Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits
The significance of conducting research for its application has been noted as a result of the rising global food production and waste generation. As a result, there is increasing interest in fruits and vegetable seeds that contain bioactive chemicals, such as those that are obtained from orange seed...
| Main Authors: | , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi Limited
2023-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2023/6654250 |
| _version_ | 1797473545517793280 |
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| author | Ashiq Hussain Salah Laaraj Tusneem Kausar Aziz Tikent Hanane Azzouzi Samina Kauser Qurat Ul An Aqsa Iqbal Saima Akram Rizwan Nisar Ayesha Najam Haya Fatima Shazia Yaqub Kaoutar Elfazazi |
| author_facet | Ashiq Hussain Salah Laaraj Tusneem Kausar Aziz Tikent Hanane Azzouzi Samina Kauser Qurat Ul An Aqsa Iqbal Saima Akram Rizwan Nisar Ayesha Najam Haya Fatima Shazia Yaqub Kaoutar Elfazazi |
| author_sort | Ashiq Hussain |
| collection | DOAJ |
| description | The significance of conducting research for its application has been noted as a result of the rising global food production and waste generation. As a result, there is increasing interest in fruits and vegetable seeds that contain bioactive chemicals, such as those that are obtained from orange seeds. In the current work, orange seed powder replaced wheat flour at 0, 2.5, 5, 7.5, and 10% levels, to observe changes in physicochemical features of developed biscuits. Proximate analysis of orange seed powder and wheat flour revealed that orange seed powder has high fat, fiber, protein, and ash contents as compared to wheat flour, whereas moisture contents in wheat flour were high. In developed biscuits, the highest values (percentage) of ash (9.68±0.04), fiber (6.79±0.12), protein (10.42±0.25), and fat (36.90±0.55) were found in biscuits developed with 10% orange seed powder. Orange seed powder was a comparatively good source of both macro and micro minerals, as compared to wheat flour. High contents of selenium (5.32±0.03), iron (2.12±0.05), zinc (3.88±0.12), and manganese (2.25±0.04) mg/100 g, present in orange seed powder, were the prominent findings of this research work, as wheat flours were observed to be deficient in these trace minerals. Contents of calcium, magnesium, potassium, zinc, manganese, zinc, and selenium in control biscuits were found 20.51±0.08, 17.29±0.04, 46.12±0.05, 1.06±0.01, 1.97±0.01, 0.12±0.01, and 0.11±0.01 mg/100 g, respectively, and replacement of wheat flour with 10% orange seed powder increased values of these minerals to 103.90±0.35, 44.35±0.50, 71.29±0.32, 2.59±0.4, 2.75±0.02, 1.31±0.01, and 2.02±0.05 mg/100 g, respectively. Vitamins E and K, which were not detected in wheat flour, were present in orange powder in high amount, whereas B group vitamins, which were also present in wheat flour, were observed in significantly high quantities in orange seed powder. Increment in vitamin A, D, E, K, and B complexes was significant as a result of orange seed powder supplementation, except for vitamins B1 and B2, which were slightly decreased. Sensory evaluation revealed that a 5% replacement of orange seed powder provided good quality biscuits with acceptable colour, flavor, taste, texture, and overall acceptability. Orange seed powder could prove an important ingredient in the baking industry with the potential of promoting the nutritional value of foods. |
| first_indexed | 2024-03-09T20:16:58Z |
| format | Article |
| id | doaj.art-e61a8f5bd7804d56a0661bff72dc43b7 |
| institution | Directory Open Access Journal |
| issn | 2314-5765 |
| language | English |
| last_indexed | 2024-03-09T20:16:58Z |
| publishDate | 2023-01-01 |
| publisher | Hindawi Limited |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj.art-e61a8f5bd7804d56a0661bff72dc43b72023-11-24T00:00:24ZengHindawi LimitedInternational Journal of Food Science2314-57652023-01-01202310.1155/2023/6654250Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated BiscuitsAshiq Hussain0Salah Laaraj1Tusneem Kausar2Aziz Tikent3Hanane Azzouzi4Samina Kauser5Qurat Ul An6Aqsa Iqbal7Saima Akram8Rizwan Nisar9Ayesha Najam10Haya Fatima11Shazia Yaqub12Kaoutar Elfazazi13Institute of Food Science and NutritionAgri-Food Technology and Quality LaboratoryInstitute of Food Science and NutritionLaboratoire d’Amélioration des Productions agricolesAgri-Food Technology and Quality LaboratoryInstitute of Food Science and NutritionInstitute of Food Science and NutritionInstitute of Food Science and NutritionInstitute of Food Science and NutritionInstitute of Food Science and NutritionPunjab Food AuthorityPMAS Arid Agriculture UniversityInstitute of Food Science and NutritionAgri-Food Technology and Quality LaboratoryThe significance of conducting research for its application has been noted as a result of the rising global food production and waste generation. As a result, there is increasing interest in fruits and vegetable seeds that contain bioactive chemicals, such as those that are obtained from orange seeds. In the current work, orange seed powder replaced wheat flour at 0, 2.5, 5, 7.5, and 10% levels, to observe changes in physicochemical features of developed biscuits. Proximate analysis of orange seed powder and wheat flour revealed that orange seed powder has high fat, fiber, protein, and ash contents as compared to wheat flour, whereas moisture contents in wheat flour were high. In developed biscuits, the highest values (percentage) of ash (9.68±0.04), fiber (6.79±0.12), protein (10.42±0.25), and fat (36.90±0.55) were found in biscuits developed with 10% orange seed powder. Orange seed powder was a comparatively good source of both macro and micro minerals, as compared to wheat flour. High contents of selenium (5.32±0.03), iron (2.12±0.05), zinc (3.88±0.12), and manganese (2.25±0.04) mg/100 g, present in orange seed powder, were the prominent findings of this research work, as wheat flours were observed to be deficient in these trace minerals. Contents of calcium, magnesium, potassium, zinc, manganese, zinc, and selenium in control biscuits were found 20.51±0.08, 17.29±0.04, 46.12±0.05, 1.06±0.01, 1.97±0.01, 0.12±0.01, and 0.11±0.01 mg/100 g, respectively, and replacement of wheat flour with 10% orange seed powder increased values of these minerals to 103.90±0.35, 44.35±0.50, 71.29±0.32, 2.59±0.4, 2.75±0.02, 1.31±0.01, and 2.02±0.05 mg/100 g, respectively. Vitamins E and K, which were not detected in wheat flour, were present in orange powder in high amount, whereas B group vitamins, which were also present in wheat flour, were observed in significantly high quantities in orange seed powder. Increment in vitamin A, D, E, K, and B complexes was significant as a result of orange seed powder supplementation, except for vitamins B1 and B2, which were slightly decreased. Sensory evaluation revealed that a 5% replacement of orange seed powder provided good quality biscuits with acceptable colour, flavor, taste, texture, and overall acceptability. Orange seed powder could prove an important ingredient in the baking industry with the potential of promoting the nutritional value of foods.http://dx.doi.org/10.1155/2023/6654250 |
| spellingShingle | Ashiq Hussain Salah Laaraj Tusneem Kausar Aziz Tikent Hanane Azzouzi Samina Kauser Qurat Ul An Aqsa Iqbal Saima Akram Rizwan Nisar Ayesha Najam Haya Fatima Shazia Yaqub Kaoutar Elfazazi Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits International Journal of Food Science |
| title | Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits |
| title_full | Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits |
| title_fullStr | Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits |
| title_full_unstemmed | Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits |
| title_short | Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits |
| title_sort | food application of orange seed powder through incorporation in wheat flour to boost vitamin and mineral profiles of formulated biscuits |
| url | http://dx.doi.org/10.1155/2023/6654250 |
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