Title : Development of antioxidant-rich walnut (Juglans regia L.) biscuits and evaluation of their polyphenol content and antioxidant activities
Abstract:
There is a direct correlation between diet and health, as evidenced by growing awareness and scientific data. These elements have produced fresh ideas for nutrition scientists working on the creation and marketing of functional foods. Walnuts (Juglans regia L.) are abundant in health-promoting bioactive substances including polyphenols. According to recent research, foods high in polyphenols have an impact on blood lipid levels by lowering low-density lipoprotein (LDL) and raising high-density lipoprotein (HDL). Higher phenolic compounds present in nuts, such as walnuts, also reduce inflammation and boost antioxidant defenses. Breads and biscuits are the most widely consumed food items worldwide, particularly in poorer nations. The current study examined the impact of walnut powder at various substitution levels (2.5, 5, 7.5, and 10%) on the antioxidant potential, customer acceptance, and proximate in biscuit manufacture. The Folin-Ciocalteu and 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) methods were used to measure the total polyphenolic content and antioxidant activity of the developed biscuits as well as the control biscuit made entirely of wheat flour. The findings showed that an increase in walnut powder resulted in a significant (P<0.05) increase in total phenolic content ranged from 30.21 to 47.7 mg GAE/g, and their DPPH radical scavenging activity (% Inhibition) varied from 32.5±0.67 to 72.2±1.55 (2–10 mg/mL concentration). The impact of adding 7.5% walnut powder resulted in biscuits that were good with natural antioxidants, according to the current study's findings. Furthermore, this study on antioxidant-rich walnut biscuits is essential for expanding our knowledge of their possible health advantages and their wider influence on human well-being, as well as for encouraging sustainable innovation in the baking industry.
