Arabinogalactans-rich microwave-assisted nanomucilage originated from garden cress seeds as an egg replacement in the production of cupcakes: Market orientation and in vitro digestibility
| dc.authorid | ALI, NEMAT/0000-0001-6525-4202 | |
| dc.contributor.author | Sharma, Madhu | |
| dc.contributor.author | Bains, Aarti | |
| dc.contributor.author | Goksen, Gulden | |
| dc.contributor.author | Ali, Nemat | |
| dc.contributor.author | Rehman, Mohd Ziaur | |
| dc.contributor.author | Chawla, Prince | |
| dc.date.accessioned | 2025-03-17T12:27:09Z | |
| dc.date.available | 2025-03-17T12:27:09Z | |
| dc.date.issued | 2024 | |
| dc.department | Tarsus Üniversitesi | |
| dc.description.abstract | The increasing demand for functional foods arises from concerns regarding food allergies, dietary restrictions, and ethical considerations related to egg consumption. Consequently, this study investigates the feasibility of using arabinogalactan-rich nanomucilage derived from garden cress seeds as an egg replacement in cupcake production. The microwave-assisted process resulted in 23.28 f 0.34 % yield and it demonstrated a nanoscale particle size of 146.3 f 2.67 nm. Smooth surfaces with spherical concavities-shaped particles were observed containing carbohydrate and protein-based functional groups. A market survey involving 250 participants indicated a notable interest in egg-free cupcakes, with 75% of respondents determining a willingness to sample them. Cupcakes containing 15% nanomucilage (C3) exhibited comparable sensory acceptability and similar physicochemical properties, along with significantly improved hardness (751.03 f 1.24 g), resilience (23.98 f 0.56), and chewiness (513.75 f 1.37 g) when compared to egg-based cupcakes. In vitro digestibility exhibited a significant reduction in the area under the curve for reducing sugars in C3 (155.68 mg g- 1) relative to the control (238.83 mg g- 1), suggesting a lower glycemic index. Hence, this study reveals that garden cress seed mucilage could be an effective egg substitute in cupcakes, offering comparable sensory and textural attributes with potentially lower glycemic index. | |
| dc.description.sponsorship | King Saud University, Riyadh, Saudi Arabia [RSPD2024R1038] | |
| dc.description.sponsorship | Authors greatfully acknowledge the support of Central Instrument Facility, Lovely Professional University. Also, authors acknowledge & extend their appreciation to the Researchers Supporting Project Number (RSPD2024R1038) , King Saud University, Riyadh, Saudi Arabia for supporting this study. | |
| dc.identifier.doi | 10.1016/j.ijbiomac.2024.136929 | |
| dc.identifier.issn | 0141-8130 | |
| dc.identifier.issn | 1879-0003 | |
| dc.identifier.pmid | 39490856 | |
| dc.identifier.scopus | 2-s2.0-85207868971 | |
| dc.identifier.scopusquality | Q1 | |
| dc.identifier.uri | https://doi.org/10.1016/j.ijbiomac.2024.136929 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.13099/2100 | |
| dc.identifier.volume | 282 | |
| dc.identifier.wos | WOS:001350668300001 | |
| dc.identifier.wosquality | Q1 | |
| dc.indekslendigikaynak | Web of Science | |
| dc.indekslendigikaynak | Scopus | |
| dc.indekslendigikaynak | PubMed | |
| dc.language.iso | en | |
| dc.publisher | Elsevier | |
| dc.relation.ispartof | International Journal of Biological Macromolecules | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.snmz | KA_WOS_20250316 | |
| dc.subject | Plant-based alternatives | |
| dc.subject | Functional food | |
| dc.subject | Sensory analysis | |
| dc.subject | Glycemic index | |
| dc.title | Arabinogalactans-rich microwave-assisted nanomucilage originated from garden cress seeds as an egg replacement in the production of cupcakes: Market orientation and in vitro digestibility | |
| dc.type | Article |
