Abstract:In the production of apple juice, the by-products such as the peel, bark and seeds remain biologically active substances and a good source of dietary fibre. The aim of our study is to incorporate apple by-product flour (ABF) into cereal crispbreads and to determine the total dietary fibre (TDF) content, the colour and the structural changes after addition of ABF to cereal based extrudates. Hot air drying was applied for the preparation of ABF from apple pomace. For the development of new products, a laboratory single-screw extruder GÖTTFERT 1 L series (Germany) was used. An extrusion screw (compression ratio 2:1) at a speed of 60-80 rpm and a rectangular die (aperture: 20 mm wide, 1.0 mm high, 100 mm long) were also used. The basic ingredients for extruded crispbreads were wheat flour, rice flour, wheat bran, rye flour, oat flour with addition of ABF in different proportions (5%, 10%, 15%).The content of total dietary fibre (TDF) was determined according to the AOAC -AACC method No.985.29 by FOSS Analytical Fibertec E 1023 system. Density, textural properties and colour was also determined. The obtained results showed an increase of TDF from 9.39 to 15.89 g 100g -1 in wheat crispbreads with AB and from 15.8 to19.89 g 100g -1 in rye crispbreads with ABF, hardness of products with ABF was from 17.2-21.7 N and density from 0.24-0.35g cm -3 , moisture of final product was 3.89-4.24±0. 01%. The main purpose of the current research was to determine the effect of ABF addition to cereal crispbread content, of the TDF and the textural properties.UDC Classification: 664.6/.7; DOI: http://dx
Abstract. Vegetable processing in food industry results in significant amount of by-products -peel, mark, bark, seeds still rich in bioactive compounds. Apple, carrot and pumpkin peel and mark may be used for production of crispbreads as functional ingredients. The objective of this study is to investigate the stability of total phenolic content (TPC) and antioxidant activity after high temperature and short time (HTST) extrusion cooking of a wheat and rice-based crispbreads with addition of apple, carrot and pumpkin by-products obtained after juice extraxtion and dried. Raw materials for crispbread production were wheat flour, rice flour, wheat bran (72%, 24% and 4% respectively) with addition of microwave-vacuum dried by-product powder in different amount (5%, 10%, 15%, 20%). Extrusion process was performed by using a laboratory singlescrew extruder GÖTTFERT 1 screw Extrusiometer L series (Germany). Total phenolic content (TPC) was determined using the Folin Ciocalteu method. Antioxidant activity was evaluated by free radical 2, 2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant scavenging activity using a modified colorimetric method. Comparing different raw formulations, it was observed that the TPC of the apple by-product flour was significantly higher (p < 0.05) than in carrot and pumpkin flour. TPC in cereal-based crispbread was 36.06±1.15 before extrusion and 13.90±1.01 mg GAEg-1 DW (milligram Gallic acid equivalent per 100 g of dry weight (mg GAE 100 g -1 DW) after extrusion. Addition of apple BPF increased TPC in crispbreads to 106.25±2.08, carrot BPF 84.73±3.45 and pumpkin BPF to 108.82±1.04 mg GAEg -1 DW. Antioxidant activity of control sample was 1.07±0.01mg TE (Trolox equivalents) g -1 DW but in samples with addition of 20% apple by-products, it reached 3.77±0.02 TE g -1 DW for samples wih 20% carrot by-products reached 2.52±0.03TE g -1 DW and for samples wih 20% pumpkin by-products reached 3.77±0.02 TE g -1 DW.
The results of carrot and pumpkin processing are by-products like bark and peel. Therefore, food processing waste has the potential to be converted into useful products and utilised as a source of functional compounds for consumers. Carrot and pumpkin by-products contain carotenoids, precursors of vitamin A, and dietary fibre. The consumption of these is linked to decreased incidence of cardiovascular disease, diverticulosis, and colon cancer. The aim of the study was to investigate means to increase nutritional compound content in extruded crispbread with carrot and pumpkin processing by-products. Samples were prepared from wheat flour 70%, rice flour 24%, and wheat bran 4% as control with addition of 5%, 10%, 15%, 20 % dried and grinded carrot and pumpkin by-products. Products were extruded in GÖTTFERT 1 screw Extrusiometer L series. The temperatures for extrusion zones were set at 78/83/98 °C. Total carotenoid content of the new products was determined by spectrophotometry. Total dietary fibre content was determined with Enzymatic-Gravimetric Method, AOAC 985.29. The total carotenoid content increased significantly with addition of pumpkin and carrot by-products in crispbread samples. The increase of dietary fibre content was from 9.3 mg·100 g−1 in wheat crispbread to 15.89–16.08 mg·100 g−1 in products with added carrot and pumpkin by-products.
The by-products of the juice and cider industry in forms of pomace and peels are rich sources of pectin which further can be used in the food, cosmetic and non-food industries. The aim of the research was to use by-products from fruits and berries grown in Latvia: Rhubarb (Rheum rhabarbarum); Apples (Malus domestica); Plums (Prunus domestica); Red Currants (Ribes rubrum); Black Currants (Ribes nigrum); Gooseberries (Ribes uva-crispa); Sour Cherries (Prunus cerasus); Pumpkins (Cuccurbita spp.) for pectin extraction. Citric acid (0.1 N) was used for the hot water extraction. The yield of pectin (PY = 4.47 – 17.8 % DM) and physicochemical parameters of obtained pectin were determined: methoxy degree (ME = 4.27 – 8.13 %), esterification degree (DE = 45.16 % – 64.06 %), anhydrouronic acid content (AUA = 38.23.% - 84.74 %); moisture content (5.2 – 7.4 %), ash content (1.42 - 2.88 g 100 g-1), total phenolic content (TPC = 2.076 – 4.668 GAE, mg L-1) and antiradical scavening activity (DPPH Method (0.56 – 37.29 %)). Pectin analysis was performed by FT-IR and the rheological properties of pectin gels were determined.
Agro-industrial and food processing from pumpkins (Cucurbitaceae) produces a large number of by-products: bark, pomace, seeds still rich in bioactive compounds, especially carotenoids and green pigments (proto chlorophyll (a and b) and proto pheophytin (a and b)), which exhibit a broad spectrum of health-promoting effects and can be used as ingredients in functional food and cosmetics. For extraction of bioactive compounds from dried pumpkin by-products different methods were used: supercritical CO2, Soxhlet extraction with n- hexane, ethanol. Vegetable oils (rapeseed, coconut, grapeseed and olive oil) were used as green solvent alternatives to conventional organic solvents for carotenoid extraction. Detection and analyses of chlorophylls and carotenoids was done with hexane/acetone, cyclohexane, ethanol as solvents. The aim of this study was to use pumpkin by-products for extraction of high-value bioactive compounds with different methods, to determine antioxidant´s content and profile – carotenoids (ß-carotene, lutein, lycopene, zeaxanthin), pigments (chlorophylls a, chlorophylls b) with different solvents and to find out what solvent can be used for detection of pigments and carotenoids; to determine antiradical scavenging activity of biologically active compounds in extracts from pumpkin by-products (peel and hulled seeds).
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