PJB-2019-253
STUDY OF PHYSIOCHEMICAL CHARACTERISTICS WITH SENSORY PROFILE OF BISCUITS ENRICHED WITH MEDICINAL HERB BUTEA MONOSPERMA GUM WITH THE AIM OF CURING OSTEOPOROSIS IN POST-MENOPAUSAL WOMEN
Seema Ashraf
Abstract
The study was designed to formulate a nutraceutical herbal biscuit that contains ButeaMonosperma gum. It is commonly knownkamarkas the most serviceable plant for osteoporosis patients because it contains three isoflavones which mimics estrogen hormone activity in women namely cajanin, cladrin and medicarpin. The main objective of this study has to determine the rheological and organoleptic attributes of ButeaMonosperma biscuits substituted with four different percentages i.e. sample (a) (0:100), sample (b) (1:99), sample (c) (5:95) and sample (d) (10:90) of BM gum and all-purpose flour respectively. In nutritional profile with physiochemical properties such as moisture content, ash content, crude fiber, fat content the T3 results shows the higher values among all other three samples.In SRC Test T3 samples shows higher as compared to other three solutions i.e. 7.76±0.12 (sucrose), 7.33±0.07 (sodium bicarbonate) and 7.74±0.09 (lactic acid) due to the gum of Buteamonosperma is hydrocolloid in nature having solvent retention capacity along with flour. WRC and OBC of T3 is 7.52±0.06 ml and 5.59±0.27 respectively i.e. higher due to hydrophilic nature of gum because of the presence of non-polar (hydrophobic part) side chain in it.In emulsion activity control sample has highest emulsion activity i.e. 39.15% as compared to others while emulsion stability of T3 has highest values i.e. 41.47% because of Buteamonosperma gum which also acts like a stabilizer.The BMG biscuits are highly beneficial because it consists of many phytochemicals that are, phenols, saponins, flavonoids, tannins, glycosides, steroids, terpenoids and their concentration gradually increases by increasing the concentration of gum. Buteamonosperma gum possesses antimicrobial properties that are why the biscuits formulated with highest concentration of gum contain lower viable count. We have approved that our biscuits are beneficial for osteoporosis patients because it contains the higher amount of phenols and flavonoids i.e. 0.672±0.001 and 0.07±0.0005 respectively. This can be concluding that BMG biscuits fortified with 5% gum are acceptable from consumer as well as medicinal point of view.
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