Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India.
Department of Food Science and Technology, Graphic Era Deemed to be University, Dehradun, India.
J Sci Food Agric. 2024 May;104(7):4286-4295. doi: 10.1002/jsfa.13314. Epub 2024 Feb 2.
Muffins are delightful baked food products that have earned a prominent place in the daily diet of a majority of people around the world. The incorporation of microgreens juice powder (MJP) into muffins boosts their nutritional value. The influence of the incorporation of wheatgrass, fenugreek and basil MJP at 1.5% and 3.0% levels on the nutritional composition, physical properties, pasting, sensory, textural and phenolic profile of functional muffins was evaluated.
The results indicated a significant increase in the protein content, ash content, dietary fiber and total phenolic content of MJP incorporated muffins. The incorporation of MJP to the muffins led to a gradual reduction in the L*, a* and b* values. Baking characteristic such as bake loss decreased significantly as a result of MJP incorporation. Furthermore, the incorporation of various MJPs resulted in a significant decrease in the peak viscosity of the flour-MJP blends. Regarding texture, the hardness and chewiness of the muffins increased progressively with an increase in the level of MJP incorporation. The highest hardness (10.15 N) and chewiness (24.45 mJ) were noted for 3% fenugreek MJP incorporated muffins (FK 3.0). The sensory score of MJP incorporated muffins was acceptable and satisfactory. Additionally, 3% basil MJP incorporated muffins (BL 3.0) marked the dominant presence of majority of the detected phenolic acids such as ferulic acid, sinapic acid, chlorogenic acid, caffeic acid, quercetin, cinnamic acid, isothymosin and rosamarinic acid. The highest concentration of p-coumaric acid (11.95 mg kg), vanillic acid (26.07 mg kg) and kaempferol (8.04 mg kg) was recorded for FK 3.0 muffin.
MJP incorporated muffins revealed the pool of phenolic acids and the reduced bake loss is of industrial interest. The present study concludes that wheatgrass, fenugreek and basil MJP can be incorporated by up to 3% into baked products as a source of functional ingredients for health benefits. © 2024 Society of Chemical Industry.
松饼是一种美味的烘焙食品，在世界各地大多数人的日常饮食中占有重要地位。将小麦草、葫芦巴和罗勒微绿汁粉（MJP）掺入松饼中可以提高其营养价值。评估了 1.5%和 3.0%水平的小麦草、葫芦巴和罗勒 MJP 对功能性松饼的营养成分、物理性质、糊化、感官、质构和酚类组成的影响。
结果表明，掺入 MJP 的松饼的蛋白质含量、灰分含量、膳食纤维和总酚含量显著增加。MJP 掺入松饼会导致 L*、a和 b值逐渐降低。由于 MJP 的掺入，烘焙特性（烘焙损失）显著降低。此外，各种 MJP 的掺入会导致面粉-MJP 混合物的峰值粘度显著降低。就质地而言，随着 MJP 掺入量的增加，松饼的硬度和咀嚼性逐渐增加。加入 3%葫芦巴 MJP 的松饼（FK 3.0）硬度最高（10.15 N）和咀嚼性最高（24.45 mJ）。MJP 掺入松饼的感官评分可接受且令人满意。此外，3%罗勒 MJP 掺入的松饼（BL 3.0）标记了大多数检测到的酚酸如阿魏酸、芥子酸、绿原酸、咖啡酸、槲皮素、肉桂酸、异硫氰酸和迷迭香酸的主要存在。FK 3.0 松饼中 p-香豆酸（11.95 mg kg）、香草酸（26.07 mg kg）和山奈酚（8.04 mg kg）的浓度最高。
掺入 MJP 的松饼显示出酚酸的含量，并降低了烘焙损失，这具有工业意义。本研究得出的结论是，小麦草、葫芦巴和罗勒 MJP 可以以 3%的比例掺入烘焙产品中，作为健康益处的功能性成分的来源。 © 2024 化学工业协会。
