摘要
In view of the wider consumption of bakery products, they could be good choice for the delivery of functionality. The present study attempts to develop a functional formulation of bread by incorporation of shatavari (Asparagus racemosus Willd.), which is an important medicinal plant of India. Central composite rotatable design (CCRD) was used for experiments in which yeast and shatavari powder were taken as variables. Response surface methodology (RSM) was used to optimize the bread formulations on the basis of hardness, adhesiveness, springiness, chewiness and cohesiveness as responses. Qualitative tests were performed for assessing the presence of phytochemicals in shatavari bread. Sensory attributes of the shatavari bread were evaluated using descriptive analysis technique. The optimum acceptable level for shatavari and yeast in bread was found to be 3.5 % and 4.96 %, respectively. All the phytochemicals such as alkaloid, steroid, terpenoid and saponin present in original herbs were also present in bread. However flavonoids were not found in the bread when analysed qualitatively and using TLC.
摘要译文
鉴于烘焙产品的更宽的消耗，他们可能是功能性的递送不错的选择。本研究试图通过shatavari（芦笋总状斑鸠菊。），这是印度的一个重要的药用植物掺入培养面包功能的制剂。中心复合旋转设计（CCRD）用于在其中酵母和shatavari粉末取为变量实验。响应面法（RSM）用于优化面包配方的硬度，粘着性，弹性，咀嚼和凝聚力作为响应的基础上。进行了评估shatavari面包植物化学物质的存在定性试验。采用描述性分析技术的shatavari面包的感官特性进行了评价。最佳可接受的水平shatavari和酵母在面包被发现是分别为3.5％和4.96％。所有的植物化学物质，如生物碱，甾体，萜类化合物和皂苷存在于原药材也存在于面包。然而黄酮面包均未发现当定性分析和使用TLC。
Nishu Singh [1] Alok Jha [1] Anand Chaudhary [2] Ashutosh Upadhyay [3]. Enhancement of the functionality of bread by incorporation of Shatavari (Asparagus racemosus)[J]. Journal of Food Science and Technology, 2014,51(9): 2038-2045