scholarly journals Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

2021 ◽  
Vol 11 (14) ◽  
pp. 6617
Author(s):  
Maëlys Brochard ◽  
Paula Correia ◽  
Maria João Barroca ◽  
Raquel P. F. Guiné
Keyword(s):  
Wheat Flour ◽  
Nutritional Composition ◽  
Cooking Time ◽  
The Other ◽  
Physical Characterization ◽  
Chemical Analyses ◽  
High Fiber ◽  
Chestnut Flour ◽  
Cooking Yield

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

scholarly journals Characterization of Prickly Pear Peel Flour as a Bioactive and Functional Ingredient in Bread Preparation

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1189 ◽  
Author(s):  
Lucia Parafati ◽  
Cristina Restuccia ◽  
Rosa Palmeri ◽  
Biagio Fallico ◽  
Elena Arena
Keyword(s):  
Bioactive Compounds ◽  
Matrix Effect ◽  
Nutritional Composition ◽  
Prickly Pear ◽  
Functional Ingredient ◽  
High Fiber ◽  
Baking Process ◽  
Physical Chemical ◽  
Carbohydrate Contents

The aim of the present research was to evaluate the addition of prickly pear peel flour (PPPF) to bread dough as a source of nutrient and bioactive compounds. The PPPF’s physical, chemical and nutritional composition was evaluated, as well as its content of bioactive compounds betalains, and flavonoids. The characterization evidenced high fiber and carbohydrate contents and an elevated amount of polyphenols and betalain compounds. The PPPF was then added at different concentrations (5, 10, 15, 20, 50%, w/w) to bread formulations as a potential functional ingredient. All concentrations, except 50% PPPF, evidenced good leavening dough properties and were then tested for baking. In relation to the content of added PPPF, the amount of betalains, representing bioactive compounds, remained high even after the baking process, suggesting a protective matrix effect. Among the different formulations, those containing PPPF at 10% showed the highest values in terms of the leavening dough capacity and bread specific volume and received the best sensory evaluation score.

scholarly journals Characterization of Quality Potential of Feteasca Neagra Grapes Cultivated in Different Romanian Wine Regions

2018 ◽  
Vol 1 (1) ◽  
pp. 238-243
Author(s):  
Arina Oana Antoce ◽  
George Adrian Cojocaru
Keyword(s):  
Raw Materials ◽  
High Variability ◽  
The Other ◽  
Chemical Analyses ◽  
Cultivation Conditions ◽  
Physico Chemical ◽  
Maturity Parameters

Abstract The autochthonous Feteasca neagra variety, cultivated in four wine regions of Romania, was comparatively assessed in order to characterize its quality potential in different terroirs. Among the variables of the terroir, the clone of Feteasca neagra is also a factor. Thus, in Murfatlar region we find either clone 9Mf or the massal selection, in Stefanesti clone 4VI is planted, while in Pietroasa and Bucharest clone 10Pt is cultivated. To assess the behaviour of the variety in different wine regions physico-chemical analyses of the grapes were performed, along with the determination of the uvological and phenolic maturity parameters. The results show a high variability, induced both by the cultivation conditions and the selected clone. Although the harvesting was done at approximately the same date, differences in all assessed parameters are found to be directly dependent on the clone, even in the case of the cultivation in the same region (Murfatlar), while the same clone (10Pt) shows a different behaviour when cultivated in separated regions (Pietroasa or Bucharest). The most important characteristics of the grapes are presented and discussed, with a special emphasis on the parameters related to phenolic maturity, which are the most important for the colour and aging potential of the wines. The other compositional parameters are discussed as well, as they also influence the wine’s balance. The favourability of the different regions for the cultivation of Feteasca neagra is assessed, taking into account the wine style which can be obtained from the raw materials, such as wines destined for aging or wines suitable for consumption while young

scholarly journals Evaluation of Nutritional Composition of Defatted Coconut Flour Incorporated Biscuits

CORD ◽  
2020 ◽  
Vol 36 ◽  
pp. 33-39
Author(s):  
H. P. D. T. Hewa Pathirana ◽  
W. M. K. Lakdusinghe ◽  
L. L. W. C. Yalegama ◽  
C. A. T. D. Chandrapeli ◽  
J. A .D. Madusanka
Keyword(s):  
Wheat Flour ◽  
Coconut Oil ◽  
Fine Powder ◽  
Proximate Analysis ◽  
Nutritional Composition ◽  
Free Sugar ◽  
Glucose Content ◽  
High Fiber ◽  
Total Glucose

Defatted coconut kernel is the major by-product of the dry method of virgin coconut oil (VCO) processing which includes high fiber content. It is ground into a fine powder, has a high potential to use as a composite matrix for baked food items with wheat flour. The aim of this research is to compare nutritional characteristics of defatted coconut flour incorporated biscuits (CF), desiccated coconut incorporated commercial biscuits (DC) and wheat flour-based commercial biscuits (WF) using white bread (WB) as a reference. Proximate composition (moisture, ash, crude fat, crude protein, crude fiber and carbohydrate), Hydrolysis Index (HI) and Predicted Glycemic Index (PGI) of samples were performed through standard in-vitro analysis methods. Results of the proximate analysis revealed that moisture (36.67±0.16 %) and protein (13.35±1.17 %) content of bread were significantly (p<0.05) higher while fat, fiber and ash content of CF incorporated biscuits were significantly (p<0.05) higher with the values of 26.67±1.87 %, 3.53±0.10 % and 4.70±2.61 % respectively. Free sugar glucose content (FSG) of WF was observed the highest significant (p<0.05) value of 5.88±1.03 % while the highest amount of rapidly available glucose (RAG) (81.45±5.27 %), slowly available glucose (SAG) (59.81±7.58 %), total glucose (TG) (99.16±5.56 %) were observed in reference food of bread. The PGI of three biscuit types belonging to the medium glycemic food with the values of 60.84, 64.53 and 62.90 respectively for CF, DC and WF treatments.

scholarly journals Formulation and Characterization of Buckwheat-Barley Supplemented Multigrain Biscuits

2018 ◽  
Vol 6 (3) ◽  
pp. 873-881
Author(s):  
ANWAR HUSSAIN ◽  
RAJKUMARI KAUL
Keyword(s):  
Wheat Flour ◽  
Functional Property ◽  
Mineral Contents ◽  
Barley Flour ◽  
High Fiber ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Dpph Scavenging ◽  
Buckwheat Flour

The current study was carried out on biscuits by incorporating barley flour (10%) and buckwheat flour (10%, 20%, 30%, 40% and 50%) into wheat flour. Biscuits were evaluated for physico-chemical, functional and sensory attributes. All the blended samples exhibited high fiber, fat, ash, carbohydrate and mineral contents when compared to those prepared from 100% wheat flour. Considering the taste, flavour, texture and overall acceptability, 10% buckwheat flour incorporated biscuit (70:20:10::WF:BF:BWF) was found to be at the top among the blends. The incorporation of buckwheat flour increased the DPPH scavenging potential hence increased the functional property of blended product.

scholarly journals Physical characterization of biopolymers with starch from potato and cassava organic wastes polymerized in water

2021 ◽  
Vol 2139 (1) ◽  
pp. 012015
Author(s):  
D N Quintana ◽  
D P Sanabria ◽  
H F Castro ◽  
K L Roa ◽  
R A Paredes ◽  
...  
Keyword(s):  
Experimental Design ◽  
Physical Properties ◽  
Daily Life ◽  
Linear Shrinkage ◽  
Organic Wastes ◽  
The Other ◽  
Physical Characterization ◽  
Other Hand ◽  
Substitute Materials

Abstract During the last decades, the use of plastic has become indispensable for the daily life of people; the global production of these materials reaches approximately more than 200 million tons per year. For this reason, research has been carried out to manufacture substitute materials that have similar physical properties, such as starch-based biopolymers; in this research we initially characterized the physical properties of a biopolymer based on starch polymerized in water, without plasticizers, and also to find an optimal proportion between starch and water; in this way an experimental design is generated where the proportion of these two varies, in which starch extracted from potato and cassava wastes was used. These biopolymers were characterized for linear shrinkage, density, and hardness properties. The results of the characterizations showed that the proportions lower than 1:5 starch-water present difficulty to process and deficiency in the homogeneity of the mixture, while the proportions higher than 1:5 presented a linear shrinkage higher than 82. 69% and a loss in weight higher than 74.45%; on the other hand, the hardness analysis showed an average of 79 points on the shore A scale and density with an average of 1.055 g/cm3, the results determined that the most adequate proportion is 1:6.5 starch-water.

A very rapid in situ Kikuchi technique to determine relative crystal misorientation

1988 ◽  
Vol 46 ◽  
pp. 830-831
Author(s):  
J. I. Bennetch
Keyword(s):  
Electron Beam ◽  
Analytical Techniques ◽  
Superplastic Forming ◽  
The Other ◽  
Kikuchi Pattern ◽  
Kikuchi Line ◽  
Line Analysis

In a recent study of the superplastic forming (SPF) behavior of certain Al-Li-X alloys, the relative misorientation between adjacent (sub)grains proved to be an important parameter. It is well established that the most accurate way to determine misorientation across boundaries is by Kikuchi line analysis. However, the SPF study required the characterization of a large number of (sub)grains in each sample to be statistically meaningful, a very time-consuming task even for comparatively rapid Kikuchi analytical techniques.In order to circumvent this problem, an alternate, even more rapid in-situ Kikuchi technique was devised, eliminating the need for the developing of negatives and any subsequent measurements on photographic plates. All that is required is a double tilt low backlash goniometer capable of tilting ± 45° in one axis and ± 30° in the other axis. The procedure is as follows. While viewing the microscope screen, one merely tilts the specimen until a standard recognizable reference Kikuchi pattern is centered, making sure, at the same time, that the focused electron beam remains on the (sub)grain in question.

Rapid Isolation of High Molecular Weight Urokinase from Native Human Urine

1982 ◽  
Vol 47 (03) ◽  
pp. 197-202 ◽  
Author(s):  
Kurt Huber ◽  
Johannes Kirchheimer ◽  
Bernd R Binder
Keyword(s):  
Molecular Weight ◽  
High Molecular Weight ◽  
Human Urine ◽  
Gel Filtration ◽  
Chain Structure ◽  
The Other ◽  
Single Chain ◽  
Apparent Homogeneity ◽  
Sequential Adsorption

SummaryUrokinase (UK) could be purified to apparent homogeneity starting from crude urine by sequential adsorption and elution of the enzyme to gelatine-Sepharose and agmatine-Sepharose followed by gel filtration on Sephadex G-150. The purified product exhibited characteristics of the high molecular weight urokinase (HMW-UK) but did contain two distinct entities, one of which exhibited a two chain structure as reported for the HMW-UK while the other one exhibited an apparent single chain structure. The purification described is rapid and simple and results in an enzyme with probably no major alterations. Yields are high enough to obtain purified enzymes for characterization of UK from individual donors.

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