Content nutritive properties

Proteins and Meals. Nutritional properties of the oilseed protein meals and their derived products are deterrnined by the amino acid compositions, content of biologically active proteins, and various nonprotein constituents found in the defatted meals. Phytic acid (3), present as salts in all four meals, is beheved to interfere with dietary absorption of minerals such as 2inc, calcium, and iron (67) (see Food toxicants, naturally occurring Mineral nutrients). ... 

Soybean Protein Isolates. Soybean protein isolates, having a protein content of >90 wt%, are the only vegetable proteins that are widely used in imitation dairy products (1). Most isolates are derived from isoelectric precipitation, so that the soybean protein isolates have properties that are similar to those of casein. They are insoluble at thek isoelectric point, have a relatively high proportion of hydrophobic amino acid residues, and are calcium-sensitive. They differ from casein in that they are heat-denaturable and thus heat-labile. The proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent to use has been the beany flavor associated with the product. Use is expected to increase in part because of lower cost as compared to caseinates. There has been much research to develop improved soybean protein isolates. 

No adverse effects of either UHT processing or storage on the nutritional properties of milk fat have been demonstrated. Although increases in the milk s free fatty acid content have been noted when UHT milk is stored at room temperature rather than refrigerated, these changes do not appear to affect the nutritional value of the milk. No changes of nutritional importance have been noted in the carbohydrate components of UHT milk (Ford and Thompson 1981). 

Proteins are one of the most important ingredients in food production for both animals and humans. Besides having nutritional properties, protein contributes to the functional and organoleptic properties of food. The nutritional value of a protein depends on the total essential amino acid content. However, the availability of amino acids is conditioned by some protein attributes, mainly digestibility. 

Chemical detoxification processes or decontamination will include degradation, destmction and/or inactivation of the mycotoxin. In any such process the reduction of the mycotoxin to safe levels should not result in toxic degradation products or reduce the palatability or nutritional properties of the commodities. Aflatoxin has been the subject of most studies and only a relatively small number of these offers any hope of success. There is as yet no FDA or EC fully approved method for aflatoxin detoxification in human foods. Current methods in advanced stages of approval use ammonia in the gaseous form or as an ammonium hydroxide solution at various temperatures, pressure, moisture contents and reaction time to degrade aflatoxins in various animal feedstuffs. There have been extensive studies using two processes, viz ... 

Oat is primarily a cool season crop.1 It is grown mainly in Russia, the United States, Canada and Europe. The principal use of oat is as an animal feed. However, the popularity of oat as a part of the human diet has increased because of reports describing the beneficial nutritional properties of oat (3-glucans.2 1 Oat also has other desirable nutritional properties. The protein content of oat is much higher than that of other cereal grains, and oat oil has a favorable ratio of polyunsaturated to saturated lipid. 

All products sell on a combination of price, perception, and performance. Unfortunately, butter is easily the most expensive of the yellow fats. In terms of perception, all fats are under pressure because of their caloric density. Butter suffers further because it was labeled saturated and has a high-cholesterol content both properties have been the subjects of adverse comments by the nutritional and medical community. The rise in concern for fat and cholesterol in the U.S. market has overshadowed the concern for chemicals and preservatives. 

Monounsaturated fatty acids. The report that monounsaturated fatty acids (viz., oleic acid) were just as effective as polyunsaturated fatty acids (viz., linoleic acid) in lowering plasma total and low-density lipoprotein (LDL) cholesterol (100) aroused interest in the nutritional properties of canola oil. Canola oil contains 60% oleic acid and is second only to olive oil, among the common vegetable oils, in oleic acid content. Although avocado oil and high-oleic sunflower oil also contain high levels of oleic acid (>70%), they are minor constituents in the average diet. 

Reports on the nutritional properties of heterogeneous products with a high content in DFAs are still rather scarce. Acidic condensates of palatinose, which contain significant proportions of glucosyl-DFAs, were found to increase Bifidobacteria in the human intestine [107]. Some studies have revealed that addition of STOC at relatively low levels to the diet of chickens resulted in major increases in beneficial Lactobacilli and Bifidobacteria in the cecum. It also caused a major increase in growth rate and significant improvement in feed conversion [108]. 

In addition to modifying the rheological properties of butter, blends of milk fat and vegetable oils can be produced at a reduced cost (depending on the price paid for milk fat) and have an increased content of polyunsaturated fatty acids, which probably has a nutritional advantage. Oils rich in CO-3 fatty acids, which are considered to have desirable nutritional properties, may be included in the blend, although these oils may be susceptible to oxidative rancidity. 

Lopez-Lopez, L, Cofrades, S., Ruiz-Capillas, C., and Jimenez-Colmenero, F. (2009). Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content. Meat Sd. 83(2), 255-262. 

Tocopherols are a class of plant phenolics often encountered in foods and possess important antioxidant and nutritional properties [21]. As shown in Table 10.5, y-tocopherol is prevalent in cashew, while a- and 8-tocopherols are present in lower amounts. The y-tocopherol content in oil extracted from cashew nut ranged from 5.10 to 6.18mg/100g oil [8,16]. The y-tocopherol is a more potent antioxidant in oils than other tocopherols [22], but its poor vitamin E activity in biological systems has also been reported [23]. 

In Western Europe and North America, the high erucic acid rapeseed oils have been phased out and replaced by low erucic acid rapeseed oils. The difference in composition is shown in Table I, Chapter 17. It is clear from this that the new low erucic acid rapeseed (LEAR) oils are very different from the older HEAR oils. Their docosenoic and eicosenoic acid concentration has been sharply decreased and their 16 0, 18 0, 18 1, and 18 2 content has increased. It is quite obvious that the nutritional properties of these two oils will be different, yet many scientists in describing their experiments still state that "rapeseed oil" was used without bothering to define if the oil was a LEAR oil or a HEAR oil. In view of the significant differences in fatty acid composition of these two types of oils, this is an improper omission and makes it unnecessarily difficult for the reader to interpret the experiments. 

In the same year the Food and Drug Directorate modified the restrictions on the use of rapeseed oil pending a submission showing the safety of HEAR oil for human use. A review of the published information on the nutritional properties of rapeseed oil presented in 1956 led the Canadian Committee on Fats and Oil to conclude there was no evidence to indicate that limited use of HEAR oil constituted a human health hazard. However, the committee indicated the need for further information on the nutritional properties of HEAR oil. It was also decided that research should be initiated to determine if the erucic acid content of HEAR oil could be lowered by selective plant breeding. Erucic acid in HEAR oil was further implicated as a component of concern in 1957 by Carroll and Nobel who suggested that erucic acid affected the reproduction of rats. 

Few are the exceptions as palmitic acid content depends heavily on the genetic factor. Palmitic fatly acids, important for the nutritional properties of an olive oil, showed a cracial rule in the characterization of ohve oils. 

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