PJB-2019-671
Utilization of Bottle Gourd (Lagenaria siceraria) powder (BGP) as a fat mimetic in biscuits: Its impact on antioxidant profile, nutraceutical components, antidiabetic potential and quality attributes
SYED MUHAMMAD GHUFRAN SAEED
Abstract
In the present study, the effect of bottle gourd powder (BGP) addition as a fat mimetic was investigated to produce a functional food that has strong antioxidant profile and may prevent diseases caused by obesity such as diabetes mellitus. Biscuits samples analyzed for antioxidant activity, bioactive compounds, the antidiabetic potential, free fatty acid (FFA), Peroxide value (PV), dimensional, textural and sensorial properties. An increased tendency observed in 1,1-diphenyl-2-picrylhydrazyl (DPPH) inhibition, Ferric reducing antioxidant power (FRAP), inhibition of alpha-amylase, total antioxidant activity (TAA), total phenol content (TPC) and total flavonoid content (TFC) of biscuits samples as the level of BGP (10% to 50%) increased. Shelf life study of two months revealed no significant difference (P< 0.05) in all these parameters from the initial day till 2nd week of storage, Percentage increase in both PV and FFA during storage was significantly lower than that of the control biscuits and was in acceptable range. In Vivo, antihyperglycemic activity revealed that biscuits incorporated with BGP 15%(selected because of excellent sensorial properties) have a lower incremental area under the blood glucose response curve (IAUC) and Glycemic index (GI) as compared to control. Therefore it could be suggested that the addition of BGP as a fat mimetic in biscuits can increase antioxidant and bioactive compounds and can replace high GI foods items and may also be placed in the market as a functional food having therapeutic potential.
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