Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

Wheat flour is the most important raw material in the production of pasta. The production process consists of mixing water and flour, kneading, extrusion and drying. Oats and the microalga Spirulina platensis play a physiological role in the growth, development and maintenance of the human organism due to their high nutritional value. The aim of this study was to assess the technological and nutritional properties of dry pasta prepared with the addition of oatmeal and Spirulina platensis. The wheat flour was characterized and the effect of partial replacement by oatmeal and Spirulina platensis (Arthrospira platensis) was evaluated using response surface methodology (RSM). The mixtures were analysed for moisture, protein, ash, colour, particle size, falling number and alveography. The formulated pastas were dried and evaluated for moisture, colour, cooking test, acidity, proximate composition and amino acids. Generally, the addition of Spirulina platensis influenced the soluble solids content and colour of the pasta, while the oatmeal mainly affected the acid content. The oatmeal increased the values of crude protein and total dietary fibre (13.06%) when compared with the commercial pasta (2.40%) and may be considered as a source of fibre.

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Variation with the cultivar on the processing of apples as clear juice

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Horticulture ◽

10.15835/buasvmcn-hort:11981 ◽

2016 ◽

Vol 73 (2) ◽

pp. 151

Author(s):

Vasile Lazar ◽

Rodica Maria Sima ◽

Tincuța Gocan ◽

Alexandru Marian

Keyword(s):

Physical Method ◽

Raw Material ◽

Soluble Solids ◽

Soluble Solids Content ◽

Chemical Methods ◽

Processing Efficiency ◽

Apple Cultivars ◽

Microbiological Stability ◽

Product Technology ◽

Solids Content

The researches done at UASVM Cluj-Napoca in the frame of Horticultural product technology Department between 2014-2015 years followed the behavior of five apple cultivars at processing as clear juice. The apple juice characteristics (soluble solids content, organic acids content and clarification grade) were analyzed at processing of apples as clear juice and three months later, in order to determine how the initial characteristics of raw material were found again in the finished product. In order to provide the microbiological stability of juice, preservation was done with two chemical methods (sulfur dioxide – SO2 and sodium benzoate) and one physical method (pasteurization). The obtained results revealed ‘Florina’ cultivar, which had a processing efficiency as juice about 60%, high soluble solids content, 1% acidity, good clarification grade of juice, and pasteurization as microbiological stabilization method.

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Mutamba fruits (Guazuma ulmifolia Lam.) - physical, physicochemical and antioxidant characterization

Research Society and Development ◽

10.33448/rsd-v9i7.3680 ◽

2020 ◽

Vol 9 (7) ◽

pp. e176973680

Author(s):

Anderson Maciel de Vasconcelos ◽

Paula Bruna da Silva ◽

Priscila Luana da Silva ◽

Sandra Maria Lopes dos Santos ◽

Pahlevi Augusto de Souza ◽

...

Keyword(s):

Antioxidant Activity ◽

Vitamin C ◽

Food Products ◽

Physicochemical Characteristics ◽

Raw Material ◽

Soluble Solids ◽

Average Mass ◽

Maturation Stages ◽

Guazuma Ulmifolia ◽

Solids Content

Guazuma ulmifolia Lam., popularly known as mutamba, mutambo and mucungo, is widespread throughout Latin America. Studies on the physicochemical characteristics and the technological application of its constituents can support its use as raw material for enrichment and formulation of food products. This study aimed at to identify substances of food interest derived from mutamba fruit, through its physical, physicochemical, proximate, mineral, bioactive compounds and antioxidant activity characterization in two maturation stages. The incomplete and full physiological maturation had, on average, mass of 5.52 and 3.54 g, respectively, and acid pH of 4.84 on average. Soluble solids content increased with maturity reaching 32.9 °Brix. Regarding proximate composition, it was observed an increase in protein, lipid, crude fiber and ash; and reduction of 80% in moisture. The most concentrated minerals were K, N, Ca, P and Mg. The content of anthocyanins, polyphenols, yellow flavonoids and the antioxidant activity increased with maturation, while vitamin C remained at 1500 mg.100 g-1. This study is innovative as mutamba fruits with incomplete physiological maturation were characterized for the first time. That mutamba fruits, no matter the physiological maturation, have potential of exploitation in the food industry, due to their high content of soluble solids, as well as in the enrichment of other food products as source of vitamin C and minerals.

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Use of topinambur in technology of flour products

Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies ◽

10.32718/nvlvet-f9503 ◽

2021 ◽

Vol 23 (95) ◽

pp. 13-19

Author(s):

G. Р. Khomych ◽

N. I. Tkach ◽

Y. G. Nakonechna ◽

O. V. Nesterenko ◽

N. M. Prior

Keyword(s):

Wheat Flour ◽

Polyphenol Oxidase ◽

Raw Materials ◽

Jerusalem Artichoke ◽

Raw Material ◽

Partial Replacement ◽

Biological Value ◽

Health And Disease ◽

Partial Inactivation

The article considers the use of Jerusalem artichoke processing products in technology flour yeast products. In terms of productivity, Jerusalem artichokes significantly exceed potatoes, sugar beets, corn and other crops of intensive type, but grow it on small area mainly for fodder purposes. Recently, in the food industry is observed reorientation to the production of products with new qualities, aimed at improving the situation health and disease prevention. Jerusalem artichoke is a unique raw material that can increase the biological value of finished products. Useful properties of Jerusalem artichoke are used to strengthen the immune system, reduce the risk of heart attack and stroke, eliminate salt deposits in the joints, in the therapeutic diet for diabetes. However, its limited use in the processing industry is due to the rapid enzymatic darkening of Jerusalem artichoke tubers during processing. Given the specific properties of Jerusalem artichoke, it is advisable to investigate the enzymatic darkening of Jerusalem artichoke tubers during processing by determining the activity of the enzyme polyphenol oxidase and the use of Jerusalem artichoke puree in the technology of yeast dough. Analysis of tubers and Jerusalem artichoke puree was performed by organoleptic and physicochemical indicators. The quality of finished products was controlled by organoleptic, physicochemical and structural and mechanical indicators, among which special attention was paid to indicators acidity, humidity, porosity, shape stability. The activity of the enzyme in whole and crushed Jerusalem artichoke tubers and its effect on the activity of the enzyme pre-blanching in water for 10 minutes It is determined that when blanching is a partial inactivation of the enzyme polyphenol oxidase, which prevents darkening of raw materials during grinding. The effect of adding Jerusalem artichoke puree in the amount of 10, 15 and 20 % was studied on gluten of wheat flour. The partial replacement of wheat flour in mashed Jerusalem artichoke leads not only to a decrease in the amount of gluten, but also to a change in its quality. The gluten becomes more elastic, the extensibility decreases, and with the addition of 20 % puree gluten is torn. It is determined that the duration of fermentation of dough samples varies depending on the amount introduced Jerusalem artichoke puree. With increasing percentage of Jerusalem artichoke puree in the dough recipe, the duration of dough fermentation is reduced by 6.25…8.75 %. The addition of puree had a positive effect Jerusalem artichoke to increase the yield of the finished product by 5.20…26.34 %. Research of the main quality indicators of experimental samples confirm that according to the set of indicators, the optimal sample is 10 % of Jerusalem artichoke puree, which makes it possible to recommend it for the production of yeast bakery products of high biological value.

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Effect of compost and natural rocks as partial substitutes for NPK mineral fertilizers on yield and fruit quality of ‘Flame’ seedless grapevine grown in two different locations of Egypt

Spanish Journal of Agricultural Research ◽

10.5424/sjar/2019172-14355 ◽

2019 ◽

Vol 17 (3) ◽

pp. e0903

Author(s):

Mohyeldein I. Slama ◽

Alaa E. K. Omar ◽

Saber S. Bassiony ◽

Ghoneem M. Ghoneem

Keyword(s):

Raw Materials ◽

Potassium Sulfate ◽

Soluble Solids ◽

Partial Replacement ◽

Nitrate Content ◽

Mineral Fertilizers ◽

Anthocyanin Content ◽

Mineral Fertilization ◽

Seedless Grape ◽

Solids Content

Aim of study: To evaluate the use of compost and natural rocks as partial replacement of mineral fertilizers in ‘Flame’ seedless grape vineyards.Area of study: The present work was conducted during three successive seasons (2016, 2017 and 2018), being the first season a preliminary trial on 4-yr old grapes cultivated in two different soil types (sandy and clay) at two different locations, Egypt (Abo Galeb, Giza governorate; EL-Mahala, Gharbia governorate).Material and methods: Treatments were applied as natural raw materials at 20, 40, 60, 80 and 100% out of recommended mineral NPK rate. The mineral fertilizers used were ammonium sulfate (21.6% N), calcium super phosphate (15.5% P2O5) and potassium sulfate (48% K2O). The natural rocks used were phosphate rock (22.0% P2O5) and Feldspar (10.12% K2O). Yield and fruit characteristics and leaf mineral content were determined.Main results: Using compost in combination with natural rocks enriched with NPK mobilization bacteria and mineral NPK enhanced leaf nutrients content and gave the highest yield and cluster weight. This mix also improved berries physical and chemical characteristics. There was an increase in soluble solids content (SSC), SSC/acid ratio, and anthocyanin content, associated with a reduction in nitrate content of the berry juice. The most pronounced effect was related to using 60% mineral fertilization + 40% organic and natural rocks in both vineyard locations.Research highlights: We can reduce the recommended doses of mineral NPK by about 40%, reducing then the soil pollution.

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The effect of drying process on the pigment content and composition of table beet varieties

International Journal of Horticultural Science ◽

10.31421/ijhs/17/4-5/982 ◽

2011 ◽

Vol 17 (4-5) ◽

Author(s):

M. Takácsné Hájos

Keyword(s):

Matter Content ◽

Water Soluble ◽

Pigment Content ◽

Raw Material ◽

Soluble Solids ◽

Vacuum Drying ◽

Dry Matter Content ◽

Drying Process ◽

Beet Root ◽

Solids Content

The food industry requires natural colouring agents in increasing quantities. Beet root is highly adapted to this purpose with its red (betacyanin) and yellow (betaxanthin) pigments suitable for numerous products. The two pigments are, however, very heat-sensitive depending not only on the method of drying as well. In our experiment we tested 6 table beet varieties with vacuum drying (instrument: Eurovac KIT-150) and obtained very big differences in the suitability of varieties for drying. The less colour loss was measured in Bordó (16.84%), while Rubin and Cylindra indicated 45.15 and 47.18% loss respectively. During the drying raw material with higher colour content produced higher rate of pigment loss (r = 0.880). In our experiment we found adverse effects on colour material and dry matter content in the fresh beet root. The variety with higher solids (mainly sugar) resulted in higher pigment loss (r = -0.847) during the vacuum drying process. Furthermore, we stated that the yellow pigments (betaxanthin) were less heat sensitive during drying than the red (betacyanin) ones. For the production of beet root powder varieties of high pigment content but low water soluble solids content (sugar) are needed.

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Nutritional and Technological Quality of High Protein Pasta

Foods ◽

10.3390/foods10030589 ◽

2021 ◽

Vol 10 (3) ◽

pp. 589

Author(s):

Maria Cristina Messia ◽

Francesca Cuomo ◽

Luisa Falasca ◽

Maria Carmela Trivisonno ◽

Elisa De Arcangelis ◽

...

Keyword(s):

Spirulina Platensis ◽

Raw Materials ◽

Whey Proteins ◽

Protein Isolate ◽

High Protein ◽

Raw Material ◽

Partial Replacement ◽

Cooking Properties ◽

Efficient Delivery ◽

Chemical Score

Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw materials (peas and soy isolate proteins, egg white, whey proteins and Spirulina platensis). High-protein pasta was produced using a pasta making pilot plant and the nutritional quality (protein content and quality) and sensorial properties were assessed. All experimental pastas showed optimal performances. Pasta prepared with pea protein isolate, whey proteins and Spirulina platensis showed improved chemical score and digestible indispensable amino acid scores, an eye-catching color, and an excellent cooking quality.

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The comparison of biochemical composition of Actinidia kolomikta and Actinidia polygama fruits

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1682 ◽

2021 ◽

Vol 15 ◽

pp. 723-731

Author(s):

Darya Panishcheva ◽

Svetlana Motyleva ◽

Natalia Kozak

Keyword(s):

Antioxidant Activity ◽

Biochemical Composition ◽

Biologically Active ◽

Soluble Solids ◽

Federal State ◽

Human Organism ◽

Individual Choice ◽

Actinidia Polygama ◽

Solids Content ◽

Harvest Maturity

The demand for natural products, which are rich in biologically active compositions, grows constantly. The choice and production of such products can minimize the deficit of importance for human organism components, which are contained only in plant food. The paper contains the laboratory studying results of the chemical composition of the fruits of two Actinidia Lindl. cultivars of Federal State Budgetary Scientific Institution Federal Horticultural Research Center for Breeding, Agrotechnology, and Nursery (FSBSI FSC for Horticulture) genetic collection: Actinidia kolomikta (Rupr. et Maxim.) Maxim. and Actinidia polygama (Siebold et Zucc.) Maxim. All the presented samples are grown in field conditions. The fruits were picked up in the phase of harvest maturity while ripening. The data on antioxidant activity of water and methanol extracts, the content of phenolic compounds sum, soluble solids, and titratable acids in the fruits, and on qualitative composition of secondary metabolites (organic acids, fatty acids, mono-, di- and polysaccharides) are given in the paper. The variation limits of the parameters under study depending on the sample are presented. As a result of the laboratory studies, it was stated that A. kolomikta fruits 10 times exceed A. polygama fruits on all the stated parameters. Only the results on the soluble solids content in the fruits of both cultivars are approximately at the same level (A. kolomikta > A. polygama on 1.16%). The positive correlation between antioxidant activity and the general content of polyphenols is confirmed at both cultivars. Actinidia kolomikta genotypes Chempion and Lakomka and Actinidia polygama ones Tselebnaya and Uzorchataya showed the best results. The correct individual choice of actinidia fruits that are the best ones at the biochemical composition and the content of micronutrients allows supplying the consumers with food products.

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Quality of Carrots Grown for Processing as Affected by Nitrogen Fertilization and Harvest Term

Vegetable Crops Research Bulletin ◽

10.2478/v10032-009-0013-z ◽

2009 ◽

Vol 70 (1) ◽

pp. 135-144 ◽

Cited By ~ 3

Author(s):

Marek Gajewski ◽

Zenon Węglarz ◽

Anna Sereda ◽

Marta Bajer ◽

Agnieszka Kuczkowska ◽

...

Keyword(s):

Nitrogen Fertilization ◽

Soluble Solids ◽

Soluble Solids Content ◽

Carrot Juice ◽

Harvest Time ◽

Experimental Station ◽

Colour Parameters ◽

Solids Content ◽

Nitrates Content

Quality of Carrots Grown for Processing as Affected by Nitrogen Fertilization and Harvest TermIn 2007-2008 the effect of nitrogen fertilization and harvest term on quality of two carrot cultivars was investigated. The field experiment was carried out in Żelazna Experimental Station of Warsaw University of Life Sciences. Karotan F1and Trafford F1cultivars, commonly grown for juice industry, were the objects of the experiment. Carrot seeds were sown at the beginning of May. Nitrogen fertilization was applied in five rates, ranged from 0 to 120 kg·ha-1and in two terms — before sowing and in the middle of growing season. Roots were harvested in three terms: mid-September, mid-October and the first decade of November. After harvest there were determined: nitrates (NO3) content in carrot roots and juice, soluble solids, colour parameters of juice in CIE L*a*b*system. The dose and the term of nitrogen fertilization influenced nitrates content in carrots, and the highest NO3concentration was found in carrots fertilized with 120 kg·ha-1of N before sowing. Karotan showed higher nitrates accumulation than Trafford. The content of nitrates in the roots was markedly higher than in carrot juice. Nitrates content in carrots decreased with delaying of harvest time, in opposite to soluble solids content. Soluble solids content and colour parameters of carrot juice were not affected by nitrogen fertilization, but the lowest L*, a*and b*values were observed at the last term of harvest.

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Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽

10.25081/fb.2018.v7.3664 ◽

1970 ◽

pp. 19-23

Author(s):

Nawal Abdel-Gayoum Abdel-Rahman

Keyword(s):

Sensory Quality ◽

Chemical Properties ◽

Storage Period ◽

Gum Arabic ◽

Raw Material ◽

Soluble Solids ◽

Hibiscus Sabdariffa ◽

Overall Acceptability ◽

Physico Chemical ◽

Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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Hydrothermic Treatment Effects on Some Ripening Changes on Mango Fruits (Mangifera indica L) `Crillo de Bocado' during Storage: II. Chemical Parameters

HortScience ◽

10.21273/hortsci.33.3.520e ◽

1998 ◽

Vol 33 (3) ◽

pp. 520e-520

Author(s):

Juan E Manzano ◽

Oswaldo Valor

Keyword(s):

Low Temperature ◽

Storage Time ◽

Storage Temperature ◽

Mangifera Indica ◽

Soluble Solids ◽

Soluble Solids Content ◽

Chemical Parameters ◽

Randomized Design ◽

Solids Content ◽

Green Stage

Mango fruits `Criollo de Bocado' harvested at the mature-green stage were treated with a hydrothermic treatment of 55 °C for 3 min and stored for 20 days at temperatures of 10 ± 2, 15 ± 2 and 28 ± 2 °C. A randomized design 2 × 3 × 4 with three replications was used. Some chemical parameters were analyzed, such as total soluble solids content (% TSS), pH, tritatable acidity, and TSS/tritatable acidity ratio. TSS content increased with storage time at low temperature. The pH increased measurably with storage temperature, while tritatable acidity values results had inconsistent data.

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