干旱区生态环境知识资源中心(Arid): Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions

Arid

DOI	10.3390/foods8100482
	Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions
	Shelat, Kinnari J.1,2; Adiamo, Oladipupo Q.1; Mantilla, Sandra M. Olarte 1; Smyth, Heather E.1; Tinggi, Ujang 3; Hickey, Sarah 4; Ruehmann, Broder 5; Sieber, Volker 5; Sultanbawa, Yasmina 1
通讯作者	Sultanbawa, Yasmina
来源期刊	FOODS
EISSN	2304-8158
出版年	2019
卷号	8 期号:10
英文摘要	Wattle seed (Acacia spp.) is a well-known staple food within indigenous communities in Australia. A detailed investigation of the overall nutritional and sensory profile of four abundant and underutilized Acacia species-A.coriacea, A.cowleana, A.retinodes and A.sophorae-were performed. Additionally, molecular weight of protein extracts from the wattle seeds (WS) was determined. The seeds are rich in protein (23-27%) and dietary fibre (33-41%). Relatively high fat content was found in A. cowleana (19.3%), A. sophorae (14.8%) and A. retinodes (16.4%) with oleic acid being the predominant fatty acid. The seeds contained high amounts of essential amino acids (histidine, lysine, valine, isoleucine and leucine). A.coriacea is rich in iron (43 mg/kg), potassium (10 g/kg) and magnesium (1.7 g/kg). Pentose (xylose/arabinose), glucose, galactose and galacturonic acids were the major sugars found in the four species. Raw seeds from A. sophorae, A. retinodes and A. coriacea have the highest protein molecular weight, between 50-90 kDa, 80 kDa and 50-55 kDa, respectively. There was variation in the sensory profile of the WS species. This study showed that the four WS species have good nutritional value and could be included in human diet or used in food formulations.
英文关键词	wattle seed species nutritional profile sensory profile gel electrophoresis
类型	Article
语种	英语
国家	Australia ; Germany
开放获取类型	Green Published, gold
收录类别	SCI-E
WOS记录号	WOS:000494272000057
WOS关键词	CHEMICAL-COMPOSITION ; AMINO-ACID ; PROTEIN ; CARBOHYDRATE ; COLEI
WOS类目	Food Science & Technology
WOS研究方向	Food Science & Technology
EI主题词	2019-10-01
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/310130
作者单位	1.Queensland Alliance Agr & Food Innovat, Hlth & Food Sci Precinct, Brisbane, Qld 4108, Australia; 2.Univ Queensland, Australian Inst Bioengn & Nanotechnol, Australian Natl Fabricat Facil Queensland Node, Brisbane, Qld 4067, Australia; 3.Queensland Hlth, Hlth Support Queensland, Inorgan Chem Forens & Sci Serv, Brisbane, Qld 4108, Australia; 4.Karen Sheldon Catering, POB 2351, Parap, NT 0812, Australia; 5.Tech Univ Munich, Dept Chem Biogen Resources, D-94315 Straubing, Germany
推荐引用方式 GB/T 7714	Shelat, Kinnari J.,Adiamo, Oladipupo Q.,Mantilla, Sandra M. Olarte,et al. Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions[J],2019,8(10).
APA	Shelat, Kinnari J..,Adiamo, Oladipupo Q..,Mantilla, Sandra M. Olarte.,Smyth, Heather E..,Tinggi, Ujang.,...&Sultanbawa, Yasmina.(2019).Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions.FOODS,8(10).
MLA	Shelat, Kinnari J.,et al."Overall Nutritional and Sensory Profile of Different Species of Australian Wattle Seeds (Acacia spp.): Potential Food Sources in the Arid and Semi-Arid Regions".FOODS 8.10(2019).