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HARINA DE ROSA MOSQUETA SEMILLA DE ROSA MOSQUETA POR 150 GR

Oferta

https://youtu.be/VsT-Rmy9qK4

 

NUESTRA HARINA DE ROSA MOSQUETA ES PRODUCTO DE UN DESARROLLO SUSTENTABLE .

ESTAMOS TRABAJANDO JUNTO AL INTI BARILOCHE EN LA CERTIFICACIÓN LIBRE TACC ( YA QUE EL PRODUCTO EN SI ESTA LIBRE  DE TACC ) 

APORTA MUCHA FIBRAS , CALCIO, PROTEINAS ,  ACIDOS ESENCIALES OMEGA 3 OMEGA 6 Y OMEGA 9., 

DESDE EL AÑO 2016 IMPULSAMOS LA INSCRIPCIÓN EN EL CÓDIGO ALIMENTARIO ARGENTINO DE LA  "HARINA PROTEICA" EN EL CÓDIGO ALIMENTARIO NACIONAL .

https://youtu.be/_bIWVJ8E0I4

LA HONORABLE SENADORA NACIONAL SILVINA LARRABURU IMPULSA LA DECLARACIÓN DE INTERES NACIONAL DEL PRODUCTO.

DESCRIPCIÓN 

Harina de rosa mosqueta , le denominamos a la semilla molida del fruto,  entre 200 y 150 micrones aprox, para que pueda ser consumida en diversas formas y preparaciones , altamente versátil y rica son sabor a ... eso espero que lo descubra usted !!!!! .

La empresa desarrolla el producto e impulsa desde noviembre del 2015, una serie de estudios nutricionales , para incluir en diversas propuestas que la rosa mosqueta sea incluida  en el Código Alimentario Argentino .

Una propuesta fué que la semilla molida sea inscrita como una harina protéica.

USOS realizados por los clientes .

Leche de semilla de rosa mosqueta.

Como condimento,  alfajores, pan, fideos , panqueques. preparación tipo "Ñaco" .

Enriquece cualquier mezcla de harinas con solo el 10 % de su presencia .

 

Algunos gustos simples .

Si le colocas un poco de agua y la mezclas junto con un poco de miel para endulzar y una gota de chocolate , el producto sabe a crema de avellanas  o tipo nutella .

 

El ahumado de esta semilla es muy rico y acompañará seguramente algunos secretos en tu cocina .

INTERESANTE PARA EL CHEFF  ESTUDIO REOLÓGICO 

( destaca la importancia de esta harina en las preparaciones ) 

Scientific Bulletin. Series F. Biotechnologies, Vol. XXI, 2017

 

ISSN 2285-1364, CD-ROM ISSN 2285-5521, ISSN Online 2285-1372, ISSN-L             2285-1364

EFFECTS OF ROSEHIP SEED FLOUR ON THE RHEOLOGICAL

PROPERTIES OF BREAD DOUGH

 

Hülya GÜL1, Hicran ŞEN1

 

1University of Süleyman Demirel, Faculty of Engineering, Department of Food Engineering,

Isparta, Turkey

 

Corresponding author email: hulyagul@sdu.edu.tr

 

Abstract

 

The effects of rosehip seed flour (RSF) on the rheological properties of bread dough were investigated. RSF was substituted with bread wheat flour at the proportions of 5, 7.5 and 10%. RSF was found to have 7.4 % protein, 4.6% lipid, 79.4% dietary fiber, 97.60 g/kg GAE total phenolic, and 759.48 IC50=μg/ml antiradical activity.  Among farinograph parameters: water absorption, development time and softening value of RSF added doughs were found lower than the control dough while stability was showed slightly increase as the RSF level increases from 5% to %7.5. However it began to decrease after this level. Textural measurements by using Kieffer dough and gluten extensibility rig studies showed that inclusion of RSP did not cause any significant change at the maximum resistance to extension and extensibility of doughs when 5% of RSP was added. As the level of RSF increased from 5 to 7.5 and 10% respectively, a decrease in extensibility of doughs was observed. The addition of RSF resulted in significant effects on pressure, extensibility and energy of doughs measured with Dobraszczyk/Roberts dough inflation system of the texture analyser. A significant increase was observed in pressure and energy of doughs who were positively correlated with increased level of RSF.  On the other hand a weakening was noted at higher levels (from 5% to 10%) when compared with control dough. As a result; substitution at 5 % of RSF gives rheological parameter values at least as good as the control sample and it can be used as valuable ingredient to enhance the functional properties of bakery products.

 

Key words: Rosehip, farinograph, Kieffer, dough inflation system, extensibility.

 

 

INTRODUCTION

 

Rosehips (Rosa spp.) are members of the genus Rosa. Approximately up to 200 species are grown in the world, 25% of them are found in Turkey (Murathan et al., 2016a). Members of the Rosaceae family have long been used for food and medicinal purposes. Rosehip fruits are good sources of bioactive compounds, phytonutrients and minerals (Murathan et al., 2016b). Due to presence of these compounds rosehip fruits and seeds have prophylactic and therapeutic actions against the infectious and inflammatory diseases, diabetes, gastrointestinal disorders, common cold, diarrhea and urinary tract diseases (İlyasoğlu, 2014). 

Rosehip fruits are generally consumed in the form of tea, wine, jam, jellies, and marmalade. Strugała et al., (2016) reported that extracts of rosehip fruit with broad biological activity could potentially be useful as a functional food ingredient. The inside of the rosehip fruit is hairy and contains a large number of seeds which rate between 20-44% (Yıldız and Nergiz, 1996). These seeds, by products of rosehip industry, are used generally as an animal feed, whereas they contain even higher amounts of specific nutritionally valuable and biologically active components. For example the lipid fraction of the rosehip seed contains more than 50% polyunsaturated fatty acids. And also they are a valuable source of minerals, are quite rich in phosphorus and potassium. Hence, these byproducts rich in bioactive compounds and dietary fiber could be used as a functional ingredient in bakery foods. To the best of our knowledge, there are no reports on the effects of rosehip seed powder (RSF) on the rheological properties of bread dough. Thus the objective of this study was to determine nutritional and phytochemical composition of the rosehip seed and its effects on the rheological characteristics of bread dough.

 

CONCLUSIONS 

In the preparation and processing procedures of rosehip to various food products can lead to discard its seeds. The findings of this study showed that rosehip seed was a valuable by product with its high concentration of dietary fiber, ash, protein, total phenolics and antioxidant activity. Antioxidative dietary fibers are important class of food ingredients that can be added to introduce extra health benefits to various bakery products.  Rheological properties of dough are closely related to quality of baked products because the changes in dough rheology during development affect both the incorporation of gas bubbles and their ability to hold gas and volume of loaf bread. The addition of RSF in dough formulations had varying effects on the dough properties. Incorporating RSF to wheat flour was lead to decrease of water absorption, development time, softening degree, extensibility and area of Kieffer measurement, while it was lead to increase stability, resistance to extension, tenacity and deformation energy of dough. Marked weakening was noted at higher levels (7.5% and 10%) of supplementation as compared with control dough.

Based on all results, substitution at 5% of RSF gives rheological parameter values at least as good as the control sample. On the other hand if producers want to produce non aerated bakery products at which no need to higher volumes, RSF can be used much more concentrations than 5%. As a result; we can suggested, that rosehip seeds could be used as a food ingredient due to their high nutritional content and functional abilities.

 

ACKNOWLEDGEMENTS

 

This research work was carried out with the support of Scientific Research Projects Coordination Unit of Suleyman Demirel

University (project no. 2720-YL-09).

 

REFERENCES

 

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Anudeepa S., Prasannab V.K., Adyaa S.M., Radhaa C., 2016. Characterization of soluble dietary fiber from Moringa oleifera seeds and its immunomodulatory effects. International Journal of Biological Macromolecules, 91: 656–662.  

Cuenca A.R., Suarez M.J.V., Aparicio I.M., 2008. Soybean seeds and its by-product okara as sources of dietary fibre. Measurement by AOAC and Englyst methods, Food Chemistry, 108: 1099–1105. 

Dobraszczyk B.J., Morgenstern M.P., 2003. Rheology and the breadmaking process. Journal of Cereal Science, 38: 229–245. 

Dobraszczyk B.J.,1997. The rheological basis of dough stickiness. Journal of Texture Studies, 28:139-162.

Dorman H.J.D., Peltoketo A., Hiyunen R., Tikkanen, M.J., 2003. Characterization of antioxidant properties of de-odorised aqueous extracts from selected lamiaceae herbs. Food Chemistry: 83, 255-262.

Fakhfakh N., Jdir H., Jridi M., Rateb M., Belbahri L., Ayadi M.A., Nasri M., Zouari N., 2017. The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on wheat dough performance and bread quality. LWT - Food Science and Technology 75: 656-662. 

Gül H., Acun S., Şen H., Nayır N., Türk, S., 2013. Antioxidant activity, total phenolics and some chemical properties of Öküzgözü and Narince grape pomace and grape seed flours. Journal of Food, Agriculture & Environment 11 (2), 28-34. 

Gül H., Dizlek H., Özer M.S., 2009. Improvement of the wheat and corn bran bread quality by using glucose oxidase and Hexose oxidase. Journal of Food Quality, 32, 209–223.

İlyasoğlu H., 2014. Characterization of rosehip (Rosa canina L.) seed and seed oil. International Journal of Food Properties, 17:1591–1598.

Kieffer R., Wieser H., Henderson M.H., Graveland A., 1998. Correlations of the bread-making performance of wheat flour with rheological measurements on a micro-scale. Journal of Cereal Science, 27: 53-60.

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Murathan Z.T., Zarifikhosroshahi M., Kafkas N.E. 2016a. Determination of fatty acids and volatile compounds in fruits of rosehip (Rosa L.) species by

HS-SPME/GC-MS and Im-SPME/GC-MS techniques. Turkish Journal of Agriculture and Forestry, 40: 269-279.

 

Murathan Z.T., Zarifikhosroshahi M., Kafkas N.E., Sevindik E., 2016b. Characterization of bioactive compounds in rosehip species from East Anatolia region of Turkey. Italian Journal of Food Science, 28: 314-325.

Nahed Fakhfakh N., Jdir H., Jridi M., Rateb M., Belbahri L., Ayadi M.A., Nasri M., Zouari N., 2017. The mallow, Malva aegyptiaca L. (Malvaceae):

Phytochemistry analysis and effects on wheat dough performance and bread quality. LWT - Food Science and Technology, 75: 656-662. 

Quimaraes R., Barros I., Carvalho A.M., Ferreira I.C.F.R., 2010. Studies on chemical constituents and bioactivity of Rosa micrantha: an alternative antioxidants source for food, pharmaceutical, or cosmetic applications. Journal of Agricultural and Food Chemistry, 58: 6277–6284. 

Singleton V.L., Rossi J.A., 1965. Colorimetry of total phenolics with phosphomolybdic-phosphoyungstic acid reagents. American Journal of Enology and Viticulture, 16: 144-158.

Strugała P., Gładkowski W., Kucharska A.Z., Anna Sokoł-Łętowska, A., Gabrielska, J., 2016.

Antioxidant activity and anti-inflammatory effect of fruit extracts from blackcurrant, chokeberry, hawthorn, and rosehip, and their mixture with linseed oil on a model lipid membrane. European Journal of Lipid Science and Technology, 118: 461–474. 

Yıldız H., Nergiz C., 1996. Bir gıda maddesi olarak kuşburnu. Kuşburnu Sempozyumu. 5–6 Eylül, Gümüşhane, 309–318.

ODUCTIVO Y DE DESARROLLO .

ES UN PRODUCTO, DECLARADO DE INTERES DE DESARROLLO CIENTÍFICO, PRODUCTIVO Y DE DESARROLLO , POR EL HONORABLE CONCEJO DELIBERANTE DE BARILOCHE 

ES UN PRODUCTO MUY VERSÁTIL PARA DISTINTAS PREPARACIONES .

EL PRODUCTO SE PRESENTA  EN POLVO DE 150 MICRONES . LO QUE PREMITE MEJOR ABSORCIÓN Y APROVECHAMIENTO .

USO 

EL PRODUCTO DE HARINA DE ROSA MOSQUETA 

ES USADO SOLO HIDRATADO CON AGUA ( AGREGUE MIEL O DULCE, ALGO DE CHOCOLATE  O CAFÉ ) O CON OTRAS HARINAS ,  COMO CONDIMENTO . 

PAN, FIDEOS, ALFAJORES, PANQUEQUES, MUFFINES  ETC 

 

 

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