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Textural, Color and Sensory Features of Spelt Wholegrain Snack Enriched with Betaine. Foods 2022; 11:foods11030475. [PMID: 35159625 PMCID: PMC8834531 DOI: 10.3390/foods11030475] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 01/27/2022] [Accepted: 02/01/2022] [Indexed: 12/10/2022] Open
Abstract
The influence of different extrusion parameters, including screw speed (250–750 rpm), feed rate (15–25 kg/h) and feed moisture content (15–25%), on the textural and color properties of spelt wholegrain snack products produced on a co-rotating twin-screw extruder with added betaine was investigated. In order to determine the relative influence of input variables in the artificial neural network (ANN) model, Yoon’s interpretation method was used, and it was concluded that feed moisture content has the greatest influence on L* values, while screw speed has the greatest influence on a* and b* values. The softest samples were obtained at the lowest moisture content. Sensory analysis was carried out on selected samples, and it showed that betaine addition did not intensify the bitter taste. The sample with the largest expansion exhibited the lowest hardness and chewiness before and after immersion in milk, and this sample is the most suitable for enrichment with betaine.
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Bodroža-Solarov M, Grobelnik-Mlakar S, Pezo L, Keleman S, Ilin S, Marić B, Filipčev B. Identification of biomarkers in hydrosoluble extracts from spelt and wheat cultivated in different production systems. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:3413-3421. [PMID: 33274457 DOI: 10.1002/jsfa.10971] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 11/01/2020] [Accepted: 12/03/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND In the present paper, a method for differentiation between common and spelt wheat grown in different farming systems (biodynamic, ecological, integrated, conventional), based on biomarkers identified from aqueous flour extracts (nitrogen and 14 soluble carbohydrates) was employed. RESULTS The identification and determination of soluble carbohydrate content were carried out using gas chromatography-mass spectrometry, with the UV spectrum generated by mass spectrometry for comparison with the WILEY database. Soluble carbohydrates were determined in the peak area between 21.92 and 43.63 min-1 retention time. The obtained data set was analyzed by multivariate statistical techniques. It was revealed that common wheat exerted a much more pronounced tendency than spelt wheat to be influenced by the farming system. CONCLUSION This differentiation was particularly well visualized after subjecting the data set to principal component analysis (PCA) and cluster analysis (CA). In the PCA graph, all spelt samples were positioned closer to the corresponding control sample, in contrast to the wheat samples, which were distributed over a huge area in the factor space. CA showed that the spelt samples grown under different farming systems were highly similar and grouped into one cluster. Common wheat samples cultivated under organic, biodynamic and integrated system were similar and represented the second cluster, whereas that cultivated under the conventional system was clearly separated from other samples. © 2020 Society of Chemical Industry.
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Affiliation(s)
| | | | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Belgrade, Serbia
| | | | - Sonja Ilin
- Institute of Field and Vegetable Crops Novi Sad, Novi Sad, Serbia
| | - Boško Marić
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Bojana Filipčev
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
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Abstract
This work gives a brief review of existing studies that compares spelt and modern wheat from various aspects of quality including technological, nutritional, functional and safety performance. Spelt shows acceptable breadmaking performances. It can be used for bread, cookie, cracker and pasta manufacture with some adaptations in processing. Regarding nutritional quality, spelt is very similar to wheat and represents richer source of
selenium, folates, phytosterols and alkilresorcinols than modern wheats. From the aspect of food safety, spelt shows advantages as being a hulled wheat.
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Chiş MS, Pop A, Păucean A, Socaci SA, Alexa E, Man SM, Bota M, Muste S. Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles. Molecules 2020; 25:molecules25030442. [PMID: 31973089 PMCID: PMC7037562 DOI: 10.3390/molecules25030442] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 01/15/2020] [Accepted: 01/15/2020] [Indexed: 11/16/2022] Open
Abstract
Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0-25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer's preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.
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Affiliation(s)
- Maria Simona Chiş
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Anamaria Pop
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
- Correspondence: ; Tel.: +40-744-604728
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania;
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-food Technologies, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 119 Calea Aradului Street, 300641 Timişoara, Romania;
| | - Simona Maria Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Monica Bota
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Sevastiţa Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
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Abstract
A number of studies have suggested that ancient wheats have health benefits compared with modern bread wheat. However, the mechanisms are unclear and limited numbers of genotypes have been studied, with a particular focus on Kamut® (Khorasan wheat). This is important because published analyses have shown wide variation in composition between genotypes, with further effects of growth conditions. The present article therefore critically reviews published comparisons of the health benefits of ancient and modern wheats, in relation to the selection and growth of the lines, including dietary interventions and comparisons of adverse effects (allergy, intolerance, sensitivity). It is concluded that further studies are urgently required, particularly from a wider range of research groups, but also on a wider range of genotypes of ancient and modern wheat species. Furthermore, although most published studies have made efforts to ensure the comparability of material in terms of growth conditions and processing, it is essential that these are standardised in future studies and this should perhaps be a condition of publication. Critically appraises the health benefits of ancient wheats in relationship to grain composition. Includes human intervention trials and in vitro studies. Included metabolic and adverse effects. Makes recommendations for future work.
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Affiliation(s)
- Peter R Shewry
- Department of Plant Science, Rothamsted Research, Harpenden, Hertfordshire, AL5 2JQ, UK.,School of Agriculture, Policy and Development, University of Reading, Earley Gate, Reading RG6 6AR, UK
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