Profiling of the Contents of Amino Acids, Water-Soluble Vitamins, Minerals, Sugars and Organic Acids in Turkish Hazelnut Varieties

Abstract

Key words: anthocyanin-rich popping maize fl our, bread, phenolic profi le, anthocyanins, antioxidant capacity, physical and sensory properties In this study, the effect of anthocyanin-rich popping maize fl our on phenolic profi le, antioxidant capacity and color of bread were investigated. Texture and sensory properties of maize mix-breads were evaluated also. Replacing 30% of wheat fl our with blue-and dark-red-seeded maize fl ours increased the content of total phenolic compounds, ferulic and p-coumaric acids of mix-breads compared to the control bread. In addition, anthocyanins from maize fl ours improved functional profi le of breads. Despite thermal degradation, the content of anthocyanins in crumb of blue and dark-red maize mix-breads was high and amounted to 142.3 mg CGE/kg and 84.4 mg CGE/kg, respectively. In his acylated and non-acylated forms, cyanidin 3-glucoside was the most prevalent anthocyanins in maize mix-breads. However, given to the synergistic and antagonistic interaction that arises from the coexistence of numerous antioxidant compounds in food, anthocyanin-rich maize fl our had no effect on the increase in the bread antioxidant capacity.Anthocyanin-rich maize flour changed the bread crumb color to a red range. Although maize mix-breads had worse textural properties compared to the wheat bread, their sensory quality was improved.

Protein and Amino Acid Content in Four Brands of Commercial Table Eggs in Retail Markets in Relation to Human Requirements

“…Similar to the present findings, EAAs accounted for about 46-47%, while TAAAs accounted for about 11% of the TAAs; arginine was the most copious amino acid, followed by glutamic acid and lysine [1,4]. Differences in the ratios of the amino acids of eggs from various sources could be due to the strains/breeds of layers and poultry species [5,6,39], dietary composition, cooking method, storage time, environment, [11,40,41] and egg parts [12,42,43].…”

Effect of Lecithin and Mono- and Di-Glyceride on Quality and Shelf Life of Hazelnut Butter: Chemometric Approach

“…Hazelnut oil contains β-sitosterol, a natural plant sterol recognized to reduce cholesterol levels and defend against different types of cancer such as breast, colon, and prostate cancers [Akcicek et al, 2005]. The protein content of hazelnut kernel changes between 10 and 22 g/100 g [Taş & Gökmen, 2018]. Hazelnuts are a popular and important source of high-quality vegetable protein in vegetarian diets, where they rank high on the list of foods most frequently consumed, above meat substitutes.…”

Corylus avellana L. Aroma Blueprint: Potent Odorants Signatures in the Volatilome of High Quality Hazelnuts

“…The total sugar content of hazelnut is, on average, around 3.58 g/100 g, and the sucrose achieves about 74% of the total (Alasalvar and Shahidi, 2008;Sciubba et al, 2014). Sugars contribute directly and indirectly to hazelnut sensorial profile: they are responsible for the sweet taste of raw nuts and represent fundamental precursors of aroma active compounds since they react within the Maillard reaction framework and degrade during roasting (Cristofori et al, 2008;Kiefl, 2013;Taş and Gökmen, 2018). Bonvehí and Coll (1993) studied the carbohydrates fraction and its variations as a function of varieties/cultivar and harvest region; their findings indicated that starch and fiber were almost stable while soluble sugars were highly variable within varieties, with the mountain harvested varieties containing a higher sucrose amount.…”

“…The total sugar content of hazelnut is, on average, around 3.58 g/100 g, and the sucrose achieves about 74% of the total (Alasalvar and Shahidi, 2008 ; Sciubba et al, 2014 ). Sugars contribute directly and indirectly to hazelnut sensorial profile: they are responsible for the sweet taste of raw nuts and represent fundamental precursors of aroma active compounds since they react within the Maillard reaction framework and degrade during roasting (Cristofori et al, 2008 ; Kiefl, 2013 ; Kiefl and Schieberle, 2013 ; Taş and Gökmen, 2018 ).…”