Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR...Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% - 20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters such as thiobarbituric acid (TBA), staling and microbiological attributes during storage were determined. In addition, a sensory evaluation of different substituted cupcake was performed as well. Results indicated that PPR had the highest water absorption capacity (WAC), oil absorption capacity (OAC) and swelling capacity (SC) followed by PPH then WF flours. Indeed, substituted WF with both PP at 5% and 10% didn’t influence the thermo-mechanical properties including dough time development, stability, viscosity, gluten and starch characteristics drastically. Likewise, this substitution levels didn’t affect the organoleptic properties which were confirmed by panelists, cupcake external and cross sections. Substituted WF by 5% - 10% PP recorded sensory scores aftermost WF. Mildly, WF cupcake was higher in protein and fat contents than WF-PP cupcakes while lower in crude fiber. The WF-PP cupcakes at different substituted levels recorded lower energy value than WF cupcakes. Arguably, increasing both PP levels increased the TPC and AOA especially for WF-PPR cupcakes. Afterwards, WF-PPR 15% and 20% recorded the highest TPC and AOA contents to be 2.32 mg GAE g-1 dw and 3.44 μmol TE g-1 dw, respectively. No significant difference (p > 0.05) was found between WF-PP at 5% and WF cupcakes in physical and staling properties. WF-PPR cupcakes at different concentrations were lower TBA than WF cupcakes and mostly stable during storage period. It was revealed that substitution levels of 5% and 10% with PPH and PPR produced acceptable cupcakes which did not significantly differ from WF cupcakes.展开更多
Apple fruits have components of therapeutic nature.Such components,to a great extent,decline or decompose during post-harvest that negatively affect fruit shelf-life.Chitosan fruit-filming has proved useful in maintai...Apple fruits have components of therapeutic nature.Such components,to a great extent,decline or decompose during post-harvest that negatively affect fruit shelf-life.Chitosan fruit-filming has proved useful in maintaining these compounds.This study aims,therefore,at enhancing Chitosan coating-film performance by mixing with some olive wastes extracts of leaf and pomace extracts.Apple fruits were sprayed with six different coating formulas including chitosan-water wax coating,in addition to the uncoated fruits.Then,the total phenolic,flavonoids,antioxidants,pigments,weight loss,decay area,and microstructure were assayed.The bioactive substances drastically changed in uncoated rather than coated fruits.Conversely,weight loss and decay area significantly increased in uncoated fruits.Amazingly,the addition of olive leaf extract to chitosan coating films meaningfully reduced the gradual decline in total phenolic,flavonoids and antioxidants.Olive pomace extract recorded the lowest influencing on anthocyanins during storage at 4±1C for 35 d.Also,both olive leaf and pomace extracts enhanced the coating distribution,due to no pores were observed in the fruits’surfaces.Decidedly,incorporation of olive leaf extracts with 2%into chitosan coating solution was the best formula comparable with the others.Thus,olive wastes extracts,incorporated into chitosan fruit coatings;relatively improve the nutritional quality of apple fruits during post-harvest.展开更多
Both natural and synthetic peptides are not only biologically important,continuous research and comprehension of these short protein fragments show that they also have multifarious potentials in food manufacturing,nam...Both natural and synthetic peptides are not only biologically important,continuous research and comprehension of these short protein fragments show that they also have multifarious potentials in food manufacturing,namely emulsion-based products.The emulsions may basically be oil-in-water or water-in-oil,as well as temporary,semi-permanent,or permanent in a continuous phase that suspends the droplets of the other elements used in food and pharmaceutical industries to formulate products such as gels,creams,ointments,and vaccines.In this review,the classification,preparation,and identification of peptides were described,followed by peptide-based emulsion properties and their relationship with regards to stability,structure,solubility,hydrophobicity,foaming,and water holding capacity.This then dovetailed into the release rate and gastric stability of encapsulated peptides in the human digestive system,before exploring further needs and recommendations.It is desired that more studies be conducted to define the impact of carrier ingredients selection,encapsulation and processing techniques,environment,and peptides chemistry on peptide-based emulsions to attain high efficacy.展开更多
文摘Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% - 20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters such as thiobarbituric acid (TBA), staling and microbiological attributes during storage were determined. In addition, a sensory evaluation of different substituted cupcake was performed as well. Results indicated that PPR had the highest water absorption capacity (WAC), oil absorption capacity (OAC) and swelling capacity (SC) followed by PPH then WF flours. Indeed, substituted WF with both PP at 5% and 10% didn’t influence the thermo-mechanical properties including dough time development, stability, viscosity, gluten and starch characteristics drastically. Likewise, this substitution levels didn’t affect the organoleptic properties which were confirmed by panelists, cupcake external and cross sections. Substituted WF by 5% - 10% PP recorded sensory scores aftermost WF. Mildly, WF cupcake was higher in protein and fat contents than WF-PP cupcakes while lower in crude fiber. The WF-PP cupcakes at different substituted levels recorded lower energy value than WF cupcakes. Arguably, increasing both PP levels increased the TPC and AOA especially for WF-PPR cupcakes. Afterwards, WF-PPR 15% and 20% recorded the highest TPC and AOA contents to be 2.32 mg GAE g-1 dw and 3.44 μmol TE g-1 dw, respectively. No significant difference (p > 0.05) was found between WF-PP at 5% and WF cupcakes in physical and staling properties. WF-PPR cupcakes at different concentrations were lower TBA than WF cupcakes and mostly stable during storage period. It was revealed that substitution levels of 5% and 10% with PPH and PPR produced acceptable cupcakes which did not significantly differ from WF cupcakes.
基金The authors gratefully acknowledge the financial support from the Benha University project[Utilization of some agricultural wastes in food and feed processing–A/1/2]2013-2015.
文摘Apple fruits have components of therapeutic nature.Such components,to a great extent,decline or decompose during post-harvest that negatively affect fruit shelf-life.Chitosan fruit-filming has proved useful in maintaining these compounds.This study aims,therefore,at enhancing Chitosan coating-film performance by mixing with some olive wastes extracts of leaf and pomace extracts.Apple fruits were sprayed with six different coating formulas including chitosan-water wax coating,in addition to the uncoated fruits.Then,the total phenolic,flavonoids,antioxidants,pigments,weight loss,decay area,and microstructure were assayed.The bioactive substances drastically changed in uncoated rather than coated fruits.Conversely,weight loss and decay area significantly increased in uncoated fruits.Amazingly,the addition of olive leaf extract to chitosan coating films meaningfully reduced the gradual decline in total phenolic,flavonoids and antioxidants.Olive pomace extract recorded the lowest influencing on anthocyanins during storage at 4±1C for 35 d.Also,both olive leaf and pomace extracts enhanced the coating distribution,due to no pores were observed in the fruits’surfaces.Decidedly,incorporation of olive leaf extracts with 2%into chitosan coating solution was the best formula comparable with the others.Thus,olive wastes extracts,incorporated into chitosan fruit coatings;relatively improve the nutritional quality of apple fruits during post-harvest.
文摘Both natural and synthetic peptides are not only biologically important,continuous research and comprehension of these short protein fragments show that they also have multifarious potentials in food manufacturing,namely emulsion-based products.The emulsions may basically be oil-in-water or water-in-oil,as well as temporary,semi-permanent,or permanent in a continuous phase that suspends the droplets of the other elements used in food and pharmaceutical industries to formulate products such as gels,creams,ointments,and vaccines.In this review,the classification,preparation,and identification of peptides were described,followed by peptide-based emulsion properties and their relationship with regards to stability,structure,solubility,hydrophobicity,foaming,and water holding capacity.This then dovetailed into the release rate and gastric stability of encapsulated peptides in the human digestive system,before exploring further needs and recommendations.It is desired that more studies be conducted to define the impact of carrier ingredients selection,encapsulation and processing techniques,environment,and peptides chemistry on peptide-based emulsions to attain high efficacy.
