Amino Acid Composition of Spaghetti: Effect of Drying Conditions on Total and Available Lysine

Drying conditions had a pronounced effect on the degree of loss of available lysine in spaghetti, but had no significant effect on the level of any other amino acid. Increasing the drying temperature and the duration of high temperature (HT) resulted in increasing loss of available lysine. Moisture content of the spaghetti at the onset of HT had no significant effect on the extent of available lysine loss. Relatively short term exposure of spaghetti to HT during drying resulted in improved spaghetti color and much reduced loss of available lysine compared to drying programs with longer exposure to HT, without sacrificing cooking quality. Cooking spaghetti had no effect on amino acid composition and available lysine levels.     

Yield and Comparison of Nutritive and Energy Values: Pigs' Feet, Pigs' Tails

Raw and cooked pigs'feet and tails were compared for yield, proximate composition, mineral, vitamin, amino acid, protein efficiency ratio (PER) (calculated from amino acid compositions), saturated and polyunsaturated fats; and cholesterol content, The raw yields for pigs' feet and tails were 42.2 and 69.9%, respectively. Corresponding values for cooking losses were 9.4 and 13.0%. Cooking the two products resulted in significant increases in moisture content. Cooked pigs' feet produced significant losses of protein, fat, ash, and caloric values, while cooked pigs' tails showed none. Cooked pigs' feet and tails resulted in some changes in minerals, vitamins, amino acids, and polyunsaturated fat. There was no significant difference between the saturated fats and cholesterol in the raw and cooked products. The PER values of pigs' feet were lower than those of pigs' tails.     

Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti

Spaghetti was prepared by replacing semolina with different amounts of lupin protein, in order to increase the protein content. A detailed investigation of the rheological properties of the dough and the cooking quality of pasta was performed in comparison to standard semolina spaghetti. Moreover, the effect of the addition of lupin protein on non-enzymatic browning was evaluated by measuring ε-furoylmethyllysine (furosine) and 5-hydroxymethyl-2-furancarboxaldehyde (HMF), which are considered useful indices of semolina quality and pasta processing conditions. Dried spaghetti fortified with 5% of lupin protein isolate has a colour and rheological features comparable with the semolina sample and also the behaviour during cooking results to be satisfactory. As far as the thermal damage is concerned, the furosine values of fortified spaghetti differ only marginally from standard pasta and the percentage lysine loss is quite small (ranging from 12.1% to 15.7%).     

Spaghetti cooking quality of waxy and non‐waxy durum wheats and blends

Quality attributes of waxy durum wheat (Triticum turgidum L), milled semolina and cooked spaghetti were examined and compared with those of two non‐waxy durum cultivars. With the exception of kernel hardness, wheat quality characteristics were similar for both waxy and non‐waxy durum. Compared with average values obtained for durum wheat grown in North Dakota (USA) during the crop year 2000, the values obtained for the wheat used in this study were equal or better for most parameters evaluated. Semolina extraction for all samples was lower than the 2000 average of 62.6%. The waxy lines had higher ash, lower speck count, similar protein quantity, lower wet gluten and stronger mixograph curves than the non‐waxy cultivars. Waxy durum semolina had higher lipid content, starch damage, stirring number and flour swelling values. Spaghetti made from waxy durum semolina had shorter cooking time, similar cooking loss and cooked weight and lower firmness values, which would be unacceptable by most standards. Spaghetti made from blends containing 20–80% waxy durum semolina were evaluated. Cooking time and firmness decreased and cooking loss increased as the amount of waxy semolina increased. Acceptable spaghetti was obtained using 20–40% waxy semolina blends, depending on the quality of the non‐waxy blending material. Copyright © 2004 Society of Chemical Industry     

Phenolic profile and carbohydrate digestibility of durum spaghetti enriched with buckwheat flour and bran

The potential of common buckwheat flour (Supreme) and bran (Farinetta) in improving upon the phenolic and antioxidant properties of durum spaghetti was investigated. The cooking quality and carbohydrate digestibility of products were also studied. Significantly large increments of between 114 and 522% for total phenolic content (TPC), 50 and 242% for total flavonoids content (TFC), and over 359% for 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant activity were recorded for uncooked experimental spaghetti samples over the control. Farinetta contributed more phenolic and antioxidant compounds than Supreme flour. Processing and cooking resulted in decreases in phenolic content and antioxidant activity. Cooking losses of up to 8.8% were recorded for the experimental samples and were higher in Farinetta-substituted products. These were generally higher than that of the control (6.3%). The introduction of buckwheat increased carbohydrate digestibility of products, but at the same time, resulted in an overall lower amount of reducing sugars after 120 min of in vitro hydrolysis. Results show that the phenolic and antioxidant properties of durum spaghetti fortified with buckwheat milling fractions can compare favourably with those of 100% whole buckwheat soba pasta, and at the same time, maintain a higher cooking quality due to the presence of semolina.     

Fermentation and cooking of sicklepod (Cassia obtusifolia) leaves: changes in chemical and amino acid composition, antinutrients and protein fractions and digestibility

Sicklepod leaves after fermentation and drying are commonly known as Kawal in Sudan. Investigation of the samples showed that the dry matter, oil, fibre and carbohydrates fluctuated during processing. The protein content of Algenina increased to 30.01% while that of Zalngy decreased to 24.32%. Cooking increased the ash content to 19.55% and 20.04% for Algenina and Zalngy samples respectively. For both samples the total energy was decreased to 221.59 and 227.39 kcal per 100 g for the samples respectively. The first limiting amino acid is lysine with a score of 73.9. Although cooking of the sample increased lysine score to 76.00 but still is a limiting amino acid. Sulphur amino acids are the second limiting of Zalngy. The protein fractions fluctuated during processing. Cooking of the samples decreased polyphenols to 890.01 and 620.58 mg per 100 g and phytate to 77.90 and 146.28 mg per 100 g for the samples respectively. However, tannin content increased to 1183.65 and 977.65 mg per 100 g for the samples respectively. For Algenina sample the protein digestibility increased to 50% after cooking but for Zalngy it decreased to 30%.     

鱼香肉丝在烹饪前后营养成分的评价

为系统评价中国传统菜肴鱼香肉丝的营养品质以及烹饪前后的营养成分变化,将用于制作鱼香肉丝的原材料平均分成2组,每组3份,分别是生原料组和成品组。对其22种营养素指标进行检测,并分别对常规营养素、氨基酸、脂肪酸、矿质元素以及维生素进行营养评价。结果表明,在烹饪后鱼香肉丝的蛋白质显著升高(P<0.05),脂肪、磷、和铁的含量极显著升高(P<0.01),但氨基酸组成和脂肪酸总量无显著变化,维生素B₁显著降低(P<0.01)。蛋白质的氨基酸组成合理,必需氨基酸指数达到了85.91%;且多不饱和脂肪酸含量丰富,占总脂肪酸的58.36%。此外,矿质元素的营养质量指数均大于1(除钙以外),基本满足人体需求,但鱼香肉丝的维生素A和维生D含量较为缺乏,B族维生素(B₁、B₃、B₁₂)含量也低于中国居民膳食营养素摄入量的推荐值。综上,鱼香肉丝是一道营养丰富、均衡的菜肴,它具有优质的蛋白质、脂肪酸和丰富的矿质元素。烹饪会造成其维生素B₁的损失,而大大增加铁元素的含量,并且蛋白质和脂肪的含量会升高。本研究为膳食记录提供了更为准确的营养数据。     

Ingredient composition and pasta:water cooking ratio affect cooking properties of nontraditional spaghetti

An experiment was conducted to determine the effect of different pasta:water ratios and nontraditional ingredients on the cooking properties of spaghetti. Spaghetti was made using semolina and semolina containing 20% (w/w) nontraditional (NT) ingredients (corn, flaxseed, lentil, oat, pinto bean and soybean flours). Pasta:water ratios evaluated were 13 g:400 mL, 27 g:400 mL and 48 g:400 mL. Addition of pasta caused a decline in cooking water temperature. The water temperature drop and recovery time to boiling (100 °C) varied with pasta:water ratio and with nontraditional ingredient in the spaghetti. These results were attributed to the calculated specific heat capacity of the ingredients incorporated in the spaghetti. Cooking time was reduced for all NT spaghetti with respect to the control sample and was longest when 48 g of pasta was cooked. Pasta:water ratio affected cooking loss but not cooked weight or cooked firmness. Cooking losses were greater with 13 g:400 mL compared to 48 g:400 mL.     

Quality of low-fat meatballs containing Legume flours as extenders

Meatballs were extended with blackeye bean flour (BBF), chickpea flour (CF), lentil flour (LF) and rusk (R) at level of 10%. Raw and cooked meatballs were analyzed for moisture, fat, protein and ash content. Cooking properties and colour parameters were evaluated. BBF and LF resulted in greater cooking yield, fat retention and moisture retention values. Meatballs extended with LF were lighter than other samples. Meatballs formulated with BBF had the lowest reduction in diameter. Meatballs with BBF and CF had higher water holding capacity (WHC) than other treatment groups. All meatballs incorporating legume flours were tougher (lower penetration values) than the R treatment. According to sensory evaluation results all meatball treatments had high acceptability and received high scores (6.8 and above). Meatballs with BBF and CF had lower TBA values than meatballs with LF and R at 3rd month of frozen storage at -18°C.     

Effect of variety and processing on nutrients and certain anti-nutrients in field peas (Pisum sativum)

The effect of variety and processing (soaking, cooking and dehulling) on nutrients and anti-nutrients in field peas (Pisum sativum) was investigated. Analysis of variance showed that variety had a significant effect on crude protein, starch, ash, soluble dietary fibre (SDF), insoluble dietary fibre (IDF), total dietary fibre (TDF), trypsin inhibitor activity (TIA), minerals, phytic acid, sucrose and oligosaccharides. Soaking and cooking increased protein content, IDF, TDF, Ca, Cu, Mn and P in peas whereas ash content, Fe, K, Mg, Zn, sucrose and oligosaccharides were reduced. TIA was increased by soaking but reduced by cooking. Cooking was more effective than soaking in reducing oligosaccharides. Dehulling increased crude protein, starch, K, P, phytic acid, stachyose and verbascose content but reduced SDF, IDF, TDF, Ca, Cu, Fe, Mg and Mn.     

Effect of different cooking methods on vitamins,minerals and nutritional quality indices of orange-spotted grouper (<Emphasis Type="Italic">Epinephelus coioides</Emphasis>)

This study aimed to evaluate the nutritional value [proximate, fatty acid profiles, vitamins and minerals and also nutritional quality indices (NQI)] of orange-spotted grouper (Epinephelus coioides) prepared according to common consumer techniques: raw, poached, steamed, microwaved, pan-fried and deep-fried (in olive oil). There was an increase in protein, lipid and ash contents in cooked fish as compared to raw fish fillets. Cooking treatment had no significant effect on total n-3 fatty acids except for deep-fried fillets. Cooking methods had no significant effect on total n-6 fatty acids. In all the cooking methods, n-6 fatty acids were well preserved. There was no significant difference in the Mn, Zn, Ca and Fe contents of fillet between raw and cooked samples. Vitamin D content in all cooking methods did not differ significantly. None of cooking methods had a significant effect on vitamin A except for deep-frying fillets. However, vitamin B1 and B3 contents of cooked fish significantly decreased. Considering the overall nutritional quality indices, vitamin and mineral contents, steaming is the best cooking method.     

Gluten‐free spaghetti made with chickpea,unripe plantain and maize flours: functional and chemical properties and starch digestibility

The development of gluten‐free spaghetti with a low amount of glycaemic carbohydrate was investigated. The goal of this study was to determine the chemical composition, cooking quality and starch digestibility of gluten‐free spaghetti elaborated with mixtures of chickpea, unripe plantain and maize flours. The gluten‐free spaghetti presented a higher protein, fat and ash content than the control semolina spaghetti. The solid loss among all the gluten‐free spaghetti was in the range of 10.04–10.91% and not significantly different from each other. These values were almost at the limit of acceptability to be considered as good cooking quality. Total starch in the gluten‐free spaghetti was lower than the control spaghetti. The lower available starch (AS) and higher resistant starch contents in the gluten‐free spaghetti were associated with their lower rate of hydrolysis and predicted glycaemic index. There is a potential for developing gluten‐free spaghetti with reduced amount of glycaemic carbohydrates from unconventional food ingredients such as chickpea, unripe plantain and maize flours.     

Effects of Four Cooking Methods on the Proximate, Mineral and Fatty Acid Composition of Fish Fillets

The effects of baking, broiling, deep frying and cooking in a microwave oven on the proximate, mineral and fatty acid composition of grouper (Epinephelus morio), red snapper (Lutjanus campechanus), Florida pompano (Trachinotus carolinus) and Spanish mackerel (Scomberomorus maculatus) were determined. The lipid content of low fat species was not significantly changed by cooking, but lipid was lost from fatty fillets during cooking. The fatty acid composition of all fillets was not significantly changed by baking, broiling or microwave cooking. Deep fried fillets absorbed the major fatty acids in the cooking medium, and as the fillet lipid content increased the extent of absorption of fatty acids from the cooking medium decreased. Sodium, potassium and magnesium levels were decreased when low fat species were cooked, but these minerals were not lost when raw fillets containing higher lipid levels were cooked. Cooking did not significantly affect the concentration of the microelements, zinc, copper, iron and manganese.     

Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti

The objective of this research was to study the effect of partially substituting semolina flour by native (NCHF) and modified chayotextle (CHFMD) flours, on the physicochemical properties and cooking quality of spaghetti. Spaghetti was obtained by replacing semolina flour (control) with five different concentrations of NCHF and CHFMD flours (10%, 17.5%, 25%, 32.5% and 40%). The proximal composition of the flours showed that both NCHF and CHFMD flours lower content of protein and fat but higher content of ash and resistant starch (RS). Moreover, the RS content increased due to thermal modification (TM) and that RS remained high, even after the cooking process. Pasting properties such as peak viscosity, breakdown, setback and final viscosity were influenced by NCHF and CHFMD concentrations. Brightness (ΔL^*) was significantly reduced by inclusion of increasing CHFMD levels. True density and water absorption values increased with addition of NCHF and CHFMD, compared to the control spaghetti. The results obtained in this study demonstrated the possibility for producing spaghetti containing up to 40% CHFMD flour, with acceptable quality and functional properties.     

Effect of cultivar and environment on physicochemical and cooking characteristics of field pea (Pisum sativum)

The effects of cultivar, growing location and year on physicochemical and cooking characteristics of field pea (Pisum sativum) were investigated and the relationship between these characteristics was determined. Six diverse field pea cultivars were grown in five different growing locations for two subsequent years (2006 and 2007). Cultivar, location and year had a significant effect on the seed weight, seed size, water hydration capacity, cooking time and firmness of cooked peas. Significant cultivar and location differences in protein, starch, crude fibre, fat, ash and phytic acid contents of peas were observed. Most of the traits were significantly affected by the interactions: cultivar-by-location, cultivar-by-year and location-by-year. Both seed weight and seed size were negatively correlated with crude protein and crude fibre contents. Cooking time was negatively correlated with crude fibre, ash and phytic acid contents, but positively correlated with firmness and starch content. A significant positive correlation was observed between ash content and phytic acid level in peas.     

Some nutritional and anti-nutritional characteristics of para-rubber (Hevea brasiliensis) seeds

Para-rubber (Hevea brasiliensis) seeds were examined for their proximate analysis, detergent fibre, amino acid and mineral composition. The seeds were further analysed for the presence of anti-trypsin activity, cyanide, phytate and tannins.The average composition of the seed kernel was determined to be (dry matter basis) 21.5% crude protein, 50.2% crude fat, 6.5% crude fibre, 3.6% ash and 18.2% carbohydrates. The amino acid profile, when compared with the NAS/NRC reference protein pattern, revealed deficiencies of lysine, isoleucine and threonine. The seed kernels contained reasonable amounts of trace minerals, but were poor sources of Ca and P.Fresh seed kernel samples contained toxic levels of HCN (164mg/100g dry weight), but most of the cyanide was eliminated by storage and cooking. The relatively high content of phytate P (37.5% of total P) may be expected to further aggravate the problem of low P and to cause severe Ca/P imbalance. No antitryptic activity or tannins could be detected in the samples studied. Because of the presence of an anti-fertility factor and collection and storage problems, it is concluded that rubber seeds show little promise as a human food in normal times.     

CHEMICAL COMPOSITION AND NUTRITIONAL POTENTIAL OF VIGNA UNGUICULATA SSP. CYLINDRICA (FABACEAE)

Seeds of Vigna unguiculata (L.) Walp. ssp. cylindrica (L.) Estt. (Fabaceae) were analyzed for proximate composition, proteins, fatty acids, minerals, antinutritional factors and phytohaemagglutinating activity. Crude protein, crude fat, ash and nitrogen free extractives constitute 29, 10, 4 and 53%, respectively. The caloric value of 100 g dry matter of seed material was 1737 KJ. The essential amino acids, isoleucine, lysine and tyrosine+phenylalanine are present in higher concentrations as 124.3, 79.5 and 79.1 mg/100 g crude protein, respectively. The unsaturated fatty acids constituted more than 60% of total fatty acids. The seeds were found to be a potential source of minerals such as potassium, calcium, phosphorus, zinc and iron. The antinutritional factors such as total free phenols, tannins, L‐DOPA, hydrogen cyanide and phytic acid contents were determined. The effect of cooking on the levels of nutritional and antinutritional factors was also assayed. Cooking caused reduction of 0.02, 0.59 and 0.36% in the mineral constituents of potassium, calcium and phosphorus, respectively. More than 70% of the antinutritional factors were eliminated and there was an increase of crude fiber content.     

Quality changes and mineral composition of African yam bean (sphenotilis sternocarpa) cooked in kaun (trona) solution

Some quality attributes (cooking time, water absorption and organoleptic qualities), pH, chemical and mineral composition of African yam bean (AYB) cooked in “kaun” solution have been investigated. Cooking in different concentrations of kaun at atmospheric pressure and longer cooking time generally increased water absorption but the optimal cooking conditions (i. e. best kaun concentration and minimum cooking time to achieve optimal quality) were found to be 0.1% and 90 minutes respectively. Cooking in kaun solution of concentration higher than 0.1% caused an unappealing deep brown colour, less number of splitted beans or even no splits and decreased softening of the beans. While cooking in kaun solution at the optimal conditions at atmospheric pressure increased the concentrations of Zn, Ca, Fe, Na and K in both the cooked beans and leached solids, it decreased the concentration of Mg and Cu in the cooked beans. Cooking in kaun solution was also found to produce some little changes in proximate composition. Explanations on the mechanism of softening of the beans in kaun solution were discussed.     

The Effect of Cooking Water Composition on Textural and Cooking Properties of Spaghetti

The effect of cooking water on both textural and cooking properties of spaghetti was investigated for spaghetti samples, which differ in protein content. The samples were analysed after cooking in deionised, laboratory tap water, deionised water with 2.5% salt and deionised water with 5.0% salt. Brands A, B, and C were usual durum wheat spaghetti and brand D was spaghetti enriched with bran. Regardless of the cooking water used, brand D had higher hardness and lower adhesiveness than other spaghetti samples and required longer cooking time to achieve optimum cooking. It was found that samples cooked deionised water had lower hardness and adhesiveness values as compared to samples cooked in salty water. It can be concluded that a certain amount of salt in the cooking water improves textural characteristics of cooked pasta.