scholarly journals Spelt pasta with increased content of functional componets

2017 ◽  
Vol 23 (3) ◽  
pp. 349-356 ◽  
Author(s):  
Jelena Filipovic ◽  
Shahin Ahmetxhekaj ◽  
Vladimir Filipovic ◽  
Milenko Kosutic
Keyword(s):  
Fatty Acids ◽  
Confidence Limit ◽  
Sensory Quality ◽  
Essential Fatty Acids ◽  
Sesame Seed ◽  
Flax Seed ◽  
Nutritional Properties ◽  
Overall Acceptability ◽  
Post Hoc ◽  
Average Consumption

This paper investigates the effects of addition of flax seed, sesame seed, or eggs (10 g/100 g of sample and 20 g/100 g of sample) in spelt flour to obtain new pasta products with improved ?-3/?-6 ratio and minerals profile. Gas chromatography with mass spectrometry was used for carrying out a quantitative analysis of the liposoluble pasta extract. Post-hoc Tukey?s HSD test at 95% confidence limit showed significant differences between observed samples. Daily average consumption of 75 g of spelt pasta containing 20 g flax seed/100 g of sample contributes to essential fatty acids intake of 3.8 g and improved ?-6/?-3 ratio (1:2.4). The obtaind results indicate that the investigated spelt pasta samples are new products with improved nutritional properties due to higher level of ?-3 fatty acids and minerals content (Ca, Zn, Cu and Fe). Pasta (PS 7) with 20 g/100 g of eggs has the best sensory quality (maximum scores for odor, texture, flavor and overall acceptability were 8.8, 8.9, 8.9 and 8.9, respectively).

scholarly journals THE EFFECT OF CHIA AND SESAME FLOUR SUBSTITUTION TO NUTRIENT CONTENT AND SENSORY QUALITY OF MINI CROISSANT

2021 ◽  
Vol 9 (1) ◽  
pp. 34-43
Author(s):  
Mira Sofyaningsih ◽  
◽  
Imas Arumsari ◽  
Keyword(s):  
Sensory Quality ◽  
Essential Fatty Acids ◽  
Sesame Seed ◽  
Calcium Content ◽  
Nutrient Content ◽  
Sensory Profile ◽  
Bakery Products ◽  
Nutrient Value ◽  
Chia Seed

The use of flour made from sesame seed and chia seed could be applied into bakery products, such as croissant which made into “mini” form fits for one bite-size. Sesame flour contains considerable amount of calcium, fiber, and essential fatty acids compared to wheat flour. Chia flour also can be used as a substitution along with sesame flour as it is one source of linoleic acid. This study aims to develop a substituted mini croissant with added nutrient value and sensory acceptable. This is an experimental study with three levels of flour substitution (0%, 10%, and 20%), each experiment was performed duplicate with sesame flour and chia flour ratio was set at 1:2. The results showed that sesame and chia flour substitution significantly increased the fiber and calcium content of mini croissant, but not the carbohydrate content. Substitution significantly affected sensory profile, both for hedonic test and sensory quality.

Neonatal nutritional strategy of a viviparous elasmobranch with extremely low reproductive output

2020 ◽  
Vol 638 ◽  
pp. 107-121 ◽  
Author(s):  
BS Rangel ◽  
NE Hussey ◽  
Y Niella ◽  
LA Martinelli ◽  
AD Gomes ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Reproductive Strategies ◽  
Trophic Ecology ◽  
Essential Fatty Acids ◽  
Physiological State ◽  
Maternal Investment ◽  
Early Life History ◽  
Nutritional State ◽  
Disc Width ◽  
Biomarker Analysis

Throughout evolutionary history, elasmobranchs have developed diverse reproductive strategies. Little focused work, however, has addressed how neonatal nutritional state is affected by differing degrees of maternal investment associated with these markedly different reproductive strategies. To investigate the effect of maternal investment on the nutritional quality of pups during the early life history of an extremely viviparous elasmobranch, quantitative biomarker analysis including lipids, fatty acids and stable isotopes was conducted. Using the cownose ray Rhinoptera bonasus (histotrophic viviparous) as a model, we found that pups were initially born in a positive nutritional state, enriched in physiologically important essential fatty acids and nitrogen and carbon stable isotope values (δ15N and δ13C), a result of maternal intrauterine transfer. A systematic decrease in some fatty acids and δ15N values, as well as a decrease in cholesterol with growth, confirmed that these substrates were derived from maternal resources and used in initial metabolic processes following birth. An observed increase in condition factor, plasma essential fatty acids and triglyceride:cholesterol ratio with increasing body size identified a progression towards successful independent foraging with pups not displaying marked nutritional deficiency or fasting phases. Our multi-tracer approach allowed the identification of 2 size classes of young rays (<50 and <70 cm disc width) that displayed distinct physiological states. Since prenatal maternal investment is critical for offspring condition and to promote successful foraging post birth, understanding the trophic ecology and physiological state of pups during their first year is critical to guide management and conservation within nursery grounds.

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

Food Biology ◽  
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.

USE OF ESSENTIAL FATTY ACIDS AND THEIR ROLE IN THE HUMAN ORGANISM DEVELOPMENT

2018 ◽  
Vol 28 (4) ◽  
pp. 1219-1225
Author(s):  
Filip Jovanovski ◽  
Toni Mitrovski ◽  
Viktorija Bezhovska
Keyword(s):  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Essential Fatty Acids ◽  
Normal Growth ◽  
The Body ◽  
Human Nutrition ◽  
Human Organism ◽  
Working Ability ◽  
The World ◽  
Growth Development

Food is not just a pleasure in life, it is also an important factor for our health. Human nutrition is a mixture of nutrients, which are the only source of energy needed for survival. Energy-poor diet endangers many life functions, and above all the working ability. In the world, the meaning of the diet is very serious, and hence the demands for a –rational, healthy and safe diet are growing. Human nutrition contains saturated and unsaturated fatty acids. Essential fatty acids (EFAs) must be ingested in everyday diet because the body does not produce it. They are very important for human health. They are present in each cell of the human body and are an important factor for the normal growth, development and functioning of cells, muscles, nerves and organs. They are also used in the production of certain hormones - such as prostaglandins, which are crucial for the performance of certain important processes. The deficit from EFAs is due to a number of health problems, including more serious diseases.

Chlorella vulgaris as a Source of Essential Fatty Acids and Micronutrients: A Brief Commentary

2017 ◽  
Vol 10 (1) ◽  
pp. 92-99 ◽  
Author(s):  
Hércules Rezende Freitas
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Culture Medium ◽  
Essential Fatty Acids ◽  
Total Lipid Content ◽  
Dietary Quality ◽  
Negative Effects ◽  
Algae Biomass ◽  
Dietary Consumption ◽  
Acid Consumption

Polyunsaturated fatty acids (PUFAs) comprise about 35-40% of the total lipid content from green algaeChlorella, reaching up to 24% linoleic acid and 27% α-linolenic acid inC. vulgaris. Also, microalgae nutrient composition may be modulated by changes in the culture medium, increasing fatty acid and microelement concentrations in the algae biomass. PUFAs, such as α-linolenic (n-3) and linoleic (n-6) acids, as well as its derivatives, are considered essential for dietary consumption, and their ability to regulate body chemistry has been recently explored in depth. A balanced fatty acid consumption is shown to counteract the negative effects of western diets, such as chronic inflammation and glucose intolerance. In this brief commentary, technological and practical uses ofC. vulgarisare explored as means to improve dietary quality and, ultimately, human health.

scholarly journals Elevated temperature and browning increase dietary methylmercury, but decrease essential fatty acids at the base of lake food webs

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Pianpian Wu ◽  
Martin J. Kainz ◽  
Fernando Valdés ◽  
Siwen Zheng ◽  
Katharina Winter ◽  
...  
Keyword(s):  
Climate Change ◽  
Fatty Acids ◽  
Organic Matter ◽  
Food Webs ◽  
Essential Fatty Acids ◽  
Trophic Levels ◽  
Climate Change Scenarios ◽  
Essential Nutrients ◽  
Aquatic Food Webs ◽  
Aquatic Food

AbstractClimate change scenarios predict increases in temperature and organic matter supply from land to water, which affect trophic transfer of nutrients and contaminants in aquatic food webs. How essential nutrients, such as polyunsaturated fatty acids (PUFA), and potentially toxic contaminants, such as methylmercury (MeHg), at the base of aquatic food webs will be affected under climate change scenarios, remains unclear. The objective of this outdoor mesocosm study was to examine how increased water temperature and terrestrially-derived dissolved organic matter supply (tDOM; i.e., lake browning), and the interaction of both, will influence MeHg and PUFA in organisms at the base of food webs (i.e. seston; the most edible plankton size for zooplankton) in subalpine lake ecosystems. The interaction of higher temperature and tDOM increased the burden of MeHg in seston (< 40 μm) and larger sized plankton (microplankton; 40–200 μm), while the MeHg content per unit biomass remained stable. However, PUFA decreased in seston, but increased in microplankton, consisting mainly of filamentous algae, which are less readily bioavailable to zooplankton. We revealed elevated dietary exposure to MeHg, yet decreased supply of dietary PUFA to aquatic consumers with increasing temperature and tDOM supply. This experimental study provides evidence that the overall food quality at the base of aquatic food webs deteriorates during ongoing climate change scenarios by increasing the supply of toxic MeHg and lowering the dietary access to essential nutrients of consumers at higher trophic levels.

scholarly journals Metabolism of Essential Fatty Acids

1960 ◽  
Vol 235 (12) ◽  
pp. 3379-3384 ◽  
Author(s):  
Armand J. Fulco ◽  
James F. Mead
Keyword(s):  
Fatty Acids ◽  
Essential Fatty Acids
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