Proportion Of Ingredients Research Articles

Effect of Fermentation and/or Cooking on Some Nutritional Quality of Sorghum Meals Formulated with Different Ratios of Wheat and Pumpkin Flour

Sorghum cultivar (Tabat), defatted pumpkin seed pulp (DPSP), and wheat flour were used to prepare four meals to study the effects of component ratio and fermentation and/or cooking on various nutritional qualities. Before and after processing, the meals' chemical compositions, total calories, minerals, antinutrients, and in vitro protein digestibility (IVPD) were assessed. The addition of wheat and pumpkin flour resulted in a decrease in carbohydrates and antinutrients and an increase in ash, protein, fiber, fat, total and extractable minerals, and IVPD. After fermentation, the antinutrients were significantly (P ≤ 0.05) reduced, resulting in meals of excellent quality. Cooking the fermented dough afterward, nevertheless, revealed much greater improvement. The proportion of ingredients decreased the effect of cooking on chemical composition and led to a substantial (P ≤ 0.05) reduction in tannin and phytate, which was accompanied by a significant (P ≤ 0.05) increase in IVPD and mineral extractability. Meals were accepted more often than the control group (P ≤ 0.05). Out of all the formulations, the one with 10% wheat and 20% DPSP flours (M3) was found to be the most nutrient-dense and bioavailable.

Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation

IntroductionThe structuring of plant-based meat alternatives is a complex process which is highly dependent on qualitative and quantitative proportion of different ingredients. In the present study, starch, protein, and oil concentrations were optimized for the formulation of meat alternative (MA) using response surface methodology (RSM).MethodsProtein isolates of mung bean and pea protein, & corn starch were used along with sunflower oil to formulate meat alternatives using heat-induced gelation. The protein functionality of mungbean protein isolate (MBPI) and pea protein isolate (PPI) were analyzed. In addition, the effects of constituent composition on the physicochemical properties of meat alternatives were studied using RSM.ResultsThe protein content exhibited an elevation with increased levels of MBPI and PPI in 15:15 ratio. Moisture and hardness were chiefly influenced by oil content, as they displayed a decline with increasing oil levels. The color (L*) was principally affected by starch and oil, where the L* reduced with increasing levels of both variables. Springiness was influenced by the interaction of protein ratio (MBPI:PPI) and starch, as it showed a lowest value at the lowest level of protein and the highest level of starch. Chewiness was influenced by the interaction of hardness and springiness. The microstructure analysis showed dense protein matrix in the meat alternative.DiscussionOverall, the study shows that starch facilitated the structuring of meat alternative formulated using MBPI and PPI which could be utilized as potential materials for enhanced textural properties of the meat alternatives.

Research on fabrication technology of PVV-5AVN explosive for explosive reactive armor

PVV-5AVN explosive is a type of polymer-bonded explosive (PBX that typically comprises a mixture of RDX (hexogen), a high-explosive compound, and a polymer binder such as polyisobutylene. It finds extensive application in various generations of explosive reactive armor. This study investigates factors influencing the quality and specifications of PVV-5AVN explosives, including solvent choice, solvent ratio, mixing time, and ingredient proportions. Specifically, the RDX content is 85 ÷ 91%, and the binder system content is 9 ÷ 15% (with a DOS/PIB mass ratio of 2.75). These findings establish a fabricating process for laboratory-scale PVV-5AVN explosives that meets technical standards comparable to existing literature.

From Traditional to Exceptional: Impact of the Use of Dried Chicken Meat Powder on Sensory and Nutritional Quality of Tarhana

Tarhana is a popular Turkish fermented food, made of a mixture of cereal and yoghurt, generally consumed as soup. Both lactic acid bacteria and yeasts are responsible for the fermentation. The selection and proportions of ingredients integrated along with the production process specify the nutritional value and sensory properties of the final product. Therefore, the first objective of the present study was to process a dried “chicken meat powder (CMP)” that could be used in food formulations. The second objective was to determine the impact of CMP addition on the nutritional and sensorial properties of Uşak tarhana recipe with geographical indication. In order to fulfill these challenges dried chicken meat powder (CMP) at levels of 20, 25, 30, and 35% were included in tarhana recipes for the very first time. Within the scope of the study, organoleptic properties of tarhana soups (control and CMP added) were determined, and the formulation with 30% CMP (TCMP30) achieved the highest sensory evaluation scores. This sample was analyzed further, and its physicochemical properties were compared to a control sample strictly following the traditional Uşak tarhana recipe. In the tarhana samples, the moisture, protein, and total fat content increased with higher CMP additions, while the ash, crude cellulose, carbohydrates, energy, salt, and dietary fiber decreased significantly (p < 0.05). The calcium and sodium contents decreased, however, potassium, phosphorus, and zinc contents increased. The fatty acid composition analysis revealed that Uşak tarhana contained more saturated fatty acids than either CMP or TCMP30; adding 30% CMP reduced the total saturated fatty acids while increasing the monounsaturated fatty acids. The main fatty acids in traditional samples were linoleic, palmitic, and oleic acids, comprising 83.82% of the total fat. In TCMP30, the order changed to oleic > linoleic > palmitic with 83.89% of total fat. Over time, the total phenolic content and antioxidant capacity decreased in the control sample but increased in TCMP30. These results suggest that a formulation including 30% CMP effectively enhances the sensory, functional, and nutritional aspects in tarhana.

Investigating ingredient influence on reconstitution of powdered cocoa beverage via constrained mixture design

Reconstitution of a powdered cocoa beverage (PCB) produced by wet-mixing and oven-drying were studied. Sixteen PCB samples with different proportions of core ingredients, namely cocoa (5–25 %), skimmed milk (10–50 %), hydrolysed cereal extract (15–60 %), sucrose (0–30 %) and palm olein (0–15 %), were generated via a constrained mixture design. PCB samples had varying physical properties which included bulk porosity (57.3–74.8 %), particle surface hydrophilicity (contact angle = 60.0–94.5°) and glass transition temperature (51.2–86.3 °C). Consequently, PCB samples differed in reconstitution properties like wetting time (11–>300 s), reconstitution time (14–141 s) and soluble content (51.3–86.8 %). Subsequently, mixture regression models were developed to varying success (adjusted R2 = 70–97 %) for identifying the influence of each core ingredient on physical and reconstitution properties of PCB. PCB wettability was most improved by increasing the proportion of hydrolysed cereal extract, through forming powders with moderate particle surface hydrophilicities but higher glass transition temperatures and higher bulk porosities. Conversely, PCB wettability became exceptionally poor when it contained >35 % skimmed milk and <5 % palm olein. Additionally, a higher ratio of protein-rich skimmed milk against carbohydrate-rich hydrolysed cereal extract and sucrose led to solubility loss in PCB.

Physico-chemical changes in developed probiotic chicken meat spread fermented with Lactobacillus acidophilus and malted millet flour

This study was envisaged to develop a probiotic chicken meat spread fermented with Lactobacillus acidophilus (Lactic acid bacteria-LAB) and malted sorghum flour as a substrate and evaluation of its quality. Chicken meat spread was prepared by incorporating malted sorghum flour at 0, 2, 4 and 6 % (w/w) levels as a substrate in the product's formulation, along with Lactobacillus acidophilus at a concentration of 1 million cfu/g of the product. The product prepared with different formulations i.e. C (meat spread only), C1 (meat spread with 0 % malted sorghum flour + LAB), T1 (meat spread with 2 % malted sorghum flour + LAB), T2 (meat spread with 4 % malted sorghum flour + LAB) and T3 (meat spread with 6 % malted sorghum flour + LAB) were assessed for fresh product study and the storage stability at refrigeration temperature for 16 days when the physico-chemical parameters were analyzed. The fresh product study revealed significantly (p ≤ 0.05) higher moisture content in the T3 group. However, lower protein, ether extract, and ash content in T2 and T3 samples compared with the control, whereas a higher emulsion stability and cooking yield in the T2 group were observed when compared with the control. Free fatty acid, thiobarbituric acid, and titratable acidity values significantly (p ≤ 0.05) increased for the fermented samples in comparison to the control, and the same trend continued during the entire storage period. This study showcases the potential of using malted sorghum flour and Lactobacillus acidophilus to enhance the functional properties of chicken meat spreads, making them more nutritious and appealing to health-conscious consumers. Future research should focus on optimizing ingredient proportions and exploring alternative substrates to further improve these functional meat products.

Novel Development of Phytomedicine and its Innovative Formulation of Guava Leaf Extract Chocolates for Various Incredible Therapeutic Activities

Incorporating guava leaf powder into chocolate is a creative way to boost its nutritional profile and potentially add a unique flavour. Guava leaf powder, being rich in soluble dietary fibre and vitamin C, can indeed enhance the health benefits of chocolate. Soluble dietary fibre can aid in digestion and promote gut health. Thus, the present study was to achieve an innovative formulation, i.e., guava leaf chocolates containing guava leaf extract and effective ingredients, which could be a way to entrap all the benefits of the guava leaf into an easy-to-consume formulation by increasing patient compliance and therapeutic outcomes. Response Surface Methodology (RSM) has been used here to optimise the formulation. RSM allows us to systematically vary the levels of these ingredients and analyse their impact on sensory attributes such as taste, texture, aroma, hardness, and overall acceptability. The use of various batches (F1 to F15) suggested a systematic approach to formulation adjustment, likely involving tweaking ingredient proportions and processing parameters to achieve the desired sensory attributes. The inclusion of physico-chemical analysis confirmed the stability of the formulation, ensuring product quality and consistency. And the results were felt within satisfactory a range, which indicates that the formulation was stable and suitable for its intended purpose, potentially for therapeutic applications. Furthermore, highlighting the eco-friendliness, ease of handling, and positive sensory attributes such as sweetness and flavour can contribute to the overall appeal of the product. By meeting these criteria, the formulation not only meets functional requirements but also aligns with consumer preferences and environmental considerations.

The use of D-Optimal Mixture Design in the development of date stone and spirulina tablet formulation as a phycocyanin dietary supplement

The aim of this work is in the formulation of a dietary supplement, combining spirulina and date stone benefits. For this, a study was done on these two ingredients by determining their approximate composition and antioxidant potential. Following this, we used a statistical method to determine the appropriate proportions of ingredients to obtain a tablet with optimal physical properties. After setting these parameters, we analysed this tablet’s composition and effectiveness by evaluating its physicochemical properties, antioxidant potential, FTIR spectrum and studied the controlled release of phycocyanin. Our results revealed that the optimized formula showed high stability and richness in active compounds.

The Influence of Milling Granulation on The Proportion of Fermentable and Non-Fermentable Ingredients in Mash Obtained from Mixed Endosperm Wheat

The use of purpose-selected wheat in brewing is limited because it is either not suitable for the application of usual agrotechnical measures or, more often, is not adapted to specific climatic conditions. As unmalted wheat in brewing can cause process problems and problems with the quality composition of mash/wort and consequently beer, by using the appropriate type and variety, but also by adjusting the malting process, these problems can be completely avoided or significantly reduced at the start. Two varieties were selected for the research, which in previous research showed good brewing/malting properties and which have significantly different starting values for the share of total protein (TP) in the grain. The goal of this research was to determine the effect of grain milling granulation on the quality of mash obtained from a hard type of wheat, i.e., the changes in the fermentable and non-fermentable extract ratio during mashing. Varieties with higher and lower initial contents of total protein (TP) in the grain were tested. It was found that regardless of the initial difference in TP concentration, the concentrations of total soluble proteins (TSP) and high molecular protein fraction (HMW N) are similar for varieties with higher and lower initial TP and that the difference in initial TP concentrations is shown as a difference in the concentration of insoluble protein fractions, which are eliminated during fermentation. By increasing the milling granulation in both kinds of wheat, there is a significant increase in the medium molecular protein fraction (MMW N), which is more pronounced in wheat with a lower starting concentration of TP, even though the starting concentrations of TSP in fine (Ø 0.2 mm) and the superfine milling (Ø &lt; 0.2 mm) were similar. A significant drop in fermentability at the superfine granulation of the grain was noted.

Sustainable food choices require product-specific environmental footprints: The case of packaged food in Australia

The current food system is a major driver of global environmental change. Despite significant research interest in the environmental impacts of alternative diets, most studies estimate the effects of dietary shifts based on assumed changes in the consumption of raw agricultural commodities instead of simulating changes in the actual food and beverages consumed. In response to increasing consumer demand for product-specific health and sustainability labelling on packaged food products, it is necessary to develop robust environmental footprinting approaches to estimate the environmental impacts of foods and beverages available through retail outlets. This study quantifies the environmental impacts of 63,926 packaged food products in Australian supermarkets across five indicators including greenhouse gas emissions, land use, water use, acidification, and eutrophication potential. We integrated cradle-to-retail environmental estimates from life cycle assessment databases with ingredient proportions derived through a linear programming algorithm to measure product-specific impacts. Meat products consistently showed the highest impacts across all environmental indicators, while fruits, vegetables, plant-based meat alternatives, and non-alcoholic beverages had the lowest impacts. This study also shows that the dietary environmental footprints of Australian consumers can be significantly reduced by switching from high-impact to low-impact products within the same food category (e.g., meat products). Transitioning from high-impact to low-impact products across all food categories could reduce greenhouse gas emissions by up to 96 %, with synergies across all other environmental indicators. The comprehensive results of this study can empower consumers, producers, and governments to identify context-specific opportunities for improving food system sustainability in Australia.

Variasi Persentase Pati Resisten Jagung Tipe 3 pada Sifat Fisik dan Organoleptik Es Krim Kelapa

The main ingredient of ice cream is cream. Regularly, ice cream is made from animal fat of milk, but can be made from vegetable fats as well. Coconut milk as a source of vegetable fat (cream) can be an alternative substance for making ice cream and is suitable for people with lactose intolerance. Making coconut ice cream requires a gelling agent dissolved in ice cream mixture (ICM). Corn starch that was modified physically (RS type 3) can be used in making of coconut ice cream which functions as a gelling agent. The research purpose was understanding of how to make coconut cream which can produce an overrun quality and organoleptic (hedonic) test. The study was conducted in a laboratory scale with a completely randomized design (CRD) with 4 variations in the proportion of the addition of this resistant starch and 3 replications which were tested for analysis of variant (ANOVA) and further tests with the Duncan and Kruskal Wallis multiple distance test. The results showed that the addition of resistant starch had an effect on the overrun significantly with the highest value of 23.53% at the 5% level of the proportion of ingredient. The hedonic test for the coconut ice creams at the proportion of ingredient was 5% as the highest score observed by the panelists whose the score was not significantly different from the proportions of the ingredients 3% and 6%.

Effects of imidacloprid combined with validamycin on the population fitness and symbiotic of Nilaparvata lugens (Hemiptera: Delphacidae)

Using a high-efficiency insecticide in combination with fungicides that have different mechanisms of action is a conventional method in the current management of brown planthopper (BPH) resistance. In this study, we investigate the separate and combined effects of the low-toxicity fungicide validamycin and the non-cross-resistant insecticide imidacloprid on the fitness and symbiosis of BPH. These research results indicate that when the proportion of active ingredients in validamycin is combined with imidacloprid at a ratio of 1:30, the toxicity ratio and co-toxicity coefficient are 1.34 and 691.73, respectively, suggesting that the combination has a synergistic effect on the control of BPH. The number of yeast-like symbiotic (YLS) and dominant symbiotic (Noda) in the imidacloprid + validamycin groups were significantly lower than the other three treatment groups (validamycin, imidacloprid, and water). The results of the study on population fitness show that the lifespan of the BPH population in validamycin, imidacloprid, and imidacloprid + validamycin was shortened. Notably, the BPH populations in the imidacloprid + validamycin groups were significantly lower than other groups in terms of average generation cycle, intrinsic growth rate, net reproduction rate, finite rate of increase, and fitness. The Real-time quantitative PCR showed that validamycin and imidacloprid + validamycin can significantly inhibit the expression of the farnesyl diphosphate farnesyl transferase gene (EC2.5.1.21) and uricase gene (EC1.7.3.3), with imidacloprid + validamycin demonstrating the most pronounced inhibitory effect. Our research results can provide insights and approaches for delaying resistance and integrated management of BPH.

Enhancing M30 Grade Concrete: A Comparative Study of Hooked vs. Crimped Steel Fibers in Fly Ash Mixes

The realm of concrete offers vast opportunities for inventive applications, design, and construction methodologies, given its adaptability and cost-effectiveness. Its versatility in meeting diverse requirements has established it as a highly competitive building material. To address escalating structural demands and harsh environmental factors, new cementitious materials and concrete composites are continually being developed, followed by the need for enhanced durability and performance, as well as pressure to utilize industrial waste materials. The research explores the impact of incorporating fly ash and steel fiber into M30-grade concrete, alongside cement, coarse, and fine aggregate, through experimental methods, with the primary aim of determining optimal ingredient proportions for achieving desired strength. The study evaluates compressive strength variations with fly ash ranging from [10%] to [30%] while hooked and crimped steel fibers [ranging from 0% to 1.5%] in concrete, alongside cement, fine and coarse aggregate. Environmental considerations and the imperative to utilize industrial waste have significantly contributed to advancements in concrete technology and sustainability. Through meticulous analysis of results, meaningful inferences are made in relation to the strength attributes of fly ash fiber-reinforced concrete. Two sets of experiments were conducted, one altering fly ash content while maintaining fixed steel fiber content, and the other varying steel fiber content while keeping other parameters constant. The study aims to provide practical insights for engineers seeking cost-effective and sustainable building construction methods, adhering to specified norms (IS Code: 456-2000).

Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes.

In recent years, the consumption of gluten-free products has increased due to the increasing prevalence of celiac disease and the increased preference for gluten-free diets. This study aimed to make cookies using a mixture of cañihua flour, whey, and potato starch. The use of a Box-Behnken design allowed for flexible ingredient proportions and physicochemical properties, centesimal composition, color, texture, and sensory attributes to be evaluated through consumer tests (Sorting and acceptability). The results highlighted significant variations in physicochemical data, composition, color, and texture across formulations. The blend with 38.51% cañihua flour, 10.91% sweet whey, 25.69% potato starch, 8.34% margarine, 11.10% sugar, 0.19% sodium chloride, 0.51% baking powder, 0.51% vanilla essence, and 4.24% egg exhibited superior sensory appeal. This formulation boasted excellent texture, aroma, flavor, color, and appearance, indicating high sensory and physicochemical quality. The use of cañihua flour, sweet whey, and potato starch not only provides a gluten-free option but also delivers a nutritious and sensorily pleasing choice for those with dietary restrictions. Future research could explore the commercial viability of producing these cookies on a larger scale, as well as investigating the potential health benefits of these ingredients.

Microbiological Safety and Nutritional Adequacy of Composite Porridge Flour Used in a Selected School-Feeding Program in Kamuli District, Uganda

By providing nutrient-enriched meals, the Iowa State University-Uganda Program plays a crucial role in combating hunger and improving school attendance by pupils in Kamuli district, Uganda. The lunchtime meals for pupils in primary grades 3 to 7 consist of a blend of maize grains and beans cooked together with vegetables and eggs to enhance their nutritional value. The program introduced a new composite porridge flour (44% maize, 26% millet, and 18% amaranth grain) for feeding pupils from kindergarten to primary grade 2 at break time. However, the microbiological safety of the flour for making the porridge had yet to be assessed. Additionally, though the proportions of the flour ingredients were known, its proximate composition and energy density were unknown. Hence, the porridge’s contribution to each pupils recommended dietary allowance had never been evaluated for adequacy. This study, therefore, assessed the microbiological safety and nutritional adequacy of the composite flour (n = 5 batches). Fungal contamination was determined by spread plating on acidified Potato Dextrose agar. Aflatoxin concentrations were determined by Liquid Chromatography Tandem Mass Spectrometry. Proximate composition was determined following standard methods. Gross energy was estimated using the energy conversion factors. To evaluate nutritional adequacy, the contribution of the porridge flour to pupils’ RDA was compared with the 1998 FAO/WHO RDA guidelines. The mean fungal count (4.4 ± 0.1 log cfu/g) slightly exceeded the acceptable maximum limit (4 log cfu/g), although no aflatoxins were detected, thus indicating satisfactory microbial safety. The flour predominantly contained carbohydrates (81.0% ± 0.7), moderate amounts of protein (8.2% ± 0.1), and crude fat (7.6% ± 0.5) alongside minimal levels of total ash (1.8% ± 0.1) and crude fiber (1.7% ± 0.6). Its contribution to the pupils’ RDA was very minimal owing to the low porridge intake (about 10 g dry matter per pupil per day). Therefore, there is an urgent need to enhance the nutrient profile of the composite flour by incorporating more protein and fiber rich ingredients and increasing the serving size to meet the dietary needs of the pupils. The flour could also be extruded to ensure a higher bulk density of the porridge.

Optimizing prickly pear by-product valorization: formulating molasses with enhanced antioxidant capacities and sugar contents

ABSTRACT This study endeavoured to capitalize on prickly pear by-products for the optimization of molasses formulation, targeting elevated antioxidant capacities and superior sugar contents. Through robust statistical modelling, the optimal cooking parameters—temperature (70-80 °C) and duration (60–90 min)—were determined, guided by responses of antioxidant activity and Brix value. A D-Optimal mixture design further delineated the ideal proportions of molasses components (pulp, peel, and seeds). Characterization revealed that peel harboured the highest concentrations of total polyphenols (396.41 mg GAE/100g FW) and flavonoids (234.26 mg CE/100g FW), emphasizing its antioxidant potential (DPPH inhibition IC50: 12.72 µg/ml). The optimal cooking conditions were established at 78.35 °C for 79.70 min, with predictive equations guiding ingredient proportions (0.265 g pulp, 0.710 g peel, 0.025 g seed). Intriguingly, while peel inclusion enhanced total sugar content and antioxidant activity, seed incorporation exerted a contrasting effect by reducing total sugar content and limiting antioxidant activity.

Optimum Designs for Optimum Mixtures: An Informative Review

In a mixture experiment, the measured response is assumed to depend only on the relative proportions of ingredients or components present in the mixture. Scheffe´ (1958) first systematically considered this problem, and introduced different models and suitable designs. Optimum designs for the estimation of parameters in various mixture models are available in the literature. However, in a mixture experiment, interest is likely to be more on the optimum mixing proportions of the ingredients being used. In this exposition, we take the readers on a journey through the optimum designs developed for estimating the optimum mixture combination as accurately as possible under various mixture models. International Journal of Statistical Sciences, Vol.24(1), March, 2024, pp 1-14

Evaluation of Precision Ingredient Inclusion on Production Efficiency Responses in Finishing Beef Cattle

Two randomized complete block design experiments evaluated the influence that varying degrees of ingredient inclusion accuracy in a finishing diet have on growth performance and carcass traits. Treatments included (1) normal inclusion tolerance with a 0.454 kg tolerance for all ingredients (CON) or (2) variable inclusion tolerance where each ingredient was randomly increased or decreased but the targeted as-fed quantity for the daily delivery was met (VAR). In Experiment. 1, black Angus heifers (n = 60; initial shrunk BW = 460 ± 26.2 kg) were used in a 112 d experiment. Ten pens in total (5 pens/treatment, 6 heifers/pen) were used. The targeted diet (DM basis) consisted of high-moisture ear corn (75%), dried distiller’s grains (20%), and a liquid supplement (5%). As-fed inclusion rates for DDGS and LS varied from formulated targets by −20, −15, −10, −5, 0, +5, +10, +15 or +20%. The HMEC inclusion was adjusted so that the targeted as-fed amount of the diet was delivered daily. Treatment did not alter ADG, DMI, G:F, HCW, dressing percentage, rib-eye area, rib fat, USDA marbling score, KPH, yield grade, retail yield, empty body fat, or body weight at 28% estimated EBF, nor liver abscess prevalence or severity (p ≥ 0.15). In Exp. 2, Charolais–Angus cross steers (n = 128; initial shrunk BW = 505 ± 32.1 kg) were used in a 94 d experiment. Steers were assigned to pens (8 pens/treatment; 8 steers/pen) and one of the two management strategies used in Exp. 1 was employed. Ractopamine HCl was fed (300 mg per head daily) during the final 28 d. Diets consisted of (DM basis) dry-rolled corn (63%), dried distiller’s grains plus solubles (15%), liquid supplement (5%), grass hay (7%), and corn silage (10%). Ingredient inclusions were randomized in the same manner as Exp. 1, except LS inclusion was held constant. Corn silage inclusion was adjusted so that the targeted as-fed amount of the diet was delivered each day. Steers from VAR had increased (p = 0.01) DMI, but similar (p = 0.75) ADG resulting in reduced (p ≤ 0.02) G:F and growth-performance-predicted Net Energy for maintenance and gain. Treatment did not influence (p ≥ 0.38) HCW, dressing percentage, rib-eye area, rib fat, KPH, yield grade, retail yield, empty body fat, or body weight at 28% estimated EBF. A tendency for an increased USDA marbling score (p = 0.08) was noted in VAR. Under the conditions of this experiment, randomly altering ingredient proportions can impact growth performance and efficiency measures depending upon the type of finishing diet fed.

Nutritional, functional and sensory evaluation of flaxseed-enriched cupcakes

Purpose: Snacking is quite a common preference in this busy world. Increasing the availability of healthier snack alternatives might help consumers view snacks as foods that support health. &#x0D; Design/Methodology/Approach: The current experimental study aimed to determine the nutritional, functional and sensory properties of home-baked cupcakes encouraged with six variants with indigenous flaxseed flour (FF) and flaxseed oil (FO) in 10, 15 and 30% of batter substitution. A one-way ANOVA, least significant difference and Pearson’s correlation were applied using IBM SPSS version 21.0.&#x0D; Findings: Proximate analysis indicated an increase in ash, fiber and protein contents as compared to the standard formulation. The highest ash (1.91±0.26%), fiber (1.09±0.01%) and protein contents (3.08±0.30%) were observed in the sample FF30 (30% flaxseed flour). The cupcakes with 30% flaxseed oil had a significantly greater fat content (35.91±0.55%) and hence a total calorie value of 221.00±3.17%. Antioxidant activity and phenol content of fortified cupcakes ranged from 32.88–76.02% and 22–80 mgGAE/100 gms respectively. The sensory evaluation proved FF15 and FO30 to be the most acceptable recipes.&#x0D; Conclusion: Minor recipe alterations to snacks may yield large and long-term health benefits especially promoting immunity and reducing the risk of inflammatory chronic illnesses. Flaxseed oil might be used in snacks substituting for other vegetable oils to enhance the essential fatty acid content without compromising its acceptability. New formulations could therefore be tested to develop foods fortified with higher proportions of functional and nutritious ingredients especially given the ever-increasing prevalence of chronic illnesses.

Smart Pasta Design: Tailoring Formulations for Technological Excellence with Sprouted Quinoa and Kiwicha Grains.

The pursuit of developing healthier pasta products without compromising technological properties involves a strategic approach via the customization of raw material formulations and the integration of grain germination and extrusion processes. This study explores the impact of incorporating sprouts from quinoa (Chenopodium quinoa Willd) and kiwicha (Chenopodium pallidicaule Aellen) on the physicochemical properties of pasta by employing a centroid mixture design. The desirability function was utilized to identify the optimal ingredient proportions necessary to achieve specific objectives. The study identified optimal formulations for two pasta variations: pasta with the substitution of sprouted quinoa and cushuro powder (PQC), and pasta with partial substitution of sprouted kiwicha and cushuro powder (PKC). The optimal formulation for PKC was determined as 70% wheat flour (WF), 15% sprouted kiwicha flour (SKF), and 15% cushuro powder (CuP), with a desirability score of 0.68. Similarly, for PQC, the optimal formulation comprised 79% WF, 13% sprouted quinoa flour (SQF), and 8% CuP, with a desirability of 0.63. The optimized pasta formulation exhibited longer cooking times (10 and 8 min), increased weight gain (235% and 244%), and minimal loss of solids (1.4 and 1.2%) for PQC and PKC, respectively. Notably, firmness (2.8 and 2.6 N) and breaking strength values (2 and 2.7 N) for PQC and PKC pasta formulations, respectively, were comparable to those of the control sample (2.7 N and 2.6 N for firmness and fracturability, respectively). This research underscores the potential of tailored formulations and innovative processes to enhance the nutritional profile of pasta while maintaining key technological attributes.