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Effect of Vegetable Powders on the Bread Quality Made from Frozen Dough
Rafael Audino Zambelli,
Andressa Maria Theophilo Galvao,
Luan Icaro Freitas Pinto,
Glauber Batista Moreira Santos,
Ana Caroline da Silva,
Cicera Alyne Lemos Melo,
Maryana Monteiro Farias,
Luciana Gama de Mendonca
Issue:
Volume 6, Issue 6-1, November 2017
Pages:
1-8
Received:
1 June 2017
Accepted:
2 June 2017
Published:
11 July 2017
DOI:
10.11648/j.ijnfs.s.2017060601.11
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Abstract: Brazil is a major producer and consumer of bread and in 2015, the market turnover was 1.9 billion dollars, with 0.86 million tons of bread. In this way, it is an excellent food matrix for the incorporation of functional ingredients. Thus, the aim of this study is the inclusion of vegetable powder in bread formulations obtained from frozen dough and to evaluate the product quality. Tomato, broccoli and açaí powder were added in 5 to 10% in bread formulations for frozen dough production. The evaluation of the frozen storage effect on the bread quality was performed for 60 days through the crumb structure, texture and sensory analysis of the products. Statistical analysis was performed by ANOVA average test, regression and correlation analysis. The results showed that the incorporation of vegetable powders increased significantly, the protein and mineral contents and reduced carbohydrate levels. The frozen storage reduced bread quality parameters and increases bread hardness, however, the vegetable powders addition in breads promoted a lower reduction. A negative correlation was observed between the frozen storage time, crumb structure and the sensory parameters while a positive correlation to the hardness of the bread has been established. Therefore, the addition of tomato, broccoli and açaí powder can be a solution for improving the quality of frozen dough, without the use of chemical additives and in addition, it improves the nutritional value of the breads.
Abstract: Brazil is a major producer and consumer of bread and in 2015, the market turnover was 1.9 billion dollars, with 0.86 million tons of bread. In this way, it is an excellent food matrix for the incorporation of functional ingredients. Thus, the aim of this study is the inclusion of vegetable powder in bread formulations obtained from frozen dough and...
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Broccoli and Carrot Industrial Solid Waste Characterization and Application in the Bread Food Matrix
Rafael Audino Zambelli,
Bruna Caroline Venceslau Pontes,
Evellheyn Reboucas Pontes,
Marina Lisboa Silva,
Edilberto Cordeiro dos Santos Junior,
Luan Icaro Freitas Pinto,
Cicera Alyne Lemos Melo,
Maryana Monteiro Farias,
Cristiano Silva da Costa,
Ana Caroline da Silva
Issue:
Volume 6, Issue 6-1, November 2017
Pages:
9-15
Received:
1 June 2017
Accepted:
2 June 2017
Published:
11 July 2017
DOI:
10.11648/j.ijnfs.s.2017060601.12
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Abstract: Aiming at the necessity and possibility of reuse of the residues coming from agroindustry that still have nutritional benefits, this work aims to characterize the constituents present in beet, broccoli and carrot residue, and to evaluate the possibility of addition in bread products. the residue was dried in a vacuum oven and crushed. Chromatographic analysis was performed to determine the content of fatty acids and vitamin C, as well as chemical analysis to determine the ash content, fat, pH and acidity of the material. The residue was applied in the preparation of bread of the form type in association with carrot powder to evaluate the physicochemical characteristics of the product, through the Central Rotational Compound Design (DCCR) for the best provisions of the formulations that were studied. The specific volume, density, expansion index, acidity, pH and volume produced were evaluated, and statistically there was analysis of variance and Tukey's test. The results showed that the amount of vitamin C present in the analyzed residue is 918.57 mg / 100g. The amount of fatty acids in the sample is 2.04%. The ash and lipid content of the sample were 4.84%, and 2.13%, respectively. The pH of the residue is 4.7, while the total acidity thereof is about 10.63%. When used in combination with powdered carrots in breads, there was improvement in the parameters of specific volume and decrease in the density of the products as they were added characteristics that are desired. Therefore, the residue of beet, broccoli and carrots from the local juice industry can be used in the food industry as a source of nutrients, adding nutritional value.
Abstract: Aiming at the necessity and possibility of reuse of the residues coming from agroindustry that still have nutritional benefits, this work aims to characterize the constituents present in beet, broccoli and carrot residue, and to evaluate the possibility of addition in bread products. the residue was dried in a vacuum oven and crushed. Chromatograph...
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Development of Molasses Syrup from Rapadura with Added Cashew and Mango Industrial Co-products
Rafael Audino Zambelli,
Marcia Arocha Gularte,
Luciana Gama de Mendonca,
Marina Lisboa Silva,
Luan Icaro Freitas Pinto,
Ana Caroline da Silva,
Maryana Monteiro Farias,
Edilberto Cordeiro dos Santos Junior,
Cicera Alyne Lemos Melo
Issue:
Volume 6, Issue 6-1, November 2017
Pages:
16-21
Received:
1 June 2017
Accepted:
2 June 2017
Published:
17 July 2017
DOI:
10.11648/j.ijnfs.s.2017060601.13
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Abstract: The state of Ceará is one of the largest producers of cashew and mango, and the processing industries generate a high volume of residues of these fruits which are sources of nutrients and can be used in food formulations. This work proposes developing molasses from rapadura added cashew and mango waste in the proportions 10%, 15% and 20% and evaluate their quality. The molasses syrup were developed from the previously grated brown sugar melt and mixed with cashew and mango waste in these proportions. Seven molasses formulations were developed and the control formulation. The proximate composition was performed, caloric value, reducing sugars and non-reducing, acidity, pH, fluidity and sensory analysis. To evaluate the stability, the molasses were studied with regard to acidity, pH and fluidity for 15, 30, 45 and 60 days. It has been found that the incorporation of waste improved nutritional quality, increasing the content of protein, ash, fat and carbohydrates, reduced the levels of non-reducing sugars and fluidity, as well as promoted increased acidity and pH reduction. Molasses formulations obtained average hedonic score above 6.0 and higher acceptance rate of 70%. For stability, there was an increase in the fluidity and acidification of molasses. The addition of cashew and mango processing co-products in molasses produced from rapadura constitutes a viable source of use of this raw material because it improves the nutritional quality and has no sensory rejection.
Abstract: The state of Ceará is one of the largest producers of cashew and mango, and the processing industries generate a high volume of residues of these fruits which are sources of nutrients and can be used in food formulations. This work proposes developing molasses from rapadura added cashew and mango waste in the proportions 10%, 15% and 20% and evalua...
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Proximate Composition, Phytonutrients and Antioxidant Properties of Oven Dried and Vacuum Dried African Star Apple (Chrysophyllum albidum) Products
Oluwole Oluwatoyin Bolanle,
Odediran Olajumoke,
Ibidapo Olubunmi Pheabean,
Owolabi Samuel,
Chuyang Li,
Garry Shen
Issue:
Volume 6, Issue 6-1, November 2017
Pages:
22-25
Received:
31 July 2017
Accepted:
1 August 2017
Published:
10 October 2017
DOI:
10.11648/j.ijnfs.s.2017060601.14
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Abstract: Chrysophyllum albidum has been reported to be a medicinal plant due to its high Vitamin C content and the presence of phytonutrient such as phenols and flavonoids. Freshly harvested African star apple fruits were processed and separated into pulp, seeds and peel and were dried between 60°C to 65°C using different forms of drying technology, specifically Oven drying and Vacuum drying. The dried products were subjected to proximate, elemental and vitamin C analysis. Also, the total phenolic and flavonoid content of the products were determined and their antioxidant potentials explored. Results showed that samples that were vacuum dried retained their nutritional composition, phytonutrient content and antioxidant potentials better than samples that were oven dried. Also, results showed that the seeds appeared to contain more fibre, ash, protein and fat content than all other fruit parts. However, the pulp contained more moisture and Vitamin C content while the peels were the richest in carbohydrates. Results also revealed that the pulp had the highest phytonutrient content and as such exhibited more antioxidant potentials than all other fruit part.
Abstract: Chrysophyllum albidum has been reported to be a medicinal plant due to its high Vitamin C content and the presence of phytonutrient such as phenols and flavonoids. Freshly harvested African star apple fruits were processed and separated into pulp, seeds and peel and were dried between 60°C to 65°C using different forms of drying technology, specifi...
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Nutritional Survey of Pre-school Children in Oredo Local Government Area, Edo State Nigeria
Oladimeji Olusegun,
Oyarekua Mojisola,
Oluwole Oluwatoyin
Issue:
Volume 6, Issue 6-1, November 2017
Pages:
26-33
Received:
31 July 2017
Accepted:
1 August 2017
Published:
12 December 2017
DOI:
10.11648/j.ijnfs.s.2017060601.15
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Abstract: This is a cross-sectional study of the nutritional status of pre-school children (between the age of 3-5years old) in Oredo Local Government of Edo State. 209 children randomly selected, comprising of 103 female and 106 male were examined using anthropometric parameters. The physical examination and anthropometric data were used to classify the children into normal and protein deficiency groups. Those children who scored less than -2 Z-score in mid-arm circumference-for-age (MAFA) indicator and showed the presence of clinical features were classified as protein deficient (PD). The result showed that the estimated prevalence of children (45.2%) with mid-arm circumference-for-age, MAFA less than -2 Z-score was higher than those for other anthropometric indicators (height-for-age, HFA 17.9%; weight-for-age, WFA 22.1% and weight-for-height, WFH 15.9%). Due to the fact that the aetiology of PD is multifarious, a community-based intervention programme should include balanced diet, proper cooking, establishment of community educational/health centres and increased employment opportunities.
Abstract: This is a cross-sectional study of the nutritional status of pre-school children (between the age of 3-5years old) in Oredo Local Government of Edo State. 209 children randomly selected, comprising of 103 female and 106 male were examined using anthropometric parameters. The physical examination and anthropometric data were used to classify the chi...
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