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Effect of industrial processing on desert truffles Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids
Our objectives were to investigate the proximate composition of two desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and to determine the effects of freezing and canning on proximate composition. The moisture content of T claveryi and P juniperi was 730.9 g kg-1) and 637.8 g k...
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Published in: | Journal of the science of food and agriculture 2003-05, Vol.83 (6), p.535-541 |
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creator | Murcia, M.Antonia Martinez-Tome, Magdalena Vera, Ana Morte, Asuncion Gutierrez, Almudena Honrubia, Mario Jimenez, Antonia M |
description | Our objectives were to investigate the proximate composition of two desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and to determine the effects of freezing and canning on proximate composition. The moisture content of T claveryi and P juniperi was 730.9 g kg-1) and 637.8 g kg(-1) respectively; ash was 42.5 g kg(-1) and 82.1 g kg(-1) respectively; protein was 159.5 g kg(-1) and 225.4 g kg(-1) respectively; lipids were 69.5 g kg(-1) and 199.4 g kg(-1) respectively; fibre was 83.2 g kg(-1) and 130.4 g kg(-1) respectively; and carbohydrates were 645.5 g kg(-1) and 366.6 g kg(-1) respectively. The fatty acids composition showed high quantities of linoleic acid 18:2 (45.4% in T claveryi and 53.0% in P juniperi), the rest of the fatty acids in decreasing order were 16:0 > 18 : 1 > 18 : 3 18 : 0 + 22 : 0 > 20 : 0 + 24 : 0 > 14 : 0 + 22 : 1 > 15 : 0 + 16 : 1 + 17 : 0 + 21 : 0 in T claveryi and 18 : 1 > 16 : 0 > 18 : 0 + 18 : 3 + 16 : 1 + 20 : 0 + 22 : 1 > 14 : 0 + 24 : 0 > 15 : 0 + 17 : 0 + 22 : 0 in the P juniperi. Little loss of ash, protein and lipids was observed as a result of industrial processing (p < 0.05). |
doi_str_mv | 10.1002/jsfa.1397 |
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The moisture content of T claveryi and P juniperi was 730.9 g kg-1) and 637.8 g kg(-1) respectively; ash was 42.5 g kg(-1) and 82.1 g kg(-1) respectively; protein was 159.5 g kg(-1) and 225.4 g kg(-1) respectively; lipids were 69.5 g kg(-1) and 199.4 g kg(-1) respectively; fibre was 83.2 g kg(-1) and 130.4 g kg(-1) respectively; and carbohydrates were 645.5 g kg(-1) and 366.6 g kg(-1) respectively. The fatty acids composition showed high quantities of linoleic acid 18:2 (45.4% in T claveryi and 53.0% in P juniperi), the rest of the fatty acids in decreasing order were 16:0 > 18 : 1 > 18 : 3 18 : 0 + 22 : 0 > 20 : 0 + 24 : 0 > 14 : 0 + 22 : 1 > 15 : 0 + 16 : 1 + 17 : 0 + 21 : 0 in T claveryi and 18 : 1 > 16 : 0 > 18 : 0 + 18 : 3 + 16 : 1 + 20 : 0 + 22 : 1 > 14 : 0 + 24 : 0 > 15 : 0 + 17 : 0 + 22 : 0 in the P juniperi. Little loss of ash, protein and lipids was observed as a result of industrial processing (p < 0.05).</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.1397</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>ash ; canning ; carbohydrates ; desert truffles ; fatty acid ; fatty acid composition ; fibre ; freezing ; linoleic acid ; lipid ; moisture ; protein ; proximate composition ; Terfezia ; truffles ; water content</subject><ispartof>Journal of the science of food and agriculture, 2003-05, Vol.83 (6), p.535-541</ispartof><rights>Copyright © 2003 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3607-fc6a2d8796475ca81003c268c7fbf883da06abd6f03cd1f0599ea9d1ad95c9543</citedby><cites>FETCH-LOGICAL-c3607-fc6a2d8796475ca81003c268c7fbf883da06abd6f03cd1f0599ea9d1ad95c9543</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Murcia, M.Antonia</creatorcontrib><creatorcontrib>Martinez-Tome, Magdalena</creatorcontrib><creatorcontrib>Vera, Ana</creatorcontrib><creatorcontrib>Morte, Asuncion</creatorcontrib><creatorcontrib>Gutierrez, Almudena</creatorcontrib><creatorcontrib>Honrubia, Mario</creatorcontrib><creatorcontrib>Jimenez, Antonia M</creatorcontrib><title>Effect of industrial processing on desert truffles Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>Our objectives were to investigate the proximate composition of two desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and to determine the effects of freezing and canning on proximate composition. The moisture content of T claveryi and P juniperi was 730.9 g kg-1) and 637.8 g kg(-1) respectively; ash was 42.5 g kg(-1) and 82.1 g kg(-1) respectively; protein was 159.5 g kg(-1) and 225.4 g kg(-1) respectively; lipids were 69.5 g kg(-1) and 199.4 g kg(-1) respectively; fibre was 83.2 g kg(-1) and 130.4 g kg(-1) respectively; and carbohydrates were 645.5 g kg(-1) and 366.6 g kg(-1) respectively. The fatty acids composition showed high quantities of linoleic acid 18:2 (45.4% in T claveryi and 53.0% in P juniperi), the rest of the fatty acids in decreasing order were 16:0 > 18 : 1 > 18 : 3 18 : 0 + 22 : 0 > 20 : 0 + 24 : 0 > 14 : 0 + 22 : 1 > 15 : 0 + 16 : 1 + 17 : 0 + 21 : 0 in T claveryi and 18 : 1 > 16 : 0 > 18 : 0 + 18 : 3 + 16 : 1 + 20 : 0 + 22 : 1 > 14 : 0 + 24 : 0 > 15 : 0 + 17 : 0 + 22 : 0 in the P juniperi. Little loss of ash, protein and lipids was observed as a result of industrial processing (p < 0.05).</description><subject>ash</subject><subject>canning</subject><subject>carbohydrates</subject><subject>desert truffles</subject><subject>fatty acid</subject><subject>fatty acid composition</subject><subject>fibre</subject><subject>freezing</subject><subject>linoleic acid</subject><subject>lipid</subject><subject>moisture</subject><subject>protein</subject><subject>proximate composition</subject><subject>Terfezia</subject><subject>truffles</subject><subject>water content</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNp1kctuFDEQRVsIJIbAgi_AK6QsOrH7YbfZhVEmCYoAkWSytCp-hBp62oPthgxfwSfHrY7YsSqp6txS3VtF8ZbRI0ZpdbyJDo5YLcWzYsGoFCWljD4vFnlWlS1rqpfFqxg3lFIpOV8Uf0-dszoR7wgOZowpIPRkF7y2MeJwT_xAjI02JJLC6FxvI7m2wdk_CET38MuGPZLld0g4EBgM-YraA9mMA-5sQLLGlMDggIcfpq0PuIVkifbbnY-Y0M8iByntCWg08XXxwkEf7ZunelDcrE6vl-fl5Zezi-XJZalrTkXpNIfKdELyRrQaumy-1hXvtHB3rutqA5TDneEutw1ztJXSgjQMjGy1bJv6oHg_781X_RxtTGqLUdu-h8H6MapKdLzhNcvg4Qzq4GMM1qldyC7CXjGqpszVlLmaMs_s8cz-xt7u_w-qT1erkydFOSswJvvwTwHhh-KiFq26_Xym1t_OV83HtVS3mX838w68gvuAUd1cVZQ100e7bLx-BBj-n60</recordid><startdate>20030501</startdate><enddate>20030501</enddate><creator>Murcia, M.Antonia</creator><creator>Martinez-Tome, Magdalena</creator><creator>Vera, Ana</creator><creator>Morte, Asuncion</creator><creator>Gutierrez, Almudena</creator><creator>Honrubia, Mario</creator><creator>Jimenez, Antonia M</creator><general>John Wiley & Sons, Ltd</general><scope>FBQ</scope><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>20030501</creationdate><title>Effect of industrial processing on desert truffles Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids</title><author>Murcia, M.Antonia ; Martinez-Tome, Magdalena ; Vera, Ana ; Morte, Asuncion ; Gutierrez, Almudena ; Honrubia, Mario ; Jimenez, Antonia M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3607-fc6a2d8796475ca81003c268c7fbf883da06abd6f03cd1f0599ea9d1ad95c9543</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>ash</topic><topic>canning</topic><topic>carbohydrates</topic><topic>desert truffles</topic><topic>fatty acid</topic><topic>fatty acid composition</topic><topic>fibre</topic><topic>freezing</topic><topic>linoleic acid</topic><topic>lipid</topic><topic>moisture</topic><topic>protein</topic><topic>proximate composition</topic><topic>Terfezia</topic><topic>truffles</topic><topic>water content</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Murcia, M.Antonia</creatorcontrib><creatorcontrib>Martinez-Tome, Magdalena</creatorcontrib><creatorcontrib>Vera, Ana</creatorcontrib><creatorcontrib>Morte, Asuncion</creatorcontrib><creatorcontrib>Gutierrez, Almudena</creatorcontrib><creatorcontrib>Honrubia, Mario</creatorcontrib><creatorcontrib>Jimenez, Antonia M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Murcia, M.Antonia</au><au>Martinez-Tome, Magdalena</au><au>Vera, Ana</au><au>Morte, Asuncion</au><au>Gutierrez, Almudena</au><au>Honrubia, Mario</au><au>Jimenez, Antonia M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effect of industrial processing on desert truffles Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>2003-05-01</date><risdate>2003</risdate><volume>83</volume><issue>6</issue><spage>535</spage><epage>541</epage><pages>535-541</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>Our objectives were to investigate the proximate composition of two desert truffles (Terfezia claveryi Chatin and Picoa juniperi Vittadini) and to determine the effects of freezing and canning on proximate composition. The moisture content of T claveryi and P juniperi was 730.9 g kg-1) and 637.8 g kg(-1) respectively; ash was 42.5 g kg(-1) and 82.1 g kg(-1) respectively; protein was 159.5 g kg(-1) and 225.4 g kg(-1) respectively; lipids were 69.5 g kg(-1) and 199.4 g kg(-1) respectively; fibre was 83.2 g kg(-1) and 130.4 g kg(-1) respectively; and carbohydrates were 645.5 g kg(-1) and 366.6 g kg(-1) respectively. The fatty acids composition showed high quantities of linoleic acid 18:2 (45.4% in T claveryi and 53.0% in P juniperi), the rest of the fatty acids in decreasing order were 16:0 > 18 : 1 > 18 : 3 18 : 0 + 22 : 0 > 20 : 0 + 24 : 0 > 14 : 0 + 22 : 1 > 15 : 0 + 16 : 1 + 17 : 0 + 21 : 0 in T claveryi and 18 : 1 > 16 : 0 > 18 : 0 + 18 : 3 + 16 : 1 + 20 : 0 + 22 : 1 > 14 : 0 + 24 : 0 > 15 : 0 + 17 : 0 + 22 : 0 in the P juniperi. Little loss of ash, protein and lipids was observed as a result of industrial processing (p < 0.05).</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.1397</doi><tpages>7</tpages></addata></record> |
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subjects | ash canning carbohydrates desert truffles fatty acid fatty acid composition fibre freezing linoleic acid lipid moisture protein proximate composition Terfezia truffles water content |
title | Effect of industrial processing on desert truffles Terfezia claveryi Chatin and Picoa juniperi Vittadini): proximate composition and fatty acids |
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