Overview of the Incorporation of Legumes into New Food Options: An Approach on Versatility, Nutritional, Technological, and Sensory Quality.

Consumers are more aware and demanding of healthy food options, besides being concerned with environment-friendly consumption. This paper aims to evaluate nutritional, technological, and sensory characteristics of legumes and their products' quality and versatility, considering potential applications in new food options. Legumes are foods that have a recognized nutritional group since they have high protein and fiber content. However, their consumption is still somehow limited for some reasons: in some countries it is not easy to find all the species or cultivars, they need an organization and planning before preparation since they need soaking, and there is the presence of antinutritional factors. Due to the different functionalities of legume proteins, they can be applied to a variety of foods and for different purposes, as grains themselves, aquafaba, extracts, flours, brans, and textured proteins and sprouts. These products have been inserted as ingredients in infant food formulations, gluten-free foods, vegetarian diets, and in hybrid products to reduce food costs as well. Foods such as bread, cakes, cookies, meat analogues, and other baked or cooked products have been elaborated with nutritional, technological and sensory quality. Further development of formulations focused on improving the quality of legume-based products is necessary because of their potential and protein quality.

Influence of cultivar and season on carotenoids and phenolic compounds from red lettuce influence of cultivar and season on lettuce.

This paper presents complete HPLC profiles and MS spectrometric data of bioactive compounds from four cultivars of red lettuce produced in winter and summer and their antioxidant capacity. The experiment was carried out in a greenhouse, where red curly lettuce was cultivated: Mila, Maira, Carmin and Scarlet. The cultivar and season have not influenced the qualitative profile of carotenoids (CAR) and phenolic compounds (PC) of red lettuce. Instead, the season influenced the concentration of these components in all cultivars. The levels of phenolic compounds were significantly higher in winter, while the levels of carotenoids were higher in summer. Ten anthocyanins were identified (cyanidins and delphinidins). The main carotenoid found was the all-trans-ß-carotene (45-48%), followed by lutein (13-20%) and zeaxanthin (11-15%). Major phenolic compounds include 5-caffeoylquinic acid, rutin and amentoflavone. Red lettuce cultivars have their main bioactive compounds described and compared within the variety and within the growing season. Different season and different lettuce cultivars may differ in the content of their bioactive compounds and in their antioxidant capacity.

Vitamin and bioactive compound diversity of seven fruit species from south Brazil.

BACKGROUND: The consumption of native tropical fruits represents an important source of bioactive food and vitamins for consumers. The aim of this study was to determine the composition of vitamins, bioactive compounds and the antioxidant activity of seven native fruits of the Myrtaceae family from south Brazil. RESULTS: Sample 1 of Eugenia pyriformis presented the highest value of ß-carotene (0.1021 g kg-1 ), lutein (0.0511 g kg-1 ), zeaxanthin (0.0370 g kg-1 ), and α-carotene (0.0112 g kg-1 ), of all analyzed samples. The three samples of Eugenia uniflora L presented the highest lycopene (0.1876, 0.1240 and 0.1615 g kg-1 ) and vitamin A content (0.106, 0.035 and 0.178 g kg-1 RAE) of all seven species analyzed. The cyanidin 3-glucoside was the most common anthocyanin found in fruits in the present study. Two samples of Plinia peruviana presented higher antioxidant capacity by the ABTS radical method (0.80 and 0.67 mol TEs kg-1 ) among the fruits analyzed. The samples of Campomanesia xanthocarpa analyzed stood out owing to the high content of vitamin C present (23.89, 36.83 and 35.05 g kg-1 ). The values of pantothenic acid in Plinia peruviana account for 20% of daily requirements. CONCLUSION: In conclusion, the native fruits studied can provide an appreciable amount of vitamins and bioactive compounds. © 2018 Society of Chemical Industry.

Elaboração e análise sensorial de pão caseiro com reduzido teor de cloreto de sódio e acrescido de condimentos como alternativa para pacientes hipertensos / Homemade bread prepared with reduced amount of NaCl and adding condiments as an alternative product for patients with hypertension and its sensory characteristics

Neste estudo foram elaborados pães caseiros com baixo teor de cloreto de sódio e acrescido de condimentos, o qual foi avaliado quanto à aceitação. A presente investigação foi realizada seguindo-se o modelo experimental, com a participação de 50 avaliadores não treinados. Os aspectos sensoriais de três amostras elaboradas foram analisados utilizando-se escala hedônica, baseada nos pontos de 1 a 9 para os seguintes atributos: aparência, sabor, odor e textura. Observou-se diferença estatística significativa para o pão com adição de manjericão e cebola, o qual mostrou maior aceitação em todos os atributos. Para os atributos sensoriais avaliados, os condimentos enquadram-se como aceitáveis na sugestão dietoterápica, podendo ser utilizados como alternativas dietéticas, não apenas no tratamento de hipertensos, mas também para a população em geral e, ainda, promover melhor qualidade de vida por meio de inserção de hábitos alimentares saudáveis.