scholarly journals Savory cereal bars made with seed, fruit peel, and fish meal

2020 ◽  
Vol 14 (4) ◽  
pp. 265-271
Author(s):  
Marcos Antonio Matiucci ◽  
Ana Paula Sartório Chambo ◽  
Jane Martha Graton Mikcha ◽  
Maria Luiza Rodrigues de Souza
Keyword(s):  
Sensory Quality ◽  
Fish Meal ◽  
Nutritional Composition ◽  
Market Potential ◽  
Microbiological Contamination ◽  
Fruit Peel ◽  
Pineapple Peel ◽  
Cereal Bars ◽  
Different Levels ◽  
Salmon Carcasses

Cereal bars are practical, popular, and represent a multicomponent food with market potential. This work aimed to develop tasty cereal bars with kabocha seeds (Cucurbita moschata), kabochapeels, pineapple peel (Ananassp.), and passion fruit peel (Passiflorasp.) with different levels of fishmeal, as nutritional enrichment. To this purpose, the fish meal was prepared with tilapia and salmon carcasses added to the basic ingredients of the bar. The fish concentrate levels used were 0% (control), 5%, 10% and 15%, amounting to four treatments, with five replications. The elaborated bars were analyzed for proximate compositional, sensory properties, and microbiological contamination. The resultsindicated high levels of protein (49.65%) and lipid (32.40%) for fishmeal. The inclusion of this concentrate in cereal bars interfered with their composition by increasing protein content and reducing the content of carbohydrates and caloric value. As forsensory properties, the average scores were around 6, which indicates that the panelists slightly liked the product. It can be concluded that the addition of up to 15% of tilapia fishmeal with salmon in savory cereal bars containing seed and fruit peel, improve their nutritional composition without adversely affecting their sensory quality.

scholarly journals Effective Utilization of Pineapple Waste, Evaluation of Ferulic Acid, Micro Nutrients and Antioxidant Property

2020 ◽  
Vol 2 (1) ◽  
pp. 30
Keyword(s):  
Antioxidant Activity ◽  
Ferulic Acid ◽  
High Performance ◽  
Soxhlet Extraction ◽  
Antioxidant Property ◽  
Extraction Process ◽  
Fruit Peel ◽  
Manganese Zinc ◽  
Pineapple Peel ◽  
Phosphorus Iron

India is the second-largest producer of fruit and vegetable producers. Usually, after fruit intake, fruit peel is left as waste. The main bioactive components of pineapple are phenolic compounds, β-carotene, ascorbic acid, and flavonoids. Ferulic acid is a phenolic acid widely used in the nutritional and cosmetic fields. In this study, pineapple peel was dried, powdered, and vitamin content (A, B, B1, B2, B6, B12 & C), calcium, potassium, phosphorus, iron, manganese, zinc and food fiber were analyzed. Moreover, in the present study, traditional and non-conventional processes such as Soxhlet extraction, supreme fluid extraction, and normal solvent extraction was used for the extraction of ferulic acid, which is a precursor for vanillin synthesis. The quantification of ferulic acid was done by High performance fluid chromatographic (HPL C) method. After the above-mentioned extraction process overall phenolic and antioxidant activity were also evaluated and compared. The highest concentrations of ferulic acid (0.7696g/100 g), phenolic compound (2.365mg / GAE), antioxidant activity (45 percent), and yield (90.5 %) were obtained for Soxhlet extraction using methanol.

Effect of dietary protease at different levels of malic acid on growth, digestive enzymes and haemato-immunological responses of Nile tilapia, fed fish meal free diets

Aquaculture ◽  
2020 ◽  
Vol 522 ◽  
pp. 735124 ◽  
Author(s):  
Mohamed S. Hassaan ◽  
Eman Y. Mohammady ◽  
Ahmed M. Adnan ◽  
Heba E. Abd Elnabi ◽  
M. Farag Ayman ◽  
...  
Keyword(s):  
Malic Acid ◽  
Digestive Enzymes ◽  
Nile Tilapia ◽  
Fish Meal ◽  
Immunological Responses ◽  
Different Levels

In vitro gas production of pomegranate peel treated with urea, with and without PVP

2005 ◽  
Vol 2005 ◽  
pp. 223-223
Author(s):  
R. Feizi ◽  
A. Ghodratnama ◽  
M. Zahedifar ◽  
M. Danesh Mesgaran ◽  
M. Raisianzadeh
Keyword(s):  
Nutritive Value ◽  
Bitter Taste ◽  
Gas Production ◽  
Fruit Peel ◽  
Pomegranate Peel ◽  
In Vitro Gas Production ◽  
By Products ◽  
Different Levels

Pomegranate by-products (peel and seed) contain about 40-45 percent of the fruit’s weight. The rind of the fruit (peel),when dried, is brown outside, yellow inside, hard, dry, brittle, in irregular fragments, inodorous, and with a very astringent, somewhat bitter taste. Analysis of pomegranate peel (PP) is shown that it contains 18.8 percent of tannin, 17.1 of mucilage, 10.8 of extractive matter, 30 of lignin, a trace of resin, and 29.9 of moisture. However, little information is available on PP nutritive value for ruminants. It is poor in protein and rich in tannins. Tannins components of the peel prevents its optimal use. The objective of this experiment was to evaluate the effect of different levels of urea (U) on in vitro gas production with and without added polyvinylpolypyrrolidone (PVP) to ensiled pomegranate peel (EPP).

scholarly journals Marketing foods to children: a comparison of nutrient content between children's and non-children's products

2013 ◽  
Vol 16 (12) ◽  
pp. 2221-2230 ◽  
Author(s):  
Amelia Lythgoe ◽  
Caireen Roberts ◽  
Angela M Madden ◽  
Kirsten L Rennie
Keyword(s):  
Salt Content ◽  
Saturated Fat ◽  
Nutrient Content ◽  
Sodium Content ◽  
Nutritional Composition ◽  
Portion Size ◽  
Product Packaging ◽  
Total Fat ◽  
Nutritional Data ◽  
Cereal Bars

AbstractObjectiveThe predominance of marketing of products high in fat, sugar and/or salt to children has been well documented and implicated in the incidence of obesity. The present study aimed to determine whether foods marketed to children in UK supermarkets are nutritionally similar to the non-children's equivalent, focusing on food categories that may be viewed as healthier options.DesignNutritional data were collected on yoghurts (n 147), cereal bars (n 145) and ready meals (n 144) from seven major UK supermarkets and categorised as children's or non-children's products based on the characteristics, promotional nature or information on the product packaging. Fat, sugar and salt content was compared per 100 g and per recommended portion size.SettingUK.ResultsPer 100 g, children's yoghurts and cereal bars were higher in total sugars, fat and saturated fat than the non-children's; this was significant for all except sugar and total fat in cereal bars. Per portion these differences remained, except for sugars in yoghurts. Conversely children's ready meals were significantly lower in these nutrients per portion than non-children's, but not when expressed per 100 g. Children's yoghurts and ready meals had significantly lower sodium content than non-children's both per portion and per 100 g.ConclusionsSignificant differences between the nutritional composition of children's and non-children's products were observed but varied depending on the unit reference. A significant number of products marketed towards children were higher in fat, sugar and salt than those marketed to the general population.

The Impact of Openness on the Market Potential of Multi-Sided Platforms: A Case Study of Mobile Payment Platforms

2015 ◽  
Vol 30 (3) ◽  
pp. 260-275 ◽  
Author(s):  
Jan Ondrus ◽  
Avinash Gannamaneni ◽  
Kalle Lyytinen
Keyword(s):  
Decision Model ◽  
Critical Mass ◽  
Market Potential ◽  
Customer Base ◽  
Key Stakeholders ◽  
Level Increase ◽  
Technology Level ◽  
The Impact ◽  
Different Levels

A multi-sided platform can only succeed if a critical mass of users can join. This is a necessary, but not sufficient, condition for a platform's success. However, there is a limited understanding of the factors that contribute to reaching such critical mass. In this study we identify ways to determine the market potential of a platform and to reach critical mass. We particularly enrich past studies by exploring how the openness of a platform influences market potential. We examine openness at three levels – provider, technology, and user level – and ask the question: to what extent can opening (or closing) each level increase or decrease a platform's market potential? The provider level recognizes the strategic involvement of key stakeholders that provide a platform. The technology level is concerned with the interoperability of a platform across different technologies. The user level relates to what extent a platform discriminates different segments of the customer base. On the basis of analytical modeling and theoretical analysis, we formulate four propositions concerning the effects of openness on platforms’ market potential. We illustrate the strength of propositions through a confirmatory case study, which is informed by five theoretically sampled cases. The cases illustrate cogently the effects of opening different levels of a multi-sided platform. In conclusion, we propose a decision model that can assist decision making concerning the opening of a platform to catalyze its growth.

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