RESUMO
The research aims to enhance the characteristics of honey by incorporating xanthan gum (XG) and guar gum (GG) at various concentrations (0.5-2.0% w/w) and preparing a honey gel matrix (HGM) through high-shear homogenization. This approach serves as a substitute for fat-based filling materials commonly used in bakery products. The study encompassed an investigation of the rheological characteristics (steady and dynamic), total phenolic content (TPC), antioxidant activity, and baking stability of the HGMs. The concentration of the gums used significantly influenced the transformation of honey into the HGM and its stability. Notably, the XG-HGM demonstrated greater shear thinning behavior and higher consistency compared to the GG-HGM. Herschel Bulkley and power law models were found to be the best-fitted models for XG-HGM and GG-HGM, respectively. Furthermore, both XG-HGM and GG-HGM exhibited a higher viscous component (Gâ³) than an elastic component (G') at low concentrations, up to 1% (w/w) for XG-HGM and 1.5% (w/w) for GG-HGM; however, this behavior reversed beyond those concentrations (G' > Gâ³). The XG-HGM exhibited lower temperature sensitivity compared to GG-HGM, indicating better stability under varying heat conditions. Moreover, both TPC and antioxidant activity decreased with increasing concentrations of both gums. The XG-HGM achieved the highest baking stability index, reaching 95.23% at a 2% concentration. This modified HGM formulated with XG demonstrated superior consistency, color retention, and exceptional baking stability, making it a promising candidate for application as a filling material in the bakery sector. Its improved stability and quality can facilitate the development of a wide range of baking products in the food industry.
RESUMO
Due to the significant increase in global pollution and a corresponding decrease in agricultural land, there is a growing demand for sustainable modes of modern agriculture that can provide nutritious food. In this regard, microgreens are an excellent option as they are loaded with nutrients and can be grown in controlled environments using various vertical farming approaches. Microgreens are salad crops that mature within 15-20 days, and they have tender leaves with an abundant nutritive value. Therefore, this study aims to explore the physicochemical, techno-functional, functional, thermal, and morphological characteristics of four botanical varieties of microgreens, including carrot (Daucus carota), spinach (Spinacia oleracea), bathua (Chenopodium album), and Bengal gram (Cicer arietinum), which are known for their exceptional nutritional benefits. Among the four botanical varieties of microgreens studied, bathua microgreens demonstrated the highest protein content (3.40%), water holding capacity (1.58 g/g), emulsion activity (56.37%), and emulsion stability (53.72%). On the other hand, Bengal gram microgreens had the highest total phenolic content (32.2 mg GAE/g), total flavonoid content (7.57 mg QE/100 g), and DPPH activity (90.60%). Fourier transform infrared spectroscopy analysis of all microgreens revealed the presence of alkanes, amines, and alcohols. Moreover, X-ray diffraction analysis indicated low crystallinity and high amorphousness in the microgreens. Particle size analysis showed that the median, modal, and mean sizes of the microgreens ranged from 110.327 to 952.393, 331.06 to 857.773, and 97.567 to 406.037 µm, respectively. As per the observations of the results, specific types of microgreens can be utilized as an ingredient in food processing industry, including bakery, confectionery, and more, making them a promising nutritive additive for consumers. This study sheds light on various food-based analytical parameters and offers a foundation for future research to fully harness the potential of microgreens as a novel and sustainable food source, benefiting both the industry and consumers alike.
