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

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.

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FORMATION OF THE QUALITY INDICATORS AND NUTRITIONAL VALUE OF WHEAT BREAD WITH APPLICATION OF FLOUR QUINOA

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.2-3.9 ◽

2019 ◽

Author(s):

Л.Г. ЕЛИСЕЕВА ◽

Е.В. ЖИРКОВА ◽

Д.С. КОКОРИНА

Keyword(s):

Amino Acids ◽

Quality Indicators ◽

Wheat Flour ◽

Negative Impact ◽

Control Sample ◽

Essential Amino Acids ◽

Wheat Bread ◽

Biological Value ◽

Quinoa Flour

Исследовано влияние муки киноа торговых марок (ТМ) «Ярмарка» (Россия), «Мистраль» (Россия) и «Bohlsener & Muehle» (Германия), представленных на российском рынке, на химический состав, показатели качества и биологическую ценность формового хлеба из пшеничной муки. Муку киноа указанных ТМ вносили при замесе теста в количестве 10 и 20% взамен пшеничной муки. При внесении муки киноа происходило незначительное уменьшение объемного выхода хлеба: с 485 см3 в контрольном образце до 420 см3 в опытных. Образцы хлеба с внесением 20% муки киноа разных ТМ имели приятный легкий ореховый аромат. Установлено, что внесение 10–20% муки киноа не оказало отрицательного влияния на качество хлебобулочных изделий. Однако в образце хлеба с добавкой муки киноа содержалось белков на 2,1, пищевых волокон на 1,4 и жира на 0,3 г/100 г больше по сравнению с контрольным образцом – хлебом из пшеничной муки без добавок. Образец хлеба с добавкой 20% муки киноа ТМ «Ярмарка» превосходил образец хлеба из пшеничной муки без добавок по общему количеству аминокислот на 55%, в том числе по содержанию заменимых аминокислот – на 71,5%, незаменимых – почти на 20%, а содержание жира в хлебе повысилось с 0,9 до 3,2%. Доказано, что хлеб с добавкой муки киноа в количестве 20% взамен хлебопекарной пшеничной муки по своим органолептическим показателям качества не уступает хлебу, приготовленному по традиционной рецептуре, а по пищевой и биологической ценности превосходит его. The influence of flour quinoa brands «Yarmarka» (Russia), «Mistral» (Russia) and «Bohlsener & Muehle» (Germany), presented on the Russian market, on chemical composition, the quality indicators and biological value of bread from wheat flour studied. The quinoa flour of these brands was introduced when mixing the dough at 10 and 20% instead of wheat flour. With the introduction of quinoa flour, a slight decrease in the volume of bread occurred: from 485 cm3in the control sample to 420 cm3in the experimental. Samples of bread with the introduction of 20% flour quinoa different brands had a pleasant light nutty flavor. It is established that the introduction of 10–20% quinoa flour did not have a negative impact on the quality of bakery products. However, the sample of bread with the addition of quinoa flour contained of proteins on 2,1, of dietary fiber on 1,4 and fat on 0,3 g/100 g more than the control sample – bread from wheat flour without additives. The sample of bread with the addition of 20% of quinoa flour of the brand «Yarmarka» was superior to the sample of bread from wheat flour with no additives in the total number of amino acids on 55%, including the content of essential amino acids – on 71,5%, essential – almost by 20% and the fat content of bread increased from 0,9 to 3,2%. It is proved that bread with the addition of quinoa flour in the amount of 20% instead of baking wheat flour in its organoleptic quality indicators is not inferior to bread prepared according to the traditional recipe, and in food and biological value exceeds it.

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Reduction of the crude protein content of diets supplemented with essential amino acids for piglets weighing 15 to 30 kilograms

Revista Brasileira de Zootecnia ◽

10.1590/s1516-35982014000600004 ◽

2014 ◽

Vol 43 (6) ◽

pp. 301-309 ◽

Cited By ~ 10

Author(s):

Juliana Beatriz Toledo ◽

Antonio Claudio Furlan ◽

Paulo Cesar Pozza ◽

Jocasta Carraro ◽

Gabriel Moresco ◽

...

Keyword(s):

Amino Acids ◽

Protein Content ◽

Crude Protein ◽

Essential Amino Acids ◽

Crude Protein Content

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Isolation and Characterization of Red Bean and Green Bean Protein using the Extraction Method and Isoelectric pH

SciMedicine Journal ◽

10.28991/scimedj-2020-0202-5 ◽

2020 ◽

Vol 2 (2) ◽

pp. 77-85

Author(s):

Slamet Hadi Kusumah ◽

Robi Andoyo ◽

Tita Rialita

Keyword(s):

Amino Acids ◽

Protein Content ◽

Electrophoretic Mobility ◽

Essential Amino Acids ◽

High Protein ◽

Green Bean ◽

Isolation And Characterization ◽

Isoelectric Ph ◽

Red Bean ◽

Bean Protein

Stunting children need food intake with higher protein and essential amino acids such as lysine and leucine than normal children. Red Beans (Phaseolus Vulgaris L.) and Green Beans (Phaseolus Radiatus L.) have protein content, respectively 22.07 ± 0.13% and 19.99 ± 0.07%, and are rich in essential amino acids lysine and leucine needed by a stunting child. The Development of food products with high protein concentrations (high protein food) such as isolates/protein concentrates is an important subject that must be done. This study aims to determine the technique of isolating red bean and green bean protein through extraction and deposition methods at isoelectric pH. The research method used is an experimental method with descriptive data analysis. Identification of isoelectric pH of red bean and green bean protein is done through electrophoretic mobility (cm2/Vs) testing on samples that have been conditioned at 3 different depositional pHs namely pH 3.00, 4.00, and 5.00. The results showed the isoelectric pH value of red bean and green bean protein, namely pH 4.56 and pH 4.81 respectively, where the pH had electrophoretic mobility values equal to zero. The process of isolating red bean and green bean protein produces protein powder with a protein content of 79.22 ± 0.06% and 80.69 ± 0.06%, respectively. Based on the weight yield, red bean and green bean protein concentrate powder had a yield of 14.88% and 16.75%, respectively.

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DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.4.9 ◽

2019 ◽

Author(s):

В.С. КУЦЕНКОВА ◽

Н.В. НЕПОВИННЫХ ◽

В.С. ГРИНЁВ ◽

Е.В. ЛЮБУНЬ ◽

А.А. ШИРОКОВ ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Polyunsaturated Fatty Acids ◽

Production Process ◽

Wheat Flour ◽

Nutritional Value ◽

Raw Materials ◽

Essential Amino Acids ◽

Bakery Products ◽

Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

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Evaluation of Physico-chemical and Rheological Properties of Blend of Soy with Standardized Milk

The Indian Journal of Nutrition and Dietetics ◽

10.21048/ijnd.2019.56.2.23204 ◽

2019 ◽

Vol 56 (2) ◽

pp. 124

Author(s):

Devendra Pratap ◽

Rakhi Singh ◽

Ankur Ojha

Keyword(s):

Protein Content ◽

Rheological Properties ◽

Functional Properties ◽

Standard Procedure ◽

Titratable Acidity ◽

Hot Water ◽

Soy Milk ◽

Physico Chemical ◽

And Control ◽

Water Ratio

The present investigation was carried out to evaluate the feasibility of fortification of soymilk with standardized milk for the production of fortified nutritive milk formulation. The functional properties of cattle milk can be enhanced by blending of soy milk. The soymilk was obtained by using standard procedure by grinding soaked seeds of soybean with hot water (bean to water ratio, 1: 4 w/v). In the present study three formulations of soy and standardized milk were prepared as follows T1 (100% soymilk), T2 (50% soymilk: 50% standardized milk), T3 (60% soymilk: 40% standardized milk), and T4 (70% soymilk: 30% standardized milk) and Control as T0 (standardized milk). The changes in physico-chemical, sensory and rheological properties were recorded. The results revealed that overall organoleptic acceptability scores of formulated milks formulations were 6.9, 8.06, 7.65, 7.04 and 8.49 for the formulation T1, T2, T3, T4 and T0, respectively. Fat, total solids, titratable acidity, pH, ash and solid non fat content were decreased with increasing soymilk proportion, while moisture and protein content were increased. The blending of different ratio of soymilk with standardized milk had significant affect on colour attributes (L*, a* and b*). Yellowness and greenness increased while lightness decreased as the proportion of soymilk increased.

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EFFECT OF VARIETY AND GROWING CONDITIONS ON THE PROTEIN AND AMINO ACID COMPOSITION OF RAPESEED

Canadian Journal of Animal Science ◽

10.4141/cjas63-009 ◽

1963 ◽

Vol 43 (1) ◽

pp. 65-67 ◽

Cited By ~ 2

Author(s):

D. R. Clandinin ◽

Louise Bayly

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Protein Content ◽

Essential Amino Acids ◽

Lysine Content ◽

Amino Acid Distribution ◽

Cent Level ◽

Growing Conditions ◽

Polish Variety

The protein content and the distribution of essential amino acids in the protein of six varieties or strains of rapeseed grown at three widely separated locations in Alberta, Beaverlodge, Edmonton and Lethbridge, were studied. Differences in protein content and amino acid distribution in the protein of the seed attributable to varietal or strain effects were noted. Turkish and Polish rapeseed were significantly lower in protein content than rapeseed of the Argentine variety. The Argentine variety and the two strains of Argentine-type studied were significantly lower in lysine than the Polish variety. Station differences in protein content approached significance at the 5 per cent level while location had a highly significant effect on the lysine content of the protein of the seed and significant effects on the histidine, arginine, phenylalanine and leucine content.

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Myofibrillar Protein Abundance and Anabolic Signaling in Myotubes Depleted of E1 Alpha Subunit of Branched-Chain Ketoacid Dehydrogenase Complex

Current Developments in Nutrition ◽

10.1093/cdn/nzaa049_035 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 642-642

Author(s):

Glory Madu ◽

Olasunkanmi Adegoke

Keyword(s):

Skeletal Muscle ◽

Amino Acids ◽

Protein Content ◽

Muscle Protein ◽

Essential Amino Acids ◽

Myofibrillar Protein ◽

L6 Myotubes ◽

Branched Chain ◽

Ketoacid Dehydrogenase

Abstract Objectives Branched-chain amino acids (BCAAs) are essential amino acids that are crucial for skeletal muscle anabolism. Thus, alterations in their levels are associated with muscle atrophic diseases such as cancer, chronic inflammatory and neurological disorders. Others have linked impairments in BCAA metabolism to the development of insulin resistance and its sequelae. Compared to the effects of theses amino acids, much less is known on how impairment in BCAA catabolism affects skeletal muscle. BCAA catabolism starts with the reversible transamination by the mitochondrial enzyme branched-chain aminotransferase 2 (BCAT2). This is followed by the irreversible carboxylation, catalyzed by branched-chain ketoacid dehydrogenase (BCKD) complex. We have shown that BCAT2 and BCKD are essential for the differentiation of skeletal myoblasts into myotubes. Here, we investigated the effect of depletion of BCAT2 or of E1a subunit of BCKD in differentiated myotubes. Methods On day 4 of differentiation, L6 myotubes were transfected with the following siRNA oligonucleotides: scrambled (control), BCAT2, or E1a subunit of BCKD. Results Forty-eight hours after transfection, compared to control or BCAT2 siRNA group, we observed improved myotube structure in BCKD-depleted cells. BCKD depletion augmented myofibrillar protein levels: myosin heavy chain (MHC, 2-fold) and tropomyosin (4-fold), P < 0.05, n = 3. To further analyze the increase in myofibrillar protein content, we examined signaling through mTORC1 (mechanistic target of rapamycin complex 1), a vital complex necessary for skeletal muscle anabolism. BCKD depletion increased the phosphorylation of mTORC1 upstream activator AKT (52%, P < 0.05, n = 3), and of mTORC1 downstream substrates by 25%-86%, consistent with the increase in myofibrillar proteins. Finally, in myotubes treated with the catabolic cytokine (tumor necrosis factor-a), BCKD depletion tended to increase the abundance of tropomyosin (a myofibrillar protein). Conclusions We showed that depletion of BCKD enhanced myofibrillar protein content and anabolic signaling. If these data are confirmed in vivo, development of dietary and other interventions that target BCKD abundance or functions may promote muscle protein anabolism in individuals with muscle wasting conditions. Funding Sources MHRC, NSERC York U.

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Hyper-protein quinoa flour (Chenopodium Quinoa Wild): Monitoring and study of structural and rheological properties

LWT ◽

10.1016/j.lwt.2019.108952 ◽

2020 ◽

Vol 121 ◽

pp. 108952

Author(s):

Diego Fernando Roa-Acosta ◽

Jesus Eduardo Bravo-Gómez ◽

Miguel Angel García-Parra ◽

Raúl Rodríguez-Herrera ◽

Jose Fernando Solanilla-Duque

Keyword(s):

Rheological Properties ◽

Chenopodium Quinoa ◽

Quinoa Flour

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Evolution under juvenile malnutrition impacts adult metabolism and fitness

10.1101/2022.01.11.475896 ◽

2022 ◽

Author(s):

Berra Erkosar ◽

Cindy Dupuis ◽

Fanny Cavigliasso ◽

Loriane Savary ◽

Hector Gallart-Ayala ◽

...

Keyword(s):

Gene Expression ◽

Amino Acids ◽

Essential Amino Acids ◽

Standard Diet ◽

Beta Oxidation ◽

Purine Nucleotides ◽

Animal Physiology ◽

Adult Fitness ◽

And Control ◽

Metabolite Abundance

Juveniles are often first to suffer from nutrient shortage, and juvenile undernutrition is likely an important force of natural selection shaping animal physiology, with consequences potentially extending into adulthood. We combined RNAseq, targeted metabolomics and genomics to study the consequences of experimental evolution under juvenile undernutrition for metabolism of reproductively active adult females of Drosophila melanogaster. Compared to six Control populations maintained on standard diet, six Selected populations evolved for over 230 generations on a nutrient-poor larval diet showed major changes in adult gene expression and metabolite abundance. In particular, Selected flies were relatively deficient in essential amino acids and purine nucleotides, but showed overabundance of several non-essential amino-acids involved in purine synthesis and overexpression of multiple enzymes catalyzing this pathway. Selected flies also accumulated medium-chain acylcarnitines suggestive of congestion in beta-oxidation, possibly linked to deficiency of electron transporters. Some aspects of the metabolic profile of Selected flies resembled that of flies subject to starvation. Furthermore, differences between Selected and Control populations in adult gene expression were in general positively correlated with differences in larval expression, consistent with pleiotropy in gene regulation between the life stages. Finally, Selected flies were less fit in terms of fecundity than Controls even when both were raised under the conditions under which the Selected populations evolved. These results suggest that evolutionary adaptation to juvenile undernutrition has large pleiotropic consequences for adult metabolism, and that they are costly rather than adaptive for adult fitness.

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Connection of protein and amino acid content of forage and medium quality winter wheat varieties

Acta Agraria Debreceniensis ◽

10.34101/actaagrar/36/2799 ◽

2009 ◽

pp. 101-107

Author(s):

Zoltán Mezei ◽

Ágnes Pongrácznl Barancsi ◽

Péter Sipos ◽

Zoltán Győri ◽

János Csapó

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Protein Content ◽

Acid Content ◽

Crude Protein ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Crude Protein Content ◽

Wheat Varieties ◽

Winter Wheat Varieties

We analysed the crude protein content, amino acid content, amino acid composition of four forage and milling III. quality winter wheat varieties (Magor, Hunor, Róna and Kondor) from their samples from five following years (2003, 2004, 2005, 2006, 2007). We found that quantity of essential and non-essential amino acids rose with increase in crude protein content. On examination of protein amino acid composition in relation to crude protein content we found that the crude protein content increased the quantities of the non-essential amino acids also rose, while those of the essential amino acids decreased as the lysine, the limiting amino acid of wheat. We also established that, as crude protein content increased, the biological value of the protein decreased.

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