Evaluation of cookies enriched with corn germ and soy fiber

The objective of this study was to evaluate four cookie formulations which wheat flour was partially substituted by free-fat corn germ flour and/or soy fiber. Baking quality, protein, fat, ash, dietary fiber, hardness, color, Protein Efficiency Ratio PER and Apparent Digestibility in vivo were determined. A trained panel evaluated color, hardness and fracturability of cookies. Dietary fiber of cookies varied from 8.2 to 24.9% and protein from 11.3 to 12.7%. The source and amount of dietary fiber modified physical, sensory, and nutritional properties of cookies. Cookies formulated with 20% corn germ flour gave the highest PER, Digestibility Aparente in vivo, and acceptance by consumers. This study demonstrated the potential use of free-fat corn germ and soy fiber as functional ingredients.     

Nutritional and sensory evaluation of macaroni supplemented with fish protein concentrate

The present work consisted of the supplementation of macaroni with fish protein concentrate (FPC) at the levels of 5, 10, 15, and 20% in relation to wheat flour. The FPC was obtained from eviscerated and deboned trairas (Hoplias malabaricus), using boiling ethanol as a solvent at a pH range of 5.5 to 6.0. The FPC showed desirable aspects such as bright color, no off-flavor, high levels of protein (84.3 g/100 g) and lysine (484 mg/g N) and low levels of fat (0.4 mg/100 g) and moisture (8.6 g/100 g). The macaroni became slightly dark in color with increasing additions of FPC. Nevertheless, the 20% level was the only one not accepted by the testing panel, in terms of color and flavor. Weanling Wistar rats were used in the biological assay to measure the macaroni protein quality at the different supplementation levels. Analyses of PER, NPR, NPU, digestibility and retained carcass N were carried out. The protein quality of the macaroni was improved by the addition of FPC. The level of 10% was similar to the casein and no subsequent improvement in the protein quality was notified with higher levels of FPC. Due to its high lysine content, the FPC is a promising supplement for cereals. From the nutritional and sensory aspects, the 10% level of FPC was the most satisfactory for macaroni supplementation.     

Elaboration, by linear programming, of new products from cereals and legumes

The differing contents of essential amino acids in cereals and legumes bring about an overall increase in protein quality when these foods are consumed together. This study describes a least cost formulation method for preparing products based on cereals and legumes using linear programming. The mixture was formulated under different constraints; from a nutritional standpoint, a given amino acid pattern, and another one on a technological feasibility constraint, which depends on the type of product to be elaborated. From the formulation based on wheat, chick-pea, sorghum, and soybean flours, three products were developed: bread, tortillas and cookies; from these, bread was selected for further evaluation. The product was chemically evaluated by proximate analysis composition, and amino acids were determined by HPLC. Biological evaluation was performed by the PER and RPV methods, obtaining a PER of 1.69 for the developed bread product, and of 0.68 for the control bread. The RPV for the developed product was 64.31% of lactoalbumin and 23% for the control bread, which represents an increase of 41%. The sensory evaluation results did not indicate significant differences in taste, texture, color or overall acceptability of the developed bread product as compared to the control.     

Utilization of membrane-produced oilseed isolates in soft-serve frozen desserts

Consumption of frozen desserts in the United States has increased steadily in recent years. However, rising costs of milk solids-not-fat (MSNF) used in dessert formulas may cause manufactures to consider less-expensive nondairy protein sources as an alternative with the resulting products labeled “nondairy”. Use of soy protein isolates and concentrates as food ingredients is rapidly gaining acceptance in the United States. Glandless cottonseed and peanut protein isolates are expected to become available in the next few years. A membrane isolation process which employs ultrafiltration membranes to produce protein isolates directly from oilseed flour extracts has now been developed. Performance of these isolates in frozen desserts was assessed. Taste panel scores of dessert samples for color, odor, textures, flavor and overall acceptability were statistically analyzed. Results showed MIP soy isolate could replace MSNF (a) at the 80% level without flavor or texture loss, (b) at the 60% level without loss in overall acceptability and (c) at the 40% level without quality loss in color and odor. MIP peanut isolate replaced MSNF (a) at the 80% level without textural change, (b) at the 60% level without loss in overall acceptability or desirable flavor and odor and (c) at the 40% level without color loss. MIP cottonseed SP isolate was used to replace MSNF (a) at the 60% level without flavor loss, (b) at the 40% level with no textural changes and (c) at the 20% level without loss in overall acceptability. Based on these results, MIP oilseed isolates (especially soy and peanut) are a possible alternate source of protein for use in soft-serve frozen desserts to the replacement levels stipulated.     

Evaluation of chemical and nutritional characteristics of the seed of the rubber tree (Hevea brasiliensis)

Some chemical and nutritional characteristics of the rubber seed Hevea brasiliensis were studied. The protein content, its amino acid composition as well as the iron, calcium, phosphorus and cyanide (free and bound) concentrations, were determined in the dehulled seed. The effect of soaking, cooking, soaking-cooking and cooking-fat extraction procedure of the seed on the cyanide content and its in vivo protein utilization, was also evaluated. The protein quality was biologically assessed using the protein efficiency ratio (PER). The protein content of the seed was 18%, and the most limiting amino acid was threonine, with a chemical score of 71.6. The iron, calcium and phosphorus contents were 6.2, 109 and 429 mg/100 g, respectively. Its fat content was 48% with a total energy value of 702 kcal/100 g (2,948 Kj/100 g). The total cyanide content in the fresh seed was 130-230 mg/100 g; 6% was in the free form and 94% as bound cyanide. The most effective treatment for reducing the cyanide content was found to be 20 hours of soaking in water, combined with one hour of cooking. The raw seed had a low nutritive value and produced weight loss and death when fed to rats. The protein value, however, improved upon the seed treatment, reaching PER values close to those found in traditional cereals such as corn. It is therefore concluded that the seed of Hevea brasiliensis is a good source of energy, calcium, valine, isoleucine, phenylalanine and tyrosine. In contrast, it is a poor source of threonine, leucine and lysine. Its cyanide content is high, but when removed by treatment, such as soaking in water, cooking or fat extraction, the protein utilization can be improved.     

Enrichment of precooked white corn flour (Zea mays) with amaranth seed flour (Amaranthus sp.)

Three mixtures of precooked white corn flour with 10, 20 and 30% amaranth flour were prepared. The sedimentation and consistency of the mixtures differed from those of the white corn flour, but without altering the capacity of dough formation to prepare arepas. The protein, fiber, and ash contents were higher than those of the precooked white corn flour. The functional properties of water and oil absorption increased in 20 and 10%, respectively. During the three-month storage, the protein and fat contents were not altered. Acceptability tests of the arepas were carried out and results indicated that those mixtures prepared with 10% and 20% substitution levels were acceptable from the sensory point of view. The protein quality was analyzed in terms of protein efficiency ratio (PER), which proved to be higher than that of the commercial white corn flour (PER 1.93), and the apparent digestibility was 92%. As far as lysine is concerned, results showed that arepas prepared with the mixture containing 10% amaranth (1.6 g lysine/100 g protein) and 20% (2.0 g lysine/100 g protein) also proved to be higher than the commercial white corn flour arepas (0.7 g lysine/100 g protein). Based on the above findings, enrichment of commercial white corn flour with grain amaranth flour, prior to the preparation of arepas, a product of high consumption in Venezuela as part of the habitual diet, is recommended.     

Quality characterization of several bolognas in Mexico. II. Evaluation of the nutritive value of their proteins

Bologna is the most widely consumed processed meat product in the State of Sonora, Mexico. In the study herein described, the nutritive value of the protein in each brand was evaluated by means of the protein efficiency ratio (PER). Additionally, protein apparent digestibility (Cr2O3) and protein digestibility, both in vivo and in vitro, were determined, as well as apparent digestible energy in the same products. Results revealed significant differences in PER (p less than 0.05) among the commercial bologna brands with respect to ANRC casein. Nevertheless, when tested against the specific contrast, no significant PER differences were detected among the six bologna brands, and the control. Neither was there any difference detected in regard to apparent digestible energy consumption, or protein digestibility in vitro or in vivo.     

Evaluation of the protein quality of meat flour from the tollo shark (Squalus acanthias)

The protein quality of tollo flour evaluated by various biological methods, including digestibility, is reported. The product contained 91.52% crude protein and 69.86% true protein, the difference being non-protein nitrogen, mainly urea. Due to this reason the biological evaluations were carried out with different shark flour concentrations and evaluated at different lengths of time with each method. Diets containing 0, 3, 6, 9 and 12% shark flour were prepared and evaluated by the PER, NPR, and NGI methods. Casein was used as reference protein. The protein digestibility was 91.2%, not corrected for non-protein nitrogen. On this same basis, PER and NPR--at a protein level of 9.97% in the diet--were 2.58 and 2.05, respectively. The casein control diet gave a PER of 2.93 and an NPR of 4.52. NGI was calculated by using the non-protein diet, or without it, with values of 3.32 and 2.95, respectively. As expected, all values corrected for non-protein nitrogen were higher for protein digestibility. The differences were significant at the 5% level. Apparently, urea influenced negatively the biological evaluations. It can be concluded, therefore, that the tollo shark meat is of excellent quality.     

Buffalo meat composition as affected by different cooking methods

Buffalo meat is considered in Italy as an alternative product for its good nutritional characteristics. The influence of three cooking methods (boiling, grilling and frying) on the chemical and lipid composition of buffalo meat was evaluated. All the treatments reduced the moisture and increased protein, ash and fat content. The increase in fat content was higher after frying due to the incorporation of fat from olive oil. Fried meat had lower saturated fatty acid content due to the incorporation of mono-unsaturated (C18:1) fatty acids from oil. The incorporation of oil fatty acids caused a decrease in conjugated linoleic acid relative content. Moreover, fried meat showed the highest levels of the unhealthy trans fatty acids. Therefore, frying was shown as the worst cooking methods regarding human health. Boiling and grilling increased thiobarbituric acid reactive substances, while frying had no effect on them.     

Vegetable proteins in cooked and/or fermented sausages

Man is the only animal cooking meat for food. Various arts and degrees of heat treatment were devised by the early egyptians, Greeks and Romans; this was often combined with a surprisingly high degree of sophisticated fermentation. From initial meat searing in the Iron Age to modern barbecue pits, electronic conveyers, rotomats, the introduction of steam and controlled smoking, development of curing salts, and the controlled production of meat itself, man created new meat processing technology designed to improve flavor, texture, shelflife, availability, acceptability and economy, thus satisfying the crucial demands of both the consumer and processor. During this time man also discovered the disadvantage of heat, namely the inevitable loss of volume, changes in texture, color and palatability. At the same time, he started using various tubers, cereals and salts to minimize cooking losses. These functional comminuted meat product ingredients, today known as binders and fillers, have traditionally been locally available. They include potatoes, cereals, milk derivatives, hydrocolloids and vegetable proteins. It is estimated that 17,000 tons of various soy proteins were used in 1977 in Europe alone in heat-treated and fermented meat products. Since sausages, fermented and hard salamis and similar ready-to-eat comminuted meat products are an important segment of European convenience meat consumption, this paper concentrates on the technological, nutritional and economical impacts of soy proteins on these products. While in heat-treated meats bacteriological growth is not desired, it is a regulation factor in the production of fermented sausages. In both types of products, soy proteins in their present form as isolates, concentrates, textured, various grits and flours, as well as spun or structured, play an important role in providing the consumer with appealing, nutritional products at acceptable prices. Examples of applications of soy proteins are discussed.     

Acceptability and Digestibility of Emulsions in a Rat Model: Effects of Solid Fat Content and Lipid Type

The present study sought to determine if alterations in the chemical nature and form of fat in food would reduce digestibility while maintaining acceptability in rats. Oil-in-water emulsions (d < 1 μm) were prepared with either liquid palm oil, solid hydrogenated palm oil or solid docosane, all stabilized with sodium caseinate. The emulsions were incorporated into a fat-free rodent feed, and each offered over 5 days to separate cohorts of 12 male Sprague–Dawley rats housed in metabolic cages. The feed formulated with solid hydrogenated palm oil was significantly less acceptable than the feeds containing either liquid palm oil or docosane (feed intake 4.9, 26.6 and 32.1 g/animal/day respectively). The proportion of the fat retained (i.e. absorbed) was significantly less in the animals consuming the feed formulated with solid docosane than in the animals consuming either the liquid or solid palm oil (retention 8.7, 99.6, and 97.2%, respectively). The appearance of the feces from the rats fed docosane was different from the rats fed the triacylglycerol samples and thermal analysis revealed many of the solid alkane droplets had not coalesced during passage through the rat’s digestive system. These results indicate that indigestible fats can be packaged into food in a manner that does not compromise the acceptability of the product, and does not produce any apparent intestinal distress.     

Fish silage prepared from fish species of shrimp by-catch. II. Biological test in broilers

The purpose of this study was the nutritional evaluation of proteins in fish silage. A biological test was conducted in chicks (broilers) to evaluate two levels of inclusion of fish silage (2.5% and 5%, respectively) in diets normally used for feeding them. Chicks were evaluated in weight gain, food consumption, and feeding conversion index. Finally, flavor and acceptability tests of meat from broilers fed the experimental diet were conducted. Results of the biological assay indicated that the best biological response was that of the animals fed the 5% fish silage diet. Sensory tests revealed that the meat of chicks fed the experimental diets had favorable acceptance by the consumers.     

Effect of the extrusion process on the functional characteristics and protein quality of quinua (Chenopodium quinoa, Willd)

In order to have available a human food of high nutritive value, and conscious of the protein quality of the quinua, as well as its carbohydrate, vitamin and mineral content, its behavior during the extrusion process was tested in the present study. To eliminate saponins, a simple method was developed which consisted of washing the seeds through an aluminum container, using a wooden stirrer. Seven treatments were studied: washed quinua, washed and cooked quinua, washed and expanded quinua No. 1 and No. 2, and washed and texturized quinua No. 1 and No. 2; casein was used as control. Biological evaluation trials were carried out in Holtzman rats, following the PER method. To detect the possible effects of the processed quinua on the experimental animals, hematological as well as histopathological studies of the vital organs were performed. A maximum PER of 2.43 was obtained for the texturized quinua, 2.16 for the expanded quinua, 2.6 for the cooked quinua, while the casein control yielded a PER of 3.00. The physico-chemical characteristics of the quinua flour were determined, as well as those of the expanded and texturized products. The product obtained was subjected to an organoleptic trial and it can be stated that the results obtained were satisfactory. The product can be consumed directly without major modifications and has an acceptable flavor. The nutritive value of quinua was not impaired; it compared favorably with the best diets recommended for the population, especially of those with a lower income. The results obtained in the present study suggest the possibility of increasing the nutritional value of the product, as well as its acceptability.     

Use of spun soy protein in meat systems

Fabricated products made with spun protein analogues, even at 50% levels, are very similar to their all meat counterparts and have high acceptability. The flavor and texture problems associated with many other meat extenders which restrict their use to 10–30% can be overcome by use of spun protein analogues. These spun protein analogues are very adaptable to applications with sectioned and formed products and in some cases actually improve product quality.     

Textural,rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio-calcium

Asian sea bass bio-calcium (ASBC) can be fortified in low calcium food product such as mayonnaise. To ensure the smoothness of fortified products, the particle size and fishy compounds of ASBC must be reduced. Ultrasonicated ASBC (U-ASBC) was applied for different times (5–15 min) in the presence of hexane. ASBC and U-ASBC had mean particle size (D₄₃) of 21.87 ± 19.54 and 7.83 ± 7.10 μm, respectively. U-ASBC had lowered volatile compounds. Mayonnaise fortified with ASBC had the augmented firmness, consistency and cohesiveness with increasing ASBC levels (0%–10%) (p < 0.05). ASBC raised lightness (L*) and total color difference (ΔE*), but decreased a* and b*-values of mayonnaise in a dose dependent manner (p < 0.05). Higher G′, G″, viscosity and shear stress value were observed in mayonnaise sample added with ASBC. However, lower acceptability was attained when mayonnaise was added with ASBC at level higher than 2.5% due to fishy odor and grittiness perceived by panelists. The lower droplet size with higher zeta potential of mayonnaise added with ASBC or U-ASBC was related with the lower creaming index. Mayonnaise added with 7.5% U-ASBC (M-UBC-7.5) had higher viscosity with lower creaming and thermal creaming index (p < 0.05) than control and that containing 2.5% ASBC (M-BC-2.5). Denser and smaller droplet sizes were observed for M-BC-2.5 and M-UBC-7.5 than control. Lowest moisture, fat and carbohydrate contents were attained for M-UBC-7.5 with the higher protein, ash and calcium content (p < 0.05). Fortification of mayonnaise with ASBC at 2.5% or U-ASBC at 7.5% increased calcium content by 54 or 174 times, respectively, without sensorial changes.     

Sensory evaluation and acceptability study, at the consumer level, of bread supplemented with sweet lupine flour

The purpose of this study was to determine the effect of incorporating sweet lupine flour (SLF) to bread, upon the organoleptic characteristics and acceptability of the product. The substitution levels were 3, 6, 9 and 12%. The sensory evaluation test was done by 25 trained judges using the hedonic scaling method (9 to 1 scoring). Internal and external characteristics of appearance, color, aroma, texture, bitterness and flavor, as well as general acceptability, were measured. Sensory evaluation results of the external characteristics were significant at the 9 and 12% SLF levels for color (p less than 0.05) while the other parameters did not show significant differences. In regard to the internal characteristics, a significant difference for color was found at the 3% level of SLF (p less than 0.05); and at 6, 9 and 12% SLF levels, for appearance (p less than 0.05). The general acceptability was good at all the levels tested, with no significant differences among them. An acceptability study at the consumer level for 9% lupine flour bread was carried out in a group of 90 girls, aged 10-12 years, during a 10-day period. The results showed a very good acceptability of the product (p less than 0.01). The results of this study indicate that the incorporation of 6% SLF to the bread, did not affect adversely its sensory properties. Moreover, the acceptability of bread containing up to 12% SLF was excellent.     

Obtaining macaroni-type spaghetti from a mixture of wheat flour and corn flour]

Pasta products were formulated using 10, 20, 30, 40 and 50% substitution of wheat flour with pre-gelatinized corn flour. Products were submitted to evaluation tests by comparing their main characteristics with those of the pattern, such as humidity, cooking time, water absorption, solubility in cooking water, texture, color, appearance and yield. The products obtained were economically available with good acceptability in relation to color, appearance and other characteristics evaluated.     

Effect of barley flour and freeze-thaw cycles on textural nutritional and functional properties of cookies

Studies were carried out on cookies prepared by incorporating barley flour (10%, 20%, 30%, and 40%) into wheat flour. The cookies were evaluated for their physical, chemical, nutritional, textural and sensory characteristics. All the cookie samples showed high fiber, mineral and protein contents when compared to those from 100% wheat flour. Incorporation of barley flour improved the color of the cookies from pale cream to golden brown. The cookies became crispier as indicated by the reduction in the breaking strength value from 4.94 to 3.29 kg. Considering the color, taste, flavor, surface appearance of the cookies, 30% incorporation of barley flour was found to be optimum giving cookies containing 1.7% β-glucan, 36.6 ppm iron, 31.8 ppm calcium, 22.9 ppm zinc while the texture characteristics showed that 30% barley incorporated cookies had breaking strength of 4.021 kg lower than wheat cookies and also indicating that the product was nutritionally rich as compared to the 100% wheat flour cookies. The incorporation of barley flour increased the antioxidant properties and polyphenolic content and hence increased functional properties of the cookies compared to the control. The prepared product was safe microbiologically as well as chemically upto 6 months of storage in different packaging materials under varying temperature conditions. The cookie dough contained 30% barley flour and 100% wheat flour (control) was allowed to under go frozen storage and freeze-thaw cycles (freeze for 12 h and thaw for 4 h). After each freeze-thaw cycle, cookie dough was evaluated for its texture profile and also dough was baked to prepare cookie and assessed for its physical, textural and sensory characteristics. It was found that cookies prepared after freeze-thawing of dough were crisper than the normal ones.     

Selective improvement of porcine fat firmness by a diet enriched in medium-chain fatty acids

The effects of 4% fat either rich in medium-chain fatty acids (MCFA; saturated fat) or in polyenoic fatty acids (PUFA; unsaturated fat) isoenergetically exchanging carbohydrates of a low-fat diet (control) on performance and product quality were evaluated with 180 growing pigs. Growth, carcass and meat quality were not affected by the fat treatments. Although elevated in blood serum, cholesterol was not increased in belly meat when the MCFA-rich diet was fed. Fatty acid composition of backfat reflected dietary fat composition. The significantly lowest shelf life and melting temperatures were found with the unsaturated-fat diet. When compared with control, fat tissue PUFA contents were slightly higher in the saturated-fat diet, and fat melting temperatures were somewhat lower. In contrast, the use of this MCFA-enriched diet increased penetrometer firmness in pure 4°C temperated backfat by more than 50% as compared with control and to about the tenfold level of the firmness obtained in the unsaturated-fat diet. Impression of flavour and odor in lean and fatty meat were not systematically affected by the diets. The present results show a high potential of MCFA-enriched diets to selectively increase fat firmness in pigs without greater undesired side effects on other traits of product quality.