Pea pod, broad bean pod and okara, potential sources of functional compounds

Disposal of by-products generated by plant food processing represent an important problem in the industry, but these by-products are also promising sources of compounds which may be used for their technological or nutritional properties, and today they are considered as a possible source of functional compounds. This work has contributed to the knowledge of three legume by-products, pea pod (Pisum sativum L.), broad bean pod (Vicia faba L.) and okara from soybean (Glycine max L.). These three by-products have in common that their major fraction is dietary fibre (pea pod: 58.6 g/100 g; okara: 54.3 g/100 g; broad bean pod: 40.1 g/100 g). Sucrose, glucose and fructose are the most important soluble sugars in both pods; however α-galactosides (stachyose and raffinose) are in greater concentration in okara. Protein is also a considerable component, although in higher amount in okara than in pods. Okara presents a large quantity of fat however both pods show similar low contents. Linoleic acid is the most important fatty acid; oleic acid is remarkable in okara and pea pod and linolenic acid in broad bean pod. Mineral amount is major in by-product pods than in okara, and the most important minerals are potassium, calcium and iron.     

Antioxidant activity and dietary fibre of Prensal Blanc white grape (Vitis vinifera) by‐products

Stem and pomace of a white grape (Vitis vinifera) variety, Prensal Blanc, were studied for the first time: general composition and dietary fibre components together with the total soluble polyphenol content and antioxidant activity. Both by‐products present high contents of total dietary fibre (TDF), 790 g kg^?1 d.m. (stem) and 716 g kg^?1 d.m. (pomace). Values of the soluble dietary fibres in relation to TDF differed: 5% (stem) and 14.4% (pomace). Similar values of Klason lignin were found: 229 g kg^?1 (stem) and 278 g kg^?1 (pomace), however, the pomace exhibited more than twice the content of the condensed tannins (168 g kg^?1) with regard to the stem (79 g kg^?1). Notable were the high resistant protein contents of both by‐products. Stem and pomace showed appreciable amounts of total soluble polyphenols (87 g kg^?1 against 35 g kg^?1 respectively). The free radical scavenging capacity of the former by‐products was determined using the 2,2‐diphenyl‐1‐picrylhydrazyl radical (DPPH) method, obtaining EC₅₀ values of 0.79 g d.m. g^?1 DPPH (stem) and 1.32 g d.m. g^?1 DPPH (pomace). These data shows that both vinification by‐products from the Prensal Blanc variety are a good source of dietary fibre and have antioxidant properties.     

Pea and Broad Bean Pods as a Natural Source of Dietary Fiber: The Impact on Texture and Sensory Properties of Cake

Attention has focused on bakery products such as cake which is one of the most common bakery products consumed by people in the world. Legume by‐products, pea pods (PPs) (Pisum sativum L.) and broad bean pods (BBPs) (Vicia faba L.) mediterranean (Tunisian), has been studied for its high dietary fiber content (PP: 43.87 g/100 g; BBP: 53.01 g/100 g). Protein content was also a considerable component for both by‐products. We investigated the effect of substituted of 5%, 10%, 15%, 20%, 25%, and 30% of PP and BBP flours on the sensory and technological properties in cake. Cakes hardness increased whereas L^* and a^* color values decreased. The overall acceptability rate showed that a maximum of 15% of PP and BBP flours can be added to prepare acceptable quality cakes.     

Acerola and cashew apple as sources of antioxidants and dietary fibre

Several tropical fruits have been described as natural sources of dietary fibre (DF) and phenolic compounds, associated with different health effects. The aim of this work was to ascertain the DF, phenolic compounds content (including non‐extractable polyphenols, mostly associated with DF) and antioxidant capacity in acerola fruits and cashew apples from selected clones. ‘BRS 236’ acerola fruits presented a high antioxidant capacity because of the combination of both extractable polyphenols and l ‐ascorbic acid (providing together a Folin value of 170 kg^?1 g d.m.). ‘CCP 76’ cashew apples contained 28 g kg^?1 d.m. of extractable polyphenols and 13 g kg^?1 d.m. of ascorbic acid as well as a high amount of non‐extractable condensed tannins (52 g kg^?1 d.m.). DF content was of 260 g kg^?1 d.m. in acerola fruit and of 209 g kg^?1 d.m. in cashew apple. Acerola fruits and cashew apple should therefore be considered as new natural sources of DF and phenolic compounds.     

Enrichment of fresh pasta with antioxidant extracts obtained from artichoke canning by‐products by ultrasound‐assisted technology and quality characterisation of the end product

This work is aimed at: (i) analysing the extracts obtained from canning by‐products of three artichoke cultivars (Opal, Capriccio and Catanese) for antioxidant parameters; (ii) comparing UHPLC‐ESI‐MS/MS profile, colour, textural properties and cooking performance of fresh pasta enriched of the most antioxidant extract, with control pasta. The concentrated Catanese cv. extracts showed the highest antioxidant activity (1662 μmol Trolox equivalents L^?1) and the highest levels of luteolin‐7‐O‐rutinoside, luteolin‐7‐O‐glucoside and apigenin‐7‐O‐rutinoside compared to other cultivars. Fresh pasta enriched of Catanese extract showed higher (P < 0.05) phenolic compounds and antioxidant activity (500 mg gallic acid kg^?1 and 1324 μmol Trolox kg^?1, respectively) than control pasta (306 mg gallic acid kg^?1 and 886 μmol Trolox kg^?1, respectively). The extract increased (P < 0.05) pasta brownness (from 19.93 to 23.34), and decreased yellowness (from 27.11 to 23.09), but did not alter textural and cooking parameters. So, pasta was a good vehicle to increase the antioxidant dietary intake.     

Effects of physicochemical factors and in vitro gastrointestinal digestion on antioxidant activity of R‐phycoerythrin from red algae Bangia fusco‐purpurea

R‐phycoerythrin (R‐PE) was purified from the red algae Bangia fusco‐purpurea after 35–50% ammonium sulphate fractionation followed by ion‐exchange column chromatography on DEAE‐Sepharose, resulting in a purity (A₅₆₅/A₂₈₀) ratio of 5.1. The circular dichroism spectroscopy results suggested that the structure of R‐PE is predominately helical. The antioxidant activity of R‐PE was studied and revealed changes in conformation and antioxidant activity at different temperatures and pH values. After in vitro‐simulated gastrointestinal (GI) digestion of R‐PE, the scavenging activity of ABTS radical (EC₅₀, 769.9 μg mL^?1), DPPH radical (EC₅₀, 421.9 μg mL^?1), hydroxyl radical (EC₅₀, 32.4 μg mL^?1) and reducing power (A₇₀₀ = 0.5, 625.8 μg mL^?1) were measured. Gel filtration chromatography analysis showed that the molecular weight distribution of the final GI digest that still contained high antioxidant activity was <3 kDa. Our present results indicate that digestion‐resistant antioxidant peptides of R‐PE may be obtained by in vitro GI proteinases degradation.     

Effect of dietary fibre and MTGase on the quality of mackerel surimi gels

BACKGROUND: The effects of microbial transglutaminase (MTGase; 5 g kg^?1) and dietary fibre (inner pea fibre and chicory root inulin, 20 and 40 g kg^?1) on gels from surimi made with Atlantic (Scomber scombrus) and chub mackerel (Scomber japonicus) were studied with the purpose of achieving a better understanding of the underlying phenomena and improving gels. RESULTS: MTGase addition improved textural properties (namely, cohesiveness increased from 0.19–0.41 to 0.59–0.72) and increased pH and water‐holding capacity (WHC). Moreover, MTGase reduced the elastic and viscous modules and darkened gels; protein solubility declined, meaning greater protein aggregation, according to electropherograms. MTGase had no unequivocal effect upon the gels' microstructure. Pea fibre increased hardness (an increase of almost 60% with 40 g kg^?1) and related parameters, the elastic and viscous modules and WHC. Pea fibre reduced extractable protein in sodium dodecyl sulfate and urea (in the absence of MTGase) as well. Scanning electron microscopy revealed different structures for gels containing pea fibre. Regarding inulin, it worsened textural quality and WHC. CONCLUSION: A combination of MTGase and pea fibre can improve a poor quality surimi. Copyright © 2009 Society of Chemical Industry     

Antioxidant and melanogenesis‐inhibitory activities of collagen peptide from jellyfish (Rhopilema esculentum)

BACKGROUND: Jellyfish collagen was hydrolysed with trypsin and properase E, and jellyfish collagen peptide (JCP) was purified from the enzymatic hydrolysate using ion exchange chromatography and gel filtration. The antioxidant activity of JCP in a linoleic acid emulsion system, its superoxide anion‐ and hydroxyl radical‐scavenging activities and its copper‐chelating ability were evaluated in vitro. Initial investigations of JCP's ability to inhibit melanogenesis were carried out using cultured B16 melanoma cells. RESULTS: The molecular weight distribution of JCP was from 400 to 1200 Da. Amino acid analysis showed that JCP was rich in Gly, Pro, Ser, Ala, Glu and Asp and had a total hydrophobic amino acid content of 384.2 g kg^?1. JCP showed high antioxidant activity (IC₅₀147.8 µg mL^?1), superoxide anion‐scavenging activity (IC₅₀21.9 µg mL^?1), hydroxyl radical‐scavenging activity (IC₅₀16.7 µg mL^?1) and copper‐chelating ability (IC₅₀88.7 µg mL^?1) in vitro. It also significantly inhibited intracellular tyrosinase activity, decreased melanin content and enhanced glutathione synthesis (P < 0.05). Furthermore, JCP decreased intracellular cAMP levels and suppressed tyrosinase mRNA expression. CONCLUSION: Based on the results of this study, JCP exerts anti‐melanogenic actions via its antioxidant properties and copper‐chelating ability. JCP could be used as a natural skin‐lightening agent in the medicine and food industries. Copyright © 2009 Society of Chemical Industry     

Chemical,biological and sensory evaluation of pasta products supplemented with α‐galactoside‐free lupin flours

α‐Galactoside‐free lupin flour has been used to supplement durum wheat semolina flour in order to increase the nutritive value of pasta products. Supplemented pasta products had a shorter cooking time, higher cooking water absorption, cooking loss and protein loss in water than control pasta prepared with only semolina. Sensory evaluation of cooked pastas showed that products supplemented with 80 g kg^?1 of α‐galactoside‐free Lupinus angustifolius var. Emir flour or with 100 g kg^?1 of α‐galactoside‐free Lupinus angustifolius var. Troll flour showed the same acceptability by panellists as the semolina pasta. These levels of supplementation were selected for further studies. The cooked α‐galactoside‐free lupin/semolina pastas showed higher amounts of protein, dietary fibre, calcium, phosphorus, magnesium, zinc and antioxidant capacity than control pasta and a reasonable level of vitamin B₁, vitamin B₂ and vitamin E. Biological assessment of cooked pastas indicated that the true protein digestibility did not change after the fortification of semolina but protein efficiency ratio increased sharply in the pasta supplemented with α‐galactoside‐free lupin flours (2.07 and 1.92 for Emir and Troll lupin varieties, respectively) in comparison with the control pasta (1.11). It is concluded that the α‐galactoside‐free lupin flours are an adequate ingredient to improve the nutritional quality of pasta products without adding flatulent oligosaccharides. Copyright © 2006 Society of Chemical Industry     

Chemical composition, angiotensin-converting enzyme-inhibitory activity and antioxidant activities of few-flower wild rice (Zizania latifolia Turcz.)

BACKGROUND: The chemical compositions of the stem and leaf sheath of few‐flower wild rice were analysed. In addition, their extracts were evaluated for diphenylpicrylhydrazyl (DPPH) free radical‐scavenging activity, ferric‐reducing antioxidant power and angiotensin‐converting enzyme (ACE)‐inhibitory activity, since these are important properties of sources of nutraceuticals or functional foods. RESULTS: The stems contained more ascorbic acid (0.06 g kg^?1 fresh weight), protein (28.18 g kg^?1 dry weight (DW)), reducing sugars (308.54 g kg^?1 DW), water‐soluble pectin (20.63 g kg^?1 DW), Na₂CO₃‐soluble pectin (44.14 g kg^?1 DW), K (8 g kg^?1 dry matter (DM), S (6 g kg^?1 DM) and P (5 g kg^?1 DM) but less starch, total dietary fibre, Si, Na and Ca than the leaf sheaths. The DPPH free radical‐scavenging IC₅₀ values of the stem and leaf sheath extracts were 19.28 and 21.22 mg mL^?1 respectively. In addition, the ACE‐inhibitory IC₅₀ value of the stem extracts was 38.54 mg mL^?1. CONCLUSION: Both the stem and leaf sheath extracts exhibited good antioxidant properties, while good ACE‐inhibitory activity was detected only in the phosphate buffer solution extracts of the stem. Few‐flower wild rice could be processed into formula feeds for fish, poultry, etc. or functional foods for persons with high blood pressure. Copyright © 2011 Society of Chemical Industry     

The effect of germination on the phytase activity,phytate and total phosphorus contents of some Nigerian‐grown grain legumes

BACKGROUND: Grain legumes are under‐exploited as possible sources of phytase for the poultry industry. The current study was conducted to assess the effect of germination on phytase activities, phytate and total phosphorus content in samples of Nigerian‐grown grain legumes. The legumes screened were African yambean (AYB, Sphenostylis stenocarpa), lima bean (Phaseolus lunatus), pigeon pea (Cajanus cajan), cowpea (Vigna unguiculata) and groundnut (Arachis hypogea). RESULTS: Phytase activity was low in AYB, lima bean and pigeon pea but high in cowpea and groundnut. Phytate content ranged between 3.01 g kg^?1 and 8.95 g kg^?1 while total phosphorus content ranged between 2.63 g kg^?1 and 5.93 g kg^?1. The grain legumes with higher phytase activity recorded the lowest phytate and phosphorus content. During germination there was an initial 4‐fold to 35‐fold increase in phytase activity after 6–7 days of germination followed by a decrease until 10 days (P < 0.05). The increase in phytase activity during germination was accompanied by a significant reduction in phytate (P < 0.05) and a small but significant increase in total phosphorus. CONCLUSION: The increase in phytase activity and the accompanying decrease in phytate content could have a positive implication for the nutrition of poultry and ruminants and for the environment. Copyright © 2010 Society of Chemical Industry     

Chemical composition and in vitro antioxidant studies on Syzygium cumini fruit

Syzygium cumini, widely known as Jamun, is a tropical tree that yields purple ovoid fleshy fruit. Its seed has traditionally been used in India for the treatment of diabetes. Based on the available ethno‐pharmacological knowledge, further studies were extended to understand the chemical composition and antioxidant activities of three anatomically distinct parts of fruit: the pulp, kernel and seed coat. Fruit parts, their corresponding ethanol extracts and residues were evaluated for chemical composition. The alcoholic extract was evaluated for its antioxidant potential against DPPH^?, OH^?, O₂^?? and lipid peroxidation. The whole fruit consisted of 666.0 ± 111.0 g kg^?1 pulp, 290.0 ± 40.0 g kg^?1 kernel and 50.0 ± 15.0 g kg^?1 seed coat. Fresh pulp was rich in carbohydrates, protein and minerals. Total fatty matter was not significant in all three parts of fruit. Detailed mineral analysis showed calcium was abundant in all fruit parts and extracts. Total phenolics, anthocyanins and flavonoid contents of pulp were 3.9 ± 0.5, 1.34 ± 0.2 and 0.07 ± 0.04 g kg^?1, respectively. Kernel and seed coat contained 9.0 ± 0.7 and 8.1 ± 0.8 g kg^?1 total phenolics respectively. Jamun pulp ethanol extract (PEE), kernel ethanol extract (KEE) and seed coat ethanol extract (SCEE) showed a high degree of phenolic enrichment. DPPH radical scavenging activity of the samples and standards in descending order was: gallic acid > quercetin > Trolox > KEE > BHT > SCEE > PEE. Superoxide radical scavenging activity (IC₅₀) of KEE was six times higher (85.0 ± 5.0 µg mL^?1) compared to Trolox (540.0 ± 5.0 µg mL^?1) and three times compared to catechin (296.0 ± 11.0 µg mL^?1). Hydroxyl radical scavenging activity (IC₅₀) of KEE was 151.0 ± 5.0 µg mL^?1 which was comparable with catechin (188.0 ± 6.0 µg mL^?1). Inhibition of lipid peroxidation of the extracts was also studied and their activity against peroxide radicals were lower than that of standard compounds (BHT, 79.0 ± 4.0 µg mL^?1; quercetin, 166.0 ± 13.0 µg mL^?1; Trolox, 175.0 ± 4.0 µg mL^?1; PEE, 342.0 ± 17.0 µg mL^?1; KEE, 202.0 ± 13.0 µg mL^?1 and SCEE, 268.0 ± 13.0 µg mL^?1. Copyright © 2007 Society of Chemical Industry     

Utilisation of fruit fibres in conventional and reduced‐fat cooked‐meat sausages

The effect of several fruit dietary fibres on the sensory properties of conventional and reduced‐fat cooked‐meat sausages is studied. Fruit fibres were assayed at 15 and 30 g kg^?1 concentrations. The energy value reduction of the final products was close to 30%. Instrumental measurements of colour and texture were performed. Sensory properties were estimated by hedonic tests. A correlation principal component analysis was performed. The results of textural analysis showed that the differences between batches were mainly related to the fat content. However, sensory analysis indicated that the most appreciated batches were those manufactured with orange fibre, although their colour was more yellow than the remainder. As a consequence, it is possible to manufacture conventional and hypocaloric cooked sausages containing fruit fibres mainly at a concentration of 15 g kg^?1 of fibre and obtain a sensorial acceptable product. Copyright © 2006 Society of Chemical Industry     

Isolation and characterisation of cell wall polysaccharides from legume by-products: Okara (soymilk residue), pea pod and broad bean pod

Cell wall material (CWM) from three legume by-products: okara (O), pea pod (PP) and broad bean pod (BBP) were isolated. CWM was sequentially extracted with a chelating agent to obtain S1, and with dilute alkali (S2), 1 M alkali (S3), 4 M alkali (S4) and NaClO₂/acetic acid (S5) to leave a cellulose-rich residue (RES). The S1 fraction was different in each by-product (O: 7.2%; PP: 5.5%; BBP: 29.4 %). S2 (O: 7.4%; PP: 3.2%; BBP: 8.1%) and S5 (O: 9.8%; PP: 5.6%; BBP: 10.8%) were low in pea pod and similar in okara and broad bean pod. S1, S2 and S5 were characterised as pectin-rich fractions, whereas S3 and S4 were hemicellulose-rich fractions. There was a high percentage of S3 in pea pod (O: 8.9%; PP: 11.5%; BBP: 6.8%) and S4 in okara (O: 17.8%; PP: 7.1% BBP: 5.7%). RES was the fraction with the highest percentage of cellulose, and the remainder was pectin and hemicellulose material (O: 48.9%; PP: 67.1%; BBP; 39.2%). In addition, the swelling and water retention capacity of these by-products indicates their potential application as a texturing additive.     

Starch but not protein digestibility is altered in pigs fed transgenic peas containing α‐amylase inhibitor

Eighteen individually housed boars were randomly allocated to one of three dietary treatments, an experimental wheat diet containing 989.4 g kg^?1 of a basal wheat diet, or this experimental wheat diet with 500 g kg^?1 of the basal wheat diet replaced with 500 g kg^?1 of either transgenic or non‐transgenic peas. The transgenic peas expressed the bean (Phaseolus vulgaris L.) α‐amylase inhibitor 1 gene. Diets contained n‐hexatriacontane (0.2 g kg^?1) as an indigestible marker to allow the determination of nutrient digestibility at the terminal ileum. Pigs were offered 1.6 kg day^?1 for 15 days, after which they were anaesthetised, the ileal and faecal digesta collected and the pigs subsequently euthanased. The ileal dry matter and starch digestibilities of the experimental wheat, non‐transgenic and transgenic pea diets were 78.3, 74.2 and 45.8% and 95.9, 95.2 and 42.4%, respectively. The apparent nutrient digestibilities of the non‐transgenic and transgenic peas were determined by difference. The ileal dry matter digestibility was significantly reduced in the transgenic peas compared with the non‐transgenic peas (12.7 and 69.9%, respectively; P = 0.006), which was largely due to a reduced starch digestibility. The apparent crude protein digestibilities of the transgenic peas were similar to the non‐transgenic, being 79.7 and 78.5%, respectively. The amino acid digestibilities of the transgenic and non‐transgenic peas were also similar. Copyright © 2006 Society of Chemical Industry     

Dietary fibre components,antioxidant activities and hydration properties of ripe persimmon (Diospyros kaki L. cv. Daebong) peel powders as affected by different washing treatments

Dietary fibre components, hydration properties and antioxidant activities such as 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH) radical scavenging, reducing power, metal chelating and 2,2′‐azino‐bis,3‐ethyl‐benzo‐thiazoline‐6‐sulphonic acid (ABTS) radical scavenging activities of persimmon peel powders using different washing treatments (tap water at 20 °C and hot water) were investigated. Peel powder obtained from hot water‐washed peels (74.95 g per 100 g) had higher dietary fibre content than tap water‐washed (65.50 g per 100 g) and unwashed (60.99 g per 100 g) peels. The higher content of total phenolic and ascorbic acid were found in peel powder obtained from unwashed peels, whereas washed peels had more β‐carotene content. The EC₅₀ values of scavenging DPPH and ABTS radical for peel powders obtained from unwashed, tap water‐washed and hot water‐washed peels were 75.44, 142.18 and 110.17 μg mL^?1 respectively and 5.31, 5.34 and 5.39 μg mL^?1 respectively. Therefore, hot water washing is recommended to obtain better quality products from persimmon peel for use as a fibre supplement.     

Dietary fibre level and enzyme inclusion affect nutrient digestibility and excreta characteristics in grower pigs

An experiment was conducted with 12 grower pigs to determine the effects of (1) manipulating dietary neutral detergent fibre (NDF) level and (2) dietary inclusion of fibre‐degrading enzymes on nutrient digestibility and excreta characteristics in pigs. Four diets were formulated to contain three levels of NDF: 1, 66 g kg^?1 NDF (low fibre); 2, 121 g kg^?1 NDF (moderate fibre); 3, 222 g kg^?1 NDF (high fibre); 4, diet 3 plus 2.0 g kg^?1 enzyme. Increasing levels of dietary NDF linearly decreased dry matter and energy digestibilities (r² = 0.99, P < 0.05). Lowering dietary NDF from 222 to 121 g kg^?1 improved nitrogen digestibility by 13% (P < 0.01). Faecal production was decreased by 9% for each 1% decrease in dietary NDF content (r² = 0.99, P < 0.05). Inclusion of fibre‐degrading enzymes in the high‐fibre diet improved dry matter and energy digestibilities by 2 and 3% respectively, and reduced faecal production by 10% (P < 0.01). Faecal and manure (faeces plus urine) pH values from pigs fed the high‐fibre diet and the high‐fibre plus enzyme diet were lower than those from pigs fed the other experimental diets (P < 0.05). In conclusion, lowering the dietary NDF level or inclusion of fibre‐degrading enzymes in high‐fibre diets may offer relatively practical and easy methods for reducing waste production in pigs. © 2002 Society of Chemical Industry     

Characterisation of the leaf meals,protein concentrates and residues from some tropical leguminous plants

Leaf meals (LMs) from freshly harvested leaves of butterfly pea (Centrosema pubescens), devil bean (Mucuna pruriens), flamboyant flower (Delonix regia), Bauhinia tomentosa, coast wattle (Acacia auriculiformis), quick stick (Glyricidia sepium) and ipil‐ipil (Leucaena leucocephala) were analysed for their nutrient and anti‐nutritional content. Then, leaf protein concentrates (LPCs) were produced from the leaves by fractionation and characterised along with the fibrous residues. On average, the LM contained 181 g kg^?1 dry matter (DM) CP (range: 100–280 g kg^?1 DM), 139 g kg^?1 DM crude fibre (range: 77–230 g kg^?1 DM) and 133 g kg^?1 DM ether extract (range: 86–165 g kg^?1 DM) while the gross energy averaged 17.0 MJ kg^?1. On average, leaf protein fractionation enhanced the CP, ether extract and the gross energy in the LPC by 39.5%, 33.5% and 22.0%, respectively, while the crude fibre of the LMs was reduced by 41%, on average, in the LPCs. Fractionation reduced the mineral content of the leaves generally. The mean phytin content varied from 0.36 g kg^?1 in LPCs to 0.86 g kg^?1 in leaf meal, while the mean phytin‐P content varied from 0.10 g kg^?1 in LPCs to 0.24 g kg^?1 in leaf meal. The total phenol levels in the LMs were reduced by 33.7% in the LPCs, on average. These results suggest that, while the LPCs from these plants could be used as protein supplements in non‐ruminant feeds in regions where there is an acute shortage of plant protein, the LMs or LPC fibrous residues could be fed to ruminant animals. Copyright © 2006 Society of Chemical Industry     

Effects of germination on nutritional composition of waxy wheat

BACKGROUND: Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined. RESULTS: Over a 48 h period of germination the protein and free lipid contents of germinated waxy wheat were not significantly different from those of the control, whereas the bound lipid content decreased significantly. An increase in levels of ash and dietary fibre was clearly observed for the 48 h‐germinated wheat. The total free amino acid content of the 48 h‐germinated wheat was 7881 mg kg^?1 flour (dry basis (d.b.)), significantly higher than that of the ungerminated wheat (2207 mg kg^?1 flour, d.b.). In particular, γ‐aminobutyric acid increased from 84 mg kg^?1 flour (d.b.) in the control to 155 mg kg^?1 flour (d.b.) in the 48 h‐germinated wheat. Germination did not significantly affect the fatty acid composition of both free and bound lipids of waxy wheat, whereas free phenolic compounds increased during germination, resulting in an increase in antioxidant capacity of germinated wheat. CONCLUSION: Germinated waxy wheat had a better nutritional composition, such as higher dietary fibre, free amino acid and total phenolic compound contents, than ungerminated waxy wheat. Therefore germinated waxy wheat should be used to improve the nutritional quality of cereal‐based products. Copyright © 2011 Society of Chemical Industry     

Effect of prickly pear and algarrobo pod syrup coatings on consumer acceptance and stability of roasted almonds

BACKGROUND: The objective of this study was to evaluate the oxidative stability of roasted almonds coated with prickly pear and ‘algarrobo’ pod syrups and the effect of these coatings on consumer acceptance. RESULTS: Prickly pear syrup had higher moisture, proteins, ashes and lipids, and lower carbohydrate content, than algarrobo pod syrup. Phenolics and antioxidant activity such as inhibition percentages of diphenyl picryl hydrazyl radical were higher in prickly pear syrup than algarrobo pod syrup. Roasted almonds had higher protein and lipid contents and lower total carbohydrates than coated almonds. Three main fatty acids detected in all almond products were palmitic (63.2 g kg^?1), oleic (727.0 g kg^?1) and linoleic (208.0 g kg^?1) acids. The overall acceptance means in roasted almonds, roasted almonds coated with prickle pear syrup and roasted almonds coated with algarrobo pod syrup were 6.83, 6.65 and 6.70, respectively, on a 9‐point hedonic scale. The peroxide and anisidine values increased in all products. The increase was higher in roasted almonds without coating. CONCLUSION: These results indicated that the syrup coatings provided protection against lipid oxidation in almond products. Prickly pear syrup showed better protection against lipid oxidation. Copyright © 2009 Society of Chemical Industry