دورية أكاديمية
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Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw ( Carica papaya ) Fruit Flour.

التفاصيل البيبلوغرافية
العنوان: Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw ( Carica papaya ) Fruit Flour.
المؤلفون: Adeyanju AA; Department of Food Science and Microbiology, Landmark University, Omu-Aran 1001, Nigeria., Bamidele OP; Department of Food Science and Technology, University of Venda, Thohoyandou 0950, South Africa.
المصدر: Nutrients [Nutrients] 2022 Nov 14; Vol. 14 (22). Date of Electronic Publication: 2022 Nov 14.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: MDPI Publishing Country of Publication: Switzerland NLM ID: 101521595 Publication Model: Electronic Cited Medium: Internet ISSN: 2072-6643 (Electronic) Linking ISSN: 20726643 NLM ISO Abbreviation: Nutrients Subsets: MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI Publishing
مواضيع طبية MeSH: Carica* , Asimina*, Humans ; Flour/analysis ; Triticum ; Starch ; Fruit ; Antioxidants ; Resistant Starch ; Vegetables
مستخلص: Due to the rise in the number of people suffering from diet-related noncommunicable diseases, major scientific studies have recently been focused on the development of functional foods that are rich sources of resistant starch and bioactive compounds with health-promoting properties. The nutritional composition, in vitro starch digestibility, and antioxidant properties of composite flour derived from wheat and mature, unripe pawpaw fruit flour are all discussed in this study. The proximate composition, functional and pasting properties, in vitro starch digestibility, antioxidant activities and storage stability of the composite flours were determined. When compared to 100% wheat flour, the crude fiber, ash, water absorption capacity, swelling capacity, and bulk density of the composite flours increased by 40.5-63.3%, 209.7-318%, 2-109%, 3-66%, and 28-162%, respectively. Increased addition of mature, unripe pawpaw fruit flour to wheat flour resulted in a rise in the composite flour's TPC, ABTS, and ORAC values. Comparing the composite flour made with 50% mature, unripe pawpaw fruit flour to 100% wheat flour, the resistant starch and slowly digested starch rose by 2836% and 1321%, respectively. Additionally, compared to 100% wheat flour, the composite flours also demonstrated decreased fat acidity. It can be argued that the composite flour is a good source of resistant starch and bioactive ingredients that can be used in a variety of functional food products.
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فهرسة مساهمة: Keywords: fat acidity; healthy foods; pasting; resistance starch; storage
المشرفين على المادة: 9005-25-8 (Starch)
0 (Antioxidants)
0 (Resistant Starch)
تواريخ الأحداث: Date Created: 20221126 Date Completed: 20221129 Latest Revision: 20221213
رمز التحديث: 20231215
مُعرف محوري في PubMed: PMC9697140
DOI: 10.3390/nu14224821
PMID: 36432508
قاعدة البيانات: MEDLINE
الوصف
تدمد:2072-6643
DOI:10.3390/nu14224821