51
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Shi M, Liang X, Yan Y, Pan H, Liu Y. Influence of ethanol-water solvent and ultra-high pressure on the stability of amylose-n-octanol complex. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.08.003] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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52
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Santos FG, Fratelli C, Muniz DG, Capriles VD. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality. J Food Sci 2017; 83:188-197. [DOI: 10.1111/1750-3841.14009] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Accepted: 11/13/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Fernanda G. Santos
- Dept. de Biociências, Campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136 CEP 11015-020 Santos - SP Brazil
| | - Camilly Fratelli
- Dept. de Biociências, Campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136 CEP 11015-020 Santos - SP Brazil
| | - Denise G. Muniz
- Dept. de Biociências, Campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136 CEP 11015-020 Santos - SP Brazil
| | - Vanessa D. Capriles
- Dept. de Biociências, Campus Baixada Santista; Univ. Federal de São Paulo; Rua Silva Jardim, 136 CEP 11015-020 Santos - SP Brazil
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53
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WANG K, LU F, LI Z, ZHAO L, HAN C. Recent developments in gluten-free bread baking approaches: a review. FOOD SCIENCE AND TECHNOLOGY 2017. [DOI: 10.1590/1678-457x.01417] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Kun WANG
- Shenyang Normal University, China
| | - Fei LU
- Shenyang Normal University, China
| | - Zhe LI
- Shenyang Normal University, China
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54
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Camelo-Méndez GA, Flores-Silva PC, Agama-Acevedo E, Bello-Pérez LA. Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile, Antioxidant Capacity and Color. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:411-417. [PMID: 29063352 DOI: 10.1007/s11130-017-0639-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
The phenolic compounds, color and antioxidant capacity of gluten-free pasta prepared with non-conventional flours such as chickpea (CHF), unripe plantain (UPF), white maize (WMF) and blue maize (BMF) were analyzed. Fifteen phenolic compounds (five anthocyanins, five hydroxybenzoic acids, three hydroxycinnamic acids, one hydroxyphenylacetic acid and one flavonol) were identified in pasta prepared with blue maize, and 10 compounds were identified for samples prepared with white maize. The principal component analysis (PCA) led to results describing 98% of the total variance establishing a clear separation for each pasta. Both the proportion (25, 50 and 75%) and type of maize flour (white and blue) affected the color parameters (L*, C ab *, h ab and ΔE* ab ) and antioxidant properties (DPPH, ABTS and FRAP methods) of samples, thus producing gluten-free products with potential health benefits intended for general consumers (including the population with celiac disease).
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Affiliation(s)
| | - Pamela C Flores-Silva
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Apartado Postal 55-534, 09340, Ciudad de México, Mexico
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55
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Xiao J, Zhong Q. Suppression of retrogradation of gelatinized rice starch by anti-listerial grass carp protein hydrolysate. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.06.016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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56
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Camelo-Méndez GA, Flores-Silva PC, Agama-Acevedo E, Tovar J, Bello-Pérez LA. Incorporation of whole blue maize flour increases antioxidant capacity and reduces in vitro starch digestibility of gluten-free pasta. STARCH-STARKE 2017. [DOI: 10.1002/star.201700126] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
| | | | | | - Juscelino Tovar
- Food for Health Science Centre; Lund University; Lund Sweden
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57
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Korus J, Witczak M, Ziobro R, Juszczak L. Hemp (Cannabis sativa subsp. sativa) flour and protein preparation as natural nutrients and structure forming agents in starch based gluten-free bread. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.046] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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58
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Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2000-6] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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59
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Giuberti G, Gallo A. Reducing the glycaemic index and increasing the slowly digestible starch content in gluten‐free cereal‐based foods: a review. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13552] [Citation(s) in RCA: 58] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Gianluca Giuberti
- Faculty of Agriculture, Food and Environmental Sciences, Institute of Food Science and Nutrition Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
| | - Antonio Gallo
- Faculty of Agriculture, Food and Environmental Sciences, Institute of Food Science and Nutrition Università Cattolica del Sacro Cuore Via Emilia Parmense 84 Piacenza 29121 Italy
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60
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Rocchetti G, Lucini L, Chiodelli G, Giuberti G, Montesano D, Masoero F, Trevisan M. Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pasta. Food Res Int 2017; 100:69-77. [PMID: 28888460 DOI: 10.1016/j.foodres.2017.08.031] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 08/07/2017] [Accepted: 08/12/2017] [Indexed: 02/02/2023]
Abstract
Cooking by boiling dry pasta could have varying degrees of influence on nutritional and functional components. In the present study, its effect on total phenolic content and antioxidant capacity, as well as on the comprehensive profile of free and bound phenolics, was investigated in six commercial gluten-free (GF) pasta products. Overall, the heat treatment caused a significant reduction (P<0.01) of the total phenolic content as well as FRAP reducing power and ORAC radical scavenging, with significant differences among the pasta samples considered. The highest values were recorded in free phenolic fraction remaining in black rice (41mggallic acid equivalents100g-1 and 25mmolTrolox Equivalents100g-1) and quinoa (24mggallic acid equivalents100g-1 and 14mmolTrolox Equivalents100g-1) cooked GF pasta. Significant correlations (P<0.01) could be found between total phenolics and both the antioxidant capacity assays performed. UHPLC-ESI/QTOF-MS mass profiling allowed confirming the spectrophotometric results, while identifying the amount of free and bound fractions. Among phenolic classes, lignans exhibited the highest decrease during the cooking process, followed by stilbenes and flavonoids. However, phenolic acids and other phenolics showed the highest stability. Furthermore, cooking by boiling strongly lowered the bound-to-free ratio of phenolic compounds, by an averaged factor ranging from 14-folds for flavonoids to 5-folds for other classes of phenolics.
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Affiliation(s)
- Gabriele Rocchetti
- Institute of Food Science and Nutrition, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Giulia Chiodelli
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Institute of Food Science and Nutrition, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, Via San Costanzo, Perugia, Italy
| | - Francesco Masoero
- Institute of Food Science and Nutrition, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy
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61
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Rocchetti G, Chiodelli G, Giuberti G, Masoero F, Trevisan M, Lucini L. Evaluation of phenolic profile and antioxidant capacity in gluten-free flours. Food Chem 2017; 228:367-373. [DOI: 10.1016/j.foodchem.2017.01.142] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2016] [Revised: 01/07/2017] [Accepted: 01/30/2017] [Indexed: 10/20/2022]
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62
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Gumul D, Korus A, Ziobro R, Harangozo L, Tokár M. Physical characteristics and nutritional composition of gluten-free bread with share of freeze-dried red potatoes. CYTA - JOURNAL OF FOOD 2017. [DOI: 10.1080/19476337.2017.1331265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Anna Korus
- Department of Fruit, Vegetable and Mushroom Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Rafał Ziobro
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, Kraków, Poland
| | - Luboš Harangozo
- Department of Chemistry, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Marián Tokár
- Department of Plant Storage and Processing, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
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63
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Melini F, Melini V, Luziatelli F, Ruzzi M. Current and Forward-Looking Approaches to Technological and Nutritional Improvements of Gluten-Free Bread with Legume Flours: A Critical Review. Compr Rev Food Sci Food Saf 2017; 16:1101-1122. [PMID: 33371611 DOI: 10.1111/1541-4337.12279] [Citation(s) in RCA: 70] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2017] [Revised: 05/25/2017] [Accepted: 05/26/2017] [Indexed: 12/31/2022]
Abstract
The gluten-free market currently offers a range of products which can be safely consumed by patients affected by celiac disease. Nevertheless, challenges for optimal formulation remain on the way in terms of appreciable texture, flavor, and adequate nutritional characteristics. Within that framework, legumes have recently attracted attention among scientists as structure- and texture-forming agents, as source of nutrients and bioactive compounds, and as a low-glycemic-index ingredient. This work aims at providing an updated and comprehensive overview of the advantages and disadvantages in the use of legumes in gluten-free breadmaking. It also shows how legumes can contribute to tackling the main technological, nutritional, and organoleptic challenges. From this critical analysis, it emerged that viscoelastic properties of gluten-free bread batter can be enhanced by the use of carob germ, chickpea, lupin, and soybean. Gluten-free bread organoleptic acceptability can be improved by incorporating leguminous flours, such as carob, chickpea, lupin, and soybean. Moreover, a better nutritional quality of gluten-free bread can be obtained by the addition of chickpea and soybean. Gaps and needs in the use of legumes in gluten-free breadmaking emerged and were gathered together to have a sound basis for future studies. The technological and nutritional potential of sourdough should be more extensively exploited. Moreover, in vitro and in vivo studies should be prompted to understand the health benefits of bread formulated with legumes. A holistic approach, interfacing food science, nutrition, and health might help to have, on the market, products with improved sensory properties and nutritional profile.
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Affiliation(s)
- Francesca Melini
- Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Univ. of Tuscia, Via San Camillo de Lellis snc, I-01100, Viterbo, Italy.,Council for Agricultural Research and Agricultural Economics Analysis, Research Centre on Food and Nutrition, Via Ardeatina 546, I-00178, Rome, Italy.,Council for Agricultural Research and Agricultural Economics Analysis, Research Centre on Food and Nutrition, Via Ardeatina 546, I-00178, Rome, Italy
| | - Valentina Melini
- Council for Agricultural Research and Agricultural Economics Analysis, Research Centre on Food and Nutrition, Via Ardeatina 546, I-00178, Rome, Italy
| | - Francesca Luziatelli
- Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Univ. of Tuscia, Via San Camillo de Lellis snc, I-01100, Viterbo, Italy
| | - Maurizio Ruzzi
- Dept. for Innovation in Biological, Agro-food and Forest systems (DIBAF), Univ. of Tuscia, Via San Camillo de Lellis snc, I-01100, Viterbo, Italy
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64
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Kringel DH, Filipini GDS, Salas-Mellado MDLM. Influence of phosphorylated rice flour on the quality of gluten-free bread. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13376] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas RS 96160-000 Brazil
| | - Gabriel da Silva Filipini
- Laboratory of Food Technology; School of Chemistry and Food; Federal University of Rio Grande; Rio Grande 96203-900 Brazil
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65
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Chen T, Fang S, Zuo X, Liu Y. Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch. Journal of Food Science and Technology 2016; 53:4076-4083. [PMID: 28035163 DOI: 10.1007/s13197-016-2414-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/02/2016] [Accepted: 11/18/2016] [Indexed: 10/20/2022]
Abstract
The effects of microbial polysaccharides xanthan and curdlan on the pasting, viscoelastic properties and retrogradation of rice starch were studied. The additions of xanthan and curdlan increased the peak viscosities and decreased the final viscosities. The breakdown viscosities were increased by the curdlan addition, but were decreased by the xanthan addition. The dynamic viscoelastic results showed that the addition of xanthan in rice starch significantly increased storage modulus and loss modulus. The rice starch gel with xanthan addition exhibited higher resistances to the stress and produced a stronger microstructure network. The creep recovery data were well fitted by a 4-element Burger's model. Differential scanning calorimetry showed that the addition of curdlan and xanthan decreased the melting enthalpy values and retarded the retrogradation of the rice starch gel during storage at 4 °C for 12 days. The pasting and thermal results demonstrated that the addition of xanthan could significantly inhibited the retrogradation of rice starch. It was concluded that the addition of curdlan and xanthan modified the rheology of rice starch gel in different ways and interacted under different models based on their molecular structures.
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Affiliation(s)
- Tao Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou, 310018 China
| | - Sheng Fang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou, 310018 China
| | - Xiaobo Zuo
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou, 310018 China
| | - Yanmei Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou, 310018 China
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66
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Sun J, Zuo XB, Fang S, Xu HN, Chen J, Meng YC, Chen T. Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel. J Texture Stud 2016; 48:241-248. [DOI: 10.1111/jtxs.12233] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 10/03/2016] [Accepted: 10/07/2016] [Indexed: 12/14/2022]
Affiliation(s)
- Jing Sun
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Xiao-Bo Zuo
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Sheng Fang
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Hua-Neng Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; 1800 Lihu Avenue Wuxi Jiangsu 214122 China
| | - Jie Chen
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Yue-Cheng Meng
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
| | - Tao Chen
- School of Food Science and Biotechnology; Zhejiang Gongshang University; Xuezheng Street No. 18 Hangzhou 310018 China
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67
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Torres MD, Arufe S, Chenlo F, Moreira R. Coeliacs cannot live by gluten-free bread alone - every once in awhile they need antioxidants. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13287] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- María D. Torres
- Department of Chemical Engineering; Universidade de Santiago de Compostela; Rúa Lope Gómez de Marzoa Santiago de Compostela E15782 Spain
| | - Santiago Arufe
- Department of Chemical Engineering; Universidade de Santiago de Compostela; Rúa Lope Gómez de Marzoa Santiago de Compostela E15782 Spain
| | - Francisco Chenlo
- Department of Chemical Engineering; Universidade de Santiago de Compostela; Rúa Lope Gómez de Marzoa Santiago de Compostela E15782 Spain
| | - Ramon Moreira
- Department of Chemical Engineering; Universidade de Santiago de Compostela; Rúa Lope Gómez de Marzoa Santiago de Compostela E15782 Spain
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68
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Ahmad M, Wani TA, Wani SM, Masoodi FA, Gani A. Incorporation of carrot pomace powder in wheat flour: effect on flour, dough and cookie characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:3715-3724. [PMID: 28017986 PMCID: PMC5147694 DOI: 10.1007/s13197-016-2345-2] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/30/2016] [Accepted: 09/08/2016] [Indexed: 11/25/2022]
Abstract
Carrot pomace powder (CPP) of 72 and 120 mesh sizes was incorporated in wheat flour at 10, 15 and 20 % level and its impact on flour, dough and cookie characteristics was evaluated. Protein content of the flour blends (8.84-7.88 %) decreased and fibre content (4.63-6.68 %) increased upon blending of CPP in wheat flour. Wheat flour containing 120 mesh CPP showed better functional properties [water absorption (1.16-1.47 %), oil absorption (1.11-1.39 %), solubility index (41-50 %) and swelling power (1.34-1.39)] than those containing 72 mesh. Water solvent retention capacity and sucrose solvent retention capacity increased while lactic acid solvent retention capacity and sodium carbonate solvent retention capacity decreased with blending of CPP. Water absorption, dough development time and degree of softening increased whereas, dough stability and mixing tolerance decreased with increasing CPP. The highest decrease in pasting was observed flour containing 72 mesh CPP. Rheology of dough containing 120 mesh CPP closely resembled the control. Color of flour and cookies increased with blending of CPP irrespective of mesh size. Antioxidant activity of cookies was higher than the flour blends. The cookies containing CPP of 72 mesh showed the lowest hardness. However, cookies containing CPP of 120 mesh showed the best sensory properties. Incorporation of 120 mesh CPP produced low gluten cookies with manageable flour and dough characteristics and better antioxidant and sensory properties.
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Affiliation(s)
- Mukhtar Ahmad
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Touseef Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - S. M. Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
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69
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Vinha AF, Barreira JCM, Costa ASG, Oliveira MBPP. A New Age for Quercus spp. Fruits: Review on Nutritional and Phytochemical Composition and Related Biological Activities of Acorns. Compr Rev Food Sci Food Saf 2016; 15:947-981. [PMID: 33401830 DOI: 10.1111/1541-4337.12220] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2016] [Revised: 06/14/2016] [Accepted: 06/15/2016] [Indexed: 12/15/2022]
Abstract
The current global food system must adapt to the expected growth of world population (about 9 billion individuals by 2050). This adaptation will probably include an increased consumption of edible wild foods, due to their richness in micronutrients and bioactive compounds, besides providing a cost-effective and sustainable way of improving caloric food security. A striking example of such natural matrices is the Quercus genus, which has the additional advantage of being widespread throughout the Northern Hemisphere. In a traditional sense, Quercus fruits (acorns) were mainly used in animal feeding, despite their potentially important role on the rural economy. But this preconception is changing. In fact, their nutritional value, high contents in phytochemical compounds, biological activity (such as antioxidant, anticarcinogenic, and cardioprotective properties) and use in the treatment of specific diseases (such as atherosclerosis, diabetes, or Alzheimer's disease) have raised the interest in integrating acorns into the human diet. Accordingly, this comprehensive overview was designed to provide an evidence-based review of the literature, with the objective to achieve useful conclusions regarding the nutritional properties, methodologies of extraction, identification, and characterization of a wide variety of bioactive compounds and scientifically validated bioactivities in Quercus species worldwide. The industrial by-products from acorn oil extraction or flour production are also included. Data regarding the analytical techniques, individual compounds, and their bioactivities, are organized in tables. The reported data are discussed and directions for further investigations are suggested, highlighting the use of acorns in food, nutraceutical, and pharmaceutical applications.
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Affiliation(s)
- Ana F Vinha
- REQUIMTE/LAQV, Dept. of Chemical Sciences, Faculty of Pharmacy, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal.,FP-ENAS (UFP Energy, Environment and Health Research Unit), CEBIMED (Biomedical Research Center), Univ. Fernando Pessoa, Praça 9 de Abril, 349, 4249-004, Porto, Portugal
| | - João C M Barreira
- REQUIMTE/LAQV, Dept. of Chemical Sciences, Faculty of Pharmacy, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal.,Mountain Research Centre (CIMO), ESA, Polytechnic Inst. of Bragança, Campus de Santa Apolónia, 5300-253, Bragança, Portugal
| | - Anabela S G Costa
- REQUIMTE/LAQV, Dept. of Chemical Sciences, Faculty of Pharmacy, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
| | - M Beatriz P P Oliveira
- REQUIMTE/LAQV, Dept. of Chemical Sciences, Faculty of Pharmacy, Univ. of Porto, Rua Jorge Viterbo Ferreira, 228, 4050-313, Porto, Portugal
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70
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Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures. Molecules 2016; 21:molecules21081064. [PMID: 27537864 PMCID: PMC6272908 DOI: 10.3390/molecules21081064] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2016] [Revised: 08/08/2016] [Accepted: 08/10/2016] [Indexed: 11/17/2022] Open
Abstract
Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%–40% moisture contents and extruded in the range 90–130 °C and at screw speeds in the range 200–360 rpm. The extrudates were stored at 4 °C for 120 h and then at room temperature. The water absorption, solubility index, RS content, viscoelastic, thermal, and microstructural properties of the extrudates were evaluated before and after storage. The extrusion temperature and moisture content significantly affected the physicochemical properties of the extrudates before and after storage. The RS content increased with increasing moisture content and extrusion temperature, and the viscoelastic and thermal properties showed related behaviors. Microscopic analysis showed that extrusion cooking damaged the native starch structure, producing gelatinization and retrogradation and forming RS. The starch containing 35% moisture and extruded at 120 °C and 320 rpm produced the most RS (1.13 g/100 g) after to storage at low temperature. Although the RS formation was low, the results suggest that extrusion cooking could be advantageous for RS production and application in the food industry since it is a pollution less, continuous process requiring only a short residence time.
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