Amino acid profile, physicochemical and sensory properties of noodles produced from wheat-Bambara protein isolate

Aims: To determine the effect of roasted soybean flour substitution on the chemical and sensory properties of maize flour snack (Aadun). Study Design: Multiple comparison test was performed on the data obtained using Duncan test Place and Duration of Study: Samples were prepared in Department of Food Science and Technology, Osun State Polytechnic, between August 2020 and November 2020. Methodology: Composite flours were developed from roasted maize and soybean to produce snacks (Aadun). Proximate, mineral, amino acid profile and sensory properties of the samples were determined using standard procedure. Results: The protein content of the sample ranged between 8.94–16.43% with sample with 40% soybeans having the highest value. The mineral content of the samples increased with increased addition of soybean. Total amino acid of the Aadun samples ranged between 64.81 and 83.42 g/100 g showing an increase as fortification with soybean flour increased. The sensory evaluation showed no significant differences (p>0.05) in the overall acceptability of all the snacks. Conclusion: The chemical properties of Aadun increased with addition of soybean flour. Addition of 10 % soybeans to the maize snack did not have significant effect on the taste, texture and overall acceptability.

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Thermal and Physicochemical Properties and Nutritional Value of the Protein Fraction of Mexican Chia Seed (Salvia hispanica L.)

Food Science and Technology International ◽

10.1177/1082013209353087 ◽

2010 ◽

Vol 16 (1) ◽

pp. 89-96 ◽

Cited By ~ 66

Author(s):

B.L. Olivos-Lugo ◽

M.Á. Valdivia-López ◽

A. Tecante

Keyword(s):

Amino Acid ◽

Amino Acid Profile ◽

Protein Isolate ◽

In Vitro Digestibility ◽

Scanning Calorimetry ◽

Oil Retention ◽

Chia Seed ◽

Chemical Score ◽

Salvia Hispanica L

Thermal, functional and nutritional properties of the main protein fractions and a protein isolate of chia seed from the state of Jalisco, Mexico, were studied by differential scanning calorimetry, gelling, foaming, water-holding capacity (WHC) and oil-holding capacity, amino acid profile, chemical score and in vitro digestibility tests. The protein isolate showed good WHC (4.06 g/g) and excellent oil-retention capacities (4.04 g/g), making it attractive as an additive in bakery products and food emulsions. It also contained high amounts of glutamic acid (123 g/kg raw protein), arginine (80.6 g/kg raw protein) and aspartic acid (61.3 g/kg raw protein). However, its essential amino acid profile showed deficiencies with respect to the 1985 standard of the FAO/WHO/UNU for pre-school children. Therefore, its use as a sole protein source is not recommended; supplementation with a lysine-rich source would be necessary, as this was the limiting amino acid.

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Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process

Biomolecules ◽

10.3390/biom10020292 ◽

2020 ◽

Vol 10 (2) ◽

pp. 292

Author(s):

Luis Alberto Aguilar-Acosta ◽

Sergio O. Serna-Saldivar ◽

José Rodríguez-Rodríguez ◽

Anayansi Escalante-Aburto ◽

Cristina Chuck-Hernández

Keyword(s):

Amino Acid ◽

Protein Fraction ◽

Protein Extraction ◽

Protein Solubility ◽

Extraction Process ◽

Amino Acid Profile ◽

Protein Isolate ◽

Protein Yield ◽

Significant Difference ◽

Ultrasound Effect

The objective of this work is to elucidate the fate of quinolizidine alkaloids (QA) during the lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional and functional properties of the protein fraction. Proximal characterization, concentration of anti-nutritional compounds, amino acid profile and protein solubility profile of flours from three lupin species were (L. albus, L. angustifolius and L. mutabilis) assessed. The result showed a significant difference (p < 0.05) in protein concentration, fat, total alkaloids and particle size between the three species flours. Based on these parameters, the most different Lupinus species (L. mutabilis and L. angustifolius) were chosen to study the behavior of the protein fraction in terms of functionality, composition and resistance to thermal treatments. The results obtained for L. mutabilis described the ultrasound effect as beneficial for protein yield (14% more than control), QA reduction from bagasse (81% less than control) and protein isolate production (50% less than control). On the other hand, L. angustifolius was more resistant to the ultrasound effect with no significant difference between treatments (10 and 15 min) and control but with the lower toxicity and better amino acid score. These results will be useful to design processes to assist in the objective of meeting the future protein demand of the population.

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Spirulina platensis Protein as Sustainable Ingredient for Nutritional Food Products Development

Sustainability ◽

10.3390/su13126849 ◽

2021 ◽

Vol 13 (12) ◽

pp. 6849

Author(s):

Milena M. Ramírez-Rodrigues ◽

Carolina Estrada-Beristain ◽

Jorge Metri-Ojeda ◽

Alexa Pérez-Alva ◽

Diana K. Baigts-Allende

Keyword(s):

Amino Acid ◽

Spirulina Platensis ◽

Daily Intake ◽

Food Products ◽

Amino Acid Profile ◽

Protein Isolate ◽

Nutritional Composition ◽

Food Ingredient ◽

Health Promoting

Spirulina platensis, microalgae, is emerging as a sustainable source for highly nutritional food ingredient production to cover the food demands of the global population. This study aimed to characterize food prototypes supplemented with microalgae protein isolate to develop health-promoting food products. The nutritional composition (proximate composition, fatty acids, and mineral content) of the spirulina biomass, the structural characterization of spirulina platensis protein (SPP) isolates, and the physicochemical properties of SPP- developed food products were evaluated. High protein (47%), ϒ-Linolenic acid (24.45 g/100 g of fat), iron (16.27 mg/100 g), calcium (207 mg/100 g), and potassium (1675 mg/100 g) content in the spirulina biomass was found. SPP (76% of purity) with sodium alginate produced stable emulsions (>90%) during storage (14 days). Amaranth + SPP pasta resulted in good appearance, texture, color, and high nutritional value in protein (above 30%) and minerals, mainly iron (9–10 mg/100 g) and magnesium (300 mg/100 g), meeting the daily intake recommendations. In addition, the amino acid profile of the pasta was in line with the amino acid pattern requirements for adults. SPP can be considered as potential additive for emulsions stability and provided nutritional and physicochemical desired in the elaborated pasta.

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Amino Acid Profile, Mineral Bioavailability, and Sensory Properties of Biscuits Produced from Composite Blends of Wheat, Coconut and Defatted Fluted Pumpkin Seed Flour

European Journal of Agriculture and Food Sciences ◽

10.24018/ejfood.2020.2.6.169 ◽

2020 ◽

Vol 2 (6) ◽

Author(s):

G. I. Oyet ◽

B. S. Chibor

Keyword(s):

Amino Acid ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Sensory Properties ◽

Composite Flour ◽

Pumpkin Seed ◽

Fluted Pumpkin ◽

Overall Acceptability ◽

Mineral Bioavailability ◽

Seed Flour

The objective of this work was to produce biscuits from composite flour of wheat, coconut, and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid profile and sensory properties of the composite biscuits. Wheat/coconut/defatted fluted pumpkin seed flours were blended in the ratio; 100/0/0, 80/10/10, 70/20/10, 60/30/10, 50/40/10, 40/50/10 and labelled as sample A, B, C, D, E and F respectively. Biscuits were baked with these composite flours using the creaming method. Lysine content ranged from 3.35-5.07g/100g, with sample F given significantly higher value followed by samples E (4.70g.100g) and D (4.33g/100g). All the essential amino acids increased significantly with increased substitution of coconut and fluted pumpkin seed flour, except phenyl-lanine and cysteine that decreased from 4.98 – 3.90 and 1.22 – 0.69g/100g respectively in sample A to E. Sample E gave higher total Ca, Fe, K and Zn of 26.89, 17.92, 86.02 and 2.82mg/100g respectively. Percentage bioavailability of Ca, Fe, Na, K and Zn were significantly higher in sample F with values of 59.67, 51.35, 58.22, 59.67 and 47.74% respectively. Sample E recorded the highest overall acceptability score of 6.38. This score was however not significantly different from scores obtained for samples A, B, C and D. Production of composite biscuits with 50/40/10% wheat/coconut/defatted fluted pumpkin seed flour is highly recommended.

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Amino acid profile, pasting, and sensory properties of croissant snacks produced from wheat‐fermented Bambara flour

Legume Science ◽

10.1002/leg3.53 ◽

2020 ◽

Vol 2 (4) ◽

Cited By ~ 1

Author(s):

Abimbola K. Arise ◽

Ganiyat O. Taiwo ◽

Sunday A. Malomo

Keyword(s):

Amino Acid ◽

Amino Acid Profile ◽

Sensory Properties

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Resistant starch and soy protein isolate in instant noodles obtained by conventional and vacuum frying

BRAZILIAN JOURNAL OF FOOD TECHNOLOGY ◽

10.1590/1981-6723.23918 ◽

2020 ◽

Vol 23 ◽

Author(s):

María Gabriela Vernaza ◽

Yoon Kil Chang

Keyword(s):

Amino Acid ◽

Soy Protein ◽

Resistant Starch ◽

Soy Protein Isolate ◽

Amino Acid Profile ◽

Protein Isolate ◽

Fat Absorption ◽

Frying Process ◽

Vacuum Frying ◽

Isoflavone Content

Abstract Health concerns with the consumption of high-fat products and with respect to the intake of fibre are important for consumers. Vacuum frying process is an alternative frying process that increases the quality of foods. The objective was to develop instant noodles aiming to reduce carbohydrate and fat content by adding soy protein isolate (SPI) and resistant starch (RS3), using conventional and vacuum frying processes. A 22 central composite rotational design was used for each type of process, and the formulations were optimized using the Response Surface Methodology. The noodles were characterized with respect to fat absorption, cooking time, final resistant starch content and firmness. The noodles produced at the optimized point were also characterized for their isoflavone content, amino acid profile and by scanning electronic microscopy (SEM). The response surfaces showed that the addition of SPI and RS3 to the formulation resulted in reduced fat absorption and texture. Comparing both frying processes it was found that noodles obtained by vacuum frying absorbed 3% less fat and were less firm than those produced by conventional frying process. The SEM analysis showed that the noodles obtained by conventional frying had a more porous structure, which allowed an easier fat penetration, whereas those produced by vacuum frying showed a more closed structure with fat impregnated on the surface. Regardless of the process used, it was possible to obtain noodles with improved nutritional value, since they showed high fibre (8%) and protein (approximately 11%) contents, considerable isoflavone content (8.20 mg/100 g) and a complete amino acid profile, due to a significant increase in nearly all the amino acids, especially lysine.

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Nutrient Composition and Sensory Properties of Wheat Bread Substituted with Defatted and Undefatted Cashew Kernel (Anacardium occidentale Linn.) Flours

European Journal of Nutrition & Food Safety ◽

10.9734/ejnfs/2020/v12i1230332 ◽

2020 ◽

pp. 28-39

Author(s):

N. J. T. Emelike ◽

L. I. Barber ◽

M. D. Deebom

Keyword(s):

Amino Acid ◽

Wheat Flour ◽

Protein Quality ◽

Amino Acid Profile ◽

Proximate Analysis ◽

Hydraulic Press ◽

Nutrient Composition ◽

Sensory Properties ◽

Wheat Bread ◽

Crude Fibre

This study was undertaken to investigate the nutrient composition and sensory properties of wheat flour bread substituted with defatted and undefatted cashew kernel flours. Cashew kernel was processed into flour and thereafter divided into two portions. One portion was left undefatted while the other portion was defatted using a hydraulic press. Bread was prepared from the blends of wheat and defatted/undefatted cashew kernel flours using 90:10, 80:20, 70:30, of wheat flour to defatted cashew kernel flour (DCF) and wheat flour to undefatted cashew kernel flour (UCF), and 100% wheat flour as control. Bread samples were subjected to sensory evaluation within 30 minutes of production. Proximate analysis and amino acid profile of the bread samples were carried out using standard methods. Result of the proximate analysis of the bread samples revealed a significant (p<0.05) increase in ash (1.05-2.19%), protein (8.46-34.22%) and crude fibre (1.85-6.20%) with a corresponding decrease in moisture (11.05-21.28%) and carbohydrate contents (57.21-36.37%) as substitution of wheat flour with DCF and UCF increased. Amino acid analysis revealed that wheat/DCF composite breads were significantly (p<0.05) higher in lysine (7.00 g/100 g), phenyl alanine (3.99 g/100 g), tryptophan (0.89 g/100 g), valine (4.33 g/100 g) and methionine (1.47g/100 g) than the wheat/UCF composite bread. Similarly, wheat/DCF composite breads were significantly (p<0.05) higher in proline (3.45 g/100 g), arginine (5.68 g/100 g), tyrosine (3.78 g/100 g), alanine (4.25 g/100 g), glutamic acid (11.81 g/100 g), glycine (3.06 g/100 g), serine (4.00 g/100 g) and aspartic acid (7.32 g/100 g) indicating higher protein quality in the wheat/DCF composite breads than in wheat/UCF composite breads. Bread samples substituted with 10% UCF and 20% DCF compared favourably with the control wheat flour bread for taste, crust, colour and general acceptability. Therefore, it is recommended to use a level of substitution of 10% UCF and 20% DCF for the production of bread of adequate nutritional and sensorial qualities.

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