scholarly journals Adaptation Strategies and Microwave Drying of Amaranth Species with a High Nutritional Value to the Ecuadorian Andean Region

2020 ◽  
Author(s):  
Carlos J. Torres-Miño ◽  
Rafael Hernández Maqueda ◽  
Ángel H. Moreno
Keyword(s):  
Nutritional Value ◽  
Adaptation Strategies ◽  
Microwave Drying ◽  
Andean Region ◽  
Amaranth Species

Digestibility and nutritional value of crude oil from three amaranth species

1987 ◽  
Vol 64 (3) ◽  
pp. 371-375 ◽  
Author(s):  
Luis A. Garcia ◽  
Maria Antonieta Alfaro ◽  
Ricardo Bressani
Keyword(s):  
Crude Oil ◽  
Nutritional Value ◽  
Amaranth Species

scholarly journals NEW COMPOSITION AND METHOD FOR PRODUCING PASTA

2020 ◽  
pp. 69-73
Keyword(s):  
Vegetable Oil ◽  
Economic Efficiency ◽  
Nutritional Value ◽  
Microwave Drying ◽  
Drying Process ◽  
High Quality ◽  
Technological Processes ◽  
Innovative Methods

The main objective of this study is to develop a composition of pasta containing a mixture of ginger, lemon and mint powder, as well as a combination of legumes and cereals with high nutritional value. This will expand the range of pasta. The problem of achieving high quality and economic efficiency is solved by improving several technological processes and using innovative methods. The effectiveness of using innovative methods of sublimation and microwave drying is shown in comparison with the drying process of instant pasta by frying it in vegetable oil.

scholarly journals Unraveling the Strategies Used by the Underexploited Amaranth Species to Confront Salt Stress: Similarities and Differences With Quinoa Species

2021 ◽  
Vol 12 ◽  
Author(s):  
Yanira Estrada ◽  
Amanda Fernández-Ojeda ◽  
Belén Morales ◽  
José M. Egea-Fernández ◽  
Francisco B. Flores ◽  
...  
Keyword(s):  
Salt Stress ◽  
Salt Tolerance ◽  
Nutritional Value ◽  
Stomatal Density ◽  
Tolerance Mechanisms ◽  
Basal Expression ◽  
Amaranth Species ◽  
Leaf Water Loss ◽  
High Salt Tolerance ◽  
Interesting Alternative

Yield losses due to cultivation in saline soils is a common problem all over the world as most crop plants are glycophytes and, hence, susceptible to salt stress. The use of halophytic crops could be an interesting alternative to cope with this issue. The Amaranthaceae family comprises by far the highest proportion of salt-tolerant halophytic species. Amaranth and quinoa belong to this family, and their seeds used as pseudo-cereal grains have received much attention in recent years because of their exceptional nutritional value. While advances in the knowledge of salt tolerance mechanisms of quinoa have been remarkable in recent years, much less attention was received by amaranth, despite evidences pointing to amaranth as a promising species to be grown under salinity. In order to advance in the understanding of strategies used by amaranth to confront salt stress, we studied the comparative responses of amaranth and quinoa to salinity (100 mM NaCl) at the physiological, anatomical, and molecular levels. Amaranth was able to exhibit salt tolerance throughout its life cycle, since grain production was not affected by the saline conditions applied. The high salt tolerance of amaranth is associated with a low basal stomatal conductance due to a low number of stomata (stomatal density) and degree of stomata aperture (in adaxial surface) of leaves, which contributes to avoid leaf water loss under salt stress in a more efficient way than in quinoa. With respect to Na+ homeostasis, amaranth showed a pattern of Na+ distribution throughout the plant similar to glycophytes, with the highest accumulation found in the roots, followed by the stem and the lowest one detected in the leaves. Contrarily, quinoa exhibited a Na+ includer character with the highest accumulation detected in the shoots. Expression levels of main genes involved in Na+ homeostasis (SOS1, HKT1s, and NHX1) showed different patterns between amaranth and quinoa, with a marked higher basal expression in amaranth roots. These results highlight the important differences in the physiological and molecular responses of amaranth and quinoa when confronted with salinity.

Problems of ensuring metrological traceability of measurement results of indicators of quality for food products and food raw materials

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva
Keyword(s):  
Reference Materials ◽  
Mass Fraction ◽  
Nutritional Value ◽  
Animal Feed ◽  
Raw Materials ◽  
Meat Products ◽  
Metrological Traceability ◽  
Food Products ◽  
Freeze Dried ◽  
Measurement Results

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.

Influence of bioactivation of barley grain on the nutritional value and consumer properties of cereals

2020 ◽  
Vol 29 (2) ◽  
pp. 46-48
Author(s):  
L. V. Chirkova ◽  
◽  
I.S. Vitol ◽  
O.V. Politukha ◽  
N.A. Igoryanova ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Barley Grain

Chemical Composition and Nutritional value of fresh strawberry fruit (Fragaria x ananassa)

2017 ◽  
Author(s):  
Hyrie Koraqi ◽  
Sami Makolli ◽  
Gafur Xhabiri
Keyword(s):  
Chemical Composition ◽  
Nutritional Value ◽  
Fragaria X Ananassa ◽  
Strawberry Fruit

GRANOLA BAR YANG DIFORTIFIKASI DENGAN PROTEIN DAGING KERANG SEBAGAI SNACK SEHAT BAGI ANAK BERKEBUTUHAN KHUSUS

EKOLOGIA ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 78-82
Author(s):  
Sata Yoshida Srie Rahayu ◽  
Tri Aminingsih ◽  
Yulianita .
Keyword(s):  
Special Needs ◽  
Analysis Of Variance ◽  
Research Method ◽  
Nutritional Value ◽  
Food Products ◽  
Children With Special Needs ◽  
Organoleptic Test ◽  
Anodonta Woodiana ◽  
Different Characteristics

Flour of Anodonta woodiana meat may be added in the manufacture of food products such as granola bar. The aim of addition is to increase the nutritional value on snacks needed by children with special needs through fortification. This research method was done by making products granola bar in three formulas: without the addition of shells flour, the addition of 2.8 gram, and 5.6 gram. Granola bar were made for consumption by children (7-9 years old) and teenager (10-18 years old). Tests performed included organoleptic test. The results of organoleptic test between three formulas of produced granola bar have different characteristics in flavor parameter. The results of the analysis of parameters of color, aroma, and flavor tested by analysis of variance software showed that the most preferred formula is the second formula with the addition 2.8 gram of mussel meat flour. This granola bar snack is a healthy snack that is safe for consumption by children with special needs, because it is made from ingredients that do not contain flavorings, dyes and artificial preservatives.

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