scholarly journals Elaboration of mayonnaises containing landrace common bean flour as a partial egg yolk substitute

2021 ◽  
Vol 51 (9) ◽  
Author(s):  
Jamila dos Santos Alves ◽  
Angela Souza Rodrigues ◽  
Karine Inês Bolson Moro ◽  
Caroline Pagnossim Boeira ◽  
Augusto Tasch Holkem ◽  
...  
Keyword(s):  
Common Bean ◽  
Protein Content ◽  
Nutritional Value ◽  
Egg Yolk ◽  
Cholesterol Content ◽  
Partial Substitution ◽  
Partial Replacement ◽  
Bean Flour ◽  
The World ◽  
Physical Composition

ABSTRACT: Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses and adding nutritional value to mayonnaise. This study evaluated the effect of the partial replacement of EY by landrace common bean flour (LCBF) on the parameters of rheology, chemical and physical composition of mayonnaise. Four mayonnaise formulations were developed: T1 (Standard), 100% egg yolk (EY); T2, 75% EY and 25% FFC; T3, 50% EY and 50% LCBF; T4, 25% EY and 75% LCBF. The partial substitution of EY for LCBF increased the protein content, decreased the content of lipids and cholesterol. The obtained mayonnaise continued to exhibit pseudoplastic behaviour, being a characteristic of non-Newtonian fluid. The water activity of the mayonnaise was not changed with the replacement of the partial of the egg yolk and the pH decreased during the storage. The substitution of EY can be carried out in quantities of up to 50% without prejudice to mayonnaise, the formulation with 50% substitution presented the best viscosity and remained stable, similar to the standard mayonnaise.

scholarly journals Formulation of Heat-Induced Whey Protein Gels for Extrusion-Based 3D Printing

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 8
Author(s):  
Valeska F. Sager ◽  
Merete B. Munk ◽  
Mikka Stenholdt Hansen ◽  
Wender L. P. Bredie ◽  
Lilia Ahrné
Keyword(s):  
Ionic Strength ◽  
3D Printing ◽  
Protein Content ◽  
Whey Protein ◽  
Extrusion Process ◽  
Protein Isolate ◽  
Partial Substitution ◽  
Partial Replacement ◽  
Creep Recovery ◽  
Protein Gels

This study investigated the extrusion-based 3D printability of heat-induced whey protein gels as protein rich food inks. In particular, the effects of ionic strength by the addition of NaCl (0–250 mM), protein content (10%, 15%, 20%), fat content (0%, 10%), and partial substitution of whey protein isolate (WPI) with microparticulated whey protein (MWP) or micellar casein isolate (MCI) on printability were assessed. Texture analysis, specifically Young’s modulus, rheological measurements including yield stress, and creep–recovery behavior were used to characterize the gels. Modifications of the formulation in terms of ionic strength, increased protein content, and the formation of emulsion gels were insufficient to maintain a continuous extrusion process or shape stability after printing. However, the substitution of WPI with MWP created more viscoeleastic gels with improved printability and shape retention of the 3D cube structure after deposition. The partial replacement of WPI with MCI led to phase separation and 3D-printed cubes that collapsed after deposition. A narrow range of rheological material properties make WPI and MWP emulsion gels promising food inks for extrusion-based 3D printing.

scholarly journals Recycling of Ceramic Tiles and Marble Powder waste as Partial Substitution in Concrete

Neutron ◽  
2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Bilawal Soomro ◽  
Sajjad Ali Mangi ◽  
Rashid Ali Bajkani ◽  
Abdul Qudoos Junejo
Keyword(s):  
Compressive Strength ◽  
Building Materials ◽  
Partial Substitution ◽  
Partial Replacement ◽  
Ceramic Tiles ◽  
Conventional Concrete ◽  
The World ◽  
Marble Powder ◽  
Substitution Ratio ◽  
Natural Building

Recycling the waste has been one of the most influential aspect affecting global conditions of the world. In the world of Civil Engineering, it serves the purpose of preservation of the natural building materials such as Sand, Stones, etc. Fair amount of work been done on utilization of the waste such as Fly ash, marble waste, tiles waste, plastic, etc. used as different forms of replacement, provokes the need of work still to be done. So much of the work has been done on wastes available from Marble and Tiles. The combined effect of waste marble powder (M.P) and Ceramic tile waste (CTW) as partial replacement of Cement (10%) and Coarse Aggregates (10%,20%,30% respectively) is to be observed and analyzed. The obtained results will be compared with the conventional cement concrete at 7 and 28 days of Curing. Total 24 number of cylinders casted and tested for their workability and Compressive strength. The Workability of Concrete with replacement decreased with increasing ratio of replacement as well as its Compressive Strength. The Compressive strength of concrete with replacement is approximately of same value as that of Conventional Concrete at (10%+10%) partial substitution ratio.

scholarly journals The role of edible insects to mitigate challenges for sustainability

2021 ◽  
Vol 6 (1) ◽  
pp. 24-36
Author(s):  
Raquel P. F. Guiné ◽  
Paula Correia ◽  
Catarina Coelho ◽  
Cristina A. Costa
Keyword(s):  
Nutritional Value ◽  
Animal Feed ◽  
World Population ◽  
Edible Insects ◽  
Strong Component ◽  
Human Food ◽  
The World ◽  
Food And Feed ◽  
Recent Trends

Abstract This review is focused on the utilization of insects as a new opportunity in food and feed products, including their commercialization both in traditional and new markets. It has been suggested that insects are considerably more sustainable when compared with other sources of animal protein, thus alleviating the pressure over the environment and the planet facing the necessity to feed the world population, constantly increasing. Many chefs have adhered to the trend of using insects in their culinary preparations, bringing insects to the plan of top gastronomy, highlighting their organoleptic qualities allied to a recognized high nutritional value. However, in some markets, insects or insect-based products are not readily accepted because of neophobia and disgust. Moreover, the insect markets, farming, and commercialization are experiencing a huge growth, in which the domain of animal feed is undoubtedly a very strong component. The future of insects as human food and animal feed seems promising in view of the recent trends and challenges.

Improvement of wheat cookies’ nutritional quality, by partial substitution with common bean and maize flours, sustained human glycaemia and enhanced satiety perception

2021 ◽  
Author(s):  
Elsa Mecha ◽  
Verónica Correia ◽  
Andreia Bento da Silva ◽  
António Ferreira ◽  
Bruno Sepodes ◽  
...  
Keyword(s):  
Common Bean ◽  
Nutritional Quality ◽  
Partial Substitution

Aphelenchoides besseyi parasitizing cowpea (Vigna unguiculata) in Brazil

Plant Disease ◽  
2021 ◽  
Author(s):  
Luciany Favoreto ◽  
Rafaela Bueno ◽  
Angélica Calandrelli ◽  
Patrícia Priscila França ◽  
Mauricio Conrado Meyer ◽  
...  
Keyword(s):  
Common Bean ◽  
Vigna Unguiculata ◽  
Host Reaction ◽  
First Report ◽  
Cowpea Cultivars ◽  
The World ◽  
Cotton Plants ◽  
Aphelenchoides Besseyi ◽  
Leaf Deformation

Several species of nematodes are known to cause losses to cowpea (Vigna unguiculata) throughout the world. In Brazil, Aphelenchoides besseyi was recently described causing damages on soybean, cotton, and common bean, but no report was found about the parasitism of this nematode in cowpea. The present study aimed to verify the host reaction of cowpea cultivars to A. besseyi. The experiment was conducted under greenhouse conditions, using as inoculum two A. besseyi populations, obtained from symptomatic soybean and cotton plants collected in naturally infested fields. Cultivars ‘Imponente’, ‘Aracê’, ‘Guariba’, ‘Tumucumaque’, ‘Nova Era’, and ‘Tracuateua’ were inoculated with 500 A. besseyi of each population, separately, into soil and after 30 days from the inoculation nematodes were extracted from shoot systems. Both populations were able to parasitize all the cowpea cultivars. Independently of the cultivar, cowpea plants exhibited symptoms of leaf deformation similar to those described for soybean, cotton, and common bean and, in addition, severe brooming was observed and the interior of the stems was porous and necrotic. To our knowledge, this is the first report of parasitism by A. besseyi of cowpea in Brazil, under greenhouse conditions, increasing the list of hosts of this nematode.

scholarly journals Culinary and nutritional quality of common bean lines with Carioca grain type and interaction with environments

Revista CERES ◽  
2017 ◽  
Vol 64 (2) ◽  
pp. 159-166 ◽  
Author(s):  
Helton Santos Pereira ◽  
Renata Cristina Alvares ◽  
Leonardo Cunha Melo ◽  
Antônio Félix da Costa ◽  
Hélio Wilson Lemos de Carvalho
Keyword(s):  
Genetic Variability ◽  
Common Bean ◽  
Protein Content ◽  
Block Design ◽  
Genetic Effect ◽  
Cooking Time ◽  
High Protein ◽  
High Protein Content ◽  
Randomized Block Design ◽  
Distrito Federal

ABSTRACT The objectives of this work were to study the genetic variability and the interaction between genotypes and environments for cooking time and protein content of bean grains as well as to identify elite lines of Carioca grain type with short cooking time, high protein content and high adaptability and stability for these two traits. Sixteen experiments were conducted in a complete randomized block design with three replications during the rainy, dry and winter seasons, in Goiás, Distrito Federal, Pernambuco, Sergipe, Bahia and Paraná States, in 2009 and 2010. Each trial was composed by 16 elite lines of Carioca grain type and the data of cooking time and protein content were obtained. Data were submitted to analysis of variance and to stability and adaptability analysis, according to the methodology proposed by Annichiarico. Genetic variability was found for cooking time and for protein content among Carioca common bean elite lines; however, for protein content this variability is lower. The environmental effect is important for the expression of these traits and is larger than the genetic effect. The interaction between genotypes and environments is important for cooking time and for protein content of common beans. The lines CNFC 11951 and CNFC 11962 presents short cooking time, high protein content and high stability and adaptability for both traits.

scholarly journals PENGARUH PERBANDINGAN TEPUNG KACANG HIJAU (Vigna radiata) DAN TERIGU TERHADAP KARAKTERISTIK BAKSO ANALOG

2018 ◽  
Vol 7 (1) ◽  
pp. 12
Author(s):  
Utafiyani . ◽  
Ni Luh Ari Yusasrini ◽  
I Gusti Ayu Ekawati
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Wheat Flour ◽  
Fat Content ◽  
Ash Content ◽  
Fiber Content ◽  
Green Bean ◽  
Crude Fiber ◽  
Crude Fiber Content ◽  
Bean Flour

This aims of this research was to know the effect of comparison between green bean flour and wheat flour on characteristic of analogue meatball and to know the right comparison of green bean flour and wheat flour to produce analogue meatball with the best characteristics. The design used in this research was completely randomized design (CRD) with the comparison between green bean flour and wheat flour i.e. (70 g :30 g), (60 g :40 g), (50 g :50 g), (40 g :60 g), and (30 g :70 g). Data were analysed by analysis of variance, followed by Duncan test. The result of this research showed that the comparison between green bean flours and wheat flour had no real effect on water content and aroma of analogue meatball, but significant effects were found on ash content, protein content, fat content, crude fiber content, texture, sensory characteristic such as color, flavour, texture, and overall acceptance of analogue meatball. The best characteristic of analogue meatball was comparison between green bean flour and wheat flour 30 g : 70 g i.e. 59.00 percent of water content, 1.34 percent of ash content, 6.88 percent of protein content, 1.77 percent of fat content, 1.77 percent of crude fiber content, level of elasticity 6.38 N, color (liked), aroma (neutral), texture (liked) with chewy characteristics, with the taste is rather not typical of green beans and liked, and overall acceptance (liked).

scholarly journals Ultrasound-assisted emulsions with biopolymers for spray-drying of lemongrass essential oil

2021 ◽  
Vol 56 ◽  
Author(s):  
Gabriel Ribeiro Carvalho ◽  
Amanda Maria Teixeira Lago ◽  
Maria Cecília Evangelista Vasconcelos Schiassi ◽  
Priscila de Castro e Silva ◽  
Soraia Vilela Borges ◽  
...  
Keyword(s):  
Essential Oil ◽  
Spray Drying ◽  
Gum Arabic ◽  
Partial Substitution ◽  
Partial Replacement ◽  
Wall Material ◽  
Drying Process ◽  
Osa Starch ◽  
Ultrasound Assisted ◽  
Lemongrass Essential Oil

Abstract The objective of this work was to evaluate the partial replacement of gum arabic by modified starches on the spray-drying microencapsulation of lemongrass (Cymbopogon flexuosus) essential oil. The ultrasound-assisted emulsions were prepared with 30% (w/w) of wall material, 7.5% (w/w) of oil load, and 1:1 (w/w) replacement ratio for all treatments. After 16 hours, the incompatibility observed between gum arabic and octenyl succinic anhydride (OSA) starch did not affect the obtained microparticles, since the treatment with OSA starch, partially replacing gum arabic, showed the best results for the process yield and for the oil charge retention after spray-drying process, and the treatment showed Newtonian viscosity close to that of the treatment prepared with gum arabic. Maltodextrin dextrose equivalent 10 (10DE) shows an oil load similar to that of the treatment with gum arabic, while the presence of maize maltodextrin DE20 reduces the content of encapsulated oil and the efficiency of the drying process due to the adherence of particles to the chamber. Therefore, the partial substitution of gum arabic is an alternative for the formation of emulsions, for the spray-drying microencapsulation of lemongrass essential oil.

scholarly journals Usage of Mushrooms in Culinary and Medicinal Purposes

2022 ◽  
Vol 6 (1) ◽  
pp. 01-07
Author(s):  
Mohammad Azizur Rahman ◽  
Tawhidur Rahman ◽  
Moshiur Rahman ◽  
Mirza Arif
Keyword(s):  
Nutritional Value ◽  
Radical Scavenging ◽  
Modern Medicine ◽  
Free Radical Scavenging ◽  
Biologically Active ◽  
Current Status ◽  
The World ◽  
Future Aspect ◽  
History Of ◽  
Distinct Role

The present article reviews the history of mushroom uses in culinary, food and medicinal values; current status and future aspect of mushroom research. Mushrooms contain biologically active polysaccharides, lipid and proteins in fruit bodies, each of them has a distinct role in health as either nutritional value or medicinal elements. Immunostimulating polysaccharides found in mushrooms, are most important for modern medicine. Several of the mushroom biomolecules have undergone phase I, II, and III clinical trials and are used extensively and successfully throughout the world for the treatment of various cancers and other diseases. Medicinal functions played by the mushrooms include antitumor, antibacterial, antioxidant, antiparasitic, antidiabetic, detoxification, cardiovascular, antihypercholesterolemia, antiviral, antifungal, hepatoprotective, immunomodulating and free radical scavenging. The present review draws attention to nutritional and medicinal importance of mushroom as well as the problems and opportunity in the future development of mushroom research.

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