Background Quinoa seeds are an excellent source of nutrients and phytochemical compounds with well documented activity; however, different cultivars are usually characterized by different physical properties and chemical composition. This study presented the physical properties, nutrient content, and antioxidant capacities of 25 cultivars of yellow‐coated quinoa. Results The results demonstrated that quinoa seeds may be an excellent source of dietary fiber (up to 198 g kg−1 d.m. – Baer cultivar), with a 1:2 ratio of the soluble to insoluble fraction. Digestible carbohydrates were present at the highest level in the Puno cultivar (640 g kg−1). The highest content of proteins was determined in the Colorado 407D and Faro cultivars (c.a. 16%). The average content of albumin and globulins in the seeds was 29.2 and 65.6 g kg−1, respectively. The quinoa seeds were characterized by low activity of protease inhibitors. The lowest inhibition of trypsin was determined for the UDEC‐3, Faro Orange, and Titicaca cultivars, and the highest value was exhibited by the Titicaca White and UDEC‐5 cultivars. Phenolics in the tested cultivars ranged from 7.1 g kg−1 (UDEC‐3) to 10.6 g kg−1 (Temuko). The best antiradical properties were determined for Temuco and Rainbow (2.05 g TE kg−1 and 1.85 g TE kg−1, respectively), while the Baer and Temuco cultivars were characterized by the highest reducing power (2.28 g TE kg−1 and 2.17 g TE kg−1, respectively). Conclusion This study has shown that quinoa cultivated in European countries is a good source of nutrients, dietary fiber, and antioxidants; however, its composition varies significantly. © 2019 Society of Chemical Industry
Vegetable concentrates and powders can be used in the process of pasta production as natural colouring components. The aim of the work was to investigate the effect of the addition of different vegetable components (powders and concentrates) on the colour, chemical composition, cooking and sensory quality of pasta. Tagliatelle was made from durum semolina substituted with 0%, 2%, 4%, 6% and 8% of beet powder (BP), beet concentrate (BC), carrot powder (CP), carrot concentrate (CC) and kale powder (KP). The addition of concentrates caused a greater change in the colour of the pasta (DE: 12.45-48.01) than the analogous addition of the powders (DE: 6.24-45.31); however, the colour of the products was unstable and less resistant to cooking. The incorporation of the vegetable powders induced a greater increase in the content of ash and total dietary fibre in the pasta than the addition of the concentrates.bc ¼ A bc  dilution=1120 bx ¼ A bx  dilution=750; and expressed in lg g À1 d.m: Carotenoids (car) and chlorophylls (chl a and b) were determined according to the method described by Vegetable components in pasta production A. Sobota et al. AE 0.19 d 23.37 AE 0.20 b 7.59 AE 0.34 b 4.54 AE 0.08 d 1.56 AE 0.09 b 4.98 AE 0.01 c 35.32 AE 0.46 b 19.66 AE 0.25 b 15.66 AE 0.21 a KP 60.91 AE 0.39 d À6.54 AE 0.10 f 18.01 AE 0.30 d 4.97 AE 0.10 c 29.3 AE 0.16 a 6.13 AE 0.06 a 12.45 AE 0.01 a 49.86 AE 0.27 a 35.54 AE 0.05 a 14.32 AE 0.32 b Mean value (n= 3) AE SD. Different letters (a-f) within the same column represent significant difference (P ≤ 0.05). Vegetable components in pasta production A. Sobota et al. ≤ 0.05). Different capital letters for L* a* b* and ΔE in the same row represent significant difference (P ≤ 0.05).
Medicinal mushrooms, e.g., Lion’s Mane (Hericium erinaceus (Bull.) Pers.), Reishi (Ganoderma lucidum (Curtis) P. Karst.), Chaga (Inonotus obliquus (Ach. ex Pers.) Pilát), Cordyceps (Ophiocordyceps sinensis (Berk.) G.H. Sung, J.M. Sung, Hywel-Jones and Spatafora), Shiitake (Lentinula edodes (Berk.) Pegler), and Turkey Tail (Trametes versicolor (L.) Lloyd), are considered new-generation foods and are of growing interest to consumers. They are characterised by a high content of biologically active compounds, including (1,3)(1,6)-β-d-glucans, which are classified as dietary fibre, triterpenes, phenolic compounds, and sterols. Thanks to their low-fat content, they are a low-calorie product and are classified as a functional food. They have a beneficial effect on the organism through the improvement of its overall health and nutritional level. The biologically active constituents contained in medicinal mushrooms exhibit anticancer, antioxidant, antidiabetic, and immunomodulatory effects. In addition, these mushrooms accelerate metabolism, help fight obesity, and slow down the ageing processes thanks to their high antioxidant activity. The vast therapeutic properties of mushrooms are still not fully understood. Detailed mechanisms of the effects of medicinal mushrooms on the human organism still require long-term clinical studies to confirm their nutraceutical effects, their safety of use, and their dosage. Medicinal mushrooms have great potential to be used in the design of innovative functional foods. There is a need for further research on the possibility of incorporating mushrooms into food products to assess the interactions of their bioactive substances with ingredients in the food matrix. This review focuses on the properties of selected medicinal mushrooms and their effects on the human organism and presents current knowledge on the possibilities of their use in the production of functional foods.
Celem pracy było określenie wpływu procesu produkcji makaronu 4-jajecznego na stopień wiązania tłuszczu przez polisacharydy i białka zawarte w półproduktach i w produkcie finalnym. Makaron produkowano w warunkach przemysłowych na linii typu C300 metodą ekstruzji niskotemperaturowej. Dodatkowo, w celu porównania, przygotowano makaron z ciasta ręcznie zagniecionego i walcowanego. W próbkach mąki, ciasta i makaronów, pobieranych na kolejnych etapach produkcji, oznaczano zawartość tłuszczu wolnego (ekstrahowanego eterem dietylowym) oraz zawartość tłuszczu całkowitego (ekstrahowanego eterem dietylowym po uprzedniej kwasowej hydrolizie próbek). Zawartość tłuszczu związanego wyliczano z różnicy pomiędzy tłuszczem całkowitym i wolnym. W badaniach wykazano, że w trakcie procesu produkcji makaronu dochodziło do intensywnego wiązania tłuszczu i zmniejszania zawartości tłuszczu wolnego. Niewielkie zmiany występowały już na etapie tworzenia ciasta makaronowego. Zmiany te pogłębiały się na kolejnych etapach procesu produkcji. Szczególnie intensywne zmniejszanie zawartości tłuszczu wolnego zachodziło na etapie wstępnego suszenia, podczas którego obserwowano także znaczący ubytek wilgoci w makaronie. W produkcie finalnym 38 % tłuszczu całkowitego występowało w formie związanej. Jednocześnie stwierdzono, że zawartość tłuszczu wolnego w wysuszonym makronie wynosiła 1,83 % s.m. i była znacznie mniejsza od zalecanej w Polskiej Normie w przypadku produktów 4-jajecznych. W makronie ręcznie zagniatanym i walcowanym stwierdzono znacznie mniejszy stopień wiązania tłuszczu (27 %). Zawartość tłuszczu wolnego w tym produkcie wynosiła 2,3 % s.m. Uzyskane wyniki badań wskazują, że zawartość tłuszczu wolnego nie jest odpowiednim parametrem do szacowania liczby jaj w makaronie. O zawartości tłuszczu wolnego w produkcie finalnym decyduje nie tylko ilość surowców jajowych wprowadzonych do produktu, ale także stosowana technologia.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.