Incorporation of β-Glucans into Pasta Extracted from Two Tunisian Barley Cultivars

2016 ◽  
Vol 12 (7) ◽  
pp. 701-710 ◽  
Author(s):  
Teber Hajji ◽  
Dorra Sfayhi-Terras ◽  
Mouldi EL Felah ◽  
Salah Rezgui ◽  
Ali Ferchichi
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Ash Content ◽  
Cooking Time ◽  
Cooking Loss ◽  
Water Soluble ◽  
General Aspect ◽  
Mineral Contents ◽  
Barley Cultivars ◽  
Durum Wheat Semolina

Abstract The main objective of this study is to extract water-soluble barley (1→3) and (1→4)-β-d-glucans (β-glucans) from milled seeds of two common Tunisian barley cultivars (Manel and Rihane). A mixture of these barley β-glucans was added to spaghetti made with semolina of durum wheat. Cooking quality related traits of functional spaghetti made with durum wheat semolina was investigated. Four spaghetti samples prepared from semolina added with β-glucan ratios: 1, 3, 5 and 7 g/100 g; were developed and compared to the check. Samples were assessed for water absorption, optimal cooking time, cooking loss, swelling index, colour, carotenoids pigments, hardness, moisture, proteins and ash content. Results indicated that spaghetti added with Tunisian barley β-glucans have a good brightness and acceptable general aspect compared to the check. Spaghetti samples showed lower moisture and proteins contents and higher mineral contents and cooking loss. Lower swelling index and hardness properties were noted in incorporated pasta.

scholarly journals Evaluation of Cooking Quality, Nutritional and Texture Characteristics of Pasta Added with Oat Bran and Apple Flour

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 299 ◽  
Author(s):  
Vicente Espinosa-Solis ◽  
Paul Baruk Zamudio-Flores ◽  
Juan Manuel Tirado-Gallegos ◽  
Salvador Ramírez-Mancinas ◽  
Guadalupe Isela Olivas-Orozco ◽  
...  
Keyword(s):  
Durum Wheat ◽  
Cooking Quality ◽  
Starch Content ◽  
Caloric Content ◽  
Total Dietary Fiber ◽  
Durum Wheat Semolina ◽  
Oat Bran ◽  
Significant Difference ◽  
Texture Characteristics ◽  
Nutritional Needs

This study reports the effect of the addition of oat bran and apple flour on the cooking quality, digestibility, antioxidant, nutritional and texture characteristics of a spaghetti-type pasta. Pasta samples were prepared by substituting 50% of durum wheat semolina with oat bran (OBP) or apple flour (AFP). AFP presented higher cooking loss and water absorption index than the control pasta prepared with 100% durum wheat semolina (WSP). The supplementation of pasta with oat bran increased the total dietary fiber content (16.43% w/w, dw), while apple flour decreased the protein content (11.16% w/w, dw). There was no significant difference in the resistant starch content among all pasta samples. The pasta samples made with 50/50 durum wheat semolina/oat bran and 50/50 durum wheat semolina/apple flour increased the antioxidant activity by ≈46% and ≈97%, respectively. The OBP and AFP samples had a similar texture to the control pasta. A 50% replacement of durum wheat semolina with oat bran in a pasta formulation decreased the caloric content and digestibility of its starch components. These attributes found in the oat bran pasta and apple flour pasta make them a healthy choice for the diet of people with specific nutritional needs.

scholarly journals On the water-solubility of plant minerals

1967 ◽  
Vol 39 (3) ◽  
pp. 166-182
Author(s):  
Aarne Mäkelä ◽  
Kaija Kotilainen
Keyword(s):  
Mineral Content ◽  
Water Solubility ◽  
Ash Content ◽  
Water Soluble ◽  
The Other ◽  
Potato Tubers ◽  
Meadow Fescue ◽  
Mineral Contents ◽  
Leaf Stage ◽  
C 50

This paper deals with ash and mineral contents essential in the nutrition of livestock and man. The results of the investigated products are presented in Tables 1—3. Of the minerals the ash and the water-soluble part of it were determined, as well as the ash of the water-soluble fraction and the cations and anions P, Cl, K, Na, Ca and Mg. The determination of the water-solubility to some extent characterizes in what form the minerals occur in the plant. The following results were obtained in the determinations of the contents of total ash and the water-solubility. 1. As the Gramineae-grasses grow older the contents of ash and of individual minerals decrease, while the water-solubility simultaneously slightly declines (Table 1). The water-solubility of the ash and P is 70—80 %, that of K almost complete, that of Ca c. 50 % and that of Mg in general 60—70 %. 2. When red clover develops from the leaf stage to the blooming stage the contents of ash, N, P, Na, Ca and Mg decrease considerably, even to one half, while the content of K remains unchanged (Table 2). Simultaneously one can observe a decrease in the water-solubility. The water-solubility of the ash is 50—55 %, that of P 70—80 %, that of K almost complete, that of Ca 30—50 % and that of Mg 50—70 %. The contents of N, P and Ca in the leaves are considerably higher than in the stalks; at the blooming stage this is true also for Mg. On the other hand the content of K in the stalks is higher than in the leaves. The mineral content of the flowers is similar to that of the leaves, except that the content of ash is lower and that of phosphorus higher. 3. The water-solubility of the ash of cereal grains, cereal products and straws is 40—60 % (Table 2). The water-solubility of P in grains and wheat bran is c. 40 %, in brewers’ grains and straw 60—80 %. The water-solubility of K is only 60—80 %, except in straw where it is 90 %. The water-solubility of Ca in grains and brewers’ grains is c. 70 %, in the wheat bran and straw 30—40 %, in hulls of oats 20 % and awns of barley 66 %. The water-solubility of Mg in brewers’ grains is almost 70%, in oat grains and straw c. 50 %, in wheat grains and bran 20—30 %. 4. The water-solubility of the ash of roots and potato (Table 3) is high, 80—90 %. The ash content of tops and potato stalks is quite high, but the water-solubility of the ash only approximately 60 %. The water-solubility of P of the aforementioned plants and parts of plants is 70—90 % and that of K almost complete. The water-solubility of Ca in potato tubers, swede tops and spring rape is c. 50 %, where as it is low in other plants, especially in sugar beet tops and potato stalks. The water-solubility of Mg in potato tubers and tops is c. 70 %, whereas it is low in carrots, potato stalks and especially in swede roots. 5. In Table 3 are furthermore presented the mineral contents of some plants belonging to various groups of plants which to a limited extent may be used by some animals. The dandelion (Taraxacum officinale) is quite similar to the meadow fescue at the leaf stage with respect to its mineral content and the water-solubility of various minerals. The common sedge (Carex Goodenowii) is with respect to its mineral content and the water-solubility of the minerals similar to the blooming timothy, except; that the amount and water-solubility of P is low. The water-soluble ash and the contents and water-solubility of various minerals of water horsetail (Equisetum fluviatile) and common horsetail (E. arvense) are approximately the same as those of the meadow fescue at the leaf stage, except that the contents of Ca and Mg are higher and the water-solubility of Ca considerably less. The ash content of chickweed (Stellaria media) (c. 24 % in the dry matter) and of its specific minerals, the content of K (c. 10 %) is exceptionally high. On the other hand lichen (Cladonia alpestris) is especially poor in minerals.

scholarly journals Pembuatan Mi Kering dari Tepung Labu Kuning (Cucurbita moscata Durch) dengan Variasi Hidrokoloid

2017 ◽  
Vol 2 (3) ◽  
pp. 216-226
Author(s):  
Cut Evi Nurjanah ◽  
Yanti Meldasari Lubis ◽  
Yusriana Yusriana
Keyword(s):  
Water Absorption ◽  
Water Content ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Beta Carotene ◽  
Ash Content ◽  
Cooking Time ◽  
Cooking Loss ◽  
Crude Fiber ◽  
Randomized Design

Abstrak  Penggunaan tepung labu kuning sebagai bahan dasar pada pembuatan mi dapat dijadikan sebagai sumber pangan fungsional karena mengandung betakaroten yang berfungsi sebagai antioksidan. Tujuan penelitian yaitu untuk mengetahui mutu fisiko kimia dan organoleptik, dengan penambahan tepung kacang hijau dan tepung kacang kedelai sebagai sumber protein terhadap jenis dan konsetrasi hidrokoloid pada pembuatan mi kering tepung labu kuning. Penelitian ini menggunakan Rangcangan Acak Lengkap (RAL) faktorial dengan dua faktor yang pertama adalah jenis hidrokoloid (H): CMC, Karagenan, Xanthan gum dan Guar gum. Faktor kedua yaitu konsetrasi hidrokoloid (K): 1%, 1,5% dan 2% dari total adonan mi. Mi yang dihasilkan selanjutnya dianalisis kadar air, kadar abu, daya serap air, cooking loss, cooking time, uji organoleptik. Untuk sampel terbaik dilanjutkan analisis kadar lemak, karbohidrat, protein, dan serat kasar. Hasil penelitian menunjukkan bahwa perlakuan terbaik pada penelitian ini yaitu dengan perlakuan xanthan gum 1% dengan kadar abu 0,26%, kadar air 2,61%, karbohidrat 47,28%, serat kasar 16,50% kadar protein 8,23% dan lemak 22,70%, daya serap air 256,14 %, cooking loss 17,16% dan cooking time 11,15 menit dan organoleptik warna, rasa, aroma dan tekstur, semuanya netralAbstract. The use of pumpkin flour as a base ingredient in the manufacture of noodles can be used as a functional food source because it contains beta-carotene that serves as an antioxidant. The purpose of this research was to know the quality of chemical and organoleptic physiology, with the addition of green bean flour and soybean flour as a source of protein to the type and concenttration hidrokoloid on the manufacture of dry noodle flour pumpkin. This study used Completely randomized design (RAL) with factorial. the first factor were hydrocolloid (H): CMC, Carrageenan, Xanthan gum and Guar gum. The second factor was the hydrocolloid concentration (K): 1%. 1.5% and 2% of the total batter noodle. The no resulted from process noodle then analyzed the water content, ash content, water absorption, cooking loss, cooking time, organoleptic test. For the best samples continued analysis of fat content, carbohydrates, protein, and crude fiber. The result of this research showed that the best treatment in this research was 1% xanthan gum treatment with ash content 0.26%. water content 2.61%. carbohydrate 47.28%. crude fiber 16.50% protein content 8.23% and Fat 22.70%. water absorption 256.14%. cooking loss 17.16% and cooking time 11.15 minutes and organoleptik color, flavor, aroma and texture, all neutral. Keywords: Pumpkin, the type of hydrocolloid, the concentration of hydrocolloid, dry noodle

Standardization and bacteria inhibitory test of purified extract of mahogany (Swietenia mahagoni (L.) Jacq) seeds and leaves

2019 ◽  
Vol 10 (3) ◽  
pp. 2132-2138
Author(s):  
Virsa Handayani ◽  
Rezki Amriati Syarif ◽  
Ahmad Najib ◽  
Aktsar Roskiana Ahmad ◽  
Abdullah Mahmud ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Heavy Metal ◽  
Bitter Taste ◽  
Drying Shrinkage ◽  
Ash Content ◽  
Water Soluble ◽  
Lead Contamination ◽  
Specific Parameter ◽  
Chemical Content ◽  
Swietenia Mahagoni

Mahogany (Swietenia mahagoni (L.) Jacq) is one of the plants that is often used by the community as traditional medicine. One of them is antifungal, antibacterial, antidiabetic, and eczema. This study aims to obtain standardized extracts from mahogany seeds and leaves. Standardization of purified extract of mahogany has been carried out according to the monographs of extract standardization guidelines, which include testing of specific and non-specific parameters. The results of the specific parameter testing showed that the purified extract of mahogany seeds is a thick extract, brown to reddish, smells distinctive and has a bitter taste. While the purified extract of mahogany leaves is a thick extract, greenish-brown in color, distinctive smell and has a bitter taste. The chemical content of purified extract of mahogany seeds and leaves showed the presence of flavonoids, alkaloids, terpenoids and saponins. Water-soluble essence levels in mahogany seeds and leaves was 14.84% and 10.28%. While the ethanol-soluble essence levels in mahogany seeds and leaves were 15.38% and 12.43%. Testing of non-specific parameters on mahogany seeds and leaves showed the results of drying shrinkage levels of 0.22% and 8.84%, moisture content of 2.60% and 4.04%, total ash content of 1.71% and 1.93%, levels acidic insoluble ash 0.38% and 0.32%, Total Plate Number (ALT) of mahogany seed bacteria 1x102 colonies/g, Number of mahogany mold seeds 4x10 colonies/g, heavy metal lead contamination and cadmium in mahogany seeds 0.0607µg/g and<0.003µg/g. The inhibitory diameter of each concentration of seeds against Escherichia coli, 3%, 5%, 7%, and 9%, is 12,67; 13,67; 17,67; and 19,67 mm, respectively. The inhibitory diameter of each concentration of leaves against Escherichia coli, 3%, 5%, 7%, and 9%, is 10,27; 10,90; 13,46; and 15,68 mm, respectively.

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