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Research Article
Optimizing Wheat Gluten Levels to Improve Textural Integrity and Sensory Appeal in Pigeon Pea Enriched Noodles
Issue:
Volume 13, Issue 5, October 2025
Pages:
224-236
Received:
31 July 2025
Accepted:
14 August 2025
Published:
25 September 2025
DOI:
10.11648/j.jfns.20251305.11
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Abstract: Noodles made exclusively from pigeon pea flour often display undesirable textural characteristics, such as brittleness, poor mouthfeel and a lack of the chewiness typically associated with traditional wheat-based noodles. These shortcomings can significantly impact consumer acceptability and overall eating quality. Incorporating vital wheat gluten, a protein known for its viscoelastic properties, offers a promising strategy to improve the structural integrity, elasticity and sensory appeal of pigeon pea-based noodle formulations. This study aimed to evaluate the influence of varying levels of vital wheat gluten (VWG) on the textural and sensory qualities of pigeon pea-based noodles (PPBN). Two optimized experimental samples PPBN 718 and PPBN 193 designed to meet adult dietary protein and mineral requirements were prepared with three concentrations of VWG (2%, 4% and 6%). Texture Profile Analysis (TPA), Quantitative Descriptive Analysis (QDA), Consumer Preference Analysis (n=75) and Principal Component Analysis (PCA) were conducted to assess product quality. Results indicated that formulation B193 consistently outperformed formulation A718 across all quality parameters, exhibiting significantly higher hardness, elasticity and overall consumer acceptability (P <0.05). Notably, PPBN193-2 achieved the highest overall acceptability score (7.41±0.59). In contrast, formulation PPBN 718-3 showed diminished performance. PCA results revealed that color was a dominant driver of sensory variation, while aroma, taste and mouthfeel clustered together, suggesting a potential trade-off between visual appeal and other sensory attributes. The superior performance of PPBN193-2 was attributed to the synergistic interaction between its unique flour composition including orange-fleshed sweet potato flour and VWG, which together, formed a more cohesive protein-starch matrix. These findings suggest that incorporating VWG at an optimal concentration of 4% can significantly enhance the textural integrity and sensory quality of legume-based noodles, particularly when used in well-optimized formulations like PPBN 193. This research supports the development of nutritionally enriched and consumer acceptable legume-based noodle products for broader market adoption.
Abstract: Noodles made exclusively from pigeon pea flour often display undesirable textural characteristics, such as brittleness, poor mouthfeel and a lack of the chewiness typically associated with traditional wheat-based noodles. These shortcomings can significantly impact consumer acceptability and overall eating quality. Incorporating vital wheat gluten,...
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Research Article
Evaluation of the Nutritional and Physiological Impact of Oil Extracted from the Seeds of Citrullus Lanatus (Cucurbitaceae) in the Wistar Rats
Issue:
Volume 13, Issue 5, October 2025
Pages:
237-245
Received:
27 August 2025
Accepted:
8 September 2025
Published:
26 September 2025
DOI:
10.11648/j.jfns.20251305.12
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Abstract: Citrullus lanatus (Cucurbitaceae) seed oil, pumpkin seeds, is classified among the linoleic and linolenic oils. This work aims to promote dietary diversification through the consumption of local food products. The evaluation of the nutritional and physiological impact of the oil was therefore carried out. To do this, the study of nutritional parameters, the dosage of serum metabolites and the biometry of the nutritional regulatory organs are carried out in rats. The nutritional parameters reveal that this oil leads to regular growth during the 21 days of experimentation. Then, associated with carbohydrates, this oil is able to ensure satisfactory energy coverage allowing an optimum concentration of proteins in the formulated food, thus improving its efficiency (6.97 ± 0.47 g; 0.22 ± 0.02; 0.52 ± 0.01; respectively the dry matter ingested, the food efficiency coefficient and the lipid efficiency coefficient). Finally, its consumption does not cause any disturbance of metabolic activity (5.10 ± 0.02 g/L; 48.7 ± 0.47 mg/L; 5.6 ± 0.32 g/L; 0.95 ± 0.34 g/L; 0.98 ± 0.02 g/L; respectively for uremia, creatinine, blood sugar, triglyceride content, total cholesterol content) nor any hypertrophy of the organs regulating nutrition. Ultimately, Citrullus Lanatus oil (Cucurbitaceae) is a healthy oil, which, like Sunflower oil, could be recommended in the diet of populations in Côte d'Ivoire.
Abstract: Citrullus lanatus (Cucurbitaceae) seed oil, pumpkin seeds, is classified among the linoleic and linolenic oils. This work aims to promote dietary diversification through the consumption of local food products. The evaluation of the nutritional and physiological impact of the oil was therefore carried out. To do this, the study of nutritional parame...
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Review Article
Cost Effectiveness of Micronutrient Supplementation in India: A Scoping Review
Issue:
Volume 13, Issue 5, October 2025
Pages:
246-256
Received:
28 August 2025
Accepted:
10 September 2025
Published:
26 September 2025
DOI:
10.11648/j.jfns.20251305.13
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Abstract: Background: Micronutrient deficiencies decrease cognitive capacity, economic productivity, and quality of life. Micronutrient deficiencies, also called hidden hunger, may contribute to 2-12% of the total DALYs in high-burden countries. However, despite the growing burden, the evidence on the cost-effectiveness of the interventions to prevent or control micronutrient deficiencies is limited and varies. Hence, we conducted a scoping review of the published literature to assess the cost-effectiveness of the micronutrient interventions in India. Methods: We searched four electronic databases, including PubMed/MEDLINE, Web of Science, EBSCO, and Applied Social Sciences Index and Abstracts. We used the search strategy using the keywords ("micronutrient” OR “micronutrient supplementation”) AND ("cost-effectiveness" OR "cost utility" OR "economic evaluation" OR "cost benefit") AND India. Our searches were limited to literature published until 07 August 2025. The initial search for this scoping review yielded 72 records. Results: Our review comprised 14 studies in total, which were conducted mostly in India and other high-burden Asian and African nations, and concentrated on the impact and cost-effectiveness of several micronutrient therapies. Evidence on micronutrient supplementation and food fortification in India was synthesized in this scoping review from 14 diverse studies, including economic modeling, social cost-benefit analysis, ex ante assessments, systematic reviews, and RCT, confirming that these are highly cost-effective strategies for combating hidden hunger and its related disease burden. Similarly, biofortification of staple crops like rice and wheat at large-scale with essential nutrients such as iron and zinc, fortification of regularly consumed products such as double-fortified salts and wheat flour, deliver significant health benefits at a relatively low cost per DALY averted. Conclusions: To meet national nutrition targets and eventually improve the health and well-being of India’s people, it is imperative and economically reasonable to prioritize the scale-up of MMS and large-scale or universal food fortification projects.
Abstract: Background: Micronutrient deficiencies decrease cognitive capacity, economic productivity, and quality of life. Micronutrient deficiencies, also called hidden hunger, may contribute to 2-12% of the total DALYs in high-burden countries. However, despite the growing burden, the evidence on the cost-effectiveness of the interventions to prevent or con...
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Research Article
Storage Stability and Physicochemical Attributes of Kinnow (Citrus Reticulata cv.)-Aloe-vera-Mint Blended Juice
Tripti Jaiswal*
,
Dorcus Masih
Issue:
Volume 13, Issue 5, October 2025
Pages:
257-263
Received:
13 August 2025
Accepted:
25 August 2025
Published:
26 September 2025
DOI:
10.11648/j.jfns.20251305.14
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Abstract: The development of functional beverages using plant-based bioactives is gaining momentum due to rising consumer demand for health-oriented products. This study investigates the formulation and storage stability of a ready-to-serve (RTS) juice blend incorporating Kinnow (Citrus reticulata cv.), Aloe-vera (Aloe barbadensis miller), and Mint (Mentha piperita l.). Five juice blends (T0-T4) were prepared by varying ratios of kinnow, aloe-vera, and mint, and stored at 5 ± 2°C for 2 months. To assess physicochemical parameters (pH, TSS, acidity, ascorbic acid), microbial load (total plate count & yeast and mold count) and sensory quality. Results indicated that T2 (85:10:5) demonstrated optimal sensory acceptability, consistent decline in pH and ascorbic acid, along with an increase in titratable acidity and TSS and significantly lower microbial counts throughout the storage period. It achieved the highest overall acceptability score (8.8/9), reflecting excellent taste, flavor, color, and texture. During 60 days of storage, T2 maintained a favorable pH (3.33), stable TSS (12.40 Brix), and high ascorbic acid retention (20.1µg/100 ml), indicating good nutritional preservation was observed in all samples. The inclusion of aloe-vera and mint suppressed microbial growth due to their bioactive compounds, including, aloin emodin, and menthol. The study concludes that aloe-vera and mint can be effectively incorporated into citrus-based beverages to enhance shelf life, nutritional value, and consumer appeal, with T2 identified as the most promising formulation based on the physicochemical, microbial, and sensory data, the formulation was found suitable for consumer consumption and offered therapeutic potential.
Abstract: The development of functional beverages using plant-based bioactives is gaining momentum due to rising consumer demand for health-oriented products. This study investigates the formulation and storage stability of a ready-to-serve (RTS) juice blend incorporating Kinnow (Citrus reticulata cv.), Aloe-vera (Aloe barbadensis miller), and Mint (Mentha p...
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