8 research outputs found
Production and Determination of Bioavailable Iron in Sorghum and White bean Noodles
The objective of this study was to find innovative approaches for the production of iron
fortified noodles that are natural and economically feasible. The functional food was produced
using different combinations . The investigated variables were the ratio of sorghum to white bean
flour, pre-gelatinized flours (drum dried or extruded) and guar gum addition while the emulsifier
added was kept constant. Investigated parameters were the iron content and its bioavailability, as
well as the functional properties (cooking weight, cooking time, cooking loss and texture) of the
noodles. Results of the study showed that the content of white bean in the noodles had a direct
influence on the iron content and bioavailability. As expected, the iron content and
bioavailability was higher the higher the amount of white bean added. Additionally, the iron
content and bioavailability was affected by the addition of guar gum and the pregelatinised flours.
Iron content of noodles decreased with the increase of guar gum content while the addition of white
bean pregelatinised flour showed an increase in the iron content and bioavailability. On
examination of the functional properties, the 50% white bean noodles gave the best results in terms
of texture, cooking loss, cooking time and cooking weight. Cooking time, cooking weight and cooking
loss were comparable to that of durum wheat noodles. Noodles prepared with 50% white bean flour and
pregelatinized flours (extruded or drum dried) received the best rankings in the sensory
evaluation. The result of this study showed that the higher the amount of white bean added, the
superior was the noodle quality, therefore fulfilling the requirements of the objectives i.e. good
quality noodles with high iron
content and bioavailability.Austrian Academic Exchange servic
Hulless Barley – A Rediscovered Source for Functional Foods Phytochemical Profile and Soluble Dietary Fibre Content in Naked Barley Varieties and Their Antioxidant Properties
Phytochemical profile of main antioxidants in different fractions of purple and blue wheat, and black barley
Two pigmented wheat genotypes (blue and purple) and two black barley genotypes were fractionated in bran and flour fractions, examined, and compared for their free radical scavenging properties against 2,2′-azinobis(3- ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical cation (Trolox equivalent antioxidant capacity, TEAC), ferric reducing antioxidant power (FRAP), total phenolic content (TPC), phenolic acid composition, carotenoid composition, and total anthocyanin content. The results showed that fractionation has a significant influence on the antioxidant properties, TPC, anthocyanin and carotenoid contents, and phenolic acid composition. Bran fractions had the greatest antioxidant activities (1.9-2.3 mmol TEAC/100 g) in all four grain genotypes and were 3-5-fold higher than the respective flour fractions (0.4-0.7 mmol TEAC/100 g). Ferulic acid was the predominant phenolic acid in wheat genotypes (bran fractions) while p-coumaric acid was the predominant phenolic acid in the bran fractions of barley genotypes. High-performance liquid chromatography analysis detected the presence of lutein and zeaxanthin in all fractions with different distribution patterns within the genotypes. The highest contents of anthocyanins were found in the middlings of black barley genotypes or in the shorts of blue and purple wheat. These data suggest the possibility to improve the antioxidant release from cereal-based food through selection of postharvest treatments