Biochemical, Nutritional and End Use Perspectives of Wheat Grass as Potential Dietary Supplement
Imran Pasha
National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Nuzhat Huma
National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Muhammad Farhan Jahangir Chughtai *
National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan and NUR International University, Lahore, Pakistan
Samra Jan
National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Shabbir Ahmad
Department of Food Science, Mian Nawaz Sharif University of Agriculture, Multan, Pakistan
Muhammad Sajid Manzoor
National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
Farah Ahmed
National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan
*Author to whom correspondence should be addressed.
Abstract
Wheat grass being substantial cereal grass crop in the world; copious source of nutrients with noteworthy nutritional and therapeutic value. The research, wheat grass was grown in indoor trays and then used as powder and in drink. The objective were to use the wheat grass to formulate a suitable processing procedure for wheat grass powder (WGP) enriched food products. Both raw WGP and cookies were analyzed for total dietary fiber (TDF), soluble dietary fiber (SDF), insoluble dietary fiber (IDF), total phenolic content (TPC) and antioxidant activity. Drink was analyzed for pH, viscosity and total soluble solids (TSS). WGP addition showed a significant effect on mixographic (peak height and peak time) and farinographic studies; water absorption, arrival time, dough development time (DDT) and mixing tolerance index (MTI). The cookies prepared using different levels were generally accepted by sensory panelists of the department but 3% substitution level of WGP have high acceptability. Moreover, on the basis of physicochemical and sensory attributes, 10% supplementation level of wheat grass in drink was best making it a nutrient enriched food source.
Keywords: Wheat grass, biochemical evaluation, dietary fibers, rheology, wheat grass cookies, wheat grass drink