2026· International journal of research and innovation in applied science· Vol 11, pp. 1159-1169· 0 citations
Abstract
The study investigated the optimisation of a blend of turmeric and garlic to ascertain the highest antioxidant capacity to support a more potent preventive use of the food substances in the management of diseases. Turmeric and garlic blends (TGB) were bought from Marian Market in Calabar, Cross River State, cleaned, blended and then constituted at 60:40%, 50:50%, and 40:60%. The antioxidant capacity and phytochemical composition of the blends were determined using standard procedures: ferric reducing antioxidant property (FRAP) and 1,1-diphenyl 1-2-picryl-hydrazyl (DPPH) radical scavenging activity. The sensory properties of the blends were also evaluated using a 5-point hedonic scale for acceptability on appearance, aroma, taste, mouthfeel, and overall acceptability. The turmeric and garlic formulation at a 50/50 % emerged as the highest in antioxidant capacity. The ameliorating effect of the 50% proportion needs to be evaluated in vivo studies to generate data on the supporting capabilities.
The optimization of agro-industrial products represents a key strategy to enhance their technological quality, stability, and market acceptance. The aim of this study was to evaluate the effect of different proportions of Allium ampeloprasum (elephant garlic, E) and Allium sativum genotypes Roselló 1 (R) and Taiwan 5 (...
Nelson Blanco-Rodríguez, Atharva Rosa-de la Cruz, Julio Mejía-Brea et al.· Foods· 0 citations
This study provides a sustainable approach for enhancing the nutritional and phytochemical properties of cookies with duckweed fortification. Duckweed flour (7%, 10 % and 13 %) was incorporated into wheat flour to make cookies and compared with controls (100% wheat flour) for proximate composition, techno-functional...
I. Ifie, Maya Pavithran, I. F. Bolarinwa et al.· International Journal of Foo...· 0 citations
The purpose of this article is to develop a functional plant-based beverage that harnesses the nutritional and bioactive properties of baobab powder and hibiscus flower extract. A completely randomised design was used in the study, with baobab levels of 1 per cent, 2 per cent, and 3 per cent and hibiscus extract concen...
Pius M. Mathi· Editon Consortium Journal of...· 0 citations
Udon noodles are a traditional staple food and have an important role in a high-starch diet.
Aiming to generate a low glycemic index and high antioxidant activity by adding natural
functional ingredients with health benefits, a special noodle recipe was developed
consisting of glucomannan from Amorphophallus muelleri B...
P. Auppasuk, W. Sorndech, S. Butseekhot et al.· Food Research· 0 citations
In the context of promoting circular economy and zero waste strategies in the food
industry, valorization of food by-products into new food ingredients is a promising
approach to enhance sustainable development. Chrysanthemum (Chrysanthemum indicum
L.) tea residue (CTR), a by-product that is often discarded after extra...
T. T. Tran, T. T. Nguyen, L. Y. Nguyễn et al.· Food Research· 0 citations
Ragi ladoo is a well-known sweet in India. On the other hand, chimili is a traditional South Indian sweet made from ragi, groundnuts, and jaggery. This project focuses on producing a functional version of the product, which is much healthier than the original recipe. The functional one is made with ingredients like sun...
D. Kannan, Karthika Jeyeraman· International Journal of Res...· 0 citations
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