Plant Foods for Human Nutrition最新文献

{"title":"Evaluation of Nutritional and Functional Properties of Chasubi - A Traditional Food.","authors":"Manisana Athokpam, Shabir Sidhu","doi":"10.1007/s11130-024-01236-0","DOIUrl":"10.1007/s11130-024-01236-0","url":null,"abstract":"<p><p>Chasubi, a rice flour-based flatbread is an ethnic delicacy in the Kakching district of Manipur, India. The present study explored the nutritional and functional properties of chasubi. Chasubi was prepared by mixing rice flour with, Allium tuberosum Rottl ex Spreng, Allium hookeri Thw, Zanthoxylum armatum DC, and fermented fish. A dough was prepared, rolled into round flatbread, transferred to banana leaves, and cooked. The proximate composition, antioxidant properties, physicochemical properties, texture profile and biochemical composition of chasubi were determined. The moisture content of the chasubi was in the range of intermediate moisture foods. The protein content of chasubi was 10.17 ± 1.46%. Chasubi was low in fat content (0.40 ± 0.07%) and had crude fibre in good amounts (1.28 ± 0.61%). The carbohydrate content and energy value of chasubi were 48.08% and 236.6 kcal/100 g. The antioxidant properties of chasubi are presented as 50% inhibitory concentration (IC₅₀). Chasubi showed a high concentration of total phenolics (IC₅₀ 5.41 ± 0.37 mg gallic acid equivalent/g) and the IC₅₀ values of ferric reducing power assay and total flavonoid were 9.31 ± 1.69 mg ferrous sulphate equivalent/g and 60.81 ± 11.70 mg quercetin equivalent/g, respectively. The hardness and adhesiveness of the chasubi were 72.43 N and 0.0589 mJ, respectively. The Fourier transform infrared (FTIR) spectroscopy of chasubi showed phenolic peaks indicating that phenolics were preserved after cooking. In conclusion, chasubi is a high-protein, low-fat snack with good antioxidant properties. The physical properties of chasubi make it shelf-stable.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"926-931"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142472317","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Inhibitory Effect and Mechanism of Epigallocatechin Gallate on the Differentiation of 3T3-L1 Preadipocytes.","authors":"Ranran He, Yu Shi, Xiaoshuang Lu, Yufei Zhou, Zhonghua Liu, Sheng Zhang, Ailing Liu","doi":"10.1007/s11130-024-01229-z","DOIUrl":"10.1007/s11130-024-01229-z","url":null,"abstract":"<p><p>Green tea possesses a range of beneficial effects, including anti-obesity, antioxidant, and anti-inflammatory properties, owing to its biologically active components, primarily catechins such as epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC), and epigallocatechin gallate (EGCG). However, few studies have investigated the four catechin monomers simultaneously, and the molecular mechanisms of their anti-obesity effects have not been fully elucidated. In this study, we investigated the effects of four catechin monomers on the differentiation of 3T3-L1 preadipocytes of mice. Our findings demonstrated that four catechin monomers EC/ECG/EGC/EGCG (12, 25, 50 µM) dose-dependently inhibited the differentiation of 3T3-L1 preadipocytes and reduced triglyceride content. EGCG exhibited the most potent inhibitory effect with an optimal concentration of 50 µM. In addition, transcriptome sequencing and lipidomic analysis of EGCG-treated 3T3-L1 preadipocytes revealed that Ptgs2 and Pim1 were the most differentially expressed genes involved in regulating adipocyte differentiation. The results suggested that EGCG up-regulated the expression of the Pla2g2e gene and down-regulated the expression of the Pla2g4a and Pla2g2a genes via the glycerophospholipid metabolic pathway, which subsequently elevated lysophosphatidylcholine (LPC) levels, influencing the differentiation process of 3T3-L1 preadipocytes.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"867-874"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142056370","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of Proximate Composition, Cooking Quality, and Texture Profile Analysis in Himalayan Landraces of Black Gram (Vigna mungo).","authors":"Alka Soharu, Raj Kumar Mittal, Vinod Kumar Sood, Yadwinder Singh Dhaliwal, Sunny Sharma","doi":"10.1007/s11130-024-01227-1","DOIUrl":"10.1007/s11130-024-01227-1","url":null,"abstract":"<p><p>The black gram is a traditional pulse crop and is a source of different nutritional components. Due to the scientific community's preference for yield and its components, the area of nutritional composition remains unexplored. Therefore, the evaluation of various quality traits such as proximate composition, cooking quality, texture profile, and association between them is keen important for the identification of the traits influencing the selection of the genotypes. This research aimed at the evaluation of the 25 black gram genotypes for their proximate composition, the effect of different cooking methods (conventional and microwave) on cooking quality parameters, and texture profile analysis. The genotypes were screened on 17 parameters, mean and replicated value of each variable were subjected to statistical analysis. The results for proximate composition showed the range from 11.2-11.7%, 24.24-28.22%, 1.25-1.85%, 3.10-4.45%, 5.35-6.60%, 60.23-64.86% and 368.35-372.75 Kcal/100 g for moisture, protein, fat, dietary fiber, ash, utilizable carbohydrate, and gross energy respectively. Cooking time ranged from 33 to 55.5 min (traditional) to 29.5-48.5 min (microwave), L: B ratio from 1.35 to 1.85, WUR from 1.85 to 2.60, and GSL from 0.25 to 11.30%. TPA's cohesiveness, gumminess, and chewiness ranged from 0.19 to 1.44 N, 0.14-1.30 N, 0.58-3.67 N, 1.14-10.81 N, and 0.58-5.29; 1.16-10.50 N in traditional and microwave cooking. Chewiness, gumminess, protein, ash, and cooking time were positively correlated. The first seven PCs have ≥ 1 eigenvalues, accounting for 23.30, 18.00, 13.50, 9.50, 7.40, 6.70%, and 6.40% of total variability. Mandi-2, Kinnour-1, Kirmour-1, Kangra-2, Bilaspur-1, Kangra-3, Kullu-1, Kullu-4, Chamba-3, and Chamba-7 to PCs 1-2 contributed the most to diversity, indicating good selection for subsequent upgrading initiatives.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"819-826"},"PeriodicalIF":4.3,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141996329","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effect and Mechanism of Apple Polyphenols in Regulating Intestinal Flora and Inhibiting the TLR4/NF-κB/TGF-β Signaling Pathway to Alleviate Alcoholic Liver Fibrosis","authors":"Xianyi Meng, Yunjie Ma, Kaidi Li, Maxin Ji, Lizhen Lin, Xianyi Xiao, Yuqing Zhao, Guangyue Su","doi":"10.1007/s11130-024-01235-1","DOIUrl":"https://doi.org/10.1007/s11130-024-01235-1","url":null,"abstract":"<p>Apple polyphenols (APs) have gained attention for their various bioactivities, while no studies on anti-liver fibrosis activity are reported. This study evaluated the protective effect of APs on liver fibrosis using LPS-treated activated HSC-T6 cells and alcohol-treated liver fibrosis (ALF) mice. The results indicated that APs inhibited HSC-T6 cells activation in vitro and reduced the level of serum hyaluronic acid (HA) (<i>p</i> &lt; 0.05), decreased fibrogenesis marker expression (<i>p</i> &lt; 0.05), thereby alleviating ALF. In addition, APs (800 mg/kg b.w.) decreased the Firmicutes/Bacteroidetes ratio (<i>p</i> &lt; 0.05) in ALF mice, inhibited LPS accumulation in the liver tissue and serum (<i>p</i> &lt; 0.05), and significantly inhibited the TLR4/NF-κB/TGF-β signaling in mice liver. In conclusion, APs markedly ameliorated ALF, possibly by improving gut microbiota homeostasis, decreasing the translocation of bacterial endotoxins to the blood, and suppressing the TLR4/NF-κB/TGF-β signaling pathway, indicating its potential as lead compounds for functional foods and/or drugs against ALF.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"3 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142265826","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Investigating the Impact of Moisture Levels on Structural Alterations and Physicochemical Properties of Cassava Flour through Extrusion: A Comprehensive Study","authors":"Mingming Qi, Lijun Jiang, Jialin Song, Feng Han, Mei Xu, Yueming Li, Chengye Ma, Shanfeng Chen, Hongjun Li","doi":"10.1007/s11130-024-01237-z","DOIUrl":"https://doi.org/10.1007/s11130-024-01237-z","url":null,"abstract":"<p>The extrusion process, a vital technique for starch modification, is notably influenced by the moisture content (MC). This study aimed to elucidate the effect of varying MC levels (18, 22, 26, and 30%) on the structural and physicochemical characteristics of cassava flour during extrusion. Extrusion resulted in the fraction of degree of polymerization 13‒24, degree of branching, and molecular weight increased with increasing MC, with values of above indexes being 32.29%, 1.05%, and 1.21 × 10⁵ g/mol, respectively, at a MC of 18%. This suggested that the degradation of amylopectin and amylose. Additionally, there was an increase in rapidly digestible starch (RDS) and a decrease in slowly digestible starch (SDS) in the extrudates in comparison to the native cassava flour. The extrusion of cassava flour at 18% MC exhibited the highest levels of RDS and SDS, reaching 64.52% and 4.06%, respectively. These findings indicated that low moisture extrusion could be a more effective method for disrupting the structure of cassava starch and enhancing the digestibility of cassava flour, offering valuable insights for the optimized use of cassava extrudates in various applications.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"19 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142265827","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nomilin Reversed Cardiotoxicity Caused by Co-exposure to Zearalenone and Deoxynivalenol via the Keap1/Nrf2 Signaling Pathway in Zebrafish","authors":"Xing Liu, Yuting Peng, Ruobing Chen, Yueyue Zhou, Mingzhu Xia, Xinyi Wu, Meng Yu","doi":"10.1007/s11130-024-01228-0","DOIUrl":"https://doi.org/10.1007/s11130-024-01228-0","url":null,"abstract":"<p>The contamination of food and feed by mycotoxins, particularly zearalenone (ZEA) and deoxynivalenol (DON), is a global issue. Prenatal exposure to ZEA and DON can result in congenital cardiac malformations in fetuses. Addressing the prevention and mitigation of embryonic cardiotoxicity caused by these toxins is crucial. Citrus limonoid nomilin (NOM) is an extract known for its pathological properties in various diseases. This study investigated the potential mechanism of NOM in mitigating cardiotoxicity caused by ZEA and DON co-exposure in a zebrafish model. The findings indicated that NOM pretreatment alleviated cardiac developmental toxicity induced by ZEA and DON and normalized the expression of key genes involved in heart development, including gata4, vmhc, nkx2.5, and sox9b. Co-exposure to NOM, ZEA, and DON enhanced SOD and catalase activity, increased glutathione levels, and reduced ROS and malondialdehyde production. Furthermore, NOM reduced cardiac oxidative damage by activating the Keap1/Nrf2 signaling pathway. In summary, this study offers new insights for preventive interventions against congenital heart disease caused by mycotoxin exposure.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"62 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142204832","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Anti-inflammatory Effect of Symplocos prunifolia Extract in an In Vitro Model of Acute Pneumonia","authors":"Seok Woo Kim, Wona Jee, So-Mi Park, Ye-Rin Park, Hanbit Bae, Yun-Cheol Na, Han-Gyul Lee, Seungwon Kwon, Hyeung-Jin Jang","doi":"10.1007/s11130-024-01231-5","DOIUrl":"https://doi.org/10.1007/s11130-024-01231-5","url":null,"abstract":"<p>Acute pneumonia is a respiratory disease characterized by inflammation within the lung tissue, exhibiting higher morbidity rates and mortality rates among immunocompromised children and older adults. <i>Symplocos</i> species have been traditionally used as herbal remedies for conditions like dysentery, skin ulcers, diarrhea, and dyspepsia. Contemporary research has employed various <i>Symplocos</i> species in the study of diverse diseases. However, the exact efficacy and mechanisms of action of <i>Symplocos Prunifolia</i> remain unknown. Therefore, this study investigated the anti-inflammatory mechanism of <i>S. prunifolia</i> extract (SPE) in A549 and RAW264.7 cells stimulated by lipopolysaccharide (LPS). SPE significantly reduced nitric oxide (NO) production and the protein expression levels of like inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in LPS-stimulated RAW 264.7 cells. Furthermore, it reduced the protein expression levels of iNOS, COX-2 and the levels of pro-inflammatory cytokines in LPS-stimulated A549 cells. The mechanism underlying the anti-inflammatory effect of SPE was associated with the inhibition of LPS stimulated the phosphoinositide-3-kinase/protein kinase B (PI3K/Akt) and Mitogen-activated protein kinase (MAPK) phosphorylation. Moreover, we confirmed that SPE decreased the nuclear translocation of nuclear factor-κB (NF-κB)/p65 stimulated by LPS. In conclusion, these results demonstrate that SPE alleviates inflammatory responses by deactivating the PI3K/Akt, MAPK, and NF-κB signaling pathways. Our findings suggest that SPE is a potential candidate for acute pneumonia prevention.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"5 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142204834","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Phytochemical content, antioxidant, and anti-inflammatory activities of Morrocan Cynara cardunculus L. var. ferocissima leaf methanolic extract","authors":"Habiba Nechchadi, Fatima Ezzahra Kacimi, Armando McDonald, Samira Boulbaroud, Hicham Berrougui, Mhamed Ramchoun","doi":"10.1007/s11130-024-01234-2","DOIUrl":"https://doi.org/10.1007/s11130-024-01234-2","url":null,"abstract":"<p><i>Cyanra cardunclus</i> L. var. <i>ferocissima</i> is widely used in Morocco as a food and in traditional medicine. Therefore, this study aimed to determine, for the first time, the phytochemical content and antioxidant and anti-inflammatory activities of this variety. Qualitative tests were used to screen for the phytochemical compounds present in the extract, and spectrophotometric methods were used for quantification. The sugar profiles were determined using HPLC. Antioxidant activity was determined in vitro using DPPH, FRAP, and total antioxidant activity assays, and anti-inflammatory activity was assessed using serum albumin denaturation and membrane stabilization assays. The extract contained a high amount of total polyphenols, hydrocinnamic acids, anthocyanins, chlorophyll, ortho-diphenols, terpenoids, and triterpenoids. In addition, five sugars were identified with high amounts of raffinose and sucrose. The extract exerted considerable antioxidant activity by scavenging radicals and reducing power. It exerts anti-inflammatory effects by inhibiting protein denaturation and heat-inducing hemolysis. From the correlation results, anthocyanin, polyphenol, and triterpenoid contents were strongly correlated with DPPH free radical scavenging activity. Orthodiphenols, flavonols, and chlorophyll α were strongly correlated with FRAP, whereas orthodiphenols, hydrocinnamic acids, and triterpenoids were strongly correlated with total antioxidant activity. In terms of anti-inflammatory activity, orthodiphenols, hydrocinnamic acids, and triterpenoids correlated strongly with inhibition of bovine serum albumin denaturation activity, whereas terpenoids, flavonols, and chlorophyll correlated strongly with red cell membrane-stabilizing activity. In conclusion, the Moroccan <i>Cynara cardunclus var. ferocissima</i> leaf methanolic extract constitutes a promising source of phytochemicals with considerable antioxidant and anti-inflammatory activity.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"95 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-09-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142204872","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Nutritional and Functional Value of Andean Native Legumes and Their Potential Industrial Application","authors":"Grethel Teresa Choque-Delgado, Ana Rosmery Condo-Mamani, Maribel Gabriela Quispe-Sucso, Bruce R. Hamaker","doi":"10.1007/s11130-024-01233-3","DOIUrl":"https://doi.org/10.1007/s11130-024-01233-3","url":null,"abstract":"<p>Legumes are edible seeds that have high nutritional and functional value. Their cultivation and consumption turn out to be an alternative to hunger and guarantee food security in vulnerable populations. This manuscript explores the nutritional and functional properties and potential uses of native Andean legumes such as <i>Pajuro</i>, <i>Tarhui</i>, Common bean, and Lima beans. They contain macro and micronutrients and bioactive compounds with antioxidant, antimicrobial, antidiabetic, and antihypertensive that benefit consumer health. These compounds are particular proteins, peptides, polyphenols, alkaloids, vitamins, minerals, and among others. Moreover, Andean legumes have shown industrial potential due to their technological properties that could be useful in adding value to other food products. These properties are due to their content of starch, oil, fiber, and protein that could facilitate their processing and obtain products with adequate sensory characteristics. Andean legumes have good nutritional and functional value and have the potential to be included in daily diets. Given the accumulated evidence, we believe that the consumption of Andean legumes in nature and processed should be strongly encouraged.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":"1 1","pages":""},"PeriodicalIF":4.0,"publicationDate":"2024-09-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142204833","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Blend of Baru (Dipteryx alata Vog.) By-Products as Nutritive and Healthy Food Ingredients: Chemical Composition, Functional Properties and Application in Plant-Based Burger.","authors":"Daniela Canuto Fernandes, Geovana Ferreira Dos Santos, Mariana Oliveira Borges, Tiago Dias, Maria Margareth Veloso Naves","doi":"10.1007/s11130-024-01185-8","DOIUrl":"10.1007/s11130-024-01185-8","url":null,"abstract":"<p><p>The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were investigated and applied in a plant-based burger formulation. BFI were prepared from wasted baru by-products - partially defatted baru nut cake and baru pulp plus peel. A plant-based burger was developed and its chemical composition, antioxidant capacity, cooking and texture parameters were determined. BFI₁ (50% partially defatted baru nut cake + 50% baru pulp plus peel) had the highest content of carbohydrate (31.9%), and dietary fibre (28.3%). BFI₂ (75% partially defatted baru nut cake + 25% baru pulp plus peel) and BFI₃ (90% partially defatted baru nut cake + 10% baru pulp plus peel) showed high concentration of protein and dietary fibre, and BFI₃ had the highest protein content (29.5%). All BFI showed high concentration of total phenolics (402-443 mg GAE/100 g). Replacing textured pea protein of control burger (PPB) with 35% of BFI₃ in the formulation of baru protein burger (BPB) resulted in a low-fat product (2.9%), with protein content (19.2%) comparable to the PPB (15.9%) and the commercial burger (mixed plant proteins - 16.3%). The BPB also showed a higher concentration of dietary fibre (4.9%) and phenolic compounds (128 mg GAE/100 g) than the control burger. BPB's cooking yield was the highest among the tested burgers. BPB had a softer texture when compared to other burgers. Baru food ingredients can be used as nutritive ingredients of health-promoting foods, especially in plant-based products, such as burger and meat analogues, or in hybrid meat products. BPB showed a healthy and nutritious profile.</p>","PeriodicalId":20092,"journal":{"name":"Plant Foods for Human Nutrition","volume":" ","pages":"578-585"},"PeriodicalIF":3.1,"publicationDate":"2024-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141096982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}