scholarly journals Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2024
Author(s):  
Catrin Tyl ◽  
Andrea Bresciani ◽  
Alessandra Marti
Keyword(s):  
Nutritional Value ◽  
Recent Progress ◽  
Structural Changes ◽  
Current Knowledge ◽  
Physicochemical Characteristics ◽  
Extruded Snacks ◽  
Textural Attributes ◽  
Processing Optimization ◽  
By Products

The incorporation of milling by-products, in particular bran, into starch-based extruded snacks allows manufacturers to address two consumer demands at once, i.e., those for goods that are more sustainably produced and of higher nutritional value. However, the higher fiber content in bran than in refined cereal flours poses a limit to the amount that can be included without compromising the quality of extruded snacks, which crucially depends on expansion. Thus, several studies have focused on the effect of bran on the physicochemical characteristics of extruded snacks, leading to the need to review the recent findings in this area. Opportunities, challenges, and potential solutions of bran-enriched snacks are addressed, and several current knowledge gaps are highlighted. Specifically, the first part of the review presents the effects of extrusion cooking on bran’s compositional aspects, focusing on structural changes and product quality. After summarizing the main quality traits of extruded snacks (e.g., expansion rate, bulk density, and textural attributes), the effects of bran enrichment on the physical and sensory characteristics of the final product are discussed. Finally, bran pre-treatments as well as processing optimization are discussed as approaches to improve the quality of bran-enriched snacks.

scholarly journals The Quality of Wheat Bread With Ultrasonicated and Fermented By-Products From Plant Drinks Production

2021 ◽  
Vol 12 ◽  
Author(s):  
Elena Bartkiene ◽  
Vadims Bartkevics ◽  
Iveta Pugajeva ◽  
Anastasija Borisova ◽  
Egle Zokaityte ◽  
...  
Keyword(s):  
Food Industry ◽  
Nutritional Value ◽  
Quality Parameters ◽  
Wheat Bread ◽  
Overall Acceptability ◽  
Ph Values ◽  
Volume Porosity ◽  
Direct Incorporation ◽  
By Products

During plant-based drinks production a significant amount of valuable by-products (BPs) is obtained. The valorization of BPs is beneficial for both the environment and the food industry. The direct incorporation of the fermented and/or ultrasonicated almond, coconut, and oat drinks production BPs in other food products, such as wheat bread (WB) could lead to the better nutritional value as well as quality of WB. Therefore, in this study, various quantities (5, 10, 15, and 20%) of differently treated [ultrasonicated (37 kHz) or fermented with Lacticaseibacillus casei LUHS210] almond, coconut, and oat drinks preparation BPs were used in wheat bread (WB) formulations. Microbiological and other quality parameters (acidity, color, specific volume, porosity, moisture content, overall acceptability) as well as bread texture hardness during the storage and acrylamide content in the WB were evaluated. Among the fermented samples, 12-h-fermented almond and oat, as well as 24-h-fermented coconut drinks preparation BPs (pH values of 2.94, 2.41, and 4.50, respectively; total enterobacteria and mold/yeast were not found) were selected for WB production. In most cases, the dough and bread quality parameters were significantly (p ≤ 0.05) influenced by the BPs used, the treatment of the BPs, and the quantity of the BPs. The highest overall acceptability of the WB prepared with 20% fermented almond drink preparation by-product (AP), 15% fermented oat drink preparation by-product (OP), and 15% ultrasonicated OP was established. After 96 h of storage, the lowest hardness (on average, 1.2 mJ) of the breads prepared with 5% fermented AP, coconut drink preparation by-product (CP), and OP and ultrasonicated CP was found. The lowest content of acrylamide in the WB prepared with OP was found (on average, 14.7 μg/kg). Finally, 15% fermented OP could be safely used for WB preparation because the prepared bread showed high overall acceptability, as well as low acrylamide content.

scholarly journals Prospects for the use of fruit enhancers in bakery technology for healthy diet

2021 ◽  
Vol 845 (1) ◽  
pp. 012091
Author(s):  
K V Bryksina ◽  
O V Perfilova ◽  
E I Popova
Keyword(s):  
Nutritional Value ◽  
Raw Materials ◽  
Chemical Properties ◽  
Physicochemical Characteristics ◽  
Bakery Products ◽  
Human Diet ◽  
New Varieties ◽  
Physical And Chemical ◽  
And Chemical Properties

Abstract Bread is a useful biological product that remains high in the human diet and contains a large amount of substances necessary for the human. A rational way to expand the range of functional bakery products is to integrate natural plant-based ingredients into the formulation, which will increase the nutritional value of products, improve their sensory and physicochemical characteristics, create a group of new varieties, boost production, advance the quality of raw materials with low properties and save the critical and accessory raw materials. The paper discusses the effect of fruit enhancers on the physical and chemical properties of dough and finished bakery products. The paper proposes optimal dosages of fruit powders.

Functional flour products with herbal dietary supplements

2021 ◽  
pp. 512-518
Author(s):  
А.T. Vasyukova ◽  
A.A. Slavyanskiy ◽  
A.E. Alekseev ◽  
A.V. Moshkin ◽  
Yu.V. Bondarenko ◽  
...  
Keyword(s):  
Dietary Supplements ◽  
Nutritional Value ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Sea Buckthorn ◽  
Corn Flour ◽  
Main Components

The article examines the main components and features of the influence of sea buckthorn, laminaria, stevia, rice and corn flour on culinary flour products with increased nutritional value. The influence of rice flour on the formation of the quality of flour semi-finished products with its use was revealed. Compositions of ingredients were selected, preserving the traditional shape and taste of flour products. Formulations were developed, and the competitiveness of innovative flour products made from rice flour was evaluated. Organoleptic and physicochemical characteristics of the developed products were studied.

scholarly journals Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1420 ◽  
Author(s):  
José Luis Guzmán ◽  
Manuel Delgado Pertíñez ◽  
Hortensia Galán Soldevilla ◽  
Pilar Ruiz Pérez-Cacho ◽  
Oliva Polvillo Polo ◽  
...  
Keyword(s):  
Goat Milk ◽  
Physicochemical Characteristics ◽  
Citrus Pulp ◽  
Feeding Costs ◽  
Orange Pulp ◽  
Volatile Profiles ◽  
Feed Source ◽  
Productive Systems ◽  
By Products

The increased use of concentrates to reduce pasture as a feed source in productive systems like Payoya breed goat farms has made it necessary to decrease feeding costs. The inclusion of agro-industry by-products such as dry orange pulp pellets in goat diets has been suggested as a sustainable alternative to cereal-based concentrates. The aim of this work was to assess the influence of diets including dry orange pulp pellets on the quality of cheeses traditionally made from Payoya breed goat milk. We analysed the physicochemical characteristics, sensory properties and volatile compound profiles of 18 artisanal cheeses made from raw Payoya milk. In this study, goats were fed with different concentrations of dry orange pulp; and cheeses were curdled with animal and vegetable coagulants. Slight differences were detected between some cheeses. However, the use of citrus by-products in the Payoya goat diets did not substantially affect the cheeses’ physicochemical properties, olfactory attributes, or volatile profiles. Therefore, dried citrus pulp can be used as a substitute for cereal concentrates without affecting the distinct properties of these ripened raw goat milk cheeses.

scholarly journals Advances in Biosynthesis and Biological Functions of Proanthocyanidins in Horticultural Plants

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1774
Author(s):  
Dan Yu ◽  
Ting Huang ◽  
Bin Tian ◽  
Jicheng Zhan
Keyword(s):  
Nutritional Value ◽  
Biosynthetic Pathway ◽  
Molecular Mechanisms ◽  
Current Knowledge ◽  
Future Research ◽  
Plant Metabolites ◽  
Secondary Plant Metabolites ◽  
New Findings ◽  
Processed Products

Proanthocyanidins are colorless flavonoid polymers condensed from flavan-3-ol units. They are essential secondary plant metabolites that contribute to the nutritional value and sensory quality of many fruits and the related processed products. Mounting evidence has shown that the accumulation of proanthocyanidins is associated with the resistance of plants against a broad spectrum of abiotic and biotic stress conditions. The biosynthesis of proanthocyanidins has been examined extensively, allowing for identifying and characterizing the key regulators controlling the biosynthetic pathway in many plants. New findings revealed that these specific regulators were involved in the proanthocyanidins biosynthetic network in response to various environmental conditions. This paper reviews the current knowledge regarding the control of key regulators in the underlying proanthocyanidins biosynthetic and molecular mechanisms in response to environmental stress. Furthermore, it discusses the directions for future research on the metabolic engineering of proanthocyanidins production to improve food and fruit crop quality.

Anisotropic radiation damage of potassium tetracyano platinate (KCP)

1978 ◽  
Vol 36 (1) ◽  
pp. 392-393
Author(s):  
N. Uyeda ◽  
E. J. Kirkland ◽  
B. M. Siegel
Keyword(s):  
Electron Diffraction ◽  
Radiation Damage ◽  
Structural Changes ◽  
High Resolution Electron Microscopy ◽  
Radiation Sensitivity ◽  
Resolution Electron ◽  
Damage Process ◽  
Diffraction Patterns ◽  
Fading Rate

The direct observation of structural change by high resolution electron microscopy will be essential for the better understanding of the damage process and its mechanism. However, this approach still involves some difficulty in quantitative interpretation mostly being due to the quality of obtained images. Electron diffraction, using crystalline specimens, has been the method most frequently applied to obtain a comparison of radiation sensitivity of various materials on the quantitative base. If a series of single crystal patterns are obtained the fading rate of reflections during the damage process give good comparative measures. The electron diffraction patterns also render useful information concerning the structural changes in the crystal. In the present work, the radiation damage of potassium tetracyano-platinate was dealt with on the basis two dimensional observation of fading rates of diffraction spots. KCP is known as an ionic crystal which possesses “one dimensional” electronic properties and it would be of great interest to know if radiation damage proceeds in a strongly asymmetric manner.

Economic Growth: New Problems and New Risks

2006 ◽  
pp. 20-37 ◽  
Author(s):  
M. Ershov
Keyword(s):  
Economic Growth ◽  
Foreign Exchange ◽  
Driving Force ◽  
Structural Changes ◽  
Rate Of Growth

The economic growth, which is underway in Russia, raises new questions to be addressed. How to improve the quality of growth, increasing the role of new competitive sectors and transforming them into the driving force of growth? How can progressive structural changes be implemented without hampering the rate of growth in general? What are the main external and internal risks, which may undermine positive trends of development? The author looks upon financial, monetary and foreign exchange aspects of the problem and comes up with some suggestions on how to make growth more competitive and sustainable.

Economic Institutions and Growth Nexus: The Role of Governance and Democratic Institutions—Evidence from Time Varying Parameters’ (TVPs) Models

2016 ◽  
Vol 55 (4I-II) ◽  
pp. 675-688
Author(s):  
Ghulam Murtaza ◽  
Muhammad Zahir Faridi
Keyword(s):  
Structural Changes ◽  
Jel Classification ◽  
Economic Institutions ◽  
Time Varying ◽  
Democratic Institutions ◽  
Main Hypothesis ◽  
Dynamic Relationship ◽  
Rolling Window

The present study has investigated the channels through which the linkage between economic institutions and growth is gauged, by addressing the main hypothesis of the study that whether quality of governance and democratic institutions set a stage for economic institutions to promote the long-term growth process in Pakistan. To test the hypothesis empirically, our study models the dynamic relationship between growth and economic institutions in a time varying framework in order to capture institutional developments and structural changes occurred in the economy of Pakistan over the years. Study articulates that, along with some customary specifics, the quality of government and democracy are the substantial factors that affect institutional quality and ultimately cause to promote growth in Pakistan. JEL Classification: O40; P16; C14; H10 Keywords: Economic Institutions, Growth, Governance and Democracy, Rolling Window Two-stage Least Squares, Pakistan

Recent progress in physicochemical characteristics of antimicrobial peptides

2013 ◽  
Vol 38 (2) ◽  
pp. 150-155
Author(s):  
Wu CHEN ◽  
Ding-jun LI ◽  
Yan DING ◽  
Qi-ming XIAO ◽  
Qing-ming ZHOU
Keyword(s):  
Antimicrobial Peptides ◽  
Recent Progress ◽  
Physicochemical Characteristics

Resveratrol: A new potential therapeutic agent for melanoma?

2019 ◽  
Vol 26 ◽  
Author(s):  
Mohamad Hossein Pourhanifeh ◽  
Kazem Abbaszadeh-Goudarzi ◽  
Mohammad Goodarzi ◽  
Sara G.M. Piccirillo ◽  
Alimohammad Shafiee ◽  
...  
Keyword(s):  
Quality Of Life ◽  
Therapeutic Agent ◽  
Current Knowledge ◽  
Treatment Resistance ◽  
Anti Cancer ◽  
Apoptosis Inducer ◽  
Life Threatening ◽  
First Time

: Melanoma is the most life-threatening and aggressive class of skin malignancies. The incidence of melanoma has steadily increased. Metastatic melanoma is greatly resistant to standard anti-melanomatreatments such as chemotherapy, and 5-year survival rate of cases with melanoma who have metastatic form of disease is less than 10%. The contributing role of apoptosis, angiogenesis and autophagy in the pathophysiology of melanoma has been previously demonstrated. Thus, it is extremely urgent to search for complementary therapeutic approachesthat couldenhance the quality of life of subjects and reduce treatment resistance and adverse effects. Resveratrol, known as a polyphenol component present in grapes and some plants, has anti-cancer properties due to its function as an apoptosis inducer in tumor cells, and anti-angiogenic agent to prevent metastasis. However, more clinical trials should be conducted to prove resveratrol efficacy. : Herein, for first time, we summarize current knowledge of anti-cancerous activities of resveratrol in melanoma.

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