LinkedIn

 آمار

تعداد نشریات20
تعداد شماره‌ها1,149
تعداد مقالات10,518
تعداد مشاهده مقاله45,415,533
تعداد دریافت فایل اصل مقاله11,291,336
Ahmed, Taslima, Sarwar, Nazmul, Rahman, Nahidur, Kauser-Ul-Alam, Md. (1400). Formulation, Development and Quality Evaluation of a Fortified Biscuit with Antidiabetic Potential. سامانه مدیریت نشریات علمی, 7(1), 41-49. doi: 10.30476/ijns.2022.90147.1119
Taslima Ahmed; Nazmul Sarwar; Nahidur Rahman; Md Kauser-Ul-Alam. "Formulation, Development and Quality Evaluation of a Fortified Biscuit with Antidiabetic Potential". سامانه مدیریت نشریات علمی, 7, 1, 1400, 41-49. doi: 10.30476/ijns.2022.90147.1119
Ahmed, Taslima, Sarwar, Nazmul, Rahman, Nahidur, Kauser-Ul-Alam, Md. (1400). 'Formulation, Development and Quality Evaluation of a Fortified Biscuit with Antidiabetic Potential', سامانه مدیریت نشریات علمی, 7(1), pp. 41-49. doi: 10.30476/ijns.2022.90147.1119
Ahmed, Taslima, Sarwar, Nazmul, Rahman, Nahidur, Kauser-Ul-Alam, Md. Formulation, Development and Quality Evaluation of a Fortified Biscuit with Antidiabetic Potential. سامانه مدیریت نشریات علمی, 1400; 7(1): 41-49. doi: 10.30476/ijns.2022.90147.1119

Formulation, Development and Quality Evaluation of a Fortified Biscuit with Antidiabetic Potential

International Journal of Nutrition Sciences
مقاله 6، دوره 7، شماره 1، خرداد 2022، صفحه 41-49    اصل مقاله (780.86 K)
نوع مقاله: Original Article
شناسه دیجیتال (DOI): 10.30476/ijns.2022.90147.1119
نویسندگان
Taslima Ahmed1؛ Nazmul Sarwar* 2؛ Nahidur Rahman2؛ Md Kauser-Ul-Alam2
1Department of Applied Food Science and Nutrition, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh
2Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University (CVASU), Chattogram-4225, Bangladesh
چکیده
Background: Medicinal plants and herbs contain a plethora of phytochemicals that have demonstrated promising therapeutic potential in the management of hyperglycemia. Therefore, this study was undertaken to develop a fortified nutraceutical biscuit with antidiabetic potential.
Methods: Fortified biscuits were prepared by adding medicinal plants. Their chemical composition (moisture, protein, fat, ash, and carbohydrate), total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity and antidiabetic potential were evaluated. Data were compared
using one-way analysis of variance (ANOVA) followed by Fisher’s LSD test at a 5% level of significance.
Results: Substitution of medicinal plants with wheat flour increased the moisture content from 8.24 to 9.86% and protein content from 1.28 to 1.86%. A decreasing trend was observed for ash (1.45-1.21%), fat (11.81-11.45%) and carbohydrate (77.22-75.62%). The TPC of biscuits varied from 7.11 to 9.69 (mg GAE/100 g), where sample C showed a significantly higher (p <0.05) TPC than others. The TFC of biscuit samples ranged from 17.95 to 32.07 (mg QE/100 g). Gradual increasing of medicinal plants to plain biscuits manifested an enhancement of the overall antioxidant activity (8.12 to 9.14%). Furthermore, sample C showed the highest inhibitory activity against the dominant digestive enzymes such as α-amylase (66.9%) and α-glucosidase (51.4%), which were accountable for the prompt digestion and absorption of carbohydrates.
Conclusion: The findings of this study showed that fortification of biscuits with medicinal plants would improve the therapeutic properties of the biscuits with increased antioxidant and antidiabetic potency.
کلیدواژه‌ها
Medicinal plants؛ Biscuit؛ Phytochemicals؛ Antioxidants؛ Antidiabetic
آمار
تعداد مشاهده مقاله: 2,395
تعداد دریافت فایل اصل مقاله: 1,714


سامانه مدیریت نشریات علمی. قدرت گرفته از سیناوب