Characterization of dietary fiber and pectin of cassava bread obtained from different regions of Venezuela

This work has the objective of characterizing twenty corn landraces grown in the Campos Gerais region (Paraná State) in relation to its chemical composition (moisture, ash, protein, ether extract, dietary fiber and starch) and physical properties (weight of 1000 grains, real density, flotation index, granulometry and color). In addition, also the lab scale processing of the kernels from the varieties was carried out for producing starch; starch purity was evaluated by measuring its protein contamination. Amylose contents and viscoamylograph profile were also evaluated. The results showed that the evaluated landraces have differences in chemical composition as well as in pericarp/endosperm/germ proportions and consequently it should have different industrial applications and interest for plant breeding.

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METHODS FOR DETERMINING THE CHARACTERIZATION OF MASHES WITH FIBER FOR SEMI-FINISHED PRODUCTS ON THE MILK-PROTEIN BASE

EUREKA Life Sciences ◽

10.21303/2504-5695.2019.001046 ◽

2019 ◽

Vol 6 ◽

pp. 50-56

Author(s):

Olena Grek ◽

Alla Tymchuk ◽

Sergii Tsygankov ◽

Olena Onopriichuk ◽

Oleksandr Savchenko ◽

...

Keyword(s):

Dietary Fiber ◽

Thermal Processing ◽

Effective Viscosity ◽

Milk Protein ◽

Free Water ◽

Multicomponent Systems ◽

Mass Losses ◽

Thermally Processed ◽

White Sugar

The aim of the work is to elaborate effective methods that characterize mashes of semi-products with potato fiber after thermal processing for avoiding excessive densification of products and stabilization of qualimetric parameters. The article presents main methods for determining characteristics of mashes with potato fiber for thermally processed semi-products. Methods for studying the ability of dietary fiber «Potex» to change the effective viscosity and water-retaining capacity of multicomponent systems are offered. Values that characterize deviations of parameters at using white sugar the dehydrating capacity and egg mélange, which influence is changed by the aforesaid parameters at thermal processing, are obtained. The effectiveness of determining the water activity value аw for specifying storage parameters of mashes with potato fiber for semi-products is confirmed. Qualimetric parameters of experimental samples are obtained. Least mass losses at frying (155±5 °С) and baking (185±5 °С) were observed at adding maximal amount of «Potex» (2.0 %) and fixed at level 4.3±0.2 % and 6.2±0.1 % respectively. Introduction of dietary fiber decreases a content of free water in mashes for semi-products and, as a result, there is observed a mass loss decrease at thermal processing. It allows to stabilize qualimetric parameters

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Bromatological characterization of fruit waste

Biotecnoloía en el Sector Agropecuario y Agroindustrial ◽

10.18684/rbsaa.v20.n1.2022.1759 ◽

2021 ◽

Vol 20 (1) ◽

pp. 84-96

Author(s):

Ciliana Flórez Montes ◽

Andrés Felipe Rojas González ◽

Sneyder Rodríguez Barona

Keyword(s):

Environmental Impact ◽

Dietary Fiber ◽

Food Industry ◽

Added Value ◽

Organic Load ◽

Official Method ◽

Total Dietary Fiber ◽

Fruit Waste ◽

Tree Tomato

In Colombia, a high amount of fruit waste is currently generated. These causes a negative environmental impact due to its high organic load. However, this type of waste has compounds in its structure that can be used in order to reduce the environmental impact and to obtain added value. The main of this study was to characterize bromatologically sixteen residues of fruit processing in Colombia, in order to propose a possible use in the food industry. The bromatological characterization of the waste was carried out by means of the quantification of dry matter (ASTM E1756-08), ash (ASTM E1755-01), proteins (Kjeldahl method), crude fats (AOAC Official Method), total dietary fiber (AOAC 993.21) and carbohydrates. It was found that grape and soursop seeds, lulo peel and tree tomato stem presents the highest total dietary fiber with content percentages above 50 %. Also, tree tomato, soursop, tangerine and orange seeds are an important source of protein and crude fats, with values highest than 12 and 27 %, respectively. It was also found that pineapple, mango, soursop and grape peel have a carbohydrate content greater than 50%. As a conclusion, the results of this study demonstrate that fruit waste have a potential use in the food industry, due to their protein, crude fat, total dietary fiber and carbohydrates content.

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OBTENÇÃO E CARACTERIZAÇÃO DOS PRINCIPAIS PRODUTOS DO CAJU

Boletim do Centro de Pesquisa de Processamento de Alimentos ◽

10.5380/cep.v22i1.1185 ◽

2004 ◽

Vol 22 (1) ◽

Cited By ~ 1

Author(s):

ANTÔNIO CALIXTO LIMA ◽

NELSON HORACIO PEZOA GARCÍA ◽

JANICE RIBEIRO LIMA

Keyword(s):

Fatty Acids ◽

Ascorbic Acid ◽

Oleic Acid ◽

Dietary Fiber ◽

Unsaturated Fatty Acids ◽

Ascorbic Acid Content ◽

Total Dietary Fiber ◽

Cashew Nut ◽

Physical And Chemical

A presente pesquisa teve por objetivo a obtenção e caracterização de produtos derivados do caju. Para tanto, produtos da castanha-de-cajueiro comum e do pedúnculo de caju do clone CCP76 foram processados e submetidos a análises físicas e químicas. Mediante prensagem da amêndoa de castanha-de-caju obtevese a torta parcialmente desengordurada (36,41% de proteínas, 26,57% de lipídios totais e 7,86% de fibra digestiva total) e o óleo (82,74% de ácidos graxos insaturados, predominando o ácido oléico - 60,30% e o linoléico - 21,53%). Do pseudofruto do caju foi obtido o suco clarificado e concentrado a vácuo (teor de ácido ascórbico de 966,13 mg/100 g de suco) e a fibra de caju (61,21% de fibra digestiva total). Concluiu-se que os produtos originários do caju apresentam elevado potencial para a elaboração de diferentes produtos alimentícios em virtude da diversidade e riqueza na composição química da castanha e do seu pseudofruto. OBTENTION AND CHARACTERIZATION OF THE MAIN CASHEW PRODUCTS Abstract The objective of the present research was the obtention and the characterization of cashew derived products. For that, products of common cashew nut and from the peduncles of cashew from the clone CCP76 were processed and submitted to physical and chemical analysis. By pressing the cashew nut it was obtained a partially defatted meal (36.41% of proteins, 26.57% of lipids and 7.86% total dietary fiber) and the oil (82.74% of unsaturated fatty acids, predominantly oleic acid - 60.30% and the linoleic - 21.53%). From cashew fruit it was obtained a clarified and concentrated juice (ascorbic acid content of 966.13 mg/100 g of juice) and cashew fiber (61.21% of total dietary fiber). It was concluded that the products originated from cashew showed high potential for the elaboration of different food products by virtue of the diversity and richness of the cashew nut and fruit chemical composition.

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