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Effect of Ginkgo Biloba Powder on the Physicochemical Properties and Quality Characteristics of Wheat Dough and Fresh Wet Noodles. Foods 2022; 11:foods11050698. [PMID: 35267331 PMCID: PMC8909626 DOI: 10.3390/foods11050698] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 02/10/2022] [Accepted: 02/24/2022] [Indexed: 02/04/2023] Open
Abstract
Effects of ginkgo biloba powder (GBP) on the chemical, physicochemical properties and quality of dough and fresh wet noodles were investigated. Lower contents of gluten and starch, and higher contents of fibre, amylose and flavonoids in GBP than wheat flour, were detected. Water absorption of dough increased and the development time and stability time of dough were decreased with GBP addition. Meanwhile, the pasting properties results showed that the addition of GBP reduced the aging degree of starch and improved the thermal stability of dough. Scanning electron microscopy results showed that addition of GBP smoothed the surface of raw noodles while increasing the hole size of the cooked noodles. With increased GBP addition (0~40%), the chewiness and extensibility of the fresh wet noodles increased significantly (p < 0.05), and the sensory scores changed, ascending from 0~20% substitution, and then descending from 20~40% substitution. The digestibility and estimated glycemic index (eGI) values of the GBP fresh wet noodles decreased significantly (p < 0.05). In general, 20% GBP addition could improve the chewiness, extensibility, taste and nutrition of fresh wet noodles, and decrease the digestibility and eGI values of noodles. Thus, GBP has potential for application in the noodle industry.
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Silva EFR, da Silva Santos BR, Minho LAC, Brandão GC, de Jesus Silva M, Silva MVL, Dos Santos WNL, Dos Santos AMP. Characterization of the chemical composition (mineral, lead and centesimal) in pine nut (Araucaria angustifolia (Bertol.) Kuntze) using exploratory data analysis. Food Chem 2022; 369:130672. [PMID: 34450513 DOI: 10.1016/j.foodchem.2021.130672] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2021] [Revised: 06/12/2021] [Accepted: 07/20/2021] [Indexed: 12/17/2022]
Abstract
In this study, mineral composition, centesimal composition and lead were evaluated in pine nut seeds (raw and cooked) from five Brazilian states. Mineral composition was determined by ICP OES and lead by GF AAS. The results for minerals were evaluated by Boxplot, PCA and HCA, using the R software. Average minerals in raw and cooked samples (mg 100 g-1) were: 15.2 and 10.8 (Ca), 0.168 and 0.113 (Cu), 0.506 and 0.330 (Fe), 536 and 420 (K), 51.3 and 40.6 (Mg), 0.373 and 0.208 (Mn), 132 and 102 (P) and 0.746 and 0.520 (Zn). The average centesimal composition (raw and cooked) was: 53.5 and 47.2% (moisture), 1.76 and 1.26% (ash), 3.90 and 3.53% (protein), 40.8 and 48.0% (carbohydrate) and 179 and 206 kcal/100 g (total caloric value) and Pb was not detected. The chemometric analysis showed a distinction of raw and cooked samples due to significant nutrient losses after thermal processing.
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Affiliation(s)
| | | | - Lucas Almir Cavalcante Minho
- Universidade do Estado da Bahia, Departamento de Ciências Exatas e da Terra, Cabula, 41195-001 Salvador, BA, Brazil
| | - Geovani Cardoso Brandão
- Universidade do Estado da Bahia, Departamento de Ciências Exatas e da Terra, Cabula, 41195-001 Salvador, BA, Brazil
| | - Márcio de Jesus Silva
- Universidade Federal da Bahia, Instituto de Química, Campus de Ondina, 40170-290 Salvador, BA, Brazil
| | - Mariângela Vieira Lopes Silva
- Universidade do Estado da Bahia, Departamento de Ciências Exatas e da Terra, Cabula, 41195-001 Salvador, BA, Brazil; Universidade do Estado da Bahia, Departamento de Ciências da Vida, Cabula, 41195-001 Salvador, BA, Brazil
| | - Walter Nei Lopes Dos Santos
- Universidade do Estado da Bahia, Departamento de Ciências Exatas e da Terra, Cabula, 41195-001 Salvador, BA, Brazil
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