Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour

Evaluation of quality parameters of fried chicken chips containing different levels of roasted chickpea and corn flour

The effect of roasted chickpea and corn flour on the quality characteristics of chicken breast meat-based chips was evaluated in the present study. The chips are prepared in three formulations as follows: CC-1 (5 % corn-15 % roasted chickpea flour), CC-2 (10 % corn-10 % roasted chickpea flour), and CC-3 (15 % corn-5 % roasted chickpea flour). The chips dough was placed into a single screw extruder, and the extrudates were dried for 1.5 h at 50 °C to get final moisture content of 10 %. Afterward, the extrudate samples were deep-fat fried for 30 s at 180 °C using a deep fryer, cooled on a baking tray for 20 min at room temperature, manually coated with ready chip spices as a flavoring in each baking tray and performed with chemical analyses such as proximate composition, pH value, TBARS (Thiobarbituric Acid Reactive Substances) value, carbonyl content and hardness value. The results showed that CC-1, and CC-2 samples had similar moisture, protein, and ash contents, while CC-3 samples were statistically higher in fat, and carbohydrate content compared to other samples (P < 0.05). The amounts of roasted chickpea and corn flour significantly affected the pH value of the chips (P < 0.05). TBARS values, and carbonyl contents showed statistically increments (P < 0.05) up to 60 days at room temperature were observed for all samples. A decrease in hardness was observed in all samples with storage, but an increase was observed with increasing corn flour level. The meat-based chips provided both an alternative to new gluten-free products for celiacs, and an important source of protein for athletes.

Nutritional composition, lipid profile and stability, antioxidant activities and sensory evaluation of pasta enriched by linseed flour and linseed oil

Pasta assortments fortified with high quality foods are a modern nutritional trends. This study, explored the effects of fortification with linseed flour (LF) and linseed oil (LO) on durum wheat pasta characteristics. Wheat flour semolina was replaced with 5%, 10% and 15% of LF or 1%, 2.5% and 5% of LO. Control pasta CP (without LF or LO addition), LF-enriched pasta LFP 5%, LFP 10% and LFP 15% and LO-enriched pasta LOP 1%, LOP 2.5% and LOP 5% was compared for the proteins, fat and phenolic contents and fatty acids (FA) profile. Impact on lipid oxidation and sensory evaluation were also determined. Fortification of pasta with LF improved significantly (p < 0.05) the contents of protein, fat and phenolic compared to CP whereas the enrichment of pasta with LO resulted in a significant increase (p < 0.05) in the content of fat and a significant decrease in protein and phenolic contents. All the formulations decreased the saturated FA percent and increased the polyunsaturated FA percent with enhancement of omega-3 FA content. Antioxidant activity measured by FRAP and DPPH assays was improved after the fortification. For lipid oxidation, the replacement of semolina by LF or LO promoted an increase (p < 0.05) on TBARS values in level-dependent manner. Regarding sensory evaluation, the two types of fortification did not affect the taste; flavor and aroma of cooked pasta, but LOP 5% showed the highest score of the overall acceptability. The results recommended the possibility of producing pasta supplemented with LF or LO (even at a level of 15% and 5% respectively) as a functional food.

Enhancement of nutritional quality and shelf life of fish products (powder & chapatti) via fortifying with orange-fleshed sweet potato

Despite its high protein, fat, and mineral contents, fish contains trace amounts of carbohydrates and vitamins, notably vitamin A. The perishable nature of fresh fish makes it challenging to store for a prolonged time, necessitating the use of additives to enhance its shelf life, nutritional, and other quality aspects. Sweet potatoes are the preferred option to blend with fish due to their cost and abundance. This study aims to prepare fortified fish powder and make food products (chapatti) using it. Fish powder and sweet potato powder were prepared by drying them in an oven at 60°C and 45°C, respectively. The two dried samples were then ground and mixed in various ratios, followed by analyzing their nutritional and other parameters using standard methods. Vitamin A and beta-carotene levels were analyzed using HPLC and UV-Vis spectroscopy techniques, respectively. The findings indicated that the outcomes displayed enhanced nutrition and extended storage capacity. The amount of beta-carotene (876.12 ± 14.76 to 3182.4 ± 123.1 μg/100 g) and carbohydrates (4.49 ± 1.02 to 52.31 ± 0.21) increased. The packed fortified flour is safe for human consumption for up to 90 days, as per the International Commission for Microbiological Specifications for Foods. The chapatti made from fortified flour was also deemed acceptable by the panelists.

Common Wheat Pasta Enriched with Ultrafine Ground Oat Husk: Physicochemical and Sensory Properties

Oat husk (hull) is a byproduct of oat processing that is rich in insoluble fiber. The aim of the study was to evaluate the effect of partially replacing wheat flour with oat husk (at levels of 0, 5, 10, 15, and 20 g/100 g) on the physicochemical properties and sensory acceptance of pasta. Additionally, UPLC-MS/MS analysis was performed to identify phenolic acids and flavonoid compounds, and the cooking properties of the pasta were evaluated. The test results indicate that oat husk significantly (p < 0.05) increased the ash and fiber contents in the pasta, while decreasing the protein and fat contents. Moreover, the redness and yellowness of both raw and cooked pasta increased, while lightness decreased as a result of pasta enrichment with oat husk. Oat husk also led to a decrease in the stretching force of cooked samples, although cooking loss increased significantly but did not exceed 8%. The contents of phenolics and antioxidant activity significantly increased with the incorporation of hull in pasta recipes. UPLC-MS/MS analysis showed that the enriched pasta was especially abundant in ferulic acid. Products with up to 10 g of husk/100 g of wheat flour showed good consumer acceptance. However, higher levels of this additive led to notably lower assessments, particularly in terms of pasta texture.

High-protein rice flour in the development of gluten-free pasta

Cahokia Rice, a new biofortified high-protein (10%-12%) variety of rice, was used to develop and analyze a gluten-free pasta. Different pastas were made with high-protein white rice flour (HPWRP), high-protein brown rice flour (HPBRP), commercial white rice flour (CWRP), commercial brown rice flour (CBRP), and wheat flour (WP). Cooking quality of the pasta was evaluated by measuring pasting properties, cooking time, water absorption capacity, and cooking loss. Proximate analysis, color, and texture were done on dry and cooked pasta. Sensory testing was done to determine consumer acceptability and purchase intent of HPWRP and HPBRP in comparison to WP. HPWRP and HPBRP had higher pasting temperatures and lower peak viscosity than commercial rice flour pastas, which was related to the higher protein content. HPWRP and HPBRP had less cooking loss than CWRP and CBRP; all treatments had similar water absorption capacity (∼130%) except for WP that was higher (140%). White rice pastas along with WP took more time to cook than brown rice pastas. HPWRP and HPBRP had higher protein (around 7.5%) and fat content, creating a firmer cooked pasta (138.23 g HPBRP, 179.82 g HPWRP) than commercial rice pastas. Consumers' overall liking of HPBRP (5.37), HPWRP (6.00), and WP (6.81) was acceptable. Color, firmness, and stickiness attributes negatively affected the overall liking of HPWRP and HPBRP. Cooked high-protein rice flour pastas had improved firmness and cooking loss closer to wheat resulting in an acceptable product in overall liking. It is recommended to further improve the color, firmness, and stickiness of the pasta to reach higher sensory acceptability. PRACTICAL APPLICATION: This research provides a possible use for a new high-protein rice flour that can be used in gluten-free products. This will help the rice industry by adding value to the product. Those persons who are Celiac or who desire more nutritional gluten-free products will have a healthier gluten-free pasta option.

Quality of Oreochromis niloticus and Cynoscion virescens fillets and their by-products in flours make for inclusion in instant food products

The production of fish flour is an alternative for better use of the raw material, although it is rarely used in instant food. Thus, the aimed of this study was to evaluate Oreochromis niloticus (Nile tilapia) and Cynoscion virescens (croaker) fillets and the elaboration of flour with filleting by-products for inclusion in food products. Carcasses and heads of the two fish species were cooked, pressed, ground, subjected to drying and re-grinding to obtain standardized flours. These carcass flours were seasoned (sweet and salted). This study was organized into two experimental tests: Test 1: Yield, physicochemical and microbiological analyzes of fillets and flours made from carcass and head of Nile tilapia and croaker; Test 2: Seasoned flours made from Nile tilapia carcasses. There was a difference in fillets yield, where the croaker demonstrated 46.56% and the Nile tilapia 32.60%. Nile tilapia fillets had higher protein content (17.08%) and lower lipid content (0.89%) compared to croaker fillets (14.21 and 4.45%). Nile tilapia backbone flour had the highest protein content (55.41%) and the croaker the highest ash (45.55%) and the lowest Nile tilapia (28.38%). The head flours had lower protein contents (39.86%). Flours produced with croaker backbone had higher levels of calcium and phosphorus (9.34 and 9.27%). However, Nile tilapia backbone flour showed higher contents of essential amino acids. These flours demonstrated a fine granulometry (0.23 to 0.56 mm). Seasoned flours demonstrated interaction between fish species and flavors for moisture, ash, carbohydrates, calcium and phosphorus. The highest protein content (29.70%) was for Nile tilapia flour sweet flours (31.28%) had higher protein content, while salted lipids (8.06%). Nile tilapia has a lower fillet yield, although with a high protein content and low lipid content. Comparing the flours made from filleting by-products, the backbone flour has better nutritional quality, with Nile tilapia being superior to that of croaker, especially in terms of protein and amino acids.

Physical, Nutritional, and Bioactive Properties of Mandacaru Cladode Flour (Cereus jamacaru DC.): An Unconventional Food Plant from the Semi-Arid Brazilian Northeast

In this study, we evaluated the physical, nutritional, and bioactive properties of mandacaru cladode flour (Cereus jamacaru DC.). The granulometric profile revealed particles with non-uniform geometry, flakiness, a rectangular tendency, and a non-homogeneous surface, with particle sizes ranging from 20 to 60 µm. The flour presented low water activity (0.423), a moisture content of 8.24 g/100 g, high ash (2.82 g/100 g), protein (5.18 g/100 g), and total carbohydrate contents (74.48 g/100 g), and low lipid contents (1.88 g/100 g). Mandacaru flour is an excellent source of insoluble dietary fiber (48.08 g/100 g), calcium (76.33%), magnesium (15.21%), and potassium (5.94%). Notably, ¹H NMR analysis revealed the presence of N-methyltyramine. Using HPLC chromatography, glucose was identified as the predominant sugar (1.33 g/100 g), followed by four organic acids, especially malic acid (9.41 g/100 g) and citric acid (3.96 g/100 g). Eighteen phenolic compounds were detected, with relevant amounts of kaempferol (99.40 mg/100 g), myricetin (72.30 mg/100 g), and resveratrol (17.84 mg/100 g). The total phenolic compounds and flavonoids were 1285.47 mg GAE/100 g and 15.19 mg CE/100 g, respectively. The mean in vitro antioxidant activity values were higher using the FRAP method (249.45 µmol Trolox TEAC/100 g) compared to the ABTS^•+ method (0.39 µmol Trolox TEAC/g). Finally, the ascorbic acid had a content of 35.22 mg/100 g. The results demonstrate the value of mandacaru as a little-explored species and an excellent matrix for the development of flours presenting good nutritional value and bioactive constituents with excellent antioxidant potential.

Pasta Enriched with Dried and Powdered Leek: Physicochemical Properties and Changes during Cooking

Food enrichment is commonly applied to increase the pro-health and dietary value of final products. This study aimed to evaluate how green leek powder (GL) added to semolina influenced the physicochemical, sensory, and cooking characteristics of the pasta. The pasta was prepared by partially substituting semolina with 0, 1, 2, 3, 4, and 5 g/100 g of GL. Then, the pasta samples were assessed for color, cooking properties, sensory features, mechanical properties, total phenolic content (TPC), and antioxidant activity (AA). The results indicated that GL significantly decreased the lightness and increased the yellowness of cooked pasta. The total color difference between the control pasta and enriched pasta samples ranged from 2.54 to 6.89 and 5.60 to 11.06 (for uncooked and cooked pasta, respectively). The addition of GL also caused an increase in the optimal cooking time and cooking loss. Moreover, a significant increase in stretching force was observed in cooked pasta. Sensory evaluation revealed that substitution of semolina with up to 2 g/100 g GL did not affect the smell, taste, and color of pasta. Most importantly, GL-enriched pasta was characterized by higher TPC and higher AA compared to the control samples. In summary, our results recommend partial replacement of semolina by GL (up to 3 g/100 g) in pasta production.

Physicochemical and Functional Properties of Snack Bars Enriched with Tilapia (Oreochromis niloticus) By-Product Powders

This research aimed to evaluate tilapia by-product powders as a novel food ingredient and the suitable cooking method for snack bar (SBs) production. Tilapia by-product powders were made by two processing methods; one powder was oven-dried as tilapia dry powder (TDP) and another was bromelain-hydrolyzed and then freeze-dried as tilapia hydrolysate powder (THP). SBs were prepared by incorporating tilapia dry powders (TDP or THP; 10%). SBs were further separated in two different cooking methods, namely unbaked and baked ones. The baked SBs had yellow and darker coloration (L* value ranged from 66.38 to 76.12) and more reddish color (a* value range from −1.26 to 1.06). Addition of tilapia by-product powders significantly (p < 0.05) increased the protein content of the original SB from 21.58 to 32.08% (SB + THP). Regarding DPPH scavenging activity, the control group showed the lowest activity, followed by SB + TDP and SB + THP with the highest activity (p < 0.05), with DPPH scavenging activity ranged from 12.40 to 26.04%. The baking process significantly (p < 0.05) increased the angiotensin converting enzyme (ACE) inhibitory activity of the SBs. In particular, the SB + THP group showed the highest activity (17.78%). All samples exhibited antibacterial activity against Staphylococcus aureus, and the SB + THP group showed the highest activity (15.08 ± 1.95 mm growth inhibition). Based on principal component analysis, four principal components (nutraceutical pigmentation, physical characteristics, nutrition value, and greater dehydration) were contributed towards the physicochemical and functional properties of the SBs. The overall results suggested that tilapia by-product powders can be potential ingredients for adding functional values to food products.

Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour

The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47-2.74%), protein (0.94-1.36%), fiber (4.41-8.10%), and resistant starch (3.65-2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification

Pasta represents a dominant portion of the diet worldwide and its functionalization with high nutritional value ingredients, such as legumes, is the most ideal solution to shape consumers behavior towards healthier food choices. Aiming at improving the nutritional quality of semolina pasta, semi-liquid dough of a Mediterranean black chickpea flour, fermented with Lactiplantibacillus plantarum T0A10, was used at a substitution level of 15% to manufacture fortified pasta. Fermentation with the selected starter enabled the release of 20% of bound phenolic compounds, and the conversion of free compounds into more active forms (dihydrocaffeic and phloretic acid) in the dough. Fermented dough also had higher resistant starch (up to 60% compared to the control) and total free amino acids (almost 3 g/kg) contents, whereas antinutritional factors (raffinose, condensed tannins, trypsin inhibitors and saponins) significantly decreased. The impact of black chickpea addition on pasta nutritional, technological and sensory features, was also assessed. Compared to traditional (semolina) pasta, fortified pasta had lower starch hydrolysis rate (ca. 18%) and higher in vitro protein digestibility (up to 38%). Moreover, fortified cooked pasta, showing scavenging activity against DPPH and ABTS radicals and intense inhibition of linoleic acid peroxidation, was appreciated for its peculiar organoleptic profile. Therefore, fermentation technology appears to be a promising tool to enhance the quality of pasta and promote the use of local chickpea cultivars while preventing their genetic erosion.

Antioxidant, antidiabetic, and antihyperlipidemic activities of wheat flour-based chips incorporated with omega-3-rich fish oil and artichoke powder

In the present study, the omega-3-rich oil from fish viscera and gill by-products, and caffeoylquinic-rich powder of artichoke bract by-products were used for the enrichment of wheat flour chips. Incorporation of these ingredients improved the lipid profile by increasing the level of polyunsaturated essential fatty acids mainly linoleic, linolenic, eicosapentaenoic, and docosahexaenoic acids enhancing thereby their nutritional quality. In alloxan-induced diabetic mice, the novel products reverts the blood glucose and serum markers including alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase, urea, and creatinine to their normal levels. Concomitantly, they prevented lipid peroxidation and activated antioxidant enzymes (catalase, superoxide dismutase, and glutathione peroxidase). They ameliorate the lipid profile by reducing triglycerides, cholesterol, and LDL. Additional efforts aimed at investigating the potential of other raw materials including algal biomass, and shrimps as a sustainable source of valuable ingredients would contribute to the development of new products with improved nutritional and functional attributes. PRACTICAL APPLICATIONS: Icorporation of cheap, available, and functional ingredients from fish (omega-3-rich oil) and artichoke bract by-products into wheat flour chips could be successfully adopted for the development of functional foods destined for diabetic patient.

Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish

Conventional methods of food preservation have demonstrated several disadvantages and limitations in the efficiency of the microbial load reduction and maintain food quality. Hence, non-thermal preservation technologies (NTPT) and alternative chemical compounds (ACC) have been considered a high promissory replacer to decontamination, increasing the shelf life and promoting low levels of physicochemical, nutritional and sensorial alterations of meat and fish products. The combination of these methods can be a potential alternative to the food industry. This review deals with the most critical aspects of the mechanisms of action under microbial, physicochemical, nutritional and sensorial parameters and the efficiency of the different NTPT (ultrasound, high pressure processing, gamma irradiation and UV-C radiation) and ACC (peracetic acid, bacteriocins, nanoparticles and essential oils) applied in meat and fish products. The NTPT and ACC present a high capacity of microorganisms inactivation, ensuring low alterations level in the matrix and high reduction of environmental impact. However, the application conditions of the different methods as exposition time, energy intensity and concentration thresholds of chemical compounds need to be specifically established and continuously improved for each matrix type to reduce to the maximum the physicochemical, nutritional and sensorial changes. In addition, the combination of the methods (hurdle concept) may be an alternative to enhance the matrix decontamination. In this way, undesirable changes in meat and fish products can be further reduced without a decrease in the efficiency of the decontamination.

Influence of onion skin powder on nutritional and quality attributes of wheat pasta

Onion skin is a waste produced during onion bulb processing. Recent studies have reported that it contains large amounts of bioaccessible and bioavailable compounds thus it can be used to design of novel food products. The objective of the study was an attempt to substitute semolina with onion skin (OS) powder in pasta at 2.5, 5 and 7.5 g/100 g levels. The effects on the chemical composition, antioxidant potential, technological and sensory properties of the fortified pasta samples were evaluated compared with a control sample. Fortification with OS resulted in a significant (P < 0.05) improvement in nutritional properties, which was demonstrated by an increase in the content of dietary fibre, ash, total phenolic compounds, flavonoids content and antioxidant activity (FRAP and DPPH). Cooking loss increased with increasing levels of OS, however, all pasta samples were in the acceptable range (8 g/100 g). Onion skin incorporation decreased optimal cooking time, water solubility index and increase redness (a*), compared to the control sample. Results of sensory evaluation suggest that pasta, in which 2.5% of the flour was replaced by this plant component, showed the highest value of the “overall quality”. Our study indicates that onion skin powder can be a potential alternative for the food industry to provide nutritional enriched pasta.

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective

Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (P < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (P < 0.05) without triggering consumer rejection. TF changed (P < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements.