Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization

Farhana Mehraj Allai; B N Dar; Khalid Gul; Mohd Adnan; Syed Amir Ashraf; Md Imtaiyaz Hassan; Visweswara Rao Pasupuleti; Z R A A Azad

doi:10.3389/fnut.2022.870819

Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization

Front Nutr. 2022 Apr 8:9:870819. doi: 10.3389/fnut.2022.870819. eCollection 2022.

Authors

Farhana Mehraj Allai^{1

2}, B N Dar², Khalid Gul³, Mohd Adnan⁴, Syed Amir Ashraf⁵, Md Imtaiyaz Hassan⁶, Visweswara Rao Pasupuleti^{7

8

9}, Z R A A Azad¹

Affiliations

¹ Department of Post-harvest Engineering and Technology, Faculty of Agricultural Science, Aligarh Muslim University, Aligarh, India.
² Department of Food Technology, Islamic University of Science and Technology, Awantipora, India.
³ Department of Food Process Engineering, National Institute of Technology, Rourkela, India.
⁴ Department of Biology, College of Science, University of Hail, Hail, Saudi Arabia.
⁵ Department of Clinical Nutrition, College of Applied Medical Science, University of Hail, Hail, Saudi Arabia.
⁶ Centre for Interdisciplinary Research in Basic Sciences, Jamia Millia Islamia, New Delhi, India.
⁷ Department of Biomedical Sciences and Therapeutics, Faculty of Medicine and Health Sciences, University Malaysia Sabah, Kota Kinabalu, Malaysia.
⁸ Department of Biochemistry, Faculty of Medicine and Health Sciences, Abdurrab University, Pekanbaru, Indonesia.
⁹ Centre for International Collaboration and Research, Reva University, Rukmini Knowledge Park, Bangalore, India.

Abstract

This study was aimed to use extrusion cooking as a pretreatment for non-conventional seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour, whole barley flour, and whole corn flour) for the development of a pregelatinized cereal bar (PCB). In this study, date paste (7.5-17.5%) and walnut grits (2.5-12.5%) were incorporated at varying levels to prepare PCB. The PCB was evaluated for its nutritional, color, textural (both three-point bending test and TPA), antioxidant activity, and sensory attributes. The flexural modulus, rupture stress, and fracture strain of PCB increased with the incorporation of a higher proportion of date paste. The protein and fiber content in PCB increased from 7.74 to 9.13% and 4.81 to 5.59% with the incorporation of walnut grits and date paste, respectively. The DPPH, total phenolic content, and water activity of PCB were determined, which progressively enhanced with increased levels of walnut grits and date paste. The correlation between sensory attributes and instrumental texture on PCB was also investigated. The correlation results showed a significant (p < 0.05) positive correlation between texture analysis and sensory hardness, springiness, adhesiveness, and negatively correlated to instrumental and sensory cohesiveness. For sensorial attributes, all PCB samples presented average scores of 7/10 and 4/5 for buying intention. Therefore, whole grain extrudates, date paste, and walnut grits can be efficiently used to develop PCB with improved nutritional, nutraceutical, and economic values.

Keywords: antioxidants; dates; nutraceuticals; pregelatinized; sensory attributes; textural properties.