Relationship between colour improvement and metallo-chlorophyll complexes during blanching of peas and broccoli

The influence of adding different levels of zinc chloride ranged between 100 and 500ppm and blanching time [1,3 and 6 mins] at 85°C on the physical and structural aspects of chlorophyll pigments in peas and broccoli were investigated. It was found that when 300 and 100 ppm zinc chloride were added to the blanching water of peas and broccoli respectively to be satisfactory enough in retaining the green- colour of these vegetables. Hunter colour [-a*] values were found to be adequately represent the colour changes. These values were used to describe the results in terms of an exponential model. Raman spectroscopy was also applied to confirm the presence of Zn-chlorophyll complexes which protect the chlorophylls from converting into other derivatives. The residual zinc chloride [ppm] in the tissues of peas and broccoli after blanching was found to be 47.55 and 10.13 ppm, respectively. Therefore, double benefits regarding fortification with zinc and retaining green pigments were achieved

Preparation and evaluation of pasta prepared from semolina flour and oyster mushroom mycelia powder

A good correlation has become evident between fibre consumption and the reduction of coronary heart-related diseases and diabetes incidence. However, fibre intake is commonly lower than recommended. In consequence, the development of foods with high fibre content should be desirable. The potential use of mushroom mycelia powder, as fibre-enriching agents in pasta, was reported. Chemical constituents' composition including total dietary fibre [TDF], crude protein, fat, ash and minerals as well as amino acid profiles was evaluated. Physical and rheological point of views and viscoelastic was elucidated using viscoamylograph. Cooking quality, colour attributes and sensory evaluation techniques were used to characterize the physicochemical properties of these pasta. The results showed the high protein content [17.5%] and the low lipid content [2.5%]. It was noticed that the mineral contents in the mushroom mycelia were in adequate amounts. TDF had found to be [11.46%]. The amino acid profiles of the mushroom mycelia were well balanced. The panelists preference was directed towards semolina pasta and their formulas processed from 5, 10 and 15% mushroom mycelia powders which gave the best scores in colour, flavour, mouthfeel, elasticity and overall acceptability