Improvement of the nutritional value, sensory properties and bioavailability of rapeseed meal fermented with mixed microorganisms

LWT ◽  
2019 ◽  
Vol 112 ◽  
pp. 108238 ◽  
Author(s):  
Yan Wang ◽  
Ji Liu ◽  
Fuhao Wei ◽  
Xiaolan Liu ◽  
Chunxia Yi ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Rapeseed Meal ◽  
Sensory Properties

Storage of WDGS under hermetic and non-hermetic conditions: Effect on sensory properties, microorganisms, mycotoxins and nutritional value

2019 ◽  
Vol 80 ◽  
pp. 65-70
Author(s):  
Estefania Alvarez ◽  
Marcelo Cardoso ◽  
Gustavo Depetris ◽  
Claudia Castellari ◽  
Diego Cristos ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Sensory Properties

NUTRITIONAL VALUE OF LOW GLUCOSINOLATE RAPESEED MEAL FOR SWINE

1975 ◽  
Vol 55 (1) ◽  
pp. 61-70 ◽  
Author(s):  
J. M. BELL
Keyword(s):  
Brassica Napus ◽  
Soybean Meal ◽  
Nutritional Value ◽  
Control Diet ◽  
Rapeseed Meal ◽  
Glucosinolate Content ◽  
Protein Digestion ◽  
Brassica Napus L ◽  
Ad Libitum

Five swine experiments were conducted to evaluate rapeseed meal (RSM) of low glucosinolate content (Brassica napus L. cv. Bronowski). Two experiments involved 0, 25, 50, 75 and 100% substitution of either Bronowski meal or regular (B. campestris) meal for soybean meal or fishmeal used in the control diet. One experiment compared ad libitum-fed and partially restricted pigs. Another experiment involved digestibility studies, and the final one involved methionine and lysine supplementation. As the dietary levels of either Bronowski or regular RSM increased in the ration, protein digestion coefficients decreased from 79 and 80% to 76 and 78%, respectively, and energy coefficients decreased from 82% to 79 and 78%, respectively. The protein and energy digestibility coefficients for Bronowski RSM were estimated to be 68 and 59%; for regular RSM, 65 and 54%. With barley–wheat–RSM diets, pigs responded to 0.1% methionine, but not to lysine (P > 0.05). Pigs fed ad libitum consumed more Bronowski than regular RSM diet and performed as well as pigs fed soybean meal diets.

scholarly journals Functional and quality attributes of beef burgers fortified by brown linseed powder

2022 ◽  
Vol 12 (1) ◽  
pp. 1
Author(s):  
Sara Basiri ◽  
Mohamamd Hashem Yousefi ◽  
Seyed Shahram Shekarforoush
Keyword(s):  
Physicochemical Property ◽  
Nutritional Value ◽  
Fat Content ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Fat Absorption ◽  
General Acceptance ◽  
Beef Burger ◽  
Beef Burgers ◽  
Water Holding

The effects of adding brown linseed at different concentrations (3, 4, and 5%) on physicochemical and sensory attributes of beef burgers were analyzed. Linseed powder increased the protein and fat content and decreased the moisture of the raw burgers and the fat absorption after frying. It also increased the ω3, ω6, ω9 level, PUFA/SFA ratio, and reduced the ω6:ω3 fraction. Improving the cooking yield and water holding capacity were other benefits of this fortification. The linseed did not change the texture and sensory properties of burgers but improved the flavor and general acceptance. Adding the linseed powder to the beef burger formulation is a good way for improving the yield and simultaneously improving the physicochemical property and nutritional value of the beef burger.

scholarly journals Nutritional Value, Antioxidant Activity, Sensory Properties, and Glycemic Index of Cookies with the Addition of Cassava (Manihot utilissima) Leaf Flour

2020 ◽  
Vol 66 (Supplement) ◽  
pp. S162-S166
Author(s):  
Bernatal SARAGIH ◽  
Feby KRISTINA ◽  
PRADITA ◽  
Krishna Purnawan CANDRA ◽  
Aswita EMMAWATI
Keyword(s):  
Antioxidant Activity ◽  
Glycemic Index ◽  
Nutritional Value ◽  
Sensory Properties

scholarly journals Effect of Size and Drying Time on the Rehydration and Sensory Properties of Freeze-Dried Snails (Achatina achatina)

2020 ◽  
Vol 2020 ◽  
pp. 1-5
Author(s):  
Matthew A. Achaglinkame ◽  
Eric Owusu-Mensah ◽  
Abena A. Boakye ◽  
Ibok Oduro
Keyword(s):  
Moisture Content ◽  
Nutritional Value ◽  
Freeze Drying ◽  
Consumer Preference ◽  
Sensory Properties ◽  
Temperature Dependent ◽  
Drying Time ◽  
Standard Methods ◽  
Freeze Dried ◽  
Hedonic Scale

Snails, a delicacy in most tropical communities, are highly perishable and seasonal. Employed preservative methods are highly temperature dependent, adversely affecting their nutritional value and sensory properties. This study was aimed at determining the effect of size and drying time on the rehydration and sensory properties of freeze-dried snails. Snails were sized into three categories with average weights: 7.59 g (quarter-sized), 14.41 g (half-sized), and 30.71 g (whole), and freeze-dried for 15, 20, and 25 h. The moisture content and percent rehydration of the dried samples were determined by standard methods and sensory properties assessed by an in-house panel of 30 using a 5-point hedonic scale. The moisture content of the fresh and freeze-dried samples ranged from 65.80 to 75.20% and 3.25 to 10.24%, respectively. Freeze-dried samples had higher percent rehydration (27 to 102%) than the control; smoked snails (21 to 32%). Size had a significant (P<0.05) effect on the rehydration ability of the samples with the half-sized and freeze-dried for 15 h samples having the highest. The freeze-dried samples generally had higher consumer preference than the control in all attributes assessed. The findings show that freeze-drying snails (approximate weight of 14.4 g) for 15 h could be a consumer-preferred alternative preservative method for extending the shelf life of snails.

scholarly journals EFFECTS OF SODIUM AND FERROUS SALT TREATMENTS ON THE NUTRITIONAL VALUE OF YELLOW MUSTARD MEAL (B. HIRTA) FOR SWINE AND MICE

1980 ◽  
Vol 60 (2) ◽  
pp. 447-459 ◽  
Author(s):  
G. SARWAR ◽  
J. M. BELL
Keyword(s):  
Sodium Carbonate ◽  
Nutritional Value ◽  
Ferrous Sulphate ◽  
Dietary Supplementation ◽  
Normal Growth ◽  
Rapeseed Meal ◽  
Yellow Mustard ◽  
Brassica Hirta ◽  
Mustard Meal ◽  
Sulphur Amino Acids

Commercially prepared meals (solvent-extracted) made from yellow mustard (Brassica hirta), Yellow Sarson (B. campestris), Tower rapeseed (B. napus) and soybean were compared in palatability preference trials with mice. Meals treated with aqueous solutions of sodium carbonate and ferrous sulphate, followed by autoclaving and drying, were also tested. The effects of processing treatments on glucosinolate levels in the meal and on amino acid composition were assessed and the more promising treatments were subjected to feeding and digestibility tests with mice or swine. Sodium carbonate at 3.8% by weight of the meal was more effective than lower levels for improving palatability. Over 85% of the glucosinolates were destroyed by any level of sodium carbonate including the zero level, indicating that the moist cooking and drying affected the glucosinolates and that the sodium carbonate acted on another component, possibly sinapine. The digestibility of protein was markedly reduced by 3.8% sodium carbonate; the losses of lysine and sulphur amino acids were extensive and dietary supplementation was necessary for improved growth of mice. Experiments with swine fed natural ingredient diets containing 15% of mustard meal, Yellow Sarson meal or Tower rapeseed meal revealed that all meals permitted near-normal growth and feed utilization. The inclusion of up to 0.6% ground rapeseed as a myrosinase source was not deleterious. Differences in responses of mice and swine to glucosinolates are discussed.

scholarly journals Psychrotrophic microorganisms in raw milk and the cheese quality

2020 ◽  
Vol 9 (9) ◽  
pp. e127997217 ◽  
Author(s):  
Elsa Helena Walter de Santana ◽  
Lucas Lima Luiz ◽  
Pamela da Silva Pasquim ◽  
Leticia de Fatima Bertachi Pinto ◽  
Flavia de Almeida Bergonse Pereira ◽  
...  
Keyword(s):  
Shelf Life ◽  
Nutritional Value ◽  
Dairy Product ◽  
Optimal Growth ◽  
Raw Milk ◽  
Sensory Properties ◽  
Taste Changes ◽  
Current Consumption ◽  
Negative Effect ◽  
Cheese Production

Psychrotrophic microorganisms, especially Pseudomonas spp., are present in the microbiota of refrigerated milk as they can grow at refrigeration temperatures irrespective of their optimal growth temperature. Psychrotrophic counts ranging from 105 to 108 CFU/mL in refrigerated raw milk effect cheese quality, since the synthesized thermoresistant enzymes affect the nutritional value, sensory properties, and texture. Cheese is the dairy product with the highest growth rate in the food industry in Brazil in recent years and meets the current consumption trends of nutritious and practical foods. The objective of this review was to address the importance and influence of the psychrotrophic raw milk microbiota on the quality and sensory properties of cheese. The enzymes produced by psychrotrophic microorganisms lead to taste changes, undesirable clotting times, increased concentrations of free fatty acids and free amino acids, and a reduced shelf-life, in addition to negatively affecting cheese yields. Proteases from psychrotrophs are also associated with slicing problems and progressive loss of the elasticity of cheese, a bitter taste, and increased clotting times of cheese produced with pasteurized milk. On the other hand, their lipases increase the clotting time and have a negative effect on the sensory properties by providing a rancid, soap, metallic, or oxidized smell and taste. The control of the psychrotrophic population found in refrigerated raw milk contributes to better cheese production yields and desirable texture and sensory properties, which extends the shelf-life of cheese and improves consumer acceptance.

scholarly journals Formulation of a Sugar-Free Cereal-Based Bar with Improved Nutritional Value: Biological and Sensory Analysis

2021 ◽  
Vol 78 (2) ◽  
pp. 67
Author(s):  
Antonio OTTOMBRINO ◽  
Adelia PICARIELLO ◽  
Annachiara OLIVIERO ◽  
Mauro ROSSI
Keyword(s):  
Nutritional Value ◽  
Antioxidant Properties ◽  
Sensory Properties ◽  
Test Analysis ◽  
Panel Test ◽  
Texture Parameters ◽  
Phenolic Components ◽  
Cereal Bars ◽  
New Formula

Cereal bars are eaten regularly due to their nutritive values and ease of consumption. Furthermore, new cereal bars were recently introduced to serve the growing market of functional food. In this work, we aimed at developing an innovative sugar-free cereal bar with high protein and fibre content, showing functional effects and with improved sensory properties over cognate commercial bars. We developed an innovative recipe by substituting honey with a xanthan gum/erythritol mixture as binder, and by manufacturing bars in a conventional industrial apparatus. The new formula was characterised by high content of proteins (27.7%) and fibres (8.7%), whereas carbohydrates resulted drastically reduced (26.7%). Panel test analysis showed that bars hold satisfactory sensory properties (aroma, flavour and taste), whereas some texture parameters were positively changed, as hardness and adhesiveness were significantly reduced. In vitro challenge experiments showed that the phenolic components isolated from the bar matrix significantly increased the levels of glutathione and glutathione reductase in Caco-2 cells, a model of enterocytes (P<0.05). In conclusion, we produced a sugar-free cereal bar on an industrial scale with antioxidant properties, and with improved nutritional and texture parameters in comparison with a conventional product.  

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