Observation of Nine Types of Spinach Pollen Morphology by Scanning Electron Microscopy DOI Creative Commons
Meng Meng, Zhiyuan Liu, Zhaosheng Xu

et al.

Horticulturae, Journal Year: 2024, Volume and Issue: 10(12), P. 1358 - 1358

Published: Dec. 18, 2024

Spinach (Spinacia oleracea L.) is a dioecious, wind-pollinated, and important green leafy vegetable that widely cultivated worldwide. The characteristics of spinach pollen remain unclear. Herein, we investigated the microscopic morphology nine genotypes by scanning electron microscopy (SEM). Because grains are isodiametric spheroidal, following data for properties were observed: maximum diameter (27.66–33.05 um), pore max (1.26–2.57 number visible pores (30–44), density elements/100 μm2 (4.33–11.00), spinule elements/10 (4.00–5.33). These useful in distinguishing species. Furthermore, applying cluster analysis method, based on key components, varieties categorized into two main classes. results provide reference classification identification different varieties.

Language: Английский

Production and Physicochemical and Microbiological Evaluation of Orange-Flesh Sweet Potato Flatbread Infused with Spinach as a Healthy Food Option DOI Open Access
Carmen J. Contreras‐Castillo,

Vidya de Gannes,

Gaius Eudoxie

et al.

Processes, Journal Year: 2025, Volume and Issue: 13(2), P. 427 - 427

Published: Feb. 5, 2025

Consumers’ preferences for healthier food products are increasing worldwide. Flatbread, a highly versatile product traditionally formulated with wheat flour (WF), offers significant potential innovation and value addition through biofortification. Biofortification of flatbread was assessed orange-flesh sweet potato (Ipomoea batatas L.) (OFSP) infused spinach (Amaranthus dubius). The purpose this experiment to ascertain the impact adding local OFSP on physicochemical, sensory, microbial aspects potato-spinach WF flatbread. Six different formulations were created using flour, WF, spinach. study utilized randomised 3 × 2 factorial design, each treatment reproduced four times, totalling 24 treatments. Sensory evaluation flour-spinach flatbreads received appreciable scores. exhibited acceptable levels protein, ash, fat, moisture. provided value-added efficient inclusion agricultural resources produce offerings that microbiologically safe.

Language: Английский

Citations

0
Nutritional Properties, Antioxidant Activity, and Consumer Acceptability of Sourdough Bread Supplemented with Marine Algae Powder Using Selected Traditional Starters DOI Creative Commons
Mounir EL Boujamaai, Imane Brahimi,

Meryem Benyamane

et al.

Phycology, Journal Year: 2025, Volume and Issue: 5(1), P. 7 - 7

Published: Feb. 17, 2025

This study aimed at producing a sourdough bread supplemented with two marine algae powders of Ulva lactuca and Gelidium corneum 2.5, 5, 7.5, 10% (w/w, g/100 g DW) the laboratory scale using mixed starters prepared three lactic acid bacteria (LAB) combinations (LCS1, LCS2, LCS3). The phytochemical composition, nutritional value, organoleptic properties, acceptability by consumers were then assessed. Good results obtained for enriched 2.5% (GB1) reducing sugar 0.77 ± 0.1%, total 36.90 3.15, protein content 8.3 0.2%. While phenolic was 8.32 1.20 mg GAE/g DW, flavonoids 225.00 11.31 mgQE/g antioxidant activity ranged from 71.05 3.71 to 82.93 3.61%. Regarding (UB12), 0.48 0.03%, 45.45 5.75%, 3.7 0.07%. value 6.45 1.19 191.20 12.52 while values 52.06 6.21 80.51 1.72%. Microbiological analysis showed that all pathogenic not detected in bread. consumer test revealed level powder significant five selected criteria (general appearance, crumb color, odor, taste, texture). Traditional 10%, combined (LCS1), good properties acceptance.

Language: Английский

Citations

0
Investigation of Potential of Vitex agnus-castus Powder as an Innovative Bread Ingredient DOI
Sibel Bölek

International Journal of Gastronomy and Food Science, Journal Year: 2025, Volume and Issue: unknown, P. 101164 - 101164

Published: March 1, 2025

Language: Английский

Citations

0
The Utilization of Vegetable Powders for Bread Enrichment—The Effect on the Content of Selected Minerals, Total Phenolic and Flavonoid Content, and the Coverage of Daily Requirements in the Human Diet DOI Creative Commons
Aleksandra Purkiewicz, Fatma Hazan Gül, Renata Pietrzak‐Fiećko

et al.

Applied Sciences, Journal Year: 2024, Volume and Issue: 14(21), P. 10022 - 10022

Published: Nov. 2, 2024

The aim of this study was to evaluate the content selected minerals and total phenolic flavonoid wheat bread enriched with varying amounts carrot powder (CP) pumpkin (PP). In addition, coverage daily requirements evaluated after consumption 100 g each type bread. research included seven types bread: (WB) 10%, 20%, 30% CP PP. vegetable powders were obtained by freeze-drying. concentrations minerals—sodium (Na), potassium (K), calcium (Ca), magnesium (Mg), iron (Fe), zinc (Zn), copper (Cu), manganese (Mn)—were determined atomic absorption spectroscopy (AAS) method. Coverage a serving based on Recommended Daily Allowance (RDA) Adequate Intake (AI) ratios for minerals, according nutritional standards Polish population. addition 10% PP led greater increase in Na, K, Mg, Cu compared CP, while Ca, Fe, Zn, Mn observed than Among macronutrients, greatest changes recorded Ca—the 10 20% resulted increases 66, 113, 51 59%. micronutrients, caused largest (46–150% increase) (25–99% content. Additionally, there tenfold (TPC) when added Consuming provided K (41–60%), (8–17.5%), (6–17%). These findings suggest that fortification has potential be useful method enriching mineral composition increasing proportion human diet.

Language: Английский

Citations

1
Spinacia oleracea L. Baby Leaves as a Source of Bioactive Principles: The Chemical Profiling of Eco-Sustainable Extracts by Using LC-ESI/HRMS- and 1H NMR-Based Metabolomics DOI Creative Commons

Antonietta Cerulli,

Luciana Maria Polcaro, Milena Masullo

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(22), P. 3699 - 3699

Published: Nov. 20, 2024

L. cultivar platypus leaves are identified as a functional food due to their nutrient composition which promotes health beyond basic nutrition. Considering the increasing use of supplements,

Language: Английский

Citations

0
Differences in the Physical Properties of Plant-Based Meat Alternatives Containing Root Vegetables DOI Creative Commons
So‐Jeong Kim,

Donghan Lee,

Jeong-Jae Lee

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3746 - 3746

Published: Nov. 22, 2024

We investigated the textural characteristics of plant-based meat alternatives based on root vegetables, including

Language: Английский

Citations

0
Cereal Coffee as a Functional Additive in Wheat Bread: Impact on Dough and Bread Properties DOI Creative Commons
G. Cacak-Pietrzak,

Justyna Grabarczyk,

Anna Szafrańska

et al.

Foods, Journal Year: 2024, Volume and Issue: 13(24), P. 3991 - 3991

Published: Dec. 10, 2024

The chemical composition and quality attributes of wheat bread enriched with cereal coffee were analyzed, additive incorporated as a partial replacement for flour at levels 2%, 4%, 6%, 8%, 10%. rheological properties the dough, consisting blends, evaluated using farinograph extensograph analyses. Results indicated that addition decreased water absorption, extended dough stability, increased softening. Dough containing showed greater resistance to stretching reduced extensibility. However, incorporation led reduction in volume an increase crumb hardness density, especially when substitution level exceeded 6%. In terms nutritional composition, dietary fiber, ash, fat, total polyphenols higher content, while brightness decreased, yellowness redness intensified. Overall, study suggests can function valuable ingredient bread; however, should ideally be kept below 8% preserve acceptable sensory qualities.

Language: Английский

Citations

0
Observation of Nine Types of Spinach Pollen Morphology by Scanning Electron Microscopy DOI Creative Commons
Meng Meng, Zhiyuan Liu, Zhaosheng Xu

et al.

Horticulturae, Journal Year: 2024, Volume and Issue: 10(12), P. 1358 - 1358

Published: Dec. 18, 2024

Spinach (Spinacia oleracea L.) is a dioecious, wind-pollinated, and important green leafy vegetable that widely cultivated worldwide. The characteristics of spinach pollen remain unclear. Herein, we investigated the microscopic morphology nine genotypes by scanning electron microscopy (SEM). Because grains are isodiametric spheroidal, following data for properties were observed: maximum diameter (27.66–33.05 um), pore max (1.26–2.57 number visible pores (30–44), density elements/100 μm2 (4.33–11.00), spinule elements/10 (4.00–5.33). These useful in distinguishing species. Furthermore, applying cluster analysis method, based on key components, varieties categorized into two main classes. results provide reference classification identification different varieties.

Language: Английский

Citations

0