| Autor: |
Marrium Liaquat, Imran Pasha, Muhammad Ahsin, Abdullah Salik |
| Jazyk: |
angličtina |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-12 (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2661-8974 |
| DOI: |
10.1186/s43014-021-00081-x |
| Popis: |
Abstract Fox nut (Euryale ferox) is categorized among superior quality foods because of its highly nutritious profile. It also serves as a good protein source for vegetarian diets. However, it is not widely consumed, due to soggy texture and bland flavor as compared to other nuts. In this study, we used roasting and seasoning to enhance its consumer acceptance. Furthermore, we have also compared biochemical, nutritional and physical properties of the roasted and unroasted fox nuts; and their Glycemic Index (GI) in human subjects. Results showed that roasting significantly (P ≤ 0.05) improved the minerals content (from 0.58 to 0.66%), protein content (from 11.40 to 14.57%), total phenolics (from 346.02 to 470.62 mg GAE/100 g), flavonoids (from 4.15 to 4.43 mg CE/g), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity (from 48.54 to 79.13% inhibition) and Ferric Reducing Antioxidant Power (from 662.46 to 957.14 μmol FeSO4/g). Consumer acceptance was evaluated with and without seasoning; both salt and spice seasoned roasted nuts had greater overall acceptability as compared to plain roasted and unroasted nuts. Fox nuts also reported low GI (37%) in human subjects (ethical approval #1772/01-06-2020). Thus, roasted fox nuts can be consumed as nutrient rich and low GI snack; not only as a component of healthy diet but can also be served to patients with metabolic disorders like obesity and diabetes. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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