scholarly journals Flaxseed Enriched Pasta—Chemical Composition and Cooking Quality

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 404 ◽  
Author(s):  
Piotr Zarzycki ◽  
Emilia Sykut-Domańska ◽  
Aldona Sobota ◽  
Dorota Teterycz ◽  
Ada Krawęcka ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Product Innovation ◽  
Cooking Quality ◽  
Cooking Time ◽  
Color Model ◽  
Good Opportunity ◽  
Volume Increase ◽  
Flaxseed Flour ◽  
Pressing Technology

Pasta production is a good opportunity for product innovation in different forms. The aim of this work was to assess the use of flaxseed components for pasta production. We examined the chemical composition and cooking quality, at different contents of flaxseed flour (FF) and flaxseed cake (FC), added for pasta processing. The analysis showed that the addition of flaxseed components to the dough caused a substantial difference in the International Commission on Illumination color model (CIE) parameter, compared to control samples. The samples of pasta with FF and FC were darker, redder, and less yellow than the control. The minimum cooking time for the enriched pasta was longer than that for the control pasta, although cooking losses were lower. The increasing content of flaxseed components did not significantly change the weight and volume increase index. The enrichment of pasta with 23% FF and 17% FC yielded good quality pasta. The results of the chemical composition of the flaxseed-enriched pasta indicate considerably enhanced nutritional quality, particularly the levels of protein, fat, and dietary fiber of the pasta, without affecting its quality. Moreover, flaxseed cake can be an important source of nutritional ingredients for pasta production, although it is a by-product of the oil cold pressing technology.

scholarly journals PROXIMATE COMPOSITION AND TECHNOLOGICAL CHARACTERISTICS OF DRY PASTA INCORPORATED WITH MICRONIZED CORN PERICARP

2017 ◽  
Vol 30 (2) ◽  
pp. 496-502 ◽  
Author(s):  
JOÃO RENATO DE JESUS JUNQUEIRA ◽  
FAUSTO ALVES DE LIMA JUNIOR ◽  
GISELE SOUZA FERNANDES ◽  
MARIA CRISTINA DIAS PAES ◽  
JOELMA PEREIRA
Keyword(s):  
Weight Gain ◽  
Proximate Composition ◽  
Cooking Quality ◽  
Color Difference ◽  
Cooking Time ◽  
Nutritional Deficiencies ◽  
Volume Increase ◽  
Technological Characteristics ◽  
Significant Difference ◽  
The World

ABSTRACT Pastas are generally accepted all over the world, mainly because they are versatile, cheap and easy-to-prepare. They are not nutritionally balanced, since they provide mainly carbohydrates. As a result of this, it is important to use ingredients which could improve the nutritional deficiencies, without affecting the technological and sensorial characteristics. This study evaluated the effect of using wheat semolina and micronized corn pericarp (MCP), on the proximate composition, cooking quality and color of spaghetti type pasta. Spaghetti pasta was produced using wheat semolina with the incorporation of micronized corn pericarp, at levels of 0, 10, 20 and 30%. There were no significant differences (p > 0.05) between the formulated samples with regards to the contents of moisture and lipid, cooking time, weight gain and volume increase. As observed, supplementation with micronized corn pericarp presented significant difference on the contents of proteins, minerals, dietary fiber and solid soluble loss of the spaghetti pasta (p < 0.05). With increase in micronized corn pericarp concentration, the color difference became accentuated. The use of MCP appears to be viable, providing a nutritionally enriched product without further impairment on pasta quality.

scholarly journals Comparison of Commercial Gluten Containing and Gluten Free Pastas: Cooking Quality Parameters

2019 ◽  
pp. 1-9
Author(s):  
Ozge Kurt Gokhisar ◽  
Mahir Turhan
Keyword(s):  
Cooking Quality ◽  
Free Food ◽  
Quality Parameters ◽  
Cooking Time ◽  
The Other ◽  
Starch Granules ◽  
Gluten Free ◽  
Volume Increase ◽  
Gelatinized Starch

Aims: Gluten-free food (GFF) consumers reportedly have problems with the lower cooking quality of gluten-free pastas (GFPs) compared to gluten-containing pastas (GCPs).  This work is designed to compare the cooking quality of commercial GFPs and GCPs population wise for contributing to the resolution of the issue in the market.  Study Design, Materials and Methodology: Cooking quality parameters of 10 commercial GFPs (maize based and maize-rice based) and 10 commercial GCPs (semolina), namely optimum cooking time (OCT), weight increase (WI), volume increase (VI), cooking loss (CL), and their microstructures were determined. Results: GCPs had shorter OCT, higher WI and VI, and lower CL than GFPs (P < .05), representing higher cooking quality.  GCPs showed more consistent cooking quality compared to GFPs. GCPs showed more consistent cooking quality compared to GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture (P < .05). When considering the microstructure, GCPs has a smooth outer surface where the gluten network provides a framework that holds embedded starch granules.  On the other hand, GFPs has a protruding surface where gelatinized starch provides a framework that holds embedded protein patches, which results poor cooking quality.  Conclusion: GCPs shows higher cooking quality compared to GFPs. They also exhibited a narrower range for cooking quality parameters indicating their more consistent behavior than those of GFPs.  GFPs made of maize showed higher cooking quality than GFPs made of maize and rice mixture.  Originality/value: To the best of the authors’ knowledge, this is the first work comparing the cooking quality of populations of commercial pastas (10 GFPs versus 10 GCPs) and embodied the issue. 

Chemical composition of grain amaranth cultivars and effects of processing on their nutritional quality

1992 ◽  
Vol 8 (1) ◽  
pp. 23-49 ◽  
Author(s):  
Ricardo Bressani ◽  
Alfredo Sánchez‐Marroquín ◽  
Enrique Morales
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Grain Amaranth

scholarly journals Commercial cuts of Pantanal caiman meat according to sex

2017 ◽  
Vol 47 (2) ◽  
Author(s):  
Vitória Regina Takeuchi Fernandes ◽  
Maria Luiza Rodrigues de Souza ◽  
Eliane Gasparino ◽  
Marcos Eduardo Coutinho ◽  
Jesuí Vergílio Visentainer ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Lipid Content ◽  
Nutritional Quality ◽  
Monounsaturated Fatty Acids ◽  
Female Tail ◽  
Lower Protein ◽  
Yield Quality ◽  
Lower Protein Content

ABSTRACT: This study evaluated the yield, color, and chemical composition of commercial cuts (tail, sirloin cut, back fillet, and thigh) of Pantanal caiman meat in both sexes. The yield of tail was higher than other cuts, and the yield of females (17.0%) was higher than males (15.9%). The thigh of males had lower protein content (20.8%) compared with other cuts. Females showed a higher lipid content in the tail (2.4%) and thigh (0.8%) compared with males (1.7% and 0.4%, respectively). The tail presented the greatest content of monounsaturated fatty acids (45.2%) and higher n6/n3 ratio (4.6). Although lightness was not different among cuts or between sexes, there were differences in color. Males have more yellowish meat compared with females. Thigh and back fillet were more reddish when compared to sirloin cut and tail, regardless of sex. In conclusion, female tail meat provided greater yield and lipid content than males, and this result was statistically significant. These findings can help producers and consumers alike, better understand yield, quality, and nutritional quality of Pantanal caiman meat.

scholarly journals Influence of stress conditions on the quality of obtained sprouts – modification of their chemical composition

2021 ◽  
Vol 13 (2) ◽  
pp. 1-12
Author(s):  
Magdalena Zielińska-Dawidziak
Keyword(s):  
Chemical Composition ◽  
Secondary Metabolites ◽  
Metal Ions ◽  
Nutritional Quality ◽  
Growth Conditions ◽  
Stress Conditions ◽  
Light Illumination ◽  
Health Promoting ◽  
Chemical Factors

Sprouts are generally accepted as a pro-healthy food. They are consumed as a source of valuable macronutrients, antioxidants, microelements, and vitamins. Changing growth conditions of sprouts enables modification of their nutritional quality, as well as their safety. Thus, in order to achieve the most desirable composition of the produced sprouts, the conditions for their production are optimized. The aim of this review is to present methods currently used to modify the nutritional quality of plant sprouts. Most scientific works focus on stress conditions inducing the synthesis of secondary metabolites, mainly antioxidants. An increase in their content is achieved after application of physical (e.g., light illumination, temperature) or chemical factors (e.g., salinity stress, phytohormones, metal ions, etc). Though the application of these modifications on a larger scale is problematic. These problems include difficulties in predicting the effect of the stressor and an increased price of the obtained sprouts. However, since it is possible to enrich sprouts with valuable health-promoting substances, these methods are still considered very promising.

scholarly journals Factors affecting the cooking quality of stored carioca beans (Phaseolus vulgaris)

2021 ◽  
Vol 33 (4) ◽  
pp. 43-56
Author(s):  
Juliana Aparecida Correia Bento ◽  
Karen Carvalho Ferreira ◽  
Priscila Zaczuk Bassinello ◽  
B. Dave Oomah
Keyword(s):  
Storage Time ◽  
Scientific Literature ◽  
Cooking Quality ◽  
Market Value ◽  
Cooking Time ◽  
Factors Affecting ◽  
Intrinsic Factors ◽  
Culinary Quality ◽  
Technological Quality

The culinary quality of carioca beans is related to their market value and consumer acceptability. The depreciation of the cooking/technological quality of the product occurs mainly because of the integument browning and the longer cooking time of the grains, which are influenced by the storage time and conditions. The loss of culinary quality reduces the market value of carioca beans because consumers reject darkened grains that are attributed to a longer cooking time. As a result, cooking time (resistance to cooking), the color of the integument, and the texture of the cooked beans are determinant factors in the acceptance of carioca bean cultivars. The browning of the grain integument and the cooking time mainly depends on the environmental conditions, storage time, the tegument of each genotype, and the chemical and physical properties of the cotyledons. Therefore, this review aims to survey the scientific literature on the extrinsic and intrinsic factors that affect the culinary quality of carioca beans.

scholarly journals The nutritional quality of feedstuffs used in dairy goat nutrition in Vojvodina

2019 ◽  
Vol 35 (2) ◽  
pp. 163-178
Author(s):  
Snezana Paskas ◽  
Jelena Miocinovic ◽  
Branislav Vejnovic ◽  
Zsolt Becskei
Keyword(s):  
Chemical Composition ◽  
Medicago Sativa ◽  
Protein Content ◽  
Nutritional Quality ◽  
Lignin Content ◽  
Dairy Goat ◽  
Crude Fibre ◽  
Significant Difference ◽  
Medicago Sativa L

The study was to conduct to evaluate the chemical composition and nutritive values of feedstuffs (forages and concentrate mixtures) used for dairy goats nutrition in Vojvodina. Samples were collected from six farms, including one organic farm. The results showed that the relative feed values of analyzed forages were in the range of good, medium to lower quality. Average protein content from lowest to highest for investigated forages was: corn silage (Zea Mays) (65.37-82.57g kg??DM), alfalfa haylage (Medicago sativa L.) (159.99-184.17g kg??DM), pasture (185.30g kg?? DM), and alfalfa hay (Medicago sativa L.) (167.48-203.60g kg??DM). The non-fibre carbohydrates and protein content most varied in organic hay samples (cv: 29.25% and 19.09%, respectively). Generally, feedstuffs used in organic nutrition, including organic concentrate, were of lower nutritional quality and moreover contained higher amounts of crude fibre and lignin. Especially, a high source of variation was observed in investigated concentrate mixtures for the crude protein content (p<0.0001), ranged from 135.32 to 209.87g kg??DM. Corn silages also varied substantially in their chemical composition and significant difference (p<0.05) was observed in regard to acid detergent fibre (ADF) and lignin content (ranged: ADF: 242.20-319.24g kg??DM; ADL: 27.98-52.54g kg??DM, respectively). Furthermore, pasture contained the most soluble materials during May and June and their content was related inversely to crude fibre amount. This survey highlights that investigated farms still pay insufficient attention to the quality of the feedstuff. For the development of intensive goat farming, greater emphasis should be placed on using higher quality feedstuffs, as well, standards for feed quality must be considered and established.

scholarly journals CHEMICAL COMPOSITION OF VARIETY OF HERBAGE MIXTURESVERSUSCONSTITUENTS AND SOWING TIME IN THE ARID STEPPE ZONE OF KAZAKHSTAN

2021 ◽  
Vol 56 (1) ◽  
pp. 69-74
Author(s):  
А.I. Kurbanbayev ◽  
◽  
А.A. Baitelenova ◽  
A.B. Abdirova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Steppe Zone ◽  
Sowing Time ◽  
Barnyard Millet ◽  
Sudan Grass ◽  
The Third ◽  
Arid Steppe ◽  
Control Variant

The article describes the nutritional quality and chemical composition of a variety of herbage mixtures versus on the sowing time and constituents in the arid steppe zone of Kazakhstan. The biennium average data for the study years are given. The second and third decades of May were chosen as the sowing date. Three types of herbage mixtures were investigated in two sowing periods: 1. barley, peas, Sudan grass, hybrid of sorghum-Sudan grass, rapeseed; 2. barley, peas, Sudanese grass, hybrid of sorghum-Sudan grass, barnyard millet; 3. barley, peas, hybrid sorghum-Sudan grass, African millet. In the course of the sowing period, the content of crude protein in the herbage mixtures in the third decade of May was as high as in nitrogen-free extracts (NFE). Depending on the components of the herbage mixtures, the highest indicator of crude protein in the mixture of African millet was 2.87% and 2.74%. NFE in the herbage mixture of cockspur was higher by 0.07-0.16% than in the control variant (herbage mixture with rapeseed). Periods of emergence and germination of grain varieties in the composition of herbage mixtures coincided with the July precipitation, expressed by good leaf coverage, high content of crude protein, carotene, NFE compared to the control variant. The optimum sowing life, in terms of nutritional quality, chemical composition of herbage mixtures with African millet and barnyard millet in the dry steppe zone of Kazakhstan, was the third decade of May.

scholarly journals Silage of Intercropping Corn, Palisade Grass, and Pigeon Pea Increases Protein Content and Reduces In Vitro Methane Production

Agronomy ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 1784
Author(s):  
Beatriz Ligoski ◽  
Lucas Ferreira Gonçalves ◽  
Flavio Lopes Claudio ◽  
Estenio Moreira Alves ◽  
Ana Maria Krüger ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Methane Production ◽  
Nutritional Quality ◽  
Production Systems ◽  
Animal Feed ◽  
Lignin Content ◽  
Pigeon Pea ◽  
Gas Production ◽  
In Vitro Gas Production

Legume–grass intercropping systems are a sustainable option to improve nutritional quality of animal feed and decrease livestock greenhouse gas emissions. Thus, the present study evaluated yield, chemical composition and in vitro gas production of silages produced with intercropped palisade grass (Urochloa brizantha.(A.Rich.) R.D.Webster), pigeon pea (Cajanus cajan cv. Super N) and corn (Zea mays. L.). Forage was harvested and placed inside micro-silos, which were opened after 100 days and samples were collected for chemical composition and in vitro gas production analyses. Intercropped silage had higher crude protein, acid detergent fiber, and lignin content than corn silage. Moreover, intercropped silage decreased total gas and methane production. Therefore, intercropped silage showed potential to increase conserved feed nutritional quality and reduce methane emissions in livestock production systems.

scholarly journals Influence of the Collection Season on Production, Size, and Chemical Composition of Bee Pollen Produced by Apis Mellifera L.

2014 ◽  
Vol 58 (2) ◽  
pp. 5-10 ◽  
Author(s):  
Adriana F. Negrão ◽  
Lidia M. R. C. Barreto ◽  
Ricardo O. Orsi
Keyword(s):  
Particle Size ◽  
Apis Mellifera ◽  
Chemical Composition ◽  
Protein Content ◽  
Nutritional Quality ◽  
Particle Sizes ◽  
Bee Pollen ◽  
Pollen Loads ◽  
Food Scarcity ◽  
Collection Period

Abstract The aim of our study was to investigate how the collection period affects and influences the production, chemical composition, and size of bee pollen loads (0.5, 1.0, 2.0, greater than 2.0 mm). The results showed there was a predominance of pollen loads with a diameter greater than 2.0 mm in all the production seasons. For all the seasons, there were no differences in protein content between the particle sizes. But when comparing 0.5 mm during the different periods, there were significant differences; the highest value was found during the winter (24.39 ± 3.7%). As far as lipids and crude fiber are concerned, we obtained differences between the same granulometry sizes for the spring and summer seasons. As for ashes, the results showed differences between different particle sizes for the summer and autumn seasons. Our results have shown that regardless of pollen particle size, its quality was not altered, suggesting that smaller loads can be commercially used by containing nutritional quality or else be used by beekeepers as a supplement during periods of food scarcity.

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