Total Phenolic Content, Antioxidant Activity and Pasting Properties of Maize Flat Bread Supplemented with Asparagus Bean Flour
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International Conference on Recent Trends in Agriculture, Food Science, Forestry, Horticulture, Aquaculture, Animal Sciences, Biodiversity, Ecological Sciences and Climate Change (AFHABEC-2017) Total Phenolic Content, Antioxidant Activity and Pasting Properties of Maize Flat Bread Supplemented with Asparagus Bean Flour Tajamul Rouf Shah*, Kamlesh Prasad and Pradyuman Kumar Department of Food Engineering & Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab-148106 E-mail: *[email protected] Abstract—The present study was aimed to and wholesome foods has been increasing. study the total phenolic content, antioxidant Developing food products by utilizing activity and pasting properties of maize flat legumes along with cereals has assumed bread supplemented with asparagus bean higher importance world over [1]. Cereal flour. Flat bread was prepared from maize- grains have been the most important plant asparagus bean composite flour wherein maize flour was supplemented with 15% asparagus group for human diet [2]. Maize (Zea bean flour. Total phenolic content of composite mays L.) is the third leading food crop of flat bread was 0.81 mg GAE/g and antioxidant the world after rice and wheat [3]. In India activity was 28.10% while as control flat bread about 35% of maize is consumed in the showed total phenolic content and antioxidant form of unleavened flat breads or activity of 0.97 mg GAE/g and 29.50 % chapattis [4]. Maize contains major respectively. Pasting properties of composite phytochemicals such as carotenoids, flat bread showed decrease in peak, trough, phenolic compounds and phytosterols [5]. breakdown, final and set back viscosity while It has been an appropriate food for as increase in pasting temperature with respect to control flat bread (100% maize flour). patients suffering from celiac disease which is a digestive disorder in which the Keywords: Flat bread, asparagus bean flour, villi in small intestine gets damaged due total phenolic content, antioxidant activity, to an immunological reaction to gluten pasting properties. [6]. Maize is deficient in lysine but has an adequate amount of sulfur-containing 1. INTRODUCTION amino acids. Legumes are ranked second to cereals as an important source of In different regions of the world, the human nutrition [7]. They are rich source overreliance of local communities on of proteins, minerals, vitamins and fiber. carbohydrate-rich diets is being witnessed. Regular consumption of legumes has been At the same time demand for traditional Total Phenolic Content, Antioxidant Activity and Pasting Properties of Maize Flat 109 Bread Supplemented with Asparagus Bean Flour reported to reduce the risk of chronic farmer at Pulwama, J&K. Maize grains diseases [1]. There is higher importance of and asparagus beans were cleaned, made legumes in the development of novel food free from dust and other foreign materials. products [8]. However legumes are Maize grains were milled in a stone mill deficient in sulfur-containing amino acids (S.V. Industries Pvt. Ltd., Ajmer, India) but rich in lysine. Combination of cereals and passed through sieve no. 60 (British with legumes has been known to balance Sieve Standards) to obtain fine flour. To the amino acid profile of the developed produce asparagus bean flour, the seeds food product and subsequently to improve were dehulled in abrasion type dehulling its nutritive value [9]. Flat breads are machine (Osaw Industrial Products Pvt. well-known bread types of the world. Ltd., Ambala, India) and ground in a stone About 1.8 billion people use flat breads mill (S.V. Industries Pvt. Ltd., Ajmer, world over [10]. Unleavened flat breads India) and then passed through sieve no. are a staple diet of majority of people 60. living in the Indian subcontinent [3]. They 2.1. Preparation of composite flour are an economical source of protein and contribute to satiety via abundant dietary Maize flour was supplemented with 15% fiber [11]. Due to an increase in consumer asparagus bean flour for the development demand for nutritious and healthy food of composite flour because 15% is products, composite flours of cereals and considered optimum for the development legumes have been used for the of flat bread [14]. development of such products [12]. Flat breads made from composite flours are a 2.2. Preparation of flat bread novel approach in recent years [13]. Flat bread was prepared from composite Asparagus bean (Vigna unguiculata flour (15% asparagus bean flour: 85% subsp. sesquipedalis) is an edible legume maize flour) and control (100% maize commonly known as “loung” in Kashmir flour) respectively by following the (India). It is an important source of dietary method reported by previous researchers protein. Inadequate knowledge of with slight modifications [15,16]. Each asparagus bean is responsible for its under combination was mixed with optimum utilization in different food formulations. water (75ml/100g) in a Hobart bench top Therefore in the present study maize flour mixer (5KPM50, USA) for 3 min. The was supplemented with asparagus bean optimum water was determined flour in order to develop flat bread and its subjectively till smooth, cohesive, non- total phenolic content, antioxidant activity sticky dough which is easy to handle and and pasting properties were observed. suitable for continuous sheeting without cracking was obtained. The dough was 2. MATERIALS AND METHODS given a rest for half an hour. Dough (50g) was rounded, placed in the centre of a Maize (Zea mays var. C-15) was procured specially designed platform. In order to from Share-e-Kashmir University of facilitate the rolling of dough to a uniform Agricultural Sciences and Technology, thickness of 2 mm, an open rectangular Shalimar, J&K, India. Asparagus beans or aluminum frame was used. The frame was seeds (Vigna unguiculate ssp. placed in the groove provided on the sesquipedalis) were purchased from a ISBN: 978-93-85822-44-5 110 Tajamul Rouf Shah, Kamlesh Prasad and Pradyuman Kumar platform. The dough was rolled with the and 30 min using methanol as blank. The help of a wooden rolling pin. The length antioxidant activity was analyzed as % of rolling pin exceeded the width of discoloration: frame. Therefore, roller force was applied to the dough only when its thickness exceeded the height of the frame. The dough sheet was then cut into a circle of Where, A is absorbance. 15 cm in diameter by using a die with sharp edge. The raw flat bread was 2.5. Pasting properties carefully removed from the platform and Pasting properties of freeze dried and baked at baking temperature (225 °C) for grounded flat bread samples were baking time 1 (120 sec for surface 1) and determined by Rapid Visco Analyzer baking time 2 (116 sec for surface 2) on a (Perten, Australia). Flour suspensions of thermostatically controlled hot plate. It 3.5g/25g distilled water were used and was allowed to cool for 10 min at 25 °C their viscosity profiles were recorded. The and used for further analysis. heating was carried out from 50 to 95°C at 2.3. Total phenolic content 6°C per min after equilibrium time of 1 min at 50°C and a holding time of 5 min Total phenolic content was estimated by at 95°C. The cooling was carried out from Folin- Ciocalteu spectrophotometric 95 to 50°C at 6°C per min with a holding method followed by [17] with slight for 2 min at 50°C. Parameters including modifications. About 1 g sample was pasting temperature, peak viscosity, extracted with 10 ml of methanol at 25°C trough viscosity (minimum viscosity at for 2 h. Then, 0.15 ml of Folin- Ciocalteu 95°C), breakdown viscosity (peak – reagent was added to 0.3 ml aliquot of trough viscosity), final viscosity (viscosity extract. The mixture was set aside to at 50°C) and setback viscosity (final – equilibrate for 5 min and then 0.3 ml of 7 trough viscosity) were recorded. % sodium carbonate was added to it. The mixture was then incubated at 25 °C for 3. RESULTS AND DISCUSSION 90 min and the absorbance of mixture was read at 725 nm by using DR 6000 UV-vis Total phenolic content and antioxidant spectrophotometer (Hach, Germany). activity of flat bread samples is presented Methanol was used as blank. The results in Table 1. It has been found that foods were expressed as mg of Gallic acid rich in phenolic compounds possess equivalents (GAE) /g of sample. antioxidant activity [19]. The phenolic compounds act as antioxidants and play 2.4. Antioxidant activity an important role in protection against Antioxidant activity was measured by damages caused by oxidation and free using the method described by [18]. radicals [20]. The antioxidants play a About 1 g sample was extracted with 10 significant role in defense against various ml methanol for about 2 h and centrifuged chronic diseases, cancers, premature at 3000g for 10 min. About 0.1 ml aliquot ageing and oxidative deterioration of of supernatant was reacted with 3.9 ml of foods; therefore have health promoting 6×10-5 mol/L of DPPH solution. The effect [21]. Significant difference (p≤0.05) absorbance at 515 nm was examined at 0 was observed in phenolic content and antioxidant activity of control and ISBN: 978-93-85822-44-5 Total Phenolic Content, Antioxidant Activity and Pasting Properties of Maize Flat 111 Bread Supplemented with Asparagus Bean Flour composite flat bread. Control flat bread Table 1: Total phenolic content, antioxidant had phenolic content and antioxidant activity and pasting properties of flat bread activity of 0.97 mg GAE/g and 29.50% samples respectively while as composite flat bread Composi had phenolic content and antioxidant Control te flat activity of 0.81 mg GAE/g and 28.10% Parameters flat bread respectively. The higher total phenolic bread content and antioxidant activity of control Total phenolic 0.97±0.07 0.81±0.01 flat bread is due to abundance of phenolic content (mg a b compounds in maize and antioxidant GAE/g) activity is directly correlated to phenolic Antioxidant activity 29.50±0.5 28.10±0.3 content [22].