Nutritional, Sensory, and Glycemic Evaluation of Oat and Bael-enriched Pasta
Year: 2025
Type: article
Abstract: Cereal grains and fruits are essential components of the daily diet due to their nutritional content and therapeutic potential. These functional ingredients are rich in soluble fibers and phytochemicals, which may help reduce the risk of obesity, diabetes, cardiovascular disease, and cancer. This study evaluated oat (Avena sativa) and bael (Aegle marmelos) incorporated pasta for its sensory properties using a 9-point hedonic scale, proximate composition, quantitative phytochemical analysis, nutrient profiling, lipid profile, and glycemic index (GI) using standard methods. Results demonstrated that the pasta was rich in fiber, protein, soluble starch, amylose, resistant starch, omega-6 fatty acids, total phenols, and phytic acid. The findings suggest that incorporating such functional ingredients enhances the nutritional and medicinal properties of food products, offering potential health benefits. The study highlights the importance of these ingredients for food formulation, emphasizing their pharmacological and therapeutic applications. These results support the inclusion of functional ingredients like oat and bael in diet-based interventions to promote health and prevent metabolic disorders
Authors: Mohammed, Alhassan Fuseini, Akosua, Adjei Serwaa
Institution: Banasthali University
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W7103898337
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