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Showing 2 results for یقطینی


Volume 17, Issue 101 (july 2020)
Abstract

Frying and roasting are two common heat processes to improve sensory properties of nuts and subsequently change other properties including physicochemical, nutritional and antioxidant. According to the nutritional value of nuts, it seems necessary to investigate these changes. In this study some physicochemical, nutritional and antioxidant properties of raw and roasted cashew kernels including moisture and volatiles, total ash, total fat, protein, crude fiber, carbohydrate, peroxide value, energy, fatty acid profile, measurement of total antioxidant power and some mineral elements such as potassium, sodium, iron and calcium were investigated. Obtained results based on dry matter shows that raw samples contain higher amount of fat (43.89±0.04 g/100g), moisture and volatiles (1.64±0.01 g/100g) and fiber (3.22±0.08 g/100g), while roasted samples had higher amount of total ash (mineral elements) (2.76±0.07g/100g), carbohydrate (31.44±0.01 g/100g), peroxide (0.912±0.07 mEq. O2/kg of oil) and energy (597.29±0.009 Kcal/g). Antioxidant activity was investigated with DPPH and FRAP tests, both tests confirm each other and showed higher antioxidant activity of the roasted samples (IC50= 3388.6 mg L-1 and CFe2+= 0.15 mM). Based on the obtained results it can be said that, roasted cashew can be recommended as a snack with high nutritional value and low fat.

Volume 17, Issue 109 (March 2021)
Abstract

Among legumes, lentil is very rich in protein and is called the meat of poor people. In this study physicochemical, nutritional value and antioxidant properties of two cultivars of Iranian black and green lentils, including moisture and volatiles, total ash, total fat, protein, crude fiber, carbohydrate, measurement of total antioxidant activity and carotenoids content were investigated. Obtained results show that, green lentil contains a higher amount of moisture and volatiles (6.72 g/100g) and carbohydrate (59.34 g/100g), in comparison black lentil had a higher amount of ash (mineral element) (3.66 g/100g), crude fiber (7.40 g/100g), fat (1.95 g/100g), protein (26.02 g/100g) and higher antioxidant activity based on DPPH (IC50= 2408.8 mg/L) and FRAP (concentration of Fe2+ ion= 0.4 mM) experiment. The carotenoid content of black lentil was determined 0.024 μg/g and was higher than green lentil (0.011 μg/g). So it can be said that, despite the advantages of black lentil over green lentil, it remains unknown nutritionally, and it seems very appropriate both economic and agricultural recommending people to consume and to put up black lentil in their diet, with regard to rainfed of lentil and dryland cultivation source in our country.

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