Amino Acid Composition and In Vitro Protein Digestibility of Selected Ancient Wheats and their End Products

Abdel-Aal, E.-S. M.; Hucl, P.

doi:10.1006/jfca.2002.1094

Cited by 122 publications

(73 citation statements)

References 17 publications

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“…Furthermore they determined 15.2% for 5 durum wheat species and 14.8% for 5 bread wheat species. The high protein content of einkorn seeds is compatible with the values observed in different environments by Vallega (1992), Løje et al (2003) and is slightly lesser than those reported by Borghi et al (1996), Abdel-Aal and Hucl (2002). Blanco et al (1990) found in 50 emmer accessions a protein content ranging from 8.7 to 18%.…”

Section: Resultssupporting

confidence: 88%

Some physical and nutritional properties of hulled wheat

Ünal¹

2009

Tarım Bilimleri Dergisi

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To design a machine for handling, cleaning, conveying, storing and milling, the physical properties of material must be known. For this purpose, einkorn and emmer wheat physical properties were investigated in this study. For einkorn spikelets, length, width, thickness, equivalent diameter, sphericity, surface area, volume, aspect ratio, bulk density, true density, porosity thousand spikelet weight, angle of repose, terminal velocity were found to be 10.

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Section: Resultssupporting

confidence: 88%

Some physical and nutritional properties of hulled wheat

Ünal¹

2009

Tarım Bilimleri Dergisi

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“…The worldwide acceptance of pasta is attributed to its low cost, ease of preparation, versatility, good sensory quality and long shelf life. Pasta being a wheat based product, is a good source of carbohydrates (74-77 %, dry basis) (Monge et al 1990) and proteins (11-15 %, db) but deficient in lysine and threonine (limiting amino acids), common to most cereal products (Abdel-Aal and Hucl 2002). This provides an opportunity for the use of non-traditional raw materials to increase the nutritional quality of pasta (Del Nobile et al 2005).…”

Section: Introductionmentioning

confidence: 99%

Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot

et al. 2016

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Present study was undertaken to optimize the level of food materials viz. groundnut meal, beetroot juice and refined wheat flour for development of nutritious pasta using response surface methodology. Box-benken design of experiments was used to design different experimental combinations considering 10 to 20 g groundnut meal, 6 to 18 mL beetroot juice and 80 to 90 g refined wheat flour. Quality attributes such as protein content, antioxidant activity, colour, cooking quality (solid loss, rehydration ratio and cooking time) and sensory acceptability of pasta samples were the dependent variables for the study. The results revealed that pasta samples with higher levels of groundnut meal and beetroot juice were high in antioxidant activity and overall sensory acceptability. The samples with higher content of groundnut meal indicated higher protein contents in them. On the other hand, the samples with higher beetroot juice content were high in rehydration ratio and lesser cooking time along with low solid loss in cooking water. The different level of studied food materials significantly affected the colour quality of pasta samples. Optimized combination for development of nutritious pasta consisted of 20 g groundnut meal, 18 mL beetroot juice and 83.49 g refined wheat flour with overall desirability as 0.905. This pasta sample required 5.5 min to cook and showed 1.37 % solid loss and rehydration ratio as 6.28. Pasta sample prepared following optimized formulation provided 19.56 % protein content, 23.95 % antioxidant activity and 125.89 mg/100 g total phenols with overall sensory acceptability scores 8.71.

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“…At present there is considerable interest in the consumption of alternative crops such as buckwheat, oats, barley, spelt, rye as potential recipes for healthy food having special dietary uses (Skrabanja et al 2001a;Di Cagno et al 2004). The use of these pseudo cereals is of great nutritional interest because of their peculiar composition (Skrabanja et al 2001b;Abdel-Aal and Hucl 2002;Gabrovska et al 2002;Kim et al 2004). Our study is one such contribution which aims at comparing two protein rich pseudocereals quinoa and amaranth, in effectively controlling short term food intake and satiety signals in rats.…”

Section: Introductionmentioning

confidence: 99%

Effectual comparison of quinoa and amaranth supplemented diets in controlling appetite; a biochemical study in rats

Mithila

Khanum

2015

J Food Sci Technol

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The objective of this study was to assess the efficacy of two current cynosure protein substitutes; quinoa and amaranth in controlling short term food intake and satiety in rats. Experimental rats were allotted to three groups (n=8 per group) and fed with diets containing casein, quinoa and amaranth as major protein sources, with casein diet kept as control. At the end of the experiment it was observed that the rats ingesting quinoa and amaranth supplemented diets exhibited lesser food intake (p<0.01) and lesser body weight gain significantly in amaranth (p<0.05) as compared to control. They seemed to bring down plasma ghrelin levels while meliorating plasma leptin and cholecystokinin (CCK) levels postprandially (p < 0.01). Although both quinoa diet and amaranth diet were effective in improving blood glucose response and maintaining plasma free fatty acids (FFA) and general lipid profiles subsequently after the meal, amaranth diet showed significant effects when compared to control and amaranth diets. There was 15 % improvement in blood glucose profile in the amaranth group with respect to the control at 90 min, where as there was only 3.4 % improvement in the quinoa group. These findings provide a scientific rationale to consider incorporation of these modest cereals in a diet meant to fight against growing obesity and poverty.

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Amino Acid Composition and In Vitro Protein Digestibility of Selected Ancient Wheats and their End Products

Cited by 122 publications

References 17 publications

Some physical and nutritional properties of hulled wheat

Some physical and nutritional properties of hulled wheat

Optimization of food materials for development of nutritious pasta utilizing groundnut meal and beetroot

Effectual comparison of quinoa and amaranth supplemented diets in controlling appetite; a biochemical study in rats

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