Natalia Drabińska, M. Nogueira, E. Ciska, H. Jeleń
Pasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components originating from vegetables. Notably, by-products of vegetable processing can also serve as a rich source of phytochemicals. An important step in pasta processing is drying which can affect the content of bioactive compounds in pasta. This study aimed to evaluate the effect of drying on the nutritional quality and cooking properties of durum wheat pasta fortified with broccoli leaves. Pasta enriched with broccoli leaf powder (BLP) at 2.5% (B2.5) and 5% (B5), and control pasta without BLP (C), which differed in drying conditions: fresh pasta without drying (F), pasta dried at 50°C for 8 h (L), and pasta dried at 80°C for 3 h (H) were formulated. The obtained pasta products were analysed for the cooking properties (optimal cooking time, cooking loss, water absorption and swelling capacity); colour parameters; proximate composition; and contents of free amino acids (FAA), fatty acids and sugars. BLP significantly improved the contents of ash by up to 35 g/100 g, FAA and fatty acids to up to 1298 nmol/g dry matter (DM) and 16741 µg/g DM, respectively, without compromising the cooking quality of pasta. Drying had a significant effect on fatty acids, which content in pasta processed at the highest temperature tested decreased. From the nutritional point of view, the low-temperature drying seems to be an interest ing method for pasta preparation, with the highest content of FAA, fatty acids, especially unsaturated ones, and the lowest content of sugar. However, at the same time, the dried pasta products were characterised by greater cooking loss approximating 10%.
意大利面是一个伟大的载体，结合蔬菜来源的成分，以增加来自蔬菜的有益健康的成分的消耗。值得注意的是，蔬菜加工的副产品也可以作为植物化学物质的丰富来源。面食加工的一个重要步骤是干燥，干燥会影响面食中生物活性化合物的含量。本试验旨在研究干燥对西兰花叶强化硬粒小麦面食营养品质和烹饪性能的影响。分别添加2.5% (B2.5)和5% (B5)的花椰菜叶粉(BLP)和不添加BLP的对照面食(C)，制备了不同干燥条件下的新鲜面食(F)、50°C干燥8 h (L)和80°C干燥3 h (h)的面食。对制备的面食进行了蒸煮性能分析(最佳蒸煮时间、蒸煮损失、吸水率和膨胀率);颜色参数;近似构成;游离氨基酸(FAA)、脂肪酸和糖的含量。在不影响面食烹饪品质的前提下，BLP显著提高了面食的灰分含量(35 g/100 g)、FAA含量(1298 nmol/g DM)和脂肪酸含量(16741µg/g DM)。干燥对脂肪酸有显著影响，在最高温度下加工的面食中脂肪酸含量降低。从营养的角度来看，低温干燥似乎是一种有趣的面食制备方法，其FAA含量最高，脂肪酸，特别是不饱和脂肪酸含量最高，糖含量最低。然而，与此同时，干面食产品的特点是更大的烹饪损失约为10%。
{"title":"Effect of Drying and Broccoli Leaves Incorporation on the Nutritional Quality of Durum Wheat Pasta","authors":"Natalia Drabińska, M. Nogueira, E. Ciska, H. Jeleń","doi":"10.31883/pjfns/152070","DOIUrl":"https://doi.org/10.31883/pjfns/152070","url":null,"abstract":"Pasta is a great vehicle for the incorporation of vegetable-derived ingredients to increase the consumption of the health-beneficial components originating from vegetables. Notably, by-products of vegetable processing can also serve as a rich source of phytochemicals. An important step in pasta processing is drying which can affect the content of bioactive compounds in pasta. This study aimed to evaluate the effect of drying on the nutritional quality and cooking properties of durum wheat pasta fortified with broccoli leaves. Pasta enriched with broccoli leaf powder (BLP) at 2.5% (B2.5) and 5% (B5), and control pasta without BLP (C), which differed in drying conditions: fresh pasta without drying (F), pasta dried at 50°C for 8 h (L), and pasta dried at 80°C for 3 h (H) were formulated. The obtained pasta products were analysed for the cooking properties (optimal cooking time, cooking loss, water absorption and swelling capacity); colour parameters; proximate composition; and contents of free amino acids (FAA), fatty acids and sugars. BLP significantly improved the contents of ash by up to 35 g/100 g, FAA and fatty acids to up to 1298 nmol/g dry matter (DM) and 16741 µg/g DM, respectively, without compromising the cooking quality of pasta. Drying had a significant effect on fatty acids, which content in pasta processed at the highest temperature tested decreased. From the nutritional point of view, the low-temperature drying seems to be an interest ing method for pasta preparation, with the highest content of FAA, fatty acids, especially unsaturated ones, and the lowest content of sugar. However, at the same time, the dried pasta products were characterised by greater cooking loss approximating 10%.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-07-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48578968","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Tran, X. Bui, Nguyen Loan, N. Anh, Truong Le, Thien T. Truong
1University of Technology and Education, The University of Danang, 48 Cao Thang St., 550000 Danang, Vietnam 2University of Education, The University of Danang, 459 Ton Duc Thang St., 550000 Danang, Vietnam 3University of Science and Technology, The University of Danang, 54 Nguyen Luong Bang St., 550000 Danang, Vietnam 4Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam 5Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam
1技术与教育大学，岘港大学，48 Cao Thang St.，550000 Danang，Vietnam 2教育大学，The University of Danang，459 Ton Duc Thang St，越南胡志明市阮大70万越南胡志明市5食品与环境工程学院
{"title":"Adsorption and Desorption Characteristics and Purification of Isoflavones from Crude Soybean Extract Using Macroporous Resins","authors":"T. Tran, X. Bui, Nguyen Loan, N. Anh, Truong Le, Thien T. Truong","doi":"10.31883/pjfns/149816","DOIUrl":"https://doi.org/10.31883/pjfns/149816","url":null,"abstract":"1University of Technology and Education, The University of Danang, 48 Cao Thang St., 550000 Danang, Vietnam 2University of Education, The University of Danang, 459 Ton Duc Thang St., 550000 Danang, Vietnam 3University of Science and Technology, The University of Danang, 54 Nguyen Luong Bang St., 550000 Danang, Vietnam 4Institute of Environmental Technology and Sustainable Development, Nguyen Tat Thanh University, Ho Chi Minh City 700000, Vietnam 5Faculty of Food and Environmental Engineering, Nguyen Tat Thanh University, Ho Chi Minh City, Vietnam","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41953333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Radović, A. Leković, Ana Tačić, Margarita S. Dodevska, T. Stanojković, Tijana Marinković, Č. Jelić, T. Kundaković-Vasović
Nutritional value and chemical composition, including the content of vitamins, fatty acids, 5’-nucleotides and nucleosides and amino acids, as well as biological activities, including antioxidant, angiotensin converting enzyme (ACE) inhibitory and cytotoxic activity of black trumpet ( Craterellus cornucopioides (L.) Pers.) were tested in vitro . C. cornucopioides was low in energy, fat and carbohydrate contents, but rich in dietary fibre, especially β -glucan as well as niacin and α -tocopherol. The content of essential and non-essential free amino acids was 1.49 and 5.48 mg/g dry weight (dw). The nucleosides and 5’-nucleotides were determined at 1.84 and 3.99 mg/g dw, respectively. The share of unsaturated fatty acids (UFAs) was 75.92% with oleic acid as the major UFA. Cyclohexane and dichloromethane extracts expressed significant cytotoxic activity against selected cell lines, human epithelial cervical cancer cells (HeLa), adenocarcinomic human alveolar basal epithelial cells (A549), colorectal cancer cells (LS174) and normal MRC-5 human embryonic lung fibroblast cells (IC 50 of 78.3–155.6 μg/mL). ACE inhibitory activity of the aqueous extract was strong with an IC 50 of 0.74 μg/mL. It can be concluded that black trumpet is a good source of nutrients, such as vitamins, dietary fibres, amino acids, nucleotides and fatty acids, which contribute to the overall nutritional value of this fungus with potential for ACE inhibitory activity and use in anti-hypertensive diet.
{"title":"Black Trumpet, Craterellus cornucopioides (L.) Pers.: Culinary Mushroom with Angiotensin Converting Enzyme Inhibitory and Cytotoxic Activity","authors":"J. Radović, A. Leković, Ana Tačić, Margarita S. Dodevska, T. Stanojković, Tijana Marinković, Č. Jelić, T. Kundaković-Vasović","doi":"10.31883/pjfns/149914","DOIUrl":"https://doi.org/10.31883/pjfns/149914","url":null,"abstract":"Nutritional value and chemical composition, including the content of vitamins, fatty acids, 5’-nucleotides and nucleosides and amino acids, as well as biological activities, including antioxidant, angiotensin converting enzyme (ACE) inhibitory and cytotoxic activity of black trumpet ( Craterellus cornucopioides (L.) Pers.) were tested in vitro . C. cornucopioides was low in energy, fat and carbohydrate contents, but rich in dietary fibre, especially β -glucan as well as niacin and α -tocopherol. The content of essential and non-essential free amino acids was 1.49 and 5.48 mg/g dry weight (dw). The nucleosides and 5’-nucleotides were determined at 1.84 and 3.99 mg/g dw, respectively. The share of unsaturated fatty acids (UFAs) was 75.92% with oleic acid as the major UFA. Cyclohexane and dichloromethane extracts expressed significant cytotoxic activity against selected cell lines, human epithelial cervical cancer cells (HeLa), adenocarcinomic human alveolar basal epithelial cells (A549), colorectal cancer cells (LS174) and normal MRC-5 human embryonic lung fibroblast cells (IC 50 of 78.3–155.6 μg/mL). ACE inhibitory activity of the aqueous extract was strong with an IC 50 of 0.74 μg/mL. It can be concluded that black trumpet is a good source of nutrients, such as vitamins, dietary fibres, amino acids, nucleotides and fatty acids, which contribute to the overall nutritional value of this fungus with potential for ACE inhibitory activity and use in anti-hypertensive diet.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42588626","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Spórna-Kucab, A. Tekieli, K. Skalicka‐Woźniak, Agnieszka Grzegorczyk, T. Świergosz, S. Wybraniec
– group of – have spurred a growing due to their health-promoting properties. This study aimed to gain information on triterpene saponin profile of the peel and flesh of white, yellow and red beet of six cultivars – Snow Ball, Boldor, Ceryl, Chrobry, Forono and Tytus – harvested in Poland, in the same region. Twenty four saponins with oleanolic acid, hederagenin, akebonoic acid and gypsogenin as aglycons were identified and quantified by liquid chromatography/tandem mass spectrometry (LC--ESI-MS/MS). Among them, betavulgaroside I, II, III and IV were the major compounds, but the quantitative profile of saponins was found to be de- pendent on beet cultivar and root part, respectively. The highest content of saponins was found in the peel of yellow B. vulgaris Boldor (20812 mg/kg fresh weight, fw), while the lowest saponin content was determined in the flesh of white B. vulgaris Snow Ball (497 mg/kg fw). In addition, the total saponin content in peel and flesh in yellow beet (26054 mg/kg fw) was much higher than the total content in peel and flesh in red beet Tytus (8364 mg/kg fw) and white beet Snow Ball (1204 mg/kg fw). This is the first report on the profile of saponins in white and yellow beets.
{"title":"Characterization of Triterpene Saponin Composition of White, Yellow and Red Beetroot (Beta vulgaris L.)","authors":"A. Spórna-Kucab, A. Tekieli, K. Skalicka‐Woźniak, Agnieszka Grzegorczyk, T. Świergosz, S. Wybraniec","doi":"10.31883/pjfns/149515","DOIUrl":"https://doi.org/10.31883/pjfns/149515","url":null,"abstract":"– group of – have spurred a growing due to their health-promoting properties. This study aimed to gain information on triterpene saponin profile of the peel and flesh of white, yellow and red beet of six cultivars – Snow Ball, Boldor, Ceryl, Chrobry, Forono and Tytus – harvested in Poland, in the same region. Twenty four saponins with oleanolic acid, hederagenin, akebonoic acid and gypsogenin as aglycons were identified and quantified by liquid chromatography/tandem mass spectrometry (LC--ESI-MS/MS). Among them, betavulgaroside I, II, III and IV were the major compounds, but the quantitative profile of saponins was found to be de- pendent on beet cultivar and root part, respectively. The highest content of saponins was found in the peel of yellow B. vulgaris Boldor (20812 mg/kg fresh weight, fw), while the lowest saponin content was determined in the flesh of white B. vulgaris Snow Ball (497 mg/kg fw). In addition, the total saponin content in peel and flesh in yellow beet (26054 mg/kg fw) was much higher than the total content in peel and flesh in red beet Tytus (8364 mg/kg fw) and white beet Snow Ball (1204 mg/kg fw). This is the first report on the profile of saponins in white and yellow beets.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48915930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Jeong-Ho Kim, Y. Yoon, S. K. Dhungana, Il-Doo Kim, Dong-Hyun Shin
Abeliophyllum distichum Nakai, an ornamental plant, contains a wide range of phytochemicals having pharmaceutical properties. The use of dif - ferent plant-based extracts for the enhancement of yield and/or quality of soybean sprouts, one of the most inexpensive but nutritious food products, is common. The objective of this study was to examine the effect of A. distichum flower extract (ADE) on the yield and nutritional value of soybean sprouts. Soybean seeds were soaked in ADE solutions with concentrations ( w/v ) of 0.5% (ADE-0.5), 1% (ADE-1), 3% (ADE-3), and 5% (ADE-5). The effect of ADE concentration on the yield and different nutrient components varied. The highest soybean sprout yield and vitamin C content were found with ADE-3. The most abundant essential amino acid content was detected in ADE-1, whereas the greatest amounts of total isoflavones and to tal minerals were determined in ADE-5 and the ADE-untreated control, respectively. Overall results of yield, color, and contents of vitamin C, amino acids, and isoflavones suggest that 1% or 3% of A. distichum extract could be an optimum concentration to soak the soybean seeds for higher sprout yield and nutrient content.
{"title":"Soaking Soybean Seeds with Abeliophyllum distichum Nakai Extract Increased the Yield and Nutritional Value of Soybean Sprouts","authors":"Jeong-Ho Kim, Y. Yoon, S. K. Dhungana, Il-Doo Kim, Dong-Hyun Shin","doi":"10.31883/pjfns/147520","DOIUrl":"https://doi.org/10.31883/pjfns/147520","url":null,"abstract":"Abeliophyllum distichum Nakai, an ornamental plant, contains a wide range of phytochemicals having pharmaceutical properties. The use of dif - ferent plant-based extracts for the enhancement of yield and/or quality of soybean sprouts, one of the most inexpensive but nutritious food products, is common. The objective of this study was to examine the effect of A. distichum flower extract (ADE) on the yield and nutritional value of soybean sprouts. Soybean seeds were soaked in ADE solutions with concentrations ( w/v ) of 0.5% (ADE-0.5), 1% (ADE-1), 3% (ADE-3), and 5% (ADE-5). The effect of ADE concentration on the yield and different nutrient components varied. The highest soybean sprout yield and vitamin C content were found with ADE-3. The most abundant essential amino acid content was detected in ADE-1, whereas the greatest amounts of total isoflavones and to tal minerals were determined in ADE-5 and the ADE-untreated control, respectively. Overall results of yield, color, and contents of vitamin C, amino acids, and isoflavones suggest that 1% or 3% of A. distichum extract could be an optimum concentration to soak the soybean seeds for higher sprout yield and nutrient content.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45922794","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Its bioactive - pound-rich probe- bath-type ultrasound-assisted (UAE) 60% ( v/v ) ethanol distilled The com position and bioactivity of the extracts prepared using compared with those obtained by conventional extraction methods, as autoclave extraction, ethanol extraction, and hot-water extraction. the yield of the autoclave extraction was the highest, the extracts obtained using UAE and aqueous ethanol a higher total phenolic content, antioxidant activity, antidiabetic activity ( α -amylase and α -glucosidase inhibitory activi- ties), and pancreatic lipase inhibitory activity than the conventional extracts. In particular, UAE with probe system and aqueous ethanol (UAE-P-E) extracting bioactive compounds, phenolics (total phenolic content of 18.73 mg GAE/g extract) and charantin (28.56 mg/g extract). Among all extracts, this prepared by UAE-P-E showed the highest DPPH radical scavenging activity (IC 50 of 0.55 mg/mL), ferric reducing antioxidant power (250.5 μmol TE/g extract), and pancreatic lipase inhibitory activity (76.38% at a concentration of 3.0 mg/mL). These results suggest that bioac - tive compound-rich extracts from bitter melon obtained using UAE, especially UAE-P-E, are expected to have high application potential as a functional food material, and are also expected to be used as natural antioxidant, antidiabetic, and anti-obesity agents.
其生物活性为富磅的探针浴式超声辅助(UAE) 60% (v/v)乙醇蒸馏，用该方法制备的提取物与传统提取方法，如高压釜提取、乙醇提取和热水提取所得的提取物的结构和生物活性进行比较。用高压灭菌法提取的黄芪总酚含量、抗氧化活性、抗糖尿病活性(α -淀粉酶和α -葡萄糖苷酶抑制活性)和胰脂肪酶抑制活性均高于常规提取的黄芪提取物。特别是用UAE探针系统和水乙醇(UAE- p - e)提取生物活性化合物、酚类物质(总酚含量18.73 mg GAE/g提取物)和charantin (28.56 mg/g提取物)。其中，UAE-P-E提取物对DPPH自由基的清除活性最高(ic50为0.55 mg/mL)，对铁的还原抗氧化能力最高(250.5 μmol TE/g提取物)，对胰脂肪酶的抑制活性最高(3.0 mg/mL提取物)为76.38%。综上所述，利用UAE提取的富含生物活性化合物的苦瓜提取物，特别是UAE- p - e，作为功能性食品材料具有很大的应用潜力，有望作为天然抗氧化剂、抗糖尿病剂和抗肥胖剂使用。
{"title":"Ultrasound-Assisted Extractions for Improving the Recovery of Phenolics and Charantin from Bitter Melon and for Increasing the Antioxidant, Antidiabetic and Anti-Obesity Activities of Its Extracts","authors":"J. Lee, K. Yoon","doi":"10.31883/pjfns/149434","DOIUrl":"https://doi.org/10.31883/pjfns/149434","url":null,"abstract":"Its bioactive - pound-rich probe- bath-type ultrasound-assisted (UAE) 60% ( v/v ) ethanol distilled The com position and bioactivity of the extracts prepared using compared with those obtained by conventional extraction methods, as autoclave extraction, ethanol extraction, and hot-water extraction. the yield of the autoclave extraction was the highest, the extracts obtained using UAE and aqueous ethanol a higher total phenolic content, antioxidant activity, antidiabetic activity ( α -amylase and α -glucosidase inhibitory activi- ties), and pancreatic lipase inhibitory activity than the conventional extracts. In particular, UAE with probe system and aqueous ethanol (UAE-P-E) extracting bioactive compounds, phenolics (total phenolic content of 18.73 mg GAE/g extract) and charantin (28.56 mg/g extract). Among all extracts, this prepared by UAE-P-E showed the highest DPPH radical scavenging activity (IC 50 of 0.55 mg/mL), ferric reducing antioxidant power (250.5 μmol TE/g extract), and pancreatic lipase inhibitory activity (76.38% at a concentration of 3.0 mg/mL). These results suggest that bioac - tive compound-rich extracts from bitter melon obtained using UAE, especially UAE-P-E, are expected to have high application potential as a functional food material, and are also expected to be used as natural antioxidant, antidiabetic, and anti-obesity agents.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-06-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43821170","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Zukisani Gomomo, Morris Fanadzo, M. Mewa-Ngongang, J. Hoff, M. van der Rijst, V. Okudoh, Johan Kriel, H. D. du Plessis
1Post-Harvest and Agro-Processing Technologies Division, ARC Infruitec-Nietvoorbij, South Africa 2Department of Agriculture, Cape Peninsula University of Technology, Wellington, South Africa 3Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, Cape Town, South Africa 4ARC Biometry, ARC Infruitec-Nietvoorbij, South Africa 5Crop Development Division, ARC Infruitec-Nietvoorbij, South Africa
{"title":"Control of Mould Spoilage on Apples Using Yeasts as Biological Control Agents","authors":"Zukisani Gomomo, Morris Fanadzo, M. Mewa-Ngongang, J. Hoff, M. van der Rijst, V. Okudoh, Johan Kriel, H. D. du Plessis","doi":"10.31883/pjfns/147913","DOIUrl":"https://doi.org/10.31883/pjfns/147913","url":null,"abstract":"1Post-Harvest and Agro-Processing Technologies Division, ARC Infruitec-Nietvoorbij, South Africa 2Department of Agriculture, Cape Peninsula University of Technology, Wellington, South Africa 3Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, Cape Town, South Africa 4ARC Biometry, ARC Infruitec-Nietvoorbij, South Africa 5Crop Development Division, ARC Infruitec-Nietvoorbij, South Africa","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-05-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45843616","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different wheat varieties stored for 12 months under optimal conditions, to improve their baking properties. The addition of barley malt flour at a mean rate of 0.5% or wheat malt flour at a mean rate of 0.7% reduced the time needed for the wheat gel to reach its maximum viscosity by 67.2%, compared to the control sample (without malt flour added). Bread made of flour blends with malt flours added was characterised by a higher loaf volume and specific volume as well as darker crust and crumb. The addition of malt flours also led to significantly reduced hardness, gumminess, and chewiness of bread crumb. The study demonstrated that it is possible to effectively use long-stored wheat grains for bread making applying wheat malt flour or barley malt flour as enhancers.
{"title":"Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread","authors":"Justyna Belcar, J. Kaszuba, J. Gorzelany","doi":"10.31883/pjfns/147796","DOIUrl":"https://doi.org/10.31883/pjfns/147796","url":null,"abstract":"Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different wheat varieties stored for 12 months under optimal conditions, to improve their baking properties. The addition of barley malt flour at a mean rate of 0.5% or wheat malt flour at a mean rate of 0.7% reduced the time needed for the wheat gel to reach its maximum viscosity by 67.2%, compared to the control sample (without malt flour added). Bread made of flour blends with malt flours added was characterised by a higher loaf volume and specific volume as well as darker crust and crumb. The addition of malt flours also led to significantly reduced hardness, gumminess, and chewiness of bread crumb. The study demonstrated that it is possible to effectively use long-stored wheat grains for bread making applying wheat malt flour or barley malt flour as enhancers.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43126284","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Arnold Koncsek, Lajos Szokol, Vivien Krizsa, H. Daood, L. Helyes, A. Véha, B. Szabó P.
The storage-stability of extractable colour in paprika powder is strongly influenced by the processing steps. The purpose of this research work was to decrease the degradation rate of extractable colour of paprika powders to 3–4 ASTA units/month and increase the shelf-life. Fractional factorial experimental design and desirability function-based approach was applied to moderate the adverse effect of the key-importance processing steps on colour agent content. Photochemical-accelerated shelf-life test was used for the empirically-based quality improvement. Post-harvest ripening, drying, sorting (seed content), milling and additives (paprika seed oil, tocopherol extract) were identified as important for the degradation rate of extractable colour. The colour stability was very sensitive to the milling and drying intensity, while proper setup of other processing steps compensated the adverse effect of drying and milling parameters. The supplementation with cold-pressed spice paprika seed oil was demonstrated as a natural way of colour stabilization. At the highest desirability value (0.986) the rate constant of accelerated colour stability test (k) and shelf-life time (θS[100ASTA]) were -0.494 ASTA units/day and 2326 days, respectively. Alternative factor level settings enabled taking into account processing-tradition and efficiency expectation. In these cases, desirability values and the predicted shelf-life were 0.5–0.8 and 712–918 days, respectively. Validation study showed that the real observed rate constant and shelf-life values met the predicted values and their 95% confidence interval.
{"title":"Fractional Factorial Design and Desirability Function-Based Approach in Spice Paprika Processing Technology to Improve Extractable Colour Stability","authors":"Arnold Koncsek, Lajos Szokol, Vivien Krizsa, H. Daood, L. Helyes, A. Véha, B. Szabó P.","doi":"10.31883/pjfns/146640","DOIUrl":"https://doi.org/10.31883/pjfns/146640","url":null,"abstract":"The storage-stability of extractable colour in paprika powder is strongly influenced by the processing steps. The purpose of this research work was to decrease the degradation rate of extractable colour of paprika powders to 3–4 ASTA units/month and increase the shelf-life. Fractional factorial experimental design and desirability function-based approach was applied to moderate the adverse effect of the key-importance processing steps on colour agent content. Photochemical-accelerated shelf-life test was used for the empirically-based quality improvement. Post-harvest ripening, drying, sorting (seed content), milling and additives (paprika seed oil, tocopherol extract) were identified as important for the degradation rate of extractable colour. The colour stability was very sensitive to the milling and drying intensity, while proper setup of other processing steps compensated the adverse effect of drying and milling parameters. The supplementation with cold-pressed spice paprika seed oil was demonstrated as a natural way of colour stabilization. At the highest desirability value (0.986) the rate constant of accelerated colour stability test (k) and shelf-life time (θS[100ASTA]) were -0.494 ASTA units/day and 2326 days, respectively. Alternative factor level settings enabled taking into account processing-tradition and efficiency expectation. In these cases, desirability values and the predicted shelf-life were 0.5–0.8 and 712–918 days, respectively. Validation study showed that the real observed rate constant and shelf-life values met the predicted values and their 95% confidence interval.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46768826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：