A Relative Study on Utilisation of Fenugreek Seeds for Enhancement of the Antioxidant Activities in Various Baked Products

International Journal of Agriculture & Environmental Science

© 2019 by SSRG - IJAES Journal

Volume 6 Issue 1

Year of Publication : 2019

Authors : Kakali Bandyopadhyay, Shairee Ganguly, Chaitali Chakraborty, and Rupsa Roychowdhury

10.14445/23942568/IJAES-V6I1P111

How to Cite?

Kakali Bandyopadhyay, Shairee Ganguly, Chaitali Chakraborty, and Rupsa Roychowdhury, "A Relative Study on Utilisation of Fenugreek Seeds for Enhancement of the Antioxidant Activities in Various Baked Products," SSRG International Journal of Agriculture & Environmental Science, vol. 6,  no. 1, pp. 67-70, 2019. Crossref, https://doi.org/10.14445/23942568/IJAES-V6I1P111

Abstract:

Fenugreek (Trigonella foenum-graecum L.) is a widely distributed well-known annual plant and has possessed obvious hypoglycaemic and hypercholesterolemia characteristics. In the present study fenugreek seeds and its extracts are utilized for fortification of low nutritional value baked items so as to enhance its nutraceutical properties. It was found that hot extraction and roasted & grinded fenugreek seed extracts had more polyphenol content than cold extraction and raw & grinded fenugreek seed. So it can be concluded that the amount of soluble polyphenols present in fenugreek seeds are increased after heat treatments. Result shows that, the maximum amount of polyphenols is present in three different types of baked items (bread: 0.304±0.002, cookies: 0.291 ±0.003, muffin: 0.345±0.001gm GAE/100gm sample) when fortified with hot extraction of fenugreek seeds.
Therefore, for fortification of heat treated baked food items like bread, cookies and muffins, fenugreek seed and its extracts are good sources of polyphenols.

Keywords:

Fenugreek, polyphenol, heat stable, baked food, nutraceutical

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