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Fatty acid profiling of bakery products available in market
(Punjab Agricultural University, Ludhiana, 2022) Prabhjot Kaur; Choudhary, Monika
Fifty bakery products were evaluated for their fatty acid profile and oxidative stability. The products were selected on the basis of the survey conducted on which was conducted on a total 200 subjects. The selected subjects were further divided in to two groups namely Youth (Age between 15-34 years) and Older Adults (Age between 35-60 years) having 100 subjects in each and their behavior in context with purchase and consumption of the bakery products was assessed. Further, complacency of nutrients was evaluated by selecting 15 packaged baked foods with nutrition claim and analogous food without any claim. The findings of the study revealed that the average consumption of white bread was 36.60±0.71 g on a weekly basis by the majority of the subjects (61%). The majority of the respondents (50%) consumed 21.51±0.23 g of biscuits once a day. Cookies were consumed by 60 percent of the respondents on weekly basis with an average intake of 27.71±1.22 g. Price and deliciousness were the major influential factors for purchasing most of the bakery products and were kept on first and second rank. Fatty acid profiling of the bakery products revealed that decanoic acid, palmitic acid and myristic acid were the major saturated fatty acids (SFA) observed in breads. Palmitic acid was the major SFA found in all the biscuits. The range of palmitic acid in all the sweet biscuits lied between 42.95±0.81 to 58.13±1.68 percent. Caprylic acid was the major SFA among all the cakes and pastries from different bakeries. The range of caprylic acid lied between 27.17±0.39 to 57.29±0.46 percent. The results revealed that free fatty acids and peroxide value of all the products were found in permissible limits during storage period. In terms of complacency, all the selected products were found compliant with respect to nutrition claim but, the values of the nutrients obtained through laboratory analysis did not meet the claimed values on nutrition label.
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Evaluation of prebiotic potential of selected fruit peels
(Punjab Agricultural University, Ludhiana, 2022) Prabhjot Kaur; Choudhary, Monika
Eight fruit peels namely apple, kinnow (with or without albedo), lemon, orange (with or without albedo), papaya, pomegranate, banana (ripe with or without albedo, raw), mango (raw or ripe) were selected to accomplish the objectives of the study. The selected fruit peels were subjected to two treatments i.e., blanching and autoclaving. Three types of fruit peel powders from the selected fruits were prepared such as fruit peel powder (FPP) (without any treatment), blanched FPP and autoclaved FPP. After that, FPP were evaluated for proximate composition, antioxidant capacity, prebiotic oligosaccharides and prebiotic potential. The findings of study revealed that moisture, crude protein, crude fiber, total fat, total ash of FPPs ranged between 2.22-12.25, 1.25-9.54, 1.80-7.69, 1.90-8.02, 1.25-12.55 g/100g, respectively. The highest amount of total dietary fiber content was found in raw banana peel powder with an average value of 77.41 percent. In terms of antioxidant capacity, the maximum total phenolic content was recorded in pomegranate peel powder i.e., 69.23 mg GAE/g. Raw mango peel powder contained the highest amount of total flavonoid i.e., 15.20 mg QE/g. Pomegranate peel powders exhibited the highest antioxidant activity i.e., 84.46 percent DPPH radical scavenging activity and 34.94 mg FeSO4 Ferric Reducing Antioxidant Power activity. The antioxidant potential of all fruit peels decreased after autoclaving but there was no significant difference (p<0.05) between values of total antioxidants and antioxidant activity. FTIR characterization showed that presence of prebiotic oligosaccharides such as inulin, fructooligosaccharides, galactooligosaccharides and β glucan in fruit peel powders. In terms of prebiotic potential, powder of kinnow peel without albedo showed the highest value for probiotic viability i.e., 7.61 CFU/ml (at 0 day) and 7.20 CFU/ml (at 28th day). The pH of modified media decreased in all the samples after 28 days of monitoring period with maximum sustainability in peel powder (5.94-5.07). The titratable acidity was increased significantly (p<0.05) in all the samples at the beginning (0 day) to the 28th day of monitoring period. In terms of antimicrobial activity against E.coli, the highest zone of inhibition was observed in ripe mango peel i.e., 24 mm. The study has recommended that fruit peels with highest prebiotic potential may be used to develop prebiotic rich products.