I grant Chattogram Veterinary and Animal Sciences University (CVASU) permission to loan this thesis to other organizations or individuals for scientific research. Title of thesis: Impact of pork plum skin on the bioactive and organoleptic properties of wheat noodles. The report has been emailed to the Coordinator, CASR. The thesis is/is not eligible for assessment.
Afroza Sultana, Associate Professor, Department of Food Processing and Engineering, Chittagong Veterinary and Animal Sciences University, for her effective guidance throughout my study period. Shireen Akther, Associate Professor and Head of the Department of Food Processing and Engineering at CVASU, for her unwavering support and cooperation throughout my research project. Lutful Ahasan, Chattogram Veterinary and Animal Sciences University for providing research field and research funds.
I would also like to thank the director and laboratory technicians from the Department of Physiology, Biochemistry and Pharmacology, the Department of Applied Chemistry and Chemical Technology, the Department of Animal Husbandry and Nutrition, especially the Department of Food Technology. at CVASU for their constant inspiration and kind help in carrying out research activities in these very laboratories.
Abstract
INTRODUCTION
There have been numerous studies over the past few decades demonstrating the value of eating fruit for reducing health risks, as well as campaigns to include fruit in children's diets (Kandylis et al., 2020). As one of the staple foods in Asia, noodles are rich in carbohydrates but lack other essential nutritional components (Li et al., 2012). According to the Bangladesh Bureau of Statistics, more than 42,500 tons of pork plum was produced in Bangladesh on about 11,400 acres of land in fiscal year 2020-2021, an increase of about 5% over the previous two years.
When the edible parts of the fruit are consumed or used, much of the rind of the pork plum is left untouched. 3 In addition, the phytochemicals found in the rinds of pork plums are extremely helpful in combating a number of health problems, including a decrease in lipid oxidation and lower cholesterol levels, as well as a reduction in chronic diseases, especially heart disease, obesity and cancer , which are common in the Western world. The aim of this study was to formulate pork plum rind enriched noodles using pork plum rind powder and rind extract.
Using a variety of instruments, the polyphenol in the skin of the pig plum can be extracted and used to make noodles.
REVIEW OF LITERATURE
- Hog Plum
- Conventional Extraction
- Microwave-Assisted Extraction (MAE)
- Solvent Extraction
- Noodles
The seeds are ridged, semi-woody, fibrous and pitted on the outside (Sumanta et al., 2021). The leaves and pulp extracts of hog plum have antitumor and antibacterial properties (Murakamia et al. Industrial by-products can be used to reduce waste and generate profitable outcomes for society and the environment (DeHond et al., 2018).
According to Dragovic-Uzelac, Verica, et al. 2007), polyphenols are a class of biologically active substances found in plant foods. Akinlolu-Ojo, T., et al. (2022) reported in a study that UPLC-MS/MS quantified various phenolic compounds, such as flavonols, phenylpropanoids, benzoic acid derivatives, coumarins, stilbenes, dihydrochalcones, flavones and flavonones in pork prune rind (spondias mombin ). Polar organic solvents such as ethyl acetate, ethanol, methanol and acetone are generally used for the extraction of polyphenols (Ross et al., 2009).
Maceration, a common solid-liquid extraction method, was one of the methods used in the current investigation among the different methods used for the extraction of polyphenols (Garcia-Salas et al., 2010).
MATERIALS AND METHODS
- Study Area
- Collection of Sample
- Preparation of Hog Plum Peel Powder
- Proximate Analysis of Peel Powder
- Bioactive Properties Analysis of Ethanolic Extract
- Formulation and Preparation of Flour Blends
- Development of Noodles
- Determination of Antioxidant capacity by DPPH scavenging method Extract preparation
- Sensory Evaluation
- Statistical Analysis
- RESULTS
- Weight of Peels
- Proximate Analysis of Peels
- Bioactive Properties of Peels’ Ethanolic Extract
The sample/solvent ratio was set to 1:6 and the temperature of the maceration method was set to 60 °C. The method of the Association of Official Analytical Chemists (AOAC, 2016) was used to calculate the percentage of total moisture. The flask was charged with 75 ml of dry ether and the best of the fat extraction tube was connected to the condenser.
1 ml of the working reagent was combined with 25 L of distilled water to make a reagent blank solution, which was then placed in a cuvette. The standard was adjusted by mixing 25 L of the calcium standard with 1 ml of the working reagent. The sample solution was composed of 1 ml of the working reagent and 25 L of the sample extract.
It was discovered that the strength of the resulting chromophores is proportional to the amount of magnesium present in the sample. To create the reagent blank solution, 1 ml of the reagent was added to the cuvette. The sample solution was made by mixing 200 L of the sample extract with 1 ml of the reagent.
The amount of zinc present in the sample has a direct correlation to the intensity of the resulting complex. 1 ml of the reagent was added to the cuvette to make the reagent blank solution. Based on the absorbance value of the sample by the standard concentration, the zinc concentration was calculated as milligrams per deciliter in parts per million (ppm).
Scavenger mobility was determined by comparing the absorbance of the sample with that of the DPPH reference solution. The total phenol content of the sample was calculated from the gallic acid standard curve and expressed as (mg GAE/100 g). The volume of the noodles was calculated by finding the difference between the total volume (V2) and the volume of water.
The optimally cooked noodles were analyzed for overall acceptability of the sample by 10 participants using a 9-point hedonic scale.
Total Phenolic Contents
Sample A's noodles with 2.5% pork plum peel extract added to it showed almost the same levels of TPC as the noodles with 5% pork plum peel extract (Sample B). In addition, control noodles without peel extract had the least amount of polyphenols, as can be shown. The highest TFC was observed in sample fortified with 10% pork plum peel (Sample C).
In addition, it was noted that the least amount of flavonoids was present in the control noodles, which did not contain peel extract.
Total Flavonoid Contents
Antioxidant Capacity
Sensory Quality Evaluation
The ANOVA test revealed that sample B and control were significantly different from each other in terms of appearance, taste, smell and texture, but not significantly different from each other in terms of overall satisfaction.
Semsory Evaluation
CHAPTER 5 DISCUSSIONS
- Weight of Peels
- Proximate Analysis of Hog Plum Peels
- Bioactive Compounds of Hog Plum Peel Extract Polyphenols and Flavonoids Content
- Proximate Composition of HPP Noodles
- Improvement of Mineral Content in HPP Noodles
- Effect on Cooking Attributes of HPP Noodles Cooking Time
- Sensory Qualities of HPP Noodles
For determining the quality of raw materials, estimation of the near composition is important (Safdar et al., 2017). This result is consistent with results previously reported by Villa-Hern'andez et al. 2017), where they showed that the TPC and TFC capacities of the pericarp were higher compared to the pulp of Spondias purpurea L. These findings were consistent with those of Ajila et al. 2010), who reported that the addition of mango peel enhances the radical scavenging activity of DPPH.
Because HPP contains more fiber than WF, there may be a smaller increase in moisture content in shell-enriched noodles (e.g., 7.06 and 9.15% in control and sample C, respectively (Happi Emaga et al. 2007). A higher ash content indicates a significant amount of minerals present in the bagasse, such as calcium, magnesium and iron (Esua et al., 2016) Our results were similar to the study reported by (Aurore et al. 2009) that BPP contains about 300 times more minerals than WF.
The higher fat content of HPB can be attributed to the seed composition, as fruit seeds have been reported to contain a significant amount of fatty acids (Kaur et al., 2017; Morais et al., 2017). Noodles with high fat content are undesirable because they tend to spoil during storage, giving the food an unpleasant odor (Gotoh et al. 2007). According to reports (Ismail et al. 2014), adding micromineral-rich fruit peels to WF is a sustainable way to increase mineral content.
Surprisingly, the TPC concentration of banana peel is 1-3 times higher than that of the pulp (Sulaiman et al. 2011). Flavonoids can both prevent cell damage and repair DNA damage, according to Panche et al. According to Sergio Dantas, De Oliveira Jnior, et al. 2021), the film based on natural pectin from pig plum showed antioxidant activity due to the DPPH radical with a value of mol TE/g.
These results are consistent with those of the instant noodle study published by Kamble, Vittal, et al. Fructose, glucose and protein occur in higher concentrations in banana peel powder (Happi Emaga et al., 2007).
CONCLUSION
RECOMMENDATIONS AND FUTURE PERSPECTIVES
Barajas, J., Cortes-Rodriguez, M., Rodriguez-Sandoval, E., Effect of temperature on the drying process of bee pollen from two areas of Colombia. Effect of buckwheat on the cooking quality and some chemical, antinutritional and sensory properties of erüta, Turkish noodles. Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flour: influence of cultivar and stage of maturity.
Mixture design and doehlert matrix to optimize the extraction of phenolic compounds from agroindustrial residues of apple cane Spondias mombin L. Effects of air-drying temperature on the cell walls of kiwifruit processed at different stages of ripening. In vitro antibacterial, antifungal and antioxidant activities of essential oil and methanol extracts of plant parts and callus cultures of Satureja hortensis L.
Incorporation of four coconuts into four wheat noodles and evaluation of its rheological, nutritional and sensory characteristics. Development and evaluation of cooking properties of instant noodles incorporated with drumstick leaf powder and contaminated soybean meal. Characterization of gluten-free pasta through conventional and innovative methods: Evaluation of cooking behavior.
Evaluation of the nutritional and sensory quality of functional breads produced from a mixture of whole wheat and soybean flour. Polyphenol-rich pomegranate peel extract attenuates tissue inflammation and hypercholesterolemia in high-fat diet-induced obese mice: potential implication of gut microbiota. Chemical composition and antimicrobial activity of pig plum (Spondias mombin L.) skin oil obtained from different regions of tropical climate.
A review of the mechanisms and efficacy of dietary polyphenols in reducing oxidative stress and thrombotic risk. In vitro and in vivo antioxidant capacity of different ecotypes of Mexican plum (Spondias purpurea L.).
Appendix
