Quality Parameters Of Wheat Bread Enriched With Pumpkin (<i>Cucurbita Moschata</i>) By-Products

Kampuse, Solvita; Ozola, Liene; Straumīte, Evita; Galoburda, Ruta

doi:10.1515/aucft-2015-0010

Cited by 27 publications

(24 citation statements)

References 10 publications

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“…The participants of consumer study pointed out that extrudates with 2% addition of PF had a more attractive colour than C, but increasing the PF additive resulted in a decreased colour rating. Published literature data confirm that a small addition of pumpkin can have a positive impact on the assessment of enriched products by consumers, but the more additive the less attractive products become (Kampuse et al 2015;Mirhosseini et al 2015). Nevertheless, the overall acceptability scores achieved by the PFE2 and PFE4 were higher than C. Thus, it is possible that among consumers paying attention to health-promoting food products, extrudates with PF addition would find better acceptance than the standard product.…”

Section: Consumer Attractiveness Of Enriched Extrudatesmentioning

confidence: 99%

The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks

Poliszko

Kowalczewski

Rybicka

et al. 2019

J Consum Prot Food Saf

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Significant amounts of minerals, vitamins, carotenoids and other bioactive substances, as well as documented healthpromoting activity, make pumpkin flour (PF) an interesting food additive. In this article, the influence of PF addition (2% and 4%) on quality, acoustic and textural properties, colour, potential renal acid load (PRAL) and consumer acceptance of extruded corn snacks was evaluated. The results showed that PF addition can be used for production of sensorily attractive extrudates with lowered acidity. However, changes in the general characteristics of extrudates were observed. The expansion ratio and water solubility index decreased, while the bulk density and water absorption index increased. Changes of colour were observed as well. PF addition resulted in significantly decreased hardness and breaking force index. Moreover, the acoustic properties (total loudness, crackliness, crispness and crunchiness) of the extrudates produced with PF were different from the control. The total loudness, crackliness, crispness as well as crunchiness in extrudates enriched with PF significantly decreased (p \ 0.005) with increasing percentage of PF in the product. Nevertheless, the results of the consumer study indicated that the addition of PF improved the taste and appearance of extrudates, thus increasing the overall acceptability of the final product.

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Section: Consumer Attractiveness Of Enriched Extrudatesmentioning

confidence: 99%

The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks

Poliszko

Kowalczewski

Rybicka

et al. 2019

J Consum Prot Food Saf

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“…For total carotenoid determination a spectrophotometric (UV/VIS spectrophotometer Jenway 6705 (Bibby Scientific Ltd., UK)) method described by (Kampuse et al, 2015) was used at wavelength of 440 nm. The content of carotenoids (mg 100 g -1 ) was calculated in four replications .…”

Section: Total Carotenoidsmentioning

confidence: 99%

The effect of vacuum cooking on enteral food made from fresh and semi-finished ingredients

Ozola¹,

Kampuse²

2017

Research for Rural Development

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Enteral feeding also known as enteral nutrition is nutritient delivery into the stomach. Products for enteral nutrition are a specific group of products designed to provide nutrients to the human body in case of various diseases and after surgery, when the daily intake of the product is affected. Today market offers special dietetic products, which are supplemented with synthetic vitamins and minerals, which bioavailability in the body is lower than that of natural organic complexes. Therefore it is important to develop special dietetic products from natural raw materials. The aim of this study was to evaluate the effect of vacuum cooking on the content of bioactive compounds, soluble solids, pH and shelf life of enteral food made from fresh and semi-finished (heated) fruit and vegetable juices. For this research enteral food was made using fresh or semi-finished fruit and vegetable juices. Products were vacuum cooked in 0.02 MPa pressure, with boiling point 67 °C, and 0.06 MPa pressure at 79 °C, withstander for 15 min. All samples were stored at room temperature and tested for their content of vitamin C, total carotenoids, anthocyanins, total phenols and antioxidant activity and microbiological safety, as control untreated enteral food samples were used. The obtained data showed that samples made from semi-finished juices have higher contents of vitamin C and total carotenoids and anthocyanins than samples prepared from fresh juices, but this wasn't observed with content of total phenols and antiradical scavenging activity (DPPH), where the type of ingredients used for sample preparation had no significant effect.

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“…Total carotenes were analysed by spectrophotometric method using UV/VIS spectrophotometer Jenway 6705 (Bibby Scientific Ltd., UK), at 440 nm described by Kampuse et al (2015). The content of carotenes (mg 100 g -1 ) was calculated in four replications.…”

Section: Total Carotenesmentioning

confidence: 99%

The effect of high-pressure processing on enteral food made from fresh or semi-finished ingredients

Ozola¹,

Kampuse²,

Galoburda³

2017

Baltic Conference on Food Science and Technology FOODBALT “Food for Consumer Well-Being”

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The enteral feeding can be defined as a delivery of nutrients directly into the stomach, called also enteral nutrition. Dietetic products for enteral nutrition are a specific group of products designed to provide nutrients to the human body in case of various diseases and after surgery, when the daily intake of the product is affected. Today market offers special dietetic products, which are supplemented with synthetic vitamins and minerals, which bioavailability in the body is lower than that of natural organic complexes. Therefore it is important to develop special dietetic products from natural raw materials. The aim of this study was to analyse the effect of high-pressure processing on bioactive compounds in the enteral products. For this research enteral food was made using fresh or semi-finished fruit and vegetable juices. Products were processed applying high pressure, namely 400 MPa, 500 MPa and 600 MPa for 5 minutes at room temperature. All samples were tested for their content of vitamin C, total carotenes, anthocyanins, total phenols and antioxidant activity, as the control untreated enteral food samples were used. The obtained data showed that samples made from semifinished juices have higher contents of vitamin C and total anthocyanins than samples prepared from fresh juices. Similarly this was observed with total phenol content where after high-pressure treatment in samples made from heated juices it was more stable and had in higher amounts than in samples from fresh ingredients. There were no significant differences in the content of bioactive compounds between products treated at different pressures.

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Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products

Cited by 27 publications

References 10 publications

The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks

The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks

The effect of vacuum cooking on enteral food made from fresh and semi-finished ingredients

The effect of high-pressure processing on enteral food made from fresh or semi-finished ingredients

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