201
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Bajaj SR, Singhal RS. Effect of extrusion processing and hydrocolloids on the stability of added vitamin B12 and physico-functional properties of the fortified puffed extrudates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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202
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Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.001] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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203
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Netshishivhe M, Omolola AO, Beswa D, Mashau ME. Physical properties and consumer acceptance of maize-baobab snacks. Heliyon 2019; 5:e01381. [PMID: 30976674 PMCID: PMC6441749 DOI: 10.1016/j.heliyon.2019.e01381] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2018] [Revised: 11/06/2018] [Accepted: 03/14/2019] [Indexed: 11/30/2022] Open
Abstract
In this study, an instant maize meal (IMM) was composited with baobab fruit powder (BFP) and commercial starch (CS) which was used as a binding agent. The formulation for the snack was optimised with response surface methodology using design expert software. Thirteen experimental runs were generated by the software and prepared into composite snacks. The snacks were baked using a pilot scale baking oven and microwave oven. The maize-baobab snacks were analysed for colour and texture using different probes (compression force, guillotine, v-shaped and puncture probe). The optimised snacks were evaluated for consumer acceptability and textural properties (instrumental). The results showed an increase in the hardness, fracturability, crunchiness and thickness as the instant maize meal and baobab concentrations increased in the formulation. The colour of the snacks was significantly affected as the concentration of baobab fruit powder and commercial starch increased in the formulation. However, significant correlations existed between sensory attributes and textural parameters in both baking methods except for puncture and aroma of oven-baked snacks.
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Affiliation(s)
- Miranda Netshishivhe
- Department of Food Science & Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa
| | - Adewale Olusegun Omolola
- Department of Agricultural & Rural Engineering, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa
| | - Daniso Beswa
- Department of Life and Consumer Sciences, University of South Africa, Private Bag X 6, Florida 1710, South Africa
| | - Mpho Edward Mashau
- Department of Food Science & Technology, School of Agriculture, University of Venda, Private Bag X5050, Thohoyandou 0950, South Africa
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204
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Wu W, Qiu J, Wang A, Li Z. Impact of whole cereals and processing on type 2 diabetes mellitus: a review. Crit Rev Food Sci Nutr 2019; 60:1447-1474. [DOI: 10.1080/10408398.2019.1574708] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Weijing Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
- Laboratory of nutrition and food safety, Xiamen Medical College, Xiamen, Fujian, China
| | - Ju Qiu
- Ministry of Agriculture, Institute of Food and Nutrition Development, Haidian, Beijing, China
| | - Aili Wang
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University (Virginia Tech), Blacksburg, Virginia, USA
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing, China
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205
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Palavecino PM, Ribotta PD, León AE, Bustos MC. Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:1351-1357. [PMID: 30094850 DOI: 10.1002/jsfa.9310] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 08/02/2018] [Accepted: 08/03/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND The development of new products with a focus on nutrition, rather than other technical aspects, is essential to improve the quality of celiac diets. Nutritional attributes of white and brown sorghum gluten-free pasta developed in a previous work were analyzed. The extent and kinetics of starch in vitro digestion, estimated glycemic index (eGI), potentially bioaccessible and dialyzable polyphenols, and antioxidant activity were evaluated and compared with commercial products. RESULTS Sorghum flour samples were used to obtain pasta with high protein (≈170 g kg-1 ), dietary fiber (≈80 g kg-1 ), polyphenols (2.6 g GA kg-1 pasta), and antioxidant activity. This sorghum pasta showed slower starch in vitro digestion than the other gluten-free pasta, with a high level of protein hydrolysis (76%). The highest eGI was observed in a rice sample (69.8) followed by a corn-based pasta (66.4). White and brown sorghum gluten-free pasta showed 2.9 and 2.4 times, respectively, higher potentially bioaccessible polyphenol content compared to that in cooked pasta. No significant variation in antioxidant activity was found in sorghum pasta after digestion and around 48% and 36% of activity was detected in dialysate. CONCLUSION Both types of sorghum gluten-free pasta have demonstrated their nutritional value and represent a good potential alternative to current commercial pasta. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Pablo M Palavecino
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Av. Filloy s/n, 5000, Córdoba, Argentina
- Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales, Instituto de Ciencia y Tecnología de los Alimentos, Córdoba, Argentina
| | - Pablo D Ribotta
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Av. Filloy s/n, 5000, Córdoba, Argentina
- Universidad Nacional de Córdoba, Facultad de Ciencias Exactas, Físicas y Naturales, Instituto de Ciencia y Tecnología de los Alimentos, Córdoba, Argentina
- Universidad Nacional de Córdoba, Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, SECYT, Córdoba, Argentina
| | - Alberto E León
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Av. Filloy s/n, 5000, Córdoba, Argentina
- Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias, Laboratorio de química biológica, Córdoba, Argentina
| | - Mariela C Bustos
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Av. Filloy s/n, 5000, Córdoba, Argentina
- Universidad Nacional de Córdoba, Facultad de Ciencias Agropecuarias, Laboratorio de química biológica, Córdoba, Argentina
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206
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Forsido SF, Duguma HT, Lema TB, Sturm B, Hensel O. Nutritional and sensory quality of composite extruded complementary food. Food Sci Nutr 2019; 7:882-889. [PMID: 30847167 PMCID: PMC6392873 DOI: 10.1002/fsn3.940] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2018] [Revised: 01/03/2019] [Accepted: 01/06/2019] [Indexed: 11/12/2022] Open
Abstract
Complementary foods in Ethiopia have nutritional and sensory limitations which can be attributed to cereal-dominated ingredients and lack of appropriate processing techniques. This study aimed to optimize the nutritional and sensory quality of complementary food product through compositing and extrusion of various local ingredients. A constrained D-optimal mixture experiment with 13 runs was designed. Accordingly, 55-65 g/100 g oats, 11-23 g/100 g soybean and 6-11 g/100 g linseed, and a premix of 9.9 g/100 g sugar, 0.6 g/100 g table salt, three g/100 g moringa and 1.5 g/100 g fenugreek were blended and extruded using a co-rotating twin screw extruder with set parameters. Statistical model evaluation and optimization were done using Minitab version 16 software package. There is a statistically significant (p < 0.05) association between the blend of oats and soybean, oats and linseed, soybean and linseed, and the protein, fat, carbohydrate, fiber, ash, β-carotene content as well as aroma, taste, and consistency. On the contrary, there is a no statistically significant (p < 0.05) association between the blends and moisture, energy, and zinc content together with appearance and overall acceptability. The optimal blending ratio was 55.0 g/100 g oats, 21.0 g/100 g soybean, and 9.0 g/100 g linseed plus 15.0 g/100 g premix. Evidence-based selection of locally grown plant-based ingredients, an optimal mixture of these ingredients and optimal processing, can result in a complementary food product with an improved dietary quality for children in low-income settings.
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Affiliation(s)
- Sirawdink Fikreyesus Forsido
- Faculty of Organic Agricultural SciencesDepartment of Agricultural and Biosystems EngineeringUniversity of KasselWitzenhausenGermany
- Department of Post‐Harvest ManagementCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | - Haile Tesfaye Duguma
- Department of Post‐Harvest ManagementCollege of Agriculture and Veterinary MedicineJimma UniversityJimmaEthiopia
| | - Tefera Belachew Lema
- Nutrition UnitDepartment of Population and Family HealthCollege of Public Health and Medical SciencesJimma UniversityJimmaEthiopia
| | - Barbara Sturm
- Faculty of Organic Agricultural SciencesDepartment of Agricultural and Biosystems EngineeringUniversity of KasselWitzenhausenGermany
- School of Agriculture, Food and Rural DevelopmentNewcastle UniversityNewcastle upon TyneUK
| | - Oliver Hensel
- Faculty of Organic Agricultural SciencesDepartment of Agricultural and Biosystems EngineeringUniversity of KasselWitzenhausenGermany
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207
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Sun X, Yu C, Fu M, Wu D, Gao C, Feng X, Cheng W, Shen X, Tang X. Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility. Food Funct 2019; 10:6362-6373. [DOI: 10.1039/c9fo01111k] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The effects of processing variables on the degree of gelatinization (DG), changes of nutritional components, cooking characteristics and in vitro starch digestibility of extruded whole buckwheat noodles were investigated.
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Affiliation(s)
- Xuyang Sun
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Chen Yu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Meixia Fu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Di Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Chengcheng Gao
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xiao Feng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Weiwei Cheng
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xinchun Shen
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
| | - Xiaozhi Tang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing
- Nanjing University of Finance and Economics
- Nanjing 210023
- China
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208
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209
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Dong JL, Yang M, Shen RL, Zhai YF, Yu X, Wang Z. Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats. FOOD SCI TECHNOL INT 2018; 25:282-294. [DOI: 10.1177/1082013218817705] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Normal pressure steaming, high pressure steaming, microwave, and frying are widely used to deactivate enzyme in the oats, but these thermal processing methods may affect the structural and functional properties of soluble dietary fiber, which contribute greatly to the health benefits of oat foods. The objective of this study was to evaluate the effects of four different thermal processing methods on the structural and functional properties of soluble dietary fiber from whole grain oats. The results showed that the thermal processing resulted in changes on nutritional components of whole grain oats. Especially dietary fiber components, the total dietary fiber, insoluble dietary fiber, and soluble dietary fiber content of heat-treated oats were significantly increased ( p < 0.05). Moreover, thermal processing can not only result in an increase in molecular weight and particle size, but also cause molecular aggregation and different functional properties of soluble dietary fiber. High pressure steaming-treated oat soluble dietary fiber displayed significantly higher swelling and emulsifying ( p < 0.05), but microwave-treated oat soluble dietary fiber exhibited the highest glucose, cholesterol, and sodium cholate adsorption capacities. These results might provide basic information to help to better understand the functionality of oat soluble dietary fiber and improve the process efficiency of oat foods with high nutritional qualities.
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Affiliation(s)
- Ji-Lin Dong
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, People’s Republic of China
| | - Mei Yang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, People’s Republic of China
| | - Rui-Ling Shen
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, People’s Republic of China
| | - Ya-Fei Zhai
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, People’s Republic of China
| | - Xiao Yu
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, People’s Republic of China
| | - Zhen Wang
- School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, People's Republic of China
- Collaborative Innovation Center of Food Production and Safety, Zhengzhou, People’s Republic of China
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210
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Baller MA, Pacheco PD, Peres FM, Monti M, Carciofi AC. The effects of in-barrel moisture on extrusion parameters, kibble macrostructure, starch gelatinization, and palatability of a cat food. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.10.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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211
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Fiorentino NM, Kimmel KA, Suleria HAR, Joseph M, Alavi S, Beyer RS, Lindshield BL. Novel Formulated Fortified Blended Foods Result in Improved Protein Efficiency and Hepatic Iron Concentrations Compared with Corn-Soy Blend Plus in Broiler Chickens. Curr Dev Nutr 2018; 2:nzy073. [PMID: 30569030 PMCID: PMC6295619 DOI: 10.1093/cdn/nzy073] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Revised: 08/01/2018] [Accepted: 08/19/2018] [Indexed: 12/20/2022] Open
Abstract
BACKGROUND Corn- and soybean-based fortified blended foods (FBFs) have been the primary food aid product provided by the United States. Sorghum and cowpea have been suggested as alternative FBF commodities because they are drought-tolerant, grown in food aid-receiving areas, and not genetically modified. Extrusion processing has also been suggested to improve the quality of these FBFs. OBJECTIVES The aim of this study was to determine the protein quality and iron and vitamin A bioavailability of novel FBFs in broiler chickens. METHODS Whey protein concentrate (WPC)-containing FBFs corn-soy blend 14, sorghum-soy, and sorghum-cowpea (SC); a soy protein isolate (SPI)-containing SC FBF (SC+SPI); 2 reformulated, overprocessed SC FBFs (O-SC+WPC, O-SC+SPI); and a nonextruded WPC-containing SC FBF were developed. Nonextruded corn-soy blend plus (CSB+), a currently used FBF, and a gamebird starter/grower diet were used as comparison diets. In the prepared FBF study, 9 groups of 8-d-old broiler chicks (n = 10) consumed prepared FBFs for 21 d. In the dry study, 8 groups of 4-d-old broiler chicks (n = 24; control: n = 23) consumed dry FBFs for 14 d. Results were analyzed by 1-factor ANOVA with least-significant-difference test. RESULTS In the prepared study, novel formulated FBFs significantly increased caloric and protein efficiency and nonsignificantly increased body weight gain, despite similar food intake compared with CSB+. In the dry study, novel formulated FBFs, except for O-SC+SPI, significantly increased food intake, caloric efficiency, and protein efficiency and nonsignificantly increased body-weight gain compared with CSB+. Novel formulated FBFs nonsignificantly and significantly increased hepatic iron concentrations compared with all FBFs in the prepared and dry studies, respectively. CONCLUSION Novel formulated FBFs, apart from O-SC+SPI, resulted in improved protein efficiencies and hepatic iron concentrations compared with CSB+, suggesting that they are of higher nutritional quality.
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Affiliation(s)
- Nicole M Fiorentino
- Departments of Food, Nutrition, Dietetics, and Health Kansas State University, Manhattan, KS
| | - Katheryne A Kimmel
- Departments of Food, Nutrition, Dietetics, and Health Kansas State University, Manhattan, KS
| | - Hafiz A R Suleria
- Departments of Food, Nutrition, Dietetics, and Health Kansas State University, Manhattan, KS
| | - Michael Joseph
- Departments of Grain Science and Industry Kansas State University, Manhattan, KS
| | - Sajid Alavi
- Departments of Grain Science and Industry Kansas State University, Manhattan, KS
| | - R Scott Beyer
- Departments of Animal Sciences and Industry, Kansas State University, Manhattan, KS
| | - Brian L Lindshield
- Departments of Food, Nutrition, Dietetics, and Health Kansas State University, Manhattan, KS
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212
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Ciardullo K, Donner E, Thompson MR, Liu Q. Influence of Extrusion Mixing on Preparing Lipid Complexed Pea Starch for Functional Foods. STARCH-STARKE 2018. [DOI: 10.1002/star.201800196] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Kristi Ciardullo
- MMRI/CAPPA‐DDepartment of Chemical EngineeringMcMaster UniversityHamiltonOntarioCanada
- Guelph Research and Development CentreAgriculture & Agri‐Food CanadaGuelphOntarioCanada
| | - Elizabeth Donner
- Guelph Research and Development CentreAgriculture & Agri‐Food CanadaGuelphOntarioCanada
| | - Michael R. Thompson
- MMRI/CAPPA‐DDepartment of Chemical EngineeringMcMaster UniversityHamiltonOntarioCanada
| | - Qiang Liu
- Guelph Research and Development CentreAgriculture & Agri‐Food CanadaGuelphOntarioCanada
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213
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Shah FUH, Sharif MK, Bashir S, Ahsan F. Role of healthy extruded snacks to mitigate malnutrition. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1542534] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Faiz-ul-Hassan Shah
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
| | - Mian Kamran Sharif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Shahid Bashir
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
| | - Fasiha Ahsan
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
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214
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Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.068] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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215
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von Borries-Medrano E, Jaime-Fonseca MR, Aguilar-Méndez MA, García-Cruz HI. Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.03.009] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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216
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Zhong L, Fang Z, Wahlqvist ML, Wu G, Hodgson JM, Johnson SK. Seed coats of pulses as a food ingredient: Characterization, processing, and applications. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.021] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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217
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Algya KM, Cross TWL, Leuck KN, Kastner ME, Baba T, Lye L, de Godoy MRC, Swanson KS. Apparent total-tract macronutrient digestibility, serum chemistry, urinalysis, and fecal characteristics, metabolites and microbiota of adult dogs fed extruded, mildly cooked, and raw diets1. J Anim Sci 2018; 96:3670-3683. [PMID: 29893876 PMCID: PMC6127788 DOI: 10.1093/jas/sky235] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2018] [Accepted: 06/07/2018] [Indexed: 02/01/2023] Open
Abstract
Despite their popularity, little research has been performed on lightly cooked and raw diet formats for pets. Therefore, the objective of this study was to determine the apparent total-tract macronutrient digestibility (ATTD); fecal characteristics, metabolites, and microbiota; serum chemistry metabolites; urinalysis; and voluntary physical activity levels of adult dogs fed commercial diets differing in processing type. The diets included: 1) extruded dry kibble (EXT) diet; 2) high-moisture roasted refrigerated (RR) diet; 3) high-moisture grain-free roasted refrigerated (GFRR) diet; and 4) raw (RAW) diet. Eight dogs (mean age = 3.6; mean BW = 13.0 kg) were used in a replicated 4 × 4 Latin square design. Each period consisted of 28 d, with a 14-d adaptation phase followed by a 7-d phase for measuring voluntary physical activity, 1-d adaptation phase to metabolic cages, 5-d phase for fecal and urine collection, and 1 d for blood collection. Except for microbiota, all data were analyzed statistically by mixed models using SAS. Microbiota data were analyzed using Quantitative Insights Into Microbial Ecology (QIIME) and Statistical Analyses of Metagenomic Profiles (STAMP) software. Many differences in digestibility were observed, including greater (P < 0.05) ATTD of CP and fat in dogs fed GFRR and RR than dogs fed EXT. Dogs fed RAW had the lowest fecal pH and DM %, but fecal scores were not affected. Dogs fed RR had higher (P < 0.05) fecal indole and total phenol and indole concentrations than dogs fed the other diets. Dogs fed RAW had a higher (P < 0.05) fecal ammonia concentration than dogs fed the other diets. Fecal microbial diversity was altered by diet, with dogs fed GFRR and RAW having reduced species richness than dogs fed EXT. Dogs fed RR, GFRR, or RAW had lower (P < 0.05) Actinobacteria and higher (P < 0.05) Fusobacteria than dogs fed EXT. Dogs fed RAW or GFRR had higher (P < 0.05) Proteobacteria than dogs fed EXT or RR. Dogs fed RAW had higher (P < 0.05) Bacteroidetes and lower (P < 0.05) Firmicutes than dogs fed EXT. Serum triglycerides were within reference ranges, but greater (P < 0.05) in dogs fed EXT than dogs fed GFRR and RAW. All diets were well tolerated and dogs remained healthy throughout the study. In conclusion, the lightly cooked and raw diets tested were highly palatable, highly digestible, reduced blood triglycerides, maintained fecal quality and serum chemistry, and modified the fecal microbial community of healthy adult dogs.
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Affiliation(s)
- Kiley M Algya
- Department of Animal Sciences, University of Illinois, Urbana, IL
| | - Tzu-Wen L Cross
- Division of Nutritional Sciences, University of Illinois, Urbana, IL
| | - Kristen N Leuck
- Department of Animal Sciences, University of Illinois, Urbana, IL
| | - Megan E Kastner
- Department of Animal Sciences, University of Illinois, Urbana, IL
| | - Toshiro Baba
- Department of Animal Sciences, University of Illinois, Urbana, IL
| | | | - Maria R C de Godoy
- Department of Animal Sciences, University of Illinois, Urbana, IL
- Division of Nutritional Sciences, University of Illinois, Urbana, IL
| | - Kelly S Swanson
- Department of Animal Sciences, University of Illinois, Urbana, IL
- Division of Nutritional Sciences, University of Illinois, Urbana, IL
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218
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Adefegha SA, Olasehinde TA, Oboh G. Pasting alters glycemic index, antioxidant activities, and starch-hydrolyzing enzyme inhibitory properties of whole wheat flour. Food Sci Nutr 2018; 6:1591-1600. [PMID: 30258602 PMCID: PMC6145311 DOI: 10.1002/fsn3.711] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2018] [Revised: 05/25/2018] [Accepted: 05/30/2018] [Indexed: 12/21/2022] Open
Abstract
This study was designed to compare the antioxidant and antidiabetic activities of raw and paste wheat flour. The raw flour was cooked, dried, and milled to obtain the paste flour. The glycemic index, starch, amylose, and amylopectin contents were determined. The inhibitory effects of the raw and paste flour on α-glucosidase and α-amylase activities as well as metal-induced pancreatic damage were also determined. Pasting reduced the glycemic index (63.15%), starch (22.83 g/100 g), amylose (2.88 g/100 g), and amylopectin (17.74 g/100 g) contents. The raw (IC 50 = 0.50 and 1.20 mg/ml) and paste (IC 50 = 0.29 and 1.66 mg/ml) flours reduced the activities of α-amylase and α-glucosidase, respectively. The paste flour exhibited stronger inhibitory effects against Fe2+-induced pancreatic damage compared to raw flour. The paste flour exhibited better antioxidant and antidiabetic properties and could be a good processing method to improve the medicinal properties of wheat flour.
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Affiliation(s)
- Stephen A. Adefegha
- Functional Foods and Nutraceuticals UnitDepartment of BiochemistryFederal University of TechnologyAkureOndo StateNigeria
| | - Tosin A. Olasehinde
- Nutrition and Toxicology DivisionFood Technology DepartmentFederal Institute of Industrial ResearchOshodiLagosNigeria
| | - Ganiyu Oboh
- Functional Foods and Nutraceuticals UnitDepartment of BiochemistryFederal University of TechnologyAkureOndo StateNigeria
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SALAZAR-LÓPEZ NJ, GONZÁLEZ-AGUILAR G, ROUZAUD-SÁNDEZ O, ROBLES-SÁNCHEZ M. Technologies applied to sorghum (Sorghum bicolor L. Moench): changes in phenolic compounds and antioxidant capacity. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.16017] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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220
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Zhang J, Liu L, Liu H, Yoon A, Rizvi SSH, Wang Q. Changes in conformation and quality of vegetable protein during texturization process by extrusion. Crit Rev Food Sci Nutr 2018; 59:3267-3280. [DOI: 10.1080/10408398.2018.1487383] [Citation(s) in RCA: 52] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Jinchuang Zhang
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
| | - Li Liu
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
| | - Hongzhi Liu
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
| | - Ashton Yoon
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Syed S. H. Rizvi
- Department of Food Science, Cornell University, Ithaca, New York, USA
| | - Qiang Wang
- Chinese Academy of Agriculture Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Beijing, China
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221
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Offiah V, Kontogiorgos V, Falade KO. Extrusion processing of raw food materials and by-products: A review. Crit Rev Food Sci Nutr 2018; 59:2979-2998. [DOI: 10.1080/10408398.2018.1480007] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Vivian Offiah
- Department of Food Technology, University of Ibadan, Ibadan, Nigeria
- Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria
| | - Vassilis Kontogiorgos
- Department of Biological Sciences, School of Applied Sciences, University of Huddersfield, Huddersfield, UK
| | - Kolawole O. Falade
- Department of Food Technology, University of Ibadan, Ibadan, Nigeria
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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222
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Wang P, Yang Q, Zheng D, Wang Q, Wang N, Saleh ASM, Zhu M, Xiao Z. Physicochemical and Antioxidant Properties of Rice Flour Based Extrudates Enriched with Stabilized Rice Bran. STARCH-STARKE 2018. [DOI: 10.1002/star.201800050] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Peng Wang
- College of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangP. R. China
- College of Grain Science and TechnologyShenyang Normal UniversityShenyangLiaoningP. R. China
| | - Qingyu Yang
- College of Grain Science and TechnologyShenyang Normal UniversityShenyangLiaoningP. R. China
| | - Dongmei Zheng
- College of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangP. R. China
| | - Qiuyu Wang
- College of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangP. R. China
| | - Na Wang
- College of Grain Science and TechnologyShenyang Normal UniversityShenyangLiaoningP. R. China
- College of FoodShenyang Agricultural UniversityShenyangLiaoningP. R. China
| | - Ahmed S. M. Saleh
- College of Grain Science and TechnologyShenyang Normal UniversityShenyangLiaoningP. R. China
- Faculty of AgricultureDepartment of Food Science and TechnologyAssiut UniversityAssiutEgypt
| | - Minpeng Zhu
- College of Grain Science and TechnologyShenyang Normal UniversityShenyangLiaoningP. R. China
| | - Zhigang Xiao
- College of Food ScienceNortheast Agricultural UniversityHarbinHeilongjiangP. R. China
- College of Grain Science and TechnologyShenyang Normal UniversityShenyangLiaoningP. R. China
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223
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Cueto M, Farroni A, Rodríguez SD, Schoenlechner R, Schleining G, del Pilar Buera M. Assessing Changes in Enriched Maize Flour Formulations After Extrusion by Means of FTIR, XRD, and Chemometric Analysis. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2113-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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224
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Sammugam L, Pasupuleti VR. Balanced diets in food systems: Emerging trends and challenges for human health. Crit Rev Food Sci Nutr 2018; 59:2746-2759. [PMID: 29693412 DOI: 10.1080/10408398.2018.1468729] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Abstract
Processed foods, generally known as modified raw foods produced by innovative processing technologies alters the food constituents such natural enzymes, fatty acids, micronutrients, macronutrients and vitamins. In contrast to fresh and unprocessed foods, processed foods are guaranteed to be safer, imperishable, long lasting and consist high level of nutrients bioactivity. Currently, the evolution in food processing technologies is necessary to face food security and safety, nutrition demand, its availability and also other global challenges in the food system. In this scenario, this review consists of information on two food processing technologies, which effects on processed foods before and after processing and the impact of food products on human health. It is also very well established that understanding the type and structure of foods to be processed can assist food processing industries towards advancement of novel food products. In connection with this fact, the present article also discusses the emerging trends and possible modifications in food processing technologies with the combination of conventional and modern techniques to get the suitable nutritional and safety qualities in food.
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Affiliation(s)
- Lakhsmi Sammugam
- Faculty of Agro-Based Industry, Universiti Malaysia Kelantan , Campus Jeli, Jeli , Malaysia
| | - Visweswara Rao Pasupuleti
- Faculty of Agro-Based Industry, Universiti Malaysia Kelantan , Campus Jeli, Jeli , Malaysia.,Institute of Food Security and Sustainable Agriculture, Universiti Malaysia Kelantan , Campus Jeli, Jeli , Malaysia
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225
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Kim JW, Koo B, Kim IH, Nyachoti CM. Effects of extrusion and microbial phytase on the apparent and standardized total tract digestibility of phosphorus in hemp hulls fed to growing pigs. J Anim Sci 2018; 96:1838-1845. [PMID: 29538763 PMCID: PMC6140985 DOI: 10.1093/jas/sky097] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Accepted: 03/08/2018] [Indexed: 11/12/2022] Open
Abstract
An experiment was carried out to determine the apparent total tract digestibility (ATTD) and the standardized total tract digestibility (STTD) of P and the effects of extrusion and microbial phytase on ATTD and STTD of P in hemp hulls (HH). Thirty-six pigs (30.3 ± 2.7 kg) were randomly allotted to 1 of 6 experimental diets in a complete randomized design with 6 replicates per diet. A corn-soybean meal (SBM)-based basal diet was formulated. Two additional diets were formulated by replacing 40% of corn and SBM (on a 100% of total diet basis) with HH or extruded HH (EHH). The test ingredients, corn, and SBM were the only sources of P in the diets. Three additional diets were also prepared by supplementing 500 unit/kg of microbial phytase to the initial 3 diets (the corn-SBM basal diet and diets containing test ingredients). Pigs were fed experimental diets at 3 times the maintenance energy requirement (197 kcal ME/kg BW0.60). Results indicated that fecal P concentration and daily P output were reduced (P < 0.05) from pigs fed diets with dietary phytase compared with pigs fed diets without dietary phytase. The ATTD and STTD of P in experimental diets were not different. However, the ATTD and STTD of P in experimental diets supplemented with dietary phytase were increased (P < 0.05) compared with the diets without phytase. The ATTD and STTD of P in HH were 18.8% and 22.0%, respectively, whereas respective values for EHH were 22.5% and 26.3%. Extrusion had no effects on ATTD and STTD of P in HH. However, the ATTD and STTD of P in HH and EHH increased (P < 0.05) when dietary phytase was added to the diets. The concentration of Ca in feces and daily Ca output were reduced (P < 0.05) as a result of phytase supplementation. Addition of dietary phytase increased (P < 0.05) the ATTD of Ca in all experimental diets. In conclusion, the ATTD and STTD of P in HH fed to growing pigs were 18.8% and 22.0%, respectively. Respective values for EHH were 22.5% and 26.3%. Extrusion did not affect the ATTD and STTD of P in HH. However, the addition of microbial phytase to experimental diets increased the ATTD and STTD of P in diets and test ingredients and decreased fecal P output from pigs fed experimental diets. There was no interaction between extrusion and dietary phytase supplementation.
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Affiliation(s)
- J W Kim
- Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada
| | - B Koo
- Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada
| | - I H Kim
- Department of Animal Resource and Science, Dankook University, Cheonan, Chungnam, South Korea
| | - C M Nyachoti
- Department of Animal Science, University of Manitoba, Winnipeg, MB, Canada
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226
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Liu YQ, Strappe P, Zhou ZK, Blanchard C. Impact on the nutritional attributes of rice bran following various stabilization procedures. Crit Rev Food Sci Nutr 2018; 59:2458-2466. [PMID: 29561644 DOI: 10.1080/10408398.2018.1455638] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Abstract
Rice bran, a valuable byproduct of the rice milling process, has limitations in food industrial applications due to its instability during storage. This review summaries the methodology for stabilization and its impact on the nutritional properties of rice bran. A variety of treatments have been used and these include heat treatment, low-temperature storage, biological and chemical approaches and these will be discussed in terms of their ability to destroy/inhibit enzyme activity and improve storage performance of rice bran. More importantly, changes in the nutritional value of rice bran in terms of vitamins, polyphenols, tocopherols, flavonoids, free fatty acids caused by stabilization of rice bran will also be discussed. This review highlights the importance of appropriate design of processes for stabilization and controlling storage conditions to ensure quality of the rice bran and enhancing levels of phytochemicals in the bran for novel applications in functional foods.
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Affiliation(s)
- Y Q Liu
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin , China
| | - P Strappe
- b School of Medical and Applied Sciences, Central Queensland University , Rockhampton , Qld , Australia
| | - Z K Zhou
- a Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin , China.,c ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University , Wagga Wagga , NSW , Australia
| | - C Blanchard
- c ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University , Wagga Wagga , NSW , Australia
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227
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Oladiran DA, Emmambux NM. Nutritional and Functional Properties of Extruded Cassava-Soy Composite with Grape Pomace. STARCH-STARKE 2018. [DOI: 10.1002/star.201700298] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Dolapo A. Oladiran
- Department of Food Science, University of Pretoria; Pretoria 0002 South Africa
| | - Naushad M. Emmambux
- Department of Food Science, University of Pretoria; Pretoria 0002 South Africa
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228
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De Groote H, Kariuki SW, Traore D, Taylor JR, Ferruzzi MG, Hamaker BR. Measuring consumers' interest in instant fortified pearl millet products: a field experiment in Touba, Senegal. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2320-2331. [PMID: 28990670 DOI: 10.1002/jsfa.8722] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 09/17/2017] [Accepted: 10/01/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND In Africa, food-processing industries are emerging fast, especially for cereals. New low-cost extrusion cookers give small enterprises an opportunity to enter the market for processed cereal products, in particular instant, fortified and flavoured mixes. Before engaging in the marketing of these products, consumers' interest needs to be assessed. This study used a combination of affective tests and experimental auctions with 200 consumers in Touba, Senegal, to evaluate four new products with conventional pearl millet flour as the control: instant pearl millet flour, instant pearl millet flour with added dry mango and carrot powder (naturally fortified), and the previous products with added conventional chemical micronutrient fortificants. RESULTS During affective tests, consumers made little distinction between the five products in appearance, aroma, taste and overall appreciation. The experimental auctions showed that, without providing additional information on the products, there was no difference in 'willingness to pay' (WTP) between them. However, after that information is provided, consumers were willing to pay a modest premium for instant flour, and a large premium for added mango and carrot extract and for added micronutrients, but were not willing to pay a premium if those micronutrients came from natural sources. Income increased overall WTP, while education increased WTP for instant flour. CONCLUSION There is a potential market in low-income African countries for instant and fortified cereal food products, but likely in the higher income and education groups. The increased cost needs to be compared to the premiums consumers are willing to pay. In the next step, the new and promising products could be tested in pilot markets, with target consumers. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Hugo De Groote
- International Maize and Wheat Improvement Centre (CIMMYT), Nairobi, Kenya
| | - Sarah W Kariuki
- International Maize and Wheat Improvement Centre (CIMMYT), Nairobi, Kenya
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229
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Bernillon S, Maucourt M, Deborde C, Chéreau S, Jacob D, Priymenko N, Laporte B, Coumoul X, Salles B, Rogowsky PM, Richard-Forget F, Moing A. Characterization of GMO or glyphosate effects on the composition of maize grain and maize-based diet for rat feeding. Metabolomics 2018; 14:36. [PMID: 30830357 DOI: 10.1007/s11306-018-1329-9] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/08/2017] [Accepted: 01/25/2018] [Indexed: 01/10/2023]
Abstract
INTRODUCTION In addition to classical targeted biochemical analyses, metabolomic analyses seem pertinent to reveal expected as well as unexpected compositional differences between plant genetically modified organisms (GMO) and non-GMO samples. Data previously published in the existing literature led to divergent conclusions on the effect of maize transgenes on grain compositional changes and feeding effects. Therefore, a new study examining field-grown harvested products and feeds derived from them remains useful. OBJECTIVES Our aim was to use a metabolomics approach to characterize grain and grain-based diet compositional changes for two GMO events, one involving Bacillus thuringiensis toxin to provide insect resistance and the other one conferring herbicide tolerance by detoxification of glyphosate. We also investigated the potential compositional modifications induced by the use of a glyphosate-based herbicide on the transgenic line conferring glyphosate tolerance. RESULTS The majority of statistically significant differences in grain composition, evidenced by the use of 1H-NMR profiling of polar extracts and LC-ESI-QTOF-MS profiling of semi-polar extracts, could be attributed to the combined effect of genotype and environment. In comparison, transgene and glyphosate effects remained limited in grain for the compound families studied. Some but not all compositional changes observed in grain were also detected in grain-based diets formulated for rats. CONCLUSION Only part of the data previously published in the existing literature on maize grains of plants with the same GMO events could be reproduced in our experiment. All spectra have been deposited in a repository freely accessible to the public. Our grain and diet characterization opened the way for an in depth study of the effects of these diets on rat health.
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Affiliation(s)
- Stéphane Bernillon
- UMR1332 Biologie du Fruit et Pathologie, INRA, Univ. Bordeaux, Centre INRA de Nouvelle Aquitaine - Bordeaux, 71 av Edouard Bourlaux, 33140, Villenave d'Ornon, France
- Plateforme Métabolome du Centre de Génomique Fonctionnelle Bordeaux, MetaboHUB, PHENOME, IBVM, Centre INRA de Nouvelle Aquitaine - Bordeaux, 71 av Edouard Bourlaux, 33140, Villenave d'Ornon, France
| | - Mickaël Maucourt
- UMR1332 Biologie du Fruit et Pathologie, INRA, Univ. Bordeaux, Centre INRA de Nouvelle Aquitaine - Bordeaux, 71 av Edouard Bourlaux, 33140, Villenave d'Ornon, France
- Plateforme Métabolome du Centre de Génomique Fonctionnelle Bordeaux, MetaboHUB, PHENOME, IBVM, Centre INRA de Nouvelle Aquitaine - Bordeaux, 71 av Edouard Bourlaux, 33140, Villenave d'Ornon, France
| | - Catherine Deborde
- UMR1332 Biologie du Fruit et Pathologie, INRA, Univ. Bordeaux, Centre INRA de Nouvelle Aquitaine - Bordeaux, 71 av Edouard Bourlaux, 33140, Villenave d'Ornon, France
- Plateforme Métabolome du Centre de Génomique Fonctionnelle Bordeaux, MetaboHUB, PHENOME, IBVM, Centre INRA de Nouvelle Aquitaine - Bordeaux, 71 av Edouard Bourlaux, 33140, Villenave d'Ornon, France
| | - Sylvain Chéreau
- UR MycSA, INRA, Centre INRA de Nouvelle Aquitaine - Bordeaux, 71 av Edouard Bourlaux, 33140, Villenave d'Ornon, France
| | - Daniel Jacob
- UMR1332 Biologie du Fruit et Pathologie, INRA, Univ. Bordeaux, Centre INRA de Nouvelle Aquitaine - Bordeaux, 71 av Edouard Bourlaux, 33140, Villenave d'Ornon, France
- Plateforme Métabolome du Centre de Génomique Fonctionnelle Bordeaux, MetaboHUB, PHENOME, IBVM, Centre INRA de Nouvelle Aquitaine - Bordeaux, 71 av Edouard Bourlaux, 33140, Villenave d'Ornon, France
| | - Nathalie Priymenko
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 31027, Toulouse, France
| | - Bérengère Laporte
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 31027, Toulouse, France
| | - Xavier Coumoul
- UMRS1124, Toxicologie, Pharmacologie et Signalisation Cellulaire, INSERM, Univ. Paris Descartes, 75000, Paris, France
| | - Bernard Salles
- Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRA, ENVT, INP-Purpan, UPS, 31027, Toulouse, France
| | - Peter M Rogowsky
- Laboratoire Reproduction et Développement des Plantes, Univ. Lyon, ENS de Lyon, UCB Lyon 1 CNRS, INRA, 69000, Lyon, France
| | - Florence Richard-Forget
- UR MycSA, INRA, Centre INRA de Nouvelle Aquitaine - Bordeaux, 71 av Edouard Bourlaux, 33140, Villenave d'Ornon, France
| | - Annick Moing
- UMR1332 Biologie du Fruit et Pathologie, INRA, Univ. Bordeaux, Centre INRA de Nouvelle Aquitaine - Bordeaux, 71 av Edouard Bourlaux, 33140, Villenave d'Ornon, France.
- Plateforme Métabolome du Centre de Génomique Fonctionnelle Bordeaux, MetaboHUB, PHENOME, IBVM, Centre INRA de Nouvelle Aquitaine - Bordeaux, 71 av Edouard Bourlaux, 33140, Villenave d'Ornon, France.
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230
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Parisi S, Luo W. Maillard Reaction in Processed Foods—Reaction Mechanisms. SPRINGERBRIEFS IN MOLECULAR SCIENCE 2018. [DOI: 10.1007/978-3-319-95463-9_2] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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231
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Ciudad-Mulero M, Barros L, Fernandes Â, Berrios JDJ, Cámara M, Morales P, Fernández-Ruiz V, Ferreira ICFR. Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours. Food Funct 2018; 9:819-829. [DOI: 10.1039/c7fo01730h] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity.
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Affiliation(s)
- María Ciudad-Mulero
- Dpto. Nutrición y Ciencia de los Alimentos
- Facultad de Farmacia
- Universidad Complutense de Madrid (UCM)
- Pza Ramón y Cajal
- s/n
| | - Lillian Barros
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
| | - Ângela Fernandes
- Mountain Research Centre (CIMO)
- ESA
- Polytechnic Institute of Bragança
- 5300-253 Bragança
- Portugal
| | | | - Montaña Cámara
- Dpto. Nutrición y Ciencia de los Alimentos
- Facultad de Farmacia
- Universidad Complutense de Madrid (UCM)
- Pza Ramón y Cajal
- s/n
| | - Patricia Morales
- Dpto. Nutrición y Ciencia de los Alimentos
- Facultad de Farmacia
- Universidad Complutense de Madrid (UCM)
- Pza Ramón y Cajal
- s/n
| | - Virginia Fernández-Ruiz
- Dpto. Nutrición y Ciencia de los Alimentos
- Facultad de Farmacia
- Universidad Complutense de Madrid (UCM)
- Pza Ramón y Cajal
- s/n
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232
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Gopirajah R, Muthukumarappan K. Effect of extrusion process conditions on the physical properties of tef-oat healthy snack extrudates. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13559] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
Affiliation(s)
- Rajamanickam Gopirajah
- Department of Agricultural & Biosystems Engineering; South Dakota State University, 1400 North Campus Drive, SAE 218 Box 2120, Brookings; South Dakota
| | - Kasiviswanathan Muthukumarappan
- Department of Agricultural & Biosystems Engineering; South Dakota State University, 1400 North Campus Drive, SAE 218 Box 2120, Brookings; South Dakota
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233
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Akande OA, Nakimbugwe D, Mukisa IM. Optimization of extrusion conditions for the production of instant grain amaranth-based porridge flour. Food Sci Nutr 2017; 5:1205-1214. [PMID: 29188049 PMCID: PMC5694879 DOI: 10.1002/fsn3.513] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Revised: 07/26/2017] [Accepted: 07/28/2017] [Indexed: 11/25/2022] Open
Abstract
Malnutrition is one of the foremost causes of death among children below 5 years in developing countries. Development of nutrient-dense food formulations using locally available crops has been proposed as a means to combat this menace. This study optimized the extrusion process for the production of a nutritious amaranth-based porridge flour. Least cost formulations containing grain amaranth, groundnut, iron-rich beans, pumpkin, orange-fleshed sweet potato, carrot, and maize were developed and evaluated by a sensory panel (n = 30) for acceptability using the 9-point hedonic scale. Extrusion process of the most acceptable porridge flour was optimized by response surface methodology (RSM). Barrel temperature (130-170°C) and feed moisture content (14%-20%) were the independent variables which significantly (p < .05) affected in vitro protein digestibility, vitamin A retention, total polyphenol, phytic content, and iron and zinc extractabilities. Optimization of the extrusion process improved the nutritional quality of the instant flour.
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Affiliation(s)
- Olamide A. Akande
- Department of Food Science and TechnologyFederal University of TechnologyAkureOndo StateNigeria
| | - Dorothy Nakimbugwe
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
| | - Ivan M. Mukisa
- Department of Food Technology and NutritionMakerere UniversityKampalaUganda
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234
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Arribas C, Cabellos B, Sánchez C, Cuadrado C, Guillamón E, Pedrosa MM. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends. Food Funct 2017; 8:3654-3663. [PMID: 28914314 DOI: 10.1039/c7fo00910k] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023]
Abstract
Consumers and the food industry are demanding healthier products. Expanded snacks with a high nutritional value were developed from different rice, pea and carob flour blends. The proximate composition, starch (total and resistant), amylose and amylopectin, dietary fiber (soluble and insoluble) contents, and the in vitro protein digestibility of different rice-legume formulations, were evaluated before and after the extrusion process. Compared with the corresponding non-extruded blends (control), the extrusion treatment did not change the total protein content, however, it reduced the soluble protein (61-86%), the fat (69-92%) and the resistant starch contents (100%). The total starch content of all studied blends increased (2-19%) after extrusion. The processing increased the in vitro protein digestibility, reaching values around 88-95% after extrusion. Total dietary fiber was reduced around 30%, and the insoluble fraction was affected to a larger extent than the soluble fraction by the extrusion process. Because of its balanced nutritional composition, high dietary fiber content, as well as low energy density, these novel gluten-free snack-like foods could be considered as functional foods and a healthier alternative to commercially available gluten-containing or gluten-free and low nutritional value snacks.
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Affiliation(s)
- C Arribas
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5., 28040 Madrid, Spain.
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235
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Sayanjali S, Ying D, Sanguansri L, Buckow R, Augustin MA, Gras SL. The effect of extrusion on the functional properties of oat fibre. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.05.025] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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236
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Physical and hydration properties of expanded extrudates from a blue corn, yellow pea and oat bran blend. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.046] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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237
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Zhang B, Liu G, Ying D, Sanguansri L, Augustin MA. Effect of extrusion conditions on the physico-chemical properties and in vitro protein digestibility of canola meal. Food Res Int 2017; 100:658-664. [DOI: 10.1016/j.foodres.2017.07.060] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2017] [Revised: 07/24/2017] [Accepted: 07/26/2017] [Indexed: 10/19/2022]
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238
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Ottoboni M, Spranghers T, Pinotti L, Baldi A, De Jaeghere W, Eeckhout M. Inclusion of Hermetia Illucens larvae or prepupae in an experimental extruded feed: process optimisation and impact on in vitro digestibility. ITALIAN JOURNAL OF ANIMAL SCIENCE 2017. [DOI: 10.1080/1828051x.2017.1372698] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Matteo Ottoboni
- Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare (VESPA), Università degli Studi di Milano, Milano, Italy
| | - Thomas Spranghers
- Vakgroep Gewasbescherming, Universiteit Gent, Gent, België
- Vakgroep Dierlijke Productie, Universiteit Gent, Gent, België
| | - Luciano Pinotti
- Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare (VESPA), Università degli Studi di Milano, Milano, Italy
| | - Antonella Baldi
- Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare (VESPA), Università degli Studi di Milano, Milano, Italy
| | - Wesley De Jaeghere
- Laboratorium voor Farmaceutische Technologie, Universiteit Gent, Gent, België
| | - Mia Eeckhout
- Vakgroep Toegepaste Biowetenschappen, Universiteit Gent, Gent, België
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239
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Kosińska-Cagnazzo A, Bocquel D, Marmillod I, Andlauer W. Stability of goji bioactives during extrusion cooking process. Food Chem 2017; 230:250-256. [PMID: 28407908 DOI: 10.1016/j.foodchem.2017.03.035] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 03/07/2017] [Accepted: 03/07/2017] [Indexed: 11/18/2022]
Affiliation(s)
- Agnieszka Kosińska-Cagnazzo
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland.
| | - Dimitri Bocquel
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland
| | - Isabelle Marmillod
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland
| | - Wilfried Andlauer
- Institute of Life Technologies, HES-SO Valais Wallis, University of Applied Sciences and Arts Western Switzerland, Route du Rawyl 47, CH-1950 Sion, Switzerland
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240
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241
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Cueto M, Farroni A, Schoenlechner R, Schleining G, Buera P. Carotenoid and color changes in traditionally flaked and extruded products. Food Chem 2017; 229:640-645. [DOI: 10.1016/j.foodchem.2017.02.138] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2017] [Revised: 02/23/2017] [Accepted: 02/28/2017] [Indexed: 12/25/2022]
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242
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Teba CDS, Silva EMMD, Chávez DWH, Carvalho CWPD, Ascheri JLR. Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour. Food Chem 2017; 228:287-296. [DOI: 10.1016/j.foodchem.2017.01.145] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 01/30/2017] [Accepted: 01/31/2017] [Indexed: 10/20/2022]
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243
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Honi B, Mukisa IM, Mongi RJ. Proximate composition, provitamin A retention, and shelf life of extruded orange-fleshed sweet potato and bambara groundnut-based snacks. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13415] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Buzo Honi
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences; Makerere University; PO Box 7062, Kampala Uganda
- Department of Science and Business Management, Institute of Science and Technology; Mbeya University of Science and Technology; PO Box 131, Mbeya Tanzania
| | - Ivan Muzira Mukisa
- Department of Food Technology and Nutrition, School of Food Technology Nutrition and Bioengineering, College of Agricultural and Environmental Sciences; Makerere University; PO Box 7062, Kampala Uganda
| | - Richard John Mongi
- Department of Food Technology, Nutrition and Consumer Sciences; College of Agriculture, Sokoine University of Agriculture; PO Box 3000, Chuo Kikuu, Morogoro Tanzania
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244
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Adarkwah-Yiadom M, Duodu KG. Effect of extrusion cooking and simulated in vitro gastrointestinal digestion on condensed tannins and radical scavenging activity of type II and type III whole grain sorghum. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13510] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Martin Adarkwah-Yiadom
- Department of Food Science; Institute for Food, Nutrition and Well-being; University of Pretoria; Private Bag X20 Hatfield 0028 South Africa
| | - Kwaku G. Duodu
- Department of Food Science; Institute for Food, Nutrition and Well-being; University of Pretoria; Private Bag X20 Hatfield 0028 South Africa
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245
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Botelho R, Araújo W, Pineli L. Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors. Crit Rev Food Sci Nutr 2017; 58:639-650. [PMID: 27439065 DOI: 10.1080/10408398.2016.1209159] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Observed changes in eating and drinking behaviors in economically developing countries are associated with increase of obesity and related chronic diseases. Researchers from field of public health (PH) have attributed this problem to food processing and have created new food classification systems to support their thesis. These classifications conceptually differ from processing level concepts in food science, and state to people that food processing is directly related to nutritional impact of food. Our work aims to compare the concept of food processing from the standpoint of food science and technology (FST) and public health and to discuss differences related to formulation or level of processing of products and their impact on nutritional quality. There is a misconception between food processing/unit operation/food technology and formulation or recipes. For the public health approach, classification is based on food products selection and the use of ingredients that results in higher consumption of sugar, sodium, fat, and additives, whereas in FST, processing level is based on the intensity and amount of unit operations to enhance shelf life, food safety, food quality, and availability of edible parts of raw materials. Nutritional quality of a product or preparation is associated with formulation/recipe and not with the level of processing, with few exceptions. The impact of these recommendations on the actual comprehension of food processing and quality must be considered by the population.
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Affiliation(s)
- R Botelho
- a Nutrition Department , University of Brasilia , Brasilia - DF , Brazil
| | - W Araújo
- a Nutrition Department , University of Brasilia , Brasilia - DF , Brazil
| | - L Pineli
- a Nutrition Department , University of Brasilia , Brasilia - DF , Brazil
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246
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Nascimento TA, Calado V, Carvalho CW. Effect of Brewer's spent grain and temperature on physical properties of expanded extrudates from rice. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.035] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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247
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Andersson AAM, Andersson R, Jonsäll A, Andersson J, Fredriksson H. Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran. J Food Sci 2017; 82:1344-1350. [PMID: 28494094 DOI: 10.1111/1750-3841.13741] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2016] [Revised: 04/06/2017] [Accepted: 04/15/2017] [Indexed: 11/28/2022]
Abstract
Wheat bran and rye bran are mostly used as animal feed today, but their high content of dietary fiber and bioactive components are beneficial to human health. Increased use of bran as food raw material could therefore be desirable. However, bran mainly contains unextractable dietary fiber and deteriorates the sensory properties of products. Processing by extrusion could increase the extractability of dietary fiber and increase the sensory qualities of bran products. Wheat bran and rye bran were therefore extruded at different levels of moisture content, screw speed and temperature, in order to find the optimal setting for increased extractability of dietary fiber and positive sensory properties. A water content of 24% for wheat bran and 30% for rye bran, a screw speed of 400 rpm, and a temperature of 130 °C resulted in the highest extractability of total dietary fiber and arabinoxylan. Arabinoxylan extractability increased from 5.8% in wheat bran to 9.0% in extruded wheat bran at those settings, and from 14.6% to 19.2% for rye bran. Total contents of dietary fiber and arabinoxylan were not affected by extrusion. Content of β-glucan was also maintained during extrusion, while its molecular weight decreased slightly and extractability increased slightly. Extrusion at these settings is therefore a suitable process for increasing the use of wheat bran and rye bran as a food raw material.
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Affiliation(s)
- Annica A M Andersson
- Dept. of Molecular Sciences, Uppsala BioCentre, Swedish Univ. of Agricultural Sciences, PO Box 7015, SE-750 07, Uppsala, Sweden
| | - R Andersson
- Dept. of Molecular Sciences, Uppsala BioCentre, Swedish Univ. of Agricultural Sciences, PO Box 7015, SE-750 07, Uppsala, Sweden
| | | | - Jörgen Andersson
- Lantmännen Ek för R&D, S:t Göransgatan 160 A, 104 25, Stockholm, Sweden
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248
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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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249
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Yovchev A, Stone A, Hood-Niefer S, Nickerson M. Influence of the extrusion parameters on the physical properties of chickpea and barley extrudates. Food Sci Biotechnol 2017; 26:393-399. [PMID: 30263556 PMCID: PMC6049446 DOI: 10.1007/s10068-017-0054-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2016] [Revised: 12/12/2016] [Accepted: 12/19/2016] [Indexed: 10/19/2022] Open
Abstract
In this research, the effects of extrusion processing [exit-die temperature (120-150°C), moisture content (20-24% wet basis), and screw speed (260-340 rpm)] on the specific mechanical energy and physical properties (expansion ratio, bulk density, and hardness) of desi chickpea and hullless barley extrudates were estimated using response surface methodology. Exit-die temperature and feed moisture content, as well as the interaction between them were the factors that affected the product responses the most. Significant correlation was found between the hardness and bulk density (positive), hardness and expansion ratio (negative), and bulk density and expansion ratio (negative) for both chickpea and barley extrudates. Desirable characteristics (high expansion, low bulk density, and hardness) for chickpea were obtained at high exit-die temperature, relatively high moisture, and high screw speed. As for the barley extrudates, high exit-die temperature, low moisture, and moderate to high screw speed were identified as optimal.
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Affiliation(s)
- Aleksandar Yovchev
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8 Canada
| | - Andrea Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8 Canada
| | - Shannon Hood-Niefer
- Saskatchewan Food Industry Development Centre Inc. (Food Centre), Saskatoon, SK S7N 2V3 Canada
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8 Canada
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250
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Kim NH, Xin MJ, Cha JY, Ji SJ, Kwon SU, Jee HK, Park MR, Park YS, Kim CT, Kim DK, Lee YM. Antitumor and Immunomodulatory Effect of Gastrodia elata on Colon Cancer In Vitro and In Vivo. THE AMERICAN JOURNAL OF CHINESE MEDICINE 2017; 45:319-335. [DOI: 10.1142/s0192415x17500203] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Gastrodia elata Blume (GE) is a well-known kind of herb that has been used in traditional medicine for thousands of years. The extrusion of raw materials from it could improve flavor and enhance bioavailability in food and drug development. The purpose of this study is to investigate antitumor and immune boosting effects of extruded GE in human colon carcinoma cells, splenocytes, and mice-bearing CT26 colon carcinoma cell. Treatment with 100[Formula: see text][Formula: see text]g/mL of extruded GE decreased cell viability and induced the expression of Caspase-3 and Bax in HT29 cells ([Formula: see text]). When we performed DAPI staining, apoptotic bodies with condensed chromatin and fragmented nuclei, known as indicative of apoptotic morphology, increased 24[Formula: see text]h after treatment with 100[Formula: see text][Formula: see text]g/mL of extruded GE. Treatments with extruded GE significantly promoted splenocyte proliferation and IL-2 or IFN-[Formula: see text] secretion, compared with that of control cells ([Formula: see text]). The administration of extruded GE of 200 mg/kg/day decreased tumor growth and Ki-67 or [Formula: see text]-catenin expression in mice ([Formula: see text]). Additionally, we investigated the contents of compounds in extruded GE extracts using ultra performance liquid chromatography. The contents of p-hydroxylbenzyl alcohol and p-hydroxybenzaldehyde in extruded GE were 2.97[Formula: see text]mg/g and 0.04[Formula: see text]mg/g, respectively. It was supposed that antitumor and immunomodulatory effects of extruded GE might exert by the p-hydroxylbenzyl alcohol and p-hydroxybenzaldehyde of many compositions analyzed from extruded GE. These results suggest that extruded GE have the potential to be developed into a natural pharmaceutical and functional food as a cancer chemopreventive agent.
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Affiliation(s)
- Na-Hyung Kim
- Department of Oriental Pharmacy, College of Pharmacy and Department of Food Industry Convergence, Republic of Korea
- Hanbang Body-Fluid Research Center & College of Oriental Medicine, Republic of Korea
| | - Ming Jie Xin
- Department of Oriental Pharmacy, College of Pharmacy and Department of Food Industry Convergence, Republic of Korea
| | - Ji-Yoon Cha
- Department of Oriental Pharmacy, College of Pharmacy and Department of Food Industry Convergence, Republic of Korea
| | - Soo-Jeong Ji
- Department of Oriental Pharmacy, College of Pharmacy and Department of Food Industry Convergence, Republic of Korea
| | - Se-Uk Kwon
- Department of Oriental Pharmacy, College of Pharmacy and Department of Food Industry Convergence, Republic of Korea
| | - Ho-Kyun Jee
- MJ Health Foods Co., Ltd., Muju 568-845, Republic of Korea
| | - Mi-Ran Park
- MJ Health Foods Co., Ltd., Muju 568-845, Republic of Korea
| | - Yong-Soo Park
- MJ Health Foods Co., Ltd., Muju 568-845, Republic of Korea
| | - Chong-Tai Kim
- Korea Food Research Institute, Seongnam 463-746, Republic of Korea
| | - Dae-Ki Kim
- Department of Immunology and Institute of Medical Science, Jeonbuk National University Medical School, Jeonju 561-756, Republic of Korea
| | - Young-Mi Lee
- Department of Oriental Pharmacy, College of Pharmacy and Department of Food Industry Convergence, Republic of Korea
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