Antioxidant activity and sensory evaluation of crispy salted snacks fortified with bamboo shoot rich in bioactive compounds

Applied Food Research

Oinam Santosh¹  Nirmala Chongtham¹  Madho Singh Bisht²  Harjit Kaur Bajwa³ 

[1] Department of Botany, Panjab University, Chandigarh, 160014, India;Department of Environmental Studies, NEHU, Shillong, 793022, India;UIBT-Biosciences, Chandigarh University, Mohali, 140413, India;

关键词: Bamboo shoot;    Bioactive compounds;    Antioxidants;    Fortification;    Functional foods;   

DOI  :  

来源: DOAJ

【 摘 要 】

With growing health consciousness, food fortification has gained immense importance globally and there is a growing demand to produce and monitor the standard of fortified food to ensure that a fortified product contains an adequate amount of nutrients and bioactive compounds. Food fortification using natural sources of antioxidants and bioactive compounds are of great interest in recent years. Bamboo shoot is known for being a rich source of antioxidants and bioactive compounds with several health benefits. The current study is aimed at preparing and evaluating the functional properties of bamboo shoot fortified crispy salted snacks commonly known as namkeen. It was observed that the antioxidant activity of bamboo shoot fortified namkeen (2100.95 μg/ml, IC50 of DPPH) was significantly improved as compared to the control (2824.24 μg/ml, IC50 of DPPH). The results also revealed a significant increase in dietary fiber, phenol (0.20 g/100g) and phytosterol content (0.22 g/100g) in all fortified snacks. Sensory attribute was maximum in namkeen fortified with 20-minute boiled shoots. Thus, bamboo shoots have enormous potential for being used as a fortificant and could play an important role in enhancing the health-promoting properties and palatability of fortified products.

【 授权许可】

Unknown