Some Developments Regarding Functional Food Products (Functional Foods)

Guiné, Raquel; Lima, Maria João

doi:10.2174/157340112800840781

Cited by 8 publications

(2 citation statements)

References 87 publications

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“…From B-C and C-D, the drying continued with an increasing progression, and from D-E, the moisture content in the samples tends to equilibrium. At the end of the drying process, the moisture content of the food reached equilibrium with the surrounding atmosphere [21]. In commercial operation, it is necessary to estimate how quickly a food will dry in a particular drier in order to calculate the amount of production that can be achieved per hour or per day [22].…”

Section: Parametersmentioning

confidence: 99%

Drying Phenomenon and Influence on the Anti Nutritional and Pasting Properties of Cocoayam (Taro)

Famurewa

Olatujoye

Ajibode

2014

JSRR

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Aims:The presence of natural or synthetic compounds that interfere with the absorption of nutrients called antinutrients causing itching in the mouth has, resulted in the underutilization of cocoyam and therefore requires some processing methods to reduce these limiting factors. Effect of drying at different temperatures on the proximate composition, functional properties and anti-nutritional factors (ANFs) and investigation into moisture reduction pattern of cocoyam flour were therefore studied.

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Section: Parametersmentioning

confidence: 99%

Drying Phenomenon and Influence on the Anti Nutritional and Pasting Properties of Cocoayam (Taro)

Famurewa

Olatujoye

Ajibode

2014

JSRR

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“…Health bene t and processing quality are very important factors that should be taken into account in developing functional foods [14]. An optimal mixture design is proved as an e cient tool to determine the best ingredient combination in food formulation.…”

Section: Introductionmentioning

confidence: 99%

Optimization of functional spicy red pepper paste (Awaze) formulated from red pepper, garlic, red onion and ginger using optimal mixture design techniques

Anteneh

Delele

Fanta

et al. 2023

Preprint

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Spicy red pepper paste, locally known as Awaze, is a traditional popular spicy paste consumed in Ethiopia. The objective of this research was to determine the optimum proportion of red pepper, garlic, red onion and ginger in the preparation of Awaze paste. Mixture design was used to establish the appropriate proportion of red pepper, garlic, red onion and ginger. A D-optimal mixture experimental design with 15 runs was generated by design expert software within the constraint: 60–90% red pepper, 10–30% garlic, 5–20% red onion and 5–10% ginger. The physicochemical, mineral content and texture profile of Awaze paste were determined. Significant differences (p < 0.05) existed in color, ash, fiber content, viscosity, antioxidant activity, mineral and texture profile. Linear model for ash content, quadratic model for a* and antioxidant activity, special cubic model for fiber content significantly (p < 0.05) explained the effect of the components on the physicochemical quality of Awaze paste with high predicted R-squared (R2) value. The optimum formula of Awaze paste was a mixture containing 65.66% red pepper, 10% garlic, 19.086% red onion and 5.254% ginger. The optimum formula exhibited an antioxidant activity of 44.64%, ash content of 7.56%, color (a* value) of 18.3 and fiber content of 27.5%. There was a significant difference between Awaze paste produced from optimum formula and control (Household made Awaze).The study indicated that antioxidant activity, color value(a*), viscosity, ash content, fiber content and chewiness of Awaze paste are directly related to the proportion of red pepper, garlic, red onion and ginger.

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Qualitative and quantitative analyses

Rodriguez–Amaya

2015

Food Carotenoids

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Some Developments Regarding Functional Food Products (Functional Foods)

Cited by 8 publications

References 87 publications

Drying Phenomenon and Influence on the Anti Nutritional and Pasting Properties of Cocoayam (Taro)

Drying Phenomenon and Influence on the Anti Nutritional and Pasting Properties of Cocoayam (Taro)

Optimization of functional spicy red pepper paste (Awaze) formulated from red pepper, garlic, red onion and ginger using optimal mixture design techniques

Qualitative and quantitative analyses

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