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.     

Manaca, sweet potato and yam: possible substitutes of wheat in foods for two ethnic population in Venezuelan Amazon

In this study, flours from manaca or acai (Euterpe oleracea Mart), sweet potato (Ipomea batatas), and yam (Dioscorea spp.), species grown in the Venezuelan Amazon, were obtained. The proximal composition, water activity (a(w)), Fe, Ca, Zn, Mg, Cu, Na and K content were determined for the flours of manaca, sweet potato and yam. These flours were used as ingredients of products for the inhabitants of the indigenous populations of the Venezuelan Amazon (Piaroa and Hiwi). Two types of products that traditionally contain wheat flour in their formulation (ingredient they know by transculturation) were formulated; an attempt to substitute it totally or partially by the manaca, sweet potato and/or yam flours was made. For the selection of the products to be formulated, the preferences and eating habits of the indigenous communities and ease and simplicity of the preparations to be developed, were considered. The two products formulated were cookies and "small cakes". To decide on the formulation(s) of the final product(s), sensorial evaluations were made in the laboratory and in the indigenous communities Piaroa and Hiwi. High fat content (16%), dietetic fiber (59.7%) and iron (25 mg / 100 g) in manaca or acai flour were remarkable. Two types of cookies and two of "small cakes" were equally accepted by the indigenous communities. Cookies supply a high iron amount (about 24%). The feasibility of substituting the wheat flour by manaca, sweet potato and yam flour in products accepted by two ethnic populations of the Venezuelan Amazon was demonstrated.     

Nutritional value of mung bean (Vigna radiata) as effected by cooking and supplementation

The study was conducted to improve the nutritional value of Mung (Vigna radiata) by supplementation with different kinds of meat. Diets were prepared using raw and cooked Mung and then cooked Mung was supplemented with poultry, mutton and beef at 10, 15, and 20 percent levels. Nutritional value of Mung was determined by chemical analysis as well as by rat assay. Mung had 25 percent protein and minor losses were observed during cooking. It had 1.21 percent lysine which was reduced by 43 percent on cooking. Other amino acids also showed losses during cooking. The Protein Efficiency Ratio (PER) of diet containing Mung was significantly reduced on cooking (1.86 vs 1.40). On the contrary cooking resulted in some improvement of Net Protein utilization (NPU) and True Digestibility (TD) of the Mung based diets. Twenty percent level of different meats showed better results in terms of PER, NPU and TD.     

Preparation of cookies with a flour mixture of wheat and green plantain

With the purpose of diversifying the use of green plantain flour, a functional evaluation was performed by substituting 7% of chocolate cookie wheat flour by dehydrated green plantain flour; thus allowing to obtain a product with good physical and organoleptic qualities, as well as a better nutritional quality, as for dietary fibre and resistant starch. As a result of the use of this dehydrated green plantain flour (G-HT/HPV), the values of some chemical components increased significantly (P 0.05 Pound) in comparison to the standard cookies (GP): ash (2.46 to 2.69%), proteins (8.93 to 9.69%), dietary fiber (4.97 to 5.40%), resistant starch (0.19 to 0.23%) and total sugar (25.26 to 30.55). The G-HT/HPV complies with the industrial requirements as for moisture (2.7300%), ph (8.43), aw (0.205) and color (L = 31.78; a = 7.95 and b = 10.51). Besides, thanks to the use of G-HT/HPV the flours scattering during the kneaded process was diminished, thus reducing the cookie diameter and increasing the resistance to breaking (1.48 to 2.06 Kgf), in comparison to the GP. While evaluating the shelf life for G-HT/HPV, it was demonstrated that was affected by moisture, pH, aw and acidity after the first month of storage. In the preference comparison test between the G-HT/HPV and a trademark cookie (GC), no significant differences were founded. Both were accepted and qualified between good and very good, as for sensorial features like colour, fragrance and taste. However, significant differences were detected in relation to texture, and they were corroborated in the texture profile analysis. In this test the panel staff, while evaluating both types of cookies demonstrated that there are 8 features that can be used to describe them: firm, crumble, crisp, mealy, soft, lumpy, particle size and chewy.     

Baked product development based fermented legumes and cereals for schoolchildren snack

The objective of this work was to develop three foodstuffs based on mixes of wheat and fermented and non-fermented legumes, for the purpose of contributing with a healthy alternative for school snacks. To this aim, refined wheat flour was partially substituted with whole legume flours for the preparation of cakes, brownies and cookies, foodstuffs traditionally consumed by school age children. Cakes were formulated substituting 20% of wheat flour with Phaseolus vulgaris flour, brownies with 30% of Cajanus cajan flour and cookies with 30% of Vigna sinensis flour, using fermented and non-fermented legumes in the three products. When these products were subjected to sensorial evaluation through a test of degree of acceptability and using a hedonic scale of 7 points, values higher than 5 in the attributes taste, color and overall appraisal were found for all the products. In addition, the preference was measured with a group of 90 school children, corroborating the results obtained at laboratory level. Chemical characterization showed protein contents between 12 and 13% for the cake, 10 and 11% for the brownies and 10% for the cookies and protein digestibilities in vitro of 91%, 87% and 93%, respectively. The calorie supply, calculated per portion was of 199 kcal, 246 kcal and 237 kcal, for cakes, brownies and cookies, respectively. It was concluded that it is technically possible to incorporate fermented and non-fermented Phaseolus vulgaris, Vigna sinensis and Cajanus cajan, to highly consumed products such as cakes, brownies and cookies with a higher nutritional content and well-accepted by school-age children.     

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.     

Effect of Alcalase™ on olive pomace protein extraction

The effect of Alcalase^™ treatment on olive pomace protein extraction has been studied. Alcalase improves protein extraction from 5 to 30% of total protein. This improvement is not accompained by an increase in degree of protein hydrolysis, probably because protease activity is inhibited by secondary metabolites and the substrate is highly denatured and resistant to hydrolysis. The increase in protein extraction is attributed to fiber solubilization as a result of secondary activities of Alcalase. Protein extracts with a high content of soluble fiber have improved functional properties, with respect to olive pomace, such as water and oil absorption. Emulsifying and foaming activities were inappreciable. The products obtained represent a suitable source of soluble fiber and protein and may contribute to the improvement of the economic status of olive pomace by-product.     

桑椹渣中水溶性膳食纤维的提取工艺研究

以桑椹渣为原料,采用单因素和正交实验考察了酸水解法提取桑椹渣中水溶性膳食纤维的工艺条件。结果表明,最佳提取条件为:反应温度60℃,提取时间2.5 h,液料比12∶1(mL/g),盐酸浓度0.3%。在此优化条件下,水溶性膳食纤维的得率可达9.28%。     

Effect of the Drying Process on the Intensification of Phenolic Compounds Recovery from Grape Pomace Using Accelerated Solvent Extraction

In light of their environmental and economic interests, food byproducts have been increasingly exploited and valorized for their richness in dietary fibers and antioxidants. Phenolic compounds are antioxidant bioactive molecules highly present in grape byproducts. Herein, the accelerated solvent extraction (ASE) of phenolic compounds from wet and dried grape pomace, at 45 °C, was conducted and the highest phenolic compounds yield (PCY) for wet (16.2 g GAE/100 g DM) and dry (7.28 g GAE/100 g DM) grape pomace extracts were obtained with 70% ethanol/water solvent at 140 °C. The PCY obtained from wet pomace was up to two times better compared to the dry byproduct and up to 15 times better compared to the same food matrices treated with conventional methods. With regard to Resveratrol, the corresponding dry pomace extract had a better free radical scavenging activity (49.12%) than the wet extract (39.8%). The drying pretreatment process seems to ameliorate the antiradical activity, especially when the extraction by ASE is performed at temperatures above 100 °C. HPLC-DAD analysis showed that the diversity of the flavonoid and the non-flavonoid compounds found in the extracts was seriously affected by the extraction temperature and the pretreatment of the raw material. This diversity seems to play a key role in the scavenging activity demonstrated by the extracts. Our results emphasize on ASE usage as a promising method for the preparation of highly concentrated and bioactive phenolic extracts that could be used in several industrial applications.     

Enhance hydrolytic enzymes production by Aspergillus awamori on supplemented grape pomace

The disposal of grape pomace by wine cellars leads to serious environmental problems. In this work we have evaluated the potential utility of this waste as substrate of fermentation for the production of several hydrolytic enzymes commonly used in the clarification processes in wine cellars and juices industries. Our results have demonstrated that the synthesis of exo-polygalacturonase (exo-PG), xylanase and cellullase by solid state fermentation (SSF) on a mixture of washed grape pomace and orange peels (a natural source of pectin, cellulose and hemicellulose), supplemented with a nutrient solution, increased compared to whole grape pomace. For experiments carried out with suspensions of the same mixed substrates in submerged fermentation (SmF), higher values for pectinase and xylanase were reached but with significant lower exo-PG activity per mL of extract. The activities of these enzymes on mixtures of grape pomace and orange peels, in both SSF and SmF, were similar or even higher to those produced using other agro-industrial wastes, demonstrating therefore its potential utility as an alternative substrate for the production of enzymatic extracts for clarification purposes.     

Nutritional evaluation of roasted, flaked and popped A. caudatus

A study was carried out with a selection of A. caudatus CAC-064, which was processed in three different forms: popped, flaked and roasted. The popped sample was prepared by subjecting the grains to a temperature between 175 and 195 degrees C for 15-25 seconds. The flaked sample was obtained by adjusting moisture content to 26% and using heated (200 degrees C) rotating drums for a contact time of 1-3 seconds, and roasting was achieved by heating the grain at 150 degrees C for a lapse of 60-90 seconds. All samples, including a raw sample, were analyzed for proximate chemical composition, minerals, available lysine and tryptophan content, as well as damaged starch, calories, soluble and insoluble fiber, and protein quality. Differences in chemical composition due to the processing applied were small and insignificant, except for lower available lysine values, and insoluble fiber with higher values in the roasted sample than in the flaked and popped samples. Likewise, the roasted sample had higher levels of damaged starch. Protein quality was highest in the popped sample (NPR 3.19), followed by the flaked (NPR 2.78), the roasted (NPR 2.24) and the raw (NPR 1.73) samples. These values were related to available lysine. Protein digestibility was lowest in the roasted material followed by the flaked and the popped products. It is concluded that establishment of optimum processing conditions is necessary in order to achieve maximum utilization of amaranth grain.     

Feasibility of creating compression‐molded biocomposite boards from berry fruit pomaces

In this study, we investigated the feasibility of creating biocomposite boards from berry fruit pomaces on the basis of a crosslinking mechanism. Blueberry, cranberry, and wine grape pomaces were ground, dried, and mixed with soy flour (SF) or pectin and xanthan gum mixture at a ratio of 1 : 1 and with the addition of 15% glycerol (w/w of pomace and SF). Blueberry pomace (BP) was also blended with NaOH‐modified soy flour (MSF) at pomace/MSF ratios of 1 : 1, 4 : 1, and 9 : 1 and with 5, 10, or 15% glycerol. The mixtures were compression‐molded at 130–140°C into biocomposite boards to evaluate their mechanical and thermal properties, water absorption and solubility, and microstructure. Among the three pomaces, the BP board was the stiffest, whereas the wine grape pomace board was the most flexible. The breaking strength and modulus of elasticity of the BP/MSF boards increased with increasing MSF concentration but decreased with increased glycerol concentration. Mixing the pomace and glycerol into SF shifted the endothermic peaks and initial degradation to lower temperatures compared to that of SF alone. Increasing the glycerol concentration decreased the water absorption but increased the water solubility of the BP/MSF board. The pomace/MSF ratio in the board did not affect (P > 0.05) the water absorption, but the water solubility increased with increasing pomace concentration. Glycerol addition in the BP/MSF board smoothed the fracture surface, as shown by scanning electron microscopy images. This study may provide an approach to reducing fruit pomace disposal through the development of new value‐added biodegradable products for industrial applications, such as nursery pots and egg cartons. © 2009 Wiley Periodicals, Inc. J Appl Polym Sci, 2010     

Use of nopal dietary fiber in a powder dessert formulation

The development of diverse types of foods of low caloric value and with high content in dietary fiber have occupied a preponderant place in the food industry in the last years, due to the growing interest of the consumers for a healthy and nutritious diet. Pre-cooked or quick to prepare foods are attractive for the time they save; if to this you add their nutritious value, the attractiveness is even greater. For this reason, this study analyzes different formulations of a powder to prepare a dessert (flan), with different percentages of incorporation of nopal flour, as a source of dietary fiber (16%, 18%, 20%). Two flavors (melon and banana) were tried. It was observed that the flan flavored with banana and with 16% of nopal flour, reached better sensorial characteristics. Greater percentages of nopal flour negatively affected the sensorial characteristics, mainly flavor, color and texture. The analysis showed that the powder presented 5.7% of moisture, low water activity (0.48) and therefore a low total recount of microorganisms. The content of protein was high (27.2%), the ether extract low (2.0%) similar to the caloric contribution (40 Kcal/portion). The flan showed a 9.8% of total dietary fiber, being greater the contribution of soluble fiber (6.1%) than that of insoluble fiber (3.7%). Due to these characteristics this formulation could be considered as a food that provides benefits for the human health.     

Effect of dietary concentration of Saccharomyces carlsbergensis yeast recovered from beer, in Warren male chicks

Six groups of 1-day-old Warren chicks (seven per group) were fed for 15 days on diets with the protein supplement made of mixtures of soybean protein and dried yeast Saccharomyces carlsbergensis recovered from beer. The purpose was to establish the maximum substitution level of the soybean protein isolate by dried yeast, with the least possible related metabolic effects. Each group was fed one of the diets containing 0%, 25%, 50%, 75% and 100% of the protein supplement based on yeast protein, substituting the soybean protein isolate. In order to estimate the NPR value of the yeast protein, a group which received a protein-free diet, was also included. Protein utilization and changes in both plasma and liver total lipids, triglycerides, cholesterol and liver and kidney uric acid, were determined. In triglycerides, cholesterol and liver and kidney uric acid, were determined. In the groups fed diets with 75% and 100% of yeast protein, decreased body weight gain and PER and NPR values were observed, as well as an increment in the liver and kidney uric acid concentrations, although the diet consumption was not substantially modified. Thus, protein utilization, measured as PER and NPR, was lower in these groups. Plasma uric acid was not modified in neither group. The plasma lipids were not altered at whatever yeast concentration, while in the liver, total lipids as well as triglycerides decreased when the dietary yeast was increased. Results indicated that when using whole yeast cells recovered from beer in pre-starting rations for chicks, 50% of yeast protein is the maximum substitution level.     

Tolerance and chronic acceptability of lupine (Lupinus albus var. Multolupa) flour for feeding of young adults

Cookies enriched with sweet lupin flour were tested for their acceptability and tolerance in young adults, and compared with control cookies. A number of hematological, hepatic and renal tests were performed, as well as the measurement of allergic response, in order to detect possible changes induced by lupin. The study included 31 young adults assigned to two groups which comprised males and females, with mean ages of 26 +/- 6.5, and 27 +/- 5.9 years, respectively. The protein and energy intakes of the subjects were calculated, prior to the study, using the methods of dietary history and the 24-hr recall method. The subjects were free of any abnormalities detectable by medical history, physical examination, biochemical and hematological tests. Body weight and height were measured before the beginning of the study. The ratio weight/height of the individuals was calculated using the Jelliffe's standards. The mean values for the calorie and protein intakes were 1,919 kcal (SD +/- 655) and 59.3 g (SD +/- 22.7). The calorie contents of the control and experimental cookies were 507 and 610 kcal respectively, while the protein contents were 8.4 g and 24.1 g, respectively. The body weight of subjects in both groups increased significantly during the study (P less than 0.01 and P less than 0.02). No significant changes were recorded for other anthropometric parameters, except for the tricipital skinfold (P less than 0.01). Changes observed in hematological parameters were judged to be unrelated to lupin flour. The acceptability and tolerance to high levels of lupin flour were good. The above-mentioned results show that sweet lupin flour is a good and safe source of energy and protein for adults.     

Starch nanocomposite films incorporating grape pomace extract and cellulose nanocrystal

The objectives of this study were to prepare starch nanocomposite films incorporating grape pomace extract (GPE) and cellulose nanocrystal (CNC) using a solvent‐casting method, and to characterize the mechanical properties, color, water vapor transmission rate (WVTR), crystalline structure, morphology, thermal stability, phenolic compound release profile and antibacterial activity of the films. Incorporating CNC and GPE significantly (P < 0.05) increased the films’ thickness, mechanical properties, and opacity. Brightness and color were mainly influenced by GPE level, while CNC had a great impact on the reduction of WVTR values of the film. Three characteristic cellulose I crystalline peaks were observed using X‐ray diffraction in CNC‐containing nanocomposite films. However, the effect of CNC levels on thermal stability was not significant. Phenolic compound releases were time and film dependent, and the nanocomposite films incorporating with GPE and CNC exhibited stronger inhibitory effect against Staphylococcus aureus ATCC 29213 compared to Listeria monocytogenes ATCC 7644. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017 , 134, 44438.     

Kinetics of net nitrogen mineralisation from soil-applied grape residues

In viticulture, the long-term balance of organic matter in vineyard soil is often only ensured by the annual recycling of grape residues. The decay of soil-applied grape pomace contributes to a slow but steady input of nitrogen (N). This input path is commonly neglected in the annual fertiliser recommendation because little is known about N mineralisation from grape residues. In order to parameterise a simulation model to describe this process, a multi-temperature (4°C, 20°C, 28°C and 36°C) 14-month laboratory incubation experiment at constant moisture level was performed with residues from both hand-picked (complete clusters) and machine-harvested (destemmed) grapes applied to three different vineyard soils (7, 13 and 24% clay). 15.9 ± 5.8% of the total N of the pomace made from hand-picked grapes was released on average from a slowly decomposing pool (half-life t₅₀ = 1,119 d at 10°C), while 24.0 ± 8.2% of the total N was estimated to be released from the same pool of destemmed grape pomace (t₅₀ = 1,227 d). A rapidly decomposing pool could not be determined. Rapid decomposition was presumably inhibited due to the high content of polyphenol in the pomace, causing a temperature-dependent delay. The net N mineralisation of complete grape cluster residues was retarded for 12.4 days (10°C) on average, whereas destemmed grapes started to release N on average 5.5 days (10°C) later than the control soil. The inhibitory effect was much smaller at higher temperatures. A suitable approach that takes this effect into consideration in a model is presented.     

BPS/有机氮磷复合阻燃增强增韧PA66材料的性能

以溴化聚苯乙烯(BPS)和自制的有机氮磷阻燃剂(NPR)为尼龙(PA)66的阻燃剂,以短切玻璃纤维为增强剂,加入增韧剂三元乙丙橡胶,制备了阻燃增强增韧PA66材料,研究了阻燃剂的加入及复配对材料力学性能、极限氧指数(LOI)、垂直燃烧性能、最大烟密度、热稳定性等性能的影响。结果表明,相对于BPS,NPR对材料力学性能的不利影响更大,单独使用BPS时材料的阻燃效果较差,而单独使用NPR可明显提升材料的阻燃性能,当NPR质量分数为15%时,材料的LOI为34%,垂直燃烧等级达到V–0级,拉伸强度、弯曲强度和缺口冲击强度分别为161,224 MPa和12 kJ/m~2。在阻燃剂总质量分数为15%的条件下,与单独使用NPR相比,BPS与NPR的复配进一步降低了材料的拉伸与弯曲强度,但在保持阻燃性能的同时降低了材料成本。NPR的加入导致材料最大烟密度有所增大,热降解提前,而BPS与NPR的复配进一步增大了材料的最大烟密度,使热降解有所延后。     

Biological value of protein from leaves of Atriplex suberecta]

The study of Atriplex suberecta leaf protein concentrate has been included within our work line entitled "Biological value of the leaf protein of Atriplex" amino acid profile and chemical score. In order to evaluate nitrogen retention, net protein utilization (NPU), true digestibility (TD) and biological value (BV) data were obtained. Weight gain was studied after determining net protein ratio (NPR) and relative net protein ratio (RNPR) with the following results: CS = 96, calculated for sulphur amino acids; NPU = 60 +/- 4.00; TD = 76 +/- 5.20; BV = 87; NPR = 3.34 +/- 2.50 and RNPR = 88%, which enable us to infer that its protein is of good quality. These data, therefore, should indicate that the product studied could be a good complement for cereals, considering its high lysine content (CS superior to 100).