جستجوی مقالات مرتبط با کلیدواژه « شنبلیله » در نشریات گروه « صنایع غذایی »

Fenugreek seed (Graceum Trigonella foenum) is a rich source of lysine and tryptophan. In this study, the enzymatic hydrolysis of fenugreek seed protein with the pancreatin enzyme was performed using the response surface methodology with independent variable including: temperature 20 - 60 ° C, time 30-270 min, and enzyme to substrate ratio of 25.23 - 0.25%. Optimum conditions to achieve the highest DPPH radical scavenging capacity and reducing power were obtained at 46. 12 ° C, and enzyme: substrate ratio of 1.84% and time of 175.96 min. Then, the antioxidant properties of the optimum treatment were measured at different concentrations (10-20 mg/ml) and compare with antioxidant properties of non-hydrolyzed protein and vitamin C. The highest DPPH radical scavenging capacity and radical hydroxyl inhibition and Fe2+ chelating and total antioxidant activity were 52.98%, 70.99%, 72.63%, absorption 1.28 at wavelength of 695 nm and 0.80 at wavelength of 700 nm, respectively. The results showed that enzymatic hydrolysis significantly increased the antioxidant properties of the protein. Therefore, the hydrolyzed protein of fenugreek seed can be used in food as a substitute for synthetic antioxidants.

Now a day, researchers are looking for to identify valuable materials to manufacture products with high quality, nutritious and have functional properties. In this sense, the aim of this study was the production of bread for diabetics using Fenugreek seed flour. For this purpose, fenugreek seed powder at levels of 0, 1, 2, 3, 4 and 5% by weight of flour was added to bread dough formulation. Then chemical composition of flour, rheological behavior of dough and qualitative, sensory and microbiological characteristics of bread samples was evaluated. The results of this study showed that the addition 3% of this powder causes beneficial changes such as increased water absorption of flour, FQN, fiber, ash, and improved sensory properties, particularly smell and taste, promotion color indices and reduce the activity of mold in the breads. This is despite that the degree of softening degree, stability and extensibility of dough, oil content, specific volume and texture of enriched breads in comparison with the control was not good. In general, the overall quality of breads fortified with 3% flour fenugreek seeds was better than others. Therefore, the regular use of this kind of breads will causes not only will be compensate the lack of constituents like lysine, Fe and Zn, but also the health of consumers especially patients with type 2 diabetes and insulin-resistant individuals will be improved.

Lipid oxidation is one of the main reasons for the decline of food and the production of free radicals, which lead to the formation of potential carcinogenic and toxic compounds in food. This factor has led to use the synthetic anti-oxidation in food for preventing oxidation, which recently harm and side effects of these antioxidants has also been confirmed in human health. One of the measures to prevent side effects of the use of synthetic anti-oxidation is extraction of anti-oxidation of food and fresh plant, which contains phenolic compounds and the antioxidant at a high level. In this study, the antioxidant power of fenugreek leaf extract in two Ardebil and Sari areas were studied. The extract was extracted by methanol and methanol / water solvent (50:50) which had been affected by the mixer method. The amount of phenolic and tocopherols compounds was measured by using Folin– Ciocalteu and alpha – tocopherol, respectively, as well as anti-oxidant power of extracts was measured by three tests of 2,2-Diphenyl-1-picrylhydrazyl (DPPH), beta-carotene-linoleic acid and oxidative stability index (OSI), and they were compared with the tert-butyl hydroquinone (TBHQ). The results showed that the extract extracted of fenugreek leaf in Ardebil area by methanol solvent, with amount of phenolic and high tocopherols, the percentage of free radical scavenging (DPPH) 62.50% at concentration of 900 ppm, 89.52% bleaching at beta-carotene system at concentration of 500 ppm and at OSI system with resistance to oxidation for 4.66 hours, had the highest anti-oxidant property. Also, in some cases, there was no significant difference between it and the synthetic antioxidant TBHQ statistically. So, fenugreek leaf had good antioxidant property, and kind of solvent, cultivated area and extraction method is effective on antioxidant power of the extracts.