Preliminary characterization of food tablets from date (Phoenix dactylifera L.) and spirulina (Spirulina sp.) powders.

Abstract: In this work; some physical properties (hardness; friability; disintegration time and erosion) of food tablets containing various food powders obtained from dates (Phoenix dactylifera L.); spirulina (Spirulina sp.) and oranges (juice and zest) were investigated. Also; experimental data related to the release kinetic of phycocyanin (antioxidant substance of spirulina) into different liquid mediums; correctly […]

The effect of genotype and roasting on the fatty acid composition of peanuts.

The impact of two factors; genotype (G) and treatment (raw or roasted peanut) (T); on the chemical composition of peanuts was studied using a chemometric method and Tukey's test. The peanut genotypes evaluated were cultivar cavalo vermelho (CCV); cultivar cavalo rosa (CCR) and cultivar tatu (CTA); in both raw and roasted states. The total lipid […]

Effect of drying methods on physico-chemical and antioxidant properties of date fibre concentrates

Effects of different drying methods (freeze-; oven- and sun-drying) on physico-chemical properties of date fibre concentrates (DFC) from three potential Tunisian cultivars were investigated. DFC had high contents of dietary fibre (71.01–93.46% dry matter); with high proportions of insoluble dietary fibre. Freeze dried DFC had the highest values of swelling; water holding and oil holding […]

Walnut (Juglans regia L.): genetic resources; chemistry; by-products

Walnut (Juglans regia L.) is the most widespread tree nut in the world. There is a great diversity of genotypes differing in forestry; productivity; physical and chemical nut traits. Some of them have been evaluated as promising and may serve as germplasm sources for breeding. The nutritional importance of the nut is related to the […]

The influence of roasting; pasteurization; and storage on the polyphenol content and antioxidant capacity of California almond skins

Polyphenols and antioxidant activity of skins from California almonds subjected to roasting; pasteurization; and storage were determined by LC-MS quantification; total phenols (TP); and ferric reducing antioxidant power (FRAP). Pasteurization did not significantly change TP; FRAP; or flavonoids and phenolic acids (FP). Roasted almonds had 26% less TP and 34% less FRAP than raw; but […]

Phenolic compounds and antioxidant activity of Brazil nut (Bertholletia excelsa)

Brazil nuts were shelled and separated as kernel and brown skin; whole nuts were also used. Soluble phenolics from each portion as well as the whole nut were extracted using 70% acetone under reflux conditions. Insoluble-bound phenolics were subsequently extracted into diethyl ether–ethyl acetate mixture (1:1; v/v) after alkaline hydrolysis. Both soluble and insoluble-bound phenolic […]

Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours; blanched peanut seed and peanut skins

Hydrophilic and lipophilic oxygen radical antioxidant capacity (H&L-ORAC) of peanut flours; blanched peanut seed; and peanut skins were characterized across a range of roast intensities. H-ORAC ranged from 5910 to 7990; 3040 to 3700 and 152;290 to 209;710 µmoles Trolox/100 g for the flours; seed; and skins; respectively. H-ORAC increased linearly with darker seed color […]

Process development of a chocolate-flavored peanut-soy beverage

A new beverage product was developed utilizing two protein-rich oilseed sources; namely peanut and soy. Medium-roasted peanut flour and chocolate flavor were incorporated to offer pleasant flavor profile. The peanut–soy combination would also improve essential amino acid profile especially that of lysine; compared with an all-peanut product. A pilot-plant scale beverage-processing protocol involved filtration; homogenization […]