151
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152
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Yin X, Ma Z, Hu X, Li X, Boye JI. Molecular rearrangement of Laird lentil (Lens culinaris Medikus) starch during different processing treatments of the seeds. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.012] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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153
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Bai T, Stone AK, Nickerson MT. Effect of tempering moisture and infrared heating temperature on the functionality of Desi chickpea and hull-less barley flours. Cereal Chem 2018. [DOI: 10.1002/cche.10054] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Tian Bai
- Department of Food and Bioproduct Sciences; University of Saskatchewan; Saskatoon SK Canada
| | - Andrea K. Stone
- Department of Food and Bioproduct Sciences; University of Saskatchewan; Saskatoon SK Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences; University of Saskatchewan; Saskatoon SK Canada
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154
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Effect of black gram flour as egg replacer on microstructure of biscuit dough and its impact on edible qualities. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9779-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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155
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Bai T, Nosworthy MG, House JD, Nickerson MT. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends. Food Res Int 2018; 108:430-439. [PMID: 29735077 DOI: 10.1016/j.foodres.2018.02.061] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2017] [Revised: 02/22/2018] [Accepted: 02/25/2018] [Indexed: 11/29/2022]
Abstract
The impact of infrared heating surface temperature and tempering moisture on the nutritional properties of desi chickpea, hull-less barley, and their blends were examined. Specifically, this included changes to the level of anti-nutritive factors (i.e., trypsin/chymotrypsin inhibitors, total phenolics and condensed tannins), amino acid composition and in vitro protein digestibility. Results indicated that both temperature and the tempering/temperature treatment caused a reduction in levels of all anti-nutritional factors for both flours, and the effect was more prominent in the tempering-temperature combination. The amino acid composition of both flours was not substantially changed with tempering or infrared heating. The amino acid scores (AAS) of chickpea and barley flours, as determined by the first limiting amino acid using the FAO/WHO reference pattern found in the case of barley to be limiting in lysine with an AAS of ~0.9, whereas for chickpea flour, threonine was limiting and had an AAS of ~0.6. The in vitro protein digestibility of chickpea samples was found to increase from 76% to 79% with the tempering-heat (135 °C) combination, whereas barley flour increased from 72% to 79% when directly heated to 135 °C (without tempering). In vitro protein digestibility corrected amino acid score (IV-PDCAAS) was found to increase from 65% to 71% for chickpea flour and 44% to 52% for barley flour, respectively with tempering-temperature (135 °C) combination indicating that tempering with infrared heating can improve the nutritional value of both flours. The addition of chickpea flour to the barley flour acted to improve the nutritional properties (IV-PDCAAS), to an extent depending on the concentration of chickpea flour present.
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Affiliation(s)
- Tian Bai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada
| | - Matthew G Nosworthy
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg MB R3T 2N2, Canada
| | - James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg MB R3T 2N2, Canada; Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg MB R3T 2N2, Canada; Canadian Centre for Agri-Food Research in Health and Medicine, University of Manitoba, Winnipeg MB R3T 2N2, Canada; Department of Animal Science, University of Manitoba, Winnipeg MB R3T 2N2, Canada
| | - Michael T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan S7N 5A8, Canada.
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156
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Sun X, Li W, Hu Y, Zhou X, Ji M, Yu D, Fujita K, Tatsumi E, Luan G. Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.01.016] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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157
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Amr A, Al-Qadiri H, Saleh M, Shahein M. Physical and sensory quality of hommos preserved with combined gamma radiation and refrigeration. Radiat Phys Chem Oxf Engl 1993 2018. [DOI: 10.1016/j.radphyschem.2017.09.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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158
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Raigar RK, Mishra HN. Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv. Bio 22027). J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13602] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Rakesh Kumar Raigar
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; Kharagpur-721302 West Bengal, India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; Kharagpur-721302 West Bengal, India
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159
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Gao LL, Li YQ, Wang ZS, Sun GJ, Qi XM, Mo HZ. Physicochemical characteristics and functionality of tree peony (Paeonia suffruticosa Andr.) seed protein. Food Chem 2018; 240:980-988. [DOI: 10.1016/j.foodchem.2017.07.124] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 07/20/2017] [Accepted: 07/25/2017] [Indexed: 10/19/2022]
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160
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Okumus BN, Tacer-Caba Z, Kahraman K, Nilufer-Erdil D. Resistant starch type V formation in brown lentil (Lens culinaris Medikus) starch with different lipids/fatty acids. Food Chem 2018; 240:550-558. [DOI: 10.1016/j.foodchem.2017.07.157] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 07/20/2017] [Accepted: 07/28/2017] [Indexed: 11/29/2022]
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161
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de la Rosa-Millán J, Orona-Padilla JL, Flores-Moreno VM, Serna-Saldívar SO. Physicochemical, functional andATR-FTIR molecular analysis of protein extracts derived from starchy pulses. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13719] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Julián de la Rosa-Millán
- Tecnologico de Monterrey; Escuela de Ingenieria y Ciencias; Campus Queretaro, Av. Epigmenio González 500 CP. 76130 Santiago de Queretaro Qro. Mexico
| | - José Luis Orona-Padilla
- Tecnologico de Monterrey; Escuela de Ingenieria y Ciencias, Centro de Investigación y Desarrollo de Proteinas (CIDPRO); Av. Eugenio Garza Sada Sur 2501 CP. 64849 Monterrey NL Mexico
| | - Víctor Manuel Flores-Moreno
- Tecnologico de Monterrey; Escuela de Ingenieria y Ciencias, Centro de Investigación y Desarrollo de Proteinas (CIDPRO); Av. Eugenio Garza Sada Sur 2501 CP. 64849 Monterrey NL Mexico
| | - Sergio O. Serna-Saldívar
- Tecnologico de Monterrey; Escuela de Ingenieria y Ciencias, Centro de Investigación y Desarrollo de Proteinas (CIDPRO); Av. Eugenio Garza Sada Sur 2501 CP. 64849 Monterrey NL Mexico
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162
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Comparison of Conventional and Microwave Treatment on Soymilk for Inactivation of Trypsin Inhibitors and In Vitro Protein Digestibility. Foods 2018; 7:foods7010006. [PMID: 29316679 PMCID: PMC5789269 DOI: 10.3390/foods7010006] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 12/22/2017] [Accepted: 12/27/2017] [Indexed: 11/16/2022] Open
Abstract
Soymilk is lower in calories compared to cow’s milk, since it is derived from a plant source (no cholesterol) and is an excellent source of protein. Despite the beneficial factors, soymilk is considered as one of the most controversial foods in the world. It contains serine protease inhibitors which lower its nutritional value and digestibility. Processing techniques for the elimination of trypsin inhibitors and lipoxygenase, which have shorter processing time and lower production costs are required for the large-scale manufacturing of soymilk. In this study, the suitable conditions of time and temperature are optimized during microwave processing to obtain soymilk with maximum digestibility with inactivation of trypsin inhibitors, in comparison to the conventional thermal treatment. The microwave processing conditions at a frequency of 2.45 GHz and temperatures of 70 °C, 85 °C and 100 °C for 2, 5 and 8 min were investigated and were compared to conventional thermal treatments at the same temperature for 10, 20 and 30 min. Response surface methodology is used to design and optimize the experimental conditions. Thermal processing was able to increase digestibility by 7% (microwave) and 11% (conventional) compared to control, while trypsin inhibitor activity reduced to 1% in microwave processing and 3% in conventional thermal treatment when compared to 10% in raw soybean.
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163
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Pullulanase treatments to increase resistant starch content of black chickpea (Cicer arietinum L.) starch and the effects on starch properties. Int J Biol Macromol 2018; 111:505-513. [PMID: 29320726 DOI: 10.1016/j.ijbiomac.2018.01.026] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2017] [Revised: 12/21/2017] [Accepted: 01/04/2018] [Indexed: 11/21/2022]
Abstract
This study aimed to increase resistant starch (RS) content of black chickpeas (Cicer arietinum L.) by using pullulanase enzyme. Physicochemical and functional properties of enzyme treated starch (NE) was compared with that of enzyme-treated and gelatinized starch (GE) and the retrograded control starch (RC). RS contents for native black chickpea starch (NS) and black chickpea flour (NF) were measured as 15.2% and 5.0%, respectively. While for NE and GE, were found as 16.4% and 12.3%, respectively. Treatments made on the NS, increased the amount of RDS and reduced the amount of SDS significantly (p < .05). When the effect of enzyme application-autoclaving and retrogradation were compared, 41.3% increase in RS content was measured. In this study; RS3 production from black chickpea starch by a pullulanase enzyme was successfully performed. Enzymatic applications also improved the functional properties such as water absorption capacity, water solubility index value, fat binding capacity and emulsifying capacity. This enzyme treated black chickpea starch samples, being functionally improved, will possibly help to produce different products with desired quality parameters. Therefore, instead of native starch, pullulanase treated black chickpea starch may be used as a functional ingredient for increasing the amount of RS in food formulations.
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164
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Avilés-Gaxiola S, Chuck-Hernández C, Serna Saldívar SO. Inactivation Methods of Trypsin Inhibitor in Legumes: A Review. J Food Sci 2017; 83:17-29. [PMID: 29210451 DOI: 10.1111/1750-3841.13985] [Citation(s) in RCA: 107] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2017] [Revised: 10/10/2017] [Accepted: 10/21/2017] [Indexed: 02/04/2023]
Abstract
Seed legumes have played a major role as a crop worldwide, being cultivated on about 12% to 15% of Earth's arable land; nevertheless, their use is limited by, among other things, the presence of several antinutritional factors (ANFs - naturally occurring metabolites that the plant produces to protect itself from pest attacks.) Trypsin inhibitors (TIs) are one of the most relevant ANFs because they reduce digestion and absorption of dietary proteins. Several methods have been developed in order to inactivate TIs, and of these, thermal treatments are the most commonly used. They cause loss of nutrients, affect functional properties, and require high amounts of energy. Given the above, new processes have emerged to improve the nutritional quality of legumes while trying to solve the problems caused by the use of thermal treatments. This review examines and discusses the methods developed by researchers to inactivate TI present in legumes and their effects over nutritional and functional properties.
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Affiliation(s)
- Sara Avilés-Gaxiola
- Center of Biotechnology FEMSA, School of Engineering and Sciences, Tecnológico de Monterrey, Campus Monterrey. Av. Eugenio Garza Sada 2501, 64849 Monterrey, N.L, Mexico
| | - Cristina Chuck-Hernández
- Center of Biotechnology FEMSA, School of Engineering and Sciences, Tecnológico de Monterrey, Campus Monterrey. Av. Eugenio Garza Sada 2501, 64849 Monterrey, N.L, Mexico
| | - Sergio O Serna Saldívar
- Center of Biotechnology FEMSA, School of Engineering and Sciences, Tecnológico de Monterrey, Campus Monterrey. Av. Eugenio Garza Sada 2501, 64849 Monterrey, N.L, Mexico
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165
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Jogihalli P, Singh L, Kumar K, Sharanagat VS. Novel continuous roasting of chickpea (Cicer arietinum): Study on physico-functional, antioxidant and roasting characteristics. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.029] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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166
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Jarpa-Parra M. Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13685] [Citation(s) in RCA: 87] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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167
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Effect of ingredients on the quality characteristics of gluten free snacks. Journal of Food Science and Technology 2017; 54:3989-3999. [PMID: 29085141 DOI: 10.1007/s13197-017-2863-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/22/2017] [Accepted: 09/07/2017] [Indexed: 10/18/2022]
Abstract
Grain-based fabricated snacks from non-wheat grains (amaranth, finger millet, sorghum and black gram) were used to prepare puffed snacks employing the method of hot air toasting. The functional characteristics and sensory attributes of the snack were determined by varying the moisture content and time of toasting. The quality attributes of the snacks like the instrumental color parameters, peak force and puff thickness of the snack correlated well with the sensory attributes (appearance/color, texture and overall acceptability). A snack made from amaranth showed a bright reddish brown colour at a moisture content of 20-40%; the product had a good puffing and high overall acceptability. The moisture content of all the snacks was around 3% and had a fat content of 1-2%; protein and dietary fiber contents were in the ranges of 22-23 and 10-11%, respectively. The principal component analysis (PCA) accounted for a total of 89.6% variation. The PCA biplot showed that sensory appearance, sensory texture and sensory overall acceptability were closely related to the puff thickness. The microstructure of the snack indicated the presence of air cells to offer a porous structure. On toasting, the flakes increased their thickness creating a porous microstructure such that the toasted snacks were crispy having a brittle texture. Popped sorghum and gelatinized starch added doughs exhibited good puffing when toasted at 20-30% moisture content while popped amaranth samples required higher moisture content (30-40%). The grain based gluten-free snacks with improved sensory and nutritional characteristics can be prepared by using different ingredients.
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168
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Abdullah MMH, Marinangeli CPF, Jones PJH, Carlberg JG. Canadian Potential Healthcare and Societal Cost Savings from Consumption of Pulses: A Cost-Of-Illness Analysis. Nutrients 2017; 9:E793. [PMID: 28737688 PMCID: PMC5537906 DOI: 10.3390/nu9070793] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2017] [Revised: 07/18/2017] [Accepted: 07/19/2017] [Indexed: 02/07/2023] Open
Abstract
Consumption of dietary pulses, including beans, peas and lentils, is recommended by health authorities across jurisdictions for their nutritional value and effectiveness in helping to prevent and manage major diet-related illnesses of significant socioeconomic burden. The aim of this study was to estimate the potential annual healthcare and societal cost savings relevant to rates of reduction in complications from type 2 diabetes (T2D) and incidence of cardiovascular disease (CVD) following a low glycemic index (GI) or high fiber diet that includes pulses, or 100 g/day pulse intake in Canada, respectively. A four-step cost-of-illness analysis was conducted to: (1) estimate the proportions of individuals who are likely to consume pulses; (2) evaluate the reductions in established risk factors for T2D and CVD; (3) assess the percent reduction in incidences or complications of the diseases of interest; and (4) calculate the potential annual savings in relevant healthcare and related costs. A low GI or high fiber diet that includes pulses and 100 g/day pulse intake were shown to potentially yield Can$6.2 (95% CI $2.6-$9.9) to Can$62.4 (95% CI $26-$98.8) and Can$31.6 (95% CI $11.1-$52) to Can$315.5 (95% CI $110.6-$520.4) million in savings on annual healthcare and related costs of T2D and CVD, respectively. Specific provincial/territorial analyses suggested annual T2D and CVD related cost savings that ranged from up to Can$0.2 million in some provinces to up to Can$135 million in others. In conclusion, with regular consumption of pulse crops, there is a potential opportunity to facilitate T2D and CVD related socioeconomic cost savings that could be applied to Canadian healthcare or re-assigned to other priority domains. Whether these potential cost savings will be offset by other healthcare costs associated with longevity and diseases of the elderly is to be investigated over the long term.
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Affiliation(s)
- Mohammad M H Abdullah
- Department of Human Nutritional Sciences and Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 6C5, Canada.
- Department of Food Science and Nutrition, Kuwait University, Kuwait City 10002, Kuwait.
| | | | - Peter J H Jones
- Department of Human Nutritional Sciences and Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB R3T 6C5, Canada.
| | - Jared G Carlberg
- Department of Agribusiness & Agricultural Economics, University of Manitoba, Winnipeg, MB R2C 0A1, Canada.
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169
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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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170
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Ribéreau S, Aryee ANA, Tanvier S, Han J, Boye JI. Composition, digestibility, and functional properties of yellow pea as affected by processing. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13375] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sabine Ribéreau
- Food Research and Development Centre; 3600 Casavant Blvd. W. St. Hyacinthe, Québec J2S 8E3, Canada
| | - Alberta N. A. Aryee
- Food Research and Development Centre; 3600 Casavant Blvd. W. St. Hyacinthe, Québec J2S 8E3, Canada
- Verschuren Centre for Sustainability in Energy and the Environment; Cape Breton University; 1250 Grand Lake Rd. Sydney Nova Scotia B1P 6L2, Canada
| | - Siriane Tanvier
- Food Research and Development Centre; 3600 Casavant Blvd. W. St. Hyacinthe, Québec J2S 8E3, Canada
- Département Génie Biologique, Spécialisation dans les industries alimentaires et biologiques; Institut Universitaire de Technologie Créteil-Vitry; Créteil Cedex 94010, France
| | - Jay Han
- Alberta Agriculture and Rural Development; Food Processing Development Centre; 6309 - 45 Street Leduc AB T9E 7C5, Canada
| | - Joyce I. Boye
- Summerland Research and Development Centre; 4200 Highway 97 South, PO Box 5000, Summerland, British Columbia V0H 1Z0
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171
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Li C, Kowalski RJ, Li L, Ganjyal GM. Extrusion Expansion Characteristics of Samples of Select Varieties of Whole Yellow and Green Dry Pea Flours. Cereal Chem 2017. [DOI: 10.1094/cchem-04-16-0079-r] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Chongjun Li
- School of Food Science, Washington State University, Pullman, WA 99164, U.S.A
| | - Ryan J. Kowalski
- School of Food Science, Washington State University, Pullman, WA 99164, U.S.A
| | - Lei Li
- School of Mechanical and Materials Engineering, Washington State University, Pullman, WA 99164, U.S.A
| | - Girish M. Ganjyal
- School of Food Science, Washington State University, Pullman, WA 99164, U.S.A
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172
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Singh A, Sharma S, Singh B. Influence of grain activation conditions on functional characteristics of brown rice flour. FOOD SCI TECHNOL INT 2017; 23:500-512. [PMID: 28385041 DOI: 10.1177/1082013217704327] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Grain activation is a natural processing technique that can be used to produce modified flours without chemical modification. Functional characteristics of brown rice flour as influenced by grain activation time and temperatures were investigated. Germination temperatures at 25 ℃, 30 ℃ and 35 ℃ and time for 12, 24, 36 and 48 h significantly influenced the functional properties of flour with modification of starch, protein and high enzymatic activity. Significant decrease in the bulk density, water absorption and swelling power of brown rice flour was observed in comparison to non-germinated flour. Gel consistency and oil absorption capacity of brown rice flour increased as the grain activation time and temperature were increased. Native flour had lowest emulsion and foaming properties, while increase in grain activation time and temperature enhanced the emulsifying and foaming properties of flour. Paste clarity of native flour was 54% which was reduced to 25.17%; however, increase in germination time and temperature increased the % synersis values of germinated flour. Native flour had least gelation concentration of 12% which increased to 25% after 48 h of germination at 35 ℃. Overall, germination can be used as a natural way to modify the functional properties of brown rice flours for their utilization in variety food products.
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Affiliation(s)
- Arashdeep Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab, India
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173
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Ma Z, Boye JI, Hu X. In vitro digestibility, protein composition and techno-functional properties of Saskatchewan grown yellow field peas (Pisum sativum L.) as affected by processing. Food Res Int 2017; 92:64-78. [PMID: 28290299 DOI: 10.1016/j.foodres.2016.12.012] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2016] [Revised: 11/18/2016] [Accepted: 12/22/2016] [Indexed: 11/17/2022]
Abstract
Saskatchewan grown yellow field pea was subjected to different processing conditions including dehulling, micronization, roasting, conventional/microwave cooking, germination, and combined germination and conventional cooking/roasting. Their nutritional and antinutritional compositions, functional properties, microstructure, thermal properties, in vitro protein and starch digestibility, and protein composition were studied. Processed field peas including conventional cooked yellow peas (CCYP), microwave cooked yellow peas (MCYP), germinated-conventional cooked yellow peas (GCCYP), and germinated-roasted yellow peas (GRYP) exhibited the significantly higher in vitro protein digestibility (IVPD), which was in accordance with their significantly lower trypsin inhibitor activity and tannin content. The SDS-PAGE and size exclusion HPLC profiles of untreated pea proteins and their hydrolysates also confirmed the IVPD result that these four treatments facilitated the hydrolysis of pea proteins to a greater extent. The CCYP, MCYP, GCCYP, and GRYP also exhibited significantly higher starch digestibility which was supported by their lower onset (To), peak (Tp), and conclusion (Tc) temperatures obtained from DSC thermogram, their lower pasting properties and starch damage results, as well as their distinguished amorphous flakes' configuration observed on the scanning electron microscopic image. LC/ESI-MS/MS analysis following in-gel digests of SDS-PAGE separated proteins allowed detailed compositional characterization of pea proteins. The present study would provide fundamental information to help to better understand the functionality of field peas as ingredients, and particularly in regards to agri-food industry to improve the process efficiency of field peas with enhanced nutritional and techno-functional qualities.
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Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China.
| | - Joyce I Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, Quebec J2S 8E3, Canada
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, China
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174
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Acevedo BA, Thompson CMB, González Foutel NS, Chaves MG, Avanza MV. Effect of different treatments on the microstructure and functional and pasting properties of pigeon pea (Cajanus cajanL.), dolichos bean (Dolichos lablabL.) and jack bean (Canavalia ensiformis) flours from the north-east Argentina. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13271] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Belén A. Acevedo
- Facultad de Ciencias Exactas y Naturales y Agrimensura; Universidad Nacional del Nordeste (UNNE); Avenida Libertad 5450 3400 Corrientes Argentina
| | - Cinthia M. B. Thompson
- Facultad de Ciencias Exactas y Naturales y Agrimensura; Universidad Nacional del Nordeste (UNNE); Avenida Libertad 5450 3400 Corrientes Argentina
| | - Nicolás S. González Foutel
- Facultad de Ciencias Exactas y Naturales y Agrimensura; Universidad Nacional del Nordeste (UNNE); Avenida Libertad 5450 3400 Corrientes Argentina
| | - María G. Chaves
- Facultad de Ciencias Exactas y Naturales y Agrimensura; Universidad Nacional del Nordeste (UNNE); Avenida Libertad 5450 3400 Corrientes Argentina
| | - María V. Avanza
- Facultad de Ciencias Exactas y Naturales y Agrimensura; Universidad Nacional del Nordeste (UNNE) and Consejo Nacional de Investigaciones Científicas y Técnicas (IQUIBA-NEA-CONICET); Avenida Libertad 5450 3400 Corrientes Argentina
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175
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Azagoh C, Ducept F, Garcia R, Rakotozafy L, Cuvelier ME, Keller S, Lewandowski R, Mezdour S. Extraction and physicochemical characterization of Tenebrio molitor proteins. Food Res Int 2016; 88:24-31. [DOI: 10.1016/j.foodres.2016.06.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2016] [Revised: 06/08/2016] [Accepted: 06/15/2016] [Indexed: 11/25/2022]
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176
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Influence of heat on miscibility of Quillaja saponins in mixtures with a co-surfactant. Food Res Int 2016; 88:16-23. [DOI: 10.1016/j.foodres.2016.03.034] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 03/27/2016] [Accepted: 03/29/2016] [Indexed: 11/22/2022]
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177
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Romano A, Giosafatto CVL, Di Pierro P, Romano R, Masi P, Mariniello L. Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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178
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Effect of sieve particle size on functional, thermal, rheological and pasting properties of Indian and Turkish lentil flour. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2016.04.008] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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179
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Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta. PLoS One 2016; 11:e0160721. [PMID: 27603917 PMCID: PMC5014310 DOI: 10.1371/journal.pone.0160721] [Citation(s) in RCA: 62] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2016] [Accepted: 07/22/2016] [Indexed: 11/18/2022] Open
Abstract
Wheat pasta has a compact structure built by a gluten network entrapping starch granules resulting in a low glycemic index, but is nevertheless unsuitable for gluten-intolerant people. High protein gluten-free legume flours, rich in fibers, resistant starch and minerals are thus a good alternative for gluten-free pasta production. In this study, gluten-free pasta was produced exclusively from faba, lentil or black-gram flours. The relationship between their structure, their cooking and Rheological properties and their in-vitro starch digestion was analyzed and compared to cereal gluten-free commercial pasta. Trypsin inhibitory activity, phytic acid and α-galactosides were determined in flours and in cooked pasta. All legume pasta were rich in protein, resistant starch and fibers. They had a thick but weak protein network, which is built during the pasta cooking step. This particular structure altered pasta springiness and increased cooking losses. Black-gram pasta, which is especially rich in soluble fibers, differed from faba and lentil pasta, with high springiness (0.85 vs. 0.75) and less loss during cooking. In comparison to a commercial cereal gluten-free pasta, all the legume pasta lost less material during cooking but was less cohesive and springy. Interestingly, due to their particular composition and structure, lentil and faba pasta released their starch more slowly than the commercial gluten-free pasta during the in-vitro digestion process. Anti-nutritional factors in legumes, such as trypsin inhibitory activity and α-galactosides were reduced by up to 82% and 73%, respectively, by pasta processing and cooking. However, these processing steps had a minor effect on phytic acid. This study demonstrates the advantages of using legumes for the production of gluten-free pasta with a low glycemic index and high nutritional quality.
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Affiliation(s)
- Karima Laleg
- UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France
- CRNH Auvergne, UNH, UMR 1019, INRA, Clermont-Ferrand, France
| | - Denis Cassan
- UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France
| | - Cécile Barron
- UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France
| | | | - Valérie Micard
- UMR IATE, CIRAD, INRA, Montpellier SupAgro, Montpellier University, Montpellier, France
- * E-mail:
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180
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Ma Z, Boye JI, Azarnia S, Simpson BK. Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1121494] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi’an, Shaanxi, China
| | - Joyce I. Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada
| | - Sorayya Azarnia
- Food Research and Development Centre, Agriculture and Agri-Food Canada, St. Hyacinthe, Quebec, Canada
| | - Benjamin K. Simpson
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, Ste-Anne-de-Bellevue, Quebec, Canada
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181
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Aryee AN, Boye JI. Comparative Study of the Effects of Processing on the Nutritional, Physicochemical and Functional Properties of Lentil. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12824] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Alberta N.A. Aryee
- Agriculture & Agri-Food Canada; 3600 Casavant Boulevard W. Saint-Hyacinthe Quebec J2S 8E3 Canada
| | - Joyce I. Boye
- Agriculture & Agri-Food Canada; 3600 Casavant Boulevard W. Saint-Hyacinthe Quebec J2S 8E3 Canada
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182
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Simsek S, Herken EN, Ovando-Martinez M. Chemical composition, nutritional value and in vitro starch digestibility of roasted chickpeas. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2896-2905. [PMID: 26374493 DOI: 10.1002/jsfa.7461] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2015] [Revised: 09/10/2015] [Accepted: 09/13/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND Chickpea is considered a wholesome and nutritious food due to its nutritional properties and glycemic response. Such properties can be influenced by the thermal treatment used to cook this legume and produce a snack named leblebi. From the consumers' point of view, it is desirable to improve texture and palatability of the chickpea by the processing steps used to make leblebi. However, consumers are increasingly concerned with the nutritional value of snack foods. RESULTS Nutritional components and digestibility properties of single and double heat-treated chickpea, single and double roasted leblebi and white leblebi were studied. High sodium, starch damage and soluble dietary fiber content were observed in white leblebi; while the other samples showed significantly (P < 0.05) higher insoluble dietary fiber content. Heat treatment and processing significantly (P < 0.05) altered the viscosity and starch properties of the samples. High resistant starch content (28.28% to 30.20%) and low estimated glycemic index (38.67 to 41.28) in heat-treated chickpeas and roasted leblebi were observed. CONCLUSION The results indicate that heat-treated chickpea and roasted leblebi have good nutritional quality and low glycemic response. White leblebi had relatively high sodium content and glycemic response. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Senay Simsek
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Dept 7670, Fargo, ND, 58108-6050, USA
| | - Emine Nur Herken
- Pamukkale University, Department of Food Engineering, Denizli, Turkey
| | - Maribel Ovando-Martinez
- North Dakota State University, Department of Plant Sciences, P.O. Box 6050, Dept 7670, Fargo, ND, 58108-6050, USA
- Centro de Investigación en Alimentación y Desarrollo, A.C. (CIAD, AC), Carretera a la Victoria Km 0.6, La Victoria, Hermosillo, Sonora, 83000, México
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183
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Fermentation of cow milk and/or pea milk mixtures by different starter cultures: Physico-chemical and sensorial properties. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.01.060] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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184
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ÖZBEY F, GÖRGÜLÜ M. Survey of trace element and dietetic fiber composition of “Leblebi” which is a local snack food consumed in Turkey. FOOD SCIENCE AND TECHNOLOGY 2016. [DOI: 10.1590/1678-457x.0114] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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185
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186
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Ma Z, Boye JI, Swallow K, Malcolmson L, Simpson BK. Techno-functional characterization of salad dressing emulsions supplemented with pea, lentil and chickpea flours. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:837-47. [PMID: 25727063 DOI: 10.1002/jsfa.7156] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2014] [Revised: 02/09/2015] [Accepted: 02/25/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Salad dressings supplemented with pulse flours are novel products. A three-factor face-centered central composite design (CCD) was used to determine the effect of pulse flour concentration (3.5%, 7%, 10.5% w/w), egg yolk concentration (3%, 5%, 7% w/w) and oil concentration (20%, 35%, 50% w/w) on the rheological and color characteristics of salad dressings supplemented with pulse flours. RESULTS The consistency coefficient m, plateau modulus G(N)(0), recoverable strain Q(t) and color values were all affected by the concentrations of pulse flours used. Scanning electron microscopy showed that dressings with lower oil and egg yolk contents had a less densely packed network compared with dressings with higher oil and egg yolk contents. Sensory results were most promising for salad dressings supplemented with the whole green lentil, yellow pea with low flour content, and chickpea with high oil content. CONCLUSION This study should be useful for designing novel types of salad dressings to meet market requirements as well as helping to increase pulse consumption.
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Affiliation(s)
- Zhen Ma
- College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710062, China
| | - Joyce I Boye
- Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St. Hyacinthe, Quebec J2S 8E3, Canada
| | - Kevin Swallow
- Food Processing Development Centre, Alberta Agriculture, Food and Rural Development, Leduc, Alberta T9E 7C5, Canada
| | - Linda Malcolmson
- Canadian International Grains Institute, Winnipeg, Manitoba R3C 3G7, Canada
| | - Benjamin K Simpson
- Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21, 111 Lakeshore Road, Ste-Anne-de-Bellevue, Quebec H9X3V9, Canada
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187
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Effect of drying methods on physico-chemical and functional properties of chickpea protein concentrates. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.021] [Citation(s) in RCA: 99] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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188
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Baier AK, Bußler S, Knorr D. Potential of high isostatic pressure and pulsed electric fields to improve mass transport in pea tissue. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.043] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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189
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Pathiratne SM, Shand PJ, Pickard M, Wanasundara JP. Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.03.026] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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190
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Turan D, Capanoglu E, Altay F. Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM). Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.061] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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191
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Mang DY, Abdou AB, Njintang NY, Djiogue EJM, Bernard C, Scher J, Mbofung MC. Effect of dehulling and boiling on the physico-chemical, functional and pasting properties of two varieties of Mucuna bean (Mucuna pruriens L.) flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9251-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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192
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Vinauskienė R, Morkūnaite R, Leskauskaitė D. The influence of pea products on the functional properties of frankfurters. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2014.963147] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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193
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Hashemi Z, Yang K, Yang H, Jin A, Ozga J, Chan CB. Cooking enhances beneficial effects of pea seed coat consumption on glucose tolerance, incretin, and pancreatic hormones in high-fat-diet-fed rats. Appl Physiol Nutr Metab 2015; 40:323-33. [PMID: 25794240 DOI: 10.1139/apnm-2014-0380] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Pulses, including dried peas, are nutrient- and fibre-rich foods that improve glucose control in diabetic subjects compared with other fibre sources. We hypothesized feeding cooked pea seed coats to insulin-resistant rats would improve glucose tolerance by modifying gut responses to glucose and reducing stress on pancreatic islets. Glucose intolerance induced in male Sprague-Dawley rats with high-fat diet (HFD; 10% cellulose as fibre) was followed by 3 weeks of HFD with fibre (10%) provided by cellulose, raw-pea seed coat (RP), or cooked-pea seed coat (CP). A fourth group consumed low-fat diet with 10% cellulose. Oral and intraperitoneal glucose tolerance tests (oGTT, ipGTT) were done. CP rats had 30% and 50% lower glucose and insulin responses in oGTT, respectively, compared with the HFD group (P < 0.05) but ipGTT was not different. Plasma islet and incretin hormone concentrations were measured. α- and β-cell areas in the pancreas and density of K- and L-cells in jejunum and ileum were quantified. Jejunal expression of hexose transporters was measured. CP feeding increased fasting glucagon-like peptide 1 and glucose-stimulated gastric inhibitory polypeptide responses (P < 0.05), but K- and L-cells densities were comparable to HFD, as was abundance of SGLT1 and GLUT2 mRNA. No significant difference in β-cell area between diet groups was observed. α-cell area was significantly smaller in CP compared with RP rats (P < 0.05). Overall, our results demonstrate that CP feeding can reverse adverse effects of HFD on glucose homeostasis and is associated with enhanced incretin secretion and reduced α-cell abundance.
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Affiliation(s)
- Zohre Hashemi
- Department of Agricultural, Food, and Nutritional Science, University of Alberta, Edmonton, AB T6G 2R3, Canada
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194
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Romano A, Giosafatto CVL, Masi P, Mariniello L. Impact of dehulling on the physico-chemical properties and in vitro protein digestion of common beans (Phaseolus vulgaris L.). Food Funct 2015; 6:1345-51. [DOI: 10.1039/c5fo00021a] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The dehulling process improves bean flour nutritional functionality making beans more likely to be digested by infants.
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Affiliation(s)
- A. Romano
- Centre for Food Innovation and Development in the Food Industry
- University of Naples Federico II
- Portici (Naples)
- Italy
| | | | - P. Masi
- Centre for Food Innovation and Development in the Food Industry
- University of Naples Federico II
- Portici (Naples)
- Italy
- Department of Agriculture
| | - L. Mariniello
- Department of Chemical Sciences
- University of Naples Federico II
- Naples
- Italy
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195
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Raigar R, Mishra H. Effect of Moisture Content and Particle Sizes on Physical and Thermal Properties of Roasted Bengal Gram Flour. J FOOD PROCESS PRES 2014. [DOI: 10.1111/jfpp.12419] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- R.K. Raigar
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; Kharagpur 721302 India
| | - H.N. Mishra
- Agricultural and Food Engineering Department; Indian Institute of Technology Kharagpur; Kharagpur 721302 India
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196
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Raikos V, Neacsu M, Russell W, Duthie G. Comparative study of the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours as affected by pH. Food Sci Nutr 2014; 2:802-10. [PMID: 25493199 PMCID: PMC4256586 DOI: 10.1002/fsn3.143] [Citation(s) in RCA: 41] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2014] [Revised: 06/06/2014] [Accepted: 06/12/2014] [Indexed: 11/06/2022] Open
Abstract
The demand for products of high nutritional value from sustainable sources is growing rapidly in the global food market. In this study, the effect of pH on the functional properties of lupin, green pea, fava bean, hemp, and buckwheat flours was investigated and compared with wheat flour. Functional properties included solubility, emulsifying and foaming properties, gelling ability, and water holding capacity (WHC). All flours had minimal solubility at pH 4 and their corresponding values increased with increasing pH. Emulsifying properties were improved at pH 10 for all samples and emulsion stability showed a similar trend. Increasing pH in the range 4-10 enhanced the foaming properties of the flours, particularly buckwheat and hemp. Wheat, green pea, buckwheat, and fava bean were more capable of forming firm gels compared with lupin and hemp, as indicated by least gelling concentrations (LGCs). The ranking of the water binding properties of the different types of flours were lupin>hemp>fava bean>buckwheat>green pea>wheat. Results indicate that underutilized flours from sustainable plant sources could be exploited by the food industry as functional food ingredients or as replacements of wheat flour for various food applications. Depending on the application, flour functionality may be effectively tailored by pH adjustment.
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Affiliation(s)
- Vassilios Raikos
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen AB21 9SB, Scotland, UK
| | - Madalina Neacsu
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen AB21 9SB, Scotland, UK
| | - Wendy Russell
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen AB21 9SB, Scotland, UK
| | - Garry Duthie
- Natural Products Group, Rowett Institute of Nutrition and Health, University of Aberdeen AB21 9SB, Scotland, UK
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197
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Vijaykrishnaraj M, Bharath Kumar S, Prabhasankar P. Green mussel (Perna canaliculus) as a marine ingredient to enrich gluten free pasta: product quality, microstructure and biofunctional evaluation. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2014. [DOI: 10.1007/s11694-014-9212-5] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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198
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Yang HW, Hsu CK, Yang YF. Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:1794-801. [PMID: 24282146 DOI: 10.1002/jsfa.6494] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2013] [Revised: 11/17/2013] [Accepted: 11/26/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND The effects of different thermal processes on the anti-nutritional factors (tannins, phytic acids and trypsin inhibitors) and antioxidant capacity of yellow soybeans (YS) and green-cotyledon small black soybeans (GCSBS) were investigated. The soybean samples were subjected to roasting, microwaving and boiling as the thermal treatments. RESULTS Sixty-minute boiling was most effective for eliminating the tannins in both YS and GCSBS, and also resulted in the maximal reduction of phytic acids. Trypsin inhibitors were most effectively reduced (76.92-97.91%) by microwaving, and boiling was least favourable for retaining total phenolic content. The total flavonoid content was significantly (P < 0.05) decreased by all thermal processes, and particularly by employing 60-min boiling. The total anthocyanin content of GCSBS was higher than that of YS, but significantly declined upon boiling (P < 0.05). Roasting did not significantly affect the DPPH free radical scavenging activity of GCSBS (P > 0.05). Microwaving increased the FRAP (ferric reducing antioxidant power) of GCSBS up to 6.07%. CONCLUSION Our raw GCSBS possesses much better antioxidant capacity than raw YS. Microwaving resulted in a substantial reduction of the trypsin inhibitors of our soybean samples. Dry thermal treatments caused slight increase of FRAP in GCSBS.
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Affiliation(s)
- Huai-Wen Yang
- Department of Food Science, National Chiayi University, Chiayi city, 60004, Taiwan
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199
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Shevkani K, Singh N, Kaur A, Rana JC. Physicochemical, pasting, and functional properties of amaranth seed flours: effects of lipids removal. J Food Sci 2014; 79:C1271-7. [PMID: 24893988 DOI: 10.1111/1750-3841.12493] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2013] [Accepted: 04/12/2014] [Indexed: 11/28/2022]
Abstract
UNLABELLED The present work was carried out to evaluate physicochemical (composition, hunter color, and sodium dodecyl sulfate-polyacrylamide gel electrophoresis [SDS-PAGE]), pasting, and functional properties (foaming, emulsification, water, and fat absorption capacity) of amaranth full-fat flours from 6 lines/cultivars (AFs), and to see the effects of lipid removal/defatting on these properties. Protein, ash, and lipid content of AFs ranged between 12.5% to 15.2%, 3.0% to 3.5%, and 7.1% to 8.0%, respectively. The flours showed a number of bands between 97 and 7 kDa, with main subunits of approximately 58, 37, 33, 31, 23, and 16 kDa in the SDS-PAGE profiles. The protein content and L* value increased, while b* values decreased following defatting for most of the lines/cultivars. The defatted flours (DAFs) had higher final viscosity and stability (lower breakdown viscosity) as compared to counterpart AFs. The protein profiling of the flours was not affected with the lipid removal/defatting. However, water absorption capacity and foam stability of the flours improved upon defatting. Principal component analysis revealed that pasting temperature was positively related to lipid content, while breakdown viscosity was negatively related to protein content. Foaming properties (capacity and stability) showed negative relationship with lipid content, and positive with protein content, ash content, water, and fat absorption capacity. PRACTICAL APPLICATION Amaranth grains are known to have higher amount of proteins and lipids than cereals. Amaranth lipids are rich in unsaturated fatty acids, which are prone to oxidative rancidity. Removal of lipids or defatting of flours may be carried out to enhance product shelf life by preventing undesirable oxidative chain reactions. Therefore, this research was undertaken to see the effects of defatting on the functional properties of amaranth flours. The defatting was a value addition process as it improved the functional properties of the flours.
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Affiliation(s)
- Khetan Shevkani
- Dept. of Food Science and Technology, Guru Nanak Dev Univ, Amritsar-143005, India
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Fermentation and heat-moisture treatment induced changes on the physicochemical properties of foxtail millet (Setaria italica) flour. FOOD AND BIOPRODUCTS PROCESSING 2014. [DOI: 10.1016/j.fbp.2013.07.009] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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