NUTRITIONAL AND PHYSICO-CHEMICAL PROFILING OF TRIBULUS TERRISTRIS AND ITS NUTRACEUTICALS APPLICATION

Abstract

This study investigates the nutritional, functional, rheological, and sensory properties of flour blends supplemented with varying percentages (2–5%) of Tribulus Terrestris powder. Seeds were collected from the Thall region, dried to <10% moisture, and analyzed for proximate composition, showing high fiber (24.28±0.93%) and carbohydrate (33.35±1.03%) content, with moderate fat (14.49±1.42%) and low protein (8.8±0.30%). Rheological analysis revealed that as Tribulus supplementation increased, moisture content decreased from 14% (control) to 10.1±0.09% at 5% powder. Water absorption was highest at 5% (59.5±0.05), with maximum dough stability (17±0.09) and development time (4.6±0.09). Maximum kneading consistency was observed at 2% powder. Functional properties, such as bulk density, increased with higher Tribulus percentages, peaking at 83.86±1.36 for 5%. Water absorption capacity reached its maximum in T3 (88.46±0.22), while oil absorption capacity remained non-significant. Foaming stability was significantly higher in T3 (43.78±0.76). Nutritional analysis showed that fiber content increased with supplementation, peaking in T4 (1.49±0.04), while fat and protein contents were non-significant across treatments. Color tonality analysis indicated that lightness decreased with increasing Tribulus content, and hue angle was highest in T1 (77.02±2.68). Sensory evaluation by an expert panel revealed that products with 2% and 3% Tribulus powder had the most acceptable color, taste, and aroma, while higher concentrations resulted in bitterness and darker color. Overall, T1 and T2 were most preferred in terms of sensory quality.