Physicochemical, nutritional, and sensory characteristics of Chenopodium album, ashwagandha, flaxseed, and Giloy fortified bun
Corresponding Author
Sanjay Kumar
Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India
Correspondence
Sanjay Kumar and Vinod Kumar, Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, Uttarakhand, India.
Email: [email protected]
and
Search for more papers by this authorShubhangi Arora
Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India
Search for more papers by this authorCorresponding Author
Vinod Kumar
Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India
Peoples' Friendship University of Russia (RUDN University), Moscow, Russian Federation
Correspondence
Sanjay Kumar and Vinod Kumar, Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, Uttarakhand, India.
Email: [email protected]
and
Search for more papers by this authorSaloni Joshi
Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India
Search for more papers by this authorBindu Naik
Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India
Search for more papers by this authorBhawna Bisht
Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India
Search for more papers by this authorMahipal Singh Tomar
Department of Food Process Engineering, National Institute of Technology, Rourkela, India
Search for more papers by this authorPrateek Gururani
Department of Biotechnology, Graphic Era Deemed to be University, Dehradun, India
Search for more papers by this authorCorresponding Author
Sanjay Kumar
Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India
Correspondence
Sanjay Kumar and Vinod Kumar, Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, Uttarakhand, India.
Email: [email protected]
and
Search for more papers by this authorShubhangi Arora
Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India
Search for more papers by this authorCorresponding Author
Vinod Kumar
Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India
Peoples' Friendship University of Russia (RUDN University), Moscow, Russian Federation
Correspondence
Sanjay Kumar and Vinod Kumar, Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, Uttarakhand, India.
Email: [email protected]
and
Search for more papers by this authorSaloni Joshi
Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India
Search for more papers by this authorBindu Naik
Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India
Search for more papers by this authorBhawna Bisht
Department of Life Sciences, Graphic Era Deemed to be University, Dehradun, India
Search for more papers by this authorMahipal Singh Tomar
Department of Food Process Engineering, National Institute of Technology, Rourkela, India
Search for more papers by this authorPrateek Gururani
Department of Biotechnology, Graphic Era Deemed to be University, Dehradun, India
Search for more papers by this authorAbstract
This investigation was focused on the fortification of the bun with an optimized ratio of Chenopodium album, ashwagandha, flaxseeds, and giloy. Totally, five formulations were prepared along with control, that is, Bb1, Bb2, Bb3, Bb4, and CRWFB. The result of sensory evaluation revealed that C. album, ashwagandha, flaxseeds, and giloy fortified bun Bb4 with 50% of C. album paste received the highest OA and was followed by Bb1with 20% C. album paste without any aftertaste while control, that is, CRWFB lacked in flavor, taste, and sponginess as well as scored lowest in overall acceptability. The fortified buns have higher ash content, protein content, and carbohydrate content compared with the control while having lower water activity. The fortified buns have higher total phenolic content and energy compared with the control except for Bb1. The results showed that the use of C. album, ashwagandha, flaxseeds, and giloy had a positive influence on the physicochemical, nutritional, and sensory characteristics of fortified buns.
Novelty impact statement
- Buns were prepared with the incorporation of Chenopodium album, ashwagandha, flaxseeds, and giloy as Bb1, Bb2, Bb3, and Bb4.
- Chenopodium album, ashwagandha, flaxseeds, and giloy had a positive influence on the physicochemical, nutritional, and sensory characteristics of fortified buns.
- Nutritionwise Bb4 signifies an enhancement in nutritional as well as functional characteristics.
CONFLICT OF INTEREST
The authors have declared no conflict of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
All data are available in the manuscript.
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