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Storage of wafer cookies: Assessment by destructive techniques, and non-destructive spectral detection methods. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111209] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Pasqualone A, Vurro F, Summo C, Abd-El-Khalek MH, Al-Dmoor HH, Grgic T, Ruiz M, Magro C, Deligeorgakis C, Helou C, Le-Bail P. The Large and Diverse Family of Mediterranean Flat Breads: A Database. Foods 2022; 11:foods11152326. [PMID: 35954092 PMCID: PMC9368210 DOI: 10.3390/foods11152326] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 07/28/2022] [Accepted: 08/02/2022] [Indexed: 02/05/2023] Open
Abstract
An in-depth survey was conducted by collecting information from web sources, supplemented by interviews with experts and/or bakers, to identify all the flat breads (FBs) produced in the nine Mediterranean countries involved in the FlatBreadMine Project (Croatia, Egypt, France, Greece, Italy, Jordan, Lebanon, Malta and Spain), and to have an insight into their technical and cultural features. A database with information on 143 FB types (51 single-layered, 15 double-layered, 66 garnished, 11 fried) was established. Flours were from soft wheat (67.4%), durum wheat (13.7%), corn (8.6%), rye, sorghum, chickpea, and chestnut (together 5.2%). The raising agents were compressed yeast (55.8%), sourdough (16.7%), baking powder (9.0%), but 18.6% of FBs were unleavened. Sixteen old-style baking systems were recorded, classified into baking plates and vertical ovens (tannur and tabun). Artisanal FBs accounted for 82%, while the industrial ones for 7%. Quality schemes (national, European or global) applied to 91 FBs. Fifteen FBs were rare, prepared only for family consumption: changes in lifestyle and increasing urbanization may cause their disappearance. Actions are needed to prevent the reduction of biodiversity related to FBs. Information in the database will be useful for the selection of FBs suitable to promotional activities and technical or nutritional improvement.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, 70124 Bari, Italy
- Brussels Institute of Advanced Studies (BrIAS) Fellow 2021/22, Elsene, 1050 Brussels, Belgium
- Correspondence:
| | - Francesca Vurro
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, 70124 Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/a, 70124 Bari, Italy
| | - Mokhtar H. Abd-El-Khalek
- Food Technology Research Institute (FTRI), Agricultural Research Center (ARC), Giza 12619, Egypt
| | - Haneen H. Al-Dmoor
- Scientific Food Center (FACTS), Princess Taghreed Street Bulding 68, P.O. Box 177, Amman 11831, Jordan
| | - Tomislava Grgic
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Maria Ruiz
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino, 7, 46980 Paterna, Spain
| | - Christopher Magro
- Department of Food Sciences and Nutrition, Faculty of Health Sciences, University of Malta, MSD2040 Msida, Malta
| | - Christodoulos Deligeorgakis
- Department of Food Science and Technology, Alexandrian Campus, International Hellenic University (IHU), 57400 Thessaloniki, Greece
| | - Cynthia Helou
- Department of Nutrition, Faculty of Pharmacy, Saint Joseph University of Beirut, Beirut 1004 2020, Lebanon
| | - Patricia Le-Bail
- INRAe, UR1268 Biopolymères, Interactions, Assemblages (BIA), Rue de la Géraudière, CEDEX 3, 44316 Nantes, France
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Du Z, Tian W, Tilley M, Wang D, Zhang G, Li Y. Quantitative assessment of wheat quality using near-infrared spectroscopy: A comprehensive review. Compr Rev Food Sci Food Saf 2022; 21:2956-3009. [PMID: 35478437 DOI: 10.1111/1541-4337.12958] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2021] [Revised: 03/15/2022] [Accepted: 03/16/2022] [Indexed: 01/15/2023]
Abstract
Wheat is one of the most widely cultivated crops throughout the world. A great need exists for wheat quality assessment for breeding, processing, and products production purposes. Near-infrared spectroscopy (NIRS) is a rapid, low-cost, simple, and nondestructive assessment method. Many advanced studies associated with NIRS for wheat quality assessment have been published recently, either introducing new chemometrics or attempting new assessment parameters to improve model robustness and accuracy. This review provides a comprehensive overview of NIRS methodology including its principle, spectra pretreatments, spectral wavelength selection, outlier disposal, dataset division, regression methods, and model evaluation. More importantly, the applications of NIRS in the determination of analytical parameters, rheological parameters, and end product quality of wheat are summarized. Although NIRS showed great potential in the quantitative determination of analytical parameters, there are still challenges in model robustness and accuracy in determining rheological parameters and end product quality for wheat products. Future model development needs to incorporate larger databases, integrate different spectroscopic techniques, and introduce cutting-edge chemometrics methods. In addition, calibration based on external factors should be considered to improve the predicted results of the model. The NIRS application in micronutrients needs to be extended. Last, the idea of combining standard product sensory attributes and spectra for model development deserves further study.
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Affiliation(s)
- Zhenjiao Du
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Wenfei Tian
- National Wheat Improvement Centre, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Michael Tilley
- USDA, Agricultural Research Service, Center for Grain and Animal Health Research, Manhattan, Kansas, USA
| | - Donghai Wang
- Department of Biological and Agricultural Engineering, Kansas State University, Manhattan, Kansas, USA
| | - Guorong Zhang
- Agricultural Research Center-Hays, Kansas State University, Hays, Kansas, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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Pasqualone A, Costantini M, Faccia M, Difonzo G, Caponio F, Summo C. The Effectiveness of Extruded-Cooked Lentil Flour in Preparing a Gluten-Free Pizza with Improved Nutritional Features and a Good Sensory Quality. Foods 2022; 11:foods11030482. [PMID: 35159632 PMCID: PMC8834442 DOI: 10.3390/foods11030482] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 02/04/2022] [Accepted: 02/04/2022] [Indexed: 02/01/2023] Open
Abstract
Extruded-cooked lentil (ECL) flour was used to fortify (10/100 g dough) gluten-free pizza, which was compared with rice/corn-based pizza (control), and with pizza containing native lentil (NL) flour. Viscoamylograph and Mixolab data evidenced the hydrocolloid properties of ECL flour (initial viscosity = 69.3 BU), which contained pregelatinized starch. The use of ECL flour made it possible to eliminate hydroxymethylcellulose (E464), obtaining a clean label product. Both NL and ECL pizzas showed significantly (p < 0.05) higher contents of proteins (7.4 and 7.3/100 g, respectively) than the control pizza (4.4/100 g) and could be labelled as “source of proteins” according to the Regulation (EC) No. 1924/2006. In addition, NL and ECL pizzas were characterized by higher contents of bioactive compounds, including anthocyanins, and by higher in vitro antioxidant activity (1.42 and 1.35 µmol Trolox/g d.m., respectively) than the control pizza (1.07 µmol Trolox/g d.m.). However, NL and ECL pizzas also contained small amounts of undigestible oligosaccharides, typically present in lentils (verbascose = 0.92–0.98 mg/g d.m.; stachyose = 4.04–5.55 mg/g d.m.; and raffinose = 1.98–2.05 mg/g d.m.). No significant differences were observed in the liking level expressed by consumers between ECL and control pizzas.
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Pandiselvam R, Sruthi NU, Kumar A, Kothakota A, Thirumdas R, Ramesh S, Cozzolino D. Recent Applications of Vibrational Spectroscopic Techniques in the Grain Industry. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1904253] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- R. Pandiselvam
- Physiology,Biochemistry and Post Harvest Technology Division, ICAR –Central Plantation Crops Research Institute, Kasaragod, India
| | - N. U. Sruthi
- Agricultural and Food Engineering Department, Indian Institute of Technology (IIT), Kharagpur, India
| | - Ankit Kumar
- Agricultural and Food Engineering Department, Indian Institute of Technology (IIT), Kharagpur, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
| | - Rohit Thirumdas
- Department of Food Process Technology, College of Food Science & Technology, Telangana, India
| | - S.V. Ramesh
- Physiology,Biochemistry and Post Harvest Technology Division, ICAR –Central Plantation Crops Research Institute, Kasaragod, India
| | - Daniel Cozzolino
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), the University of Queensland, Brisbane, Australia
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Fast quantitative detection of black pepper and cumin adulterations by near-infrared spectroscopy and multivariate modeling. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106802] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Nallan Chakravartula SS, Cevoli C, Balestra F, Fabbri A, Dalla Rosa M. Evaluation of drying of edible coating on bread using NIR spectroscopy. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.07.009] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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9
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Contribution of spontaneously-fermented sourdoughs with pear and navel orange for the bread-making. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Longoria-García S, Cruz-Hernández MA, Flores-Verástegui MIM, Contreras-Esquivel JC, Montañez-Sáenz JC, Belmares-Cerda RE. Potential functional bakery products as delivery systems for prebiotics and probiotics health enhancers. Journal of Food Science and Technology 2018; 55:833-845. [PMID: 29487425 DOI: 10.1007/s13197-017-2987-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/05/2017] [Accepted: 12/07/2017] [Indexed: 01/08/2023]
Abstract
Several health benefits have been associated to probiotics and prebiotics, most of these are involved in the regulation of the host's gut microbiome. Their incorporation to diverse food products has been done to develop potential functional foods. In the case of bakery products, their incorporation has been seen to improve several technological parameters such as volume, specific volume, texture along with sensorial parameters such as flavor and aroma. Scientific literature in this topic has been divided in three main research branches: nutrition, physical quality and sensory analyzes, however, studies rarely cover all of them. Due to the harsh thermal stress during baking, sourdough technology along with microencapsulation of probiotics, has been studied as an alternative to enhance its nutritional values and increase cell viability, though in few occasions. The potential functional baked goods have maintained acceptable physical characteristics and sensorial acceptability, while in some cases an improvement is seen due to the effect of probiotics and prebiotics. The results obtained from several studies done, have shown the viability of developing functional bakery products by applying prebiotics or probiotics. This could be used as an encouragement for more research to be done in this topic.
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Affiliation(s)
- S Longoria-García
- 1Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República, C.P. 25280 Saltillo, Coahuila Mexico
| | - M A Cruz-Hernández
- 2Departamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro, No. 1923 Col. Buenavista, C.P. 25315 Saltillo, Coahuila Mexico
| | - M I M Flores-Verástegui
- 2Departamento de Ciencia y Tecnología de Alimentos, Universidad Autónoma Agraria Antonio Narro, Calzada Antonio Narro, No. 1923 Col. Buenavista, C.P. 25315 Saltillo, Coahuila Mexico
| | - J C Contreras-Esquivel
- 1Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República, C.P. 25280 Saltillo, Coahuila Mexico
| | - J C Montañez-Sáenz
- 1Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República, C.P. 25280 Saltillo, Coahuila Mexico
| | - R E Belmares-Cerda
- 1Departamento de Investigación en Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila, Blvd. V. Carranza e Ing. José Cárdenas s/n Col. República, C.P. 25280 Saltillo, Coahuila Mexico
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Antognoni F, Mandrioli R, Bordoni A, Di Nunzio M, Viadel B, Gallego E, Villalba MP, Tomás-Cobos L, Taneyo Saa DL, Gianotti A. Integrated Evaluation of the Potential Health Benefits of Einkorn-Based Breads. Nutrients 2017; 9:nu9111232. [PMID: 29137113 PMCID: PMC5707704 DOI: 10.3390/nu9111232] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2017] [Revised: 11/06/2017] [Accepted: 11/09/2017] [Indexed: 11/16/2022] Open
Abstract
Nowadays the high nutritional value of whole grains is recognized, and there is an increasing interest in the ancient varieties for producing wholegrain food products with enhanced nutritional characteristics. Among ancient crops, einkorn could represent a valid alternative. In this work, einkorn flours were analyzed for their content in carotenoids and in free and bound phenolic acids, and compared to wheat flours. The most promising flours were used to produce conventional and sourdough fermented breads. Breads were in vitro digested, and characterized before and after digestion. The four breads having the best characteristics were selected, and the product of their digestion was used to evaluate their anti-inflammatory effect using Caco-2 cells. Our results confirm the higher carotenoid levels in einkorn than in modern wheats, and the effectiveness of sourdough fermentation in maintaining these levels, despite the longer exposure to atmospheric oxygen. Moreover, in cultured cells einkorn bread evidenced an anti-inflammatory effect, although masked by the effect of digestive fluid. This study represents the first integrated evaluation of the potential health benefit of einkorn-based bakery products compared to wheat-based ones, and contributes to our knowledge of ancient grains.
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Affiliation(s)
- Fabiana Antognoni
- Department for Life Quality Studies, University of Bologna, Corso Augusto 237, 47921 Rimini, Italy.
| | - Roberto Mandrioli
- Department for Life Quality Studies, University of Bologna, Corso Augusto 237, 47921 Rimini, Italy.
| | - Alessandra Bordoni
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Mattia Di Nunzio
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Blanca Viadel
- Department of New Products and Department of Bioassays, AINIA Technological Centre, c/Benjamín Franklin 5-11, Paterna, 46980 Valencia, Spain.
| | - Elisa Gallego
- Department of New Products and Department of Bioassays, AINIA Technological Centre, c/Benjamín Franklin 5-11, Paterna, 46980 Valencia, Spain.
| | - María Paz Villalba
- Department of New Products and Department of Bioassays, AINIA Technological Centre, c/Benjamín Franklin 5-11, Paterna, 46980 Valencia, Spain.
| | - Lidia Tomás-Cobos
- Department of New Products and Department of Bioassays, AINIA Technological Centre, c/Benjamín Franklin 5-11, Paterna, 46980 Valencia, Spain.
| | - Danielle Laure Taneyo Saa
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
| | - Andrea Gianotti
- Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
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Saa DT, Di Silvestro R, Dinelli G, Gianotti A. Effect of sourdough fermentation and baking process severity on dietary fibre and phenolic compounds of immature wheat flour bread. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.071] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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13
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Ringsted T, Siesler HW, Engelsen SB. Monitoring the staling of wheat bread using 2D MIR-NIR correlation spectroscopy. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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14
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Yan B, Zhao J, Fan D, Tian F, Zhang H, Chen W. Antifungal Activity ofLactobacillus plantarumAgainstPenicillium roquefortiin Vitro and the Preservation Effect on Chinese Steamed Bread. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.12969] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Bowen Yan
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Jianxin Zhao
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Daming Fan
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Fengwei Tian
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Hao Zhang
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
| | - Wei Chen
- School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
- State Key Laboratory of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China
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