High Fiber Content Research Articles

Nutritional Content and Acceptability of Vegetable Sausage as an Alternative Source of Protein and Fiber

Nutrition problems in Indonesia are still relatively high. SSGI results (2021) show that malnutrition is 17.1% and stunting is 24.4%. Lack of food consumption, especially protein, is one of the causes. Utilization of tofu dregs is still very low, as is banana blossom. Tofu dregs and banana blossoms have quite a high protein and fiber content. Tofu dregs and banana blossoms have the potential to become a high-nutrient food product that is suitable for consumption and has economic value. This research is a follow-up research from organoleptic tests, finding that vegetable sausages have organoleptic qualities that are no less than commercial sausages. This research aims to conduct laboratory tests for protein and fiber content and tests for the acceptability of vegetable sausages. This type of research is experimental, by design of two groups with control. Test acceptability with the method Visual Comstock by looking at leftovers. The acceptability test was conducted on 51 children in grades IV and V at SDN Pamitran-Cirebon who met the screening criteria. The treatment group consisted of 24 children, and the control group consisted of 27 children. Sample assignment was carried out randomly. Analysis of crude protein content using the IK-03/LAKP/SOP.10 method. Analysis of oil fiber content IK-13/LAKP/SOP.10. Analysis of the difference in receptivity test using the t-test of unpaired data. The research results showed that the protein content of vegetable sausages was (7.54%), slightly lower than commercial sausages (9.29%). The crude fiber content of vegetable sausages (3.48%) is higher than commercial sausages (2.10%). Vegetable sausages have the same acceptability as commercial sausages, with a good acceptability value of 100%. It has been proven that vegetable sausages can be used as an alternative food source of high protein and fiber at a relatively cheaper price.

Date seed by-products as source of bioactive ingredient for healthy cookies

Date seeds are byproducts of date processing and lack value beyond livestock feed. Our work focused on utilizing seed flours (defatted flour, F1, and ethanol-extracted defatted flour, F2) and testing their incorporation into cookies at different wheat flour substitution (10% and 30%). Flours and cookies were analyzed for their proximal and phenolic compositions, and antioxidant activity. Baking behavior, appearance and sensory studies were performed for cookies. Seed flours could be considered as food ingredients for their fiber content (84%), antioxidant properties (631–770 mmol TE/kg), and energy value (22–25 Kcal/100g). F1-Cookies had a higher texture (27–30 N) and phenolic content (0.5–1 g/kg) and a darker color. These characteristics made them less acceptable to the panelists, although their antioxidant activity was high (48–78 mmTE/kg). F2-Cookies were similar in texture (18–19 N) to the control, their color was intermediate between the control and F1, their phenolic content was about half of F1 (0.26–0.49 g/kg), and their antioxidant activity was higher than control (31–50 mmTE/kg). In three out of five parameters evaluated by the panel (odor, taste and texture), there were no significant differences between control and F2-10%. F2 flour would be an interesting product for baked good formulation, as F2-cookies had high fiber content, antioxidant activity, and good consumer acceptability. F1, but only at its lowest dosage (10%), could also be considered a valuable ingredient. This study demonstrated the potential use of date seeds for human consumption, producing healthy and nutritious foods that could promote economic and social development in date producing regions.

COMPARISON OF PROXIMATE COMPOSITION, PHYTOCHEMICAL CONTENTS, ANTIOXIDANT CAPACITY AND POLYPHENOLS IN BROSIMUM ALICASTRUM LEAF, FRUIT AND SEED

Ramon nut (B. alicastrum) is known to contain bioactive compounds and has been used for medicinal and food purposes for millennia. In the present study the objectives were to quantify and compare the proximal composition, phytochemical contents, in vitro antioxidant capacity and individual phenolic compounds in B. alicastrum leaf, fruit peel, seed and seed coat. Patterns were recognized using canonical discriminant analysis. After freeze-drying, proximate analyses were done. Phenolic compounds in the leaf, fruit peel, seed and seed coat of B. alicastrum were identified by HPLC-UV. Leaf had the highest ash, lipid and protein contents, seed coat had high crude fiber content and seeds high carbohydrates content. The highest (33.13 %) and lowest (4.77 %) yields of extraction (compounds) were obtained from the fruit peels and seed coat, respectively. Phytochemical screening revealed abundant terpenes and tannins in leaf tissue, and abundant sterols in seed coat. Total phenolic content (TPC) was highest (P≤0.05) in seeds (19.74 mg gallic acid equivalent GAE/g) and total flavonoids content (TFC) was highest (P≤0.05) in leaves (16.62 mg quercetin equivalent QE/g). The highest DPPH antioxidant capacity was identified in seed coat and the highest reducing power (RP) in leaf and fruit peel. The HPLC analysis identified caffeic acid as the most abundant phenolic compound in leaves, gallic acid as the most abundant in seeds, chlorogenic acid in seed coat and 3-hydroxytyrosol in fruit peel. Linear discriminant analysis (LDA) effectively differentiated the samples by tissue. Proximal chemical composition and bioactive compounds contents differed between B. alicastrum tissues, but they all contain bioactive compounds with antioxidant potential, highlighting their potential applications in food and non-food systems. Key words: antioxidants; phytochemicals; plant-extracts; Ramón.

Physicochemical, Cooking Quality and Sensory Acceptability of Three Cowpea Varieties Grown in Botswana

Background: Information on the physicochemical, cooking and sensory qualities of cowpea seeds are required for nutrition information, to design processing and for consumer acceptance. In view of this, three cowpea varieties (Tswana, Blackeye and ER7) grown in Botswana were evaluated. Method: Proximate compositions, physical, gelatinization and sensory properties respectively were evaluated following AOAC, conventional, Amylograph and on 7-point hedonic sensory acceptability scale. Result: Significant variations (p less than 0.05) were observed in fat, fiber, ash and available carbohydrate (CHO) contents, length, thickness, hundred seeds weight (HSW), hydration capacity, hydration index, cooking time, flour starches maximum gelatinization temperature (Tm,°C) and viscosity at Tm. The percentage moisture, protein, fiber, fat, ash and available carbohydrate contents ranged 9.5-10.1, 21.7-22.8, 2.3-2.6, 1.1-2.0, 2.1-3.0 and 59.4-62.3, respectively. Initial gelatinization temperature (To,°C) and Tm (°C) were ranged 71.3(ER7)-73.7(Tswana) and 83.0(ER7)-84.7(Blackeye), respectively. Significant (p less than 0.05) variations in Tm and viscosity at Tm were observed because of differences in water uptake, swelling and thickening ability at high temperature. Longest cooking time was recorded for Tswana (43.57 min) while shortest was for Blackeye (36.10 min). Tswana recorded a longer cooking time probably because of low water hydration capacity, small seed size and low HSW. There was no significant difference in the sensory liking of the cooked cowpea seeds and were rated from slightly to moderately like. Cowpeas of high protein and fiber contents, short cooking time and high thickening ability on cooking are preferred for healthy diets. In terms of cooking time and thickening ability, Tswana variety appeared poor. Shorter cooking time, high protein content and high thickening ability of Blackeye cowpea is more acceptable. The ER7 is preferred for its large seed size.

Application of supercritical carbon dioxide to enhance the aroma of whole sorghum flour for use in 3D printing of sorghum cookies

Sorghum is a promising ingredient for new food products due to its high fiber content, slow digestibility, drought resistance, and gluten-free nature. One of the main challenges in sorghum-based products is the unpleasant aroma compounds found in grain sorghum. Therefore, in this study, sorghum flour was treated via supercritical carbon dioxide (SC-CO2) to remove undesired aroma compounds. The resulting SC-CO2-treated flours were used to generate dough for 3D food printing. At the optimized conditions, sorghum cookies were 3D-printed using 60 % water and a nozzle diameter of 1.5 mm. All dough samples produced with untreated and SC-CO2-treated sorghum flours exhibited shear-thinning behavior. Changing the treatment pressure (8–15 MPa) or temperature (40–60 °C) did not significantly affect the viscosity of the dough samples. Moreover, the sorghum cookie doughs had higher G′ and G″ values after the SC-CO2 treatments (G′ >G″). Doughs generated from flours treated at 15 MPa − 40 °C and 8 MPa − 60 °C showed lower adhesiveness compared to the ones produced from untreated flour, whereas 15 MPa − 60 °C treatment did not affect the adhesiveness. After baking, the 3D-printed cookies from SC-CO2-treated flour exhibited significantly lower redness (a*), but the hardness of the cookies was not affected by SC-CO2 treatment. Overall, the SC-CO2 treatment of sorghum flour did not negatively affect the quality parameters of the 3D-printed cookies while enhancing the aroma of the flour.

Comparative assessment of the nutritional composition and degree of processing of meat products and their plant-based analogues

A cross-sectional study was conducted to compare the nutritional composition and the degree of processing of prepackaged plant-based meat analogues (PBMA) products (n=63) and their meat counterparts (n=153). Labeling data was collected from all the products available for sale in a main retail chain in Portugal. The products were categorized into burgers, meatballs, sausages, smoked sausages, breaded products, and others. Foods were classified by degree of processing using NOVA. Differences in the nutritional composition (energy, total and saturated fat, carbohydrates, sugars, protein, fiber, and salt) overall and across categories were assessed. Compared to meat-based products (MBP), PBMA had a higher median/100 g carbohydrate (9.8 g vs. 3.0 g, p<0.001), sugar (1.6 g vs.0.6 g, p<0.001) and fiber (3.7 g vs.0.6 g, p<0.001) but lower energy (203 kcal vs.220 kcal, p=0.026), fat (9.6 g vs.14.0 g, p<0.001), saturated fat (1.0 g vs.5.4 g, p<0.001) and salt (1.4 g vs.1.7 g, p=0.007). A higher proportion of ultra-processed foods was found among PBMA products (100 % vs. 85.6 %). All PBMA were ultra-processed but with higher fiber content, and lower fat, saturated fat, and salt levels, despite category variations. The differences in nutritional composition underscore that PBMA and MBP should not be considered equivalent alternatives.

Bioactive Compounds, Health Benefits and Food Applications of Artichoke (Cynara scolymus L.) and Artichoke By-Products: A Review

Cynara scolymus L. is an herbaceous plant originally from the western Mediterranean area, with Italy, Spain and France the main being producers. Both the edible flowering head and the by-products generated during processing (outer bracts, leaves and stem) are characterized by a high content of essential vitamins, minerals and bioactive compounds. In particular, the leaves represent a great source of phenolic acids derived from caffeoylquinic acid or flavonoids such as luteonin and apigenin, while the head and stem contain a high content of soluble and insoluble dietary fiber, especially inulin and pectins. Its high content of bioactive compounds provides artichoke a high antioxidant power due to the modulation effect of the transcription factor Nrf2, which may lead to protection against cardiovascular, hepatic and neurological disorders. The potential use of artichoke as a functional ingredient in the food industry may be promising in terms of improving the nutritional value of products, as well as preventing oxidation and extending the shelf-life of processed foods due to its antimicrobial activity. This review aims to provide an overview of the nutritional qualities of Cynara scolymus L. and its by-products, focusing on the possible health effects and potential applications in food products as a higher-value-added alternative ingredient.

Challenges to Increasing Dietary Fiber in White Flour and Bread.

Increasing the intake of dietary fiber from staple foods is a key strategy to improve the health of consumers. White bread is an attractive vehicle to deliver increased fiber as it is widely consumed and available to all socio-economic groups. However, fiber only accounts for about 4% of the dry weight of white flour and bread compared to 10-15% in whole grain bread and flour. We therefore discuss the challenges and barriers to developing and exploiting new types of wheat with high fiber content in white flour. These include defining and quantifying individual fiber components and understanding how they are affected by genetic and environmental factors. Rapid high throughput assays suitable for determining fiber content during plant breeding and in grain-utilizing industries are urgently required, while the impact of fiber amount and composition on flour processing quality needs to be understood. Overcoming these challenges should have significant effects on human health.

Buriti (Mauritia flexuosa) shell flour: Nutritional composition, chemical profile, and antioxidant potential as a strategy for valuing waste from native Brazilian fruits

The Cerrado is one of the most biodiverse biomes in the world, characterized by a wealth of native fruits with unique nutritional characteristics. In this sense, the social, economic, and environmental importance of fully utilizing food is widely recognized. Therefore, generally considered waste, fruit shells can be transformed into a coproduct with high added value. The objective of this work was to carry out a comprehensive assessment of the physicochemical properties, carbohydrate and fatty acid profile, phytochemical compounds, phenolic profile, and antioxidant potential of the recovered extracts of buriti (Mauritia flexuosa) shells in natura and dehydrated at 55 °C (flour). In addition, the functional properties were verified by thermogravimetric analysis (TGA), scanning electron microscopy (SEM), and Fourier transform infrared spectroscopy (FTIR) from buriti shell flour. The results indicated high fiber content and energy value for the sample processed at 55 °C (58.95 g/100 g and 378.91 kcal/100 g, respectively) and low lipid and protein content (1.03 g/100 g and 1.39 g/100 g, respectively). Regardless of the sample analyzed, maltose was the majority sugar (37.33 – 281.01 g/100 g). The main fatty acids detected were oleic acid (61.33 – 62.08 %) followed by palmitic acid (33.91 – 34.40 %). The analysis of the mineral profile demonstrated that the samples did not differ significantly from each other, showing that the drying process did not interfere with the results obtained (p ≤ 0.05). The analysis of individual phenolics allowed the identification of six phenolic compounds in buriti shells. However, it is possible to observe that the drying method had a positive and significant influence on the phenolic profile (p ≤ 0.05), with chlorogenic acid (2.63 – 8.27 mg/100 g) and trigonelline (1.06 – 41.52 mg/100 g), the majority compounds. On the other hand, it is important to highlight that buriti shells have a high content of carotenoids, mainly β-carotene (27.18 – 62.94 µg/100 g) and α-carotene (18.23 – 60.28 µg/100 g), also being positively influenced by the drying process at 55 °C (p ≤ 0.05). The dried shells showed a high content of phytochemical compounds and high antioxidant activity based on the different methods tested. The results show that buriti shell flour can be fully utilized and has nutritional and chemical aspects that can be applied to develop new sustainable, nutritious, and functional food formulations.

Sensory evaluation of pumpkin flour-wheat flour composite cookies: Exploring nutritional enrichment and consumer acceptance

The study comprehensively evaluated the consumer acceptability and sensory characteristics of cookies made from varying ratios of pumpkin flour and wheat flour. The researchers incorporated pumpkin flour at four different levels - 0%, 40%, 50%, and 80% - into the cookie formulations. To assess the sensory profile of these cookie samples, the researchers conducted a thorough evaluation using a 7-point hedonic scale. This scale allowed panelists to rate their level of liking or disliking for key sensory attributes, including color, aroma, taste, aftertaste, and texture. The results of this sensory analysis revealed some interesting trends. As the substitution level of pumpkin flour increased, there was a significant decrease in consumer preference for the color, aroma, and taste of the cookies. However, an intriguing finding was that the aftertaste was actually improved with higher pumpkin flour content. Notably, the cookies made with a 50% pumpkin flour to 50% wheat flour ratio were most preferred by panelists in terms of texture. This suggests that a balanced approach to the flour blend, incorporating a considerable amount of pumpkin flour, can produce cookies with an acceptable and even desirable textural profile. The study demonstrates the potential of pumpkin flour as a nutritious ingredient that can be incorporated into cookie production. The nutritional benefits of pumpkin flour, such as its high content of beta-carotene, fiber, and other vitamins and minerals, make it an attractive alternative to traditional wheat flour. However, the researchers caution that higher substitution levels of pumpkin flour, beyond the 50% ratio, may require further optimization to enhance the overall sensory acceptance of the cookies. Finding the right balance between nutritional enhancement and maintaining desirable sensory attributes will be crucial for the successful development of pumpkin flour-based cookies that appeal to health-conscious consumers.

Transcriptomic insights into cardiac healing - unveiling promising targets for effective gene therapies in diseased hearts

Abstract Funding Acknowledgements Type of funding sources: Foundation. Main funding source(s): Dutch Heart Foundation Identifying therapeutical target genes is the first step towards developing new gene therapies to promote cardiac repair after injury. In the last decades, despite the many steps forward, not a single therapy has shown to be effective and suitable for human treatment of the injured heart. Considering that cardiac diseases represent one of the most prevalent causes of morbidity, disability, and mortality in the world, it is, therefore, essential to develop new and improved therapies to induce cardiac regeneration. In this study, we aimed to identify novel therapeutical targets that could be used for future purposes of cardiac gene therapy. Unlike previous studies that investigated fetal hearts that are physiologically and functionally different from mature hearts, we focused on investigating adult human hearts that we collected from human donors with post-mortem time below 5 hours. Samples of left ventricles were molecularly and morphologically characterized for the presence of stress, cardiac damage, and cardiac fibrosis. Results of the molecular analyses were cross-referenced with the donors' medical history to classify each specimen as "control" or "diseased." Next, we performed single nuclei RNA sequencing of samples of the left ventricle from 2 "control" and 3 "diseased" hearts. Due to the adult tissue's complexity and the specimen's high-fiber content, we optimized the nuclei isolation protocol. Eventually, we successfully sequenced an average of 8.000 nuclei per sample with a gene coverage of approximately 800 genes per nucleus, identifying, via unsupervised cluster analysis, 17 different cell populations. In cardiomyocytes, we identified over 500 genes differentially expressed in diseased hearts when compared to healthy controls. Among these genes, we discovered several novel target genes whose expression is increased only in diseased cardiomyocytes. Gene ontology analysis of the known interactors of the newly identified target genes shows enrichment in terms such as sarcomere organization, muscle contraction, mitochondrial energetics, calcium handling, and fatty acid metabolism. Currently, we are investigating the molecular effects of the gain and loss of function of these genes in healthy iPS-derived cardiomyocytes and human-derived myocardial tissue slices to better understand their role in the pathophysiology of the adult human heart. From a therapeutic perspective, our ongoing research holds promises for developing new and improved intervention therapies to promote cardiac regeneration.

Sensory qualities and hydration kinetics of instant-extruded cereals with flaxseed and amaranth

PurposeThe purpose of this study was to evaluate the effects of the addition of flaxseed and amaranth at different proportions on the hydration kinetics, colour and sensory qualities of instant-extruded cereals, important aspects related to the functionality and acceptability of food products.Design/methodology/approachInstant-extruded cereals were made with different proportions of flaxseed (6.6–9.3%), amaranth (18.7–33.1%), and maize grits (63.8–67.3%); and characteristics such as hydration kinetics, colour parameters and sensory properties were evaluated.FindingsThe kinetics of milk absorption showed that the extruded cereals maintained their texture and crispness for a sufficiently long time (≤20 min). The L*, a* and chroma* values of the extruded cereals were significantly affected (p < 0.05) by the flaxseed content. Sensory evaluation showed that all the extrudates had good acceptance in terms of flavour, texture, and colour attributes in relation to high-fibre commercial cereals; according to the preference test, they were as acceptable as commercial extruded cereals when consumed with milk. The addition of high-fibre and protein-containing grains such as flaxseed (8.6–9.3%) and amaranth (18.7–22.9%) in instant-extruded cereals allowed the production of products with acceptable physical and sensory characteristics.Originality/valueIn this study a novel instant-extruded cereal with flaxseed and amaranth was developed. The evaluation of the physical and sensory characteristics of instant-extruded cereals is essential to guarantee consumer acceptability, especially if functional ingredients with a high content of dietary fibre and protein are added.

Probiotic Bacteria Survival and Shelf Life of High Fibre Plant Snack - Model Study

The study aimed to develop plant-based model snacks that are high in fibre, contain probiotic bacteria and are convenient for long-term storage. The research focused on selecting a suitable form of probiotic bacteria (active biomass, microencapsulated, freeze-dried), inoculation method (in the base mass or in the filling of a snack) and appropriate storage conditions (4°Cor 20 °C). The potential synbiotic properties were evaluated. The microencapsulated bacteria had the highest survival rate at 4 °C, while the freeze-dried bacteria showed better survival rates at 20 °C. Probiotics had a higher survival rate when enclosed inside snacks with a low water activity (aw = 0.27) peanut butter filling than in snacks without filling (aw = 0.53). Enclosing the probiotics in a low aw filling ensures their survival at ambient temperature for 5 months at a count higher than 6 log CFU/g. The snacks exhibited high antioxidant capacity (average 300 mg ascorbic acid equivalent/100 g), polyphenol content (average 357 mg gallic acid equivalent/100 g) and high fibre content (average 10.2 g/100 g). The sensory analysis showed a high overall quality of the snacks (average 7.1/10 of the conventional units). Furthermore, after six months of storage, significant changes were observed in the antioxidant properties, polyphenol content and texture of the snacks, while their sensory quality remained unchanged. Moreover, a potential synbiotic effect was observed. The method used to assess bacterial growth indicated significantly higher values in the model snacks compared to a control sample. Therefore, this study has effectively addressed the gap in knowledge regarding the survival of probiotics in snacks of this nature.

The potential use of brewers' spent grain-based substrates as horticultural bio-fertilizers

IntroductionBrewers' spent grain (BSG) is the most important by-product of breweries. Currently, the primary method of recycling BSG is through its use in livestock feed production, due to its high fiber content, non-degradable protein, and water-soluble vitamins. Nonetheless, composting, vermicomposting, and biochar production pathways offer promising alternatives for managing this organic byproduct.MethodsBSG-based substrates were evaluated as bio-fertilizers for use during the transplantation of Lactuca sativa L. and without additional fertilization at the end of the crop cycle. Biochar (B), vermicompost (V), compost (CP), and compost enriched with a microbial consortium (CPE), each mixed at 2 and 4% with peat, were compared with two control treatments: 100% peat (C1) and peat with ternary chemical fertilizer (C2). The experiment was designed with six replicates, half of which were inoculated with Sclerotinia sclerotiorum mycelium during transplantation to assess the contribution of different substrates to pathogen resistance.ResultsOverall, it was found that the control treatment C2 was the most effective, yielding the greatest plant height at the seedbed stage and the best results across all parameters at harvest. The V 4%, CP 4%, and CPE 4% treatments showed similar results without significant differences compared to the control. At the end of the seedbed phase, plants treated with CP 4% and CPE 4% exhibited the most substantial root development, with statistically significant differences from all other treatments. Moreover, the CPE 4% treatment demonstrated superior performance, resulting in statistically significant differences (p &amp;lt; 0.05) in the chlorophyll content (α and β) and carotenoid parameters when compared to the control treatment C2. The interaction between the treatment and the pathogen was statistically significant only for the carotenoid content in the CPE 4% treatment and for the flavonoid content in most of the treatments.DiscussionThe most promising results were obtained at the nursery phase, highlighting the potential use of processed BSG-based substrates as bio-fertilizers. These products provided plants with both a growth substrate and nutrients, effectively contributing to waste recycling and aligning with the principles of a circular economy. Additional studies are required to investigate the potential use of brewer's spent grain as bio-fertilizers in other vegetable crop species.

Exploring the therapeutic potential of barley grain in type 2 diabetes management: a review

SummaryA healthy lifestyle with a high intake of whole grains is preferred for the effective type 2 diabetes mellitus (T2DM) prevention. Plenty of studies have shown the health benefits of barley on metabolic diseases, but there is a dearth of review articles specifically focused on antidiabetic effects. Hence, it is urgent to consolidate the up‐to‐date findings and provide guidance for future research endeavours in a timely review. This review aims to provide an overview on barley consumption for T2DM prevention and management, focusing on certain key aspects such as glycaemic control, insulin sensitivity and lipid profile. Extensive research has highlighted the potential benefits of barley grains in T2DM prevention, attributed to their high dietary fibre content, a diverse array of phytochemicals, and bioactive peptides. The dietary fibre (e.g., β‐glucan and arabinoxylan), characterised by their viscous and water‐soluble nature, is involved in modulating gastrointestinal physiology, thereby exerting regulatory effects on blood glucose and insulin levels. Phenolic compounds in barley have the potential to inhibit α‐amylase and α‐glucosidase enzymes, offering further support for glucose homeostasis. In addition, outer layers of barley are found to have high levels of fibres and bioactive compounds. The levels of these bioactive compounds can be improved through food processing techniques. Future investigation is necessary to establish the relationships between barley bioactive components and their specific antidiabetic capacity to improve study consistency and innovative strategies to incorporate barley into daily diet.

New lines of the Triticum Spelta in Sought Dagestan

Few people know about the existence of such a grain crop as spelt and its benefits for human health. This is a unique product with a balanced vitamin and mineral composition, surpassing even soft wheat in the content of valuable substances. The center of origin this crop is the Mediterranean countries. The first mentions of spelled are found in Ancient Egypt, Babylon, Greece, Turkey and Armenia. After a long period of oblivion, spelled Triticum dicoccum (Schrank) Schuebl reappeared in the crops of European countries and is actively cultivated in Iran, India, Turkey, the USA, and in Russia – in the Krasnoyarsk region, Omsk region, Tatarstan, Dagestan. The absence of gene-modified varieties and the complex of beneficial properties of its grain are interesting for the use of this crop. Spelled grain contains more than 18% protein and has a higher content of fiber, Zn, Fe and Mn compared to other types of wheat. Products made from spelled grain are use as dietary products. Using spelled as food reduces the risk of cardiovascular diseases and a number of cancers. Today, the main suppliers of spelled cereal are Iran, India, Turkey, USA, Armenia, and Dagestan. Literary information about the regions with soil and climatic conditions appropriate for the cultivation of this crop is rather scarce. The morpho-biological study of spelled in connection with economically valuable traits and the identification of promising samples for cultivation in a particular region is relevant. Since 2013, the Dagestan Experimental Station has been conducting laboratory and field evaluation of new naked spelt lines, created by Professor Vladimir Dmitrievich Kobylyansky (St. Petersburg, VIR). These lines were created by selection hybrids(F12) from crossing of spelt (T. dicoccum) and hard wheat varieties (T. durum Desf.) In 2016, 2 best ones with glassy grain were selected and were included in the control nursery for a comprehensive study under the winter sowing period of spring grain crops accepted in the region. The samples were studied for early maturite, resistance to fungal diseases, lodging and yield. The results of a three-year (2020–2022) study of the two selected forms were obtained and the contribution of various traits to the formation of the crop was determined.

Mechanical Properties of Oil Palm Trunk Lumber Using Parallel Strand Lumber (PSL)

This research is to study and investigates how the mechanical strength of oil palm trunk can be improved for parallel strand lumber (PSL) in the timber industry. Various methods are implemented by the wood industry for this purpose. The research uses an Instron Universal Testing Machine to perform mechanical testing on the oil palm trunk after undergoing PSL. Samples used for tensile testing adhere to the size guidelines outlined by the American Society of Testing Materials (ASTM). The results of the experiment indicate that the 1-inch strand has the highest mechanical strength compared to the 0.5 inch and 0.3-inch strand, as it has a higher fibre content that enables it to withstand applied loads or forces. However, the average sample of the 0.3-inch strand also exhibits similar mechanical strength as the 1-inch strand, due to the small size of the strand which allows for better absorption of the glue and stronger bonding with the surface.

The synergy of the matrix modification and fiber geometry to enhance the thermo‐mechanical properties of basalt fiber‐polypropylene composites for automotive applications

AbstractBasalt fiber reinforced polypropylene composites with two initial fiber lengths (3.2 and 6.4 mm) were fabricated using twin‐screw extrusion compounding. In the case of composites with smaller initial fiber length, basalt fibers predominantly served as nucleating agents for polypropylene thereby resulting in an increase in the degree of crystallinity. The addition of polypropylene‐g‐maleic anhydride (PP‐g‐MA) caused the matrix to become amorphous, which was due to the establishment of a fiber–matrix interphase. This behavior was different for the composites with relatively larger initial fiber length especially at higher fiber content. The reduction in fiber length in the composites caused a decrease in crystallinity, as this hindered the ability of the polypropylene matrix to form crystals. Addition of PP‐g‐MA established a fiber–matrix interphase thereby synergistically contributing to the increased matrix amorphousness of the basalt fiber reinforced polypropylene composites with 6.4 mm initial fiber length. Reduced fiber length due to processing also accelerated the thermal degradation of the composites with an initial fiber length of 6.4 mm. However, the reduction in fiber length due to processing resulted in increased fiber orientation, which contributed to the improvement in tensile and flexural properties of the basalt fiber reinforced polypropylene composites with an initial fiber length of 6.4 mm. At 30% fiber content, the tensile strength and modulus of basalt fiber reinforced matrix modified polypropylene composites with 6.4 mm initial fiber length improved by 18% and 13% as compared with the composites with 3.2 mm initial fiber length.

Gluten-Free Synbiotic Pseudocereals Pasta: Evaluation of Technological, Nutritional, Sensory, and Probiotic Characteristics

ABSTRACT Market demand for thermostable, nondairy synbiotic foods increases. This study examines the physicochemical, functional, and sensory properties of pasta made from gluten-free composite flour obtained from pseudocereal blends compared with wheat pasta. B. coagulans Unique IS2 spores were mixed with a composite flour blend comprising amaranth, quinoa, and buckwheat for synbiotic pasta production. The gluten-free pasta made from a composite blend of pseudocereals differs significantly from conventional wheat pasta in technological characteristics and sensory attributes. However, enhanced nutritional quality, antioxidant activity, total phenolic content, and 65% higher fiber content were obtained. Pseudocereals and psyllium husk’s prebiotic properties led to gluten-free Synbiotic pasta with potential health benefits. B. coagulans Unique IS2 survived pasta production and cooking, with a survival count of 7.0 log10 CFU/g, indicating potential benefits for consumers. The 90.42% B. coagulans Unique IS2 spores survived in cooked Synbiotic pasta after completion of in-vitro stimulated digestion.

Techno-functional properties of whole okara flour hydrolyzed with a carbohydrase complex

Okara flour, a by-product of the manufacture of soy milk, is nutritionally rich, with a high protein and fiber content, and contains minerals and bioactive compounds, such as phenolic compounds. Okara can be used to enrich various food products. However, the high content of insoluble components, such as fiber and proteins, limits its applicability in bakery products, sauces, and beverages. Thus, enzymatic hydrolysis with carbohydrase can be an effective strategy to overcome technological bottlenecks. Studying techno-functional and biological properties is vital to understanding hydrolyzed okara flour's possible impacts and potential applications. Hydrolysis with Viscozyme®L reduced insoluble fibers and increased soluble fibers by 33% and 110%, respectively, using 4% of the enzyme (v/w) at pH 6, 53 °C for 3 h. This modification caused an impact on the techno-functional properties of hydrolyzed okara flour, such as reduced emulsification capacity and increased foaming capacity. Enzymatic hydrolysis also caused changes in the isoflavone profile, increasing the content of aglycones. Regarding antioxidant capacity, an improvement was verified by the ABTS method.