Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta

Capitalization of winery by-products has received high interest among scientists, producers and consumers concerned with healthy diet and environment protection. Grape peels are rich in fiber and polyphenols and can be used as ingredients in pasta matrix in order to increase the nutritional and functional value of such a staple food. The aim of this paper was to investigate the effects of grape peel flour added in various amounts (1–6%) to common wheat pasta dough viscoelasticity and texture and on pasta chemical composition, color, cooking behavior and texture, revealing at the same time the relations between characteristics. Grape peel flour induced the increase of the elastic (G′) and viscous (G″) moduli, dough hardness, springiness, cohesiveness, pasta crude ash, crude fat, crude fiber, total polyphenols and resistant starch contents, pasta water absorption, cooking loss and breaking force as the addition level was higher and compared to the control. On the other hand, dough resilience, pasta luminosity, chewiness and firmness decreased as the amount of grape peel flour raised. Significant correlations (p < 0.05) were obtained between the chemical composition and color parameters, while crude fiber, protein and fat were correlated with dough and pasta texture, total polyphenols with resistant starch content, cooking loss with crude fiber and dough textural parameters. The obtained results underlined the opportunity to use a valuable byproduct such as grape peels in novel pasta formulations, being helpful for processors to extend the product variety and to optimize the processes in order to better satisfy consumer’s demand for functional foods.

Download Full-text

Drum drying of unpeeled green banana pulp (Musa cavendishii) for bake stable fruit filling production.

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/bceppa.v36i1.55084 ◽

2019 ◽

Vol 36 (1) ◽

Author(s):

Mário José Andrade MENDES ◽

Dayane Rosalyn IZIDORO ◽

Agnes De Paula SCHEER

Keyword(s):

Chemical Composition ◽

Central Composite Design ◽

Resistant Starch ◽

Starch Content ◽

Pasting Properties ◽

Absorption Capacity ◽

Production Chain ◽

Banana Flour ◽

Green Banana ◽

Central Composite

There is a growing interest in food matrixes for the use of flour from unpeeled green banana in order to reduce waste in the production chain. Considering this, the present paper aims to studying the application of unpeeled green banana flour in the cold process performed to obtain bake stable fruit filling. The unpeeled green banana pulp (Musa Cavendishii) was dried using a single rotating drum, thus obtaining the flour. The dried flour was then analyzed for its chemical composition, amylose and resistant starch content, water absorption capacity and pasting properties. The drying reduced the amount of resistant starch and produced pregelatinized starch. The obtained flour showed physical and nutritional characteristics which enabled the development of the filling formula by using a central composite design combining levels -1 and +1, two axial points (± α), two central points, and chemical composition, water activity, Brix, and texture as response variables. The amount defined by central-composite design of unpeeled green banana flour, modified starches and other ingredients resulted in an elastic, viscous, bake stable fruit filling.

Download Full-text

Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch

Food Science and Technology International ◽

10.1177/1082013208102379 ◽

2009 ◽

Vol 15 (1) ◽

pp. 73-78 ◽

Cited By ~ 33

Author(s):

R.G. Hernández-Nava ◽

J. De J. Berrios ◽

J. Pan ◽

P. Osorio-Díaz ◽

L.A. Bello-Perez

Keyword(s):

Bulk Density ◽

Resistant Starch ◽

Cooking Quality ◽

Starch Content ◽

Dilution Effect ◽

Cooking Loss ◽

Chemical Parameters ◽

Density Values ◽

Physical And Chemical

Spaghetti developed by substituting semolina with 5, 10, 15, and 20% (w/w) banana starch were evaluated by specific physical and chemical parameters such as chemical composition, resistant starch (RS) content, diameter, bulk density, color, cooked weight, cooking loss, and firmness. They were also evaluated by their sensory attributes. In general, the addition of banana starch promoted a dilution effect on protein, lipid, and ash content, while moisture content was not affected. On the other hand, the content of RS significantly increased ( p50.05) with an increase of banana starch in the spaghetti. Spaghetti containing 5 and 10% of banana starch had similar diameter than the control spaghetti, but the diameter of spaghetti with 15 and 20% banana starch were significantly lower ( p50.05). The bulk density values of spaghetti with banana starch were all similar and not different from the control spaghetti. The values of ΔL* indicated that the color of spaghetti containing banana starch was darker than the control at all levels of substitution, while the values of ΔC* indicated that only spaghetti containing banana starch in the range of 10—20% was less saturated than the control. The evaluation of cooking quality demonstrated that the cooked weight of spaghetti containing banana starch was similar to the control, but their cooking loss was significantly higher and their firmness significantly lower ( p50.05) than the control. However, the values of cooking loss and firmness were in the acceptable range for good quality pasta. Sensory evaluation of the product showed that the addition of banana starch improved the acceptability of the spaghetti. The overall result of this study shows that spaghetti with up to 15% of banana starch addition could have great potential for commercial acceptability as a functional food with high levels of healthy RS.

Download Full-text

Changes of Complex Carbohydrates of White Jack Bean (Canavalia Ensiformis) During Autoclaving-Cooling Cycles

Current Research in Nutrition and Food Science Journal ◽

10.12944/crnfsj.6.2.21 ◽

2018 ◽

Vol 6 (2) ◽

pp. 470-480 ◽

Cited By ~ 1

Author(s):

Atina Rahmawati ◽

Agnes Murdiati ◽

Yustinus Marsono ◽

Sri Anggrahini

Keyword(s):

Chemical Composition ◽

Dietary Fiber ◽

Functional Properties ◽

Resistant Starch ◽

Starch Content ◽

Soluble Fiber ◽

Significance Level ◽

Jack Bean ◽

Canavalia Ensiformis ◽

Complex Carbohydrates

The extraction of white jack bean (Canavalia ensiformis) protein isolate frequently leaves a lot of precipitates containing complex carbohydrates such as starch, dietary fiber, and resistant starch. Repeated autoclaving – cooling cycles can increase the content of soluble fiber and resistant starch. The aim of this study was to determine changes of dietary fiber and resistant starch content of complex carbohydrates of white jack bean during autoclaving-cooling cycles and characterization of its chemical composition and functional properties. The experiment was conducted by applying the autoclaving process at 121oC for 15 minutes followed by cooling at 4oC for 24 hours up to 5 times. Sample was taken from each cycle of autoclaving – cooling. The best treatment was the sample with the highest total soluble fiber and resistant starch content. The best sample will be determined its chemical composition and functional properties. This study used a one-way analysis of variance to subject the data according to Completely Randomized Design. Duncan’s Multiple Range Test was applied to determine significant differences among 5 treatment means at the 5% significance level. The highest value of total soluble fiber and resistant starch content was obtained from autoclaving-cooling cycles of 3 times. The treatment increased the soluble fiber and resistant starch by 14.37% and 18.34%, respectively, but decreased 14.41% insoluble fiber. The complex carbohydrates of white jack bean treated with autoclaving-cooling cycles of 3 times had chemical composition: 10.68% moisture content, 0.92% ash content, 0.02% fat content, 1.85% protein content, 97.20% carbohydrate content (by difference), 68.42% starch content, and 14.90 ppm HCN. It also had functional properties: 351.67% WHC, 115.67% OHC, 775.33% SC, 84.63 meq/kg CEC. The conclusion was the white jack bean carbohydrate complex treated with 3 times autoclaving-cooling cycles was the best treatment to produce the highest value of total soluble fiber and resistant starch content. We suggest to examine another autoclaving temperature and cooling time to compare the result.

Download Full-text

Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products

Foods ◽

10.3390/foods10050946 ◽

2021 ◽

Vol 10 (5) ◽

pp. 946

Author(s):

Antun Jozinović ◽

Drago Šubarić ◽

Đurđica Ačkar ◽

Jurislav Babić ◽

Vedran Orkić ◽

...

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Dietary Fiber ◽

Resistant Starch ◽

Starch Content ◽

Value Added ◽

Extrusion Process ◽

Total Phenolic ◽

Snack Products ◽

By Products

The addition of brewer’s spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.

Download Full-text

Chemical composition and in vitro fermentation characteristics of ancient grains using canine fecal inoculum

Journal of Animal Science ◽

10.1093/jas/skaa326 ◽

2020 ◽

Vol 98 (11) ◽

Author(s):

Zachary T Traughber ◽

Fei He ◽

Jolene M Hoke ◽

Gary M Davenport ◽

Maria R C de Godoy

Keyword(s):

Fatty Acids ◽

Chemical Composition ◽

Resistant Starch ◽

Starch Content ◽

Negative Control ◽

Pet Food ◽

Production Values ◽

Food Market ◽

Chain Fatty Acids

Abstract Human interest in ancient grains replacing traditional carbohydrate sources has reached the pet food market; however, chemical composition of these grains and their digestive properties in the canine model, specifically the fermentative characteristics, have not been established. Five ancient grain varieties were analyzed: amaranth (AM), white proso millet (WPM), oat groats (OG), quinoa (QU), and red millet (RM). Cellulose (CEL) was used as a negative control, and beet pulp (BP) was used as a positive control. Substrates were analyzed for macronutrient composition as well as free and hydrolyzed sugar profiles in addition to their in vitro fermentative characteristics. Substrates were allocated into 2 sets to allow for quantification of pH, short-chain fatty acids, and branched-chain fatty acids, as well as gas volume and composition. Samples were digested for 6 and 18 h with pepsin and pancreatin, respectively, prior to inoculation with fecal bacteria for 0, 3, 6, 9, or 12 h. Detectable levels of cereal β-glucans were observed solely in OG (3.5%), with all other substrate containing <0.35% cereal β-glucans. All test substrates had fairly similar macronutrient and starch profiles with the exception of RM that contained the highest resistant starch content (2.4%), with all other test substrates containing <0.5% resistant starch. However, the analyzed pseudocereals, AM and QU, had the highest concentrations of free glucose while the minor cereal grains, WPM, OG, and RM, contained the highest concentrations of hydrolyzed glucose. All test substrates had propionate production values similar or greater than BP after 3, 6, 9, and 12 h of fermentation, and similar or greater butyrate production values than BP after 6, 9, and 12 h. All substrates had greater (P < 0.05) changes in pH than CEL after 6, 9, and 12 h, with AM, WPM, OG, and RM having greater (P < 0.05) changes in pH than BP after 9 and 12 h. These data suggest select ancient grains have similar fermentation characteristics as BP, a moderately fermentable fiber considered the gold standard in terms of fiber sources in the pet food market today, and that OG and AM may be more fermentable during longer fermentation periods.

Download Full-text

Registration of Common Wheat Germplasm with Mutations in SBEII Genes Conferring Increased Grain Amylose and Resistant Starch Content

Journal of Plant Registrations ◽

10.3198/jpr2015.10.0066crg ◽

2016 ◽

Vol 10 (2) ◽

pp. 200-205 ◽

Cited By ~ 12

Author(s):

André Schönhofen ◽

Brittany Hazard ◽

Xiaoqin Zhang ◽

Jorge Dubcovsky

Keyword(s):

Common Wheat ◽

Resistant Starch ◽

Starch Content ◽

Wheat Germplasm

Download Full-text

PEMANFAATAN FERMENTASI REBUNG UNTUK BAHAN SUPLEMEN PANGAN DAN TEPUNG SERAT

Jurnal Riset Industri Hasil Hutan ◽

10.24111/jrihh.v3i1.1187 ◽

2011 ◽

Vol 3 (1) ◽

pp. 37 ◽

Cited By ~ 1

Author(s):

Andri Taruna Rachmadi

Keyword(s):

Metal Content ◽

Local Food ◽

Raw Materials ◽

Starch Content ◽

Quality Standard ◽

Food Supplements ◽

Crude Fiber ◽

Bamboo Shoot ◽

Spontaneous Fermentation ◽

Bamboo Shoots

One of the solutions to fulfill the food sustainability is diversification of local food. One of the local food that potential to be used and processed is bamboo shoots. In South Kalimantan, the potential of bamboo as a producer of bamboo shoot plants with an estimated total area of 2158 hectares with a potential of 6 million stems. To increase the value and health of bamboo shoots can be made with fermentation. Fermentation is done by two methods, enzimatic fermentation and spontaneous fermentation. The results of the highest crude fiber obtained in spontaneous fermentation of bamboo shoots Haur 44.46% while the highest starch content present in fermented bamboo shoots Paring stater of 13.91%. Metal content, everything is still fulfill the quality standard. Flour bamboo shoots can be used as food supplements or raw materials of fiber flour.Keywords: bamboo shoots, fermentation, fiber flour

Download Full-text

PREPARATION AND CHARACTERISATION OF ACETYLATED WHEAT STARCH SUPPORTING FOR DIABETES TREATMENT

Journal of Medicine and Pharmacy ◽

10.34071/jmp.2018.5.11 ◽

2018 ◽

Vol 8 (5) ◽

pp. 78-84

Author(s):

Uyen Tran Thi Ngoc ◽

Nam Nguyen Khac ◽

Dung Tran Huu

Keyword(s):

Physicochemical Properties ◽

Resistant Starch ◽

Starch Content ◽

Degree Of Substitution ◽

Wheat Starch ◽

Diabetes Treatment ◽

Glucose Response ◽

Swelling Capacity ◽

Wheat Starches

Background: The purpose of the study was to prepare acetylated wheat starches which have amylase hydrolysis resistant capacity to use as functional food supporting for diabetes treatment. Method: Acetate wheat starches were prepared by acetylation reaction of native wheat starch with different mole ratios of acetic anhydride. These starches were determined for the physicochemical properties by 1H-NMR, SEM, X-ray, DSC, solubility and swelling capacity, the resistant capacity by amylase hydrolysis in-vitro. Results: Acetate wheat starches were prepared successfully with the increase in acetyl content and degree of substitution corresponding with the increase of anhydride acetic, which resulted in the change of physicochemical properties of the wheat starches, including constitution, solubility, swelling capacity and contributed to the increase in resistant starch content in the acetate wheat starches. The AC150-9 containing 2.42% acetyl with degree of substitution 0,094 and resistant starch 32,11% is acceptable by FDA guideline about food safety. Conclusion: Acetate wheat starches contain low rate of digestive starch, while containing a higher proportion of resistant starch than natural wheat starch, possessing a high resistance to amylase activities. Thus, it is hope that this kind of starch to control the rapid increase of postprandual blood glucose response for diabetes treatments effectively. Key words: Acetate wheat starch, substitution, DS, RS, amylase

Download Full-text

Effects of resistant starch content on mixture and cooking among different genotypes rice

JOURNAL OF HUNAN AGRICULTURAL UNIVERSITY ◽

10.3724/sp.j.1238.2010.00605 ◽

2011 ◽

Vol 36 (6) ◽

pp. 605-608

Author(s):

Shu-ming YANG ◽

Tao YANG ◽

Jin-jin WANG ◽

Ya-wen ZENG ◽

Juan DU ◽

...

Keyword(s):

Resistant Starch ◽

Starch Content

Download Full-text

Standarisasi Ganyong (Canna edulis ker) Sebagai Pangan Alternatif Pasien Diabetes Mellitus

Jurnal Katalisator ◽

10.22216/jk.v4i2.4567 ◽

2019 ◽

Vol 4 (2) ◽

pp. 111

Author(s):

Veni Dayu Putri ◽

Fitri Dyna

Keyword(s):

Diabetes Mellitus ◽

Resistant Starch ◽

Proximate Analysis ◽

Alternative Food ◽

Crude Fiber ◽

Food Ingredient ◽

Testing Method ◽

Total Food ◽

Fiber Protein ◽

Arrowroot Starch

Manusia membutuhkan nutrisi untuk memenuhi kebutuhan tubuh seperti karbohidrat, protein, lemak, vitamin dan mineral. Perubahan gaya hidup dan pola konsumsi pangan masyarakat berpengaruh terhadap peningkatan penyakit degeneratif seperti diabetes mellitus (DM). Konsumsi serat dari pati resisten/resistant strach (RS) sangat diperlukan untuk mencegah DM. RS merupakan salah satu pangan hasil modifikasi yang berpotensi sebagai ingredient pangan fungsional. Ganyong merupakan pangan sumber karbohidrat yang mudah ditanam yang dapat dijadikan pangan alternatif bagi penderita DM dengan memodifikasi pati ganyong menjadi RS sehingga mengurangi kandungan indeks glikemiknya (IG). Penelitian ini bertujuan untuk mengetahui kadar abu, air, protein, karbohidrat, lemak dan serat kasar RS ganyong termodifikasi. Pengolahan pati ganyong menjadi RS dilakukan dengan metode autoclaving-cooling dengan 3 siklus pada suhu 130oC dan analisis proksimat mengacu pada metode pengujian SNI 01-2891-1992. Hasil analisis proksimat RS ganyong dibandingkan dengan pati ganyong memperlihatkan peningkatan kadar abu (0,68%), protein (0,56%), lemak (0,28%) dan serat kasar (6,61%), sementara kadar air dan karbohidrat mengalami penurunan yaitu 9,38% dan 74,25%. Dapat disimpulkan bahwa RS ganyong bisa digunakan sebagai pangan alternatif pada pasien DM karena semakin tinggi nilai kadar serat, protein dan lemak suatu pangan, maka nilai IG semakin rendah. Bagi penderita DM dapat memilih produk pangan yang akan dikonsumsi yang memiliki IG rendah dengan ciri tingginya nilai serat pangan total, lemak dan protein. Humans need nutrients to fulfill the body’s need such as carbohydrates, proteins, fats, vitamins and minerals. Changes in lifestyle and patterns of food consumption affect the increase in degenerative diseases such as diabetes mellitus (DM). Consumption of fiber from resistant starch is very necessary to prevent DM ,. Resistant starch (RS) is a modified food that has the potential as a functional food ingredient. Arrowroot is a food source of carbohydrates that is easily planted that can be used as an alternative food for people with DM by modifying arrowroot starch into RS thereby reducing the content of the glycemic index (GI). The purpose of this research was to determine ash content, water content, protein, carbohydrates, fat and crude fiber arrowroot RS modified by autoclaving cooling. The procedure of arrowroot starch into RS is carried out by autoclaving cooling method with 3 cycles at 130oC. Proximate analysis conducted refers to the SNI 01-2891-1992 testing method. The results of proximate analysis of arrowroot RS compared to arrowroot starch showed increased levels of ash (0,68%), protein (0,56%), fat (0,28%) and crude fiber (6,61%), while water and carbohydrate content decreased 9,38% and 74,25% respectively. The results showed that arrowroot RS can be used as an alternative food in DM patients because the higher the value of fiber, protein and fat of a food, the lower the GI value. For patients of DM can choose food products that will be consumed that have a low GI with a high value of total food fiber, fat and protein.

Download Full-text