scholarly journals Research on formula establishment to produce nutritional seasoning powder from pangasius by-product hydrolysed protein

2021 ◽  
Vol 63 (6) ◽  
pp. 50-56
Author(s):  
Thi Thu Hien Bui ◽  
◽  
Thanh Binh Nguyen ◽  
Thi Diem Pham ◽  
Thi Minh Nguyet Bui ◽  
...  
Keyword(s):  
Protein Content ◽  
Salt Content ◽  
Value Added ◽  
Research Process ◽  
Raw Material ◽  
Nutritional Content ◽  
Powder Product ◽  
Ginger Powder ◽  
Pepper Powder ◽  
By Products

The processing of pangasius fish has produced a number of by-products with economic and biological value such as heads, bones, and fins, but these products have not been fully utilised. The hydrolysed protein powder from pangasius by-products has a high nutritional content, attractive taste and mainly used as the raw material in the production of some value-added food products. The purpose of this study was to develop a formula to create seasoning products from protein powder hydrolysed pangasius by-products. The main ingredients such as pangasius protein powder, starch, basic spices (salt, sugar, onion powder, ginger, pepper, etc.) were studied and selected in the recipe for seasoning powder. In which, the research process to determine the ratio of the main ingredients was done with 25-45% protein powder from pangasius by-products combined with 20-35% modified starch; 16-24% salt; 5-20% sugar; 0.5-2% spice mixture of onion powder, ginger powder, pepper powder. Product quality was assessed through sensory criteria, protein content, carbohydrates, etc. Research results had built a formula for producing nutritional seasoning products from protein powder hydrolysed pangasius by-products with protein content 18-22%, carbohydrates 30-33%, salt content 18-20%, moisture content ≤10%, and food safety criteria meet the requirements according to current regulations.

scholarly journals Utilization of Food Processing By-products in Extrusion Processing: A Review

2021 ◽  
Vol 4 ◽  
Author(s):  
Debomitra Dey ◽  
Jana K. Richter ◽  
Pichmony Ek ◽  
Bon-Jae Gu ◽  
Girish M. Ganjyal
Keyword(s):  
Functional Properties ◽  
Low Cost ◽  
Value Added ◽  
Raw Material ◽  
Practical Applications ◽  
Extrusion Processing ◽  
High Production Rate ◽  
Wide Range ◽  
Extruded Products ◽  
By Products

The processing of agricultural products into value-added food products yields numerous by-products or waste streams such as pomace (fruit and vegetable processing), hull/bran (grain milling), meal/cake (oil extraction), bagasse (sugar processing), brewer's spent grain (brewing), cottonseed meal (cotton processing), among others. In the past, significant work in exploring the possibility of the utilization of these by-products has been performed. Most by-products are highly nutritious and can be excellent low-cost sources of dietary fiber, proteins, and bioactive compounds such as polyphenols, antioxidants, and vitamins. The amount of energy utilized for the disposal of these materials is far less than the energy required for the purification of these materials for valorization. Thus, in many cases, these materials go to waste or landfill. Studies have been conducted to incorporate the by-products into different foods in order to promote their utilization and tackle their environmental impacts. Extrusion processing can be an excellent avenue for the utilization of these by-products in foods. Extrusion is a widely used thermo-mechanical process due to its versatility, flexibility, high production rate, low cost, and energy efficiency. Extruded products such as direct-expanded products, breakfast cereals, and pasta have been developed by researchers using agricultural by-products. The different by-products have a wide range of characteristics in terms of chemical composition and functional properties, affecting the final products in extrusion processing. For the practical applications of these by-products in extrusion, it is crucial to understand their impacts on the qualities of raw material blends and extruded products. This review summarizes the general differences in the properties of food by-products from different sources (proximate compositions, physicochemical properties, and functional properties) and how these properties and the extrusion processing conditions influence the product characteristics. The discussion of the by-product properties and their impacts on the extrudates and their nutritional profile can be useful for food manufacturers and researchers to expand their applications. The gaps in the literature have been highlighted for further research and better utilization of by-products with extrusion processing.

scholarly journals Proximate Analysis of Hotong Buru (Setaria italica) As A Culinary Material in Southern Buru Regency

2021 ◽  
Vol 4 (1) ◽  
pp. 297-303
Author(s):  
Ali Awan ◽  
Muhammad Tarmizi Kubangun ◽  
Tri Santi Kurnia
Keyword(s):  
Protein Content ◽  
Nutrient Content ◽  
Proximate Analysis ◽  
Carbohydrate Content ◽  
Raw Material ◽  
Nutritional Content ◽  
Chemical Test ◽  
Potential Alternative ◽  
The Right ◽  
Very High

Hotong Buru (S. italica) is a kind of cogon grass originating from the island of Buru. This plant produces seeds that are used as a very potential alternative food for rice because this plant can grow on various types of soil, even on sandy soils. Proximate analysis is a chemical test to determine the nutrient content of a feed or a feed raw material. Moreover, Hotong seeds have a protein content of around 11.2% and about 2.4% fat, while rice has a protein content of around 4.5% and 1-2% fat, which means that the protein and fat contents of Hotong seeds are over twice higher than that in rice. Judging from the carbohydrate content, the content of Hotong seeds is around 73%, almost the same as the carbohydrate content in rice, which is around 70-80%. This research was conducted to determine the nutritional content of Hotong Buru as a culinary ingredient. The research was conducted in the area of ​​South Buru Regency, namely processing Hotong Buru as a culinary ingredient, and in Baristand Ambon, namely proximate analysis. The results of the proximate analysis of 10 types of Hotong Buru in culinary preparations, resulted in the discovery of carbohydrate content with an average of 75.04, protein content with an average of 17.98, fat content with an average of 6.54, and fiber content with an average of 3.67, this proves that the nutritional content of culinary Hotong Buru is very high and can be used as the right staple substitute for rice

scholarly journals UJI KANDUNGAN PROTEIN FORMULASI KERANG/KOTENG (Pilsbryoconcha exilis) MENJADI MP-ASI DI DESA LAMASI PANTAI

2021 ◽  
Vol 16 (1) ◽  
pp. 1658-1662
Author(s):  
Dian Furqani Hamdan ◽  
Mardiana
Keyword(s):  
Protein Content ◽  
Growth And Development ◽  
Skim Milk ◽  
Rice Flour ◽  
Raw Material ◽  
Nutritional Content ◽  
Village Community ◽  
South Sulawesi ◽  
Kjeldahl Method ◽  
The Government

Based on RISKESDAS data on the amount of stunting in children under five in Indonesia, this study conducted a test of the nutritional content of protein in local foodstuffs of the coastal Lamasi village community, namely Koteng mussels (Pilsbryoconcha exilis). This is to support the government of South Sulawesi to reduce the prevalence rate of stunting (very short and short) who experience malnutrition and malnutrition. This study only focuses on testing the protein content as the main substance and nutrition for the growth and development of toddlers, while the method used in this study is the shellfish formulation which is done manually where the raw material is boiled and dried then smashed into powder and then tested for protein content using the Kjeldahl method in the Sucofindo laboratory weighing 500 grams. The results of the protein content test of the formulation of Koteng shellfish (P.exilis) resulted in a protein content of 56.66%. As for the preparation of MP-ASI recipes with a collection of river clams worth 70 g, 4 g skim milk, 6 g rice flour, and 2 g vegetable oil, each containing protein worth 7,9% successively 6,5%; 9,6%; 2%

scholarly journals Pengelolaan dan Analisis Nilai Tambah By-Products Industri Gula (Studi Kasus di Pabrik Gula Gempolkrep, Mojokerto, Jawa Timur)

2021 ◽  
Vol 26 (3) ◽  
pp. 400-405
Author(s):  
Relita Novianti ◽  
Yusman Syaukat ◽  
Meti Ekayani
Keyword(s):  
Sugar Cane ◽  
Electricity Generation ◽  
Filter Cake ◽  
Sugar Industry ◽  
Value Added ◽  
Raw Material ◽  
Added Value ◽  
Utilization Pattern ◽  
Sugar Factory ◽  
By Products

  The sugar industry is one of the agriculture-based industries which use sugar cane as a raw material to produce sugar. The processing of sugar cane into sugar generates by-products such as bagasse, molasses, and filter cake which will cause environmental pollution if they are untreated. This research identified the utilization pattern of sugar industry by-products in Gempolkrep Sugar Factory and analyzed the added value from by-products utilization using Hayami Method. Based on the utilization pattern at Gempolkrep Sugar Factory, bagasse is used as an alternative raw material for electricity generation. Filter cake is used as raw material for compost fertilizer. Molasses is used as a raw material for bioethanol manufacture. The added value obtained from processing filter cake into compost is IDR141.335 per ton, while bioethanol products from molasses provide an added value of IDR752.645 per ton.   Keywords: bagasse, bioethanol, filter cake, Hayami method, molasses, value added

scholarly journals β-Galactosidases from a Sequence-Based Metagenome: Cloning, Expression, Purification and Characterization

2020 ◽  
Vol 9 (1) ◽  
pp. 55
Author(s):  
María Florencia Eberhardt ◽  
José Matías Irazoqui ◽  
Ariel Fernando Amadio
Keyword(s):  
Bacterial Species ◽  
Value Added ◽  
Raw Material ◽  
Activity Levels ◽  
Treatment Technology ◽  
Catalytic Domains ◽  
Stabilization Ponds ◽  
Cazy Database ◽  
Genes Encoding ◽  
Value Added Products

Stabilization ponds are a common treatment technology for wastewater generated by dairy industries. Large proportions of cheese whey are thrown into these ponds, creating an environmental problem because of the large volume produced and the high biological and chemical oxygen demands. Due to its composition, mainly lactose and proteins, it can be considered as a raw material for value-added products, through physicochemical or enzymatic treatments. β-Galactosidases (EC 3.2.1.23) are lactose modifying enzymes that can transform lactose in free monomers, glucose and galactose, or galactooligosacharides. Here, the identification of novel genes encoding β-galactosidases, identified via whole-genome shotgun sequencing of the metagenome of dairy industries stabilization ponds is reported. The genes were selected based on the conservation of catalytic domains, comparing against the CAZy database, and focusing on families with β-galactosidases activity (GH1, GH2 and GH42). A total of 394 candidate genes were found, all belonging to bacterial species. From these candidates, 12 were selected to be cloned and expressed. A total of six enzymes were expressed, and five cleaved efficiently ortho-nitrophenyl-β-galactoside and lactose. The activity levels of one of these novel β-galactosidase was higher than other enzymes reported from functional metagenomics screening and higher than the only enzyme reported from sequence-based metagenomics. A group of novel mesophilic β-galactosidases from diary stabilization ponds’ metagenomes was successfully identified, cloned and expressed. These novel enzymes provide alternatives for the production of value-added products from dairy industries’ by-products.

scholarly journals Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies

Future Foods ◽  
2021 ◽  
pp. 100036
Author(s):  
Bhagya Jagadiswaran ◽  
Vishvaa Alagarasan ◽  
Priyadharshini Palanivelu ◽  
Radhika Theagarajan ◽  
J.A. Moses ◽  
...  
Keyword(s):  
3D Printing ◽  
Food Industry ◽  
Value Added ◽  
Industry Waste ◽  
Food Industry Waste ◽  
By Products

Recent advances to recover value-added compounds from avocado by-products following a biorefinery approach

2021 ◽  
Vol 28 ◽  
pp. 100433
Author(s):  
Alexandra Del Castillo-Llamosas ◽  
Pablo G. del Río ◽  
Alba Pérez-Pérez ◽  
Remedios Yáñez ◽  
Gil Garrote ◽  
...  
Keyword(s):  
Value Added ◽  
Recent Advances ◽  
By Products

scholarly journals Recovery of Anthocyanins and Monosaccharides from Grape Marc Extract by Nanofiltration Membranes

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2003
Author(s):  
Paul Muñoz ◽  
Karla Pérez ◽  
Alfredo Cassano ◽  
René Ruby-Figueroa
Keyword(s):  
Functional Foods ◽  
General Trend ◽  
Value Added ◽  
Operating Conditions ◽  
Permeate Flux ◽  
Ultrasound Assisted Extraction ◽  
Grape Marc ◽  
Assisted Extraction ◽  
The One ◽  
By Products

Wastewaters and by-products generated in the winemaking process are important and inexpensive sources of value-added compounds that can be potentially reused for the development of new products of commercial interest (i.e., functional foods). This research was undertaken in order to evaluate the potential of nanofiltration (NF) membranes in the recovery of anthocyanins and monosaccharides from a clarified Carménère grape marc obtained through a combination of ultrasound-assisted extraction and microfiltration. Three different flat-sheet nanofiltration (NF) membranes, covering the range of molecular weight cut-off (MWCO) from 150 to 800 Da, were evaluated for their productivity as well as for their rejection towards anthocyanins (malvidin-3-O-glucoside, malvidin 3-(acetyl)-glucoside, and malvidin 3-(coumaroyl)-glucoside) and sugars (glucose and fructose) in selected operating conditions. The selected membranes showed differences in their performance in terms of permeate flux and rejection of target compounds. The NFX membrane, with the lowest MWCO (150–300 Da), showed a lower flux decay in comparison to the other investigated membranes. All the membranes showed rejection higher than 99.42% for the quantified anthocyanins. Regarding sugars rejection, the NFX membrane showed the highest rejection for glucose and fructose (100 and 92.60%, respectively), whereas the NFW membrane (MWCO 300–500 Da) was the one with the lowest rejection for these compounds (80.57 and 71.62%, respectively). As a general trend, the tested membranes did not show a preferential rejection of anthocyanins over sugars. Therefore, all tested membranes were suitable for concentration purposes.

scholarly journals Optimization of a pretreatment and hydrolysis process for the efficient recovery of recycled sugars and unknown compounds from agricultural sweet sorghum bagasse stem pith solid waste

PeerJ ◽  
2019 ◽  
Vol 6 ◽  
pp. e6186 ◽  
Author(s):  
Ting-Ting Jiang ◽  
Yan Liang ◽  
Xiang Zhou ◽  
Zi-Wei Shi ◽  
Zhi-Jun Xin
Keyword(s):  
Solid Waste ◽  
Sweet Sorghum ◽  
Agricultural Waste ◽  
Value Added ◽  
Raw Material ◽  
Alkali Concentration ◽  
Sweet Sorghum Bagasse ◽  
Amorphous Cellulose ◽  
Sorghum Bagasse ◽  
Value Added Products

Background Sweet sorghum bagasse (SSB), comprising both a dermal layer and pith, is a solid waste generated by agricultural activities. Open burning was previously used to treat agricultural solid waste but is harmful to the environment and human health. Recent reports showed that certain techniques can convert this agricultural waste into valuable products. While SSB has been considered an attractive raw material for sugar extraction and the production of value-added products, the pith root in the SSB can be difficult to process. Therefore, it is necessary to pretreat bagasse before conventional hydrolysis. Methods A thorough analysis and comparison of various pretreatment methods were conducted based on physicochemical and microscopic approaches. The responses of agricultural SSB stem pith with different particle sizes to pretreatment temperature, acid and alkali concentration and enzyme dosage were investigated to determine the optimal pretreatment. The integrated methods are beneficial to the utilization of carbohydrate-based and unknown compounds in agricultural solid waste. Results Acid (1.5−4.5%, v/v) and alkali (5−8%, w/v) reagents were used to collect cellulose from different meshes of pith at 25–100 °C. The results showed that the use of 100 mesh pith soaked in 8% (w/v) NaOH solution at 100 °C resulted in 32.47% ± 0.01% solid recovery. Follow-up fermentation with 3% (v/v) acid and 6.5% (w/v) alkali at 50 °C for enzymolysis was performed with the optimal enzyme ratio. An analysis of the surface topography and porosity before and after pretreatment showed that both the pore size of the pith and the amount of exposed cellulose increased as the mesh size increased. Interestingly, various compounds, including 42 compounds previously known to be present and 13 compounds not previously known to be present, were detected in the pretreatment liquid, while 10 types of monosaccharides, including D-glucose, D-xylose and D-arabinose, were found in the enzymatic solution. The total monosaccharide content of the pith was 149.48 ± 0.3 mg/g dry matter. Discussion An integrated technique for obtaining value-added products from sweet sorghum pith is presented in this work. Based on this technique, lignin and hemicellulose were effectively broken down, amorphous cellulose was obtained and all sugars in the sweet sorghum pith were hydrolysed into monosaccharides. A total of 42 compounds previously found in these materials, including alcohol, ester, acid, alkene, aldehyde ketone, alkene, phenolic and benzene ring compounds, were detected in the pretreatment pith. In addition, several compounds that had not been previously observed in these materials were found in the pretreatment solution. These findings will improve the transformation of lignocellulosic biomass into sugar to create a high-value-added coproduct during the integrated process and to maximize the potential utilization of agricultural waste in current biorefinery processing.

scholarly journals Proteins and Bioactive Peptides in High Protein Content Foods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1186
Author(s):  
Fidel Toldrá ◽  
Leticia Mora
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Content ◽  
Human Body ◽  
Bioactive Peptides ◽  
High Protein ◽  
Microbial Fermentation ◽  
Gastrointestinal Digestion ◽  
High Protein Content ◽  
By Products

Foods and their industry by-products constitute very good sources of bioactive peptides, which can be naturally generated during processing but are also extensively produced through enzymatic hydrolysis, microbial fermentation, and even during gastrointestinal digestion in the human body [...]

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