Skip to content
2000
Volume 3, Issue 3
  • ISSN: 2666-8629
  • E-ISSN: 2666-8637

Abstract

Objectives

The study aimed to improve the nutritional, antioxidant, and sensory attributes of yellow sauce spice blends.

Methods

A qualitative survey among housewives, traders, and restaurant owners identified commonly used spice blends for yellow sauce recipes. The blend with the highest sensory acceptability index was used as the base for modeling with a Simplex Lattice mixture design. Variables included the nature and proportion of spices, with responses being total phenolic compound content and sensory acceptability index. The resulting formulation was tested for antioxidant activities (TAC, FRAP, DPPH, and °OH), water and mineral contents (Fe, Cu, P, Mg, and Ca), and physical and functional properties (color, density, water, and oil absorption capacity).

Results

The survey identified four spice blend recipes, with the most accepted having a sensory acceptability index of 0.7. Optimization produced a blend of 18% , 8% , 38% , 31% , and 5% (Dunal) A. riche. This blend exhibited fairly pleasant acceptability (index = 0.80) and a phenolic compound content of 1398.69 Eq mg AG/100 g of DM. The developed formulation showed higher levels of zinc (19 ppm) and iron (234 ppm), as well as superior Total Antioxidant Capacity (310.04 Eq mg AG/100g DM) and °OH inhibition (75.32 µg/ml) compared to the survey-derived formulation.

Conclusion

The modeling of the spice blends improved some sensory, antioxidant, and mineral properties, ensuring consistent quality in the yellow sauce condiments.

© 2025 Bentham Science Publishers
Loading

Article metrics loading...

/content/journals/cff/10.2174/0126668629353129250106084241
2025-01-23
2025-11-07

  • From This Site

    /content/journals/cff/10.2174/0126668629353129250106084241
    dcterms_title,dcterms_subject,pub_keyword
    -contentType:Contributor -contentType:Concept -contentType:Institution
    10
    5
Loading full text...

Full text loading...

References

  1. PrabhakarP. SrivastavP. Characterization of soru-chakli – a traditional food of West Bengal.Food Sci Technol Int J20161118
     [Google Scholar]
  2. SuleymanM. Cultures vivrières indigènes africaines: leur rôle dans la lutte contre les maladies chroniques au Ghana2014
     [Google Scholar]
  3. DjiazetS. Mezajoug KenfackL.B. LinderM. TchiégangC. An ethno-nutritional study on spices used in traditional foods of the Western Regions of Cameroon: the case of nah poh.J Ethnic Foods2019613110.1186/s42779‑019‑0030‑6
     [Google Scholar]
  4. TchiégangC. MbouguengP. Composition chimique des épices utilisées dans la préparation du Nah-poh et du Nkui de l’ouest Cameroun.Tropicultura2005234193200
     [Google Scholar]
  5. ElieF. RogerP. Patrice HoT.D. Methods of preparation and nutritive value of some dishes consumed in the west region of Cameroon.Pak. J. Nutr.2009881190119510.3923/pjn.2009.1190.1195
     [Google Scholar]
  6. AbdouB. 2009
  7. KuagnyM. Détermination des facteurs physicochimiques liés à la qualité de l’huile de palme intervenant dans la stabilité de la sauce jaune.2014
     [Google Scholar]
  8. RaschkeV. OltersdorfU. ElmadfaI. WahlqvistM.L. CheemaB.S. Kouris-BlazosA. Content of a novel online collection of traditional east African food habits (1930s-1960s): data collected by the Max-Planck-Nutrition Research Unit, Bumbuli, Tanzania.Asia Pac. J. Clin. Nutr.2007161140151 17215191
     [Google Scholar]
  9. AbdouB. NjintangY. FoyetH. ScherJ. MontetD. MbofungC. Proximate composition, mineral and vitamin content of some wild plants used as spices in Cameroon.Food Sci. Nutr.20123423432
     [Google Scholar]
  10. LiS. LiH. XuX. SawP.E. ZhangL. Nanocarrier-mediated antioxidant delivery for liver diseases.Theranostics20201031262128010.7150/thno.38834 31938064
     [Google Scholar]
  11. LawlessL. HottensteinA. EllingsworthJ. The mccormick spice wheel: A systematic and visual approach to developing the sensory lexicon.J. Sensor Stud.2012273747
     [Google Scholar]
  12. Diez-SimonC. EichelsheimC. MummR. HallR.D. Chemical and sensory characteristics of soy sauce: A review.J. Agric. Food Chem.20206842116121163010.1021/acs.jafc.0c04274 32880168
     [Google Scholar]
  13. RamosJ.S. MartinsM.C.C. LimaA. TapetyF.I. AlmeidaC.A.P.L. Nutritional composition and acceptance of cake elaborated with beauregard potato biofortified with carotenoids.Biosci. J.201935394995610.14393/BJ‑v35n3a2019‑40010
     [Google Scholar]
  14. MandalB.N. ParsadR. DashS. Augmented simplex-centroid designs for mixture experiments.J. Indian Soc. Agric. Stat.20217511923
     [Google Scholar]
  15. Rodríguez-AmbrizS.L. Martínez-AyalaA.L. MillánF. Dávila-OrtízG. Composition and functional properties of Lupinus campestris protein isolates.Plant Foods Hum. Nutr.20056039910710.1007/s11130‑005‑6835‑z 16187011
     [Google Scholar]
  16. MaoX. HuaY. Composition, structure and functional properties of protein concentrates and isolates produced from walnut (Juglans regia L.).Int. J. Mol. Sci.20121321561158110.3390/ijms13021561 22408408
     [Google Scholar]
  17. Official Methods of Analysis1990
  18. HorwitzW. Official Method of Analysis of AOAC International.17th edMaryland, USAAOAC International2000
     [Google Scholar]
  19. MukherjeeS. MandalN. DeyA. MondalB. An approach towards optimization of the extraction of polyphenolic antioxidants from ginger (Zingiber officinale).J. Food Sci. Technol.201451113301330810.1007/s13197‑012‑0848‑z 26396324
     [Google Scholar]
  20. PrietoP. PinedaM. AguilarM. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: specific application to the determination of vitamin E.Anal. Biochem.1999269233734110.1006/abio.1999.4019 10222007
     [Google Scholar]
  21. BenzieI.F.F. StrainJ.J. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay.Anal. Biochem.19962391707610.1006/abio.1996.0292 8660627
     [Google Scholar]
  22. SamarthR.M. PanwarM. KumarM. SoniA. KumarM. KumarA. Evaluation of antioxidant and radical-scavenging activities of certain radioprotective plant extracts.Food Chem.2008106286887310.1016/j.foodchem.2007.05.005
     [Google Scholar]
  23. Lopes-LutzD. AlvianoD.S. AlvianoC.S. KolodziejczykP.P. Screening of chemical composition, antimicrobial and antioxidant activities of Artemisia essential oils.Phytochemistry20086981732173810.1016/j.phytochem.2008.02.014 18417176
     [Google Scholar]
  24. LiY. ZhaoY. YuW. JiangS. Scavenging ability on ROS of alpha-lipoic acid (ALA).Food Chem.200484456356710.1016/S0308‑8146(03)00279‑6
     [Google Scholar]
  25. BaşD. Boyacıİ.H. Modeling and optimization I: Usability of response surface methodology.J. Food Eng.200778383684510.1016/j.jfoodeng.2005.11.024
     [Google Scholar]
  26. RossT. Indices for performance evaluation of predictive models in food microbiology.J. Appl. Bacteriol.199681550150810.1111/j.1365‑2672.1996.tb03539.x 8939028
     [Google Scholar]
  27. RaissiS. FarsaniR-E. Statistical Process Optimization Through Multi-Response Surface Methodology.World Acad. Sci. Eng. Technol.200933247251
     [Google Scholar]
  28. NguimbouR.M. NjintangN.Y. MakhloufH. GaianiC. ScherJ. MbofungC.M.F. Effects of cross-section differences and drying temperature on the physicochemical, functional and antioxidant properties of giant swamp taro flours.Food Bioprocess Technol.2013671809181910.1007/s11947‑012‑0846‑1
     [Google Scholar]
  29. AkpossanR. DigbeuY. KoffiM. KouadioJ. DuéE. KouaméP. Protein fractions and functional properties of dried Imbrasia Oyemensis larvae full fat and defatted flours.Int. J. Biochem. Res. Rev.20155211612610.9734/IJBCRR/2015/12178
     [Google Scholar]
  30. YapiJ.C. DeffanZ.A.B. KokoA.C. DiabagateJ.R. Kouame KanK.B. KouameL.P. Influence de la granulométrie sur les caractéristiques physicochimiques et techno-fonctionnelles des farines de souchet (Cyperus esculentus L.).Agron Afr2021332239250
     [Google Scholar]
  31. SinghN. NakauraY. InouchiN. NishinariK. Structure and viscoelastic properties of starches separated from different legumes.Stärke200860734935710.1002/star.200800689
     [Google Scholar]
  32. SreeramaY.N. SashikalaV.B. PratapeV.M. SinghV. Nutrients and antinutrients in cowpea and horse gram flours in comparison to chickpea flour: Evaluation of their flour functionality.Food Chem.2012131246246810.1016/j.foodchem.2011.09.008
     [Google Scholar]
  33. AlpD. BulantekinÖ. The microbiological quality of various foods dried by applying different drying methods: a review.Eur. Food Res. Technol.202124761333134310.1007/s00217‑021‑03731‑z 33824622
     [Google Scholar]
  34. InselP. RossD. McMahonK. BernsteinM. Nutrition.4th edSudbury, MA, USAJones and Bartlett Publishers2011
     [Google Scholar]
  35. CisséI. MontetD. ReynesM. DanthuP. YaoB. BoulangerR. Biochemical and nutritional properties of baobab pulp from endemic species of Madagascar and the African mainland.Afr. J. Agric. Res.20138476046605410.5897/AJAR12.1231
     [Google Scholar]
  36. MuthaiK.U. KaroriM.S. MuchugiA. Nutritional variation in baobab (Adansonia digitata L.) fruit pulp and seeds based on Africa geographical regions.Food Sci. Nutr.2017561116112910.1002/fsn3.502 29188039
     [Google Scholar]
  37. Jahnen-DechentW. KettelerM. Magnesium basics.Clin. Kidney J.20125Suppl. 1i3i1410.1093/ndtplus/sfr163 26069819
     [Google Scholar]
  38. Scientific opinion on dietary reference Values for magnesium: EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA).EFSA J.20141374186
     [Google Scholar]
  39. OgunladeI. OlaofeO. FadareT. Chemical composition, amino acids, and functional properties of selected seafoods.J. Food Agric. Environ.200532130133
     [Google Scholar]
  40. Human vitamin and mineral requirements, Report of a joint FAO/OMS expert consultation Bangkok, Thailand.Food and Agriculture Organization of the United Nations2001
     [Google Scholar]
  41. Summary of The State of Food and Agriculture 2021Food & Agriculture Org202110.4060/cb7351fr
     [Google Scholar]
  42. SinhaS. Pereira-ReisJ. GuerraA. RivellaS. DuarteD. The role of iron in benign and malignant hematopoiesis.Antioxid. Redox Signal.202135641543210.1089/ars.2020.8155 33231101
     [Google Scholar]
  43. DomellöfM. BraeggerC. CampoyC. Iron requirements of infants and toddlers.J. Pediatr. Gastroenterol. Nutr.201458111912910.1097/MPG.0000000000000206 24135983
     [Google Scholar]
  44. Tsetegho SokengA.J. SobolevA.P. Di LorenzoA. Metabolite characterization of powdered fruits and leaves from Adansonia digitata L. (baobab): A multi-methodological approach.Food Chem.20192729310810.1016/j.foodchem.2018.08.030 30309609
     [Google Scholar]
  45. DarR.A. BrahmanP.K. KhuranaN. Evaluation of antioxidant activity of crocin, podophyllotoxin and kaempferol by chemical, biochemical and electrochemical assays.Arab. J. Chem.201710Suppl. 1S1119S112810.1016/j.arabjc.2013.02.004
     [Google Scholar]
  46. EbrahimzadehM.A. KhaliliM. DehpourA.A. Antioxidant activity of ethyl acetate and methanolic extracts of two marine algae, Nannochloropsis oculata and Gracilaria gracilis - An in vitro assay.Braz. J. Pharm. Sci.20185411610.1590/s2175‑97902018000117280
     [Google Scholar]
  47. YordiE.G. PérezE.M. MatosM.J. VillaresE.U. Antioxidant and pro-oxidant effects of polyphenolic compounds and structure-activity relationship evidence.IntechOpen201210.5772/29471
     [Google Scholar]
  48. PerronN.R. BrumaghimJ.L. A review of the antioxidant mechanisms of polyphenol compounds related to iron binding.Cell Biochem. Biophys.20095327510010.1007/s12013‑009‑9043‑x 19184542
     [Google Scholar]
  49. Ghasemi PirbaloutiA. SiahpooshA. SetayeshM. CrakerL. Antioxidant activity, total phenolic and flavonoid contents of some medicinal and aromatic plants used as herbal teas and condiments in Iran.J. Med. Food201417101151115710.1089/jmf.2013.0057 25084312
     [Google Scholar]
  50. GibsonL.A. MaimunaS. AkeemO.R. Comparative evaluation of anti-oxidative potentials of fermented locust bean condiment and its moringa fortified variant.Afr. J. Biotechnol.201716452134214110.5897/AJB2017.16123
     [Google Scholar]
  51. ZbadiR. MohtiH. MoussaouiF. Oxidative stress: Evaluation of the antioxidant power of some medicinal plants.Med Ther201824213414110.1684/met.2018.0682
     [Google Scholar]
/content/journals/cff/10.2174/0126668629353129250106084241
Loading
Improving the Nutritional, Antioxidant, and Sensory Characteristics of Ready-to-use Yellow Sauce Condiments
Curr Func Foods 3, e26668629353129 (2025); https://doi.org/10.2174/0126668629353129250106084241
/content/journals/cff/10.2174/0126668629353129250106084241
/content/journals/cff/10.2174/0126668629353129250106084241
Loading

Data & Media loading...


  • Article Type:     Research Article
Keyword(s): antioxidant activities; Improving; minerals; sensory properties; simplex lattice mixture design; yellow sauce spice blend

Most Cited Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error
Please enter a valid_number test