Pumpkin Fruit Flour as a Source for Food Enrichment in Dietary Fiber

It is believed that fiber-rich diet reduces the risk of certain cancers, coronary heart and other diseases. Dietary fiber (DF) is not only used for its nutritional properties, but also for its functional and technological properties. Thus, to supplement daily diet, dietary fiber should be incorporated into frequently consumed foods. Pumpkins are a good source of carotenoids, mineral salts, vitamins, and other bioactive substances, such as phenol compounds. Also the pumpkin flour could be used for food enriching as fiber supplement. In the study standard methods were applied to determine and compare the neutral dietary fiber (NDF), acid dietary fiber (ADF), acid detergent lignin (ADL) and water-soluble carbohydrates (WSC) contents in pumpkins fruits flour obtained from different species and cultivars. The results imply that pumpkin fruit flour should be recommended as the component suitable for food production with high content of DF. The fiber content in the pumpkin fruit flour depends on the cultivar. The maximum insoluble fiber content (NDF, ADF, ADL) was accumulated in C. maxima ‘Kroshka’ pumpkin flour: 26.50%, 24.65% and 14.35%, respectively, and this cultivar is the most suitable one for enriching food with dietary fiber

Maisto higiena [Elektroninis išteklius] : praktinių darbų aprašas

Aprašyta iš ASU elektroninės talpyklosSu bibliogrVytauto Didžiojo universitetasŽemės ūkio akademij

Studies on Proximate Composition, Mineral and Total Phenolic Content of Yogurt Bites Enriched with Different Plant Raw Material

Yogurt products are consumed by millions of people every day. Consumers’ priority for ready-to-eat yogurt snacks enriched with various plant raw materials have increased each year. Therefore, the aim of this study was to prepare freeze-dried yoghurt bites with the addition of powders of beetroot, mulberry leaves, nettle leaves and rosehip fruit and to investigate these raw materials’ influence on the proximate composition, mineral and total phenolic content. The moisture, protein, fat, carbohydrate and sugar content of the yogurt bites were established using standard methods: mineral composition—using an inductively coupled plasma mass spectrometer (ICP-MS); total phenolic content—by the spectrophotometric method. The results demonstrated that the addition of different raw material powders to the formulation of yogurt bites had no significant influence on carbohydrate, protein and total fat amounts. However, the incorporation of powders of beetroot, mulberry leaves, nettle leaves and rosehip fruit in yogurt bites allowed a significant increase of the amounts of all investigated minerals and total phenolic content of the manufactured bites. Among all investigated yogurt bites, the highest amounts of K, P, Mg, Fe and Zn were determined for yogurt bites enriched with nettle leaves. In conclusion, the enrichment of yogurt bites with freeze-dried plant raw material powders can increase amounts of selected minerals and total phenolic content

Projektas : "Inovatyvus daržo augalų auginimas vertikaliose sistemose, taikant šiuolaikines aplinką ir išteklius tausojančias technologijas" Nr. 14PA-KK-17-1-01319-PR001

Vytauto Didžiojo universitetasŽemės ūkio akademij

[Pasisakymas]

Išsp. str.: Rinkevičienė, J. Praturtinkime maistą vertingomis daržovėmisVytauto Didžiojo universitetasŽemės ūkio akademij

Nepalankūs metai : komentaras

Vytauto Didžiojo universitetasŽemės ūkio akademij

Išskirtinės kokybės žemės ūkio ir maisto produktai [elektroninis išteklius] : mokomoji knyga

Aprašyta iš LŽŪU elektroninės talpyklosVytauto Didžiojo universitetasŽemės ūkio akademij

Projektas : "Inovatyvaus daržo augalų auginimas vertikaliose sistemose, taikant šiuolaikines aplinką ir išteklius tausojančias technologijas" Nr. 14PA-KK-17-1-01319-PR001

Agronomijos fakultetasVytauto Didžiojo universiteta

Moliūgai: nuo veislių iki veido kaukių

Vytauto Didžiojo universitetasŽemės ūkio akademij