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Composite Foods (composite + food)
Selected AbstractsRole of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel-based Composite FoodsJOURNAL OF FOOD SCIENCE, Issue 3 2002C.M. Lee ABSTRACT: Unlike synthetic polymer composites, a large amount of water is required for composite foods and needs to be managed by the use of water-binding (hydrodynamically active) biopolymeric ingredients for texture and physical stabilization. "Hydrodynamic properties" encompass the dynamics of water binding/retention and the distribution between particulates and the matrix, and are responsible for the composite effect. The extent of reinforcement depends on their hydrodynamic and surface properties, volume fraction, size, and shape. Moisture management and the control of texture and physical stability in gel-based composites can be achieved by understanding the interrelationships among the physical parameters governing matrix and dispersed particulates. Such understanding will facilitate the introduction of new composite products with improved texture and storability, as well as improve the functional properties of biopolymeric ingredients through appropriate modification of hydrodynamic properties. [source] Nutritional Quality of Drum-processed and Extruded Composite Supplementary FoodsJOURNAL OF FOOD SCIENCE, Issue 2 2005Theobald C.E. Mosha ABSTRACT: This study was conducted to evaluate the nutritional quality of ready-to-eat composite foods intended for supplementary feeding of preschool age children in Tanzania. Four supplementary foods, namely, corn-bean-sardine meal (CBSM), bean meal (BM), sorghum-bean-sardine meal (SBSM), and rice-bean-sardine meal (RBSM) were formulated according to the FAO/WHO/UNU guidelines. The food mixtures were extruded, drum-processed, and cooked conventionally in the traditional way. Cooking doneness was evaluated by percent starch gelatinization and residual urease activity; biological qualities,true protein digestibility and growth performance,were evaluated using Sprague Dawley weanling rats. Efficiency in destroying phytohemagglutinins and the antinutritional factors, trypsin, chymotrypsin, and ,-amylase inhibitors, were also evaluated. Results of the study showed that starch gelatinization and residual urease activity were not significantly different (P > 0.05) between the extruded and drum-processed diets. Relative to conventional cooking, starch gelatinization was 95% to 100% in extruded and 90% to 100% in drum-processed products. Inactivation of urease activity ranged from 93% to 100% in extruded and 83% to 100% in drum-processed diets. The true protein digestibilities were significantly (P, 0.05) higher when extruded foods, compared with drum-processed and conventionally cooked foods, were fed to experimental animals. Animals fed extruded products gained more weight relative to those fed drum-processed and conventionally cooked foods. Destruction of phytohemagglutinins ranged between 91% to 97% in extruded and between 90% to 95% in the conventionally cooked and drum-processed foods. Extrusion, drum processing, and conventional cooking also resulted in significant destruction of the antinutritional factors trypsin, chymotrypsin, and a-amylase inhibitors. These results suggest that extrusion and drum processing of cereal-bean-sardine composite foods result in products meeting the required nutritional quality. [source] Role of Hydrodynamically Active Biopolymeric Ingredients in Texture Modification and Physical Stabilization of Gel-based Composite FoodsJOURNAL OF FOOD SCIENCE, Issue 3 2002C.M. Lee ABSTRACT: Unlike synthetic polymer composites, a large amount of water is required for composite foods and needs to be managed by the use of water-binding (hydrodynamically active) biopolymeric ingredients for texture and physical stabilization. "Hydrodynamic properties" encompass the dynamics of water binding/retention and the distribution between particulates and the matrix, and are responsible for the composite effect. The extent of reinforcement depends on their hydrodynamic and surface properties, volume fraction, size, and shape. Moisture management and the control of texture and physical stability in gel-based composites can be achieved by understanding the interrelationships among the physical parameters governing matrix and dispersed particulates. Such understanding will facilitate the introduction of new composite products with improved texture and storability, as well as improve the functional properties of biopolymeric ingredients through appropriate modification of hydrodynamic properties. [source] Protein digestibility-corrected amino acid scores, acceptability and storage stability of ready-to-eat supplementary foods for pre-school age children in TanzaniaJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 9 2005Theobald CE Mosha Abstract This study was conducted to evaluate protein quality, acceptability and storage stability of processed cereal,bean,sardine composite foods for pre-school age children in Tanzania. Four composite products namely corn,bean,sardine meal (CBSM), bean meal (BM), sorghum,bean,sardine meal (SBSM) and rice,bean,sardine meal (RBSM) were formulated to maximize the amino acid score for pre-school age children and were processed by extrusion, drum-processing and conventional cooking. The products were evaluated for true protein digestibility (TPD) and protein digestibility-corrected amino acid score (PDCAAS). The TPD and PDCAAS were highest in the extruded products. The TPD values for the products ranged from 82 to 93%. The PDCAAS values for the composite foods were 64,86% and were greater than the minimum value of 60% recommended by FAO/WHO/UNU. There were no significant (p > 0.05) variations in the amino acid contents for foods processed by extrusion, drum-processing or conventional cooking. Threonine was most limiting in the CBSM, SBSM and RBSM while methionine + cysteine were most limiting in the BM. Sensory evaluation showed that, relative to the traditional cornmeal,Uji, the extruded CBSM and SBSM had significantly superior (p , 0.05) texture and highly acceptable color and taste. Storage of the products up to 16 weeks at 38 °C resulted in a small but significant increase (p , 0.05) in the malondialdehyde concentrations; nevertheless, the levels remained within the acceptable range found in processed commercial supplements. Total acids, pH and organoleptic attributes did not change significantly (p > 0.05) during storage and the foods were acceptable to the end of the storage period. Copyright © 2005 Society of Chemical Industry [source] | ||||||||||