Author(s): Sagolsem Surlata Devi, Pruthvi Raj S and Dr. Shweatha HE

Abstract: Background: Excessive amount of prolonged high-intensity exercise is characterised by an increase in pro-inflammatory markers resulting in decreased sports performance and recovery period. Dietary intervention like inclusion of antioxidant/anti-inflammatory foods is used in combating inflammation. Guava fruit and matcha tea are rich in in vitamin C, polyphenols and catechins which are potential candidates that can be explored for their anti-inflammatory properties. Objective: The objective was to develop an organoleptically acceptable bread spread using Psidium guajava (Guava) and Camellia sinensis (matcha). Sensory and proximate analysis of the most acceptable variant was evaluated. Further quantification of the anti-inflammatory components i.e., ascorbic acid, polyphenols, catechin and potassium levels of the most acceptable variant was carried out using standard protocols. Materials & Methods: 3 variants of bread spread were developed using guava as a base with varying concentrations of matcha. A descriptive sensory score card was used to conduct sensory evaluation of the spread. AOAC methods were followed for proximate and potassium estimation. Folin-Ciocalteau (F-C) method was used for antioxidant estimation and HPLC protocols were followed for the estimation of vitamin C and catechin. Result: Three spreads were developed, GMS, GMS1 and GMS2, with GMS serving as control with only Guava and GMS1 and GMS2 with matcha tea powder in varying amounts. 30 semi-trained sensory panel members conducted sensory analysis of the spreads. The Guava spread variant 2 i.e., (GMS1) with 10g of guava and 0.3g of matcha was the most acceptable with an overall acceptability score of 8.2±0.72. The energy, moisture, carbohydrates, protein, fat and dietary fibre content of GMS1 /100g was 260±10kcal, 56.8±0.1g, 21.19±1.0g, 3.75±0.1g, 16±0.1g and 15±1.0g respectively. Potassium content of GMS1 was found to be 331.34±0.1mg/100g, ascorbic acid and catechin content was 30.33 ± 0.2 mg /100gand 110 ± 0.1 mg/100g respectively with a total polyphenol content of 7.66 ± 0.3 mg/100g. Conclusion: The developed Guava spread GMS1 variant was organoleptically acceptable with appreciable concentrations of polyphenols, catechin, vitamin C and potassium therefore can be used to deal with excessive training induced inflammation.

DOI: 10.33545/27077012.2023.v4.i1a.146

Pages: 37-41 | Views: 806 | Downloads: 377

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