Evaluation of Nutritional and Functional Properties of Chasubi - A Traditional Food.

IF 3.1 2区 农林科学 Q2 CHEMISTRY, APPLIED Plant Foods for Human Nutrition Pub Date : 2024-10-19 DOI:10.1007/s11130-024-01236-0
Manisana Athokpam, Shabir Sidhu
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Abstract

Chasubi, a rice flour-based flatbread is an ethnic delicacy in the Kakching district of Manipur, India. The present study explored the nutritional and functional properties of chasubi. Chasubi was prepared by mixing rice flour with, Allium tuberosum Rottl ex Spreng, Allium hookeri Thw, Zanthoxylum armatum DC, and fermented fish. A dough was prepared, rolled into round flatbread, transferred to banana leaves, and cooked. The proximate composition, antioxidant properties, physicochemical properties, texture profile and biochemical composition of chasubi were determined. The moisture content of the chasubi was in the range of intermediate moisture foods. The protein content of chasubi was 10.17 ± 1.46%. Chasubi was low in fat content (0.40 ± 0.07%) and had crude fibre in good amounts (1.28 ± 0.61%). The carbohydrate content and energy value of chasubi were 48.08% and 236.6 kcal/100 g. The antioxidant properties of chasubi are presented as 50% inhibitory concentration (IC50). Chasubi showed a high concentration of total phenolics (IC50 5.41 ± 0.37 mg gallic acid equivalent/g) and the IC50 values of ferric reducing power assay and total flavonoid were 9.31 ± 1.69 mg ferrous sulphate equivalent/g and 60.81 ± 11.70 mg quercetin equivalent/g, respectively. The hardness and adhesiveness of the chasubi were 72.43 N and 0.0589 mJ, respectively. The Fourier transform infrared (FTIR) spectroscopy of chasubi showed phenolic peaks indicating that phenolics were preserved after cooking. In conclusion, chasubi is a high-protein, low-fat snack with good antioxidant properties. The physical properties of chasubi make it shelf-stable.

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评估传统食品 Chasubi 的营养和功能特性。
Chasubi 是一种以米粉为基础的扁面包,是印度曼尼普尔卡克钦地区的一种民族美食。本研究探讨了 Chasubi 的营养和功能特性。Chasubi 的制作方法是将米粉与 Allium tuberosum Rottl ex Spreng、Allium hookeri Thw、Zanthoxylum armatum DC 和发酵鱼混合。制备面团,擀成圆形薄饼,移至香蕉叶上烤熟。测定了chasubi的近似成分、抗氧化特性、理化特性、质地特征和生化成分。Chasubi 的水分含量属于中等水分食品的范围。Chasubi 的蛋白质含量为 10.17 ± 1.46%。Chasubi 的脂肪含量较低(0.40 ± 0.07%),粗纤维含量较高(1.28 ± 0.61%)。Chasubi 的碳水化合物含量和能量值分别为 48.08% 和 236.6 千卡/100 克。Chasubi 的总酚类浓度较高(IC50 为 5.41 ± 0.37 毫克没食子酸当量/克),铁还原力测定和总黄酮的 IC50 值分别为 9.31 ± 1.69 毫克硫酸亚铁当量/克和 60.81 ± 11.70 毫克槲皮素当量/克。茶树菇的硬度和粘合力分别为 72.43 N 和 0.0589 mJ。傅立叶变换红外光谱(FTIR)显示出酚类峰,表明烹饪后酚类物质得以保存。总之,Chasubi 是一种高蛋白、低脂肪的小吃,具有良好的抗氧化特性。Chasubi 的物理特性使其具有货架稳定性。
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来源期刊
Plant Foods for Human Nutrition
Plant Foods for Human Nutrition 工程技术-食品科技
CiteScore
6.80
自引率
7.50%
发文量
89
审稿时长
12-24 weeks
期刊介绍: Plant Foods for Human Nutrition (previously Qualitas Plantarum) is an international journal that publishes reports of original research and critical reviews concerned with the improvement and evaluation of the nutritional quality of plant foods for humans, as they are influenced by: - Biotechnology (all fields, including molecular biology and genetic engineering) - Food science and technology - Functional, nutraceutical or pharma foods - Other nutrients and non-nutrients inherent in plant foods
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