Increasing the protein and antioxidant content of food products is a constant challenge amongst researchers. Dried pasta products are popular amongst all groups of society. The most important factor in pasta processing is the quality of the flour. Millet (Panicum miliaceum) flour has high nutritional value, enriching it with cricket (Gryllus bimaculatus) flour is good choice to increase the quality of protein composition and antioxidant properties of products. Flour mixtures of millet and insect flours (5% and 10%) were analysed after mixing and pasta processing. Addition of wheat gluten improved both texture and nutrition value of pasta products. Total polyphenol content, antioxidant capacity, total protein content, free and total amino acid composition were studied. Quality analysis of dried pasta products were carried out according to Hungarian standards. Data was analysed with Kruskal-Wallis test, Dunn's pair-wise post hoc test was used with Bonferroni correction. The correlation was determined by Spearman's rank. Addition of cricket flour modified the pH, acid value, moisture content, and colour of the samples, these changes lasted during storage. Enrichment could increase the total phenol content significantly even at the low level of 10%. Heat treatment during pasta processing had negative effect on the antioxidant capacity except at higher cricket flour contents. Cricket flour's high protein content proportionately increased millet flour's, thus pasta products'. Dried pasta products passed all quality norms. Enrichment of millet flour with cricket flour is favourable from both nutritional and quality aspects.

The objective of this work was to compare the physical and thermal characteristics of two coconut oils and their blends which were observed by the results of differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). Fat blends composed of different ratios (fully hydrogenated coconut oil / non-hydrogenated coconut oil: 25/75, 50/50 and 75/25) were prepared and examined for solid fat content. The solid fat content of samples was determined as a function of temperature by pNMR. The DSC technique determines the solid fat index by measuring the heat of fusion successively at different temperatures. DSC calculates the actual content of solids in fat samples and how it changes throughout the duration of heating or cooling. A characteristic curve is constructed by the correlation of enthalpies. Based on our results, it is clear that both DSC and pNMR techniques provide very practical and useful information on the solid fat content of fats. DSC is dynamic and pNMR is static. A difference in the values of the solid fat indexes of samples was observed which may be due to a fundamental difference between the two techniques. These data can be used by food manufacturers to optimize processing conditions for modified coconut oil and food products fortified with coconut oil.

Abstract

Blending is widely used for modification of the physicochemical properties of fats to enhance their commercial applications. This paper studied the flow behavior of coconut oil (NHCO) under variation in the temperature and proportion of fully hydrogenated coconut oil (FHCO). The oscillatory results showed that there is a change in the linear viscoelastic region, storage (G') and loss (G'') moduli with increasing proportion of FHCO in NHCO. In rotational tests, the blends showed shearthinning behavior. The viscosity of oils and their blends were investigated at different temperatures. The Herschel-Bulkley model was fitted to flow curves (shear stress in function of shear rate) of the samples. During heating, NHCO approached Newtonian behavior earlier than FHCO, because of their loosely-packed structure. Thus it indicated that the fatty acid composition affects these behaviors of the oil. The blending of fully hydrogenated coconut fat improved the elastic and textural character of the coconut oil.

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