Background and objectives:Because of its extraordinary phytomedicinal potential and numerous potential health benefits,lemongrass(Cymbopogon citratus),a well-known medicinal and aromatic plant,is of paramount signific...Background and objectives:Because of its extraordinary phytomedicinal potential and numerous potential health benefits,lemongrass(Cymbopogon citratus),a well-known medicinal and aromatic plant,is of paramount significance.It is typically used as a drug replacement.Methods:The present study was comprised of drying lemongrass into powder and determining the proximate and mineral composition,and then developing ethanolic extracts of powder to determine total phenolic contents(TPC),total flavonoid contents(TFC),total carotenoids(TC),and DPPH free radical scavenging activity.Next,lemongrass powder(LGP)was replaced at 0,2.5,5,7.5,and 10%levels to develop nutritional biscuits.Results:The results revealed that lemongrass powder contained higher fiber(8.34±0.04%)and ash(7.26±0.06%)quantities,than wheat flour.Similarly,essential minerals Ca,Mg,K,Fe,and Zn contents in LGP were 36.80±0.12,64.89±0.13,54.65±0.18,12.68±0.05,and 8.46±0.07 mg/100 g dry weight,respectively,which were significantly higher than that calculated in wheat flour.Phytochemical analyses of lemongrass ethanolic extracts documented TPC as 240.46±0.20 mg gallic acid equivalent/100 g,TFC as 98.45±0.15 mg catechin equivalent/100 g,TC as 62.36±0.12 mg/100 g,and DPPH activity as 60.18±0.14 mg AAE/100 g,with such values being significantly higher than those in wheat flour.Conclusion:Incorporation of LGP at different levels in wheat flour resulted in boosted phytochemical profiles of nutritional biscuits,but upon sensory evaluation of biscuits 2.5%level of LGP provided good scores for taste,flavor and overall acceptability,while for color and flavor 5%LGP was also found to be suitable with highest sensory scores.展开更多
文摘Background and objectives:Because of its extraordinary phytomedicinal potential and numerous potential health benefits,lemongrass(Cymbopogon citratus),a well-known medicinal and aromatic plant,is of paramount significance.It is typically used as a drug replacement.Methods:The present study was comprised of drying lemongrass into powder and determining the proximate and mineral composition,and then developing ethanolic extracts of powder to determine total phenolic contents(TPC),total flavonoid contents(TFC),total carotenoids(TC),and DPPH free radical scavenging activity.Next,lemongrass powder(LGP)was replaced at 0,2.5,5,7.5,and 10%levels to develop nutritional biscuits.Results:The results revealed that lemongrass powder contained higher fiber(8.34±0.04%)and ash(7.26±0.06%)quantities,than wheat flour.Similarly,essential minerals Ca,Mg,K,Fe,and Zn contents in LGP were 36.80±0.12,64.89±0.13,54.65±0.18,12.68±0.05,and 8.46±0.07 mg/100 g dry weight,respectively,which were significantly higher than that calculated in wheat flour.Phytochemical analyses of lemongrass ethanolic extracts documented TPC as 240.46±0.20 mg gallic acid equivalent/100 g,TFC as 98.45±0.15 mg catechin equivalent/100 g,TC as 62.36±0.12 mg/100 g,and DPPH activity as 60.18±0.14 mg AAE/100 g,with such values being significantly higher than those in wheat flour.Conclusion:Incorporation of LGP at different levels in wheat flour resulted in boosted phytochemical profiles of nutritional biscuits,but upon sensory evaluation of biscuits 2.5%level of LGP provided good scores for taste,flavor and overall acceptability,while for color and flavor 5%LGP was also found to be suitable with highest sensory scores.
