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1

Effect of starter culture and fermentation time on anti-inflammatory properties of fermented soymilk

100%
Martinez-Villaluenga C., Torino M. I., Frias J., Vidal-Valverde C.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
2
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Content available

Non-nutritive compounds in fabaceae family seeds and the improvement of their nutritional quality by traditional processing – a review

100%
Gulewicz P., Martinez-Villaluenga C., Kasprowicz-Potocka M., Frias J.
Polish Journal of Food and Nutrition Sciences
|
2014
|
tom 64
|
nr 2
3
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Effect of dry heat puffing on nutritional composition, fatty acid, amino acid and phenolic profiles of pseudocereals grains

88%
Paucar-Menacho L. M., Duenas M., Penas E., Frias J., Martinez-Villaluenga C.
Polish Journal of Food and Nutrition Sciences
|
2018
|
tom 68
|
nr 4
The impact of puffing on nutritional composition and phenolic profiles of kiwicha (Amaranthus caudatus L.) and quinoa (Chenopodium quinoa Willd.) was investigated. Popped kiwicha showed increased protein and lipid contents and lower contents of carbohydrates compared to the untreated grains. Higher lipid, ash and carbohydrates contents and a decreased protein content were observed after puffing of quinoa. Fatty acid profile and ω-6/ω-3 ratio was not affected by puffing, although it was observed a healthier ratio in quinoa (7:1) compared to kiwicha (65:1). Thermal treatment reduced essential amino acid contents and protein quality of both grains, although amino acids content remained adequate according to FAO/WHO requirements for adults. puffing decreased hydroxybenzoic and hydroxycinnamic acids content of both pseudocereals. Flavonoid levels were negatively affected by puffing in kiwicha while a noticeable increase was observed in popped quinoa. In summary, puffing of kiwicha and quinoa grains is an alternative processing method to obtain expanded products or precooked flours of adequate nutritional value.
4
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Protein quality of traditional rye breads and ginger cakes as affected by the incorporation of flour with different extraction rates

88%
Penas E., Martinez-Villaluenga C., Vidal-Casero C., Zielinski H., Frias J.
Polish Journal of Food and Nutrition Sciences
|
2013
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tom 63
|
nr 1
The aim of this study was to evaluate the effect of rye flour extraction rate on the protein amino acids content and protein quality indexes (chemical score, CS, protein efficiency ratio, PER) of traditional rye bread and ginger cake and to compare them with conventional wheat bread. Rye flour with extraction rates of 1000 g/kg and 920 g/kg (F-1000 and F-920, respectively), were used. Amino acid content was determined by HPLC and protein quality indexes were calculated. The results showed that contents of non-essential amino acids (NEAA) were not much affected by flour extraction rate in rye bread and ginger cake since only Asp and Ser were higher in F-1000 rye bread and Arg and Pro in F-1000 ginger cake. In regard to essential amino acids (EAA), only Thr and Val content was significantly higher (P≤0.05) in F-1000 rye bread, on dry weight basis. In addition, rye bread formulated with whole rye flour exhibited a higher content of total EAA than wheat bread (P≤0.05). Regarding protein quality indexes, CS values were quite low in breads and ginger cakes, being Lys the limiting amino acid. However, estimated PER values were similar among wheat and rye breads, and slightly lower for ginger cakes. Hence, whole rye flour should be considered as an approach to improve the nutritional quality of traditional rye-based products.
5

Amino acid composition and protein quality indexes of traditional rye bread and ginger cake with different flour extraction rates

76%
Frias J., Penas E., Martinez-Villaluenga C., Przygodzka M., Zielinski H., Vidal-Valverde C.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
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