scholarly journals CEREAL CRISPBREAD IMPROVEMENT WITH DIETARY FIBRE FROM APPLE BY-PRODUCTS

2017 ◽  
Vol 5 ◽  
pp. 1143-1148 ◽  
Author(s):  
Daiga Konrade ◽  
Dace Klava ◽  
Ilze Gramatina
Keyword(s):  
Dietary Fibre ◽  
Structural Changes ◽  
Textural Properties ◽  
Rice Flour ◽  
Biologically Active ◽  
Hot Air ◽  
Single Screw Extruder ◽  
Total Dietary Fibre ◽  
By Products ◽  
Active Substances

In the production of apple juice, the by-products such as the peel, bark and seeds remain biologically active substances and a good source of dietary fibre. The aim of our study is to incorporate apple by-product flour (ABF) into cereal crispbreads and to determine the total dietary fibre (TDF) content, the colour and the structural changes after addition of ABF to cereal based extrudates. Hot air drying was applied for the preparation of ABF from apple pomace. For the development of new products, a laboratory single-screw extruder GÖTTFERT 1 L series (Germany) was used. An extrusion screw (compression ratio 2:1) at a speed of 60-80 rpm and a rectangular die (aperture: 20 mm wide, 1.0 mm high, 100 mm long) were also used. The basic ingredients for extruded crispbreads were wheat flour, rice flour, wheat bran, rye flour, oat flour with addition of ABF in different proportions (5%, 10%, 15%).The content of total dietary fibre (TDF) was determined according to the AOAC –AACC method No.985.29 by FOSS Analytical Fibertec E 1023 system. Density, textural properties and colour was also determined. The obtained results showed an increase of TDF from 9.39 to 15.89 g 100g-1 in wheat crispbreads with AB and from 15.8 to19.89 g 100g-1 in rye crispbreads with ABF, hardness of products with ABF was from 17.2-21.7 N and density from 0.24-0.35g cm-3, moisture of final product was 3.89-4.24±0. 01%. The main purpose of the current research was to determine the effect of ABF addition to cereal crispbread content, of the TDF and the textural properties.

scholarly journals Upcycling food ingredients from orange by-products by hot air-microwave drying. Impact on energy consumption.

2021 ◽  
Author(s):  
Clara Talens ◽  
Itziar Tueros ◽  
Bruno Iñarra ◽  
Carlos Bald ◽  
Marta Castro-Giraldez ◽  
...  
Keyword(s):  
Energy Consumption ◽  
Aqueous Extract ◽  
Dietary Fibre ◽  
Ethanolic Extract ◽  
Microwave Drying ◽  
Retention Capacity ◽  
Drying Time ◽  
Food Ingredients ◽  
Hot Air ◽  
By Products

Currently industrial citrus by-products represent a relevant environmental issue. The main aim of this work was the chemical characterization of the different bioactive compounds obtained after hot air-microwave drying (HAD+MW) of orange by-products, and their further conversion into three upcycled ingredients with health-related benefits: aqueous extract, ethanolic extract and dietary fibre. Total phenolics, antioxidant capacity, individual phenolic acids, flavonoids, limonin and carotenoids were monitored during blanching and colour extraction steps by analysing fresh by-products and process co-products: an aqueous extract rich in polyphenols and an ethanolic extract rich in carotenoids. After drying, the resulting fibre was characterized in terms of chemical composition, soluble and insoluble dietary fibre content and particle size. Technological properties and colour were compared to those of commercial citrus fibre. Energy and time consumption were compared with conventional hot air drying (HAD). Most polyphenols (50-65 %) and limonin (70 %) were extracted during the blanching step. 86 % of carotenoids were removed by soaking in ethanol. The orange fibre obtained had 71.9 g DF/ 100 g and antioxidant properties (205 mg TE/ Kgdm). Whiteness, water retention capacity and oil retention capacity were similar to commercial citrus fibre. HAD+MW reduced drying time and energy consumption by up to 50 % compared to HAD.

scholarly journals Crispbreads with Carrot and Pumpkin Processing by-Products

2018 ◽  
Vol 72 (2) ◽  
pp. 91-96
Author(s):  
Daiga Konrade ◽  
Dace Kļava ◽  
Ilze Grāmatiņa ◽  
Solvita Kampuse ◽  
Tatjana Kince
Keyword(s):  
Dietary Fibre ◽  
Gravimetric Method ◽  
Rice Flour ◽  
Fibre Content ◽  
Carotenoid Content ◽  
Total Carotenoid ◽  
Total Carotenoid Content ◽  
Food Processing Waste ◽  
By Products ◽  
Dietary Fibre Content

Abstract The results of carrot and pumpkin processing are by-products like bark and peel. Therefore, food processing waste has the potential to be converted into useful products and utilised as a source of functional compounds for consumers. Carrot and pumpkin by-products contain carotenoids, precursors of vitamin A, and dietary fibre. The consumption of these is linked to decreased incidence of cardiovascular disease, diverticulosis, and colon cancer. The aim of the study was to investigate means to increase nutritional compound content in extruded crispbread with carrot and pumpkin processing by-products. Samples were prepared from wheat flour 70%, rice flour 24%, and wheat bran 4% as control with addition of 5%, 10%, 15%, 20 % dried and grinded carrot and pumpkin by-products. Products were extruded in GÖTTFERT 1 screw Extrusiometer L series. The temperatures for extrusion zones were set at 78/83/98 °C. Total carotenoid content of the new products was determined by spectrophotometry. Total dietary fibre content was determined with Enzymatic-Gravimetric Method, AOAC 985.29. The total carotenoid content increased significantly with addition of pumpkin and carrot by-products in crispbread samples. The increase of dietary fibre content was from 9.3 mg·100 g−1 in wheat crispbread to 15.89–16.08 mg·100 g−1 in products with added carrot and pumpkin by-products.

Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient

2016 ◽  
Vol 22 (8) ◽  
pp. 759-768 ◽  
Author(s):  
Maroua Boubaker ◽  
Abdelfatteh EL Omri ◽  
Christophe Blecker ◽  
Nabiha Bouzouita
Keyword(s):  
Chemical Composition ◽  
Dietary Fibre ◽  
Specific Volume ◽  
Extraction Yield ◽  
Cynara Scolymus ◽  
Bakery Product ◽  
Lipid Contents ◽  
Total Dietary Fibre ◽  
Water Holding ◽  
By Products

The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The chemical composition showed high total dietary fibre (85 g/100 g d.m) and low lipid contents (0.5 g/100 g d.m). The fibre concentrate showed good water holding capacity (8.17 g/g) and high oil holding capacity (16.17 g/g). The effect of fibre concentrate incorporation to wheat dough, at level of 2%, on the rheological properties and physical characteristics of bread was also evaluated. The results showed that the addition of fibre concentrate in wheat flour significantly improved ( P < 0.05) dough properties inducing an increase of water absorption, stability and tenacity, and a reduction of extensibility and softening in comparison to the dough without fibre. The colour values of the crust and crumb were significantly ( P < 0.05) altered by the addition of fibre concentrate. It was also found that incorporation of fibre concentrate to bread produced a comparable specific volume and enhanced the shelf life, as textural studies revealed.

scholarly journals Effect of different drying methods on the nutritional and physicochemical properties of unpeeled banana flour

2019 ◽  
Vol 18 (03) ◽  
pp. 64-73
Author(s):  
Ruttarattanamongkol Khanitta
Keyword(s):  
Physicochemical Properties ◽  
Resistant Starch ◽  
Dietary Fibre ◽  
Amylose Content ◽  
Pasting Properties ◽  
Drying Methods ◽  
Nutritional Values ◽  
Hot Air ◽  
Banana Flour ◽  
Total Dietary Fibre

This work was conducted to evaluate the effect of drying methods on the nutritional values and physicochemical properties of unpeeled banana flour. Proximate, amylose content, phenolic compound, resistant starch, total dietary fibre, functional properties, pasting properties, and thermal properties of dried banana flour samples were evaluated. Three different drying methods of whole banana with the intact peel were studied including 1) hot-air unpeeled flour (HAU) (dried at 60oC for 2 h in hot-air chamber), 2) microwave-vacuum unpeeled flour (MVU) (36,000 W under vacuum -600 mmHg for 15 min in a pilot microwave-vacuum dryer), and 3) infrared unpeeled flour (IRU) (600 W for 15 min in infrared channel dryer). The HAU and MVU showed the highest yield. Drying methods did not affect the compositions of the flour but significantly affected the total dietary fibre, resistant starch, amylose content and phenolic compound of the flour. Among samples, HAU contained the highest nutritional values with outstanding functional properties, and pasting properties. The unpeeled banana flour can be utilized in various food products such as noodle, bakeries, snack or used as functional ingredients for nutritional purposes.

scholarly journals Residual brewing yeasts as a source of beta-glucans

2020 ◽  
Vol 164 ◽  
pp. 06027
Author(s):  
Vera Ivanova ◽  
Ekaterina Antontceva ◽  
Razan Harbah ◽  
Tatiana Meledina ◽  
Mark Shamtsyan
Keyword(s):  
Solid Wastes ◽  
Biologically Active ◽  
Enzymatic Method ◽  
Brettanomyces Bruxellensis ◽  
Brewing Yeast ◽  
Yeast Cultures ◽  
Beta Glucans ◽  
Promising Source ◽  
By Products ◽  
Active Substances

Residual brewing yeast is one of the main solid wastes in brewing. Using residual brewing biomass as a source of biologically active substances is an important way of recycling these brewing by-products. According to the literature S. cerevisiae is considered as the promising source of polysaccharides, particularly beta-glucans. Beta-glucans are structural polysaccharides of the yeast cell and perform immune stimulating properties. At the same time, there is too little information about the content of these polysaccharides in brewing yeast of the genus Brettanomyces. The objects of this study were yeast cultures of Saccharomyces cerevisiae and Brettanomyces bruxellensis. In this work, the cultivations of the yeasts were carried out to compare them as possible sources of beta-glucans. The yeasts were cultivated in a simple periodic culture using a laboratory fermenter (Biostat A, Sartorius). As a result, the content of beta-glucans in the yeasts S. cerevisiae and B. bruxellensis biomass was measured by enzymatic method (Megazyme, Ireland). According to the obtained data, the yeast B. bruxellensis contains a higher amount of beta-glucans than the yeast S. cerevisiae.

Neutral Lipids of Oats Fruit (Avena Sativa L.)

2020 ◽  
Vol 9 (4) ◽  
pp. 40-43
Author(s):  
N. K. Yuldasheva ◽  
S. D. Gusakova ◽  
D. Kh. Nurullaeva ◽  
N. T. Farmanova ◽  
R. P. Zakirova ◽  
...  
Keyword(s):  
Avena Sativa ◽  
Neutral Lipids ◽  
The Body ◽  
Biologically Active ◽  
Absorption Bands ◽  
Vital Functions ◽  
The Republic ◽  
Living Organisms ◽  
Main Components ◽  
Active Substances

Introduction. Lipids are a widespread group of biologically active substances in nature, making up the bulk of the organic substances of all living organisms. They accumulate in plants in seeds, as well as in fruits and perform a number of vital functions: they are the main components of cell membranes and the energy reserve for the body.Aim. Study of neutral lipids of sown oats (Avena sativa L.).Materials and methods. The objects of the study were fruits (grains) of oats of the sown variety "Tashkent 1," harvested in the Republic of Uzbekistan. Results and discussions. Neutral lipids of oat grains have been found to contain 13 fatty acids with a predominance of the sum of oleic, linolenic and linoleic acids. The total degree of unsaturation was almost 78%. Absorption bands characteristic of these substances were observed in the IR spectrum of MEGC.Conclusion. According to the results of the NL analysis, oat grains consisted of triacylglycerides and free LCDs, which were accompanied by hydrocarbons, phytosterols, triterpenoids and tocopherols.

Microscopic fungi of lithobiont communities of Argentine Islands Region: Data from the 22nd Ukrainian Antarctic Expedition

2020 ◽  
Vol 62 (1-2) ◽  
pp. 49-68
Author(s):  
T. O. Kondratiuk ◽  
T. V. Beregova ◽  
I. Yu. Parnikoza ◽  
S. Y. Kondratyuk ◽  
A. Thell
Keyword(s):  
Filamentous Fungi ◽  
Mucor Circinelloides ◽  
Biologically Active Substances ◽  
Biologically Active ◽  
Microscopic Fungi ◽  
Rhodotorula Rubra ◽  
Yeast Fungi ◽  
Antarctic Expedition ◽  
Geomyces Pannorum ◽  
Active Substances

The identification of the diversity of microscopic fungi of lithobiont communities of the Argentine Islands in specimens collected during the 22nd Ukrainian Antarctic Expedition was the purpose of this work. Samples of rock, soil, mosses and lichens of rock micro-habitats of “Crustose lichen sub-formation and fruticose lichen and moss cushion sub-formation” were used in the work. These samples were used for extracting and cultivation of filamentous fungi on dense nutrient media. Determination of physiological and biochemical characteristics and identification of yeast-like fungi were performed using a microbiological analyser ‘Vitek-2’ (‘Bio Merieux’, France). Cultivation of microorganisms was carried out at temperatures from +2 to +37 °C. In results cultures of microscopic fungi of Zygomycota (Mucor circinelloides), Ascomycota (species of the genera cf. Tlielebolus, Talaromyces), representatives of the Anamorphic fungi group (Geomyces pannorum, species of the genera Alternaria, Acremonium, Aspergillus, Penicillium, and Cladosporium) were isolated from Antarctic samples. Microscopic fungi Penicillium spp. were dominated after the frequency in the studied samples (54.5%). Rhodotorula rubra and Candida sp. among isolated yeast fungi, and dark pigmented fungi represented by Aureobasidium pulhdans and Exophiala spp. were identified. The biological properties of a number of isolated fungi (the potential ability to synthesise important biologically active substances: melanins, carotenoids, lipids) are characterised. Mycobiota of rock communities of Argentine Islands is rich on filamentous and yeast fungi similarly to other regions of Antarctica. A number of fungi investigated are potentially able to synthesise biologically active substances. The dark pigmented species of the genera Cladosporium, Exophiala, Aureobasidium pulhdans, capable of melanin synthesis; ‘red’ yeast Rhodotorula rubra (carotenoid producers and resistant to toxic metals); Mucor circinelloides and Geomyces pannorum, lipid producers, are among these fungi. Yeast-like fungi assimilated a wide range of carbohydrates, which will allow them to be further used for cultivation in laboratory and process conditions. The collection of technologically promising strains of microorganisms, part of the Culture Collection of Fungi at Taras Shevchenko National University of Kyiv (Ukraine), is updated with isolated species (strains) of filamentous fungi and yeast – potential producers of biologically active substances, obtained within this study.

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