Fortifying wheat bread with whey proteins: impact on nutritional value and technological properties

Wheat bread is a widely consumed commodity around the world. It is poor and imbalanced in some essential amino acids. The aim of this study is to fortify wheat bread with whey proteins (WP), in order to inhence its nutri-tional value and to improve the balance of its essential amino acids. The composition of the different flours and breads enriched with WP was deter-mined by standard methods. The alveograph’s results show that the tenacity increases and the deformation energy decreases with increasing incorpora-tion of WP. The addition of WP leads to a dough that is resistant to defor-mation, extensible for incorporation rates of 2.5% and 3% and less extensible for 10% and 20%. The results on the composition of the different breads show that the addition of WP contributes to the improvement of the amino acid profiles of the breads, especially for P10 and P20. It corrects, especially, the deficit and imbalance of the bread in essential amino acids. The assess-ments of the organoleptic characteristics show that the majority of the tast-ers find the P2.5 and P3 breads are very close to the commercial breads and sometimes better. These loaves have a nice external appearance, regular shape, crispy golden crust, light texture, good taste and smell. The develop-ment of the breads during vacuum storage is very satisfactory. They keep their crispness and a good crumbliness after 7 days.

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Use of chickpea flour in food production

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/845/1/012120 ◽

2021 ◽

Vol 845 (1) ◽

pp. 012120

Author(s):

E S Taranova ◽

E A Zenina ◽

A G Mel’nikov ◽

T E Kryuchkova ◽

E A Skorokhodov ◽

...

Keyword(s):

Amino Acids ◽

Wheat Flour ◽

Raw Materials ◽

Essential Amino Acids ◽

Climatic Conditions ◽

Wheat Bread ◽

Plant Raw Materials ◽

Chickpea Flour ◽

Organoleptic Characteristics ◽

Volgograd Region

Abstract Currently, the production of special varieties of bread and bakery products using non-traditional plant raw materials is relevant. The article presents the results of studies on the introduction of chickpea flour into the recipe of wheat bread. Chickpea is a crop that is adapted to vegetation in unfavorable soil and climatic conditions of the Volgograd region. Chickpeas are high in protein (up to 32%) and fat (8%), while the amount of carbohydrates is insignificant (up to 5%). In the laboratory, test baking of bread was carried out using the following options: wheat bread (control) and wheat-chickpea bread. Chickpea flour was added to wheat flour in the amount of 5, 10, 15 and 20%. Before baking, a study of wheat flour and mixtures of wheat flour with chickpea was carried out for the content and quality of crude gluten. The addition of chickpea flour has been found to reduce the amount of wet gluten, but not to decrease its quality group. After test baking, the volume of the bread was measured and the organoleptic characteristics were determined. It was found that the addition of chickpea flour leads to a decrease in the volume of the finished product. The bread with the addition of chickpea flour differed from the control variant in the color of the crust and crumb. The pulp was denser and finer. The taste and smell of chickpea were felt only in the variants with the addition of 15 and 20% chickpea flour. The addition of chickpea flour contributed to the enrichment of wheat bread with essential amino acids. With the consumption of 300 g of bread containing 80% wheat and 20% chickpea flour, the daily requirement of the human body for essential amino acids would be satisfied by 48.8%.

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

Archives of Current Research International ◽

10.9734/acri/2020/v20i530192 ◽

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.

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USE OF SECONDARY RAW MATERIALS OF BREWING IN THE TECHNOLOGY OF SEMI-SMOKED SAUSAGE

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.2-3.14 ◽

2019 ◽

Author(s):

Д.В. МУРЗАГАЛИЕВА ◽

Л.Ф. ГРИГОРЯН ◽

В.Н. ХРАМОВА ◽

В.В. ВАСИЛЬЕВА ◽

С.В. ШИНКАРЕВА ◽

...

Keyword(s):

Amino Acids ◽

Raw Materials ◽

Essential Amino Acids ◽

Food Additive ◽

Experimental Sample ◽

Secondary Raw Materials ◽

Control Comparison ◽

Amino Acid Profiles ◽

Physical And Chemical ◽

Glycine Content

Для исследования перспективы использования белкового отстоя – вторичного сырья пивоваренного производства в технологии колбасных изделий были выработаны по разработанной рецептуре образцы полукопченых колбас: опытный, содержащий белковый отстой в количестве 10% взамен части мясного сырья и пищевую добавку «Глималаск», и контрольный, не содержащий указанных ингредиентов. При исследовании физико-химических показателей полученных изделий установлено, что в экспериментальном образце содержание белка было на 1,93% выше, а жира – на 1,2% ниже, чем в контрольном. Сравнение аминокислотных профилей образцов колбас показало, что внесение белкового отстоя компенсирует недостаток некоторых аминокислот, повышая биологическую ценность готового продукта. Самое высокое содержание имели незаменимые аминокислоты, мг: лейцин + изолейцин 1318, лизин 778, валин 479. Органолептическое исследование выявило, что внесение в колбасное изделие белкового отстоя вместе с пищевой добавкой «Глималаск», которая позволила уменьшить горьковатый привкус и более чем в 2 раза по сравнению с контрольным увеличить в опытном образце содержание глицина, способствовало улучшенному цветообразованию, а также повышению стабильности при хранении. Это подтверждает эффективность использования белкового отстоя при производстве полукопченых колбасных изделий. To study the prospects of use protein sludge – secondary raw materials of brewing production in the technology of sausages, samples of semi-smoked sausages – experimental, containing protein sludge in an amount of 10% instead of a part of meat raw materials and a food additive “Glimalask”, and a control, which does not contain these ingredients, were developed according to the developed formulation. In the study of physical and chemical parameters of the obtained products found that the experimental sample protein content was 1,93% higher and fat – 1,2% lower than in the control. Comparison of amino acid profiles of sausage samples showed that the introduction of protein sludge compensates for the lack of some amino acids, increasing the biological value of the finished product. Essential amino acids leucine + isoleucine, lysine, valine had the highest content – 1318, 778 and 479 mg, respectively. Organoleptic study revealed that the introduction of protein sludge into the sausage product together with the food additive “Glimalask”, which allowed to reduce the bitter taste and more than 2 times in comparison with the control increase in the experimental sample glycine content, contributed to improved color formation, as well as increased stability during storage. This confirms the effectiveness of the use of protein sludge in the production of smoked sausages.

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FORMATION OF THE QUALITY INDICATORS AND NUTRITIONAL VALUE OF WHEAT BREAD WITH APPLICATION OF FLOUR QUINOA

Известия вузов. Пищевая технология ◽

10.26297/0579-3009.2019.2-3.9 ◽

2019 ◽

Author(s):

Л.Г. ЕЛИСЕЕВА ◽

Е.В. ЖИРКОВА ◽

Д.С. КОКОРИНА

Keyword(s):

Amino Acids ◽

Quality Indicators ◽

Wheat Flour ◽

Negative Impact ◽

Control Sample ◽

Essential Amino Acids ◽

Wheat Bread ◽

Biological Value ◽

Quinoa Flour

Исследовано влияние муки киноа торговых марок (ТМ) «Ярмарка» (Россия), «Мистраль» (Россия) и «Bohlsener & Muehle» (Германия), представленных на российском рынке, на химический состав, показатели качества и биологическую ценность формового хлеба из пшеничной муки. Муку киноа указанных ТМ вносили при замесе теста в количестве 10 и 20% взамен пшеничной муки. При внесении муки киноа происходило незначительное уменьшение объемного выхода хлеба: с 485 см3 в контрольном образце до 420 см3 в опытных. Образцы хлеба с внесением 20% муки киноа разных ТМ имели приятный легкий ореховый аромат. Установлено, что внесение 10–20% муки киноа не оказало отрицательного влияния на качество хлебобулочных изделий. Однако в образце хлеба с добавкой муки киноа содержалось белков на 2,1, пищевых волокон на 1,4 и жира на 0,3 г/100 г больше по сравнению с контрольным образцом – хлебом из пшеничной муки без добавок. Образец хлеба с добавкой 20% муки киноа ТМ «Ярмарка» превосходил образец хлеба из пшеничной муки без добавок по общему количеству аминокислот на 55%, в том числе по содержанию заменимых аминокислот – на 71,5%, незаменимых – почти на 20%, а содержание жира в хлебе повысилось с 0,9 до 3,2%. Доказано, что хлеб с добавкой муки киноа в количестве 20% взамен хлебопекарной пшеничной муки по своим органолептическим показателям качества не уступает хлебу, приготовленному по традиционной рецептуре, а по пищевой и биологической ценности превосходит его. The influence of flour quinoa brands «Yarmarka» (Russia), «Mistral» (Russia) and «Bohlsener & Muehle» (Germany), presented on the Russian market, on chemical composition, the quality indicators and biological value of bread from wheat flour studied. The quinoa flour of these brands was introduced when mixing the dough at 10 and 20% instead of wheat flour. With the introduction of quinoa flour, a slight decrease in the volume of bread occurred: from 485 cm3in the control sample to 420 cm3in the experimental. Samples of bread with the introduction of 20% flour quinoa different brands had a pleasant light nutty flavor. It is established that the introduction of 10–20% quinoa flour did not have a negative impact on the quality of bakery products. However, the sample of bread with the addition of quinoa flour contained of proteins on 2,1, of dietary fiber on 1,4 and fat on 0,3 g/100 g more than the control sample – bread from wheat flour without additives. The sample of bread with the addition of 20% of quinoa flour of the brand «Yarmarka» was superior to the sample of bread from wheat flour with no additives in the total number of amino acids on 55%, including the content of essential amino acids – on 71,5%, essential – almost by 20% and the fat content of bread increased from 0,9 to 3,2%. It is proved that bread with the addition of quinoa flour in the amount of 20% instead of baking wheat flour in its organoleptic quality indicators is not inferior to bread prepared according to the traditional recipe, and in food and biological value exceeds it.

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Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles

Food Quality and Safety ◽

10.1093/fqsafe/fyaa011 ◽

2020 ◽

Vol 4 (1) ◽

pp. 41-50

Author(s):

Meili Li ◽

Hongming Dong ◽

Dingtao Wu ◽

Hong Chen ◽

Wen Qin ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Nutritional Value ◽

Principal Component ◽

Protein Digestibility ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Amino Acid Pattern ◽

Amino Acid Profiles ◽

Relay Cropping

Abstract Objectives Amino acid profiles of whole soybean curds (WSCs) and conventional soybean curds (CSCs) were comparatively studied to 1., evaluate their nutritional value and 2., study the suitable soybean material to fabricate WSCs. Materials and Methods Nine types of soybean materials were selected to make WSCs and CSCs. Protein digestibility-corrected amino acid score (PDCAAS) and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products. Results Total contents of amino acids in WSCs and CSCs were 41.24–54.87 mg/g and 27.77–36.82 mg/g. Content ranges of essential amino acids were 13.59–19.38 mg/g and 8.46–11.76 mg/g for WSCs and CSCs. The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids. As a limiting amino acid, methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25. Conclusions The overall quality of amino acids in WSCs was higher than that in CSCs, indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile. WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.

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Amino Acid Profiles of the Flesh of the Heterosexual Pairs of Neopetrolisthes maculatus

International Letters of Natural Sciences ◽

10.18052/www.scipress.com/ilns.61.23 ◽

2017 ◽

Vol 61 ◽

pp. 23-35 ◽

Cited By ~ 5

Author(s):

Emmanuel Ilesanmi Adeyeye

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Essential Amino Acid ◽

Essential Amino Acids ◽

Efficiency Ratio ◽

Amino Acids Composition ◽

Amino Acid Requirements ◽

Amino Acid Profiles ◽

Limiting Amino Acid ◽

Acid Index

This paper reports on amino acid profiles of the flesh of heterosexuals of porcellanids collected from the Atlantic Ocean at Orimedu beach in Ibeju-Lekki, Lagos, Nigeria. Results showed that high values of amino acids were observed in the heterosexual flesh of Neopetrolisthes maculatus (g 100g-1 protein): 17.7 – 17.8 (Glu), 9.90 – 10.0 (Asp), 8.70 – 9.07 (Arg), 7.23 – 7.94 (Leu) and 5.81 – 6.06 (Gly). Total essential amino acid values ranged from 45.2 – 46.2 g 100-1g. Predicted protein efficiency ratio was 3.82 – 4.14, the range of essential amino acid index was 86.9 – 89.9, the biological values ranged from 83.0 – 86.3. The Lys/Trp was 3.31-4.27. Serine was limiting amino acid (0.513 – 0.516) in the egg score comparison; under the essential amino acids scores, Lys (0.840) was limiting in female but Val (0.823) was limiting in the male; Lys (0.796 – 0.905) was limiting in both samples in the pre-school child amino acid requirements. It was observed that out of the twenty parameters determined, male flesh was more concentrated in 60% values than the female flesh and 40% better in female than male. Correlation coefficient result showed that significant differences existed in the amino acids composition at r = 0.01 of the N. maculatus samples.

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Application of cedar flour in the production of bakery products

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/845/1/012106 ◽

2021 ◽

Vol 845 (1) ◽

pp. 012106

Author(s):

E N Efremova ◽

E S Taranova ◽

E A Kuznetsova ◽

E A Zenina ◽

N V Labutina

Keyword(s):

Physicochemical Characteristics ◽

Food Additive ◽

Wheat Bread ◽

Bakery Products ◽

Present Stage ◽

Production Potential ◽

Light Yellow ◽

Organoleptic Characteristics ◽

Bakery Industry ◽

Taste And Smell

Abstract To maximize profits, entrepreneurs need to continually expand their product mix. Bakery products require constant updating. In our study, in the production of wheat bread, we used cedar flour as a food additive. The purpose of the study is to improve the production of bakery products, which consists in the addition of cedar flour. The study was carried out at Volgograd State Agrarian University. Wheat bread was backed by straight dough method. After that, studies were carried out on the organoleptic and physicochemical characteristics of the bakery product. A tasting assessment was also carried out. In terms of organoleptic characteristics, wheat bread with cedar flour had an indistinct shape, with uniform porosity, without voids and traces of impurity, in taste and smell it corresponded to this product, with a slight smell of walnut, color from light yellow to dark brown, and in the places of the cut and the sides are lighter. By all indicators, wheat bread with cedar flour met the requirements of GOST 31805-2018. The profitability of the product has been calculated. The production of wheat bread with cedar flour is 8% higher than the production of wheat bread. The production of bakery products with the addition of cedar flour is an important reserve for using the production potential of the bakery industry at the present stage of its development.

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Co-occurrence of organic and inorganic N sources influences asparagine uptake and internal amino acid profiles in white clover

10.1101/577114 ◽

2019 ◽

Author(s):

Weronika Czaban ◽

Jim Rasmussen

Keyword(s):

Amino Acids ◽

Amino Acid ◽

White Clover ◽

Uptake Rate ◽

Essential Amino Acids ◽

Organic N ◽

Inorganic N ◽

Total N ◽

Amino Acid Profiles ◽

N Status

AbstractDirect plant uptake of organic nitrogen (N) is important for plant N nutrition, but we lack knowledge of how the concentration of external N forms (organic and inorganic) -influence organic N uptake and plant N status. We investigated the uptake of the amino acid asparagine (Asn) in white clover in the presence of different nitrate (NO3-), Asn, and total N concentrations. White clover seedlings were for one week exposed to combinations of NO3-(3-30 µmol N kg-1sand DW) and Asn (3-30 µmol N kg-1sand DW), where after the Asn uptake rate was determined by addition of13C4-Asn. Shoot and root Asn content and amino acid profiles were also analyzed. Increasing external NO3-and total N concentrations decreased13C4-Asn uptake rates and internal clover Asn content. Furthermore, total N affected clover amino acid profiles from non-essential amino acids at low N doses to the dominance of essential amino acids at increasing N doses. Asn uptake rate in white clover is reduced by increasing inorganic N, but not by increasing organic N concentrations. Furthermore, plant amino acid profiles are likely to be a more sensitive indicator of N supply and descriptor of the N status.

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Farming practices affect the amino acid profiles of the aquaculture Chinese mitten crab

PeerJ ◽

10.7717/peerj.11605 ◽

2021 ◽

Vol 9 ◽

pp. e11605

Author(s):

Qingfei Zeng ◽

Yuxia Xu ◽

Erik Jeppesen ◽

Xiaohong Gu ◽

Zhigang Mao ◽

...

Keyword(s):

Amino Acids ◽

Body Weight ◽

Amino Acid ◽

Essential Amino Acids ◽

Jiangsu Province ◽

Farming Practices ◽

Mitten Crab ◽

Trash Fish ◽

Mitten Crabs ◽

Amino Acid Profiles

Farming operation and amino acid profiles of pond-reared Chinese mitten crabs, Eriocheir sinensis (Milne Edwards, 1853), collected from different areas in Jiangsu Province, China were investigated and compared with the aim to elucidate how farming practices affected the nutritional values of three edible tissues (muscle, hepatopancreas and gonad) of crab. The crab pond aquaculture practices including snail input, macrophytes coverage, total commercial feed, the ratio of trash fish to total feed, were much higher in Gaochun and Jintan than that in other sites (having larger pond size), which leads to higher average individual body weight and commercial yields. Further, the mean body weight, muscle weight, carapace length and width, and the ratio of gonad to hepatopancreas were significantly higher in Jintan, Suzhou and Gaochun areas than in other regions. Amino acid assessment showed that all crabs collected delivered high-quality protein (Amino acid score >1 except Valine), the main amino acids being glutamic acid, aspartic acid, and alanine. Significant differences in amino acid profiles were observed between sites, tissues and sexes. Muscles were rich in total amino acids, essential amino acids, and delicious amino acids, followed by gonads and hepatopancreas. The contents of essential amino acids in crab muscles from Gaochun, Jintan, Suzhou and Guannan were significantly higher than those from Suqian, Sihong and Xinghua. All the amino acids except Serine and Glycine were significantly higher in gonads from males than from females. The redundancy analysis revealed that the snail input, trash fish ratio to the total feed, macrophytes coverage and total trash fish supply explained 84.3% of the variation in the amino acid content and structure in crabs from Gaochun, Jintan and Suzhou. Overall, our results show that mitten crabs collected in Jiangsu province had good nutritional quality suitable for human dietary needs, and that farming practices, especially degree of fish-source protein feeding, influence the amino acids composition of crabs.

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Nutritional and Rheological Characteristics of Composite Flour Substituted with Baobab (Adansonia digitata L.) Pulp Flour for Cake Manufacturing and Organoleptic Properties of Their Prepared Cakes

Foods ◽

10.3390/foods10040716 ◽

2021 ◽

Vol 10 (4) ◽

pp. 716

Author(s):

Hassan Barakat

Keyword(s):

Amino Acids ◽

Essential Amino Acids ◽

Total Phenolic ◽

Composite Flour ◽

Dependent Manner ◽

Adansonia Digitata ◽

Organoleptic Evaluation ◽

Crude Fiber Content ◽

Organoleptic Characteristics ◽

Composite Flours

Revalorization of Adansonia digitata L. “Baobab” pulp flour (BPF) to produce a notorious and functional cake in the current study was assessed. Wheat flour (WF 72%) was partially substituted by BPF at 5, 10, and 15% to prepare composite flour (WF + BPF) for potential cake manufacturing. Approximate chemical composition, macro- and microelements content, amino acids (AAs), total phenolic content (TPC), and antioxidant activity (AOA) of partially substituted composite flour (WF + BPF) were determined. The rheological properties of the composite flours were assessed using MIXOLAB. Moreover, an organoleptic evaluation of the baked cakes was performed with 20 trained panelists. The substitution with BPF significantly increased the total ash and crude fiber content in composite flour in a level-dependent manner, while moisture, crude fat, crude protein, available carbohydrates contents, and energy values were not significantly changed. Interestingly, macroelements such as Ca, K, and P were significantly increased, while Na was significantly decreased, whereas Mg content was not significantly changed. Similarly, microelements such as Zn, Fe, and Cu increased with the increase of BPF substitution. Significant increases in TPC and AOA were found by increasing the substitution with BPF. The biological value (BV), essential amino acid index (EAAI), protein efficiency ratio (PER), as well as essential amino acids (EAAs) requirement index (RI) were positively improved in WF + BPF. Adding BPF up to 10% not only improved the water absorption, α-amylase activity, and viscosity, but also caused a slight weakness in the gluten network, to produce a composite flour suitable for cake making. Conclusively, this study revealed that fortification with BPF up to 5–10% improved the nutritional quality without adverse effects on technological, and organoleptic characteristics and providing economic, commercial, and health benefits.

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