Nutritional Quality

It is always a question whether sensory and nutritional properties of walnut are being affected by drying methods and harvesting date or not. In this study, effect of three drying methods (sun drying and drying at 20 and 30°C) and four maturity stage (harvested weekly from 15 days after initiation of browning of packing tissue around the kernels until hull dehiscence) were tested on quality of two walnut cultivars (‘Chandler’ and ‘Jamal’). Our results revealed that the walnut kernels dried at 20°C have notably higher content of protein (13.1 gr/100 gr), saturated (palmitic [6.62%] and stearic acid [3.98%]) and polyunsaturated (linoleic [62%] and linolenic acid [14.59%]) fatty acids, higher walnut kernel color (85.33%) and lower walnut kernel shrivel (16.38%). Drying at 20°C also caused the lowest peroxide value (0.33 meq/ kg oil). Kernels of the Persian walnuts harvested later had a meaningful higher protein (14.49 gr/100 gr), oil (54.53%), saturated (9.37%) and unsaturated (96.36) fatty acid content, and lower shrivel index (13.46%) but with darker walnut kernel color (37.83%) and higher peroxide value (1.33 meq/kg oil) in comparison with the walnut kernels harvested earlier. Practical applications Nutritional and sensory quality of walnut kernel during postharvest life is determined by various factors. According to our results, from sensory and nutritional quality viewpoint, ‘Chandler’ is considered to be a more suitable cultivar than ‘Jamal’ and drying walnut kernels at 20°C better preserved its sensory and nutritional quality than drying at 30°C and sun drying method. Moreover, a positive correlation of walnut kernels color index and polyunsaturated fatty acid plus a negative correlation between shrivel index and nutraceutical properties of walnut kernels indicates that walnut kernel color and shrivel can simply reflect the nutritional quality of walnut kernels.

The aim of the experiment was to evaluate the use of vegetable protein hydrolysate on Adromischus cooperi and Adromischus cristatus to improve plant growth and quality. The two experimental groups in cultivation were: i) group without protein hydrolysates, irrigated with water and substrate previously fertilized; ii) group with protein hydrolysates, irrigated with water and substrate previously fertilized. The test showed a significant increase in agronomic parameters analysed in plants treated with hydrolysed vegetable proteins, both in Adromischus cooperi and Adromischus cristatus. In fact, all plants treated showed a significant increase in total leaf count, number of new leaves, vegetative and root weight, number of inflorescences and flowering time compared to the untreated control. The application of hydrolysed proteins in plant cultivation and in particular in succulents, allows higher quality standards of the product, higher resistance to biotic and abiotic stress, increased growth rate, very interesting aspects in the field of ornamental plants.

Varied cereal plants including, mushrooms, yeast, bacteria and algae are important sources of β-glucans, and many extraction procedures have been used in order to recover these valuable naturally occurring polysaccharides. The rheological and molecular properties of βglucans can be utilized to be incorporated into various foods and to offer properties extremely beneficial to human health. Their functional effects are mainly determined by their molecular and structural characteristics. Consumption of foods fortified and enriched with β-glucans can contribute to the treatment of certain chronic diseases. Reduced cholesterol, cardiovascular and diabetic risk and moderate glycemic response of foods have been recorded with the consumption of these biologically active compounds. In addition, β-glucans are characterized by anti-cancer, antioxidant, anti-inflammatory and antiviral activities. As β-glucans interact with the foods in which they are incorporated, this review aims to discuss recent applications with quality and nutritional results of β-glucans incorporation with foods such as beverages, dairy, bakery, meat and pasta products, as well as their addition in animal feeds and their uses in other fields such as medicine.

Les traitements thermiques industriels visent a stabiliser les aliments pour de longues periodes de stockage. Ces traitements induisent des variations dans la composition de l’aliment. Le but de notre travail est d’evaluer et de comparer differents traitements thermiques d’appertisation et leurs effets sur les parametres biochimiques, nutritionnels et technologiques du simple concentre de tomate a 22% Brix, du double concentre de tomate a 28% Brix et du triple concentre de tomate a 32% Brix. Les resultats de nos investigations microbiologiques ont demontre l’efficacite des traitements thermiques a 92°C et 96°C pour le simple concentre de tomate, a 100°C et 110°C pour le double concentre de tomate et a 107,2°C pour le triple concentre de tomate. Enfin, une etude des variations de pH apres test de stabilite des conserves confirme l’efficacite des traitements thermiques sur les conserves a pH inferieur a 4,5. Certains parametres se sont montres sensibles aux traitements thermiques d’ap...

Knowledge on the lipid compositions of tropical freshwater aquatic animals is limited despite their importance in the human diet and the health-related benefits of fish lipids. This study examines the lipid content and fatty acid composition from the edible muscle tissue of some common freshwater aquatic animals that inhabit rice fields in Thailand, namely snakehead (Channa striatus), Gunther's walking catfish (Clarias macrocephalus), climbing perch (Anabas testudineus), blackline rasbora (Rasbora borapetensis), swamp barb (Puntius brevis), and freshwater prawn (Macrobrachium nipponense). All specimens were low in muscle fat (≤1.1% of wet weight). There was considerable variation in the fatty acid composition between species. All species were good sources of the essential fatty acids, and particularly of C22:6n-3 (5.2–13.3% total FA) and C20:4n-6 (7.2–14.6% total FA), signifying their high nutritional quality for human nutrition. The findings indicate that strategies for rural d...

The changes in regular canola oil as affected by frying temperature were studied. French fries were fried intermittently in canola oil that was heated for 7 h daily over seven consecutive days. Thermo-oxidative alterations of the oil heated at 185 ± 5 or 215 ± 5 °C were measured by total polar components (TPC), anisidine value (AV), color components formation, and changes in fatty acid composition and tocopherols. Results showed that TPC, AV, color and trans fatty acid content increased significantly (P < 0.05) as a function of frying temperature and time. The oil polyunsaturated fatty acids (PUFA) decreased in direct proportion to frying temperature and time. After 7 days of frying, the amount of PUFA was reduced by half and the trans isomers contribution increased 2.5 times during frying at 215 °C. Of the parameters assessed, total polar component and color had the highest correlation, with correlation coefficients of 0.9650 and 0.9302 for frying at 215 and 185 °C, respectively. TPC formation correlated inversely with the reduction of tocopherols.

Le petit déjeuner est un repas essentiel car il apporte un quart des besoins énergétiques et participe à un meilleur équilibre alimentaire de la journée ; il est en outre corrélé avec une meilleure santé mentale et physique. Une consommation accrue de céréales de qualité au petit déjeuner, telles que le pain et les céréales prêtes à l’emploi, permettrait d’atteindre l’objectif de 55 % des apports énergétique en glucides, notamment en glucides complexes (amidon et fibres). Cependant, ces deux produits présentent des qualités nutritionnelles inconstantes selon le choix des matières premières et des procédés de fabrication. Le pain bis devrait être privilégié au profit du pain blanc de faible densité nutritionnelle et d’index glycémique élevé ; pour cela, les modes de panification devront être améliorés et une meilleure communication sera nécessaire pour favoriser la consommation de pain de bonne qualité nutritionnelle. Quant aux céréales prêtes à l’emploi à destination des adultes, elles sont de meilleure qualité nutritionnelle que celles à destination des enfants : ils sont moins riches en sucres simples et en lipides, et plus riches en fibres.Breakfast is an essential meal since it provides 25% of the energetic needs and participates to a better food balance over the day; furthermore breakfast consumption is correlated with a better mental and physical health. An increased consumption of high-quality cereals, such as bread and ready-to-eat cereals, at breakfast should allow reaching the objective of 55% energy supplied by carbohydrates, notably complex carbohydrates (starch and fibre). However, both products exhibit inconstant nutritional qualities according to the raw materials and technological processes used. Brown bread should be favoured instead of white bread which has a low nutritional density and a high glycaemic index; baking processes will have to be improved, and a better communication will be necessary to favour the consumption of breads of high nutritional quality. Ready-to-eat cereals intended for adults are of better nutritional quality than those intended for children, containing less simple sugars and lipids, and more fibre.

The chemical composition and nutritional quality of camel milk was studied. Results showed 11.7% total solids, 3.0% protein, 3.6% fat, 0.8% ash, 4.4% lactose, 0.13% acidity and a pH of 6.5. The levels of Na, K, Zn, Fe, Cu, Mn, niacin and vitamin C were higher and thiamin, riboflavin, folacin, vitamin Bt12, pantothenic acid, vitamin A, lysine and tryptophan were relatively lower than those of cow milk. Gas liquid chromatography analysis of milk fat showed a molar percent of 26.7 for palmitic, 25.5 oleic, 11.4 myristic, and 11.0 palmitoleic. In vitro protein digestibility and calculated protein efficiency ratio values were 81.4% and 2.69, respectively, based on 90.0% and 2.50 for ANRC-Casein.

Biscuits are one of the popular convenience, ready-to-eat, easy-to-carry, easy-to-store bakery product consumed by all age groups. Biscuits can be considered as a better vehicle for fortification and enrichment with micro and macro nutrients. In the present study, buckwheat and chia seed flours were used to composite wheat flour inorder to improve the protein, fiber, fatty acids and mineral content in biscuits. Biscuits were prepared from refined wheat flour, buckwheat flour and chia flour blends in the ratios of 100:0:0; 85:10:5; 70:20:10; 55:30:15 and 40:40:20 respectively. The incorporation of buckwheat and chia flour, resulted in darkening and hardening of biscuits. Sensory quality and acceptability scores were decreased with the increase in the level of buckwheat and chia seed flour. Biscuits containing 30:15 (Buckwheat: chia) were acceptable in relation to overall acceptability. The diameter of the biscuit decreased from 62.3mm to 57.4mm and thickness increased from 5.90mm to 8.32mm as the level of incorporation of composite flour increased. The spread ratio of biscuits decreased from 10.55 to 6.89. There was a considerable increase in protein, fiber and micronutrients in the biscuits by adding buckwheat and chia flour. The optimized biscuits had 9.15% protein, 1.48% ash, 5.65% fiber, 74.3mg calcium and 4.4mg iron corresponding to control biscuits about 5.11%, 0.51% and 1.21%, 18.78mg and 0.93mg. These biscuits were chemically and sensorily accpeted upto 60 days of storage in poly proplyn pouches at room temperature.

As important attribute for a healthy body depends on the number of nutritional consumed, hence monitoring calorie intake is necessary to maintain good health. In this project, we propose an efficient way classify food objects and to measure the calorie intake by recognizing a fruit and vegetable using object recognition and deep learning neural networks. We propose a Deep learning CNN-based food classification and food detection model using tensor flow to estimate the number of nutritional; in an image of food taken; based on the average calorie value of each detected category. There has been a rapid increase in dietary ailments during the last few decades, caused by unhealthy food routine. Mobile-based dietary assessment systems that can record real-time images of the meal and analyze it for nutritional content can be very handy and improve the dietary habits and, therefore, result in a healthy life. This paper proposes a novel system to automatically estimate food attributes such as ingredients and nutritional value by classifying the input image of food. Our method employs different deep learning models for accurate food identification. In addition to image analysis, attributes and ingredients are estimated by extracting semantically related words from a huge corpus of text, collected over the Internet. We performed experiments with a dataset comprising 100 classes, averaging 1000 images for each class to acquire top 1 classification rate of up to 85%. An extension of a benchmark dataset Food-101 is also created to include sub-continental foods. Results show that our proposed system is equally efficient on the basic Food-101 dataset and its extension for sub-636 continental foods. The proposed system is implemented as a mobile app that has its application in the healthcare sector.

The biochemical composition of red seaweeds, Catenella repens was investigated in this present study along with subsequent analysis of relevant physico-chemical variables. In this study, the relationship between the nutritive components of this species and the ambient environ- mental parameters was established. Protein content varied from 2.78 ± 0.30% of dry weight (stn.3) to 16.03 ± 0.96% of dry weight

The nearly ubiquitous consumption of cereals all over the world gives cereals an important position in international nutrition. Besides the high starch content as energy source, cereals provide dietary fibre, nutritious protein and lipids rich in essential fatty acids. Important micronutrients present in cereals are vitamins, especially many B vitamins, minerals, antioxidants and phytochemicals. In general, cereals provide important amounts

Results are reported on the nutritional quality of prickly pear seeds,Opuntia ficus-indica. The seeds contained 16.6% protein, 17.2% fat, 49.6% fiber and 3.0% ash. The meal showed a high amount of iron (9.45 mg %). The contents of Mg, P, K, Zn and Cu were nutritionally significant contributing approximately 10–20% of the Recommended Dietary Allowances (RDA) of these elements per 100 g of dry weight. The amount of Ca represented less than 10% of the RDA for that element. Aspartic acid, glutamic acid, arginine and glycine were the most abundant amino acids making nearly half of the total amino acids content. The seeds were rich in sulfur amino acids (methionine + cystine). Lysine was the first limiting amino acid resulting in a chemical score of 62 for the protein. The in-vitro protein digestibility and the calculated protein efficiency ratio were 77% and 1.82 compared to 90% and 2.50, respectively, for ANRC casein.