Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies
Abstract Health‐conscious consumers are increasingly interested in gluten‐free (GF) foods. Raw okra seed (ROS) flour and steam‐exploded okra seed (SEOS) flour were explored for developing GF cookies with high nutritional values and in vitro enzymatic digestion. Results indicated that the steam explo...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-08-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1739 |
| _version_ | 1797661253367234560 |
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| author | Lei Hu Jiamin Guo Xiwei Zhu Rui Liu Tao Wu Wenjie Sui Min Zhang |
| author_facet | Lei Hu Jiamin Guo Xiwei Zhu Rui Liu Tao Wu Wenjie Sui Min Zhang |
| author_sort | Lei Hu |
| collection | DOAJ |
| description | Abstract Health‐conscious consumers are increasingly interested in gluten‐free (GF) foods. Raw okra seed (ROS) flour and steam‐exploded okra seed (SEOS) flour were explored for developing GF cookies with high nutritional values and in vitro enzymatic digestion. Results indicated that the steam explosion exhibited significant effects on enhancing the release of dietary fibers and lipids in okra seed flour at moderate explosion pressure. Although steam explosion caused the loss of flavonoid compounds, moderate high explosion pressure enhanced the release of total phenolics ranged from 294.57 to 619.07 mg GAE/100 g DM with significantly improved DPPH• radical scavenging activity (from 18.78% to 67.34%) and ferric reducing antioxidant power (from 13.37% to 149.04%). The rapidly digestible starch (RDS) content in GF cookies decreased with increasing steam explosion severity, whereas slowly digestible starch (SDS) and resistant starch (RS) contents significantly increased from 36.91% to 40.92% and from 2.50% to 9.06%, respectively. Steam explosion is an effective technique for enhancing the release of nutrients like dietary fiber and total phenolics, and okra seed flour, especially SEOS flour, can be alternative choices to provide food functional materials for developing various GF food products. |
| first_indexed | 2024-03-11T18:41:43Z |
| format | Article |
| id | doaj.art-69bf9151e9504e0980df0b60197ccd51 |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-11T18:41:43Z |
| publishDate | 2020-08-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-69bf9151e9504e0980df0b60197ccd512023-10-12T12:06:11ZengWileyFood Science & Nutrition2048-71772020-08-01884409442110.1002/fsn3.1739Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookiesLei Hu0Jiamin Guo1Xiwei Zhu2Rui Liu3Tao Wu4Wenjie Sui5Min Zhang6State Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin ChinaState Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin ChinaJing Hong Yuan Modern Agricultural Technology Co., Ltd. Hengshui Hebei Province ChinaState Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin ChinaState Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin ChinaState Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin ChinaState Key Laboratory of Food Nutrition and Safety Tianjin University of Science & Technology Tianjin ChinaAbstract Health‐conscious consumers are increasingly interested in gluten‐free (GF) foods. Raw okra seed (ROS) flour and steam‐exploded okra seed (SEOS) flour were explored for developing GF cookies with high nutritional values and in vitro enzymatic digestion. Results indicated that the steam explosion exhibited significant effects on enhancing the release of dietary fibers and lipids in okra seed flour at moderate explosion pressure. Although steam explosion caused the loss of flavonoid compounds, moderate high explosion pressure enhanced the release of total phenolics ranged from 294.57 to 619.07 mg GAE/100 g DM with significantly improved DPPH• radical scavenging activity (from 18.78% to 67.34%) and ferric reducing antioxidant power (from 13.37% to 149.04%). The rapidly digestible starch (RDS) content in GF cookies decreased with increasing steam explosion severity, whereas slowly digestible starch (SDS) and resistant starch (RS) contents significantly increased from 36.91% to 40.92% and from 2.50% to 9.06%, respectively. Steam explosion is an effective technique for enhancing the release of nutrients like dietary fiber and total phenolics, and okra seed flour, especially SEOS flour, can be alternative choices to provide food functional materials for developing various GF food products.https://doi.org/10.1002/fsn3.1739antioxidative activitiesgluten‐free cookiesin vitro enzymatic digestionokra seedsteam explosion |
| spellingShingle | Lei Hu Jiamin Guo Xiwei Zhu Rui Liu Tao Wu Wenjie Sui Min Zhang Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies Food Science & Nutrition antioxidative activities gluten‐free cookies in vitro enzymatic digestion okra seed steam explosion |
| title | Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies |
| title_full | Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies |
| title_fullStr | Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies |
| title_full_unstemmed | Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies |
| title_short | Effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten‐free cookies |
| title_sort | effect of steam explosion on nutritional composition and antioxidative activities of okra seed and its application in gluten free cookies |
| topic | antioxidative activities gluten‐free cookies in vitro enzymatic digestion okra seed steam explosion |
| url | https://doi.org/10.1002/fsn3.1739 |
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