Assessment of Physicochemical, Functional, Rheological and end-use properties of Tribulus terrestris

被引:0
|
作者
Khalid, Muhammad Usman [1 ]
Sultan, Muhammad Tauseef [1 ]
Noman, Ahmad Mujtaba [1 ]
Raza, Hassan [1 ]
Hussain, Muzzamal [2 ]
El-Ghorab, Ahmed H. [3 ]
Ghoneim, Mohammed M. [4 ,5 ]
Shaker, Mohamed E. [6 ,7 ]
Abdelgawad, Mohamed A. [8 ,9 ]
Imran, Muhammad [10 ]
Mujtaba, Ahmed [11 ]
Naguib, Ibrahim A. [12 ]
Al Jbawi, Entessar [13 ]
机构
[1] Bahauddin Zakariya Univ, Fac Food Sci & Nutr, Multan, Pakistan
[2] Govt Coll Univ, Dept Food Sci, Faisalabad, Pakistan
[3] Jouf Univ, Coll Sci, Dept Chem, Sakaka, Saudi Arabia
[4] AlMaarefa Univ, Coll Pharm, Dept Pharm Practice, Ad Diriyah, Saudi Arabia
[5] Al Azhar Univ, Fac Pharm, Pharmacognosy & Med Plants Dept, Cairo, Egypt
[6] Jouf Univ, Coll Pharm, Dept Pharmacol, Sakaka, Saudi Arabia
[7] Mansoura Univ, Fac Pharm, Dept Pharmacol & Toxicol, Mansoura, Egypt
[8] Jouf Univ, Coll Pharm, Dept Pharmaceut Chem, Sakaka, Saudi Arabia
[9] Beni Suef Univ, Fac Pharm, Pharmaceut Organ Chem Dept, Bani Suwayf, Egypt
[10] Univ Narowal Pakistan, Dept Food Sci & Technol, Narowal, Pakistan
[11] Hamdard Univ Islamabad Campus, Fac Engn & Technol, Dept Food Sci & Technol, Islamabad, Pakistan
[12] Taif Univ, Coll Pharm, Dept Pharmaceut Chem, Taif, Saudi Arabia
[13] MAAR, Agr Extens Directorate, Damascus, Syria
关键词
Tribulus terrestris; Functional properties; Rheological behavior; Spread factor; Sensorial properties;
D O I
10.1080/10942912.2023.2261666
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Plants are excellent food and medicinal resources because of their unique composition. Researchers have discovered that thousands of plants can help in achieving the desired health status through advanced research. This research article reveals the nutritional composition and significance of Tribulus terrestris. In addition, it also analyzed the physio-chemical evolution of nutraceutical products from Tribulus terrestris. From the proximate analysis, it was found that T. terrestris is rich in fiber and fat 24.28 +/- 0.93% and 14.49 +/- 1.42%, respectively. The rheological properties of the product were observed. The results reveal that water activity, stability of product, and dough development time increased 59.0 +/- 0.06%, 15.0 +/- 0.06 min, and 4.3 +/- 0.07 min, respectively, by increasing the powder percentage. The functional behavior of the samples was examined, and significant results were depicted. Bulk density and oil absorption increased by increasing the percentage of powder 83.86 +/- 1.36% and 69.16 +/- 3.61%. The results of emulsifying stability were recorded as non-significant. Results regarding color analysis showed non-significant behavior of supplemented biscuits. The textural behavior of the product increased from 1.47 Nm(-2) to 2.27 Nm(-2). Results regarding the spread factor increased from 3.01 +/- 0.04 to 3.83 +/- 0.01 from T-1 to T-4. The sensory results indicated that T1 (2% Tribulus powder), T2 (3% Tribulus powder), T3 (4% Tribulus powder), and T4 ( 5% Tribulus powder) were acceptable after the control group. Thus, Tribulus terrestris can be used as a nutraceutical and functional ingredient in baked goods.
引用
收藏
页码:2869 / 2880
页数:12
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