Utilization of by-products of Hibiscus sabdariffa L. as alternative sources for the extraction of high-quality pectin

Food Science and Biotechnology - The by-products of Hibiscus sabdariffa L. (HsL), obtained after soaking or decoction of the calyces of Colima and Sudan cultivars, were used for pectin extraction....     

Improved extraction of carrageenan from red seaweed (Chondracantus canaliculatus) using ultrasound-assisted methods and evaluation of the yield,physicochemical properties and functional groups

Food Science and Biotechnology - Red seaweed Chondracanthus canaliculatus, an underexploited algae species, was used as a potential source for the obtaining of carrageenan. Seaweed was treated...     

Characterization of Extruded Blends of Corn and Beans (Phaseolus Vulgaris) Cultivars: Peruano and Black-Querétaro under Different Extrusion Conditions

The effect of extrusion conditions in blends of corn and beans (Phaseolus vulgaris) of cultivars Peruano and black-Querétaro were investigated in this study, as an alternative to obtain snack foods. The type of cultivar and beans percentage, and also the extrusion conditions (moisture and temperature) influenced the physicochemical (color and breaking strength) and the functional (water absorption index, water solubility index, and oil absorption capacity) properties of the extrudates. The microstructures showed the presence of cavities and starch granules gelatinized (melted) and plasticized; while, the x-ray powder diffraction patterns revealed the presence of monohydrate glucose due to starch dextrinization. The results demonstrate that extrudates with good properties can be obtained from blends of corn and beans, under selected extrusion conditions, depending on the bean cultivar.     

Pressure and temperature combination for inactivation of soymilk trypsin inhibitors

High hydrostatic pressure (HHP) processing, an emerging technology for food preservation, in combination with thermal treatment (250/50, 550/19, 550/65, and 550/80 MPa/°C) was applied to soymilk made from previously soaked soybeans (in distilled water or 0.5% sodium bicarbonate solution). First order kinetics constants ranging from 0.081 to 0.217 min⁻¹, for residual trypsin, were estimated in soymilk from soaked soybeans at selected pressure–temperature combinations. Residual trypsin, at 550 MPa and 80 °C, was high at higher HHP holding times. The highest percentage of residual trypsin (76%) was estimated after a 15 min holding time. The use of sodium bicarbonate for soaking of soybeans synergistically decreased the trypsin inhibitor activity in soymilk in comparison with residual trypsin using distilled water alone.     

Recovery of lysine and tryptophan from fortified nixtamalized cornflour and tortillas

Summary It has been shown, by sensory panels and tests on colour changes, that tortillas, enriched by nixtamalized cornflour, are acceptable for consumption and could supply up to 83% of Food and Agricultural Organization (FAO) recommended levels of lysine and tryptophan. We studied recovery of lysine and tryptophan which had been used to fortify nixtamalized cornflour and tortillas, which had been stored for 2 months at an ambient temperature of 30 °C. Three different levels of fortification of lysine and tryptophan, 83, 100 and 150% of the FAO recommended amounts, were used. Cornflour enriched with lysine and tryptophan did not lose important amounts of these amino acids after storage for up to 2 months at room temperature. Perhaps this was caused by the process of nixtamalization, which removed many reactive low molecular compounds normally present in corn and which could react with the free amino acids added for enrichment.