Lentil fortified spaghetti: Technological properties and nutritional characterization

Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% w/w) were developed and characterized. The addition of two different lentil flours significantly affected the sensory attributes and cooking properties of dry spaghetti. Therefore, the addition of carboxymethyl cellulose was adopted as technological option to improve the quality of fortified pasta; specifically, sensory acceptability, cooking loss, swelling index, and water absorption were studied. Chemical results highlighted that the addition of lentil to semolina significantly increased the content of lysine and threonine. It was observed an increase in essential and branched-chain amino acids. Contrary to what was expected, no increase in mono and polyunsaturated fatty acids was observed in fortified spaghetti, due to their loss during cooking, even after the addition of carboxymethyl cellulose

Shelf life of Stracciatella cheese under modified-atmosphere packaging

The aim of this work is to evaluate the shelf life of Stracciatella cheese packaged in a protective atmosphere, using 4 different CO(2):N(2):O(2) gas mixtures [50:50:0 (M1), 95:5:0 (M2), 75:25:0 (M3), and 30:65:5 (M4) vol/vol] and stored at 8 degrees C. Cheese in traditional tubs and under vacuum were used as the controls. Results showed that the modified-atmosphere packaging, in particular M1 and M2, delayed microbial growth of spoilage bacteria, without affecting the dairy microflora, and prolonged the sensorial acceptability limit

A new nanocomposite packaging based on lasis-generated agnps for the preservation of apple juice

Designing bioactive materials, with controlled metal ion release, exerting a significant biological action and associated to low toxicity for humans, is nowadays one of the most important challenges for our community. The most looked-for nanoantimicrobials are capable of releasing metal species with defined kinetic profiles, either by slowing down or inhibiting bacterial growth and pathogenic microorganism diffusion. In this study, laser ablation synthesis in solution (LASiS) has been used to produce bioactive Ag-based nanocolloids, in isopropyl alcohol, which can be used as water-insoluble nano-reservoirs in composite materials like poly(3-hydroxybutyrate-co-3-hydroxyvalerate). Infrared spectroscopy was used to evaluate the chemical state of pristine polymer and final composite material, thus providing useful information about synthesis processes, as well as storage and processing conditions. Transmission electron microscopy was exploited to study the morphology of nano-colloids, along with UV-Vis for bulk chemical characterization, highlighting the presence of spheroidal particles with average diameter around 12 nm. Electro-thermal atomic absorption spectroscopy was used to investigate metal ion release from Ag-modified products, showing a maximum release around 60 ppb, which ensures an efficient antimicrobial activity, being much lower than what recommended by health institutions. Analytical spectroscopy results were matched with bioactivity tests carried out on target microorganisms of food spoilage

Manufacture and characterization of gluten-free spaghetti enriched with vegetable flour

The manufacture and characterization of gluten-free spaghetti based on maize flour and different vegetable flours (artichoke, asparagus, pumpkin, zucchini, tomato, yellow pepper, red pepper, green pepper, carrot, broccoli, spinach, eggplant and fennel) were addressed in this study. The screening of the vegetable flours showed that homogeneity, color, fibrous, taste and odor were the parameters that have most influenced the overall quality of the dry spaghetti. The spaghetti added with yellow pepper flour was chosen for further analysis because of its highest sensory quality; in contrast, it recorded low carotenoids content due to the high temperature of the drying process (cycle named as HTDC). Therefore, an optimization of the drying cycle was performed (lower temperature) on the yellow pepper flour (cycle named as LTDC) that resulted in an increase of the carotenoids content. Although the spaghetti with low temperature yellow pepper flour had a higher cooking loss and lower instrumental hardness when compared to the spaghetti made with only maize flour (CTRL) it however had a significantly higher protein and dietary fiber content. Moreover there was no significant difference in the amount of glucose released during in vitro digestion for this spaghetti sample with respect to the CTRL sample

New Approach to Enrich Pasta with Polyphenols from Grape Marc

Food industry produces significant amount of waste that represents a problem for the sector. However, by-products are also promising sources of compounds which may be reused for their nutritional properties. The aim of this work is to exploit winemaking by-products, obtaining an extract by ultrasound-assisted extraction only using water as solvent. The characteristics of spaghetti enriched with grape marc were assessed and compared to control samples. In particular, total phenolic and flavonoids contents, the antioxidant activity, the cooking quality, and the sensory acceptability were evaluated at various steps of pasta production. The enriched spaghetti showed higher total phenolic and flavonoids contents and higher antioxidant activity than the control pasta. In addition, low cooking losses were found. In terms of sensory properties fortified pasta is acceptable as the traditional product, thus demonstrating that it is possible to exploit food waste to better satisfy consumer demand for healthy food products in a more sustainable perspective

Effect of Fiber Information on Consumer's Expectation and Liking of Wheat Bran Enriched Pasta

The need to promote a diet rich in wholegrain has been recognized as an important task in nutrition education. Despite this, the intake of fiber in Western countries is below the recommended 25 g per day. The aim of the study was to evaluate the impact of wheat bran addition on the sensory quality of durum wheat spaghetti and to evaluate the effect of fiber information on consumer's acceptability and expectation. Information about fiber content had a positive impact on consumer's expected product quality but only for bran addition equal or higher than 20%. Consumers completely assimilated their liking in the direction of expectations for spaghetti with 20 and 25% of bran addition. Assimilation was incomplete for the 30% added sample indicating that the health benefit of eating fiber did not compensate the decrease in liking. The effect of information varied according to consumers' frequency consumption of bran-enriched pasta. Non-users showed a negative disconfirmation starting with a 20% bran addition, whereas for low-and high-users disconfirmation occurred at a higher bran addition. A complete assimilation effect was seen only for non-users, indicating that fiber information had an impact only for those consumers who actually do not consume wholegrain pasta

Recipe Optimization to Produce Functional Food Based on Meat and Fish

Functional foods were produced from the combination of minced meat or fish with extra virgin olive oil and vegetable flour. Proper concentrations of oil and vegetable flours were selected to improve the nutritional properties of processed meat and fish burgers. Sensory evaluations were also carried out in different sessions by trained panel and generic consumers to assess product acceptability. The results of the work demonstrated that the two ingredients, selected for their well-known healthy benefits, enhance not only the nutritional value but also the sensory properties of food. In particular, the best formulation for meat patties contained 10% oil and 10% red pepper flour, whereas, 15% oil and 5% yellow pepper flour and 17.5% oil and 7.5% zucchini flour were the optimized ingredients for fish burgers. These recipes did not score significantly different from other CCD options but were preferred by consumers, when asked to compare these new products to traditional burgers. Moreover, analytical investigations carried out before and after cooking assessed the preservation of the health-giving compounds deriving from the pepper flour

On the Importance of Electroweak Corrections for Majorana Dark Matter Indirect Detection

Recent analyses have shown that the inclusion of electroweak corrections can alter significantly the energy spectra of Standard Model particles originated from dark matter annihilations. We investigate the important situation where the radiation of electroweak gauge bosons has a substantial influence: a Majorana dark matter particle annihilating into two light fermions. This process is in p-wave and hence suppressed by the small value of the relative velocity of the annihilating particles. The inclusion of electroweak radiation eludes this suppression and opens up a potentially sizeable s-wave contribution to the annihilation cross section. We study this effect in detail and explore its impact on the fluxes of stable particles resulting from the dark matter annihilations, which are relevant for dark matter indirect searches. We also discuss the effective field theory approach, pointing out that the opening of the s-wave is missed at the level of dimension-six operators and only encoded by higher orders.Comment: 25 pages, 6 figures. Minor corrections to match version published in JCA

Anthropic solution to the magnetic muon anomaly: the charged see-saw

We present models of new physics that can explain the muon g-2 anomaly in accord with with the assumption that the only scalar existing at the weak scale is the Higgs, as suggested by anthropic selection. Such models are dubbed "charged see-saw" because the muon mass term is mediated by heavy leptons. The electroweak contribution to the g-2 gets modified by order one factors, giving an anomaly of the same order as the observed hint, which is strongly correlated with a modification of the Higgs coupling to the muon.Comment: 21 pages, many equations despite the first word in the title. v3: loop function G_WN corrected, conclusions unchange

Simulated Milky Way analogues: implications for dark matter direct searches

We study the implications of galaxy formation on dark matter direct detection using high resolution hydrodynamic simulations of Milky Way-like galaxies simulated within the eagle and apostle projects. We identify MilkyWay analogues that satisfy observational constraints on the Milky Way rotation curve and total stellar mass. We then extract the dark matter density and velocity distribution in the Solar neighbourhood for this set of Milky Way analogues, and use them to analyse the results of current direct detection experiments. For most Milky Way analogues, the event rates in direct detection experiments obtained from the best _t Maxwellian distribution (with peak speed of 223 { 289 km=s) are similar to those obtained directly from the simulations. As a consequence, the allowed regions and exclusion limits set by direct detection experiments in the dark matter mass and spin-independent cross section plane shift by a few GeV compared to the Standard Halo Model, at low dark matter masses. For each dark matter mass, the halo-to-halo variation of the local dark matter density results in an overall shift of the allowed regions and exclusion limits for the cross section. However, the compatibility of the possible hints for a dark matter signal from DAMA and CDMS-Si and null results from LUX and SuperCDMS is not improved