scholarly journals Properties of Amaranth Flour With Functional Oat Products

2014 ◽  
Vol 3 (6) ◽  
pp. 1 ◽  
Author(s):  
George E. Inglett ◽  
Diejun Chen ◽  
Sean Liu
Keyword(s):  
Nutritional Value ◽  
Essential Amino Acids ◽  
Blood Cholesterol ◽  
Gel Properties ◽  
Oat Bran ◽  
Food Applications ◽  
Colloidal Gel ◽  
Amaranth Flour ◽  
Water Holding ◽  
Initial Peak

<p>Amaranth flour (<em>Salvia hispanica</em> L.), gluten free and rich in essential amino acids, was composited with oat functional products containing ?-glucan known for lowering blood cholesterol and preventing heart disease. The objective of this research was to study the pasting and rheological properties of amaranth flour interacted with functional oat products using Rapid Visco Analyzer followed by an advanced rheometer. The initial peak viscosities of amaranth-Nutrim (oat bran hydrocolloids) and amaranth-OBC (oat bran concentrate) composites were increased with higher Nutrim and OBC contents. The final pasting viscosities of amaranth-OBC composites were increased significantly with higher OBC contents while amaranth-Nutrim composites showed colloidal gel properties similar to Nutrim. On other hand, amaranth interacted with oat bran concentrate displayed the highest rheological solid properties as elastic gels. Shear thinning properties were observed for all the interactions between amaranth flour and functional oat products. The improved water holding capacities were found for interacted compositions with Nutrim and oat bran concentrate compared to amaranth flour. These amaranth flour and oat products compositions demonstrated improved nutritional value and texture qualities for functional food applications.</p>

scholarly journals The Effect of Thermo-Mechanical Processing on Physical Properties of Processed Amaranth and Oat Bran Composites

2017 ◽  
Vol 6 (2) ◽  
pp. 82
Author(s):  
Sean X. Liu ◽  
Diejun Chen ◽  
George E. Inglett ◽  
Jingyuan Xu
Keyword(s):  
Physical Properties ◽  
High Speed ◽  
Functional Foods ◽  
Cold Water ◽  
Essential Amino Acids ◽  
Hot Water ◽  
Blood Cholesterol ◽  
Gluten Free ◽  
Oat Bran ◽  
Amaranth Flour

Amaranth-oat composites were developed using gluten free amaranth flour containing essential amino acids and minerals with oat products containing β-glucan, known for lowering blood cholesterol. Amaranth flour and oat bran concentrate (OBC) composites (1:4) were processed using different technologies, including dry mixing, baking, steaming, cold wet blending, and high speed homogenizing (Polytron PT6000) with cold water or hot water. The results showed that water holding capacities, pasting, and rheological properties were dramatically increased by wet blending, Polytron with cold water, and Polytron with hot water followed by drum drying. The processing procedures created dissimilar physical properties that will enhance the application of ancient grains and oat for functional foods that are suitable for people who are gluten-intolerant. In addition, the dietary fiber contents of composites were increased by the incorporation of OBC. The composites can be inexpensively prepared and processed. The new healthful products will be affordable for people who suffer from celiac disease or gluten-intolerant. These innovative gluten-free functional food products will help millions of gluten sensitive consumers enjoy heart-healthy functional foods.

scholarly journals Production of Fish Protein Concentrate (FPC) from Palgasius Catfish and study on the effect of sodium chloride, sodium tripolyphosphate, sucrose and sorbitol to the protein solubility and water holding capacity of FPC

2017 ◽  
Vol 1 (T1) ◽  
pp. 86-95
Author(s):  
Son Khanh Trinh ◽  
Linh Thuy Nguyen ◽  
Thien Trung Le ◽  
Han Thi Ngoc Le
Keyword(s):  
Sodium Chloride ◽  
Nutritional Value ◽  
Sodium Tripolyphosphate ◽  
Protein Solubility ◽  
Essential Amino Acids ◽  
Water Holding Capacity ◽  
Protein Concentrate ◽  
Fish Protein ◽  
Molecular Weights ◽  
Water Holding

Fish Protein Concentrate (FPC) was produced from Pangasius Catfish fillet using isopropanol and ethanol at pHI=5.5. FPC had molecular weights of <11 and 35 kDa. Based on FAO standard, FPC powder was type A. FPC had protein, lipid, ash and moisture contents of 91.8, 0.12, 0.69 and 3.12 % respectively. Contents of essential and conditionally essential amino acids were 38.28 and 36.51 %, respectively, were higher than those of the FAO/WHO standard. This indicated that FPC from Pangasius Catfish had highly nutritional value. The results showed that the protein solubility of KPC was depend on the concentration and seasonings/additive type following the ascending order: sodium chloride (NaCl)< sucrose<sorbitol<sodium tripolyphosphate (STTP). Besides, NaCl, sucrose and sorbitol mostly did not affect to water holding capacity of FPC whilst STPP increased this property. Chilling and freezing storage caused changes of water holding capacity and protein solubility. However, these changes were not so much.

scholarly journals Physical Properties of Gluten Free Sugar Cookies Containing Teff and Functional Oat Products

2016 ◽  
Vol 5 (3) ◽  
pp. 72 ◽  
Author(s):  
George. E. Inglett ◽  
Diejun Chen ◽  
Sean. X. Liu
Keyword(s):  
Physical Properties ◽  
Wheat Flour ◽  
Textural Properties ◽  
Essential Amino Acids ◽  
Pasting Properties ◽  
Blood Cholesterol ◽  
Free Sugar ◽  
Gluten Free ◽  
Beta Glucan ◽  
Oat Bran

<p>Teff-oat composites were developed using gluten free teff flour containing essential amino acids with oat products containing beta-glucan known for lowering blood cholesterol and improving texture. The teff-oat composites were used in sugar cookies for improving nutritional and physical properties. Teff and its composites had higher water holding capacities compared to wheat flour. The pasting properties were not significantly influenced by 20% oat product replacements in teff-oat composites. The pasting viscosities of teff-OBC and teff-WOF 4:1 composites were similar to teff flour, but they were all higher than wheat flour. The elastic properties of teff-OBC (oat bran concentrate) and teff-WOF (whole oat flour) doughs were slightly higher than teff dough. Differences were also found in geometrical and textural properties of the doughs and cookies. Overall, the teff-oat cookies were acceptable in colour, flavour, and texture.</p>

Monthly variation and impact of pollution on the nutritional value of Moringa oleifera (Lam.) Leaves

2017 ◽  
Vol 6 (10) ◽  
pp. 5535
Author(s):  
Sachin Umesh Dubey ◽  
Madhu Kanta Kapoor
Keyword(s):  
Vitamin C ◽  
Nutritional Value ◽  
Moringa Oleifera ◽  
Reducing Sugars ◽  
Essential Amino Acids ◽  
Monthly Variation ◽  
Vehicular Pollution ◽  
Total Sugars ◽  
Urban Sewage ◽  
Moringa Oleifera Lam

Moringa oleifera Lam., commonly found tree in sub-Himalayan tracts of India, Pakistan, Bangladesh and Afghanistan has a high nutrition value. The leaves, flowers and immature pods of Moringa are used as a vegetable in many countries. The leaves are highly nutritious and medicinal in nature. They are a rich source of iron, calcium, vitamin A, vitamin C, proteins, and essential amino acids. Hence Moringa leaves can be a good source of protein for the vegetarians and the under-nourished population. Present investigation deals with the study of monthly variation in the nutritional value of Moringa leaves from the month of June 2015 to January 2016. Impact of urban sewage pollution and roadside vehicular pollution on the amount of reducing and total sugars, chlorophylls (a, b and total), proteins, vitamin-C and pH of the leaves, was also studied. Results revealed that the highest amounts of reducing sugars, total sugars, chlorophyll b and total chlorophyll during October 2015 whereas proteins, chlorophyll a, vitamin C and pH were highest during January 2016. Leaf samples collected from all the study sites exhibited minimum amounts of reducing sugars, chlorophylls (a, b and total) and pH during July 2015 whereas total sugars were lowest during December 2015. Proteins and vitamin C values were lowest during August and June 2015 respectively. Sewage and vehicular pollution showed an adverse effect on the nutritional contents of Moringa oleifera leaves. Of the two polluted sites, samples from near the sewage flow showed higher impact.

Screening of amino acid constituents from date palm fruits

2016 ◽  
Vol 5 (10) ◽  
pp. 4972
Author(s):  
Lata Birlangi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
United Arab Emirates ◽  
Nutritional Value ◽  
Date Palm ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Cultivated Plants ◽  
Palm Fruits ◽  
Social Part

The date palm (Phoenix dactylifera L.) is one of mankind’s oldest cultivated plants. The fruit of the date palm is an important crop of the hot arid and semi-arid regions of the world. It has always played a genuine economic and social part in the lives of the people of these areas. The present objective in examining the amino acid content of different varieties of date palm fruits from Middle-East region; is to determine whether its protein could effectively supplement the nutritional value and it is also aimed in finding which variety is rich in number of amino acids. The phytochemical screening revealed the presence of eight essential amino acids and five non-essential amino acids in the date fruits. Among all the date fruit varieties taken as samples for the study, Dabbas cultivar of United Arab Emirates found to exhibit eight types of amino acids which includes five as non-essential ones. Total of thirteen amino acids were detected in the seven date cultivars. Determination of amino acid can serve as a guide to the possible nutritional value.

scholarly journals Spent Brewer’s Yeast as a Source of Insoluble β-Glucans

2021 ◽  
Vol 22 (2) ◽  
pp. 825
Author(s):  
Ionut Avramia ◽  
Sonia Amariei
Keyword(s):  
Emulsion Stability ◽  
Extraction Process ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Brewing Process ◽  
Food Applications ◽  
Water Holding ◽  
Potential Food ◽  
Insight Into

In the brewing process, the consumption of resources and the amount of waste generated are high and due to a lot of organic compounds in waste-water, the capacity of natural regeneration of the environment is exceeded. Residual yeast, the second by-product of brewing is considered to have an important chemical composition. An approach with nutritional potential refers to the extraction of bioactive compounds from the yeast cell wall, such as β-glucans. Concerning the potential food applications with better textural characteristics, spent brewer’s yeast glucan has high emulsion stability and water-holding capacity fitting best as a fat replacer in different food matrices. Few studies demonstrate the importance and nutritional role of β-glucans from brewer’s yeast, and even less for spent brewer’s yeast, due to additional steps in the extraction process. This review focuses on describing the process of obtaining insoluble β-glucans (particulate) from spent brewer’s yeast and provides an insight into how a by-product from brewing can be converted to potential food applications.

scholarly journals Spiny-Cheek Crayfish, Faxonius limosus (Rafinesque, 1817), as an Alternative Food Source

Animals ◽  
2020 ◽  
Vol 11 (1) ◽  
pp. 59
Author(s):  
Natalia Śmietana ◽  
Remigiusz Panicz ◽  
Małgorzata Sobczak ◽  
Przemysław Śmietana ◽  
Arkadiusz Nędzarek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Nutritional Value ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Chemical Score ◽  
Very High ◽  
Acid Index

The aim of the study was to present a comprehensive characterisation of crayfish meat, which is crucial to assess its potential usefulness in the food industry. To this end, we assessed the yield, basic chemical composition (protein, fat, minerals), nutritional value (amino acid and fatty acid profiles, essential amino acid index (EAAI), chemical score of essential amino acids (CS), hypocholesterolaemic/hypercholesterolaemic ratio (h/H), atherogenicity (AI) and thrombogenicity (TI) indices), as well as culinary value (lab colour, texture, sensory characteristics, structure) of the meat of spiny-cheek crayfish (Faxonius limosus) (n = 226) from Lake Sominko (Poland) harvested in May–September 2017. Crayfish meat, especially that from the abdomen, was shown to have high nutritional parameters. It is lean (0.26% of fat), with a favourable fatty acid profile and a very high quality of fat (PUFA (sum of polyunsaturated fatty acids):SFA (sum of saturated fatty acids), n-6/n-3, h/H, AI, TI) and protein (high CS and EAAI). It is also a better source of Ca, K, Mg, Na, P, and Cu than meat from slaughter animals. Hence, crayfish meat can be an alternative to livestock meat in the human diet. Owing to its culinary value (delicateness, weak game flavour, and odour), it meets the requirements of the most demanding consumers, i.e., children and older people.

scholarly journals Valorization of Flaxseed Oil Cake Residual from Cold-Press Oil Production as a Material for Preparation of Spray-Dried Functional Powders for Food Applications as Emulsion Stabilizers

Biomolecules ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 153 ◽  
Author(s):  
Emilia Drozłowska ◽  
Łukasz Łopusiewicz ◽  
Monika Mężyńska ◽  
Artur Bartkowiak
Keyword(s):  
Antioxidant Activity ◽  
Binding Capacity ◽  
Flaxseed Oil ◽  
Inlet Temperature ◽  
Emulsifying Activity ◽  
Cold Press ◽  
Food Applications ◽  
Water Holding ◽  
Spray Dried ◽  
Oil Binding

Flaxseed oil cake extract (residual from cold-press oil production and rich in proteins and polysaccharides) was evaluated as a potential substrate for the preparation of spray-dried powders with emulsifying activity. Three variants of powders were obtained using different spray-drying process inlet temperatures: 160 °C, 180 °C, and 200 °C. The influence of temperature on physicochemical features (water holding capacity, oil binding capacity, water activity, solubility, color, chemical composition, antioxidant activity, and surface morphology) of the powders was estimated. Additionally, the emulsifying activity of the powders and the stability of oil-in-water emulsions prepared with their various content (0.5%, 1%, and 3%) were determined. Results showed that inlet temperature had significant influence on all physicochemical and functional properties of the powders. Increased inlet temperature decreased solubility and antioxidant activity but increased water-holding capacity, oil-binding capacity, and emulsifying activity. The emulsions prepared with the powder obtained at 200 °C showed the highest stability. SEM images showed the production of relatively spherical particles which were folded or wrinkled with a lot of dentures. This study could open a promising pathway for producing natural and plant-based spray-dried powders for food applications as emulsion stabilizers.

EVALUATION OF THE NUTRITIONAL VALUE OF BAKERY MIXES AND GRAIN BREAD ON THEIR BASIS

2019 ◽  
Author(s):  
Н.Н. АЛЕХИНА ◽  
Е.И. ПОНОМАРЕВА ◽  
И.М. ЖАРКОВА ◽  
К.К. ПОЛЯНСКИЙ ◽  
А.С. ЖЕЛТИКОВА
Keyword(s):  
Functional Food ◽  
Comparative Evaluation ◽  
Nutritional Value ◽  
Functional Foods ◽  
Biologically Active ◽  
Dietary Fibers ◽  
Food Ingredients ◽  
Biological Value ◽  
Amaranth Flour ◽  
Active Substances

Проведена сравнительная оценка хлебопекарных смесей (ХПС) Ливенка и Амарантус, включающих биоактивированное зерно пшеницы и ржи и биоактивированные злаковые культуры и амарантовую муку соответственно, и хлеба на их основе. Исследованы химический состав, биологическая и энергетическая ценность ХПС и выпеченных на их основе образцов зернового хлеба Ливенский и Амарантус. Установлено, что ХПС Амарантус и хлеб Амарантус отличаются несколько большим содержанием белка, кальция, лизина по сравнению с ХПС Ливенка и хлебом Ливенский. Однако по количеству пищевых волокон и витаминов ХПС с амарантовой мукой и изделия на ее основе несколько уступают образцам, приготовленным без добавки амарантовой муки. Внесение амарантовой муки в дозировке 5,5% взамен части ржаной муки незначительно повышает энергетическую и биологическую ценность ХПС и хлеба на ее основе. Установлено, что ХПС Ливенка и Амарантус относятся к функциональным пищевым ингредиентам за счет содержания значимого количества биологически активных веществ, а изделия на их основе – к функциональным пищевым продуктам. Comparative evaluation of baking mixes (BM) of Livenka and Amarantus, including bioactivated grains of wheat and rye and bioactivated cereals and amaranth flour, respectively, and bread on their basis was carried out. Chemical composition, biological and energy value of BM and baked on their basis samples of grain bread Livenskiy and Amarantus were investigated. It is established that the BM Amarantus and bread Amarantus are slightly high content of protein, calcium, lysine, compared with BM Livenka and bread Livenskiy. However, the number of dietary fibers and vitamins BM with amaranth flour and products on it based are concede to samples a little prepared without the addition of amaranth flour. The introduction of amaranth flour in a dosage of 5,5% instead of a portion of rye flour slightly increases the energy and biological value of BM and bread on it based. It was found that the BM Livenka and Amarantus are functional food ingredients due to the content of a significant amount of biologically active substances, and products on their based – to functional foods.

scholarly journals Functional and quality attributes of beef burgers fortified by brown linseed powder

2022 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Sara Basiri ◽  
Mohamamd Hashem Yousefi ◽  
Seyed Shahram Shekarforoush
Keyword(s):  
Physicochemical Property ◽  
Nutritional Value ◽  
Fat Content ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Fat Absorption ◽  
General Acceptance ◽  
Beef Burger ◽  
Beef Burgers ◽  
Water Holding

The effects of adding brown linseed at different concentrations (3, 4, and 5%) on physicochemical and sensory attributes of beef burgers were analyzed. Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and the fat absorption after frying. It also increased the ω3, ω6, ω9 level, PUFA/SFA ratio, and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers but improved the flavor and general acceptance. Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.

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