scholarly journals Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 716
Author(s):  
Hassan Barakat
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
Total Phenolic ◽  
Composite Flour ◽  
Dependent Manner ◽  
Adansonia Digitata ◽  
Organoleptic Evaluation ◽  
Crude Fiber Content ◽  
Organoleptic Characteristics ◽  
Composite Flours

Revalorization of Adansonia digitata L. “Baobab” pulp flour (BPF) to produce a notorious and functional cake in the current study was assessed. Wheat flour (WF 72%) was partially substituted by BPF at 5, 10, and 15% to prepare composite flour (WF + BPF) for potential cake manufacturing. Approximate chemical composition, macro- and microelements content, amino acids (AAs), total phenolic content (TPC), and antioxidant activity (AOA) of partially substituted composite flour (WF + BPF) were determined. The rheological properties of the composite flours were assessed using MIXOLAB. Moreover, an organoleptic evaluation of the baked cakes was performed with 20 trained panelists. The substitution with BPF significantly increased the total ash and crude fiber content in composite flour in a level-dependent manner, while moisture, crude fat, crude protein, available carbohydrates contents, and energy values were not significantly changed. Interestingly, macroelements such as Ca, K, and P were significantly increased, while Na was significantly decreased, whereas Mg content was not significantly changed. Similarly, microelements such as Zn, Fe, and Cu increased with the increase of BPF substitution. Significant increases in TPC and AOA were found by increasing the substitution with BPF. The biological value (BV), essential amino acid index (EAAI), protein efficiency ratio (PER), as well as essential amino acids (EAAs) requirement index (RI) were positively improved in WF + BPF. Adding BPF up to 10% not only improved the water absorption, α-amylase activity, and viscosity, but also caused a slight weakness in the gluten network, to produce a composite flour suitable for cake making. Conclusively, this study revealed that fortification with BPF up to 5–10% improved the nutritional quality without adverse effects on technological, and organoleptic characteristics and providing economic, commercial, and health benefits.

Formulation of Composite Flour with Antioxidant from Goroho Plantain Flour (Musa Acuminafe, sp) and Yellow Pumpkin Flour (Cucurbita moschata) and Its Application on Biscuit Making

2020 ◽  
Vol 16 (1) ◽  
pp. 15
Author(s):  
Imanuel Medy Pasanda ◽  
Edi Suryanto ◽  
Gregoria Djarkasi
Keyword(s):  
Antioxidant Capacity ◽  
Reducing Power ◽  
Total Phenolic ◽  
Composite Flour ◽  
Frap Assay ◽  
Phytochemical Content ◽  
Lattice Design ◽  
Antioxidant Content ◽  
Composite Flours ◽  
Locally Grown

Locally grown crops with phytochemical antioxidant content i.e. goroho plantain and yellow pumpkin were used to develop composite flour. Mixture experiment with simplex lattice design was used for formulation to study the effect of blending goroho plantain flour (GF) with yellow pumpkin flour (PF) on phytochemical content and antioxidant capacity of developed composite flours. Responses measured including phytochemical content (total phenolic and carotenoid), antioxidant capacity (DPPH assay, FRAP assay, phosphomolybdenum assay, and reducing power assay), colour values of flours, proximate components, and sensory quality of biscuits made from composite flours. The results showed that increase in proportion of PF improved the phytochemical content, antioxidant capacity, and proximate components with the exception of carbohydrates. However, substitution of GF with PF reduced sensory ratings for all the sensory attributes of biscuits developed from composite flours. Among biscuits made from composite flours, sensory ratings for aroma, colour, texture, and taste were not statistically different (p>0.05). PF can be used as fortification material to improve the phytochemical antioxidant content in composite flours prepared from GF and PF, or flours from other locally grown plants.

Fortifying wheat bread with whey proteins: impact on nutritional value and technological properties

2022 ◽  
Vol 11 (6) ◽  
pp. 700-709
Author(s):  
Amina DELMI BOURAS ◽  
Malika MEZIANE ◽  
Abdelkader DILMI BOURAS ◽  
Smail MEGATLI
Keyword(s):  
Amino Acids ◽  
Whey Proteins ◽  
Essential Amino Acids ◽  
Deformation Energy ◽  
Wheat Bread ◽  
External Appearance ◽  
Organoleptic Characteristics ◽  
Good Taste ◽  
Amino Acid Profiles ◽  
Taste And Smell

Wheat bread is a widely consumed commodity around the world. It is poor and imbalanced in some essential amino acids. The aim of this study is to fortify wheat bread with whey proteins (WP), in order to inhence its nutri-tional value and to improve the balance of its essential amino acids. The composition of the different flours and breads enriched with WP was deter-mined by standard methods. The alveograph’s results show that the tenacity increases and the deformation energy decreases with increasing incorpora-tion of WP. The addition of WP leads to a dough that is resistant to defor-mation, extensible for incorporation rates of 2.5% and 3% and less extensible for 10% and 20%. The results on the composition of the different breads show that the addition of WP contributes to the improvement of the amino acid profiles of the breads, especially for P10 and P20. It corrects, especially, the deficit and imbalance of the bread in essential amino acids. The assess-ments of the organoleptic characteristics show that the majority of the tast-ers find the P2.5 and P3 breads are very close to the commercial breads and sometimes better. These loaves have a nice external appearance, regular shape, crispy golden crust, light texture, good taste and smell. The develop-ment of the breads during vacuum storage is very satisfactory. They keep their crispness and a good crumbliness after 7 days.

scholarly journals Optimization of Soybean Meal Fermentation for Aqua-Feed with Bacillus subtilis natto Using the Response Surface Methodology

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 306
Author(s):  
Yukun Zhang ◽  
Manabu Ishikawa ◽  
Shunsuke Koshio ◽  
Saichiro Yokoyama ◽  
Serge Dossou ◽  
...  
Keyword(s):  
Amino Acids ◽  
Response Surface Methodology ◽  
Bacillus Subtilis ◽  
Response Surface ◽  
Layer Thickness ◽  
Soybean Meal ◽  
Essential Amino Acids ◽  
Total Phenolic ◽  
Bacillus Subtilis Natto ◽  
Substrate Ratio

This study aimed to improve the nutritional value of soybean meal (SBM) by solid-state fermentation (SSF) using Bacillus subtilis natto (B. s. natto) to overcome the limitations of SBM usage in aquafeed. The response surface methodology (RSM) was employed to explore the relationships of fermentation conditions, such as temperature, time, water-substrate ratio, and layer thickness, on the degree of protein hydrolysis (DH) and the crude protein (CP) content. The optimum conditions for achieving the higher DH (15.96%) and CP (55.76%) were 43.82 °C, 62.32 h, 1.08 of water-substrate ratio, and a layer thickness of 2.02 cm. CP and DH in the fermented soybean meal (FSM) increased by 9.8% and 177.1%, respectively, and crude fiber decreased by 14.1% compared to SBM. The protein dispersibility index (PDI) decreased by 29.8%, while KOH protein solubility (KPS) was significantly increased by 17.4%. Flavonoids and total phenolic acid content in FSM were increased by 231.0% and 309.4%, respectively. Neutral protease activity (NPA) also reached a high level (1723.6 U g−1). Total essential amino acids (EAA) in FSM increased by 12.2%, higher than the 10.8% increase of total non-essential amino acids (NEAA), while the total free amino acids content was 12.76 times higher than that of SBM. Major anti-nutritional factors in SBM were significantly reduced during the process, and almost all SBM protein macromolecules were decomposed. Together with the cost-effectiveness of SSF, B. s. natto-fermented SBM products have great potential to improve the plant composition and replace high-cost ingredients in aquafeed, contributing to food security and environmental sustainability.

scholarly journals EFFECTS OF ASCORBIC ACID AND SUGAR ON PHYSICAL, TEXTURAL AND SENSORY PROPERTIES OF COMPOSITE BREADS

2021 ◽  
Author(s):  
Marijana Simic
Keyword(s):  
Ascorbic Acid ◽  
Chemical Characterization ◽  
Sensory Properties ◽  
Total Phenolic ◽  
Composite Flour ◽  
Maize Flour ◽  
Compact Structure ◽  
Light Blue ◽  
Composite Flours ◽  
Sugar Addition

The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently coloured maize - light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours was determined. The total of 12 breads that were prepared, four of which were control composite breads, four breads with ascorbic acid, and four were breads with ascorbic acid and sugar. The content of total phenolic compounds showed clear differences among all composite flours. The anthocyanins content determined in composite flours was in the following descending order: blue>red>light blue, while in the yellow maize composite flour anthocyanins were not detected. The results showed that the addition of AsA (0.025%) and sugar (5%) negatively affected the volume as well as the specific volume of composite wheat-maize breads. The texture analysis showed that the addition of AsA in amount of 0.025% had no impact on springiness, cohesiveness and resilience of bread crumb, while it increased crumb hardness. However, composite breads made with AsA and AsA and sugar showed a more compact structure, with a larger number of cells and smaller mean cell areas. Bread samples with AsA and sugar in the tested doses had the lowest springiness, which is indicative of brittleness and reflects the tendency of the bread to crumble when slicing. Results of the sensory evaluation revealed that the AsA and sugar addition had a generally positive effect on the investigated sensory attributes.

scholarly journals Branched-Chain Amino Acids Have Equivalent Effects to Other Essential Amino Acids on Lifespan and Aging-Related Traits in Drosophila

2019 ◽  
Vol 75 (1) ◽  
pp. 24-31 ◽  
Author(s):  
Paula Juricic ◽  
Sebastian Grönke ◽  
Linda Partridge
Keyword(s):  
Amino Acids ◽  
Control Diet ◽  
Essential Amino Acids ◽  
Branched Chain Amino Acids ◽  
Control Group ◽  
Dependent Manner ◽  
Dietary Nitrogen ◽  
Compensatory Feeding ◽  
Age Related ◽  
Branched Chain

Abstract Branched-chain amino acids (BCAAs) have been suggested to be particularly potent activators of Target of Rapamycin (TOR) signaling. Moreover, increased circulating BCAAs are associated with higher risk of insulin resistance and diabetes in both mice and humans, and with increased mortality in mice. However, it remains unknown if BCAAs play a more prominent role in longevity than do other essential amino acids (EAAs). To test for a more prominent role of BCAAs in lifespan and related traits in Drosophila, we restricted either BCAAs or a control group of three other EAAs, threonine, histidine and lysine (THK). BCAA restriction induced compensatory feeding, lipid accumulation, stress resistance and amelioration of age-related gut pathology. It also extended lifespan in a dietary-nitrogen-dependent manner. Importantly, the control restriction of THK had similar effects on these phenotypes. Our control diet was designed to have every EAA equally limiting for growth and reproduction, and our findings therefore suggest that the level of the most limiting EAAs in the diet, rather than the specific EAAs that are limiting, determines the response of these phenotypes to EAA restriction.

scholarly journals Amino acid limitation regulates gene expression

1999 ◽  
Vol 58 (3) ◽  
pp. 625-632 ◽  
Author(s):  
Alain Bruhat ◽  
Céline Jousse ◽  
Pierre Fafournoux
Keyword(s):  
Gene Expression ◽  
Amino Acids ◽  
Amino Acid ◽  
Molecular Mechanisms ◽  
Binding Protein ◽  
Regulation Of Gene Expression ◽  
Essential Amino Acids ◽  
Mrna Levels ◽  
Dependent Manner ◽  
Control Of Gene Expression

In mammals, the plasma concentration of amino acids is affected by nutritional or pathological conditions. For example, an alteration in the amino acid profile has been reported when there is a deficiency of any one or more of the essential amino acids, a dietary imbalance of amino acids, or an insufficient intake of protein. We examined the role of amino acid limitation in regulating mammalian gene expression. Depletion of arginine, cystine and all essential amino acids leads to induction of insulin-like growth factor-binding protein-1 (IGFBP-1) mRNA and protein expression in a dose-dependent manner. Moreover, exposure of HepG2 cells to amino acids at a concentration reproducing the amino acid concentration found in portal blood of rats fed on a low-protein diet leads to a significantly higher (P < 0·0002) expression of IGFBP-1. Using CCAAT/enhancer-binding protein homologous protein (CHOP) induction by leucine deprivation as a model, we have characterized the molecular mechanisms involved in the regulation of gene expression by amino acids. We have shown that leucine limitation leads to induction of CHOP mRNA and protein. Elevated mRNA levels result from both an increase in the rate of CHOP transcription and an increase in mRNA stability. We have characterized two elements of the CHOP gene that are essential to the transcriptional activation produced by an amino acid limitation. These findings demonstrate that an amino acid limitation, as occurs during dietary protein deficiency, can induce gene expression. Thus, amino acids by themselves can play, in concert with hormones, an important role in the control of gene expression.

scholarly journals Amino Acid, Phytochemical Compositions and Antioxidant Activity of Inky Cap Mushroom (Coprinus radiata)

2020 ◽  
Vol 33 (1) ◽  
pp. 53-56
Author(s):  
Thidarat Somdee ◽  
Rattaphol Kraiklang ◽  
Chatchada Mahaweerawat ◽  
Suneerat Yangyuen ◽  
Udomsak Mahaweerawat ◽  
...  
Keyword(s):  
Amino Acids ◽  
Antioxidant Activity ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Water Extract ◽  
Essential Amino Acids ◽  
Total Phenolic ◽  
High Concentration ◽  
Antioxidant Power

Evaluation of the amino acid composition, phytochemical properties and antioxidant activity of Coprinus radiata mushrooms was conducted. Free amino acid composition of fresh mushrooms was analyzed by LC-MS/MS. The phytochemical properties analysis included total phenolic compound content and total flavonoid content of these mushrooms. Furthermore, antioxidant activity assays were performed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP). Based on the results shown that a high concentration of non-essential amino acids, especially those of arginine and glutamic acid, were observed. However, isoleucine and leucine were major essential amino acids in these mushrooms. The ethanolic extract of C. radiata showed higher phytochemical contents and antioxidant activity than those of the water extract. It suggested that the C. radiata is a natural source containing some essential amino acids, a high amount of phytochemical properties and high antioxidant activity, potentially having medicinal and nutritional properties that provide health benefits.

scholarly journals NMR-Based metabolomic analysis of the anticancer effect of metformin on cholangiocarcinoma cells

2020 ◽  
Author(s):  
Jin Zhang ◽  
Caihua Hang ◽  
Wei Shao ◽  
Wengang Li ◽  
Donghai Lin
Keyword(s):  
Amino Acids ◽  
Tca Cycle ◽  
Essential Amino Acids ◽  
Cancer Therapies ◽  
Dependent Manner ◽  
Metformin Treatment ◽  
Anticancer Effect ◽  
Multivariate Statistical ◽  
Cell Viability Assay ◽  
Viability Assay

Abstract Background Metformin is a widely prescribed anti-diabetes drug with potential utilities for cancer therapies. Several previous studies have related metformin to the reduced risk of cholangiocarcinoma (CCA), highlighting its potentialities for the treatments of CCA. Methods In this study, cell viability assay and colony formation assay were used to test the inhibition effect of metformin on Mz-ChA-1 cells. The NMR-based metabonomic analysis was conduct to compare the differences between the metformin-treated (Met) and control (Ctrl) groups of the Mz-ChA-1 cells. Significant metabolites were identified from multivariate statistical analysis of 1D 1 H-NMR spectral data, and differential metabolites were identified from the pair-wise t-test of the metabolite levels. Significantly altered metabolic pathways were identified based on characteristic metabolites which were determined by a combination of the significant metabolites and differential metabolites. Results Here, we demonstrated that metformin treatment could inhibit the proliferation of the CCA cell line Mz-ChA-1 in a dose-dependent manner. The NMR-based metabonomic analysis showed a distinct discrimination between the Met and Ctrl groups of the Mz-ChA-1 cells. Moreover, The Met group exhibited promoted glycolysis and suppressed TCA cycle compared with the Ctrl group. While metformin treatment decreased non-essential amino acids, it also increased essential amino acids and UDP-GlcNAc, implying the occurrence of autophagy and cell cycle arrest in metformin-treated CAA cells . Conclusions This work provides a mechanistic understanding of the anticancer effect of metformin on CAA, and is beneficial to the further development of metformin as an anticancer drug

scholarly journals Characterization of Phytochemical Components of Crocus sativus Leaves: A New Attractive By-Product

2021 ◽  
Vol 89 (2) ◽  
pp. 28
Author(s):  
Olha Mykhailenko ◽  
Liudas Ivanauskas ◽  
Ivan Bezruk ◽  
Lyudmila Sidorenko ◽  
Roman Lesyk ◽  
...  
Keyword(s):  
Amino Acids ◽  
Bioactive Compounds ◽  
Essential Amino Acids ◽  
Crocus Sativus ◽  
Total Phenolic ◽  
High Concentration ◽  
Vitro Assay ◽  
Phytochemical Components ◽  
Linoelaidic Acid

Crocus sativus L. is one of the world’s most famous saffron production crops and its enormous by-products, such as leaves, are an excellent source of bioactive compounds with potential nutritional applications. The total phenolic content of Crocus leaves was 5.44 ± 0.01 mg GAE/g, and the total flavonoid content was 2.63 ± 0.05 mg RE/g, respectively. The main bioactive compounds in the leaves, such as polyphenols, flavonoids by HPLC and carboxylic acids, and amino acids, were also identified by GC-MS. HPLC analyses revealed mangiferin as a dominant constituent (1.26 ± 0.02 mg/g). C. sativus contains seven essential amino acids (ILE, LEU, LYS, MET, PHE, THR, TRP, VAL) in high concentration. Among them, isoleucine (7965 µg/g) was the dominant compound. In addition, the K and Ca concentrations in the leaves were significant (p < 0.05). The chemical composition revealed α-linolenic acid (22,490 µg/g) and linoelaidic acid (9880 µg/g) to be major constituents among all the acids found in the Crocus leaves. The extracts of C. sativus leaves showed the highest inhibitory activity for Gram-positive (B. subtilis and S. aureus) bacteria in the in vitro assay. The current results identify and underline the potential of natural products from C. sativus leaves that can add value to saffron production.

scholarly journals Use of chickpea flour in food production

2021 ◽  
Vol 845 (1) ◽  
pp. 012120
Author(s):  
E S Taranova ◽  
E A Zenina ◽  
A G Mel’nikov ◽  
T E Kryuchkova ◽  
E A Skorokhodov ◽  
...  
Keyword(s):  
Amino Acids ◽  
Wheat Flour ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Climatic Conditions ◽  
Wheat Bread ◽  
Plant Raw Materials ◽  
Chickpea Flour ◽  
Organoleptic Characteristics ◽  
Volgograd Region

Abstract Currently, the production of special varieties of bread and bakery products using non-traditional plant raw materials is relevant. The article presents the results of studies on the introduction of chickpea flour into the recipe of wheat bread. Chickpea is a crop that is adapted to vegetation in unfavorable soil and climatic conditions of the Volgograd region. Chickpeas are high in protein (up to 32%) and fat (8%), while the amount of carbohydrates is insignificant (up to 5%). In the laboratory, test baking of bread was carried out using the following options: wheat bread (control) and wheat-chickpea bread. Chickpea flour was added to wheat flour in the amount of 5, 10, 15 and 20%. Before baking, a study of wheat flour and mixtures of wheat flour with chickpea was carried out for the content and quality of crude gluten. The addition of chickpea flour has been found to reduce the amount of wet gluten, but not to decrease its quality group. After test baking, the volume of the bread was measured and the organoleptic characteristics were determined. It was found that the addition of chickpea flour leads to a decrease in the volume of the finished product. The bread with the addition of chickpea flour differed from the control variant in the color of the crust and crumb. The pulp was denser and finer. The taste and smell of chickpea were felt only in the variants with the addition of 15 and 20% chickpea flour. The addition of chickpea flour contributed to the enrichment of wheat bread with essential amino acids. With the consumption of 300 g of bread containing 80% wheat and 20% chickpea flour, the daily requirement of the human body for essential amino acids would be satisfied by 48.8%.

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