Development, Processing and Evaluation of Azolla Enriched Breads for Nutraceutical Application

 
 
International Journal of Biotech Trends and Technology (IJBTT)
 
© 2018 by IJBTT Journal
Volume - 8 Issue - 2                          
Year of Publication : 2018
Authors : Mohd Azhar, Sadaf Pervez, Bibhu Prasad Panda, Sushil Kumar Gupta
  10.14445/22490183/IJBTT-V8I2P606

Mohd Azhar, Sadaf Pervez, Bibhu Prasad Panda, Sushil Kumar Gupta "Development, Processing and Evaluation of Azolla Enriched Breads for Nutraceutical Application", International Journal of Biotech Trends and Technology (IJBTT), V8(2): 27-37 April - June 2018, Published by Seventh Sense Research Group.

Abstract

People who feed on vegetarian diets often suffer from B vitamin deficiency as plant sources lack in B vitamins. Incorporation of Azolla in bread can target the affected population. Texture analysis revealed that there was less increase in hardness in case of bread fortified with 5% Azolla. Sensory analysis performed by panelist’s shows inclination towards bread with 5% Azolla however bread fortified with 15% of Azolla powder has shown acceptability because of its color. Therefore, it can be concluded that Azolla is packed with macronutrients like protein and micronutrients like VitB12, VitB9 and non-enzymatic antioxidants that can be used in various food fortification and enrichment products, which would ultimately cater the needy population.

References

[1] Bickoff, E. M.; Booth, A. N.; Fremery, D. de.; Edwards, R. H.; Knuckles, B. E.; Miller, R. E.; Saunders, R. M.; Kohler, G. 0. Nutritional evaluation of alfalfa leaf protein concentrate. In Protein nutritional quality of foods and feeds; Friedman, M., Ed.; Dekker: New York, 1975.
[2] Hertog, M.G.L., P.C.H. Hollman, and M.B. Katan. Content of potentially anticarcinogenic flavonoids of 28 vegetables and 9 fruits commonly consumed in the Netherlands. J. Agr. Food Chem. 1992; 40:2379–2383.
[3] K.Selvaraj, Ranjana Chowdhury, Chiranjib Bhattacharjee. A green chemistry approach for the synthesis and characterization of bioactive gold nanoparticles using Azolla microphylla methanol extract. Front. Mater. Sci. 2014; 8(2):123-135.
[4] M Mohamed, Ibrahim, M Eazaz and Mostafa, UV-B Effect on Constituents of Azolla caroliniana. Zeitschrift fur Naturforschung - Section C Journal of Biosciences. 2006; 6293-4):246-252.
[5] Miller RO, Jacobsen JS, Skogley EO. Aerial accumulation and partitioning of nutrients by hard red spring wheat. Commun Soil Sci Plant Anal. 1993; 24:2389–2407.
[6] Nishinari K, Kohyama K, Kumagai H, Funami T, Bourne M. C.. Parameters of Texture Profile Analysis. Food Sci. Technol.. Res. 2013, 19 (3), 519 – 521,

Keywords
Azolla; Fortified bread; Texture analysis; VitB1; VitB