Nutritional and functional characteristics of gingerbread plum (&lt;i&gt;Neocarya macrophylla&lt;/i&gt;): an underutilized oilseed

Amza, Tidjani; Amadou, Issoufou; Kamara, M. T.; Zhu, Ke‐Xue; Zhou, Hui‐Ming

doi:10.3989/gya.089910

Cited by 14 publications

(2 citation statements)

References 26 publications

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“…After centrifuge, the supernatant volume was measured. ORC was obtained through the difference between the initial volume of oil and the recovered volume (Amza, Amadou, Kamara & Zhu, 2011).…”

Section: (Equation 4)mentioning

confidence: 99%

Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds

Vargas¹,

Salcedo²,

Calderón³

2018

Acta Agron.

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Agroindustria y Ciencia de los Alimentos AbstractQuinoa, amaranth, and chia flours have considerable amounts of protein, starch, dietary fiber, lipids, minerals, vitamins, and bioactive components, which provide in them exceptional properties for human nutrition. The aim of this research was the physical-chemical characterization of quinoa, amaranth, and chia flours and seeds through proximal, optical, functional, thermal, and structural analyses. From the results obtained during the proximal analysis, considerable proportions were determined of protein and fiber for the three flours, with the highest values in chia flour at 28.56% and 39.8%, respectively. These results were corroborated by optical microscopy analysis performed on longitudinal cuts in the three types of seeds. Thermal parameters indicated that the three flours presented irreversible thermal degradation processes and glass transition change for amaranth and chia flours at temperatures above 100ºC. Structural characterization of the flours via FTIR have allowed detecting differences in protein and lipid characteristic absorption bands. Diffraction patterns of type A starch were identified for quinoa and amaranth flours, while the chia flour had two crystalline peaks corresponding to calcium and magnesium. Scanning electron microscopy images showed starch aggregates in the quinoa flour, a complex structure composed of spherical proteins that surround the starches in amaranth flour and fibrous structures and spherical proteins in chia flour.Keywords: Bioactive components; functional analysis; protein alternatives; starch; structural characterization. ResumenLas harinas de quinua, amaranto y la chía tienen proporciones considerables de proteína, almidón, fibra dietética, lípidos, minerales, vitaminas y componentes bioactivos, lo que les confiere propiedades excepcionales para la nutrición humana. El objetivo de esta investigación fue la caracterización fisicoquímica de las harinas y semillas de quinua, amaranto y chía mediante la realización de un análisis proximal, óptico, funcional, térmico y estructural. A partir de los resultados obtenidos en el análisis proximal, se determinaron proporciones considerables de proteína y fibra para las tres harinas, siendo mayor en harina de chía con valores de 28,56% y 39,8%, respectivamente. Estos resultados fueron corroborados por el análisis de microscopía óptica realizada a cortes longitudinales en las tres semillas. Los parámetros térmicos, indicaron que las tres harinas presentaron un proceso de degradación térmica no reversible y un cambio de transición vítrea para la harina de amaranto y chía a temperaturas superiores a 100ºC. La caracterización estructural de las harinas por FTIR, permitió identificar diferencias en las bandas de absorción características de proteínas y lípidos. Patrones de difracción de almidón tipo A, para las harinas de quínoa y amaranto fueron identificados, mientras que la harina de chía presentó dos picos cristalinos correspondientes a calcio y magnesio. Las imágenes SEM permitiero...

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Section: (Equation 4)mentioning

confidence: 99%

Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds

Vargas¹,

Salcedo²,

Calderón³

2018

Acta Agron.

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“…Water solubility index (WSI) was determined according to Amza et al (2011) with slight modification. About 2.5 g of sample and 30 ml of distilled water were added to a 50 ml centrifuge tube and mixed vigorously by vortex.…”

Section: Water Solubility Indexmentioning

confidence: 99%

Physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder

Ahamed¹,

Hossain²,

Antora³

et al. 2018

Food Res.

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This study aimed to compare the physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powders. Indian squid and cuttlefish are common major sources of seafood products available in Malaysia. However, the inks of these cephalopods are considered waste products. Inks were removed from squids, freezedried, and ground into powder form. The color, pH, water activity, bulk and tapped densities, emulsifying activity and stability, viscosity, water solubility and microscopic study were examined. The mean L* value of cuttlefish ink was 14.27±0.010. Squid ink was slightly darker in color (12.21±0.005). The physical properties of squid and cuttlefish ink were pH (6.48±0.01, 7.26±0.02), water activity (0.091±0.006, 0.166±0.003), and bulk and tapped densities (24.650±0.02, 20.591±1.78 g/m 3). The functional properties of both squid and cuttlefish were emulsion activity (15.38±2.67, 11.88±0.23), emulsion stability (56.56±30.45, 39.09±2.91), viscosity (3.07±0.051 mPa, 2.96±0.057 mPa), and water solubility index (17.12±0.01%, 10.51±0.01%). Cuttlefish ink powder is better than squid ink powder because it possessed most of the properties satisfying industrial requirements (emulsion activity, emulsion stability, viscosity, water solubility, bulk and tapped densities). This ink can also be used as a natural emulsifier in food applications.

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Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolates

Iyenagbe

Malomo

Idowu

et al. 2017

Food Science & Nutrition

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Conophor nut (Tetracarpidium conophorum) was processed using different heat treatments to explore its full potential as food ingredients. The raw, boiled, and toasted nuts were defatted and the proteins isolated by alkaline solubilization and isoelectric precipitation. The variously processed nuts were analyzed for the proximate and amino acid compositions, and functional properties. The protein contents of the isolate ranges between 86.86 g/100g and 87.74 g/100 g, about 1.5‐fold higher than those of the defatted flour samples. The essential amino acids of the isolates ranged between 40.57%–41.55%. Glutamic acid, aspartic acid, and arginine were the most predominant amino acids, while methionine and lysine were the first and second limiting amino acids, respectively. The protein efficiency ratio, biological values as well as the functional properties of the proteins were improved with processing. These properties may enhance the potential use of conophor nut protein isolates as high‐quality protein ingredient in food systems.

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Nutritional and functional characteristics of gingerbread plum (<i>Neocarya macrophylla</i>): an underutilized oilseed

Cited by 14 publications

References 26 publications

Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds

Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds

Physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder

Effects of thermal processing on the nutritional and functional properties of defatted conophor nut (Tetracarpidium conophorum) flour and protein isolates

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