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

Foods ◽  
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.

scholarly journals Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Antioxidants ◽  
2021 ◽  
Vol 10 (2) ◽  
pp. 165
Author(s):  
Elisabetta Bravi ◽  
Giovanni De Francesco ◽  
Valeria Sileoni ◽  
Giuseppe Perretti ◽  
Fernanda Galgano ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Acids ◽  
Liquid Waste ◽  
Value Added ◽  
Total Phenolic ◽  
Antioxidant Compounds ◽  
Brewing Industry ◽  
Antioxidant Power ◽  
Spent Grains ◽  
By Products

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

scholarly journals The effect of mixture of banana pseudostem flour proportion on organoleptic properties, dietary fiber content, resistant starch, and antioxidants of canna starch-based food bar

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 906-916
Author(s):  
Y. Welli ◽  
M. Agnes ◽  
P. Yudi ◽  
M. Yustinus
Keyword(s):  
Antioxidant Activity ◽  
Dietary Fiber ◽  
Resistant Starch ◽  
Fiber Content ◽  
Total Phenolic ◽  
Organoleptic Properties ◽  
Soluble Dietary Fiber ◽  
Total Dietary Fiber ◽  
Randomized Design ◽  
Color Attribute

The objective of the recent study was to evaluate the effect of banana pseudostem flour (EBP) to the organoleptic properties, levels of dietary fiber, resistant starch and antioxidants of canna starch-based food bar. The research design was true experimental in the form of completely randomized design with 6 treatments using canna starch: banana pseudostem flour. The six treatments were 100:0, 95:5, 90:10, 85:15, 80:20, and 75:25 ratio. The best food bar was determined by scoring through organoleptic test, content of soluble dietary fiber and antioxidants. Food bars processed with mixture of banana pseudostem flour proportion 85:15 was selected as the best food bar with a score of color attribute 3.12±0.08, aroma 3.00±0.06, flavor 3.04±0.18, texture 3.16±0.12, soluble dietary fiber content 0.83±0.07% db, insoluble dietary fibers of 6.75±0.14% db, total dietary fiber 7.58±0.13% db, resistant starch 6.54±0.24% db, total phenolic 105.75±0.64 mg/100 g, antioxidant activity 6.97±0.77% RSA, color brightness (L*) 52.52±0.60 and hardness level 5.08±1.95 N. The substitution of banana pseudostem flour on the canna starch-based food bar increased level of soluble dietary fiber 0.83%, total dietary fiber 4.81%, resistant starch 2.89%, total phenolic 43.01 mg/100 g and antioxidant activity 3.98% RSA as well as sensory panelists preferred. The higher the mixture pseudostem flour proportion, the higher the tendency of the levels of dietary fiber, resistant starch, total phenolic and antioxidant activity.

scholarly journals Chemical Evaluation of a Nori-Like Product (Geluring) Made from the Mixture of Gelidium Sp. and Ulva Lactuca Seaweeds

2018 ◽  
Vol 6 (3) ◽  
pp. 664-671 ◽  
Author(s):  
ERNIATI ERNIATI ◽  
FRANSISKA RUNGKAT ZAKARIA ◽  
ENDANG PRANGDIMURTI ◽  
DEDE ROBIATUL ADAWIYAH ◽  
BAMBANG PONTJO PRIOSOERYANTO ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Dietary Fiber ◽  
Proximate Composition ◽  
Raw Materials ◽  
Food Product ◽  
Ulva Lactuca ◽  
Total Phenolic ◽  
Heat Application ◽  
High Antioxidant Activity

Dry sheet food products or nori-like products can be produced from the mixture of Gelidium sp. and Ulva lactuca seaweeds, which is called geluring. Making geluring involves heat application that may influence the chemical composition of the product. The goal of this study was to evaluate the chemical characteristics of geluring by measuring proximate composition; dietary fiber, total phenolic, and flavonoid contents; and antioxidant activity(by DPPH analysis)of geluring and compare the values to those of the raw materials. Three types of geluring were prepared following commercial nori preparation procedures with some modifications: P1 (unseasoned), P2 (seasoned), and P3 (seasoned and roasted).The proximate composition of geluring products and raw materials differed significantly(P<0.05). Geluring fiber contents were not significantly different (P>0.05) among P1 (29.19±0.26%), P2 (29.42±0.66%), and P3 (29.83±0.11%), but these values differed significantly (P<0.05) from those of the raw materials. The total phenolic content, flavonoid content, and DPPH activity of P2geluringwere 1.38 mg GAE/g, 1.11 mg QE/g, and 61.23%, respectively, which were significantly (P<0.05) higher than those of P1 and P3 but lower than those of the raw materials. These results suggest that geluring processing might negatively impact the chemical composition of the products, but they still have high antioxidant activity and dietary fiber content and thus have potential for utilization as a functional food product.

scholarly journals Assessing the Performance of Different Grains in Gluten-Free Bread Applications

2020 ◽  
Vol 10 (24) ◽  
pp. 8772
Author(s):  
Iuliana Banu ◽  
Iuliana Aprodu
Keyword(s):  
Antioxidant Activity ◽  
Ferulic Acid ◽  
Resistant Starch ◽  
Starch Content ◽  
Rice Flour ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
Gluten Free ◽  
Total Dietary Fiber ◽  
Quinoa Flour

A comparative analysis of quinoa, sorghum, millet and rice flours and breads in terms of proximate composition, resistant starch, antioxidant activity and total phenolic content was realized in this study. Quinoa whole flour had the highest content of proteins, fat, ash and total dietary fiber, followed by millet and sorghum flours. Quinoa and rice breads had higher specific volume (192.22 and 181.04 cm3/100 g, respectively) and lower crumb firmness (10.81 and 13.74 N, respectively) compared to sorghum and millet breads. The highest total phenol content was obtained in the case of bread prepared with quinoa flour (398.42 mg ferulic acid equiv/100 g d.w.), while the lowest content was obtained for the rice flour bread (70.34 mg ferulic acid equiv/100 g d.w). The antioxidant activity of gluten-free breads decreased in the following order: sorghum > quinoa > millet > rice. Quinoa bread had the highest resistant starch content of 3.28% d.w., while the rice bread had the highest digestible starch content of 81.48% d.w. The slowly digestible starch varied from 15.5% d.w. for quinoa bread, to 6.51% d.w. for millet bread. These results revealed the huge potential of quinoa, sorghum and millet to be used for developing functional gluten-free bread.

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

2018 ◽  
Vol 6 (2) ◽  
pp. 470-480 ◽  
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.

scholarly journals Antioxidant Activity and Resistant Starch Content of C. tuberosus on Different Cooking Method and its Potential on Glucose Management in Diabetic Mice

2019 ◽  
Vol 7 (1) ◽  
pp. 182-189
Author(s):  
MUTIARA NUGRAHENI ◽  
UMAR SANTOSO ◽  
WINDARWATI WINDARWATI
Keyword(s):  
Antioxidant Activity ◽  
Resistant Starch ◽  
Starch Content ◽  
Serum Glucose ◽  
Total Phenolic ◽  
Cooking Method ◽  
Processing Methods ◽  
Dpph Method ◽  
Glucose Management ◽  
Phenolic And Flavonoid

This research aims to know the antioxidant activity and the levels of resistant starch of C. tuberosus on different processing methods. Processing methods used were boiling and baking. Bioactive compounds being evaluated is the number of total phenolic and flavonoid. Evaluation of antioxidant activity is performed with the DPPH method. The evaluation of the levels of resistant starch was done in an enzymatic method. The results showed that levels of total phenolic and flavonoid demonstrate a tendency to decline with the processing. The existence of the processing process increased the antioxidant activity of boiled C. tuberosus and C. tuberosus flake. The processing increases the levels of resistant. The levels of resistant starch in raw C. tuberosus were10.24 ± 0.37%; boiled C. tuberosus 15.42 ± 0.96%; and C. tuberosus flake 44.09 ± 0.07%. The decrease in serum glucose in boiled C. tuberosus was 47.41% whereas C. tuberosus flake was 54.94%. The results of this study indicate that processing (boiling and baking) can increase the antioxidant activity and the levels of resistant starch.

scholarly journals Comparative Assessment of the Basic Chemical Composition and Antioxidant Activity of Stevia rebaudiana Bertoni Dried Leaves, Grown in Poland, Paraguay and Brazil—Preliminary Results

2021 ◽  
Vol 11 (8) ◽  
pp. 3634
Author(s):  
Teresa Leszczyńska ◽  
Barbara Piekło ◽  
Aneta Kopeć ◽  
Benno F. Zimmermann
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Vitamin C ◽  
Dietary Fiber ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Stevia Rebaudiana ◽  
Steviol Glycosides ◽  
Total Polyphenols ◽  
Stevia Rebaudiana Bertoni

This study compares the content of basic nutrients (proteins, fats, digestible carbohydrates, dietary fiber and ash), steviol glycosides, selected antioxidants (vitamin C, total polyphenols) and antioxidant activity in dried leaves of Stevia rebaudiana Bertoni cultivated in Poland, Paraguay and Brazil and available in the direct sale. The basic chemical composition was determined by standard AOAC (Association of Official Analytical Chemists) methods. Content of steviol glycosides was determined by the UHPLC-UV chromatographic method. Total polyphenols content was expressed as gallic acid equivalent (GAE) and catechins equivalent (CE). Antioxidant activity was measured as ABTS●+ free radical scavenging activity. Dried leaves of S. rebaudiana grown in Poland had significantly higher contents of dietary fiber, and lower protein and ash content, compared to those derived from Paraguay and Brazil. The former had, however, considerably higher contents of total steviol glycosides, stevioside and rebaudioside D, compared to the remaining two plants. In the Paraguay-derived dried leaves, the content of rebaudioside A, C, E and rubusoside was found to be significantly lower. Dried leaves of S. rebaudiana Bertoni, cultivated in Poland, contained substantially more vitamin C and a similar content of total polyphenols, compared to those from Brazil and Paraguay. The examined material from Brazil and Paraguay plantations showed similar antioxidant activity, while that obtained from Polish cultivation was characterized by a significantly lower value of this parameter.

scholarly journals Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1579
Author(s):  
Mariam Sardiñas-Valdés ◽  
Hugo Sergio García-Galindo ◽  
Alfonso Juventino Chay-Canul ◽  
José Rodolfo Velázquez-Martínez ◽  
Josafat Alberto Hernández-Becerra ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Chemical Composition ◽  
Phenolic Content ◽  
Principal Component ◽  
Total Phenolic ◽  
Hair Sheep ◽  
Dairy Foods ◽  
Ripening Time ◽  
Sheep Milk

The influence of nano-emulsified curcumin (NEC) added to the hair sheep milk, prior to cheese-making, on the chemical composition, lipolysis, and proteolysis of manchego-style cheeses were evaluated throughout 80 days of ripening. The addition of NEC to the milk resulted in cheeses with the same moisture content (42.23%), total protein (23.16%), and water activity (0.969) (p > 0.05). However, it increased the fat and ash levels from 26.82% and 3.64% in B 10 ppm to 30.08% and 3.85% in C 10 ppm, respectively, at the end of the ripening (p < 0.05). The total phenolic content and antioxidant activity of experimental cheeses increased during ripening, and the fatty acid groups showed significant changes occurred to a greater extent in the first days of ripening (p < 0.05). The lipolysis increased consistently in all cheeses until day 40 of ripening, to decrease at the end, while proteolysis increased during all ripening time in all samples (p < 0.05); the addition of NEC did not alter the primary proteolysis of manchego-style cheeses, but it modified secondary proteolysis and lipolysis (p < 0.05). Principal component analysis was useful for discriminating cheeses according to their chemical composition and classified into four groups according to their ripening time. This research highlights the potential of CNE to fortify dairy foods to enhance their functionality.

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

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.

scholarly journals Chemical Composition, Production of Secondary Metabolites and Antioxidant Activity in Coffee Cultivars Susceptible and Partially Resistant to Bacterial Halo Blight

Plants ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1915
Author(s):  
Joyce Alves Goulart da Silva ◽  
Mário Lúcio Vilela de Resende ◽  
Ingridy Simone Ribeiro ◽  
Adriene Ribeiro Lima ◽  
Luiz Roberto Marques Albuquerque ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Secondary Metabolites ◽  
Pseudomonas Syringae ◽  
Total Phenolic ◽  
Leaf Extracts ◽  
Defense Strategies ◽  
Halo Blight ◽  
Phenolic Profiles ◽  
Phenolic And Flavonoid

Coffee production is one of the main agricultural activities in Brazil, and several coffee cultivars with disease resistance have already been developed. The secondary metabolites produced by plants are closely associated with defense strategies, and the resistance of coffee cultivars to bacterial halo blight (BHB) can be related to these compounds. Therefore, this study aims to compare a partially resistant coffee cultivar (Iapar-59) and a susceptible cultivar (Mundo Novo 376/4) to BHB (Pseudomonas syringae pv. garcae) in relation to the chemical composition and antioxidant activity of the leaf extracts. In addition, this study determined the total phenolic and flavonoid contents and phenolic profiles of the Iapar-59 leaf extracts of plants inoculated with P. syringae pv. garcae. The Iapar-59 extract showed a higher content of phenolic compounds and flavonoids than the Mundo Novo 376/4 extract. Both cultivars contained gallic, chlorogenic and caffeic acids; however, the highest contents were quantified in the Iapar-59 cultivar. The leaf extracts from the Iapar-59 cultivar exhibited higher antioxidant activity. Higher concentrations of gallic, caffeic and chlorogenic acids and the presence of vanillin were detected in the extract of cultivar Iapar-59 inoculated with P. syringae pv. garcae.

Sign in / Sign up

Export Citation Format

Share Document