Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

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Functional properties of extracts and residual dietary fibre from pomegranate (Punica granatum L.) peel obtained with different supercritical fluid conditions

LWT ◽

10.1016/j.lwt.2021.111305 ◽

2021 ◽

Vol 145 ◽

pp. 111305

Author(s):

María Ángeles Rivas ◽

Rocío Casquete ◽

María de Guía Córdoba ◽

María José Benito ◽

Alejandro Hernández ◽

...

Keyword(s):

Supercritical Fluid ◽

Functional Properties ◽

Dietary Fibre ◽

Punica Granatum ◽

Punica Granatum L

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

Foods ◽

10.3390/foods10071510 ◽

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.

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Concentrates of polyphenols from grape raw materials and their functional properties

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/640/5/052003 ◽

2021 ◽

Vol 640 (5) ◽

pp. 052003

Author(s):

Yu A Ogay ◽

I V Chernousova ◽

G P Saitsev ◽

V Y Mosolkova ◽

T A Zhilyakova ◽

...

Keyword(s):

Functional Properties ◽

Raw Materials

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Rapeseed protein-fibre concentrate: chemical composition and functional properties

Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality ◽

10.15193/zntj/2018/117/261 ◽

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.

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Structural and Textural Characteristics of 3D-Printed Protein- and Dietary Fibre-Rich Snacks Made of Milk Powder and Wholegrain Rye Flour

Foods ◽

10.3390/foods9111527 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1527 ◽

Cited By ~ 2

Author(s):

Martina Lille ◽

Anni Kortekangas ◽

Raija-Liisa Heiniö ◽

Nesli Sozer

Keyword(s):

3D Printing ◽

Dietary Fibre ◽

Raw Materials ◽

Milk Powder ◽

Rye Flour ◽

Whole Milk ◽

3D Printed ◽

Shape Retention ◽

Micro Tomography ◽

Snack Products

This study addressed the potential of 3D printing as a processing technology for delivering personalized healthy eating solutions to consumers. Extrusion-based 3D printing was studied as a tool to produce protein- and dietary fibre-rich snack products from whole milk powder and wholegrain rye flour. Aqueous pastes were prepared from the raw materials at various ratios, grid-like samples printed from the pastes at ambient temperature and the printed samples post-processed by oven baking at 150 °C. Printing pastes were characterized by rheological measurements and the baked samples by X-ray micro tomography, texture measurements and sensory analysis. All formulations showed good printability and shape stability after printing. During baking, the milk powder-based samples expanded to a level that caused a total collapse of the printed multiple-layer samples. Shape retention during baking was greatly improved by adding rye flour to the milk formulation. Sensory evaluation revealed that the volume, glossiness, sweetness and saltiness of the baked samples increased with an increasing level of milk powder in the printing paste. A mixture of milk powder and rye flour shows great potential as a formulation for healthy snack products produced by extrusion-based 3D printing.

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The use of pumpkin crumbs in pate technology and their functional characteristics

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9205 ◽

2019 ◽

Vol 21 (92) ◽

pp. 23-27

Author(s):

I. M. Basarab ◽

U. R. Drachuk ◽

I. S. Romashko ◽

B. I. Halukh ◽

I. I. Simonova ◽

...

Keyword(s):

Functional Properties ◽

Nutritional Value ◽

Raw Materials ◽

Meat Products ◽

Animal Origin ◽

Partial Replacement ◽

Meat Industry ◽

Functional Ingredient ◽

Organoleptic Characteristics ◽

Specialized Equipment

One of the priorities of the modern meat industry is the production of products that have improved consumer properties. To accomplish this task, it is necessary to involve as much as possible in industrial circulation the local raw materials of plant origin, which will be an impetus for the production of new foods with functional properties. The article deals with the partial replacement of raw materials of animal origin with pumpkin pulp as a functional ingredient in the production of pâté products. We have developed three recipes for pumpkin paste. Changes in nutritional value of the developed samples were investigated. The organoleptic characteristics and nutritional value of pumpkin pate products were determined. The use of pumpkin pulp as a functional ingredient in the technology of pate products affects the appearance, the color of the products and the composition of these products, along with other technological indicators were within the regulatory requirements. Experimentally established, that increase in the proportion of pumpkin pulp has been found to lead to an increase in mineral content and a decrease in fat content. Improvements in the functional and technological properties of experimental pâté products based on the use of pumpkin pulp have been demonstrated. Established rational replacement level of basic raw materials, which is characteristic for recipes № 3. Pâté products using pumpkin pulp as a functional ingredient is a low-calorie products. The production of combined meat products does not require additional specialized equipment and is a potential source of expansion of the domestic range of functional products. Consumption of these products gives us every reason to believe their food with significant new functional properties that meet the requirements of modern food.

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Nutritional Composition, Techno-Functional Properties and Sensory Analysis of Pan Bread Fortified with Kenaf Seeds Dietary Fibre

Sains Malaysiana ◽

10.17576/jsm-2021-5011-12 ◽

2021 ◽

Vol 50 (11) ◽

pp. 3285-3296

Author(s):

Nurul Ainaa Farhanah Mat Ramlan ◽

Salma Malihah Mohammad ◽

Roselina Karim ◽

Sharifah Kharidah Syed Muhammad ◽

Maznah Ismail ◽

...

Keyword(s):

Functional Properties ◽

Rice Bran ◽

Wheat Bran ◽

Sensory Analysis ◽

Dietary Fibre ◽

Binding Capacity ◽

Nutritional Composition ◽

Water Binding ◽

Pan Bread ◽

Kenaf Seed

Kenaf seeds are underutilized source of food with good source of dietary fiber, protein, essential oil, and phytocompounds. The objectives of this study were to determine the nutritional composition of kenaf seeds, the techno-functional properties of kenaf seeds dietary fibre (KSDF), and sensory analysis of pan bread fortified with dietary fibre that was extracted from kenaf seeds. Analyses showed that kenaf seeds are rich in dietary fibre (28.87 g/ 100 g), protein (27.07 g/ 100 g), oil (23.78 g/100 g) and mineral (5.55 g/100 g). The dietary fibre that was extracted through enzymatic hydrolysis (KSDF (EH)) exhibited significantly (p < 0.05) greater water-binding capacity (WBC), oil-binding capacity (OBC) and viscosity than non-enzymatic hydrolyzed kenaf seeds dietary fibre (KSDF (NEH)) and defatted kenaf seed meal (DKSM). Different formulations of bread were prepared by replacing 10% of wheat flour with wheat bran fibre (positive control), rice bran fibre and KSDF, with white bread unfortified with fibre as negative control. Addition of 10% KSDF to bread formulation significantly (p < 0.05) reduced bread height, volume, specific volume, water activity and firmness, and increased proofing time and bread surface colour. Results from the sensory evaluation of the bread samples also showed that KSDF bread was the most acceptable in comparison to rice bran and wheat bran fortified breads. This study shows that kenaf seed has valuable source of dietary fibre with the potential to be used as a functional ingredient in the development of functional breads.

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TECHNOLOGY OF PRODUCTION OF BIOLOGICALLY ACTIVE PLANT COMPLEX: DETERMINATION OF REGULATED PARAMETERS, FUNCTIONAL PROPERTIES

АГРАРНЫЙ ВЕСТНИК ВЕРХНЕВОЛЖЬЯ ◽

10.35523/2307-5872-2019-27-2-60-64 ◽

2019 ◽

Keyword(s):

Functional Properties ◽

Viral Infections ◽

Raw Materials ◽

Extraction Process ◽

Biologically Active ◽

Raw Material ◽

Quantitative Composition ◽

Comprehensive Treatment ◽

Plant Raw Materials ◽

Technology Of Production

The technology of production of a biologically active phytocomplex in the form of a biologically active additive has been discussed. The qualitative and quantitative composition of the formulation, which forms the functional properties of a specialized product, has scientifically been determined. The main stages of production include the preparation and input control of the raw material, the preparation of a mixture for encapsulation, including the steps of dispensing, sieving, grinding and mixing at a rate of 100 kg / 1 h, encapsulation and deducting, packaging, packaging and storage. A description of the technology of ex-traction of plant raw materials has been given, which is of great importance in the formation of consumer properties of the product being developed. The extraction process includes: obtaining liquid recovery us-ing demineralized water with dissolved in it sodium bicarbonate in an amount of 8% of the dry feed con-tent. The extractant-raw ratio is 1:13, the extraction time is 4 hours for each time; thickening of the liquid extract. It is carried out by means of vacuum in a vacuum evaporator plant before obtaining an extract with a solids content of not less than 20%; obtaining a dry extract. It is carried out by spray drying at a temperature of 90-95 ° C. The advantage of the developed technology of dietary supplements is the possi-bility of combining several differently directed biologically active substances in one capsule. The gelati-nous membrane reliably protects the contents from various environmental factors. Functional properties of the formulation formula of a specialized product are aimed at the prevention and comprehensive treatment of infectious viral diseases, confirmed by the conclusion of experts from the Russian Federal Service for Consumer Rights and Consumer Protection and the results of clinical trials in a group of pa-tients with acute respiratory viral infections. The developed product has been approved and produced at the enterprises of the company «Art Life».

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INFLUENCE OF HEAT TREATMENT ON THE ANTIOXIDANT ACTIVITY OF THE COMPOSITE MIXTURE INGREDIENTS FOR MELTED CHEESES

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.4.6 ◽

2019 ◽

Author(s):

Н.С. ЕВДОКИМОВ ◽

С.А. КАЛМАНОВИЧ ◽

Т.Н. ИВАНОВА

Keyword(s):

Heat Treatment ◽

Antioxidant Activity ◽

Oxidative Stability ◽

Functional Properties ◽

Methyl Alcohol ◽

Raw Materials ◽

Pumpkin Seeds ◽

Composite Mixture ◽

Vegetable Raw Materials ◽

Object Of Study

Исследована антиоксидантная активность (АОА) ингредиентов композиционной смеси для плавленых сыров с целью повышения их окислительной устойчивости и придания продукту функциональных свойств. Объектом исследования было растительное сырье семена тыквы, шрот расторопши пятнистой, корень аира болотного, спирулина, гречневый продел. В качестве экстрагентов использовали воду и метиловый спирт. Установлено, что при экстрагировании водой АОА ингредиентов композиционной смеси на 16,327,2 ниже, чем при экстрагировании спиртом. Наибольшую АОА независимо от экстрагента имеют шрот расторопши и корень аира болотного. Термическая обработка сырья при температуре 8590С снижает его антиоксидантную активность на 6,923,7. Наибольшее снижение при экстракции метанолом отмечается у термически обработанных семян тыквы 75,3 от нативного образца. Наименьшее снижение АОА установлено в аире болотном 93,7 от нативного образца при экстракции метанолом и 93,1 водой. Полученные результаты будут положены в основу рецептурнокомпонентного решения композиционной смеси для плавленых сыров. The antioxidant activity (AOA) of the ingredients of the composite mixture for melteded cheeses was studied in order to increase their oxidative stability and give the product functional properties. Vegetable raw materials pumpkin seeds, thistle spotty meal, root of calamus swamp, spirulina, buckwheat did was the object of study. Water and methyl alcohol are used as extractants. At the extraction of water AOA ingredients of the composite mixture of 16,327,2 lower than at the extraction of alcohol. Thistle spotty meal and root of calamus have the largest AOA regardless of the extractant. Heat treatment of raw materials at a temperature of 8590C reduces its antioxidant activity by 6,923,7. The greatest decrease in methanol extraction is observed in heattreated pumpkin seeds 75,3 of the native sample. The smallest decrease of AOA established in root of calamus swamp 93,7 of the native sample by extraction with methanol and 93,1 of the water. The obtained results will be used as a recipecomponent basis for the solution of the composite mixture for melteded cheeses.

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