Legumes seeds protein isolates in the production of ascorbic acid microparticles

Pereira, Heloíza Vieira Rodrigues; Saraiva, Karina; Carvalho, Lucía María Jaeger de; Andrade, Leonardo R.; Pedrosa, Cristiana; Pierucci, Anna Paola Trindade Rocha

doi:10.1016/j.foodres.2008.10.008

Cited by 63 publications

(33 citation statements)

References 45 publications

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“…Thus fermented foods are expected to be more digestible than their unfermented counterparts. Also the main protein, vicillin with isoelectric point been at lower pH than observed in this work,will have higher solubilization that might reduce viscosity this agrees with Pereira et al, (2009).…”

Section: Discussionsupporting

confidence: 88%

“…Cowpea provides a significant level of dietary protein and lysine in regions of chronic protein shortage like Nigeria. Studies have shown several applications of legume proteins which have a potential role as substrates for the development of complementary foods due to the high nutritional value (Pereira et al, 2009). Various processing methods have been employed to improve the nutritional quality and utilization of cowpeas.…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of the nutritional and microbiological status of co-fermented cereals/cowpea ‘OGI’

Oyarekua¹

2011

ABJNA

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This study investigated nutritional, viscosity and microbial status of co-fermented cereal /cowpea. Standard Methods According to AOAC (2005) were used for proximate compositions. Mineral Safety Index (MSI) was calculated. Characterization of isolates were by macroscopic, microscopic and biochemical tests. Viscosity was measured using Rotational Viscometer. Protein contents were comparable. Crude fibre was higher in millet/cowpea and lipid in sorghum/cowpea. Both samples had comparable K, Cu, Zn and Mn values. Fe and Na values were higher in millet/cowpea and P, Ca and Mg in sorghum/cowpea. Mineral Safety Index for copper, phosphorus and zinc were lower in both samples than tabulated required daily allowance (RDA) for infants; while sodium was comparable to RDA values. Iron in millet/cowpea was higher than RDA and magnesium in sorghum/cowpea. Millet/cowpea had more yeasts, moulds and enterobacteriaceae. Total plate count was more in sorghum/cowpea and lactic acid bacteria count more in millet/cowpea. Probable organism isolated from sorghum/cowpea was Lactobacillus plantarun and Lactobacillus brevis from millet/cowpea. Consistency values were comparable at 12% flour concentration for both samples; viscosity was more reduced at 12% in millet/cowpea. Sorghum/cowpea ogi had acceptable values of Ca, Mg, crude fiber and lipid contents. Millet/cowpea ogi might be more desirable in terms of viscosity.

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Section: Discussionsupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Evaluation of the nutritional and microbiological status of co-fermented cereals/cowpea ‘OGI’

Oyarekua¹

2011

ABJNA

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“…Proteínas de sementes de leguminosas, como de ervilha (PPC -"pea protein concentrate"), usadas neste trabalho, parecem atender a essa demanda, ganhando crescente atenção em relação ao seu uso como agente funcional no desenvolvimento de alimentos (Pedrosa et al, 2000;Pereira et al, 2009).…”

Section: Amostrasunclassified

Aceitabilidade de feijão preto (Phaseolus vulgaris L.), fortificado com micropartículas de ferro

et al. 2011

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Acceptability of black beans (Phaseolus vulgaris L.) fortified with iron microparticlesThis study aimed to evaluate the acceptability of black beans (Phaseolus vulgaris L.) fortified with iron micro particles, to be further used in the prevention and control of iron-deficiency anemia. Three samples of stewed black bean were prepared: 1) no addition of microencapsulated ferrous sulfate (control); 2) 5 mg of iron were added to each serving spoon of beans; and 3)10 mg of iron added to each serving spoon of beans. A 5-point hedonic scale was used to evaluate the attributes. The samples from the control and the treatment with 5 mg iron/serving spoon had better acceptance, but there was a little difference when the 5mg/serving was compared with the 10 mg/serving. The high acceptability by the sensory panelists indicates that the fortification of black beans with microencapsulated iron is viable and that it can be used to prevent and control iron-deficiency anemia.

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“…Indeed, polysaccharide/protein interactions give new functions to pea proteins without chemical or enzymatic modification, particularly solubility, foaming and surfactant properties [5]. Pea proteins alone or in association with polysaccharides are totally appropriate for the microencapsulation of hydrophilic [6,7], hydrophobic [8] and triglyceride [9,10] active core materials.…”

Section: Introductionmentioning

confidence: 99%

Application of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component

Brynda-Kopytowska

Górska

Bryś

et al. 2018

J Therm Anal Calorim

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In the study, spray-dried fat-filled protein-based powders consisting of pea protein isolate, vegetable oil and a carbohydrate component were obtained. Each group of model fat-filled powders was formulated with four different carbohydrates (Nutriose, inulin, polydextrose and trehalose). The formulations were kept for 6 months at 25°C. In fats extracted from ''fresh'' powdered products and stored formulas, the following parameters have been determined: fatty acid composition, acid value, free fatty acid content, polyunsaturated-to-saturated fatty acids ratio and oxidation induction time in order to assess the stability of encapsulated fats. Fats extracted from pea protein-fat formulations showed a satisfactory hydrolytic stability. The most stable fats after storage were fats extracted from spray-dried fat-filled pea protein-based powders containing the mixture of palm and rapeseed oils formulated with inulin or trehalose. There is a significant relationship between the induction time and the unsaturated fatty acid content in fats extracted from fresh pea protein-fat formulas.

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Legumes seeds protein isolates in the production of ascorbic acid microparticles

Cited by 63 publications

References 45 publications

Evaluation of the nutritional and microbiological status of co-fermented cereals/cowpea ‘OGI’

Evaluation of the nutritional and microbiological status of co-fermented cereals/cowpea ‘OGI’

Aceitabilidade de feijão preto (Phaseolus vulgaris L.), fortificado com micropartículas de ferro

Application of DSC and GC methods for characterization of newly designed spray-dried pea protein-fat preparations formulated with different types of a carbohydrate component

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