scholarly journals Development of an extruded food product similar to fried potatoes, based on by-products of potatoes and rice. physicochemical and microbiological evaluation

2020 ◽  
Author(s):  
Laura ALMENDARES CALDERÓN ◽  
Verónica Alejandra GARCÍA MENA ◽  
José Manuel ROMÁN MIRANDA
Keyword(s):  
Food Product ◽  
Fried Potatoes ◽  
By Products

scholarly journals Fermentation of Musa paradisiaca Peels to Produce Citric Acid

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Mariel Monrroy ◽  
Lineth Rueda ◽  
Anaís L. Aparicio ◽  
José Renán García
Keyword(s):  
Citric Acid ◽  
Compositional Analysis ◽  
Food Product ◽  
Solid Substrate ◽  
Production Volume ◽  
Musa Paradisiaca ◽  
Nutritional Conditions ◽  
Production Techniques ◽  
Increasing Demand ◽  
By Products

Among organic acids, citric acid (CA) features the highest production volume and the greatest economic potential. The steadily increasing demand for CA necessitates the improvement and diversification of the corresponding production techniques via the incorporation of more environmentally friendly and less costly processes such as the bioconversion of agroindustrial by-products. Musa paradisiaca, known as plantain, is a food product of global importance; however, the related by-products are scarcely utilized. Herein, we investigate CA production from M. paradisiaca peels via fermentation with Aspergillus niger. Compositional analysis shows that the above peels contain 623 g·kg−1 total carbohydrates, 374 g·kg−1 starch, and 91 g·kg−1 protein and therefore are rather rich in carbon, with other elements contained in substantial amounts corresponding to K (28 g·kg−1), N (10 g·kg−1), Fe (39 mg·kg−1), Na (71 mg·kg−1), Zn (16 mg·kg−1), and Cu (18 mg·kg−1). Evaluation of solid-substrate fermentation conditions (pH and inoculum loading) reveals that CA production is maximized (29 g·kg−1) at 10% consistency, 30°C, pH 1.4, and inoculum loading = 20 mg, demonstrating that pH is the most important parameter determining fermentation efficiency. As a result, M. paradisiaca peels are concluded to be a suitable substrate for CA biosynthesis via fermentation with A. niger under optimal nutritional conditions.

scholarly journals Evaluation of the Use of a Coffee Industry By-Product in a Cereal-Based Extruded Food Product

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1008
Author(s):  
Elisa A. Beltrán-Medina ◽  
Guadalupe M. Guatemala-Morales ◽  
Eduardo Padilla-Camberos ◽  
Rosa I. Corona-González ◽  
Pedro M. Mondragón-Cortez ◽  
...  
Keyword(s):  
Food Industry ◽  
Food Product ◽  
Toxicity Tests ◽  
High Fiber ◽  
Fiber Protein ◽  
Roasting Process ◽  
Extruded Product ◽  
Acute Toxicity Tests ◽  
By Products ◽  
Potential Use

The evaluation of by-products to be added to food products is complex, as the residues must be analyzed to demonstrate their potential use as safe foods, as well as to propose the appropriate process and product for recycling. Since coffee is a very popular beverage worldwide, the coffee industry is responsible for generating large amounts of by-products, which include the coffee silverskin (CS), the only by-product of the roasting process. In this work, its characterization and food safety were evaluated by chemical composition assays, microbiological determinations, aflatoxin measurements and acute toxicity tests. The results showed that CS is safe for use in food, in addition to providing dietary fiber, protein and bioactive compounds. An extruded cereal-based ready-to-eat food product was developed through an extreme vertices mixture design, producing an extruded food product being a source of protein and with a high fiber content. Up to 15% of CS was incorporated in the extruded product. This work contributes to the establishment of routes for the valorization of CS; nevertheless, further research is necessary to demonstrate the sustainability of this food industry by-product.

VEGETABLE PROTEIN FOODS–A REVIEW1

1972 ◽  
Vol 35 (10) ◽  
pp. 604-606
Author(s):  
A. B. Childers
Keyword(s):  
Vegetable Protein ◽  
Food Product ◽  
Animal Protein ◽  
Protein Source ◽  
Consumer Acceptance ◽  
Plant Proteins ◽  
Protein Supplements ◽  
Protein Concentrates ◽  
The Past ◽  
By Products

Vegetable protein foods have become economically important to food processors in the past decade and are gaining wide consumer acceptance. Being a “manufactured” food product, they can be tailored organoleptically and nutritionally to satisfy a wide variety of tastes and needs. Most of the vegetable protein foods use soybeans as a protein source, but other plant proteins are also being incorporated into these foods. By-products resulting from the production of animal protein are being developed into sources of protein concentrates which may be used as protein supplements.

ANALYSIS OF THE ECONOMIC STATE AND PROSPECTS FOR THE BIOTECHNOLOGY APPLICATION IN THE FISH INDUSTRY OF THE KALININGRAD REGION

Fisheries ◽  
2020 ◽  
Vol 2020 (5) ◽  
pp. 38-50
Author(s):  
Olga Mezenova ◽  
A. Hoeling ◽  
T. Moersel ◽  
V. Volkov ◽  
Natalya Mezenova ◽  
...  
Keyword(s):  
Raw Materials ◽  
Food Product ◽  
Biologically Active ◽  
Added Value ◽  
No Production ◽  
Fish Processing ◽  
Marine Biotechnology ◽  
Economic State ◽  
Kaliningrad Region ◽  
By Products

This research analyzes the economic indicators of the fishery complex of the Kaliningrad region in recent years. The introduction of modern biotechnological solutions in the fish processing sector is substantiated. At present, the industry focuses on oceanic and coastal fishing, large fish complexes are leading in fish processing. Food product groups are mainly represented by chilled and frozen semi-finished products. Among food fish products, the production of sterilized canned food predominates; in smaller quantities, preserves, salted, smoked, dried and dried fish products are produced. The fish factories practically do not process fish by-products and there is no production of fish meal. To improve the economic performance of the industry, it is promising to use innovative biotechnologies and advanced foreign experience, which allow processing the extracted raw materials with maximum added value. The Strategy for the Development of the Fisheries Industry of the Russian Federation until 2030, adopted in November 2019, outlines the prospects for the development of marine biotechnology in key segments - aquaculture, production of functional and biologically active products, processing of by-products. The article presents the volumes and problems of fish by-products processing accumulating at fish processing enterprises of the region. A complex scheme of biotechnological by-products processing with the production of valuable biologically active substances (proteins, lipids, mineral substances) is proposed. The technology and production line for the production of protein, protein-mineral and lipid preparations from secondary fish raw materials are described. A modular implementation of biotechnology in marine conditions is proposed. The economic calculation from the introduction of innovative biotechnology in the processing of secondary fat-containing fish raw materials is presented.

scholarly journals Effects of the Marinating Process on the Quality of the Domesticated Reindeer (Rangifer Tarandus) By-products

2020 ◽  
Author(s):  
Ilya Benzik ◽  
Inna Brazhnaia ◽  
Elena Bogdan ◽  
Alexander Ershov
Keyword(s):  
Rangifer Tarandus ◽  
New Technologies ◽  
Raw Materials ◽  
Educational Institution ◽  
Food Product ◽  
Production Costs ◽  
Federal State ◽  
Production Technologies ◽  
By Products

The development of methods for the complete and complex processing of raw food materials is one of the main ways to achieve the efficiency of its use: reduce production costs, expand products range and increase products demand. Over the last years, growing attention is paid to the search and development of new technologies of the processing of non-traditional and underutilized types of food materials, such as meat and by-products from alternative animal species. The research was aimed at studying the influence of the marinating process on the quality of the newly developed food product. The object of research was the tongue of domesticated reindeer, the underutilized raw materials of the Kola Peninsula. Product samples were taken in 2012-2016 on the basis of the agricultural production cooperative ”Tundra”, research was carried out on the basis of the Department of Food Production Technologies of the Federal State Budgetary Educational Institution of Higher Education ”Murmansk State Technical University”. The effects of marinating and duration of heat treatment on the quality of the product samples was studied. The parameters characterizing the generalized indicator of quality were selected - organoleptic (appearance, flavor and taste), physical (cutting force) and microbiological. The optimal composition of the marinade is proposed. The technology of culinary processing of the domesticated reindeer tongue was optimized.

scholarly journals Anthocyanin Recovery from Grape by-Products by Combining Ohmic Heating with Food-Grade Solvents: Phenolic Composition, Antioxidant, and Antimicrobial Properties

Molecules ◽  
2021 ◽  
Vol 26 (13) ◽  
pp. 3838
Author(s):  
Marta Coelho ◽  
Sara Silva ◽  
Eduardo Costa ◽  
Ricardo N. Pereira ◽  
António Sebastião Rodrigues ◽  
...  
Keyword(s):  
Salmonella Enteritidis ◽  
Ohmic Heating ◽  
Antimicrobial Properties ◽  
Food Product ◽  
Extraction Methods ◽  
Total Phenolic ◽  
Food Grade ◽  
Biological Potential ◽  
Antimicrobial And Antioxidant Activity ◽  
By Products

Usually, wine-making by-products are discarded, presenting a significant environmental impact. However, they can be used as a source of bioactive compounds. Moreover, consumers’ increasing demand for naturally nutritious and healthy products requires new formulations and food product improvement, together with sustainable, environmentally friendly extraction methods. Thus, this work aimed to compare ohmic heating (OH) with conventional methodology (CONV), using food-grade solvents, mainly water, compared to standard methanol extraction of anthocyanins. No significant differences were found between the CONV and OH for total phenolic compounds, which were 2.84 ± 0.037 and 3.28 ± 0.46 mg/g DW gallic acid equivalent, respectively. The same tendency was found for antioxidant capacity, where CONV and OH presented values of 2.02 ± 0.007 g/100 g and 2.34 ± 0.066 g/100 g ascorbic acid equivalent, respectively. The major anthocyanins identified were malvidin-3-O-acetylglucoside, delphinidin-3-O-glucoside, petunidine-3-O-glucoside, cyanidin-3-O-glucoside, and peonidine-3-O-glucoside. These extracts displayed antimicrobial potential against microorganisms such as Yersinia enterocolitica, Pseudomonas aeruginosa, Salmonella enteritidis, methicillin-sensitive Staphylococcus aureus, a methicillin-resistant Staph. aureus (MRSA), and Bacillus cereus. In conclusion, OH provides similar recovery yields with reduced treatment times, less energy consumption, and no need for organic solvents (green extraction routes). Thus, OH combined with water and citric acid allows a safe anthocyanin extraction from grape by-products, thus avoiding the use of toxic solvents such as methanol, and with high biological potential, including antimicrobial and antioxidant activity.

scholarly journals Processing and Marketing of Rice-Derived Products in the Township of Natitingou, Benin

2021 ◽  
Vol 9 (06) ◽  
pp. 2251-2265
Author(s):  
Hervé Azouma KOMBIEN ◽  
Frédéric M’Bouaré KOMBIENI
Keyword(s):  
Food Security ◽  
Methodological Approach ◽  
Food Product ◽  
Rice Flour ◽  
Small Scale ◽  
Parboiled Rice ◽  
By Products ◽  
Rice Processing

In view of the profound changes that have taken place in agriculture, rice has become a major consumer crop. Thus, in addition to its important role in food security, rice is increasingly being transformed into small-scale by-products that are still poorly understood and marketed. The objective of this research is to study the process of transformation and commercialization of rice products in the township of Natitingou. The methodological approach adopted consists essentially of collecting data from 78 actors, mainly processors and traders of rice derivatives, processing the data and analyzing the results obtained using the SWOT model. The analysis of the results revealed that the process of processing rice derivatives in Natitingou takes into account the parboiling of rice during its transformation, the transformation of parboiled rice into a derived food product, the hygiene rules observed in the processing room and the fermentation of rice flour for consumption. Nearly 80% of those surveyed said that rice derivatives are processed with archaic tools, and marketing is not very profitable. Despite this situation, rice processing has made it possible to obtain several by-products such as cookies, cakes, akpan, and even tchoucoutou or tchapkalo, etc. Finally, the marketing of these products is done through the marketing used by the groups, the strategies of sale and distribution price of the products derived from rice, the publicity and means of communication for the sale of these products.

scholarly journals Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1705
Author(s):  
Antonella Pasqualone ◽  
Barbara Laddomada ◽  
Fatma Boukid ◽  
Davide De Angelis ◽  
Carmine Summo
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Environmental Impact ◽  
Circular Economy ◽  
Food Industry ◽  
Food Product ◽  
Nutritional Properties ◽  
Suggested Strategy ◽  
Flour Basis ◽  
By Products

Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying “source of fiber” and “high in fiber” claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product.

scholarly journals Protocol for Designing New Functional Food with the Addition of Food Industry By-Products, Using Design Thinking Techniques—A Case Study of a Snack with Antioxidant Properties for Physically Active People

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 694
Author(s):  
Joanna Tkaczewska ◽  
Piotr Kulawik ◽  
Małgorzata Morawska-Tota ◽  
Marzena Zając ◽  
Paulina Guzik ◽  
...  
Keyword(s):  
Functional Food ◽  
Food Industry ◽  
Design Thinking ◽  
Food Product ◽  
Scale Production ◽  
Physically Active ◽  
Antioxidant Power ◽  
Gelatin Hydrolysate ◽  
By Products

The aim of the work was to develop an easy-to-follow protocol for designing novel functional products with the addition of food industry by-products using design thinking techniques. As a result, a 12-step protocol has been designed and presented. The protocol consists of steps from the initial formation of the design team, through all the stages of the production and prototyping, until establishing the final storage conditions and creating final documentation. The protocol has been validated and explained using a case study in which a fish industry by-product hydrolysate with bioactive properties was used to develop a novel functional food product for physically active people: a date bar with carp meat and carp skin gelatin hydrolysate. Following the 12 steps presented in the protocol resulted in developing a food product with high nutritional value and antioxidant power which remains stable during storage at reduced temperatures. Moreover, the product is characterized by good sensory qualities and can be easily implemented into full-scale production. The newly designed protocol is an easy-to-follow method that could be used in almost any kind of food industry sector to sucesfully develop user-focused functional food products with by-product addition.

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