Papaya Seed and Oat Fortified Muffin for Health and Wellness - Sharma, Ruchi
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Foods contain various micronutrients that provide health benefits and impart medicinal effects in preventing oxidative stress-induced chronic diseases. Fortification of bakery foods with medicinal plant products can play a vital role to make foods functional for health and wellness. The book contains key findings of a study conducted to observe the potential anti-oxidative benefits of papaya seed and oat as dietary fortificants in muffins. Papaya seeds contain glucosinolate, benzyl isothiocyanate, which is responsible for anticancer activities. Oat flour is rich in fiber(beta-glucan) and…mehr

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Produktbeschreibung
Foods contain various micronutrients that provide health benefits and impart medicinal effects in preventing oxidative stress-induced chronic diseases. Fortification of bakery foods with medicinal plant products can play a vital role to make foods functional for health and wellness. The book contains key findings of a study conducted to observe the potential anti-oxidative benefits of papaya seed and oat as dietary fortificants in muffins. Papaya seeds contain glucosinolate, benzyl isothiocyanate, which is responsible for anticancer activities. Oat flour is rich in fiber(beta-glucan) and contains a unique antioxidant, avenanthramide, which has outstanding disease preventive potential. The study revealed that muffin fortified with 2% papaya seed powder and 10% oat flour as replacements were most appropriate based on physical, chemical and sensory attributes of muffins. The fortified muffin possessed twice the value of the antioxidant activity, five times increase in total phenoliccontent and improved fiber, protein, ash contents with a marginal increase in cost. Thus papaya seed and oat can be used as effective fortificants for muffins to provide positive health and medicinal benefits.
Autorenporträt
Ruchi Sharma ha conseguito il B. Tech in Tecnologia alimentare presso il Bhaskaracharya College of Applied Sciences dell'Università di Delhi e il M. Tech in Food Supply Chain Management presso il National Institute of Food Technology Entrepreneurship and Management. Ha svolto ricerche innovative sotto la guida del Dr. M. P. Sahu, l'allora Prof. e Capo del Dipartimento di AES, NIFTEM.