A member of the Moringaceae family, Moringa Oleifera Lam is a perennial deciduous tropical tree known as the 'Miracle Tree' for its medicinal and nutritional benefits. Food and nutrition are crucial ...aspects of the development and maintenance of healthy health. Moringa oleifera is a multi-purpose herbal bush that is used as both human food and a medical alternative all over the world. Various parts of the tree are used to treat chronic diseases such as hypertension, heart disease, inflammation, oxidative stress, diabetes, and cancer. Moringa is an excellent source of essential nutrients and has been found to have a significant impact on improving nutritional deficiencies in populations with limited access to food. Moringa oleifera contains essential amino acids, carotenoids, minerals, fats, carbohydrates, proteins, phytochemicals, vitamins, and fibre. Moringa offers nutritional and economic advantages, medicinal and therapeutic uses, and future biological potential for human well-being.
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The article covers the quality and safety indicators of sour cream with vegetable oils, in the composition of which blended oil (sunflower oil + linseed oil) is used as a fat phase in the form of a ...food emulsion stabilized by an emulsifying complex containing sodium caseinate. According to the chemical composition, sour cream with vegetable oils is characterized by an increased content of the mass fraction of proteins by 0.2% and a reduced content of the mass fraction of carbohydrates by 1.7% compared to classic sour cream, which is connected with the use of food emulsion in its composition. Due to the content of food emulsion, sour cream with vegetable oils has the content of polyunsaturated fatty acids increased by 24 times and the content of saturated and monounsaturated fatty acids decreased by 82.11% and 41.2%, respectively, compared to classic sour cream. The indicator of water activity in sour cream with vegetable oils is 0.983 aw, which is lower than classic sour cream (0.988 aw). According to the results of the study of microbiological parameters, on the fifth day of storage in sour cream with vegetable oils, the titrated acidity index was 86 °Т, the number of lactic acid bacteria was 107 CFU/g, and no bacteria of the Escherichia coli group, mould and yeast were detected; it corresponds to the normalized indicators as for classic sour cream. At the end of the storage period, the value of syneresis in sour cream with vegetable oils is 23% lower than the value of syneresis in the control sample. In sour cream with vegetable oils, during five days of storage, the value of peroxide 3.0 – 4.0 ½ O mmol/k and acid value 2.5 – 2.6 mg acid number/g are within the normalized values for blended oil (sunflower oil + linseed oil).
New Technology of Functional Bakery Products Ladnova, Olga; Koryachkina, Svetlana; Koryachkin, Vladimir ...
Tehnika i tehnologiâ piŝevyh proizvodstv (Online),
09/2023, Volume:
53, Issue:
3
Journal Article
Peer reviewed
Open access
Peas (Pisum sativum L.) are rich in protein, B vitamins, and dietary fiber, represented by hemicellulose and pectins. In terms of amino acids, pea proteins are as close to the reference protein as ...possible. The limiting amino acids of pea protein are sulfur-containing, i.e., methionine and cysteine. Peas are also rich in lysine, which is the limiting amino acid for wheat flour. Therefore, products of pea processing can expand the range of commercial high-protein foods, including functional bakery products. The research objective was to develop a technology for functional bread from a mix of wholemeal pea flour and wheat gluten.
The study featured baking wheat flour, wheat gluten, wholemeal pea flour of San Cipriano and Vega varieties, dough samples, and ready-made bread. The carbohydrate-amylase complex of flour was studied using an Amilotest AT-97 device. The starch content was determined by the polarimetric method. The spectrophotometric method served to test the flower samples for protein while the Kjeldahl method was applied to the bread samples. The rheological properties of the dough were studied on a Reotest 2 viscometer. The sensory evaluation relied on a panel of experts, and the chemical composition was revealed by calculation and analytically.
The wholemeal pea flour had a lower starch gel viscosity compared to the wheat flour sample. A greater amount of flour added during kneading increased the viscosity of the resulting dough. The acidity was rather high: 7.2 and 9.4 degrees for San Cipriano and Vega samples, respectively, and so was the autolytic activity (≤ 80 s). These useful qualities made it possible to reduce the technological process by 115 and 145 min. The resulting bread demonstrated good physical, chemical, and sensory indicators. The high-protein raw materials increased the protein content in bread by 41.9–46.4%, compared to the control sample, which equaled 33.1–34.2% of the recommended daily intake per 100 g of bread.
The optimal ratio of wholemeal high-protein pea flour and wheat gluten was 20/80 for the San Cipriano samples and 30/70 for the Vega variety.
Functional Biscuits with Soy Protein Statsenko, Ekaterina; Shtarberg, Mikhail; Borodin, Eugene
Tehnika i tehnologiâ piŝevyh proizvodstv (Online),
09/2023, Volume:
53, Issue:
3
Journal Article
Peer reviewed
Open access
As a rule, modern confectionery products have added nutritional value, which makes them functional products. As a popular snack, biscuits are a promising object for fortification with functional ...ingredients. This article introduces a new formulation for biscuits fortified with soy protein.
The research featured crushed soy protein obtained using a patented technology (patent No. 2218816). The experimental biscuits included a mix of wheat flour with 2.5–15.0% soy protein. The control sample was represented by commercial biscuits of the Arktika brand. Physicochemical and other quality indicators were determined by standard methods. The isoflavonoid test involved high performance liquid chromatography with methanol:water eluent.
The experimental biscuits had a higher nutritional value; the absorption indicator fell from 196 to 172%. The crude gluten content dropped from 30.7 to 28.4%. The optimal content of soy protein in the new formulation was below 7.5% of the total mass of wheat flour. A higher mass fraction brought the absorption index below the standard value (˂ 170%) and spoiled the porosity and brittleness. Compared with the control sample, the nutritional value of the experimental sample improved as follows: protein – by 21.6%, fat – by 14.1%, minerals – by 11.1%, isoflavones – by 140.8% (from 4.83 to 11.63 mg/100 g). Total carbohydrates dropped by 6.5%.
The formulation demonstrated good prospects for industrial production. The new biscuits with soy protein can be classified as functional food: compared to the conventional biscuits, the recommended daily intake (100 g) for phosphorus increased from 11.7 to 20.1%, vitamin E – from 12.6 to 18.0%, for isoflavones – from 9.6 to 23.2%.
Pempek is an authentic traditional dish of Indonesian cuisine. As a popular food, it needs to be both tasty and nutritious. Mashed pumpkin can add some health-beneficial properties to the traditional ...pempek and reduce its carbohydrate content. This research featured pempek made of farmed toman fish (Channa micropeltes), which is an affordable raw material. The research objective was to evaluate the consumer acceptance of the experimental pempek based on its sensory assessment and a folding test. This research also revealed the proximate composition, β-carotene, and amino acids in the pempek samples.
The research procedure included the following stages: making pumpkin puree; making pempek by substituting tapioca flour with pumpkin puree (control: 0%, Formulation 1: 10%, Formulation 2: 20%); sensory assessment and folding test; proximate analysis; β-carotene analysis; and amino acid analysis.
A greater proportion of pumpkin puree improved the appearance, color, aroma, flavor, and texture values of the experimental sample. Based on the folding test, the elasticity of pempek decreased as the pumpkin share increased. Pumpkin puree improved the quality of pempek in terms of its protein, moisture, ash, carbohydrate, β-carotene, and amino acid composition. Formulation 2 with 20% of tapioca flour substituted with pumpkin puree showed the best results for protein (7.91%) and amino acids (10.27%), as well as the lowest carbohydrate content (26.76%).
Mashed pumpkin proved to be an excellent substitute of tapioca flour in the traditional Indonesian pempek fishcake as it improved both its sensory profile and nutritional value.
Yellow mombin ('Spondias mombin' L.) has an unusual aroma and slightly acidic flavor, which leads to the interest in its fresh consumption or industrial use, causing its epicarp (peel) to be ...discarded, which generates industrial residue. The nutritional value of fruit epicarp is almost always high and, in some cases, may be even higher than the that of the fruit itself. The objective of this study was to evaluate the flours produced from the epicarp of yellow mombin ('Spondias mombin' L.), through conventional drying and lyophilization. Contents of water, ash, lipids, proteins and minerals were analyzed and carbohydrate content and energy value were determined. Moisture content was below 8.87%, being within the acceptable limit. The flours showed high contents of ash, lipids and proteins, with values above 5.61, 7.76 and 11.90%, respectively. Fe, Zn and Mn contents were above the daily intake recommendation. The temperatures used to dehydrate yellow mombin epicarp did not cause nutritional alteration in the flours compared with the flour from the lyophilized epicarp.
•This is the first detailed review on durian, an exotic tropical fruit.•Durian fruit is rich in nutrients and bioactive compounds.•Durian fruit wastes encompass high amounts of bioactive ...compounds.•Nutraceutical potential of durian can benefit food and pharmaceutical industries.
This review focuses on providing informations on potential uses of durian, an exotic tropical fruit as a source of food, as well as a potential therapeutic agent. Apart from disseminating details on the traditional value, in this review we have focussed on the nutritional composition, presence of bioactive compounds, volatiles, antimicrobials, as well as on the toxicological effects of durian fruit consumption. Durian fruits are enjoyed for their unique taste and organoleptic qualities, but there is also a need to ensure that their potential is exploited for the international market. In addition, in the present socio-economic scenario, tapping the potential of exotic tropical fruit such as durian could benefit the health of consumers as well as support the local population who depend on farming for a livelihood. Overall, it is envisaged that identifying the nutraceutical potential of the edible and non-edible parts of durian fruits can benefit food and pharmaceutical industries.
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GEOZS, IJS, IMTLJ, KILJ, KISLJ, NUK, OILJ, PNG, SAZU, SBCE, SBJE, UL, UM, UPCLJ, UPUK
This study evaluated the impact of fermentation with Chrysonilia crassa on nutritional composition and antioxidative activity of the mixture of cassava pulp and selected leaves meal. Cassava pulp (60 ...g) was mixed thoroughly with 35 g leaves meal of either cassava, M. Oleifera, or L. leucocephala, and inoculated with Chrysonilia crassa starter (5 g). The mixture was aerobically incubated for 3 days at room temperature and analyzed for the proximate composition, gross energy, true protein, antioxidant activity, and amino acid content. The fermented products showed higher crude protein, ether extract, ash, and gross energy but lower fibre content than unfermented cassava pulp. Both leaves meal supplementation and fermentation increased the true protein content of cassava pulp. Superior antioxidant activities and higher amino acids were observed in the fermented products than raw cassava pulp. In conclusion, supplementation of leaves meal in conjunction with Chrysonilia crassa-fermentation improved the nutritional values and antioxidant potential of cassava pulp.
Purpose. To evaluate the productivity and grain quality of winter triticale varieties grown under different soil and climatic conditions.
Methods. The research process involved laboratory, ...computational and statistical methods, and analysis and synthesis to draw conclusions.
Results. HTC (IV–X) was found to vary significantly monthly, annually and in general between the research sites. It was found that the yield of winter triticale varieties in the Forest-Steppe and Polissia zones was 5.3 t/ha. The maximum yield in the Forest-Steppe zone was achieved by the variety ‘MIP Feniks’ (5.9 t/ha), in the Polissia zone by the variety ‘Pamiati Patseky’ (5.8 t/ha). It was found that the protein content of winter triticale varieties for the 2019–2020 research years in the Forest-Steppe zone was on average 12.6% and ranged from 12.2% (‘Liubomyr’) to 13.3% (‘MIP Yatahan’), which according to the classifier corresponded to grain of medium quality and can be used in the confectionery industry. The coefficient of variation (V,%) for this characteristic was 3.5%. In the Polissia zone, the protein content of the varieties averaged 13.6% over the years of research and ranged from 12.9% – medium content (‘MIP Feniks’) to 14.3% – high content (‘MIP Yatahan’). The intrazone variation was low and amounted to 4.0%. Correlation and regression analysis showed that an increase in the active temperature during the vegetation period up to 3203 оС allows an increase in the productivity indicators and in the weight of 1000 grains from 5.6 to 6.1 t/ha and from 46.8 to 53.5 g, respectively; an increase in precipitation during the vegetation period up to 515.1 mm leads to a decrease in the weight of 1000 grains from 45.2 to 38.1 g; with an increase in the amount of active temperatures and precipitation during the vegetation period from 3167.65 to 3202.9 оС and from 413.85 to 515.1 mm, respectively, it is possible to increase the protein content in grain from 12.4 to 13.8%; with an increase in the yield and weight of 1000 grains from 5.8 to 6.1 t/ha and from 51.8 to 53.8 g, the protein content of the grain can be reduced from 13.1 to 12.0%.
Conclusions. Different responses of varieties to zonal growing conditions were observed. A positive influence of the rainfall factor during the growing season on the yield of winter triticale in Forest-Steppe and Polissia (r = 0.66 and 0.34 units) and on the increase of the protein content of grain grown in the Polissia zone (r = 0.56) was revealed.
Мета. Оцінити продуктивність та якість зерна сортів тритикале озимого, вирощуваного в різних ґрунтово-кліматичних умовах.
Методи. У процесі досліджень використовували лабораторний, розрахунковий і статистичний методи, для підготовки висновків – аналізу та синтезу.
Результати. Виявлено суттєву зміну ГТК (IV–X) щомісячно, щорічно і загалом по локаціях проведення досліджень. Визначено, що врожайність сортів тритикале озимого в зонах Лісостепу й Полісся становила 5,3 т/га. Максимальні її показники в лісостеповій зоні отримано для сорту ‘МІП Фенікс’ (5,9 т/га), у поліській – для ‘Пам’яті Пацеки’ (5,8 т/га). Середній уміст білка в зерні досліджуваних рослин за 2019–2020 рр. у Лісостепу становив 12,6% (від 12,2% у сорту ‘Любомир’ до 13,3% у ‘МІП Ятаган’), що, за класифікатором, відповідає зерну середньої якості, придатному для використання в кондитерській промисловості. Коефіцієнт варіації (V,%) за цією ознакою – 3,5%. Усереднена кількість білка для вирощуваних на Поліссі сортів тритикале озимого – 13,6% (від 12,9% у ‘МІП Фенікс’ до 14,3% (високий уміст) у ‘МІП Ятаган’). Варіація в межах зони становила 4,0% – слабка. Кореляційно-регресійним аналізом встановлено, що збільшення суми активних температур до 3203 °С у період вегетації може спричинити підвищення показників урожайності тамаси 1000 зерен із 5,6 до 6,1 т/га та з 46,8 до 53,5 г відповідно; збільшення суми опадів у період вегетації до 515,1 мм призводить до зменшення маси 1000 зерен із 45,2 до 38,1 г; за умови підвищення суми активних температур і кількості опадів під час вегетації з 3167,65 до 3202,9 оС та з 413,85 до 515,1 мм можливе збільшення вмісту білка в зерні з 12,4 до 13,8%; у разі збільшення врожайності й маси 1000 зерен із 5,8 до 6,1 т/га та з 51,8 до 53,8 г відповідно вміст білка в зерні може зменшуватися від 13,1 до 12,0%.
Висновки. Встановлено різну реакцію сортів на зональні умови вирощування. Виявлено позитивний вплив фактору кількості опадів у період вегетації на врожайність тритикале озимого в Лісостепу та на Поліссі (r = 0,66 та 0,34 одиниці), а також на збільшення вмісту білка в зерні рослин, вирощених на Поліссі (r = 0,56).
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