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Gao X, Pei Z, Yi X, Zhang X, He D, Feng Z, Xia G, Shen X. Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi. Food Chem X 2024; 23:101635. [PMID: 39130724 PMCID: PMC11315115 DOI: 10.1016/j.fochx.2024.101635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2024] [Revised: 06/14/2024] [Accepted: 07/06/2024] [Indexed: 08/13/2024] Open
Abstract
This research examined the impact of defatted coconut flour (DCF)-based oleogels on the quality of surimi. Microscopic analysis indicated that the dietary fiber present in DCF could act as the main structure of the oleogels network. The formation of the oleogels network primarily relies on the tensile intramolecular or intermolecular hydrogen bonds between DCF and corn oil. The oleogels displayed oil binding capacity of up to 96.95% and exhibited favorable mechanical and rheological properties. Efforts were undertaken to integrate the acquired oleogels into silver carp surimi to create oil-fortified surimi products. Adding oleogels significantly enhanced the gel strength, texture, and water-holding capacity of surimi compared to adding corn oil. Especially, oleogels containing 5.0 % (w/v) DCF concentration elevated the lipid content in the surimi and preserved the gel and texture properties. Therefore, incorporating oleogels in surimi presents a potential solution for enhancing the nutritional content of surimi products.
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Affiliation(s)
- Xia Gao
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Zhisheng Pei
- School of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, China
| | - Xiangzhou Yi
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Xuan Zhang
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Dongxue He
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Zilan Feng
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Guanghua Xia
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
| | - Xuanri Shen
- Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea, Key Laboratory of Seafood Processing of Haikou, School of Food Science and Engineering, Hainan University, Hainan 570228, China
- School of Food Science and Engineering, Hainan Tropic Ocean University, Sanya 572022, China
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Lu Y, Zhang Y, Wang S. From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:15058-15076. [PMID: 38920018 DOI: 10.1021/acs.jafc.3c09838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/27/2024]
Abstract
This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.
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Affiliation(s)
- Yingshuang Lu
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Yan Zhang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
| | - Shuo Wang
- Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China
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Enye LA, Edem EE, Onyeogaziri LI, Yusuf A, Ikpade BO, Ikuelogbon DA, Kunlere OE, Adedokun MA. Tiger nut/coconut dietary intervention as antidotal nutritional remediation strategy against neurobehavioural deficits following organophosphate-induced gut-brain axis dysregulation in mice. Toxicol Rep 2024; 12:23-40. [PMID: 38193024 PMCID: PMC10772296 DOI: 10.1016/j.toxrep.2023.12.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 11/24/2023] [Accepted: 12/08/2023] [Indexed: 01/10/2024] Open
Abstract
Organophosphate poisoning remains a global health crisis without efficacious treatments to prevent neurotoxicity. We examined whether antidotal tiger nut and coconut dietary intervention could ameliorate neurobehavioral deficits from organophosphate dichlorvos-induced gut-brain axis dysregulation in a mouse model. Mice were divided into groups given control diet, dichlorvos-contaminated diets, or dichlorvos plus nut-enriched diets. They were exposed to a DDVP-contaminated diet for 4 weeks before exposure to the treatment diets for another 8 weeks. This was followed by behavioural assessments for cognitive, motor, anxiety-, and depressive-like behaviours. Faecal samples (pre- and post-treatment), as well as blood, brain, and gut tissues, were collected for biochemical assessments following euthanasia. Dichlorvos-exposed mice displayed impairments in cognition, motor function, and mood along with disrupted inflammatory and antioxidant responses, neurotrophic factor levels, and acetylcholinesterase activity in brain and intestinal tissues. Weight loss and altered short-chain fatty acid levels additionally indicated gut dysfunction. However, intervention with tiger nut and/or coconut- enriched diet after dichlorvos exposure attenuated these neurobehavioral, and biochemical alterations. Our findings demonstrate organophosphate-induced communication disruptions between the gut and brain pathways that manifest in neuropsychiatric disturbances. Overall, incorporating fibre-rich nuts may represent an antidotal dietary strategy to reduce neurotoxicity and prevent brain disorders associated with organophosphate poisoning.
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Affiliation(s)
- Linus Anderson Enye
- Stress & Neuroimmunology Group, Neuroscience Unit, Department of Human Anatomy, College of Medicine and Health Sciences, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria
| | - Edem Ekpenyong Edem
- Stress & Neuroimmunology Group, Neuroscience Unit, Department of Human Anatomy, College of Medicine and Health Sciences, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria
| | - Lydia Ijeoma Onyeogaziri
- Stress & Neuroimmunology Group, Neuroscience Unit, Department of Human Anatomy, College of Medicine and Health Sciences, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria
| | - Augustine Yusuf
- Stress & Neuroimmunology Group, Neuroscience Unit, Department of Human Anatomy, College of Medicine and Health Sciences, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria
| | - Bliss Oluwafunmi Ikpade
- Stress & Neuroimmunology Group, Neuroscience Unit, Department of Human Anatomy, College of Medicine and Health Sciences, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria
| | | | - Oladunni Eunice Kunlere
- Stress & Neuroimmunology Group, Neuroscience Unit, Department of Human Anatomy, College of Medicine and Health Sciences, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria
| | - Mujeeb Adekunle Adedokun
- Stress & Neuroimmunology Group, Neuroscience Unit, Department of Human Anatomy, College of Medicine and Health Sciences, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria
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Gutiérrez-Silva G, Vásquez-Lara F, Heredia-Sandoval NG, Islas-Rubio AR. Effect of High-Protein and High-Fiber Breaders on Oil Absorption and Quality Attributes in Chicken Nuggets. Foods 2023; 12:4463. [PMID: 38137267 PMCID: PMC10743118 DOI: 10.3390/foods12244463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 12/08/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
Consumption of fried foods is associated with a higher risk of cardiovascular and other diseases; therefore, consumers are looking to reduce fat intake. We evaluated the effect of high-protein breaders and fiber on oil absorption and quality attributes in chicken nuggets, using flour blends (wheat, chickpea, coconut, oil-quinoa-chia), soy protein concentrate, and brewers' spent grain. We evaluated the chemical composition, water and oil retention capacity (ORC), viscosity profile, and flour particle size distribution, along with the developed breaders (Formulation 1 and 2) and a commercial breader (CB), in addition to texture, color, fat, and moisture contents of the fried chicken nuggets prepared with the developed breaders and the CB. The total dietary fiber content (TDF) of the nuggets breaded with only Formulation-1 and CB was determined. Nuggets breaded with Formulation-1 showed lower (p ≤ 0.05) ORC, better moisture retention (67.6%), and more TDF (4.5% vs. 2.3%, p ≤ 0.05) compared to CB-breaded nuggets. Nuggets with Formulation-1 showed the expected texture and color characteristics for fried products. Formulation-1 has the potential to be used as a breader due to its moisture, reduced ORC, and the texture and color it imparts to the fried nuggets, providing higher amounts of nutrients and possible health benefits.
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Affiliation(s)
| | | | | | - Alma R. Islas-Rubio
- Coordinación de Tecnología de Alimentos de Origen Vegetal, Centro de Investigación en Alimentación y Desarrollo, A.C. Carretera Gustavo E. Astiazarán Rosas # 46, Colonia La Victoria, Hermosillo 83304, Mexico; (G.G.-S.); (F.V.-L.); (N.G.H.-S.)
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Ait Chekdid A, Kahn CJF, Lemois B, Linder M. Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation. Foods 2023; 12:3868. [PMID: 37893760 PMCID: PMC10606095 DOI: 10.3390/foods12203868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 09/23/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
Plant-based desserts are becoming increasingly popular with and appreciated by consumers. However, they are limited by the choice of ingredients, which are often expensive and unstable with a random texture. Therefore, the aim of the research is to propose a new product that offers an advantageous texture and flavour in a fermented dessert based on a flour mix supplemented with an enzymatic hydrolysate. This study involved the development of two processes: (i) an enzymatic hydrolysis of oat flour and (ii) a fermentation of a flour mixture (oat, chickpea, and coconut) by lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). The result of the oat flour hydrolysate shows a significant decrease in starch after 60 min of reaction, followed by an increase in sugar content. During 23 days of storage at 4 °C, the formulations used showed post-acidification, water retention capacity decrease, and hardness increase related to the hydrolysate rate (p < 0.05). All formulations allowed the viability of lactic bacteria (over 5 log10 CFU/mL) and verified their ability to produce exopolysaccharides (0.23-0.73 g/100 g). The prototyping of such a product represents a key step in meeting the growing demand for plant-based alternatives, with qualitative sensory characteristics without additives.
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Affiliation(s)
- Aldjia Ait Chekdid
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
- St-Hubert SA, 13-15 Rue du Pont des Halles, F-94150 Rungis, France;
| | - Cyril J. F. Kahn
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
| | - Béatrice Lemois
- St-Hubert SA, 13-15 Rue du Pont des Halles, F-94150 Rungis, France;
| | - Michel Linder
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
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Liu Y, Liu F, Xing D, Wang W, Yang Q, Liao S, Li E, Pang D, Zou Y. Effects of Cinnamon Powder on Glucose Metabolism in Diabetic Mice and the Molecular Mechanisms. Foods 2023; 12:3852. [PMID: 37893745 PMCID: PMC10606646 DOI: 10.3390/foods12203852] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2023] [Revised: 10/10/2023] [Accepted: 10/17/2023] [Indexed: 10/29/2023] Open
Abstract
The liver is the primary organ regulating glucose metabolism. In our recent study, cinnamon improved liver function in diabetic mice. However, it is not clear whether cinnamon can reduce the glycemia of diabetic animals by regulating liver glucose metabolism. The purpose of this study was to investigate the hypoglycemic mechanism of cinnamon powder (CP) from the perspective of regulating liver glucose metabolism. To achieve this, different doses of CP (200, 400, or 800 mg/kg body weight) were given to diabetic mice by gavage once per day for 8 weeks. These mice were compared with healthy controls, untreated diabetic mice, and diabetic mice treated with metformin (the main first-line drug for type 2 diabetes). CP treatment effectively reduced fasting blood glucose levels and food intake, improved glucose tolerance and fasting serum insulin levels, and decreased glycated serum protein levels in diabetic mice. Furthermore, treatment with CP increased liver glycogen content and reduced the level of the gluconeogenesis precursor pyruvate in the liver. Data obtained by qPCR and western blotting suggested that CP improved glucose metabolism disorders by regulating AMPKα/PGC1α-mediated hepatic gluconeogenesis and PI3K/AKT-mediated hepatic glycogen synthesis. CP exhibits good hypoglycemic effects by improving hepatic glycogen synthesis and controlling hepatic gluconeogenesis. Therefore, CP may be applied as a functional food to decrease blood glucose.
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Affiliation(s)
- Yaoyao Liu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (F.L.); (D.X.); (W.W.); (Q.Y.); (S.L.); (E.L.)
- School of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Fan Liu
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (F.L.); (D.X.); (W.W.); (Q.Y.); (S.L.); (E.L.)
| | - Dongxu Xing
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (F.L.); (D.X.); (W.W.); (Q.Y.); (S.L.); (E.L.)
| | - Weifei Wang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (F.L.); (D.X.); (W.W.); (Q.Y.); (S.L.); (E.L.)
| | - Qiong Yang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (F.L.); (D.X.); (W.W.); (Q.Y.); (S.L.); (E.L.)
| | - Sentai Liao
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (F.L.); (D.X.); (W.W.); (Q.Y.); (S.L.); (E.L.)
| | - Erna Li
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (F.L.); (D.X.); (W.W.); (Q.Y.); (S.L.); (E.L.)
| | - Daorui Pang
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (F.L.); (D.X.); (W.W.); (Q.Y.); (S.L.); (E.L.)
| | - Yuxiao Zou
- Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (F.L.); (D.X.); (W.W.); (Q.Y.); (S.L.); (E.L.)
- School of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
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Ullah H, Badshah L. Nutritional and mineral analysis of the ultimate wild food plants of Lotkuh, Chitral, the Eastern Hindukush Pakistan. Heliyon 2023; 9:e14449. [PMID: 36950657 PMCID: PMC10025152 DOI: 10.1016/j.heliyon.2023.e14449] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 02/28/2023] [Accepted: 03/06/2023] [Indexed: 03/13/2023] Open
Abstract
Wild food plants (WFPs) are designated as functional foods owing to their nutritional potential and as a source of bioactive compounds vital for human health. In times of geopolitical upheaval and nutritional imbalance in mountainous areas of the world, the contribution of WFPs is extraordinary. Lotkuh is a remote mountainous region in the Eastern Hindukush that supports distinctive global plant biodiversity. The documentation and nutritional analysis of the wild edible plants have not yet been subjected to scientific investigation, even though WFPs make up a significant component of the inhabitant's diet. The current study is the first scientific investigation of the nutritional profile of 16 WFPs in the Hindukush region of Pakistan. Plants were collected from different parts of the study area and were subjected to proximate analysis adhering to the standard protocols of AOAC international. Proximate analysis revealed higher moisture in Rheum webbianum (91.5 g/100 g FW) and Oxyria digyna (90.5 g/100 g FW), while Elaeagnus angustifolia had the lowest (25.4 g/100 g FW). Mentha longifolia and Pinus gerardiana had (23.2 g/100 g) and (14.0 g/100 g) protein, whereas Berberis lyceum contained (3.6 g/100 g). Pinus gerardiana had the highest lipid (56.50 g/100 g), followed by Hippophae rhamnoides (45.50 g/100 g), and Berberis lyceum (0.91 g/100 g). Crataegus songarica with high carbohydrate (87.50 g/100 g) was followed by Eremurus stenophyllus (80.83 g/100 g), whereas Berberis lyceum had the least (18.51 g/100 g). High crude fiber (19.33 g/100 g) was found in Ziziphora clinopodiodes followed by Cotoneaster nummularia with (15.50 g/100 g). Pinus gerardiana and Prunus prostrata had low fiber of 1.387 and 1.377 g/100 g. Vitamin C was high in Mentha longifolia (90.63 mg/100 g), Eremurus stenophyllus (86.96 mg/100 g), and Ziziphora clinopodiodes (90.45 mg/100 g). Ca concentration was (948.33 mg/100 g) in Oxyria digyna followed by Cotoneaster nummularia whereas the lowest Ca (20.03 mg/100 g) was recorded in Diospyros lotus. Mg was high in Oxyria digyna (994.00 mg/100 g) and lowest (10.01 mg/100 g) in Diospyros lotus. Berberis lyceum (54.30 mg/100 g), Oxyria digyna (34.33 mg/100 g), and Rheum webbianum (26.04 mg/100 g) had the maximum iron. Mn was high in Berberis lyceum (14.33 mg/100 g), Pinus gerardiana (6.33 mg/100 g), and Elaeagnus angustifolia (4.60 mg/100 g). Prunus prostrata (12.16 mg/100 g), Oxyria digyna (10.30 mg/100 g), and Pinus gerardiana (4.16 mg/100 g) were the leading in Zn concentration whereas Ziziphora clinopodiodes (0.22 mg/100 g). The current study establishes the hitherto unidentified nutritional profile of the WFPs in the area. The prospect of nutritional research on WFPs in the Eastern Hindukush is established by this study.
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Affiliation(s)
- Hafiz Ullah
- Plant Ecology Lab, Department of Botany, University of Peshawar, 25000, Pakistan
| | - Lal Badshah
- Plant Ecology Lab, Department of Botany, University of Peshawar, 25000, Pakistan
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Nutritional Profiles, Phytochemical Analysis, Antioxidant Activity and DNA Damage Protection of Makapuno Derived from Thai Aromatic Coconut. Foods 2022; 11:foods11233912. [PMID: 36496719 PMCID: PMC9737894 DOI: 10.3390/foods11233912] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2022] [Revised: 11/15/2022] [Accepted: 12/01/2022] [Indexed: 12/12/2022] Open
Abstract
Makapuno is a natural mutant coconut cultivar with jelly-like endosperm. Here, we investigated the nutritional compositions, active ingredients, and antioxidant activities of Makapuno meat and water. The contents of macronutrients, sugars, vitamins, amino acids, and fatty acids were reported. We found that Makapuno meat has higher dietary fiber with lower protein and fat content compared to normal coconut meat. Medium-chain fatty acids were the major fat component of Makapuno meat and water. Phytochemical analysis revealed that while flavonoid content was lower, the total phenolic, alkaloid, and tannin contents of Makapuno meat were comparable with those of mature coconut. However, Makapuno water contained higher alkaloid content when compared to mature and young coconuts. The antioxidant activities, as examined by DPPH, FRAP, and ABTS assays, showed that Makapuno meat and water had antioxidant activities, and Makapuno water exhibited protective activity against DNA damage. Hence, this research provides the nutraceutical importance of Makapuno, which could be used in the food industry.
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Mat K, Abdul Kari Z, Rusli ND, Che Harun H, Wei LS, Rahman MM, Mohd Khalid HN, Mohd Ali Hanafiah MH, Mohamad Sukri SA, Raja Khalif RIA, Mohd Zin Z, Mohd Zainol MK, Panadi M, Mohd Nor MF, Goh KW. Coconut Palm: Food, Feed, and Nutraceutical Properties. Animals (Basel) 2022; 12:ani12162107. [PMID: 36009697 PMCID: PMC9405385 DOI: 10.3390/ani12162107] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 07/20/2022] [Accepted: 07/29/2022] [Indexed: 12/13/2022] Open
Abstract
Simple Summary Different components of the coconut are being looked into and used as a potential substitute to create or substitute animal feed components. Different coconut products and by-products—such as coconut water, milk, copra, testa, flour, raw kernels, oil, and desiccated coconut—are used with livestock, especially ruminants and aquaculture industries. However, the use of coconut in animal feed may be limited by several things that make it less nutritious. There is a possibility to research new technologies, such as pre-treating coconut to reduce the effects of anti-nutritional substances before they can be used to feed the animals. This review article describes a few important discoveries, which gives a somewhat hopeful view of the future. Different parts of the coconut can and should be used more in animal feed. Coconut in animal feed makes it much cheaper to feed animals and helps them in the digestion process, growth, and health. However, innovative methods of processing, extracting, and treating coconut need to be encouraged to improve nutritional quality and make coconut products function efficiently in feed. Abstract The price of traditional sources of nutrients used in animal feed rations is increasing steeply in developed countries due to their scarcity, high demand from humans for the same food items, and expensive costs of raw materials. Thus, one of the alternative sources is coconut parts or coconut as a whole fruit. Coconut is known as the ‘tree of abundance’, ‘tree of heaven’, and ‘tree of life’ owing to its numerous uses, becoming a very important tree in tropical areas for its provision of food, employment, and business opportunities to millions of people. Coconut contains a rich profile of macro and micronutrients that vary depending on the parts and how they are used. It is frequently chosen as an alternative source of protein and fiber. Its uses as an antibacterial agent, immunomodulant, and antioxidant further increase its importance. Using coconut oil in ruminant feed helps to minimize methane gas emissions by 18–30%, and to reduce dry matter intake up to 4.2 kg/d. The aquaculture sectors also use coconut palm as an alternative source because it significantly improves the digestion, growth, lipid metabolism, health, and antioxidative responses. However, coconut is not widely used in poultry diets although it has adequate amount of protein and carbohydrate due to anti-nutritional factors such cellulose (13%), galactomannan (61%), and mannan (26%). This review considered the importance and potential of coconut usage as an alternative ingredient in feed and supplements in various livestock sectors as it has plentiful nutrients and functional qualities, simultaneously leading to reduced feed cost and enhanced production.
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Affiliation(s)
- Khairiyah Mat
- Faculty of Agro Based Industry, Jeli Campus, Universiti Malaysia Kelantan, Jeli 17600, Kelantan, Malaysia
- Institute of Food Security and Sustainable Agriculture, Jeli Campus, Universiti Malaysia Kelantan, Jeli 17600, Kelantan, Malaysia
- Correspondence: (K.M.); (K.W.G.)
| | - Zulhisyam Abdul Kari
- Faculty of Agro Based Industry, Jeli Campus, Universiti Malaysia Kelantan, Jeli 17600, Kelantan, Malaysia
| | - Nor Dini Rusli
- Faculty of Agro Based Industry, Jeli Campus, Universiti Malaysia Kelantan, Jeli 17600, Kelantan, Malaysia
- Institute of Food Security and Sustainable Agriculture, Jeli Campus, Universiti Malaysia Kelantan, Jeli 17600, Kelantan, Malaysia
| | - Hasnita Che Harun
- Faculty of Agro Based Industry, Jeli Campus, Universiti Malaysia Kelantan, Jeli 17600, Kelantan, Malaysia
- Institute of Food Security and Sustainable Agriculture, Jeli Campus, Universiti Malaysia Kelantan, Jeli 17600, Kelantan, Malaysia
| | - Lee Seong Wei
- Faculty of Agro Based Industry, Jeli Campus, Universiti Malaysia Kelantan, Jeli 17600, Kelantan, Malaysia
| | - Mohammad Mijanur Rahman
- Faculty of Agro Based Industry, Jeli Campus, Universiti Malaysia Kelantan, Jeli 17600, Kelantan, Malaysia
| | - Hazreen Nita Mohd Khalid
- Faculty of Agro Based Industry, Jeli Campus, Universiti Malaysia Kelantan, Jeli 17600, Kelantan, Malaysia
| | | | - Suniza Anis Mohamad Sukri
- Faculty of Agro Based Industry, Jeli Campus, Universiti Malaysia Kelantan, Jeli 17600, Kelantan, Malaysia
| | | | - Zamzahaila Mohd Zin
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Mengabang Telipot, Kuala Nerus 21030, Terengganu, Malaysia
| | - Mohamad Khairi Mohd Zainol
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Mengabang Telipot, Kuala Nerus 21030, Terengganu, Malaysia
| | - Mira Panadi
- Department of Clinical Sciences and Sport Technology, School of Biomedical Engineering and Health Sciences, Universiti Teknologi Malaysia, Jalan Pontian Lama, Skudai, Johor Bahru 81300, Johor, Malaysia
| | - Mohamad Faiz Mohd Nor
- Faculty of Agro Based Industry, Jeli Campus, Universiti Malaysia Kelantan, Jeli 17600, Kelantan, Malaysia
| | - Khang Wen Goh
- Faculty of Data Science and Information Technology, INTI International University, Nilai 71800, Negeri Sembilan, Malaysia
- Correspondence: (K.M.); (K.W.G.)
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10
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Development and Sensory Assessment of Ready-to-Eat Breakfast Cereal. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4566482. [PMID: 35990772 PMCID: PMC9391194 DOI: 10.1155/2022/4566482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2022] [Revised: 07/19/2022] [Accepted: 07/23/2022] [Indexed: 12/04/2022]
Abstract
There is a gradual change in the eating trend of Ghanaians. People now prefer convenient semiprocessed foods as breakfast meals to raw ones. These breakfast meals make use of cereals and grains, which often suffer postharvest losses. Thus, this study was aimed at adding value to these food crops by producing a nutritious convenient breakfast meal in the form of flakes using yellow maize and coconut as main food components. Five different formulations of percentages, maize against coconut (80/20, 77.5/22.5, 75/25, 72.5/27.5, and 70/30), were developed using the Design-Expert's D-optimal design to produce the breakfast meals through drum drying and the products assessed for acceptability by consumer panel. Panellists rated the produced cereal high in overall acceptability during the sensory evaluation. The overall acceptability decreased with decreasing coconut percentage in the cereal product. The 70/30 formulation was most preferred by panellist. The protein, fat, ash, fibre, carbohydrate, and energy contents in all five formulations increased significantly after processing. Coliform count and Bacillus cereus counts were <10 cfu/g.
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11
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Wirkijowska A, Sobota A, Zarzycki P, Nawrocka A, Blicharz-Kania A, Andrejko D. Chemical, technological, and sensory evaluation of the suitability of coconut by-products in white rolls. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:3370-3378. [PMID: 34822176 DOI: 10.1002/jsfa.11684] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 08/06/2021] [Accepted: 11/25/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Fortification of rolls, one of the most popular snacks for children and adults, with coconut by-products can be interesting in terms of both nutritional enrichment and reduction of food waste. Coconut by-products, such as residues from coconut milk (RCM) and coconut oil (RCO) extraction, are a valuable source of dietary fiber. In the study, coconut flours obtained from RCM and RCO were used (FCM and FCO, respectively) for supplementation of rolls; white wheat flour was replaced with FCM or FCO at levels of 6, 12, and 18 g per 100 g. RESULTS The effect of the addition of the coconut by-products on the nutritional value, sensory evaluation, physical properties, and texture of rolls was determined after 24 and 72 h of storage. The research showed a positive effect of FCM and FCO on the roll yield, crumb moisture, and baking loss. The sensory evaluation revealed that the 12% addition of coconut residues yielded products with high overall acceptability (8 points on a 9-point scale). Compared with the control, a 12% addition of FCO or FCM contributed to an increase in proteins of 7.9% and 3.9% respectively and an increase in dietary fiber of 76% and 57% respectively. Despite the increase in the fat and protein contents, the energy value of the coconut rolls was significantly lower (244.6 kcal and 245.3 kcal for FCO and FCM respectively) than in the control wheat rolls (266.0 kcal). CONCLUSION White rolls with coconut flours obtained after grinding residues from oil or coconut milk extraction significantly increased the nutritional value of the rolls. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Anna Wirkijowska
- Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Lublin, Poland
| | - Aldona Sobota
- Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Lublin, Poland
| | - Piotr Zarzycki
- Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Lublin, Poland
| | | | - Agata Blicharz-Kania
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Lublin, Poland
| | - Dariusz Andrejko
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Lublin, Poland
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12
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Jiamjariyatam R, Roskhrua P, Attiwittayaporn S. Effect of Coconut Flour on Biscuit Quality. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2021.1978362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
| | - Piyanuch Roskhrua
- Department of Agro-Industrial, Rajamangala University of Technology Lanna, Nan, Thailand
| | - Suriya Attiwittayaporn
- Program in Food Entrepreneurs, Bansomdejchaopraya Rajabhat University, Bangkok, Thailand
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13
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Pandiselvam R, Mahanti NK, Manikantan M, Kothakota A, Chakraborty SK, Ramesh S, Beegum PS. Rapid detection of adulteration in desiccated coconut powder: vis-NIR spectroscopy and chemometric approach. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108588] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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14
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An Y, Lu W, Li W, Pan L, Lu M, Cesarino I, Li Z, Zeng W. Dietary Fiber in Plant Cell Walls—The Healthy Carbohydrates. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyab037] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Dietary fiber (DF) is one of the major classes of nutrients for humans. It is widely distributed in the edible parts of natural plants, with the cell wall being the main DF-containing structure. The DF content varies significantly in different plant species and organs, and the processing procedure can have a dramatic effect on the DF composition of plant-based foods. Given the considerable nutritional value of DF, a deeper understanding of DF in food plants, including its composition and biosynthesis, is fundamental to the establishment of a daily intake reference of DF and is also critical to molecular breeding programs for modifying DF content. In the past decades, plant cell wall biology has seen dramatic progress, and such knowledge is of great potential to be translated into DF-related food science research and may provide future research directions for improving the health benefits of food crops. In this review, to spark interdisciplinary discussions between food science researchers and plant cell wall biologists, we focus on a specific category of DF—cell wall carbohydrates. We first summarize the content and composition of carbohydrate DF in various plant-based foods, and then discuss the structure and biosynthesis mechanism of each carbohydrate DF category, in particular the respective biosynthetic enzymes. Health impacts of DF are highlighted, and finally, future directions of DF research are also briefly outlined.
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Affiliation(s)
| | | | | | | | | | - Igor Cesarino
- Department of Botany, Institute of Biosciences, University of São Paulo, Rua do Matão, São Paulo, Brazil
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15
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Silva LDFFD, Rodrigues KF, Ethur EM, Hoehne L, Souza CFVD, Bonemann DH, Ribeiro AS, Freitas EMD. Nutritional potential of Vasconcellea quercifolia A. St.-Hil. green fruit flour. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.08021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Abstract Non-conventional food plants have a variety of bioactive compounds with nutritional value. Vasconcellea quercifolia A. St.-Hil., belonging to the Caricaceae family, is a dietary alternative with excellent nutritional composition. This study aimed at characterizing the nutritional composition of mountain papaya (V. quercifolia) green fruit flour, in order to incorporate it in a functional food. For that purpose, the flour was characterized regarding its macro and micronutrients, anti-nutritional factors, pH, water activity, and color. This flour showed contents of carbohydrate of 22.31%; protein of 9.65%; dietary fiber of 32.80%; lipids of 14.95%, 63.56% of which are unsaturated fatty acids, especially oleic acid; and ash of 9.10%, with higher concentrations for potassium, calcium and magnesium. Therefore, V. quercifolia flour had good nutritional characteristics and might be used as supplementary food.
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16
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He Y, Wang B, Wen L, Wang F, Yu H, Chen D, Su X, Zhang C. Effects of dietary fiber on human health. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.07.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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Raczyk M, Kruszewski B, Michałowska D. Effect of Coconut and Chestnut Flour Supplementations on Texture, Nutritional and Sensory Properties of Baked Wheat Based Bread. Molecules 2021; 26:4641. [PMID: 34361794 PMCID: PMC8347958 DOI: 10.3390/molecules26154641] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2021] [Revised: 07/25/2021] [Accepted: 07/28/2021] [Indexed: 12/02/2022] Open
Abstract
Wheat bread, produced by the single-phase method, is a common food consumed all over the world. Due to changes in lifestyle and nutritional trends, alternative raw materials are sought to increase the nutritional value and improve the taste of daily consumed products. Additionally, customers seek a wide variety of foods, especially when it comes to basic foods. Nuts, such as coconuts or chestnuts, might provide an attractive flavour with benefits to the nutritional quality. In this study, the effect of substituting wheat flour with coconut or chestnut flour (flour contribution level: 5, 10, 15, 30, 50% w/w), was evaluated in terms of the breads specific volume, texture, colour, nutritional composition, and dietary fibre fraction contents. Moreover, a sensory evaluation was conducted to assess potential consumer acceptance. Based on the consumer's perception, the overall acceptance of bread with 15% w/w of coconut and chestnut flour was in privilege compared to the control sample. As a result, taking all of the tested parameters into account, the breads with 5, 10, and 15% supplementation of chestnut or coconut flour were still of good quality compared to the wheat bread and their fibre content was significantly higher.
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Affiliation(s)
- Marianna Raczyk
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
| | - Bartosz Kruszewski
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska 159 C, 02-776 Warsaw, Poland
| | - Dorota Michałowska
- Prof. Waclaw Dabrowski Institute of Agricultural and Food Biotechnology—State Research Institute, Rakowiecka 36, 02-532 Warsaw, Poland;
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18
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Chekdid AA, Kahn CJ, Prévot E, Ferrières M, Lemois B, Choquet C, Linder M. Mixture design applied for formulation and characterization of vegetal-based fermented products. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111336] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Tekin‐Cakmak ZH, Karasu S, Kayacan‐Cakmakoglu S, Akman PK. Investigation of potential use of by‐products from cold‐press industry as natural fat replacers and functional ingredients in a low‐fat salad dressing. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15388] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Salih Karasu
- Department of Food Engineering Yildiz Technical University Istanbul Turkey
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20
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Pereira J, Sathuvan M, Lorenzo JM, Boateng EF, Brohi SA, Zhang W. Insight into the effects of coconut kernel fiber on the functional and microstructural properties of myofibrillar protein gel system. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110745] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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21
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Shapovalenko O, Pavliuchenko O, Furmanova Y, Sharan L, Kuzmin O. IMPROVEMENT OF THE RECIPE COMPOSITION OF SPECIAL-PURPOSE GLUTEN-FREE CHOCOLATE MUFFINS. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.15673/fst.v14i4.1897] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
The paper considers how gluten-free flours, in particular, those made from coconuts and brown rice, can be used in the technology of gluten-free chocolate muffins in order to expand the range of special purpose products. Studies by domestic and foreign authors dedicated to using different flour types in today’s gluten-free technologies have been analysed. It has been proved that wheat flour can be fully replaced with gluten-free flour mixtures in the recipe of chocolate muffins. Analysis of the chemical composition of coconut flour has shown its higher fat content, compared with wheat flour, and twice as much protein and dietary fibre (18%). Coconut flour exceeds wheat flour not only in the main macronutrients, but also in the content of the main minerals. Brown rice flour, too, contains more fats and vitamins of the B-group than wheat flour does, and is a source of sodium, magnesium, phosphorus, silicon, and sulphur. It contains up to 80% of starch and, like coconut flour, is gluten-free. Replacing wheat flour in the classical muffin recipe with mixtures of coconut and brown rice flours in the ratios 30:70, 40:60, and 50:50 reduces the moisture content and density of the dough. The moisture content in the finished muffins, too, is lower by 0.7, 1.2, and 1.5% respectively. It has been confirmed that if the gluten-free flour mixture contains over 50% of coconut flour, it reduces the specific volume of resulting muffins and worsens their quality parameters. The Harrington method was used to estimate the comprehensive quality index of the chocolate muffins. This has shown that full substitution of wheat flour for a mixture of gluten- free flours in the ratio 40:60 (coconut flour:brown rice flour) allows achieving the best-balanced sensory characteristics. Gluten-free muffins have a pleasant brown colour of the crust, their crumb is quite soft, homogeneous, and porous, with a balanced taste and an aroma of cocoa combined with light coconut notes.
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22
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Ayandipe DO, Adebowale AA, Obadina O, Sanwo K, Kosoko SB, Omohimi CI. Optimization of High-Quality Cassava and Coconut Composite Flour Combination as Filler in Chicken Sausages. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1799280] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | | | - Olusegun Obadina
- Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria
| | - Kehinde Sanwo
- Animal Production and Health, Federal University of Agriculture, Abeokuta, Nigeria
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23
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Sykut‐Domańska E, Zarzycki P, Sobota A, Teterycz D, Wirkijowska A, Blicharz‐Kania A, Andrejko D, Mazurkiewicz J. The potential use of by‐products from coconut industry for production of pasta. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14490] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Emilia Sykut‐Domańska
- Division of Engineering and Cereals Technology Department of Plant Food Technology and Gastronomy University of Life Sciences in Lublin Lublin Poland
| | - Piotr Zarzycki
- Division of Engineering and Cereals Technology Department of Plant Food Technology and Gastronomy University of Life Sciences in Lublin Lublin Poland
| | - Aldona Sobota
- Division of Engineering and Cereals Technology Department of Plant Food Technology and Gastronomy University of Life Sciences in Lublin Lublin Poland
| | - Dorota Teterycz
- Division of Engineering and Cereals Technology Department of Plant Food Technology and Gastronomy University of Life Sciences in Lublin Lublin Poland
| | - Anna Wirkijowska
- Division of Engineering and Cereals Technology Department of Plant Food Technology and Gastronomy University of Life Sciences in Lublin Lublin Poland
| | - Agata Blicharz‐Kania
- Faculty of Production Engineering Department of Biological Bases of Food and Feed Technologies University of Life Sciences in Lublin Lublin Poland
| | - Dariusz Andrejko
- Faculty of Production Engineering Department of Biological Bases of Food and Feed Technologies University of Life Sciences in Lublin Lublin Poland
| | - Jarosław Mazurkiewicz
- Division of Engineering and Cereals Technology Department of Plant Food Technology and Gastronomy University of Life Sciences in Lublin Lublin Poland
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24
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Enhancing the antioxidative capacity and acceptability of Kunnu beverage from gluten-free pearl millet (Pennisetum glaucum) through fortification with tigernut sedge (Cyperus esculentus) and coconut (Cocos nucifera) extracts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00305-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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25
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Du B, Meenu M, Xu B. Insights into Improvement of Physiochemical and Biological Properties of Dietary Fibers from Different Sources via Micron Technology. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649690] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Bin Du
- Hebei Key Laboratory of Natural Products Activity Components and Function, Hebei, Qinhuangdao, China
| | - Maninder Meenu
- Food Science and Technology Program, Beijing Normal University–Hong Kong Baptist University United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University–Hong Kong Baptist University United International College, Zhuhai, China
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26
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Ethanol Precipitation of Mannooligosaccharides from Subcritical Water-Treated Coconut Meal Hydrolysate. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02288-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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27
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Rehman HM, Cooper JW, Lam HM, Yang SH. Legume biofortification is an underexploited strategy for combatting hidden hunger. PLANT, CELL & ENVIRONMENT 2019; 42:52-70. [PMID: 29920691 DOI: 10.1111/pce.13368] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2017] [Accepted: 06/07/2018] [Indexed: 05/03/2023]
Abstract
Legumes are the world's primary source of dietary protein and are particularly important for those in developing economies. However, the biofortification potential of legumes remains underexploited. Legumes offer a diversity of micronutrients and amino acids, exceeding or complementing the profiles of cereals. As such, the enhancement of legume nutritional composition presents an appealing target for addressing the "hidden hunger" of global micronutrient malnutrition. Affecting ~2 billion people, micronutrient malnutrition causes severe health effects ranging from stunted growth to reduced lifespan. An increased availability of micronutrient-enriched legumes, particularly to those in socio-economically deprived areas, would serve the dual functions of ameliorating hidden hunger and increasing the positive health effects associated with legumes. Here, we give an updated overview of breeding approaches for the nutritional improvement of legumes, and crucially, we highlight the importance of considering nutritional improvement in a wider ecological context. Specifically, we review the potential of the legume microbiome for agronomic trait improvement and highlight the need for increased genetic, biochemical, and environmental data resources. Finally, we state that such resources should be complemented by an international and multidisciplinary initiative that will drive crop improvement and, most importantly, ensure that research outcomes benefit those who need them most.
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Affiliation(s)
- Hafiz Mamoon Rehman
- Department of Biotechnology, Chonnam National University, Yeosu, Chonnam, Korea
- Center for Soybean Research of the Partner State Key Laboratory of Agrobiotechnology and School of Life Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong
| | - James William Cooper
- Institute of Molecular Cell and Systems Biology, College of Medical, Veterinary, and Life Sciences, University of Glasgow, Glasgow, Lanarkshire, G12 8QQ, UK
| | - Hon-Ming Lam
- Center for Soybean Research of the Partner State Key Laboratory of Agrobiotechnology and School of Life Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong
| | - Seung Hwan Yang
- Department of Biotechnology, Chonnam National University, Yeosu, Chonnam, Korea
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28
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Masli MDP, Rasco BA, Ganjyal GM. Composition and Physicochemical Characterization of Fiber-Rich Food Processing Byproducts. J Food Sci 2018. [PMID: 29524222 DOI: 10.1111/1750-3841.14081] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
A wide range of fiber-rich food processing byproducts from various sources have been proposed as value-added ingredients for producing healthier food products. Characterizing their composition and physicochemical properties is crucial to understand their potential uses. Eight fiber-rich byproducts from different sources were fractionated into 2 different particle-size ranges. Different (P ≤ 0.05) proximate composition and physicochemical properties (pasting properties, water-binding capacity, and oil-binding capacity) were exhibited by them. These properties enabled hierarchical cluster analysis and principal component analysis to group the byproducts into 3 different clusters by functionality and from this, assigned ingredients in each cluster to a potential end-uses. Some end use examples include, as a source of fat, protein, sugar, and insoluble fiber; and for uses as a thickening agent, water-binder, emulsion-enhancer, and fat-binder. PRACTICAL APPLICATION The data presented in this study can be used by food manufacturers and product developers as the basis for choosing fiber-rich byproducts for specific applications and assist them in developing specific formulation and processing strategies. This characterization will reduce the time for development of fiber-rich foods, increasing industrial uses of byproducts, and decreasing food waste.
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Affiliation(s)
| | - Barbara A Rasco
- School of Food Science, Washington State Univ., Pullman, Wash., 99164-6376, U.S.A
| | - Girish M Ganjyal
- School of Food Science, Washington State Univ., Pullman, Wash., 99164-6376, U.S.A
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29
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XIONG J, WU H, YE J. Variation of structures of ingredients of desiccated coconut during hydrolysis by hydrochloric acid at low temperature. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.23316] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Jian XIONG
- South China University of Technology, China
| | | | - Jun YE
- South China University of Technology, China
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30
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Queiroz AM, Rocha RFJD, Garruti DDS, Valença da Silva ADP, Araújo ÍMDS. Elaboração e caracterização de cookies sem glúten enriquecidos com farinha de coco: uma alternativa para celíacos. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2017. [DOI: 10.1590/1981-6723.9716] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Resumo Os celíacos encontram dificuldades na adoção de uma dieta totalmente isenta de glúten e com qualidade nutricional. Para tanto, objetivou-se desenvolver e avaliar cookies sem glúten enriquecidos com farinha de coco. A farinha de coco com elevado teor de cinzas, proteínas e lipídios pode ser utilizada para enriquecer produtos alimentícios. Foram elaborados cookies com base na composição de uma mistura da Federação Nacional das Associações de Celíacos do Brasil - Fenacelbra (“mix de farinha preparada II”) para cookies sem glúten: Padrão FP (formulação semelhante à composição do “mix de farinha preparada II” da Fenacelbra), F1 (modificação de FP com substituição da fécula de batata por 10% de farinha de coco), F2 (modificação de FP com adição de 5% de farinha de coco), F3 (modificação de FP com substituição do polvilho doce por 5% de farinha de coco). Os cookies foram avaliados quanto às características físicas (peso pós-cocção, diâmetro e espessura pós-cocção, fator de expansão, rendimento, Aw, dureza e cor – L*a*b*), físico-químicas (umidade, cinzas, proteínas, lipídios, carboidratos e valor calórico), aceitabilidade quanto aos atributos sensoriais (aceitação global, aparência, cor, aroma, sabor e textura) e atitude de compra. A adição de farinha de coco às formulações melhorou as propriedades nutricionais dos cookies sem glúten, aumentando o teor de lipídios e proteínas, e reduzindo o teor de carboidratos. Os cookies desenvolvidos apresentaram boa aceitação sensorial e intenção de compra satisfatória., A adição de 10% de farinha de coco em substituição da fécula de batata na formulação F1 não alterou as características sensoriais do produto, porém proporcionou propriedades físicas e físico-químicas superiores. Dessa forma, cookies sem glúten enriquecidos com farinha de coco constituem uma alternativa viável de alimentos destinados para pessoas portadoras de doença celíaca, mas também para quem busca produtos diferenciados e saudáveis no mercado.
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31
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Beegum S, Sharma M, Manikantan MR, Gupta RK. Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13310] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Shameena Beegum
- Physiology, Biochemistry & Post Harvest Technology; ICAR-Central Plantation Crops Research Institute; Kasaragod 671 124 Kerala India
| | - Monika Sharma
- Dairy Technology, Southern Regional Station; ICAR-National Dairy Research Institute; Adugodi Bengaluru 560030 India
| | - Musuvadi Ramarathinam Manikantan
- Physiology, Biochemistry & Post Harvest Technology; ICAR-Central Plantation Crops Research Institute; Kasaragod 671 124 Kerala India
| | - Ram Kishor Gupta
- Food Grains and Oilseeds Processing; ICAR-Central Institute of Post Harvest Engineering &Technology; Ludhiana 141 004 Punjab India
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Koca I, Hasbay I, Bostanci S, Yilmaz VA, Koca AF. Some Wild Edible Plants and Their Dietary Fiber Contents. ACTA ACUST UNITED AC 2015. [DOI: 10.3923/pjn.2015.188.194] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Mehta N, Ahlawat SS, Sharma DP, Dabur RS. Novel trends in development of dietary fiber rich meat products-a critical review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:633-47. [PMID: 25694673 PMCID: PMC4325053 DOI: 10.1007/s13197-013-1010-2] [Citation(s) in RCA: 122] [Impact Index Per Article: 13.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/10/2013] [Accepted: 04/15/2013] [Indexed: 11/30/2022]
Abstract
Meat and meat products are generally recognized as good sources of high biological value proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes in socioeconomic factors in recent years have increased the consumer's preference for ready to eat foods including meat products. The processing of meat and meat products leads to generation of many functional compounds beneficial to human health but most of those foods are rich in fat, added salts but deficient in complex carbohydrates like dietary fiber and pose a health hazard that somehow is proved to be a predisposing factor for cardiovascular diseases, colon cancer, obesity including diabetes mellitus. With increasing consciousness among consumers about their nutrition and well being, there is a growing concern over nutritional diseases of affluence. Therefore an increase in dietary fiber inclusion in daily diet has been recommended. For adults, the recommended acceptable intakes of dietary fiber are 28-36 g/day, 70-80 % of which must be insoluble fiber. The insoluble fraction of dietary fiber has been related to intestinal regulation whereas soluble fiber is associated with decrease in cholesterol level and absorption of intestinal glucose. So incorporation of dietary fibers from different sources in meat products would help to enhance their desirability. Dietary fiber sources are generally agricultural byproducts that are comparatively cheap and incorporation in meat products reduces its overall cost. Whole grains and cereal brans are the rich source of insoluble fiber and pectins, gums, starch and other storage polysaccharides have high content of the soluble fraction. With this background, the effect of various dietary fibers on the quality attributes of meat and meat products with its physiological role has been reviewed here.
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Affiliation(s)
- Nitin Mehta
- />Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India
- />Technology of Animal Foods, Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Kundli Sonepat, 131028 India
| | - S. S. Ahlawat
- />Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India
| | - D. P. Sharma
- />Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India
| | - R. S. Dabur
- />Department of Livestock Products Technology, Lala Lajpat Rai University of Vety. & Animal Sciences, Hisar, 125004 India
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de Godoy MRC, Mitsuhashi Y, Bauer LL, Fahey GC, Buff PR, Swanson KS. In vitro fermentation characteristics of novel fibers, coconut endosperm fiber and chicory pulp, using canine fecal inoculum. J Anim Sci 2015; 93:370-6. [PMID: 25403197 DOI: 10.2527/jas.2014-7962] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023] Open
Abstract
The objective of this experiment was to determine the effects of in vitro fermentation of coconut endosperm fiber (CEF), chicory pulp (CHP), and selective blends of these substrates on SCFA production and changes in microbiota using canine fecal inocula. A total of 6 individual substrates, including short-chain fructooligosaccharide (scFOS; a well-established prebiotic source), pectin (PEC; used as a positive control), pelletized cellulose (PC; used as a negative control), beet pulp (BP; considered the gold standard fiber source in pet foods), CEF, and CHP, and 3 CEF:CHP blends (75:25% CEF:CHP [B1], 50:50% CEF:CHP [B2], and 25:75% CEF:CHP [B3]) were tested. Triplicate samples of each substrate were fermented for 0, 8, and 16 h after inoculation. A significant substrate × time interaction (P < 0.05) was observed for pH change and acetate, propionate, butyrate, and total SCFA concentrations. After 8 and 16 h, pH change was greatest for scFOS (-2.0 and -3.0, respectively) and smallest for PC (0.0 and -0.1, respectively). After 16 h, CEF had a greater butyrate concentration than CHP and all the CEF:CHP blends and it was not different than PEC. The substrate × time interaction was significant for bifidobacteria (P < 0.05) and lactobacilli (P < 0.05). After 8 h, bifidobacteria was greatest for BP and lowest for PC (12.7 and 10.0 log10 cfu/tube, respectively). After 16 h, PC had the lowest and scFOS had the greatest bifidobacteria (6.7 and 13.3 log10 cfu/tube, respectively). In general, CEF, CHP, and their blends had similar bifidobacteria populations after 8 and 16 h of fermentation when compared with BP and scFOS. After 16 h, lactobacilli populations were greatest for B1, B2, B3, BP, and scFOS, intermediate for PEC, and lowest for PC (P < 0.05). Overall, our data suggest that CEF had a butyrogenic effect and that CEF, CHP, and their blends had similar bifidobacteria and lactobacilli populations as popular prebiotic and fiber substrates. Future research should investigate the effects of CEF, CHP, and their blends on gastrointestinal health and fecal quality in dogs.
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Affiliation(s)
| | | | | | - G C Fahey
- Department of Animal Sciences Division of Nutritional Sciences Department of Veterinary Clinical Medicine, University of Illinois, Urbana 61801
| | - P R Buff
- The Nutro Company, Franklin, TN 37067
| | - K S Swanson
- Department of Animal Sciences Division of Nutritional Sciences Department of Veterinary Clinical Medicine, University of Illinois, Urbana 61801
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Khuwijitjaru P, Pokpong A, Klinchongkon K, Adachi S. Production of oligosaccharides from coconut meal by subcritical water treatment. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12524] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pramote Khuwijitjaru
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Areewan Pokpong
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Khwanjai Klinchongkon
- Department of Food Technology; Faculty of Engineering and Industrial Technology; Silpakorn University; Nakhon Pathom 73000 Thailand
| | - Shuji Adachi
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Sakyo-ku Kyoto 606-8502 Japan
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Thongsook T, Chaijamrus S. Modification of physiochemical properties of copra meal by dilute acid hydrolysis. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12440] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Tipawan Thongsook
- Faculty of Agriculture Natural Resources and Environment; Naresuan University; Phitsanulok 65000 Thailand
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Okafor G, Usman G. Production and Evaluation of Breakfast Cereals from Blends of African Yam Bean (Sphenostylis stenocarpa
), Maize (Zea mays
) and Defatted Coconut (Cocus nucifera
). J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12060] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- G.I. Okafor
- Department of Food Science and Technology; University of Nigeria; University Road Nsukka Enugu 410001 Nigeria
| | - G.O. Usman
- Department of Food Science and Technology; University of Nigeria; University Road Nsukka Enugu 410001 Nigeria
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Martínez R, Torres P, Meneses MA, Figueroa JG, Pérez-Álvarez JA, Viuda-Martos M. Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate. Food Chem 2012; 135:1520-6. [PMID: 22953888 DOI: 10.1016/j.foodchem.2012.05.057] [Citation(s) in RCA: 202] [Impact Index Per Article: 16.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2012] [Revised: 05/09/2012] [Accepted: 05/13/2012] [Indexed: 11/27/2022]
Abstract
The aim of this work was to determine the chemical, technological and in vitro antioxidant properties of co-products from the industrialisation of some tropical exotic fruits, such as mango, pineapple, guava and passion fruit, and to evaluate their potential use as dietary fibre sources for food enrichment. Proximate compositions were determined, as well as the total, insoluble and soluble fibre contents. The water holding, oil holding and swelling capacities were also determined. For the antioxidant activity, three different test systems were used (ABTS, DPPH and FRAP). The dietary fibre content of the co-products varied in a range between 69.1 and 81.5g/100g on a dry matter basis with a good balanced ratio between insoluble dietary fibre and soluble dietary fibre. Phenol recovery was dependent on the fruit type and the solvent system used. Methanol:acetone was a more efficient solvent for extracting phenols than ethanol. There was a good correlation between total phenol content and antioxidant capacity of the fruit extracts. All samples analysed had good antioxidant capacity. The results of this study indicate that exotic fruit fibres obtained as co-products in the process to obtain juice may be considered a good source of natural compounds with significant antioxidant activity.
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Affiliation(s)
- Ruth Martínez
- Universidad Técnica Particular de Loja, Centro de Transferencia de Tecnología e Investigación Agroindustrial (CETTIA), San Cayetano Alto, Loja, Ecuador
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