scholarly journals Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour

PLoS ONE ◽  
2021 ◽  
Vol 16 (8) ◽  
pp. e0255287
Author(s):  
Tamires Alcântara Dourado Gomes Machado ◽  
Maria Teresa Bertoldo Pacheco ◽  
Rita de Cássia Ramos do Egypto Queiroga ◽  
Letícia Medeiros Cavalcante ◽  
Fabrícia França Bezerril ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Food Industry ◽  
Nutritional Value ◽  
Physicochemical Characteristics ◽  
Consumer Acceptance ◽  
Texture Characteristics ◽  
Substitution Ratio ◽  
Calcium Iron ◽  
The Impact ◽  
Potassium Magnesium

The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47–2.74%), protein (0.94–1.36%), fiber (4.41–8.10%), and resistant starch (3.65–2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.

scholarly journals The Effects of Wheat Flour and Barley Flour on the Quality and Properties of Biscuits Colored with Synthetic and Natural Colorants

2019 ◽  
Vol 11 (1) ◽  
pp. 30-38
Author(s):  
Hossam S. EL-BELTAGI ◽  
Abeer A. AMER ◽  
Rehab F. M. ALI ◽  
Somia M. MOUSA ◽  
Emam ABDEL-RAHIM
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Volume Density ◽  
Quality Characteristics ◽  
Physical Analysis ◽  
Barley Flour ◽  
Natural Colorants ◽  
Therapeutic Needs ◽  
Potassium Magnesium ◽  
Β Carotene

Biscuit is one of the most popular processed ready to eat snacks that have possesses several attractive features including wide consumer base, relatively less expensive, more convenient with long shelf-life and have ability to serve as vehicles for important nutrients. It’s usually available in different sizes, tastes and shapes.  It can also be enriched or fortified with other ingredients in order to meet specific nutritional or therapeutic needs of consumers. In recent years, numerous studies have shown the potential of utilizing natural plant such as green leafy vegetable in cookies and biscuit production; the potential of amaranthus leaves used as a source of iron and β-carotene inpakora, vada, namakpal, kurmure, biscuit and cake. The present research was carried out to throw the light on the effect of wheat flour and barley flour with natural and synthetic colors to improve chemical composition, the nutritional value and quality characteristics of producing biscuits. The results indicate that that treatment 100% barley flour 72% with turmeric and cocoa as a natural colors recorded a significant increase in the content of protein, ash, minerals such as iron, zinc, potassium, magnesium and some physical analysis like weight, volume, density as well as sensory evaluation. As compared with wheat flour 72% and synthetic color tartrazine ADI 7.5 mg/kg.bw and chocolate brown ADI 0.15 mg/kg.bw. In conclusion, results showed that barley flour improved nutritional quality, physical characteristics and sensory characteristics of produce biscuit with mixture natural and natural color.

scholarly journals Enriched plum filling for the confectionery

Food Research ◽  
2020 ◽  
Vol 4 (S6) ◽  
pp. 26-34
Author(s):  
R.S. Alibekov ◽  
G.S. Kenzhibayeva ◽  
A.A. Utebaeva ◽  
K.A. Urazbayeva ◽  
L.M. Tursynbay ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Inductively Coupled Plasma ◽  
Nutritional Value ◽  
Pantothenic Acid ◽  
Beta Carotene ◽  
Physicochemical Characteristics ◽  
Inductively Coupled ◽  
Wide Range ◽  
Sodium Magnesium ◽  
Calcium Iron

The useful nutritional value of plum is related to the most quantity of vitamins like Vitamin A - beta carotene, Thiamin (B1), Riboflavin (B2), Niacin (B3), Pantothenic acid (B5), Vitamin B6, Folate (B9), Vitamin C, Vitamin E, Vitamin K; and minerals: Ca, Fe, Mg, Mn, Ph, K, Na and other. Plum is available in the receipts of various confectioneries: sweets, caramels, creams, jellies, cookies and others. The objective of the presented study was to develop a new of natural origin with antioxidants capacity - plum filling for the confectionery. Sensory assessment of the researched samples was provided by “JustAbout-Right-Test” questionnaire for the following main characteristics: taste, colour, odour, texture or consistence and acceptance of the product. Organoleptic and physicochemical characteristics were analyzed in accordance with the GOST 32741-2014 (Interstate standard) requirements. The content of mineral substances was determined by the method of Mass-spectrometry with inductively coupled plasma (ICP-MS) and using a Scanning Electron Microscope (SEM). As a result of the «Just-About-Right-Test» most of the respondents selected a plum filling sample with gelatin and lemon. This statement was confirmed by organoleptic and physicochemical characteristics. The mass-spectrometry database verified availability of essential macro- and microelements: sodium, magnesium, phosphorus, sulphur, potassium, calcium, iron and other. The proposed plum filling has wide range applications, as inside and outside for the covering of confectionery, thereby organoleptic properties and nutritional value of final product could be enriched.

scholarly journals PEMANFAATAN TEPUNG LABU KUNING MODIFIKASI HYDROGEN RICH WATER KEPADA MASYARAKAT

2020 ◽  
Vol 1 (1) ◽  
pp. 11
Author(s):  
Gita Indah Budiarti ◽  
Ayu Wulandari ◽  
Siti Mutmaina
Keyword(s):  
Wheat Flour ◽  
Nutritional Value ◽  
Physicochemical Characteristics ◽  
Screening Analysis ◽  
Water Ph ◽  
Effect Of Treatment

Pumpkin flour is one alternative wheat substitute flour that has an advantage in terms of nutritional value, other than that the pumpkin fruit in Indonesia is quite abundant so it is potential to be used as food as well as subtituen wheat flour. The purpose of this research is to know the effect of treatment by soaking the pumpkin using hydrogen rich water to the physicochemical characteristics of starch as well as the texture, aroma and taste of processed pumpkin flour cake. The method done is to immersion using hydrogen rich water pH 5 and 9 for 1, 2, 3, 4 and 5 hours and then dried using a microwave and mashed with a blender then sifted using screening. Analysis conducted  favorite test. The results showed that in the processed cakes shows the texture, aroma and distinctive flavor of the yellow pumpkin. Pumpkin flour is good to be used as a mixture of wheat flour in the manufacturing of various food processed such as wet cakes and biscuits.

scholarly journals Chemical Characteristics and Antioxidant Activity of Astaxanthin Extracted from Shrimp Residues Using Soybean Oil

2021 ◽  
Author(s):  
Denise e Silva ◽  
Karla Damasceno ◽  
Penha Ribeiro ◽  
Maristela Alcântra ◽  
Angela Cordeiro ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Soybean Oil ◽  
Food Industry ◽  
Nutritional Value ◽  
Fatty Acid Content ◽  
Physicochemical Characteristics ◽  
Oxygen Radical ◽  
Chemical Characteristics ◽  
Industrial Processing ◽  
High Antioxidant Activity

Shrimp residues generated by the seafood industrial processing are generally discarded in the environment without any further treatment, leading to a loss of nutritional value such as proteins, lipids, chitin, carotenoids, and minerals. This practice can lead to environmental problems due to the decomposition of these substances in the air. The objective of this study was to extract astaxanthin-rich materials from shrimp (Litopenaeus vannamei) industrial residue (WO) and smaller-scale residue meal (MO) in processing shrimp with soybean oil to evaluate their physicochemical characteristics, fatty acid content, and antioxidant potential. WO and MO were found to contain 27.48 and 33.34 µg g-1 of astaxanthin, respectively. The physicochemical properties of pigmented oils are established by legislation. The MO material showed significantly higher antioxidant activity compared to the soybean oil (control), especially when based on the oxygen radical absorbance capacity (ORAC) test, which showed antioxidant activity of 0.484 and 0.264 µmol eq Trolox g-1 for the MO and soybean oil (control), respectively, possibly accompanying their respective astaxanthin contents in the MO sample. The pigmented oils from both the shrimp residues showed significant potential for being used in the food industry due to their affordability and their high antioxidant activity.

scholarly journals Pea peels as a value-added food ingredient for snack crackers and dry soup

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Mona M. H. Mousa ◽  
Mohammed A. El-Magd ◽  
Heba I. Ghamry ◽  
Mohammad Y. Alshahrani ◽  
Nora H. M. El-Wakeil ◽  
...  
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Food Industry ◽  
Nutritional Value ◽  
Mineral Content ◽  
Control Sample ◽  
Value Added ◽  
Essential Amino Acids ◽  
Food Ingredient ◽  
A Value

AbstractThe food industry produces large quantities of waste, which is available in bulk at zero cost. This study aimed to investigate a new method to maximize the protein intake from pea peels and its further utilization as a value-added food ingredient to produce healthy snack crackers and dry soup. Dehydrated green curd of pea peel (DGCPp) with high protein content (35%) was prepared and incorporated into snack cracker and instant soup powder. Wheat flour was substituted with DGCPp to prepare crackers at three substitution levels (5, 10, and 15%) compared to the cracker control sample (100% wheat flour). Increasing the level of this substitution improved the nutritional value of crackers, with highest protein content was in DGCPp crackers (15%). Crackers also had higher contents of mineral and essential amino acids. The physicochemical and sensorial properties of soup samples were significantly influenced by the addition of DGCPp. Higher rehydration value and mineral content (Ca, Mg, Fe, and Zn) were observed in DGCPp soup samples compared to the control sample. Soup samples of all proportions were more acceptable by all the panelists compared with the control sample. With these findings, it can be concluded that DGCPp can be utilized in a variety of food products (such as crackers and soups) with higher nutritive values.

Latent heat storage for hot beverages

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie
Keyword(s):  
Latent Heat ◽  
Food Industry ◽  
Heat Storage ◽  
Food Storage ◽  
Thermal Engineering ◽  
Engineering Applications ◽  
Latent Heat Storage ◽  
The Impact ◽  
Encapsulated Phase Change Material ◽  
Change Material

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.

Population Study on the Impact Food Chemical Composition on Patients with Non-Alcoholic Fatty Liver Diseases

2018 ◽  
Vol 69 (4) ◽  
pp. 961-964
Author(s):  
Andrei Vasile Olteanu ◽  
Georgiana Emmanuela Gilca Blanariu ◽  
Gheorghe Gh. Balan ◽  
Dana Elena Mitrica ◽  
Elena Gologan ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Fatty Liver ◽  
Nutritional Value ◽  
Liver Steatosis ◽  
Saturated Fat ◽  
Control Group ◽  
Healthy Population ◽  
Alcoholic Fatty Liver ◽  
Major Interest ◽  
The Impact

Non-alcoholic fatty liver disease (NAFLD) has become of major interest worldwide, it is estimated that more than 20% of the general population suffer from liver steatosis. NAFLD is highly associated with metabolic risk factors like type 2 diabetes mellitus, obesity and dyslipidemia, the patients diagnosed with NAFLD should adopt a high fiber low calorie diet, with reduced saturated fat and carbohydrates content, leading to weight loss and improvement of metabolic profile. Our study is aiming to shape the profile of the patient interested in being informed related to food quality and chemical composition and to evaluate the aspects on the food products label which are important for the customer. Between June 2017 and December 2017, 83 patients diagnosed with NASH were included in the study, representing the study group, while 33 subjects, without metabolic syndrome or digestive diseases, selected from patient list belonging to two general practitioners, constituted the control group. Related to the interest of being informed about the chemical composition and nutritional value of the products bought, the study showed a low interest for the provided information on nutritional value. lack of confidence in the provided information and complexity of the information are understandable, the high number of subject reasoning through lack of immediate clinical benefit is surprising. Among the healthy population the willingness to pay attention to this aspect is extremely low.

1033 REDUCING NITROGEN FERTILIZER APPLICATIONS BY BALANCING THE NITROGEN SULFUR RATIO

HortScience ◽  
1994 ◽  
Vol 29 (5) ◽  
pp. 576d-576
Author(s):  
Ellen T. Paparozzi
Keyword(s):  
Groundwater Contamination ◽  
Nitrogen Fertilizer ◽  
Nutrient Balance ◽  
Ornamental Plants ◽  
Consumer Perceptions ◽  
Consumer Acceptance ◽  
Statistical Techniques ◽  
Physiological Processes ◽  
The Impact ◽  
Future Plans

Fertilizer particularly nitrogen is part of the concern about groundwater contamination. Many floricultural and ornamental plants do not need the high rates of nitrogen that are typically recommended. However, whenever one alters the quantity of a given nutrient the overall nutrient balance, as well as other physiological processes, changes. A brief overview of our research on poinsettias, roses, and chrysanthemums will be presented. Suggested ratios, critical S levels and nutrient problems associated with incorrect balances will be shared. Limitations due to statistical methods and the impact nutrient balance has on certain plant processes such as flowering and coloring and thus, consumer acceptance will be summarized. Future plans in this area may focus on the need for new statistical techniques, nutrient acquisition by roots and consumer perceptions of plant quality.

scholarly journals Experimental Study on the Mechanical Properties and Compression Size Effect of Recycled Aggregate Concrete

Materials ◽  
2021 ◽  
Vol 14 (9) ◽  
pp. 2323
Author(s):  
Yubing Du ◽  
Zhiqing Zhao ◽  
Qiang Xiao ◽  
Feiting Shi ◽  
Jianming Yang ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Size Effect ◽  
Compressive Stress ◽  
Failure Modes ◽  
Recycled Concrete ◽  
Recycled Aggregate Concrete ◽  
Recycled Aggregate ◽  
Aggregate Concrete ◽  
Substitution Ratio ◽  
The Impact

To explore the basic mechanical properties and size effects of recycled aggregate concrete (RAC) with different substitution ratios of coarse recycled concrete aggregates (CRCAs) to replace natural coarse aggregates (NCA), the failure modes and mechanical parameters of RAC under different loading conditions including compression, splitting tensile resistance and direct shear were compared and analyzed. The conclusions drawn are as follows: the failure mechanisms of concrete with different substitution ratios of CRCAs are similar; with the increase in substitution ratio, the peak compressive stress and peak tensile stress of RAC decrease gradually, the splitting limit displacement decreases, and the splitting tensile modulus slightly increases; with the increase in the concrete cube’s side length, the peak compressive stress of RAC declines gradually, but the integrity after compression is gradually improved; and the increase in the substitution ratio of the recycled aggregate reduces the impact of the size effect on the peak compressive stress of RAC. Furthermore, an influence equation of the coupling effect of the substitution ratio and size effect on the peak compressive stress of RAC was quantitatively established. The research results are of great significance for the engineering application of RAC and the strength selection of RAC structure design.

scholarly journals Fermentation as a Tool to Revitalise Brewers’ Spent Grain and Elevate Techno-Functional Properties and Nutritional Value in High Fibre Bread

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1639
Author(s):  
Emma Neylon ◽  
Elke K. Arendt ◽  
Emanuele Zannini ◽  
Aylin W. Sahin
Keyword(s):  
Functional Properties ◽  
Nutritional Value ◽  
Bread Quality ◽  
Wheat Bread ◽  
Promising Tool ◽  
Additional Processing ◽  
Spent Grain ◽  
The Impact ◽  
Over Time

Recycling of by-products from the food industry has become a central part of research to help create a more sustainable future. Brewers’ spent grain is one of the main side-streams of the brewing industry, rich in protein and fibre. Its inclusion in bread, however, has been challenging and requires additional processing. Fermentation represents a promising tool to elevate ingredient functionality and improve bread quality. Wheat bread was fortified with spray-dried brewers’ spent grain (BSG) and fermented brewers’ spent grain (FBSG) at two addition levels to achieve “source of fibre” and “high in fibre” claims according to EU regulations. The impact of BSG and FBSG on bread dough, final bread quality and nutritional value was investigated and compared to baker’s flour (BF) and wholemeal flour (WMF) breads. The inclusion of BSG and FBSG resulted in a stronger and faster gluten development; reduced starch pasting capacity; and increased dough resistance/stiffness. However, fermentation improved bread characteristics resulting in increased specific volume, reduced crumb hardness and restricted microbial growth rate over time. Additionally, the inclusion of FBSG slowed the release in reducing sugars over time during in vitro starch digestion. Thus, fermentation of BSG can ameliorate bread techno-functional properties and improve nutritional quality of breads.

Sign in / Sign up

Export Citation Format

Share Document