Use of Garden Cress (Lepidium sativum L.) Seeds to Produce some Healthy Bakery Products

Afify, Hayat M. N. (2022) Use of Garden Cress (Lepidium sativum L.) Seeds to Produce some Healthy Bakery Products. Asian Food Science Journal. pp. 12-21. ISSN 2581-7752

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Abstract

Aims: The aim of this study is the utilization of Garden Cress seeds (Lepidium sativum L.) as natural sources of phenols, flavonoids and dietary fiber in salted biscuits

Methodology: Salted biscuits prepared by substitution of wheat flour with 5, 7.5 and 10% of garden cress powder. The biscuits were evaluated for their quality based on proximate analysis, phytochemical content, physical properties and sensory evaluation.

Results: Chemical analysis of garden cress powder showed higher contents of protein, fat, crude fiber and ash (19.17, 21.11, 8.21 and 4.94 g/100 g, respectively) compared to those in wheat flour. It had an increasingly protein and fat contents by increasing the substitution level with garden cress powder. Twenty-one phenolic compounds were identified in garden cress seed extract. Pyrogallol (12545.34 μg/100g) was the main phenolic compound followed by ρ-hydroxy-benzoic (3838.14μg/100g). Also, nine flavonoid compounds were quantitatively identified in garden cress seeds with hisperidin as the major component (34488.97μg/100g). The overall acceptability and other sensory parameters of the biscuits were affected in different ways by the addition of garden cress powder. Biscuits with 7.5% garden cress powder had the highest scores in all sensory parameters.

Conclusion: Salted biscuits with potential health benefits, good quality and acceptable sensory characteristics can be produced by substituting 7.5% of wheat flour with garden cress powder in the biscuit formula.

Item Type: Article
Subjects: Eurolib Press > Agricultural and Food Science
Depositing User: Managing Editor
Date Deposited: 28 Oct 2022 08:42
Last Modified: 14 Sep 2023 09:30
URI: http://info.submit4journal.com/id/eprint/11

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