scholarly journals PLANT-BASED MILK ALTERNATIVE: NUTRITIONAL PROFILING, PHYSICAL CHARACTERIZATION AND SENSORIAL ASSESSMENT

2021 ◽  
Author(s):  
Mariem BEN JEMAA
Keyword(s):  
Physical Characterization ◽  
Nutritional Profiling

Nutritional status of recently developed Makhana (Gorgon Nut) variety “Swarna Vaidehi”

2016 ◽  
Vol 3 (4) ◽  
Author(s):  
LOKENDRA KUMAR ◽  
ANIL KUMAR SINGH ◽  
B. P. BHATT
Keyword(s):  
Standard Procedure ◽  
Manganese Content ◽  
Zinc Content ◽  
Calorific Value ◽  
Calcium Content ◽  
Total Carbohydrate ◽  
Local Cultivar ◽  
Euryale Ferox ◽  
Nutritional Profiling ◽  
Maximum Moisture Content

Makhana is an important aquatic, annual and seed propagated crop with gigantic floating leaves. It is known as Gorgon nut (Euryale ferox Salisb) belongs to family Nympheaceae. Swarna Vaidehi has been released as an ever first variety of makhana originated from selection-6. Nutritional profiling was undertaken for popped seeds of Swarna Vaidehi and local cultivar along with raw seeds of “Swarna Vaidehi”. Standard procedure was applied for nutritional profiling of the Makhana samples. Results reveled that maximum moisture content (34.7%) %) was recorded in case of raw seeds of swarna vaidehi. Maximum ash content (0.4%) was recorded in case popped seeds of both tested samples i.e. swarna vaidehi, lowest value (0.3%). Maximum seed protein (8.7%) was obtained by the swarna vaidehi. Maximum crude fiber (0.5%) was obtained in the raw seeds of swarna vaidehi as compare to popped one. Maximum total carbohydrate (79.8%) was recorded in popped seeds of swarna vaidehi; however the lowest value (57.0%) was also noticed in raw seeds of swarna vaidehi. It worth to notice that maximum calorific value (358) was recorded in popped seeds of swarna vaidehi. Maximum (18.5mg) calcium content was recorded in case of popped seeds of swarna vaidehi. Likewise maximum (1.3) manganese content was recorded in case of popped seeds of swarna vaidehi. It was worth to mention that maximum (1.1) zinc content was recorded in case of popped seeds of swarna vaidehi.

scholarly journals Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen

2021 ◽  
Vol 11 (14) ◽  
pp. 6617
Author(s):  
Maëlys Brochard ◽  
Paula Correia ◽  
Maria João Barroca ◽  
Raquel P. F. Guiné
Keyword(s):  
Wheat Flour ◽  
Nutritional Composition ◽  
Cooking Time ◽  
The Other ◽  
Physical Characterization ◽  
Chemical Analyses ◽  
High Fiber ◽  
Chestnut Flour ◽  
Cooking Yield

This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.

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