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VOL. 1, ISSUE 1 (2025)
Development and nutritional evaluation of wheatgrass powder incorporated functional foods
Authors
Abdul Halim
Abstract
Wheatgrass (Triticum aestivum) is recognised as a
nutrient-dense superfood, rich in vitamins, minerals, antioxidants, and
bioactive compounds, offering significant health benefits. This study focuses
on the development and nutritional evaluation of functional foods incorporated
with wheatgrass powder to enhance their nutritional profile and therapeutic
potential. Wheatgrass powder was incorporated into three food products—cookies,
smoothies, and energy bars—at varying concentrations (5%, 10%, and 15%). The
developed products were evaluated for their proximate composition (moisture,
protein, fat, fiber, ash, and carbohydrates), antioxidant activity (DPPH
radical scavenging assay), total phenolic content, and sensory acceptability
using a 9-point hedonic scale. Results indicated that wheatgrass incorporation
significantly increased the protein (8.5–12.3%), fibre (3.2–6.8%), and ash
content (1.5–2.8%) compared to control samples, while enhancing antioxidant
activity (up to 78% DPPH inhibition at 15% incorporation). Total phenolic
content ranged from 120 to 350 mg GAE/100g across products, with higher values
at increased wheatgrass levels. Sensory analysis revealed that products with
10% wheatgrass powder maintained acceptable taste, texture, and overall
quality, with cookies scoring highest (7.8/9). The study demonstrates that wheatgrass
powder can be effectively incorporated into functional foods to improve
nutritional value and antioxidant properties without compromising sensory
attributes at optimal levels. These findings suggest that wheatgrass-enriched
products could serve as viable options for health-conscious consumers,
promoting the use of superfoods in everyday diets. Further research is
recommended to explore shelf-life stability and long-term health impacts of
regular consumption.
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Pages:19-25
How to cite this article:
Abdul Halim "Development and nutritional evaluation of wheatgrass powder incorporated functional foods". World Journal of Food Science, Vol 1, Issue 1, 2025, Pages 19-25
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