Chemical Composition and Nutritional Quality of Sugar Cookies Containing Full-Fat Sweet Lupine Flour (L. albus cv Multolupa)

Full-fat sweet lupine flour (FFSL) (Lupinus albus cv Multolupa) containing 35.4% protein was used to enrich the cookies given to a group of school children. FFSL replaced 5, 10, 15, 20, and 25% of wheat flour in the formula. Farinological study, physical dough properties, chemical composition, and nutritional quality of cookies were studied. The protein content of the cookies increased by 8.9% up to 55.7% for the 5% and 25% FFSL, respectively. The highest PER (1.92) was found in cookies with 20% FFSL compared with 0.15 for the control. The results show a new area for application of FFSL in human diets.     

Sensory Evaluation and Acceptability of Cookies Enriched with Sweet Lupine Flour (Lupinus albus cv Multolupa)

Cookies enriched with 0, 5, 10, 15, 20, and 25% full-fat sweet lupine flour (FFSL) were evaluated by a sensory panel using the rank of preference and paired comparison tests. Cookies with 0, 5, and 10% FFSL were preferred while those containing 20 and 25% FFSL were rejected (p≤0.01). Studies conducted with school children showed similar acceptability for 0 and 10% FFSL-containing cookies which was different (p = 0.05) from those containing 20% FFSL. Fortification of the basic formula with 10% FFSL was recommended on the basis of acceptability.     

Improved Nutritional Value in Wheat Bread by Fortification with Full-Fat Winged Bean Flour (Psophocarpus tetragonolobus L.DC)

The nutrient composition of winged bean (Psophocarpus tetragonolobus L.DC) full-fat flour (WBFF), wheat flour (WF) and WBFF-fortified breads was studied. When WBFF fortification was increased from 0 to 20%, there was an increase of 63% in protein, 153% in fat, 130% in calcium, 97% in phosphorus, and 105% in iron contents. WBFF contained greater amounts (g/16g N) of histidine and lysine compared to WF. Except methionine which decreased, all other essential amino acids increased when WBFF was substituted for WF from 0 to 15%. The protein efficiency ratio for 10%-WBFF bread (1.62) was found to be significantly greater (P<0.05) than that of 5%-WBFF bread (1.40) and wheat bread (1.11).     

Nutritional quality of lupine (Lupinus albus cv. Multolupa) as affected by lactic acid fermentation.

The effects of selected NRRL strains of Lactobacillus acidophilus, L. buchneri, L. cellobiosus and L. fermentum upon oligosaccharide, phytate and alkaloid contents, as well as on the nutritive value of lupine, were investigated. Lupine was processed to a 12% total solids suspension, inoculated with 1% (v/v) cultures and fermented until a final desired pH of 4.5. L. acidophilus B-2092 and L. buchneri B-1837 growth was related to a significant sucrose breakdown and decreases of phytates, whereas L. acidophilus B-1910 and L. fermentum B-585 reduced the content of flatulence oligosaccharides. The activity of L. acidophilus B-1910 was particularly associated with lowering of alkaloids and increase of riboflavin. Lactic acid fermentation produced slight changes in lysine and methionine contents. No significant differences in net protein ratio values and protein digestibility were found between fermented and unfermented lupine (P less than 0.05). A 1:1 ratio mixture of B-1910 and B-2092 strains of L. acidophilus lead to a final fermented lupine with nutritional advantages to those given by the individual cultures.     

Bread quality and nutritional value of 'Marraqueta' and 'Hallulla' supplemented with full-fat sweet lupin flour (Lupinus albus cv. Multolupa)

'Marraqueta' and 'Hallulla' breads, widely consumed in Chile, were enriched with 6, 9 and 12% full-fat sweet lupin flour (FFLF) containing a small amount of alkaloids (0.025%) and 42.8% protein. Physical characteristics of the dough and the chemical composition and biological quality of the breads were investigated. Farinograph measurements showed that water absorption increased gradually from 61.3% for wheat flour to 79.8% for a blend with 12% FFLF. Developing time, weakening of dough and valorimeter value were not severely modified. Different levels of FFLF increased loaf weight as compared to all wheat bread. Protein content increased from 13.2% for the control to about 16% for 12% FFLF breads. Protein efficiency ratio (PER) values significantly increased (P < 0.01) for 12% FFLF breads: 'Marraqueta' from 1.10±0.09 to 1.59±0.12 and 'Hallulla' from 1.21±0.09 to 1.63±0.07. Apparent digestibility was about 86% and was not changed by FFLF inclusion up to 12%. Twelve per cent FFLF is a recommendable level to enrich 'Hallulla' and 'Marraqueta' in biological quality without affecting the farinological parameters. The results of acceptability tests will be published in due course.     

Functional Properties of Lupin Protein Isolates (Lupinus albus cv Multolupa)

Lupin protein isolates were prepared by alkaline extraction and precipitation at pH 5.1, 4.2 and 4.9 and their functional properties investigated. Solubility, emulsification capacity, swelling and gelation properties were determined under different conditions of pH, ionic strength and heat treatment. Lupin protein isolates showed better solubility than soybean isolate and a similar emulsification capacity. Swelling and gelation were found to be inferior, but when modifications in the methods of isolate preparation were introduced these properties were significantly improved. Consequently, it is possible to consider lupin proteins as a potential substitute for soybean proteins in food applications.     

Baking Studies with Winged Bean (Psophocarpus tetragonolobus L.DC) Flour-Wheat Flour Blends

Physical, rheological and baking properties of winged bean-wheat composite flours were studied and the acceptability of the bread was evaluated by sensory tests. The sponge-dough method (SPD) gave bread with significantly greater specific loaf volume (P<0.05) than the straight-dough method (STD). Incorporation of 1% sodium stearoyl 2-lactylate (SSL) significantly improved (P<0.05) the specific loaf volume at all concentrations of winged bean full-fat flour (WBFF) tested, except for 15 and 20% substitution, for both STD and SPD methods. Using the STD method, 5% to 8% substitution of WBFF without SSL and 10% substitution with SSL gave acceptable breads. Using the SPD method, WBFF substitution at 10% without SSL and 12% with SSL gave acceptable breads.     

Macroscopic and Sensory Evaluation of Bread Supplemented with Sweet-potato Flour

ABSTRACT: The macroscopic and sensory properties of breads supplemented with 50%, 55%, 60%, and 65% sweet-potato flour were evaluated. Moisture contents of the breads fluctuated during storage. Protein value was highest for the bread supplemented with 50% sweet-potato flour. Carbohydrate contents ranged from 18.2% to 24.4%. β-caro-tene contents and loaf volumes were highest in the breads supplemented with 65% and 50% sweet-potato flour, respectively. The breads were similarly firm, with comparable vitamin C contents at the end of storage. The bread with 65% sweet-potato flour had the most intense yellow-orange color. Twelve perceived sensory attributes, which could be used to differentiate the appearance, texture, and flavor of sweet-potato breads, were generated.     

Soaking Studies on Winged Bean (Psophocarpus tefragonolobus L.DC) to Process Full-Fat Flour and Determine It's Shelf-Life Stability

Suitable methods to process full-fat flour from dried winged bean seeds, their effect on trypsin-inhibitor activity and keeping qualities of the flour were studied. Soaking in 0.5% or 1% sodium bicarbonate solution and boiling for 30 – 45 min was found to be suitable process for hull removal. Dry dehulling methods resulted in only 14 – 22% hull separation, while wet processing treatments were not effective. Soaking the winged bean seeds (12 hr) in 0.5% sodium bicarbonate, sodium carbonate and sodium chloride solutions reduced 30 – 40% of the trypsin inhibitor activity. Winged bean full-fat flour could be stored for 4 wk under ambient conditions.     

Effect of Roasting on the Chemical Composition and Protein Quality of Lupin Seeds (Lupinus albus cv Multolupa)

The effect of roasting lupin seeds (Lupinus albus cv Multolupa) for 10, 20, 30, and 40 min at 80–90°C was studied. Raw lupin was shown to be markedly deficient in the S-amino acids. These were not affected by roasting for 10 min, although a mild loss was observed for isoleucine and valine. However, heating for up to 40 min caused important losses in lysine and methionine + cystine. PER for raw lupin was 0.80 (casein 2.93) and that of the 10 min heated sample was 0.92 (NS), while roasting for 20, 30 and 40 min caused a severe reduction in protein quality (PER 0.59, 0.53 and 0.46 respectively). All these values improved significantly (p<0.01) by supplementation with 0.1% DL-methionine. Heating lupin seeds for 10 min may help to remove the “beany” flavor of this legume.     

Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour

Bread-making potentials of composite flours containing 90% wheat and 10% acha enriched with 0-15% cowpea flour were investigated. Proximate composition and functional properties of the blends were studied using AOAC standard methods. Bread loaves were prepared from the blends using the straight dough method and evaluated for loaf height, loaf volume, loaf weight and sensory characteristics. Crude protein, crude fat, crude fibre and ash contents increased significantly (p < 0.05) with increase in level of cowpea flour addition, but moisture content was not significantly (p > 0.05) different among the blends. Functional properties, with exception of bulk density and swelling capacity, were significantly (p < 0.05) different among the blends. Average loaf height and loaf volume decreased significantly (p < 0.05) with increased cowpea flour but loaf weight showed opposite trend with significant (p < 0.05) differences as cowpea flour increased. However, the addition of cowpea flour significantly (p < 0.05) decreased the loaf specific volume but all enriched samples were not significantly (p > 0.05) different. Bread samples from composited blends were rated lower than bread from all wheat bread. Bread loaves from enriched composite flour with up to 10% cowpea flour were acceptable to the panelists.     

Sensory and Nutritional Evaluation of Wheat Bread Supplemented with Single Cell Protein from Torula Yeast (Candida utilis)

Experimental breads were made with 2, 4, 6, 8, 10, and 12% torula yeast flour (TYF). Taste panels found that bread fortified with 8% TYF was acceptable. Eight percent TYF raised protein content from 12.42% for all wheat flour bread to 14.22% for supplemented bread. Amino acid analyses indicated a marked increase in amino acid content especially lysine. The protein efficiency ratio (PER) for rats on all-wheat-flour bread was 1.3 1; replacing 8% of the wheat flour with TYF raised PER of supplemented bread to 2.28. Total carcass nitrogen retained by animals fed a diet containing supplemented bread was higher than that retained by rats whose protein was obtained from unsupplemented bread.     

Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa

The present work studies the antioxidant capacity as well as the vitamin C and E contents of raw, fermented and germinated seeds of Lupinus albus L. var. Multolupa. Vitamin C was quantified by micellar electrokinetic capillary electrophoresis and vitamin E isomers by high performance liquid chromatography. The antioxidant capacity was determined by spectrophotometry and expressed as trolox equivalent antioxidant capacity (TEAC) and by liposome methods using phospholipids bilayers. Germination, in general, brought about an increase in the content of α-tocopherol, a decrease in the content of γ-tocopherol and did not affect the content of δ-tocopherol, which resulted in an increment in the vitamin E activity. Vitamin C increased sharply but gradually after germination. Fermentation caused a drastic reduction in the antioxidant vitamin content, vitamin C was not detected and tocopherol isomers decreased significantly. Germination processes caused a significant increase in antioxidant capacity (TEAC) of both hydrophilic and lipophilic extracts and fermentation produced slight changes or total reduction in TEAC, depending on process conditions. The peroxidation of egg yolk phosphatidyl-choline (PC) was inhibited by all lupin extracts in comparison with control assay. Germination was selected as a good treatment to increase antioxidant capacity and vitamin C and E contents.     

Nutritional, textural and sensorial characterisation of Italian table olives (Olea europaea L. cv. 'Intosso d'Abruzzo')

In the present study, we evaluated chemical, nutritional, sensory and textural characteristics of table olives of an Italian double-aptitude olive cultivar ( Olea europaea  L. cv. Intosso d'Abruzzo ). The aim of this work was to focus some physico-chemical characteristics of this end product in order to enhance the value of this fruit from a nutritional point of view. These table olives are fruits with an appreciable content of fibre (2.6 g/100 g) and natural antioxidants such as polyphenols (167.8 mg/100 g) and α-tocopherol (6.44 mg/100 g). In this cultivar, oil content is high (17.5 g/100 g), such as MUFA (13.6 g/100 g). The protein content is low (1 g/100 g), but nutritional quality is high for the presence of essential amino acids.     

壳聚糖协同次氯酸盐对北碚447锦橙贮藏品质的影响

为探讨壳聚糖协同次氯酸盐对北碚447锦橙贮藏品质的影响,用壳聚糖、壳聚糖协同次氯酸钠、壳聚糖协 同次氯酸钙涂膜处理北碚447锦橙,每5 d测定1 次果实贮藏期间果肉中可溶性固形物、总糖、总酸质量分数和VC、 总黄酮、总酚含量等品质指标。结果表明：壳聚糖具有良好的果品品质保持作用,能较好地保持果实VC、总酚含 量以及总糖质量分数;同时,壳聚糖与次氯酸盐协同涂膜对北碚447锦橙品质保持作用明显优于单独使用壳聚糖, 其中0.01 g/mL壳聚糖＋200 mg/L Ca(ClO)2处理效果最显著,有效地延缓了贮藏期间果实品质的下降。说明壳聚糖协 同次氯酸钙能够有效提高北碚447锦橙的贮藏品质和延长其贮藏期。     

Composition of fractional and functional properties of dietary fiber of lupines (L. luteus and L. albus)

In this study the lupine raw materials (flour and hull) of L. luteus var. Juno and L. albus var. Wat were characterized with regard to the dietary fiber content (NDF) and its fractional composition. Functional properties, i.e. water holding capacity (WHC) and cation exchange capacity (CEC) of lupine raw material were determined, with respect to various conditions existing in each part of the human digestive tract (pH-value, time of passage). Experimental products (shortcakes, ginger breads, pancakes, minced meat and dumplings filled with meat) with addition of 5, 10 or 15% of lupine flour or shell were processed and sensory evaluation was performed according to the 5-point scale. The NDF content ranged from 75.7% to 78% in the hull of the Wat and Juno lupine vars. respectively, and 28.8% to 33.4% in the flour. Cellulose was predominant in the hull's NDF while in the flour hemicellulose was major fraction. WHC of samples depended mainly on pH-value and was higher in lupine hulls (up to 5.14 g/g dry matter (d.m.) than in the flours (up to 3.83 g/g d.m.). The CEC of lupine ranged from 0.260 to 0.750 mEq/g d.m. and from 0.330 to 0.870 mEq/g d.m. in flour of the Wat and Juno varieties. The CEC of hull was lower in the Wat var. (0.290 to 0.650 mEq/g d.m.) in comparison with the Juno variety (0.150 to 0.750 mEq/g d.m.) Sensory evaluation showed that 10% addition of flour or hull of lupine to experimental products enables preparation of good quality foodstuffs.     

Polyphenoloxidase activity and polyphenol levels in organically and conventionally grown peach (Prunus persica L., cv. Regina bianca) and pear (Pyrus communis L., cv. Williams)

Polyphenoloxidase (PPO) activity and total polyphenol content were tested in organically and conventionally grown whole fruits, peach (Prunus persica L., cv. Regina bianca) and pear (Pyrus communis L., cv. Williams), in order to evaluate the existence of a relationship between these parameters and of differences between fruits obtained with the two cultivation practices. Organic fruits were obtained on three different grounds: subterranean clover (sample A), spontaneous weed cover (sample B) and tilled (sample C). From the latter soil, the conventionally grown fruits were produced. All organic peach samples showed a highly significant (P<0.001) increase in polyphenols (mg equivalents of tannic acid/100 g fresh sample) compared with conventional peaches, while, of the three organic pear samples, samples B and C displayed an increased polyphenol content with respect to the conventionally grown sample (P<0.05). Activity of PPO (U.E./100 g fresh sample), extracted in appropriate conditions and tested towards 1 mM chlorogenic and caffeic acid, was significantly higher in most of the organic peach and pear samples analyzed with respect to the conventional samples.     

Vascular function in berries of Vitis vinifera (L) cv. Shiraz

Anatomical studies on the movement of a xylem tracer dye were combined with functional studies on changes in grape berry volume during final stages of berry ripening to gauge xylem effectiveness. Movement of a xylem tracer dye into pre-veraison fruit was compared with movement into post-veraison fruit by feeding a solution of acid fuchsin to excised shoots with bunches still attached, and then sectioning fruit for photo-microscopy. Those comparisons confirmed published studies showing an apparent blockage to dye movement along major vessels within the brush tissue of post-veraison fruit. However, our functional approach yielded a different impression of vascular activity. A continuation of xylem transport in ripening fruit was inferred from comparisons of berry volume where pedicels were either girdled (phloem interrupted, but xylem intact) or excised (both phloem and xylem interrupted). Volume changes in manipulated berries were compared with immediately adjacent intact control berries within the same bunch. Control fruit lost volume subsequent to 78 days after flowering (DAF) while manipulated fruit lost volume from the first day of treatment at 67 DAF. By harvest time at 95 DAF, both control fruit and girdled fruit had fallen to 91% and excised fruit to 46% of maximum volumes recorded around 78 DAF. Berry volume loss in girdled fruit was further enhanced by deficit irrigation. We conclude that xylem flow into those Shiraz berries must have continued beyond veraison despite dye evidence of a vessel blockage within the brush region of analogous post-veraison fruit.     

锦橙皮渣膳食纤维微粉化及其功能特性分析

以锦橙果汁加工副产物锦橙皮渣为原料制备锦橙皮渣膳食纤维,通过普通粉碎和球磨法微细化处理,得到不同粒径大小的锦橙皮渣膳食纤维微粉和超微粉,测定其理化性质和重金属离子结合力,并利用激光粒度仪、红外光谱、X射线衍射、热分析、扫描电镜对不同锦橙皮渣膳食纤维粉进行粒径测定和结构观察,探究超微粉碎对锦橙皮渣膳食纤维理化性质、微观结构及重金属离子吸附能力的影响。结果表明,球磨微细化处理后膳食纤维的粒径减小;粉体的持水性、持油性、溶胀性、重金属离子结合力显著升高（P＜0.05）,色泽变浅。本实验为锦橙皮渣的综合利用以及作为一种潜在食品添加剂资源提供理论参考。