Characterization of Nonconventional Food Plants Seeds Guizotia Abyssinica (L.f.) Cass., Panicum Miliaceum L., and Phalaris Canariensis L. for Application in the Bakery Industry

Consumers have given preferences to food products that, in addition to the nutritional properties, also present bioactive characteristics with beneficial health effects. The use of Nonconventional Food Plants (NCFP) has been an asset for the food industry, not only due to its abundance but, also, because it does not compete with other vegetable matrices used for human consumption for its nutritional properties, chemical and bioactive potentiality. The present work aimed to study the granulometry and water absorption index of three seeds of unconventional food plants: niger, millet and birdseed, followed by their nutritional value, content in free sugars, fatty acids, organic acids, tocopherols and phenolic compounds by chromatographic methods and, also, the evaluation of the antioxidant, hepatotoxic and antimicrobial potential in their hydroethanolic extracts. Bakery products were developed with a partial replacement of wheat flour, using the centroid simplex method to understand the effect of applying NCFP flours in the final physical–chemical characteristics. The high granulometry associated with the high water absorption index indicates that the use of NCFP flours would have to be complemented with other flours for baking. The chemical composition of niger seed stood out the most; however, all seeds presented relatively low IC50 and MIC values for the inhibition of lipid peroxidation and antimicrobial activity, respectively. Finally, breads made with a mixture of millet and birdseed flour showed the greatest similarity to the control bread. Considering their composition in bioactive compounds, the use of these seeds is highly advisable in the context of a fortified diet, being sources of compounds of high nutritional value and with beneficial health effects for the final consumer.

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To investigate the Effect of extrusion process conditions on the functional characteristics of expanded products Based on corn- almond

Environment Conservation Journal ◽

10.36953/ecj.2015.se1661 ◽

2015 ◽

Vol 16 (SE) ◽

pp. 519-524

Author(s):

Neda Hashemi ◽

Sayed Ali Mortazavi ◽

Elnaz Milani ◽

Faride Tabatabaie Yazdi

Keyword(s):

Water Absorption ◽

Water Solubility ◽

Extrusion Process ◽

Absorption Index ◽

Process Conditions ◽

Oil Absorption ◽

Nutritional Properties ◽

Humidity Level ◽

Functional Features ◽

Flour Blends

In recent years, the demand for snacks with optimal functional and nutritional properties has a dramatic increased; hence researching in this regard is considered as an essential task. Almond, is one of the nuts kernel and an important source of nutrients, especially fats, fiber, antioxidants, vitamins and minerals such as iron and calcium. Using this seeds nut in expanded products not only improves the nutritional properties but also it causes to produce a product with optimal functional features. As the screw rate and humidity level have a great effect on the properties of extruded products. In this study, defatted almond flour –corn flour blends (20 - 80) were extruded in a co-rotating twin-screw extruder. Response surface methodology using a central composite design was used to evaluate the effects of independent variables, namely screw rate (120–220 rpm) and humidity level (12–16%) on functional properties (water absorption index, water solubility index and oil absorption index). Based on the process optimization maximum water absorption is 6.54085, water solubility is 25.6472 and oil absorption is 3.09778 that was belong to the production of screw rate 209.17 rpm and the 14% humidity.

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Effect of the Extraction, Chemical Modification and Extrusion of Triticale Starch (Triticosecale) in its Functional Properties//Efecto de la Extracción, Modificación Química y Extrusión de Almidón de Triticale (Triticosecale) en sus Propiedades Funcionales

Biotecnia ◽

10.18633/biotecnia.v22i1.1191 ◽

2019 ◽

Vol 22 (1) ◽

pp. 153-159 ◽

Cited By ~ 2

Author(s):

Tania Samantha Ruiz-Saenz ◽

Tomás Galicia-García ◽

Iván Alziri Estrada-Moreno ◽

Mónica Elvira Mendoza-Duarte ◽

Rúben Márquez-Meléndez ◽

...

Keyword(s):

Absorption Index ◽

Human Consumption ◽

Third Generation ◽

Color Parameter ◽

Scanning Calorimetry ◽

Fried Food ◽

Functional Ingredients ◽

Particle Size Determination ◽

Proximal Analysis

Natural starch (NS) was isolated from triticale flour (TF) and later modified by extrusion (MS) using acetic anhydride as a reactive agent. From each product (NS, TF, MS) a proximal analysis was performed as well as the characterization of its physicochemical properties (particle size determination (PSD), water absorption index (WAI) and solubility index (WSI), color L*, a*, b*, and viscosity), degree of substitution (DS), and thermal properties (differential scanning calorimetry (DSC). Particle below sizes of 250 μm were obtained in the NS and MS treatments (42.91 and 36.03 %, respectively). The DS value (0.1) was found within the range allowed by the FDA for human consumption (0.01-0.2). MS presented a greater value in WAI (4.52), and the color parameter of b* (22.75) as well as a decrement in L* (70.61) and retrogradation viscosity (5.2 cP) values, being an indicator of greater functionality compared to NS. Through DSC, we found that MS experimented a decrement of 30.2 °C in the glass transition temperature compared with NS. Through isolation and the different modification treatments applied to triticale starch, we obtained functional ingredients with high potential, for use in food for microwave expanded and fried food as third generation snacks.RESUMENA partir de harina de triticale (HT) se aisló almidón (AN) para ser modificado por extrusión (AM), utilizando como agente reactivo anhídrido acético. De cada uno de los productos (HT, AN, AM) se realizó su análisis proximal y se caracterizaron sus propiedades fisicoquímicas (determinación de tamaño de partícula (DTP), índice de absorción de agua (IAA) e índice de solubilidad en agua (ISA), color L*, a*, b* y viscosidad), grado de sustitución (GS), y propiedades térmicas (calorimetría diferencial de barrido (CDB). Se obtuvieron tamaños de partícula en los tratamientos AN y AM por debajo de los 250 μm (42.91 % y 36.03 %, respectivamente). El valor del GS (0.1) se encontró dentro del rango permitido por la FDA para consumo humano (0.01-0.2). AM presentó mayores valores del IAA (4.52), así como del parámetro de color b* (22.75) y un decremento en los valores de L* (70.61) y de viscosidad de retrogradación (5.2 cP), siendo un indicador de una mayor funcionalidad en comparación con AN. Mediante CDB se encontró que el AM experimentó un decremento de 30.2°C en la temperatura de transición vítrea en comparación con la AN. A través del aislamiento y la modificación del almidón de triticale se obtuvieron ingredientes funcionales con un alto potencial para ser utilizadas en alimentos destinados a expansión en microondas o por freído como las botanas de tercera generación.

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Development and characterization of roll bread with partial replacement of wheat flour by malt bagasse

Research Society and Development ◽

10.33448/rsd-v9i11.10468 ◽

2020 ◽

Vol 9 (11) ◽

pp. e70291110468

Author(s):

Maria José de Figueiredo ◽

Anderson Ferreira Vilela ◽

Celene Ribeiro Ataide ◽

Rossana Maria Feitosa de Figueirêdo ◽

Cristiani Viegas Brandão Grisi ◽

...

Keyword(s):

Wheat Flour ◽

Nutritional Value ◽

Mineral Content ◽

Microbiological Quality ◽

Partial Replacement ◽

Brazilian Legislation ◽

Physical Chemical ◽

Microbiological Parameters ◽

Hardness Values

The objective of this work was to develop roll bread with partial replacement of wheat flour by malt bagasse (MB) and to evaluate the changes in their physical-chemical characteristics and microbiological parameters. Four formulations of breads were elaborated: one control without MB, and 3 formulations with partial replacement of wheat flour varying the MB amount in 5, 10 and 15%. MB reduced the carbohydrate content of the dough; consequently, the calories of the bread rolls were also reduced. On the other hand, moisture, minerals and lipids contents were increased. The type of protein changed with the substitution of MB in the dough, but the amount of proteins was not altered. The lowest hardness values were observed in breads with 5% and 10% MB, being related to higher values of acidity in the dough. The increase in the mineral content of the dough was related to the darkening of the bread. All bread formulations showed microbiological quality within the limits established by Brazilian legislation for coliforms at 45 °C, Bacillus cereus and Salmonella sp. The formulation with 10% MB resulted in bread rolls with higher nutritional value, in terms of minerals, lower hardness and with a darker aspect all around when compared to the control bread, giving it an aspect of wholegrain bread.

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Physical and Sensory Characterization of Red Spinach Noodles (Amaranthus tricolor L.) with Drying Temperature Variations

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i1.1895 ◽

2020 ◽

Vol 2 (1) ◽

Author(s):

Irmayanti Irmayanti

Keyword(s):

Water Absorption ◽

Water Content ◽

Nutritional Value ◽

Ash Content ◽

Amaranthus Tricolor ◽

Temperature Variations ◽

Drying Temperature ◽

Two Factors

The purpose of this research is to obtain a formula of dried noodles with the addition of red spinach and a combination of drying temperature with better nutritional value and can be sensitively accepted. This research consisted of two factors, the addition of red spinach paste (B) consisting of 3 levels, namely: B1: 35%, B2: 40%, B3: 45% and drying temperature (S) consisted of 3 levels, namely S1: 65 oC S2: 70 oC S3: 75 oC. The addition of red spinach paste and drying temperature have an effect on increasing panelist acceptance of dried red spinach noodle products. Based on hedonic organoleptic testing, red spinach dried noodles with the treatment of adding 45% red spinach paste and a drying temperature of 75 oC are the best formulas most favored by panelists. Dry noodles with the addition of 45% red spinach paste and a drying temperature of 75 oC contain water content, ash content, water absorption and taste organoleptic value 4.10 (like), color 4.10 (like), odor 4.30 (like) and texture 4.20 (like ).

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Modeling and Characterization of Blended Guava Pomace and Pulse Powder Based Rice Extrudates

International Journal of Food Engineering ◽

10.1515/1556-3758.2366 ◽

2012 ◽

Vol 8 (1) ◽

Cited By ~ 7

Author(s):

Srikanth Tangirala ◽

B. C. Sarkar ◽

Harish Kumar Sharma ◽

Navneet Kumar

Keyword(s):

Moisture Content ◽

Water Absorption ◽

Water Solubility ◽

Rice Flour ◽

Absorption Index ◽

Water Soluble ◽

Juice Extraction ◽

Feed Moisture ◽

Reduced Density

The purpose of the present work was to study the effect of guava pomace and pulse powder incorporation in to rice based extrudates on physical characteristics. Guava pomace collected after juice extraction was dried and milled. It was then added with pulse powder-rice flour blend at different combinations based on Central Composite Rotatable Design (CCRD). The independent variables were moisture content (17 – 21%), temperature (115 – 135°C), screw speed (230 – 270rpm), and varying proportion of rice, pulse and guava pomace. Higher feed moisture content resulted in extrudates with a higher density, lower expansion, higher water absorption index, lower water soluble index, and higher hardness. Higher barrel temperature resulted in reduced density, increased expansion, and water solubility index. Addition of guava pomace resulted in increase in water absorption index, hardness and decreased bulk density, expansion and water solubility index. The study suggested the guava pomace may be utilized up to the level of 10% to in Ready to Eat Snacks.

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Elaboration and physical-chemical, microbiological and sensorial characterization of sweet gluten-free cookies prepared with babassu mesocarp flour and rice flour

Research Society and Development ◽

10.33448/rsd-v9i8.5646 ◽

2020 ◽

Vol 9 (8) ◽

pp. e178985646

Author(s):

Zaqueu Rocha Bandeira ◽

Virlane Kelly Lima Hunaldo ◽

Adriana Crispim de Freitas ◽

Maria Alves Fontenele ◽

Leonardo Hunaldo dos Santos ◽

...

Keyword(s):

Purchase Intention ◽

Nutritional Value ◽

Microbiological Quality ◽

Rice Flour ◽

Partial Replacement ◽

Gluten Free ◽

Physical Chemical ◽

Microbiological Characteristics ◽

Acceptance Range

Cookies, in general, are well accepted by all audiences, and research and investments in this type of product are of great importance to meet market demands. There are few product options for people with gluten intolerance on the market, and rice flour and babassu fruit mesocarp flour are good options for the development of new products for this audience. The objective of the present work was to prepare a gluten-free sweet biscuit with high nutritional value, based on babassu mesocarp flour with partial replacement by rice flour, to carry out the physical-chemical, microbiological characterization, sensory acceptance, and purchase intention of consumers. Three different formulations were studied, with 50, 75 and 100% babassu fruit mesocarp flour. Physical-chemical analyzes of moisture, water activity, ash, lipids, proteins and carbohydrates (by difference) were carried out, the microbiological quality was also evaluated according to the legislation and sensory acceptability through a questionnaire with 80 untrained tasters, as for the appearance, color, aroma, texture, sweetness, flavor, global impression and purchase intention attributes. The results showed that the cookies with variations of babassu fruit mesocarp flour and rice flour are comparable to other studies found in the literature, in terms of physical-chemical and microbiological characteristics. In the sensory evaluation, the cookies received grades in the acceptance range for all formulations, demonstrating that the product has the potential to be in the market.

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Morphological and Nutritional Properties of Moroccan Capparis spinosa Seeds

The Scientific World JOURNAL ◽

10.1155/2019/8594820 ◽

2019 ◽

Vol 2019 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Nidal El amri ◽

Faouzi Errachidi ◽

Abdellatif Bour ◽

Sara Bouhaddaoui ◽

Rachida Chabir

Keyword(s):

Nutritional Value ◽

Geometric Mean ◽

Morphological Characteristics ◽

Dry Weight ◽

Morphological Properties ◽

Nutritional Properties ◽

Capparis Spinosa ◽

Length Width ◽

High Level

Capparis spinosa is one of the few shrub species which has so many qualities with many uses. In this case, the present work aimed to study both some morphological characteristics and biochemical components (proteins, lipids, and carotenoids) of fresh C. spinosa seeds with three different sizes, collected from two Moroccan regions. In this study, C. spinosa seeds present a total of proteins ranging from 23.32 to 28.5% on a dry weight basis. Additionally, the total lipids varied between 2.8 and 3.4%. C. spinosa seeds contained a high level of carotenoids. Besides, the analytical values have been variously affected by both size and location. Further, the preliminary morphological and anatomical characterization of leaves, stems, and morphological properties such as length, width, thickness, geometric mean diameter, sphericity, surface area, and mass of 100 seeds have been determined. Consequently, this present study confirms the importance of Moroccan C. spinosa seeds, which represent a significant nutritional value. Also, its good morphological quality is a significant indicator of commercial criteria.

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Effect of Addition of Doum Fruits Powder on Chemical, Rheological and Nutritional Properties of Toast Bread

Asian Food Science Journal ◽

10.9734/afsj/2020/v16i230169 ◽

2020 ◽

pp. 22-31

Author(s):

G. S. El- Hadidy ◽

E. G. El- Dreny

Keyword(s):

Water Absorption ◽

Wheat Flour ◽

Nutritional Value ◽

Ether Extract ◽

High Quality ◽

Nutritional Properties ◽

Overall Acceptability ◽

Fruit Powder ◽

Water Holding ◽

Crumb Grain

The aim of study to produce high quality, nutritional value, sensory and rheological properties toast bread from doum fruit powder DFP and wheat flour WF. Four toast were prepared; by substituting wheat flour with 0, 10, 20 and 30% by doum fruit powder (DFP). The chemical, caloric value, physical and sensory properties of toast bread were studied. The results showed that addition of DFP to WF at different proportion due to an increase in water absorption (%), dough softening (B.U), dough development (min) and water holding capacity. Meanwhile, extensibility(mm) decreased in all doughs of DFP (10, 20 and 30%). Energy was decreased by addition of DFP at levels of 20 and 30% of DFP were (15 and 20 cm2), respectively. The results showed that increasing the levels of replacement increased ether extract, ash and crude fiber contents in prepared toast bread compared with control. Minerals of the prepared toast bread showed an increased in Ca, K, Mg and Fe while slightly decreased in P and Mn with increasing the proportions of replacement. The sensory evaluation results showed a significantly increase in the taste, odor, crumb grain and crumb texture by increasing the DFP substitution comparing with control. Meanwhile, crust color, appearance and overall acceptability decreased than control.

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Water absorption of wood-polymer composites of savewood

E3S Web of Conferences ◽

10.1051/e3sconf/20199702043 ◽

2019 ◽

Vol 97 ◽

pp. 02043

Author(s):

Tatyana Matseevich ◽

Andrey Matseevich ◽

Andrey Askadskii

Keyword(s):

Water Absorption ◽

Polymer Composites ◽

Wood Flour ◽

High Water ◽

Partial Replacement ◽

Mineral Filler ◽

Wood Polymer ◽

Wood Polymer Composites ◽

Mineral Fillers ◽

Specific Impact

The materials based on wood-polymer composites (WPC) in the form of decking boards are produced, in which wood filler is partially replaced by mineral one. WPC materials manufactured by Savewood using a matrix polymer of polyvinyl chloride (PVC) have good mechanical properties, low abrasion and satisfactory resistance to climatic influences. However, they have relatively high water absorption, the task of reducing which is relevant not only in Russia, but also in other countries where there are constructions of facilities operating in outdoor environmental conditions. The modification of such materials in this work was carried out by replacing part of the wood filler with the mineral filler, which is CaCO3 (chalk). Partial replacement of wood flour with mineral filler resulted in a marked reduction in swelling from 1.25 to 0.01%. In this case, the modulus of elasticity is increased from 2260 to 2880 MPa, tensile strength from 30.5 to values of 16.7 ÷ 32 MPa. The specific impact strength varies from 8.90 to 7.74 kJ/m2. The optimal ratio of wood and mineral fillers is 60/40%.

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Medicinal Herbs: Important Source of Bioactive Compounds for Food Industry

10.5772/intechopen.98819 ◽

2021 ◽

Author(s):

Eva Ivanišová ◽

Miroslava Kačániová ◽

Tatsiana A. Savitskaya ◽

Dmitry D. Grinshpan

Keyword(s):

Health Effects ◽

Bioactive Compounds ◽

Food Industry ◽

Nutritional Value ◽

Raw Materials ◽

Nutritional Composition ◽

Medicinal Herbs ◽

Food Plants ◽

Chemical Additives ◽

Herbs And Spices

Medicinal herbs accompany people throughout life – from birth to the grave. Almost every day they come to our table as a part of food in various forms, many are used for technical and bioenergetics purposes, and there is also a large group of plants used in medicine, pharmacy and food industry. In the last decade, the consumption of herbs and spices has increased. They grow spontaneously and free of chemical additives, and some studies have shown higher nutritional value, often more significant compared to other common food plants. Medicinal herbs become increasingly important due to its potential beneficial health effects related to its nutritional composition, such as the presence of vitamins, phenolic, anthocyanins, flavonoids, tannins, among others. These raw materials are considered to be promising, economically and ecologically advantageous for the food industry. In this chapter will be describe selected medicinal herbs from Lamiaceae family – bioactive compounds and possibility for using in food industry.

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