Flour Food Research Articles

Mocaf flour, moringa flour, and mackerel flour food bars as an emergency food source for neurodivergent/autistic children during a natural disaster

Indonesia is highly prone to natural disasters, when it strikes it often limits access to safe food for autistic children who require a gluten- and casein-free diet. This study aims to determine the optimal emergency food bar formulation suitable for autistic children, using mocaf flour, mackerel flour, and moringa leaf flour. This research used mocaf flour (25g (F1), 27g (F2), 29g (F3)), mackerel flour (5g (F1), 3g (F2), 1g (F3)), and moringa leaf flour (9g for all formulations). Proximate content was analyzed using AOAC 2012 and 2005 methods. The study employed a complete randomized design with two repetitions. Statistical analysis used for the proximate test was ANOVA and Duncan tests, while for sensory evaluation used Kruskall-Wallis and Mann-Whitney test. The best formulation was identified using the exponential method. The results showed that the food bars generally met emergency food standards, except for moisture content. ANOVA indicated no significant effect of formulation variation on moisture content (p=0.07). However, significant effects were observed on ash content (p=0.029), protein (p=0.001), and carbohydrate (p=0.003), but not on fat content (p=0.087). Sensory analysis revealed significant differences in all preference parameters. The best formulation, F3, provided 54% carbohydrates, 32.7% fat, and 8.31% protein, totaling 389.59 kcal per 100 grams.

Effect of counselling about complementary food flour soaking on nutritional and health status of children 6-23 months, a quasi-experimental study.

Strategies for achieving improved nutrition in young children in developing countries where plant-based complementary foods are the main source of nutrients can address the challenge of meeting nutritional needs from these foods. This study aimed to assess the effect of counseling about complementary food flour soaking on nutritional and health status of children 6-23 months. A total of 726 mother-child pairs (intervention n=363 and control n=363) were enrolled in this study. Participants in the intervention district received personalized nutritional counseling for six months. Interviewer-administered questionnaires and anthropometric measurements were used to collect data. The data were analyzed using SPSS. The difference in difference regression analysis and the Poisson regression analyses were used to estimate the effect of the interventions on anthropometric Z-score and incidence of disease episodes, respectively. Mean differences and Incidence Rate Ratio were computed as a measure of intervention effects. The results showed that the intervention improved the Weight-for-Age Z score of children by 0.30 (β=0.30, 95 % CI: 0.15-0.45) and Weight-for-length Z score by 0.47 (β=0.47, 95 % CI: 0.25-0.69). However, the intervention did not improve Length-for-age and health status. The findings imply the need for strengthening social behavior change communication to improve the complementary feeding practices of mothers in the study area. The trial was registered on ClinicalTrials.gov with a registration number NCT05254717.

Mechanical Properties and In Vitro Digestibility of Fermented Lentil and Quinoa Flour Food Prototypes for Older Adults.

Background/Objectives: The increase in the older adult population worldwide and the need to switch to vegetal-origin protein consumption for environmental sustainability point to legumes and pseudocereals as alternative ingredients in new food formulations. This study aimed to assess the impact of food structure and fungal fermentation on the digestibility of new food prototypes made with quinoa and/or lentil flours addressed to older adults. Methods: Four gels and six breads were elaborated and subjected to mechanical analysis and simulated gastrointestinal in vitro digestion. Then, proteolysis, lipolysis, and amylolysis were analysed. Results: Gels made with fermented quinoa or lentil flours exhibited less hardness and required less force, suggesting better adequacy for mastication. In terms of digestibility, using fermented flours led to increased proteolysis and reduced starch hydrolysis. Conclusions: Our results support future studies in the field aimed at supplying older adults with adapted foods to satisfy their nutritional needs to prevent sarcopenia and other health issues.

Infant Food Flours Made from Local Products to Combat Acute Malnutrition in Children Under 5 Years Old in Côte D’ivoire

In Côte d'Ivoire, recurring stock shortages and difficulties in accessing specialized food products compromise nutritional treatment. This study proposes food formulas of flours composed of locally available products capable of meeting the protein-energy needs of children aged 6 to 59 months diagnosed with moderate acute malnutrition. The methodological approach consists of formulating and determining the physicochemical, nutrient, and functional characteristics of four new formulations (1F, 2F, 3F, 4F, and 5F). The results indicate that the formulated foods have high levels of calcium (215.60-252,29 mg/100g MS), potassium (555,70-789,29 mg/100 g MS), magnesium (261,26-200,63 mg/100g MS), iron (4,86-7,03 mg/100g MS) and phosphorus (392,36 -469,36 mg/100g MS). The fat content varies from 9.66% to 23.86%. The energy value determined for all flours corresponds well to the Codex. The food formulas developed would also be able to meet more than 100% of the daily requirement of vitamins E and B1. The phytate (180.26 - 227.05 mg/100 g) and oxalate (66.00 - 88.00 mg/100 g) contents are low. The presence of phenolic compounds, including flavonoids (7.78-15.44 mg/100 g) and antioxidant activity (31.09-32.84%) would be a significant asset. The levels of deoxynivalenol (62 μg/kg) recorded in flours are below 200 μg/kg recommended for infants and young children. The proposed formulations have high-water absorption capacity (136.15 -252.94%) and high solubility index (56.84 -59.2%). The wettability time ranges from 3.66 ± 0.16 s to 33.71 ± 0.23 s. Flours (1F, 2F, 3F, 5F) have a better absorption capacity for refined palm oil (132 %, 139 %, 121 %; 115 %). The proposed new formulations have nutritional characteristics close to standard data and could therefore be recommended for children aged 6 to 59 months for complementary feeding in the context of the fight against moderate acute malnutrition.

A multicommuted flow system with a solid–liquid extraction chamber to extract and quantify total phenolic compounds from solid samples

A multicommuted flow system with a solid–liquid extraction chamber to extract and quantify total phenolic compounds from solid samples

Биохимический, минеральный и витаминный состав семян льна масличного белорусской селекции

Linseeds are a promising source of biologically valuable substances, essential amino acids, dietary fiber, vitamins, antioxidants, and essential polyunsaturated fatty acids. The article describes the biochemical, mineral, and vitamin composition of Belarusian flax varieties. The research objective was to select cultivars for functional food production. The study featured ten linseed cultivars, i.e., Ilim, Opus, Brestskiy, Salut, Fokus, Allyans, Dar, Vizir, Slavyanin, and Bonus. In 2020–2021, the authors planted plots of 1 m2 in triplicate for each cultivar. The experimental field belonged to the Institute of Flax, Ustye, Republic of Belarus. The study followed standar d methods to determine the content of micronutrients. All flax varieties proved to be a reliable source of vegetable fat (≤44.8%), protein (≤25.1%), and fiber (≤26.0%). The maximal content of α-linolenic acid belonged to Salut (63.0%), Vizir (61.4%), and Bonus (61.8%). The average mineral content was as follows: 7,500.0–10,625.0 mg/kg potassium, 5,700.0–7,522.5 mg/kg phosphorus, 2,300.0–2,605.0 mg/kg magnesium, 1,200.0–1,922.5 mg/kg calcium, 45.0–56.0 mg/kg iron, and 124.5–190.0 mg/kg sodium. The maximal content of vitamin B1 was registered in the samples of Salut (0.91 mg/100 g) and Brestskiy (1.08 mg/100 g); the maximal content of vitamin B2 belonged to the samples of Dar (0.058 mg/100 g), Ilim (0.057 mg/100 g), and Brestskiy (0.056 mg/100 g); the maximal content of vitamin E (tocopherol) was found in the samples of Salut (12.6 mg/100 g), Dar (12.07 mg/100 g), and Opus (12.35 mg/100 g). The linseeds were not suitable for high-quality food flour production after room temperature storage because the acid number increased by 64–73%. The excellent biological value of Belarusian flax cultivars demonstrated good prospects as highly active functional ingredients in new functional foods.

Sharia Perspective Analysis of Fried Chicken Production with Kakilima Flour in Pekanbaru City, 2023

This research aims to analyze the influence of production factors (land, capital, raw materials, labor) and understanding of sharia for each explanatory (independent) variable studied on the production of fried chicken with flour in the city of Pekanbaru. The research sample consisted of 52 street food flour fried chicken businesses in Pekanbaru City. The data used for the analysis is primary data obtained directly from business actors of fried chicken with flour in the city of Pekanbaru. The data analysis technique used is multiple linear regression with the Cobb-Douglas production function model in drawing conclusions. The results of the research show that land, capital, raw materials, labor and understanding of sharia from each explanatory variable studied simultaneously have a positive and significant effect on the production of street food flour fried chicken businesses in Pekanbaru City. Partially, land, capital, raw materials, labor and understanding of sharia from the explanatory variables have a positive and significant effect on the production of fried chicken with street food flour in Pekanbaru City. Thus, it can be concluded that the explanatory variables influence the dependent variable by 96.26%, the remaining 3.74% is influenced by other variables which are not included in the research model.

Nutritional, Phytochemical, and Rheological Profiles of Different Oat Varieties and Their Potential in the Flour Industry

The purpose of this paper is to evaluate from a nutritional, phytochemical, and rheological point of view different varieties/lines of oats cultivated in Romania. In this sense, the proximate composition (proteins, lipids, mineral substances, starch, and carbohydrates), the total polyphenols content (TPC) of individual polyphenols and macro and microelements of 20 oat varieties/lines were determined. In order to evaluate the potential for use in the flour industry (pasta, bread, and biscuits)., a variety of oats with optimal nutritional properties and active principles was used to obtain oat/wheat composite flours in different proportions (10–30% oat flour) and subjected to rheological analysis using the Chopin Mixolab test (Chopin Technologies, Paris, France) The results showed a protein content between 14.36–17.08%, lipid content between 6.01–9.03%, starch between 44.13–52.95%, total mineral substances between 0.93–1.65%, carbohydrates between 65.16–69.32% and energy value between 389.81–409.86 kcal/100 g. The TPC content varied between 614.76–1244.58 µgGAE/g, and the average values of individual polyphenols were between 1.87 μg/g (rosmarinic acid) and 28.18 μg/g (gallic acid). Regarding the macroelements content, potassium (K) was the major element (203.19 μg/g), followed by calcium (Ca) (181.71 μg/g) and magnesium (Mg) (105.79 μg/g). The level of microelements varied between 3.02 μg/g for nickel (Ni) and 60.25 μg/g for iron (Fe). Multivariate data analysis PCA was used to correlate the obtained data. The rheological analysis using the MIXOLAB system proved that, from the point of view of technological properties, composite flours from a mixture of 10–30% oat and wheat flour are the best for obtaining biscuit dough, compared to pasta or pan bread. Following the study and based on nutritional, phytochemical and rheological results, line 2511 was selected as optimal for use in obtaining hypoglycemic flour foods for people with diabetes.

Moisture Transfer Characteristics and Microbiological Stability of Fermented Pre-gelatinized Plantain and Soybean Based Complementary Food Flours

The effect of gelatinization and fermentation on the moisture sorption characteristics and microbial stability of complementary foods from unripe plantain fruits and soybean seeds was evaluated. The plantain was heated to obtain 10%, 18%, 23%, 33%, 74% and 100% starch gelatinization. The samples were fermented, dried and ground to flour. Plantain and soybean flour were mixed by material balance to produce 16% protein complementary foods. Moisture sorption isotherms wereinvestigated at 10, 20, 30, and 40 ° C using the gravimetric method. The BET equation was fitted to the experimental sorption data, and the Clausius-Clapeyron equation was used to determine the isosteric heat of sorption. The microbial stability of the gruels was evaluated using the microbial challenge test with Staphylococcus aureus. With better results from fully gelatinized samples, gelatinization and fermentation reduced the hygroscopic properties of the dehydrated products, with the gelatinized fermented samples having the least equilibrium moisture contents, monolayer moisture values, surface area of sorbent, and net isosteric heats of sorption, an indication that these samples could be stored at temperatures as high as 40 ° C with extended shelf life. The microbiological stability of foods was enhanced by fermentation, since microbial growth was suppressed in fermented samples, offering perspectives for microbial stability of the products.

The Cultural Connotation of the Chinese Food

China is a large country with a vast land. There are differences in the climate, products, and customs of different places. For a long time, many flavors have been formed in the diet. In China, there has always been a saying that rice is the main food for people in the south part of china and flour food for north part People, and the taste is divided into several parts, people in the south like sweet dish, salty dish in the north, acid dish in the east and spicy dish in the west.[1] From the perspective of influence, Chinese food culture directly affects Japan, Mongolia, North Korea, South Korea, Thailand, Singapore and other countries, and is the axis of the eastern food culture circle. At the same time, it also indirectly affects Europe, America, Africa and Oceania. For example, China's vegetarian culture, tea culture, sauces and vinegars, pasta, medicated food, ceramic tableware and soybeans all benefit billions of people around the world. In short, China's food culture is the regional culture with characteristics of long-range, wide-view, deep-level, multi-angle and high-quality; it is the development of food sources, food utensils, Food conditioning, nutrition, health care, and diet aesthetics create, accumulate, and influence the physical and spiritual wealth of neighboring countries and the world.

Earliest known well‐preserved flour comestibles unearthed in the Wupu Cemetery in Hami, Xinjiang, China

AbstractExploring the utilisation of flour in ancient Xinjiang is crucial for understanding the use of different grain crops as staple comestibles. In this study, multiple analyses were applied to identify five flour food remnants discovered in the Wupu Cemetery (1100–400 BCE) in Hami, Xinjiang. Results show that two of the samples were comprised of broomcorn millet (Panicum miliaceum) mixed with wheat (Triticum aestivum) and barley (Hordeum spp.), one of wheat and barley, and the remaining two primarily of broomcorn millet with a low quantity of foxtail millet (Setaria italica). Plant microfossils analysis and microscopic observation of cross‐sections of the five samples indicate that these crop materials were coarsely ground into flour and then probably baked without fermentation. These findings provide the earliest evidence that broomcorn millet, wheat, and barley were processed as cakes in Hami 3000 years ago. Moreover, the findings in this study also emphasise the reassessment of the role of foxtail millet in the dietary consumption of the ancient Wupu inhabitants, as foxtail millet was abundant in tombs, but scarce in comestible food sources. This research sheds light on and contributes to a more precise reconstruction of the dietary patterns of ancient indigenous people in Hami.

Food Flour Proteins with Defined Allergen Composition for Use as Reference Materials.

Food Flour Proteins with Defined Allergen Composition for Use as Reference Materials.

A cross-sectional study of the willingness to consume insects in a culture without entomophagy

Abstract Entomophagy is the technical term for eating insects and traditionally a part of daily diet in many tropical and subtropical countries. The rapidly increasing world population, industry and human-induced environmental pollution, and global warming reduce agricultural lands and clean water resources and make it difficult to produce sufficient food and therefore protein. Although edible insects are a promising opportunity as they require fewer natural resources than other animal foods, they are not considered as the food of the future in many Western countries for reasons such as disgust. A growing body of research in a diverse array of cultural contexts has examined people’s attitudes towards eating insects, but this work has not yet included Türkiye, a country with a well-established traditional cuisine and where entomophagy is highly novel. This study examined attitudes toward eating insects, and predictors thereof, in a large Turkish community sample (n = 914). For willingness to eat whole insects, age was a significant positive predictor, and food neophobia, disgust sensitivity, and being female were negative predictors for both whole insects and insect flour foods. For both types of insect foods, disgust was a negative predictor and belief in the benefits of eating insects was a positive predictor. This pattern of results is concordant with work from many other cultural contexts in the Americas, Asia, and Western Europe, providing further evidence for the importance of reducing food neophobia and disgust sensitivity and providing information about the benefits of insect foods in order to improve attitudes toward entomophagy.

Scientific substantiation of use of food plant raw materials for production of specialized flour food products in cases of pathologies of metabolism protein component

There is a number of diseases caused by metabolism protein disorders. The treatment requires dietary therapy with specialized food products. Information on diseases associated with metabolism protein disorders protein in this paper, as well as restrictions in the formulation of diets, analyzing vegetable crops and their products, which can be used in the production of flour food products intended for people with metabolism protein disorders. Use of raw materials in development and production of such products is often not confirmed by the results of chemical composition and, as a consequence, isgroundless and inexpedient. Vegetable raw materials characterized by low protein content or absence of gluten have significant differences in technological properties compared to wheat flour, which forms the basis of most flour food products, which requires adjustments in the formulation or technological process of production of various groups of flour food products. Samples of buckwheat flour, including whole-milled flour from green buckwheat, rice and corn flours, sorghum flour, native potato and corn starches from different producers were used in the study. During the research we used common and special methods of determining the chemical composition, organoleptic and physical-and-chemical quality indicators, technological properties of the products and their chemical properties.

Comparison of FDMed and compression molded biocomposites in polylactic acid and food flour waste

Polylactic acid resins are some of the most largely used bioplastics, some characteristics still limit their use, such as in mixing with other polymers or inclusion of additives. Currently, additive manufacturing technologies are enlarging their application sectors because they allow more rational use of raw materials, limiting both production waste and onerous post-processing stages. In this framework, polylactic acid resins, particularly favoured by their slow crystallization rate and the large availability, are some of the most used to obtain commercial filaments for fused deposition modeling. This research is then focused on the processability of the compounds, based on a commercial PLA resin, additivated with 1, 3, and 5 wt% of food flour wastes. The comparison of the performance of the products obtained with conventional and innovative technologies, respectively compression molding and FDM, is the key point of this study. Mechanical and morphological properties, obtained by the two technologies, were evaluated for neat and additivated resins. Preliminary results emphasize that, through compression molded, it was possible to obtain homogeneous components and the natural infilled used acts as reinforcement improving mechanical performances. For the additive technology, the samples obtained show a lower mechanical behavior due to the technological issues of 3d printing.

PENYULUHAN DAN PELATIHAN PEMBUATAN FOOD BAR TEPUNG SAGU DAN KENARI DI DESA ALLANG KECAMATAN LEIHITU BARAT

Allang Village is one of the villages in Leihitu Barat District, Maluku Tengah Regency. The problem faced is the availability of sago plants and canarium nut which are abundant but have not been utilized optimally to become innovative products. For this reason, community service activities are carried out in the form of counseling and training with the aim of developing and implementing innovations in processing sago flour and canarium nut for the community. The method used is counseling in the form of material presentation and food bar making training. The result of this counseling and training is the participants' understanding of making sago flour food bars with the addition of canarium nut

Magnesium, Potassium, Calcium and Phosphorus in Durian Seed Flour Food Products

Durian seed flour can be used for the manufacture of food products such as sticks and steamed sponges. Sticks and steamed sponge cake are foods that many people like from children to adults. Durian seed flour is rich in minerals including magnesium, potassium, calcium and phosphorus. This study aims to determine the content of magnesium, potassium, calcium and phosphorus in food products from durian seed flour using Atomic Absorption Spectrophotometer (SSA) and UV-Vis Spectrophotometry. The results showed that the magnesium content in the sticks of durian seed flour with formulation 1 (0% durian seed flour) amounted to 84,053 mg/kg, formulation 2 (50% durian seed flour) amounted to 145,213 mg/kg and formulation 3 (100% durian seed flour) amounted to 142,313 mg/kg. Potassium content on sticks from durian seed flour with formulation 1 (0% durian seed flour) of 1,186 mg/kg, formulation 2 (50% durian seed flour) of 1,863 mg / kg and formulation 3 (100% durian seed flour) of 1,693 mg/kg. The calcium content in steamed sponge from durian seed flour with formulation 1 (0% durian seed flour) of 30.37 mg/kg, formulation 2 (50% durian seed flour) of 37.84 mg/kg and formulation 3 (100% durian seed flour) of 35.84 mg /kg. While the phosphorus content n steamed sponge from durian seed flour with formulation 1 (0% durian seed flour) of 17.1 mg/kg, formulation 2 (50% durian seed flour) of 27.1 mg/kg and formulation 3 (100% durian seed flour) of 24.3 mg/kg.

Fermentation affects heavy metal bioaccessibility in Chinese mantou.

Effect of different fermentation methods on heavy metal bioaccessibilities in wheat flour is undetermined. In this work, gastric and gastrointestinal heavy metal bioaccessibility in wheat flour products (control-wheat dough, T1-mantou made with normally fermented dough, T2-mantou made with over-fermented dough and T3-mantou made with over-fermented dough + Na2CO3) made from two wheat flour samples (NX and QD) was assessed via a modified physiologically-based extraction test. Cadmium, Zn and Mn bioaccessibility in the gastric phase (GP) was greater than in the gastrointestinal phase (GIP), yet the opposite was observed for Cu (p < 0.05). Lead bioaccessibility in the GIP of the QD sample was 1.37-4.08 times greater than that in the GP, while only the control had greater bioaccessibility in the GIP than that in the GP (p < 0.05) for the NX sample. Treatments T2 and T3 had greater Cd, Cu, Zn and Mn bioaccessibilities than the control and T1 in the GP (p < 0.05). In the GIP, however, only T3 had greater Mn bioaccessibility than the control for the NX sample. Enhanced degradation of the heavy metal-phytate following over-fermentation may have led to greater heavy metal bioaccessibility. Results should help food processors reduce human absorption of excessive heavy metals present in wheat flour foods.

A portable front face fluorescent system for in situ detection of aluminum in flour foods

A simple and rapid method for in situ detection of aluminum in flour food was developed by using a self-made portable front face fluorescent system (PFFFS). The effects of pH, temperature, reaction time, protective agent and masking agent on the detection of Al3+ were investigated. The use of fluorescent probe protective agent, interfering ion masking agent, multi-point collection measurements and the working curves based on the analyte content in the real samples makes the present method have high accuracy, selectivity and reliability for in situ detection of Al3+ in flour foods. By comparison with the ICP-MS the accuracy and reliability of the present method were verified. The results showed that when 97 real samples were analyzed the Al3+ content values obtained by the present method and those obtained by ICP-MS method reached a highly significant correlation, with r ranging from 0.9747 to 0.9844. The self-made PFFFS combined with fluorescent probe does not require sample digestion, and can quickly detect Al3+ in flour food within 10min. Therefore, the present method based on using FFFS has good practical application value for in-situ rapid detection of Al3+ in flour foods.

Araucaria angustifolia e a semente de pinhão: Amido, compostos bioativos, e atividade funcional - uma revisão bibliométrica

ABSTRACT: Araucaria angustifolia characterizes mixed Ombrophilous Forests. This Paraná pine tree has been of great economic, cultural and social importance for southern Brazil. Its cutting is restricted, as it is threatened with extinction and the use of its seed has been encouraged. This study highlights scientific research on this conifer by bibliometric analysis and reviews trends in new research on its seed and some of its food applications. The Web of Science© database revealed 620 scientific articles and the bibliometric analysis through VOSviewer showed the worldwide interest in growing. The increase in research in the areas of silviculture, phytoscience and ecology reflects the concern with the preservation of “Matas das Araucárias”. Concurrently, research in food science and technology has increased, as pine nut seed can produce starch-rich food flour with low glycemic response and source of dietary fiber and some minerals. Also, along with its husk, provide bioactive compounds with potential application in the special food, active/smart and reinforced packaging and even pharmacological industries.