scholarly journals Addition of Bee Products in Diverse Food Sources: Functional and Physicochemical Properties

2021 ◽  
Vol 11 (17) ◽  
pp. 8156
Author(s):  
Gloria Isabel Camacho-Bernal ◽  
Nelly del Socorro Cruz-Cansino ◽  
Esther Ramírez-Moreno ◽  
Luis Delgado-Olivares ◽  
Quinatzin Yadira Zafra-Rojas ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Functional Properties ◽  
Health Benefits ◽  
Meat Products ◽  
Food Products ◽  
Food Sources ◽  
Alcoholic Drinks ◽  
Physicochemical And Functional Properties

The growing interest of consumers to find products with greater health benefits has led to multiple research works focused on product developments with antioxidant-rich foods by creating safe, acceptable, and high-value nutrition, even in those foods susceptible to deterioration, in order to replace synthetic preservatives with natural ones. Bee products are an alternative addition for food products (dairy and meat products, coating fruits, and alcoholic and non-alcoholic drinks), which can improve the final quality of the food for the benefit of the consumer. The aim of this review was to provide detailed information on the main findings of innovative food products based on the addition of bee products by highlighting their physicochemical and functional properties and their behavior throughout storage.

scholarly journals Ветеринарно-санітарний контроль безпечності та якості м’ясних продуктів

2017 ◽  
Vol 19 (73) ◽  
pp. 7-10
Author(s):  
N. Bogatko ◽  
L. Bogatko ◽  
V. Salata ◽  
V. Semaniuk ◽  
J. Serdioucov ◽  
...  
Keyword(s):  
Meat Products ◽  
Food Products ◽  
Case Processing ◽  
Food Ration ◽  
The World ◽  
Permissible Levels ◽  
Quality Of Food ◽  
Organizational Principles ◽  
Nitrite Content

Meat foods matter very much in the feed of man and fold considerable part her food ration. In many countries of the world meat is the basic object of food industry. In our state that determines basic legal and organizational principles of providing of quality and safety of meat products, food products made from them for life and health of population and prevention of negative in fluence on an environment in case processing, packing and moving through the custom border of Ukraine. By the most effective method of providing of safety of food products presently the system НАССР, that is base on implementation of requirements of DSTU 4161–2003, sconfessed in the world, that included general principles of functioning of the system, and also requirements of Regulation of European Parliament and Advice №852/2004. In terms of safety and quality cooked sausages (manufacturer PE «Matviychuk A.V.» Zhytomyr region), sausages (manufacturer SPE «Argon» t. Vinnitsa), small sausages (manufacturer SPE «Marshalok», t. Belaya Tserkov Kiev region) meet the requirements laid down DSTU 4436:2005 and hygienic in the production of these types of meat products. Our country has the Law of Ukraine «On basis principles and requirements for safety and quality of food», which spelled out the need to carry out inspections on compliance with hygienic and sanitary requirements in the production of safe and quality of food. The highest protein content was found in cooked (by the standards according to DSTU 4436:2005 – 12%). Fat content, moisture, starch and sodium chloride were well within the norms set of regulations for there meat products. Also safety measure as sodium nitrite content in sausage products did not exceed permissible levels (less than 0,005 %). MAFAnM lowest content was found in cooked sausages and sausages – 1.21·102 ± 28.82 и 2.82·102±42.54 КUO/g. In small sausages MAFAnM content was increased slightly – 1.16·103±29.67 КUO/g. The content of toxic elements in the investigated samples of meat products was within acceptable levels in accordance with DSTU 4436:2005 and radionuclide 137Cs and 90Sr – did not exceed permissible levels set by GN 6.6.1.1–130–2006.

scholarly journals Process Development for the Value Addition of Banana Central Core (Pseudo Stem)

2019 ◽  
Vol 8 (4) ◽  
pp. 1055-1060
Keyword(s):  
Physicochemical Properties ◽  
Process Development ◽  
Food Products ◽  
Central Core ◽  
Powder Form ◽  
Value Addition ◽  
Drying Characteristics ◽  
Different Temperatures ◽  
Banana Plantations

Banana centre core also known as Pseudostem, a biological waste in banana plantations could be effectively utilized as a source for incorporation in bakery food products preparations by converting them into flour. In this study, an attempt was made to develop a process for the value addition of banana central core, by drying and powdering. Cleaned and sliced banana centre core was dried in a cabinet dryer/Tray dryer different temperatures (50, 60 & 70℃) temperature. The dried samples were ground into powder form. The drying characteristics and the quality of the dried material and flour were analysed for the physicochemical properties. The sample dried at 70℃ temperature was found to be better in terms of quality of the flour. This powder was used for the preparation of biscuits by incorporating at various levels. The quality of the biscuits were also analyzed.

Physicochemical Properties of Seed Protein Isolates from Pepper Meals by Pressure-Assisted and Conventional-Solvent Defatting

2021 ◽  
Author(s):  
Fengzhang Wang ◽  
Yan Ma ◽  
Yongtao Wang ◽  
Liang Zhao ◽  
Xiaojun Liao
Keyword(s):  
Physicochemical Properties ◽  
Functional Properties ◽  
Seed Protein ◽  
Protein Source ◽  
Protein Isolates ◽  
Physicochemical And Functional Properties ◽  
Pepper Seed

Abstract: Pepper seed is one by-product in pepper processing, rich in protein, fat, and fiber, which is a new plant-based protein source. In this paper, the physicochemical and functional properties...

scholarly journals A Preliminary Study on the Incorporation of Quinoa Flour in Organic Pumpkin Creams: Effect on the Physicochemical Properties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 71
Author(s):  
José Ángel Pérez-Álvarez ◽  
Carmen María Botella-Martínez ◽  
Casilda Navarro-Rodríguez de Vera ◽  
Estrella Sayas-Barberá ◽  
Manuel Viuda-Martos ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Water Activity ◽  
Functional Properties ◽  
Physicochemical Parameters ◽  
Storage Time ◽  
Food Products ◽  
High Potential ◽  
Preliminary Study ◽  
Quinoa Flour ◽  
Colour Coordinates

The COVID-19 pandemic strengthened food trends to consume healthier food products. Creams are a good option to produce healthy and tasty foods. Quinoa is an ingredient with a high potential in creams due to its nutritional and techno-functional properties. The aim of this work was to evaluate the influence of the addition of organic quinoa flour (at three concentrations: 0, 3, and 6%) in organic pumpkin creams on their physicochemical properties during the storage time. These organic creams were elaborated according to the industrial procedures. pH, water activity (Aw), and colour (CIELAB) parameters were evaluated during storage time (0, 30, and 60 days). Quinoa flour addition increased the pH. Aw was not affected by quinoa addition. Lightness (L*) increased with the increase in quinoa concentration, on the contrary, redness (a*) and yellowness (b*) decreased. All the physicochemical parameters evaluated (pH, Aw, and colour coordinates) were stable during the storage time. The addition of quinoa flour to organic pumpkin creams is an interesting option to develop healthy new food products.

scholarly journals YOUNG PEOPLE'S PREFERENCES FOR ROMANIAN AGRO ALIMENTARY GOODS

2016 ◽  
Author(s):  
Laura Catalina Timiras
Keyword(s):  
Young People ◽  
Fruits And Vegetables ◽  
Evaluation Criteria ◽  
Meat Products ◽  
Food Products ◽  
Foreign Products ◽  
Foreign Brands ◽  
Commercial Network ◽  
Milk And Dairy Products

Based on the results of a research undertaken among young people (18-30 years), students of the Faculty of Economic Sciences of the Vasile Alecsandri University of Bacau, this paper reveals their preference for local or foreign brands (on the Romanian market) for various categories of food products. It is also highlighted their views on certain essential evaluation criteria for food products (sanogenetic potential, value for money, appearance, taste, availability within commercial network, promotions, image), comparing Romanian and foreign products. The survey shows that the preference for Romanian brands applies particularly to: eggs, bakery products, grain mill, milk and dairy products, fruits and vegetables, meat and meat products (over 50% of the investigated people). A large proportion of young people believes that Romanian products are tastier and healthier than foreign ones, the better image enjoyed by foreign brands being a result of the promotion and packaging of products and not the quality of product; they also believe that Romanian brands are insufficiently promoted nationally, perceiving offer of imported products as being broader than the local one. The research was conducted on a sample of 100 students selected by the group sampling scheme and has an exploratory role for the community of 18-30 years people in Romania, offering, for it, only an indicative perspective on the raised issues.

scholarly journals Estimation of plant sterol and cholesterol intake in Finland: quality of new values and their effect on intake

2004 ◽  
Vol 92 (4) ◽  
pp. 671-678 ◽  
Author(s):  
L. M. Valsta ◽  
A. Lemström ◽  
M.-L. Ovaskainen ◽  
A.-M. Lampi ◽  
J. Toivo ◽  
...  
Keyword(s):  
Analytical Data ◽  
Meat Products ◽  
Food Composition ◽  
Food Sources ◽  
Systematic Evaluation ◽  
Consumption Data ◽  
Food Consumption Data ◽  
Cholesterol Intake ◽  
Capita Food

The Finnish national food composition database Fineli® was updated with recent analytical values for plant sterols (PS) (sitosterol, campesterol, stigmasterol, avenasterol, brassicasterols and stanols) and cholesterol. The quality of the new analytical data was assessed. The aims of the present study were: (1) to compare the effect of old and new database values on PS and cholesterol intakes based on average per capita food consumption data; (2) to estimate the current intake and major sources of these compounds in various population groups according to the national FINDIET 1997 survey data. The intake of total PS was 305 mg/d for men and 237 mg/d for women. The respective intakes for cholesterol were 284 mg/d and 201 mg/d. Women had a higher density of PS in their diets than men, whereas the cholesterol density in the diets did not differ between genders. Cereals, margarine, vegetables and vegetable oils were the main food sources of PS. Meat, meat products and eggs were the main sources of cholesterol. A 9 % greater PS intake estimate was obtained with the new PS database compared with the old PS database, probably due to minor methodological differences between the new and old analyses. Notable changes in analytical methods suggest a lower value (−19 %) for cholesterol intake calculated from the new database compared with the old one. We conclude that researchers can have confidence in the new values for PS and cholesterol, because systematic evaluation of the new analytical values showed them to be of high quality.

scholarly journals Effect of Soaking Time in Sodium Metabisulfite Solution on the Physicochemical and Functional Properties of Durian Seed Flour

2018 ◽  
Vol 156 ◽  
pp. 01028
Author(s):  
Andri Kumoro ◽  
Jefri Hidayat
Keyword(s):  
Functional Properties ◽  
Sensory Quality ◽  
Sodium Metabisulfite ◽  
Gelatinization Temperature ◽  
Soaking Time ◽  
Seed Flour ◽  
Durian Seed ◽  
Carbohydrate Contents ◽  
Physicochemical And Functional Properties

With regard to its high carbohydrate and gum contents, durian seed flour has been used as a substitute to wheat flour in butter cake and cookies manufactures. Unfortunately, processing of fruit seeds into flour may be hampered by discoloration, which may affect the nutrition and sensory quality of the food products. The objective of this study is to investigate the effect of soaking time on the physicochemical and functional properties of durian seed flour. Durian seed chips were soaked in 0.6% w/v sodium metabisulfite solution as anti-browning agent at 30°C for desired periods (40, 60, 80, 100, 120 minutes), followed by drying at 50°C for 17 hours, milling and sieving to obtain flour. The flour was analyzed for its moisture, ash, protein, fat and carbohydrate contents, sulfite residue, yield, gelatinization temperature, and water and oil absorption capacities (WAC and OAC). The results showed that longer soaking time reduced the moisture and ash content of durian seed flour, but increased most of the other studied parameters. The WAC, OAC and fat content were less affected by soaking time. It can be concluded that soaking of durian seed chips in sodium metabisulfite solution can improve the nutrition and functional properties of flour. Based on the residual sulfite content, durian seed flour obtained in this work is safe for consumption.

scholarly journals Rice Bran Oil: Applications Food Products, Characteristics Physicochemical, Extractions, and Purifications (A Review)

2021 ◽  
Vol 9 (2) ◽  
pp. 103-108
Keyword(s):  
Cardiovascular Disease ◽  
Physicochemical Properties ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Health Benefits ◽  
Oxidation Stability ◽  
Food Products ◽  
Deep Frying ◽  
Anti Cancer ◽  
Phytochemical Components

Rice bran oil is a vegetable oil that has specific characteristics and has health benefits. The rice bran oil phytochemical components such as tocopherols, tocotrienols, squalene, phytosterols, polyphenols, and γ-oryzanol. There arecomponent rarely found in other vegetable oils. Rice bran oil has good oxidation stability which is very beneficial in deep-frying pans. This review aims to determine characteristics of rice bran oil such ass physicochemical properties, the extractionsand purifications,and its application in food products. Rice bran oil has health benefits and quality, namely antioxidant, anti-cancer, and cardiovascular disease. Rice bran oils can be used for spreadable bran oil, margarine and various food products

scholarly journals Nutritional Quality of Moringa oleifera Seeds and Physicochemical Properties of Its Crude Oil

2020 ◽  
Vol 3 (4) ◽  
pp. 341-346
Author(s):  
Milson S. Barbosa ◽  
Cintia C.C. Freire ◽  
Danyelle A. Mota ◽  
Lays C. Almeida ◽  
Ranyere L. Souza ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Crude Oil ◽  
Nutritional Quality ◽  
Moringa Oleifera ◽  
Food Products ◽  
Physicochemical Characteristics ◽  
Industrial Products ◽  
Potential Source ◽  
Moringa Oleifera Lam

This study aimed to evaluate the centesimal composition of Moringa oleifera Lam seeds and identify the physicochemical properties of crude oil extracted from Moringa oleifera Lam seeds. The values ​​found for the centesimal composition showed that the seeds are constituted by 41% of crude oil, 32.40% of proteins, 4.20% of ash, 19.54% of carbohydrate, and 2.86% of moisture. These results indicate that Moringa oleifera Lam seeds are a potential source for health and diet food products. Compared with oils from Moringa oleifera Lam seeds grown in other countries, the physicochemical characteristics found in the oil are in agreement with data from the literature. Therefore, Moringa oleifera Lam oil can be used as a potential source for the manufacture of several industrial products, such as food and cosmetics.  

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