Pigmented sweetened rose petal crush enriched multi-millet cookies: investigating the physical properties, phytochemistry, molecular and structural transformations

IF 1.3 4区材料科学 Q3 CHEMISTRY, APPLIED Pigment & Resin Technology Pub Date : 2024-06-26 DOI:10.1108/prt-12-2023-0115

Rajesh Kumar Dubey, Rajan Sharma, Manisha Bhandari, Bhupinder Jhans, Jeevanjot Singh, Hanuman Bobade

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Abstract

Purpose

This study aims to investigate the use of rose petals rich in bioactive components possessing several health benefits in the form of pigmented sweetened rose petals crush (P SRP C) at varying levels in the formulation of cookies to develop consumerfavored natural flavored food products.

Design/methodology/approach

PSRPC was used as functional ingredient in millet cookies at varying levels of 5%, 10%, 15% and 20%. Developed cookies were evaluated for physical parameters, bioactive components along with their associated antioxidant activity, texture (hardness, fracturability), surface morphology and molecular interactions. Most acceptable cookies were selected on the basis of sensory evaluation.

Findings

Cookies formulated from millet flour were significantly different from wheat flour cookies. Furthermore, the incorporation of PSRPC in millet cookies increased the total phenolic content, flavonoid content and antioxidant activity. Texture analysis results showed that cookies with higher level of PSRPC had lower hardness and fracturability. PSRPC-incorporated cookies were darker and redder due to the pigments found in rose. Surface morphology and functional groups were altered on addition of PSRPC. Cookies incorporated with 10% PSRPC were highly acceptable on the basis of sensory score.

Originality/value

The current study developed newer conditions for development of cookies from PSRPC. Results foresee the potential of PSRPC as a functional ingredient in value-added food products having health benefits.

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色素甜味玫瑰花瓣碎富集多小米饼干：研究物理性质、植物化学、分子和结构转变

设计/方法/途径在小米饼干中添加 5%、10%、15% 和 20% 的色素甜玫瑰花瓣碎（P SRP C）作为功能性配料。对所开发饼干的物理参数、生物活性成分及其相关的抗氧化活性、质地（硬度、易碎性）、表面形态和分子相互作用进行了评估。根据感官评价选出了最易接受的饼干。此外，在小米饼干中加入 PSRPC 增加了总酚含量、类黄酮含量和抗氧化活性。质构分析结果表明，PSRPC 含量较高的饼干硬度和可碎性较低。由于玫瑰中含有色素，加入 PSRPC 的饼干颜色更深、更红。添加 PSRPC 后，饼干的表面形态和官能团发生了变化。根据感官评分，添加了 10％ PSRPC 的饼干的可接受性很高。研究结果预见了 PSRPC 作为一种功能性配料用于有益健康的增值食品的潜力。

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来源期刊

Pigment & Resin Technology 工程技术-材料科学：膜

CiteScore

2.80

自引率

21.40%

发文量

审稿时长

>12 weeks

期刊介绍： The journal looks at developments in: ■Adhesives and sealants ■Curing and coatings ■Wood coatings and preservatives ■Environmentally compliant coating systems and pigments ■Inks for food packaging ■Manufacturing machinery - reactors, mills mixing and dispersing equipment, pumps ■Packaging, labeling and storage ■Plus topical features and news on materials, coatings, industry people, conferences, books and so on ■Raw materials such as pigments, solvents, resins and chemicals ■Testing equipment and procedures