Chemical composition and nutritional characteristics of some hull less and hulled barley cultivars grown in India

Nahrung/Food ◽  
2001 ◽  
Vol 45 (1) ◽  
pp. 35-39 ◽  
Author(s):  
S. Jood ◽  
S. Kalra
Keyword(s):  
Chemical Composition ◽  
Barley Cultivars ◽  
Nutritional Characteristics ◽  
Hulled Barley

scholarly journals Non-invasive sensing for food reassurance

The Analyst ◽  
2016 ◽  
Vol 141 (5) ◽  
pp. 1587-1610 ◽  
Author(s):  
Zou Xiaobo ◽  
Huang Xiaowei ◽  
Malcolm Povey
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Food Quality ◽  
Physical Principle ◽  
Quality Traits ◽  
X Ray ◽  
Main Food ◽  
Non Invasive ◽  
Wide Range ◽  
Nutritional Characteristics

The main food quality traits of interest using non-invasive sensing techniques are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety. A wide range of non-invasive sensing techniques, from optical, acoustical, electrical, to nuclear magnetic, X-ray, biosensor, microwave and terahertz, are organized according to physical principle.

Formulation and evaluation of gluten-free cookies from rice and green banana flour

2021 ◽  
Vol 11 (2) ◽  
pp. 720-726
Author(s):  
Maria Yarla parente ◽  
FABIANA LINHARES ◽  
RENATA ALBUQUERQUE COSTA ◽  
MÁRCIA FACUNDO ARAGÃO
Keyword(s):  
Chemical Composition ◽  
Purchase Intention ◽  
Rice Flour ◽  
Raw Material ◽  
Gluten Free ◽  
Autoimmune Pathology ◽  
Nutritional Characteristics ◽  
Banana Flour ◽  
Hedonic Scale ◽  
Green Banana

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.

Chemical Composition and Nutritional Characteristics of the Seed Oil of Wild Lathyrus, Lens and Pisum Species from Southern Spain

2009 ◽  
Vol 86 (4) ◽  
pp. 329-335 ◽  
Author(s):  
Elena Pastor-Cavada ◽  
Rocio Juan ◽  
Julio E. Pastor ◽  
Manuel Alaiz ◽  
Javier Vioque
Keyword(s):  
Chemical Composition ◽  
Seed Oil ◽  
Southern Spain ◽  
Nutritional Characteristics

Variation in starch, protein, and fibre of Canadian barley cultivars

1995 ◽  
Vol 75 (4) ◽  
pp. 865-870 ◽  
Author(s):  
D. Kong ◽  
T. M. Choo ◽  
P. Narasimhalu ◽  
P. Jui ◽  
T. Ferguson ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Hordeum Vulgare ◽  
Protein Concentration ◽  
Environment Interaction ◽  
Hordeum Vulgare L ◽  
Eastern Canada ◽  
Barley Cultivars ◽  
Cultivar Development ◽  
Key Words Barley ◽  
Acid Detergent Fibre

Barley (Hordeum vulgare L.) is a major feed in the Maritime region of Canada, but information on the chemical composition of barley cultivars grown in the Maritimes is lacking. Therefore, a study was undertaken to determine if starch, protein, neutral-detergent fibre (NDF), and acid-detergent fibre (ADF) of barley vary from region to region in Canada and to determine if barley cultivars that originated from Eastern Canada exhibit different chemical composition than those that originated from Western Canada. The chemical composition of two-row and six-row, covered and hulless, and feed and malting cultivars were also compared. Seventy-five cultivars were tested in eight environments (i.e. Charlottetown, Ottawa, Brandon, and Bentley in 1991 and 1992). These cultivars were classified into eight classes in four comparisons: eastern vs. western, two-row vs. six-row, hulless vs. covered, and feed vs. malting. Charlottetown grains were relatively low in protein, high in starch, and intermediate in NDF and ADF in comparison with grains produced at the other three locations. This suggests that more research in cultivar development and crop management is needed to increase the protein concentration of barley in the Maritimes. On average, two-row cultivars contained more starch and less fibre than six-row cultivars. Eastern two-row cultivars contained more protein than western two-row cultivars. As expected, hulless barleys contained more starch and protein, but less fibre than covered barleys. Canadian barley cultivars exhibited considerable variation in chemical composition. The cultivar x environment interaction was much smaller than the cultivar effect. Therefore, it is important to identify barley cultivars with high nutritional quality for use in commercial production. Key words: Barley, Hordeum vulgare L., cultivars, starch, protein, fibre

scholarly journals Nutritional Characteristics of Berunok (Paracaudina australis) Flour

2021 ◽  
Vol 934 (1) ◽  
pp. 012087
Author(s):  
R Karnila ◽  
M Haq
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Economic Value ◽  
Proximate Analysis ◽  
Average Yield ◽  
Randomized Design ◽  
Yield Value ◽  
Nutritional Characteristics ◽  
Completely Randomized Design ◽  
Two Stages

Abstract Berunok has been a commodity with low economic value, so it is necessary to use Berunok which has high nutritional value. This study aims to determine the proximate content of P. australis. Parameters measured were yield value and proximate analysis of berunok flour. This study consisted of two stages, namely sample preparation and manufacture of berunok flour, analysis of the chemical composition of berunok flour. The research design used a completely randomized design (CRD). The results showed that berunok flour had a dry texture, very smooth, and brownish in color. While the chemical composition contained in Berunok flour is water content of 8.19%, ash content of 37.21% (db), protein content of 48.78% (db ), fat content of 3.44% (db), and carbohydrate content by a difference of 10.57% (db). The average yield value of 83.34%.

scholarly journals 176 Whole-grain fiber composition modifies phosphorus digestibility in grower pigs

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 99-99 ◽  
Author(s):  
Charlotte Maria Elisabeth Heyer ◽  
Janelle M Fouhse ◽  
Thavar Vasanthan ◽  
Ruurd T Zijlstra
Keyword(s):  
Mixed Model ◽  
Whole Grains ◽  
Neutral Detergent Fiber ◽  
Dihydrogen Phosphate ◽  
Hard Red Spring Wheat ◽  
Ileal Digestibility ◽  
Barley Cultivars ◽  
P Loss ◽  
Fermentable Carbohydrates ◽  
Hulled Barley

Abstract Increased fermentable carbohydrates in cereal grains due to more amylose in starch or β-glucan in fiber may increase endogenous losses including for P, and thereby reduce apparent total tract digestibility (ATTD) of P. This study assessed effects of barley cultivars varying in chemical composition on apparent ileal digestibility (AID) and ATTD of P and Ca, and standardized total tract digestibility (STTD) of P compared with wheat. In a 6 (period) × 5 (diet) Youden square, 7 ileal-cannulated barrows (27.7 kg initial BW) were fed diets containing 80% of 1 of 5 grains differing in amylose, β-glucan, and fiber: 1) high-fermentable, high-β-glucan, hull-less barley (HFB); 2) high-fermentable, high-amylose, hull-less barley (HFA); 3) moderate-fermentable, hull-less barley (MFB); 4) low-fermentable, hulled barley (LFB); and 5) low-fermentable, hard red spring wheat (LFW). Diet STTD of P was calculated by correcting ATTD for the basal endogenous P loss using a constant value of 190 mg P/kg DM intake. Whole grains contained between 8.5 to 16.3 µmol/g DM phytate (any salt of myo-inositol 1,2,3,4,5,6-hexakis (dihydrogen phosphate); InsP6) and 1.6 to 3.0 g/kg DM InsP6-P. Data were analyzed using a mixed model with diet as fixed effect, and pig and period as random effects. On DM basis (g/kg), diets contained 131 to 286 g neutral detergent fiber, 8.8 to 85.4 g β-glucan, and 8.1 to 8.9 g total P. The MFB, LFB, and LFW had greater (P < 0.001) AID of P than HFB and HFA, and MFB had greater (P < 0.05) ATTD or STTD of P than HFB. The LFW had greater (P < 0.05) ATTD of Ca than LFB, whereas diet did not affect (P > 0.05) AID of Ca. In conclusion, whole grains high in fermentable fiber, e.g. β-glucans, in specific hull-less and hulled barley cultivars decreased diet digestibility of P and Ca.

scholarly journals Chemical composition of whole plant and grain and yield of nutrients in grain of five barley cultivars

1986 ◽  
Vol 92 (3) ◽  
pp. i-i
Author(s):  
A. C. Dick ◽  
S. S. Malhi ◽  
P. A. O'Sullivan ◽  
D. R. Walker
Keyword(s):  
Chemical Composition ◽  
Barley Cultivars ◽  
Whole Plant

Rumen degradation of straw 2. Botanical fractions of straw from two barley cultivars

1986 ◽  
Vol 43 (2) ◽  
pp. 271-278 ◽  
Author(s):  
M. Ramanzin ◽  
E. R. Ørskov ◽  
A. K. Tuah
Keyword(s):  
Chemical Composition ◽  
Dry Matter ◽  
Barley Straw ◽  
Ammonia Treatment ◽  
Similar Chemical Composition ◽  
Barley Cultivars ◽  
Rumen Degradation ◽  
Dry Matter Loss ◽  
Similar Chemical ◽  
The Difference

ABSTRACTTwo varieties of barley straw, Corgi and Gerbel, which varied in degradability when incubated in the rumen in nylon bags, were chosen for further examination of botanical fractions and to see how each fraction responded to treatment with ammonia. The straws were separated into leaves, internodes, nodes and chaff. The average proportions of these fractions were respectively 0·499, 0·380, 0·055 and 0·065 in Corgi straw and 0·404, 0·512, 0·059 and 0·025 in Gerbel straw. For both varieties the degradability of the botanical fractions were leaves > chaff > nodes > internodes.Despite a similar chemical composition, the dry-matter loss (DML) values of leaves, internodes and nodes of Corgi were higher than those of Gerbel straw.The differences between varieties were larger for internodes and nodes than for leaves. The difference in DML of the two varieties at 48-h incubation was 132 g/kg DM. Of this difference, 25 g were due to differences in distribution of the botanical fractions and 107 g to differences in DML of the fractions.Ammonia treatment significantly increased the DML of all fractions except the nodes. The overall improvement due to ammonia treatment of the different fraction was internode > chaff > leaves > nodes.

scholarly journals Barra de cereal proteica a base de quinoa e amendoim enriquecido com frutooli-gossacarídeo

2020 ◽  
Vol 1 (49) ◽  
pp. 106
Author(s):  
Naiara Menezes Bezerra ◽  
Wênia Maria Vieira Cosmo ◽  
Edsania Princelânia Xavier Nézio ◽  
Laiza Oliveira Pessoa ◽  
Dalany Menezes Oliveira ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Food Industry ◽  
Functional Foods ◽  
Nutritional Content ◽  
High Protein Content ◽  
Tukey Test ◽  
Physical Chemical ◽  
High Lipid ◽  
Nutritional Characteristics ◽  
Binding Agents

<p class="Normal1">The food industry has sought to adapt to the trend of healthy consumption habits and, for this, it has invested in the research and production of products with functional purposes, since functional foods have proven to bring several health benefits. Therefore, it was proposed, with this research, the elaboration of a functional bar, rich in functional and protein ingredients, taking into account the nutritional content and its practicality of consumption. For this, varied proportions of quinoa (10%, 17% and 15%, for F1, F2 and F3, respectively) and peanuts (20%, 15% and 17%, for F1, F2 and F3, respectively), were used, and the functional bars were enriched with fructooligosaccharide (FOS), with a ratio between dry ingredients and binding agents of 70% and 30%, respectively. The design of the binary mixture was used for the various compositions of formulations. Analysis of variance (ANOVA) was applied to evaluate the physical-chemical composition and its average in relation to the Tukey test at 5% confidence. The three formulations were considered to have a high protein content (21.54%, for F1; 18.17%, for F2; 20.00%, for F3), according to legislation, with a high lipid content (22.02%, for F1; 13.42%, for F2; 22.40%, for F3), coming from good sources, and considerable carbohydrate content (49.62%, for F1; 54.44%, for F2; 47.84% , for F3), including fibers. The proposed functional bar proved to be balanced in nutrients and calories, presenting nutritional characteristics compatible with a diet rich in proteins.</p>

Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars

2017 ◽  
Vol 24 (3) ◽  
pp. 198-208 ◽  
Author(s):  
Brahim Bchir ◽  
Thiry Jean-François ◽  
Holy Nadia Rabetafika ◽  
Christophe Blecker
Keyword(s):  
Chemical Composition ◽  
Sensory Characteristics ◽  
Limiting Factor ◽  
Acceptance Test ◽  
Activity Levels ◽  
Test Results ◽  
Food Ingredient ◽  
Physico Chemical ◽  
Nutritional Characteristics ◽  
Cereal Bars

Cereal bars are nutritious food composed of several ingredients including dry raw and agglutinative ingredients. The objective of this study was to evaluate the effect of pear apple and date fibres, from cooked fruit co-product, addition on the physico-chemical textural and sensory properties of cereal bars. First, five formulations containing an amount of 10% of co-products and commercial fibre, used as a reference, were elaborated and their physico-chemical composition was determined. Second, to determine the acceptability of consumer, apple fibre co-products were added (6, 10 and 14%). Products were evaluated for their texture using a texturometer and sensory characteristics using an acceptance test. Results showed that physico-chemical composition of cereal bars elaborated with co-products was slightly different compared to those elaborated with commercial fibre. All bars have low water activity levels (∼0.470) and interesting energy (300 kcal/100 g bar). External appearance revealed a darker colour (L*:∼42/a*:∼8/b*:∼20). There were no significant differences (P > 0.05) in texture values (hardness: 40.8 N; cohesiveness: 0.34; springiness: 0.60; chewiness: 8.30 N) between cereal bars prepared with pear co-product and wheat bran. Acceptance test confirms the formulation used for cereals bars and showed that incorporation of 10% of co-product produced cereal bars with the highest acceptability. Sensory characteristics revealed that appearance is the limiting factor for consumer acceptability, essentially for cereal bars containing pear co-product. Apple, pear and date co-products could be used successfully as a food ingredient to develop new formulations of cereal bars.

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