Enhancing nutritional value and quality of cookies through pumpkin peel and seed powder fortification.

Background: Recently, the pumpkin by-products such as peels and seeds become more and more interesting for confectionary sector, because of the nutritional and bioactive composition. The study was conducted to develop cookies and noodles using different pumpkin by-products (such as peels and seeds) powders in different concentrations and to evaluate the changes in quality characteristics. The powders were prepared from pumpkin seeds and peels.

Effects of Extraction and Purification Methods on Degradation Kinetics and Stability of Lycopene from Watermelon under Storage Conditions.

Lycopene was extraction, isolation and purification using recrystallization, column chromatography, and preparative thin layer chromatography (TLC) methods as well as degradation kinetics of lycopene were studied at refrigerated temperature and room temperature for 3 wk from watermelon. Higher lycopene degradation was observed at refrigerated temperature as compared to ambient temperature throughout the storage periods. The highest amount of lycopene retained in recrystallization (101.

Optimization conditions for anthocyanin and phenolic content extraction form purple sweet potato using response surface methodology.

Purple sweet potato flour could be used to enhance the bioactive components such as phenolic compounds and anthocyanin content that might be used as nutraceutical ingredients for formulated foods. Optimization of anthocyanin and phenolic contents of purple sweet potato were investigated using response surface methodology. A face-centered cube design was used to investigate the effects of three independent variables: namely, drying temperature 55-65°C, citric acid concentration 1-3% w/v and soaking time 1-3 min.

Effect of blanching and drying temperatures on the physicochemical characteristics, dietary fiber composition and antioxidant-related parameters of dried persimmons peel powder.

The effects of blanching with hot water at 90°C for 2 min and hot-air drying temperatures (50°C, 60°C and 70°C) on the physicochemical properties, dietary fiber compositions, antioxidant activity and hydration properties of ripe, soft persimmon peels were investigated. Blanching and drying significantly reduced the retention of antioxidant-related parameters. Although there were no significant differences in total phenolics and ß-carotene content at different drying temperatures for both dried unblanched and blanched peels, dried blanched peels had higher dietary fiber compositions and swelling capacity than those of dried unblanched peels at all drying conditions.

Impact of alpha-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour.

Background: Purple sweet potato flour could be used to enhance food products through colour, flavour and nutrients. Purple sweet potato flour has not yet been prepared with maltodextrin and amylase treatment using spray drying. Thus, the investigation was to evaluate the effect of various levels of maltodextrin (30 and 50 g kg(-1) w/v), amylase (3 and 7 g kg(-1) puree) and combined with maltodextrin and amylase on the physicochemical, functional and antioxidant capacity of spray dried purple sweet potato flours.