed significant difference in the retention rate. Among all the three samples, sample B showed significantly lower isoflavone degradation rate of 3.80, 4.07 and 4.70 × 10−3/day at 4, 25 and 37°C, respectively. The highest amount of isoflavone degradation was observed at 37°C. Results indicate that isoflavone can be encapsulated using a combination of gum acacia either 4 or 6% w/v and 10% maltodextrin along with milk proteins at 4°C for longer shelf life.
Anisur Rahman Mazumder; Thottiam Vasudevan Ranganathan. Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability. Current Research in Food Science 2020, 2, 77 -83.
AMA StyleAnisur Rahman Mazumder, Thottiam Vasudevan Ranganathan. Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability. Current Research in Food Science. 2020; 2 ():77-83.
Chicago/Turabian StyleAnisur Rahman Mazumder; Thottiam Vasudevan Ranganathan. 2020. "Encapsulation of isoflavone with milk, maltodextrin and gum acacia improves its stability." Current Research in Food Science 2, no. : 77-83.
Pabitra Chandra Das; Ahmadul Islam; Mobarak Hossain; Fahad Jubayer; Parichat Hongsprabhas; Thottiam Vasudevan Ranganathan; Anisur Rahman Mazumder. The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes - a review. Cogent Food & Agriculture 2020, 6, 1 .
AMA StylePabitra Chandra Das, Ahmadul Islam, Mobarak Hossain, Fahad Jubayer, Parichat Hongsprabhas, Thottiam Vasudevan Ranganathan, Anisur Rahman Mazumder. The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes - a review. Cogent Food & Agriculture. 2020; 6 (1):1.
Chicago/Turabian StylePabitra Chandra Das; Ahmadul Islam; Mobarak Hossain; Fahad Jubayer; Parichat Hongsprabhas; Thottiam Vasudevan Ranganathan; Anisur Rahman Mazumder. 2020. "The roles of soy soluble polysaccharide on the emulsion stability against stimulated gastric conditions and food complexes - a review." Cogent Food & Agriculture 6, no. 1: 1.
Maillard reaction is known to result in loss of nutrients, particularly that of essential amino acids; decrease in digestibility and safety issues due to the development of toxic compounds. Maillard reaction products are also known to cause oxidation of tissues and inflammation, thus increasing the risk of cardiovascular diseases and diabetes. The aim of this review is to present a detailed information about the role of foodborne constituents as antibrowning agents to significantly reduce the harmful compounds like advanced glycation end products (AGEs) during food processing. This review includes strategies involving addition of amino acids, aromatic compounds, vitamins, modification of amino acids, and reducing sugars as antibrowning agents to reduce the AGEs. The role of Food borne functional ingredients such as catechin, epicathechin, luteolin, and ferulic acids as inhibitors of AGEs is also discussed. Among the naturally occurring inhibitors, genistein could be a crucial and safe agent to reduce reactive intermediates. Practical applications Maillard reaction leads to changes in food color, protein functionality, protein digestibility, and loss of nutrient from foods. Maillard reaction products (MRPs) is also reported to be associated with various inflammatory conditions and may contribute to the progress of chronic diseases, including diabetes. It is hence necessary to reduce the MRPs, in both food and biological products, to offset this phenomenon. Among the strategies adopted till date, chemical agents could inhibit reactive carbonyl species and reactive oxygen species, but also are known to elicit serious side effects. Dietary flavonoids could be a very good inhibitor of MRPs both in biological and in food systems. It could be suggested that dietary flavonoids and isoflavones can be used as antibrowning agents in food and pharmaceutical industries particularly for targeted and sustained release of hypoglycemic drug in the intestines.
Anisur Rahman Mazumder; Parichat Hongsprabhas; Ranganathan Thottiam Vasudevan. In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review. Journal of Food Biochemistry 2019, 43, e13089 .
AMA StyleAnisur Rahman Mazumder, Parichat Hongsprabhas, Ranganathan Thottiam Vasudevan. In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review. Journal of Food Biochemistry. 2019; 43 (12):e13089.
Chicago/Turabian StyleAnisur Rahman Mazumder; Parichat Hongsprabhas; Ranganathan Thottiam Vasudevan. 2019. "In vitro and in vivo inhibition of maillard reaction products using amino acids, modified proteins, vitamins, and genistein: A review." Journal of Food Biochemistry 43, no. 12: e13089.
Genistein is a phytoestrogen with diverse biological activities. It is a potent antioxidant and antibrowning agent in in vivo and in vitro. Genistein acts as a preventative and therapeutic effects for cancers, postmenopausal syndrome, osteoporosis and cardiovascular diseases in animals and humans. Gensitein possesses cancer related enzyme-inhibitory effect and substantially inhibits skin carcinogenesis and cutaneous aging induced by ultraviolet (UV) light in mice and photodamage in humans. Two-stage skin carcinogenesis showed genistein exhibited a moderate inhibition of ornithine decarboxylase activity through blockage of DNA adducts formation. The anticancer, anti-inflammatory, cardio-protective and enzyme-inhibitory effects of genistein might be related to their antioxidant activities. Genistein also altered the Maillard reaction pathway by trapping the advanced glycation end products (AGEs) both in biological and protein-lactose suspensions. As a result, soy isoflavone can be used to enrich or fortify different types of food products.
Anisur Rahman Mazumder; Parichat Hongsprabhas. Genistein as antioxidant and antibrowning agents in in vivo and in vitro: A review. Biomedicine & Pharmacotherapy 2016, 82, 379 -392.
AMA StyleAnisur Rahman Mazumder, Parichat Hongsprabhas. Genistein as antioxidant and antibrowning agents in in vivo and in vitro: A review. Biomedicine & Pharmacotherapy. 2016; 82 ():379-392.
Chicago/Turabian StyleAnisur Rahman Mazumder; Parichat Hongsprabhas. 2016. "Genistein as antioxidant and antibrowning agents in in vivo and in vitro: A review." Biomedicine & Pharmacotherapy 82, no. : 379-392.
Anisur Rahman Mazumder; Parichat Hongsprabh. A Review on Nutrient Quality of Soymilk Powder for Malnourished Population. Pakistan Journal of Nutrition 2016, 15, 600 -606.
AMA StyleAnisur Rahman Mazumder, Parichat Hongsprabh. A Review on Nutrient Quality of Soymilk Powder for Malnourished Population. Pakistan Journal of Nutrition. 2016; 15 (6):600-606.
Chicago/Turabian StyleAnisur Rahman Mazumder; Parichat Hongsprabh. 2016. "A Review on Nutrient Quality of Soymilk Powder for Malnourished Population." Pakistan Journal of Nutrition 15, no. 6: 600-606.