Centre of Food Science and Technology, Banaras Hindu University, Varanasi, India.
Department of Rasa Shastra, Faculty of Ayurveda, IMS, Banaras Hindu University, Varanasi, India.
J Food Sci Technol. 2014 Sep;51(9):2038-45. doi: 10.1007/s13197-012-0731-y. Epub 2012 May 22.
In view of the wider consumption of bakery products, they could be good choice for the delivery of functionality. The present study attempts to develop a functional formulation of bread by incorporation of shatavari (Asparagus racemosus Willd.), which is an important medicinal plant of India. Central composite rotatable design (CCRD) was used for experiments in which yeast and shatavari powder were taken as variables. Response surface methodology (RSM) was used to optimize the bread formulations on the basis of hardness, adhesiveness, springiness, chewiness and cohesiveness as responses. Qualitative tests were performed for assessing the presence of phytochemicals in shatavari bread. Sensory attributes of the shatavari bread were evaluated using descriptive analysis technique. The optimum acceptable level for shatavari and yeast in bread was found to be 3.5 % and 4.96 %, respectively. All the phytochemicals such as alkaloid, steroid, terpenoid and saponin present in original herbs were also present in bread. However flavonoids were not found in the bread when analysed qualitatively and using TLC.
鉴于烘焙产品的广泛消费，它们可能是传递功能的不错选择。本研究试图通过加入印度重要药用植物——沙塔瓦里（Asparagus racemosus Willd.）来开发一种功能性面包配方。采用中心复合旋转设计（CCRD）进行实验，其中酵母和沙塔瓦里粉作为变量。基于硬度、粘性、弹性、咀嚼性和内聚性等响应，采用响应面法（RSM）对面包配方进行优化。对沙塔瓦里面包中的植物化学成分进行了定性测试。采用描述性分析技术评估了沙塔瓦里面包的感官属性。发现面包中沙塔瓦里和酵母的最佳可接受水平分别为 3.5%和 4.96%。原始草药中存在的所有植物化学成分，如生物碱、甾体、萜类和皂苷，在面包中也存在。然而，在用 TLC 进行定性和分析时，面包中没有发现类黄酮。
