Soil sodicity is more detrimental than salinity for quinoa ( Chenopodium quinoa Willd.): A multivariate comparison of physiological, biochemical and nutritional quality attributes

2020 ◽  
Author(s):  
Ghulam Abbas ◽  
Muhammad Amjad ◽  
Muhammad Saqib ◽  
Behzad Murtaza ◽  
Muhammad Asif Naeem ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Chenopodium Quinoa ◽  
Quality Attributes ◽  
Soil Sodicity

Effect of Processing and Drying on Quality Evaluation of Ready-To-Cook Jackfruit

2021 ◽  
Vol 7 (2) ◽  
pp. 19-29
Author(s):  
Md. Hafizul Haque Khan ◽  
◽  
Mohammad Mainuddin Molla ◽  
Ashfak Ahmed Sabuz ◽  
Md. Golam Ferdous Chowdhury ◽  
...  
Keyword(s):  
Citric Acid ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Quality Evaluation ◽  
Antioxidant Activities ◽  
Physicochemical Characteristics ◽  
Quality Attributes ◽  
Citric Acid Solution ◽  
Sensory Score ◽  
Low Potassium

The study was conducted with the aim of processing and developing ready to cook jackfruit to evaluate their nutritional and sensory quality attributes. In this study, green tender jack fruits were harvested from 60 to 70 days after synthesis. Then the fruits were washed, peeled and cut into slices. The slices were treated by dipping into different solutions for each treatments viz. control (T1), 0.5% salt solution (T2), 0.2% citric acid solution (T3), 1000 ppm potassium metabisulfite (KMS) (T4), 1000 ppm KMS + 0.5% salt (T5), 1000 ppm KMS + 0.2% citric acid (T6), 0.5% salt + 0.2% citric acid (T7) and 1000 ppm KMS+ 0.2% citric acid+ 0.5% salt (T8). Then the treated sliced was steam blanched at 85°C temperature for 8 min. The roasted beef spices were mixed and then dried at 50°C, 60°C and 70°C temperature owing to preparation of ready to cook. Results revealed that ready to cook dried at 50°C, 60°C and 70°C temperature took 72 hrs, 48 hrs and 36 hrs respectively. Low potassium metabisulfite residue was observed with increasing blanching time and drying temperature. The physicochemical characteristics, phytochemical and antioxidant activities were retained more and the highest sensory score was obtained at 60°C temperature. The marketable life of the RTC jackfruit could be extended to more than 6 months. However, the findings suggest that green tender jackfruit treated with 1000 ppm KMS, blanched for 8 min and dried at 60°C is a quick and healthy option in terms of good marketable life, nutritional and sensory quality attributes. Keywords:Tender jackfruit, ready to cook, nutritional quality, sensory attributes, marketable life

scholarly journals Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends

2014 ◽  
Vol 59 (3) ◽  
pp. 319-328 ◽  
Author(s):  
Mirjana Milovanovic ◽  
Mirjana Demin ◽  
Biljana Vucelic-Radovic ◽  
Branka Zarkovic ◽  
Radmila Stikic
Keyword(s):  
Chemical Composition ◽  
Nutritional Quality ◽  
Sensory Quality ◽  
Cucurbita Pepo ◽  
Chenopodium Quinoa ◽  
Wheat Bread ◽  
Hydrothermal Preparation ◽  
Pumpkin Seed ◽  
Pan Bread

The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum M?ench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on nutritional and sensory quality and also energy values of the pan bread. Hydrothermal preparation of these supplements is included. Chemical composition of the investigated materials, wheat bread and supplemented bread, was determined using relevant AOAC methods. Chemical composition of supplemented bread with an increase in protein, oil and crude fiber was superior in comparison with control wheat bread. Sensory properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor and color were evaluated and found excellent.

scholarly journals Genotype-Dependent Variation of Nutritional Quality-Related Traits in Quinoa Seeds

Plants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2128
Author(s):  
Sara Granado-Rodríguez ◽  
Susana Vilariño-Rodríguez ◽  
Isaac Maestro-Gaitán ◽  
Javier Matías ◽  
María José Rodríguez ◽  
...  
Keyword(s):  
Nutritional Quality ◽  
Seed Quality ◽  
Germination Rate ◽  
Genotypic Variation ◽  
Chenopodium Quinoa ◽  
Seed Viability ◽  
Plant Structure ◽  
Edible Plant ◽  
Nutritional Properties ◽  
Nutritional Characteristics

Exploiting the relationship between the nutritional properties of seeds and the genetic background constitutes an essential analysis, which contributes to broadening our knowledge regarding the control of the nutritional quality of seeds or any other edible plant structure. This is an important aspect when aiming at improving the nutritional characteristics of crops, including those of Chenopodium quinoa Willd. (quinoa), which has the potential to contribute to food security worldwide. Previous works have already described changes in the nutritional properties of quinoa seeds due to the influence of the environment, the genotype, or their interaction. However, there is an important limitation in the analyses carried out, including the outcomes that can be translated into agronomical practices and their effect on seed quality. In the present study, several seed nutritional-related parameters were analyzed in 15 quinoa cultivars grown in a particular environmental context. Important agronomical and nutritional differences were found among cultivars, such as variations in mineral or protein contents and seed viability. More importantly, our analyses revealed key correlations between seed quality-related traits in some cultivars, including those that relate yield and antioxidants or yield and the germination rate. These results highlight the importance of considering the genotypic variation in quinoa when selecting improved quinoa varieties with the best nutritional characteristics for new cultivation environments.

scholarly journals Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1020 ◽  
Author(s):  
Anna Kårlund ◽  
Carlos Gómez-Gallego ◽  
Jenni Korhonen ◽  
Outi-Maaria Palo-oja ◽  
Hani El-Nezami ◽  
...  
Keyword(s):  
Sustainable Development ◽  
Food Safety ◽  
Nutritional Quality ◽  
Current Knowledge ◽  
Raw Materials ◽  
Chenopodium Quinoa ◽  
Fermented Foods ◽  
Protein Sources

In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.

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