Chemical characterization and nutritional value of Spirulina platensis cultivated in natural conditions of Chichaoua region (Morocco)

Coconut water is highly consumed for refreshment due to its nutritional value. However, its nutritional value varies according to the ecotype and stage of maturity of ecotype. In order to identify best ecotypes with high nutritious value, a physico-chemical composition of ten (10) ecotypes was performed at earlier stage of maturity (3 months). The measured parameters were: coconut height, mass of water, total sugar content, soluble sugar content, protein, titratable acidity and pH. The obtained results showed that all parameters vary from one ecotype to another. All coconut ecotypes contain water slightly acid with a pH value less than 7. Furthermore, there is no relationship between physical and biochemical parameters. However, within characterized ecotypes, Ecotype_2, appeared to have the best biochemical composition with a significant amount of water. This study provided important informations related to physico-chemical characteristics of coconuts ecotypes found in the coastal zone.

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Physical characterization of the fruit and nutritional value and microbiology quality of the Pentadesma butyracea fruit pulp collected from various parks in Benin

10.21203/rs.3.rs-296463/v1 ◽

2021 ◽

Author(s):

Bernolde Paul Ayegnon ◽

Ifagbémi Bienvenue Chabi ◽

Folachodé Ulrich Gildas Akogou ◽

Adéchola Pierre Polycarpe Kayodé

Keyword(s):

Nutritional Value ◽

Average Length ◽

Physicochemical Characterization ◽

Chemical Characterization ◽

Physical Aspect ◽

Fruit Pulp ◽

Crude Lipid ◽

Post Harvest Loss ◽

Pentadesma Butyracea

Abstract In Benin, Pentadesma butyracea fruit pulp undergoes significant post-harvest loss due to its low valorization. The collected fruits in five parklands from a survey of transformer's perception were characterized through their visual observations, the determination of their dimensions and pulp proportions. The nutritional value of pulp was evaluated through its chemical characterization. The results of this study revealed that four shapes (ellipsoid, globular, ovoid, ellipsoid twisted) identify the physical aspect of P. butyracea fruits in the P. butyracea parklands. The average length, diameter at the equator, mass and pulp proportion of fruits were 130.93 mm, 86.98 mm, 125.63 g and 35.79%, respectively. The physicochemical characterization showed that the P. butyracea fruit pulp contained 3.37-3.41 pH, 3.33-4.61% protein, 20.37 – 20.78% fiber, 2.78-3.57% ash, 6.31-6.51% crude lipid, 85.77-86.47% moisture, 21.54-23.22 mg/ml total phenolics, 0.73-1.03% acidity titratable, 65.10 – 66.94% carbohydrates, 335.75-338.99 kcal calorie and minerals (Ca, Fe, Zn, Mn). The antioxidant activity result showed that the P. butyracea fruit pulp is a valuable source of antioxidant pigments. Faecal coliforms are not detected in pulps and the aerobic mesophilic bacteria, yeasts and moulds, and Staphylococcus aureus were below detection level in P. butyracea fruit pulps.

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Prospects for the use of Spirulina Platensis microalgae in the technology for candy caramel of increased nutritional value

Processes and Food Production Equipment ◽

10.17586/2310-1164-2018-11-3-20-25 ◽

2018 ◽

pp. 20-25

Author(s):

V.V. Rumyantsevа ◽

E.V. Khmeleva ◽

L.A. Zhizhina

Keyword(s):

Spirulina Platensis ◽

Nutritional Value

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PHYSICAL-CHEMICAL CHARACTERIZATION OF FRESH SHANKLISH CHEESE WITH KEFIR AND TURMERIC EXTRACT (Curcuma longa L.)

Arquivos de Ciências Veterinárias e Zoologia da UNIPAR ◽

10.25110/arqvet.v23i2cont.2020.8265 ◽

2020 ◽

Vol 23 (2cont) ◽

Author(s):

Beatriz Meireles da Silva ◽

Luiz Gustavo de Freitas Vieira ◽

José Mateus Beltrami ◽

Grazielli De Fátima Serenini ◽

Nadir Silva dos Santos ◽

...

Keyword(s):

Bioactive Compounds ◽

Nutritional Value ◽

Functional Foods ◽

Curcuma Longa ◽

Chemical Characterization ◽

Health Problems ◽

Ph Values ◽

Turmeric Extract ◽

Physical Chemical

Currently, a large number of consumers seek to include functional foods in their diets, aiming beyond the nutritional value prevent health problems, among these foods are probiotic products and vegetables containing bioactive compounds. The objective of this work was to develop and physical-chemically evaluate fresh Shanklish cheeses with the addition of kefir and turmeric extract in order to develop a functional cheese. Shanklish cheese was manufactured and submitted to three different treatments: with the addition of kefir, turmeric extract and both of them. The results obtained for cheese composition were close to the results found in the literature and the cheeses showed stable pH values during the 21 days of storage at 8ºC. It concluded that the addition of kefir and turmeric extract in Shanklish cheese is a way to develop a functional cheese.

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APPLICATION OF Spirulina platensis ON ICE CREAM AND SOFT CHEESE WITH RESPECT TO THEIR NUTRITIONAL AND SENSORY PERSPECTIVES

Jurnal Teknologi ◽

10.11113/jt.v78.8216 ◽

2016 ◽

Vol 78 (4-2) ◽

Cited By ~ 1

Author(s):

Tri Winarni Agustini ◽

Widodo Farid Ma’ruf ◽

Widayat Widayat ◽

Meiny Suzery ◽

Hadiyanto Hadiyanto ◽

...

Keyword(s):

Bioactive Compounds ◽

Spirulina Platensis ◽

Nutritional Value ◽

Ice Cream ◽

Food Product ◽

Total Solid ◽

Point Of View ◽

Randomized Design ◽

Soft Cheese ◽

Processing Techniques

Application of Spirulina platensis (Gomont) Geitler into food product can be used for producing functional food and improve its nutritional value. However, some bioactive compounds containing in S. platensis are heat sensitive, therefore processing techniques need to be strictly considered. It is necessary to observe the application of S. platensis powder into different products of ice cream and soft cheese in which the application of S. platensis was in relatively low temperature to protect its bioactive compounds from damage. S. platensis contains approximately 55 % to 70% of protein and its utilization on food product can be expected to improve the nutritional value. Innovation technique to produce such kind of product should respect to its acceptance by panelist using sensory test. Therefore, the objective of this research was to find out maximum concentration of S. platensis that can be added to the product and acceptable based on sensory and physical properties point of view. Experimental design used in this research was Completely Randomized Design with three replications. Data were analyzed using ANOVA and followed by HSD–test. The results showed that addition of 1 % and 1.2 % S. platensis were considered as the best concentration for soft cheese and ice cream, respectively. Addition of S. platensis gave significant effect to protein, water, fat, β carotene and texture (soft cheese) and protein, total solid, fat and total sugar, overrun, melting point and sensory (ice cream).

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Nutritional Value, Chemical Characterization and Bulb Morphology of Greek Garlic Landraces

Molecules ◽

10.3390/molecules23020319 ◽

2018 ◽

Vol 23 (2) ◽

pp. 319 ◽

Cited By ~ 12

Author(s):

Spyridon Petropoulos ◽

Ângela Fernandes ◽

Georgia Ntatsi ◽

Konstantinos Petrotos ◽

Lillian Barros ◽

...

Keyword(s):

Nutritional Value ◽

Chemical Characterization

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Chemical characterization of marine fish of low-commercial value and development of fish burgers

Pesquisa Agropecuária Brasileira ◽

10.1590/s0100-204x2017001100015 ◽

2017 ◽

Vol 52 (11) ◽

pp. 1091-1098

Author(s):

Danielle Regis Pires ◽

Amanda Lima Albuquerque Jamas ◽

Elizete Amorim ◽

Cristiane Hess de Azevedo-Meleiro ◽

Pedro Paulo de Oliveira Silva ◽

...

Keyword(s):

Nutritional Value ◽

Chemical Characterization ◽

Raw Material ◽

Functional Ingredients ◽

Lipid Contents ◽

Sensory Analyses ◽

Commercial Value ◽

Hedonic Scale ◽

Sensory Tests

Abstract: The objective of this work was to perform the chemical characterization of marine bonefish (Albula vulpes) and the development of fish burgers. Three formulations of fish burgers were prepared, containing 5, 8, and 10% cassava starch and functional ingredients (onion, garlic, and ground white pepper). Proximate composition, microbiological and pH analyses of the raw material, and fish burgers were performed, as well as the sensory analyses of the fish burgers. The yield and nutritional value of bonefish was found to be comparable with those of species of commercial value, with high-protein and low-lipid contents. The protein content of the fish burgers varied from 17.52 to 19.40 g 100 g-1 (raw), and from 20.74 to 24.25 g 100 g-1 (grilled); and the lipid contents ranged from 0.20 to 0.73 g 100 g-1 (raw), and from 0.36 to 0.77 g 100 g-1 (grilled). In the sensory tests, the formulations received scores between six and seven on the nine-point hedonic scale. Acceptance indexes were higher than 70% for all the assessed attributes. Therefore, the use of this underutilized species proves to be feasible.

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