Nutrients, Nutraceuticals and Bioactive Properties of Multi-Whole Grain Mix for Drink and Porridge
DOI:
https://doi.org/10.6000/1929-5634.2012.01.02.8%20Keywords:
Whole grain, viscosity, sensory, nutrient, nutraceutical, carotenoid, tocopherols, polyphenols, antioxidant, bioactivityAbstract
Whole grains are reported to be rich in nutrients, nutraceuticals and have number of health beneficial effects. A convenient multi-whole grain mix for the preparation of a drink or porridge was formulated by using cereals, millets, pulses and nuts. Particle size was mostly of 180-250 microns (52%). Amylograph characteristics like GT, PV, HPV, CPV were 82°C, 285BU, 310BU, and 605BU, respectively were ideal for drink. The mix was found to be rich in carbohydrate, protein, fibre and calorie. The 100g of the mix had nutraceuticals like carotenoids (290µg), γ-tocopherol (4.6mg), α-tocopherol (1.5mg), and polyphenols-soluble, bound and total (94,132 and 226mg GA Eq.). Bioactive properties like vitamin E activity, free radical scavenging activity, total antioxidant activity and starch digestibility were 2.6i.u., 153mg catechin.Eq./100g, 17mg Tocopherol equivalent and 61.8%. Mix was sensorily acceptable in the form of drink and porridge and can be used as an ideal nutritious food for all age group.
References
Slavin J. Whole grains and human health. Nutr Res Rev 2004; 17(1): 99-100. http://dx.doi.org/10.1079/NRR200374
Gopalan C, Rama Sastri BV, Balasubramanian SC. Nutritive Value of Indian Foods. Hyderabad: National Institute of Nutrition, Indian Council of Medical Research 2004.
Namiki M. Antioxidant/antimutagens in food. Crit Rev Food Sci Nutr 1990; 29: 273-300. http://dx.doi.org/10.1080/10408399009527528
Gunger N, Sengual M. Antioxidant activity, total phenolics content and selected physicochemical properties of white mulberry (Morus Alba L.) fruits. Int J Food Properties 2008; 11: 44-52. http://dx.doi.org/10.1080/10942910701558652
Asharani VT, Jayadeep A, Malleshi NG. Natural antioxidants in edible flours of selected small millets. Int J Food Properties 2010; 13: 41-50. http://dx.doi.org/10.1080/10942910802163105
Stanner SA, Hughes J, Kelly CN, Buttriss J. A review of epidomiological evidence for the antioxidant hypothesis. Public Health Nutr 2004; 7: 407-22. http://dx.doi.org/10.1079/PHN2003543
Flohé B, Traber MG. Vit amin E: function and metabolism. The FASEB J: Official Publication of the Federation of American Societies for Experimental Biology 1999; 13(10): 1145-55.
Herrera, Barbas C. Vitamin E: action, metabolism and perspectives. J Physiol Biochem 2001; 57(2): 43-56.
Muller DP. Vitamin E and neurological function. Review. Mol Nutr Food Res 2010; 54: 710-18. http://dx.doi.org/10.1002/mnfr.200900460
Dowd P, Zheng ZB. On the mechanism of the anticlotting action of vitamin E quinone. Proc Natl Acad Sci USA 1995; 92: 8171-8175. http://dx.doi.org/10.1073/pnas.92.18.8171
Devaraj S, Hugou I, Jialal I. Tocopherol decreases CD36 expression in human monocyte-derived macrophages. J Lipid Res 2001; 42: 521-27.
Palozza P, Krinsky NI. Antioxidant effects of carotenoids and an overview. Methods Enzymol 1992; 213: 403-52. http://dx.doi.org/10.1016/0076-6879(92)13142-K
Hinds TS, West WL, Knight EM. Carotenoids and retinoids - a review of research, clinical and public health applications. J Clin Pharmacol 1997; 37: 551-58.
Beatty S, Boulton M, Koh HH, Murray IJ. Macular pigment and age related macular degradation. Br J Ophthalmol 1999; 83: 867-77. http://dx.doi.org/10.1136/bjo.83.7.867
Christopher BJ. Carotenoids as colorants and Vitamin A precursors. In Carotenoids as food colors. Academic Press INC, New York 1981; pp. 150-152.
Julia MH, Robin DG, Daryl JM. Application of reflectance colour measurement to the estimation of carotene and lutein content in wheat and triticale. J Cereal Sci 2004; 40: 151-59. http://dx.doi.org/10.1016/j.jcs.2004.07.005
Krings V, El-Saharty Y, El-Zeany BA, Pabel B, Berger RG. Antioxidant activity of extracts from roasted wheat germ. Food Chemistry 2000; 71: 91-95. http://dx.doi.org/10.1016/S0308-8146(00)00148-5
Mitsuru W. Antioxidative phenolic compounds from Japanese barnyard millet grains. J Agric Food Chem 1999; 47: 4500-505. http://dx.doi.org/10.1021/jf990498s
Chethan S, Malleshi NG. Finger millet polyphenols: Characterization and their nutraceutical potential. Am J Food Technol 2007; 2: 582-92. http://dx.doi.org/10.3923/ajft.2007.582.592
Guohua C, Eimin S, Ronald LP. Antioxidant and pro-oxidant behaviour of flavanoids. Structure activity relationships. Free Radic Biol Med 1997; 22: 749-60. http://dx.doi.org/10.1016/S0891-5849(96)00351-6
Gavidel, Prakash. Composite weaning mixes: formulation and quality characteristics. Food Sci Technol Res 2010; 16(1): 65-70. http://dx.doi.org/10.3136/fstr.16.65
Daodu, Chandrasekar. Development of weaning food formulations based on malting and roller drying of sorghum and cow pea. Int J Food Sci Technol 1989; 24, 511-19.
Wang JC, Kinsella JE. Functional properties of novel proteins: Alfalfa leaf protein. J Food Sci 1976; 41: 286-92. http://dx.doi.org/10.1111/j.1365-2621.1976.tb00602.x
Bhattacharya KR, Zakiuddin Ali S. A sedimentation test for pregelatinized rice products. Lebnsm.-Wiss. U.-Technology, 1976; 9: 36-37.
Bong KK, Singh V. Cooking behavior of rice and black gram in the preparation of Idli, A traditional fermented product of Indian origin, by viscography. J Text Stud 2009; 40: 36-50. http://dx.doi.org/10.1111/j.1745-4603.2008.00168.x
American Association of Cereal Chemists. Approved methods of AACC (10th ed.). St Paul, Minnesota 2000.
Association of Official Analytical Chemists. Official methods of AOAC (17th ed.). Washington, DC 2000.
Asp NG, Johansson CG, Hallmer H, Siljestrom M. Rapidenzymatic assay of insoluble and soluble dietary fiber. J Agric Food Chem 1983; 31: 476-82. http://dx.doi.org/10.1021/jf00117a003
Ranganna S. Plant pigment analysis and quality control for fruit and vegetable products. In Analysis of fruit and vegetable products, 2, Tata Mc graw Hill Publishing Company limited, New Delhi 1986; pp. 84-87.
Kaplan LA, Miller JA, Stein EA, Stampfer MJ. Simultaneous HPLC analysis of retinol, tocopherols, lycopene and -β-carotene in serum and plasma. Methods Enzymol 1990; 189: 155-67. http://dx.doi.org/10.1016/0076-6879(90)89286-Q
Chen MH, Bergman CJ. A rapid procedure for analyzing rice bran tocopherol, tocotrienols and gama oryzanol contents. J Food Composit Anal 2005; 18, 312-31.
Siwela, Muthulisi, Taylor, John RN, de Milliano, Walter AJ, Duodu, Kwaku G. Occurrence and Location of Tannins in Finger Millet Grain and Antioxidant Activity of Different Grain Types. Cereal Chem 2007; 84: 169-74.
Singleton VL, Orthofer R, Rosa ML. Analysis of total phenols and other oxidation substrate and antioxidants by means of Folin–Ciocalteau reagent. Methods Enzymol 1995; 299: 152-71. http://dx.doi.org/10.1016/S0076-6879(99)99017-1
Ngo Som J, Mouliswar P, Daniel, Malleshi NG, Venkat, Rao S. Digestibility of protein and starch in malted weaning foods. J Food Sci Technol 1992; 29: 262-63.
Bernfeld P. Amylases α and β. Methods Enzymol 1990; 1: 149-50. http://dx.doi.org/10.1016/0076-6879(55)01021-5
Pilar P, Manvel P, Mignel AI. Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex. Anal Biochem 1999; 269: 337-41. http://dx.doi.org/10.1006/abio.1999.4019
Bondet V, Williams B, Berset. Kinetics and mechanisms of antioxidant activity using the DPPH free radical method. Lebnsm-Wiss U-Technol 1997; 30: 609-15.
Stone H, Sidel TC. Quantitative Descriptive Analysis, developments, application and the future. Food Technol 1998; 52(8): 48-52.
Snedecor GW, Cochran WG. Statistical methods. Iowa: Iowa State University Press 1994.
Bello AB, Rooney LW, Waniska RD, Factors affecting quality of sorghum to, a thick porridge. Cereal Chem 1990; 67(1): 20-25.
Hameeda B, Itagi N, Singh V. Preparation, nutritional composition, functional properties and antioxidant activities of multigrain composite mixes. J Food Sci Technol 2012; 49(1): 74-81. http://dx.doi.org/10.1007/s13197-011-0267-6
Katti SV, Kumar S, Malleshi NG. Studies on the effect of milling finger millet in different pulverisers on physico-chemical properties of the flour. J Food Sci Technol 2008; 45(5): 398-405.
Deepa G, Singh V, Naidu KA. Nutrient, Physico- chemical properties of Indian Medicinal Rice: Njavara. Food Chem 2008; 106(1): 165-71. http://dx.doi.org/10.1016/j.foodchem.2007.05.062
Cheng HH. Total dietary fiber content of polished, brown and bran types of japonica and indica rice in taiwan - resulting physiological-effects of consumption. Nutr Res 1993; 13(1): 93-101. http://dx.doi.org/10.1016/S0271-5317(05)80660-8
Barros F, Alviola JN, Rooney LW. Comparison of quality of refined and whole wheat tortillas. J Cereal Sci 2010; 51(1): 50-56. http://dx.doi.org/10.1016/j.jcs.2009.10.001
Curic D, Galic K. Development of functional cereal based foodstuffs. Proceedings of the 3rd International Congress Flour - Bread '05 and 5th Croatian Congress of Cereal Technologists 2006; pp. 121-133.
Indrani D, Swetha P, Soumya C, Rajiv J, Rao GV. Effect of multigrains on rheological, microstructural and quality characteristics of north Indian parotta - An Indian flat bread. Lwt-Food Sci Technol 2011; 44(3): 719-24. http://dx.doi.org/10.1016/j.lwt.2010.11.017
Fardet A, Canlet C, Gottardi G, Lyan B, Llorach R, Remesy C, et al. Whole-grain and refined wheat flours show distinct metabolic profiles in rats as assessed by a H-1 NMR-based metabonomic approach. J Nutr 2007; 137(4): 923-29.
Jones JM. Whole grains and dietary fiber continue to win honors in preventing various diseases. Cereal Foods World 2007; 52: 286-88.
Scott CE, Eldrige AL. Comparison of carotenoid content in fresh, frozen and canned corn. J Food Composit Anal 2005; 18: 551-59. http://dx.doi.org/10.1016/j.jfca.2004.04.001
Mamatha BS, Sangeetha RK, Baskaran V. Provitamin-A and xanthophyll carotenoids in vegetables and food grains of nutritional and medicinal importance. Int J Food Sci Technol 2011; 46: 315-25. http://dx.doi.org/10.1111/j.1365-2621.2010.02481.x
Mares JA, Millen AE, Ficek TL, Hankinson SE. The body of evidence to support a protective role for lutein and zeaxanthin in delaying chronic disease: Overview. J Nutr 2002; 132: 518-24.
Sakina K, Gopalakrishna AG. Fat soluble nutraceuticals and fatty acid composition of selected Indian rice varieties. J Am Oil Chem Soc 2004; 81: 939-43. http://dx.doi.org/10.1007/s11746-004-1005-5
Wang, Quinn PJ. Vitamin E and its function in membranes. Progr lipid Res 1999; 38(4): 309-36. http://dx.doi.org/10.1016/S0163-7827(99)00008-9
Xu Z, Hua N, Godber JS. Antioxidant activity of tocopherols, tocotrienols and γ-Oryzanol components from rice bran against cholesterol oxidation accelerated by 2,2'-Azobis (2-methlypropionamidine) Dihydrochloride. J Agric Food Chem 2001; 49: 2077-81. http://dx.doi.org/10.1021/jf0012852
Chethan S, Malleshi NG. Finger millet polyphenols: Optimization of extraction and the effect of pH on their stability. Food Chem 2007; 105: 862-70. http://dx.doi.org/10.1016/j.foodchem.2007.02.012
Awika JM, Lloyd W, Rooney. Sorghum phytochemicals and their potential impact on human health. Phytochemistry 2004; 65: 1199-21. http://dx.doi.org/10.1016/j.phytochem.2004.04.001
Su T, Nakamura K, Kayahara H. Analysis of Phenolic Compounds in White Rice, Brown Rice, and Germinated Brown Rice. J Agric Food Chem 2004; 52: 4808-13. http://dx.doi.org/10.1021/jf049446f
Grela ER, Gunter KD. Fatty acid composition and tocopherol content of some legume seeds. Animal Feed Technol 1995; 52: 325-31. http://dx.doi.org/10.1016/0377-8401(94)00733-P
Sripriya G, Chandrasekharan K, Murthy VS, Chandra TS. ESR Spectroscopic studies on free radical quenching action of finger millet. Food Chem 1996; 57: 537-40. http://dx.doi.org/10.1016/S0308-8146(96)00187-2
Vasudeva GK, Chandrashekar A, Rajani PS. Antiradical properties of sorghum flour extracts. J Cereal Sci 2004; 40: 283-88. http://dx.doi.org/10.1016/j.jcs.2004.08.004
Ting S, Ho C. Antioxidant activities of buk wheat extracts. Food Chem 2005; 90: 743-49. http://dx.doi.org/10.1016/j.foodchem.2004.04.035
Iqbal S, Bhanger MI, Farroq A. Antioxidant potential and components of some commercially available varieties of rice bran in Pakistan. Food Chem 2005; 93: 265-72. http://dx.doi.org/10.1016/j.foodchem.2004.09.024
Jayadeep A, Malleshi NG. Nutritional and Nutraceutical Qualities of Biotransformed Rice, Cy TA. J Food 2010; 9: 82-87.
Hirawan R, Ser WY, Arntfield SD, Beta T. Antioxidant properties of commercial, regular- and whole-wheat spaghetti. Food Chem 2010; 119(1): 258-64. http://dx.doi.org/10.1016/j.foodchem.2009.06.022
Shimada KK, Fujikawa KY, Nakamura T. Antioxidative properties of xanthan on autoxidation of soybean oil in cyclodextrin. J Agric Food Chem 1992; 40: 945-48. http://dx.doi.org/10.1021/jf00018a005
Sherwin ER. Oxidation and antioxidants in fat and oil processing. J Am Oil Chem Soc 1978; 55: 809-14. http://dx.doi.org/10.1007/BF02682653
Ruiz-Ruiz J, Martinez-Ayala A, Dargo S, Gonzalez R, Betancur-Ancona D, Chel-Guerrero L. Extrusion of hard to cook bean (Phaseolus vulgaris L) and quality protein maize (Zea mays L.) flour blend. LWT – Food Sci Technol 2008; 41: 1799-807.
Shobana S, Sreerama YN, Malleshi NG. Composition and enzyme inhibitory properties of finger millet (Eleusine coracana L.) seed coat phenolics: Mode of inhibition of [alpha]-glucosidase and pancreatic amylase. Food Chem 2009; 115: 1268-73. http://dx.doi.org/10.1016/j.foodchem.2009.01.042
Yadav BS, Sharma A, Yadav RB. Effect of storage on resistant starch content and in vitro starch digestibility of some pressure-cooked cereals and legumes commonly used in India. Int J Food Sci Technol 2010; 45: 2449-55. http://dx.doi.org/10.1111/j.1365-2621.2010.02214.x
Downloads
Published
How to Cite
Issue
Section
License
Policy for Journals/Articles with Open Access
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are permitted and encouraged to post links to their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work
Policy for Journals / Manuscript with Paid Access
Authors who publish with this journal agree to the following terms:
- Publisher retain copyright .
- Authors are permitted and encouraged to post links to their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work .