“EXPLORING THE THERAPEUTIC POTENTIAL OF GARLIC THROUGH THE FORMATION OF FUNCTIONAL SPREAD”
Main Article Content
Keywords
Allium sativum, Garlic, Garlic spread, phytochemical analysis
Abstract
Advancement in lifestyle and abject eating habits paved a path towards the compromised nutritional status. Increased consumption of fast food and instant meals demand to be nutritionally adequate in order to lower the increased burden of NCD’s. Among the instant food, bread spread is third most commonly used product by consumers. It is consumed throughout the day during a meal and snacking. However, such type of products are not widely available in markets especially in Pakistan and mostly imported from United States. In this, various spread like garlic enriched spread can promise various functional and therapeutic benefits. Garlic (Allium sativum) is an aromatic herbaceous plant that is consumed worldwide as food and traditional remedy for various diseases, having several biological properties including anticarcinogenic, antioxidant, antidiabetic, renoprotective, anti-atherosclerotic, antibacterial, antifungal, and antihypertensive activities. The present project was designed to prepare indigenous garlic enriched functional spread. For this purpose garlic was converted into paste in different combinations T1 (2% garlic), T2 (3% garlic) and T3 (4% garlic). Garlic spread was prepared and evaluated for phytochemical i.e. total phenolic content (4.56 to 4.70), total flavonoid content (1.27 to 1.94), and antioxidant potential (0.76 to 0.97). All formulations was converted into functional spread followed by their assessment for color, and texture. Sensory acceptability of the product was judged for different attributes like color, taste, aroma, texture, mouthfeel and overall acceptability. The data obtained from different tests was analyzed statistically.
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This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
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Maimoona Waheed
Department of Diet and Nutrition Sciences, Ibadat International University, Islamabad.
Mian Kamran Sharif
National Institute of Food Science and Technology, University of Agriculture, Faisalabad.
Madiha Ghazanfar
Department of Diet and Nutrition Sciences, Ibadat International University, Islamabad.
Haseeb Ahmed
Department of Diet and Nutrition Sciences, Ibadat International University, Islamabad.
Amna Hameed
Department of Diet and Nutrition Sciences, Ibadat International University, Islamabad.
Nabila Nudrat
Allama Iqbal open university Islamabad.
Fatima Amjad
Department of Diet and Nutrition Sciences, Ibadat International University, Islamabad.
Madiha Iftikhar
Department of Diet and Nutrition Sciences, Ibadat International University, Islamabad.
Ammar Ahmed
Department of Diet and Nutrition Sciences, Ibadat International University, Islamabad.
Iram Saba
Department of Chemistry, Faculty of Natural Sciences, GC Women University Sialkot, Pakistan
Amanullah Sabir
Department of Food Science, Government College University Faisalabad, 38000 Pakistan.
Muhammad Zain Abdullah
Department of Biotechnology, Faculty of Science and Technology, Virtual University of Pakistan - Faisalabad Campus, Pakistan