Exploring bioactive compounds and antioxidant potentials in cake, biscuits, and papad innovations with wheatgrass powder (Triticum aestivum L.)

Abstract

Wheatgrass has been attracting a lot of attention recently because of its potent nutritional profile and health benefits. This study's objective was to estimate the amount of phenolic and antioxidant activity in baked items prepared with wheatgrass. To prepare cakes and biscuits, wheatgrass powder (WGP) was substituted for wheat flour at 0, 5, 7, and 9 %. For papad, green gram flour was replaced by added WGP at 0, 3, 6, and 9 %. Total phenol, DPPH activity, and β-carotene levels were significantly greater in Cake C3 (9 %). Again, compared to other samples, papad P3 (9 %) had higher levels of flavonoids. The nutritional qualities of baked items were impacted by all levels of wheat flour substitution with wheatgrass powder; however, a 3–6 % substitution level is advised to improve the sensory qualities of these products. The papad and biscuits were microbiologically safe to store for up to 30 days and 60 days, respectively, due to their low microbial load. But after just six days of preparation, the cake was ruined. However, Wheatgrass can be used in baked products, pasta, and snacks, as well as juices and smoothies, to boost their nutritious content. Wheatgrass extracts can also be utilized as a natural food flavoring or coloring, giving it a distinctive green color.

Keywords

• Wheatgrass
• Phytochemicals
• Antioxidant activity
• Product development
• Sensory evaluation