Pub Date : 2024-07-03DOI: 10.1080/15428052.2022.2077876
Abebe Teshome, H. Admassu, Fekiya Mohammed
ABSTRACT The present study was designed to evaluate the effect of varieties on the moisture content, oil content, fracture force, and color lightness of fried chips made from the three orange-fleshed sweet potato varieties: Kulfo, LO-323; Ukr x Eju-13, Dilla; and Kabode. Starch, reducing sugar, moisture, protein, fiber, ash, and carbohydrate contents of fresh sweet potatoes showed a significant difference (P < .05). The Kabode sweet potato variety had the highest specific gravity, starch content, ash, fiber, protein, and carbohydrate content, as well as the lowest fat and reducing sugar, whereas the Kulfo (LO-323) variety exhibited the highest moisture content and reducing sugar. When processed as fried chips, Kabode and Ukr x Eju-13 (Dilla) varieties demonstrated proper color lightness, fracture force, and absorbed less oil. When fried, Kulfo (LO-323) chips had the highest moisture content, oil uptake, and fracture force, as well as the lightest color.
摘要 本研究旨在评估品种对三种橙肉甘薯品种制成的油炸薯片的含水量、含油量、断裂力和色光的影响：Kulfo、LO-323、Ukr x Eju-13、Dilla 和 Kabode。新鲜甘薯的淀粉、还原糖、水分、蛋白质、纤维、灰分和碳水化合物含量差异显著（P < .05）。Kabode 甘薯品种的比重、淀粉含量、灰分、纤维、蛋白质和碳水化合物含量最高，脂肪和还原糖含量最低，而 Kulfo（LO-323）品种的水分含量和还原糖含量最高。当加工成油炸薯片时，Kabode 和 Ukr x Eju-13（Dilla）品种表现出适当的色光、断裂力和较少的吸油量。油炸时，Kulfo（LO-323）薯片的含水量、吸油率和断裂力最高，颜色也最浅。
{"title":"Evaluation of Selected Locally Grown Sweet Potato (Ipomoea batatas) Varietal Suitability on Fried Chips Quality","authors":"Abebe Teshome, H. Admassu, Fekiya Mohammed","doi":"10.1080/15428052.2022.2077876","DOIUrl":"https://doi.org/10.1080/15428052.2022.2077876","url":null,"abstract":"ABSTRACT The present study was designed to evaluate the effect of varieties on the moisture content, oil content, fracture force, and color lightness of fried chips made from the three orange-fleshed sweet potato varieties: Kulfo, LO-323; Ukr x Eju-13, Dilla; and Kabode. Starch, reducing sugar, moisture, protein, fiber, ash, and carbohydrate contents of fresh sweet potatoes showed a significant difference (P < .05). The Kabode sweet potato variety had the highest specific gravity, starch content, ash, fiber, protein, and carbohydrate content, as well as the lowest fat and reducing sugar, whereas the Kulfo (LO-323) variety exhibited the highest moisture content and reducing sugar. When processed as fried chips, Kabode and Ukr x Eju-13 (Dilla) varieties demonstrated proper color lightness, fracture force, and absorbed less oil. When fried, Kulfo (LO-323) chips had the highest moisture content, oil uptake, and fracture force, as well as the lightest color.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":0.9,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141682612","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACTThe aim of this study was to develop flours using fruit by-products, perform chemical composition, antioxidant activity, elaborate bakery products with the flours produced and evaluate their sensory acceptance. Flours were developed from Nanica banana peel, watermelon rind, Pêra Rio orange peel and avocado pit, and four preparations with partial replacement of wheat flour by the flours produced. The flours showed high levels of total dietary fiber (42.27 to 61.04 g 100 g−1) and insoluble fiber (28.15 to 56.83 g 100 g−1). Higher values of total phenolic compounds were found in avocado pit flour (4306.76 mg GAE 100 g−1). All formulations were well accepted in the sensory analysis with an acceptability index greater than 75%.KEYWORDS: Sensory acceptancephysical and chemical characterizationfruit flourphenolic compounds AcknowledgementsThe authors would like to thank the Catholic Pontifical University of Minas Gerais (PUC Minas) through the Research Support Fund (FIP-PROPPG), FAPEMIG, CNPq and CAPES for funding and granting scientific initiation scholarships. Also, to the Institute of Science and Technology of Federal University of Jequitinhonha and Mucuri (ICT-UFVJM) and the employee of the Laboratory of Dietary Technique of the Nutrition Course of PUC Minas, Krisna Túlia de Lima, for their support in the development of research.Disclosure statementNo potential conflict of interest was reported by the authors.Additional informationFundingThe work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Fundação de Amparo à Pesquisa do Estado de Minas Gerais Fundo de Apoio à Pesquisa (FIP-PROPPG - PUC Minas) .
摘要本研究的目的是利用水果副产品开发面粉，测定其化学成分和抗氧化活性，制作烘焙产品，并评价其感官接受度。以Nanica香蕉皮、西瓜皮、Pêra里约热内卢橙皮和牛油果核为原料，研制了四种部分替代小麦粉的制剂。这些面粉中总膳食纤维(42.27 ~ 61.04 g 100 g−1)和不溶性纤维(28.15 ~ 56.83 g 100 g−1)含量较高。牛油果核粉中总酚类化合物含量较高(4306.76 mg GAE 100 g−1)。所有配方在感官分析中均可接受，可接受指数均大于75%。作者要感谢米纳斯吉拉斯州天主教教皇大学(PUC Minas)通过研究支持基金(FIP-PROPPG)、FAPEMIG、CNPq和CAPES资助并授予科学启动奖学金。此外，杰基廷霍哈和穆库里联邦大学科学技术研究所(ICT-UFVJM)以及PUC Minas营养课程饮食技术实验室的员工Krisna Túlia de Lima，感谢他们对研究发展的支持。披露声明作者未报告潜在的利益冲突。这项工作得到了国家环境保护协商会议Científico e Tecnológico国家环境保护协商会议Nível国家环境保护协商会议Nível国家环境保护会议高级基金会(FIP-PROPPG - PUC Minas)的支持。
{"title":"Physical and Chemical Characterization and Antioxidant Activity of Flours Developed with Fruit By-Products and Sensory Analysis of Elaborated Products","authors":"Sabrina Alves Ramos, Isabel Rodrigues Lacerda, Mauro Ramalho Silva, Michely Capobiango","doi":"10.1080/15428052.2023.2272637","DOIUrl":"https://doi.org/10.1080/15428052.2023.2272637","url":null,"abstract":"ABSTRACTThe aim of this study was to develop flours using fruit by-products, perform chemical composition, antioxidant activity, elaborate bakery products with the flours produced and evaluate their sensory acceptance. Flours were developed from Nanica banana peel, watermelon rind, Pêra Rio orange peel and avocado pit, and four preparations with partial replacement of wheat flour by the flours produced. The flours showed high levels of total dietary fiber (42.27 to 61.04 g 100 g−1) and insoluble fiber (28.15 to 56.83 g 100 g−1). Higher values of total phenolic compounds were found in avocado pit flour (4306.76 mg GAE 100 g−1). All formulations were well accepted in the sensory analysis with an acceptability index greater than 75%.KEYWORDS: Sensory acceptancephysical and chemical characterizationfruit flourphenolic compounds AcknowledgementsThe authors would like to thank the Catholic Pontifical University of Minas Gerais (PUC Minas) through the Research Support Fund (FIP-PROPPG), FAPEMIG, CNPq and CAPES for funding and granting scientific initiation scholarships. Also, to the Institute of Science and Technology of Federal University of Jequitinhonha and Mucuri (ICT-UFVJM) and the employee of the Laboratory of Dietary Technique of the Nutrition Course of PUC Minas, Krisna Túlia de Lima, for their support in the development of research.Disclosure statementNo potential conflict of interest was reported by the authors.Additional informationFundingThe work was supported by the Conselho Nacional de Desenvolvimento Científico e Tecnológico Coordenação de Aperfeiçoamento de Pessoal de Nível Superior Fundação de Amparo à Pesquisa do Estado de Minas Gerais Fundo de Apoio à Pesquisa (FIP-PROPPG - PUC Minas) .","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135270827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-23DOI: 10.1080/15428052.2023.2269535
Amala Tony, V Rashmi, K.R. Anilakumar, Anil Dutt Semwal
ABSTRACTMushrooms are highly nutritious but also very perishable. The aim of this project is to formulate a readily reconstitutable and shelf-stable mushroom drink powder with good sensorial and nutritional qualities. Fresh Agaricus bisporus (white button mushrooms) were freeze dried and blended (25%) with a starch base (74%), anticaking agent (0.5%), and emulsifier (0.5%). Freeze drying produced a product with better color and nutritional stability. The product had reduced moisture and increased ash, protein, carbohydrate, and unaltered fat content compared to raw mushrooms. Minerals, calcium (178.91 mg/100 g), and iron (119.25 mg/100 g) were detected. Water-soluble vitamins (B1, B2, B3, B9, C) and fat-soluble vitamins (retinol, beta-carotene, ergocalciferol, vitamin K) were reported. Polyphenols like tannic acid, gallic acid, para-Coumaric acid, caffeic acid, trans-ferulic acid, ellagic acid, and quercetin were also detected. Total flavonoid content was 2.15 mg rutin equivalents/g. The product had acceptable microbiological quality and shelf life of 30 days when stored in metallized polyester packaging at room temperature. This study puts forward the idea of converting white button mushrooms into a convenience product while maintaining nutritional and sensorial qualities. It allows reconstitution into different flavors for culinary use as an instant health drink.KEYWORDS: Agaricus bisporusfreeze dryingmicronutrientspolyphenolsshelf-life Disclosure statementThe authors report there are no competing interests to declare.
{"title":"Development and Evaluation of Ready to Reconstitute Mushroom Powder Mix as a Potential Functional Food","authors":"Amala Tony, V Rashmi, K.R. Anilakumar, Anil Dutt Semwal","doi":"10.1080/15428052.2023.2269535","DOIUrl":"https://doi.org/10.1080/15428052.2023.2269535","url":null,"abstract":"ABSTRACTMushrooms are highly nutritious but also very perishable. The aim of this project is to formulate a readily reconstitutable and shelf-stable mushroom drink powder with good sensorial and nutritional qualities. Fresh Agaricus bisporus (white button mushrooms) were freeze dried and blended (25%) with a starch base (74%), anticaking agent (0.5%), and emulsifier (0.5%). Freeze drying produced a product with better color and nutritional stability. The product had reduced moisture and increased ash, protein, carbohydrate, and unaltered fat content compared to raw mushrooms. Minerals, calcium (178.91 mg/100 g), and iron (119.25 mg/100 g) were detected. Water-soluble vitamins (B1, B2, B3, B9, C) and fat-soluble vitamins (retinol, beta-carotene, ergocalciferol, vitamin K) were reported. Polyphenols like tannic acid, gallic acid, para-Coumaric acid, caffeic acid, trans-ferulic acid, ellagic acid, and quercetin were also detected. Total flavonoid content was 2.15 mg rutin equivalents/g. The product had acceptable microbiological quality and shelf life of 30 days when stored in metallized polyester packaging at room temperature. This study puts forward the idea of converting white button mushrooms into a convenience product while maintaining nutritional and sensorial qualities. It allows reconstitution into different flavors for culinary use as an instant health drink.KEYWORDS: Agaricus bisporusfreeze dryingmicronutrientspolyphenolsshelf-life Disclosure statementThe authors report there are no competing interests to declare.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135414389","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-23DOI: 10.1080/15428052.2023.2272636
Kübra Demir, Elanur Ertekin Tezcan, Sultan Kesik, Halime Uğur, Mustafa Yaman, Jale Çatak
ABSTRACTThis study aimed to investigate the loss of riboflavin in meats by different cooking methods and determine the bioaccessibility of riboflavin in meat products using a simulated in vitro gastrointestinal system. The measured amount of riboflavin in raw meats was in the range of 75–195 µg/100 g. Cooking loss of riboflavin were between 5.09–89.23%. Riboflavin bioaccessibility was between 10–60%. In this study, it was revealed that riboflavin content in meats, which is an important part of nutrition, was affected by in vitro digestion. It is a well-known fact that nutrient losses can occur with cooking food.KEYWORDS: Bioaccessibilitycooking lossHPLCred meatsriboflavin Disclosure statementNo potential conflict of interest was reported by the author(s).
{"title":"Riboflavin Cooking Losses and Bioaccessibility in Red Meats","authors":"Kübra Demir, Elanur Ertekin Tezcan, Sultan Kesik, Halime Uğur, Mustafa Yaman, Jale Çatak","doi":"10.1080/15428052.2023.2272636","DOIUrl":"https://doi.org/10.1080/15428052.2023.2272636","url":null,"abstract":"ABSTRACTThis study aimed to investigate the loss of riboflavin in meats by different cooking methods and determine the bioaccessibility of riboflavin in meat products using a simulated in vitro gastrointestinal system. The measured amount of riboflavin in raw meats was in the range of 75–195 µg/100 g. Cooking loss of riboflavin were between 5.09–89.23%. Riboflavin bioaccessibility was between 10–60%. In this study, it was revealed that riboflavin content in meats, which is an important part of nutrition, was affected by in vitro digestion. It is a well-known fact that nutrient losses can occur with cooking food.KEYWORDS: Bioaccessibilitycooking lossHPLCred meatsriboflavin Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135414395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-14DOI: 10.1080/15428052.2023.2270939
Uesdra Lucas Fonsêca dos Santos, Layze Natalinne Gomes Ferreira, Luaterra Dória Cruz, Acácio Figueirêdo Neto, Mário Adriano Ávila Queiroz, Mateus Matiuzzi da Costa, Jamille Cristina Pereira Cordeiro, Glayciane Costa Gois, Nayane Valente Batista, Francisco Allan Leandro de Carvalho, Rafael Torres de Souza Rodrigues
ABSTRACTThis study aimed to evaluate the effect of the inclusion of 0, 5, 10 and 15% of Opuntia ficus-indica meal (OFM) on physical and chemical characteristics and sensory quality of beef burgers. Inclusion of OFM reduced luminosity, redness, pH, cooking losses and sensorial quality (p < 0.05) and increased yellowness and water holding capacity (p < 0.05). Inclusion of 15% OFM reduced fat content (p = 0.0292). Inclusion of OFM affected texture profile. In general, this study suggests the inclusion of 5% OFM in beef burger production.KEYWORDS: Cooking lossesfat reductionmeat productsplant mealreformulationwater retention Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementFurther information on the data and methodologies will be made available by the author for correspondence, as requested.Additional informationFundingThis research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.
{"title":"<i>Opuntia ficus-indica</i> Meal in Beef Burger","authors":"Uesdra Lucas Fonsêca dos Santos, Layze Natalinne Gomes Ferreira, Luaterra Dória Cruz, Acácio Figueirêdo Neto, Mário Adriano Ávila Queiroz, Mateus Matiuzzi da Costa, Jamille Cristina Pereira Cordeiro, Glayciane Costa Gois, Nayane Valente Batista, Francisco Allan Leandro de Carvalho, Rafael Torres de Souza Rodrigues","doi":"10.1080/15428052.2023.2270939","DOIUrl":"https://doi.org/10.1080/15428052.2023.2270939","url":null,"abstract":"ABSTRACTThis study aimed to evaluate the effect of the inclusion of 0, 5, 10 and 15% of Opuntia ficus-indica meal (OFM) on physical and chemical characteristics and sensory quality of beef burgers. Inclusion of OFM reduced luminosity, redness, pH, cooking losses and sensorial quality (p < 0.05) and increased yellowness and water holding capacity (p < 0.05). Inclusion of 15% OFM reduced fat content (p = 0.0292). Inclusion of OFM affected texture profile. In general, this study suggests the inclusion of 5% OFM in beef burger production.KEYWORDS: Cooking lossesfat reductionmeat productsplant mealreformulationwater retention Disclosure statementNo potential conflict of interest was reported by the author(s).Data availability statementFurther information on the data and methodologies will be made available by the author for correspondence, as requested.Additional informationFundingThis research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135800307","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-12DOI: 10.1080/15428052.2023.2269374
Peter Isah Akubor, Dorcas Owolagba, Ali Ikram
ABSTRACTAkamu was prepared from maize grains and oven dried at 50 C to constant weight. Flour was prepared from sweet orange fruits, fermented naturally for 5 days, oven-dried at 50 C, and sieved. Akamu powder was replaced with 0, 5, 10, 15%, and 20% fermented sweet orange pulp flour (FOPF). The proximate, mineral and phytochemical compositions of the akamu powder, FOPF, and the blend as well as the functional properties, were determined. Blends were used to prepare porridges, and the sensory attributes of porridges were evaluated. The addition of 5% FOPF significantly (p < 0.055) increased the flavonoids, phenols, and carotenoids in the blend over those of the 100% akamu powder. Conclusively, the incorporation of 5% FOPF produced akamu with more acceptable sensory attributes with improved proximate and phytochemical contents over 100% akamu.KEYWORDS: Akamusupplementationphytochemicalsproximate evaluationsensory attributes AcknowledgementsThe authors are thankful to Prince Abubakar Audu University, Anyigba, Kogi State, Nigeria and the University of Lahore to conduct this study.Disclosure statementNo potential conflict of interest was reported by the author(s).
{"title":"Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet Orange Pulp Flour","authors":"Peter Isah Akubor, Dorcas Owolagba, Ali Ikram","doi":"10.1080/15428052.2023.2269374","DOIUrl":"https://doi.org/10.1080/15428052.2023.2269374","url":null,"abstract":"ABSTRACTAkamu was prepared from maize grains and oven dried at 50 C to constant weight. Flour was prepared from sweet orange fruits, fermented naturally for 5 days, oven-dried at 50 C, and sieved. Akamu powder was replaced with 0, 5, 10, 15%, and 20% fermented sweet orange pulp flour (FOPF). The proximate, mineral and phytochemical compositions of the akamu powder, FOPF, and the blend as well as the functional properties, were determined. Blends were used to prepare porridges, and the sensory attributes of porridges were evaluated. The addition of 5% FOPF significantly (p < 0.055) increased the flavonoids, phenols, and carotenoids in the blend over those of the 100% akamu powder. Conclusively, the incorporation of 5% FOPF produced akamu with more acceptable sensory attributes with improved proximate and phytochemical contents over 100% akamu.KEYWORDS: Akamusupplementationphytochemicalsproximate evaluationsensory attributes AcknowledgementsThe authors are thankful to Prince Abubakar Audu University, Anyigba, Kogi State, Nigeria and the University of Lahore to conduct this study.Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136012726","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-10-12DOI: 10.1080/15428052.2023.2269377
Alana Câmara Guimarães, Eduardo Leonarski, Kamila Rodrigues Abreu, Ramon Jackson Dias dos Santos, Maria Alves Fontenele, Adriana Crispim de Freitas, Leonardo Hunaldo dos Santos, Virlane Kelly Lima Hunaldo
ABSTRACTCashew nuts kernels (CN) are known for their composition of unsaturated fatty acids, considered “healthy fats.” Agro-industrial residues, such as cupuaçu seed (CS), have great potential for use as raw material in the elaboration of products, as they have a good nutritional composition. This study aimed to elaborate CN pastes with powdered CS (cream similar to peanut butter), and their chemical, microbiological, and sensory characterization. Three formulations were prepared: (A) CN and CS in similar proportions, (B) the highest concentration in the proportion of CS, and (C) the highest CS concentration in the CN ratio. Some differences were observed in the total soluble solids and ash concentration related to the higher amount of CN added. The result revealed that sample B had the best result in terms of sensory properties for the following parameters: aroma, flavor, texture, and appearance. In addition, this sample also showed greater purchase intention. In its composition, paste B has a higher amount of CN (67.5%) and about 20% of CS. CN and CS proved to be the best raw materials for making the paste.KEYWORDS: Food wastechemical characterizationmicrobiological characterizationsensory analysiscupuassu seed Disclosure StatementNo potential conflict of interest was reported by the author(s).
{"title":"Development, Chemical, and Sensory Characterization of Cashew Nut Paste with Cupuaçu Seed","authors":"Alana Câmara Guimarães, Eduardo Leonarski, Kamila Rodrigues Abreu, Ramon Jackson Dias dos Santos, Maria Alves Fontenele, Adriana Crispim de Freitas, Leonardo Hunaldo dos Santos, Virlane Kelly Lima Hunaldo","doi":"10.1080/15428052.2023.2269377","DOIUrl":"https://doi.org/10.1080/15428052.2023.2269377","url":null,"abstract":"ABSTRACTCashew nuts kernels (CN) are known for their composition of unsaturated fatty acids, considered “healthy fats.” Agro-industrial residues, such as cupuaçu seed (CS), have great potential for use as raw material in the elaboration of products, as they have a good nutritional composition. This study aimed to elaborate CN pastes with powdered CS (cream similar to peanut butter), and their chemical, microbiological, and sensory characterization. Three formulations were prepared: (A) CN and CS in similar proportions, (B) the highest concentration in the proportion of CS, and (C) the highest CS concentration in the CN ratio. Some differences were observed in the total soluble solids and ash concentration related to the higher amount of CN added. The result revealed that sample B had the best result in terms of sensory properties for the following parameters: aroma, flavor, texture, and appearance. In addition, this sample also showed greater purchase intention. In its composition, paste B has a higher amount of CN (67.5%) and about 20% of CS. CN and CS proved to be the best raw materials for making the paste.KEYWORDS: Food wastechemical characterizationmicrobiological characterizationsensory analysiscupuassu seed Disclosure StatementNo potential conflict of interest was reported by the author(s).","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"136014712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-07-04DOI: 10.1080/15428052.2023.2216083
M. Serikkyzy, G. Jumabekova, A. Zheldybayeva, A. Matibayeva, R. Omirbay
{"title":"Statement of Retraction","authors":"M. Serikkyzy, G. Jumabekova, A. Zheldybayeva, A. Matibayeva, R. Omirbay","doi":"10.1080/15428052.2023.2216083","DOIUrl":"https://doi.org/10.1080/15428052.2023.2216083","url":null,"abstract":"","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2023-07-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83554180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-05-10DOI: 10.1080/15428052.2021.2016527
A. F. Akinsola, I. Osasona, E. Akintayo, Tolulope Oluwasegun Siyanbola, Samuel Olatunde Omosebi
ABSTRACT The nutritional, anti-nutritional contents of calabash gourd (Lagenaria siceraria) seed flour and some nutritional values of its oil were evaluated using standard analytical methods. The proximate analysis ranged from 3.9 (ash) – 46.2% (fat). Phosphorous (554 mg/100 g) was found to be the most abundant mineral in the seed flour. Anti-nutrients recorded for the seed flour were 10.2% (saponin), 0.794 (cyanide), 1.31 (tannin), 10.3 (oxalate) and 19.3 mg/100 g (Phytate). The amino acids composition of the seed flour ranged from 0.746 (methionine) – 18.6 g/100 g cp (glutamic acid). The total PUFA and the total SFA contents of the seed oil were 63.6% and 20.6% respectively. The total phospholipid content of the seed oil was 987 mg/100 g while the total sterol value was 257 mg/100 g. The seeds of calabash gourd could be utilized as an alternative source of stable vegetable oil, mineral elements and protein for culinary and industrial applications.
{"title":"Nutritional Evaluation of Calabash Gourd (Lagenaria Siceraria) Seeds and Oil","authors":"A. F. Akinsola, I. Osasona, E. Akintayo, Tolulope Oluwasegun Siyanbola, Samuel Olatunde Omosebi","doi":"10.1080/15428052.2021.2016527","DOIUrl":"https://doi.org/10.1080/15428052.2021.2016527","url":null,"abstract":"ABSTRACT The nutritional, anti-nutritional contents of calabash gourd (Lagenaria siceraria) seed flour and some nutritional values of its oil were evaluated using standard analytical methods. The proximate analysis ranged from 3.9 (ash) – 46.2% (fat). Phosphorous (554 mg/100 g) was found to be the most abundant mineral in the seed flour. Anti-nutrients recorded for the seed flour were 10.2% (saponin), 0.794 (cyanide), 1.31 (tannin), 10.3 (oxalate) and 19.3 mg/100 g (Phytate). The amino acids composition of the seed flour ranged from 0.746 (methionine) – 18.6 g/100 g cp (glutamic acid). The total PUFA and the total SFA contents of the seed oil were 63.6% and 20.6% respectively. The total phospholipid content of the seed oil was 987 mg/100 g while the total sterol value was 257 mg/100 g. The seeds of calabash gourd could be utilized as an alternative source of stable vegetable oil, mineral elements and protein for culinary and industrial applications.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87163842","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2022-03-09DOI: 10.1080/15428052.2021.1961964
Clerissa Fabielle de Assis, C. S. M. Lima, Cintia Izabela Hilatchuk, Felipe Silva Campos, Gabriela Gerhardt Da Rosa
ABSTRACT The objective of this study was to evaluate the influence of three types of packages and five periods of refrigerated storage on minimally processed cabotiá pumpkins from conventional and organic cultivation systems. The materials were minimally processed and conditioned in three types of packages, then stored at 5°C ± 1°C and evaluated every three days, totaling five periods. Staining, firmness, soluble solids content, titratable acidity, SS/AT ratio, pH, chlorophylls, carotenoids, phenolic compounds, and moisture were evaluated. A difference in the physicochemical composition of pumpkins was found due to the management of cultivation, storage, and packaging.
{"title":"Storage Periods and Packaging for Minimally Processed Cabotiá Pumpkins from Conventional and Organic Cultivation Systems","authors":"Clerissa Fabielle de Assis, C. S. M. Lima, Cintia Izabela Hilatchuk, Felipe Silva Campos, Gabriela Gerhardt Da Rosa","doi":"10.1080/15428052.2021.1961964","DOIUrl":"https://doi.org/10.1080/15428052.2021.1961964","url":null,"abstract":"ABSTRACT The objective of this study was to evaluate the influence of three types of packages and five periods of refrigerated storage on minimally processed cabotiá pumpkins from conventional and organic cultivation systems. The materials were minimally processed and conditioned in three types of packages, then stored at 5°C ± 1°C and evaluated every three days, totaling five periods. Staining, firmness, soluble solids content, titratable acidity, SS/AT ratio, pH, chlorophylls, carotenoids, phenolic compounds, and moisture were evaluated. A difference in the physicochemical composition of pumpkins was found due to the management of cultivation, storage, and packaging.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2022-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77940813","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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