Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach
| Autor: | Hajar Abbasi, Fariba Ataei Nukabadi, Mohammad Hojjatoleslamy |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Antioxidant
030309 nutrition & dietetics medicine.medical_treatment lcsh:TX341-641 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology food milk thistle medicine Food science Water content Flavor Original Research mixture design 0303 health sciences Hplc analysis MILK THISTLE SEED Milk Thistle Chemistry 04 agricultural and veterinary sciences Sponge cake nettle 040401 food science food.food fortified sponge cake Quercetin lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Food Science & Nutrition, Vol 9, Iss 2, Pp 757-771 (2021) Food Science & Nutrition |
| ISSN: | 2048-7177 |
| Popis: | Powdered nettle leaf and milk thistle (MT) seed were added to the cake batter with certain percentages selected by the Design‐Expert v. 10 software (0–25, 25–0, 18.75–6.25, 6.25–18.75, and 12.5–12.5). Addition of nettle and MT seeds to the cake reduced the moisture content, volume, and springiness and increased hardness of the samples. 12.5% nettle‐12.5% MT seed had the least hardness and the highest amount of springiness and cohesiveness. The highest BI, WI, SI, L*, a*, and b* and the lowest ΔE were observed in 12.5% nettle‐12.5% MT seed and 25% MT seed samples, respectively. Antioxidant activity and antimicrobial properties were increased in all samples compared to the control sample, so that 6.25% nettle‐18.75% MT exhibited the highest antioxidant activity and antimicrobial properties. The highest levels of quercetin and silymarin were observed in 25% nettle and 25% MT seeds, respectively. In the sensory evaluation, 12.5% nettle‐12.5% MT seed took the best scores regarding flavor, texture, color, and overall acceptance. Based on the lowest hardness, 13.65% nettle‐11.34% MT seed was determined as optimized points by the software, which was equivalent to desirability of 0.72. The optimum sample contained 62.90 mg quercetin and 886.70 mg silymarin. According to the HPLC analysis results, consumption of 10 optimal cakes daily could theoretically decrease the blood sugar level, which requires further studies. The remaining amount of quercetin and silymarin in 2.5 g of nettle leaves and 2.5 g of MT seeds after heating was 11 and 19 mg, respectively. In other words, heat did not have much effect on the destruction of quercetin and silymarin. Proved that nettle leaf and milk thistle (MT) have therapeutic effect on human diseases and antioxidant activity. Highest BI, SI, L*, b*, and a* were found in sample containing 12.5% nettle and 12.5% MT seed. Optimum mixture had 0.023% w/w quercetin and 0.038% w/w silymarin. |
| Databáze: | OpenAIRE |
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