scholarly journals Physicochemical properties and acceptability of three formulations containing fava bean, quinoa and corn flour extrudates

2020 ◽  
Vol 37 (2) ◽  
Author(s):  
Frank F. Velásquez-Barreto ◽  
Edson E. Ramirez-Tixe ◽  
Mariana D. Salazar-Irrazabal ◽  
Elias Salazar-Silvestre
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Zea Mays L ◽  
Chenopodium Quinoa ◽  
Essential Amino Acids ◽  
Corn Flour ◽  
Fava Bean ◽  
Bean Flour ◽  
Andean Highlands ◽  
Quinoa Flour

Andean grains, widely distributed in the high areas of the Andean Highlands, can help to reduce malnutrition owing to their high content of protein and balance of essential amino acids. Recently, their consumption has changed as they are increasingly used for instant food mixtures. However, a better design and formulation are necessary to maintain Andean grains’ nutritional value and characteristics. In this study, we evaluated the physicochemical properties and acceptability of three formulations containing extruded corn (Zea mays L.), fava bean (Vicia faba L.), and quinoa (Chenopodium quinoa Willd) flours. Grain samples were collected from Choclococha, Acobamba, Huancavelica, Peru, and extruded at 95°C. Subsequently, three flour formulations were prepared. The formulation comprising 30% fava bean flour, 58% quinoa flour, and 12% corn flour consisted of 18.64% protein, 4.87% fat, 8.4% humidity, 2.99% ash, and 62.44% carbohydrates. This formulation with the highest quinoa flour content presented the highest acceptability in terms of color odor and flavor, and the highest protein content and digestibility (72.6%) of all analyzed formulations. Thermal analysis and pasting testing indicated that the formulation with the highest acceptability did not contain native starch; moreover, the proteins in this formulation were denatured.

scholarly journals Production of tortillas from nixtamalized corn flour enriched with Andean crops flours: Faba-bean (Vicia faba) and white-bean (Phaseolus vulgaris)

2020 ◽  
pp. 731
Author(s):  
Diego Salazar ◽  
Mayra Rodas ◽  
Mirari Arancibia
Keyword(s):  
Faba Bean ◽  
Nutritional Value ◽  
Control Sample ◽  
Absorption Capacity ◽  
Corn Flour ◽  
Sensorial Analysis ◽  
Overall Acceptability ◽  
Bean Flour ◽  
White Bean ◽  
Andean Crops

This study aims to produce corn nixtamalized tortillas enriched with faba-bean (25%, 50%, 75% w/w) and white-bean (25%, 50%, 75% w/w) flours. Faba-bean and white-bean are Andean crops (AC) rich in protein, carbohydrates, fiber, minerals, vitamins, and gluten-free. Tortillas were characterized in terms of proximal, physicochemical, sensorial, microbiological, and texture properties. Proximal composition shows that corn flour has 14.5 % less protein, 0.83 % less ash, and 1.39 % fatter than faba-bean flour, while in white-bean flour, the fiber content is three times higher. Moisture content was less than 14 %, which guarantees the control shelf-life; gluten content was approximately 5 ppm. Granulometry properties showed that flours have coarser than finesse particles, water absorption capacity showed a range of 60 to 80 g of water for 100 g of flour. In nixtamalized tortillas, high protein content was observed in samples with 25 % of corn and 75 % of two different Andean crops. Enriched tortillas showed lower lipid content, higher dietary fiber, and higher ash content than the control sample. The sensorial analysis showed that the best formulation based on overall acceptability was 25% (w/w) of corn flour and 75% of white-bean flour. The oil content showed that the samples absorbed about 8% of oil during the toasted. The hardness parameter showed that the sample CPB2575: Corn flour (25%) + White-bean flour (75%); was harder than the control. The microbiological evaluation established that the tortillas comply with the normative what indicates the absence of harmful microorganisms to public health. Color parameters showed that samples tend to lightness with a tendency to reddish color in enriched tortillas while in control are greenish. Andean crop flours are one alternative to increase the nutritional value of corn tortillas with acceptable sensorial characteristics.

scholarly journals KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FLAKE BERBAHAN TEPUNG JAGUNG (ZEA MAYS L.), TEPUNG KACANG HIJAU (PHASEOLUS RADIATUS) DAN LABU KUNING LA3 (CUCURBITA MOSCHATA)

2020 ◽  
Vol 16 (1) ◽  
pp. 34
Author(s):  
Mukhammad Fauzi ◽  
NFN Giyarto ◽  
Triana Lindriati ◽  
Hema Paramashinta
Keyword(s):  
Zea Mays ◽  
Water Level ◽  
Mung Bean ◽  
Zea Mays L ◽  
Beta Carotene ◽  
Taste Preference ◽  
Cucurbita Moschata ◽  
Corn Flour ◽  
Bean Flour ◽  
Organoleptic Characteristics

<p>Flake dapat dibuat dari tepung jagung, dicampur dengan tepung kacang hijau dan labu kuning LA3. Kombinasi yang tepat antara tepung jagung, tepung kacang hijau dan labu kuning LA3 dapat menghasilkan flake dengan nilai gizi yang baik. Tujuan penelitian ini adalah untuk mengetahui karakteristik dan formulasi terbaik dalam pembuatan flake berbahan tepung jagung, tepung kacang hijau dan labu kuning LA3. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktor tunggal, yaitu rasio tepung jagung, tepung kacang hijau dan labu kuning LA3 berturut-turut, (80:15:5; 70:20:10; 60:25:15; 50:30:20 dan 40:35:25), dengan tiga kali ulangan. Hasil penelitian menunjukkan bahwa proporsi tepung jagung, tepung kacang hijau dan labu kuning LA3 berpengaruh terhadap warna, tekstur, daya rehidrasi, betakaroten dan kadar air flake yang dihasilkan. Berdasarkan uji efektifitas dari penelitinan ini, proporsi flake terbaik diperoleh pada perlakuan P3 yaitu flake dengan variasi tepung jagung 60%, tepung kacang hijau 25% dan labu kuning LA3 15% dengan nilai lightness 62,38, tekstur 347,34 g/mm, daya rehidrasi 30,79%, betakaroten 1,94 mg/100g, kadar air 3,11%, kadar abu 2,4%, kadar protein 8,71%, kadar lemak 8,45%, karbohidrat 77,59%, total energi 421,25 kkal/100gram, nilai kesukaan warna 3,64 (netral hingga suka), nilai kesukaan tekstur 4,08 (suka), nilai kesukaan rasa 3,60 (netral hingga suka), nilai kesukaan aroma 3,64 (netral hingga suka) dan nilai kesukaan keseluruhan 4,20 (suka hingga sangat suka).</p><p><em><span><strong>Physicochemical and Organoleptic Characteristics of Flake Made from Corn (Zea mays L.), Mung Bean (Phaseolus radiatus) and Yellow Pumpkin LA3 (Cucurbita moschata) Flour.</strong><br /></span></em></p><p><em><span>Flake can be made from corn flour (source of carbohydrate), mixed with mung bean flour (source of protein) and yellow pumpkin LA3 (source of vitamins). The best combination of corn flour, mung bean flour and yellow pumpkin LA3 can produce flake with good nutrition. The aim of the research was to characteristic and best ratio of flake made from corn corn flour, mung bean flour and yellow pumpkin LA3. This research was conducted using Completely Randomized Design (CRD) single factors with ratio of corn corn flour, mung bean flour and yellow pumpkin LA3 (80:15:5; 70:20:10; 60:25:15; 50:30:20 and 40:35:25), and repeated thrice each parameters. The results revealed that the proportions of corn flour, mung bean flour and yellow pumpkin LA3 influenced the color, texture, rehydration power, beta-carotene and water level of the resulting flake. Based on the effectiveness test of this research, the best flake proportion was obtained in P3 treatment that was flake with the variations of corn flour 60%, mung bean flour 25% and yellow pumpkin LA3 15%, had a lightness value of 62.38, texture of 347.34 g/mm, rehydration power of 30.79%, beta-carotene of 1.94 mg/100g, water level of 3.11%, ash content of 2.4%, protein content of 8.71%, fat content of 8.45 %, carbohydrate of 77.59%, total energy of 421.25 kcal/100gram, color preference value of 3.64 (neutral up to like), texture preference value of 4.08 (like), taste preference value of 3.60 (neutral up to like), aroma preference value of 3.64 (neutral up to like) and the whole preference value of 4.20 (like up to very like).</span></em></p>

scholarly journals Effect of process parameters on the functional and physicochemical properties of extrudates enriched with starch-based nut flour

10.5219/1296 ◽  
2020 ◽  
Vol 14 ◽  
pp. 247-253
Author(s):  
Davit Tsagareishvili ◽  
Otari Sesikashvili ◽  
Dodo Tavdidishvili ◽  
Gia Dadunashvili ◽  
Nugzari Sakhanberidze ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Nutritional Value ◽  
Raw Materials ◽  
Vitamin B1 ◽  
Protein Composition ◽  
Essential Amino Acids ◽  
Model Systems ◽  
Design Parameters ◽  
Maximum Expansion ◽  
Volume Weight

Widening the range of products produced on the basis of agricultural raw materials and improving the quality of these products and increasing their nutritional value ”‹”‹represent urgent challenges. Therefore, the production of new mass consumption products with high nutritional and biological value brings to the fore the use of local nut flour as an enriching supplement in innovative technological processes. The high nutritional value of nuts (nuts, walnuts, and peanuts) is due to their chemical composition, including lipids, a large amount of soluble proteins that are well absorbed by the human body, sufficiently large quantities of vitamin  B1 and a small amount of vitamins PP and E. It is known that in peanut grains, lipids have a balanced composition of fats and acids, as well as sufficiently large amounts of essential amino acids, which makes their protein composition closer to that of animal proteins. This study considers the influence of thermoplastic extrusion parameters on the functional and physicochemical properties of extrudates in their formation process. The technological and design parameters of the process and their variation ranges are based on studies conducted on model systems. The ratio of the extrusion mixture components (formulation) is also developed. Based on the methodology for multifactorial experimental design, the variation of the volume weights, expansion rates, and mechanical specific energy expenditure of porous extrudates enriched with starch-based nut flour is studied.  It has been established that the best quality indicators of the products are achieved with the minimum volume weight and the maximum expansion rate.

scholarly journals Balady bread: A comprehensive study on sensory, chemical and rheological properties during fortification by Quinoa (Chenopodium quinoa Willd.)

2021 ◽  
Vol 26 (4) ◽  
pp. 2846-2854
Author(s):  
NAHLA A.F. ◽  
BADAWY W.Z. ◽  
EL-BANA M.A. ◽  
KASSAB H.A.
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Rheological Properties ◽  
Chenopodium Quinoa ◽  
Control Sample ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Quinoa Flour ◽  
And Control ◽  
Comprehensive Study

Quinoa is recently gaining more interest from many countries as a nutritious substitute and food addition. Proximate chemical analysis of quinoa flour (QF) was estimated. Additionally, the rheological properties of balady bread dough fortified with QF were evaluated. It was found that QF was an ideal source of minerals especially potassium (808.7 mg/100 g) and essential amino acids compared with wheat flour. Moreover, the protein content of bread substituted with QF increased by increasing QF content. Also, the sensory properties of bread were acceptable. There was no noticeable difference (P≤ 0.05) between bread fortified with 10% and control sample. The gluten levels went down by raising the levels of QF from 10 to 40% whilst; the protein content increased from 10 to 40% by rising QF replacement levels. The obtained date suggested that QF could be utilized as fortifying source of protein and nutrients especially, in bakery products.

scholarly journals Analisis Fisikokimia Beberapa Jenis Tepung Jagung (Zea mays L.) Asal Pulau Moa Kabupaten Maluku Barat Daya

2019 ◽  
Vol 8 (2) ◽  
pp. 58-63
Author(s):  
Gelora Helena Augustyn ◽  
Gilian Tetelepta ◽  
Ida Rina Abraham
Keyword(s):  
Zea Mays ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Zea Mays L ◽  
Physicochemical Characteristics ◽  
Ash Content ◽  
Corn Flour ◽  
Local Varieties ◽  
South West ◽  
Flour Yield

Red, yellow and white corn are types of corn locally originate from Moa Island. These three types of corn are still consumed and processed traditionally, whereas these can be processed into flour as basic ingredients for food diversification. The aim of the research was to determine physicochemical properties of types of flour from several corn types of Moa Island, South west Moluccas Regency. Results showed that flour yield were in the ranger of 84.73-91.98%, bulk density of 0.83 g/cm3. moisture of 5.38-6.01%, ash content of 0.26-0.44%, fat content of 0.39-0.43%, protein content of 8.01-8.39%, carbohydrate of 84.92 -86.36%, and fiber content of 8.56-9.36%. Keywords: corn flour, local varieties, Moa Island, physicochemical characteristics   ABSTRAK Jagung merah, jagung kuning, dan jagung putih merupakan jenis jagung lokal yang berasal dari Pulau Moa. Ketiga jenis jagung tersebut oleh masyarakat setempat masih diolah secara tradisional, padahal jagung-jagung tersebut dapat diolah menjadi tepung sebagai bahan dasar untuk diversifikasi pangan. Tujuan penelitian ini adalah mengkarakteristik sifat fisikokimia beberapa jenis tepung jagung asal Pulau Moa Kabupaten Maluku Barat Daya. Hasil penelitian menunjukkan bahwa nilai rendemen tepung jagung berkisar antara 84,73-91,98%, densita kamba memiliki nilai yang sama yaitu 0,83 g/cm3 kadar air berkisar antara 5,38-6,01%, kadar abu berkisar antara 0,26-0,44%, kadar lemak berkisar antara 0,39-0,43%, kadar protein berkisar antara 8,01-8,39%, kadar karbohidrat berkisar antara 84,92-86,36%, dan kadar serat berkisar antara 8,56-9,36%. Kata kunci: karakteristik fisikokimia, tepung jagung, Pulau Moa, varietas lokal

Monthly variation and impact of pollution on the nutritional value of Moringa oleifera (Lam.) Leaves

2017 ◽  
Vol 6 (10) ◽  
pp. 5535
Author(s):  
Sachin Umesh Dubey ◽  
Madhu Kanta Kapoor
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Reducing Sugars ◽  
Essential Amino Acids ◽  
Monthly Variation ◽  
Vehicular Pollution ◽  
Total Sugars ◽  
Urban Sewage ◽  
Moringa Oleifera Lam

Moringa oleifera Lam., commonly found tree in sub-Himalayan tracts of India, Pakistan, Bangladesh and Afghanistan has a high nutrition value. The leaves, flowers and immature pods of Moringa are used as a vegetable in many countries. The leaves are highly nutritious and medicinal in nature. They are a rich source of iron, calcium, vitamin A, vitamin C, proteins, and essential amino acids. Hence Moringa leaves can be a good source of protein for the vegetarians and the under-nourished population. Present investigation deals with the study of monthly variation in the nutritional value of Moringa leaves from the month of June 2015 to January 2016. Impact of urban sewage pollution and roadside vehicular pollution on the amount of reducing and total sugars, chlorophylls (a, b and total), proteins, vitamin-C and pH of the leaves, was also studied. Results revealed that the highest amounts of reducing sugars, total sugars, chlorophyll b and total chlorophyll during October 2015 whereas proteins, chlorophyll a, vitamin C and pH were highest during January 2016. Leaf samples collected from all the study sites exhibited minimum amounts of reducing sugars, chlorophylls (a, b and total) and pH during July 2015 whereas total sugars were lowest during December 2015. Proteins and vitamin C values were lowest during August and June 2015 respectively. Sewage and vehicular pollution showed an adverse effect on the nutritional contents of Moringa oleifera leaves. Of the two polluted sites, samples from near the sewage flow showed higher impact.

Screening of amino acid constituents from date palm fruits

2016 ◽  
Vol 5 (10) ◽  
pp. 4972
Author(s):  
Lata Birlangi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
United Arab Emirates ◽  
Nutritional Value ◽  
Date Palm ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Cultivated Plants ◽  
Palm Fruits ◽  
Social Part

The date palm (Phoenix dactylifera L.) is one of mankind’s oldest cultivated plants. The fruit of the date palm is an important crop of the hot arid and semi-arid regions of the world. It has always played a genuine economic and social part in the lives of the people of these areas. The present objective in examining the amino acid content of different varieties of date palm fruits from Middle-East region; is to determine whether its protein could effectively supplement the nutritional value and it is also aimed in finding which variety is rich in number of amino acids. The phytochemical screening revealed the presence of eight essential amino acids and five non-essential amino acids in the date fruits. Among all the date fruit varieties taken as samples for the study, Dabbas cultivar of United Arab Emirates found to exhibit eight types of amino acids which includes five as non-essential ones. Total of thirteen amino acids were detected in the seven date cultivars. Determination of amino acid can serve as a guide to the possible nutritional value.

scholarly journals Optimization study of pasta extruded with quinoa flour (Chenopodium quinoa willd)

2021 ◽  
Vol 19 (1) ◽  
pp. 220-227
Author(s):  
Olga Lucía Torres Vargas ◽  
Mariana Lema González ◽  
Yessica Viviana Galeano Loaiza
Keyword(s):  
Chenopodium Quinoa ◽  
Optimization Study ◽  
Quinoa Flour

scholarly journals Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Natalia Śmietana ◽  
Remigiusz Panicz ◽  
Małgorzata Sobczak ◽  
Przemysław Śmietana ◽  
Arkadiusz Nędzarek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Chemical Score ◽  
Very High ◽  
Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

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