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Effect of cabbage or its aqueous extract incorporated croquettes on chemical composition and storage stability in relation to antioxidant potential and sensory profile
Author(s) -
Ashfaq Faiza,
Butt Masood Sadiq,
Bilal Ahmad,
Tehseen Saima,
Suleria Hafiz Ansar Rasul
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14291
Subject(s) - food science , chemistry , antioxidant , sensory system , chemical composition , composition (language) , aqueous solution , sensory analysis , organic chemistry , biology , linguistics , philosophy , neuroscience
Green or red cabbage or their aqueous extracts based croquettes were formulated and compared with control croquettes over one‐month frozen storage, involving baking and frying procedures. Maximum ash ( p < .05) was quantified in red cabbage croquettes, 3.99 ± 0.24% (Baked) and 4.27 ± 0.09% (Fried) while minimal fat was found in green and red cabbage croquettes, predominantly via baking; 3.07 ± 0.25% and 3.15 ± 0.30%, respectively. Antioxidant activity was maximally reported ( p < .05) in red cabbage based treatments, though, it reduced with the progression in storage. Total polyphenols in baked and fried cabbage croquettes were in the range from 70.59 ± 3.25 to 121.61 ± 5.85 and 71.17 ± 3.06 to 125.82 ± 6.09 mg gallic acid equivalent (GAE) per 100 g F.W., respectively, and demonstrated linear relationship with antioxidant potential. Among treated samples, maximum score for overall acceptability was attained by green cabbage based croquettes among fried (7.71 ± 1.35) and baked (7.27 ± 0.49) samples. Thus, cabbage based croquettes showed high nutritional and antioxidant potential without affecting product acceptability. Practical applications With the escalating consumer awareness regarding nutrition, food processing industries are replenishing existing food products by incorporating natural plants or their extracts, ultimately formulating functional or designer foods. In spite of numerous health benefits, cabbage is not often consumed by all segments of the population, however, incorporation of cabbage or its aqueous extract in ready to cook foods may serve as a convenient and healthy approach for its consumers. In addition, different conventional cooking methods that are normally practiced at home and general public is quite unaware of the fact that which cooking method is more suitable for retaining optimal antioxidant potential of a food product; hence analysis of cooking methods may facilitate consumers in this context.