scholarly journals Edible Part Nutritional Value And Calcium Content In Five Lai-Durian (D.zibethinus X D. Kutejensis) Fruit Rind From Loa Kulu East Kalimantan

2021 ◽  
Vol 4 (2) ◽  
pp. 46
Author(s):  
Odit Ferry Kurniadinata ◽  
Song Wenpei ◽  
Bernatal Saragih ◽  
Rusdiansyah Rusdiansyah
Keyword(s):  
Nutritional Value ◽  
Calcium Content ◽  
Lower Amount ◽  
Fruit Peel ◽  
Total Carbohydrate ◽  
Edible Part ◽  
East Kalimantan ◽  
Durio Zibethinus ◽  
Total Fat

The large number of Durio species that grow in Kalimantan illustrates that this area is the most important distribution center for durian relatives. Two of the best-known edible durians in East Kalimantan are Durian (Durio zibethinus) and Lai (Durio Kutejensis). Several studies have been conducted to determine the effect of calcium on the quality of fruits. However, very little information was obtained regarding the effect of Ca on the quality of lai-durian fruit. This research was carried out by collecting data and information about Fruit performance and edible part nutritional value three D. zibenthinus x D. kutejensis plants. The five potential superior plants have some similar in rind moisture factor, ash content, water content, total fat, crude protein, and total dissolved solids. However, there is a difference in flesh thickness which indicates that LK4 has the thickest flesh thickness with an average of 9mm, while LK5 shows the thinnest average flesh thickness of 4mm. Meanwhile, when viewed from total carbohydrates, LK3 fruit has the highest total carbohydrate content compared to other fruits, which is 37.477 and energy is 180.357 kcal. This study indicates that there is a negative correlation between fruit peel size and calcium content. In large Lai-durian fruits such as LK4 fruit there is a lower amount of calcium than other fruits.

scholarly journals Nutritional Evaluation of Beetroots (Beta vulgaris L.) and Its Potential Application in a Functional Beverage

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1752
Author(s):  
Eman Abdo ◽  
Sobhy El-Sohaimy ◽  
Omayma Shaltout ◽  
Ahmed Abdalla ◽  
Ahmed Zeitoun
Keyword(s):  
Chemical Composition ◽  
Extraction Method ◽  
Nutritional Value ◽  
Total Phenolics ◽  
Research Work ◽  
Calcium Content ◽  
Beetroot Juice ◽  
Bioactive Components ◽  
Good Source

Beetroot is a good source of minerals, fibers, and bioactive components. The present research work was conducted to evaluate the nutritional quality of beetroots (juice, peels, leaves and pomace) enhancing the extracted bioactive components, and developing a functional probiotic beverage. Chemical composition and minerals content of beetroot parts were estimated. The bioactive components were extracted by instant extraction method (IEM) and overnight extraction method (at −20 °C) (OEM) to determine total phenolics, flavonoids, and DPPH inhibition ratio. The extracted beetroot juice was mixed with milk for valorization of the beverage nutritional value and fermented with LA-5 and ABT-5 cultures to create a novel functional beverage. Chemical composition, minerals content, and bioactive components of beverages were estimated. The leaves exhibited the highest calcium content (1200 mg/100 g). Juice showed the highest amount of all minerals except for calcium and magnesium. Overnight extraction method (OEM) increased the antioxidant activity in peels and stems. Natural juice exhibited the highest activity compared to extracts. Fermentation of beet-milk beverage with LA-5 and ABT-5 cultures enhanced the beverage taste, flavor, and antioxidant capacity. Beetroot wastes and juice comprise a valuable nutritional source. Fermentation improved the nutritional value of beetroot and the acceptability of the product.

scholarly journals Effect of Storage Structures and Storage Period on Grain Quality of Maize (Zea mays L.): The Case of West Shawa Zone, Bako, Ethiopia

2019 ◽  
Vol 7 (4) ◽  
pp. 12-19
Author(s):  
Fufa Negasa Aberra Solomon ◽  
Demissie Girma
Keyword(s):  
Total Protein ◽  
Grain Quality ◽  
Storage Period ◽  
Total Carbohydrate ◽  
Total Fat ◽  
Storage Structures ◽  
And Storage ◽  
Storage Type ◽  
Carbohydrate Contents

Maize is one of the most important staple foods and the basis of diet for Ethiopian's. The present study was conducted to compare the effectiveness of traditional (Gombisa and Sack) and of hermetic bag storage methods concerning quantitative and qualitative losses after 0, 2, 4 and 6 months of storage. The design was arranged in 3x4 factorial fashions. Quality of maize grains (variety: Bako Hybrid-661) stored in the three storage types (Gombisa, Sack and Hermetic Bag) for 6 months studied was in Bako, Ethiopia. Nutritional quality values (total protein, total fat, total fiber, total ash, and utilizable carbohydrate) the samples were analyzed for grain quality deterioration over time. Crude protein, Crude fat, Crude fiber, Crude Ash and total carbohydrate contents was influenced significantly (P<0.05) by storage type in Gombisa. Total protein, total fat, total fiber, total Ash and utilizable carbohydrate contents was significantly (p<0.05) influenced by storage periods. Initially total protein was high 8.9% and dropped significantly to 6.2% in Gombisa in six months of storage periods. Maximum value of total ash was recorded at initial and dropped significantly to 1.1% at the end of six months. The study shows maize grains quality losses in Gombisa and Sack might be due to relative humidity, temperature, moisture content were suitable for storage insects infestation and fungal contamination. As a result of this research, the Hermetic bag was determined to be more appropriate for maintaining grain quality for longer.

scholarly journals Effect of partially substituting wheat flour with fish bones powder on the properties and quality of noodles

2021 ◽  
Vol 21` (01) ◽  
pp. 17313-17329
Author(s):  
Narissara Uthai ◽  
Keyword(s):  
Wheat Flour ◽  
Waste Product ◽  
Medical Science ◽  
Microbiological Quality ◽  
Calcium Content ◽  
Fish Bone ◽  
Plate Count ◽  
Total Carbohydrate ◽  
Bone Powder

Adding salmon (Salmo salar) fish bone powder (SBP), as a partial substitute for refined wheat flour in the production of fresh noodles, was developed as a method of utilizing a waste product from fish industry, reducing the use of wheat flour and enhancing the nutritional quality of the noodles. Refined wheat flour was partially substituted with salmon bone powder at 0, 5, 10, 15 or 20% of refined wheat flour. The noodles, made from these combinations, were then tested for their color, cooking quality, texture, chemical, sensory properties and level of microorganism during storage. The results indicated that as the amount of salmon bone powder increased, the appearance became yellowish and darker, the elasticity and softness of the noodles were decreased.Cooking quality; cooking time and cooking yield decreased while cooking loss was increased. When the noodles made from 15% salmon bone powder plus 85% refined wheat flour were tested their moisture content, protein, total carbohydrate, fat and ash were 36.45, 3.34, 43.60, 3.34, 6.74 g/100g, respectively and their calcium content also progressively increased with increasing levels of salmon bone powder in the refined wheat flour. The calcium content from noodles made from 15% salmon bone powder plus 85% refined wheat flour was 1.84 g/100g. The sensory evaluation in terms of appearance, color, odor, elasticity, softness, smoothness, taste and overall acceptability showed that the cooked noodles containing 15% salmon bone powder had similar characteristics to cooked noodles made from 100% refined wheat flour. Levels of microorganism including total plate count, yeasts and molds remained low,while Escherichia coli, Staphylococus aureus, Bacillus cereus and Samonella spp. were non-detected. All microorganism levels within acceptable levels and remained within criterion of microbiological quality standardization of foods and tableware announced by Department of Medical Science (No.3/2017) throughout the storage. Overall, the noodles retained acceptable quality for at least 9 days in refrigerator at 4±2oC.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

Variasi Penambahan Tepung Daun Kelor (Moringa Oleifera Lam.) pada Pembuatan Flakes Ditinjau dari Sifat Fisik, Sifat Organoleptik dan Kadar Kalsium

2017 ◽  
Vol 19 (1) ◽  
pp. 31-35
Author(s):  
Frieda Rosita Majid ◽  
Nur Hidayat ◽  
Waluyo Waluyo
Keyword(s):  
Physical Characteristic ◽  
Nutritional Value ◽  
Calcium Content ◽  
Organoleptic Characteristics ◽  
High Calcium ◽  
Randomized Experimental Design ◽  
Leaf Powder ◽  
The Difference ◽  
The Tropics ◽  
Moringa Oleifera Lam

Background:Moringa (Moringaoleifera Lam.) Is a plant of high nutritional value, grows scattered in the tropics and sub-tropics, but utilization is still low. Each section has its benefits Moringa one part is the Moringa leaves contain a high calcium. In 100 grams of material, fresh Moringa leaves contain as much as 440 mg of calcium in the form of flour whereas if it contains as much as 2,003 mg of calcium. One of its use in the manufacture of flakes added. Objective: Know the difference physical harateristi, organoleptic characteristic and calcium levels in flakes variations addition of Moringa leaf powder. Methods: The study is a randomized experimental design with simple, includes four kinds of treatments, two replications with two experimental units. Observations of physical characteristic were analyzed by descriptive, the organoleptic characteristic of data analysis using statistical test Kruskal-Wallis continued Mann-Whitney and methods of test calcium content using permanganometri then the data were analyzed descriptive. Results: The physical characteristics of flakes greenish-yellow, slightly fragrant aroma typical of flakes, rather unpleasant taste typical of Moringa leaves and a slightly crunchy texture. Organoleptic characteristics the color of flakes with moringa leaf powder 5%, the aroma of the flakes without addition moringa leaf powder, the flavour of flakes with additions moringa leaf powder 5% and the texture of flakes with additions moringa leaf powder 7,5% most prefered panelist and high levels calcium of flakes with additions 10% moringa leaf powder. Conclusion: There is a difference variations addition of moringa leaf powder on physical, organoleptic characteristic (color) and the level of calcium flakes.Flakes with the addition of 5% moringa leaf powder is the most prefered panelist.   Keywords:Moringa Leaf Flour, Flakes, Physical characteristic, organoleptic, Calcium

Variations in Mineral/heavy metals profiling and preventive role of trichomes in Peach Fruits treated with CaC2

2020 ◽  
Vol 23 ◽  
Author(s):  
Muhammad Irfan ◽  
Safdar Abbas ◽  
Beenish Jehan Azhar ◽  
Shakeel Ahmad ◽  
Hafsa Muhammad ◽  
...  
Keyword(s):  
Heavy Metals ◽  
Nutritional Value ◽  
Fine Powder ◽  
Calcium Carbide ◽  
Control Group ◽  
Tandem Accelerator ◽  
Health Promoting ◽  
Elemental Profiling

Background: Phytonutrients in peach fruits have health promoting antioxidants against various chronic diseases. However, there is no extensive data to show the nutritional values of Local peach cultivars after post-harvest treatments. Objective: Mainly this study was objective to determine the effect of calcium carbide on nutritional value and quality of fruits of Pakistani peach cultivars. Methods: The peach fruits were collected from three different peach orchids of KPK and the fruits were divided into 4 groups while 5th group was collected from local fruit shop. Each experimental group was treated with different concentration of calcium carbide whereas control group was not treated. The peel and pulp samples were oven dried and ground to fine powder separately. The elemental compositions were determined using Particle Induced X-ray emission and Pelletron Tandem Accelerator. Result: Sixteen elements were identified in peach fruits and the elements were Al, P, S, Cl, K, Ca, Cr, Mn, Fe, Co, Ni, Cu, Zn, As, and Se. In peel, concentration of some elements increased or decreased after treatment with CaC2 while in pulp the conc. of nearly all detected elements was increased in treated samples. We found significantly high amount of heavy metals traces including As, Se, Co, Si, and P in peach fruits treated with CaC2. Interestingly, the presence of trichomes in peach skin prevents the transfer of these heavy metals deep into the pulp which was also verified by the elemental profiling of nectarines. Conclusion: Conclusively, the artificial ripening with CaC2 changed the nutritional value of peach fruits that has higher health risks if consume with the peel. According to our best knowledge, this is the first report that highlights the effects of CaC2 which deteriorate the nutritional value of peach fruits in Pakistan.

Nutritional status of recently developed Makhana (Gorgon Nut) variety “Swarna Vaidehi”

2016 ◽  
Vol 3 (4) ◽  
Author(s):  
LOKENDRA KUMAR ◽  
ANIL KUMAR SINGH ◽  
B. P. BHATT
Keyword(s):  
Standard Procedure ◽  
Manganese Content ◽  
Zinc Content ◽  
Calorific Value ◽  
Calcium Content ◽  
Total Carbohydrate ◽  
Local Cultivar ◽  
Euryale Ferox ◽  
Nutritional Profiling ◽  
Maximum Moisture Content

Makhana is an important aquatic, annual and seed propagated crop with gigantic floating leaves. It is known as Gorgon nut (Euryale ferox Salisb) belongs to family Nympheaceae. Swarna Vaidehi has been released as an ever first variety of makhana originated from selection-6. Nutritional profiling was undertaken for popped seeds of Swarna Vaidehi and local cultivar along with raw seeds of “Swarna Vaidehi”. Standard procedure was applied for nutritional profiling of the Makhana samples. Results reveled that maximum moisture content (34.7%) %) was recorded in case of raw seeds of swarna vaidehi. Maximum ash content (0.4%) was recorded in case popped seeds of both tested samples i.e. swarna vaidehi, lowest value (0.3%). Maximum seed protein (8.7%) was obtained by the swarna vaidehi. Maximum crude fiber (0.5%) was obtained in the raw seeds of swarna vaidehi as compare to popped one. Maximum total carbohydrate (79.8%) was recorded in popped seeds of swarna vaidehi; however the lowest value (57.0%) was also noticed in raw seeds of swarna vaidehi. It worth to notice that maximum calorific value (358) was recorded in popped seeds of swarna vaidehi. Maximum (18.5mg) calcium content was recorded in case of popped seeds of swarna vaidehi. Likewise maximum (1.3) manganese content was recorded in case of popped seeds of swarna vaidehi. It was worth to mention that maximum (1.1) zinc content was recorded in case of popped seeds of swarna vaidehi.

scholarly journals Functional Cereal Products in the Diet for Type 2 Diabetes Patients

2019 ◽  
Vol 2019 ◽  
pp. 1-7
Author(s):  
Ada Krawęcka ◽  
Aldona Sobota ◽  
Emilia Sykut-Domańska
Keyword(s):  
Type 2 Diabetes ◽  
Nutritional Value ◽  
Glycaemic Index ◽  
Modern World ◽  
Diabetic Patients ◽  
Therapeutic Effects ◽  
Major Health ◽  
Cereal Products

Type 2 diabetes has become one of the major health problems of the modern world. It is assumed that environmental factors have a significant impact on the development of the disease, and great importance is ascribed to the diet, which can be modified accordingly. The diet can exert prophylactic and therapeutic effects; changes in the diet in advanced disease can improve the quality of life of diabetic patients and minimise the risk of complications, which are the direct cause of diabetes-related death. Functional food, which has a potentially health-enhancing effect in addition to its nutritional value, has been increasingly recognised and required. Cereal products are crucial in diabetic nutrition. Their function can additionally be enhanced by fortification with compounds with proven hypoglycaemic effects. Pasta has a low glycaemic index and is a good carrier of fortifying substances; hence, it can be highly recommended in diets for diabetic patients.

scholarly journals Tyrosol-Enriched Tomatoes by Diffusion across the Fruit Peel from a Chitosan Coating: A Proposal of Functional Food

Foods ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 335
Author(s):  
Silvia Tampucci ◽  
Antonella Castagna ◽  
Daniela Monti ◽  
Clementina Manera ◽  
Giuseppe Saccomanni ◽  
...  
Keyword(s):  
Tomato Fruit ◽  
Storage Period ◽  
Food Matrix ◽  
Fruit Peel ◽  
Fresh Food ◽  
In Vitro Permeation ◽  
Active Transfer

Chitosan is receiving increasing attention from the food industry for being a biodegradable, non-toxic, antimicrobial biopolymer able to extend the shelf life of, and preserve the quality of, fresh food. However, few studies have investigated the ability of chitosan-based coatings to allow the diffusion of bioactive compounds into the food matrix to improve its nutraceutical quality. This research is aimed at testing whether a hydrophilic molecule (tyrosol) could diffuse from the chitosan-tyrosol coating and cross the tomato peel. To this end, in vitro permeation tests using excised tomato peel and an in vivo application of chitosan-tyrosol coating on tomato fruit, followed by tyrosol quantification in intact fruit, peel and flesh during a seven-day storage at room temperature, were performed. Both approaches demonstrated the ability of tyrosol to permeate across the fruit peel. Along with a decreased tyrosol content in the peel, its concentration within the flesh was increased, indicating an active transfer of tyrosol into this tissue. This finding, together with the maintenance of constant tyrosol levels during the seven-day storage period, is very promising for the use of chitosan formulations to produce functional tomato fruit.

scholarly journals Comprehensive Analysis of Transcriptome and Metabolome Reveals the Flavonoid Metabolic Pathway Is Associated with Fruit Peel Coloration of Melon

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2830
Author(s):  
Aiai Zhang ◽  
Jing Zheng ◽  
Xuemiao Chen ◽  
Xueyin Shi ◽  
Huaisong Wang ◽  
...  
Keyword(s):  
Molecular Mechanisms ◽  
Comprehensive Analysis ◽  
Differentially Expressed ◽  
Integrated Analysis ◽  
Fruit Peel ◽  
External Quality ◽  
Color Formation ◽  
Peel Color ◽  
Dark Green

The peel color is an important external quality of melon fruit. To explore the mechanisms of melon peel color formation, we performed an integrated analysis of transcriptome and metabolome with three different fruit peel samples (grey-green ‘W’, dark-green ‘B’, and yellow ‘H’). A total of 40 differentially expressed flavonoids were identified. Integrated transcriptomic and metabolomic analyses revealed that flavonoid biosynthesis was associated with the fruit peel coloration of melon. Twelve differentially expressed genes regulated flavonoids synthesis. Among them, nine (two 4CL, F3H, three F3′H, IFS, FNS, and FLS) up-regulated genes were involved in the accumulation of flavones, flavanones, flavonols, and isoflavones, and three (2 ANS and UFGT) down-regulated genes were involved in the accumulation of anthocyanins. This study laid a foundation to understand the molecular mechanisms of melon peel coloration by exploring valuable genes and metabolites.

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