Minerals and Total Polyphenolic Content of Some Vegetal Powders

The total polyphenolic content and minerals were determined for chia seeds, Psyllium husks and watermelon rind powder. The minerals content was performed by using the Inductively Coupled Plasma Optical Emissions Spectrometer and Atomic Absorption Spectrometer, technique FIAS-Furnace (for Se). The sample with the highest content of polyphenols was chia (2.69 mg GAE/g s.) followed by the watermelon rind powder. Reduced amounts of polyphenols were found in the Psyllium husks. Also, the total polyphenol concentration increased with the increase of the extraction time on the ultrasonic water bath. Minerals analysis indicated that powders obtained from chia seeds and watermelon rind contained large amounts of potassium, calcium, phosphorus and magnesium. The most abundant mineral in the Psyllium husks powder was found potassium, followed by calcium. In conclusion, these powders can be used as ingredients for functional food and food supplements production due to the high nutritional content and bioactive properties

Muffins Obtained with Some Vegetal Powders as Fat Replacers

Chia seeds and watermelon rind powder were used to produce low-fat muffins in which butter has been replaced at different levels.The utilization of the fat replacers has increased the moisture content and water activity of the samples. The initial moisture content was ranging from 24.41% in control sample to 31.89% in muffins with 100% butter replacement by using the watermelon rind paste. The water activity presented values between 0.863-0.899 during storage at ambient temperature for 10 days. Minerals analysis indicated that through the addition of the powders, an increase in the mineral content of the samples can be achieved. P was the most abundant mineral followed by K. The samples obtained by replacing the butter with vegetal powders can provide between 49.29 % - 58.51% phosphorus; 18.91 %-21.45% selenium and 15.04%-18.48% manganese from the recommended daily intake. These vegetal powders can be used as ingredients for partial or total replacement of fat in muffins due to their ability to improve the nutritional quality and to maintain the physical-chemical and sensory characteristics at level of acceptability