Browsing by Subject "Proximate composition"

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    A contribution to nutritional studies on Crocus sativus flowers and their value as food
    (Elsevier, 2013-08-02) Serrano Díaz, Jéssica; Sánchez, Ana M.; Martínez Tomé, Magdalena; Winterhalter, Peter; Alonso Díaz-Marta, Gonzalo L.; Tecnología de Alimentos, Nutrición y Bromatología
    About 68 kg of flowers are needed to produce 1 kg of saffron spice, while 63 kg of bio-residues composed of tepals, stamens and styles are generated. The proximate composition, minerals, dietary fiber (DF), sugars, anions and organic acids of flowers of saffron, their parts and bio-residues from saffron spice production have been analyzed. Whole flowers have high ash (7.39 mg/100 g), protein (10.07 mg/100 g) and available carbohydrates (61.2 mg/100 g), and are low in lipids (3.16 mg/100 g). Stamens are the flower parts with the highest contents of ash (11.43 mg/100 g), protein (24.05 mg/100 g), lipids (10.73 mg/100 g), total DF (32.2 mg/100 g) and insoluble DF (21.1 mg/100 g), and the lowest available carbohydrates (33.8 mg/100 g) and total sugars (4.3 mg/100 g). The insoluble/soluble DF ratios of floral bio-residues (1.2), stamens (1.9) and stigmas (1.3) are suitable as a balanced source of DF. These results could contribute to the using flowers of saffron as food, as well as the development of new food products from flowers of saffron and the management and exploitation of the bio-residues obtained in saffron spice production.
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    Chemical composition of the edible flowers, pansy (Viola wittrockiana) and snapdragon (Antirrhinum majus) as new sources of bioactive compounds
    (Elsevier, 2018-01-13) Periago, María Jesús; Luna-Recio, Cristina; García-Alonso, Javier; Navarro-González, Inmaculada; González-Barrio, Rocío; Periago, Mª Jesúis; Tecnología de Alimentos, Nutrición y Bromatología
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    Extending the shelf life and proximate composition stability of ready to eat foods in vacuum or modified atmosphere packaging
    (Elsevier, 2003-12-01) Murcia, María Antonia; Martínez Tomé, Magdalena; Nicolás, M. Carmen; Vera, Ana M.; Tecnología de Alimentos, Nutrición y Bromatología
    The stability of the proximate composition (moisture, proteins, lipids and ash) and the microbiological state of cooked ‘ready to eat’ foods in vacuum or modified atmosphere packaging were examined and compared with conventionally packaged (in air) foods. The study was carried out for 7 and 29 days, during which time the food products were stored at 3ºC. Vacuum or modified atmosphere packaging were effective for prolonging the shelf-life of the studied products up to 29 days with minimal changes in the proximate composition. Aerobic mesophilic, psychrotrophic microrganisms, and yeasts and moulds increased with time regardless of packaging type but more rapidly under conventional packaging.
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    Sodium alginate as feed additive in cultured sea bream (Sparus aurata): does it modify the quality of the flesh?
    (Elsevier, 2012-05-11) García-Alcázar, A.; Abdel, I; Peso Echarri, Patricia; Frontela Saseta, María del Carmen; Santaella-Pascual, Marina; Ros Berruezo, Gaspar; Martínez Gracia, Carmen; Tecnología de Alimentos, Nutrición y Bromatología
    The objective of this study was to evaluate the effect of sodium alginate obtained from brown seaweed as a prebiotic supplement to the feed of reared sea bream (Sparus aurata). Addition of the alginate to a control diet was investigated at both concentrations 2% and 5%. Proximate composition in the flesh were not modified significantly by sodium alginate inclusion in the diet of the sea bream; however the fat and ash content in the specimens supplemented with 5% alginate were found to be significantly higher than those found in individuals who were fed the control diet. No significant differences in mineral content, fatty acid profiles, cholesterol content, texture parameters and sensory acceptability among the three studied groups. Results obtained in this study offer support for the use of alginate as a feed additive in sea bream diets since no significant effects were found in the flesh quality and characteristics of commercial size sea bream.
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    Spinach
    (Elsevier, 2020) Murcia Tomás, María Antonia; Jiménez Monreal, Antonia María; González, Julia; MartÍnez Tomé, Magdalena; Tecnología de Alimentos, Nutrición y Bromatología; Jaiswal, Amit K.
    Spinach (Spinacia oleracea L.), an annual plant, is a green, leafy vegetable that can be grown in both spring and autumn. The nutritional value of fresh spinach, with 91% of moisture content, shows between 0.4% and 0.6% lipid content, around 2.9% protein content, and contains good levels of essential amino acids, except sulfurous amino acids (methionine) and tryptophan. Although the carbohydrate content is very low (2%–10%), the fiber content is high (2.2%). There are numerous health benefits associated with the consumption of spinach and these are attributed to its lipid-lowering properties and cardiovascular protection, antiobesity effects, hypoglycemic activity, antiinflammatory effects, anticancer properties, neuronal protection, antimacular degeneration, among others. Fresh spinach is attributed antioxidant properties because it contains a large amount of phenolic or flavonoid compounds, chlorophylls, ferulic acid and caffeic acid, quercetin, patuletin, spinacetin, and jaceidin, which are mainly found in the leaves, with maximum levels in the summer.