scholarly journals POTENTIAL USE OF SOME PSEUDOCEREALS IN THE FOOD INDUSTRY

2018 ◽  
Vol 6 (1) ◽  
pp. 54-61 ◽  
Author(s):  
Viktorija Stamatovska ◽  
Gjore Nakov ◽  
Zora Uzunoska ◽  
Tatjana Kalevska ◽  
Marija Menkinoska
Keyword(s):  
Food Industry ◽  
Unsaturated Fatty Acids ◽  
Starch Content ◽  
Bakery Products ◽  
Gluten Free ◽  
Free Products ◽  
Plant Materials ◽  
High Starch Content ◽  
High Starch ◽  
Potential Use

Pseudocereals and cereals are plant materials that have similar final uses as flours for bakery products. However, these plants are different botanically, as pseudocereals they are broadleaf plants, whereas as cereals they are grasses. The use of pseudocereals is of great nutritional interest because of their composition. Besides the high starch content, pseudocereals contain dietary fibre, good quality protein, vitamins, minerals, lipids rich in unsaturated fatty acids and other phytochemicals such as saponins, phytosterols, squalene, fagopyritols and polyphenols. This composition describes their potential as supplements or common cereal replacers. Because their content of gluten is low or there is no content of gluten, pseudocereals can be considered as gluten-free products, which can be incorporated in diets for coeliac disease. The incorporation of these seeds in the diets of coeliac patients should help alleviate the deficit in fibre intake. Their applicability in foods includes bread, biscuits, cakes and pasta which are mostly consumed. The three main species referring to pseudocereals are amaranth, quinoa and buckwheat. The aim of this study is to provide their applications in food products.

scholarly journals Effect of initial bacteria cells number and fermentation time on increasing nutritive value of sago flour

2018 ◽  
Vol 14 (2) ◽  
pp. 246-250 ◽  
Author(s):  
Setiyo Gunawan ◽  
Hakun Wirawasista Aparamarta ◽  
Ilham Muttaqin Zarkasie ◽  
Wuwuh Wijang Prihandini
Keyword(s):  
Protein Content ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Amylose Content ◽  
Starch Content ◽  
Gluten Free ◽  
Fermentation Time ◽  
Low Protein ◽  
High Starch Content ◽  
High Starch

Indonesia is the largest sago feedstock in the world. There are about 2 millions ha sago forest that approximately half of the world's sago forest is present in Indonesia. Naturally, sago spreads widely in Papua, while semi-cultivation is in Maluku, Sulawesi, Borneo, and Sumatra. The species sago (Metroxylon sago) was used in this study. It has a relatively high starch content (95.99%) with low amylose content (20.61%) and low protein content (1.63%). Modified sago flour is a product from sago flour that modified with fermentation to increase the nutritional value of the sago flour. It can be used as a gluten free flour and low-calorie food products. The bacteria (Lactobacillus plantarum) was used in the fermentation. However, the color of the modified sago flour is off-white, if the fermentation time is too long. Therefore, it is necessary to investigate the effect of fermentation time and initial bacteria cells number on increasing nutritive value of sago flour. The variables used were fermentation times (12, 24, and 36 h) and initial bacteria cells number (7 x 1010, 7 x 1011, 1.05 x 1012, and 3,05 1012 cells of L. plantarum). The result showed that amylose and protein content increased from 20.61% to 33,06% and from 1.41% to 4.11%, respectively, with bacterial variables of 3,5 x 1012 and fermentation time of 36 h.

RNA Sequence Analysis of Cassava Varieties with High-Starch Content Using De Novo Assembly

2017 ◽  
Vol 37 (2) ◽  
pp. 517-529 ◽  
Author(s):  
Ya-Jing Guo ◽  
Xing-Lu Luo ◽  
Mao-Gui Wei ◽  
Zhao-Liang Liu ◽  
Wu-Jing Fan ◽  
...  
Keyword(s):  
Sequence Analysis ◽  
De Novo Assembly ◽  
De Novo ◽  
Starch Content ◽  
Rna Sequence ◽  
High Starch Content ◽  
High Starch ◽  
Cassava Varieties

scholarly journals Continuous Blown Film Preparation of High Starch Content Composite Films with High Ultraviolet Aging Resistance and Excellent Mechanical Properties

Polymers ◽  
2021 ◽  
Vol 13 (21) ◽  
pp. 3813
Author(s):  
Bowen Lin ◽  
Chengqiang Li ◽  
Fangping Chen ◽  
Changsheng Liu
Keyword(s):  
Mechanical Properties ◽  
Lignin Content ◽  
Starch Content ◽  
Composite Films ◽  
Oh Groups ◽  
Longitudinal Tensile Strength ◽  
High Starch Content ◽  
Aging Resistance ◽  
High Starch ◽  
Ultraviolet Aging

Starch/PBAT blown films with high ultraviolet aging resistance and excellent mechanical properties were prepared by introducing lignin with polyurethane prepolymer (PUP) as a starch modifier and physical compatibilizer and 4,4′–methylene diphenyl diisocyanate (MDI) as a crosslinker. Starch was modified by reacting the NCO groups of the PUP with the OH groups of the starch to form a carbamate bond. The mechanical properties, hydrophobic properties, ultraviolet barrier, ultraviolet aging properties and microscopic morphology of starch/PBAT films with different contents of lignin were investigated. The results showed that the starch/PBAT films were blown continuously. The addition of lignin did not decrease the mechanical properties. On the contrary, the film with 1% lignin possessed the excellent mechanical properties with longitudinal tensile strength of 15.87 MPa and the elongation at a break of 602.21%. In addition, the higher the lignin content, the better the UV blocking effect. The introduction of lignin did not affect the crystalline properties but improved the hydrophilic properties and sealing strength of the high starch content composite films.

scholarly journals Prospects for Using Amaranth and Native Buckwheat in Dry Gluten-Free Mixes for Children with Gluten Intolerance

2020 ◽  
Vol 50 (2) ◽  
pp. 232-241
Author(s):  
Sergey Urubkov ◽  
Svetlana Khovanskaya ◽  
Stanislav Smirnov
Keyword(s):  
Unsaturated Fatty Acids ◽  
Raw Materials ◽  
Young Patients ◽  
Diet Therapy ◽  
Biologically Active ◽  
Gluten Free ◽  
Free Products ◽  
Gluten Intolerance ◽  
Protein Amino Acids ◽  
Main Components

Introduction. Diet therapy is one of the main approaches to the treatment of various diseases of the digestive system. A strict lifetime diet is the main method of treatment for gluten intolerance. However, young patients, who are particularly sensitive to dietary restrictions, often fail to follow the diet due to the limited menu of recommended foods and dishes. The diet for children with gluten intolerance should include a sufficient amount of gluten-free grain-based products. They provide children with carbohydrates, dietary fibers, vegetable proteins, fats, B vitamins, and minerals, e.g. potassium, magnesium, selenium, etc. In this regard, it is urgent to develop new types of specialized gluten-free products to expand the diet both in terms of nutritional value and taste diversity. Study objects and methods. The research is part of a project on the development of dry gluten-free mixes based on buckwheat and amaranth with fruit, vegetable, and berry raw materials. The new formulations are intended for children older than three years of age with gluten intolerance. The research objective was to study the main nutrients in amaranth and buckwheat flours. The study involved the method of infrared spectroscopy using a SpectraStar 2500 analyzer. The data obtained made it possible to calculate the nutritional and energy value of products based on amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders intended for children older than three years of age with gluten intolerance. Results and discussion. Amaranth flour proved to be rich in protein (13.4%), lipids (5.1%), and ash (2.8%). Native buckwheat flour contained 7.5% of protein, 3.6% of lipids, and 1.4% of ash. The carbohydrate content appeared approximately the same in both samples (56–58%). The dry gluten-free mixes can serve as an important source of vegetable protein (up to 9.44 g per 100 g of the finished product), carbohydrates (up to 40.08 g per 100 g of the finished product, and energy (from 158.12 to 221.85 kcal per 100 g of the finished product). Conclusion. The high nutritional and biological value of amaranth and buckwheat flours, as well as fruit, vegetable, and berry powders, confirmed the prospect of using them as the main components for functional foods. Amaranth and buckwheat contain no gluten but are rich in protein, amino acids, saturated and unsaturated fatty acids, minerals, and biologically active elements, which makes them an important source of nutrition for children with gluten intolerance.

scholarly journals Effect of Gluten-Free Bakery Products on Serum Levels of Mineral Elements in Healthy Consumers

2020 ◽  
Vol 51 (2) ◽  
pp. 41-50
Author(s):  
M. Gažarová ◽  
J. Kopčeková ◽  
J. Mrázová ◽  
P. Chlebo
Keyword(s):  
Daily Intake ◽  
Serum Levels ◽  
Free Food ◽  
Mineral Elements ◽  
Bakery Products ◽  
Gluten Free ◽  
Free Products ◽  
Mineral Status ◽  
Healthy Nutrition ◽  
Average Serum

AbstractHealthy nutrition requires the intake of all macronutrients and micronutrients in optimal ratio and quantity. Nowadays, many people tend to gluten-free food without health and medical reasons. Many gluten-free products are nutritionally poorer than gluten-containing analogues. Although in many cases gluten-free products are nutritionally rich (either naturally or as a result of fortification), the bioavailability of nutrients is limited. The study focused on the influence of a six-week consumption of gluten-free bread and bakery products on mineral status in thirty healthy people without coeliac disease and the impacts eight weeks after the end of the consumption. Since the recommended daily intake for phosphorus, calcium, magnesium and iron was satisfied at only 84–88% for our volunteers, we consider the increase in the average serum levels of the monitored parameters to be positive (except for calcium). The six-week consumption of gluten-free bakery products had a positive effect on the mineral status of the monitored group of healthy consumers. We found a significant increase in phosphorus (P < 0.001) and magnesium (P < 0.01) levels, a certain increase in iron (P > 0.05), whereas the level of calcium insignificantly lowered (P > 0.05).

scholarly journals Screening of Soybean Germplasm with High Starch Content

2014 ◽  
Vol 46 (1) ◽  
pp. 52-57 ◽  
Author(s):  
Sung Cheol Koo ◽  
Myeong Gi Jeon ◽  
Young Hoon Lee ◽  
Hyun-Young Kim ◽  
Beom Kyu Kang ◽  
...  
Keyword(s):  
Starch Content ◽  
Soybean Germplasm ◽  
High Starch Content ◽  
High Starch

Prospects for the utilisation of cocoyam corm meal in poultry feeding

2020 ◽  
Vol 60 (5) ◽  
pp. 603
Author(s):  
S. S. Diarra
Keyword(s):  
Starch Content ◽  
Antinutritional Factors ◽  
Feed Processing ◽  
Nutritional Profile ◽  
Diet Formulation ◽  
High Starch Content ◽  
High Starch ◽  
Poultry Feeding ◽  
Increasing Demand ◽  
The Cost

Context The increasing demand for maize for human food and industrial uses has stimulated research interest into alternative low value crops as energy sources for poultry. Several high yielding species of aroids, commonly known as taro or cocoyam, are currently in less demand for food or industrial uses and readily available for poultry feeding. Aims To review the production, nutritional profile and antinutritional factor and current uses of cocoyam corm and the effect of processing on its utilisation in poultry feeding. Key findings The nutritional profile of cocoyam with protein content comparable or higher than maize, high starch content and starch digestibility make it a suitable energy ingredient for poultry. The major issues affecting the utilisation of cocoyam include the high moisture and low dry matter contents and the presence of antinutritional factors, mainly calcium oxalate. These constraints may preclude the utilisation of cocoyam corm in commercial diets but it could be used to reduce the cost of production on small-holder farms. Conclusion With adequate processing and proper diet formulation, cocoyam corm meal may be fed up to 280 g/kg diet but unprocessed meal may exert adverse effects on poultry performance even as low as 44 g/kg. Several animal factors including age, species and type of bird (meat or egg) affect the utilisation of cocoyam corm meal by poultry. Implications Reduction of cost of animal protein production and value addition to underutilised aroids. More research is needed into animal factors and feed processing that would allow optimum utilisation of the corm by poultry.

Vessel wall vibrations: trigger for embolism repair?

2008 ◽  
Vol 35 (4) ◽  
pp. 289 ◽  
Author(s):  
Sebastiano Salleo ◽  
Patrizia Trifilò ◽  
Maria Assunta Lo Gullo
Keyword(s):  
Acoustic Waves ◽  
Starch Content ◽  
Membrane Integrity ◽  
Physical Nature ◽  
Xylem Embolism ◽  
Cell Membrane Integrity ◽  
Primary Signal ◽  
High Starch Content ◽  
High Starch ◽  
Conduit Wall

Xylem embolism repair is preceded by starch depolymerisation in vessel-associated cells (VAC) of Laurus nobilis L. (laurel) twigs, but the primary signal triggering such a process is still unknown. We tested the hypothesis that conduit wall vibrations during cavitation may be sensed by VAC inducing starch-to-sugar conversion. Twigs of laurel from watered or stressed plants were exposed to ultrasound for 60 min to simulate acoustic waves emitted by cavitating conduits. Preliminary tests showed that ultrasound caused no damage to cell membrane integrity nor did they cause xylem embolism. The number of VAC with high starch content (HSC-cells) was estimated microscopically by counting the cells with more than 50% of their lumen filled with starch granules. Sonication had no effect on HSC-cells in twigs from watered plants while it induced a drop in the percentage HSC-cells from 80 to 40% in twigs from stressed plants, at the ultrasound source location. No effect was recorded in these twigs 20 mm from the ultrasound source. Sonication was a good simulator of cavitation in inducing starch depolymerisation which suggests a possible bio- physical nature for the signal initiating embolism repair.

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