scholarly journals Physicochemical Properties of Bread Partially Substituted with Unripe Green Banana (Cavendish spp.) Flour

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2070
Author(s):  
Pakathip Thakaeng ◽  
Thitirat Boonloom ◽  
Saroat Rawdkuen
Keyword(s):  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Value Added ◽  
Absorption Capacity ◽  
Loaf Volume ◽  
Product Model ◽  
Food Ingredient ◽  
Total Dietary Fiber ◽  
Banana Flour

This study aimed to utilize unripe green bananas obtained from those that were graded as unacceptable for export. Bread was selected as the product model for the application of banana flour. As carbohydrates and other functional active compounds make up the main composition of green bananas, unripe banana flour (UBF) was prepared and characterized. The chemical composition, physico-chemical properties, and functional properties of UBF, as well as its application in bread for wheat flour (WF) substitution at different levels, were investigated. Quality attributes of the bread were determined. High carbohydrate (89%), total dietary fiber (7%), ash (2%), potassium content and radical scavenging activity were found in UBF bread, while protein (15%) and fat contents (0.9%) were higher in WF bread (p < 0.05). Starch granules of different sizes and shapes (round, long and oblong) were observed in the starch from UBF bread. Solubility, swelling power, and the water absorption capacity of WF bread were greater than UBF bread (p < 0.05). The gelatinization enthalpy (ΔH) was 0.69 and 5.00 J/g for WF and UBF, respectively. The rapid viscoanalyzer (RVA) pasting profile showed that UBF bread had a higher pasting temperature, peak viscosity, breakdown, and final viscosity than WF bread (p < 0.05). Increasing the level of UBF caused an increase in bread hardness and a decrease in loaf volume (p < 0.05). We show that UBF can be considered a value-added product with health-promoting properties. The utilization of UBF as a functional food ingredient will benefit the consumer.

scholarly journals KARAKTERISTIK CAKE YANG DIBUAT DENGAN SUBTITUSI CAMPURAN TEPUNG PISANG BATU (Musa balbisiana colla) DAN UBI JALAR KUNING (Ipomea batatus L.)

2019 ◽  
Vol 2 (2) ◽  
pp. 56
Author(s):  
Nugroho Setya Budi ◽  
Yhulia Praptiningsih ◽  
Maryanto Maryanto
Keyword(s):  
Sweet Potato ◽  
Wheat Flour ◽  
Starch Content ◽  
Chemical Properties ◽  
Loaf Volume ◽  
Potato Flour ◽  
Organoleptic Characteristics ◽  
High Preference ◽  
Banana Flour ◽  
Sweet Potato Flour

ABSTRACT Cake is made from wheat flour, sugar, and eggs. The supply of wheat flour depends on wheat import. The wheat imports predicted to continue to increase, so it is necessary to find an alternative to reduce the use of wheat flour as a primary ingredient of cake sourced from local raw materials which low utilized. Balbisiana banana was a low class of banana which had a low optimal utilization because it was disliked by the people. Balbisiana banana had a dark lightness so it was needed to add the yellow sweet potato flour to increase the brightness of the cake. Balbisiana banana and yellow sweet potato flour could be used as wheat to substitution because had high starch content, good nutritional value and low IG value. The purpose of this research was to know the influence of the proportion of balbisiana banana and yellow sweet potato flour on the physical and organoleptic characteristics of cake, to know the proportion of balbisiana banana and yellow sweet potato flour on cake with good properties and high preference, and chemical properties of cake high preference. The results showed that the proportion of balbisiana banana and yellow sweet potato flour significantly affected on color (lightness), loaf volume, and staleness, and there were difference on preference of color, flavor and overall but not difference taste and staleness (p <0.05). Cakes with good properties and high preference were P5 (10% balbisiana banana flour: 40% yellow sweet potato flour) and P6 (50% yellow sweet potato flour). This cake had moisture content 26,21% - 27,58%, ash content 1,19% - 1,26%, fat content 20,42% - 21,23%, protein content 11,45% - 11,74%, and carbohydrate content 38,26% - 40,65%. Keywords: balbisiana banana flour, yellow sweet potato, cake ABSTRAK Cake adalah kue berbahan dasar terigu, gula, dan telur. Ketersediaan terigu tergantung pada hasil impor gandum. Impor terigu diprediksi akan terus mengalami peningkatan, sehingga perlu dicari alternatif untuk mengurangi penggunaan terigu sebagai bahan dasar cake yang bersumber dari bahan baku lokal yang belum termanfaatkan secara optimal. Pisang batu termasuk pisang kelas rendah yang pemanfaatannya kurang optimal karena kurang disukai. Tepung pisang batu memiliki warna cenderung gelap sehingga perlu penambahan tepung ubi jalar kuning untuk meningkatkan kecerahan warna cake. Tepung pisang batu dan ubi jalar kuning dapat digunakan sebagai bahan substitusi terigu karena adanya kandungan pati yang tinggi, memiliki nilai nutrisi yang baik dan juga memiliki nilai IG yang rendah. Tujuan dari penelitian ini adalah mengetahui pengaruh proporsi tepung pisang batu dan tepung ubi jalar kuning terhadap karakteristik fisik dan organoleptik cake, mengetahui proporsi dengan tepung pisang batu dan tepung ubi jalar kuning pada cake dengan sifat-sifat yang masih baik dan disukai, serta kandungan kimia cake perlakuan yang masih baik. Hasil penelitian menunjukkan bahwa proporsi tepung pisang batu dan tepung ubi jalar kuning berpengaruh nyata terhadap warna (lightness), daya kembang, dan staleness, serta terdapat perbedaan tingkat penerimaan panelis terhadap parameter warna, aroma dan keseluruhan namun tidak terdapat perbedaan tingkat penerimaan panelis terhadap parameter rasa dan tekstur (p<0,05). Cake dengan sifat-sifat yang masih baik dan disukai terdapat pada proporsi P5 (10% tepung pisang batu: 40% tepung ubi jalar kuning) dan P6 (50% tepung ubi jalar kuning). Karakteristik kimia cake yang masih baik mengandung kadar air 26,21% - 27,58%, kadar abu 1,19% - 1,26%, kadar lemak 20,42% - 21,23%, kadar protein 11,45% - 11,74%, dan kadar karbohidrat 38,26% - 40,65%. Kata kunci: pisang batu; ubi jalar kuning; cake

scholarly journals Optimization of Gelatin Extraction and Physico-chemical Properties of Fish Skin and Bone Gelatin: Its Application to Panna Cotta Formulas

2017 ◽  
Vol 5 (3) ◽  
pp. 263-273 ◽  
Author(s):  
Sirikhwan Tinratat ◽  
Monnipha Sila-asna
Keyword(s):  
Nile Tilapia ◽  
Chemical Properties ◽  
Value Added ◽  
Sea Bass ◽  
Fish Gelatin ◽  
Fish Skin ◽  
Food Ingredient ◽  
Alternative Source ◽  
Physico Chemical ◽  
Hedonic Scale

The utilization of fish processing waste for value-added by-products has attracted considerable attention. The present study aims to evaluate the gelatin extracted from fish skin and bone for application to Panna cotta products. The optimum conditions of gelatin extraction from Sea Bass, Nile tilapia and Red tilapia skin and bone were at 80 and 90 °C for 2.5 h, respectively. Nile tilapia skin and bone gelatins represent the most hydroxyproline content of 45.38 ±1.32 and 23.28±1.12 g, respectively (p0.05). Nile tilapia skin gelatin has the strength gel of 860.50 g which higher than Nile tilapia bone. The foaming ability normally increases at pH 3 to 6 and has emulsifier ability. Sodium chloride (NaCl) and activated carbon have effecting to remove the color and odor of extracted gelatin. Nile tilapia bone gelatin is the most suitable as an ingredient for Panna Cotta recipe. Panna Cotta milk mix berries has the maximum satisfaction levels in the female and male group of 4 to 5 (like very much to like extremely) for their flavor and texture by surveying satisfaction of customer in 5 points hedonic scale (30 persons). The average costs of production are between 0.56-0.71 US$/cup (200 g). Therefore, it can be concluded that fish gelatin can apply the ingredient in Panna Cotta Recipe or cook with another kind of foods. The extracted fish gelatin has desirable chemical and physical properties. It is suitable as a food ingredient which aspects as an alternative source of mammalian gelatin.

scholarly journals Composition, color and antioxidant properties of cocoa shell at different roasting temperatures

Food Research ◽  
2019 ◽  
Vol 4 (3) ◽  
pp. 585-593
Author(s):  
R. Fakhlaei ◽  
Rozzamri A. ◽  
N. Hussain
Keyword(s):  
Antioxidant Activity ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Ethanolic Extract ◽  
Natural Antioxidants ◽  
Food Ingredient ◽  
Cocoa Products ◽  
Cocoa Shell ◽  
L Value

Cocoa shell is underexploited and is considered as waste. However, roasting cocoa is a fundamental step in producing cocoa products. Composition of the cocoa shell depends on the origin whereas cocoa processing involves fermentation, drying and roasting. However, scarce research has been conducted to analyze the composition of Malaysian cocoa shells at different roasting temperatures. Therefore, this research aims to determine the effect of different roasting temperatures (110, 120, 130, 140 and 150°C) on the proximate composition, colour and antioxidant activity of cocoa shell. Changes in antioxidant activity and polyphenol content were recorded. Fiber and moisture content were significantly (p<0.05) higher in unroasted cocoa shell. However, the protein was found to decrease significantly (p<0.05) after roasting at 150°C (10.93%). Fat content was found higher in roasted cocoa shell at 150°C (6.82%) compared to the unroasted cocoa shell (6.09%). The colour (L value) recorded significantly (p<0.05). the highest for unroasted cocoa shell (51.28) and the lowest at 150°C (47.93), DPPH radical scavenging activity of ethanolic extract of cocoa shell was significantly (p<0.05) higher in 0% ethanol concentration compared to other ethanol concentrations (20, 50, 80 and 100%). The roasted cocoa shell may be considered as a source of natural antioxidants for functional food development and intermediate food ingredient.

scholarly journals The changes of chemical quality of ginger during postharvest storage at chilling temperature

Food Research ◽  
2020 ◽  
Vol 4 (5) ◽  
pp. 1653-1662
Author(s):  
N.I.A. Shukor ◽  
A. Misran ◽  
S.H. Ahmad ◽  
Y.T. Xue ◽  
T.M.M. Mahmud ◽  
...  
Keyword(s):  
Storage Temperature ◽  
Radical Scavenging Activity ◽  
Chilling Injury ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Temperature Management ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Fresh Weight ◽  
And Storage

Zingiber officinale is a tropical produce which is susceptible to chilling injury due to improper storage temperature management. Therefore, the objective of the study was to investigate the development of chilling injury (CI) in ‘Bentong’ ginger rhizome. Fresh ‘Bentong’ ginger rhizomes were harvested at 9-10 months and were stored at 5, 15 and 25°C for 0, 8, 16, and 24 days. The treatments were evaluated for the effects of storage temperatures and storage durations on postharvest chemical qualities of ginger rhizomes. The experiment showed significant interaction effects between storage temperature and storage durations for total flavonoid contents (TFC), total phenolic contents (TPC), 6- gingerol, 6-shogaol, and DPPH radical scavenging activity of the treated rhizome. Ginger stored at 15°C showed the highest TPC at 16 days of storage and then reduced throughout the storage as compared to the ginger stored at 5°C and 25°C. The 6-gingerol content increased from day 0 to day 16 and resulted in an optimum content at 66.7 mg/g fresh weight when it was stored at 15°C. 6-shogaol was identified in smaller quantities within the range of 1.52 to 3.11 mg/100 g of fresh weight. A similar trend was also observed in 6 -shogoal after 24 days of the storage. DPPH scavenging activity showed that storage at 5 and 25°C resulted in a decrease of DPPH inhibition along with storage durations. Therefore, it was suggested that the ginger was best kept at 15°C up to 16 days of storage in order to maintain the postharvest qualities and chemical properties of ginger.

scholarly journals Effect of okara and vital gluten on physico-chemical properties of noodle

2018 ◽  
Vol 36 (No. 4) ◽  
pp. 301-306 ◽  
Author(s):  
Pan Wei-Chen ◽  
Liu Yu-Ming ◽  
Shiau Sy-Yu
Keyword(s):  
Total Phenolics ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Cooking Time ◽  
Sensory Acceptability ◽  
Fiber Protein ◽  
Physico Chemical ◽  
Health Promoting

Okara, a by-product during processing of soymilk or tofu, is rich in dietary fiber, protein and phytochemicals. Therefore, it can be useful as a functional ingredient with health-promoting attributes. This study was to investigate the effects of addition of dried okara powder (DOP) and vital gluten (VG) on rheological, antioxidative and sensory properties of noodle. Results showed that high DOP amount (10–15%) significantly reduced optimum cooking time, extensibility, tensile strength and elasticity of noodle. Increasing DOP amount led to the increase in total phenolics and flavonoids, as well as radical-scavenging activity of noodle. Supplement of 6% vital gluten could improve the quality of 10%-DOP noodle, including cooking loss, tensile property, elasticity and sensory acceptability. Therefore, we suggest that enriched noodle can be prepared with 5% DOP or 10% DOP plus 6% VG in order to increase the intake of phytochemicals and maintain the sensory acceptability of consumers.

scholarly journals Study of the Chemical Components, Bioactivity and Antifungal Properties of the Coffee Husk

2018 ◽  
Vol 7 (4) ◽  
pp. 43 ◽  
Author(s):  
Luigi Castaldo ◽  
Giulia Graziani ◽  
Anna Gaspari ◽  
Luana Izzo ◽  
Carlos Luz ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Chemical Components ◽  
Total Dietary Fiber ◽  
Coffee Husk ◽  
Minimum Fungicidal Concentration ◽  
Trolox Equivalent ◽  
Polyphenol Profile

Coffee husk is a fibrous mucilaginous material representing the major residues from the handling and processing of coffee. Currently, coffee husk is discarded which contributes to environmental pollution. Dry and semi-dry coffee husk were extracted by hot infusion and the polyphenol profile was studied by UHPLC and Q-Orbitrap mass spectrometry. Free radical scavenging activity in the infusion was between 26.61 at 31.33 mmol Trolox equivalent antioxidant capacity (TEAC)/kg, as measured by the assay with ABTS and DPPH radical. The results indicated that coffee husk contained 367.45 and 396.04 g/kg of total dietary fiber in dry and semi-dry sample, respectively. While the infusions contain exclusively soluble dietary fiber 0.64 and 0.98 g/L. The methanol extracts of coffee husk presented antimicrobial activity of P. camemberti, P. expansum and P. roqueforti, A. flavus and A. niger, many of their mycotoxins producers. The minimum inhibitory concentration (MIC) and minimum fungicidal concentration (MFC) values for the Penicilliums strains ranged from 6.3 to 50 g/L, whereas on the Aspergillus strains the data detected ranged from 25 to 50 g/L, respectively. This study indicates the possible exploiting of this coffee by-product as potential natural health promoting and preservative ingredient.

scholarly journals Curcumin-Functionalized Gelatin Films: Antioxidant Materials with Modulated Physico-Chemical Properties

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1824
Author(s):  
Katia Rubini ◽  
Elisa Boanini ◽  
Silvia Parmeggiani ◽  
Adriana Bigi
Keyword(s):  
Water Solubility ◽  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Crosslinking Agent ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Mechanical Tests ◽  
Scanning Calorimetry ◽  
Gelatin Films ◽  
Physico Chemical

In this paper we used curcumin as a functionalizing agent of gelatin films with the aim to get antioxidant materials with modulated physico-chemical properties. To this aim, we prepared gelatin films at different contents of curcumin up to about 1.2 wt%. The as-prepared films, as well as glutaraldehyde crosslinked films, were submitted to several tests: swelling, water solubility, differential scanning calorimetry, X-ray diffraction, mechanical tests and curcumin release. The radical scavenging activity of the as-prepared films is similar to that of free curcumin, indicating remarkable antioxidant properties. All the other tested properties vary as a function of curcumin content and/or the presence of the crosslinking agent. In particular, the films exhibit sustained curcumin release in different solvents. Thanks to its biocompatibility, biodegradability and lack of antigenicity, gelatin uses span from food processing to packaging and biomaterials. It follows that the modulated properties exhibited by the functionalized materials developed in this work can be usefully employed in different application fields.

scholarly journals NUTRITIONAL COMPONENTS IN SELECT FLORIDA TROPICAL FRUITS

HortScience ◽  
2006 ◽  
Vol 41 (3) ◽  
pp. 504E-504
Author(s):  
Kanjana Mahattanatawee ◽  
Elizabeth Baldwin ◽  
Kevin Goodner ◽  
John Manthey ◽  
Gary Luzio
Keyword(s):  
Antioxidant Activity ◽  
Ascorbic Acid ◽  
Gallic Acid ◽  
Antioxidant Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Tropical Fruits ◽  
Total Dietary Fiber ◽  
Soluble Phenolics ◽  
Gallic Acid Equivalent

Fourteen tropical fruits from southern Florida [red guava, white guava, carambola, red pitaya (red dragon), white pitaya (white dragon), mamey, sapodilla, lychee, longan, green mango, ripe mango, green papaya and ripe papaya] were evaluated for antioxidant activity, ascorbic acid (vitamin C), total fiber and pectin. ORAC (oxygen radical absorbance capacity) and DPPH (1,1-diphenyl-2-picrylhydrazyl, radical scavenging activity) assays were used to determine antioxidant activity. The total soluble phenolics (TSP), ORAC, and DPPH ranged from 205.4 to 2316.7 μg gallic acid equivalent/g puree, 0.03 to 16.7 μmole Trolox equivalent/g puree and 2.1 to 620.2 μg gallic acid equivalent/g puree, respectively. Total ascorbic acid (TAA), total dietary fiber (TDF) and pectin ranged from 13.6 to 159.6 mg/100 g, 0.88 to 7.25 g/100 g and 0.2 to 1.04 g/100 g, respectively. The antioxidant activities, TSP, TAA, TDF and pectin appeared to be influenced by cultivar (papaya, guava and dragon fruit) and ripening stage (papaya and/or mango). Data demonstrate the potential benefits of several of these fruits for human health.

Characterisation of Preformulation Parameters to Design, Develop and Formulate Silymarin loaded PLGA Nanoparticles for Liver Targeted Drug Delivery

2021 ◽  
pp. 5508-5514
Author(s):  
Senthila S ◽  
Manojkumar P. ◽  
Venkatesan P.
Keyword(s):  
Water Solubility ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Chemical Properties ◽  
Water Soluble ◽  
Angle Of Repose ◽  
Effect Of Temperature ◽  
Pharmacokinetic Studies ◽  
Bioavailability Enhancement ◽  
Water Soluble Compound

Silymarin, a flavonolignan,derived from Silybum marianum, family Asteraceae has long been used as a hepatoprotective remedy. Silymarin has cytoprotective activities due to its antioxidant property and free radical scavenging activity. It inhibits the binding of hepatotoxins to receptor sites, protects hepatocyte membranes, enhances liver parenchyma regeneration and increases glutathione levels. The pharmacokinetic studies of past three decades revealed that Silymarin has poor absorption, rapid metabolism especially by Phase II metabolism and ultimately poor oral bioavailability. Typical oral adult dose of Silymarin is 240-800mg /day .It is a non-lipophilic and poorly water soluble compound with water solubility of 0.04mg/ml. Only 20-30% of oral Silymarin is absorbed from gastrointestinal tract where it undergoes extensive entero-hepatic circulation. The advanced type of formulation like polymeric nanoparticles (PNPs) can be successfully utilised for bioavailability enhancement and targeting the Silymarin to hepatocytes. A controlled release PNP of Silymarin was prepared by solvent evaporation method using Poly Lactic-co-Glycolic Acid (PLGA) as biodegradable polymer. Prior to the development of this novel dosage form, it is very important to identify fundamental physical and chemical properties of the drug molecule and other divided properties of the drug powder. This data helps in many of the subsequent events and approaches towards the development of a better formulation. Preformulation studies included determination of solubility, moisture content, partition coefficient, melting point , powder properties like tapped density, bulk density, compressibility index, flow properties like angle of repose, excipient compatibility, entrapment efficiency, release profile of nanoparticles like dissolution, stability studies like effect of temperature and humidity and analysis by scanning Electron Microscopy.

scholarly journals Optimization of spreadable carob cream formulation with mixture design

2021 ◽  
Vol 7 (2) ◽  
pp. 75-83
Author(s):  
Emine Memiş ◽  
İsmail Tontul
Keyword(s):  
Total Phenolic Content ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Sugar Content ◽  
Radical Scavenging ◽  
The Body ◽  
Total Phenolic ◽  
Diabetic Patients ◽  
Food Ingredient ◽  
Sugar Syrup

Carob is used as a source of sugar in many product formulations due to its naturally high sugar content. In addition, carob naturally contains a high content of D-pinitol. D-pinitol is an important food ingredient since it regulates glucose metabolism in the body and can be used in the diets of Type 2 diabetic patients. In this study, spreadable cream was produced using carob powder instead of cocoa. Although there are various studies carried out for this purpose in the literature, the optimum formulation was determined for the first time in this study by using optimization methods. The results of the study showed that the formulation has a significant effect on sensorial properties. It was determined that all sensory parameters except consistency increased with increasing sugar syrup ratio. The formulation, which provides the highest overall acceptability (>7), was calculated as 29% carob flour, 32% sugar syrup and 24% fat. It was determined that L *, b * and DPPH radical scavenging activity values could not be statistically modelled. a * and total phenolic content of samples was increased by increment of carob flour in the formulation. As a result, the formulation that maximizes sensorial properties and total phenolic content was calculated as 25% carob flour, 39.3% sugar syrup and 20.7% fat.

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