Composition, Physicochemical, and Physical Properties of Rolled Oats Snack Bars Formulated with Green Banana Flour

Transcription

1 Worl Appli Sins Journl 35 (8): , 207 ISSN IDOSI Pulitions, 207 DOI: /iosi.wsj Composition, Physiohmil, n Physil Proprtis of Roll Ots Snk Brs Formult with Grn Bnn Flour 2 Norhiyh Ch Dhri, L-Hoon Ho, Thun-Chw Tn n Kmrul Ain Mustf Dprtmnt of Foo Inustry, Fulty of Biorsours n Foo Inustry, Univrsiti Sultn Zinl Aiin, Bsut Cmpus, Bsut, Trnggnu, Mlysi 2 Foo Thnology Division, Shool of Inustril Thnology, Univrsiti Sins Mlysi, 800 USM, Pnng, Mlysi Astrt: Th ojtiv of this stuy ws to ompr roll ots-s snk rs m with iffrnt lvls of grn nn flour (GBF). GBF ws inorport in proportions of 5, 0, 5 n 20% on roll ots sis in snk r. Compositions, physiohmil n physil proprtis of snk rs wr ssss. Th inrs in th ition of GBF signifintly rs (P<0.05) th moistur n ru protin ontnts, ut signifintly inrs (P<0.05) th sh, ru fir, ru ft n rohyrt ontnts, s wll s th lori vlus. Th ph, totl solul solis n totl sugrs ontnt wr foun to inrs signifintly (P<0.05), whil th wtr tivity rs signifintly (P<0.05), with inrsing sustitution lvl of GBF for roll ots. Highr sustitution lvl of GBF in snk rs h signifintly inrs (P<0.05) th mount of totl phnoli ontnt, totl flvonois n totl ntioxint vlus thn tht of ontrol (snk r without GBF). Txtur profil nlysis init tht ll th prpr smpls wr signifintly iffrnt (P<0.05) from h othr in * trms of hrnss n ohsivnss. Th ition of GBF signifintly ru (P<0.05) th lightnss (L ) n * signifintly inrs (P<0.05) th yllownss ( ) of snk rs. Th finings from this stuy show tht GBF hs th potntil to inorport into snk rsto improv its proprtis, spilly in nutrition n funtionl spts. Ky wors: Grn Bnn Flour Roll Ots Snk Brs Chmil Composition Antioxint Proprtis Txtur Profil INTRODUCTION vill in th mrkt r of high sugr n glymi inx tht us powrful spiks in loo sugr for Th mns for sf n nutritious foo is nrgy suppli. This susquntly ling to n growing worlwi, sin ting ln it is th inrs risk for osity, Typ 2 its, riovsulr rommn wy to prvnt hlth prolms,.g. iss n othr isss ssoit with ging. mlnutrition, osity, hrt iss, its n othr Fruit n vgtls hv unnt of polyphnol ilmnts []. Survy on in 200 y Worl Hlth ompouns n wi vrity of ntioxint ompouns. Orgniztion (WHO) rnk Mlysi s sixth in Asi Ths onstitunts of fruit n vgtls r vry with th highst ult osity rt n tops th list in importnt for mintining humn hlth y protting South-Est Asi for oth osity n its [2]. from lif-styl rlt isss, suh s osity, Typ 2 Th Mlysin govrnmnt is onrn on th hlth its n riovsulr iss. Thrfor, rgulr ffts, proutivity n th hlth r ost implitions intk of fruits oul promot sirl hlth nfits. of n osity pimi in th ountry. Snk rs, Howvr, on of th min onstrints in inrsing fruit populr n onvnint ry-to-t snk is ontinu n vgtls onsumption is tim rquir to prpr to grow in sls [3]. Howvr, most of th snk rs thm [4]. Thus, fruits trnsform into mor onvnint Corrsponing Author: L-Hoon Ho, Dprtmnt of Foo Inustry, Fulty of Biorsours n Foo Inustry, Univrsiti Sultn Zinl Aiin, Bsut Cmpus, Bsut, Trnggnu, Mlysi. Tl:

2 Worl Appl. Si. J., 35 (8): , 207 ry-to-t foo suh s snk r woul n il suh s rinks, soups n vrity of soli foos [3, 4]. foo formt to t s prt of ml. Snk r woul Svrl rports lim tht wolfrry hs nfiil ffts onvnin foo ssortmnt to nfit from th hlth in improving y sight n loo irultion, nhning nfits of fruits y inrsing th onsumption of fruit immun systm n to xhiit nti-rinogni proprtis spilly mong th young [5]. [5-7]. In ition, it is lso wll-known in tritionl Bnn is wily prou in tropil n sutropil Chins hrl miin for its [8] u to its rgions n it is on of th most highly onsum fruits vry low glymi lvl, i.. 29 [2]. Howvr, no pulish in th worl. Th worl proution of nn (Mus spp.) work rgring th us of wolfrry n grn nn in 204 ws 4 million MT, of whih pproximtly 3 flour in nhning th iotiv nutrints of snk r. million MT ws plntins [6]. Bnn (Mus prisi Thrfor, th ojtiv of this stuy is to ompr th vr. Awk) longs to typ of plntin is unntly omposition, physiohmil n physil proprtis of plnt in Mlysi. Grn nns r gtting intrst in roll ots-s snk rs m with iffrnt lvls of its nutritionl vlu u to signifintly high in grn nn flour. This innovt snk rs with hlth proportion of inigstil ompouns, suh s rsistnt promoting proprtis is xpt to nfiil to strh (42%), itry fir (4.5%) n othrs inigstil onsumrs. frtions (43.5%), tht my nfiil for intstinl hlth [7, 8]. Foos rih in fir r rommn to MATERIALS AND METHODS iniviuls suffring from impir gluos tolrn s ths foos r pl of ruing th glymi Mtrils: All ingrints (i.., roll ots, skimm milk rspons, onsquntly minimizing th n for insulin. powr, goji rris, pumpkin ss n soritol)with th Fir ts y protting th strh grnuls from th xption of grn nn flour for snk rs mking physil tion insi th humn stomh. In ition, wr purhs in lol wt mrkt, in Bhok, Klntn, fir plys pivotl rol in ruing miroil tivity in Mlysi( Jlwt Wt Mrkt). All th hmils us th lrg intstin. Aprt from itry fir, nns lso in this work r of nlytil rgnt gr. ontin high mounts of ssntil minrls, suh s potssium n vrious vitmins, suh s A, B, B2 Mthos n C [9]. Furthrmor, grn nns lso ontin high Grn Bnn Flour Prprtion: Unrip grn ntioxint ompouns, inluing polyphnols, nns(without yllow/rown spot) wr us to tholmins n rotnois, whih show strong prou grn nn flour (GBF). Th nn skin ws prottiv ffts ginst rtin isss, i.., pl mnully with stril knif. Th pulps wr thn rhumtoi rthritis, nr n riovsulr iss ut into smll pis prior to soking in th soium [8, 9]. mtisulfit solution (:,000). Thn, th pulps wr Impropr hnling of grn nns uring pr- n sli using th fruit slir (Sntos, Vgtl Slir 48, post- hrvsting uss it to triort n ling to Lyon, Frn) for rying in vntilt ryr t hug losss. Aoring to Cornunsi n Ljolo [0], 60 C (Th-L, FDD-720, Slngor, Mlysi) for pproximtly 20% of ll nns hrvst n up s ovrnight. Th ri slis wr groun using lortory wst n r normlly ispos improprly. Hn, mill (Pnsoni, MX-80S, Slngor, Mlysi) to fin ttr strtgy to solv this prolm y prossing this powr n kpt in n irtight plsti ontinr n stor wst into th flour n trnsform into vrious innovtiv in hillr prior to us. prouts to nourg onsumption of nn n thus ontriut to hlth nfits for humns is worth Snk Brs Prprtion: Snk rs wr prpr pursuing. Drying or hyrtion is on of th olst oring to th mtho s propos y Silv t l. [] mthos n ommonly ppli in foo prossing for with minor moifitions on th siz of prpr r. foo prsrvtion, minimizing pkging rquirmnt n Snk rs wr prpr oring to th formultion lso ruing shipping wights []. shown in Tl. Tost roll ots wr rpl y Wolfrry (Lyium rrum) or ommon nm inrsing mounts of GBF (5, 0, 5 n 20%) to prpr known s Goji rry is wll-known hr in tritionl SBF5, SBF0, SBF5 n SBF20, rsptivly. Snk r Chins miin (Th Phrmopoi of th Popl s without GBF srv s ontrol. Dry ingrints, suh s Rpuli of Chin) [2]. Nowys, wolfrry is wily tost roll ots, GBF, skimm milk powr, goji us s populr hlth foo ingrint in vrious forms rris n pumpkin ss, wr mix using lnr 362

3 Worl Appl. Si. J., 35 (8): , 207 Tl : Formultion of snk r prprtion Typs of snk r Ingrints SBF0 SBF5 SBF0 SBF5 SBF20 Roll ots (g) Grn nn flour (g) Skimm milk powr (g) Goji rry (g) Pumpkin ss (g) Soritol (ml) SBF0 (ontrol), SBF5, SBF0, SBF5 n SBF20 rprsnt snk rs m from grn nn flour rpl for tost roll ots t 0, 5, 0, 5 n 20% lvl, rsptivly. (Wring Commril Blnr, 70HS, Osk, Jpn). ontnt, totl flvonoi ontnt n ntioxint Soritol syrup ws thn into th ry mixtur n proprtis (using,-iphnyl-2-pirylhyrzyl (DPPH) ln until uniform mixtur ws otin. Th mixtur fr ril-svnging ssy n frri-ruing ws shp into shps of uoi (3 m 9 m 0.8m) ntioxint potntil (FRAP) ssy). prior toryingusing vntilt ryr (Th-L, FDD- 720, Slngor, Mlysi) t 40 C for 3 h. Th snk rs Dtrmintion of Totl Phnoli Contnt (TPC): Th wr thn pk in luminium-ot llophn n Folin-Cioltu mtho ws us to trmin th TPC kptin irtight ontinr t mint tmprtur prior of th smpls s sri y Ho t l. [22]. Diffrnt nlysis. onntrtions (20, 40, 60, 80 n 00 mg/l) of glli i stnr wr prpr for lirtion urv. A 400 Proximt Anlysis: Th proximt ompositions of th µl smpl of th xtrts ws to 2 ml of th Folinsmpls wr trmin oring to th offiil mtho Cioltu rgnt (pr-ilut 0 tims with istill s sri y AOAC [9]. Ovn rying (AOAC Offiil wtr) n rst for 5 min t room tmprtur. Aftr 5 min, Mtho 977.), Kjlhl (AOAC Offiil Mtho ),.6 ml of soium ront (7.5%, w/v) solution ws Soxhlt (AOAC Offiil Mtho ), ry shing. Th solutions wr mix (vortx) n llow (AOAC Offiil Mtho ) n grvimtri mthos to stn for h t room tmprtur. Finlly, th (AOAC Offiil Mtho 99.43) ws us to nlyz sorn ws msur t 765 nm using UV-Vis moistur, ru protin, ru ft, sh n ru fir sptrophotomtr (Shimzu, UV-280, Kyoto, Jpn) ontnts, rsptivly. ginst lnk of mthnol. TPC ws xprss s mg of glli i quivlnts pr 00 g of smpl (mg GAE/00 Totl Crohyrt n Enrgy Estimtion: Th totl g of ry mttr). rohyrt ontnt ws stimt y iffrn [Totl rohyrt (% wt sis) = 00% % (moistur Dtrmintion of Totl Flvonoi ontnt (TFC): TFC + sh + ru protin + ru ft)] [20]. Th nrgy of ws msur using th luminium hlori olorimtri th smpl ws lult y multipli y th ftor ssy [22]. Diffrnt onntrtions (20, 40, 60, 80 n 00 vlus; g of ru protin or rohyrt provis 4 mg/l) of thin (Ct No 29250; Cliohm, Drmstt, kl of nrgy n g of ru ft provis 9 kl of Grmny) stnrs wr prpr for lirtion urv. nrgy) [2]. On ml of th iffrnt onntrtions prpr stnr solution of thin n xtrts wr to 4 ml of Smpl Extrt Prprtion: All th smpls wr istill wtr n 300 µl of 5% (w/v)soium nitrit. Aftr xtrt using mthnol s sri y Ho t l. [22]. 5 min, 300 µl of 0% (w/v)luminium hlori wr. Approximtly g of powr smpl ws suspn in At th 6th min, 2 ml of M soium hyroxi n 2.4 ml 00 ml of mthnol. A solvnt xtrtion ws onut istill wtr wr. Th solution ws mix wll using oritl shkr (Proth, 722-2T, Slngor, Mlysi) n th sorn ws msur ginst prpr t 00 rpm t room tmprtur for 24 h. Th suprntnts rgnt lnk (i.. mthnol) t 50 nm using UV-280 UVw rollt y ntrifugtion (Srtorius Sigm/Sigm Vis sptrophotomtr. TFC ws xprss s mg of 3-K6, Northrn Irln, UK) t 3,000xg for 5 min n thin quivlnts pr 00 g of smpl (mg CEQ/00 g wr us for th following nlyss; totl phnoli of ry mttr). 363

4 Worl Appl. Si. J., 35 (8): , 207,-iphnyl-2-pirylhyrzyl (DPPH) Fr Ril- Wshington, USA) t 25 C. Soli pis of smpl (out Svnging Assy: Th trmintion of th fr ril 2 g)wr vnly pl on plsti lls n wr llow svnging fft of smpls on DPPH ws trmin to quilirt within th hsp of th sl hmr. s on th mtho sri y Ho t l. [22]. On ml Th ring ws thn ror whn quilirium ws of trolox stnr solution (onntrtions: hiv. µmol/l) ws issolv in mthnol (s ngtiv ontrol) n th smpl ( positiv ontrol) wr to 6 ml of Totl Sugr Dtrmintion: Totl sugr ontnt of rsptiv 00 µmol/l DPPH solution in mthnol. Th th smpls ws vlut s on phnol sulphuri mixturs wr thoroughly vortx-mix n inut t i mtho s sri y Chow n Lnhäussr room tmprtur for 30 min. A rs in th [24]. A 50 mg of smpl ws xtrt with 5 ml of sorn ws trmin t 57 nm ginst th lnk 80% (v/v) thnol y hting t 95 C in wtr th for using UV-280 UV-VIS sptrophotomtr. Rsults wr 0 min. Th suprntnt ws otin y ntrifuging t xprss s µmol of Trolox quivlnts pr 00 g of th 2,500 rpm for 5 min. Th xtrtion ws rpt twi. smpl (µmol TEAC/00 g of ry mttr). To 0.5 ml of th thnol xtrt, ml of 2% phnol solution n 2 ml of onntrt sulphuri i wr Frri-Ruing Antioxint Potntil (FRAP) Assy:. Th mixtur ws vortx mix n inut for Th ility of smpl to ru frri ions ws msur 30 min in wtr th t 22 C. Th mixtur of th gluos, oring to th mtho sri y Ho t l. [22]. frutos n gltos ws us stnr. Th FRAP rgnt wr prpr using 300 mm soium sorn of th prpr stnr n smpl wr tt uffr t ph 3.6, 20 mm iron hlori n 0 mm msur t 490 nm using UV-280 UV- VIS 2,4,6-tripyriyl-s-trizin issolv in 40 mm hyrohlori sptrophotomtr. i t rtio of 0:: (v:v:v). Th rgnt wr frshly prpr n pr-wrm t 37 C in wtr th Color Msurmnt: Th olor of smpls ws (mmmrt WNB4, Shwh, Grmny). A lirtion trmin oring to L* [Lightnss (L*=00; whit urv wr prpr using iffrnt onntrtions (00, n L*=0; lk), Chrom * [grn hromtiity (-60) to 200, 400, 600, 800 n,000 µmol/l) of frrous sulpht r (+60)] n Chrom * [lu hromtiity (-60) to (FSO 4.7H2O) stnr solutions. Approximtly 00 µl yllow (+60)] sp vlu using olorimtr (Koni of th xtrts wr to 3 ml of FRAP rgnt. Th Minolt, Chrom Mtr CR-400, Tokyo, Jpn). solutions wr mix wll n thn inut t 37 C for 4 min. Th rgnt lnk ws mixtur of istill wtr Txtur Profil Anlysis (TPA): TPA ws onut n FRAP rgnt inut t 37ºC for h. Th using txtur nlyzr (Stl Mirosystm, TA XT2i, sorn of th smpl xtrt n th rgnt lnk Surry, UK) with lo ll of 2 kg wight [25]. A r ws msur ginst lnk (istill wtr) t 593 nm. siz 3 m 9 m 0.8 m ws pl ntrlly nth th Rsults wr xprss s µmol of frrous II quivlnt thr-point ning rig HDP/3PB l to mt with pr 00 g of smpl (µmol F(II)/00 g of ry mttr). onsistnt flt surf t ll th tim. Bfor smpl Th instrumnt prmtrs wr st; pr-tst sp of th ph Msurmnt n Totl Solul Solis (TSS) thr point n rig ws.00 mm/s, th tst sp ws 5.0 Dtrmintion: Smpls prprtion for th nlyss of mm/s n th post-tst sp ws 5.0 mm/s. Th ph n TSS wr onut oring to th mtho of prmtrs of hrnss, frturility, hsivnss, Alkn n Oywol [23]. Approximtly g of ri gumminss, hwinss, n ohsivnss wr nlyz smpl ws to 0 ml of istill wtr n thn using Txtur Exprt Vrsion.05 Softwr (Stl Miro stirr for 0 min. Th mixtur ws thn filtr for Systm Lt, Surry, UK.). nlyss. For ph msurmnt, th lirt (with uffr solutions of ph 4.0 n 7.0) ph ltro ws ipp in Sttistil Anlyss: Sttistil nlyss wr onut th filtrt. For TSS, hn-hl igitl rfrtomtr using Sttistil Pkg for th Soil Sins vrsion (Atgo, 2383 MASTER-20M, Tokyo, Jpn) ws us n 4.0 softwr (SPSS In., Chigo, IL, USA). Th rsults th rsults wr xprss in Brix. otin from th prsnt stuy r rprsnt s th mn vlus of thr iniviul rplits±th stnr Wtr Ativity ( w) Dtrmintion: Th w of th smpls vition. Comprison twn th mn vlus wr ws msur using n Aqul Sris 4 wtr tivity trmin using Dunn s multipl rng tsts t mtr (Aqul w point wtr tivity mtr 4TE, signifin lvl of P<

5 Worl Appl. Si. J., 35 (8): , 207 Tl 2: Proximt omposition nlyss of roll ot-s snk rs within vrious lvls of grn nn flour Typs of snk r Proximt Composition SBF0 SBF5 SBF0 SBF5 SBF20 Moistur (% wt sis) 3.9 ± ± ±0..66 ± ±0.07 Ash ((% wt sis) 3.45 ± ± ± ± ±0.02 Cru protin (% wt sis) 9.00 ± ± ± ± ±0.05 Cru ft (% wt sis) 7.24 ± ± ± ± ±0.20 Cru fir (% wt sis) 2.02 ± ± ± ± ±0.4 Totl ohyrt (% wt sis) ± ± ± ± ±0.07 Enrgy (kl/00 g of smpl) ± ± ± ± ±.39 Dt r mn±stnr vition (n=3). Vlus with iffrnt suprsript lttrs within row r signifintly iffrnt (P<0.05). SBF0 (ontrol), SBF5, SBF0, SBF5 n SBF20 rprsnt snk rs m from grn nn flour rpl for tost roll ots t 0, 5, 0, 5 n 20% lvl, rsptivly. RESULTS AND DISCUSSION g/00g) (Tl 2). Th ru protin ontnt rs progrssivly n uniformly with th inrs in GBF Proximt Composition of Snk Brs: Th ffts of lvls in th snk r formultions. This oul u to inrsing lvls (0% to 20%) of grn nn flour (GBF) th GBF us in this stuy ontining lowr protin on th proximt ompositions of th snk rs r ontnt, i. 6.77% [30] ompr to roll ots, whih hs prsnt in Tl 2. Th supplmnt of GBF ru th n rport to ontin 5% of protin [3]. Th moistur ontnt progrssivly from 3.9 to.23 g/00g. rsult of ru protin otin from th prsnt stuy Th rsult for moistur ontnt otin in th prsnt show highr thn thos rport y Sun-Wtrhous stuy is rltivly los to thos foun y Mriul t l. t l. [32], who rport tht th fruit-s funtionl [26] for snk r m from flxs whrin rnging snk r posssss.07 to 2.74 g/00 g of ru protin. from.4 to 3.2 g/00g. In ition, similr trn ws With rgr to ru ft ontnts, signifintly osrv y Ovno-Mrtinz t l. [8], who rport inrs (P<0.05) in th ru ft ontnt ws osrv tht moistur ontnt rs whn sustitution of in th snk r supplmnt with 5 n 20% lvl of grn nn flour lvl in th prout inrs. Low GBF (i.. SBF5 n SBF20) (Tl 2). Aoring to moistur ontnt is vitl in foo prouts us it Biyri t l. [33], nn t th unrip stg hs grtly ffts th txturl qulity, hmil n rltivly highr in ft ontnt. Th rsults otin in iohmil rtions n onsquntly influns thir th prsnt stuy ws in grmnt with stuis shlf lif [27]. omplish y Jurz-Gri t l. [7], whry th us Th sh ontnt of th snk rs ws signifintly of nn flour in r mking rsults in inrs ru (P<0.05) fft with th sustitution of GBF for ft ontnt of th n prout. Gri t l. [34] work roll ots. Th inrs in GBF ontnts l to th on rl rs ontining iffrnt lvls of tost ri grul inrs in sh ontnts of snk rs whrin rn n rport tht th ru ft ontnt to vry inrs from 3.45 to 3.66 g/00g (Tl 2). Aoring to twn 7.43 n 9.57%. Similrly, Sun-Wtrhous t l. Agj t l. [28], sh ontnt n orrlt to th [32] work on fruit-s funtionl snk rs n minrl ontnt of th formultion ingrints. Thus, this rport tht th ru ft to rng from 8.48 to 9.97%. fining inits tht GBF us in this prsnt stuy h Both of ths stuis r in lin th finings from this highr onntrtion of minrl ontnts thn th roll stuy. ots, whih ontriut to th signifint highr (P<0.05) Cru fir ontnt of supplmnt snk rs sh ontnt in snk rs ontining GBF thn tht of rng from 2.22 to 2.78 g/00g, whih ws signifintly ontrol, i.. SBF0. In ition, As t l. [29] rport highr (P<0.05) thn th ru fir of th ontrol, i.. tht GBF hs high ontnt ofminrls, i.. K, Mg, P, C, SBF0 (2.02 g/00g) (Tl 2). This oul ttriut to Mn n Zn. A similr trn ws osrv y Choo n th high fir ontnt in GBF. Aoring to Asif-Ul-Alm Aziz [9], who rport tht th sustitution of wht t l. [35], ru fir ontnt in GBF rng from 4.2 to flour with nn flour rsult in signifintly high sh 4.9 g/00g. Th prsnt otin rsults r in th ontnt in yllow lklin nool. orn to th rsults foun y Choo n Aziz [9]. Th ru protin ontnts of th snk rs Th uthors rport tht yllow lklin nools ontining GBF( g/00g) wr signifintly ontining grn nn flour hs highr ru fir lowr (P<0.05) thn tht of ontrol, i.. SBF0 (9.00 ontnt thn tht of ontrol. In ition, oring to 365

6 Worl Appl. Si. J., 35 (8): , 207 Tl 3: Totl phnoli ontnt, totl flvonoi ontnt n ntioxint proprtis of roll ot-s snk rs within vrious lvls of grn nn flour Typs of snk r 2 TPC 3 TFC 4 DPPH 5 FRAP SBF ± ± ± ±0.49 SBF ± ± ± ±.36 SBF ± ± ± ±0.67 SBF ± ± ± ±.7 SBF ± ± ± ±0.96 Dt r mn±stnr vition (n=3). Vlus with iffrnt suprsript lttrs within olumn r signifintly iffrnt (P<0.05). SBF0 (ontrol), SBF5, SBF0, SBF5 n SBF20 rprsnt snk rs m from grn nn flour rpl for tost roll ots t 0, 5, 0, 5 n 20% lvl, rsptivly. 2 TPC rprsnts totl phnolis ontnt (mg GAE/00g of ry mttr) 3 TFC rprsnts totl flvonois ontnt (mg CEQ/00g of ry mttr) 4 DPPH rprsnts,-iphnyl-2-pirylhyrzyl (µmol TEAC/00g of ry mttr) 5 FRAP rprsnts frri-ruing ntioxint potntil (µmol F(II)/00 g of ry mttr) Mot t l. [36], GBF ws foun to unnt in (Tl 3). This oul u to th high phnolis ontnt insolul itry fir n hmilluloss. Th prsn (746 mg GAE/00g of ry mttr) n vrious flvonois of itry fir in foo is of grt intrst in hlth, s (i.., thin, pithin, gllothin, opmin n numrous stuis hv link thir rol in th rution tnnin) foun in grn nn [30, 46]. A similr trn ws of th risk of som isss, suh s olon nr, foun y Ovno-Mrtinz t l. [8], whry th nn osity, hrt prolms n its [37]. flour- spghtti hs highr polyphnols ontnt Th totl rohyrt ontnt inrs whn GBF thn tht of ontrol. Furthrmor, oring to th ontnt inrs in th snk r formultion with uthors, high polyphnoli ompouns in th prout signifint iffrns (P<0.05) twn th ontrol n orrlt to th high lvl of onns tnnins. (56.49 g/00 g) n smpls ontining GBF (SBF5, SBF0, Fruits r usully unn in polyphnols, suh s SBF5 n SBF20; 57.44, 58.77, n 6.07 g/00 g, nthoynins n pronthoyniins or onns rsptivly) (Tl 2). This oul u to th high tnnins. Th GBF us to vlop th snk rs in this umultion of strh, th prominnt omponnt of stuy ws otin from grn nns. Aoring to rohyrt in nn fruits uring immtur stg, Ovno-Mrtinz t l. [8], nns t thir immtur whih ontriut to th high ontnt of rohyrt in stg posssss n stringnt flvor, whih is u to th GBF. Th rsults in this stuy is omprl to th rsults prsn of onns tnnins or pronthoyniins. otin y Agj t l. [28], who rport tht th Snk rs ontining GBF h signifintly highr rohyrt ontnts otin in thir stuy for rl (P<0.05) TFC ( mg CEQ/00 g of ry mttr) rs wr rng twn 58.3 n 73.35%. Tking into thn tht of ontrol (06.8 mg CEQ/00 g of ry mttr) onsirtion tht th prou snk r is tgoriz (Tl 3). A sty inrs in th TFC of th snk rs s nutrition n nrgy r, th inrs osrv in with th inrs of GBF ontnt ws ssoit to th th ru sh, ru ft, ru fir n totl flvonois ontnt in th GBF. Aoring to Rosll [47], rohyrt ontnts woul forsn s grt th TFC is potnt ntioxint tht fftivly ts in th fft. Th nrgy of th prou snk rs ontining xtintion of fr rils to prvnt prmtur ging. GBF wr foun to inrs s th lvl of GBF Bnns r rih in polyphnoli ompouns, vitmin n ( kl/00 g) inrs (Tl 2). Th flvonois, whih ply vitl rol in th svnging of rsults otin in this prsnt work r similr to tht fr rils. rport y Agj t l. [28] n Shhn t l. [38] for Th ntioxint proprtis of th snk rs wr rl rs ( kl/00 g) n fruit rs trmin s on th svnging tivity of fr ( kl/00 g), rsptivly. Thrfor, ll rils in DPPH n FRAP ssys. It ws foun tht th snk rs prou in this stuy oul onsir s inorportion of GBF into snk rs inrs th high lori vlu snk rs. ntioxint tivity whn ompr with ontrol (Tl 3). Th supplmnt snk rs show signifint highr Totl Phnoli Contnt (TPC), Totl Flvonoi Contnt (P<0.05) inhiition of DPPH (3, ,72.67 µmol (TFC) n Antioxint Proprtis of Snk Brs: TEAC/00 g of ry mttr) thn tht of ontrol (2,76.26 Signifintly highr (P<0.05) TPC wr osrv with th µmol TEAC/00 g of ry mttr). Rsults from th FRAP inorportion of GBF into th snk r formultion ssy show tht th ility of snk rs ontining 366

7 Worl Appl. Si. J., 35 (8): , 207 Tl 4: ph vlu, wtr tivity, totl solul soli n totl sugr ontnt of roll ot-s snk rs within vrious lvls of grn nn flour Typs of snk r ph Wtr tivity Totl solul soli ( Brix) Totl sugr (% w/v) isbf ± ± ± ±0.34 iisbf5 5.4 ± ± ± ±0.6 iiisbf ± ± ± ±0.68 ivsbf ± ± ± ±0.57 vsbf ± ± ± ±0.73 Dt r mn±stnr vition (n=3). Vlus with iffrnt suprsript lttrs within olumn r signifintly iffrnt (P<0.05). SBF0 (ontrol), SBF5, SBF0, SBF5 n SBF20 rprsnt snk rs m from grn nn flour rpl for tost roll ots t 0, 5, 0, 5 n 20% lvl, rsptivly. GBF to ru frri ions (2,65.3 3, µmol n mli. Diffrnt hviour ws osrv y F(II)/00 g of ry mttr) ws signifintly grtr Silv t l. [40] for snk r with jrivá flour (P<0.05) thn tht of ontrol (2, µmol F(II)/00 g whih ru from ph 6.92 to 6.78 n n of ry mttr). Aoring to Prn t l. [48], phnoli onsir s slightly ii foo. ompouns n ontriut signifintly to th totl Th w is n importnt msurmnt hlp to ntioxint tivitis. This oul xplin through th prit foo mhnil proprtis, stility n shlf rsults ror in Tl 3, whry th vlus of DPPH lif of th foo prout. It my influn th miroil n FRAP svnging tivitis wr onsistnt with th spoilg, s wll s hmil rtivity n nzymti TPC nlysis. Morovr, oring to Alothmn t l. rtion of th foo prout [4]. Th hngs in w r [49], th ntioxint tivity is pn whthr on th rsponsil for th mhnil proprtis of snk rs, vill onntrtion of n iniviul ntioxint whih proly ssoit with th iffrns in ompoun or on th potntil synrgisti intrtion tht prout mirostrutur n hmil omposition [42]. ours in vrious onstitunts of plnts. Among th Th w of snk r ontining GBF ws foun to ntioxint ompouns, gllothin n opmin r rs signifintly (P<0.05) with inorportion of most unnt in grn nn pulp [9, 46]. Morovr, GBF t 5 to 20% lvls ( ) to th snk rs Kono t l. [50] rport tht ompouns, suh s (Tl 4). Sin w of 0.6 is thminimum vlu rquir for sori i, -rotn, -rotn n vrious miroiologil growth [43],ll th snk rs prou xnthophylls, r prsn unntly in nn pulp in this stuy ( w lowr thn 0.6) h low risk of miroil n my ontriut to th ntioxint tivity in prolifrtion n pthogni spoilg. Thrfor, it omposit prouts. A similr trn ws rport y shoul xpt long shlf lif for ontrol (i.. SBF0) Ovno-Mrtinz t l. [8], Choo n Aziz [9] n n vn longr in snk rs ontining GBF. A similr Wng t l. [5], whry th inorportion of grn or trn ws rport y Silv t l. [40], thy rport tht immtur nn flour in spghtti, nools n rkrs snk r with jrivá flour rs th w of formultions, rsptivly, improv th ntioxint snk rs ( w rnging twn 0.55 to 0.53) ompr tivitis of th foo prouts. to ontrol ( w of 0.56). Th TSS prsnt in th snk rs with or without ph Vlu, Wtr Ativity, Totl Solul Solis n: Th GBF wr Brix (Tl 4). Th rsults ontss ph vlu of snk rs ontining GBF inits show tht snk rs ontining GBF h inrs grully on inrsing th lvl of GBF signifintly highr (P<0.05) TSS (4.67, 4.97, 5.50 n 5.60 sustitution ompr to th ontrol (Tl 4). Th Brix for SBF5, SBF0, SBF5 n SBF20, rsptivly) prsn of GBF in snk rs rsult in signifint thn tht of th ontrol, i.. SBF0 (4.50 Brix). Th TSS in inrs (P<0.05) in ph; from 5.36 (SBF0) to snk rs ontining GBF inrs grully on (SBF5 SBF20). Howvr, th ph vlu for ll snk inrsing th lvl of sustitution oul rs wr fll into tgory of ii foo. This ws ttriut to GBF us, whih hs n rport y ttriut to th utiliz of fruit (i.. wolfrry) n fruit Sunthrlingm n Rvinrn [39] to rih in flour (i.. grn nn flour) in th formultion, whih rohyrt ompositions. Aoring to Ho t l. [44], rommonly rport to ii in its ntur. Auror th TSS whih inlu th solul sugrs, suh s t l. [27] rport tht grn nn flour hs ph 5, gluos, suros n frutos, r orrlt with th whih inits ii flour. Aoring to Sunthrlingm strh ontnt. Strh is th mjor omponnt in grn n Rvinrn [39], th iity of th nn flour is u nn flour,whr it hs pproximtly 68.8 to 70.5% of to th prsn of vrious oxo-is suh s itri, oxli strh [39]. 367

8 Worl Appl. Si. J., 35 (8): , 207 Tl 5: Color vlus of of roll ot-s snk rs within vrious lvls of grn nn flour Typs of snk r * Lightnss, L * Rnss, * Yllownss, SBF ± ± ±0.94 SBF ± ± ±.20 SBF ± ± ±.2 SBF ± ± ±0.9 SBF ± ± ±.47 Dt r mn±stnr vition (n=3). Vlus with iffrnt suprsript lttrs within olumn r signifintly iffrnt (P<0.05). SBF0 (ontrol), SBF5, SBF0, SBF5 n SBF20 rprsnt snk rs m from grn nn flour rpl for tost roll ots t 0, 5, 0, 5 n 20% lvl, rsptivly. Th ontrol snk r (i.. SBF0) ontin 9.0% r wtr-solul plnt pigmnts rsponsil for th w/v of totl sugrs, whih ws signifintly lowr (P<0.05) lu, purpl n r olor of mny plnt tissus. Th thn thos snk rs ontining GBF (27.66, 32.25, rsults of olor otin in this stuy lso suggst tht n 39.98% w/v for SBF5, SBF0, SBF5 n SBF20, th inorportion of GBF into snk rs i not fft th rsptivly) (Tl 4). Th totl sugr rsults r in th rish olor of th n prouts. orn to th TSS rsults. Th slight inrs in Conrning th lvl of GBF inorport, sty sugr ontnt in snk rs ontining GBFoul inrs in th yllownss (*) ws osrv with th ttriut to th prsn of GBF in snk r. Aoring ris of th flour lvl, whih init snk rs to to Sunthrlingm n Rvinrn [39], grn nn ln mor towrs yllowish olor (Tl 5). Th * flour hs totl sugr ontnt of vrg %, whih inrs in th orr of SBF0 (ontrol) is highr thn tht of ots (0.9.3%) [45]. <SBF5<SBF0<SBF5<SBF20 (8.22<2.02<22.86<24.94 <27.62, rsptivly). This suggsts tht th yllownss Color Chrtristis of Snk Brs: Color is on of n olor of th snk rs ourr whn it ws inorport importnt ttriut u to its ontriution to onsumr with GBF. Choo n Aziz [9] n Kono t l. [50] prfrn. Consumrs jug th visul qulity, i.. rport tht GBF ontins high onntrtion of surf olor n ptility of snk r vi olor. flvonois (yllow pigmnts), whih n xplin for Th olor nlysis rsults init tht th snk rs th mor yllowish olour of th snk rs s th GBF ontining GBF (SBF5, SBF0, SBF5 n SBF20) h sustitution lvl inrs from 5% to 20%. A similr * signifintly lowr (P<0.05) in lightnss (L ) (80.3, 78.5, trn ws rport y Chong n Azih [54] n n 68.25, rsptivly) thn tht of ontrol, i.. Mohm t l. [55] for oughnut n r inorport SBF0 (89.47) (Tl 5). It ws foun tht th prsn of with GBF, rsptivly. GBF m th snk rs ppr to rkr olor, whry th surf of th snk rs hng from whit Txturl Prmtrs of Snk Brs: Th sustitution of to rownish olor. In ition, th olor hng oul GBF for roll ots t 5% lvl in th omposit snk r lso ssoit with Millr rtions (non-nzymti (SBF5) i not fft th hrnss (7.37 g) of th snk rowning), whih oul hv ourr uring hting r ompr to ontrol, i.. SBF0 (7.26 g) (Tl 6). twn protin n ruing sugrs prsn in th Howvr, th hrnss vlu ws signifintly inrs snk r. Aoring to Hthorn t l. [52], L* vlu of (P<0.05) to 7.98, 8.8 n 8.92 g for SBF0, SBF5 n pproximtly 50 is lssifi s rk, 60 s optimum SBF20, rsptivly. Aoring to Gri t l. [34], th n 70 s light in olor. Thrfor, ll th prou grtr th mount of fir in th snk rs, th highr snk rs tgoriz s light olor, with th xption th hrnss vlus of th rs n susquntly of snk r inorport with 20% lvl of GBF (optimum rquir high for to omprss th rs. This high olor). ru fir ontnt of snk rs ontining GBF is in Th rnss (*) of ll th formult snk rs ws th orn to th rsults summriz in Tl 2. positiv, initing tht r hus ws prsnt in ll th Th rsults otin in th prsnt stuy lso n snk rs. All snk rs show insignifint iffrnt xplin y th omptnss of th rs s rsult of (P>0.05) from h othr (Tl 5). Th rish olor of th prsn of fir omponnt, i.. GBF, whih ru th snk rs ws rsult from th goji rris, r th mounts of som of th onstitunts rsponsil fruit us in th formultions. Aoring to Hilgo n for gnrting mpty sps in snk rs. In Almjno [53], r fruits r rih in nthoynins, whih ition, th iffrnt grnulomtry vlus of th ry 368

9 Worl Appl. Si. J., 35 (8): , 207 Tl 6: Txturl prmtrs of roll ot-s snk rs within vrious lvls of grn nn flour Typs of snk r Txtur Profil Anlysis Prmtr SBF0 SBF5 SBF0 SBF5 SBF20 Hrnss (g) 7.26 ± ± ± ± ±0.70 Frturility (g) 7.44 ± ± ± ± ±0.62 Ahsivnss (g/s) ± ± ± ± ±0.88 Gumminss 0.90 ± ± ± ± ±0.49 Chwinss 0.33 ± ± ± ± ±0.08 Cohsivnss 0.08 ± ± ± ± ±0.0 Dt r mn±stnr vition (n=3). Vlus with iffrnt suprsript lttrs within row r signifintly iffrnt (P<0.05). SBF0 (ontrol), SBF5, SBF0, SBF5 n SBF20 rprsnt snk rs m from grn nn flour rpl for tost roll ots t 0, 5, 0, 5 n 20% lvl, rsptivly. onstitunts, i.. GBF hs highr ulk nsity thn roll ws in orn to th hrnss rsults s shown in ots, might lso influn th hrnss of th n Tl 6. Howvr, this i not influn th hwinss prouts. In ition, th inrs hrnss of th vlus, whry no signifint iffrns (P>0.05)wr snk rs ontining GBF ws proportionl to th foun mong ll th prou snk rs. This suggsts moistur ontnt (Tl 2). Aoring to Elisson n tht tim urtion to mstit th snk rs ontining Lrsson [56], wtr plys n importnt rol in trmining GBF for ry-to-swllow stt, whn onstnt rt th onformtionl stt of iopolymrs, s wll s for is ppli wr similr to th ontrol snk r. influning th ntur of intrtions twn th vrious onstitunts of th formultion. Thrfor, th low CONCLUSION proportion of wtr vilility will l to th inrs in hrnss of th snk rs. Snk rs inorport with GBF t lvls of 5 20% No signifint iffrn (P>0.05) ws foun twn influns th hmil omposition n physiohmil snk rs ontining GBF (i.. SBF5, SBF0, SBF5 n proprtis. Inorportion of GBF in snk rs prprtion SBF20) n ontrol (i.. SBF0) on frturility, improv th nutritionl qulity, whih provi hsivnss, gumminss n hwinss proprtis of sustntil mount of sh, ru fir, ru ft, snk rs. Th frturility vlus rng twn 7.44 rohyrt n nrgy, s wll s lowr wtr tivity, n 7.66 g. This suggsts tht th for rquir to rk whih inits mor shlf stl snk rs n th snk rs into pis whn it is ittn using th vlop through inorportion of GBF. Morovr, n inisors of tth wr similr. With rgr to inrs in TPC, TFC n ntioxint tivitis (FRAP n hsivnss, ll snk rs prsnt th ngtiv DPPH fr ril-svnging ssys) wr osrv in vlus (Tl 6), whih init tht th snk rs wr snk rs with inorportion of GBF. Th vlop vry hsiv or wr stiky. Similr rsults hv n snk rs ontining GBFxhiit rkr/rownish n prviously rport y Prn t l. [48], fruit rs m mor yllowish olor thn tht of ontrol, i.. SBF0. Th from t pst r in rnging -733 to -793 g/s. For sustitution of GBF for roll ots in snk rs gumminss ttriut, ll snk rs prou prprtion inrs th hrnss n ohsivnss monstrt no signifint iffrn (P>0.05) mong vlus. Howvr, othr txtur ttriuts, suh s th smpls (Tl 6). This shows tht th nrgy frturility, hsivnss, gumminss n hwinss, rquir to rk own th snk rs into stt of wr not vrsly fft. Th inorportion of GBF in ry to swllow wr similr. nw foo prouts, suh s snk rs, is fsil n All snk rs h low ohsivnss vlus rnging oul onsir s nw highly nutritionl ingrint twn 0.08 n 0.6 (Tl 6). Snk rs ontining for th foo inustry n oul offr vrious typs of GBF h signifintly highr (P<0.05) ohsivnss hlthy snk rs for onsumrs. vlus whih rng twn 0.09 n 0.6 thn tht of ontrol, i.. SBF0 (0.08). Cohsivnss rflts to th ACKNOWLEDGMENT ility of th foostuff to hol togthr ginst omprss twn th tth for it rks. This Th uthors grtfully knowlg th Fulty of inits tht snk rs ontining GBF wr hrr to Biorsours n Foo Inustry, Univrsiti Sultn hw, owing to thir high ohsivnss. This rsult Zinl Aiin (UniSZA), Bsut Cmpus for proviing 369

10 Worl Appl. Si. J., 35 (8): , 207 th filitis to onut th rsrh. Th uthors lso. Hmrouni-Sllmi, I., W.A. Wnns, I. Btti, wish to thnk Rsrh Mngmnt, Innovtion n S. Brrim, T. Chh, B. Mrzouk, t l., 20. Commriliztion Cntr, UniSZA for th finnil Qulittiv n quntittiv hngs in th support. ssntil oil of Lurus noilis L. lvs s fft y iffrnt rying mthos. Foo Chmistry, REFERENCES 26: Yng, R.F., C. Zho, X. Chn, S.X. Chn n J.Y. Wu,. Silv, E.P.D., H.H. Siquir, R.C.D. Lgo, C.M. Rosll 205. Chmil proprtis n iotivitis of goji n E.V.D.B.V. Bos, 204. Dvloping fruit-s (Lyium rrum) polyshris xtrt y nutritious snk rs. Journl of th Sin of Foo iffrnt mthos. Journl of Funtionl Foos, n Agriultur, 94: : Anonymous, Dits n low glymi foos. 3. Pottrt, O., 200. Goji (Lyium rrum n L. Rtriv in 9 August 205 from hinns): phytohmistry, phrmology n sfty ningxirjuinow.om/hlth-nfits/its- in th prsptiv of tritionl uss n rnt n-low-glymi-foos. populrity. Plnt Mi, 76: Ho, L.H., J.Y.H. Tng, S. Mzitul Akm, H. Moh 4. Amgs, H. n N.R. Frnsworth, 20. A rviw of Aimn n A. Rosln, 206. Dvlopmnt of novl otnil hrtristis, phytohmistry, linil nrgy snk r y utilizing lol Mlysin rlvn in ffiy n sfty of Lyium ingrints. Intrntionl Foo Rsrh Journl, rrum fruit (Goji). Foo Rsrh Intrntionl, 23(5): : Orrgo, C.E., N. Slgo n C.A. Botro, Hung, L.J., Y. Lin, G.Y Tin n G.Z. Ji, 998. Dvlopmnts n trns in fruit r proution n Isoltion, purifition n physiohmil hrtriztion. Critil Rviws in Foo Sin proprtis of immunotiv onstitunts from th n Nutrition, 54: fruit of Lyium rrum I. At Phrmologi 5. Briz, T., S.J. Sijtsm, A. Jsiulwiz, A. Kyrikii, Sini, 33: M.D. Guàri, I. Vn n Brg n I. Vn r Lns, 6. Li, X.L. n A.G. Zhou, Evlution of th Brrirs to fruit onsumption: riving fors ntioxint ffts of polyshris xtrt hin onsumr hviour. Sript Hortiultur, from Lyium rrum. Miinl Chmistry 8: 7-8. Rsrh, 5: FAO, 207. FAOSTAT: Crops. Rtriv in 6 Mrh 7. Tng, W.M., E. Chn, C.Y. Kwok, Y.K. L, J.H. Wu, 207 from C.W. Wn, t l., 202. A rviw of th ntinr 7. Jurz-Gri, E., E. Agm-Avo, S.G. S ygo- n immunomoultory ffts of Lyium rrum Ayri, S.L. Roriguz-Amriz n L.A. Bllo-Pµrz, fruit. Inflmmophrmology, 20: Composition, igstiility n pplition in 8. Li, W., L. Wng, X. Dng, L. Jing, C. Zhng n rmking of nn flour. Plnt Foos for Humn C. Zhng, Stuy of th frgility n normlity Nutrition, 6: rt of r loo lls in ptints with typ-2 its 8. Ovno-Mrtinz, M., S. Sáygo-Ayri, E. Agm- n th ffts of Lyium rrum polyshris. Avo, I. Goñi n L.A. Bllo-Pérz, Unrip Hi Journl of Tritionl Chins Miin, nn flour s n ingrint to inrs th 22(8): unigstil rohyrts of pst. Foo 9. A.O.A.C., 995. Offiil Mthos of Anlysis. Chmistry, 3: Assoition of Offiil Anlytil Chmists, 9. Choo, L.C. n N.A.A. Aziz, 200. Effts of nn Wshington, D.C. flour n -glun on th nutritionl n snsory 20. BMillr, J.N. n N.H. Low, 998. Crohyrt vlution of nools. Foo Chmistry, 9: nlysis, In: Foo Anlysis. 2n E. E. Nilsn, S.S. 0. Cornunsi, B.R. n F.M. Ljolo, 995. Strh An Aspn Pulition, Githrsurg U.S. pp: 69. rkown uring nn ripning - suros 2. Nilsn, S.S., 998. Nutrition lling. In S. S. Nilsn, synths n suros-phospht synths. Journl n (.). Foo nlysis. 2 n. Githrsurg: An spn of Agriulturl n Foo Chmistry, 43: Pulition, pp:

11 Worl Appl. Si. J., 35 (8): , Ho, L.H., N.A. Aul Aziz n B. Azhri, Biyri K., S. A, G. Otitoju n O. Mh, 20. Th Physio-hmil hrtristis n snsory ffts of ripning n ooking mtho on minrl vlution of wht r prtilly sustitut with nn (Mus umint lisin v. Awk) psuo-stm flour. Foo Chmistry, 39: Alkn, A.O. n O.B. Oywol, 200. Proution of Ogi from grmint sorghum supplmnt n proximt omposition of plntin (Mus sp. AAB v. Agg ) fruit pulp. Afrin Journl of Biothnology, 0(36): Gri, M.C., L.P. Loto, M.T. Bnssi n M.S. Sors Junior, 202. Applition of tost with soyns. Afrin Journl of Biothnology, ri rn in rl rs. Foo Sin n 9(42): Thnology (Cmpins), 32(4): Chow, P.S. n S.M. Lnhäussr, A mtho 35. Asif-Ul-Alm, S.M., M.Z. Islm, M.M. Hoqu n for routin msurmnts of totl sugr n strh K. Monlis, 204. Effts of rying on th physiohmil n funtionl proprtis of grn ontnt in wooy plnt tissus. Tr Physiology, nn (Mus spintum) flour n vlopmnt of 24: k prout. Amrin Journl of Foo Sin 25. A.A.C.C., Approv Mthos of AACC, n Thnology, 2(4): Amrin Assoition of Crl Chmists, St. Pul, 36. Mot, RV.D., F.M. Ljolo, C. Cio n Minnsot. B.R. Cornunsi, Composition n funtionl 26. Mriul, D., K.K. Singh n P. Brnwl proprtis of nn fluor from iffrnt vritis. Dvlopmnt of omg-3 rih nrgy r with Strh/St rk, 52: flxs. Journl of Foo Sin n Thnology, 37. Kzmrzyk, M.M., M.J. Millr n G.G. Frun, 50(5): Th hlth nfits of itry fir: yon th 27. Auror, G., B. Prfit n L. Fhrsmn, usul suspts of typ 2 its mllitus, Bnn rw mtrils for mking pross foo riovsulr iss n olon nr. prouts. Trns in Foo Sin n Thnology, 20: Mtolism, 6: Shhn, B., M. Nm, T. Kusr, G. Mun-un- 28. Agj, R., C.Z. Hssn, A. Norllwti, A. Aul Din n S. Mhmoo, 203. Prprtion n Rhmn n N. Hu-Fujn, 206. Dvlopmnt n nutritionl vlution of t s fir physio-hmil nlysis of grnol formult with puff glutinous ri n slt ri Sunnh foos. Intrntionl Foo Rsrh Journl, 23(2): As, F.M., S. Rmli n M.E. Azhr, Diffrntition of rip nn flour using minrl nrih fruit rs. Pkistn Journl of Nutrtiion, 2(2): Sunthrlingm, S. n G. Rvinrn, 993. Physil n iohmil proprtis of grn nn flour. Plnt Foos for Humn Nutrition, 43: Silv, E.P.D., H.H. Siquir, C. Dmini n omposition n logisti rgrssion mol. E.V.D.B. Vils Bos, 206. Physiohmil n Intrntionl Foo Rsrh Journl, 6: Hslin, W.H., L.H. Chng, L.C. Chong n snsory hrtristis of snk rs of jrivá flour (Sygrus romnzoffin). Foo Sin n A.A. Noor Azih, Chmil omposition n Thnology, DOI: physiohmil proprtis of grn nn (Mus umint x lisin Coll v. Awk) flour. Intrntionl Journl of Foo Sins n Nutrition, 60(S4): Rsn, P., A. Jh n V.S. Unnikrishnn, 205. Nutritionl vntgs of ots n opportunitis for its prossing s vlu foos - rviw. Journl Foo Sin Thnology, 52(2): Sun-Wtrhous, D., A. Toh, C. Mssrotto, R. Wiisono n S. Whw, 200. Comprtiv nlysis of fruit s funtionl snk rs. Foo Chmistry, 9: X Luz, T.P., Funtionl foos n itry supplmnts: prout sfty, Goo Mnufturing Prti n shlf lif tsting. In: Essntils of Funtionl Foos. Es. Shmil, M.K. n T.P. Luz, Aspn Prss, Lonon, pp: Lwiki, J.R., D.M. Sunrs, B. Brry n M.W. Minton, Essntils of ngotition. MGrw-Hill/Irwin, Nw York. 43. Lovy S.M., J.P. Hinmrsh, L.K.. Crmr n H. Singh, Physiohmil hng in mol of protin r uring storg. Foo Rsrh Intrntionl, 42(7):

12 Worl Appl. Si. J., 35 (8): , Ho, L.H., A.A. Noor Azih n Rjv Bht, Wng, Y., M. Zhng n A.S. Mujumr, 202. Minrl omposition n psting proprtis of Influn of grn nn flour sustitution for nn psuo-stm flour from Mus umint ssv strh on th nutrition, olor, txtur n lisin v. Awk grown lolly in Prk, snsory qulity in two typs of snks. LWT- Foo Mlysi. Intrntionl Foo Rsrh Journl, Sin n Thnology, 47: (4): Hthorn, C.S., M.A. Bisws, P.N. Gihuhi n 45. MArthur, L.A. n B.L. D Appoloni, 979. A.C. Bovll-Bnjmin, Comprison of hmil, Comprision of ot n wht rohyrts. I. physil, miro-struturl n miroil proprtis of Sugr. Crl Chmistry, 56(5): rs supplmnt with swtpotto flour n 46. Somy S., Y. Yoshiki n K. Okuo, high-glutn ough nhnrs. Journl of Foo Antioxint ompouns from nns (Mus Sin n Thnology, 4: Cvnish). Foo Chmistry, 79: Hilgo, G.I. n M.P. Almjno, 207. R fruits: 47. Rosll, C.M., Vitmin n minrl fortifition xtrtion of ntioxints, phnoli ontnt n of r. In Thnology of Funtionl Crl ril svnging trmintion: A rviw. Prouts. Es. Hmkr, B, Wooh Pulishing Antioxints, 6(), 7; DOI: /ntiox Lt, Cmrig, pp: Chong, L.C. n A.A. Nor Azih, Influn of 48. Prn, O.J., R. Bht, T.K. Yoh n A.A. Al-Hssn, prtil sustitution of wht flour with nn (Mus 205. Dvlopmnt of novl fruit rs y utilizing prisi vr. Awk) flour on th physiot pst. Foo Biosin, 9: hmil n snsory hrtristis of oughnuts. 49. Alothmn, M., R. Bht n A.A. Krim, Intrntionl Foo Rsrh Journl, 5: Antioxint pity n phnoli ontnt of 55. Mohm, A., J.Y. Xu n M. Singh, 200. Yst slt tropil fruits from Mlysi, xtrt with lvn nn-r: formultion, prossing, iffrnt solvnts. Foo Chmistry, 5: olour n txtur nlysis. Foo Chmistry, 50. Kono, S., M. Kittikorn n S. Knlynrt, : Prhrvst ntioxint tivitis of tropil fruit n 56. Elisson, A.C. n K. Lrsson, 993. Crls in th fft of low tmprtur storg on ntioxints rmking: molulr olloil pproh. Mrl n jsmonts. Posthrvst Biology n Dkkr, Nw York. Thnology, 36: