Effect of cabbage or its aqueous extract incorporated croquettes on chemical composition and storage stability in relation to antioxidant potential and sensory profile
AuthorAshfaq, F; Butt, MS; Bilal, A; Tehseen, S; Suleria, HAR
Source TitleJournal of Food Processing and Preservation
University of Melbourne Author/sSuleria, Hafiz Ansar Rasul
AffiliationVeterinary and Agricultural Sciences
Agriculture and Food Systems
Document TypeJournal Article
CitationsAshfaq, F., Butt, M. S., Bilal, A., Tehseen, S. & Suleria, H. A. R. (2020). Effect of cabbage or its aqueous extract incorporated croquettes on chemical composition and storage stability in relation to antioxidant potential and sensory profile. Journal of Food Processing and Preservation, 44 (1), https://doi.org/10.1111/jfpp.14291.
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Green or red cabbage or their aqueous extracts based croquettes were formulated and compared with control croquettes over one‐month frozen storage, involving baking and frying procedures. Maximum ash (p < .05) was quantified in red cabbage croquettes, 3.99 ± 0.24% (Baked) and 4.27 ± 0.09% (Fried) while minimal fat was found in green and red cabbage croquettes, predominantly via baking; 3.07 ± 0.25% and 3.15 ± 0.30%, respectively. Antioxidant activity was maximally reported (p < .05) in red cabbage based treatments, though, it reduced with the progression in storage. Total polyphenols in baked and fried cabbage croquettes were in the range from 70.59 ± 3.25 to 121.61 ± 5.85 and 71.17 ± 3.06 to 125.82 ± 6.09 mg gallic acid equivalent (GAE) per 100 g F.W., respectively, and demonstrated linear relationship with antioxidant potential. Among treated samples, maximum score for overall acceptability was attained by green cabbage based croquettes among fried (7.71 ± 1.35) and baked (7.27 ± 0.49) samples. Thus, cabbage based croquettes showed high nutritional and antioxidant potential without affecting product acceptability.
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