scholarly journals Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 613 ◽  
Author(s):  
Rodrigo Subiria-Cueto ◽  
Alfonso Larqué-Saavedra ◽  
María L. Reyes-Vega ◽  
Laura A. de la Rosa ◽  
Laura E. Santana-Contreras ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Antioxidant Properties ◽  
Food Product ◽  
Quinic Acid ◽  
Ultra Performance Liquid Chromatography ◽  
Partial Replacement ◽  
Nutritional Properties ◽  
Seed Flour ◽  
Flight Mass Spectrometry ◽  
The Impact

The wheat flour tortilla (WFT) is a Mexican food product widely consumed in the world, despite lacking fiber and micronutrients. Ramón seed flour (RSF) is an underutilized natural resource rich in fiber, minerals and bioactive compounds that can be used to improve properties of starchy foods, such as WFT. The study evaluated the impact of partial replacement of wheat flour with RSF on the physicochemical, sensory, rheological and nutritional properties and antioxidant capacity (AC) of RSF-containing flour tortilla (RFT). Results indicated that RFT (25% RSF) had higher dietary fiber (4.5 times) and mineral (8.8%; potassium 42.8%, copper 33%) content than WFT. Two sensory attributes were significantly different between RTF and WFT, color intensity and rollability. RFT was soft and it was accepted by the consumer. Phenolic compounds (PC) and AC were higher in RFT (11.7 times, 33%–50%, respectively) than WFT. PC identification by ultra-performance liquid chromatography quadrupole time of flight mass spectrometry (UPLC-QTOF-MS) showed that phenolic acids esterified with quinic acid, such as chlorogenic and other caffeoyl and coumaroyl derivatives were the major PC identified in RSF, resveratrol was also detected. These results show that RSF can be used as an ingredient to improve nutritional and antioxidant properties of traditional foods, such as the WFT.

scholarly journals Prehispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies

2021 ◽  
Author(s):  
Georgina Uriarte-Frías ◽  
Martha M. Hernández-Ortega ◽  
Gabriela Gutiérrez-Salmeán ◽  
Miriam Magale Santiago-Ortiz ◽  
Humberto J. Morris-Quevedo ◽  
...  
Keyword(s):  
Pleurotus Ostreatus ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Oyster Mushroom ◽  
Partial Replacement ◽  
Opuntia Ficus Indica ◽  
Whole Wheat ◽  
Alternative Ingredients ◽  
Amaranthus Spp ◽  
The Impact

Oyster mushroom (Pleurotus ostreatus), nopal (Opuntia ficus-indica) and amaranth (Amaranthus spp.) are pre-hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredients as functional cookies. This study evaluated the impact of partial replacement (50%) of whole-wheat flour (WWF) with three formulations of P. ostreatus, nopal and amaranth flours (POF, NF and AF, respectively) in the nutritional/antioxidant properties of fortified cookies. The proportion of flours´ ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (formulation 1), 50:30:15:5 (formulation 2) and 50:40:5:5 (formulation 3). Proximal composition, phenolic/flavonoid contents, and ABTS+ scavenging activity were determined in flours and cookies. POF, NF and AF possess a high nutritional value comprising polyphenols/flavonoids and a significant antioxidant potential. Total protein, ashes and flavonoids were higher in fortified cookies than controls. Cookies prepared with Formulation 2 -highest nopal level- contained 5.29% of dietary fiber and 5-times higher polyphenol content than control cookies. The ABTS+ scavenging ability was similar in the three enriched cookies (87.73-89.58%) but higher than traditional cookies (75.60%). Applicability of POF/NF/AF for replacing up to 50% of WWF in production of functional cookies was demonstrated. The research promotes renewable local bioresouces for a sustainable agri-food chain, especially edible mushrooms.

Effect of Replacement of Refined Wheat Flour with Germinated Fenugreek Seed Flour on Quality Characteristics of Cookies

2017 ◽  
Vol 54 (1) ◽  
pp. 62
Author(s):  
R. S. Agrawal ◽  
H. M. Syed ◽  
P. N. Satwadhar
Keyword(s):  
Wheat Flour ◽  
Quality Characteristics ◽  
Ash Content ◽  
Partial Replacement ◽  
Fenugreek Seed ◽  
Seed Flour ◽  
Physical Chemical ◽  
Protein Fiber ◽  
Textural Parameters ◽  
Different Levels

The effect of partial replacement of wheat flour by different levels (5, 10 and 15%) of Germinated Fenugreek Seed Flour (GFSF) on the physical, chemical and sensory characteristics of cookies were studied. Also, these cookies were evaluated for textural parameters in terms of hardness and compared to control cookies (100% wheat flour). Results revealed that cookies processed from wheat flour supplemented by 10% of GFSF had higher acceptance scores for all sensory attributes than other blend cookies. Replacement of wheat flour with germinated fenugreek seed flour increased the protein, fiber and ash content proportionately to the level of substitution.

scholarly journals Effect of Weakly Basic Conditions on the Separation and Purification of Flavonoids and Glycosides from Chrysanthemum morifolium Tea

Molecules ◽  
2019 ◽  
Vol 24 (2) ◽  
pp. 297 ◽  
Author(s):  
Yuxiao Wang ◽  
Zhenzhen Xu ◽  
Yue Wu ◽  
Mo Li ◽  
Sicheng Pang ◽  
...  
Keyword(s):  
Liquid Chromatography ◽  
High Performance ◽  
Quinic Acid ◽  
Ultra Performance Liquid Chromatography ◽  
Chrysanthemum Morifolium ◽  
Separation And Purification ◽  
Caffeoylquinic Acids ◽  
Flight Mass Spectrometry ◽  
Functional Aspects ◽  
Ammonium Hydrogen

Tea brewed from chrysanthemum flowers has been widely used in Chinese medicine. The possibly medicinal compounds in Chrysanthemum morifolium tea can be purified by preparative high performance liquid chromatography (HPLC), but this is usually done with acidic conditions, which leads to the hydrolysis of glycosides. In hopes of avoiding this hydrolysis, we explored the effect of weakly basic conditions on the separation and purification of flavonoids and glycosides from Chrysanthemum morifolium. We also explored the effects of weakly basic conditions on chlorogenic acid (3-CQA) and apigenin-7-O-glucoside (A7G). Our results show that the concentration of the weakly basic ammonium hydrogen carbonate and time had no significant effect on A7G, p < 0.01, but it had a significant effect on 3-CQA, p < 0.01. HPLC and ultraviolet (UV) analysis showed that the structure of 3-CQA is destroyed in weakly basic conditions. Caffeic acid, quinic acid, and 3,4-dihydroxymandelic acid, which is a hydrolysate of 3-CQA, were identified by ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). The results showed that weakly basic conditions could be used for the purification of flavonoids and glycosides but not for caffeoylquinic acids. Moreover, our work clarified the hydrolysis behaviour of caffeoylquinic acids, which can be helpful for research into their functional aspects.

scholarly journals Partial replacement of wheat flour by pumpkin seed flour in the production of cupcakes filled with carob

2018 ◽  
Vol 38 (2) ◽  
pp. 250-254 ◽  
Author(s):  
Jaqueline Eduarda Rodrigues BATISTA ◽  
Lucas Pereira BRAGA ◽  
Renata Corrêa de OLIVEIRA ◽  
Edson Pablo SILVA ◽  
Clarissa DAMIANI
Keyword(s):  
Wheat Flour ◽  
Partial Replacement ◽  
Pumpkin Seed ◽  
Seed Flour

scholarly journals The Impact of Formulation on the Content of Phenolic Compounds in Snacks Enriched with Dracocephalum moldavica L. Seeds: Introduction to Receiving a New Functional Food Product

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1245
Author(s):  
Tomasz Oniszczuk ◽  
Kamila Kasprzak-Drozd ◽  
Marta Olech ◽  
Agnieszka Wójtowicz ◽  
Renata Nowak ◽  
...  
Keyword(s):  
Phenolic Acids ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Food Product ◽  
Expansion Method ◽  
New Type ◽  
Free Phenolic Acids ◽  
Positive Correlations ◽  
The Impact

A new type of multigrain snack has been designed containing varied additions of Moldavian dragonhead (Dracocephalum moldavica L.) seeds. The antioxidant properties and the general health benefits of this plant material have already been widely acknowledged. The research discussed herein aimed to investigate the influence of the formulation and expansion method (frying) on the content of polyphenolic compounds, individual phenolic acids, and antiradical properties of innovative snacks enriched with dragonhead seeds. The highest content of polyphenols (0.685 mg GAE/mL), free phenolic acids (47.052 µg/g of dry matter), and highest radical scavenging activity (96.23% towards DPPH) were found in the fried snacks enriched with 22% of seeds. In these samples, 11 phenolic acids were detected. Strong positive correlations were seen between the addition of dragonhead and the polyphenol content (r = 0.989) and between the quantity of the enriching additive and the content of free phenolic acids (r = 0.953). The research has shown that such innovative snacks have the potential to supply health-benefiting free phenolic acids, e.g., salicylic, isoferulic, ferulic, p-coumaric, vanillic. Our studies provide an introduction to the development of a new range of functional foods.

scholarly journals Effect Of Incorporation Of Sunflower Seed Flour On The Chemical And Sensory Characteristics Of Cracker Biscuits

2017 ◽  
Vol 74 (2) ◽  
pp. 95
Author(s):  
Simona MAN ◽  
Adriana PĂUCEAN ◽  
Sevastiţa MUSTE ◽  
Anamaria POP ◽  
Alina STURZA ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Wheat Flour ◽  
Sunflower Seed ◽  
Crude Protein ◽  
Chemical Constituents ◽  
Quality Characteristics ◽  
Partial Replacement ◽  
Seed Flour ◽  
Physico Chemical ◽  
Control Samples

The effect of sunflower seed flour supplementation on the quality characteristics of wheat flour cracker biscuits was studied. For this purpose, four experimental variants obtained by substituting wheat flour with different proportions (0%, 15%, 25%, and 35%) of sunflower seed flour, were used. The cracker biscuits with sunflower seed flour and the control samples were subjected to physico-chemical and organoleptic analyses. The cracker biscuits, prepared with sunflower seed flour up to a 35% level of supplementation in wheat flour, were found to be acceptable with respect to all sensory attributes. In the present study, significant improvement in the chemical composition (ash, fat, and crude protein) of wheat-flour cracker biscuits supplemented with sunflower seed flour was observed. This reflects the potential for use of sunflower seed flour, as a partial replacement for wheat flour, for enhancement of these nutrients/chemical constituents

Enhancing Bioactive Compound and Antioxidant Activity of Cake by Using Pumpkin Powder

2020 ◽  
Vol 16 (9) ◽  
pp. 1431-1438
Author(s):  
Shamoli Akter ◽  
Md. J. Alam ◽  
Faruk Hosen ◽  
Salamatullah ◽  
Rehnova Mustafa ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Profile Analysis ◽  
Food Product ◽  
Bioactive Compound ◽  
Proximate Analysis ◽  
Partial Replacement ◽  
Total Phenolic ◽  
Carotene Content ◽  
Texture Profile ◽  
Pumpkin Powder

Background: Pumpkin is a rich source of dietary nutrients utilized for its leaves, pulp, and seeds to add value to the food product. Objectives: The study was designed to assess the effects of pumpkin powder as a partial replacement of wheat flour on proximate analysis, bioactive component, physical, and sensory properties of cake. Methods: The cakes were prepared by replacing 5%, 10%, and 15% of wheat flour with pumpkin powder and compared with control cake where no pumpkin powder was added. Results: Water and oil holding capacity of pumpkin powder were found significantly higher (P<0.05) than wheat flour but there was no significant (P>0.05) difference found in emulsion activity and emulsion stability. Protein and ash content of cake also increased with increasing substitution of pumpkin powder in wheat flour. Pumpkin powder increased the bioactive compound of cake and increased with increasing incorporation on wheat flour. Highest β-carotene content was observed in 15% pumpkin cake (1.12 mg/100g) followed by 10% cake (0.91 mg/100g). Total phenolic content also increased in pumpkin cake than control cake and the highest concentration was found in 15% pumpkin cake. Increasing proportions of pumpkin powder results in increasing antioxidant capacity of cake and found 11.24% to 19.76% for control to 15% pumpkin cake. In texture profile analysis, the hardness of samples increased slightly and vice versa for chewiness in pumpkin powder cake. Conclusion: The addition of 10% pumpkin powder significantly improved the nutritional as well as sensory attributes of cake.

scholarly journals Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies

2021 ◽  
Vol 7 (11) ◽  
pp. 911
Author(s):  
Georgina Uriarte-Frías ◽  
Martha M. Hernández-Ortega ◽  
Gabriela Gutiérrez-Salmeán ◽  
Miriam Magale Santiago-Ortiz ◽  
Humberto J. Morris-Quevedo ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Antioxidant Properties ◽  
Oyster Mushroom ◽  
Partial Replacement ◽  
Opuntia Ficus Indica ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
Alternative Ingredients ◽  
Amaranthus Spp ◽  
The Impact

Oyster mushroom (Pleurotusostreatus), nopal (Opuntia ficus-indica) and amaranth (Amaranthus spp.) are pre-Hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredientsas functional cookies. This study evaluated the impact of partial replacement (50%) of whole-wheat flour (WWF) with three formulations of P. ostreatus, nopal and amaranth flours (POF, NF and AF, respectively) on the nutritional/antioxidant properties of fortified cookies. The proportion of the flours’ ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (F1), 50:30:15:5 (F2) and 50:40:5:5 (F3). Proximal composition, phenolic/flavonoid contents, and ABTS•+ scavenging activity were determined in flours and cookies.POF, NF and AF possess a high nutritional value comprising polyphenols/flavonoids and a significant antioxidant potential. Total protein, ash and flavonoids were higher in fortified cookies than in controls. Cookies prepared with F2—the highest nopal level—contained 5.29% of dietary fiber and five times higher polyphenol content than control cookies. The ABTS•+ scavenging ability was similar in the three enriched cookies (87.73–89.58%), but higher than that in traditional cookies (75.60%). The applicability of POF/NF/AF for replacing up to 50% of WWF in the production of functional cookies was demonstrated without compromising products’ acceptability.This research promotes renewable local bioresouces for a sustainable agri-food chain, especially edible mushrooms.

Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children

2015 ◽  
pp. 1-8 ◽  
Author(s):  
Małgorzata Białek ◽  
Jaroslawa Rutkowska ◽  
Agata Adamska ◽  
Ewelina Bajdalow
Keyword(s):  
Wheat Flour ◽  
Partial Replacement ◽  
Pumpkin Seed ◽  
Seed Flour
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