| Title: |
Nutritional, antioxidant, antidiabetic, and oxidative stability properties of turmeric (Curcuma longa) supplemented muffins. |
| Authors: |
Karigidi, Kayode Olayele1 (AUTHOR) karigidikayode@yahoo.com, Akintimehin, Emmanuel Sina1 (AUTHOR), Akinyemi, Oluwatoyin1 (AUTHOR), Fapetu, Aanuoluwapo Patricia1 (AUTHOR), Adetuyi, Foluso Olutope1 (AUTHOR) |
| Source: |
Journal of Food Processing & Preservation. Nov2022, Vol. 46 Issue 11, p1-9. 9p. |
| Subject Terms: |
*Produce trade, Vegetable oils, Muffins, Glycemic index, Turmeric, Hypoglycemic agents, Traditional medicine |
| Abstract: |
Turmeric (Curcuma longa) is a well‐consumed tropical spice with many biological roles in folk medicine. The aim of this study was to evaluate the effect of partial substitution (2.5%, 5%, and 10%) of wheat flour with turmeric flour (TF) on the nutritional, antioxidant, antidiabetic, and oxidative stability of the muffins. The substitution led to significant (p <.05) increases in the bioactive components, antioxidant, and inhibitory properties of the muffins against α‐amylase and α‐glucosidase enzymes. Also, there was significant (p <.05) increase in the ash content from 3.18 to 5.87 g/100 g and fiber content from 2.11 to 2.48 g/100 g of the TF‐substituted muffins. There was significant decrease (p <.05) in estimated glycemic index from 51.68 to 46.30 and in vitro starch digestibility from 55.60 to 49.07 of the muffins, which was corresponding to the amount of TF inclusion. Oxidative stability was also enhanced in muffins produced from wheat‐turmeric flour blends. Therefore, turmeric flour could serve as functional and preservative ingredients in baking of muffins for the people suffering from diabetes mellitus. Novelty impact statement: Turmeric, a tropical spice with vast usage in folk medicine, was used to produce functional muffins. The supplemented muffins possessed enhanced antioxidant, antidiabetic, and oxidative stability properties. With these, turmeric may be adopted by industry to produce functional muffins for people suffering from diabetes and enhance the shelf life of muffins. [ABSTRACT FROM AUTHOR] |
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Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) |
| Database: |
Business Source Complete |
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