scholarly journals Physicochemical properties of bean pod (Phaseolus vulgaris) flour and its potential as a raw material for the food industry

2020 ◽  
Vol 73 (2) ◽  
pp. 9179-9187
Author(s):  
Marcela Martínez-Castaño ◽  
Diana Paola Mejía Díaz ◽  
José Contreras-Calderón ◽  
Cecilia Gallardo Cabrera
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Food Industry ◽  
Structural Characteristics ◽  
High Water ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
The Sustainable Development ◽  
Functional Studies

The sustainable development of agro-industry requires the efficient use of all raw matters, which implies physicochemical and functional studies of by-products for finding their potential usage in industrial processes. The objective of the present study was to assess some physicochemical and functional properties of fIour obtained from the bean pod. Two types of drying methods were tested: convection and vacuum. The fIours tended to yellow color according to b* parameter values (convection drying: 17.54; vacuum drying: 18.35), with a slight red hue. They also showed high water-holding (convection drying: 8.30 g g-1; vacuum drying: 7.56 g g-1) and oil holding capacity (convection drying: 2.53 g g-1; vacuum drying: 2.56 g g-1), polyphenols content (convection drying: 26.62 mg GAE g-1 DW; vacuum drying: 3.77 mg GAE g-1 DW) and antioxidant capacity (convection drying: 33.42 µmol Trolox g-1; vacuum drying: 5.27 µmol Trolox g-1). The results were similar for the two types of drying methods, except for the antioxidant capacity. Since convection drying is more economical and available than vacuum drying, only the fIour obtained by convection method was analyzed on compositional and structural characteristics. This fIour showed to be a good source of dietary fiber (66.93%), being the insoluble fiber the predominant fraction (59.97%). Moreover, a high content of ash (6.65%) and low lipid content (0.58%) were also found. The IR spectrum showed signs corroborating the presence of dietary fiber, which also was evidenced morphologically. Overall, the results obtained indicated that the bean pod fIour obtained by convection drying has potential use as a raw material for the food industry.

scholarly journals Evaluation of Innovative Dried Purée from Jerusalem Artichoke—In Vitro Studies of Its Physicochemical and Health-Promoting Properties

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2644
Author(s):  
Jan Oszmiański ◽  
Sabina Lachowicz ◽  
Paulina Nowicka ◽  
Paweł Rubiński ◽  
Tomasz Cebulak
Keyword(s):  
Freeze Drying ◽  
Jerusalem Artichoke ◽  
Polyphenolic Compounds ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Method ◽  
Activity Inhibition ◽  
Health Promoting

The present study aimed to evaluate the effect of Jerusalem artichoke processing methods and drying methods (freeze drying, sublimation drying, vacuum drying) on the basic physicochemical parameters, profiles and contents of sugars and polyphenolic compounds, and health-promoting properties (antioxidant activity, inhibition of the activities of α-amylase, α-glucosidase, and pancreatic lipase) of the produced purée. A total of 25 polyphenolic compounds belonging to hydroxycinnamic phenolic acids (LC-PDA-MS-QTof) were detected in Jerusalem artichoke purée. Their average content in the raw material was at 820 mg/100 g dm (UPLC-PDA-FL) and was 2.7 times higher than in the cooked material. The chemical composition and the health-promoting value of the purées were affected by the drying method, with the most beneficial values of the evaluated parameters obtained upon freeze drying. Vacuum drying could offer an alternative to freeze drying, as both methods ensured relatively comparable values of the assessed parameters.

Birch (Betula pendula) Wood Discolouration during Drying. Effect of Environmental Factors and Wood Location in the Trunk

Holzforschung ◽  
2002 ◽  
Vol 56 (4) ◽  
pp. 348-354 ◽  
Author(s):  
K. Luostarinen ◽  
V. Möttönen ◽  
A. Asikainen ◽  
J. Luostarinen
Keyword(s):  
Betula Pendula ◽  
Storage Period ◽  
Raw Material ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Birch Wood ◽  
Wood Industry ◽  
Conventional Drying ◽  
Considerable Problem ◽  
Dry Wood

Summary Birch wood discolours during artificial drying, which is a considerable problem for the use of birch as raw material in the mechanical wood industry. In this investigation sample boards of Betula pendula were sawn to the dimensions used as raw material for parquet billets. The variables studied were those that may affect wood discolouration: growing site, felling date, length of the storage period for logs and location of the wood in the trunk. Discoloration of birch wood was studied in conventional and vacuum drying processes. The wood layer of about 2–5 mm under the yellow surface of conventionally dried boards remained light-coloured, while the inner wood of the boards became discoloured. During vacuum drying, however, the inner wood of sample boards clearly became discoloured. The radial location of the wood in the trunk affected the colour of dried wood more than the longitudinal location did. To keep the colour of dry wood as light as possible, it may be best to fell birch in winter and store the wood for several weeks before conventional drying. On the other hand, the lightest coloured wood obtained during vacuum drying was from autumnfelled five weeks stored birches, which may indicate differences in the process of discoloration in these two drying methods.

scholarly journals Antioxidant Activity and Combination Characteristics of Filtrates and Sargassum polycystum Seaweed Salt Residue

2021 ◽  
Author(s):  
Nurjanah Nurjanah ◽  
◽  
Asadatun Abdullah ◽  
Amalia Rahmadhani ◽  
Anggrei Viona Seulalae ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Brown Seaweed ◽  
Fiber Content ◽  
Raw Material ◽  
National Standard ◽  
High Yield ◽  
Dietary Salt ◽  
Sargassum Polycystum

Sargassum polycystum is a low-sodium salt raw material that met the dietary salt criteria, i.e., low Na: K ratio and NaCl content < 60%. This study aims to produce seaweed salt with high yield, dietary fiber content, and antioxidant activity according to the quality standard of dietary salt through a combination of the filtrate and salt extraction residue. The results showed that the produced S. polycystum brown seaweed salt had a mineral Na 96.97 mg/g and mineral K 247.59 mg/g. Na: K ratio of 0.39, NaCl content of 49.05%, and heavy metal residue below the Indonesian National Standard maximum standard for dietary salt. The levels of dietary fiber produced in salt samples 1:1, 1:2, and 2:1 were 34.41%, 40.16%, and 23.83%, respectively, and the iodine content (KIO3) of the control salt was 125.95 mg/kg. The antioxidant activity of seaweed salt 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) on salt K (seaweed salt without residue), residue, S1 (1:1), S2 (1:2) and S3 (2:1) was 26.41 ppm, 59.06 ppm, 12.29 ppm, 67.30 ppm and 87.50 ppm. Meanwhile, the antioxidant capacity of seaweed salt Cupric Reducing Antioxidant Capacity (CUPRAC) on K salt, residue, S1, S2 and S3 were 12.36, 19, 7.86, 8.52 and 12.27 μmol ascorbic acid/g extract, respectively. Therefore, it was concluded that increasing the yield and dietary fiber content in the seaweed salt production process is achievable by adding residues.

scholarly journals Antioxidant capacity and composition of pitanga seeds

2009 ◽  
Vol 39 (8) ◽  
pp. 2504-2510 ◽  
Author(s):  
Milena Bagetti ◽  
Elizete Maria Pesamosca Facco ◽  
Daniele Bobrowski Rodrigues ◽  
Márcia Vizzotto ◽  
Tatiana Emanuelli
Keyword(s):  
Antioxidant Capacity ◽  
Dietary Fiber ◽  
Food Industry ◽  
Phenolic Content ◽  
Natural Antioxidants ◽  
Insoluble Dietary Fiber ◽  
Low Protein ◽  
Potential Use ◽  
Seed Extracts

Food industry generates a significant amount of seed wastes from the juice production, frozen pulps and jams. Considering that the characterization of wastes is the first step to determine their potential use, the aim of the present study was to determine the composition and the antioxidant capacity of seeds from pitanga fruits with different flesh colors (purple, red and orange). Chemical composition results revealed that pitanga seeds are a good source of insoluble dietary fiber, with low protein and fat levels, and no relevant differences were found among pitanga seeds from different flesh colors. Pitanga seed extracts had powerful antioxidant capacity that was partially correlated to their high phenolic content and showed some variation according to the pitanga flesh colors. Accordingly, it's suggested that this low value waste of pitanga processing, could be used as a source of natural antioxidants and dietary fiber, for animal and/or human nutrition.

scholarly journals PERSPECTIVES OF VEGETABLE PRESSED SKINS PROCESSING AND USE IN FOOD INDUSTRY

2021 ◽  
pp. 37-43
Author(s):  
Aleksandr Cherevko ◽  
Valeriy Mykhaylov ◽  
Оlga Mayak ◽  
Andrey Shevchenko ◽  
Svitlana Prasol ◽  
...  
Keyword(s):  
Food Industry ◽  
Raw Materials ◽  
Experimental Studies ◽  
Raw Material ◽  
Vacuum Drying ◽  
Swelling Degree ◽  
Technological Production ◽  
Material Separation ◽  
Vegetable Raw Materials ◽  
Drying Regime

Vegetable concentrates contain in their composition dietary fibers, microelements, color-forming substances, allowing to use them as a replacer of a main substance in food products rather successfully. The authors propose a way of vegetables processing into vegetable semi-products. Vacuum drying of vegetable pressed skins using vibration is provided. The method of vegetables processing into vegetable concentrates on an example of carrot provides raw material separation in juice and pressed skin with further separate processing of each component. For realizing the proposed method, a technological production line of concentrates of vegetable raw materials, including developed and studied equipment: vacuum evaporating apparatus with a device for heating and mixing, vacuum vibration dryer has been developed. Experimental studies of a swelling degree, solubility and reproduction of vegetable pressed skins have proved an advantage of drying raw materials under the influence of vibration that confirmed the choice of process parameters. Vegetable pressed skins at using vibration and vacuum have a swelling degree by 120…170 % more than at the convection drying regime

Effects of Microwave Vacuum Drying on Macroscopic Properties and Microstructure of Lotus (Nelumbo nucifera Gaertn.) Seeds

2018 ◽  
Vol 14 (3) ◽  
Author(s):  
Yingting Zhao ◽  
Yajun Jiang ◽  
Yimei Zheng ◽  
Zhiyu Li ◽  
Yaling Zhang ◽  
...  
Keyword(s):  
Fractal Dimension ◽  
Structural Characteristics ◽  
Nelumbo Nucifera ◽  
Microwave Drying ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Microstructural Changes ◽  
Shrinkage Ratio ◽  
Microwave Vacuum Drying ◽  
Box Counting Method

AbstractThe structural characteristics of lotus (Nelumbo nuciferaGaertn.) seeds preserved by microwave vacuum drying (MVD) were investigated under various drying parameters, including microwave power density and vacuum degree. Dried lotus seeds were examined for microstructure by field emission scanning electron microscopy. Fractal dimension of the microscopic images was calculated by the box counting method. The apparent physical changes of the seeds, namely shrinkage ratio, rehydration rate, and hardness index, were determined to correlate well with their microstructural changes computed by the normalized changes of the fractal dimension (ΔFD/FD0). The samples at −90 kPa, 15 W/g exhibited a lower shrinkage ratio (46.2 %), higher rehydration rate (187.5 %) and lower hardness (3692.4 N). Although the physical and microstructural changes of the samples prepared by different drying methods (MVD, microwave drying, and hot air drying) varied, the changes of the ΔFD/FD0of the dried samples exhibited the same trends.

Canna edulis Ker By-product: Chemical Composition and Characteristics of the Dietary Fiber

2010 ◽  
Vol 16 (4) ◽  
pp. 305-313 ◽  
Author(s):  
Juan Zhang ◽  
Zheng-Wu Wang ◽  
Xian-Ming Shi
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Phenolic Compounds ◽  
Dietary Fiber ◽  
Food Industry ◽  
High Water ◽  
Major Fraction ◽  
Insoluble Dietary Fiber ◽  
Aoac Method ◽  
Water Holding

Canna edulis Ker by-product was recycled and utilized after starch extraction. The chemical composition, physical properties and antioxidant activity of the by-product were investigated. The by-product was mainly composed of dietary fiber (54.84% measured by AOAC method), and the insoluble dietary fiber constituted the major fraction. Then, the chemical composition of dietary fiber was tested using modified AOAC and Englyst methods. The results showed that dietary fiber was comprised of cellulose, hemicelluloses (including xyloglucans, arabinoxylans and glucuronoxylans), pectin and lignin. Moreover, the by-product contained relatively high content of phenolic compounds and exhibited a moderate antioxidant activity. In addition, the by-product showed both high water-holding capacity (12.5 mL/g) and oil-holding capacity (14 mL/g), and its suspension exhibited controllable viscosity. Therefore, the by-product from C. edulis is not only a source of dietary fiber but also a functional ingredient for food industry.

The Influence of Selected Drying Methods on the Physical Properties of Dried Apples cv. Jonagold Grown in Different Locations in Europe

2017 ◽  
Vol 13 (6) ◽  
Author(s):  
Anna Michalska ◽  
Krzysztof Lech ◽  
Adam Figiel ◽  
Grzegorz P. Łysiak
Keyword(s):  
Physical Properties ◽  
Freeze Drying ◽  
Geographical Origin ◽  
Raw Material ◽  
Convective Drying ◽  
Vacuum Drying ◽  
Drying Methods ◽  
Drying Time ◽  
Microwave Vacuum Drying ◽  
Apple Slices

Abstract The aim of the study was to determine the influence of four different growing locations of apples cv. ‘Jonagold’ in Europe on the drying kinetics and the physical properties of dried apple slices. The drying methods applied in the study (freeze-drying, convective drying, microwave-vacuum drying and combined drying) significantly affected the drying time, which was the shortest in the case of microwave vacuum drying. The geographical origin of the apples affected the chemical and physical properties of the raw material used for drying, and, consequently, the drying time. Water activity of dried samples was connected with the final dry matter, regardless of the geographical origin of the apples. Freeze-drying resulted in the lightest in colour products (L*), whereas microwave-vacuum dried products had the highest levels of yellow pigments (b*). The highest chroma and browning index values were noted for microwave-vacuum dried samples and were strongly influenced by the drying temperature. The mechanical properties of the apple slices were more dependent on the drying method and temperature of the process than on the geographical origin when the temperature exceeded 83 °C.

scholarly journals Chemical and Functional Properties of Chia Seed (Salvia hispanicaL.) Gum

2014 ◽  
Vol 2014 ◽  
pp. 1-5 ◽  
Author(s):  
Maira Rubi Segura-Campos ◽  
Norma Ciau-Solís ◽  
Gabriel Rosado-Rubio ◽  
Luis Chel-Guerrero ◽  
David Betancur-Ancona
Keyword(s):  
Dietary Fiber ◽  
Food Systems ◽  
Food Industry ◽  
Food Additives ◽  
Physicochemical Characterization ◽  
Absorption Capacity ◽  
Raw Material ◽  
Water Binding ◽  
Chia Seed ◽  
Industry Applications

Chia (Salvia hispanicaL.) constitutes a potential alternative raw material and ingredient in food industry applications due to its dietary fiber content. Gum can be extracted from its dietary fiber fractions for use as an additive to control viscosity, stability, texture, and consistency in food systems. The gum extracted from chia seeds was characterized to determine their quality and potential as functional food additives. The extracted chia gum contained 26.2% fat and a portion was submitted to fat extraction, producing two fractions: gum with fat (FCG) and gum partly defatted (PDCG). Proximal composition and physicochemical characterization showed these fractions to be different (P<0.05). The PDCG had higher protein, ash, and carbohydrates content than the FCG, in addition to higher water-holding (110.5 g water/g fiber) and water-binding capacities (0.84 g water/g fiber). The FCG had greater oil-holding capacity (25.7 g oil/g fiber) and water absorption capacity (44 g water/g fiber). In dispersion trials, the gums exhibited a non-Newtonian fluid behavior, specifically shear thinning or pseudoplastic type. PDCG had more viscosity than FCG. Chia seed is an excellent natural source of gum with good physicochemical and functional qualities, and is very promising for use in food industry.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

2018 ◽  
Vol 1 (01) ◽  
pp. 18-21
Author(s):  
Yulian Syahputri ◽  
Diana Widiastuti
Keyword(s):  
Dietary Fiber ◽  
Food Source ◽  
Red Meat ◽  
Raw Material ◽  
Alternative Food ◽  
Sodium Metabisulfite ◽  
White Meat ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

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