Publication: Effect of industrial processing on desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids
Authors
Murcia Tomás, María Antonia ; Martínez Tomé, Magdalena ; Vera, Ana ; Gutierrez, Almudena ; Honrubia, Mario ; Jiménez Monreal, Antonia M. ; Morte Gómez, María Asunción
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Publisher
Wiley, Society of Chemical Industry
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DOI
https://doi.org/10.1002/jsfa.1397
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info:eu-repo/semantics/article
Description
© 2003 Society of Chemical Industry. This document is the Published version of a Published Work that appeared in final form in Journal of the Science of Food and Agriculture . To access the final edited and published work see https://doi.org/10.1002/jsfa.1397
Abstract
Our objectives were to investigate the proximate composition of two desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and to determine the effects of freezing and canning on proximate composition. The moisture content of T claveryi and P juniperi was 730.9 g kg−1 and 637.8 g kg−1 respectively; ash was 42.5 g kg−1 and 82.1 g kg−1 respectively; protein was 159.5 g kg−1 and 225.4 g kg−1 respectively; lipids were 69.5 g kg−1 and 199.4 g kg−1 respectively; fibre was 83.2 g kg−1 and 130.4 g kg−1 respectively; and carbohydrates were 645.5 g kg−1 and 366.6 g kg−1 respectively. The fatty acids composition showed high quantities of linoleic acid 18:2 (45.4% in T claveryi and 53.0% in P juniperi), the rest of the fatty acids in decreasing order were 16:0 > 18:1 > 18:3 > 18 : 0 + 22 : 0 > 20 : 0 + 24 : 0 > 14 : 0 + 22 : 1 > 15 : 0 + 16 : 1 + 17 : 0 + 21 : 0 in T claveryi and 18 : 1 > 16 : 0 > 18 : 0 + 18 : 3 + 16 : 1 + 20 : 0+22:1 > 14:0 +
24:0 > 15:0 + 17:0 + 22:0 in the P juniperi. Little loss of ash, protein and lipids was observed as a result of industrial processing (p < 0.05).
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Citation
J Sci Food Agric 83:535–541
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