Evaluation of diosgenin content from eleven different Indian varieties of fenugreek and fenugreek leaf powder fortified bread.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/14791/
https://doi.org/10.1007/s13197-021-04967-z |
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| Title |
Evaluation of diosgenin content from eleven different Indian
varieties of fenugreek and fenugreek leaf powder fortified bread.
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| Creator |
Paramesha, M.
Priyanka, N. Crassina, K. Nandini, P. Shetty |
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| Subject |
26 Bakery products
08 Fenugreek |
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| Description |
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.
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| Date |
2021
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/14791/1/J%20Food%20Sci%20Technol%202021.pdf
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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