scholarly journals Shiitake mycelium fermentation improves digestibility, nutritional value, flavor and functionality of plant proteins

2021 ◽  
Author(s):  
Marina Nadal ◽  
Anthony James Clark ◽  
Bhupendra Soni ◽  
Brendan Sharkey ◽  
Terry Acree ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Protein Concentrate ◽  
Plant Proteins ◽  
Shiitake Mushroom ◽  
Ileal Digestibility ◽  
Rice Protein ◽  
Organoleptic Characteristics ◽  
Sensory Analyses ◽  
Excellent Source

Plant proteins can serve as inexpensive and environmentally friendly meat-replacements. However, poor taste characteristics and relatively low nutritional value prevent their full acceptance as meat substitutes. Fermentation of food has been historically used to improve the quality of foods. In this work we describe the improvement in digestibility, nutritional value, physical properties, and organoleptic characteristics, of a pea and rice protein concentrate blend through fermentation with shiitake mushroom mycelium. Ileal digestibility pig studies show increases in the DIAAS for the shiitake fermented pea and rice protein blend turning the blend into an excellent source of protein for humans. The fermentation also increases the solubility of the protein blend and reduces the content of the antinutrient compounds phytates and protease inhibitor. Mass spectrometry and sensory analyses of fermented protein blend indicates that fermentation leads to a reduction in off-note compounds substantially improving its organoleptic performance.

scholarly journals Effect of Inulin on the Physical, Chemical and Sensory Quality Attributes of Polish Chicken Burgers

2012 ◽  
Vol 1 (1) ◽  
pp. 169 ◽  
Author(s):  
Aneta Cegielka ◽  
Krzysztof Tambor
Keyword(s):  
Thermal Processing ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Raw Material ◽  
Font Size ◽  
Control Product ◽  
Physical Chemical ◽  
Sensory Analyses ◽  
Addition Level

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % of inulin (in relation to the weight of meat, fatty raw material, and water), respectively. Physical, chemical and sensory analyses were made to evaluate the effect of inulin on the quality of cooked burgers. The results showed that the application of inulin did not cause significant decrease of the thermal processing yield nor the shear force of the products. However, the addition of inulin resulted in slight, but significant differences (P &lt; 0.05) in chemical composition and energy value of burgers. Burgers of all formulations were acceptable in sensory characteristics. The addition level of inulin not higher than 1.0 %, did not result in deterioration of physical, chemical and sensory quality characteristics of chicken burgers. To improve the nutritional value of chicken burgers, the modification of fatty acid composition is recommended.</p><span style="font-family: Times New Roman; font-size: small;"> </span>

Choosing a rational dosage of pumpkin seed powder in the recipe of crusty bread

2020 ◽  
Vol 29 (12) ◽  
pp. 50-51
Author(s):  
O.B. Skvortsova, ◽  
◽  
P.K. Garkina ◽  
E.I. Ponomareva ◽  
◽  
...  
Keyword(s):  
Nutritional Value ◽  
Pumpkin Seed ◽  
Organoleptic Characteristics ◽  
Crisp Bread

The article presents the results of a study of the effect of the dosage of pumpkin seed powder on the organoleptic and physicochemical indicators of the quality of crisp bread. It has been established that the introduction of the fortifier in an amount of 10 % (by weight of flour) will improve organoleptic characteristics of finished products, increase their strength by 12 % and increase nutritional value.

scholarly journals Obtaining a Functional Product Through the Exploitation of Mushroom Flour in Pasta

2017 ◽  
Vol 74 (1) ◽  
pp. 17 ◽  
Author(s):  
Crina Carmen MURESAN ◽  
Anca FARCAS ◽  
Simona MAN ◽  
Ramona SUHAROSCHI ◽  
Romina Alina VLAIC
Keyword(s):  
Antioxidant Activity ◽  
Nutritional Value ◽  
Raw Materials ◽  
Point Of View ◽  
Biologically Active ◽  
Total Polyphenols ◽  
Organoleptic Characteristics ◽  
Functional Product ◽  
Materials Used

The present study focuses on the influence of adding mushroom powder on a certain assortment of pasta. The research comprises two major directions: the study of the raw materials used to produce pasta from a compositional point of view and the quantification of some biologically active compounds of interest; emphasizing the potential of using Boletus edulis mushroom powder in the composition of pasta and evaluating the quality of the product from a nutritional and sensorial point of view. For this purpose, two types of pasta have been created, with different percentages of mushroom, 10% and 20%, but also a blank sample obtained in the same conditions, but without mushroom powder. To achieve the goal the following analyzes were conducted: proteins, total polyphenols, antioxidant activity, fat, humidity, ashes, acidity, increase in volume of the boiled pasta and customers’ preferences.By using sensory analysis has been established that the consumers preferred pasta enriched with 10% mushroom powder. In conclusion, the addition of mushrooms flour assures an enhancement of the nutritional value, as well as of the organoleptic characteristics of the final product.

scholarly journals Study of Preferred Level of Biscuits Fortified With Nilem Fish Egg Protein Concentrate

2021 ◽  
pp. 10-17
Author(s):  
Ustman Sidik Muslihudin ◽  
Evi Liviawaty ◽  
Emma Rochima ◽  
. Junianto
Keyword(s):  
Protein Content ◽  
Food Processing ◽  
Nutritional Value ◽  
Average Score ◽  
Protein Concentrate ◽  
Fish Eggs ◽  
Egg Protein ◽  
Organoleptic Characteristics ◽  
Four Levels ◽  
Cereal Flour

Fish eggs are an essential source of protein to increase nutritional value because of their excellent quality protein content but have not been widely used, especially in food processing. Biscuits are one of the most consumed products globally, made from cereal flour such as wheat flour or other flour. Four different formulations containing nilem fish egg protein concentrate (NFEPC) were used in this study to produce biscuit samples with better sensory characteristics and higher protein content. This study aimed to determine the level of addition of nilem fish egg protein concentrate in the biscuits making, which panelists preferred based on their organoleptic assessment. In this study, the method used was an experimental method with four levels of treatment of nilem fish egg protein concentrate with concentrations of 0%, 2.5%, 5.0%, and 7.5% (w/w) carried out on the organoleptic characteristics, which include the appearance, aroma, texture, and taste of biscuits. The results showed that the optimum addition of nilem FEPC was at a 2.5% level preferred by consumers regarding all characteristics (appearance, aroma, texture, and flavor), with the average score ranging from 5.7 to 6.2 on average.

Development of macaroon cakes based on cedar flour

2020 ◽  
Vol 29 (10) ◽  
pp. 46-49
Author(s):  
G.V. Posnova ◽  
◽  
T.P. Viugina ◽  
E.S. Viugina ◽  
I. A. Nikitin ◽  
...  
Keyword(s):  
Comparative Analysis ◽  
Chemical Composition ◽  
Nutritional Value ◽  
Optimal Dosage ◽  
Technological Properties ◽  
Organoleptic Characteristics

The article presents the results of a study of the effect of cedar flour on the quality of macaroon cakes. A comparative analysis of the chemical composition and technological properties of almond and partially defatted cedar flour has been carried out. The optimal dosage of cedar flour for the preparation of the macaroon base has been established, which makes it possible to obtain products with improved organoleptic characteristics and increased nutritional value.

scholarly journals Study on quality and milling recovery of different varieties of rice at varying degree of polishing under Khumaltar condition

2013 ◽  
Vol 2 ◽  
pp. 88-92
Author(s):  
MJ Thapa ◽  
MB Shrestha ◽  
R Karki ◽  
CM Bhattarai
Keyword(s):  
Nutritional Value ◽  
Ash Content ◽  
Rice Varieties ◽  
Nutritional Security ◽  
Rice Protein ◽  
Broken Rice ◽  
Head Rice ◽  
The Mean ◽  
Food And Nutritional Security

In Khumaltar, under NARC, rice varieties; Khumal-4, Khumal-8 and Radha-32 as slender varieties and Khumal-11, Taichung, Chainung-242 as bold varieties were studied for assessing their qualitative traits during 2006-08. These were milled in Satake Sheller and polished in Yamamoto polisher at different degree of polishing (0, 4, 8 and 12%). The mean milling recovery (73.4%), head rice (84.8%), broken rice (15.1%), protein (7.71%), ash (0.84%) and fat (1.34%) were recorded from the experiments. Among them, milling recovery, head rice, protein, fat, and ash were found significant (P < 0.05) with increasing degree of polishing. These attributes (head rice, protein, ash, and fat) were recorded increased at 8 and 4% degree of polishing compared to that of 12%. However, for 12% degree of polishing the milling recovery, head rice, protein, fat and, ash content were low as against 4 and 8% degree of polishing. The study showed that nutritional value of protein, fat and, ash contents were found high at 4 and 8% degree of polishing compared to that of 12%. Similarly, the percentage of head rice also increased at 4 and 8% than at 12% degree of polishing. The percentage of broken rice was also increasing with the increasing degree of polishing. Therefore, the result could be concluded that lowering the degree of polishing from 12% to 8% to 4% for both slender and bold rice could be increased rice stock by 4% in country’s total rice production. Hence, the result of this study would help strengthen the food and nutritional security and improve quality of rice in the country as well. DOI: http://dx.doi.org/10.3126/ajn.v2i0.7523 Agronomy Journal of Nepal (Agron JN) Vol. 2: 2011 pp.88-92

scholarly journals Developing Safe Foods as a Competitive Mechanism

2021 ◽  
Vol 34 ◽  
pp. 06015
Author(s):  
Anna Vasyukova ◽  
Alexander Alekseev ◽  
Alexander Moshkin ◽  
Yuri Bondarenko ◽  
Vladimir Tytar
Keyword(s):  
Food Safety ◽  
Nutritional Value ◽  
Limited Range ◽  
Malt Extract ◽  
Bakery Products ◽  
Individual Preferences ◽  
Organoleptic Characteristics ◽  
Competitive Mechanism ◽  
Retail Chains

This article presents the results of a study of safety indicators, nutritional value and sales of bakery products obtained using progressive baking technologies. The purpose of the research is to determine the feasibility of production and sale of bakery products made using improved technologies, and to ensure the safety of products. The methods used in commodity science determined the quality indicators of bakery products, established the terms of implementation and indicators of food safety. Marketing studies of the use of malt preparations in dough science have shown a limited range of malts: fermented rye malt, roasted malt flour and malt extract. The market for bakery products of large retail chains and holdings, mini-bakeries and bakeries selling this group of food products is limited. Consumers aged 18 to 35 are in demand for the certain indicators of the quality of bread, characteristic of the types of used malt: soy, pea, triticale, rye, wheat, and barley. Bread and bakery products in the process of fermentation of dough and baking acquire non-traditional organoleptic characteristics inherent in legumes and cereals. Each developed type of bread and buns has found its consumer with specific, individual preferences.

scholarly journals Safety and nutritional value of canned alfalfa feed when introducing new generation starter cultures

2021 ◽  
Author(s):  
Yu.Ya. Kravaynis ◽  
R.S. Kravaine ◽  
A.V. Konovalov ◽  
А.А. Bogdanova ◽  
А.А. Аlekseev
Keyword(s):  
Butyric Acid ◽  
Nutritional Value ◽  
Starter Culture ◽  
Control Sample ◽  
Starter Cultures ◽  
Green Mass ◽  
Crude Fiber Content ◽  
Organoleptic Characteristics ◽  
New Generation

his work is a continuation of research on the influence of new generation polymicrobiological starter cultures on the quality of canned feed in laboratory conditions, which began in 2018 and continues to the present. The purpose of the fragment of the presented studies was: to study the safety, chemical composition, nutritional value and organoleptic characteristics of silage when conservation the green mass of alfalfa with a new generation of starter cultures in laboratory conditions. The article presents the results of studies of the influence of polymicrobiological starters "Yarosil, bacterial preservative, suspension" containing Lactobacillus plantarum K-36, K-64, K-65, K-72, K-74, K-87, K-167; Lactobacillus lactis subsp. lactis Ep-157, Lactobacillus paracasei Ep-154 Ep-155 Ep-156 Ep-158, Streptococcus thermophilus K-35, the concentration (total) was 1.5ґ109 CFU / cm3, in an amount: 100 ml per ton, and Yarosil , dry powder "in an amount: 100 g per ton, in which the composition of the microflora was the same as in the ferment "Yarosil, bacterial preservative, suspension", but the concentration was different and amounted to (total) 8ґ1010 CFU / cm3, on the safety, chemical composi-tion, nutritional value and organoleptic characteristics of the obtained strength, and their influence on the indicated indicators has been established. The introduction of starter cultures in-creased the quality of the silage according to the indicators provided for by GOST R 55986-2014 and depended on the starter culture. The addition of the "Yarosil, bacterial preservative, suspension" starter culture to the green mass of alfalfa increased the crude protein content by 0.31% (the control sample con-tained 19.51%, the experimental one - 19.82%), reduced the crude fiber content by 0,14% (the control sample contained 28.69%, the experimental one - 28.55%), reduced the butyric acid content by 0.05% (the control sample contained 0.14%, the experimental one - 0.09% ). The addition of the Yarosil dry powder starter culture to the green mass of alfalfa increased the crude protein content by 0.45% (the control sample contained 19.51%, the experimental one - 19.96%), reduced the crude fiber content by 0,23% (the control sample contained 28.69%, the experimental one - 28.46%), contributed to the absence of butyric acid (the control sample contained 0.14%, the experimental butyric acid was not found). The addition of starter cultures had the positive effect on organoleptic characteristics.

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