scholarly journals Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

Molecules ◽  
2022 ◽  
Vol 27 (2) ◽  
pp. 355
Author(s):  
Marianna Raczyk ◽  
Katarzyna Polanowska ◽  
Bartosz Kruszewski ◽  
Anna Grygier ◽  
Dorota Michałowska
Keyword(s):  
Triticum Durum ◽  
Raw Materials ◽  
Control Sample ◽  
Chemical Properties ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Arthrospira Platensis ◽  
Overall Acceptability ◽  
Fresh Pasta ◽  
The Individual

Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta's color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation.

scholarly journals Development of Texturized Vegetable Protein from Lima Bean (Phaseolus lunatus) and African Oil Bean Seed [Pentaclethrama crophylla (Benth)]: Optimization Approach

2017 ◽  
Vol 21 (1) ◽  
pp. 61-68 ◽  
Author(s):  
Gibson. L. Arueya ◽  
Bamidele. S. Owosen ◽  
Kazeem. K. Olatoye
Keyword(s):  
Vegetable Protein ◽  
Control Sample ◽  
Lima Bean ◽  
Essential Amino Acids ◽  
Phaseolus Lunatus ◽  
Optimization Approach ◽  
Bean Seed ◽  
Overall Acceptability ◽  
Extrusion Processing ◽  
Feed Moisture

AbstractAs part of measures to combat protein shortages in form of meat analogues, extrusion processing conditions for the development of Texturized Vegetable Protein (TVP) from under-utilized sources (Lima bean and African oil bean seed) are analysed. Optimum parameters for processing were established as being: barrel temperature (92.45°C), screw speed (101.48 rpm), feed moisture (59.63%) and African oil bean seed protein concentrates (AOBSPC) of 1%. Concentrations of essential amino-acids were also found to be significant (0.90-7.3%) with a near absence of anti-nutritional factors (0.0022–1.0008) g/kg. Sensory evaluation showed that TVP5 (100% LBPC) compared favourably with the control sample (cooked meat) in overall acceptability. An Acceptable and nutritious meat analogue had been developed.

scholarly journals Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 422 ◽  
Author(s):  
Fois ◽  
Campus ◽  
Piu ◽  
Siliani ◽  
Sanna ◽  
...  
Keyword(s):  
Control Sample ◽  
Essential Amino Acids ◽  
Cooking Loss ◽  
Phytic Acid Content ◽  
Whole Wheat ◽  
Before And After ◽  
Sensory Analyses ◽  
Sensory Parameters ◽  
Fresh Pasta

Fresh pasta (SP) was prepared by mixing semolina with liquid sourdough, whole wheat semolina based, and the effects of sourdough inclusion were evaluated against a control sample (CP) prepared using semolina and whole wheat semolina. Physicochemical, nutritional, and sensorial analyses were performed on pasteurized fresh pasta, before and after cooking. The optimum cooking time was not affected by whole wheat sourdough, whereas differences were found in color, firmness, and cooking loss. Changes of in vitro digested starch fractions in SP pasta were affected by a higher cooking loss. Overall, SP samples were characterized by improved nutraceutical features, namely higher content of free essential amino acids and phenolic compounds, lower phytic acid content, and higher antioxidant activity. Sensory analyses (acceptability and check-all-that-apply (CATA) tests) showed significantly higher scores for the SP, and the differences were enhanced when the consumers were informed about the product composition and how it was manufactured. Consumers checked for more positive sensory parameters for the SP than the CP.

scholarly journals Gluten-free Buckwheat Kvass with Aromatic Raw Materials

2020 ◽  
Vol 50 (1) ◽  
pp. 70-78 ◽  
Author(s):  
Tatiana Tanashkina ◽  
Anastasia Peregoedova ◽  
Anna Semenyuta ◽  
Margarita Boyarova
Keyword(s):  
Antioxidant Activity ◽  
Shelf Life ◽  
Raw Materials ◽  
Radical Scavenging ◽  
Control Sample ◽  
Chemical Properties ◽  
Raw Material ◽  
Gluten Free ◽  
Plant Materials ◽  
Physical And Chemical

Introduction. The production of gluten-free food products, including alcohol-free beverages, is an urgent task for Russian food industry. Buckwheat malt has a great raw material potential, because it consists rutin, which can give the final product some useful functional properties. Aromatic raw materials improve the sensory characteristics of beverages and increase their nutritional value. Study objects and methods. Kvass is a traditional Russian bread juice. To prepare gluten-free kvass, we used light and scalding buckwheat malt and water infusions of barberry, juniper, leaves of garden currant, and lemon balm grass. The wort was prepared by infusion and fermented with bottom beer yeast Saflager W-34/70. Then it was blended with infusions of plant materials. Sensory and physical and chemical properties of kvass were determined by standard methods. Antioxidant activity of the beverages was assessed by using DPPH radical scavenging method. Results and discussion. All samples met the state standard requirements for kvass by sensory, physical, and chemical characteristics. The drinks obtained from the scalding malt were well-fermented and achieved better tasting ratings compared to those from the light malt. The control sample, which contained no aromatic raw materials, received the lowest scores for taste and aroma. The kvass blended with infusions of barberry and garden currant had the best results. The infusions increased the shelf life of the kvass from 7 days (control) to 12 (barberry), 14 (juniper), and 16 (currant). All samples of kvass demonstrated antioxidant activity, the beverage with infusion of garden currant leaves showing the best results (≤ 80%). Antiradical activity was established for the samples blended with barberry and currant infusions. Conclusion. light and scalding buckwheat malt can be used to prepare gluten-free kvass. Blending buckwheat kvass with infusions of aromatic raw materials increased the shelf life of the beverages, improved their taste, aroma, and antioxidant activity (except the sample with infusions of juniper), and gave them antiradical properties.

scholarly journals Comparative assessment of the amino acids content of some legumes species in Southern Ukraine

2021 ◽  
Vol 23 (4) ◽  
pp. 541-546
Author(s):  
O. V. Hrechana ◽  
A. H. Serbin ◽  
A. M. Rudnik ◽  
I. M. Shevchenko ◽  
O. O. Salii
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Lupinus Luteus ◽  
Polar Amino Acid ◽  
Melilotus Officinalis ◽  
Melilotus Albus ◽  
Vicia Cracca

The data on the composition and amount of amino acids have been analyzed in the raw materials of five legume species. All of them grow in Southern Ukrainian flora (Securigera varia (L.) Lassen, Vicia cracca L., Lupinus luteus L., Melilotus officinalis (L.) Pall., Melilotus albus Medic.) and may be used as a source of amino acids, especially essential, whose resource has to be replenished from the outside. Aim. We have studied and compared the amino acid profile of some species of the Ukrainian South Legumes, and used the multidimensional statistical cluster analysis to construction of histograms based on the amino acids content and composition of such plants as: Securigera varia (L.) Lassen, Vicia cracca L., Lupinus luteus L., Melilotus officinalis (L.) Pall., Melilotus albus Medic. Materials and methods. The raw materials were harvested at the South of Ukraine and were investigated by gas-liquid chromatography. The amino acid analyzer has been used after hydrochloric acid hydrolysis at elevated temperature. Results. 19 amino acids have been identified, of which nine are essential or partially interchangeable. The non-polar amino acid proline is in the lead in terms of quantity among the essential amino acids. Its amount was 6932 mg/100 g and the ability to accumulate it was noted in Melilotus officinalis (2276 mg/100 g). The smallest proline amount was found in Lupinus luteus (388 mg/100 g). The sulfur-containing non-polar amino acid methionine is in the smallest amount in the selected plants (506 mg/100 g). Our attention was drawn to the absence of the polar amino acid glutamine among the non-essential amino acids in some plants. Securigera varia, Vicia cracca, and Melilotus officinalis did not contain glutamine. In this subgroup, the polar aspartic acid was found in the highest amount (6824 mg/100 g) with the highest content in Vicia cracca and the lowest – in Melilotus albus (2660 mg/100 g and 385 mg/100 g, respectively). Conclusions. The analysis of the presence and number of amino acids was the basis for our multidimensional statistical cluster analysis and histograms of the presentation of the amino acid profile of the studied plant members of the family Fabaceae L. In constructing the dendrogram, three clusters were identified, and representatives of one genus (Melilotus L.) were attributed to different clusters which is significant for further chemosystematic studies.

scholarly journals Evaluation of the Antinutrients, Amino Acid Profile and Physicochemical Properties of Hura crepitan Seed

2020 ◽  
pp. 1-17
Author(s):  
E. C. Nwokenkwo ◽  
J. N. Nwosu ◽  
N. C. Onuegbu ◽  
I. A. Olawuni ◽  
A. F. Ofoedum
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Physicochemical Properties ◽  
Research Work ◽  
Chemical Properties ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Seed Flour ◽  
University Of Technology ◽  
Amino Acid Profiles

The Objectives of the Study: To evaluate the Antinutritional components, Amino acid profiles and the physic-chemical properties of Hura crepitan (Sand box) seed. Design of the Study: This study was structured to fit into using a combination of T-test and one way Analysis of Variance (ANOVA) to evaluate the data obtained from the laboratory analysis. Place and Duration of Study: This research work was done at the Department of Food Science and Technology Laboratory, Federal University of Technology, Owerri, Nigeria, between May 2019 and November 2019. Methods: The mature dry fruits of the Hura crepitan seeds were harvested from the plants on Federal University of Technology Owerri, Imo State campus. The Hura crepitan seeds were sorted in order to remove dirts and foreign other foreign contaminants. The cleaned seeds were divided into four portions and stored in separate glass containers for further processing. The first portion of the seeds were dried at 60°C in Gallen Kamp moisture extraction oven for 6 hours at and pulverised in a Monilex blended into flour, some seeds were boiled while some portions were roasted and processed into fine flour and subsequently subjected to analysis to evaluate the antinutritional contents, amino acid s as well as determining the physic-chemical properties of the samples. Results: The results obtained suggested that the anti-nutrients in the raw seed-flour were flavonoids with 17.50%, alkaloid (6.20%), tannin (5.24%), and cyanogenic glycoside (1.76%). Fermentation and moist cooking were found to be more effective in the reduction of the anti-nutrients in the Hura crepitan seeds. The amino acid profiles were evaluated, and twenty amino acids were identified in the seed flour. The three major ones implicated were arginine (3.25 g/100 g in cooked and 8.05 g/100 g in fermented), glutamic acid (6.05 g/100 g in cooked and 10.2 g/100 g in fermented) and valine (8.03 g/100 g in raw and 8.58 g/100 g in fermented). The limiting amino acid is methionine with a chemical score of 44.52%. the physicochemical properties of the sandbox seeds evaluated suggested that the free fatty acids values ranged from 3.60% to 6.03% and there were no significant differences (P>0.05) among the samples, the iodine value ranged from 104.94% to 126.90%, the peroxide value for the sample varies between 2.96% to 44.81%. Conclusion: This study suggested that the Hura crepitan seed contains appreciable amounts of essential amino acids as well as having good physicochemical properties while the use of moist heat and/or fermentation can reduce the antinutritional components to the bearest minimum. Hence, can be utilized some areas of food industries where protein (amino acids) are critically required.

scholarly journals Effect of Roasted Soybean Flour Substitution on the Chemical and Sensory Properties of Maize Flour Snack (Aadun)

2021 ◽  
pp. 72-77
Author(s):  
A. A. Amanyunose ◽  
O. O. Olosunde ◽  
T. O. Adedeji ◽  
O. A. Abiodun
Keyword(s):  
Amino Acid ◽  
Standard Procedure ◽  
Chemical Properties ◽  
Amino Acid Profile ◽  
Sensory Properties ◽  
Total Amino Acid ◽  
Soybean Flour ◽  
Maize Flour ◽  
Overall Acceptability ◽  
Multiple Comparison Test

Aims: To determine the effect of roasted soybean flour substitution on the chemical and sensory properties of maize flour snack (Aadun). Study Design: Multiple comparison test was performed on the data obtained using Duncan test Place and Duration of Study: Samples were prepared in Department of Food Science and Technology, Osun State Polytechnic, between August 2020 and November 2020. Methodology: Composite flours were developed from roasted maize and soybean to produce snacks (Aadun). Proximate, mineral, amino acid profile and sensory properties of the samples were determined using standard procedure. Results: The protein content of the sample ranged between 8.94–16.43% with sample with 40% soybeans having the highest value. The mineral content of the samples increased with increased addition of soybean. Total amino acid of the Aadun samples ranged between 64.81 and 83.42 g/100 g showing an increase as fortification with soybean flour increased. The sensory evaluation showed no significant differences (p>0.05) in the overall acceptability of all the snacks. Conclusion: The chemical properties of Aadun increased with addition of soybean flour. Addition of 10 % soybeans to the maize snack did not have significant effect on the taste, texture and overall acceptability.

scholarly journals Sensory and physic-chemical properties of wheat bread prepared with apple pomace

2021 ◽  
Vol 285 ◽  
pp. 05001
Author(s):  
Elvira A. Pyanikova ◽  
Anna E. Kovaleva ◽  
Maria A. Zaikina ◽  
Aleksey G. Belyaev
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Control Sample ◽  
Chemical Properties ◽  
Rice Flour ◽  
Apple Pomace ◽  
Wheat Bread ◽  
Point Scale ◽  
Fresh Frozen

The influence of secondary apple raw materials (frozen apple pomace) on organoleptic and physicochemical indicators of the quality of wheat bread has been studied. The traditional recipe of wheat bread was taken as a basis. In this recipe for the sample of bread No. 1, a part of the premium wheat flour was replaced with 25% rice flour and 10% frozen apple pomace. In the sample of bread No. 2, a part of the premium wheat flour was replaced with 12.5% rice flour and 10% fresh frozen apple pomace. For the organoleptic assessment, a five-point scale for assessing the quality of bread was developed, in which the maximum number of points up to5 was assigned to each indicator. According to the results of the study of the organoleptic indicators of the quality of the developed samples of bread using a point scale, it was found that they exceeded the control sample. The best was the sample with fresh frozen apple pomace10% and rice flour in the amount of 12.5%. In terms of physical and chemical indicators, the developed samples of wheat bread enriched with apple raw materials meet the regulatory requirements.

scholarly journals Recipe Development and Medical and Biological Evaluation of Bakery Products Fortified with Non-Traditional Vegetable Raw Materials

2019 ◽  
Vol 49 (1) ◽  
pp. 23-31 ◽  
Author(s):  
Василисса Куценкова ◽  
Vasilissa Kutsenkova ◽  
Наталия Неповинных ◽  
Nataliya Nepovinnykh ◽  
Надежда Лямина ◽  
...  
Keyword(s):  
Body Weight ◽  
Raw Materials ◽  
Control Sample ◽  
Chemical Properties ◽  
Biological Evaluation ◽  
Wheat Bread ◽  
Excess Body Weight ◽  
Safflower Oil ◽  
Bakery Products ◽  
Light Yellow Color

Bread is the most popular food ever. However, more and more people are abandoning traditional wheat bread in favor of bakery products with various functional additives. Crushed safflower seeds are an unconventional plant additive that is a source of complete vegetable protein, polyunsaturated fatty acids (including linoleic and linolenic acids), dietary fiber, vitamins, and minerals. The present paper introduces a recipe of bread fortified with crushed safflower seeds and safflower oil. The authors studied the sensory and physico-chemical properties of the bread. The prototypes had a smooth surface without cracks and uniform porosity and demonstrated a light yellow color when fractured. The taste and smell were typical of this type of product, with a pleasant delicate flavor and aroma of the additive. There was a slight increase in the porosity, acidity, dimensional stability, and humidity, compared with the control sample. The article contains a technological scheme of production and the formulation of bread with the addition of crushed safflower seeds, as well as some optimal technological production parameters. The authors carried out a medical and biological evaluation of the effectiveness of the bakery products with the addition of seeds and safflower oil in the diet of people aged 18–29 with excess body weight. The conducted research proved the therapeutic efficiency of the developed product in hypocaloric diet for individuals with excess body weight. No tolerability problems or side effects were determined. An optimum method of treatment was developed. The results of the study make it possible to recommend bakery products with crushed seeds and safflower oil for the diet of overweight patients aged 18–29.

scholarly journals Amino acid profile of raw and locally processed seeds of Prosopis africana and Ricinus communis: potential antidotes to protein malnutrition

2012 ◽  
Vol 2 (4) ◽  
pp. 107 ◽  
Author(s):  
Chidi U. Igwe ◽  
Okey A. Ojiako ◽  
Ken C. Anugweje ◽  
Linus A. Nwaogu ◽  
Cosmas O. Ujowundu
Keyword(s):  
Amino Acid ◽  
Essential Amino Acid ◽  
Crude Protein ◽  
Ricinus Communis ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Protein Sources ◽  
Plant Protein Sources ◽  
Prosopis Africana ◽  
The Individual

Background: Increasing incidence of malnutrition occasioned by high incidence of hunger, worsening food situation in the world, insufficient availability and high cost of animal protein sources, has necessitated extensive research into and use of alternative plant protein sources especially underexploited leguminous seeds.Methods: Flours from raw, boiled and fermented seeds of Prosopis africana and Ricinus communis were evaluated for crude protein and amino acid (AA) profiles, and their protein qualities determined. Results: Fermentation improved the protein contents of raw seeds of P. africana and R. communis by 18.70% and 3.95% respectively. In the raw and fermented P. africana seeds, glutamate at 132.60 ± 1.30 and 182.70 ± 3.02 mg/g crude protein (mg/gcp) was the most abundant amino acid (AA), while leucine (62.80 ± 0.60 and 79.50 ± 2.01 mg/gcp) was the most concentrated essential amino acid (EAA). Aspartate (151.90 ± 2.01 and 170.10 ± 2.00 mg/gcp) and arginine (72.80 ± 2.01 and 78.60 ± 2.00 mg/gcp) were the most concentrated and abundant non-essential amino acid (NEAA) and EAA in the raw and fermented samples of R. communis respectively. The total AA concentrations (mg/gcp) of raw and fermented P. africana were 733.00 and 962.60 respectively, while those of R. communis were 823.50 and 894.10 respectively. The total EAA contents (mg/gcp) for P. africana were 311.00 (raw) and 404.50 (fermented), and for R. communis; 401.10 (raw) and 430.30 (fermented). Threonine was the limiting EAA in raw and fermented P. africana, whereas lysine was the limiting EAA in R. communis raw sample. Fermentation significantly (p<0.05) increased the individual AA compositions of P. africana and R. communis by 94% and 53% respectively, while boiling reduced these parameters significantly (p<0.05) by 47% and 82% respectively.Conclusion: P. africana and R. communis seeds are potentially important plant sources of protein and essential amino acids, and so could be of great importance in combating malnutrition and food security problems generally.Key words: Amino acid score; condiments; crude protein; fermentation; legumes; nutrition

scholarly journals Amino Acid Profile, Mineral Bioavailability, and Sensory Properties of Biscuits Produced from Composite Blends of Wheat, Coconut and Defatted Fluted Pumpkin Seed Flour

2020 ◽  
Vol 2 (6) ◽  
Author(s):  
G. I. Oyet ◽  
B. S. Chibor
Keyword(s):  
Amino Acid ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Sensory Properties ◽  
Composite Flour ◽  
Pumpkin Seed ◽  
Fluted Pumpkin ◽  
Overall Acceptability ◽  
Mineral Bioavailability ◽  
Seed Flour

The objective of this work was to produce biscuits from composite flour of wheat, coconut, and defatted fluted pumpkin seed and to evaluate the mineral bioavailability, amino acid profile and sensory properties of the composite biscuits. Wheat/coconut/defatted fluted pumpkin seed flours were blended in the ratio; 100/0/0, 80/10/10, 70/20/10, 60/30/10, 50/40/10, 40/50/10 and labelled as sample A, B, C, D, E and F respectively. Biscuits were baked with these composite flours using the creaming method. Lysine content ranged from 3.35-5.07g/100g, with sample F given significantly higher value followed by samples E (4.70g.100g) and D (4.33g/100g). All the essential amino acids increased significantly with increased substitution of coconut and fluted pumpkin seed flour, except phenyl-lanine and cysteine that decreased from 4.98 – 3.90 and 1.22 – 0.69g/100g respectively in sample A to E. Sample E gave higher total Ca, Fe, K and Zn of 26.89, 17.92, 86.02 and 2.82mg/100g respectively. Percentage bioavailability of Ca, Fe, Na, K and Zn were significantly higher in sample F with values of 59.67, 51.35, 58.22, 59.67 and 47.74% respectively. Sample E recorded the highest overall acceptability score of 6.38. This score was however not significantly different from scores obtained for samples A, B, C and D. Production of composite biscuits with 50/40/10% wheat/coconut/defatted fluted pumpkin seed flour is highly recommended.

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