Nutritional Characteristics (Fatty Acid Profile, Proximate Composition and Dietary Feature) of Selected Nuts Available in Local Market

Memon, Nusrat N.

doi:10.21743/pjaec/2019.06.05

Cited by 4 publications

(2 citation statements)

References 17 publications

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“…When the ash content is considered, again no significant differences were observed, and all three enriched formulations had relatively analogous values. These values correspond well to the ones reported in the literature concerning the ash and moisture content of nuts [ 32 ], a major component in the formulations.…”

Section: Resultssupporting

confidence: 90%

Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder

Mihaylova

Popova

Goranova

et al. 2022

Foods

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Changing nutritional demands, in combination with the global trend for snacking, sets a goal for preparing food products for direct consumption with certain beneficial properties. This study was designed to investigate the quality characteristics of raw vegan bonbons enriched with lyophilized peach powder. Three types of formulations were prepared in which 10%, 20%, and 30% of lyophilized peach powder were, respectively, added. The newly developed vegan products were characterized in terms of their physical (moisture, ash, color, water activity), microbiological, and nutritional characteristics. Their antioxidant activity, flavonoid, and phenolic content were also evaluated. Considering the content of the bonbons, the reported health claims indicate that they are sources of fiber, with no added sugar, and contain naturally occurring sugars. The color measurements demonstrated similarity in the values. This study showed that there is significant potential in the production of healthy snacks for direct consumption, with beneficial properties.

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Section: Resultssupporting

confidence: 90%

Development of Healthy Vegan Bonbons Enriched with Lyophilized Peach Powder

Mihaylova

Popova

Goranova

et al. 2022

Foods

View full text Add to dashboard Cite

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“…Besides the tabled fatty acids, a few others were detected in minute percentages, namely myristic acid (C14:0), palmitoleic acid (C16:1), heptadecanoic acid (C17:0), αlinolenic acid (C18:3n3), arachidic acid (C20:0), and eicosanoic acid (C20:1). These profiles were in general agreement with those reported in literature [41][42][43][44], despite the natural variability that results from genetic and edaphoclimatic factors [12,33,34].…”

Section: Fatty Acidssupporting

confidence: 91%

Effect of Plant Biostimulants on Nutritional and Chemical Profiles of Almond and Hazelnut

et al. 2021

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The increasing interest in natural foods with functional effects demands progressively higher production levels. Nonetheless, there is an orientation towards practicing more sustainable agriculture, free from environmentally harmful pesticides and fertilizers. Plant biostimulants, a class of bio-based agriculture products designed to improve crop development, represent a feasible alternative to chemical fertilizers, or, at least, an effective way of reducing the employed quantities. Herein, different types of plant biostimulants compatible with organic farming (Phytoalgae, Foliar B, Amino Acids, Soil B, Fitoalgas Green® and Sprint Plus®) were tested in two of the most important nut products worldwide: almonds and hazelnuts, which were tested for nutritional parameters, fatty acids profiles and tocopherols contents. Overall, the most notorious effects in almond samples were obtained with phytoalgae (seaweed Ascophyllum nodosum extracts), particularly reflected in the upraising around 10% of γ-tocopherol and β-tocopherol contents. Likewise, hazelnuts treated with NPK + phytoalgae were also characterized by an increase of almost 18% in tocopherols levels, while treatment with NPK alone induced 15.1% higher percentage of linoleic acid.

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