Current Research in Nutrition and Food Science Journal最新文献_第6页

Comparing Efficiency of Green Methods for Surimi Skin and Bone Gelatin Extraction 鱼糜皮和骨明胶绿色提取方法的效率比较

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/crnfsj.11.2.27

K. Khushboo, Nutan Kaushik, K. Widell, R. Slizyte, Asha Kumari

{"title":"Comparing Efficiency of Green Methods for Surimi Skin and Bone Gelatin Extraction","authors":"K. Khushboo, Nutan Kaushik, K. Widell, R. Slizyte, Asha Kumari","doi":"10.12944/crnfsj.11.2.27","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.27","url":null,"abstract":"Globally, the surimi processing industry produces a large amount of by-products in the form of head and viscera, skin, bones, scale, etc. The aim of this study was to assess the combined biomass of pink perch skin and bones obtained from the surimi industry as a potential source of raw material for gelatin production and identify a green method of gelatin extraction by comparing four green processes. Four green gelatin extraction processes were compared for their gelatin extraction efficiency. Among the four processes, process 1 and process 2 comprised of two-step extraction viz pre-treatment with NaCl and extraction with hot water. Process 3 and process 4 comprised of single-step wherein pre-treatment and extraction were done simultaneously with acidic water using acetic acid. The gelatin extraction efficiency was determined based on the yield and L-hydroxyproline content of the extracted gelatin. Further, the extracted gelatin was characterized for their proximate and amino acid composition. The acetic acid based single-step method was found to be more efficient in the extraction of gelatin than the NaCl pretreatment method. The gelatin extracted with this method had a higher yield (4.2%), protein content (79.6%), and imino acid (27.3%) content than the NaCl pretreatment method, which had 1.51% gelatin yield, 48.1% protein content, and 13.1% imino acid content. The results suggested that the single-step extraction method can be effectively utilized for the extraction of gelatin from pink perch skin and bones combined biomass. This study provides a method for the valorization of the surimi industry by-product into a high value product with potential application in various industries.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85943431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe 种子萌发对绒豆豆理化及生物活性物质特性的影响

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/crnfsj.11.2.30

M. Astawan, Muhammad Ariq Faishal, Ayu P. G. Prayudani, T. Wresdiyati, R. E. Sardjono

{"title":"Effects of Seed Germination on Physicochemical and Bioactive Compounds Characteristics of Velvet Bean Tempe","authors":"M. Astawan, Muhammad Ariq Faishal, Ayu P. G. Prayudani, T. Wresdiyati, R. E. Sardjono","doi":"10.12944/crnfsj.11.2.30","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.30","url":null,"abstract":"Indonesia, known as the largest tempe-producing country globally with approximately 160,000 producers, faces a challenge in meeting the demand for tempe due to insufficient local soybean supply. To address this issue, Indonesia has been compelled to import significant quantities of soybeans, reaching 1.68 million tons in 2020, which escalated by 47.78% to 2.49 million tons in 2021. This study aims to scientifically investigate the impact of velvet bean seed germination on the physicochemical characteristics and bioactive components of velvet bean tempe. The research methodology involved quantitative analysis to obtain reliable results. The preliminary analysis established that the optimal velvet bean tempe fermentation time was 48 hours. Following germination, the physical properties of velvet bean sprouts exhibited an increase in weight accompanied by a reduction in bulk density and absolute density. Furthermore, the germination treatment resulted in decreased brightness, saturation, whiteness, and pH values, while simultaneously increasing the hardness of the tempe. Chemical analysis demonstrated that germination of velvet bean seeds led to an elevation in moisture content and a decrease in carbohydrate content within the produced tempe. Additionally, bioactive component analysis revealed that the germination treatment contributed to a reduction in total phenol content from 52.46 to 36.30 mg AAE/100g, antioxidant capacity from 132.80 to 66.90 mg GAE/100g, and GABA content from 54.20 to 21.50 mg/100g in the tempe. These findings provide valuable scientific insights into alternative ingredient utilisation and production processes optimisation of velvet bean tempe.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"47 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78301680","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Human Milk Oligosaccharide Associated with Infant Nutritional Status and Macroscopic Stool Examination among Stunted Infants in Malang Indonesia 人乳寡糖与印尼玛琅发育不良婴儿营养状况及肉眼粪便检查有关

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/crnfsj.11.2.10

Annisa Annisa, S. Santoso, Dian Handayani, Lilik Zuhriyah

{"title":"Human Milk Oligosaccharide Associated with Infant Nutritional Status and Macroscopic Stool Examination among Stunted Infants in Malang Indonesia","authors":"Annisa Annisa, S. Santoso, Dian Handayani, Lilik Zuhriyah","doi":"10.12944/crnfsj.11.2.10","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.10","url":null,"abstract":"This study aims to investigate the concentration of 2’-FL HMO and its relationship with infant health status, then examine their correlation to macroscopic stool examination. A case-control study was conducted among 103 mother-infant pairs in 3 primary health care in Malang City, Indonesia. HPLC analyzed HMO quantification and fecal assessment by gross macroscopic stool examination. The findings showed that 49 infants had stunted nutrition status, and 54 had not stunted nutritional status. Among the group of stunted infants came from mothers with secretor-positive status (40.81%), while all infants with not stunted nutritional status came from mothers with secretor-positive status (100%). However, the status of secretor mothers to nutritional status was not significantly related (p>0.05). Levels of 2’-FL HMO in breast milk in stunted infants had a lower average than in non-stunted infants (1.21 mg/L vs. 1.40 mg/L). After analysis with the Mann-Whitney Test, 2’-FL HMO levels had a significant relationship with the baby's nutritional status, the yellow color in infant stool, and mucus in large amounts of stool (p>0.05). 2’-FL HMO has a significant role in the nutritional status of infants. Further analysis is needed to validate the macroscopic assessment of stool to detect inflammation and indigestion in stunted infants.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"23 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79191114","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Physical Methods for Reduction of Aflatoxins Exposure in Groundnuts in Some Low-Income Countries: A Review 在一些低收入国家减少花生黄曲霉毒素暴露的物理方法:综述

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/crnfsj.11.2.04

John Pancras Mshanga, E. Makule, F. Ngure

{"title":"Physical Methods for Reduction of Aflatoxins Exposure in Groundnuts in Some Low-Income Countries: A Review","authors":"John Pancras Mshanga, E. Makule, F. Ngure","doi":"10.12944/crnfsj.11.2.04","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.04","url":null,"abstract":"Aflatoxin (AF) is a powerful carcinogen primarily produced by some strains of the fungus Aspergillus flavus and Aspergillus parasiticus, which frequently infest nuts and cereal crops. Groundnuts are among the most widely studied substrates of Aspergillus spp., growth and AF contamination. Aflatoxin contamination is a significant public health concern since chronic exposure is linked to causing carcinogenicity, teratogenicity, hepatotoxicity, estrogenicity, neurotoxicity, childhood growth impairment, and immunotoxicity in humans and animals. Acute exposure to AF contamination is associated with fatal aflatoxicosis due to nausea, vomiting, abdominal pain, and convulsions. Good agricultural practices, control of plant diseases, and favourable storage conditions can limit AF contamination yet do not guarantee complete elimination. Looking for an effective technique to reduce AF to an acceptable regulatory limit has been a great subject among researchers. Physical methods like manual visual sorting, screening, density, roasting, dehulling, winnowing, and decortication can reduce AF contamination while maintaining the quality of the kernel and render the kernels harmless to humans and animals compared to AF degradation by chemicals. Therefore, the present review article found that physical removal/visual sorting efficiently lowered the mean AF content commonly used in low-income countries. We briefly enumerated the effectiveness of various common physical methods in reducing post-harvest AF contamination in groundnuts, particularly their percentage AF reduction and outsort/loss, sufficient AF reduction evidence, feasibility, and scalability. We also highlighted the merits and demerits of these methods and essential information that could be helpful for further investigation.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"299 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90802867","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Assessment of the Adequacy of the Energetic Contribution of the Macronutrients Determined in the Local Infant Flours Sold in Ouagadougou to the Needs of Children Aged 6 to 23 Months 评估在瓦加杜古出售的当地婴儿面粉中确定的大量营养素对6至23个月儿童需求的能量贡献是否充足

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/crnfsj.11.2.24

Sanogo Bougma, S. Zio, J. Semporé, Sibiri Bougma, Blaise Waongo, Wassiou Koffi Apéali Agbokou, H. Ouédraogo, L. Ouattara, A. Savadogo

{"title":"Assessment of the Adequacy of the Energetic Contribution of the Macronutrients Determined in the Local Infant Flours Sold in Ouagadougou to the Needs of Children Aged 6 to 23 Months","authors":"Sanogo Bougma, S. Zio, J. Semporé, Sibiri Bougma, Blaise Waongo, Wassiou Koffi Apéali Agbokou, H. Ouédraogo, L. Ouattara, A. Savadogo","doi":"10.12944/crnfsj.11.2.24","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.24","url":null,"abstract":"Breast milk becomes insufficient from the sixth month of a child's life, considering the quality and quantity, and must be supplemented with nutritionally dense foods. Thus, introducing adequate complementary foods in the child's diet is essential for his development. Very few studies have looked at the compliance of local infant flours with compositional standards. The objective was to evaluate the macronutrient adequacy of local infant flours sold in Ouagadougou for the needs of children aged 6-23 months. Nutritional parameters were determined using reference methods. The modeling was performed using Excel 2016 software. Fats content ranged from 6.16g to 16.76g, proteins from 6.18g to 22.08g, carbohydrates from 63.4g to 70.96g, and energy values from 406.02 kcal/100g to 458.92 kcal/100g. The modeling showed that the contributions of the different nutrients to the overall energy value of 70% of the local infant flours were by the recommendations. The energy contributions of fats and proteins were mainly high. Respectively 75% and 95% of local infant flours evaluated meet the recommendations, while all the infant flours evaluated showed carbohydrate energy contributions within the recommendations. The overall quality assessment showed that the overall energy values of the evaluated local infant flours were within the WHO guidelines.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"12 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78715846","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Exploring the Association between Nutritional Knowledge and Fruit and Vegetable Consumption among Young Adults: A Cross-sectional Study 探讨营养知识与年轻人水果蔬菜消费之间的关系:一项横断面研究

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/crnfsj.11.2.13

Tarfa Albrahim, Rasha Alshaalan, Shadena I. Alhusan, Kholoud R. Alrasheedi, Halh A. Aldosari, Hanan M. Albarqi, Zainab I. Almousa, Khloud A. Alghamdi, A. Almnaizel

{"title":"Exploring the Association between Nutritional Knowledge and Fruit and Vegetable Consumption among Young Adults: A Cross-sectional Study","authors":"Tarfa Albrahim, Rasha Alshaalan, Shadena I. Alhusan, Kholoud R. Alrasheedi, Halh A. Aldosari, Hanan M. Albarqi, Zainab I. Almousa, Khloud A. Alghamdi, A. Almnaizel","doi":"10.12944/crnfsj.11.2.13","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.13","url":null,"abstract":"The major cause of death globally is chronic diseases linked to lifestyle choices, such as diabetes and cardiovascular disease. Consuming fruits and vegetables is crucial to receiving the critical nutrients the body needs in small amounts. However, there is little knowledge of and intake of this crucial part of nutrition worldwide. The current study postulated a strong correlation between young adults in Riyadh knowledge of and consumption of fruit and vegetables. Hence, the present study aimed to investigate the knowledge of fruits and vegetables among young adults in Riyadh, to investigate the intake of fruit and vegetables among young adults in Riyadh, in addition to investigate the association between knowledge and intake of fruit and vegetables among young adults in Riyadh. The obtained results revealed that 98.3% of the 463 participants who were evaluated at baseline had adequate knowledge of fruits and vegetables, while 1.7% had inadequate knowledge. In addition, we discovered that 91.6% of participants consumed fewer fruits and vegetables than those who consumed more (2.8%). Therefore, for the greatest impact, health promotion messages should specifically target these subgroups of fruit and vegetable intake.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"63 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72612357","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Enrichment of Taboun Bread with Quinoa Seeds as a Functional Ingredient 用藜麦籽作为功能性成分对Taboun面包进行浓缩

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/crnfsj.11.2.33

Ahmad AlMaayta, Ola Al- Maseimi, Khaled Abu- Alruz

{"title":"Enrichment of Taboun Bread with Quinoa Seeds as a Functional Ingredient","authors":"Ahmad AlMaayta, Ola Al- Maseimi, Khaled Abu- Alruz","doi":"10.12944/crnfsj.11.2.33","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.33","url":null,"abstract":"The objective of this study was to develop Taboun bread supplemented with quinoa flour and to select the best pretreatment that could be used to reduce saponin content without negatively affecting the quality of bread. In this study, three types of composite flour containing wheat flour with different levels of substitution of wheat flour ranging from 0% to 25% were used to prepare composite flour. The effects of incorporating of the different concentrations of extruded Quinoa seed flour with wheat flour and the storage days on the bread quality during three days of storage at room temperature for three days were studied. The results showed that the incorporation of the pre-processed seeds with a 20 and 25% substitution level (without pretreatment) had the highest effect in decreasing the values of peak viscosity compared to other types of pretreatments. The texture profile analysis (TPA) parameters (hardness, cohesiveness, resilience, and chewiness) were significantly affected by the storage time, the level of acceptance of sensory characteristics, and the interaction between them. The study recommends that studies be carried out to further verify the role of physical treatments of quinoa seeds in improving the characteristics of the finished product of Taboun bread.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"51 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83381850","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Phytochemicals and Sensory Quality of Cascara Kombucha Made From Coffee By-Products 咖啡副产品康普茶卡斯卡拉植物化学成分及感官品质研究

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/crnfsj.11.2.12

M. Muzaifa, Y. Abubakar, Safrida S, C. Nilda, Irfan Irfan

{"title":"Phytochemicals and Sensory Quality of Cascara Kombucha Made From Coffee By-Products","authors":"M. Muzaifa, Y. Abubakar, Safrida S, C. Nilda, Irfan Irfan","doi":"10.12944/crnfsj.11.2.12","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.12","url":null,"abstract":"Pulp and husk are the two largest types of coffee by-products in coffee processing. This research aims to study the effect of coffee by-product type (pulp and husk) and sugar concentration (10, 15, and 20%) on cascara kombucha's chemical and sensory quality. The parameters analyzed were pH value, total phenolic content (TPC), total tannin, antioxidant activity, and sensory (hedonic and descriptive). The results showed that the type of coffee by-products and sugar concentration affected the quality of cascara kombucha. The pH values obtained ranged from 2.81-2.98, TPC 63.69 mg GAE/L-80.60 mg GAE/L, tannin 0.46%-0.89%, antioxidant activity 0.46%-0.89%, and total alcohol 0.19%-0.46%. The pH and tannin values of cascara kombucha tended to decrease and TPC increased with increasing concentration of sugar added using both pulp and husk. Antioxidant activity was higher in cascara kombucha using husk and increased with increasing sugar concentration. The higher alcohol content was obtained in cascara kombucha using pulp at higher sugar concentrations. The level of liking for cascara kombucha's color, aroma, and taste varied from dislike to like, with a description of color from weak to strong brown color. The description of cascara kombucha's aroma and sour taste was consistent, tending to be stronger at higher sugar additions using both pulp and husk. The sweet taste of cascara kombucha is obtained stronger in cascara kombucha using husk with higher sugar concentrations. Overall, the use of husk with higher sugar concentration resulted in a better quality cascara kombucha. The implication of this study encourages the utilization of husk more widely in addition to the pulp which has been more widely studied in wet coffee processing.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77391945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Intelligent and Active Packaging System Application in Evaluating and Maintaining the Tuna (Thunnus Sp.) Fillets’ Quality at Cold Temperature 智能主动包装系统在金枪鱼鱼片低温品质评价与保鲜中的应用

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/crnfsj.11.2.14

R. Latief, A. Dirpan, M. Djalal, Indah S. Ramadhani, A. H. Julyaningsih

{"title":"Intelligent and Active Packaging System Application in Evaluating and Maintaining the Tuna (Thunnus Sp.) Fillets’ Quality at Cold Temperature","authors":"R. Latief, A. Dirpan, M. Djalal, Indah S. Ramadhani, A. H. Julyaningsih","doi":"10.12944/crnfsj.11.2.14","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.14","url":null,"abstract":"This study developed intelligent and active packaging combined for tuna fillets. The purposes of this study were to determine the colour change of packaging indicator labels and the effectiveness of edible coatings (citronella oil concentrations of 0%, 0.5%, and 1%), as well as to establish a correlation between the colour analysis values of intelligent indicator and observed spoilage criteria of tuna stored at refrigerated temperatures (4±1°C). The parameters tested included the determination of Total Volatile Bases Nitrogen, Total Plate Count, pH, and sensory analysis. The test was carried out every three days for 18 days, with two replications. The findings indicated that the intelligent indicator label (Bromothymol blue + Methyl Red (1:1)) changed colour from deep red to yellow and then green. Edible coating with 0.5% citronella oil gave the best result in this study. The correlation between the colour analysis of the intelligent indicators and the parameters of the fish spoilage test is positive, suggesting a consistent trend pattern in determining the degree of decay in tuna fillets. Correlation coefficient values vary from 0.98 to 0.99, showing a significant correlation. The combination of intelligent and active packaging in a single packaging system allows for monitoring tuna's quality while increasing its shelf life.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89324363","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Use of Fresh Pumpkin Fruits for Producing Chicken Sausage Suggests Functional Properties 用新鲜的南瓜水果制作鸡肉香肠的功能特性

Current Research in Nutrition and Food Science Journal Pub Date : 2023-08-31 DOI: 10.12944/crnfsj.11.2.17

M. Haddad, Sati Y. Al –Dalain, A. H. Al-Fraihat, Salvatore Parisi, Carmelo Parisi, Shereen Arabiat, Samer Y. Alqaraleh

{"title":"Use of Fresh Pumpkin Fruits for Producing Chicken Sausage Suggests Functional Properties","authors":"M. Haddad, Sati Y. Al –Dalain, A. H. Al-Fraihat, Salvatore Parisi, Carmelo Parisi, Shereen Arabiat, Samer Y. Alqaraleh","doi":"10.12944/crnfsj.11.2.17","DOIUrl":"https://doi.org/10.12944/crnfsj.11.2.17","url":null,"abstract":"Pumpkin has particular health properties for patients suffering from chronic diseases as it is considered an excellent and low-cost source of phytochemicals, antioxidant properties, vitamins and minerals, anti-inflammatory properties, and low in calories. This study aimed to fortify chicken sausage with various ratios (15, 30, and 45%) of fresh pumpkin pulp to prevent lipid oxidation during cold storage. Sensory evaluation indicated that the sample fortified with 30% pumpkin is the most favorite and nearest to the control sample. It improved taste and texture as compared to other treatments. Its moisture contents were higher than that of the control group, leading to minimizing the caloric value (25%). Seventeen amino acids were found that were similar to the control sample. Still, the ratio between total essential amino acids and total amino acids in fortified samples was 1.04-fold higher compared to the control sample. A similar trend was also detected when the ratio between saturated and unsaturated fatty acids was calculated. Results showed that this new product has functional, healthy properties for patients suffering from chronic diseases.","PeriodicalId":10916,"journal":{"name":"Current Research in Nutrition and Food Science Journal","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90543414","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0