Search | SciELO

Abstract The current study aimed to assess broccoli's phytochemical profile and determine its antioxidant activity. Fresh broccoli was procured from a local farm and divided into two major treatment groups (cooked and dried). There were five sub-treatments in the cooking group (conventional, microwave, boiling, blanching, and steaming) and three treatments in the drying group (sun drying, freeze drying, and hot air drying). Ascorbic acid content, total carotenoids, TPC, TFC, and antioxidant activity were evaluated for every sub-treatment. The results depicted that the antioxidant constituent of cooked broccoli was complementary to dried broccoli samples. The maximum amount of ascorbic acid content (10.80 mg/100 g), total carotenoids (3.976 mg/g), total phenolic contents (225.80 mg/g), and the total flavonoid contents (42.92 mg/g) were found in freeze-dried broccoli. Freeze-dried broccoli also showed the highest antioxidant activity for DPPH free radical scavenging assay (62.45%), hydrogen peroxide radical scavenging assay (53.67%), and ABTS radical scavenging assay (65.84%).

Abstract Moringa the miracle tree is rich source of protein and its protein content are comparable with meat protein. In the current study protein was isolated from moringa flowers and utilized in preparation of bars. Physicochemical analysis like texture, color, caloric value, water activity, pH and sensory characteristics were determined to evaluate the nutritional and quality attributes of bars. Different concentration of isolated protein was used in the preparedness. Among all treatments T4 (15% protein isolate) and T3 (10% protein isolate) were best as they had the highest caloric value i.e. 498.33 and 480.37 kcal and high protein percentage 42.55 and 35.29%. T4 and T3 also were good in all textural parameters i.e. hardness 4.68 and 4.85 kg, firmness 3.88 and 3.67 kg, toughness 3.78 and 3.63 kg and work of shear 16.84 and 16.80 kg/mm. The obtained results indicated that the incorporation of moringa protein isolate in bars not only increase their aesthetic value but also increase their nutritional profile. High quality protein isolated from moringa is cheaper and easily grown with little care to provide ample supply of moringa protein to peoples which were in concern of money for provision of proteinaceous food to their families to combat malnutrition.

Index code	Element
ti	article title
au	author
kw	article keywords
subject	subject (title words, abstract and keywords)
ab	abstract
ta	journal short title (e.g. Cad. Saúde Pública)
journal_title	journal full title (e.g. Cadernos de Saúde Pública)
la	publication language code (e.g. pt - Portuguese, es - Spanish)
type	document type
pid	publication identifier
publication_year	publication year of publication
sponsor	sponsor
aff_country	country code of the author's affiliation
aff_institution	author affiliation institution
volume	article volume
issue	article issue
elocation	elocation
doi	DOI number
issn	journal ISSN
in	SciELO colection code (e.g. scl - Brasil, col - Colômbia)
use_license	article usage license code

No documents were found for your search