scholarly journals INFLUENCE OF PROCESSING METHODS ON THE NUTRIENT CONTENT OF ASPARAGUS SPEARS

2020 ◽  
Vol 9 (6) ◽  
pp. 81-86
Keyword(s):  
Protein Content ◽  
Dietary Fibre ◽  
Nutrient Content ◽  
Fat Content ◽  
Asparagus Officinalis ◽  
Percentage Reduction ◽  
Pressure Cooking ◽  
Nutrient Contents ◽  
Nutritional Advantage ◽  
Suitable Technique

Changes in the nutrient contents of the asparagus (Asparagus officinalis, L.) spears were determined in order to investigate the influence of the blanching, pressure cooking and microwaving on spears. Standard AOAC methods were used for the analysis of parameters selected for the study. The data obtained during the study revealed a significant (p>0.05) decrease in the content of fat, dietary fibre, carbohydrate and ash in all the samples. However, pressure cooking resulted in increase of 1 % in fat content in the sample. Moisture and protein content increased to a level of 13%-15% and 6% to 18 % respectively in all the processed samples. Results revealed that percentage reduction of nutrients was least in blanched sample as compared to pressure cooking and microwaving. The present research suggests blanching as the most suitable technique for processing of asparagus spears for optimum nutritional advantage.

scholarly journals Taste–nutrient relationships in commonly consumed foods

2011 ◽  
Vol 108 (1) ◽  
pp. 140-147 ◽  
Author(s):  
Mirre Viskaal van Dongen ◽  
Marjolijn C. van den Berg ◽  
Nicole Vink ◽  
Frans J. Kok ◽  
Cees de Graaf
Keyword(s):  
Cluster Analysis ◽  
Linear Regression ◽  
Protein Content ◽  
Nutrient Content ◽  
Processed Foods ◽  
Food Groups ◽  
Nutrient Contents ◽  
Sweet Foods

Taste is expected to represent a food's nutrient content. The objective was to investigate whether taste acts as nutrient-sensor, within the context of the current diet, which is high in processed foods. Intensities of the five basic tastes of fifty commonly consumed foods were rated by nineteen subjects (aged 21·0 (sd 1·7) years, BMI 21·5 (sd 2·0) kg/m2). Linear regression was used to test associations between taste and nutrient contents. Food groups based on taste were identified using cluster analysis; nutrient content was compared between food groups, using ANOVA. Sweetness was associated with mono- and disaccharides (R2 0·45, P < 0·01). Saltiness and savouriness were correlated, with r 0·92 (P < 0·01) and both were associated with Na (both: R2 0·33, P < 0·01) and protein (R2 0·27, P < 0·01 and R2 0·33, P < 0·01, respectively). Cluster analysis indicated four food groups: neutral, salty and savoury, sweet–sour and sweet foods. Mono- and disaccharide content was highest in sweet foods (P < 0·01). In salty and savoury foods, protein content (P = 0·01 with sweet–sour foods, not significant with neutral or sweet foods) and Na content (P < 0·05) were the highest. Associations were more pronounced in raw and moderately processed foods, than in highly processed foods. The findings suggest that sweetness, saltiness and savouriness signal nutrient content, particularly for simple sugars, protein and Na. In highly processed foods, however, the ability to sense nutrient content based on taste seems limited.

Comparative Biochemical Study of Different Lablab purpureus L. Groups under Processing

2020 ◽  
Author(s):  
Piyush Vadodariya ◽  
Bhagyashree Abuj ◽  
Nilima Karmakar ◽  
Nitin Gudadhe ◽  
Priti Faldu ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Protein Content ◽  
Antioxidant Activities ◽  
Biochemical Study ◽  
Nutrient Content ◽  
The Other ◽  
Lablab Purpureus ◽  
Crude Fibre ◽  
Nutrient Contents ◽  
Excellent Source

Background: Lablab Bean had been considered as an excellent source of protein (20-25%) with it’s two different groups, like Wal (highly fibrous) and Papdi (less fibrous). Cooking alters the level of nutrient content and as well as the antinutrient content and based on this concept the following experiment had been carried out. Methods: The study was carried out in Navsari Agricultural University, Gujarat, India, in 2016-17. Two different groups of Indian bean (Lablab purpureus L.) including Wal group (Guj.W.1, Guj.W.2, 125-36, NIBD-15-05, NIBD-15-10) and Papdi group (GNIB-21, NIBD-15-09, NIBD-15-10, NIBD-14-01, NIBD-14-04) were analyzed for their nutrients and anti-nutritional contents for raw and cooked (boiling) vegetables. Result: Papdi group was proved to be comparatively rich in some nutrient contents like ascorbic acid, flavonoid, Fe, Mn whereas Wal was found to be rich in the other nutrient contents like crude fibre, carbohydrate, S, Zn, Cu, â carotene etc. Both groups performed well for antioxidant activities and protein content. Hence, it was difficult to detect the particular group distinctly and reported that Wal was found to be comparatively nutritionally rich after cooking.

scholarly journals Pengaruh Substitusi Tepung Labu Kuning (Cucurbita moschata L) terhadap Nilai Gizi Brownies Kukus Labu Kuning

2021 ◽  
Vol 21 (1) ◽  
pp. 18-21
Author(s):  
Yani Subaktilah ◽  
Agung Wahyono ◽  
Silvia Oktavia Nur Yudiastuti ◽  
Qurrota A’yun Mahros
Keyword(s):  
Protein Content ◽  
Vitamin B1 ◽  
Chemical Characteristic ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Cucurbita Moschata ◽  
Agricultural Commodity ◽  
Mineral Contents ◽  
Nutrient Contents ◽  
Carbohydrate Contents

Pumpkin is one of an agricultural commodity which is rich in nutrients. Pumpkin also has high vitamin and  mineral contents including betacarotene, vitamin C and vitamin B1. Pumpkin flour  is suitable to be added into food products in order to increase the nutrient contents. The study aimed to know the effect of pumpkin flour substitution on the chemical characteristic of steamed brownies. The pumpkin flour substitution were 0%,20%,40%,60%, 80%, and 100% based on wheat flour weight. The result showed that the pumpkin flour substitution significantly increased the moisture contents, ash contents, and carbohydrate contents of steamed  brownies. The highest fat content, protein content, and carbohydrate content showed in those of 20% pumpkin flour substitusion. It contained  29,43% of fat content, 8,65% of protein content, and 8,65% of carbohydrate content, respectively.

scholarly journals The influence of baking duration on the sensory quality and the nutrient content of mung bean biscuits

Food Research ◽  
2019 ◽  
pp. 777-782 ◽  
Author(s):  
D.N. Setyaningsih ◽  
S. Fathonah ◽  
R.D.A. Putri ◽  
A.K. Auda ◽  
N. Solekah
Keyword(s):  
Protein Content ◽  
Iron Content ◽  
Mung Bean ◽  
Sensory Quality ◽  
Colorimetric Method ◽  
Nutrient Content ◽  
Fat Content ◽  
Sensory Attributes ◽  
Carbohydrate Content ◽  
Fiber Content

Baking is one of the cooking stages to determine the form, taste, and the color of biscuit. The purpose of this study was to determine the effects of different baking times on the sensory quality and nutrient content of mung bean biscuit. This research was designed using an application approach. Mung bean biscuit made from 60% mung bean flour, 20% wheat flour, and 20% cornstarch were baked at different baking times, i.e. 13, 15, 17, 19, and 21 mins, at 150°C. A total of ten trained panelist were asked to participate in the sensory testing using the scoring method. In addition, the mung bean biscuits were subjected to proximate analysis; energy content using the calorimeter; carbohydrate content using the Luff School method; protein content using the micro Kjeldahl method; fat content using the Soxhlet method; and fiber content was using the gravimetric method. The iron content of the mung bean biscuit was also tested using the colorimetric method. Data were analyzed with ANOVA followed by the Duncan test. It was observed that the baking times influenced the sensory attributes of the biscuit in terms of the color, aroma, and texture. The mung bean biscuits baked at 17 mins had the best overall sensory attributes with overall acceptance of 7.2 (maximum score = 9) with a sweet taste (score 7.0) and original mung bean flavor (score 6.7). Mung bean biscuits baked for 13 - 21 mins contained 445 - 454 kcal energy, carbohydrate content 62.57 - 65.02%, protein content 7.57 - 8.04%, fat content 17.94 - 19.15%, moisture content 5.11 - 6.75%, ash content 0.95 - 1.74%, and fiber content 1.50 - 2.75%. The iron content of the mung bean biscuit was also very high at 17.53 - 26.37 mg.

scholarly journals A Survey of the Nutrient Composition of Some Commercial Fish Feeds Available in Bangladesh

2005 ◽  
Vol 18 (1) ◽  
Author(s):  
M.A. KADER ◽  
M.A. HOSSAIN ◽  
M.R. HASAN
Keyword(s):  
Protein Content ◽  
Lipid Content ◽  
Nutrient Content ◽  
Fish Feed ◽  
Mineral Contents ◽  
Crude Lipid ◽  
Commercial Fish ◽  
Nutrient Contents ◽  
Fish Feeds ◽  
Lower Protein

A study was undertaken to analyse and compare the nutrient content of some commercial fish feeds available in Bangladesh through chemical analysis. The commercial fish feeds collected from the markets were Quality Feeds Ltd. (QF), Aftab Feed Products Ltd. (AF), Saudi-Bangla Fish Feed Ltd. (SBF), Paragon Feeds Ltd. (PF) and AIT Feeds Ltd. (AIT). Proximate composition such as moisture, crude protein, crude lipid, ash, fibre and NFE (nitrogen free extract), and some of the macro minerals such as Ca, P, Na, K and S were analysed. In general, there was no large variation between analysed and company declared nutrient contents of different feeds except the protein and lipid content of some feeds. However, two pangas feeds such as Surovi (nursery and grower) of QF had much lower protein content (27.57% and 20.24%) compared to 32% and 25% protein value respectively declared by the company. Similarly, large (more than 5%) differences between the analysed and company declared protein content was observed in case of carp starter and grower feeds of QF. On the other hand, analysed protein content of all feeds of SBF was more than that declared by the company except for special shrimp feed which had slightly lower (1%) protein compared to the company declared value. Pangas feeds (grower I and II) of PF had about 3% lower protein than the company declared value. The analysed lipid contents of all feeds were higher than the company declared values except nursery feeds of QF which had about 1-2% less lipid content compared to the company declared value. Fibre contents of different feeds analysed were much higher (3-5%) than the company declared values. The analysed mineral contents in all the feeds were higher than the recommended mineral requirement for fishes. The results of the study showed that on the basis of nutrient content feeds from Saudi-Bangla Fish Feed Ltd. is better than other feeds.

scholarly journals Is the 2019 Canada’s Food Guide Snapshot nutritionally adequate?

2019 ◽  
Vol 44 (12) ◽  
pp. 1387-1390 ◽  
Author(s):  
Susan I. Barr
Keyword(s):  
Vitamin D ◽  
Dietary Fibre ◽  
Nutrient Content ◽  
Essential Nutrients ◽  
Nutrient Contents ◽  
Dietary Requirements

This analysis assessed the nutrient content of foods depicted in Canada’s Food Guide Snapshot. Nutrient contents per 2000 kcal were initially assessed by comparison to Daily Values (DVs). For essential nutrients provided in amounts <DVs, the probability of inadequacy was determined. DVs were met for “nutrients to limit”, dietary fibre, and most essential nutrients. However, the probability of calcium and vitamin D inadequacy for reference individuals in most age/sex groups exceeded 50% and ranged up to >90%. Novelty Canadians who consume foods as depicted in the Food Guide Snapshot are likely to fall below dietary requirements for calcium and vitamin D.

scholarly journals Analysis Of Nutritional Content in Petai (Parkia Speciosa Hassk.) With Various Food Processing Methods

2021 ◽  
Vol 13 (2) ◽  
pp. 168-176
Author(s):  
Sisca Ulivia ◽  
Sugeng Maryanto ◽  
Indri Mulyasari
Keyword(s):  
Protein Content ◽  
Food Processing ◽  
Absorption Spectrometry ◽  
Nutrient Content ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Potassium Content ◽  
Chemistry Laboratory ◽  
Nutritional Content ◽  
Processing Methods

Petai (Parkia speciosa Hassk.) is a plant commonly grown and consumed in Indonesia. Indonesian people usually consume Petai in fresh or processed form such as boiled and fried which can be used as an alternative sources of energy and potassium. This research aim to analyze protein, fat, carbohydrate and potassium content in Petai with various food processing methods This study used descriptive analytic design. The objects of this research used Petai were obtained from Kedung District, Jepara Regency, Central Java Province. This treatment used on this research were are fresh Petai, boiled Petai and fried Petai. Processing techniques performed were boiling and frying Petai with the skin until the processing was complete, stripping the skin of Petai seeds, next step is the Petai seeds were tested for nutritional content, analysis of nutrient protein content by kjeldahl method, fat content by soxhlet method, carbohydrate content by difference method and potassium content by Atomic Absorption Spectrometry method. Analysis of nutrient content was conducted at Chemistry Laboratory, Satya Wacana Cristian University, Salatiga.The highest protein content was found in boiled Petai (11.59g / 100g), and the lowest was found in fried Petai (4.96g / 100g). The highest fat content was found in fried Petai (0.75g / 100g), and the lowest was found in fresh Petai (0.15g / 100g). The highest carbohydrate content was found in fried Petai (80g / 100g), and the lowest was found in boiled Petai (63.7g / 100g). The highest potassium content was found in boiled Petai (143mg / 100g), and the lowest was found in fried Petai (106mg / 100g) he highest protein and potassium content was found in boiled Petai, while the highest fat and carbohydrate content was found in fried Petai

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

Milk productivity of the cows of Holstein and Simmental breeds in environment of the Novosibirsk region

2020 ◽  
pp. 41-49 ◽  
Author(s):  
A. Zheltikov ◽  
N. Kostomakhin ◽  
D. Adushinov ◽  
O. Zaiko ◽  
V. Dementev ◽  
...  
Keyword(s):  
Protein Content ◽  
Milk Yield ◽  
Milk Fat ◽  
Correlation Coefficients ◽  
Live Weight ◽  
Fat Content ◽  
Milk Productivity ◽  
Holstein Breed ◽  
Novosibirsk Region ◽  
Daily Milk Yield

The characteristic of milk productivity of cows of Holstein and Simmental breeds in LLC “Sibirskaya Niva” in the Maslyaninsky district in the Novosibirsk region has been given. It has been revealed that under the natural and climatic environments of the Western Siberia, when creating favorable conditions for feeding and housing for cows of Holstein and Simmental breeds have sufficiently high milk productivity. It has been found that Holstein first-calf heifers surpassed their Simmental herdmates by 959 kg in milk yield for the first 305 days of lactation under the same conditions of housing and feeding, by 3,1 kg in daily milk yield, by 38,2 kg in milk fat yield, and by 28,3 kg in milk protein yield (P < 0,001). There were no statistically significant differences between animals of Holstein and Simmental breeds in terms of fat and protein content in milk, which amounted to 3,94 and 2,96 % in Holstein breed and 3,97 and 2,98 % in Simmental breed, respectively. Both breeds have shown high milk productivity during the first 3 lactations. Thus, the milk yield of Holstein cows for the first 3 lactation was 6475–9290 kg, Simmental cows it was 5516–7680 kg, fat content was 3,93–3,99 and 3,96–3,97 %, respectively. The protein content in the milk of cows of both breeds did not exceed 3,0 %. High variability has been found in milk yield, yield of milk fat and protein, the coefficient of milk content and duration of lactation, the lowest in the content of protein and fat in milk and live weight. The correlation coefficients between the fat and protein content in milk were generally positive, but did not exceed 0,28. Therefore, breeding in the herd of cows in LLC “Sibirskaya Niva” have to be conducted not only by fat content, but also by protein content in milk.

The Improvement of Food Quality and Safety of Fish Skin Crackers in Serangan Bali

2017 ◽  
Vol 3 (6) ◽  
pp. 119
Author(s):  
Ni Made Darmadi ◽  
Dewa Gede Semara Edi ◽  
I Made Kawan
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Fat Content ◽  
Ash Content ◽  
Fish Skin ◽  
Economic Sectors ◽  
Food Quality And Safety ◽  
Processed Products ◽  
Micro Analysis ◽  
Flavor Enhancer

Indonesia’s government is attempting to improve the leading economic sectors such as the fishing industry, together with its processed products that could strengthen the national economy. Therefore, small industries should be able to improve the quality and security of their products for consumers’ assurance. Fish Skin Cracker is one of the products from domestic industry in Serangan, Bali, which made from Tuna and Shark. Those kinds of crackers are processed by adding spices, in which the spices would be different among processors and result in different quality. This research was aimed to investigate the best-quality fish skin cracker among the processors, based on the microbiological, chemical, and organoleptic analyzes. This research used Descriptive Method. Based on the results of analyzes, it was discovered that the best Tuna Skin Crackers were those from processor number 2 with values of quality analyzes; Moisture Content 6.1%, Ash Content 0.04%, Protein Content 59.33%, Fat Content 25.98%, TVB 14.21mg N %, TMA 7.45mg N%, Micro Analysis 4.9 x 104 Colony/gr, Organoleptic rates: texture 6, taste 7, aroma 6, and color 6. Processor number 2 used garlic, salt, and flavor enhancer as the seasoning. Meanwhile, the best Shark Skin Crackers were those from Processor number 5 with values of quality analyzes; Moisture Content 9.3%, Ash Content 0.04%, Protein Content 86.94%, Fat Content 3.7%, TVB 20.08mg N%, TMA 10.64mg N%, Micro Analysis 2.1 x 104 colony/gr, Organoleptic rates: texture 6, taste 6, smell 6, and color 6. Processor number 5 used garlic, coriander, turmeric, flavor enhancer, and lime juice as the seasoning.

Sign in / Sign up

Export Citation Format

Share Document