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Ozolina K, Beitane I, Radenkovs V, Straumite E, Valdovska A, Muizniece-Brasava S. The Evaluation of Roasted Lentils ( L. culinaris L.) Quick Meals as An Alternative to Meat Dishes. Foods 2023; 13:99. [PMID: 38201127 PMCID: PMC10778251 DOI: 10.3390/foods13010099] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 12/20/2023] [Accepted: 12/25/2023] [Indexed: 01/12/2024] Open
Abstract
Despite the health-promoting benefits, the consumption of lentils in East Europe is low, attracting researchers' interest in solving the problem. The aim of this study was to develop an alternative to animal proteins for nutrient-dense plant-based quick meals using roasted lentils as the primary raw material, performing sensory analysis, and evaluating the content of amino acids, minerals, and vitamins. The consumption of legumes in Latvia is also low, even though most respondents associate the use of legumes with a healthy choice. Roasted lentil quick meals can deliver 15.6% and 26.2% of the reference intake for protein. Furthermore, one-third of the amino acids (AAs) are essential AAs. AA values in prepared quick meals make them promising alternatives to meat products. One portion of ready-roasted lentils with Bolognese sauce provided above 15% of the daily reference intake of thiamin and vitamin B9. One portion of a ready-quick meal of tomato soup with roasted lentils and roasted lentils with Bolognese sauce provided 20.3% and 25.6% of iron, according to daily reference intake. Further studies on the bioavailability of quick meals must be conducted to claim they can replace meat nutritionally.
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Affiliation(s)
- Kristine Ozolina
- Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia; (K.O.); (E.S.); (S.M.-B.)
| | - Ilze Beitane
- Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia; (K.O.); (E.S.); (S.M.-B.)
| | - Vitalijs Radenkovs
- Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia; (V.R.); (A.V.)
- Processing and Biochemistry Department, Institute of Horticulture, LV-3701 Dobele, Latvia
| | - Evita Straumite
- Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia; (K.O.); (E.S.); (S.M.-B.)
| | - Anda Valdovska
- Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia; (V.R.); (A.V.)
| | - Sandra Muizniece-Brasava
- Food Institute, Faculty of Agriculture and Food Technology, Latvia University of Life Sciences and Technologies, LV-3004 Jelgava, Latvia; (K.O.); (E.S.); (S.M.-B.)
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Ozola L, Shengjuler D, Galoburda R, Kruma Z, Straumite E, Kampuse S. Development and Characteristics of Plant-Based Product Prototypes for Oro-Pharyngeal Dysphagia Diet. Foods 2023; 12:foods12030474. [PMID: 36766006 PMCID: PMC9914909 DOI: 10.3390/foods12030474] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 01/11/2023] [Accepted: 01/17/2023] [Indexed: 01/21/2023] Open
Abstract
Patients with dysphagia diseases require food with acceptable textural characteristics. Additionally, due to the consumption of smaller portions, these patients receive insufficient amounts of nutrients. Therefore, this study aimed to develop plant-based purée as a meal for an oro-pharyngeal dysphagia (OD) diet, enriched with proteins, fiber and antioxidant vitamins. The suitability of three protein sources-soy protein isolate, whey protein isolate and brown pea protein concentrate-was tested through evaluation of their effect on the rheological properties of protein-enriched plant-based purées for OD diets. Based on the rheological analysis, whey protein was selected for incorporation into the new product formulations. Two prototypes of soups and two prototypes of desserts produced in this study demonstrated acceptable textural properties and high nutritional value.
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Costantini M, Sabovics M, Galoburda R, Kince T, Straumite E, Summo C, Pasqualone A. Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks. Foods 2021; 10:3015. [PMID: 34945566 PMCID: PMC8701229 DOI: 10.3390/foods10123015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 11/15/2021] [Accepted: 12/01/2021] [Indexed: 12/20/2022] Open
Abstract
Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.
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Affiliation(s)
- Michela Costantini
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
| | - Martins Sabovics
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Ruta Galoburda
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Tatjana Kince
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Evita Straumite
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
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Guiné RPF, Komes D, Straumite E, Klava D, Harangozó J, Szűcs V, Fazakas Z, Tarcea M, Sarić M, Satalić Z, Barić I, Rumbak I, Leal M, Florença SG. Consumption of fibre rich foods. Croat j food sci technol (Online) 2020. [DOI: 10.17508/cjfst.2020.12.1.09] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
Abstract
Foods such as fruit, vegetables, and cereals, and particularly whole grain, are rich in dietary fibre and have been proved to have multiple beneficial effects for the human health. The present research was designed to assess some eating practices related to fibre-rich foods in different countries, namely Argentina, Croatia, Hungary, Latvia, Portugal, and Romania. A cross-sectional descriptive study was undertaken on a sample of 4905 adult participants, obeying all ethical guidelines for this type of research. Regarding the data treatment, basic statistics was complemented with the tree classification analysis.
Generally, the results show a low consumption of salads and vegetables,
i.e., up to 11 servings/week (for 78.2% of participants), with Croatia in the lead (86.6%). Regarding fruit, a great majority of data also indicated low consumption (92.3%), most especially for Latvia (98.3%). The level of consumption of whole cereals was also low (72.6%), particularly for Latvia (90.0%). The tree classification analysis showed
that while the first discriminant variable for the consumption of salads and vegetables was country, followed by education, for the consumption of fruit, it was country and then sex, and finally, for the consumption of whole cereals, it was sex and followed by country. The results allowed the conclusion that the consumption of foods rich in dietary fibre was very low for these countries, highlighting the necessity to implement strategies that incentivise the consumption of such foods, which are very important for a healthy diet.
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Affiliation(s)
- Raquel P. F. Guiné
- Polytechnic Institute of Viseu, CI&DETS/CERNAS Research Centres, Viseu, Portugal
| | - Drazenka Komes
- University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
| | - Evita Straumite
- Latvia University of Life Sciences and Technologies, Dep. Food Technology, Jelgava, Latvia
| | - Dace Klava
- Latvia University of Life Sciences and Technologies, Dep. Food Technology, Jelgava, Latvia
| | - Júlia Harangozó
- National Agricultural R&I Centre, Food Science Research Institute, Budapest, Hungary
| | - Viktória Szűcs
- National Agricultural R&I Centre, Food Science Research Institute, Budapest, Hungary
| | - Zita Fazakas
- University of Medicine and Pharmacy from Tirgu-Mures, Dep. of Community Nutrition & Food Safety, Tirgu-Mures, Romania
| | - Monica Tarcea
- University of Medicine and Pharmacy from Tirgu-Mures, Dep. of Community Nutrition & Food Safety, Tirgu-Mures, Romania
| | - Marijana Sarić
- University of Zadar, Department of Health Studies, Zadar, Croatia
| | - Zvonimir Satalić
- University of Zadar, Department of Health Studies, Zadar, Croatia
| | - Irena Barić
- University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
| | - Ivana Rumbak
- University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, Croatia
| | - Marcela Leal
- Maimonides University, Faculty of Health Sciences, Maimonides, Argentina
| | - Sofia G. Florença
- University of Porto, Faculty of Food and Nutrition Sciences, Porto, Portugal
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Sayed Ahmad B, Talou T, Straumite E, Sabovics M, Kruma Z, Saad Z, Hijazi A, Merah O. Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour. Foods 2018; 7:foods7030028. [PMID: 29495324 PMCID: PMC5867543 DOI: 10.3390/foods7030028] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 02/14/2018] [Accepted: 02/22/2018] [Indexed: 11/19/2022] Open
Abstract
Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people’s access to food. Cumin (Cuminum cyminum L.) and caraway (Carum carvi L.) oilseeds are commonly used for cuisine and medicinal purposes. However, remaining cakes after oil extraction are usually underutilized. In order to assess the usefulness of these by-products in food applications, this study investigated the effect of their addition to protein bread formulations. Different levels (2, 4 and 6%) of whole seeds and cakes flour were used in the study. Fortified protein bread samples were compared to control protein bread and evaluated for their sensory, color, moisture, hardness properties, nutritional values as well as their biological activity. Results indicated that bread fortification shows a significant effect on bread properties depending on fortification level. A higher acceptability was observed specially for bread fortified with by-products flour. Increased tendencies of color darkness, moisture content, bread hardness, nutritional values as well as total phenolic content and radical scavenging activity compared to control bread were observed as the percentage of fortification increased in both cases. The overall results showed that the addition of cumin and caraway seeds and by-product flour can improve the antioxidant potential and overall quality of protein bread.
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Affiliation(s)
- Bouchra Sayed Ahmad
- Laboratoire de Chimie Agro-industrielle (LCA), Université de Toulouse, INRA, 31030 Toulouse, France.
- Research Platform of Environmental Science, Doctoral School of Science and Technology, Lebanese University, Campus Rafic Hariri, BP 5 Hadath-Beirut, Lebanon.
| | - Thierry Talou
- Laboratoire de Chimie Agro-industrielle (LCA), Université de Toulouse, INRA, 31030 Toulouse, France.
| | - Evita Straumite
- Department of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Rigas iela 22, Jelgava LV-3001, Latvia.
| | - Martins Sabovics
- Department of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Rigas iela 22, Jelgava LV-3001, Latvia.
| | - Zanda Kruma
- Department of Food Technology, Faculty of Food Technology, Latvia University of Agriculture, Rigas iela 22, Jelgava LV-3001, Latvia.
| | - Zeinab Saad
- Research Platform of Environmental Science, Doctoral School of Science and Technology, Lebanese University, Campus Rafic Hariri, BP 5 Hadath-Beirut, Lebanon.
| | - Akram Hijazi
- Research Platform of Environmental Science, Doctoral School of Science and Technology, Lebanese University, Campus Rafic Hariri, BP 5 Hadath-Beirut, Lebanon.
| | - Othmane Merah
- Laboratoire de Chimie Agro-industrielle (LCA), Université de Toulouse, INRA, 31030 Toulouse, France.
- Département Génie Biologique, Université Paul Sabatier, IUT A, 24 rue d'Embaquès, 32000 Auch, France.
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Kince T, Galoburda R, Klava D, Tomsone L, Senhofa S, Straumite E, Kerch G, Kronberga A, Sturite I, Kunkulberga D, Blija A. Breakfast cereals with germinated cereal flakes: changes in selected physical, microbiological, and sensory characteristics during storage. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2859-5] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Guiné R, Duarte J, Ferreira M, Correia P, Leal M, Rumbak I, Barić I, Komes D, Satalić Z, Sarić M, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szűcs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalçın E, Kösemeci C, Klava D, Straumite E. Knowledge about sources of dietary fibres and health effects using a validated scale: a cross-country study. Public Health 2016; 141:100-112. [DOI: 10.1016/j.puhe.2016.08.015] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2016] [Revised: 07/16/2016] [Accepted: 08/21/2016] [Indexed: 02/07/2023]
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8
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Guiné R, Duarte J, Ferreira M, Correia P, Leal M, Rumbak I, Barić I, Komes D, Satalić Z, Sarić M, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szűcs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalçın E, Kösemeci C, Klava D, Straumite E. Knowledge about dietary fibres (KADF): development and validation of an evaluation instrument through structural equation modelling (SEM). Public Health 2016; 138:108-18. [DOI: 10.1016/j.puhe.2016.03.031] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2015] [Revised: 03/21/2016] [Accepted: 03/25/2016] [Indexed: 02/04/2023]
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Guiné RPF, Ferreira M, Correia P, Duarte J, Leal M, Rumbak I, Barić IC, Komes D, Satalić Z, Sarić MM, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szűcs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalçın E, Kösemeci C, Klava D, Straumite E. Knowledge about dietary fibre: a fibre study framework. Int J Food Sci Nutr 2016; 67:707-14. [DOI: 10.1080/09637486.2016.1191443] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
| | | | - Paula Correia
- CI&DETS, Polytechnic Institute of Viseu, Viseu, Portugal
| | - João Duarte
- CI&DETS, Polytechnic Institute of Viseu, Viseu, Portugal
| | - Marcela Leal
- Faculty of Health Sciences, Maimonides University, Maimonides, Argentina
| | - Ivana Rumbak
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Irena C. Barić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Drazenka Komes
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Zvonimir Satalić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | | | - Monica Tarcea
- University of Medicine and Pharmacy from Tirgu-Mures, Tirgu-Mures, Romania
| | - Zita Fazakas
- University of Medicine and Pharmacy from Tirgu-Mures, Tirgu-Mures, Romania
| | - Dijana Jovanoska
- Public Health Institute, Centre for Public Health, Tetovo, Macedonia
| | | | - Elena Vittadini
- Department of Food Science, University of Parma, Parma, Italy
| | | | - Viktória Szűcs
- National Agricultural R&I Centre – Food Science Research Institute, Budapest, Hungary
| | - Júlia Harangozó
- National Agricultural R&I Centre – Food Science Research Institute, Budapest, Hungary
| | - Ayman EL-Kenawy
- Genetic Engineering Institute, University of Sadat City, Sadat, Egypt
| | - Omnia EL-Shenawy
- Department of Psychology, Faculty of Arts, Menofiya University, Menofiya, Egypt
| | - Erkan Yalçın
- Department of Food Engineering, Abant İzzet Baysal University, Abant, Turkey
| | - Cem Kösemeci
- Department of Food Engineering, Abant İzzet Baysal University, Abant, Turkey
| | - Dace Klava
- LUA Latvia University of Agriculture, Jelgava, Latvia
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P. F. Guiné R, Duarte J, Ferreira M, Correia P, Leal M, Rumbak I, C. Baric I, Komes D, Satalic Z, M. Saric M, Tarcea M, Fazakas Z, Jovanoska D, Vanevski D, Vittadini E, Pellegrini N, Szucs V, Harangozó J, EL-Kenawy A, EL-Shenawy O, Yalcin E, Kösemeci C, Klava D, Straumite E. Attitudes Towards Dietary Fibre on a Multicultural Basis: A Fibre Study Framework. CNF 2016. [DOI: 10.2174/157340131202160412171430] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Kampuse S, Ozola L, Straumite E, Galoburda R. Quality Parameters Of Wheat Bread Enriched With Pumpkin (Cucurbita Moschata) By-Products. Acta Universitatis Cibiniensis. Series E: Food Technology 2015. [DOI: 10.1515/aucft-2015-0010] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
Pumpkin processing into puree, juice, candied fruit and pumpkin seed oil results in large amount of by-products. Pumpkins are rich in carotenes, vitamins, minerals, pectin and dietary fibre. The aim of the current study was to evaluate effect of pumpkin pomace and pumpkin residue powder on wheat bread quality. The total content of carotenes was analyzed by spectrophotometric method. The initial increase of pumpkin residue addition indicated increase in loaf volume, which started to decrease at higher amounts. Sensory evaluation (appearance; surface, crust; porosity; texture, crumb; taste, and flavour) of wheat bread with pumpkin revealed very high consumer acceptance except sample with 50% pomace addition. Total carotene content and colour b* value in wheat bread increased by adding pumpkin by-products. It is recommended to add 5% and 10% of pumpkin powder and no more than 30% of pumpkin pomace (calculated per 100 kg of flour) to dough for production of wheat bread with pumpkin by-product additions.
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Affiliation(s)
- Solvita Kampuse
- Latvia University of Agriculture, Faculty of Food Technology
| | - Liene Ozola
- Latvia University of Agriculture, Faculty of Food Technology
| | - Evita Straumite
- Latvia University of Agriculture, Faculty of Food Technology
| | - Ruta Galoburda
- Latvia University of Agriculture, Faculty of Food Technology
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Murniece I, Straumite E. The information presented on labels for bread produced in Latvia. Food Chem 2014; 162:117-21. [DOI: 10.1016/j.foodchem.2014.04.048] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 04/07/2014] [Accepted: 04/11/2014] [Indexed: 10/25/2022]
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