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Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread.
Paramesha, M. and Priyanka, N. and Crassina, K. and Nandini, P. Shetty (2021) Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread. Journal of Food Science and Technology. ISSN 0022-1155
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Abstract
The present study designed to establish the diosgenin profile from eleven different Indian varieties of fenugreek, and subsequently develop powder from the best stage and variety to prepare diosgenin fortified bread. The seeds, sprouts and leaves of different fenugreek varieties were analyzed for the diosgenin using HPLC. The content of phenolics and flavonoids also estimated and assessed for its antioxidant capacity using phosphomolybdate, DPPH and FRAP. Among eleven varieties screened for diosgenin and the other compounds, tender leaf of Kasuri methi (KS) variety showed the highest content of diosgenin (466.89 ± 0.32 mg/100 g FW), phenolics (58.54 ± 2.70 mg/100 g FW) and flavonoids (1104.16 ± 43.70 mg/100 g FW) followed by Pusa Early Bunching (PEB) (444.18 ± 0.36 mg/100 g FW) and Early Bunching (EB) (409.45 ± 0.42 mg/100 g FW). Among three stages, seeds found to be a better total antioxidant, DPPH scavenging, and reducing ability. Further, based on the results, bread fortified with 1.5% KS leaf powder is found to be optimal which also has significant diosgenin content (268.91 mg/ 100 g DW). And the effect of KS leaf powder on amylograph and farinograph characteristics of wheat flour and quality characteristics of bread showed promising results of acceptance.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Fenugreek Diosgenin Phenolics Flavonoids Bread |
| Subjects: | 600 Technology > 08 Food technology > 26 Bakery products 600 Technology > 08 Food technology > 30 Spices/Condiments > 08 Fenugreek |
| Divisions: | Flour Milling Bakery and Confectionary Technology Plant Cell Biotechnology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 08 Feb 2021 05:50 |
| Last Modified: | 08 Feb 2021 05:50 |
| URI: | http://ir.cftri.res.in/id/eprint/14791 |
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