Particle size, morphological, rheological, physicochemical characterization and designation of minerals in mesquite flour ( Proposis julifrora )

Gusmão, Rennan Pereira de; Cavalcanti‐Mata, Mário Eduardo Rangel Moreira; Duarte, M. de L. R.; Gusmão, Thaisa Abrantes Souza

doi:10.1016/j.jcs.2016.02.017

Cited by 21 publications

(19 citation statements)

References 22 publications

(20 reference statements)

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“…Table 1 shows the nutritional composition of this cycad species flour. It should be noted that the moisture (13.11%), ash (1.56%), and protein (9.67%) content was within established intervals for corn flour, wheat flour, and other botanical sources of flour [17][18][19][20][21], and was similar to values obtained for wheat, green banana, and mesquite flour [20,22]; however, it was lower than for whole wheat flour, which exhibits higher fat content values [21]. Total carbohydrate content in teosinte flour was high, approximately 70%, indicating that this cycad species flour is an important source of carbohydrates, mainly as starch, and its content was similar to values obtained for flour from different wheat cultivars, rice flour varieties, and various cereals [19,21,23].…”

Section: Discussionmentioning

confidence: 99%

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Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras

et al. 2020

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Teosinte (Dioon mejiae) is a dioecious tree native to Honduras, whose seeds are used to make flour for the preparation of traditional foods and beverages. The objective was to evaluate the nutritional and physicochemical composition of teosinte flour for the first time. Using diverse techniques, teosinte flour was found to be a high-calorie food rich in total carbohydrates and mainly composed of starch, with an amylopectin:amylose ratio of 2:1 and a concentration of resistant starch greater than 50%. Its proteins were similar to other cereals in which the essential amino acids glutamic acid, leucine, and especially lysine were the most important. Some 75% of its total dietary fiber was insoluble. The fatty acid profile was characterized by a high unsaturated fatty acid content in which oleic acid (C18:1) and linoleic acid (C18:2) predominated. As for minerals, teosinte flour had higher iron content, lower sodium concentration, and similar zinc, calcium, and phosphorus content to other cereal flours. We highlight that teosinte flour has nutrients and qualities that convert it into flour with excellent nutritional abilities and health benefits; it is also a very good industrial and technological alternative to be mixed mainly with types of flour from other sources.

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Section: Discussionmentioning

confidence: 99%

“…Moisture content (method 935.29), fat (method 954.02), ash (method 923.03), and proteins (method 991. 20) were determined according to the AOAC [4]. The total carbohydrate content was calculated by difference [5] and the calorie content was calculated by the Atwater coefficient [6].…”

Section: Proximate Analysismentioning

confidence: 99%

Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras

et al. 2020

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“…Minerals were quantified by energy dispersive X-ray fluorescence, according to Gusmão et al (2016) using ashes obtained from red rice flour. The fluorescent X-ray spectrometer used was EDX-720 model (Shimadzu, Japan).…”

Section: Physicochemical Characterization and Determination Of The Red Rice Flour Mineral Compositionmentioning

confidence: 99%

Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis

Gusmão

Moura

et al. 2019

J Food Sci Technol

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The aim of this study was to develop gluten-free bread formulated with red rice flour and microbial transglutaminase and prebiotic (inulin). First, the physicochemical analysis of minerals present in red rice flour was performed. Response surface methodology was used to analyze the effects of microbial transglutaminase (MTgase) [0.5; 1.0 and 1.5%] in combination with fermentation time (FT) [60; 80 and 100 min] on the quality parameters of gluten-free bread. Acceptance test was used to evaluate the sensory characteristics of breads together with multivariate analysis of data. The addition of MTgase increased bread volume, hardness and chewiness. However, the cohesiveness and springiness of all breads remained unaffected. The formulation (1.0% MTgase and 80 min FT) presented the best sensory attributes through PCA (principal component analysis) and greater acceptance. Overall, red rice flour, prebiotic and MTgase are promisingly useful ingredients for the production of gluten-free quality bread.

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“…Granulometry was carried out in triplicate by sieving 50 g of flour, characterized by the weights of the sieves with the fractions by direct measurements, using a series of standardized sieves in the range of 16 to 200 Mesh, with electromagnetic stirrer (model 3671, Bertel, São Paulo, Brazil) for round sieves The total sieving time was 10 minutes and the analysis was performed in triplicate [20].…”

Section: Granulometric Analysismentioning

confidence: 99%

Replacement of Fat by Natural Fibers in Chicken Burgers with Reduced Sodium Content

Santos¹,

Sousa²,

Almeida³

et al. 2019

TOFSJ

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Introduction: Due to its practicality in preparation and to have nutrients that satisfy hunger quickly, hamburger has become a product consumed by all popular classes. However, due to the considerable contents of saturated fat and sodium, consuming too much of this type of food can be harmful to human health. Methods: Aiming at the development of a healthier meat product with reduced saturated fat, a chicken burger with green banana biomass flour and passion fruit peel flour was formulated using herbal salt (a blend of coarse sea salt and herbs) as a substitute for sodium chloride. The influence of these substitutions on the physical and physicochemical characteristics of the developed product was evaluated. The flours produced were evaluated according to the analysis of: granulometry, water content, water activity and color. Result and Conclusion: The hamburger formulations were analyzed for quality parameters: texture profile, color, water content, ash, pH, acidity, lipids, chlorides, cooking yield and percentage of shrinkage. The hamburger enriched with green banana biomass flour was characterized by the lower lipid content but presented higher values for firmness and chewability. The addition of passion fruit peel flour as a partial fat substitute provided higher yields, while the green banana biomass meal resulted in a smaller shrinkage to the burger after cooking. The green banana biomass flour hamburger presented as a viable alternative for the ingestion of processed meat with reduction of sodium and fat.

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Particle size, morphological, rheological, physicochemical characterization and designation of minerals in mesquite flour ( Proposis julifrora )

Cited by 21 publications

References 22 publications

Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras

Teosinte (Dioon mejiae) Flour: Nutritional and Physicochemical Characterization of the Seed Flour of the Living Fossil in Honduras

Production of prebiotic gluten-free bread with red rice flour and different microbial transglutaminase concentrations: modeling, sensory and multivariate data analysis

Replacement of Fat by Natural Fibers in Chicken Burgers with Reduced Sodium Content

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