Effect of turmeric starch, lecithin, and canola oil supplements on waffles quality

Association of Official Analytical Chemists (AOAC) (2002). Method 2002.02, Resistant starch in starch and plant materials. Journal of AOAC International, 85, 1103.

Association of Official Analytical Chemists (AOAC) (2005). Official Methods of Analysis for ash, moisture in flour (18th ed.). AOAC.

Babaei, F., Nassiri‐Asl, M., & Hosseinzadeh, H. (2020). Curcumin (a constituent of turmeric): New treatment option against COVID‐19. Food Science and Nutrition, 8(10), 5215-5227. https://doi.org/10.1002/fsn3.1858

Bojarczuk, A., Skąpska, S., Khaneghah, A. M., & Marszałek, K. (2022). Health benefits of resistant starch: A review of the literature. Journal of Functional Foods, 93, 105094. https://doi.org/10.1016/j.jff.2022.105094

Bowen, K. J., Kris-Etherton, P. M., West, S. G., Fleming, J. A., Connelly, P. W., Lamarche, B., & Jones, P. J. (2019). Diets enriched with conventional or high-oleic acid canola oils lower atherogenic lipids and lipoproteins compared to a diet with a western fatty acid profile in adults with central adiposity. Journal of Nutrition, 149(3), 471-478. https://doi.org/10.1093/jn/nxy307

Brand-Williams, W., Cuvelier, M. E., & Berset, C. L. W. T. (1995). Use of a free radical method to evaluate antioxidant activity. LWT-Food science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5

Choi, Y. J., Kim, H. C., Kim, H. M., Park, S. W., Kim, J., & Kim, D. J. (2009). Prevalence and management of diabetes in Korean adults. Diabetes Care, 32(11), 2016-2020. https://doi.org/10.2337%2Fdc08-2228

Dall'Acqua, S., Stocchero, M., Boschiero, I., Schiavon, M., Golob, S., Uddin, J., Voinovich, D., Mammi, S., & Schievano, E. (2016). New findings on the in vivo antioxidant activity of Curcuma longa extract by an integrated 1H NMR and HPLC–MS metabolomic approach. Fitoterapia, 109, 125-131. https://doi.org/10.1016/j.fitote.2015.12.013

El-Saadony, M. T., Yang, T., Korma, S. A., Sitohy, M., El-Mageed, A., Taia, A., & Saad, A. M. (2023). Impacts of turmeric and its principal bioactive curcumin on human health: Pharmaceutical, medicinal, and food applications: A comprehensive review. Frontiers in Nutrition, 9, 1040259. https://doi.org/10.3389%2Ffnut.2022.1040259

Espitia-López, J., Rogelio-Flores, F., Angel-Cuapio, A., Flores-Chávez, B., Arce-Cervantes, O., Hernández-León, S., & Garza-López, P. M. (2019). Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press. International Journal of Food Properties, 22(1), 967-973. https://doi.org/10.1080/10942912.2019.1619577

Figorilli, F., Mannarino, M. R., Bianconi, V., & Pirro, M. (2022). Cholesterol-Lowering Therapy in Patients at Low-to-Moderate Cardiovascular Risk. High Blood Pressure & Cardiovascular Prevention, 29(4), 327-336. https://doi.org/10.1007%2Fs40292-022-00529-2

Giau, T. N., Thuy, N. M., Tien, V. Q., & Tai, N. V. (2023). Quality evaluation of waffles produced from the partial replacement of wheat flour with green banana flour and potato starch. Acta Scientiarum Polonorum Technologia Alimentaria, 22(1), 13-21. https://doi.org/10.17306/J.AFS.2023.1076

Gillingham, L. G., Harris-Janz, S., & Jones, P. J. (2011). Dietary monounsaturated fatty acids are protective against metabolic syndrome and cardiovascular disease risk factors. Lipids, 46(3), 209-228. https://doi.org/10.1007/s11745-010-3524-y

Gunstone, F. (2011). Vegetable oils in food technology: composition, properties and uses (2nd ed.). John Wiley & Sons.

Guo, Y., Chen, X., Gong, P., Wang, R., Han, A., Deng, Z., & Li, N. (2023). Advances in the role and mechanisms of essential oils and plant extracts as natural preservatives to extend the postharvest shelf life of edible mushrooms. Foods, 12(4), 801. https://doi.org/10.3390/foods12040801

Hazra, K., Kumar, R., Sarkar, B. K., Chowdary, Y. A., Devgan, M., & Ramaiah, M. (2015). UV-visible spectrophotometric estimation of curcumin in nanoformulation. International Journal of Pharmacognosy, 2(5), 127-130. https://doi.org/10.13040/IJPSR.0975-8232.IJP.2(3).127-30

Huber, R., & Schoenlechner, R. (2017). Waffle production: influence of batter ingredients on sticking of waffles at baking plates—Part II: effect of fat, leavening agent, and water. Food Science and Nutrition, 5(3), 513-520. https://doi.org/10.1002/fsn3.425

Johnson, G. H., Keast, D. R., & Kris-Etherton, P. M. (2007). Dietary modeling shows that the substitution of canola oil for fats commonly used in the United States would increase compliance with dietary recommendations for fatty acids. Journal of the American Dietetic Association, 107(10), 1726-1734. https://doi.org/10.1016/j.jada.2007.07.015

Lim, H. S., Ghafoor, K., Park, S. H., Hwang, S. Y., & Park, J. (2010). Quality and antioxidant properties of yellow layer cake containing Korean turmeric (Curcuma longa L.) powder. Journal of Food and Nutrition Research, 49(3), 123-133.

López-Pedrouso, M., Lorenzo, J. M., & Franco, D. (2022). Advances in natural antioxidants for food improvement. Antioxidants, 11(9), 1825. https://doi.org/10.3390/antiox11091825

Ma, P., Zeng, Q., Tai, K., He, X., Yao, Y., Hong, X., & Yuan, F. (2017). Preparation of curcumin-loaded emulsion using high pressure homogenization: Impact of oil phase and concentration on physicochemical stability. LWT, 84, 34-46. https://doi.org/10.1016/j.lwt.2017.04.074

Ngo, T. V., Kusumawardani, S., Kunyanee, K., & Luangsakul, N. (2022). Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions. Foods, 11(21), 3384. https://doi.org/10.3390/foods11213384

Nguyen, M. T., Phoukham, K., Ngo, V. T. (2020). Formulation and quality evaluation of pearl oyster mushroom soup powder supplement with some kinds of legumes and vegetables. Acta Scientiarum Polonorum Technologia Alimentaria, 19(4), 435-443. https://doi.org/10.17306/J.AFS.2020.0813

Panahi, Y., Hosseini, M. S., Khalili, N., Naimi, E., Majeed, M., & Sahebkar, A. (2015). Antioxidant and anti-inflammatory effects of curcuminoid-piperine combination in subjects with metabolic syndrome: a randomized controlled trial and an updated meta-analysis. Clinical Nutrition, 34(6), 1101-1108. https://doi.org/10.1016/j.clnu.2014.12.019

Rueda, M. M., Auscher, M. C., Fulchiron, R., Perie, T., Martin, G., Sonntag, P., & Cassagnau, P. (2017). Rheology and applications of highly filled polymers: A review of current understanding. Progress in Polymer Science, 66, 22-53. https://doi.org/10.1016/j.progpolymsci.2016.12.007

Sharma, S. K., Barthwal, R., Saini, D., & Rawat, N. (2022). Chemistry of Food Fats, Oils, and Other Lipids. In O. P. Chauhan (ed.), Advances in Food Chemistry: Food Components, Processing and Preservation (pp. 209-254). Springer Nature Singapore

Tai, N. V., Linh, M. N., & Thuy, N. M. (2021). Optimization of extraction conditions of phytochemical compounds in “Xiem” banana peel powder using response surface methodology. Journal of Applied Biology and Biotechnology, 9(6), 56-62. https://doi.org/10.7324/JABB.2021.9607

Teixeira, B., Marques, A., Ramos, C., Serrano, C., Matos, O., Neng, N. R., Nogueira J. M. F., Saraivab, J. A., & Nunes, M. L. (2013). Chemical composition and bioactivity of different oregano (Origanum vulgare) extracts and essential oil. Journal of the Science of Food and Agriculture, 93(11), 2707-2714. https://doi.org/10.1002/jsfa.6089

Tiefenbacher, K. F. (2018). The technology of wafers and waffles II: recipes, product development and know-how. Academic Press.

Yang, Q. Q., Cai, W. Q., Wang, Z. X., Li, Y., Zhang, Y., Lin, X., & Zhang, B. B. (2023). Structural characteristics, binding behaviors, and stability of ternary nanocomplexes of lecithin, polyvinylpyrrolidone, and curcumin. LWT, 175, 114489. https://doi.org/10.1016/j.lwt.2023.114489

Yang, Q. Q., Farha, A. K., Kim, G., Gul, K., Gan, R. Y., & Corke, H. (2020). Antimicrobial and anticancer applications and related mechanisms of curcumin-mediated photodynamic treatments. Trends in Food Science and Technology, 97, 341-354. https://doi.org/10.1016/j.tifs.2020.01.023

Zahedipour, F., Hosseini, S. A., Sathyapalan, T., Majeed, M., Jamialahmadi, T., Al‐Rasadi, K., Banach, M., & Sahebkar, A. (2020). Potential effects of curcumin in the treatment of COVID‐19 infection. Phytotherapy Research, 34(11), 2911-2920. https://doi.org/10.1002/ptr.6738