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Yano H, Tanaka R, Fu W. Soy-Based High-Protein Spheric Foods with the Appearance of Familiar Sugary Snacks. Foods 2024; 13:1176. [PMID: 38672850 PMCID: PMC11049219 DOI: 10.3390/foods13081176] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Revised: 04/08/2024] [Accepted: 04/09/2024] [Indexed: 04/28/2024] Open
Abstract
Excessive consumption of sugary foods increases the likelihood of obesity, as well as the preventable risk of lifestyle illnesses such as diabetes and cardiovascular diseases. Frequent intake of sweet snacks is considered to increase the risk of overweight/obesity in industrial nations. However, we cannot stop snacking against our better judgment. Therefore, in this study, we sought to develop high-protein, low-carb "mock snacks" to satisfy snack lovers' appetites and nutrition. Soy protein-based, ball-shaped food products with 57.7% (w/w) protein and 3.6% sugar have been developed. The addition of canola oil made them melty in the mouth without sacrificing their crispiness. Moreover, evaluation of the surface topography of the "soy balls" by 3D laser scanning demonstrated their high degree of sphericity. Conclusively, the snacks developed here may be one of the healthy alternatives for the current sugary ones.
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Affiliation(s)
- Hiroyuki Yano
- Institute of Food Research, National Agriculture and Food Research Organization, Ibaraki 305-8642, Japan (W.F.)
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Afifah DN, Ayustaningwarno F, Rahmawati A, Cantikatmaka DN, Wigati N, Noer ER, Widyastuti N, Wijayanti HS, Sugianto DN, Ningrum YPA, Hastuti VN. Characteristics of wood apple (Limonia acidissima L.) and soybean powder jelly for emergency food alternatives. Sci Rep 2023; 13:15161. [PMID: 37704836 PMCID: PMC10499880 DOI: 10.1038/s41598-023-42140-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Accepted: 09/05/2023] [Indexed: 09/15/2023] Open
Abstract
The substitution of wood apple juice and soybean powder in the seaweed jelly product can be used as an alternative to emergency supplementary feeding (ESF) for children under five years of age, which contains high protein, fiber, and calories. This study aimed to determine the effect of adding wood apple juice and soybean powder to the nutrition content, vitamin C, zinc, magnesium, total phenol, antioxidant activity, acceptability, and shelf-life of seaweed jelly products. This study was an experimental study with a completely randomized design with two treatment factors, which consisted of making seaweed jelly products with three different ratios of wood apple juice and soybean powder, 60:40 (F1), 50:50 (F2), and 40:60 (F3), dried at 40 °C (T1) and 50 °C (T2). Macronutrients were determined using proximate analysis. The total phenol and vitamin C were measured using Folin-ciocalteu reagent and UV-Vis spectrophotometry. Antioxidant activity was analyzed by 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH). The contents of zinc and magnesium were evaluated through Atomic Absorption Spectrophotometry (AAS). Estimation of shelf life was determined with Accelerated Shelf-Life Test (ASLT) method and Arrhenius equation model. The best formula based on proximate analysis was F3, which contained 361.98 kcal of energy and 33.79 g of protein. The best formula (F1) dried at 40 °C; contains 56.28 mg/100 g vitamin C; zinc was 1.55 mg/100 g; magnesium was 79.25 mg/100 g; antioxidant activity (IC50) was 88.39 μg/mL; and total phenol was 8.59 mg GAE/g. The quality attributes of the best formula show the potential of the jelly as an emergency food despite its short shelf-life.
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Affiliation(s)
- Diana Nur Afifah
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia.
- Center of Nutrition Research (CENURE), Diponegoro University, Semarang, Indonesia.
- SDGs Center, Diponegoro University, Semarang, Indonesia.
| | - Fitriyono Ayustaningwarno
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- Center of Nutrition Research (CENURE), Diponegoro University, Semarang, Indonesia
| | - Anisa Rahmawati
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
| | | | - Ningsih Wigati
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
| | - Etika Ratna Noer
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- Center of Nutrition Research (CENURE), Diponegoro University, Semarang, Indonesia
| | - Nurmasari Widyastuti
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- Center of Nutrition Research (CENURE), Diponegoro University, Semarang, Indonesia
| | - Hartanti Sandi Wijayanti
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
- Center of Nutrition Research (CENURE), Diponegoro University, Semarang, Indonesia
| | - Denny Nugroho Sugianto
- SDGs Center, Diponegoro University, Semarang, Indonesia
- Department of Oceanography, Faculty of Fisheries and Marine Sciences, Diponegoro University, Semarang, Indonesia
| | | | - Vivilia Niken Hastuti
- Department of Nutrition Science, Faculty of Medicine, Diponegoro University, Semarang, Indonesia
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Yano H. Special Issue "Strategies to Develop High-Quality Gluten-Free Products Welcomed by Consumers". Foods 2023; 12:2803. [PMID: 37509895 PMCID: PMC10378774 DOI: 10.3390/foods12142803] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/29/2023] [Accepted: 06/29/2023] [Indexed: 07/30/2023] Open
Abstract
Extensive and long-term efforts on wheat breeding [...].
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Affiliation(s)
- Hiroyuki Yano
- Institute of Food Research, National Agriculture and Food Research Organization, Tsukuba 305-8642, Japan
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Yano H, Fu W. Effective Use of Plant Proteins for the Development of "New" Foods. Foods 2022; 11:foods11091185. [PMID: 35563905 PMCID: PMC9102783 DOI: 10.3390/foods11091185] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/08/2022] [Accepted: 04/15/2022] [Indexed: 02/04/2023] Open
Abstract
Diversity in our diet mirrors modern society. Affluent lifestyles and extended longevity have caused the prevalence of diabetes and sarcopenia, which has led to the increased demand of low-carb, high-protein foods. Expansion of the global population and Westernization of Asian diets have surged the number of meat eaters, which has eventually disrupted the supply–demand balance of meat. In contrast, some people do not eat meat for religious reasons or due to veganism. With these multiple circumstances, our society has begun to resort to obtaining protein from plant sources rather than animal origins. This “protein shift” urges food researchers to develop high-quality foods based on plant proteins. Meanwhile, patients with food allergies, especially gluten-related ones, are reported to be increasing. Additionally, growing popularity of the gluten-free diet demands development of foods without using ingredients of wheat origin. Besides, consumers prefer “clean-label” products in which products are expected to contain fewer artificial compounds. These diversified demands on foods have spurred the development of “new” foods in view of food-processing technologies as well as selection of the primary ingredients. In this short review, examples of foodstuffs that have achieved tremendous recent progress are introduced: effective use of plant protein realized low-carb, high protein, gluten-free bread/pasta. Basic manufacturing principles of plant-based vegan cheese have also been established. We will also discuss on the strategy of effective development of new foods in view of the better communication with consumers as well as efficient use of plant proteins.
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Faba Bean: An Untapped Source of Quality Plant Proteins and Bioactives. Nutrients 2022; 14:nu14081541. [PMID: 35458103 PMCID: PMC9025908 DOI: 10.3390/nu14081541] [Citation(s) in RCA: 26] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/01/2022] [Accepted: 04/03/2022] [Indexed: 02/04/2023] Open
Abstract
Faba beans are emerging as sustainable quality plant protein sources, with the potential to help meet the growing global demand for more nutritious and healthy foods. The faba bean, in addition to its high protein content and well-balanced amino acid profile, contains bioactive constituents with health-enhancing properties, including bioactive peptides, phenolic compounds, GABA, and L-DOPA. Faba bean peptides released after gastrointestinal digestion have shown antioxidant, antidiabetic, antihypertensive, cholesterol-lowering, and anti-inflammatory effects, indicating a strong potential for this legume crop to be used as a functional food to help face the increasing incidences of non-communicable diseases. This paper provides a comprehensive review of the current body of knowledge on the nutritional and biofunctional qualities of faba beans, with a particular focus on protein-derived bioactive peptides and how they are affected by food processing. It further covers the adverse health effects of faba beans associated with the presence of anti-nutrients and potential allergens, and it outlines research gaps and needs.
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