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Sangpueak R, Saengchan C, Laemchiab K, Kiddeejing D, Siriwong S, Thumanu K, Hoang NH, Phansak P, Buensanteai K. Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand. Foods 2022; 11:foods11244053. [PMID: 36553796 PMCID: PMC9778515 DOI: 10.3390/foods11244053] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 12/01/2022] [Accepted: 12/08/2022] [Indexed: 12/23/2022] Open
Abstract
In Thailand new edible cassava varieties have been developed to be used in the food industry. The aim of this research was to analyze the difference between flour from three cassava varieties and to evaluate the suitability and quality of flour for gluten-free muffins. The physico-chemical properties of flour from three varieties were studied. The results showed the moisture content of flour was between 10.65 ± 0.01 and 10.85 ± 0.45%. Total protein content was highly significant with a difference of 1.97 ± 0.00%, 2.15 ± 0.01%, and 2.18 ± 0.01%, respectively. Moreover, ash and fat in each flour were highly significant. Amylose content was 19.93 ± 0.47%, and the viscosity was 6286.00 ± 1.52 mPa.s. The color of flour values of L* a* b* value was not statistically different in each variety of flour. Fourier transform infrared spectroscopy (FTIR) analysis was used for the biochemical change in flour. The PCA and cluster analysis results revealed that cassava flour from Pirun 6 was different from Pirun 2 and Pirun 4. After that, the test using selected cassava flour from Pirun 6 to test the physical properties and sensory attributes of gluten-free muffins compared with wheat flour found that gluten-free muffins were overall better than basic muffins.
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Affiliation(s)
- Rungthip Sangpueak
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Chanon Saengchan
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Kansinee Laemchiab
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Dusadee Kiddeejing
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Supatcharee Siriwong
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima 30000, Thailand
| | - Nguyen Huy Hoang
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
| | - Piyaporn Phansak
- Division of Biology, Faculty of Science, Nakhon Phanom University, Nakhon Phanom 48000, Thailand
| | - Kumrai Buensanteai
- School of Crop Production Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand
- Correspondence:
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52
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Hellin P, Escarnot E, Mingeot D, Gofflot S, Sinnaeve G, Lateur M, Godin B. Multiyear evaluation of the agronomical and technological properties of a panel of spelt varieties under different cropping environments. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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53
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Ultrasound-assisted cellulase pretreatment and cooking with enzymatic hydrolysates enhance the freeze-thaw stability of brown rice. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114390] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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54
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Parveen S, Rudra SG, Singh B, Anand A. Impact of High Night Temperature on Yield and Pasting Properties of Flour in Early and Late-Maturing Wheat Genotypes. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11223096. [PMID: 36432825 PMCID: PMC9693585 DOI: 10.3390/plants11223096] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 10/12/2022] [Accepted: 10/14/2022] [Indexed: 05/27/2023]
Abstract
The inexorable process of climate change in terms of the rise in minimum (nighttime) temperature delineates its huge impact on crop plants. It can affect the yield and quality of various crops. We investigated the effect of high night temperature (HNT) (+2.3 °C over ambient) from booting to physiological maturity on the yield parameters, grain growth rate (GGR), starch content, composition, and flour rheological properties in early (HI 1544, HI 1563) and late-maturing (HD 2932) wheat genotypes. The change in yield under HNT was highly correlated with grain number per plant (r = 0.740 ***) and hundred-grain weight (r = 0.628 **), although the reduction in grain weight was not significantly different. This was also reflected as an insignificant change in starch content (except in HI 1544). Under HNT, late-sown genotypes (HI 1563 and HD 2932) maintained high GGR compared to the timely sown (HI 1544) genotype during the early period of grain growth (5 to 10 days after anthesis), which declined during the later phase of grain development. The increased rheological properties under HNT can be attributed to a significant reduction in the amylose to amylopectin (AMY/AMP) ratio in early-maturity genotypes (HI 1544 and HI 1563). The AMY/AMP ratio was positively correlated to flour rheological parameters (except setback from peak) under HNT. Our study reports the HNT-induced change in the amylose/amylopectin ratio in early maturing wheat genotypes, which determines the stability of flour starches for specific end-use products.
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Affiliation(s)
- Shamima Parveen
- Division of Plant Physiology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India
| | - Shalini Gaur Rudra
- Division of Post Harvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India
| | - Bhupinder Singh
- Division of Environment Science, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India
| | - Anjali Anand
- Division of Plant Physiology, ICAR-Indian Agricultural Research Institute, New Delhi 110 012, India
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55
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Gutiérrez-Cortez E, Hernández-Becerra E, Londoño-Restrepo SM, Millan-Malo BM, Morales-Sánchez E, Gaytán-Martínez M, Rodriguez-García ME. Changes in the physicochemical properties of maize endosperm, endosperm fractions, and isolated starches because of nixtamalization. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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56
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Tian Y, Qu J, Zhou Q, Ding L, Cui Y, Blennow A, Zhong Y, Liu X. High pressure/temperature pasting and gelling of starch related to multilevel structure-analyzed with RVA 4800. Carbohydr Polym 2022; 295:119858. [DOI: 10.1016/j.carbpol.2022.119858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 07/05/2022] [Accepted: 07/07/2022] [Indexed: 11/02/2022]
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57
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Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – comparison to non-heat-treated oat flours. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134902] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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58
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Ngo TV, Kusumawardani S, Kunyanee K, Luangsakul N. Polyphenol-Modified Starches and Their Applications in the Food Industry: Recent Updates and Future Directions. Foods 2022; 11:3384. [PMID: 36359996 PMCID: PMC9658643 DOI: 10.3390/foods11213384] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 10/19/2022] [Accepted: 10/24/2022] [Indexed: 07/25/2023] Open
Abstract
Health problems associated with excess calories, such as diabetes and obesity, have become serious public issues worldwide. Innovative methods are needed to reduce food caloric impact without negatively affecting sensory properties. The interaction between starch and phenolic compounds has presented a positive impact on health and has been applied to various aspects of food. In particular, an interaction between polyphenols and starch is widely found in food systems and may endow foods with several unique properties and functional effects. This review summarizes knowledge of the interaction between polyphenols and starch accumulated over the past decade. It discusses changes in the physicochemical properties, in vitro digestibility, prebiotic properties, and antioxidant activity of the starch-polyphenol complex. It also reviews innovative methods of obtaining the complexes and their applications in the food industry. For a brief description, phenolic compounds interact with starch through covalent or non-covalent bonds. The smoothness of starch granules disappears after complexation, while the crystalline structure either remains unchanged or forms a new structure and/or V-type complex. Polyphenols influence starch swelling power, solubility, pasting, and thermal properties; however, research remains limited regarding their effects on oil absorption and freeze-thaw stability. The interaction between starch and polyphenolic compounds could promote health and nutritional value by reducing starch digestion rate and enhancing bioavailability; as such, this review might provide a theoretical basis for the development of novel functional foods for the prevention and control of hyperglycemia. Further establishing a comprehensive understanding of starch-polyphenol complexes could improve their application in the food industry.
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Affiliation(s)
| | | | | | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand
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59
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Lu WC, Cheng YT, Chan YJ, Li PH. Food safety assessments of acrylamide formation and characterizations of flaky rolls enriched with black rice (Oryza sativa). Front Nutr 2022; 9:1027800. [PMID: 36337666 PMCID: PMC9633999 DOI: 10.3389/fnut.2022.1027800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2022] [Accepted: 10/06/2022] [Indexed: 11/24/2022] Open
Abstract
This study aims to investigate the physicochemical composition, textural parameters, and chemical constituent of flaky rolls incorporated with different proportions of black rice flour. According to farinographic characteristics, the addition of black rice flour could reduce the stability and increase the dough development time and water absorption (%). While for the extensographic properties, addition of black rice flour resulted in significantly different maximum resistance to extension (BU) and extensibility (cm) vs. the control. With the addition of black rice flour in flaky rolls, the crude protein, total dietary fiber (TDF), soluble dietary fiber (SDF), and insoluble dietary fiber (IDF) were significantly improved. Glucose released was much lower with 10 and 20% black rice than the control and 5% black rice because of the higher black rice inclusion. With increasing black rice incorporation, total anthocyanin content, and antioxidant capacity was also improved. The content of asparagine, acrylamide, hydroxymethylfurfural (HMF), furfural, methylglyoxal, and glyoxal in flaky rolls was also increased. The proper content of black rice flour (5%) could significantly enhance the stability of the dough properties; control the final volume, texture, and appearance; and retain good protein and fiber composition, antioxidant capacity, and overall acceptance of the flaky roll.
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Affiliation(s)
- Wen-Chien Lu
- Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, Chiayi City, Taiwan
| | - Yu-Tsung Cheng
- Cardiovascular Center, Taichung Veterans General Hospital, Taichung, Taiwan
| | - Yung-Jia Chan
- College of Biotechnology and Bioresources, Da-Yeh University, Changhua, Taiwan
| | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, Taichung, Taiwan
- *Correspondence: Po-Hsien Li
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60
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Suitability of Improved and Ancient Italian Wheat for Bread-Making: A Holistic Approach. Life (Basel) 2022; 12:life12101613. [PMID: 36295048 PMCID: PMC9605622 DOI: 10.3390/life12101613] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 10/11/2022] [Accepted: 10/13/2022] [Indexed: 11/16/2022] Open
Abstract
Ancient and old wheat grains are gaining interest as a genetic reservoir to develop improved Italian genotypes with peculiar features. In this light, the aim of this study was to assess the baking performance of two improved einkorn (Monlis and Norberto) and two improved emmer (Padre Pio and Giovanni Paolo) genotypes in comparison with two Italian landraces (Garfagnana and Cappelli) and Khorasan. This set was evaluated following a holistic approach considering the flour, dough, and bread properties. The results showed that the flour properties, dough rheology, pasting, and fermentation parameters, as well as the bread properties, significantly differed among the studied genotypes. Cappelli produced the bread with the best quality, i.e., the highest volume and lowest firmness. Despite having the same pedigrees, Giovanni Paolo and Padre Pio resulted in significantly different technological properties. Giovanni Paolo flour showed the highest protein content and provided a dough with a high gas production capacity, resulting in the bread having a similar firmness to Cappelli. Padre Pio flour provided bread having a similar volume to Cappelli but a high firmness similar to Khorasan and Garfagnana. The einkorn genotypes, Monlis and Norberto, showed poor fermentation properties and high gelatinization viscosity that resulted in bread with poor quality. Alternatively, they could be more suitable for making non-fermented flatbreads. Our results showed that the improved wheat showed a high versatility of features, which offers bakers a flexible material to make a genotype of bread types.
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61
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Prithviraj V, Thangalakshmi S, Arora VK, Liu Z. Characterization of rice flour and pastes with different sweeteners for extrusion-based 3D food printing. J Texture Stud 2022; 53:895-907. [PMID: 35736231 DOI: 10.1111/jtxs.12709] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 05/13/2022] [Accepted: 06/14/2022] [Indexed: 12/30/2022]
Abstract
This work aims at investigating the impact of commonly used sweeteners-sugar and jaggery on 3D printability of rice flour (RF) paste. The physicochemical characteristics of rice flour suitable for 3D food printing have been investigated. Three mixes, rice flour with water (M1 : RF-50.86%, water-49.14%), rice flour with sugar and water (M2 : RF-36.75%, sugar-14.10%, water-49.14%) and rice flour with jaggery and water (M3 : RF-36.75%, jaggery-14.10%, water-49.14%) were compared on 3D printability based on visual inspection and properties supporting 3D printability and shape retention. The effect of the three mixes was characterized on color, rheological, thixotropic, and handling properties. Out of the three mixes, M3 is found to have the best printability characteristics with shear thinning behavior, yield stress of 157 Pa, flow stress of 121 Pa, and extrusion force of 6.62 kg.
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Affiliation(s)
- V Prithviraj
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship & Management, Kundli, India
| | - S Thangalakshmi
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship & Management, Kundli, India
| | - Vinkel Kumar Arora
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship & Management, Kundli, India
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an, Shaanxi, China
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Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale). INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:3784317. [PMID: 36089942 PMCID: PMC9463026 DOI: 10.1155/2022/3784317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 07/04/2022] [Accepted: 08/11/2022] [Indexed: 11/30/2022]
Abstract
Protein-energy malnutrition and mineral deficiencies in children under five years are major problems in developing countries. The present study was thus carried out with the aim of proposing a weaning flour based on parboiled rice, spirulina, and cashew nut that meets the nutritional needs of children aged 06 to 24 months. To achieve this, the mixture design approach (a 9-point augmented simplex-centroid design) was used to obtain optimal blend of flour. The responses evaluated where proteins, lipids, carbohydrates, minerals (iron, calcium, phosphorus, potassium, sodium, magnesium, and zinc), carotenoids, fibers, and ash content. The rheological analyses (rapid viscosity analysis) were carried out on the optimal flour. It results that the optimal proportion of parboiled rice, spirulina, and cashew nut was, respectively, 85.80, 5.96, and 8.23. These conditions result in a protein, lipids, carbohydrates, carotenoids, ash, fibers, calcium, iron, magnesium, and zinc content of 14.15%, 9.04%, 68.46%, 8.2 mg, 3% ash, 4.98%, 510 mg, 16 mg, 65 mg, and 5 mg, respectively, and an energy value of 411.8 kcal. These optimate conditions resulted also in a peak viscosity of 60 cP and a final viscosity of 86 cP which are lower than the established value (1000 cP). Thus, the weaning flour based on parboiled rice, spirulina, and cashew nut obtained in these optimate conditions can meet the nutritional needs of children aged 06 to 24 months and is therefore an efficient weaning food to fight against child malnutrition.
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63
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Aaliya B, Sunooj KV, Navaf M, Akhila PP, Sudheesh C, Sabu S, Sasidharan A, Sinha SK, George J. Influence of plasma-activated water on the morphological, functional, and digestibility characteristics of hydrothermally modified non-conventional talipot starch. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107709] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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64
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Amenorfe LP, Agorku ES, Sarpong F, Voegborlo RB. Innovative exploration of additive incorporated biopolymer-based composites. SCIENTIFIC AFRICAN 2022. [DOI: 10.1016/j.sciaf.2022.e01359] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
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65
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Nixtamalization process affect maize tortillas storage quality. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100604] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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66
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Effect of Physical and Enzymatic Modifications on Composition, Properties and In Vitro Starch Digestibility of Sacred Lotus ( Nelumbo nucifera) Seed Flour. Foods 2022; 11:foods11162473. [PMID: 36010474 PMCID: PMC9407196 DOI: 10.3390/foods11162473] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2022] [Revised: 08/03/2022] [Accepted: 08/12/2022] [Indexed: 11/18/2022] Open
Abstract
In this study, native lotus seed flour (N-LSF) was modified by different methods, namely, partial gelatinization (PG), heat−moisture treatment (HMT), or pullulanase treatment (EP). Their composition, functional properties, starch composition, and estimated glycemic index (eGI) were compared. PG contained similar protein, soluble dietary fiber, and insoluble dietary fiber contents to N-LSF, while those of HMT and EP differed from their native form. PG increased rapid digestible starch (RDS) but decreased resistant starch (RS); while HMT and EP increased amylose and RS contents to 34.57−39.23% and 86.99−92.52% total starch, respectively. Such differences led to the different pasting properties of the modified flours rather than PG, which was comparable to the native flour. HMT had limited pasting properties, while EP gave the highest viscosities upon pasting. The eGI of all samples could be classified as low (<50), except that of PG, which was in the medium range (60). It was plausible that lotus seed flour modified either with HMT or EP could be used as carbohydrate source for diabetes patients or health-conscious people.
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67
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Physiochemical and thermal characterisation of faba bean starch. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01543-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
AbstractThe structure and physicochemical properties of starch isolated from the cotyledon and hull of faba beans and from wheat (as reference) were examined using 16 different methods. The amylose content in faba bean cotyledon and hull starch was 32% and 36%, respectively, and that in wheat starch was 21%. The faba bean cotyledon and hull starch were structurally alike both displaying C-polymorphic pattern, a similar degree of branching and similar branch chain length distributions. Wheat starch had a significantly greater prevalence of short amylopectin chains (DP < 12) and a higher degree of branching. Granules in both faba bean starches exhibited surface cracks and were more homogenous in size than the smoother wheat starch granules. Gelatinisation temperature was higher for the faba bean starches, likely as an effect of high amylose content and longer starch chains delaying granular swelling. Cotyledon starch produced pastes with the highest viscosities in all rheological measurements, probably owing to larger granules. Higher prevalence of lipids and resistant starch reduced the viscosity values for hull starch. For all starches, viscosity increased at faster heating rates. During the rheological analyses, the samples were exposed to different instruments, heating rates and temperatures ranges, differing from standard rheological procedures, which could help predict how different processing techniques effect the final starch textures.
Graphical abstract
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68
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A structural study of the self-association of different starches in presence of bacterial cellulose fibrils. Carbohydr Polym 2022; 288:119361. [PMID: 35450626 DOI: 10.1016/j.carbpol.2022.119361] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 03/11/2022] [Accepted: 03/12/2022] [Indexed: 11/20/2022]
Abstract
A multi-analytical study was performed to analyse the effect of bacterial cellulose (BCF) on the self-association of starches with different amylose content (wheat, waxy-maize), assessing macrostructural properties (rheology, gel strength) and some nano and sub-nano level features (small and wide-angle X-ray scattering). Although pasting viscosities and G' were significantly increased by BCF in both starches, cellulose did not seem to promote the self-association of amylose in short-range retrogradation. A less elastic structure was reflected by a 2-3-fold increase in loss factor (G″/G') at the highest BCF concentration tested. This behavior agreed with the nano and sub-nano characterisation of the samples, which showed loss of starch lamellarity and incomplete full recovery of an ordered structure after storage at 4 °C for 24 h. The gel strength data could be explained by the contribution of BCF to the mechanical response of the sample. The information gained in this work is relevant for tuning the structure of tailored starch-cellulose composites.
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69
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Agronomic and metabolomics analysis of rice-Tartary buckwheat (Fagopyrum tataricum Gaertn) bred by hybridization. Sci Rep 2022; 12:11986. [PMID: 35835786 PMCID: PMC9283424 DOI: 10.1038/s41598-022-16001-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2021] [Accepted: 07/04/2022] [Indexed: 11/08/2022] Open
Abstract
Tartary buckwheat (TB) is an edible pseudocereal with good health benefits, but its adhering thick shell and bitter taste inhibit its consumption. In this study, the first hybrid rice-Tartary buckwheat (RTB) variety Mikuqiao18 (M18), bred by the pedigree selection of crossbreeding ‘Miqiao’ (MQ) with ‘Jingqiaomai2’ (JQ2), was selected for an agronomic and metabolomics analysis. Compared with JQ2, M18 demonstrated a significantly lower yield per plant owing to the decreased grain weight and similar full-filling grain number per plant. However, M18 had a similar kernel weight per plant because of the thinner shell. The sense organ test suggested that M18 had higher taste quality regardless of partial replacement of rice through the improvement of preponderant indicators related to cereal taste quality, including lower values of total protein, albumin, glutelin, globulin, pasting temperature, cool paste viscosity, and setback. Meanwhile, M18 contained high levels of flavonoids, including rutin and quercetin, but presented a positive summary appraisal of cooking with 25% rice. Additionally, 92 metabolites were positively identified by GC–MS, including 59 differentially expressed metabolites (DEMs) between M18 and JQ2. Typically, M18 exhibited lower levels of 20 amino acids and higher levels of 6 sugars and 4 polyols. These DEMs might partly explain the superior eating quality of M18. In addition, M18 was abundant in 4-aminobutyric acid, which is beneficial to human health. The current findings offer a theoretical foundation for breeding rice-Tartary buckwheat with high yield and quality and promoting the cultivation and consumption of rice-Tartary buckwheat as a daily functional cereal.
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70
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Rakhshi E, Cambert M, Diascorn Y, Lucas T, Rondeau-Mouro C. An insight into tapioca and wheat starch gelatinization mechanisms using TD-NMR and complementary techniques. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:702-718. [PMID: 35178770 DOI: 10.1002/mrc.5258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 02/10/2022] [Accepted: 02/14/2022] [Indexed: 06/14/2023]
Abstract
To provide evidence for previously proposed assumptions concerning starch gelatinization sub-mechanisms, a more detailed investigation was carried out using multiscale analysis of a starch type selected for its marked difference. Tapioca starch was chosen due to its cohesive/springy properties and its growing use in the food industry. Time-domain nuclear magnetic resonance (TD-NMR) was used to investigate the leaching of material, water absorption and crystallite melting in hydrated tapioca starch (45%). The interpretation of T2 mass intensity evolutions, especially those of the (intra- and extra-granular) aqueous phases, was discussed drawing on complementary techniques such as microscopy, Rapid Visco Analyser (RVA), differential scanning calorimetry (DSC) and swelling factor (SF) and solubility index (SI) measurements. Results show that the T2 assignments usually proposed in the literature are dependent on starch origin. The differences in T2 evolutions (value and mass intensity) observed between wheat and tapioca starches at intermediate hydration levels could be linked to the different gelatinization behaviour of tapioca starch involving the latter's higher granule rupture level, higher gelatinization temperature and greater swelling power above its gelatinization temperature.
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71
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Odabas E, Cakmak H. Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
Affiliation(s)
- Eylem Odabas
- Institute of Graduate Studies, Department of Food Engineering Hitit University Corum Turkey
| | - Hulya Cakmak
- Faculty of Engineering, Department of Food Engineering Hitit University Corum Turkey
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72
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Impacts of electron-beam-irradiation on microstructure and physical properties of yam (Dioscorea opposita Thunb.) flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113531] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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73
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Renzetti S, Heetesonne I, Ngadze RT, Linnemann AR. Dry Heating of Cowpea Flour below Biopolymer Melting Temperatures Improves the Physical Properties of Bread Made from Climate-Resilient Crops. Foods 2022; 11:foods11111554. [PMID: 35681304 PMCID: PMC9180669 DOI: 10.3390/foods11111554] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2022] [Revised: 05/22/2022] [Accepted: 05/23/2022] [Indexed: 01/16/2023] Open
Abstract
Improving the technological functionality of climate-resilient crops (CRCs) to promote their use in staple foods, such as bread, is relevant to addressing food and nutrition security in Africa. Dry heating of cowpea flour (CPF) was studied as a simple technology to modulate CPF physicochemical properties in relation to bread applications. For this purpose, the melting behavior of cowpea starch and proteins in CPF was first studied and modeled using Flory–Huggins theory for polymer melting. Next, dry-heating conditions were investigated based on the predicted biopolymer melting transitions in CPF to be well below starch and protein melting. The pasting properties (i.e., peak viscosity, final viscosity, breakdown and setback) of CPF could be selectively modulated depending on temperature-time combinations without altering the thermal behavior (i.e., melting enthalpies) of CPF. Water-binding capacity and soluble solids decreased with the increased severity of the temperature-time combinations. Dry-heated CPF added to CRC-based bread significantly improved crumb texture. In particular, dry heating at 100 °C for 2 h provided bread with the highest crumb softness, cohesiveness and resilience. The positive effects on the crumb texture could be largely related to enhanced starch integrity, as indicated by a reduction in breakdown viscosity after treatment. Overall, dry heating of CPF under defined conditions is a promising technology for promoting the use of CPF as a techno-functional and protein-rich ingredient in bread-type products.
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Affiliation(s)
- Stefano Renzetti
- Wageningen Food and Biobased Research, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands
- Correspondence:
| | - Ine Heetesonne
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (I.H.); (R.T.N.); (A.R.L.)
| | - Ruth T. Ngadze
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (I.H.); (R.T.N.); (A.R.L.)
| | - Anita R. Linnemann
- Food Quality and Design Group, Wageningen University & Research, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands; (I.H.); (R.T.N.); (A.R.L.)
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74
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Zhao M, Rao J, Chen B. Effect of high oleic soybean oil oleogels on the properties of doughs and corresponding bakery products. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Muxin Zhao
- Department of Plant Sciences North Dakota State University Fargo North Dakota USA
| | - Jiajia Rao
- Department of Plant Sciences North Dakota State University Fargo North Dakota USA
| | - Bingcan Chen
- Department of Plant Sciences North Dakota State University Fargo North Dakota USA
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75
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Padilla-Torres C, Heredia-Olea E, Serna-Saldívar S, López-Ahumada G. Potential of bread wheat (Triticum aestivum) affected by the yellow-berry physiological disorder for the production of brewing malts. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103499] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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76
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Hu Y, Sjoberg SM, Chen CJ, Hauvermale AL, Morris CF, Delwiche SR, Cannon AE, Steber CM, Zhang Z. As the number falls, alternatives to the Hagberg-Perten falling number method: A review. Compr Rev Food Sci Food Saf 2022; 21:2105-2117. [PMID: 35411636 DOI: 10.1111/1541-4337.12959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2021] [Revised: 03/08/2022] [Accepted: 03/15/2022] [Indexed: 11/28/2022]
Abstract
This review examines the application, limitations, and potential alternatives to the Hagberg-Perten falling number (FN) method used in the global wheat industry for detecting the risk of poor end-product quality mainly due to starch degradation by the enzyme α-amylase. By viscometry, the FN test indirectly detects the presence of α-amylase, the primary enzyme that digests starch. Elevated α-amylase results in low FN and damages wheat product quality resulting in cakes that fall, and sticky bread and noodles. Low FN can occur from preharvest sprouting (PHS) and late maturity α-amylase (LMA). Moist or rainy conditions before harvest cause PHS on the mother plant. Continuously cool or fluctuating temperatures during the grain filling stage cause LMA. Due to the expression of additional hydrolytic enzymes, PHS has a stronger negative impact than LMA. Wheat grain with low FN/high α-amylase results in serious losses for farmers, traders, millers, and bakers worldwide. Although blending of low FN grain with sound wheat may be used as a means of moving affected grain through the marketplace, care must be taken to avoid grain lots from falling below contract-specified FN. A large amount of sound wheat can be ruined if mixed with a small amount of sprouted wheat. The FN method is widely employed to detect α-amylase after harvest. However, it has several limitations, including sampling variability, high cost, labor intensiveness, the destructive nature of the test, and an inability to differentiate between LMA and PHS. Faster, cheaper, and more accurate alternatives could improve breeding for resistance to PHS and LMA and could preserve the value of wheat grain by avoiding inadvertent mixing of high- and low-FN grain by enabling testing at more stages of the value stream including at harvest, delivery, transport, storage, and milling. Alternatives to the FN method explored here include the Rapid Visco Analyzer, enzyme assays, immunoassays, near-infrared spectroscopy, and hyperspectral imaging.
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Affiliation(s)
- Yang Hu
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA
| | - Stephanie M Sjoberg
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA
| | - Chunpen James Chen
- Department of Animal and Poultry Sciences, Virginia Tech, Blacksburg, Virginia, USA
| | - Amber L Hauvermale
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA
| | - Craig F Morris
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA.,USDA, Agricultural Research Service, Wheat Health, Genetics, and Quality Research Unit, Pullman, Washington, USA
| | - Stephen R Delwiche
- USDA, Agricultural Research Service, Beltsville Agricultural Research Center, Food Quality, Laboratory, Beltsville, Maryland, USA
| | - Ashley E Cannon
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA.,USDA, Agricultural Research Service, Wheat Health, Genetics, and Quality Research Unit, Pullman, Washington, USA
| | - Camille M Steber
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA.,USDA, Agricultural Research Service, Wheat Health, Genetics, and Quality Research Unit, Pullman, Washington, USA
| | - Zhiwu Zhang
- Department of Crop and Soil Sciences, Washington State University, Pullman, Washington, USA
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77
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Chipón J, Ramírez K, Morales J, Díaz-Calderón P. Rheological and Thermal Study about the Gelatinization of Different Starches (Potato, Wheat and Waxy) in Blend with Cellulose Nanocrystals. Polymers (Basel) 2022; 14:polym14081560. [PMID: 35458308 PMCID: PMC9025455 DOI: 10.3390/polym14081560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 04/09/2022] [Accepted: 04/10/2022] [Indexed: 11/16/2022] Open
Abstract
The goal of this work was to analyze the effect of CNCs on the gelatinization of different starches (potato, wheat and waxy maize) through the characterization of the rheological and thermal properties of starch–CNC blends. CNCs were blended with different starches, adding CNCs at concentrations of 0, 2, 6 and 10% w/w. Starch–CNC blends were processed by rapid visco-analysis (RVA) and cooled to 70 °C. Pasting parameters such as pasting temperature, peak, hold and breakdown viscosity were assessed. After RVA testing, starch–CNC blends were immediately analyzed by rotational and dynamic rheology at 70 °C. Gelatinization temperature and enthalpy were assessed by differential scanning calorimetry. Our results suggest that CNCs modify the starch gelatinization but that this behavior depends on the starch origin. In potato starch, CNCs promoted a less organized structure after gelatinization which would allow a higher interaction amylose–CNC. However, this behavior was not observed in wheat and waxy maize starch. Insights focusing on the role of CNC on gelatinization yielded relevant information for better understanding the structural changes that take place on starch during storage, which are closely related with starch retrogradation. This insight can be used as an input for the tailored design of novel materials oriented towards different technological applications.
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Affiliation(s)
- Josefina Chipón
- Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile; (J.C.); (K.R.)
| | - Kassandra Ramírez
- Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile; (J.C.); (K.R.)
| | - José Morales
- Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile;
- Centro de Investigación e Innovación Biomédica (CIIB), Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile
| | - Paulo Díaz-Calderón
- Biopolymer Research & Engineering Laboratory (BIOPREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile;
- Centro de Investigación e Innovación Biomédica (CIIB), Facultad de Medicina, Universidad de los Andes, Chile. Av. Monseñor Alvaro del Portillo Nº12.455, Las Condes, Santiago 7620001, Chile
- Correspondence:
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78
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Zhong Y, Tai L, Blennow A, Ding L, Herburger K, Qu J, Xin A, Guo D, Hebelstrup KH, Liu X. High-amylose starch: Structure, functionality and applications. Crit Rev Food Sci Nutr 2022; 63:8568-8590. [PMID: 35373669 DOI: 10.1080/10408398.2022.2056871] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Starch with a high amylose (AM) content (high AM starch, HAS) has attracted increasing research attention due to its industrial application potential, such as functional foods and biodegradable packaging. In the past two decades, HAS structure, functionality, and applications have been the research hotspots. However, a review that comprehensively summarizes these areas is lacking, making it difficult for interested readers to keep track of past and recent advances. In this review, we highlight studies that benefited from rapidly developing techniques, and systematically review the structure, functionality, and applications of HAS. We particularly emphasize the relationships between HAS molecular structure and physicochemical properties.
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Affiliation(s)
- Yuyue Zhong
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Lingyu Tai
- Department of Chemical, Environmental and Material Engineering, Sapienza University of Rome, Rome, Italy
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Li Ding
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Klaus Herburger
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Anzhou Xin
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Copenhagen, Denmark
| | - Dongwei Guo
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Kim Henrik Hebelstrup
- Department of Agroecology, Aarhus University, Flakkebjerg, Denmark
- Plantcarb Aps, Vedbaek, Denmark
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
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79
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Kian-Pour N, Akdeniz E, Toker OS. Influence of coating-blanching in starch solutions, on the drying kinetics, transport properties, quality parameters, and microstructure of celery root chips. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113262] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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80
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Gallego C, Belorio M, Guerra‐Oliveira P, Gómez M. Effects of adding chickpea and chestnut flours to layer cakes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15719] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Cristina Gallego
- Food Technology Area College of Agricultural Engineering University of Valladolid Palencia 34071 Spain
| | - Mayara Belorio
- Food Technology Area College of Agricultural Engineering University of Valladolid Palencia 34071 Spain
| | - Priscila Guerra‐Oliveira
- Food Technology Area College of Agricultural Engineering University of Valladolid Palencia 34071 Spain
| | - Manuel Gómez
- Food Technology Area College of Agricultural Engineering University of Valladolid Palencia 34071 Spain
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81
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Jukić M, Nakov G, Komlenić DK, Vasileva N, Šumanovac F, Lukinac J. Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11060761. [PMID: 35336642 PMCID: PMC8948820 DOI: 10.3390/plants11060761] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/11/2022] [Accepted: 03/11/2022] [Indexed: 05/27/2023]
Abstract
Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer's MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer texture of the cookies. MBF significantly increased the total phenolic content (TPC) and antioxidant activity (AOA) of the cookies. The results of the sensory analysis showed that cookies with Pilsen MBF and Amber MBF had a pleasantly sweet and rich flavor, while the addition of Black MBF produced an exaggerated bitter flavor and a nutty roasted aroma. The results suggest that different types of brewer's MBF can be successfully used to produce functional cookies with reduced sucrose addition.
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Affiliation(s)
- Marko Jukić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (D.K.K.); (F.Š.); (J.L.)
| | - Gjore Nakov
- Institute of Cryobiology and Food Technologies, Agricultural Academy—Sofia, 53 Cherni Vrah Blvd., 1407 Sofia, Bulgaria;
| | - Daliborka Koceva Komlenić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (D.K.K.); (F.Š.); (J.L.)
| | - Nastia Vasileva
- College of Sliven, Technical University of Sofia, 59 Bourgasko Shaussee Blvd., 8800 Sliven, Bulgaria;
| | - Franjo Šumanovac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (D.K.K.); (F.Š.); (J.L.)
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia; (D.K.K.); (F.Š.); (J.L.)
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82
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Pulivarthi MK, Selladurai M, Nkurikiye E, Li Y, Siliveru K. Significance of milling methods on brown teff flour, dough, and bread properties. J Texture Stud 2022; 53:478-489. [PMID: 35192195 DOI: 10.1111/jtxs.12669] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/10/2022] [Accepted: 02/13/2022] [Indexed: 11/28/2022]
Abstract
Teff (Eragrostis tef) has gained wide popularity of late mainly attributed to its gluten-free nature catering the needs of gluten sensitive population. The higher water absorption capacity and gelling properties of teff flour promote its food applications, especially in the baking sector. The nutritional and sensorial properties of teff flour have been studied by incorporating with wheat flour at different proportions, but no study has reported the impact of various milling methods on the rheological and bread-making properties of teff flour. In this regard, the present study is envisaged to assess the physical, rheological and bread-making properties of teff flour acquired over roller, hammer and pin milling. Among the milling methods, the distribution of particles was more uniform in case of roller mill, while finer particles were obtained for the pin milled flour fractions with 60% of the sample falling below 90 μm. It was observed that the protein, crude fiber and crude fat contents for all the flours were on par with each other irrespective of the milling method. Whereas, the pasting properties varied significantly between the flours obtained from different milling methods. It was observed that the pin milled flour bread was superior in quality owing to its higher loaf volume (331.67 cm3 ) with lower hardness value (5.99 N). The present study indicates the fact that, pin mill could be more suitable for milling brown teff grains owing to the better pasting and bread making properties. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Manoj Kumar Pulivarthi
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Manivannan Selladurai
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Eric Nkurikiye
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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83
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New Model High Temperature Pasting Analysis of Fermented Cassava Granules. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8020089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Cassava is a starchy food item eaten by millions worldwide in various forms. The product has been subjected to various analysis forms, including the viscosity capacity of different flours made from the product. In this study, cassava granules (Garri) were subjected to scanning electron microscopy (SEM) and laser diffraction particle size analysis to determine microstructure, after which the viscosity behavior was ascertained under high pressure with the new model high-temperature rapid viscosity analyzer (RVA HT 4800), which is capable of reaching a maximum of 140 °C. Viscosity comparisons were then made with the profiles obtained at 95 °C and 140 °C. The microstructure had intact starch cells and was free of extraneous materials or fungal hyphae. The granule size range was found to be 1–1800 µM. It was established that the holding, final, and setback viscosities were most affected and decreased by at least 80% when the samples were subjected to the 140 °C HT profile. The peak time at 95 °C in yellow and white Garri samples of both brands averaged nine minutes, whereas it was 5 min at 140 °C profile. The white Garri samples tolerated the high temperature better based on breakdown viscosity values and may be used for making food products that require tolerance to high temperatures. An opportunity exists to re-evaluate different Garri varieties with the new model RVA to establish behavior at very high temperatures.
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84
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Xue B, Zhao B, Luo S, Wu G, Hui X. Inducing apoptosis in human hepatocellular carcinoma cell lines via Nrf2/HO-1 signalling pathway of blueberry and blackcurrant powder manipulated oat bran paste extracts. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.104967] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
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85
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Functionality-driven food product formulation – An illustration on selecting sustainable ingredients building viscosity. Food Res Int 2022; 152:110889. [DOI: 10.1016/j.foodres.2021.110889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2021] [Revised: 11/25/2021] [Accepted: 12/10/2021] [Indexed: 11/18/2022]
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86
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Huang J, Wang Z, Fan L, Ma S. A review of wheat starch analyses: Methods, techniques, structure and function. Int J Biol Macromol 2022; 203:130-142. [PMID: 35093434 DOI: 10.1016/j.ijbiomac.2022.01.149] [Citation(s) in RCA: 15] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 12/28/2021] [Accepted: 01/23/2022] [Indexed: 01/31/2023]
Abstract
Wheat starch has received much attention as an important source of dietary energy for humans, an interesting carbohydrate and a polymeric material. The understanding of the structure and function of wheat starch has always been accompanied by newer technological tools. On the one hand, the general knowledge of wheat starch is constantly being enriched. On the other hand, an increasing number of studies are trying to add new insights to what is already known from two frontier perspectives, namely, wheat starch supramolecular structures and wheat starch fine structures (CLDs). This review describes the structure and function of wheat starch from the perspective of wheat starch analysis techniques (instruments).
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Affiliation(s)
- Jihong Huang
- College of Food and Medicine, Xuchang University, Xuchang, Henan 461000, China; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Zhen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Ling Fan
- College of Food and Medicine, Xuchang University, Xuchang, Henan 461000, China
| | - Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
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87
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Beech D, Beech J, Gould J, Hill S. Effect of amylose/amylopectin ratio and extent of processing on the physical properties of expanded maize starches. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15581] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Daniel Beech
- University of Nottingham Division of Food, Nutrition and Dietetics Sutton Bonington Leicestershire UK
| | - John Beech
- Real World Business Solutions Ltd Melton Mowbray Leicestershire UK
| | - Joanne Gould
- University of Nottingham Division of Food, Nutrition and Dietetics Sutton Bonington Leicestershire UK
| | - Sandra Hill
- Biopolymer Solutions Ltd Sutton Bonington Leicestershire UK
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88
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van Rooyen J, Simsek S, Oyeyinka SA, Manley M. Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour. Foods 2022; 11:foods11020207. [PMID: 35053938 PMCID: PMC8774515 DOI: 10.3390/foods11020207] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 01/04/2022] [Accepted: 01/08/2022] [Indexed: 02/05/2023] Open
Abstract
Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat transfer through means of air, a fluidising medium, or radiation—often resulting in moisture loss. Heat treatment leads to changes in the chemical, structural and functional properties of starch in wheat flour by inducing starch damage, altering its molecular order (which influences its crystallinity), pasting properties as well as its retrogradation and staling behaviour. Heat treatment also induces changes in gluten proteins, which may alter the rheological properties of wheat flour. Understanding the relationship between heat transfer, the thermal properties of wheat and the functionality of the resultant flour is of critical importance to obtain the desired extent of alteration of wheat starch properties and enhanced utilisation of the flour. This review paper introduces dry heat treatment methods followed by a critical review of the latest published research on heat-induced changes observed in wheat flour starch chemistry, structure and functionality.
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Affiliation(s)
- Jana van Rooyen
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
| | - Senay Simsek
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA;
| | - Samson Adeoye Oyeyinka
- Department of Nutritional Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK; or
- Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg 2001, South Africa
| | - Marena Manley
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
- Correspondence: ; Tel.: +27-21-808-3511
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89
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Techno-Functional and Gelling Properties of Acha (Fonio) ( Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications. Foods 2022; 11:foods11020183. [PMID: 35053914 PMCID: PMC8774706 DOI: 10.3390/foods11020183] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/04/2022] [Accepted: 01/05/2022] [Indexed: 02/04/2023] Open
Abstract
Fonio (Digitaria exilis Stapf) is an ancient African cereal that represents a rich source of carbohydrate, fat, fiber, vitamins, minerals, and sulfur-containing amino acids. Processing and utilization of fonio require adequate knowledge of its structural, chemical, and nutritional characteristics. The present work evaluates the structural, techno-functional, and gelling properties of fonio and compares them to other major gluten-free cereals (rice, maize, sorghum, and millet). Fonio flour presented significantly higher water absorption index and swelling power, while it scored a lower water solubility index than the reference flours. The pasting viscosity profile of fonio was similar to that of rice, with equivalent peak viscosity but a breakdown viscosity 24% lower than rice, indicative of higher stability and resistance to shearing and heating. Rheological properties demonstrated that fonio generates gels with remarkably strong structures. At 15% concentration, fonio gel withstood stress 579% higher than those observed in the reference flours without breaking its structure. Fonio flour presented the highest gelatinization enthalpy (11.45 J/g) and a narrow gelatinization temperature range (9.96 °C), indicative of a better-packed starch structure than the other analyzed flours. The texture of the gels made with fonio showed higher firmness over the evaluated period. These combined results suggest that fonio is a suitable ingredient for gel-like food formulations.
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90
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Li S, Ren X, Zhang M, Asimi S, Lv Q, Wang Z, Liang S, Wang Z, Meng L. New perspective to guide rice breeding: Evaluating the eating quality of japonica rice. Cereal Chem 2022. [DOI: 10.1002/cche.10522] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Sixuan Li
- School of Food and Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing China
| | - Xin Ren
- School of Food and Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing China
| | - Min Zhang
- School of Food and Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing China
| | - Sailimuhan Asimi
- School of Food and Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing China
| | - Qixin Lv
- School of Food and Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing China
| | - Zhenhua Wang
- School of Food and Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing China
| | - Shan Liang
- School of Food and Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing China
| | - Ziyuan Wang
- School of Food and Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing China
| | - Lingqi Meng
- Binhai Agricultural Research Institute Hebei Academy of agricultural and Forestry Sciences Tangshan China
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91
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Jin Y, Wilde PJ, Hou Y, Wang Y, Han J, Liu W. An evolving view on food viscosity regulating gastric emptying. Crit Rev Food Sci Nutr 2022; 63:5783-5799. [PMID: 34985365 DOI: 10.1080/10408398.2021.2024132] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Viscosity is a property of most foods. The consumption of the high-viscosity food is associated with a variety of physiological responses, one of which is their ability to regulate gastric emptying and modulate postprandial glycemic response. Gastric emptying has been proven to be a key step affecting the digestion and absorption of food, whereas, the relationship between viscosity and gastric emptying is still far away from being understood. Here, we reviewed the factors that influence food viscosity and food viscosity changes during digestion. Besides, the effect of food viscosity on gastric emptying and food-viscosity-physiological response were highlighted. Finally, "quantitative relationship" of viscosity and gastric emptying was discussed. This review can contribute to the understanding that how food viscosity affects gastric emptying, and help for developing foods that could control satiety and manage body weight for the specific populations.
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Affiliation(s)
- Yangyi Jin
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Peter J Wilde
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
| | - Yingying Hou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yanping Wang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Jianzhong Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Weilin Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
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92
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Zhong Y, Qu J, Li Z, Tian Y, Zhu F, Blennow A, Liu X. Rice starch multi-level structure and functional relationships. Carbohydr Polym 2022; 275:118777. [PMID: 34742453 DOI: 10.1016/j.carbpol.2021.118777] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2021] [Revised: 09/30/2021] [Accepted: 10/12/2021] [Indexed: 01/15/2023]
Abstract
Starch from 15 different rice genotypes with amylose content (AC) ranging 1.5%-30.6% were investigated for relationships between structures and properties. For parameters related to the granular level, the most important relationships were found for AC, average chain lengths (ACL) of the amylopectin (AP) fb1 chains having a length of DP 13-24, crystallinity, and the thickness of the crystalline (dc) and the amorphous lamellae (da) of the starch granule. AC and dc were negatively correlated with the peak gelatinization temperature (Tp), thermal enthalpy (ΔH), and peak viscosity (PV), but positively correlated with swelling power. ACLfb1 and da, as compared to AC and dc, had the opposite effects on these parameters, demonstrating important roles of specific molecular and lamellar structures on the starch granular stability. For the gelatinized systems, increasing ACLfb1 decreased retrogradation, while AC increased retrogradation by increasing the resistant starch (RS) content, storage modulus (G'), and setback (SB).
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Affiliation(s)
- Yuyue Zhong
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China; Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Jianzhou Qu
- Key Laboratory of Biology and Genetic Improvement of Maize in Arid Area of Northwest Region, Ministry of Agriculture, College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhihang Li
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China
| | - Yu Tian
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark
| | - Fan Zhu
- School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand
| | - Andreas Blennow
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, Denmark.
| | - Xingxun Liu
- Lab of Food Soft Matter Structure and Advanced Manufacturing, College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
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93
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Substitution of rice flour with rice protein improved quality of gluten-free rice spaghetti processed using single screw extrusion. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112512] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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94
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Burbano JJ, Cabezas DM, Correa MJ. Effect of walnut flour addition on rheological, thermal and microstructural properties of a gluten free-batter. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112819] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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95
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Structural and functional properties of chestnut starch based on high-pressure homogenization. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112647] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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96
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Chen MH, Bett-Garber K, Lea J, McClung A, Bergman C. High Resistant Starch Rice: Variation in Starch Related SNPs, and Functional, and Sensory Properties. Foods 2021; 11:foods11010094. [PMID: 35010220 PMCID: PMC8750951 DOI: 10.3390/foods11010094] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 12/22/2021] [Accepted: 12/27/2021] [Indexed: 11/23/2022] Open
Abstract
Human diets containing greater resistant starch (RS) are associated with superior glycemic control. Although high amylose rice has higher RS (29 g/kg to 44 g/kg) than lower amylose content varieties, sensory and processing properties associated with RS have not been evaluated. This study used variants of Waxy and starch synthase II a (SSIIa) genes to divide high amylose (256 g/kg to 284 g/kg) varieties into three haplotypes to examine their effects on RS, RVA parameters, and 14 cooked rice texture properties. RVA characteristics were influenced by both genes with peak and hotpaste viscosity differentiating the three haplotypes. Setback from hotpaste viscosity was the only RVA parameter correlated with RS content across three haplotypes (r = −0.76 to −0.93). Cooked rice texture attributes were impacted more by Waxy than by SSIIa with initial starch coating, roughness, and intact particles differentiating the three haplotypes. Pairwise correlation (r = 0.46) and PCA analyses suggested that roughness was the only texture attribute associated with RS content; while protein content influenced roughness (r = 0.49) and stickiness between grains (r = 0.45). In conclusion, variation exists among genetic haplotypes with high RS for sensory traits that will appeal to diverse consumers across the globe with limited concern for negatively affecting grain processing quality.
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Affiliation(s)
- Ming-Hsuan Chen
- Dale Bumpers National Rice Research Center, USDA-ARS, Stuttgart, AR 72160, USA;
- Correspondence:
| | - Karen Bett-Garber
- Southern Regional Research Center, USDA-ARS, New Orleans, LA 70124, USA; (K.B.-G.); (J.L.)
| | - Jeanne Lea
- Southern Regional Research Center, USDA-ARS, New Orleans, LA 70124, USA; (K.B.-G.); (J.L.)
| | - Anna McClung
- Dale Bumpers National Rice Research Center, USDA-ARS, Stuttgart, AR 72160, USA;
| | - Christine Bergman
- Food and Beverage Department, University of Nevada Las Vegas, Las Vegas, NV 89154, USA;
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97
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Santamaria M, Garzon R, Moreira R, Rosell CM. Estimation of viscosity and hydrolysis kinetics of corn starch gels based on microstructural features using a simplified model. Carbohydr Polym 2021; 273:118549. [PMID: 34560961 DOI: 10.1016/j.carbpol.2021.118549] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Revised: 08/06/2021] [Accepted: 08/08/2021] [Indexed: 10/20/2022]
Abstract
Viscosity is an important rheological property, which may have impact on the glycemic response of starchy foods. However, the relationship between starch gels viscosity on its hydrolysis has not been elucidated. The aim of this work was to assess the effect of gels viscosity on the microstructure, and the kinetics of enzymatic hydrolysis of starch. Corn starch gels were prepared from starch:water ratios varying from 1:4 to 1:16. A structural model was proposed that correlated (R-square = 0.98) the porous structure (cavity sizes, thickness walls) of gels and its viscosity. Kinetics constants of hydrolysis decreased with increasing starch content and consequently with gel viscosity. Relationships of viscosity with the microstructural features of gels suggested that enzyme diffusion into the gel was hindered, with the subsequent impact on the hydrolysis kinetics. Therefore, starch digestibility could be governed by starch gels viscosity, which also affected their microstructure.
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Affiliation(s)
- Maria Santamaria
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Spain.
| | - Raquel Garzon
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Spain.
| | - Ramón Moreira
- Department of Chemical Engineering, Universidade de Santiago de Compostela, rúa Lope Gómez de Marzoa, Santiago de Compostela, E-15782, Spain.
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Spain.
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98
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Zha F, Rao J, Chen B. Plant-based food hydrogels: Constitutive characteristics, formation, and modulation. Curr Opin Colloid Interface Sci 2021. [DOI: 10.1016/j.cocis.2021.101505] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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99
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Bangar SP, Kumar M, Whiteside WS, Tomar M, Kennedy JF. Litchi (Litchi chinensis) seed starch: Structure, properties, and applications - A review. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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100
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Jeong S, Kwak J, Lee S. Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102796] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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