Pub Date : 2021-05-26DOI: 10.1080/15428052.2021.1929635
H. T. Olaleye, T. Oresanya, Biola Z. Bello
ABSTRACT The spread making potential of chia seed and cashew nuts was investigated. Chia seeds and Cashew nuts were processed into spread in ratios: 95:5% (CAC), 90:10% (CSF), 85:15% (SOD), 80:20% (TPS), and 100% (BAM). Physicochemical (over 4 weeks), rheological and sensory analysis of the spread was determined. Physicochemical analysis showed that SOD (85:15%) had the lowest chemical composition in terms of peroxide, acid, iodine and saponification values, which indicated that Chia seed can be used to control oxidation in nut spreads. Rheological analysis demonstrated that the spread blends had good rheological properties similar to the control sample. Sensory analysis revealed that acceptable spread can be produced up to 10% substitution level. Conclusively, nut spread with good chemical and rheological properties can be produced from chia seed and cashew nut pastes which can increase utilization of these crops.
{"title":"Physicochemical, Textural, Rheological and Sensory Properties of Chia Seed-Cashew Nut Spread","authors":"H. T. Olaleye, T. Oresanya, Biola Z. Bello","doi":"10.1080/15428052.2021.1929635","DOIUrl":"https://doi.org/10.1080/15428052.2021.1929635","url":null,"abstract":"ABSTRACT The spread making potential of chia seed and cashew nuts was investigated. Chia seeds and Cashew nuts were processed into spread in ratios: 95:5% (CAC), 90:10% (CSF), 85:15% (SOD), 80:20% (TPS), and 100% (BAM). Physicochemical (over 4 weeks), rheological and sensory analysis of the spread was determined. Physicochemical analysis showed that SOD (85:15%) had the lowest chemical composition in terms of peroxide, acid, iodine and saponification values, which indicated that Chia seed can be used to control oxidation in nut spreads. Rheological analysis demonstrated that the spread blends had good rheological properties similar to the control sample. Sensory analysis revealed that acceptable spread can be produced up to 10% substitution level. Conclusively, nut spread with good chemical and rheological properties can be produced from chia seed and cashew nut pastes which can increase utilization of these crops.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-05-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88020784","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 : 2021-05-20DOI: 10.1080/15428052.2021.1929636
Rafaeli Remussi Treviso, E. Rigo, G. A. Sehn
ABSTRACT This study aimed to evaluate the effect of the partial replacement of commercial thickener by basil seed gum (BSG) as a natural thickening agent, on the texture profile, color parameters, and physicochemical composition of cream cheese made from cheese obtained by different coagulation methods. The cream cheese containing BSG exhibited higher moisture content, and was softer and less sticky when compared with the control formulation. BSG proved to be an alternative source of thickener for the production of cream cheese. However, further studies are needed to evaluate the functional properties and the sensory acceptance of the final product.
{"title":"Use of Natural Thickener to Replace Commercial Thickeners in Cream Cheese","authors":"Rafaeli Remussi Treviso, E. Rigo, G. A. Sehn","doi":"10.1080/15428052.2021.1929636","DOIUrl":"https://doi.org/10.1080/15428052.2021.1929636","url":null,"abstract":"ABSTRACT This study aimed to evaluate the effect of the partial replacement of commercial thickener by basil seed gum (BSG) as a natural thickening agent, on the texture profile, color parameters, and physicochemical composition of cream cheese made from cheese obtained by different coagulation methods. The cream cheese containing BSG exhibited higher moisture content, and was softer and less sticky when compared with the control formulation. BSG proved to be an alternative source of thickener for the production of cream cheese. However, further studies are needed to evaluate the functional properties and the sensory acceptance of the final product.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-05-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83055056","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 : 2021-05-04DOI: 10.1080/15428052.2021.1914262
Rosely Cristina Do Nascimento Costa, Nadson Libio Bezerra Ferreira, Romário Oliveira De Andrade
ABSTRACT The objective of this work was to characterize and analyze the microbiological quality of alcoholic yellow passion fruit jelly with molasses using the passion fruit albedo as a source of pectin. Then, they were cut, peeled, and pulped manually with the aid of tools to obtain the albedo and the pulp. The jelly formulations were made with a mixture of ground albedo, cachaça, and passion fruit pulp, varying only in the concentrations of molasses and sugar. The formulations were divided into F1, F2, F3, and F4. physicochemical evaluation of the albedo and the passion fruit pulp was performed. The jelly formulations were characterized in terms of physicochemical and microbiological parameters. All formulations complied with the Brazilian legislation on physicochemical and microbiological characteristics. The F4 sample with a concentration of 50 mL of molasses and 300 g of sugar stood out due to the following physicochemical characteristics: the content of soluble solids, reducing sugars, and color. While F2 stood out due to a decrease in total sugar levels. These results highlight the feasibility of using passion fruit albedo as a source of pectin (gelling agent), and molasses as a sweetening ingredient, with sensory characteristics similar to commercial jellies, and with nutritional improvement.
{"title":"Physicochemical and Microbiological Analysis of Passion Fruit and Cachaça Jelly Added from Albedo as a Source of Pectin, and Molasses as a Source of Sugar","authors":"Rosely Cristina Do Nascimento Costa, Nadson Libio Bezerra Ferreira, Romário Oliveira De Andrade","doi":"10.1080/15428052.2021.1914262","DOIUrl":"https://doi.org/10.1080/15428052.2021.1914262","url":null,"abstract":"ABSTRACT The objective of this work was to characterize and analyze the microbiological quality of alcoholic yellow passion fruit jelly with molasses using the passion fruit albedo as a source of pectin. Then, they were cut, peeled, and pulped manually with the aid of tools to obtain the albedo and the pulp. The jelly formulations were made with a mixture of ground albedo, cachaça, and passion fruit pulp, varying only in the concentrations of molasses and sugar. The formulations were divided into F1, F2, F3, and F4. physicochemical evaluation of the albedo and the passion fruit pulp was performed. The jelly formulations were characterized in terms of physicochemical and microbiological parameters. All formulations complied with the Brazilian legislation on physicochemical and microbiological characteristics. The F4 sample with a concentration of 50 mL of molasses and 300 g of sugar stood out due to the following physicochemical characteristics: the content of soluble solids, reducing sugars, and color. While F2 stood out due to a decrease in total sugar levels. These results highlight the feasibility of using passion fruit albedo as a source of pectin (gelling agent), and molasses as a sweetening ingredient, with sensory characteristics similar to commercial jellies, and with nutritional improvement.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78201312","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 : 2021-04-25DOI: 10.1080/15428052.2021.1911899
Melas Cayrol Adoko, Solomon Olum, S. Elolu, D. Ongeng
ABSTRACT Innovative use of locally available food resources to develop products of enhanced nutritional quality is one of the strategies believed to alleviate deficiencies of essential micronutrients such as vitamin A and iron that are endemic among children 2–5 years in developing countries such as Uganda. New cassava-based pancake (kabalagala) formulae composed of orange-fleshed sweet potato, iron-rich beans, cassava and sweet banana were developed to target vitamin A and iron needs of children 2–5 years in Uganda. The new products had better sensory appeal and nutrient density, had better physical properties during storage, were stable to oxidative rancidity but had lower microbial shelf-life compared to the original pancake formula (composed of cassava and sweet banana). Notwithstanding bioavailability constraints, theoretical nutritional computation revealed that serving 100 g (approximately four pieces) of the new products would contribute approximately 99–102% of vitamin A and 110–119% of iron requirements of the targeted children.
{"title":"Addition of Orange-Fleshed Sweet Potato and Iron-Rich Beans Improves Sensory, Nutritional and Physical Properties But Reduces Microbial Shelf Life of Cassava-Based Pancake (Kabalagala) Designed for Children 2-5 Years Old","authors":"Melas Cayrol Adoko, Solomon Olum, S. Elolu, D. Ongeng","doi":"10.1080/15428052.2021.1911899","DOIUrl":"https://doi.org/10.1080/15428052.2021.1911899","url":null,"abstract":"ABSTRACT Innovative use of locally available food resources to develop products of enhanced nutritional quality is one of the strategies believed to alleviate deficiencies of essential micronutrients such as vitamin A and iron that are endemic among children 2–5 years in developing countries such as Uganda. New cassava-based pancake (kabalagala) formulae composed of orange-fleshed sweet potato, iron-rich beans, cassava and sweet banana were developed to target vitamin A and iron needs of children 2–5 years in Uganda. The new products had better sensory appeal and nutrient density, had better physical properties during storage, were stable to oxidative rancidity but had lower microbial shelf-life compared to the original pancake formula (composed of cassava and sweet banana). Notwithstanding bioavailability constraints, theoretical nutritional computation revealed that serving 100 g (approximately four pieces) of the new products would contribute approximately 99–102% of vitamin A and 110–119% of iron requirements of the targeted children.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72740562","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 : 2021-04-16DOI: 10.1080/15428052.2021.1914263
Jéssica Ribeiro, H. Barros, Eduardo Macedo Viana, S. Gualberto, Andréa Silva, C. Souza, M. Zanuto, M. Silva
ABSTRACT This work aims to characterize the genipap, a typical South American fruit, as to their nutritional composition, bioactive compounds, antioxidant capacity, and antinutrients, and to evaluate their action in the preservation of β-carotene subjected to high temperatures. It has great nutritional quality, high content of dietary fiber (4.64 g.100 g−1), carotenoids (874.49 mg.100 g−1), iron (15.94 mg.100 g−1), calcium (458.44 mg.100 g−1), and potassium (350.42 mg.100 g−1), and reduced amount of antinutrients. There is strong positive correlation between the phenolic constituents and antioxidant capacity. An extract was able to inhibit 50% of β-carotene oxidation.
{"title":"Composition, Antinutrients and Antioxidant Capacity of Genipap (Genipa americana L.): Activity of Phenolic Constituents on the Thermal Stability of β-carotene","authors":"Jéssica Ribeiro, H. Barros, Eduardo Macedo Viana, S. Gualberto, Andréa Silva, C. Souza, M. Zanuto, M. Silva","doi":"10.1080/15428052.2021.1914263","DOIUrl":"https://doi.org/10.1080/15428052.2021.1914263","url":null,"abstract":"ABSTRACT This work aims to characterize the genipap, a typical South American fruit, as to their nutritional composition, bioactive compounds, antioxidant capacity, and antinutrients, and to evaluate their action in the preservation of β-carotene subjected to high temperatures. It has great nutritional quality, high content of dietary fiber (4.64 g.100 g−1), carotenoids (874.49 mg.100 g−1), iron (15.94 mg.100 g−1), calcium (458.44 mg.100 g−1), and potassium (350.42 mg.100 g−1), and reduced amount of antinutrients. There is strong positive correlation between the phenolic constituents and antioxidant capacity. An extract was able to inhibit 50% of β-carotene oxidation.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82386762","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 : 2021-04-16DOI: 10.1080/15428052.2021.1910095
Vanessa Bordin Viera, Natiéli Piovesan, R. Mello, J. Barin, A. Fogaça, C. Bizzi, Érico Marlon De Moraes Flores, Ana Carolina Dos Santos Costa, D. E. Pereira, J. Soares, Ernesto Hashime Kubota
ABSTRACT This study aimed to determine the antioxidant activity of red onion peel extract using ultrasound extraction. Antioxidant activity was evaluated using DPPH, inhibition of β-carotene, ABTS and FRAP. The results indicated that the 130 W ultrasound power, in pulsed mode, and with 60% solvent favored flavonoids and total anthocyanins, FRAP and β-carotene. The highest levels of total phenolics were found using 60% solvent, at 130 W, and in continuous extraction mode. DPPH was influenced only by the 60% solvent, and the ABTS values were higher with the 80% solvent, in pulsed mode, and at 130 W of power.
{"title":"Ultrasonic _assisted extraction of phenolic compounds with evaluation of red onion skin (Allium cepa L.) antioxidant capacity","authors":"Vanessa Bordin Viera, Natiéli Piovesan, R. Mello, J. Barin, A. Fogaça, C. Bizzi, Érico Marlon De Moraes Flores, Ana Carolina Dos Santos Costa, D. E. Pereira, J. Soares, Ernesto Hashime Kubota","doi":"10.1080/15428052.2021.1910095","DOIUrl":"https://doi.org/10.1080/15428052.2021.1910095","url":null,"abstract":"ABSTRACT This study aimed to determine the antioxidant activity of red onion peel extract using ultrasound extraction. Antioxidant activity was evaluated using DPPH, inhibition of β-carotene, ABTS and FRAP. The results indicated that the 130 W ultrasound power, in pulsed mode, and with 60% solvent favored flavonoids and total anthocyanins, FRAP and β-carotene. The highest levels of total phenolics were found using 60% solvent, at 130 W, and in continuous extraction mode. DPPH was influenced only by the 60% solvent, and the ABTS values were higher with the 80% solvent, in pulsed mode, and at 130 W of power.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74482032","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 : 2021-04-11DOI: 10.1080/15428052.2021.1908198
G. P. Kumar, K. Xavier, B. Nayak, H. Sanath Kumar, V. Gudipati, Sushree Ratnamanjari Senapathi, A. Balange
ABSTRACT Suitability of Pangasius as a source for salt fermentation and its physicochemical and microbiological changes during fermentation were evaluated for a period of 150 days. Biochemical and microbiological parameters such as proximate composition, pH, non-protein nitrogen, total volatile base nitrogen, free α-amino nitrogen, free fatty acid, peroxide value, thiobarbutric acid reactive substances, salt content, total titratable acidity, total viable count, and Escherichia coli were analyzed during the fermentation. Peroxide value and thiobarbutric acid reactive substances indicated that maturation started on the 90th day of fermentation. The highest non-protein nitrogen (NPN)/total nitrogen (TN) ratio was observed on the 120th day and the highest sensory scores were observed on the 150th day of fermentation. NPN/TN ratio and sensory scores showed that salt fermentation accelerate from the 90th day and attains maturation on the 120th day. The study revealed that Pangasius can be an ideal fish for salt fermentation, and this technique can be adopted by small-scale farmers.
{"title":"Physicochemical and Microbiological Changes during Salt Fermentation of Pangasius Steaks","authors":"G. P. Kumar, K. Xavier, B. Nayak, H. Sanath Kumar, V. Gudipati, Sushree Ratnamanjari Senapathi, A. Balange","doi":"10.1080/15428052.2021.1908198","DOIUrl":"https://doi.org/10.1080/15428052.2021.1908198","url":null,"abstract":"ABSTRACT Suitability of Pangasius as a source for salt fermentation and its physicochemical and microbiological changes during fermentation were evaluated for a period of 150 days. Biochemical and microbiological parameters such as proximate composition, pH, non-protein nitrogen, total volatile base nitrogen, free α-amino nitrogen, free fatty acid, peroxide value, thiobarbutric acid reactive substances, salt content, total titratable acidity, total viable count, and Escherichia coli were analyzed during the fermentation. Peroxide value and thiobarbutric acid reactive substances indicated that maturation started on the 90th day of fermentation. The highest non-protein nitrogen (NPN)/total nitrogen (TN) ratio was observed on the 120th day and the highest sensory scores were observed on the 150th day of fermentation. NPN/TN ratio and sensory scores showed that salt fermentation accelerate from the 90th day and attains maturation on the 120th day. The study revealed that Pangasius can be an ideal fish for salt fermentation, and this technique can be adopted by small-scale farmers.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-04-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89461253","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 : 2021-04-05DOI: 10.1080/15428052.2021.1901817
Anila Wilson, T. Anukiruthika, J. Moses, C. Anandharamakrishnan
ABSTRACT Increasing health consciousness among the consumers has raised the demand for customized meat products. Enrichment of chicken meat with dietary fiber is the focus of this study. A composite millet-based flour is employed as the source of dietary fiber that aids in enhancing the printability of chicken meat. Chicken meat and composite flour were taken in the ratio of 2:1 (w/w), and the optimized conditions for printing were established to be with a nozzle movement speed of 500 mm/min using a 0.82 mm diameter nozzle resulting in an extrusion rate of 4.40 mm3/s employing motor speed of 360 rpm and 5 bar extrusion pressure. The optimized 3D-printed sample was found to have a dietary fiber content of 5.36 ± 0.19 g/100 g that contributes to more than 10% of the RDA. Thus, this study demonstrates the 3D printing of meat-based material supply with enriched dietary fiber providing insights for the development of novel customized meat products with enhanced nutritional composition.
{"title":"Preparation of Fiber-enriched Chicken Meat Constructs Using 3D Printing","authors":"Anila Wilson, T. Anukiruthika, J. Moses, C. Anandharamakrishnan","doi":"10.1080/15428052.2021.1901817","DOIUrl":"https://doi.org/10.1080/15428052.2021.1901817","url":null,"abstract":"ABSTRACT Increasing health consciousness among the consumers has raised the demand for customized meat products. Enrichment of chicken meat with dietary fiber is the focus of this study. A composite millet-based flour is employed as the source of dietary fiber that aids in enhancing the printability of chicken meat. Chicken meat and composite flour were taken in the ratio of 2:1 (w/w), and the optimized conditions for printing were established to be with a nozzle movement speed of 500 mm/min using a 0.82 mm diameter nozzle resulting in an extrusion rate of 4.40 mm3/s employing motor speed of 360 rpm and 5 bar extrusion pressure. The optimized 3D-printed sample was found to have a dietary fiber content of 5.36 ± 0.19 g/100 g that contributes to more than 10% of the RDA. Thus, this study demonstrates the 3D printing of meat-based material supply with enriched dietary fiber providing insights for the development of novel customized meat products with enhanced nutritional composition.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78270840","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 : 2021-03-21DOI: 10.1080/15428052.2021.1901252
K. T. Araoye, Wilson Ose Obeto, Dupe T. Otolowo, O. J. Oje, O. F. Osundahunsi
ABSTRACT Flour and protein concentrate of African nutmeg (Pycnanthus angolensis) were subjected to standard analytical techniques to evaluate nutrient composition. Protein content was 27.40% and 60.72% for flour and protein concentrate, respectively. Amino acid profile revealed high content of leucine (6.73–6.88), lysine (5.77–8.23), arginine (5.71–5.86) and methionine (1.61–3.29). Iron was 46.8 to 262.8 mg/100 g and potassium 13.40 to 25.70 mg/100 g. Calcium was in the range of 0.21 to 27.46 mg/100 g, magnesium (7.84 to 58.50 mg/100 g) while manganese and zinc were also present in significant amount. Potential exist for the seeds in development of value-added food products to ameliorate malnutrition.
{"title":"Nutritional Potential of Underutilized Pycnanthus angolensis Seeds in Ameliorating Protein Malnutrition in Nigeria","authors":"K. T. Araoye, Wilson Ose Obeto, Dupe T. Otolowo, O. J. Oje, O. F. Osundahunsi","doi":"10.1080/15428052.2021.1901252","DOIUrl":"https://doi.org/10.1080/15428052.2021.1901252","url":null,"abstract":"ABSTRACT Flour and protein concentrate of African nutmeg (Pycnanthus angolensis) were subjected to standard analytical techniques to evaluate nutrient composition. Protein content was 27.40% and 60.72% for flour and protein concentrate, respectively. Amino acid profile revealed high content of leucine (6.73–6.88), lysine (5.77–8.23), arginine (5.71–5.86) and methionine (1.61–3.29). Iron was 46.8 to 262.8 mg/100 g and potassium 13.40 to 25.70 mg/100 g. Calcium was in the range of 0.21 to 27.46 mg/100 g, magnesium (7.84 to 58.50 mg/100 g) while manganese and zinc were also present in significant amount. Potential exist for the seeds in development of value-added food products to ameliorate malnutrition.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85046904","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 : 2021-03-15DOI: 10.1080/15428052.2021.1888836
V. Shukla, A. Carlos-Martínez, Y. Li, G. Davidov-Pardo
ABSTRACT Much of pasta’s properties come from gluten; however, many have an adverse reaction to its consumption. The objective of this work was to optimize the formulation of a protein enriched gluten-free pasta. A mixture design of experiments (MDOE), using isolated protein from pea (PPI) and fava (FPI) as the protein sources, was used to optimize the pasta formulation. Formulations were tested for extrusion feasibility, optimal cooking time, cooking loss, swelling index, color, and hardness. Two optimized protein ratios, 30:70 and 43:57 PPI:FPI, resulted from the MDOE analysis. The optimized formulations were compared to semolina pasta for the same properties. Hedonic sensory evaluation of the optimized formulations, semolina, and whole wheat pastas was conducted: glutenous pastas showed higher liking scores. This study shows that by using PPI, FPI and MDOE it is feasible to formulate protein enriched gluten-free pasta, while further optimization is needed to fully mimic their regular glutenous counterparts.
{"title":"Optimization of Gluten-Free Pasta Formulation Enriched with Pulse Protein Isolates","authors":"V. Shukla, A. Carlos-Martínez, Y. Li, G. Davidov-Pardo","doi":"10.1080/15428052.2021.1888836","DOIUrl":"https://doi.org/10.1080/15428052.2021.1888836","url":null,"abstract":"ABSTRACT Much of pasta’s properties come from gluten; however, many have an adverse reaction to its consumption. The objective of this work was to optimize the formulation of a protein enriched gluten-free pasta. A mixture design of experiments (MDOE), using isolated protein from pea (PPI) and fava (FPI) as the protein sources, was used to optimize the pasta formulation. Formulations were tested for extrusion feasibility, optimal cooking time, cooking loss, swelling index, color, and hardness. Two optimized protein ratios, 30:70 and 43:57 PPI:FPI, resulted from the MDOE analysis. The optimized formulations were compared to semolina pasta for the same properties. Hedonic sensory evaluation of the optimized formulations, semolina, and whole wheat pastas was conducted: glutenous pastas showed higher liking scores. This study shows that by using PPI, FPI and MDOE it is feasible to formulate protein enriched gluten-free pasta, while further optimization is needed to fully mimic their regular glutenous counterparts.","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":1.3,"publicationDate":"2021-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90959098","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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