Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

AbstractThe study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

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Rapeseed protein as a novel ingredient of gluten-free bread

European Food Research and Technology ◽

10.1007/s00217-021-03768-0 ◽

2021 ◽

Author(s):

J. Korus ◽

A. Chmielewska ◽

M. Witczak ◽

R. Ziobro ◽

L. Juszczak

Keyword(s):

Guar Gum ◽

Potato Starch ◽

Control Sample ◽

Chemical Properties ◽

Protein Isolate ◽

Partial Replacement ◽

Gluten Free ◽

Rapeseed Protein ◽

Physico Chemical ◽

Rapeseed Protein Isolate

AbstractThe aim of the study was to analyze the influence of rapeseed protein isolate on physico-chemical properties, sensory attributes and storage of gluten-free bread prepared on the basis of corn and potato starch mixture with the addition of pectin and guar gum. Starches used in bread formulation were replaced with rapeseed protein isolate in the amounts 6–15%. The bread was characterized in terms of physical properties, including volume, crumb structure and color, which was accompanied with sensory assessment. Texture and thermal properties were determined during 3 days of storage. It was observed that the presence of rapeseed protein, especially at higher levels, caused an increase in bread volume and density of pores and a decrease in crumb porosity, as compared to the control. Partial replacement of starch with rapeseed protein caused a significant increase of b* parameter, reflecting rising yellowness, which positively influenced bread acceptance. Rapeseed protein limited bread staling during storage in comparison to control sample. The results demonstrate that rapeseed protein could become a valuable component of gluten-free bread, as it provides valuable amino acids, but also beneficially influences quality characteristics.

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Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage

LWT ◽

10.1016/j.lwt.2018.09.002 ◽

2018 ◽

Vol 98 ◽

pp. 451-457 ◽

Cited By ~ 8

Author(s):

Maria Paciulli ◽

Massimiliano Rinaldi ◽

Antonella Cavazza ◽

Tommaso Ganino ◽

Margherita Rodolfi ◽

...

Keyword(s):

Oxidative Stability ◽

Chemical Properties ◽

Gluten Free ◽

Physico Chemical ◽

Chestnut Flour

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Agro-residues and weed biomass as a source bioenergy: Implications for sustainable management and valorization of low-value biowastes

International Journal of Renewable Energy Development ◽

10.14710/ijred.8.3.243-251 ◽

2019 ◽

Vol 8 (3) ◽

pp. 243-251 ◽

Cited By ~ 2

Author(s):

Utsab Deb ◽

Nilutpal Bhuyan ◽

Satya Sundar Bhattacharya ◽

Rupam Kataki

Keyword(s):

Chemical Properties ◽

Calorific Value ◽

Sem Analysis ◽

Paddy Straw ◽

Energy Product ◽

Content Ratio ◽

Physico Chemical ◽

Biomass Resources ◽

The Face ◽

Noxious Weed

Biomass resources are gaining increasing importance world over due to their ease of conversion to various energy product in the face of depleting fossil fuel store and increasing environmental concerns over their use. The present work elucidates different physico-chemical properties of three biomasses, paddy straw (PS)- an agricultural residue, spent paddy straw obtained after mushroom cultivation (SS), and a noxious weed (Parthenium hysterophorus; PR) to understand their properties and to explore the feasibility of using them as feedstocks in different biomass to bioenergy conversion routes. In addition to physico-chemical analysis, biochemical analysis of these biomasses along with XRD, thermogravimetric analysis, FTIR and SEM analysis have been carried out. Present study suggests that PS is a better choice as feedstock compared to both PR and SS. The calorific value to ash content ratio is more in PS (1.13) as compared to PR (1.06) and SS (0.84). Thus, it may be inferred that the biomasses in question are at par with commonly used bio-energy feedstocks like sugarcane bagasse and corn cob. ©2019. CBIORE-IJRED. All rights reserved

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PHYSICO-CHEMICAL PROPERTIES OF BAMBOO CHARCOALS FROM SPECIES Bambusa vulgaris var vittatta, Dendrocalamus asper AND Phyllostachys pubescens

Revista Brasileira de Energias Renováveis ◽

10.5380/rber.v8i3.65665 ◽

2019 ◽

Vol 8 (3) ◽

Author(s):

Rodrigo José de Queiroz Baz ◽

Francisco De Almeida Filho ◽

Elel Aparecida Martines Morales ◽

Beatriz Aiello Yazbek ◽

Juliana Cortez Barbosa

Keyword(s):

Forest Biomass ◽

Chemical Properties ◽

Calorific Value ◽

Climatic Conditions ◽

General Context ◽

Phyllostachys Pubescens ◽

Fixed Carbon ◽

Physico Chemical ◽

Bambusa Vulgaris ◽

Dendrocalamus Asper

The search for sustainable fuels has become important for the development of energy generation in balance with the environment. Brazil has climatic conditions and a vast territory for the production of forest biomass. The research produced in the laboratory determines the gravimetric yield, upper calorific value, percentages of fixed carbon, volatile and ashes of the charcoals of bamboo species: Bambusa vulgaris var vittatta, Dendrocalamus asper and Phyllostachys pubescens. For the carbonization process, small pieces of bamboo were obtained, were dried in the stove at 100°C for 24 hours, the dried mass was weighed and added in a carbonizer heated to 150°C for 45 minutes, heated to 180°C for 45 minutes and heated to 210°C for 30 minutes, this charcoal was then cooled and weighed to calculate the gravimetric yield. The samples were pulverized in a pot mill, the upper calorific value in a calorimeter was determined. The volatile, fixed carbon and ash contents were determined according to the Brazilian MB-15 method. The results obtained for the species B. vittatta, D. asper and P. pubescens, were respectively: gravimetric yield 44.08%, 42.77% and 47.09%; calorific value 28.806kJ/g, 29.075kJ/g and 28.489kJ/g; percentage of fixed carbon 62.1%, 66.09% and 57.8%; percentage of volatiles 35.89%, 30.92% and 40.4%; ash percentage 2.01%, 2.99% and 1.8%. It was observed that the D. asper specie presented better results in the general context of the analysis carried out because, despite presenting a slightly lower gravimetric yield, it presented the higher calorific value and higher fixed carbons content.

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Physico-chemical properties of yoghurt containing cress seed mucilage or guar gum

Annals of Agricultural Sciences ◽

10.1016/j.aoas.2014.11.021 ◽

2015 ◽

Vol 60 (1) ◽

pp. 21-28 ◽

Cited By ~ 23

Author(s):

Laila K. Hassan ◽

H.F. Haggag ◽

M.H. ElKalyoubi ◽

M. Abd EL-Aziz ◽

M.M. El-Sayed ◽

...

Keyword(s):

Guar Gum ◽

Chemical Properties ◽

Physico Chemical ◽

Cress Seed ◽

Seed Mucilage

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The physico-chemical properties of commercial canola protein isolate-guar gum gels

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2005.00975.x ◽

2005 ◽

Vol 40 (6) ◽

pp. 643-653 ◽

Cited By ~ 19

Author(s):

Florence O. Uruakpa ◽

Susan D. Arntfield

Keyword(s):

Guar Gum ◽

Chemical Properties ◽

Protein Isolate ◽

Physico Chemical ◽

Canola Protein ◽

Canola Protein Isolate

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Effect of soil physico-chemical properties and plant type on bacterial diversity in semi- arid parts in central Sudan. Part ii. Sharq El-neel region, Khartoum state

International Journal of Scientific World ◽

10.14419/ijsw.v4i1.5482 ◽

2016 ◽

Vol 4 (1) ◽

pp. 4

Author(s):

Hayat Hassan ◽

Hatil EL-Kamali

Keyword(s):

Bacterial Diversity ◽

Chemical Properties ◽

Correlation Coefficients ◽

Bacterial Count ◽

Soil Samples ◽

Total Bacterial Count ◽

Plant Type ◽

Bacterial Counts ◽

Physico Chemical ◽

Index Value

Total viable counts of bacteria and bacterial diversity of the different soil samples from three different localities in Sharq EL-Neel region: Soba, AL-Aelafoon and Um Dawan Ban sub-regions were carried out. Soil physical and chemical characteristics (pH, EC,SP,solublecations: Na, K, Ca, Mg and anion P, organic carbon, total nitrogen and soil texture)in each studied sub-regions were measured. Qualitative analysis of microorganisms isolated from the studied soil samples reveal a total of thirteendifferent species of bacteria, of which two are unidentified. The ten species are classified under Bacillus genus. In Sharq EL-Neel regionsoil samples, total bacterial counts ranged from 9.5 × 104 cfu g-1 to 1×103 with a mean of 4×103 cfu g-1. The quantitative data on microbial population recorded in the present study was analysed using two diversity indices. High Shannon-Weiner diversity Index value for bacteria was obtained in AL-Aelfoon sub-region (1.79361), whereas high Simpson's index value was obtained in Um Dawan Ban sub-region (2.80).ActinomycesActinomyces spp. and Streptomyces spp. Where the most abundant microorganisms identified in the three sub-regions. Total bacterial count in Soba soil was positively correlated with pH (r= 0.0194) and sand (r= 0.3205); the total bacterial count in AL-Aelafoon soilwas positively correlated with EC (r= 0.1062), clay (r= 0.3816), silt (r= 0.1936), SP (r= 0.9302), K (r= 0.6252), Ca (r= 0.0015) and Mg (r= 0.1556), whereas the total bacterial count in Um Dawan Ban soil was positively correlated with clay (r= 0.2614), silt (r= 0.0216), SP (r= 0.565), K (r= 0.9645), P (r= 0.0197), Ca (r= 0.7377), Mg (r= 0.0267), N (r= 0.5215) and O.C (r= 0.3214). There were obvious differences in correlation coefficients among the selected criteria (46 % from the total number of correlation coefficients were positively correlated between bacterial counts and soil physico-chemical properties whereas 54% from the total number were positively correlated between plant type and bacterial counts).

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Physico-Chemical Properties and Available N, P, K and S in Soils of Harahua Block of Varanasi district, Uttar Pradesh

10.47114/j.agroped.2019.jun10 ◽

2019 ◽

Vol 29 (1) ◽

Author(s):

Vibha Singh ◽

◽

R.P. Singh ◽

S.K.S. Chandel ◽

S. K. Patel ◽

...

Keyword(s):

Organic Carbon ◽

Particle Density ◽

Chemical Properties ◽

Uttar Pradesh ◽

Organic Carbon Content ◽

Alkaline Ph ◽

Available N ◽

Physico Chemical ◽

Nutrient Index ◽

Index Value

Soil is an important resource for production system but its productivity is declining day by day due to increasing degradation. The excessive use of fertilizers including agro-chemicals and water under monotonous cropping system to increase the food production, particularly in Indo-Gangetic Plain, resulted in detrimental effect on soil ecosystem (Jagdish Prasad 2004). To maintain the equilibrium in productivity vis-à-vis soil environment, it is necessary to periodically monitor the soil properties and nutrient availability. Soil testing provides information about nutrients availability in soil which forms the basis for the fertilizer recommendation for sustainable production (Doneriya et al. 2013). Present study was conducted to analyze the physico-chemical properties and nutrients in soils of an agriculturally important Harahua block of Varanasi district, Uttar Pradesh. Seventy five soils samples (0-15) were collected from Bhelkha (V1), Chamaon (V2), Koiran (V3), Bhawanipur (V4), Pissaur (V5), Daniyalpur (V6) and Ganeshpur (V7) villages of Harhua block of Varanasi district. Sorghum, pearl millet, maize, paddy, pigeon pea and green gram are major crops during kharif, while wheat, mustard, field pea, and potato are commonly grown in rabi season. Quartering technique was used for preparation of soil sample. The samples were air-dried and passed through 2 mm sieve for analysis. The soil pH and EC were determined with 1:2.5 soil water ratio. The soil samples were analyzed for sand silt and clay (Chopra and Kanwar 1999); organic carbon (Walkley and Black 1934); available N (Subbiah and Asija1956); available P (Olsen 1954); available K (Jackson 1973); available S (Hariram and Dwivedi 1994), bulk density, particle density and porosity following standard procedures. Porosity and nutrient index value (Ghosh and Hasan 1976, 1979 and 1980) were calculated by using the formulae. Porosity = (100 − BD/PD)×100 Nutrient Index Value = [(% soils high in available estimates of a nutrient × 3) + (% soils medium in available quantities ×2) + (% soils low in available quantities × 1)] ÷ 100 The soil pH varied from 6.1 to 8.5 (Table 1). About 57 % samples were neutral (pH 6.6 to 7.3), 29 % samples were mildly alkaline (pH 7.4 to 7.8) and 13 % samples were moderately alkaline (pH 7.9 to 8.4). The electrical conductivity of the soils varied from 0.22-0.47 dS m-1 and were found to be normal (EC < 1.0 dS m-1). The sand, silt and clay content of the soils varied from 31.1-52.1 %, 18-30 % and 18-35.2 % with mean values of 43.8, 23.6 and 26.1, respectively, with standard deviations of 6.35, 4.53 and 5.58. Bulk density and particle density ranged from 1.21-1.47 Mg m-3 and 2.00 to 2.77 Mg m-3. The porosity of the soils ranged from 27 – 57 % with mean value of 46.8 % and standard deviation of 5.88. According to Muhr et al. (1965) rating, the organic carbon content ranged from 0.30 to 0.75 % with an average of 0.63 % and standard deviation of 0.09. About 9 % samples had organic carbon content below 0.50 % and 90 % samples were between 0.50 - 0.75 %.

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Studies on physico-chemical and functional properties of some natural Indian gums

Asian Journal of Dairy and Food Research ◽

10.18805/dr-1241 ◽

2018 ◽

Author(s):

P. C. Sarkar ◽

Upali Sahu ◽

P. K. Binsi ◽

Natasha Nayak ◽

George Ninan ◽

...

Keyword(s):

Functional Properties ◽

Guar Gum ◽

Chemical Properties ◽

Water Holding Capacity ◽

Angle Of Repose ◽

Physico Chemical ◽

Compressibility Index ◽

Gum Ghatti ◽

Karaya Gum ◽

Water Holding

Natural gums, which have a polysaccharide backbone, are widely used in the food processing industry as binders, thickeners and texturizing agents. Although all are hydrocolloids and physico-chemical properties of various gums have been described by various workers, there appears to be lack of detailed studies on their functional properties, which show appreciable differences. The present study was carried out to determine the key functional characteristics of commercially important natural gums. These included flow, solubility, water holding capacity and oil holding capacity, angle of repose, bulk and true density, and coefficient of friction. The bulk density of various gums ranged from 0.95-1.20 g/mL, the lowest densities was that of Babool gum and the highest was of Piyar gum. The compressibility index of various gums ranged from 1 to 38.75%. Khair gum showed the highest solubility (83.65%) and Karaya gum showed the lowest solubility (60.06%). Psyllium gum showed the highest water holding capacity whereas gum Acacia showed the lowest value. Oil holding capacity of different gums varied from 114.66 to 214.66 (g oil/100 g gum). Ghatti and Piyar gums (38.13°) showed comparative decrease in angle of repose, whereas Guar gum showed an angle of repose of 39.80°.

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