Field Cricket () and Spirulina () Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks.

Unconventional protein sources are currently extensively studied as food ingredients. This study aimed to evaluate the effect of 1.5% and 3% field cricket powder (GB) and 2-8% of its mixture (1:1) with spirulina powder (S) on the nutritional value, physicochemical properties, and sensory characteristics of corn extrudates.

Assessment of the Content of Glycoalkaloids in Potato Snacks Made from Colored Potatoes, Resulting from the Action of Organic Acids and Thermal Processing.

Glycoalkaloids (TGAs, total glycoalkaloids), toxic secondary metabolites, are found in potatoes (110-335 mg·kg DW), mainly in the peel. Colorful, unpeeled potatoes are an innovative raw material for the production of snacks which are poorly tested in terms of their glycoalkaloid content. Third-generation snacks and French fries made from red-fleshed Mulberry Beauty (MB) and purple-fleshed Double Fun (DF) potatoes were produced with the use of 1% solutions of ascorbic, citric, lactic, malic, and tartaric acids to stabilize the structure of anthocyanins in the raw material and maintain their color in obtained products.

The Functional and Physicochemical Properties of Rice Protein Concentrate Subjected to Acetylation.

The aim of the present study was to increase the value of rice protein concentrate (RPC) by improving the functional properties of a preparation subjected to acetylation and analyze the impact of this chemical modification on chemical composition, digestibility, and protein patterning using SDS-PAGE electrophoresis and FT-IR spectroscopy. In the modified samples, the protein content increased (80.90-83.

Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds.

Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages.

Quality and nutritional value of cookies enriched with plant-based protein preparations.

Background: The objective of the study was to determine the effect of addition of plant-based protein preparations in cookie recipes on the quality and nutritional value of the obtained products. Wheat flour was replaced by 10%, 20% or 30% of pea, hemp seed, pumpkin and sunflower seed preparations. Baked cookies were analysed for chemical composition, amino acid profile, colour and texture as well as organoleptic attributes and overall acceptability.

High value-added products derived from crude glycerol via microbial fermentation using Yarrowia clade yeast.

Background: Contemporary biotechnology focuses on many problems related to the functioning of developed societies. Many of these problems are related to health, especially with the rapidly rising numbers of people suffering from civilization diseases, such as obesity or diabetes. One factor contributing to the development of these diseases is the high consumption of sucrose.

Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours.

Gluten-free flours are interesting alternative to wheat flours. They could be by-products of oilseed processing, characterized by high content of bioactive compounds. Therefore the aim of the study was to determine the antioxidant, antimicrobial properties, amino acid and fatty acid profile of flours obtained as by-products from the oil industry.

Effect of Acetylation on Physicochemical and Functional Properties of Commercial Pumpkin Protein Concentrate.

The purpose of the present study was to determine the effects of acetylation with different doses of acetic anhydride on the chemical composition and chosen functional properties of commercial pumpkin protein concentrate (PPC). The total protein content decreased as compared to unmodified samples. Electrophoretic analysis revealed that in the acetylated pumpkin protein, the content of the heaviest protein (35 kDa) decreased in line with increasing concentrations of modifying reagent.

The Free-Amino-Acid Content in Six Potatoes Cultivars through Storage.

Potatoes of six cultivars ( L.) with red, purple, and yellow flesh were stored at 2 and 5 °C for 3 and 6 months, and the influence of these factors on the content of free amino acids was determined. The potato cultivar and storage time had the greatest impact on the free amino acid content.

Characterization of Bioactive Compounds of (L.) Mill. Seeds from Spanish Cultivars.

(L.) Mill. is the Cactaceae plant with the greatest economic relevance in the world.

Trypsin inhibitor, antioxidant and antimicrobial activities as well as chemical composition of potato sprouts originating from yellow- and colored-fleshed varieties.

Potato sprouts could be a valuable resource of phytochemicals such as secondary plant metabolites, potential antioxidants and nutritive compounds. In this work, potato sprout extracts of five varieties were examined; they differed in major glycoalkaloid content, trypsin inhibitor activity, total polyphenol content and antioxidant activity, as well as in antimicrobial activity against Gram + and G - bacteria, and yeast. Sprouts of colored-fleshed tubers were characterized by higher trypsin inhibitor activity than sprouts of yellow potatoes.

Amino acid composition of flesh-coloured potatoes as affected by storage conditions.

The study determined nitrogen compounds and amino acid profile in dry matter of potatoes differing in flesh colour, stored at 2 °C and 5 °C for three and six months. With increased storage time, the total protein content and particularly amino acid content declined. The coagulable protein content increased at three months' storage by 25%.