Nutritional Evaluation of Patties Fortified With Some Natural Sources Rich in Iron

El-Bana, M.; El-Hady, Sahar Abd; Zein, Ragaa

doi:10.21608/jfds.2007.204805

Cited by 2 publications

(2 citation statements)

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“…Results for the mineral composition of orange seeds reported in a related study by Uzama et al [36] showed that the orange seeds contain Mn (0.13 mg/100 g), Cu (0.27 mg/100 g), Zn (0.63 mg/ 100 g), Ca (31.00 mg/100 g), Mg (1.02 mg/100 g), Na (55.56 mg/100 g), and K (57.50 mg/100 g), and these lower values of minerals than our findings might be due to the difference in cultivar, environment, soil conditions, pretreatments, and determining techniques. Current study results were far higher than those El-Safy et al [39] obtained when they looked at the nutritional profile of orange seed flours, as seed flour samples had sizable levels of P, Ca, Mg, K, Cu, Fe, and Zn, making them potentials for future dietary supplements, according to the results, which showed that the analyzed seed flours were thought to be major new mineral sources. However, the figures were less than the mineral level discovered by El-Adawy et al [40], when they examined the mineral makeup of citrus seed flour and discovered that when combined with wheat flour, citrus seeds and flours were effective sources of the minerals K, Ca, P, Na, Fe, and Mg, with potential food applications in combination with wheat flour.…”

Section: Mineral Composition Of Wheat Flour and Orange Seedcontrasting

confidence: 63%

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits

Hussain,

Laaraj,

Kausar

et al. 2023

International Journal of Food Science

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The significance of conducting research for its application has been noted as a result of the rising global food production and waste generation. As a result, there is increasing interest in fruits and vegetable seeds that contain bioactive chemicals, such as those that are obtained from orange seeds. In the current work, orange seed powder replaced wheat flour at 0, 2.5, 5, 7.5, and 10% levels, to observe changes in physicochemical features of developed biscuits. Proximate analysis of orange seed powder and wheat flour revealed that orange seed powder has high fat, fiber, protein, and ash contents as compared to wheat flour, whereas moisture contents in wheat flour were high. In developed biscuits, the highest values (percentage) of ash ( 9.68 ± 0.04 ), fiber ( 6.79 ± 0.12 ), protein ( 10.42 ± 0.25 ), and fat ( 36.90 ± 0.55 ) were found in biscuits developed with 10% orange seed powder. Orange seed powder was a comparatively good source of both macro and micro minerals, as compared to wheat flour. High contents of selenium ( 5.32 ± 0.03 ), iron ( 2.12 ± 0.05 ), zinc ( 3.88 ± 0.12 ), and manganese ( 2.25 ± 0.04 ) mg/100 g, present in orange seed powder, were the prominent findings of this research work, as wheat flours were observed to be deficient in these trace minerals. Contents of calcium, magnesium, potassium, zinc, manganese, zinc, and selenium in control biscuits were found 20.51 ± 0.08 , 17.29 ± 0.04 , 46.12 ± 0.05 , 1.06 ± 0.01 , 1.97 ± 0.01 , 0.12 ± 0.01 , and 0.11 ± 0.01 mg/100 g, respectively, and replacement of wheat flour with 10% orange seed powder increased values of these minerals to 103.90 ± 0.35 , 44.35 ± 0.50 , 71.29 ± 0.32 , 2.59 ± 0.4 , 2.75 ± 0.02 , 1.31 ± 0.01 , and 2.02 ± 0.05 mg/100 g, respectively. Vitamins E and K, which were not detected in wheat flour, were present in orange powder in high amount, whereas B group vitamins, which were also present in wheat flour, were observed in significantly high quantities in orange seed powder. Increment in vitamin A, D, E, K, and B complexes was significant as a result of orange seed powder supplementation, except for vitamins B1 and B2, which were slightly decreased. Sensory evaluation revealed that a 5% replacement of orange seed powder provided good quality biscuits with acceptable colour, flavor, taste, texture, and overall acceptability. Orange seed powder could prove an important ingredient in the baking industry with the potential of promoting the nutritional value of foods.

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Section: Mineral Composition Of Wheat Flour and Orange Seedcontrasting

confidence: 63%

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits

Hussain,

Laaraj,

Kausar

et al. 2023

International Journal of Food Science

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“…The seeds (constituting about 38% of the weight of the fruit) contain crude fat (6.37%), ash (4.31%), crude protein (2.36%), crude fibre (1.67%), moisture (10.92%) and carbohydrate (74.37%) (Uzama et al, 2021). Contrary to the popular perception that orange seeds are of low economic value, published literatures have enumerated their rich bioactive and nutritional properties such as essential fatty acids, phytosterols, flavonoids, phenols, carotenoids, tannins, saponins, tocopherols, fibers, minerals, and vitamins (Malacrida et al, 2012;El-Safy et al, 2012;Reazai et al, 2014;Farag et al, 2020;Adubofuor et al, 2021;Uzama et al, 2021;Zayed et al, 2021;Moser et al, 2023). These compounds are treasured for their health-promoting potentials in food applications.…”

Section: Introductionmentioning

confidence: 99%

Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate

AKUBOR,

SHABU,

OKEREKE

et al. 2023

Res. J. Food Sci. Nutr.

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The study investigated the effect of substitution of wheat flour with sweet orange seed protein concentrate on the quality of bread. Protein concentrate, obtained from sweet orange (Citrus sinensis) seeds was used to substitute 5, 10, 15, 20 and 30% of wheat flour in breads. The flours were assessed for functional and pasting properties while the breads were evaluated for proximate composition, physical and sensory properties. Sweet orange seed protein concentrates and wheat flour had bulk densities of 0.45 g/cm3 and 0.72 g/cm3, respectively while those of the flour blends ranged from 0.61 - 0.70 g/cm3. Wheat flour had lower contents of moisture, crude fiber, ash, protein, and fat than the protein concentrate, which had lower carbohydrate content. Sweet orange seed protein concentrate had highest foaming capacity, water and oil absorption capacities but lowest least gelation concentration among all the flours. The peak viscosities of protein concentrate and wheat flour were 886.21 RVU and 675.20 RVU, respectively. The peak, trough, breakdown, final and setback viscosities of the flour blends decreased while peak time and pasting temperature increased with increase in the substitution of wheat flour with protein concentrate. In length, loaf weight, height, oven spring, loaf volume, specific volume and weight loss, the 100% wheat flour breads had 12.03 cm, 172.60 g, 5.35 cm, 0.62 cm, 471.50 cm3, 2.73 cm3/g and 10.42%, respectively while breads containing 5% sweet orange seed protein concentrate had 12.02 cm, 171.40 g, 4.60 cm, 0.61 cm, 350.50 cm3, 2.04 cm3/g and 9.28 %, respectively. The proximate composition of the breads containing 5 and 10% sweet orange seed protein concentrate were improved over that of wheat flour bread. The sensory attributes of the breads decreased with increased level of sweet orange seed protein concentrate in the breads. However, the breads containing 5 and 10% sweet orange seed protein concentrate were not significantly (p>0.05) different from the 100% wheat bread in colour. Thus, the incorporation of up to 10% sweet orange seed protein concentrate in wheat flour improved the functional properties of the flour blends and the qualities of the bread. Adoption of this approach will address malnutrition, wastages and environmental pollution (caused by the discard of orange seeds).

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Nutritional Evaluation of Patties Fortified With Some Natural Sources Rich in Iron

Cited by 2 publications

References 3 publications

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits

Food Application of Orange Seed Powder through Incorporation in Wheat Flour to Boost Vitamin and Mineral Profiles of Formulated Biscuits

Quality properties of bread from blends of wheat flour and sweet orange seed protein concentrate

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