Alternative medium for the growth of endophytic fungi

Medium for the growth of endophytic fungi generally uses Potato Dextrose Agar media, but because the price is expensive, it is necessary to find materials for alternative media from organic materials that are easy to obtain and inexpensive. The legume group was one of the alternative ingredients as the source of protein, corn, and rice as the source of carbohydrates for the growth medium. This study aimed to determine the potential of organic matter such as rice, corn, and legumes as a medium for the growth of endophytic fungi. The research methods included: rejuvenation of endophytic fungus isolation, preparation of organic medium from rice, corn, legumes, and potatoes, growth test of endophytic fungus on 4 types of organic media.

Pre-Hispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies

Oyster mushroom (Pleurotusostreatus), nopal (Opuntia ficus-indica) and amaranth (Amaranthus spp.) are pre-Hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredientsas functional cookies. This study evaluated the impact of partial replacement (50%) of whole-wheat flour (WWF) with three formulations of P. ostreatus, nopal and amaranth flours (POF, NF and AF, respectively) on the nutritional/antioxidant properties of fortified cookies. The proportion of the flours’ ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (F1), 50:30:15:5 (F2) and 50:40:5:5 (F3). Proximal composition, phenolic/flavonoid contents, and ABTS•+ scavenging activity were determined in flours and cookies.POF, NF and AF possess a high nutritional value comprising polyphenols/flavonoids and a significant antioxidant potential. Total protein, ash and flavonoids were higher in fortified cookies than in controls. Cookies prepared with F2—the highest nopal level—contained 5.29% of dietary fiber and five times higher polyphenol content than control cookies. The ABTS•+ scavenging ability was similar in the three enriched cookies (87.73–89.58%), but higher than that in traditional cookies (75.60%). The applicability of POF/NF/AF for replacing up to 50% of WWF in the production of functional cookies was demonstrated without compromising products’ acceptability.This research promotes renewable local bioresouces for a sustainable agri-food chain, especially edible mushrooms.

Improving the recipe of a confectionery product based on chickpea flour and cranberries

The results of researches of influence of gluten-free chickpea flour on quality of confectionery are presented. A systematic analysis of scientific and technical information of Ukrainian and foreign scientists and formulated a working hypothesis on the possibility of using alternative ingredients in the production of confectionery. The object and subject of research are selected: technology for the production of cupcakes; chickpeas flour, strawberries cranberries. The chemical composition of chickpea and wheat flour is characterized by the quantitative content of proteins, fats, carbohydrates, minerals, vitamins. It was found that chickpea flour can be an alternative source of protein, it contains in the vast majority necessary for the full development of the human body calcium, phosphorus, magnesium. On the basis of the performed experimental researches the recipe of cakes with use of industrial samples is developed: chickpea flour of TM "Organic-Eco-Product", cranberries dried of TM "Bakalland", chicken eggs of category C1, granulated sugar of TM "Svoi Liniya", sweet butter 72,6 % TM "Belotserkivske" and baking powder TM "Dr.Oetker". Effective technological parameters and rational ratios of prescription ingredients for creating a cake have been established. Drawings of experimental samples of cupcakes are presented and characterized. The method of scoring has shown that the use of chickpea flour in the technology of confectionery production affects the organoleptic characteristics of the quality of finished products and structural and mechanical properties of the crumb. Consumer surveys and questionnaires were conducted in the city of Dnipro in ATB and Varus supermarkets to determine the general opinion about food. Ukrainians were interviewed: "Do you pay attention to new products that appear on the market?", "How often do you buy pastries in the store?". It was found that 50% of consumers pay attention to new products and 47% buy pastries every day. It is substantiated that the use of the proposed formulation will allow to obtain a new product based on chickpea flour, which will provide people with celiac disease with quality treatment and prevention products.

Prehispanic Foods Oyster Mushroom (Pleurotus ostreatus), Nopal (Opuntia ficus-indica) and Amaranth (Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies

Oyster mushroom (Pleurotus ostreatus), nopal (Opuntia ficus-indica) and amaranth (Amaranthus spp.) are pre-hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredients as functional cookies. This study evaluated the impact of partial replacement (50%) of whole-wheat flour (WWF) with three formulations of P. ostreatus, nopal and amaranth flours (POF, NF and AF, respectively) in the nutritional/antioxidant properties of fortified cookies. The proportion of flours´ ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (formulation 1), 50:30:15:5 (formulation 2) and 50:40:5:5 (formulation 3). Proximal composition, phenolic/flavonoid contents, and ABTS+ scavenging activity were determined in flours and cookies. POF, NF and AF possess a high nutritional value comprising polyphenols/flavonoids and a significant antioxidant potential. Total protein, ashes and flavonoids were higher in fortified cookies than controls. Cookies prepared with Formulation 2 -highest nopal level- contained 5.29% of dietary fiber and 5-times higher polyphenol content than control cookies. The ABTS+ scavenging ability was similar in the three enriched cookies (87.73-89.58%) but higher than traditional cookies (75.60%). Applicability of POF/NF/AF for replacing up to 50% of WWF in production of functional cookies was demonstrated. The research promotes renewable local bioresouces for a sustainable agri-food chain, especially edible mushrooms.

Toward Precise Nutrient Value of Feed in Growing Pigs: Effect of Meal Size, Frequency and Dietary Fibre on Nutrient Utilisation

Nutritional values of ingredients have been and still are the subject of many studies to reduce security margins of nutrients when formulating diets to reduce feed cost. In most studies, pigs are fed a limited amount of feed in a limited number of meals that do not represent how pigs are fed in commercial farm conditions. With free access to feed, pigs follow their intrinsic feeding behaviour. Feed intake is regulated by satiety and satiation signals. Reducing the feed intake level or feeding frequency can affect digestibility and transit time and induce metabolic changes. To reduce feed costs, alternative ingredients that are frequently rich in dietary fibre are added to diets. Fibre acts on the digestion process and transit time by decreasing energy density and causing viscosity. Various analyses of fibre can be realised, and the measured fibre fraction can vary. Exogenous enzymes can be added to counteract the effect of fibre, but digestive tract conditions, influenced by meal size and frequency, can affect the efficiency of supplemented enzymes. In conclusion, the frequency and size of the meals can affect the digestibility of nutrients by modulating gastrointestinal tract conditions (pH and transit time), metabolites (glucose and short-chain fatty acids) and hormones (glucagon-like peptide 1 and peptide tyrosine tyrosine).

Characterization and Technological Potential of Underutilized Ancestral Andean Crop Flours from Ecuador

Ancestral Andean crop flours (ACF) from Ecuador such as camote (Ipomea Batatas), oca (Oxalis tuberosa), achira (Canna indica), mashua (Tropaeolum tuberosum), white arracacha (Arracacia xanthorrhiza), taro (Colocasia esculenta) and tarwi (Lupinus mutabilis sweet) were characterized in terms of physico-chemical and techno-functional properties in order to identify their potential as new alternative ingredients in food products. Flour from camote, oca, achira and arracacha showed a low protein content (<5%), mashua and taro had ~9% and tarwi flour registered higher values than 52%. Carbohydrate content ranged from 56–77%, with the exception of tarwi, just reaching 6.9%. Starch content was relatively low in ACF but in taro and tarwi, starch practically constituted almost all the carbohydrates. The highest amylose content in starch, in decreasing order, was found in mashua, oca, tarwi and achira flours, the rest being ≤15%. Fiber content exceeded 10% in most crops, except for oca flour with 5.33%. Fat content was generally lower than 1%, except in tarwi with ~17%. All flours showed a gel-like behavior G′ > G″, this being very similar in camote, achira and tarwi flours. The exception was taro with G′ < G″. Mashua flour registered the highest value for phenol content (60.8 µg gallic acid equivalents/g of sample); the content of phenols was not exclusively responsible for the antioxidant activity, since flours with the highest activity were arracacha and tarwi, which presented the lowest phenol content among all flours. Principal component analyses (PCA) showed a high correlation between moisture, fiber, solubility and water absorption capacity, with viscoelastic behavior and total phenolic content; while starch content was correlated with melting temperature, poorly and inversely related to protein and fat. For PC1, achira, camote and taro flours were very similar, and different from oca and mashua flours. Tarwi showed its own characteristics according to PC1 and 2. Because of their properties, Andean crop flours could have a great potential for use in food technology.

Pembuatan Hand Sanitizer dari Ekstrak Daun Salam (Syzygium polyanthum) Sebagai Alternatif Pembersih Tangan Bebas Alkohol

Hand sanitizer products on the market generally contain alcohol which can cause dry hands and dehydration of the skin, therefore alternative ingredients that are skin-friendly and do not irritate the skin are needed such as the use of natural ingredients. One of them is bay leaf (Syzygium polyanthum). Salam plant is a plant that has antibacterial properties. The main ingredients that have antibacterial properties are flavonoids, tannins, essential oils, steroids, so that bay leaves can be used as a hand sanitizer to reduce alcohol use. The manufacture of bay leaf hand sanitizer is done by extracting the bay leaves with 96% ethanol solvent. The extraction results are then dissolved with other supporting materials which are certainly safe for health. It is hoped that the bay leaf hand sanitizer will be a safer alternative to hand sanitizers than alcohol-based hand sanitizers