scholarly journals PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP

2017 ◽  
Vol 30 (2) ◽  
pp. 496-502 ◽  
Author(s):  
JOÃO RENATO DE JESUS JUNQUEIRA ◽  
FAUSTO ALVES DE LIMA JUNIOR ◽  
GISELE SOUZA FERNANDES ◽  
MARIA CRISTINA DIAS PAES ◽  
JOELMA PEREIRA
Keyword(s):  
Weight Gain ◽  
Proximate Composition ◽  
Cooking Quality ◽  
Color Difference ◽  
Cooking Time ◽  
Nutritional Deficiencies ◽  
Volume Increase ◽  
Technological Characteristics ◽  
Significant Difference ◽  
The World

ABSTRACT Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality.

scholarly journals Development and Evaluation of Physicochemical Properties of Pulse Added Protein Rich Pasta

2018 ◽  
Vol 3 (12) ◽  
pp. 56-59
Author(s):  
Ronali Navoda Balasooriya ◽  
I. Wickramasinghe
Keyword(s):  
Proximate Composition ◽  
Amino Acid Profile ◽  
Overweight And Obesity ◽  
Cooking Time ◽  
Soy Flour ◽  
Overall Acceptability ◽  
Significant Difference ◽  
Nutritional Transition ◽  
Sensory Qualities ◽  
Mouth Feel

Sri Lanka is experiencing a nutritional transition along with under-nutrition, overweight, and obesity. Consumers are becoming health conscious and pasta products are fetching great attention. However, legumes and cereals are nutritionally complementary, where together provide the essential amino acid profile for vegans. In this study, wheat semolina was substituted with soya and mung flour to develop five pasta formulations (F1, F2, F3, F4, F5). F1 - soy 40%, F2 - soy 30% & mung 10%, F3 -soy 20% & mung 20%, F4 - soy 10% & mung 30%, F5 - mung 40%. All the samples have the protein content of more than 15% which complies with the local regulation. All the five samples were evaluated for the proximate composition, cooking time and sensory qualities. Pulse incorporated pasta show increased cooking time compared to control. According to the sensory evaluation data, there is a significant difference among the five samples for color, texture, taste and overall acceptability but there is no significant difference among the sample for mouth feel of the product. Based on physicochemical & proximate composition, cooking time and sensory qualities, pasta containing soy flour (40%) resulted in better quality having more nutritional elements and highest overall acceptability.    

scholarly journals Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 404 ◽  
Author(s):  
Piotr Zarzycki ◽  
Emilia Sykut-Domańska ◽  
Aldona Sobota ◽  
Dorota Teterycz ◽  
Ada Krawęcka ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Product Innovation ◽  
Cooking Quality ◽  
Cooking Time ◽  
Color Model ◽  
Good Opportunity ◽  
Volume Increase ◽  
Flaxseed Flour ◽  
Pressing Technology

Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents of flaxseed flour (FF) and flaxseed cake (FC), added for pasta processing. The analysis showed that the addition of flaxseed components to the dough caused a substantial difference in the International Commission on Illumination color model (CIE) parameter, compared to control samples. The samples of pasta with FF and FC were darker, redder, and less yellow than the control. The minimum cooking time for the enriched pasta was longer than that for the control pasta, although cooking losses were lower. The increasing content of flaxseed components did not significantly change the weight and volume increase index. The enrichment of pasta with 23% FF and 17% FC yielded good quality pasta. The results of the chemical composition of the flaxseed-enriched pasta indicate considerably enhanced nutritional quality, particularly the levels of protein, fat, and dietary fiber of the pasta, without affecting its quality. Moreover, flaxseed cake can be an important source of nutritional ingredients for pasta production, although it is a by-product of the oil cold pressing technology.

Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles

2021 ◽  
Author(s):  
P. Yerlikaya ◽  
F.G. Tokay ◽  
A.C. Alp ◽  
S. Cilay
Keyword(s):  
Weight Gain ◽  
Shelf Life ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Quality Characteristics ◽  
Protein Matrix ◽  
Volume Increase ◽  
Meat Content ◽  
Freeze Dried ◽  
Nutritional Needs

AbstractA product with increased quality and nutritional value can be developed by enriching noodles with shrimp meat (SM). The formulation of noodle dough was supplemented with SM (10, 20 and 30% w/w). The noodles were freeze-dried due to the susceptibility of added SM to spoilage. Water activity values of all samples were below 0.35. The highest protein (19.37 ± 1.04%), lipid (39.30 ± 1.69%), moisture (6.31 ± 0.42%) and energy (571.14 ± 10.16 kcal/100 g) contents were determined in noodles with 30% shrimp meat content (30S). Carbohydrate value of noodles decreased with the SM fortification level. Cooking quality characteristics of SM added noodles, especially 10S, were better in terms of weight gain, volume increase and cooking loss. The highest L* and b* values, which are expected to be high by the consumers, were reached with 10S and 30S, respectively. The value of a* increased with the addition of SM. Hardness, cohesiveness and chewiness values of the noodles increased with an increase in the level of shrimp content. Addition of SM improved the microstructure of noodles due to enriched protein matrix. Nutritious noodles with high cooking quality and a potential for long shelf life are intended for athletes and individuals with special nutritional needs.

scholarly journals Quality attributes and cooking properties of commercial Thai rice noodles

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e11113
Author(s):  
Supaluck Kraithong ◽  
Saroat Rawdkuen
Keyword(s):  
Proximate Composition ◽  
Cooking Quality ◽  
Amylose Content ◽  
Asian Countries ◽  
Traditional Foods ◽  
Overall Acceptability ◽  
Texture Properties ◽  
Cooking Properties ◽  
The World ◽  
Colored Rice

One of the most popular and abundant traditional foods in Asian countries is dried rice noodles. In fact, the demand for this product has increased steadily around the world in recent years. The qualities of rice noodles are directly related to the specific preferences of consumers. Hence, the present study aimed to determine the properties of eight commercial dried rice noodles that are readily available in most Thai markets. The specific properties under investigation and comparison in this study were proximate composition, amylose content, color, pasting quality, cooking quality, texture, and sensory properties. The specimens were divided into two groups: white (A, B, C, D, and E) and colored rice noodles (F, G, and H). The results showed that the proximate composition, amylose content, and color of both white and colored rice noodles were significantly different (p < 0.05). The lowest cooking losses in white and colored rice noodles were 0.11% (B) and 2.03% (G) (p < 0.05), respectively. Higher values of pasting (setback and final viscosities) and texture properties (tensile strength and extensibility) provided higher overall acceptability. The highest scores for acceptability of white and colored rice noodles were 7.00 (B) and 5.87 (H) (p < 0.05), respectively.

scholarly journals Influence of wheat conditioning duration on the technological qualities of flour

2021 ◽  
Vol 10 (1) ◽  
pp. e20110111230
Author(s):  
Margarida Masami Yamaguchi ◽  
Daiana de Fatima Militao de Souza ◽  
Paulo Tarso de Carvalho ◽  
Rodolfo Ângelo Serafim
Keyword(s):  
Ash Content ◽  
Gluten Strength ◽  
Falling Number ◽  
Wheat Grains ◽  
Technological Characteristics ◽  
Significant Difference ◽  
The World ◽  
Added Water ◽  
Insignificant Difference ◽  
Flour Sample

Wheat is amongst the most consumed cereals in the world. Triticum aestivum is the most produced and consumed species of wheat in the form of refined flours, a result of grinding and sifting the grain. To obtain a lighter form of flour with fewer bran flakes, water is added to the wheat grains. The added water conditions the wheat grains by adjusting humidity, thus making the endosperm more friable and the bran more malleable. This study aimed to analyze the influence of the duration of wheat conditioning on the resulting flour’s technological characteristics, using time periods of 13, 15, 17, 19, and 21 hours. The extraction rates, color, ash, humidity, gluten, falling number, and alveography of each flour sample were analyzed. The acquired results exhibit an insignificant difference (p ≤ 0.05) in flours with different conditioning times for gluten, falling number, color (L*), ash content, and humidity. However, there was a significant difference (p ≤0.05) in extraction rate, gluten strength (W), as well as in tenacity and the extensibility ratio (P/L). Thus, 17 hours was discovered as the best conditioning durations, although a 13-hour conditioning could be used by companies who believe that the benefits outweigh the costs.

scholarly journals Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters

2019 ◽  
pp. 1-9
Author(s):  
Ozge Kurt Gokhisar ◽  
Mahir Turhan
Keyword(s):  
Cooking Quality ◽  
Free Food ◽  
Quality Parameters ◽  
Cooking Time ◽  
The Other ◽  
Starch Granules ◽  
Gluten Free ◽  
Volume Increase ◽  
Gelatinized Starch

Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs).  This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contributing to the resolution of the issue in the market.  Study Design, Materials and Methodology: Cooking quality parameters of 10 commercial GFPs (maize based and maize-rice based) and 10 commercial GCPs (semolina), namely optimum cooking time (OCT), weight increase (WI), volume increase (VI), cooking loss (CL), and their microstructures were determined. Results: GCPs had shorter OCT, higher WI and VI, and lower CL than GFPs (P < .05), representing higher cooking quality.  GCPs showed more consistent cooking quality compared to GFPs. GCPs showed more consistent cooking quality compared to GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture (P < .05). When considering the microstructure, GCPs has a smooth outer surface where the gluten network provides a framework that holds embedded starch granules.  On the other hand, GFPs has a protruding surface where gelatinized starch provides a framework that holds embedded protein patches, which results poor cooking quality.  Conclusion: GCPs shows higher cooking quality compared to GFPs. They also exhibited a narrower range for cooking quality parameters indicating their more consistent behavior than those of GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture.  Originality/value: To the best of the authors’ knowledge, this is the first work comparing the cooking quality of populations of commercial pastas (10 GFPs versus 10 GCPs) and embodied the issue. 

Income or Culture? Examining the Determinants of Subjective Wellbeing in an International Sample

2019 ◽  
Author(s):  
Siddharth Garg
Keyword(s):  
Online Survey ◽  
Subjective Wellbeing ◽  
Regression Coefficient ◽  
Marginal Utility ◽  
Economic Class ◽  
Income Groups ◽  
Significant Difference ◽  
The World ◽  
Diminishing Marginal Utility ◽  
The Relationship

Objective: The aim of this paper was to examine the relationship between income, subjective wellbeing, and culture among people from a higher socio-economic class across the world. Rationale: Ed Diener proposed the law of diminishing marginal utility as an explanation for differences in subjective wellbeing among different income groups across different countries (Diener, Ng, &amp; Tov, Balance in life and declining marginal utility of diverse resources, 2009). Thus, people with higher incomes would experience less subjective wellbeing due to income, and culture should emerge as a significant predictor. Method: Data from this study came from another study (https://siddharthgargblog.wordpress.com/2019/07/14/love-for-money/). I used an online survey to collect data on annual income in US dollars, subjective wellbeing (WHO-5), and country of residence (Indicator of Culture). 96 responses (Indians = 24, Foreigners = 72) were entered in IBM SPSS and a regression analysis was conducted. The raw dataset used in this study can be found at https://doi.org/10.6084/m9.figshare.8869040.v1Results: ANOVA showed a significant difference (p &lt; 0.05) between Indians and foreigners on levels of subjective wellbeing. Linear regression shows the regression coefficient of culture to be significant (Beta = -.254, p = .014) but the regression coefficient of income was not found to be significant. The overall model was found to explain 8.2% of the variance in wellbeing.Conclusion: The sample of this study is too small to make any kind of generalization; it does lend a little bit of support to the idea of diminishing marginal utility of income on subjective wellbeing and provides a rationale for further research.

scholarly journals Parasitism level by helminths and weight gain of calves kept in organic and conventional grazing

2013 ◽  
Vol 33 (5) ◽  
pp. 586-590 ◽  
Author(s):  
Jenevaldo Barbosa da Silva ◽  
Gisele Maria Fagundes ◽  
João Paulo Guimarães Soares ◽  
Adivaldo Henrique da Fonseca
Keyword(s):  
Weight Gain ◽  
Future Generations ◽  
Nematode Control ◽  
Successful Development ◽  
Organic Systems ◽  
Fecal Egg Count ◽  
Domestic Ruminants ◽  
Significant Difference ◽  
Feasible Alternative ◽  
Parasitism Level

Sustainable production is a principle in which we must meet the needs of the present without compromising the capacity of future generations. Despite the successful development of pesticides against endo and ectoparasites found in domestic ruminants, these parasites are still the major problem of the herbivore production system. The purpose of this study was to know the population of gastrintestinal parasites and their influence on weight gain of calves kept in organic and conventional grazing. Thus, organic and conventional calves were randomly selected in 2008 and 2009. The fecal egg count (FEC) indentified the following genders of helminths: Haemonchus, Trichostrongylus, Oesophagostomum, Cooperia, Strongyloides, Trichuris and oocysts of Eimeria. There was no significant difference (p>0.05) between FEC in organic and conventional animals. Calves younger than 6 months showed significant higher infection (p<0.05) than calves between 7 and 12 months of age. The weight gain observed during the study was of 327g/day and 280g/day for conventional and organic systems animals, respectively. Consequently, the combination of sustainable practices of grazing associated with the selective application of anthelmintics may be a feasible alternative for nematode control in a conventional system and in transition to an organic one.

scholarly journals Reduction of body-weight gain enhances in vitro embryo production in overfed superovulated dairy heifers

Reproduction ◽  
2006 ◽  
Vol 131 (4) ◽  
pp. 783-794 ◽  
Author(s):  
S Freret ◽  
B Grimard ◽  
A A Ponter ◽  
C Joly ◽  
C Ponsart ◽  
...  
Keyword(s):  
Weight Gain ◽  
Dietary Intake ◽  
Live Weight ◽  
Reproductive Hormones ◽  
Embryo Production ◽  
Live Weight Gain ◽  
Dairy Heifers ◽  
Period 2 ◽  
Significant Difference

The aim of our study was to test whether a reduction in dietary intake could improve in vitro embryo production in superovulated overfed dairy heifers. Cumulus–oocyte complexes of 16 Prim’ Holstein heifers (14 ± 1 months old) were collected by ovum pick-up (OPU), every 2 weeks following superovulation treatment with 250 μg FSH, before being matured and fertilized in vitro. Embryos were cultured in Synthetic Oviduct Fluid medium for 7 days. Heifers were fed with hay, soybean meal, barley, minerals and vitamins. From OPU 1 to 4 (period 1), all heifers received individually for 8 weeks a diet formulated for a 1000 g/day live-weight gain. From OPU 5 to 8 (period 2), the heifers were allocated to one of two diets (1000 or 600 g/day) for 8 weeks. Heifers’ growth rates were monitored and plasma concentrations of metabolites, metabolic and reproductive hormones were measured each week. Mean live-weight gain observed during period 1 was 950 ± 80 g/day (n = 16). In period 2 it was 730 ± 70 (n = 8) and 1300 ± 70 g/day (n = 8) for restricted and overfed groups respectively. When comparing period 1 and period 2 within groups, significant differences were found. In the restricted group, a higher blastocyst rate, greater proportions of grade 1–3 and grade 1 embryos, associated with higher estradiol at OPU and lower glucose and β-hydroxybutyrate, were observed in period 2 compared with period 1. Moreover, after 6 weeks of dietary restriction (OPU 7), numbers of day 7 total embryos, blastocysts and grade 1–3 embryos had significantly increased. On the contrary, in the overfed group, we observed more <8 mm follicles 2 days before superovulation treatment, higher insulin and IGF-I and lower nonesterified fatty acids in period 2 compared with period 1 (no significant difference between periods for embryo production). After 6 weeks of 1300 g/day live-weight gain (OPU 7), embryo production began to decrease. Whatever the group, oocyte collection did not differ between period 1 and 2. These data suggest that following a period of overfeeding, a short-term dietary intake restriction (6 weeks in our study) may improve blastocyst production and embryo quality when they are low. However, nutritional recommendations aiming to optimize both follicular growth and embryonic development may be different.

Jewish Argument Style among Russian Revolutionaries

2016 ◽  
Vol 4 (1) ◽  
pp. 44-68
Author(s):  
Gabriella Safran
Keyword(s):  
Significant Difference ◽  
The World ◽  
Rhetorical Questions ◽  
Bold Face

Jewish speech was heard in Russian revolutionary contexts as characterized by emphatic tones, rhetorical questions, an argumentative stance, and sarcasm, all performative elements of Jewish English (je) as well. I examine depictions of Jewish Russian (jr) in the world of the non-Jewish Socialist Revolutionary (sr) leader Victor Chernov. This article first introduces Chernov, then analyzes his depictions of jr, and finally looks at transcripts of speeches by sr leaders for evidence of Jewish speech style. I use speech length, bold-face, exclamation points, and question marks as proxies for the heightened emotion and argumentative stance associated with jr. My analysis indicates no significant difference between the speech of Jewish and non-Jewish sr leaders as a whole, but shows that Chernov’s own speech contains a significantly higher than average use of these elements. This result complicates the notion of ethnolect and suggests that individuals’ evaluations of other people’s language should be examined in light of their biographies.

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