150 research outputs found
Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
The incorporation of a new ingredient into foods could not only affect the intrinsic properties
of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa
(both as whole seeds and as the fibre-rich fraction obtained as coproduct from its wet-milling process)
on the shelf life of Bologna-type sausages during cold storage. Three treatments of Bologna-type
sausages were produced: control, sausages with black quinoa seeds (2.5%), and sausages with their
fibre-rich fraction (2.5%). The effect of the black quinoa added on the physicochemical properties (pH
and colour), lipid oxidation, residual nitrite level, and microbiological quality of Bolognas during
21 days of cold storage was evaluated. Although the addition of quinoa products in Bologna-type
sausages modified some colour parameters (day 0), these differences were masked through the storage
period. Sausages with quinoa products added showing lipid oxidation values lower than the control
for all the days studied. Sausages with quinoa products added showed higher residual nitrite levels
than control at all measurement times during the storage period. The addition of black quinoa did
not affect microbial stability during storage. Black quinoa products can be considered promising
ingredients to be used as antioxidants and natural nitrate sources in Bologna-type sausages without
affecting their microbial safety during storage
Effect of drying processes in the chemical, physicoâchemical, technoâfunctional and antioxidant properties of fours obtained from house cricket (Acheta domesticus)
The aims of this study were determine (1) the chemical composition (2) the physico-chemical properties (3) the fatty acid
profle (4) the techno-functional and (5) the antioxidant properties of fours obtained from house cricket (Acheta domesticus) using two diferent methods of drying. In thermal drying cricket four (TDCF) and lyophilized cricket four (LCF) high content of protein (62.68â67.48%, respectively) and fat (24.91â19.32% respectively) was found. This content was higher than found in several cereal or pseudocereal fours such as wheat, oat or quinoa. Both types of fours showed good techno-functional properties (water and oil holding capacity, Swelling capacity, emulsion and foam capacity and stability) with higher values in LCF than TDCF. The values obtained for techno-functional properties were similar to those found for several fours obtained from cereal or pseudocereal of fruits coproducts. In LCF and TDFC the main fatty acid detected were linoleic, oleic and palmitic acids. LCF showed stronger radical scavenging (7.18â2.82 mg Trolox equivalent/g, respectively), reducing (0.24â0.15 Trolox equivalent/g, respectively) and chelating capacity (43.78â32.23 ”g EDTA/g, respectively) than TDCF. Due to the protein and fat content, the good techno-functional and antioxidant properties the fours obtained from house cricket could be used as food ingredient in the development of novel foods
Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion
The aim was to evaluate (i) the phenol and flavonoid recovery and bioaccessibility indexes, (ii) the stability of
individual polyphenolic compounds and (iii) the antioxidant activity of persimmon flours (cultivars âRojo
Brillanteâ and âTriumphâ) during the in vitro digestion. The recovery index for phenolic and flavonoid content was
dependent on flour type and digestion phase. After the dialysis phase, the bioaccessibility for phenolic compounds
from both flours was similar; for flavonoids it was higher in âTriumphâ than âRojo Brillanteâ flour. After in
vitro digestion, 13 polyphenolic compounds were detected in both flours, of which only six were detected in the
intestinal phase. Their antioxidant activity (ABTS%+, FRAP and DPPH) decreased after intestinal phase, while
their chelating activity (FIC assay) increased in both flours. So, persimmon flours could be included in the
formulation of foods to improve either their scarcity of bioactive compounds or an unbalanced nutritional
composition
Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters
A gelled emulsion (GE) prepared with hemp oil and buckwheat flour was used to replace pork back fat in frankfurters. Five different formulations were prepared: control (with 35% pork back fatâSC), and the following four to achieve 25%, 50%, 75%, and 100% pork back fat substitution by GE (S1, S2, S3, and S4, respectively). Nutritional, technological, and sensorial characteristics of frankfurters were evaluated. Sausages containing GE presented a lower total fat content with a higher amount of polyunsaturated fatty acids, increased omega 3 content, and reduced saturated fat by up to 55%. The incorporation of GE did not significantly modify technological properties such as emulsion stability or lipid oxidation in spite of using vegetable oils highly susceptible to oxidation. The reformulation of the frankfurters presented a greater effect on the texture and sensory properties when GE was used as total substitution for the pork back fat (S4). When GE was used only as partial substitution for the pork back fat, sausages similar to control frankfurter were obtained. So this study demonstrated that the use of GE could be a promising strategy in the reformulation of healthier meat product
Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers
Anew ingredient from date palm coproducts (pits) was obtained and tested as a preservative
in burgers. Di erent concentrations of date pit (0%, 1.5%, 3%, and 6%) were added to beef burgers,
and its e ect on the safety and quality was evaluated during 10 days of storage. The incorporation of
date pit was able to improve the shelf life and the cooking properties of the burgers. The date pit
stabilized the color, lipid oxidation, and microbial growth of the burgers during the storage time
due to the antioxidant activity and the phytochemical content of the date pits. For the consumer
panel, the color and the o -odors were improved, and the addition of 1.5% and 3% date pit in cooked
burgers obtained similar scores. Based on the obtained results, the new ingredient from date pit may
have potential preservative properties for enhancing stability during shelf life and could improve the
composition of bioactive compounds (fiber and phenolic content) of beef burger
Chia Oil Extraction Coproduct as a Potential New Ingredient for the Food Industry: Chemical, Physicochemical, Techno-Functional and Antioxidant Properties
The aim of this work was to characterize the coproduct obtained from chia oil production (cold-pressing) with a view to its
possible application in new food product development. For this characterization, the following determinations were made:
proximate composition, physicochemical analysis, techno-functional properties, total phenolic and flavonoid content, polyphenolic
profile and antioxidant capacity (using four different methods). Chia coproduct showed significantly higher levels of
proteins and total dietary fiber and lower levels of fats than chia seeds, pointing to the promising nature of this coproduct as
an ingredient of food formulations since it remains a source of high biological value proteins and total dietary fiber (as chia seeds
themselves) but with a lower energy value. This chia coproduct presents similar techno-functional properties to the original chia
seeds and significantly higher levels of polyphenolic compounds and, consequently, higher antioxidant activit
Strategies for the Valorization of Date Fruit and Its Co-Products: A New Ingredient in the Development of Value-Added Foods
Date palm trees (Phoenix dactylifera L.) are traditionally cultivated in South-West Asia and
North Africa for date fruit consumption, although in recent years, its consumption has increased
worldwide, and its cultivation has spread to other areas of America, sub-Saharan Africa, Oceania,
and Southern Europe. During date fruit processing, several types of by-products are generated,
such as low-quality dates or seeds, which along with date fruit, represent an excellent source of
dietary fiber and bioactive compounds such as flavonoids, tannins, carotenoids, tocopherols, and
tocotrienols. Therefore, this review provides information on the processing of dates fruit and the
value-added by-products generated from them as well as their applications in different types of foods
for the development of foods with an enhanced nutritional and functional profile. The incorporation
of date fruit and their co-products in food formulations will help to cover the current consumer
demands for foods made with ingredients of natural origin and with health properties beyond the
merely nutritional
Chia and hemp oils-based gelled emulsions as replacers of pork backfat in burgers: effect on lipid profile, technological attributes and oxidation stability during frozen storage
Gelled emulsions based on chia and hemp oils were used as partial (25% and 50%) fat replacer in beef
burgers. The effect of formulation, frozen storage during 60 days and cooking process was assessed on
lipid profile, oxidation susceptibility and technological attributes (cooking properties). Reformulated burgers
showed better nutritional quality (in reference to dietary fats) than control, mainly due to the increase
in PUFAs (specifically a-linolenic (C18:3) and linoleic (C18:2) fatty acids) and decrease in SFAs which
was higher in burgers with hemp-GE than in burgers with chia-GE and also dependent on the substitution
level (the highest at 50%). This pattern was not modified by frozen storage for 60 days or by cooking
process. In addition, cooking increased the susceptibility of reformulated burgers to oxidation in a
more intense way than 60 days of frozen storage, being burgers with 50% chia-GEs the most susceptibl
Valorization of Citrus Co-Products: Recovery of Bioactive Compounds and Application in Meat and Meat Products
Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively
cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a great
volume of the production is destined for the citrus-processing industries, which produce a huge
quantity of co-products. These co-products, without proper treatment and disposal, might cause
severe environmental problems. The co-products obtained from the citrus industry may be considered
a very important source of high-added-value bioactive compounds that could be used in the
pharmaceutical, cosmetic, and dietetic industries, and mainly in the food industry. Due to consumer
demands, the food industry is exploring a new and economical source of bioactive compounds
to develop novel foods with healthy properties. Thus, the aim of this review is to describe the
possible benefits of citrus co-products as a source of bioactive compounds and their applications in
the development of healthier meat and meat product
Persimmon fours as functional ingredients in spaghetti: chemical, physicoâchemical and cooking quality
The aims of the current work were to enrich durum wheat semolina spaghetti with two types of persimmon fours (from
cv. âRojo Brillanteâ and âTriumphâ) obtained from persimmon juice coproducts, at two concentrations (3% and 6%), to
evaluate their chemical composition, physicochemical properties and cooking quality and to asses if they can be detected
as diferent from control wheat semolina spaghetti (without any persimmon fours added) by sensory analysis. Persimmon
four enriched spaghetti had higher total dietary fber than control spaghetti, which allows applying the nutritional claim
âsource of fberâ. The addition of persimmon fours also increased their total yellow content (related to carotenoid content)
in a dose-dependent way, which produced a higher yellow colour, typical and well appreciated by consumers in this type of
pasta. Another positive characteristic of these spaghetti enriched with persimmon fours is that they need a short optimum
cooking time in comparison with control spaghetti without it imply any signifcant change in their cooking quality. The type
of persimmon four and its concentration caused diferences in colour of uncooked and cooked spaghetti, optimum cooking
time, total organic matter, weight increase, fracturability and stickiness. Furthermore, 3% spaghetti formulations were not
diferent from the control by sensory evaluation. In conclusion, the enrichment of durum wheat semolina spaghetti with
persimmon fours allowed the valorization of persimmon coproducts and the production of spaghetti with similar cooking
quality to traditional durum wheat semolina spaghetti, furthermore, the best results were obtained when persimmon four
from âRojo Brillanteâ was added at 3
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