scholarly journals Chemical and nutritional characteristics of crackers substituted with Cucurbita pepo L. seed flour

2021 ◽  
pp. 423
Author(s):  
Dilek Dülger Altıner ◽  
Merve Sabuncu ◽  
Yasemin Şahan
Keyword(s):  
Food Industry ◽  
Cucurbita Pepo ◽  
Food Product ◽  
Mineral Contents ◽  
Pumpkin Seed ◽  
Total Dietary Fiber ◽  
Seed Flour ◽  
Fiber Protein ◽  
Nutritional Characteristics ◽  
Dominant Fatty Acid

The aim of the study was determined the suitability of Cucurbita pepo L. (pumpkin) seed flour (PSF) supplement, which is limited for use in the food industry, to increase some chemical and functional properties of crackers.  PSFs were used to replace wheat flour in cracker formulation at the levels of 5, 10, 20 and 30%. Particularly, the total dietary fiber, protein and ash content of crackers with PSF increased. The highest increase in mineral contents of crackers were determined in P> K> Mg> Ca> Zn> Fe> Cu. The predominant organic acid of crackers was tartaric acid and the dominant fatty acid was linoleic acid. Crackers prepared with Nevşehir variety PSF yielded better results than other crackers due to their nutritious properties. As a result, with the addition of PSF, a functional food product with health benefits was obtained and a contribution was made to the product range.

scholarly journals Nutritional Evaluation of Fermented, Germinated and Roasted Pumpkin (Cucurbita maxima) Seed Flour

2019 ◽  
Vol 23 (2) ◽  
pp. 179-186
Author(s):  
Adeyanmola Oluwaseyi Akintade ◽  
Olugbenga Olufemi Awolu ◽  
Beatrice Olawumi Ifesan
Keyword(s):  
Linoleic Acid ◽  
Food Industry ◽  
Appreciable Amount ◽  
Cucurbita Maxima ◽  
Nutritional Properties ◽  
Pumpkin Seed ◽  
Nutritional Evaluation ◽  
Standard Methods ◽  
Seed Flour ◽  
Abundant Amino Acid

Abstract Freshly harvested pumpkin seed was processed into flour namely; raw (RPSF), fermented (FPSF), germinated (GPSF) and roasted (ROPSF). Various pumpkin seed flour obtained were investigated for nutritional properties using standard methods. Protein was higher in the fermented flour (35.85%) while the roasted flour (46.31%) possessed the highest fat content. Results obtained from processed pumpkin seed flour further revealed that glutamic acid (10.45-13.02 g/100g) and linoleic acid (134.72-419.70 µg/ml) were the most abundant amino acid and fatty acid, respectively. Processed pumpkin seed flour contained appreciable amount of minerals and demonstrated very good functional properties. It can be concluded that subjecting pumpkin seed to various processing methods enhanced its nutritional properties and may find application in food industry.

scholarly journals Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1008
Author(s):  
Elisa A. Beltrán-Medina ◽  
Guadalupe M. Guatemala-Morales ◽  
Eduardo Padilla-Camberos ◽  
Rosa I. Corona-González ◽  
Pedro M. Mondragón-Cortez ◽  
...  
Keyword(s):  
Food Industry ◽  
Food Product ◽  
Toxicity Tests ◽  
High Fiber ◽  
Fiber Protein ◽  
Roasting Process ◽  
Extruded Product ◽  
Acute Toxicity Tests ◽  
By Products ◽  
Potential Use

The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product.

scholarly journals Peningkatan Nilai Protein dan Serat pada Pengembangan Boba Substitusi Biji Labu Kuning

2021 ◽  
Vol 3 (9) ◽  
pp. 675-682
Author(s):  
Alinda Rahmani ◽  
Supriyadi Supriyadi ◽  
Septa Katmawanti
Keyword(s):  
Daily Intake ◽  
Fiber Content ◽  
P Value ◽  
Cucurbita Moschata ◽  
Pumpkin Seed ◽  
Adult Age ◽  
High Fiber ◽  
Seed Flour ◽  
Fiber Protein ◽  
Significant Difference

Abstract: Obesity or being overweight is a risk factor for degenerative diseases. Excess sugar consumption is one of the factors causing obesity. 11.8 percent of Indonesians consume sugar in an amount greater than 50gr / person / day. The young adult age group (greater than 19 years) is the proportion of the population who consume the most excess sugar with a percentage of greater than 13 percent. Cucurbita moschata seeds or commonly known as pumpkin, contain high fiber, protein, and mineral and antioxidant content. This study aims to develop a boba formulation with pumpkin seed flour substitution, and to find out the levels of protein and fiber contained in it, with the hope of increasing daily intake of fiber and protein, which are important nutrients in the management of obesity, as well as an alternative sweet drinks topping that have more nutritional value. This research is an experimental study using a completely randomized research design (CRD), with 2 repetition. ANOVA test results showed a significant difference in both the protein content with a p-value of 0.001 and also the fiber content with a p-value of 0.000 between boba and pumpkin seed flour substitution with boba formulation without pumpkin seed flour substitution. The higher the pumpkin flour substitution formulation added, the greater the protein and fiber content from boba. The 30 percent substitute boba formulation with pumpkin seed flour had the highest protein (4.95 percent) and fiber (7.7 percent) content compared to other formulations. This is because pumpkin seeds have a high protein and fiber content. Abstrak: Obesitas atau kelebihan berat badan merupakan salah satu faktor risiko penyakit degeneratif. Konsumsi gula berlebih merupakan salah satu faktor penyebab terjadinya obesitas. Sebesar 11,8 persen masyarakat Indonesia mengonsumsi gula dengan jumlah lebih besar dari 50 gr/orang/hari. , kelompok umur dewasa muda ( lebih besar dari 19 tahun) merupakan proporsi penduduk yang paling banyak mengonsumsi gula berlebih dengan persentase lebih besar dari 13 persen. Biji Cucurbita moschata atau biasa dikenal sebagai labu kuning, memiliki kandungan serat, protein, dan kadar mineral serta antioksidan yang tinggi. Penelitian ini bertujuan untuk mengembangkan formulasi boba dengan substitusi tepung biji labu kuning, dan mengetahui kadar protein dan serat yang terkandung di dalamnya, dengan harapan dapat meningkatkan asupan serat dan protein harian yang merupakan zat gizi penting dalam tata laksana kejadian obesitas, serta sebagai alternatif topping minuman manis yang memiliki nilai gizi lebih. Penelitian merupakan studi eksperimental menggunakan rancangan penelitian acak lengkap (RAL), dengan pengulangan sebanyak 2 kali. Hasil Uji ANOVA menunjukkan adanya perbedaan yang signifikan baik dari dari kadar protein dengan p-value 0.001 dan juga kadar serat dengan p-value 0.000 antara boba dengan substitusi tepung biji labu kuning dengan formulasi boba tanpa substitusi tepung biji labu kuning Formulasi boba substitusi tepung biji labu kuning 30 persen memiliki kadar protein (4.95 persen) dan serat (7.7 persen) paling tinggi dibandingkan formulasi lainnya. Hal ini dikarenakan biji labu kuning memiliki kandungan protein dan serat yang tinggi.

scholarly journals Exploring the Acceptance of Entomophagy: A Survey of Italian Consumers

Insects ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 123
Author(s):  
Roberta Moruzzo ◽  
Simone Mancini ◽  
Fabio Boncinelli ◽  
Francesco Riccioli
Keyword(s):  
Health Risk ◽  
Physical Health ◽  
Food Industry ◽  
Consumer Preferences ◽  
Food Product ◽  
Food Sources ◽  
Food Neophobia ◽  
Significant Interest ◽  
Set Up ◽  
Specific Scale

Insect-based food is not common in Europe, because most people do not consider insects to be edible, but rather a threat and a health risk. Fear and refusal to eat a new food product introduced into a culture is called food neophobia, which results in a hesitation to trying and experimenting with new foods. Although there is significant interest in this novel sector, there is a lack of research on the link between rejection, the level of food neophobia, and consumer behavior related to the introduction of insects into the diet. In this study, through 420 questionnaires, a specific experimental scale of insects was introduced which, together with a neophobia scale, analyzed the probability and the intention of respondents to consume insects. Another issue tested has been their intention to eat food containing insects. We observed that the analyses of the two scales produced different results, confirming the need for a specific scale to measure “insect phobia”. This is important, since knowledge about consumer preferences for and barriers to using insects as human food sources is limited but necessary in order to set up commercialization strategies. The development of insect-based food offers physical health benefits and also improves the sustainability of the food industry.

The effect of pumpkin seed flour (Cucurbita moschata Durch) on zinc serum levels in malnourished Wistar rats

2020 ◽  
Vol 30 ◽  
pp. 337-340
Author(s):  
Aminuddin Syam ◽  
Novi Puspita Sari ◽  
A. Razak Thaha ◽  
Suriah ◽  
Nurhaedar Jafar ◽  
...  
Keyword(s):  
Wistar Rats ◽  
Serum Levels ◽  
Cucurbita Moschata ◽  
Pumpkin Seed ◽  
Seed Flour

scholarly journals Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 75
Author(s):  
Roberta Tolve ◽  
Barbara Simonato ◽  
Giada Rainero ◽  
Federico Bianchi ◽  
Corrado Rizzi ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Grape Pomace ◽  
Wheat Bread ◽  
Total Phenolic ◽  
Total Dietary Fiber ◽  
Positive Effects ◽  
Ph Values ◽  
Reducing Ability ◽  
Nutritional Characteristics ◽  
Inclusion Level

Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs’ rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.

scholarly journals Nutritional characteristics of cattle forage plants in the eutrophic nature reserve Oostvaardersplassen, Netherlands.

1991 ◽  
Vol 39 (4) ◽  
pp. 263-272 ◽  
Author(s):  
J.T. Vulink ◽  
H.J. Drost
Keyword(s):  
Energy Content ◽  
Minimum Energy ◽  
Early Summer ◽  
Mineral Contents ◽  
Cu Content ◽  
Forage Plants ◽  
Nutritional Characteristics ◽  
Poa Trivialis ◽  
Mg Content ◽  
Salix Spp

During 1982-88 the nutritional value of the main cattle forage plants in the terrestrial part of the eutrophic wetland, the Oostvaardersplassen (dominated by Phragmites australis and Cirsium arvense, with small amounts of Urtica dioica, Poa trivialis and Salix spp.) was studied. Cattle diets were dominated by grass in early summer and autumn, P. australis in July and Aug., and browse in winter. DOM content and the chemical composition of the forage classes grasses, reed, forbs and browse varied seasonally. The DOM content of all forage classes decreased from spring to winter. However, the assumed minimum energy content for cattle maintenance (about 450 g DOM/kg DM) was reached at different moments in the different forage classes. Reed reached it in autumn, grasses in winter, forbs (living parts) remained the entire year above this level and browse remained the entire year below this level. Grazing delayed the maturation of P. trivialis, P. australis and U. dioica. The protein, K, Ca, P, Cu content of the 4 forage classes exceeded the cattle maintenance levels for these nutrients the whole year. The Na and Mg content of grasses, reed and browse were marginal in some periods of the year. Due to their high mineral contents, the forbs were an important mineral source in cattle diets. When compared with data from oligotrophic and mesotrophic habitats, the Poa-Phragmites eutrophic habitat offered comparable feed quality in spring, summer and autumn, but was inferior in winter. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals MORINGA OLEIFERA AND ITS RECENT PRACTICE IN FOOD INDUSTRIES - A SUPER FOOD PRODUCT TO BEAT MALNUTRITION: A REVIEW

2020 ◽  
Vol 8 (12) ◽  
pp. 882-887
Author(s):  
Chaitali Bose ◽  
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Moringa Oleifera ◽  
Food Product ◽  
Future Research ◽  
Fuel Production ◽  
African Countries ◽  
Food Industries ◽  
Culinary Uses ◽  
Livestock Development

Moringa oleifera commonly known as drumstick tree or horseradish tree is widely distributed in India and other subtropical and tropical parts of the world. Besides its conventional culinary uses, Moringa has profound contribution to herbal medicine, agricultural and livestock development, water purification, bio-fuel production and so on. Being one of the richest sources of different macro and micro nutrients, antioxidants and other bioactive compounds, this miracle tree recently has gained popularity in food processing industry with the aim to curb the sprawling malnutrition. In some countries like African countries, either fresh or dried Moringa leaf, seed and flower powder are being used to fortify different foods. Improved texture, sensory and nutritional quality and extended shelf life of the target products have been making this tree important for food industry. So the aim of this review is to reveal the present application of Moringa as food fortificant in food processing industries in different countries, factors those restrain its further applicability and also to focus on the need of future research in this regard.

scholarly journals The Effect of Biscuits Made From Pumpkin Seeds Flour on Serum Zinc Levels and Weight in Malnutrition Wistar Rats

2020 ◽  
Vol 8 (A) ◽  
pp. 428-433
Author(s):  
Aminuddin Syam ◽  
Fitrah Khaerani Burhan ◽  
Veni Hadju ◽  
C. Citrakesumasari ◽  
Andi Muhammad Akhmar
Keyword(s):  
Body Weight ◽  
Wistar Rats ◽  
Serum Zinc ◽  
Zinc Content ◽  
Control Group ◽  
Test Results ◽  
Pumpkin Seed ◽  
Seed Flour ◽  
Zinc Levels ◽  
Serum Zinc Levels

BACKGROUND: Serum zinc levels are found to be low in children of protein energy malnutrition globally. Pumpkin seed flour has a high zinc content of 6.88 mg/100 g, has been formulated biscuits made from pumpkin seed flour with a zinc content of 1.52 mg/100 g. AIM: This study aims to determine the effect of giving biscuits made from pumpkin seed flour to serum zinc levels and body weight in malnutrition Wistar rats. METHODS: This research is a true experiment with pre-post-test with control group design. Subjects were 28 male Wistar strain rats induced by fasting malnutrition for 3 days and then given biscuits with a zinc dose of 0.027 mg; 0.054 mg; and 0.081 mg/BW/day and in the control group without biscuits for 2 weeks. Serum zinc levels were examined using the atomic absorption spectrophotometry method. Data were analyzed using paired t-test and one-way ANOVA test. RESULTS: Paired t-test results on serum zinc levels obtained p > 0.05 and on body weight obtained p < 0.05. One-way ANOVA test results on serum zinc levels after the intervention obtained p > 0.05 and at body weight obtained p < 0.05 followed by post hoc least significant difference test found that there were significant differences between the control group and the P1 group, a dose of 0.027 mg (p = 0.015) and P2 groups, doses of 0.054 mg (p = 0.012). Greater weight gain was found in the P1 group with an increase of 38.85%. CONCLUSION: The provision of biscuits made from pumpkin seed flour has an effect on increasing body weight of malnutrition Wistar rats and has no effect on serum zinc levels, so further research is expected to use different doses.

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