Impacts of infrared heating and tempering on the chemical composition, morphological, functional properties of navy bean and chickpea flours

2022 ◽  
Author(s):  
Burcu Guldiken ◽  
Dellaney Konieczny ◽  
A. Franczyk ◽  
Victoria Satiro ◽  
Mark Pickard ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Infrared Heating ◽  
Navy Bean

scholarly journals Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins, Stems and Lees

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1510
Author(s):  
María Ángeles Rivas ◽  
Rocío Casquete ◽  
María de Guía Córdoba ◽  
Santiago Ruíz-Moyano ◽  
María José Benito ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Water Retention ◽  
Point Of View ◽  
Water Retention Capacity ◽  
Retention Capacity ◽  
Oil Retention ◽  
High Antioxidant Activity ◽  
By Products

The objective of this study was to evaluate, from a technological and nutritional point of view, the chemical composition and functional properties of the industrial winemaking by-products, namely skins, stems and lees. The chemical and physical characteristics, as well as the functional properties (fat and water retention and swelling capacity, antioxidant capacity, and their prebiotic effect), of the dietary fibre of these by-products were studied. The results showed that the skins, stems, and lees are rich in fibre, with the stem fibre containing the highest amounts of non-extractable polyphenols attached to polysaccharides with high antioxidant activity and prebiotic effect. Lee fibre had the highest water retention capacity and oil retention capacity. The results reveal that winemaking by-products could be used as a source of dietary fibre with functional characteristics for food applications.

scholarly journals Characterization of chemical composition and techno‐functional properties of oat cultivars

2021 ◽  
Author(s):  
Renáta Németh ◽  
Fanni Turóczi ◽  
Dorottya Csernus ◽  
Fanni Solymos ◽  
Edina Jaksics ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Oat Cultivars

scholarly journals Rapeseed protein-fibre concentrate: chemical composition and functional properties

2018 ◽  
Vol 117 (4) ◽  
pp. 86-99
Author(s):  
Anna Ostrowska ◽  
Magdalena Kozłowska ◽  
Danuta Rachwał ◽  
Piotr Wnukowski ◽  
Ewa Nebesny ◽  
...  
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Functional Properties ◽  
Dietary Fibre ◽  
Research Study ◽  
Essential Amino Acids ◽  
Absorption Capacity ◽  
Food Ingredient ◽  
Rapeseed Protein ◽  
Functional Features

Dietary fibre has a beneficial effect on human health that is manifested, among other things, in a reduced risk of obesity, diabetes or neoplasms. Its numerous functional properties render it a desirable food additive. The objective of the research study was to assess the nutritional and functional properties of a novel rapeseed protein-fibre concentrate (RPFC) developed by a NapiFeryn BioTech company. The chemical composition, including the amino acid composition, and the functional properties of RPFC were compared with those of the soy fibre (SF) and pea fibre (PF) available on the market; the purpose of the comparison was to evaluate the potential of RPFC as a novel ingredient for use in food applications. The research study showed that RPFC contained significantly more protein than SF and PF. At the same time it was found that the level of total dietary fibre in RPFC was similar to the level of this ingredient in SF. What's more, RPFC was characterized by the highest contents of ash and phytic acid. Based on the analysis results of amino acids it was proved that the level of lysine was the highest in RPFC. The RPFC was characterized by a higher content of essential amino acids than PF and a lower content thereof than SF. RPFC was distinguished by good functional features, such as emulsifying activity, emulsion stability, and water and oil absorption capacity. It was showed that RPFC had suitable features to be used as a functional food ingredient in food products.

Comparability of Chemical Composition and Functional Properties of Shell and Flesh of Penaeus notabilis

2008 ◽  
Vol 7 (6) ◽  
pp. 741-747 ◽  
Author(s):  
Emmanuel I. Adeyeye ◽  
Habibat O. Adubiar ◽  
Olufemi J. Awodola
Keyword(s):  
Chemical Composition ◽  
Functional Properties

scholarly journals Chemical composition and functional properties of malted corn flours

1998 ◽  
Vol 41 (2) ◽  
Author(s):  
Maria Victória E. Grossmann ◽  
José Marcos G. Mandarino ◽  
Márcia Cristina Yabu
Keyword(s):  
Response Surface Methodology ◽  
Chemical Composition ◽  
Functional Properties ◽  
Water Solubility ◽  
Absorption Index ◽  
Corn Flour ◽  
Low Viscosity ◽  
Gibberelic Acid ◽  
Paste Viscosity ◽  
Physicochemical And Functional Properties

Flours with different physicochemical and functional properties were obtained from malted corn. Response surface methodology (RSM) was used to study the effects of malting time (1,3, 5 days), malting temperature (20, 25, 30º C) and gibberelic acid concentration (0.0; 0.5; 1.0 %) on these properties. The chemical composition and paste viscosity of flours were significantly affected by malting time and temperature, while water solubility index (WSI) and water absorption index (WAI) varied only with malting time. Gibberelic acid did not significantly influenced any of the studied properties. Germination at 20-25ºC for 3 days was recomended to obtain corn flour with high WAI, low viscosity and medium WSI, without excessive loss of proteins.

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