RESUMO
Previous works have shown that green plantain flour (GPF) contains a considerable amount of resistant with similar effects to dietary fiber. In order to diversify the use of this fruit the purpose of present study was to formulate and elaborate powered, dehydrated, cream type soups with green plantain flour flavored with vegetables (onion, coriander and leak) which increase the dietary fiber content of the preparation. Green plantain was peeled, cut in medium size pieces and submerged in 0.1% citric acid solution. The dehydration process was forced air-drying (80 degrees C), followed by milling. The same procedure was applied to the flavoring vegetables. To obtain the cream type soups various formulations were tried containing 50-63% resistant starch, 11.7-12% dietary fiber 6.5-6.9% protein. The mineral content of the preparations is reported. Viscosity of 1:10 (w/v) soups was 630-670 cps. In vitro starch digestibility after 6 hours was 38% with porcine amylase, increasing to 48% if the enzyme was from bacterial origin, supporting previous results that suggest resistance to hydrolysis of green plantain (GP) starch granules. In conclusion this study diversifies the use of GP and suggests that dehydrated GPF soups due to their high dietary fiber, resistant starch content and to the slow starch hydrolysis may be used in special nutrition regimes.
Assuntos
Farinha , Manipulação de Alimentos , Plantago , Amido/química , Fibras na Dieta , Digestão , Conservação de Alimentos , Hidrólise , Valor Nutritivo , Plantago/químicaRESUMO
With the purpose of diversifying the use of green plantain flour, a functional evaluation was performed by substituting 7% of chocolate cookie wheat flour by dehydrated green plantain flour; thus allowing to obtain a product with good physical and organoleptic qualities, as well as a better nutritional quality, as for dietary fibre and resistant starch. As a result of the use of this dehydrated green plantain flour (G-HT/HPV), the values of some chemical components increased significantly (P 0.05 Pound) in comparison to the standard cookies (GP): ash (2.46 to 2.69%), proteins (8.93 to 9.69%), dietary fiber (4.97 to 5.40%), resistant starch (0.19 to 0.23%) and total sugar (25.26 to 30.55). The G-HT/HPV complies with the industrial requirements as for moisture (2.7300%), ph (8.43), aw (0.205) and color (L = 31.78; a = 7.95 and b = 10.51). Besides, thanks to the use of G-HT/HPV the flours scattering during the kneaded process was diminished, thus reducing the cookie diameter and increasing the resistance to breaking (1.48 to 2.06 Kgf), in comparison to the GP. While evaluating the shelf life for G-HT/HPV, it was demonstrated that was affected by moisture, pH, aw and acidity after the first month of storage. In the preference comparison test between the G-HT/HPV and a trademark cookie (GC), no significant differences were founded. Both were accepted and qualified between good and very good, as for sensorial features like colour, fragrance and taste. However, significant differences were detected in relation to texture, and they were corroborated in the texture profile analysis. In this test the panel staff, while evaluating both types of cookies demonstrated that there are 8 features that can be used to describe them: firm, crumble, crisp, mealy, soft, lumpy, particle size and chewy.
Assuntos
Fibras na Dieta/análise , Farinha , Manipulação de Alimentos/métodos , Alimentos Fortificados/análise , Triticum , Verduras , Fenômenos Biomecânicos , UmidadeRESUMO
Precooked flour (80 degrees C x 3 hours) from the pulp of 20 ecotypes of Pijiguao cultivated in the Amazon area of Venezuela and dried at 80 degrees C for 3 hours was manufactured for the purpose of developing an alternative method of conservation of the fruit for human consumption and for the purpose of contributing to the study of the germoplasm through the assessment of its chemical characterization by applying the AOAC methods. The results showed a wide statistical variability (p < 0.05) among the ecotypes in relation to the fat content (5.13%-17.30%), protein content (5.00%-8.30%), starch content (29.13%-56.40%), and dietetic fiber content (8.10%-21.00%). Likewise, significant differences in the carotenoid content (3.46-40.06 mg/100 g) and the vitamin C content (6.60 to 51.60 mg/100 g) were also detected. The digestibility "in vitro" of the protein was high (88.10%-91.90%). In addition color was analyzed in a tristimulus color meter and the data varied between L = 65.07 to 81.84; a = 0.18 to 13.96 y b = 18.30 to 38.82. Orange, yellow, and beige were observed Pijiguao precooked flour is a potential source of dietetic carotenoids, vitamin C, fat, and starch.
Assuntos
Digestão , Farinha/análise , Frutas/química , Proteínas de Plantas/análise , Ácido Ascórbico/análise , Carotenoides/análise , Gorduras/análise , Amido/análise , VenezuelaRESUMO
Precooked flours obtained five Canavalia ensiformis varieties were prepared by dehydration in double drums. On a dry matter basis, significant differences (P < 0.05) among varieties were detected for crude protein content (25 to 30%), starch (36 to 40%) and dietary fiber (13 to 15%). Hemagglutinins were eliminated as result of the high temperature (146 degrees C/4 min) employed during the drying process. Similar results were not obtained for trypsin inhibitors and canavanine considering that small amounts of these compounds remained in the precooked flours prepared from canavalia seeds. A 10% decrease in available lysine was observed. Biological assays yielded Protein Efficiency Ratio (PER) values of 0, 8-1 and Neat Proteic Relation (NPR) values of 2-3-2.6. True digestibility of protein values were improved from 87 to 90%. All cultivars had similar starch digestive utilization coefficient (96%) and starch fraction (4%) resistant to enzymatic hydrolysis in the rat digestive tract.
Assuntos
Fabaceae , Farinha , Valor Nutritivo , Plantas Medicinais , Animais , Canavanina/isolamento & purificação , Fabaceae/metabolismo , Feminino , Farinha/análise , Humanos , Proteínas/metabolismo , Ratos , Ratos Wistar , Amido/metabolismo , Inibidores da Tripsina/análise , Inibidores da Tripsina/isolamento & purificaçãoRESUMO
A flour from defatted oil palm kernels was used for substitution of wheat bran for the preparation of dietary fiber-rich wheat cookies and bread. The flour, containing 71% insoluble dietary fiber, 2% soluble dietary fiber and 19% protein (dry basis), was used at three different levels (3%, 4.5% or 6%) for the formulation of cookies, and at 2.5% and 5% for the preparation of bread. Commercial samples containing 6% and 5% wheat bran for the cookies and bread, respectively, were used as reference products. The dietary fiber content ranged between 6.8 and 10.1% for the experimental cookies and between 5.1 and 7% for the corresponding breads. Both types of products showed lower starch content (42-50% for cookies and 34-36% for breads) than the reference samples. Protein quality, as assessed by true and apparent digestibility, PER and NPR, was similar for experimental and reference cookies and breads. The final product texture (increased/decreased) as dietary fiber level increased. Flavor tests performed with both an untrained panel and the cookie senior chef indicated preference for the 3% palm flour cookies and the 2.5% flour bread. No change in pH regulating compounds was observed in either experimental or reference cookies, although a slight increase in humidity was recorded for the palm flour-based cookies. The experimental bread whiteness decreased as the palm flour level increased.(ABSTRACT TRUNCATED AT 250 WORDS)
Assuntos
Pão/análise , Fibras na Dieta/administração & dosagem , Farinha , Alimentos Fortificados , Triticum , Animais , Culinária , Farinha/análise , Ratos , Ratos WistarRESUMO
Defatted kernel flour of oil palm, grounded to 60 mesh, was taken as raw material to produce protein concentrates (70.8%) protein) which were succinylated at different levels (0.05; 0.2 and 0.6). The extent of acylation was measured as percentage of lysine modification reaching values from 18.4% to 48.6%. Protein concentrate functional properties were determined: Water solubility (pH 2-10); water absorption (320%); oil absorption (2.2 ml oil/g), emulsion activity and emulsion stability (28-46%). The functional properties were enhanced by succinylation if compared with the untreated protein concentrate, however, "in vitro" digestibility was not affected, by succinylation. In summary, the results of this study indicate that acylation using succinyl anhydride can improve the functional properties of oil palm protein concentrate over those without such treatment.
Assuntos
Proteínas Alimentares/análise , Farinha/análise , Óleos de Plantas/análise , Proteínas de Plantas/análise , Acilação , Solubilidade , Anidridos SuccínicosRESUMO
Three mixtures of precooked white corn flour with 10, 20 and 30% amaranth flour were prepared. The sedimentation and consistency of the mixtures differed from those of the white corn flour, but without altering the capacity of dough formation to prepare arepas. The protein, fiber, and ash contents were higher than those of the precooked white corn flour. The functional properties of water and oil absorption increased in 20 and 10%, respectively. During the three-month storage, the protein and fat contents were not altered. Acceptability tests of the arepas were carried out and results indicated that those mixtures prepared with 10% and 20% substitution levels were acceptable from the sensory point of view. The protein quality was analyzed in terms of protein efficiency ratio (PER), which proved to be higher than that of the commercial white corn flour (PER 1.93), and the apparent digestibility was 92%. As far as lysine is concerned, results showed that arepas prepared with the mixture containing 10% amaranth (1.6 g lysine/100 g protein) and 20% (2.0 g lysine/100 g protein) also proved to be higher than the commercial white corn flour arepas (0.7 g lysine/100 g protein). Based on the above findings, enrichment of commercial white corn flour with grain amaranth flour, prior to the preparation of arepas, a product of high consumption in Venezuela as part of the habitual diet, is recommended.
Assuntos
Farinha/análise , Alimentos Fortificados/análise , Magnoliopsida , Zea mays , Amaranthus , Proteínas Alimentares/análise , Manipulação de Alimentos , Lisina/análise , Valor NutritivoRESUMO
A study was carried out for the purpose of obtaining and characterizing a protein concentrate obtained from defatted oil palm cake using alkaline extraction, and compare it with a commercial soy meal. The oil palm cake came from a national industry as a subproduct of the oil extraction of the palm kernels. The moisture, protein, fat, crude fiber and ash content of the oil palm was then determined. The optimum conditions for extraction and precipitation of the proteins were selected. These were the following: extraction at pH, 11.4; adding NaOH 0.06 M solvent; a meal/solvent relation of 1:20 g/ml and extraction time, 20 minutes with magnetic agitation, and precipitation at pH 5.3. The protein concentrate obtained contained: 66.50% protein; 0.07% fat, 0.90% crude fiber, and 3.20% ashes. Then the following functional properties were analyzed: solubility, according to the pH; water absorption (250); oil absorption (175); emulsion activity (27.2), and stability (13.6). The author concludes that the protein concentrate has good water and oil absorption when compared to soymeal; the emulsion, however, was found to be unstable to heat.