51
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Bioactive Compounds from Vine Shoots, Grape Stalks, and Wine Lees: Their Potential Use in Agro-Food Chains. Foods 2021; 10:foods10020342. [PMID: 33562826 PMCID: PMC7915647 DOI: 10.3390/foods10020342] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Revised: 01/27/2021] [Accepted: 02/01/2021] [Indexed: 02/08/2023] Open
Abstract
The winemaking sector is one of the most productive worldwide, and thus it also generates large amounts of by-products with high environmental impacts. Furthermore, global market trends and government regulations promote industrial alternatives based on sustainable production processes. As a result, several studies have focused their attention on the reuse of grape by-products in the agro-food chain. Vine shoots, grape stalks, and wine lees, although produced to a lesser extent than grape pomace, have increasingly been receiving attention for their applications in the food sector, since they are a good source of functional and bioactive compounds. In this framework, our review highlights the promising results obtained by exploiting the antioxidant and/or antimicrobial activity of vine shoots, grape stalks, and wine lees or their extracts to replace the most common oenological additives and to assay the activity against food pathogens. Further, innovative functional foods and sustainable food packaging have been formulated by taking advantage of polyphenols and fiber, as well as plant bio-stimulants, in order to obtain grapes and wines with high quality characteristics. Overall, these by-products showed the potential to be recycled into the food chain as functional additives for different products and applications, supporting the sustainability of the winemaking sector.
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52
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Ferreira SM, Capriles VD, Conti-Silva AC. Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110390] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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53
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Impact of pregelatinized composite flour on nutritional and functional properties of gluten-free cereal-based cake premixes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00678-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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54
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Saad AM, El‐Saadony MT, Mohamed AS, Ahmed AI, Sitohy MZ. Impact of cucumber pomace fortification on the nutritional, sensorial and technological quality of soft wheat flour‐based noodles. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14970] [Citation(s) in RCA: 44] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Ahmed M. Saad
- Biochemistry Department Faculty of Agriculture Zagazig University Zagazig44511Egypt
| | - Mohamed T. El‐Saadony
- Department of Agricultural Microbiology Faculty of Agriculture Zagazig University Zagazig44511Egypt
| | - Alaa S. Mohamed
- Food Science Department Faculty of Agriculture Zagazig University Zagazig44511Egypt
| | - Alshaymaa I. Ahmed
- Department of Agricultural Microbiology Faculty of Agriculture Beni‐Suef University Beni‐Suef18116Egypt
| | - Mahmoud Z. Sitohy
- Biochemistry Department Faculty of Agriculture Zagazig University Zagazig44511Egypt
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55
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Göksel Saraç M. Evaluation of non-starch polysaccharide addition in Turkish noodles: ELECTRE techniques approach. J Texture Stud 2021; 52:368-379. [PMID: 33491201 DOI: 10.1111/jtxs.12588] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2020] [Revised: 01/22/2021] [Accepted: 01/22/2021] [Indexed: 11/27/2022]
Abstract
In the present study, the effects of non-starch polysaccharide addition into noodle samples were determined in uncooked and cooked noodle samples from cooking, physicochemical, textural, and sensorial aspects. Turkish-type noodles were obtained using apple (AFN), carrot (CFN), inulin (IFN), and pea (PFN) fibers among the non-starch polysaccharides. Moreover, the sensory analyses were performed using elimination et choixtraduisant la realite-elimination and choice translating reality (ELECTRE), one of the multi-criteria decision-making approach methods. The cooking loss values were found to be low in the final products containing a high amount of dietary fibers. The hardest product among the cooked noodles was the noodle produced using pea fiber that was also the one with the lowest water absorption value. Because of the different characteristics of dietary fibers, the noodles also have different properties. Based on the criteria selected as a result of the ELECTRE analysis performed for sensorial analysis, the most preferred product following the control sample was found to be the IFN sample. The others were ranked as the ones obtained using pea, carrot, and apple fiber.
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56
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Tolve R, Simonato B, Rainero G, Bianchi F, Rizzi C, Cervini M, Giuberti G. Wheat Bread Fortification by Grape Pomace Powder: Nutritional, Technological, Antioxidant, and Sensory Properties. Foods 2021; 10:foods10010075. [PMID: 33401782 PMCID: PMC7823311 DOI: 10.3390/foods10010075] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/22/2020] [Accepted: 12/29/2020] [Indexed: 11/16/2022] Open
Abstract
Grape pomace powder (GPP), a by-product from the winemaking process, was used to substitute flour for wheat bread fortification within 0, 5, and 10 g/100 g. Rheological properties of control and fortified doughs, along with physicochemical and nutritional characteristics, antioxidant activity, and the sensory analysis of the obtained bread were considered. The GPP addition influenced the doughs' rheological properties by generating more tenacious and less extensible products. Concerning bread, pH values and volume of fortified products decreased as the GPP inclusion level increased in the recipe. Total phenolic compounds and the antioxidant capacity of bread samples, evaluated by FRAP (ferric reducing ability of plasma) and ABTS (2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) assays, increased with GPP addition. Moreover, the GPP inclusion level raised the total dietary fiber content of bread. Regarding sensory evaluation, GPP fortification had a major impact on the acidity, the global flavor, the astringency, and the wine smell of bread samples without affecting the overall bread acceptability. The current results suggest that GPP could be an attractive ingredient used to obtain fortified bread, as it is a source of fiber and polyphenols with potentially positive effects on human health.
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Affiliation(s)
- Roberta Tolve
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Barbara Simonato
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
- Correspondence:
| | - Giada Rainero
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Federico Bianchi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Corrado Rizzi
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134 Verona, Italy; (R.T.); (G.R.); (F.B.); (C.R.)
| | - Mariasole Cervini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (M.C.); (G.G.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy; (M.C.); (G.G.)
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57
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Xie F, Gu BJ, Saunders SR, Ganjyal GM. High methoxyl pectin enhances the expansion characteristics of the cornstarch relative to the low methoxyl pectin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106131] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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58
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Sajdakowska M, Gębski J, Jeżewska-Zychowicz M, Królak M. Consumer Choices in the Bread Market: The Importance of Fiber in Consumer Decisions. Nutrients 2020; 13:nu13010132. [PMID: 33396471 PMCID: PMC7823423 DOI: 10.3390/nu13010132] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 12/20/2020] [Accepted: 12/28/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of the current study was two-fold: (1) to identify consumer segments based on bread selection motives and (2) to examine differences between the identified segments in terms of perception of bread and bread with added fiber, and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, Enthusiastic, Involved, Ultra-Involved, and Neutral. The Enthusiastic was the group that expressed the most positive opinions about the bread and about the addition of fiber to white bread. Moreover, they appreciated the most the information placed on the bread label. On the other hand, the Ultra-Involved and the Involved presented moderate opinions on these issues. In contrast, the consumers from the Neutral segment agreed the least with the opinion that white bread fortified with fiber is healthier and more expensive compared to white bread without added fiber. Consumers belonging to the Enthusiastic segment declared, to a greater extent than others, that cereal products with added fiber facilitate a healthy lifestyle and can reduce the adverse effects of an inadequate diet. The obtained results indicated that relatively positive opinions on the addition of fiber to white bread, including its benefits for health, are an opportunity to further develop the market of cereal products with added fiber. However, the information about bread on the label and its readability should meet the expectations of consumers who differ significantly in terms of their motives for choice. Both now and in the future, this aspect will be a challenge for food entrepreneurs and organizations that are engaged in the education and development of information aimed at consumers.
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59
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Renoldi N, Peighambardoust SH, Peressini D. The effect of rice bran on physicochemical, textural and glycaemic properties of ready‐to‐eat extruded corn snacks. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14939] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Niccolò Renoldi
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A Udine33100Italy
| | - Seyed Hadi Peighambardoust
- Department of Food Science College of Agriculture University of Tabriz Tabriz5166616471Islamic Republic of Iran
| | - Donatella Peressini
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A Udine33100Italy
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60
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Nguyen SN, Tu Ngo TC, Tra Tran TT, Nguyet Ton NM, Man Le VV. Pasta from cellulase-treated wheat bran and durum semolina: Effects of vital gluten addition and/or transglutaminase treatment. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100782] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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61
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Effect of grape pomace powder addition on chemical, nutritional and technological properties of cakes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109950] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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62
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VANIN CDR, SANTOS RFD, TONIAL IB, SANTOS TBD, WAGNER JUNIOR A, PRADO NVD, LUCCHETTA L. “Yellow Araçá” flour (Psidium cattleyanum cv. Ya-cy) in cereal bars - nutritional and functional potential. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.29320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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63
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García-Rojas DA, Meneses ME, Martínez-Carrera D, Figueroa-Cárdenas JD, Sánchez-Medina MA, Bonilla-Quintero M, Petlacalco-Sánchez B, Martínez-Gutiérrez GA, Pérez-Herrera A. Effect of Pleurotus agaves mushroom addition on the physicochemical and sensory properties of blue maize tortillas produced with traditional and ecological nixtamalization. Food Funct 2020; 11:8768-8779. [PMID: 32955071 DOI: 10.1039/d0fo01018a] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The physicochemical, nutritional and sensory properties of flours, doughs and tortillas made with traditional nixtamalization (TN) and ecological nixtamalization (EN) and enriched (9%) with the traditional maguey mushroom (Pleurotus agaves) were analysed. EN resulted in flours and tortillas having a greater content of bioactive compounds than that of TN flours, which represents a production process of maize tortillas containing high amounts of antioxidants. The addition of mushrooms to EN flours improved their sensory properties, whereas the addition of mushrooms to TN flours decreased them. The amount of P. agaves added to tortillas was equivalent to 3% enrichment with β-glucans. The edible mushroom P. agaves, highly appreciated in many Mexican regions, improved the nutritional and sensory quality of blue maize tortillas when added to flours prepared by EN. A new product was developed using local traditional foods of complementary nutritional value.
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Affiliation(s)
- D A García-Rojas
- Instituto Politécnico Nacional - Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Oaxaca 71230, Mexico.
| | - M E Meneses
- Consejo Nacional de Ciencia y Tecnología (CONACYT), Ciudad de México 03940, Mexico and Centro de Biotecnología de Hongos Comestibles, Funcionales y Medicinales, Colegio de Postgraduados (CP), Puebla 72760, Mexico
| | - D Martínez-Carrera
- Centro de Biotecnología de Hongos Comestibles, Funcionales y Medicinales, Colegio de Postgraduados (CP), Puebla 72760, Mexico
| | - J D Figueroa-Cárdenas
- Centro de Investigación y de Estudios Avanzados Unidad Querétaro, Querétaro 76230, Mexico
| | | | - M Bonilla-Quintero
- Centro de Biotecnología de Hongos Comestibles, Funcionales y Medicinales, Colegio de Postgraduados (CP), Puebla 72760, Mexico
| | - B Petlacalco-Sánchez
- Centro de Biotecnología de Hongos Comestibles, Funcionales y Medicinales, Colegio de Postgraduados (CP), Puebla 72760, Mexico
| | - G A Martínez-Gutiérrez
- Instituto Politécnico Nacional - Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Oaxaca 71230, Mexico.
| | - A Pérez-Herrera
- Instituto Politécnico Nacional - Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Oaxaca, Oaxaca 71230, Mexico. and Consejo Nacional de Ciencia y Tecnología (CONACYT), Ciudad de México 03940, Mexico
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64
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Chayawat J, Rumpagaporn P. Reducing chicken nugget oil content with fortified defatted rice bran in batter. Food Sci Biotechnol 2020; 29:1355-1363. [DOI: 10.1007/s10068-020-00782-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 05/30/2020] [Accepted: 06/03/2020] [Indexed: 12/01/2022] Open
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65
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Koç F, Mills S, Strain C, Ross RP, Stanton C. The public health rationale for increasing dietary fibre: Health benefits with a focus on gut microbiota. NUTR BULL 2020. [DOI: 10.1111/nbu.12448] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- F. Koç
- APC Microbiome Ireland University College Cork Cork Ireland
- APC Microbiome Ireland Teagasc Food Research Centre Moorepark Fermoy Ireland
| | - S. Mills
- APC Microbiome Ireland University College Cork Cork Ireland
| | - C. Strain
- APC Microbiome Ireland University College Cork Cork Ireland
- APC Microbiome Ireland Teagasc Food Research Centre Moorepark Fermoy Ireland
| | - R. P. Ross
- APC Microbiome Ireland University College Cork Cork Ireland
| | - C. Stanton
- APC Microbiome Ireland University College Cork Cork Ireland
- APC Microbiome Ireland Teagasc Food Research Centre Moorepark Fermoy Ireland
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66
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Qiao H, Shao H, Zheng X, Liu J, Liu J, Huang J, Zhang C, Liu Z, Wang J, Guan W. Modification of sweet potato (Ipomoea batatas Lam.) residues soluble dietary fiber following twin-screw extrusion. Food Chem 2020; 335:127522. [PMID: 32739804 DOI: 10.1016/j.foodchem.2020.127522] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 06/09/2020] [Accepted: 07/05/2020] [Indexed: 12/13/2022]
Abstract
Effect of twin-screw extrusion on soluble dietary fiber (SDF) from sweet potato residues (SPRs) were investigated using optimized conditions, at screw speed of 180 rpm, feed rate at 17 Hz, feed moisture at 40% and extrusion temperature at 150 °C. Extruded SDF, showed higher SDF levels (9.63%-29.25%), cholesterol and sodiumcholate adsorption capacity, radical scavenging capacity, and inhibition of digestive enzymes. Moreover, extrusion effectively reduced particle size and molecularweight of SDF, modulated monosaccharide ratios, and increased water retention capacity (WRC), oil retention capacity (ORC), swelling capacity (SC) and glucose absorption capacity (GAC). Additionally, scanning electron microscopy (SEM) demonstrated decomposition of macromolecules of SDF to smaller fractions and formation of a porous morphology following extrusion. Furthermore, the extruded SDF increased thermal stability as determined by differential scanning calorimetry (DSC). Overall, the SDF from SPRs with improved functional and physiochemical properties could be used as a functional additive in diverse food products.
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Affiliation(s)
- Hanzhen Qiao
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Huimin Shao
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Xiaojing Zheng
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Jiawen Liu
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Jiaqi Liu
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Jin Huang
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Caiyun Zhang
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Zhen Liu
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Jinrong Wang
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China.
| | - Wutai Guan
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China.
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67
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Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking. Foods 2020; 9:foods9070869. [PMID: 32635143 PMCID: PMC7404659 DOI: 10.3390/foods9070869] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 06/25/2020] [Accepted: 06/30/2020] [Indexed: 02/07/2023] Open
Abstract
The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. The evaluation of pasta samples was carried out by a group of 150 consumers and 10 panelists. Consumers evaluated pasta samples to assess the expected and perceived liking and the trained panelists established sensory profile.The consumers’ evaluation of cooked pasta with different oat β-glucan fiber additions showed that the sample with 16% oat β-glucan fiber addition was most liked (6.4 in a 1–9 scale). Consistency between expected and perceived liking increased with the increase in oat β-glucan fiber addition and was the highest for the sample enriched with 16% β-glucan. The sensory profile established by the trained panelists compared with the results of the consumers’ assessment showed that an increase in intensity of bran odor and flavor (up to value 4.08 for odor note and 5.31 for flavor) could have been related to higher perceived liking by the consumers. The increased amount of oat β-glucan fiber powder (16%), which provides fiber-rich products, is a promising ingredient for fresh pasta formulation.
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68
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Liang X, Feng L, Ran J, Sun J, Chen X, Jiao Z, Liu B, Jiao L. Influence of adding steam-exploded apple pomace on wheat flour characteristics and biscuit quality. Journal of Food Science and Technology 2020; 57:3031-3039. [PMID: 32612302 DOI: 10.1007/s13197-020-04336-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/05/2020] [Accepted: 03/06/2020] [Indexed: 11/25/2022]
Abstract
Apple pomace treated by steam explosion (SE-AP) was mixed with wheat flour, the wheat dough characteristics and biscuit quality are deserved to investigate. In this paper, the characteristics of wheat dough blended with SE-AP, including sedimentation values, pasting properties, and farinographic features were measured; the textural properties and sensory evaluation of the blended biscuits were analyzed. The results showed that the sedimentation values of wheat dough gradually decreased when SE-AP was less than 10%, which was almost no influence on the biscuit quality. The more SE-AP was added, the less values of peak viscosity, trough viscosity and final viscosity, which was disadvantage to the processing quality of wheat flour; however, the values of breakdown and setback increased with the addition of SE-AP, which improved the processing quality. Dough development time, stability time, and farinograph quality number decreased with the addition of SE-AP, which was unfavourable to the quality of wheat flour. When the addition of SE-AP was less than 10%, the hardness of biscuits decreased, springiness and resilience increased, and the chewability improved. According to the texture properties and organoleptic evaluation, the sensor score of the biscuits made from weak-gluten wheat with 10% (m/m) SE-AP added was the highest.
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Affiliation(s)
- Xinhong Liang
- School of Food Science, Henan Institute of Science and Technology, East Hualan Road, Xinxiang City, 453003 Henan Province China
| | - Longfei Feng
- School of Food Science, Henan Institute of Science and Technology, East Hualan Road, Xinxiang City, 453003 Henan Province China
| | - Junjian Ran
- School of Food Science, Henan Institute of Science and Technology, East Hualan Road, Xinxiang City, 453003 Henan Province China
| | - Junliang Sun
- School of Food Science, Henan Institute of Science and Technology, East Hualan Road, Xinxiang City, 453003 Henan Province China
| | - Xiaoyan Chen
- School of Food Science, Henan Institute of Science and Technology, East Hualan Road, Xinxiang City, 453003 Henan Province China
| | - Zhonggao Jiao
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, 450009 Henan China
| | - Benguo Liu
- School of Food Science, Henan Institute of Science and Technology, East Hualan Road, Xinxiang City, 453003 Henan Province China
| | - Lingxia Jiao
- School of Food Science, Henan Institute of Science and Technology, East Hualan Road, Xinxiang City, 453003 Henan Province China
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69
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Asadi SZ, Khan MA. The Effect of Beetroot (Beta vulgaris L.) Leaves Powder on Nutritional, Textural, Sensorial and Antioxidant Properties of Cookies. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1787285] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
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70
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Diez-Sánchez E, Llorca E, Tárrega A, Fiszman S, Hernando I. Changing chemical leavening to improve the structural, textural and sensory properties of functional cakes with blackcurrant pomace. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109378] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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71
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Producing a novel edible film from mushrooms (L. edodes and F. velutipes) byproducts with a two-stage treatment namely grinding and bleaching. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109862] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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72
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Peressini D, Cavarape A, Brennan MA, Gao J, Brennan CS. Viscoelastic properties of durum wheat doughs enriched with soluble dietary fibres in relation to pasta-making performance and glycaemic response of spaghetti. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105613] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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73
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Gallo V, Romano A, Masi P. Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? FOOD STRUCTURE-NETHERLANDS 2020. [DOI: 10.1016/j.foostr.2020.100139] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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74
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Cardone G, D’Incecco P, Casiraghi MC, Marti A. Exploiting Milling By-Products in Bread-Making: The Case of Sprouted Wheat. Foods 2020; 9:E260. [PMID: 32121490 PMCID: PMC7143436 DOI: 10.3390/foods9030260] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 02/25/2020] [Accepted: 02/25/2020] [Indexed: 11/17/2022] Open
Abstract
This research investigated the effect of sprouting on wheat bran. Bran from un-sprouted (BUW) and sprouted (BSW) wheat were characterized in terms of chemical composition, enzymatic activities, and hydration properties. In addition, the rheological properties (using GlutoPeak, Farinograph, Extensograph, and Rheofermentometer tests) and bread-making performance (color, texture, volume of bread) of wheat doughs enriched in bran at 20% replacement level were assessed. Sprouting process caused a significant decrease in phytic acid (~20%), insoluble dietary fiber (~11%), and water holding capacity (~8%), whereas simple sugars (~133%) and enzymatic activities significantly increased after processing. As regards the gluten aggregation kinetics, the BSW-blend profile was more similar to wheat than BUW-blend, indicating changes in the fiber and gluten interactions. BSW led to a worsening of the mixing and leavening properties, instead, no significant changes in extensibility were observed. Finally, BSW improved bread volume (~10%) and crumb softness (~52%). Exploiting bran from sprouted wheat might be useful to produce bread rich in fiber with enhanced characteristics.
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Affiliation(s)
| | | | | | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, 20133 Milan, Italy; (G.C.); (P.D.); (M.C.C.)
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75
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Chakraborty SK, Kotwaliwale N, Navale SA. Selection and incorporation of hydrocolloid for gluten-free leavened millet breads and optimization of the baking process thereof. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108878] [Citation(s) in RCA: 10] [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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76
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The Choice of Bread: The Association between Consumers' Awareness of Dietary Fiber and Declared Intentions to Eat. Nutrients 2020; 12:nu12020360. [PMID: 32019124 PMCID: PMC7071172 DOI: 10.3390/nu12020360] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2019] [Revised: 01/22/2020] [Accepted: 01/28/2020] [Indexed: 11/16/2022] Open
Abstract
The objective of the study was to find whether consumers declare an intention to eat bread enriched with fiber in the situation of availability of a plain bread and plain bread with grains, and how these intentions are related to their awareness of fiber in bread. The data were collected in a cross-sectional survey among 1014 Polish adults. Based on three pictures of rolls: plain wheat roll (CR), roll enriched with 12% fiber (RF), and roll topped with sunflower seeds (RSS), the participants' perception regarding fiber content and its impact on intentions to eat were assessed. The respondents were not informed about the differences in composition of the rolls. Although RSS contained only slightly more fiber (0.98 g) than CR (0.81 g), and much less than RF (3.08 g), most of the respondents indicated RSS as containing the most fiber (50.8%) and declared their intention to eat it (39.0%). Respondents who pointed out the importance of fiber, and grains or wholemeal flour addition when making purchase decision, were more likely to declare an intention to eat RSS compared with CR. The low interest in fiber content in a diet increased the chances of declaring an intention to eat CR and RF. People less educated and with low incomes were more likely to declare an intention to eat CR rather than RSS. While people from rural areas were more likely to choose RSS compared with CR and RF. In conclusion, there is interest in bread enriched with fiber, but consumers experience difficulties in recognizing it. Declared intentions to eat each rolls were determined to the greatest extent by the perception of the roll as source of fiber. Thus, educational activities should be focused on consumers' perception of fiber-rich products and their skills related to the selection of high-fiber foods.
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77
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Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar-replacing alternative ingredients. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2019.102235] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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78
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Peris M, Rubio-Arraez S, Castelló ML, Ortolá MD. From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products. Foods 2019; 8:foods8120660. [PMID: 31835412 PMCID: PMC6963723 DOI: 10.3390/foods8120660] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2019] [Revised: 12/01/2019] [Accepted: 12/05/2019] [Indexed: 01/13/2023] Open
Abstract
Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.
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Affiliation(s)
- Miguel Peris
- Department of Chemistry, Universitat Politècnica de València, Camino de Vera, s/n. 46022 Valencia, Spain
- Correspondence:
| | - Susana Rubio-Arraez
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n. 46022 Valencia, Spain; (S.R.-A.); (M.L.C.); (M.D.O.)
| | - María Luisa Castelló
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n. 46022 Valencia, Spain; (S.R.-A.); (M.L.C.); (M.D.O.)
| | - María Dolores Ortolá
- Institute of Food Engineering for Development, Universitat Politècnica de València, Camino de Vera, s/n. 46022 Valencia, Spain; (S.R.-A.); (M.L.C.); (M.D.O.)
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79
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Betoret E, Rosell CM. Enrichment of bread with fruits and vegetables: Trends and strategies to increase functionality. Cereal Chem 2019. [DOI: 10.1002/cche.10204] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Ester Betoret
- Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas Paterna Spain
| | - Cristina M. Rosell
- Instituto de Agroquímica y Tecnología de Alimentos Consejo Superior de Investigaciones Científicas Paterna Spain
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80
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Structural characteristics and functional properties of soluble dietary fiber from defatted rice bran obtained through Trichoderma viride fermentation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.047] [Citation(s) in RCA: 63] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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81
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Puscaselu R, Gutt G, Amariei S. Rethinking the Future of Food Packaging: Biobased Edible Films for Powdered Food and Drinks. Molecules 2019; 24:E3136. [PMID: 31466392 PMCID: PMC6749578 DOI: 10.3390/molecules24173136] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2019] [Revised: 08/23/2019] [Accepted: 08/28/2019] [Indexed: 01/08/2023] Open
Abstract
In today's society, packaging is essential. Without this, the materials would be messy and ineffective. Despite the importance and key role of packaging, they are considered to be useless, as consumers see it as a waste of resources and an environmental threat. Biopolymer-based edible packaging is one of the most promising solutions to these problems. Thus, inulin, biopolymers such as agar and sodium alginate, and glycerol were used to develop a single use edible material for food packaging. These biofilms were obtained and tested for three months. For inulin-based films, the results highlight improvements not only in physical properties (homogeneity, well-defined margins, light sweet taste, good optical properties, high solubility capacity or, as in the case of some samples, complete solubilization), but also superior mechanical properties (samples with high inulin content into composition had high tensile strength and extremely high elongation values). Even after three months of developing, the values of mechanical properties indicate a strong material. The optimization establishes the composition necessary to obtain a strong and completely water-soluble material. This type of packaging represents a successful alternative for the future of food packaging: they are completely edible, biodegradable, compostable, obtained from renewable resources, and produce zero waste, at low cost.
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Affiliation(s)
- Roxana Puscaselu
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, University Street 13, 72229 Suceava, Romania.
| | - Gheorghe Gutt
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, University Street 13, 72229 Suceava, Romania
| | - Sonia Amariei
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, University Street 13, 72229 Suceava, Romania
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82
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Du B, Meenu M, Xu B. Insights into Improvement of Physiochemical and Biological Properties of Dietary Fibers from Different Sources via Micron Technology. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1649690] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Bin Du
- Hebei Key Laboratory of Natural Products Activity Components and Function, Hebei, Qinhuangdao, China
| | - Maninder Meenu
- Food Science and Technology Program, Beijing Normal University–Hong Kong Baptist University United International College, Zhuhai, China
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University–Hong Kong Baptist University United International College, Zhuhai, China
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83
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Salehi F. Characterization of different mushrooms powder and its application in bakery products: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1650765] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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84
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Physicochemical and sensory characteristics of pasta enriched with fish (Oreochromis niloticus) waste flour. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.075] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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85
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Lao YX, Yu YY, Li GK, Chen SY, Li W, Xing XP, Wang XM, Hu JG, Guo XB. Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes. Foods 2019; 8:foods8070260. [PMID: 31315256 PMCID: PMC6678234 DOI: 10.3390/foods8070260] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 06/17/2019] [Accepted: 07/11/2019] [Indexed: 01/11/2023] Open
Abstract
Owing to the concept of modern life and health, traditional baked foods are seeking transition. In this study, sweet corn residue (SCR) was used to replace wheat flour in cakes. We conducted sensory evaluation and texture analysis to assess sample quality. Also, we simulated digestion in vitro, and determined the content of total sugar and dietary fiber. The content of vitamin E and carotenoids were determined by High Performance Liquid Chromatography (HPLC), and the content of folate was determined by a microbiological method. With the increase of SCR, the content of dietary fiber, folate, vitamin E, and carotenoids significantly increased, and the digestive characteristics improved simultaneously. Based on the above evaluations, SCRC2 (sweet corn residue cake with 60% substitution) had similar sensory quality to the control (pure wheat flour cake) and had the characteristics of slow digestibility and high micronutrients.
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Affiliation(s)
- Yu-Xia Lao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Yu-Ying Yu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Gao-Ke Li
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Shao-Yun Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Wu Li
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China
| | - Xu-Pu Xing
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Xue-Min Wang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jian-Guang Hu
- Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
| | - Xin-Bo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
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86
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Development of a functional rice bran cookie rich in γ-oryzanol. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-00022-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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87
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88
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Bader Ul Ain H, Saeed F, Ahmed A, Asif Khan M, Niaz B, Tufail T. Improving the physicochemical properties of partially enhanced soluble dietary fiber through innovative techniques: A coherent review. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13917] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Affiliation(s)
- Huma Bader Ul Ain
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
| | - Farhan Saeed
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
| | - Aftab Ahmed
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
| | - Muhammad Asif Khan
- National Institute of Food Science and Technology University of Agriculture Faisalabad Faisalabad Pakistan
| | - Bushra Niaz
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
| | - Tabussam Tufail
- Institute of Home and Food Sciences Government College University Faisalabad Faisalabad Pakistan
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89
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Infant Cereals: Current Status, Challenges, and Future Opportunities for Whole Grains. Nutrients 2019; 11:nu11020473. [PMID: 30813426 PMCID: PMC6412837 DOI: 10.3390/nu11020473] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2019] [Revised: 02/18/2019] [Accepted: 02/20/2019] [Indexed: 12/13/2022] Open
Abstract
Infant cereals play an important role in the complementary feeding period. The aim of this study was to review existing research about the quantity, type, and degree of infant cereal processing, with a special focus on whole grain infant cereals. Accumulating evidence shows many benefits of whole grain consumption for human health. Likewise, consumers are frequently linking the term whole grains to healthiness and naturality, and sustainable food production becomes a more important aspect when choosing an infant cereal brand. Whole grain cereals should be consumed as early as possible, i.e., during infancy. However, there are several challenges that food manufacturers are facing that need to be addressed. Recommendations are needed for the intake of whole grain cereals for infants and young children, including product-labeling guidelines for whole grain foods targeting these age stages. Another challenge is minimizing the higher contaminant content in whole grains, as well as those formed during processing. Yet, the greatest challenge may be to drive consumers' acceptance, including taste. The complementary feeding period is absolutely key in shaping the infant's food preferences and habits; therefore, it is the appropriate stage in life at which to introduce whole grain cereals for the acceptance of whole grains across the entire lifespan.
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90
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Torres-León C, Vicente AA, Flores-López ML, Rojas R, Serna-Cock L, Alvarez-Pérez OB, Aguilar CN. Edible films and coatings based on mango (var. Ataulfo) by-products to improve gas transfer rate of peach. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.057] [Citation(s) in RCA: 66] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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91
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Sun J, Fu J, Wang Y, Ye H, Wu D, Shu X. Endogenous rice endosperm hemicellulose slows
in vitro
starch digestibility. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13988] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Jian Sun
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
- Zhejiang Research Institute of Traditional Chinese Medicine Co., Ltd. Xixi Road 553# Hangzhou 310023 China
| | - Ji Fu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
| | - Yin Wang
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
| | - Hongxia Ye
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
| | - Dianxing Wu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
| | - Xiaoli Shu
- State Key Laboratory of Rice Biology and Key Laboratory of the Ministry of Agriculture for the Nuclear‐Agricultural Sciences Zhejiang University Kaixuan Road 268# Hangzhou 310029 China
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92
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Prokopov T, Chonova V, Slavov A, Dessev T, Dimitrov N, Petkova N. Effects on the quality and health-enhancing properties of industrial onion waste powder on bread. Journal of Food Science and Technology 2018; 55:5091-5097. [PMID: 30483005 DOI: 10.1007/s13197-018-3448-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/27/2018] [Accepted: 10/02/2018] [Indexed: 01/14/2023]
Abstract
Industrial onion waste powder (IOWP) was used as an additive in wheat flour at different levels: 0, 1, 2, 3, 4 and 5%. The effect of onion waste addition on the mixing properties of the dough and quality of bread was investigated. The mixing properties of the dough were determined by farinograph. The bread were characterized and evaluated for crumb hardness, crumb porosity, sensory properties, dietary fiber, total phenolic content and total flavonoids. DPPH and FRAP assays were carried out to measure antioxidant activity in vitro. The results indicated that IOWP could be used as a potential health-enhancing functional ingredient up to 3% level to produce bread enriched with dietary fiber, total phenolic compounds and total flavonoids, and characterized by high antioxidant activity and acceptable quality.
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Affiliation(s)
- Tsvetko Prokopov
- 1Department of Environmental Engineering, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
| | - Valentina Chonova
- 2Department of Technology of Cereal, Bread and Confectionery Products, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
| | - Anton Slavov
- 3Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
| | - Tzvetelin Dessev
- 2Department of Technology of Cereal, Bread and Confectionery Products, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
| | - Nikolay Dimitrov
- 2Department of Technology of Cereal, Bread and Confectionery Products, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
| | - Nadezhda Petkova
- 3Department of Organic Chemistry and Inorganic Chemistry, University of Food Technologies, 26 Maritsa Blvd., 4000 Plovdiv, Bulgaria
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93
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Armellini R, Peinado I, Pittia P, Scampicchio M, Heredia A, Andres A. Effect of saffron (Crocus sativus L.) enrichment on antioxidant and sensorial properties of wheat flour pasta. Food Chem 2018; 254:55-63. [DOI: 10.1016/j.foodchem.2018.01.174] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 01/06/2018] [Accepted: 01/29/2018] [Indexed: 02/07/2023]
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94
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Skotnicka M, Ocieczek A, Małgorzewicz S. Satiety value of groats in healthy women as affected by selected physicochemical parameters. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1485028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Magdalena Skotnicka
- Department of Food Commodity Science, Medical University of Gdansk, Gdańsk, Poland
| | - Aneta Ocieczek
- Department of Commodity Science and Quality Management, Gdynia Maritime University, Gdańsk, Poland
| | - Sylwia Małgorzewicz
- Department of Clinical Nutrition, Medical University of Gdansk, Gdańsk, Poland
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95
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Özer M, Yılmaz Tuncel N, Tuncel NB. The effects of infrared stabilized immature rice grain flour in gluten-free bread preparation. Cereal Chem 2018. [DOI: 10.1002/cche.10056] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Melike Özer
- Department of Food Engineering; Faculty of Engineering; Onsekiz Mart University; Çanakkale Turkey
| | - Neşe Yılmaz Tuncel
- Academy of Applied Sciences; Department of Food Technology; Onsekiz Mart University; Çanakkale Turkey
| | - Necati Barış Tuncel
- Department of Food Engineering; Faculty of Engineering; Onsekiz Mart University; Çanakkale Turkey
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96
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Rismaya R, Syamsir E, Nurtama B. PENGARUH PENAMBAHAN TEPUNG LABU KUNING TERHADAP SERAT PANGAN, KARAKTERISTIK FISIKOKIMIA DAN SENSORI MUFFIN. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2018. [DOI: 10.6066/jtip.2018.29.1.58] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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97
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Alonso-Miravalles L, O'Mahony JA. Composition, Protein Profile and Rheological Properties of Pseudocereal-Based Protein-Rich Ingredients. Foods 2018; 7:E73. [PMID: 29735905 PMCID: PMC5977093 DOI: 10.3390/foods7050073] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2018] [Revised: 04/25/2018] [Accepted: 04/26/2018] [Indexed: 11/17/2022] Open
Abstract
The objectives of this study were to investigate the nutrient composition, protein profile, morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa, amaranth, and buckwheat) and compare them to the more common rice and maize flours. Literature concerning protein-rich pseudocereal ingredients is very limited, mainly to protein profiling. The concentrations of macronutrients (i.e., ash, fat, and protein, as well as soluble, insoluble and total dietary fibre) were significantly higher for the protein-rich variants of pseudocereal-based flours than their regular protein content variants and the rice and maize flours. On profiling the protein component using sodium dodecyl sulfate⁻polyacrylamide gel electrophoresis (SDS-PAGE), all samples showed common bands at ~50 kDa and low molecular weight bands corresponding to the globulin fraction (~50 kDa) and albumin fraction (~10 kDa), respectively; except rice, in which the main protein was glutelin. The morphology of the starch granules was studied using scanning electron microscopy with quinoa and amaranth showing the smallest sized granules, while buckwheat, rice, and maize had the largest starch granules. The pasting properties of the ingredients were generally similar, except for buckwheat and amaranth, which showed the highest and lowest final viscosity, respectively. The results obtained in this study can be used to better understand the functionality and food applications of protein-rich pseudocereal ingredients.
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Affiliation(s)
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork T12 Y337, Ireland.
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98
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Marti A, Cattaneo S, Benedetti S, Buratti S, Abbasi Parizad P, Masotti F, Iametti S, Pagani MA. Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches. J Food Sci 2018; 82:2583-2590. [PMID: 29125640 DOI: 10.1111/1750-3841.13938] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2017] [Revised: 08/29/2017] [Accepted: 09/05/2017] [Indexed: 12/21/2022]
Abstract
The consumption of whole-grain food-including pasta-has been increasing steadily. In the case of whole-grain pasta, given the many different producers, it seems important to have some objective parameters to define its overall quality. In this study, commercial whole-grain pasta samples representative of the Italian market have been characterized from both molecular and electronic-senses (electronic nose and electronic tongue) standpoint in order to provide a survey of the properties of different commercial samples. Only 1 pasta product showed very low levels of heat damage markers (furosine and pyrraline), suggesting that this sample underwent to low temperature dry treatment. In all samples, the furosine content was directly correlated to protein structural indices, since protein structure compactness increased with increasing levels of heat damage markers. Electronic senses were able to discriminate among pasta samples according to the intensity of heat treatment during the drying step. Pasta sample with low furosine content was discriminated by umami taste and by sensors responding to aliphatic and inorganic compounds. Data obtained with this multidisciplinary approach are meant to provide hints for identifying useful indices for pasta quality. PRACTICAL APPLICATION As observed for semolina pasta, objective parameters based on heat-damage were best suited to define the overall quality of wholegrain pasta, almost independently of compositional differences among commercial samples. Drying treatments of different intensity also had an impact on instrumental sensory traits that may provide a reliable alternative to analytical determination of chemical markers of heat damage in all cases where there is a need for avoiding time-consuming procedures.
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Affiliation(s)
- Alessandra Marti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Stefano Cattaneo
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Simona Benedetti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Susanna Buratti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Parisa Abbasi Parizad
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Fabio Masotti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Stefania Iametti
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
| | - Maria Ambrogina Pagani
- Dept. of Food, Environmental and Nutritional Sciences (DeFENS), Univ. degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy
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99
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Saleh ASM, Wang P, Wang N, Yang S, Xiao Z. Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges. Crit Rev Food Sci Nutr 2018; 59:207-227. [PMID: 28846456 DOI: 10.1080/10408398.2017.1363711] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.
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Affiliation(s)
- Ahmed S M Saleh
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,b Department of Food Science and Technology , Faculty of Agriculture, Assiut University , Assiut , Egypt
| | - Peng Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
| | - Na Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Shu Yang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Zhigang Xiao
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
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100
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Yu G, Bei J, Zhao J, Li Q, Cheng C. Modification of carrot (Daucus carota Linn. var. Sativa Hoffm.) pomace insoluble dietary fiber with complex enzyme method, ultrafine comminution, and high hydrostatic pressure. Food Chem 2018; 257:333-340. [PMID: 29622219 DOI: 10.1016/j.foodchem.2018.03.037] [Citation(s) in RCA: 100] [Impact Index Per Article: 16.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2016] [Revised: 03/09/2018] [Accepted: 03/10/2018] [Indexed: 12/24/2022]
Abstract
Insoluble dietary fiber (DF) extracted from carrot pomace was modified by complex enzyme method, ultrafine comminution and high hydrostatic pressure and their structural, physicochemical, and functional properties were evaluated. Results showed that complex enzyme method increased the content of soluble DF to 15.07%, and the cholesterol adsorption capacity peaked; ultrafine comminution greatly improved the total antioxidant activities, DPPH radical scavenging capacity and antioxidant abilities in linoleic acid system of DF; high hydrostatic pressure led to a significant increase in capacities of water retention (7.14 g/g, 600 MPa), water swelling (10.02 mL/g, 500 MPa), oil retention (2.35 g/g, 500 MPa), cation exchange (2.29 mmol/g, 600 MPa), and glucose adsorption (2.634 mmol/g, 400 MPa). Furthermore, SEM showed that surface structures of all modified DF were loose. Overall, three kinds of modification methods have shown their respective advantages. Modified DF from carrot pomace can be applied as a functional ingredient in diverse food products.
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Affiliation(s)
- Guoyong Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jia Bei
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Jing Zhao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China
| | - Quanhong Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.
| | - Chen Cheng
- Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China.
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