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Letters in Functional Foods - Online First
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Development of Anthocyanin Fortified Black Rice Based Sandesh: A Comparative Study with White Rice Sandesh on Physical Characteristics, Sensory Attributes, Nutritional Quality, and Antioxidant Capacity
Authors: Nourin Kazi, Vinayak H. Patel and Anindita NandiAvailable online: 23 December 2024More LessIntroduction / ObjectiveBlack rice (Oryza sativa L. indica) is rich in anthocyanins and flavonoids, offering the potential to fortify Sandesh, a traditional dairy sweet, as a functional food. This study aims to develop anthocyanin-fortified black rice Sandesh and compare its proximate composition, physical properties, sensory attributes, nutritional quality, antioxidant capacity, and shelf-life with white rice Sandesh.
MethodBlack rice Sandesh was prepared by incorporating black rice flour at 10% (BRFS-1), 15% (BRFS-2), and 20% (BRFS-3) into channa, while the control used 10% white rice. Both experimental and control Sandesh were analysed for sensory, colour, and textural properties, along with their proximate composition, nutritional, and functional properties. The microbiological analysis during storage of the Sandesh samples was also assessed.
ResultsBRFS-2 had the highest sensory score, while increasing black rice raised hardness, gumminess, and chewiness but lowered cohesiveness. Higher black rice levels reduced moisture, increased carbohydrates, and decreased protein and fat. BRFS-3 had the highest mineral (Ca, P, Fe) and anthocyanin content, absent in the control. Polyphenols, flavonoids, DPPH activity, and FRAP values were also highest in BRFS-3. Microbiological analysis showed reduced coliform counts at 15% and 20% black rice by day 8 of storage.
ConclusionThe present study indicates that Sandesh can be successfully prepared with up to 15% black rice, offering heightened taste and sensory qualities, nutritional value and higher antioxidant capacity with higher anthocyanin levels compared to the control Sandesh. Further investigations can be conducted to assess the storage stability of black rice Sandesh.
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Banana's Treasure Trove: Unlocking the Nutritional and Medicinal Power of Musa Varieties”
Authors: Mrinmoy Basak, Moksood Ahmed Laskar, Santa Mandal, Shiny Ahmed and Priyam Jyoti DasAvailable online: 13 December 2024More LessThis review article provides a comprehensive overview of the Musa genus, focusing on its significance, diversity, cultivation practices, commercial applications, and impact on health and well-being. The introduction highlights the economic importance of the Musa genus, particularly bananas, and plantains, as globally consumed fruit crops. It emphasizes their role in food security, poverty alleviation, and rural development. The classification and diversity of Musa species are discussed, with a focus on recent advancements in understanding their genetic diversity and evolutionary history. The geographical distribution and cultivation practices of Musa varieties are explored, including major production regions in India and worldwide. The article also delves into the various bioactive compounds found in Musa varieties, their potential therapeutic uses, and their significance in wound healing, anti-cancer activity, and diabetes management. The commercial applications of Musa varieties in the food, pharmaceutical, and nutraceutical industries are highlighted. Furthermore, the safety and adverse effects of Musa varieties are addressed, drawing from toxicological studies. The importance of Musa varieties in promoting health and well-being is emphasized, considering their medicinal properties, nutritional composition, cultural significance, and potential for commercial applications. The article concludes by highlighting the need for further research and utilization of Musa varieties to maximize their benefits and contribute to human health and well-being.
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