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Volume 6
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Abstract

Food-to-Food Fortification of Rice Flour (Swarna Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study †

by
Siddharth Vishwakarma
*,
Chandrakant Genu Dalbhagat
and
Hari Niwas Mishra
Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, India
*
Author to whom correspondence should be addressed.
†
Presented at the 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”, 15–30 October 2021; Available online: https://foods2021.sciforum.net/.
Biol. Life Sci. Forum 2021, 6(1), 15; https://doi.org/10.3390/Foods2021-10947
Published: 13 October 2021
(This article belongs to the Proceedings of The 2nd International Electronic Conference on Foods—“Future Foods and Food Technologies for a Sustainable World”)
Versions Notes

Abstract

:
Food-to-food fortification (FtFF) is an emerging technique used to enrich nutrient-deficient foods by adding foods with relatively high amounts of one or more than one type of micro- and macronutrients. The dried leaves of herbs such as basil, marjoram, and spearmint have excellent nutritional properties. These can fortify staple raw materials such as rice flour (RF) to produce gluten-free fortified products. Thus, in this study, an attempt was made to find the effect of these dried herbs on the physicochemical and nutritional properties of RF with skim milk powder (SMP) (3% w/w) already added at different fortification levels (FLs) (1–4% w/w). The physicochemical and nutritional properties viz., water absorption index (WAI), water solubility index (WSI), oil absorption capacity (OAC), water absorption capacity (WAC), solubility (SL), iron (Fe), and proximate analysis were calculated. Results showed insignificant (p > 0.05) changes in all physicochemical properties at 1% addition of marjoram, spearmint, and basil as compared to the control. Further, an insignificant (p > 0.05) increase in WAI was noticed at 2% addition of marjoram, spearmint, and basil. Similar, no significant (p > 0.05) change in WAI was noticed up to the highest FL in all fortificants. An opposite behavior was observed with the WSI for marjoram; however, no significant (p > 0.05) change was observed with spearmint among all FLs. In addition, basil at 4% fortification caused a significant (p < 0.05) increase in WSI as compared to control. For WAC, neither marjoram nor spearmint resulted in any significant (p > 0.05) change among all FLs but basil at 4% showed a significant (p < 0.05) change. A similar result was noticed for SL. Nevertheless, a significant (p < 0.05) color change was observed at all FLs. The iron, protein, and crude fiber levels were significant (p < 0.05) and they all improved at 4% fortification. A similar result was noticed for carbohydrate, energy, and crude fat levels with a higher FL. This study will help food processors to formulate fortified foods using dried herbs.

Supplementary Materials

The following supporting information can be downloaded at: https://www.mdpi.com/article/10.3390/Foods2021-10947/s1, Poster: Food-to-Food Fortification of Rice Flour (Swarna Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study.

Author Contributions

Conceptualization, S.V., C.G.D. and H.N.M.; methodology, S.V., C.G.D. and H.N.M.; software, S.V.; validation, S.V., C.G.D. and H.N.M.; formal analysis, S.V.; investigation, S.V.; resources, H.N.M.; data curation, S.V.; writing—original draft preparation, S.V., C.G.D.; writing—review and editing, S.V., C.G.D. and H.N.M.; visualization, S.V., H.N.M.; supervision, H.N.M.; project administration, H.N.M. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Institutional Review Board Statement

Not applicable.

Informed Consent Statement

Not applicable.

Data Availability Statement

Not applicable.

Acknowledgments

The authors acknowledge the Ministry of Education, Government of India, New Delhi, India, to provide a Ph.D. fellowship and Food Chemistry and Technology Laboratory, IIT Kharagpur for instrumental facility.

Conflicts of Interest

The authors declare no conflict of interest.
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Share and Cite

MDPI and ACS Style

Vishwakarma, S.; Dalbhagat, C.G.; Mishra, H.N. Food-to-Food Fortification of Rice Flour (Swarna Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study. Biol. Life Sci. Forum 2021, 6, 15. https://doi.org/10.3390/Foods2021-10947

AMA Style

Vishwakarma S, Dalbhagat CG, Mishra HN. Food-to-Food Fortification of Rice Flour (Swarna Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study. Biology and Life Sciences Forum. 2021; 6(1):15. https://doi.org/10.3390/Foods2021-10947

Chicago/Turabian Style

Vishwakarma, Siddharth, Chandrakant Genu Dalbhagat, and Hari Niwas Mishra. 2021. "Food-to-Food Fortification of Rice Flour (Swarna Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study" Biology and Life Sciences Forum 6, no. 1: 15. https://doi.org/10.3390/Foods2021-10947

APA Style

Vishwakarma, S., Dalbhagat, C. G., & Mishra, H. N. (2021). Food-to-Food Fortification of Rice Flour (Swarna Cv.) Using Dried Basil, Marjoram, and Spearmint Leaves Powders: A Physicochemical and Nutritional Study. Biology and Life Sciences Forum, 6(1), 15. https://doi.org/10.3390/Foods2021-10947

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