A kinetic study on extraction and transformation phenomena of phenolic compounds during red wine fermentation

International Journal of Food Science and Technology 2010, 45, 19651972 Original article Development of a fortified peanut-based infant formula for recovery of severely malnourished children Nimsate Kane,1 Mohamed Ahmedna2* & Jianmei Yu2 Institut de Technologie Alimentaire, Route des Peres Maristes - Dakar Hann, Senegal Food and Nutritional Sciences, North Carolina A&T State University, 1601 East Market Street, Greensboro, Greensboro, NC 27410, USA (Received December 2009; Accepted in revised form June 2010) Summary A peanut milk-based infant formula was developed from peanuts The eects of extraction pH and temperature on the yield and protein content of spray-dried peanut milk were evaluated Peanut-based infant formulas (PBIF-75) was developed using spray-dried peanut milk and a premix of vitamins and minerals Physical properties, approximate composition, minerals, vitamins and amino acid composition, and caloric value of PBIF-75 were evaluated and compared to those of soya-based infant formula (SBIF) and World Health Organization (WHO) F-75 Spray-dried peanut milk yield was 1518% with a protein content of 3045%, depending on the extraction pH and temperature PBIF-75 was nearly identical to WHO F-75 in terms of amino acid prole, most vitamins and minerals, proximate composition, caloric value, and physicochemical characteristics such as water activity and colour However, few of the vitamins and minerals in PBIF-75 will require further adjustment to fully meet WHOs requirements of a recovery formula for undernourished infants Keywords Infant formula, malnutrition, nutritional composition, nutritional recovery, peanut milk Introduction Malnutrition represents the direct cause of about 300 000 child deaths per year in developing countries (Black et al., 2003; Muller et al., 2003) The incidence of stunting in some African countries is very high among children, reaching 50% in some areas (Enwonwo et al., 2004) The most common form of malnutrition encountered in African countries is severe malnutrition (PEM), which is attributed to the lack of protein rich foods such as meat and dairy products, and the low buying power of people Internationally, the World Health Organization (WHO) has recommended the F-75 and F-100 (fortied-high-energy milk containing 75 or 100 Kcal, respectively) formula for the treatment of severely malnourished children The F-75 and F-100 consists of dried-skim milk, sugar, oil, as well as vitamins, and mineral supplements The F-75 diers from F-100 in that it contains dextrin maltose and cooked rice or corn our The F-75 is given to children at the beginning of nutritional recovery regimen to cover their basic needs in protein and energy After the initial recovery using F-75, F-100 is administrated for promotion of weight gain (Briend, 2003) It is important to note that these *Correspondent: Fax: +336 334 7239; e-mail: Ahmedna@ncat.edu WHO-recommended formulas not contain iron because severely undernourished children are known to have an excess of iron, which leads to a higher rate of death in this group (Ramdath & Golden, 1989) Iron supplementation is, therefore, only recommended after the children have recovered from severe nutritional deciency The F-75 and the F-100 formulas have been tested in many areas in Senegal and around the world and their ecacy in promoting weight gain has been proven F-75 and F-100 have, however, some limitations They can be used only in recovery centres with strict nutritional and medical supervision to control the quality of the formula as to prevent microbial contamination that may harm the children (Briend, 2003) For more convenience, F-100 formula has been replaced by a solid formula made of peanut butter and skim milk The product is made up of 30% peanut butter, 20% skim milk, 28% sugars, 20% vegetable oil, and 2% vitamin and mineral supplement This new formula has been successfully tested in Senegal with a reported weight gain signicantly higher than that of F-100 (Diop et al., 2003) Another advantage of this solid formula is that it can be used at home without nutritional or medical supervision Furthermore, the risk of contamination is reduced because the product is dry enough to prevent microorganism growth and the formulation is consumed without mixing with water Because of its doi:10.1111/j.1365-2621.2010.02330.x ể 2010 The Authors International Journal of Food Science and Technology ể 2010 Institute of Food Science and Technology 1965 1966 Fortified peanut-based infant formula N Kane et al convenience, this formulation has been produced commercially by Plumpynut, Nutriset, and Malaunay France for emergency child nutritional recovery throughout the world (Briend, 2003) Peanut (Arachis hypogeae) is a legume widely grown and is abundant in some African countries such as Senegal It contains 26% of protein, 49.5% of lipids, and about 16% of carbohydrates of which 9% is dietary bre (Khalil & Chunghtai, 1983) Therefore, peanut is a good source of protein and energy Peanut protein contains all essential amino acids that are indispensable for health maintenance, although methionine, cystine, and tryptophan are in relatively low amount (Kholief, 1987) Among plant proteins, the essential amino acids content of peanut protein is relatively high (Ahmed & Young, 1982; Andersen et al., 1998) Depending on the variety, peanut oil contains 5482% of monounsaturated fatty acid and 4.628.4% polyunsaturated fatty acids, and a low level of saturated fats (Andersen et al., 1998) Such a desirable fat prole is known to lowers LDL cholesterol, total cholesterol, and triglycerides that are associated with heart disease, diabetes, and obesity (Kris-Etherton, 1999; The Peanut Institute, 2005) The high nutritional value of peanut has made it one of the most important crops in the developing world Peanut has the potential to be used as raw material for peanut-based milk While soya milk has gained increasing popularity worldwide, the consumption of peanut milk is limited, particularly, in the developed countries, because of peanut allergy issue and unpleasant beany avour (Lee & Beuchat, 1992) In developing countries, however, peanut allergy is uncommon and consumers are familiar with and actually like the beany avour of peanuts Therefore, peanut milk may represent a nutritionally balanced beverage that can be used as a substitute of milk in areas where dairy products are scarce and or prohibitively expensive (Schmidt et al., 1980; Rubico et al., 1987; Lee & Beuchat, 1992) The most recent body of knowledge on peanut milk includes studies in the 1990s on the use of peanut milk as buttermilk for the preparation of salad dressing (Lee & Beuchat, 1991) and in the formulation of coee whitener (Abdullah et al., 1993) In other studies, chocolateavoured and strawberry-avoured peanut milk processed in a pilot plant was UHT-sterilised and studied for shelf stability (Ismail et al., 1995, 1996) Traditionally, oriental consumers have used mild alkali such as sodium bicarbonate (NaHCO3) to improve the avour and mouth feel of common dry beans (Bourne et al., 1976) Similar process (e.g sodium bicarbonate soaking) can be used in the preparation of peanut milk with reduced beany avour The production of spray-dried peanut milk may represent a new valueadded use of peanut while addressing the nutritional needs of undernourished children The objectives of this study are to (i) investigate the combined eect of pH and International Journal of Food Science and Technology 2010 temperature on the yield and protein content of dry powdered peanut milk and, (ii) using powered peanut milk to develop a shelf-stable infant formula that meets the nutritional requirement of the WHO F-75 formula for the recovery of malnourished children Materials and methods Preparation of peanut milk Peanut kernels (Virginia type) purchased from Good Earth Peanuts, Inc (Skippers, Virginia, USA) were used in peanut milk production Peanut milk was prepared following a modied procedure of Lee & Beuchat (1992) Peanuts were visually inspected to remove discoloured kernels that might be moulded or potentially contaminated with aatoxin Screened peanut kernels were then rinsed with water to remove any aatoxin residues on the surface of kernels Peanut kernels were then soaked overnight in a 0.5% NaHCO3 solution at a kernel to solution ratio of 1:2 Water was then drained, and peanuts were washed with tap water then mixed with water at a kernel to water ratio of 1:5 as described by Abdullah et al (1993) The kernel water mixtures were allowed to soak for at treatment temperatures of 25, 50, and 100 C before they were ground using an Oster-14 speed blender (Blue Chill, Inc., Boca Raton, FL, USA) The resulting slurry was rst ltered using a double layer of cheese cloth, followed by ltration through a Whatman No lter paper The resulting peanut milk was then homogenised for 10 using a Brinkman PT 2100 Polytron homogenizer (Westbury, NY, USA) The pH of peanut milk was adjusted with NaOH (0.1N) or HCl (0.1N) to the desired value (6, 7, and 8) A BUăCHI Mini Spray Dryer B-191 (Westbury, NY, USA) was used to dry aqueous peanut milk The spray drying parameters such as temperature, aspiration, and ow rate were set at 130 C, 84%, and 7%, respectively Formulation of peanut-based infant formula simulating WHO F-75 Peanut-based infant formula (PBIF) was developed using ingredients: dry peanut milk extracted from whole peanut kernels, confectionary sugar, vegetable oil and corn starch, and a micronutrient premix (composed of water-soluble vitamins, fat-soluble vitamins, and seven minerals) The latter was custom-formulated by Fortitech (Schenectady, New York, USA) The detailed composition of the micronutrient premix used to fortify peanut milk is shown in Table An adequate amount of spray-dried peanut milk was mixed with the appropriate amount of carbohydrates and micronutrient premix to mimic the composition of WHO F-75 Specically, the PBIF-75 formula contained 24 g of ể 2010 The Authors International Journal of Food Science and Technology ể 2010 Institute of Food Science and Technology Fortified peanut-based infant formula N Kane et al Table Composition of premix used in fortication of peanut-based infant Formula* Components Level 5.2 g Mix % RDI Vitamin A (as Palmitate, USP-FCC) Vitamin D3 (as Cholecalciferol, USP-FCC) Vitamin E (as acetate, USP-FCC) Biotin (USP) Folic Acid (USP) Niacin (as Niacinamide, USP-FCC) Pantothenic Acid (as D-Calcium Pantothenate, USP) Vitamin B1 (as Thiamin Mononitrate, USP-FCC) Vitamin B12 (as Cyanocobalamin, USP) Vitamin B2 (as Riboflavin, USP-FCC) Vitamin B6 (as Pyridoxine HCl, USP) Vitamin C (as Ascorbic Acid, USP-FCC) Vitamin K1 (as Phytonadione, USP) Calcium (as Tricalcium Phosphate, FCC) Copper (as Copper Amino Acid Chelate (Cu 10%)) Iodine (as Potassium Iodide, USP-FCC) Magnesium (as Magnesium Oxide, USP) Phosphorous (as Dipotassium Phosphate, anhy., FCC) & (Tricalcium Phosphate, FCC) Potassium (as Dipotassium Phosphate, anhy., FCC) Selenium (as Sodium Selenite) Sodium (as Sodium Chloride, FCC) Zinc (as Zinc Oxide, USP) 5000 IU 1200 IU 22 IU 0.1 mg 0.35 mg 10 mg mg 15.0 15.0 15.0 20.0 20.0 15.0 15.0 0.7 mg 15.0 mcg mg 0.7 mg 100 mg 40 mcg 317.4 mg 2.7 mg 20.0 15.0 15.0 15.0 15.0 7.0 10.0 77 mcg 90.7 mg 750 mg 10.0 7.0 7.0 1539 mg 7.0 47 mcg 42 mg 20.3 mg 10.0 7.0 10.0 PBIF-75 = Peanut-Based Infant Formula mimicking the World Health Organization (WHO) F-75 formula for nutritional recovery of malnourished children *Values are actual specifications certified by Fortitech (Schenectady, New York, USA), the manufacturer of the premix dry full fat peanut milk, 60 g of sucrose, 12.5 g of corn starch, and 3.5 g of micronutrient premix These ingredients were mixed thoroughly to ensure the uniformity of ingredients within the dry powder matrix The peanut-based infant formula was analysed for physicochemical properties and proximate composition Soyabased infant formula Isomil was used as reference for the physicochemical characteristics, and F-75 formula were used as references for the desired target nutritional values Measurement of physical properties The physical properties including water activity and spectral properties (Hunters L-, a- and b-colour scale value) of peanut milk powder and PBIF-75 were determined using a Minolta CM-3500d Spectrophotometer (Ramsey, new Jersey, USA) and an Aqua Lab Water activity-meter (Pullman, Washington, USA), respectively Nonfat dry cow milk (Nestle) and a soyabased infant formula (SBIF) were evaluated for the same physical properties and used as references Proximate composition analysis of dry peanut milks and PBIF-75 Crude protein was analysed using a Truspec CN Elemental Analyzer (LECO Corporation, Warrendale, PA, USA) and a conversion factor of 25 The total fat lipid was determined using a Sotex Avanti 2050 automated fat analyzer (Foss, Hoganas, Sweden) Briey, g of spray-dried PEANUT MILK were extracted with 85 mL of petroleum ether (Fisher Scientic, New Jersey, USA) at 155 C for 73 The dierence in weight of the extraction cups before and after lipid extraction served as a measure of the lipid content of each sample The moisture was determined using a HG63 Mettler-Toledo Moisture Analyzer (Greifensee, Switzerland) The ash content was determined according to AOAC method 923.03 (AOAC, 2003) using a 30400 Fisher Scientic Furnace, while the carbohydrate contents of samples were determined by dierence Mineral quantification The mineral content was determined using an Optima 3300 ICP (Perkin Elmer, Norwalk, CT, USA) Samples of 0.25 g PBIF were digested in 10 mL of HNO3 and mL of hydrogen peroxide in a Marsx microwave oven (Matthews, NC, USA) for 25 at 210 C The digested samples were analysed by ICP along with standard mineral references The run time for the quantication of minerals was 30 min, at an operating temperature of 210 C Concentrations of minerals in peanut milk samples were calculated using standard curves developed using known concentrations of each test mineral Determination of vitamins in peanut milk and PBIF-75 The extraction of water-soluble vitamins was performed with distilled water and that of fat-soluble vitamins with hexane The low detection limit of certain vitamins did not allow all the vitamins to appear in the same chromatogram Thus, dierent methods were used to quantify vitamins in peanut-based infant formula, separately Specically, Vitamins A and E were determined by the method of DeVries & Silvera (2002); vitamin C was determined by method of Deutsch & Weeks (1965); vitamin D was determined by AOAC method 2002.05; vitamins B1, B2, B6, pantothenic acid, and niacin were determined by AOAC methods 942.23, 970.65 981.15, 961.15, 945.74 960.46, and 944.13, respectively (AOAC, 2000) Folic acid was determined ể 2010 The Authors International Journal of Food Science and Technology ể 2010 Institute of Food Science and Technology International Journal of Food Science and Technology 2010 1967 Fortified peanut-based infant formula N Kane et al Determination of amino acid profile of PBIF-75 Amino acids such as Alanine, Arginine, Aspartic Acid, Cystine, Glutamic Acid, Glycine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, and Valine were determination by AOAC method 994.12 (AOAC 2003) Tryptophan and Tyrosine were determined by AOAC method 982.30 (AOAC, 2000) (a) 25 Dry milk yield (%) by the method of Phillips et al (2006); biotin was determined by a microbiology method described by Augustin et al (1985) 25 C 50 C 100 C 20 15 10 Extraction pH (b) 60 25 C 50 C 100 C 50 Statistical analysis Data was analysed statistically using SAS software Version (SAS Institute; Cary, NC, USA) Means and standard deviations of replicated data (35 replications) were used in summary statistics Analysis of variance and t-test were used to evaluate signicance of dierence between means for conditions used in peanut milk extraction and between PBIF-75 and WHO F-75 infant formula, respectively Dierences between means were judged signicant at the 5% signicance level Results and discussions Effect of extraction pH and temperature on peanut milk yield and protein content Figure shows that the highest dry milk yield (17.49% w w) was obtained at room temperature and native pH (pH 7.0) Statistical analysis indicated that there was no signicant dierence in yield among dry milk extracted at dierent pHtemperature conditions Therefore, the yield of dry peanut milk was not signicantly aected by the processing conditions used in this study However, room temperature extraction is advantageous given the relatively high yield and saving of energy time required for heated extraction Figure also shows higher extraction temperature and pH yielded peanut milk powder with higher protein content (46.2%, at 100 C and pH 8) This is contrary to the results reported by Lee & Beuchat (1992) who found that the protein content in aqueous peanut milk decreased signicantly as the temperature increased The high protein content reported in this paper may be explained by discarding of fat layer that formed in heated sample The latter would have reduced relative concentration of protein in the extract prior to spray drying Overall, peanut milk powders produced at all temperaturepH combinations used in this study had higher protein content than nonfat dry milk (33.4%) and milk powder made from cowpea (22.826.8%) as reported by Akinyele & Abudu (1990) Considering yield and potential production cost, International Journal of Food Science and Technology 2010 Protein (%) 1968 40 30 20 10 Extraction pH Figure Total yield (a) and protein content (b) of spray-dried peanut milk from full fat peanuts as aected by extraction pH and temperature PBIF-75 = Peanut-Based Infant Formula mimicking the World Health Organization (WHO) F-75 formula for nutritional recovery of malnourished children room temperature and native pH were selected as the potentially most cost eective conditions to prepare peanut milk powder for use in infant formulas Physical properties of peanut milk and PBIF-75 The physical properties of dry peanut milk and peanutbased infant formula (PBIF-75) were evaluated and compared to Nestles nonfat dry milk and soya-based infant formula (SBIF), respectively (Table 2) As shown in Table 2, the water activity of dry peanut-based milk was slightly higher than that of Nestles nonfat dry milk However, change in spray drying parameters should enable adjustment of the nal moisture level in peanut milk to the desired value Peanut milk showed whiteness (L-values) similar to that of the commercial cow milk sample Furthermore, there was no signicant dierence in a-values between peanut-based milk and the references of dry cow milk The negative a-values of peanutbased milk indicate a slight greenish colour of peanut milk consistent with the study of Lee & Beuchat (1992) The b-values indicated that the reference cow milk tend to be more yellowish than peanut milk These optical characteristics indicate that the colour and appearance of peanut-based milk would be highly acceptable given its close similarity to that of dried cow milk ể 2010 The Authors International Journal of Food Science and Technology ể 2010 Institute of Food Science and Technology Fortified peanut-based infant formula N Kane et al Table Physical spectral properties of peanut milk powder and peanut-based infant formula (PBIF-75) in comparison with Nestles nonfat dry milk and Soya-based Infant formula (SBIF) Milk bases* Physical properties Formulas* Full fat peanut milk Nestle nonfat dry milk a Water activity 0.61 0.02 0.49 L-value 85.15 0.62a 87.7 a-value )0.64 0.05a )1.95 b-value 10.11 0.74a 15.5 PBIF-75 b 0.01 1.03a 0.2b 0.7b 0.382 82.58 )0.77 14.18 SBIF a 0.005 0.352a 0.075a 0.176a 0.318 83.34 )0.40 18.47 0.007b 0.834a 0.032b 0.155b *Product property means with different superscript are significantly different at 5% significance level PBIF-75 = Peanut-Based Infant Formula mimicking the World Health Organization (WHO) F-75 formula for nutritional recovery of malnourished children The physical properties of PBIF-75 were evaluated and compared to those of commercial soya-based infant formula (SBIF) used as reference (Table 2) The water activity and L-value of PBIF-75 were identical to those of SBIF PBIF-75 had a slightly higher negative a-value but a lower b-value than SBIF This dierence was easily noticeable because of the pronounced yellow colour of SBIF Overall, the colour characteristics of PBIF-75 compared favourably to those of SBIF and in some cases PBIF displayed better colour (less yellowness) characteristics than the commercial SBIF Proximate composition of peanut milk powder and infant formula PBIF Peanut milk had similar protein and moisture contents to nonfat dry milk, signicantly higher fat content, and lower ash and carbohydrate contents (Table 3) However, as expected, the fat and carbohydrate contents of peanut milk were signicantly higher and lower, respectively, than nonfat dry milk because of the defatting and high lactose level in the latter Powered peanut milk exhibited lower ash content than nonfat dry milk because of the richness of milk in minerals such as calcium However, the low mineral and carbohydrate content of dry peanut milk can be easily compensated through mineral and carbohydrate fortication Peanutbased milk oers advantage of being both protein and energy rich, and therefore, has the potential to respond to the protein and energy needs of children in Senegal and other areas where animal proteins and dairy products are scarce Following fortication, the protein and ash contents of the peanut-based infant formula (PBIF-75) were signicantly higher than those of WHO75, while fat and moisture content were same as that of WHO-75 (Table 3) Only carbohydrates were slightly lower in PBIF-75, a deciency that can be corrected through adjustment of carbohydrates in the fortication mix Mineral content of peanut-based infant formula (PBIF-75) The mineral contents of dry full fat peanut milk, PBIF-75 and reference WHO F-75 are included in Table Peanut milk base exhibited very low Ca, Cu, and Zn contents but relatively high K, Mg, Na, and P contents Following fortication, minerals such as Ca, Mg, and P were present in PBIF at levels higher than those of WHOs F-75, while K and Zn were lower than the requirements of F-75 The Na levels in the two formulas were identical While potassium (K) was high in the micronutrient premix (Table 1), it was low in PBIF-75 (Table 4) where its nal concentration in PBIF-75 was lower than WHOs target This observed deciency might be caused by an incomplete extraction of K from PBIF-75 and or an analytical underestimation Our data also shows that phosphate (P) content in Table Proximate composition of dry peanut milk powder and PBIF-75 Milk powders* Infant formulas Components Peanut milk Nestle Protein (%) Moisture (%) Fat (%) Ash (%) Carbohydrates (%) 33.8 6.00 33.5 2.4 24.00 0.07a 2.50a 2.17a 0.17a 33.5 5.30 2.1 7.3 51.00 PBIF-75Đ 0.2a 2.50a 1.2b 0a 3.16 13 5.64 70.20a 0.016a 0.069a 0.577a 0.07a WHO F-75 Difference 5.53b 2.50b 12.3a 3.13b 82.00b 2.47 0.66 0.7 2.53 )11.80 PBIF-75 = Peanut-Based Infant Formula mimicking the World Health Organization (WHO) F-75 formula for nutritional recovery of malnourished children *Means with different superscripts are significantly different at 5% significance level Values for WHO F-75 have no standard deviations as these are specification data PBIF-75 = peanut-based infant formula designed to simulate WHO therapeutic milk formula F-75 used for recovery of severely malnourished children Đ The positive difference indicates excess of nutrients of PBIF-75, while the negative difference indicate deficit in PBIF-75 compared to WHO F-75 ể 2010 The Authors International Journal of Food Science and Technology ể 2010 Institute of Food Science and Technology International Journal of Food Science and Technology 2010 1969 1970 Fortified peanut-based infant formula N Kane et al Table Mineral contents of peanut milk, PBIF-75 compared to that of WHO F-75 Table Vitamin content of peanut milk and PBIF-75 compared to that of WHO F-75* Samples* Infant formula Vitamins content 100 g Peanut milk PBIF-75 WHO F-75 Difference (PBIF-75 WHO F-75) Vitamin A Retinol (IU) Vitamin C (mg) Vitamin E (IU) Vitamin B1 (mg) Vitamin B2 (mg) Vitamin B6 (mg) Folic acid (lg) Vitamin B12 (lg) Biotin (lg) Panthotenic acid (mg) Niacin (mg) Vitamin D3 (IU) Vitamin K1 (lg) [...]... al Reduction in thickness (b) (a) (c) Reduction in diameter (d) (e) (f) Figure 2 Eect of (a) subcutaneous fat and wheat bran, (b) subcutaneous fat and NaCl, (c) wheat bran and NaCl on reduction in thickness; (d) subcutaneous fat and wheat bran, (e) subcutaneous fat and NaCl, (f) wheat bran and NaCl on reduction in diameter along with the second-order polynomial model equations predicting eects of the... independent variables, are the per cent concentrations of fat, wheat bran and NaCl For each parameter assessed, the compositional variables were divided into linear, quadratic, interactive, lack of t and error components to determine the suitability of the second-order polynomial function and the signicance of variables being assessed The signicance of the equation parameters for each response variable was assessed... Some of the major changes that occur during processing and nal preparation of heated food are because of oxidation The polyunsaturated fatty acids (PUFA), such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are considered to be especially susceptible to oxidation during heating and other culinary treatments (SantAna & Mancini-Filho, 2000) However, research concerning the quality changes... Science and Technology 2010, 45, 19932000 Original article Antioxidative and reducing capacity, macroelements content and sensorial properties of buckwheat-enhanced gluten-free bread Magorzata Wronkowska,1* Danuta Zielinska,2 Dorota Szawara-Nowak,1 Agnieszka Troszynska1 & Maria Soral-Smietana1 1 Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences,... Measurement of the antioxidant capacity of buckwheatenhanced gluten-free breads The antioxidant capacity of gluten-free breads was measured against stable, nonbiological radicals such as 2,2Â-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical cation (ABTS+ã) and 2,2-diphenyl-1-picrylhydrazyl radical (DPPHã) using a spectrophotometric assay The ABTS+ã scavenging assay, based on the reduction of. .. Each bread sample was tested in two replications Consumer test A semi-consumer panel of 30 members (including sta, graduate, and undergraduate students of the Institute) has made hedonic evaluation of the samples In the test, each panellist was asked to assess the breads for palatability, based on the overall colour, odour, taste and texture An unstructured graphical scale was 10 cm long and anchored... PeÂrez-MartÂn, R (1989) Lipid classes and their fatty acids at dierent loci of albacore (Thunnus alalunga): eects of the pre-cooking Journal of Agricultural and Food Chemistry, 37, 10601064 Garc a- Arias, T., SaÂnchez-Muniz, F.J., CastrilloÂn, A & Navarro, P (1994) White tuna canning, total fat, and fatty acid changes during processing and storage Journal of Food Composition and Analysis, 7, 119130 Garc a- Arias,... The antioxidant capacity was calculated on the basis of percentage inhibition of absorbance at 734 nm using Trolox standard curve and was expressed as lmol Trolox g)1 of bread DM The DPPHã radicals scavenging assay was based on a modied method of Brand-Williams et al (1995) In this assay, antioxidants present in 80% methanol extracts reduce the free radicals 2,2-diphenyl-1-picrylhydrazyl, which have an... quality loss during chilled storage of farmed turbot (Psetta maxima) Food Chemistry, 90, 445452 Bligh, E.G & Dyer, W.J (1959) A rapid method of total lipid extraction and purication Canadian Journal of Biochemistry and Physiology, 37, 911917 Cronin, D., Powell, A. R & Gormley, R (1991) An examination of the (n-3) and (n-6) polyunsaturated fatty acid and status of wild and farmed Atlantic salmon (Salmo... fat and wheat bran, (e) subcutaneous fat and NaCl, (f) wheat bran and NaCl on fat retention along with the second-order polynomial model equations predicting eects of the variables International Journal of Food Science and Technology 2010 ể 2010 The Authors International Journal of Food Science and Technology ể 2010 Institute of Food Science and Technology Cooking properties of patties H Tekin et al