Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302–367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1–11.6 g/100 g), protein (11.2–14.3 g/100 g), fat (17.0–21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5–24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.

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Nutritional, Textural, and Sensory Quality of Aloe Vera Leaf Gel Powder Fortified Plain Cake

J ◽

10.3390/j4030033 ◽

2021 ◽

Vol 4 (3) ◽

pp. 430-443

Author(s):

Dhrubajyoti Singha ◽

Md. Fahad Jubayer ◽

Kumkum Devnath ◽

Delara Akhter ◽

Thottiam Vasudevan Ranganathan ◽

...

Keyword(s):

Antioxidant Activity ◽

Sensory Quality ◽

Aloe Vera ◽

Quality Characteristics ◽

Total Flavonoids ◽

Total Polyphenols ◽

Nutritional Profile ◽

Nutrient Value ◽

Freeze Dried

Aloe Vera leaves have great potential as an economic supplement with an adequate nutritional profile. The current study aimed to fortify plain (loaf) cakes with Aloe Vera leaf gel (AVG) powder. AVG was freeze-dried to produce Aloe Vera powder (ALP), and four plain (loaf) cakes were prepared with different proportions of ALP (0, 4, 6, and 8%). ALP contained significantly (p < 0.05) more protein (22.23 vs. 12.24), ash (19.83 vs. 0.64), and iron (175 vs. 3.05) than refined wheat flour (RWF). Along with total polyphenols and total flavonoids, ALP demonstrated good antioxidant activity. ALP-cakes and RWF-cakes were also evaluated for their nutritional and functional properties. The addition of 6 and 8% ALP to the formulation increased total polyphenols, total flavonoids, and antioxidant activity in plain (loaf) cakes. Hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, while cohesiveness and springiness decreased in ALP-cakes. In conclusion, the best formulation was a 4% ALP incorporated cake, and ALP can be supplemented in plain cakes at a rate of up to 8% to improve nutrient value. This is the first study to evaluate the quality characteristics of fortified plain (loaf) cakes using ALP.

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Effect of lacto-fermentation and freeze-drying on the quality of beetroot evaluated using machine vision and sensory analysis

European Food Research and Technology ◽

10.1007/s00217-021-03869-w ◽

2021 ◽

Author(s):

Ewa Ropelewska ◽

Anna Wrzodak ◽

Kadir Sabanci ◽

Muhammet Fatih Aslan

Keyword(s):

Freeze Drying ◽

Sensory Quality ◽

Bitter Taste ◽

Sensory Attributes ◽

Discrimination Accuracy ◽

Flatbed Scanner ◽

Color Channel ◽

Texture Parameters ◽

Freeze Dried

AbstractThis study was aimed at evaluating the effect of freeze-drying and lacto-fermentation on the texture parameters of images and sensory attributes of beetroots. The samples were imaged using a flatbed scanner, and textures from images converted to color channels L, a, b, R, G, B, X, Y, Z were computed. The discrimination of raw and processed beetroots was performed using models based on textures selected for each color channel. The sensory quality of processed samples was determined using the attributes related to smell, color, texture and taste. The highest discrimination accuracy of 97.25% was obtained for the model built for color channel b. The accuracies for other channels were equal to 96.25% for channel a, 95.25% for channel R, 95% for channel Y, 94.75% for channel B, 94.5% for channel X, 94% for channel L, 92.5% for channel G, 88.25% for channel Z. In the case of some models, the raw and lacto-fermented beetroots were discriminated with 100% correctness. The freeze-dried and freeze-dried lacto-fermented samples were also the most similar in terms of sensory attributes, such as off-odor, attractiveness color, beetroot color, crunchiness, hardness, bitter taste, overall quality. The results indicated that the image parameters and sensory attributes may be related.

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Sunflower meal as a protein concentrate for laying hens

The Journal of Agricultural Science ◽

10.1017/s0021859600031749 ◽

1957 ◽

Vol 48 (3) ◽

pp. 366-372 ◽

Cited By ~ 3

Author(s):

R. W. Hale ◽

W. O. Brown

Keyword(s):

Protein Intake ◽

Egg Production ◽

Fish Meal ◽

Protein Concentrate ◽

Sunflower Meal ◽

Low Protein ◽

High Fibre ◽

High Fibre Content ◽

Maintain Body Weight

In two experiments, each involving 200 pullets, sunflower meal as a protein concentrate was compared with high quality fish meal, at two levels of protein intake. Since production was not reduced by the low protein intakes, it was concluded that the quality of the protein in sunflower meal was satisfactory for egg production. When 25% of sunflower meal was included in the mash, the consumption of mash was not reduced but the birds appeared to be unable to maintain high egg production and to maintain body weight at the same time. From this it was concluded that such percentages of sunflower meal gave an undesirably high fibre content and too low an energy value to the diet.

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Biological role and health benefits of antioxidant compounds in cereals

Biological Communications ◽

10.21638/spbu03.2020.105 ◽

2020 ◽

Vol 65 (1) ◽

Cited By ~ 1

Author(s):

Vadim Polonskiy ◽

Igor Loskutov ◽

Alena Sumina

Keyword(s):

Antioxidant Activity ◽

Unsaturated Fatty Acids ◽

Antioxidant Properties ◽

Mineral Elements ◽

Antioxidant Compounds ◽

Nutrition Research ◽

Human Nutrition Research ◽

Quality Of Food ◽

Main Components

Substances inhibiting or preventing oxidative damage in the target molecule are called antioxidants. It has been shown that antioxidants are substances that contribute to the prevention of a number of serious human diseases, and antioxidant activity is one of the important parameters for the quality of food products and ingredients. Phenolic compounds are of greatest importance for this review. It is now established that whole grain cereals contain a large number of bound polyphenols. It is known that cereals have high nutritional value, contain unsaturated fatty acids, basic mineral elements, proteins and β-glucans, and are also characterized by the presence of various chemical substances with antioxidant properties. In recent years, work has begun in some Western countries to study the content of antioxidants in various grains. In Russia, only a small amount of work has been devoted to the study of these important chemical compounds in grain crops. It should be noted that, although these species are considered to be one of the main components of human nutrition, research in the field of determining their antioxidant activity has not been sufficiently carried out. In order to attract the attention of plant growers, plant breeders, plant physiologists, geneticists and biotechnologists, we offer a review of current literature.

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Effect of chill storage and modified atmosphere packaging (MAP) on antioxidant activity, anthocyanins, carotenoids, phenolics and sensory quality of ready-to-eat shredded orange and purple carrots

Food Chemistry ◽

10.1016/j.foodchem.2004.02.013 ◽

2005 ◽

Vol 89 (1) ◽

pp. 69-76 ◽

Cited By ~ 127

Author(s):

C ALASALVAR

Keyword(s):

Antioxidant Activity ◽

Sensory Quality ◽

Modified Atmosphere Packaging ◽

Modified Atmosphere ◽

Chill Storage

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The influence of the species on the quality, chemical composition and antioxidant activity of pumpkin seed oil

OCL ◽

10.1051/ocl/2020031 ◽

2020 ◽

Vol 27 ◽

pp. 40

Author(s):

Ihssan Boujemaa ◽

Sara El Bernoussi ◽

Hicham Harhar ◽

Mohamed Tabyaoui

Keyword(s):

Antioxidant Activity ◽

Chemical Composition ◽

Seed Oil ◽

Pumpkin Seed ◽

A Value ◽

Species Effect ◽

Pumpkin Seeds ◽

Antioxidant Potency ◽

Pumpkin Seed Oil

Oilseed pumpkin seeds are known to be rich in oil and nutrients. Their content in bioactive components gives them some assets that make them beneficial for human health. Although commonly consumed as a snack, pumpkin seeds are ready to claim more uses. The identification of pumpkin species is a major resource in this study. Thus, we worked with three pumpkin species: Cucurbita maxima (CMa), Cucurbita moschata (CMo) and Cucurbita pepo (CP). The species effect on the chemical composition, the content of bioactive compounds and the antioxidant activity was studied. As a result, the analysis of pumpkin seed oil revealed a polyunsaturated fatty acids (PUFAs) content ranging from 52.23% to 57.65%. Our study also revealed that this oil was a good source of phenolic compounds, in particular CMa with a value of 27.52 mg gallic acid equivalents per gram of methanolic extract and 633.51 mg/kg of total tocopherols, which gives it a very strong antioxidant character. In addition, it showed a high antioxidant potency (126.20 ± 20.44) μg/ml for CMa. In this respect, it can be said that the species effect can be a very important factor influencing the nutritional quality of pumpkin seed oil.

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Optimization of roasting conditions according to antioxidant activity and sensory quality of coffee brews

Food Science and Biotechnology ◽

10.1007/s10068-013-0004-1 ◽

2013 ◽

Vol 22 (1) ◽

pp. 23-29 ◽

Cited By ~ 15

Author(s):

Hun-Sik Chung ◽

Do-Hee Kim ◽

Kwang-Sup Youn ◽

Joo-Baek Lee ◽

Kwang-Deog Moon

Keyword(s):

Antioxidant Activity ◽

Sensory Quality ◽

Coffee Brews

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The effect of powdered spices formula on antioxidant activity and sensory quality of solid brem

Food Research ◽

10.26656/fr.2017.5(s2).003 ◽

2021 ◽

Vol 5 (S2) ◽

pp. 120-127

Author(s):

N.V. Maramy ◽

B.R. Handayani ◽

M.A. Zaini

Keyword(s):

Antioxidant Activity ◽

Water Activity ◽

Sensory Quality ◽

Ph Value ◽

Block Design ◽

Polynomial Method ◽

Significance Level ◽

Light Yellow ◽

Significant Difference

Solid brem is one of Indonesian traditional food. The low level of antioxidant content might be increased by adding powdered spice formula which is rich in phenolic compounds. The objective of this study was to determine the effect of powdered spices formula on antioxidant activity and sensory quality of solid brem. The formulation of powdered spices was ginger, turmeric, cloves, nutmeg, pepper, and cinnamon in a ratio of 3: 1: 1: 1: 1: 0.5. Randomized Complete Block Design (RCBD) with six treatments of adding powdered spices formula (0, 1, 2, 3, 4, and 5%) and three replications were used as the method. The data were analyzed by analysis of variance (ANOVA) at a 5% significance level using Co-Stat software and tested further by Orthogonal Polynomial Method (OPM) or using Honestly Significant Difference (HSD). The result showed that adding powdered spices formula on solid brem had a significant different effect on antioxidant activity, water activity, pH value, physical quality (texture and color), and sensory quality (hedonic) on color, taste, texture, and melting in the mouth. The addition of 4% of the spices formula is recommended to produce the best quality of solid brem with the following characteristic: 80.51% of antioxidant activity, 15.71 mg GAE/g of material total phenol, 40.90% Brix of total dissolved solids, 0.55 water activity (Aw), 3.44 pH value, 9.08 N texture value (physical), and 84.68 oHue color value (physical). The product had light yellow; slightly spicy, solid and rather smooth texture, and melting in the mouth. The high content of antioxidant activity in the product proved the potential of using powdered spices in improving the antioxidant activity of solid brem.

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