Higher Levels Of Ash Research Articles

Utilization of artichoke (Cynara scolymus L.) by-products for enhancing nutritional value and phytochemical content of cookies

This study was conducted to make functional cookies using powdered artichoke stems and bracts, which are rich in phytochemicals. The chemical composition and phytochemicals in wheat flour, artichoke bract powder, artichoke stem powder and the produced cookies were determined. Physical properties, color and sensory characteristics were determined in wheat flour cookies, artichoke bract powder cookies and artichoke stem powder cookies. The results showed that artichoke bract powder cookies (15%) contained the highest levels of ash and protein being 2.07% and 9.65%, respectively. The cookies with powdered artichoke stems (15%) had the greatest overall lipid content (14.65%). Furthermore, the highest total phenolic content, total flavonoid content, and antioxidant activity were found in artichoke by-products (stems and bracts). The panelists approved of up to 15% artichoke by-product powder added to wheat flour. It can be seen from the results that the artichoke by-products are a good source of phytochemicals, minerals, total protein and total lipids, which improves the quality of cookies. Therefore, it can be concluded that using artichoke by-products up to 15% enhanced the antioxidant properties and nutritional value of the baked cookies.

Enhancing Nutritional Value of Rhubarb (Rheum rhaponticum L.) Products: The Role of Fruit and Vegetable Pomace

In this study, the quality and health-promoting components in rhubarb products sweetened with isomaltulose and enriched with fruit (apple, chokeberry, black currant) and vegetable (beetroot, carrot) pomace were assessed. All products with added pomace had higher levels of ash (27–65%) and macro- and microelements (5–436% and 5–333%) compared to the sample without pomace. The addition of pomace also increased the total antioxidant activity. The addition of pomace increased the value of gel strength (Fe) by 22–73% compared to the control; the highest value was found in the product enriched with chokeberry pomace (1.71 N). Red (a* > 0) and yellow (b* > 0) dominated all products, and values of the L* parameter ranged from 7.81 to 37.54. The brightest were the products with added carrot, apple, and beet pomace, while the darkest were those containing chokeberry and blackcurrant pomace. The values of the texture parameters decreased after storage, but to a lesser extent in the products with pomace; however, the products with pomace maintained greater antioxidant activity and retained beneficial components better than those without. A slight darkening of the products and a decrease in the proportion of red (a*) and yellow (b*) color was also observed.

Environmental impact of concrete containing high volume fly ash and ground granulated blast furnace slag

Concrete production is energy-intensive and has an adverse impact on the environment due to the raw materials involved. Currently, India has abundant reserves of fly ash and ground granulated blast furnace slag (GGBS). Despite various applications, fly ash often ends up in landfills. Given its abundance, there is a growing interest in utilising substantial quantities of fly ash in concrete production. In the current study, M30-grade concrete is designed with very high levels of fly ash and GGBS. Additionally, quick lime (QL) is incorporated as a supplementary agent to augment lime content. A total of twenty concrete mixes have been developed with different combinations of fly ash, GGBS, and QL. Results illustrate that the addition of QL does not show overall strength improvement to the GGBS-based mixes, but it impacts on fly ash-based mixes. The targeted design strength is achieved with 70% cement replacement with fly ash and QL. The strength development depends on the pozzolanic reaction initiated and the formation of hydration products in the system. The environmental impact of concrete is assessed by analysing its life cycle assessment using a cradle-to-gate approach. The energy requirement and kg-CO2 eq. emissions depend on the level of cement replacement. The fly ash-based concrete emits less kg-CO2 eq. and requires less energy than the GGBS-based mixes. Overall, the designed strength is achieved with 65% fly ash, requiring 59% less energy, reducing 54% CO2 footprint, 56% GWP100, 80% HTPinf, 46% ODPinf, and cost by 34% compared to OPC-based concrete.

Characteristics and Changes in the Properties of Cereal and Rapeseed Straw Used as Energy Feedstock

Solid biofuels, including straw as production residue, are still the largest energy feedstock in the structure of primary energy production from renewable energy sources. However, the properties of straw as a solid biofuel can vary depending on the species from which it was produced and the harvest period and year. Therefore, this study aimed to assess the thermophysical properties and elemental composition of six types of straw (rye, oat, triticale, wheat, corn, and rapeseed straw) obtained over three consecutive years (2020, 2021, 2022). Rye straw had the lowest moisture (mean: 10.55%), ash (mean: 2.71% DM), nitrogen (mean: 0.54% DM) and chlorine (mean: 0.046% DM) contents and the highest carbon content (mean: 47.93% DM), a higher heating value—HHV (mean: 19.03 GJ Mg−1 DM) and a lower heating value—LHV (mean: 15.71 GJ Mg−1). Triticale straw had similar properties, classifying it into the same cluster as rye straw. Corn straw had a remarkably high moisture content (mean: 48.91%), low LHV and high chlorine content. Rapeseed straw contained high levels of Cl, S, N and ash, and they were 643%, 481%, 104% and 169% higher, respectively, than those in rye straw. The sulfur, chlorine and moisture contents of the six straw types under study were highly variable during the three years of the study. Knowledge of the properties of different types of straw as energy feedstocks facilitates the logistics and organization of the supply of bioenergy installations. However, further research is needed, especially studies assessing the energy intensity and logistical costs of different types of straw used for energy purposes.

Characterization of physicochemical properties and sensory profile of red oncom in Dramaga District Bogor Regency

The production methods of red oncom can vary between different producers, leading to differences in sensory characteristics and compounds. This study aimed to characterize the physicochemical and sensory profile of red oncom that are most preferred by consumers. In this study, five samples of red oncom from Dramaga Districts, Bogor Regency, were selected as raw materials for physicochemical and sensory analysis. The proximate content of the five red oncom samples showed high levels of moisture, ash, and fat, but protein content in samples 259, 786, 615, and 478 was low. In contrast, the carbohydrate content in sample 615 was higher than proximate of red oncom by the Ministry of Health Republic Indonesia in 2019. The physical characteristics of color in some samples did not significantly differ in terms of L*, a*, C*, and h*values, although all samples exhibited a significant difference in terms of b* value. The texture characteristics of the five samples showed no significant differences in terms of springiness and cohesiveness, but significant variations were observed in hardness, gumminess, and chewiness. The sensory profiling involved 30 consumer panelists and 18 attributes, with sample 259 emerging as the most preferred among consumers. The analysis of consumption patterns based on five aspects of the food model, considering age and gender categories, revealed significant differences in several aspects, mainly related to food preferences (stir-fried, tutug rice, sauce, and fried oncom), self-conditions (feeling of sadness), and environmental conditions (hot weather). However, a significant difference was observed in the ecological aspect, specifically cold temperatures, when considering the gender category.

Response surface methodology optimisation enhancing lactic acid production from Prosopis africana pods by Rhizopus oryzae

Microbial fermentation of lignocellulosic biomass into lactic acid (LA) has received considerable attention because it ensures the valorisation of wastes and reduces dependence on fossil sources. First, the proximate and phytochemical compositions of Prosopis africana pods (PAP) were determined. Previous biologically-pretreated pods of Prosopis africana were then saccharified using dilute acid hydrolysis following a full factorial design. The factors optimized were acid type (HCl and H2SO4), acid concentration (1 %, 3 % and 5 %), solid loading ratio (5 %, 10 % and 20 %) and reaction time (15, 30 and 60 minutes). Several Rhizopus oryzae isolates were screened for LA production and the most prolific was molecularly identified. The factors affecting LA yield from PAP hydrolysate were screened using a half-factorial design. The significant factors were then optimised using Box-Behnken Design of Response Surface Methodology (RSM). The proximate analysis showed high levels of protein, lipid, ash and carbohydrates. The phytochemical analysis of PAP revealed the presence of flavonoids, alkaloids, saponins, phenols, tannins, glycosides and terpenoids. The hydrolysis conditions of 3 % HCl, 20 % solid loading and 15 minutes hydrolysis time yielded the highest reducing sugars of 42.5 g/L. The most promising isolate, identified as R. oryzae strain AK-22, produced 19.7 g/L after RSM optimization, a 38.1 % increase over yields from non-optimised conditions. These findings are on the biotechnological production of LA from the pods of Prosopis africana, an abundant yet under-utilised tree crop.

Melon seed: A nutritionally valuable by-product and its effects on cake quality.

Incorporating by-products and waste materials with nutritional and industrial potential into food formulations is an important consideration. Melon seeds, known for their nutritious compounds, are often treated as waste. This study aimed to improve the nutritional properties of cakes by adding melon seed flour (MSF), which contains high levels of ash, lipid, protein, and fiber, as a substitute for whole wheat flour and fat at concentrations of 40% and 60%. The primary fatty acid identified was linoleic acid, while the dominant amino acid in the samples was glutamic acid, followed by proline and leucine. It is noteworthy that potassium and magnesium content in MSF was about five times higher than control. The substitution of MSF did not cause a significant change in the structural properties of the cakes but led to a decrease in the firmness, springiness, and chewiness. Consumer acceptance, based on sensory evaluation, indicated that cakes with 40% MSF substitution were well-received. In conclusion, our findings demonstrate that melon seeds, previously considered waste, can serve as a good alternative source of fiber, fat, and protein in bakery products.

FORMULASI KUKIS SUBSTITUSI TEPUNG UBI UNGU (IPOMOEA BATATAS L.) DENGAN JAHE MERAH DAN DAUN KELOR

Cookies are a type of biscuit made from soft dough that has a high at content and is relatively crunch. Cookies can be functional food if ingredients that have physiological activities are added in the manufacturing process that can have a positive effect on health. Some local foods that are good for health are purple sweet potato, red ginger and moringa leaves. Sweet potato flour has higher levels of ash and fiber, carbohydrates and calories are almost the same as wheat flour. The purpose of this study was to determine the effect of adding purple sweet potato flour, red ginger powder and moringa leaf powder to the organoleptic test and chemical characteristics. Based on the results of the research, the best formulation of cookies with the highest score was F3, namely cookies with 35% purple sweet potato flour, 5% red ginger powder, and 10% moringa leaf powder with 2.9% moisture content, 3.01% ash content, 6.41% protein content, and yield 96.11%. The test results of the level of preference for cookies with the substitution of purple sweet potato flour, red ginger powder and moringa leaf powder on color, aroma, texture, aftertaste, and overall were neutral

Novel Gluten-Free Cinnamon Rolls by Substituting Wheat Flour with Resistant Starch, Lupine and Flaxseed Flour.

Celiac disease (CD) is an immunological mediated disorder that occurs to genetically susceptible individuals who suffer from gluten consumption. Therefore, the most effective treatment of CD is a life-long gluten-free diet. This study aimed to produce a nutritious gluten-free cinnamon roll, where resistant starch and lupine flour were used instead of wheat flour, in addition to 10% flaxseed flour and a fixed amount of hydrocolloid (1% xanthan gum). Eight different gluten-free cinnamon roll treatments (T1–T8) were produced with different ratios of resistant starch and lupine flour according to the following percentages (85:5, 80:10, 75:15, 70:20, 65:25, 60:30, 55:35 and 50:40, respectively). The proximate analysis, physical properties, color measurements and sensory evaluation of all cinnamon roll treatments and flours were determined. It was found that lupine and flaxseed flours in all different treatments had significantly (p ≤ 0.05) higher levels of ash, protein, lipid and crude fiber compared to wheat flour treatment (control treatment). However, carbohydrate levels were significantly (p ≤ 0.05) higher in control treatment compared with treatments 3–8. Gluten-free cinnamon rolls had significantly (p ≤ 0.05) higher levels of unsaturated fatty acids (oleic acid, linoleic acid and linolenic acid) than control. Further, there were significant differences in lightness (L*), redness (a*) and yellowness (b*) color values between the gluten-free and control treatments. The control cinnamon roll significantly (p ≤ 0.05) had the highest level of lightness and the lowest level of redness. The sensory evaluation obtained by consumer evaluation indicated that control cinnamon rolls significantly (p ≤ 0.05) received the highest score in overall impression, overall flavor, hardness and aftertaste. However, treatment 5 significantly (p ≤ 0.05) received the highest score in all the sensory scores in comparison with other gluten-free treatments. It is possible to develop a quality gluten-free cinnamon roll with respect to nutritional value manifested in higher levels of protein, fibers, unsaturated acids and prebiotics with acceptable sensory attributes.

Potential of Seaweed Extract on Growth, Physiological, Cytological and Biochemical Parameters of Wheat (Triticum aestivum L.) Seedlings

Synthetic fertilizers are widely employed in agriculture relative to biofertilizers. Long-term use affects soil fertility, plant vigor, human and livestock health, and the soil microbial community. Seaweeds were employed as biofertilizers in sustainable agriculture to overcome this issue and boost the agricultural productivity. Therefore, the current study investigates the effect of wheat seeds priming with the aqueous extracts of Ulva linza or Corallina officinalis seaweeds at various concentrations (5, 10, 15, 20, and 30%). Wheat grains were primed with seaweed extracts and grown in petri dishes, and the germination rate, growth attributes, physiological parameters, cytological traits, and molecular analyses were evaluated. The physico-chemical characterization revealed that U. linza possessed higher levels of ash, soluble proteins, and sugars, as well as essential macronutrients and amino acids, than C. officinalis. Seedling growth parameters, physiological characteristics, and mitotic index all showed a substantial increase in low concentrations of both extracts when compared to the control. Higher concentrations, on the other hand, exhibited an inhibitory effect as well as certain chromosomal abnormalities. In the treated seedlings, new proteins were expressed, which could be owing to the activity of bioactive components in the extracts. As compared to untreated seedlings, PCR-RAPD analysis utilizing five markers revealed that both seaweed extracts triggered low and high molecular weight DNA fragments, as well as fragments specific to each extract. Seaweed extracts could be employed as an environmentally friendly and soil-safe alternative to typical chemical fertilizers.

Comparison of Nutritional Value of Milkfish Shredded with Milkfish Bone Shredded (Chanos Chanos)

The use of fishbone waste as shredded product is one of the right alternatives to provide a source of calcium-rich food that is cheaper, easier to obtain and of course easily absorbed and reduces the adverse effects of environmental pollution. The purpose of this research is to create a diversified product of milk fishbone shredded as an alternative use of fishery byproducts and to compare the chemical or nutritional characteristics of fishbone shredded and shredded milkfish (Chanos chanos). This study uses a comparative method. The results showed that the nutritional content of fish bone shredded was not much different from shredded milkfish products. The nutritional value of fishbone shredded are: 6.86% water content, 38.71% protein content, 17.16% fat content, 23.63% carbohydrate content and 1.59% crude fiber content, 12.04% ash content, 1.70% calcium content, and 1.51% phosphorus content. While the nutritional value of milkfish shredded is: 7.89% water content, 42.2% protein content, 31.48% fat content, 9.30% carbohydrate content, 1.64% crude fiber content, 7.49% ash content, 2.54% calcium content, and 1.34% phosphorus content. The nutritional value of fishbone shredded is higher in carbohydrate content, crude fiber content, and ash content compared to milkfish shredded products. The nutrient content of fishbone shredded is lower in water content, protein content, and fat content when compared to milkfish shredded products. High levels of ash in milkfish floss have the potential to be a source of calcium and phosphorus minerals. Thus fishbone shredded can be used as a mineral food source to meet the nutritional needs of the community.

Physicochemical Properties of Local White Corn Flour

Corn is an important and widespread agricultural commodity used as food, feed, or as a raw material in preparing other viable products. The formation of flour from corn sources appears more flexible, with extensive usability. However, the chemical composition and functional properties are significantly influenced by the various processing methods and raw material origin. Local white corn from Wonosobo, Kebumen, Banjarnegara, Temanggung, and Magelang were cultivated in the Field Experimental Unit 2, Mercu Buana. Yogyakarta University. Subsequently, chemical content, including moisture, direct ash, protein, fat, starch, and amylose, as well as the physical properties, termed bulk and tapped-bulk densities, solubility, wettability, and color, in the form of red (a), yellow (b), and brightness (L), were critically observed. The results showed white corn with higher ash levels (1.83%), protein (16.45%), and fat (4.29%). Furthermore, lower amylose levels occurred in Wonosobo (13.5%) and Magelang (15.5%), while local samples from various regions, demonstrated varying moisture content (5.69-5.92%), based on SNI provisions. No obvious significant change was recorded in bulk density (0.46-0.49 g ml−1), tapped-bulk density (0.54-0.58 g ml−1), and solubility (14.65-16.43 %). Therefore, the fastest wettability sources were reportedly Kebumen and Banjarnegara, while Magelang’s local white corn flour generated the most colour brightness.

Energy Recovery of Shrub Species as a Path to Reduce the Risk of Occurrence of Rural Fires: A Case Study in Serra da Estrela Natural Park (Portugal)

The accumulation of biomass fuels resulting from the growth of heliophilous shrubs and small tree species at the edge of forests and on scrub and pasture lands contributes to the increased risk of rural fires in Mediterranean climate regions. This situation has been managed with a set of legislative measures launched with the objective of promoting cleaning and the control of these species. Areas of scrub and pasture already constitute the largest part of the annually burnt area in Portugal, resulting in high-intensity fires. In the present study, shrubs and small tree species were characterized in the laboratory. Thermogravimetric, chemical and calorimetric analyses for the evaluation of the potential for the energy recovery of the selected species were carried out. It was observed that energetic valorization (i.e., to enhance the value by planned actions) of these species is difficult because they present high levels of ash and metals, becoming prone to the occurrence of fouling and slagging phenomena. Thus, the creation of value chains that justify the incorporation of these materials becomes very difficult, except if used in non-certified, small-scale and locally based processes. The possibility of recovery through thermochemical conversion processes, such as torrefaction, pyrolysis or gasification, must be studied so that more efficient and feasible recovery alternatives can be found, allowing for the creation of value chains for these residual materials to promote their sustainable management and, thus, mitigate the risk of rural fires occurring.

Grape seed proanthocyanidins alleviate the negative effects of dietary cadmium on pearl gentian grouper (Epinephelus fuscoguttatus female x Epinephelus lanceolatus male)

The present study was conducted to evaluate whether grape seed proanthocyanidins (GSPs) could alleviate the negative effects of dietary cadmium on growth performance, body composition, activities of digestive enzymes, and antioxidant potential in the intestine of pearl gentian grouper (Epinephelus fuscoguttatus female x Epinephelus lanceolatus male). Two hundred and forty pearl gentian groupers with the initial average body weight of 31.30±0.05 g/fish were randomly divided into four treatment groups with three replicates in each group and 20 fish in each replicate. The four treatment groups were identified as control group (the basal diet), Cd group (the basal diet+300 mg/kg Cd), Cd+GSPs group I (the basal diet+300 mg/kg Cd+400 mg/kg GSPs), and Cd+GSPs group II (the basal diet+300 mg/kg Cd+800 mg/kg GSPs group), respectively. The trial lasted for 42 days. Fish exposed to 300 mg/kg dietary cadmium had lower growth performance, mineral metabolism disorders with lower calcium and phosphorus levels, higher ash level, decreased lipase and protease activities, and antioxidant potential in the intestine. Dietary GSPs supplementation could counteract those negative effects to a certain extent. The alleviation effects of Cd+GSPs group II were better than those of Cd+GSPs group I. Except for calcium and phosphorus levels in whole fish composition, 800 mg/kg dietary GSPs supplementation could not recover the adverse effects caused by Cd stress. These results suggested that GSPs might potentially mediate dietary cadmium toxicity and alleviate the negative effects on pearl gentian grouper.

COMPARATIVE STUDIES OF SOME AGRONOMIC AND GRAIN QUALITY TRAITS FOR THREE NEW DEVELOPED RICE VARIETIES

This study was conducted at Rice Department farm, Sakha Agriculture Research Station during 2018 and 2019 seasons. Yield and yield components, grain quality, cooking quality, chemical composition with nutrition content were estimated in this study for two Egyptian varieties (Sakha 108 and Giza 182) and introduced Black Rice variety. The results showed that, Sakha 108 variety had the best grain quality characters (hulling %, milling% and head rice %) with high performance of grain yield. Giza 182 as indica type gave the good performance in yield and yield attributes. Black rice as introduced one had high levels of protein, ash, oil and minerals (iron, calcium and zinc) as nutritional elements compared with the other two varieties in both seasons, while the fiber crud percentage reached to the maximum for Sakha 108 in brown grains while the total carbohydrate was high in milled grains of Sakha 108. On the other hand, Giza 182 variety milled grains recorded the lowest content of minerals except for Ca. For cooking quality characters, results indicated that milled grains of Giza 182 gave the highest value of water uptake and produced the greatest volume expansion. Sakha 108 and Giza 182 brown and milled grains had the same time for cooking, while Black Rice variety grains gave the highest value for cooking time.

Nutritive quality prediction of peaches during storage.

Peaches (Prunus persica L. Batsch) are commonly consumed fruits with high nutritional value. We evaluated the nutritive qualities of peach fruit during storage. Heatmap analysis showed that protein, ash, and crude fiber contents clustered together, whereas fat and reducing sugars clustered separately. We then classified the nutrients into two clusters; cluster 1 showed low fat and reducing sugar levels and high protein, crude fiber, and ash levels, whereas cluster 2 showed high fat and reducing sugar levels and low protein, cruder fiber, and ash levels. Partial least squares regression and random forest analyses showed accuracies of 67% and 61%, respectively. Spectra at 1,439 and 1,440 nm indicated reducing sugars, and the spectrum at 2,172 nm indicated protein. Thus, Fourier transform‐near infrared spectroscopy could predict the two clusters based on five nutritive qualities. Our findings may help to establish guidelines for promoting the acceptability of peach fruits among consumers.

A Moderate‐Protein and Controlled‐Phosphorus Ketogenic Food Improves Lipid Metabolism in Dogs while Preventing Elevations in Circulating Urea and Phosphorus

Objective Ketogenic foods (KF) limit digestible carbohydrate (carb) and offer benefits to disease management including cancer, diabetes, renal failure and cognition. While companion dogs are susceptible, their metabolic response to ketogenic foods that vary in protein/fat ratio is not known. We sought to compare metabolic effects of two KF varying in protein/fat, and further compare their effects to a standard adult food (CON). The first KF (KFA) was commercially available and the second (KFB) was developed for this experiment as a moderate protein, controlled phosphorus (Pi) food to make it amenable to at-risk populations. Methods Dogs housed in pairs, with daily group exercise in outdoor grassy runs. All dogs returned to the colony healthy after the study; no invasive procedures. Fasted blood collections under approved protocols. Macronutrients (P/F/C; % energy): CON (21/32/48); KFA (52/42/5); KFB (26/68/5). Food ash, Pi (dry mass, DMB): CON (ash 4.9%, Pi 0.68%), KFA (ash 8.6%; Pi 1.2%), KFB (ash 4.9%, Pi 0.58%). Prospective randomized crossover trial (n = 16). CON the wash-in food followed by KFA then KFB in randomized order (5 wk feeding each). Foods by AOAC methods. Serum beta-hydroxybutyrate (BHB) by enzymatic reaction. Clinical measurements by Cobas. Fatty acid (FA) elongase (ELO) and desaturase (ACD) substrate/product ratios by GC-FID from serum FA. Linear mixed modeling for diet effects. Least-squared means with pooled variance presented. Significance at a = 0.05. Results Ketogenic ratios (KR) of the foods: CON (KR 0.46), KFA (KR 0.97), KFB (KR 1.63). Clinical blood values remained in normal ranges. Despite only 5% carb as energy, the KFA food was not ketogenic; KFA (KFA 101.2 ± 0.09 uM) did not elevate serum BHB above that of the CON food containing 48% starch as energy (CON 93.6 ± 0.09 uM). In contrast, the KFB food was ketogenic; increasing BHB (KFB 143.8 ± 0.09 uM) relative to both KFA and CON. Serum glucose was not different. The KFA elevated insulin and glucagon relative to CON; the KFB food not different from KFA or CON. The KFA increased blood urea and Pi above KFB and CON; KFB food was not different from CON. Liver enzymes ALP and AST were lowest when dogs were fed KFB. Both KFA and KFB decreased serum triglycerides (TG) by 30% compared to the CON food, but increased total cholesterol. The KFB decreased the product/substrate ratios of d-9 (16:1/16:0, 18:1/18:0) and d-5 ACD (20:4n6/20:3n6) but increased that of d-6 ACD (18:3n6/18:2n6, 20:3n6/18:2n6). KFB also increased apparent these ratios for ELOs elov5 (20:3n6/18:3n6) and elov6 (18:0/16:0). Conclusions: A low-carb, moderate protein, controlled Pi ketogenic food increased circulating ketone BHB 40% above that of a low-carb food that contained 80% more protein. Moderating protein and reducing Pi in the KFB prevented elevations in blood urea and Pi that occurred with KFA. Thus, high levels of protein and ash may limit a food's ketogenic potential and it's use in renal patients. The TG-lowering effect of ketogenic foods observed in humans was mirrored in this canine study; we further found that KFB altered fatty acid metabolism. These results will further enable the personalization of nutritional recommendations for ketogenic foods to benefit a broad spectrum of health states.

Minerais e amido resistente em farinhas de banana vermelha ‘São Domingos’ triploide (AAA)

A banana é uma das principais culturas agrícolas do mundo, de grande importância socioeconômica para os países em via de desenvolvimento e com características importantes para a fabricação de farinhas. Dente as variedades de bananas, existem aquelas de cascas vermelhas, as quais se destacam pelos altos teores de compostos bioativos, como, por exemplo, precursores da vitamina A. Contudo, ainda existem lacunas no conhecimento em relação ao amido resistente e minerais presentes nessas variedades. Assim, o estudo teve como objetivo caracterizar os teores de minerais e amido resistente presentes nas farinhas de casca e de polpa da banana de casca vermelha ‘São Domingos’ (AAA). As farinhas, casca e polpa, foram produzidas a partir de frutos obtidos em uma propriedade rural, sanitizados, fatiados, descascados, secos em estufa com circulação de ar forçada a 55 ºC e moídos em moinho rolo-facas. Dessa forma, foram submetidas às análises de umidade, cinzas, minerais (potássio, fósforo, cálcio, magnésio, enxofre, cobre, manganês, zinco, ferro e sódio) e amido resistente. As farinhas não diferiram no teor de umidade. A farinha de casca apresentou maiores teores de cinzas, potássio, magnésio, fósforo, zinco e sódio. Potássio e manganês foram os, macro e micromineral, presentes em maiores quantidades em ambas as farinhas. Ambas as farinhas apresentaram umidade dentro do limite estabelecido pela legislação. A farinha de casca possui maior teor de minerais; enquanto a farinha de polpa possui quase o dobro de amido resistente. As farinhas de banana de casca vermelha ‘São Domingos’ possuem características semelhantes às de outras triploides AAA.

Development and characterization of green banana-based fondant icing

ABSTRACT The insertion of functional foods in the confectionery industry is a growing reality, aiming to meet a growing demand for products that are visually attractive and at the same time healthy. The present study aimed to develop and characterize the physical, physicochemical, microbiological, and sensory properties of fondant icings based on green banana biomass and flour. Two formulations were developed (NFBI - Neutral Flavor Biomass-based Icing, and CFBI - Chocolate Flavor Biomass-based Icing), which were compared with the commercial fondant icings (NFCI - Neutral Flavor Commercial Icing, and CFCI - Chocolate Flavor Commercial Icing). The fondant icings were evaluated for centesimal composition, caloric value, physical, physicochemical (resistant starch, titratable acidity, water activity, texture, and color), and microbiological characteristics, as well as sensory acceptance. The icings based on green banana biomass and flour showed higher levels of ash, fiber, resistant starch, and protein, as well as lower total caloric value, and thus, were healthier. These icings were also softer and had more intense color compared to commercial ones, as well as good sensory acceptance, especially the one with chocolate flavor, which had greater than 72% approval. Microbiological analyses indicated that the icings could be stored under refrigeration (<4 ºC) for 30 days. Given the nutritional quality and health benefits, the icings prepared with green banana biomass and flour proved to be promising and could serve a niche market represented by people who seek a healthier diet or need to control their sugar consumption, such as diabetics.

STATISTICAL ANALYSIS OF PROPERTIES OF HIGH-VOLUME FLY ASH CONCRETES AS CEMENT REPLACEMENT

This paper had the objective of statistically analyzing the effects of the substitution of high levels of fly ash in concretes. It was produced reference concretes and concretes containing fly ash with substitutions of 30, 50, and 70% of the Portland cement mass. The water/cement material relations in these concretes ranged between 0.45, 0.50, and 0.55. With these parameters, it was conducted a factorial project 32 to analyze the results concerning the mechanical properties of compressive strength and consistency index of the concretes. It was elaborated nine concrete mixtures and their replicates. With the results obtained, it was performed a statistical analysis using ANOVA, Pareto Diagram and Tukey Test. The regression models obtained were adequate, with acceptable values of R2. The validation of the model occurred through two concretes with water/cement material ratios of 0.475 and 60 % of substitution of fly ash in relation to the Portland cement. This mixture presented an average compressive strength of 33.38 MPa at 115 days. The study showed that the ground fly ash was the most significant factor to the mechanical resistance of the concretes, significantly contributing to the increase of the compressive strength in advanced ages.