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Sahin M, Ozgolet M, Cankurt H, Dertli E. Harnessing the Role of Three Lactic Acid Bacteria (LAB) Strains for Type II Sourdough Production and Influence of Sourdoughs on Bread Quality and Maillard Reaction Products. Foods 2024; 13:1801. [PMID: 38928743 PMCID: PMC11202766 DOI: 10.3390/foods13121801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 06/01/2024] [Accepted: 06/04/2024] [Indexed: 06/28/2024] Open
Abstract
This study tested the effect of Companilactobacillus paralimentarius E-106, Lactiplantibacillus paraplantarum N-15 and Lactiplantibacillus plantarum SC-9 on the amount of Maillard reaction and aroma profile in bread making with main bread quality parameters. The specific volumes of sourdough and control breads were in the range of 2.97-3.04 cm3/g, and the control II bread had the highest hardness values on all days. The FAST index value was determined to be between 40.48% and 81.22% in all breads. The FAST index value was found to be higher in the control breads than in the sourdough breads. In the volatile compounds analysis, 72 volatile compounds were detected. The variety of volatile compounds in the breads with sourdough addition was higher than the control breads. Among the tested strains, Companilactobacillus paralimentarius E-106 demonstrated superior properties for bread characteristics in comparison to other strains as a type II sourdough starter. In summary, improved aroma profile and decreased Maillard reaction products can be provided by sourdough addition without changing the bread quality, along with meeting consumer demand for less additive use.
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Affiliation(s)
- Mustafa Sahin
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Istanbul 34210, Turkey; (M.S.); (E.D.)
| | - Muhammed Ozgolet
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Istanbul 34210, Turkey; (M.S.); (E.D.)
| | - Hasan Cankurt
- Food Technology Department, Safiye Cikrikcioglu Vocational School, Kayseri University, Kayseri 38000, Turkey;
| | - Enes Dertli
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Davutpasa Campus, Istanbul 34210, Turkey; (M.S.); (E.D.)
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The effects of different drying methods on the sugar, organic acid, volatile composition, and textural properties of black ‘Isabel’ grape. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01740-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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3
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Incorporation of the Dry Blossom Flour of Sambucus nigra L. in the Production of Sponge Cakes. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27031124. [PMID: 35164388 PMCID: PMC8839303 DOI: 10.3390/molecules27031124] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/18/2022] [Revised: 02/02/2022] [Accepted: 02/03/2022] [Indexed: 11/17/2022]
Abstract
The present study aims to develop recipe compositions and technology for producing sponge cakes from wholemeal flour, partially replaced with a functional plant component dry blossom flour of Sambucus nigra L. Three designs of sponge cakes with 5, 10, and 15% content of flour of Sambucus nigra L. corrected up to 100% with whole-grain oat flour were studied. Their characteristics were compared with sponge cakes of 100% wheat flour/control. The obtained new products were characterized by reduced carbohydrates, increased content of dietary fiber, and preserved volume compared to the control. The physicochemical parameters of sponge cake and marshmallows with different concentrations of dry flowers of Sambucus nigra L. included in them differed from the control with lower water absorption, pH, and moisture, while having a higher relative mass and ash content and retaining the original size. Pathogenic microorganisms such as Escherichia coli, Salmonella sp., and Staphylococcus aureus, and common coliforms were not detected in the control and experimental samples when determining the microbiological parameters. Therefore, the developed formulations are an excellent alternative to wheat flour, significantly improving some nutritional characteristics such as smell, taste, dietary fiber, and lower carbohydrate content.
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4
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Characterization of physico-chemical, textural, phytochemical and sensory proprieties of Italia raisins subjected to different drying conditions. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01018-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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5
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Wang D, Javed HU, Kargar M, Ali S, Shi Y, Abdullah, Duan CQ. Effects of drying process and time of storage on fatty acid composition in raisins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00873-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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6
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Influence of drying methods on the structure, mechanical and sensory properties of strawberries. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03682-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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7
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Javed HU, Wang D, Andaleeb R, Zahid MS, Shi Y, Akhtar S, Shiping W, Duan CQ. Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes. Foods 2021; 10:foods10030559. [PMID: 33800375 PMCID: PMC7998674 DOI: 10.3390/foods10030559] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2021] [Revised: 02/28/2021] [Accepted: 03/01/2021] [Indexed: 11/16/2022] Open
Abstract
Raisin aroma is a vital sensory characteristic that determines consumers’ acceptance. Volatile organic compounds (VOCs) in fresh grapes, air-dried (AD), pre-treated air-dried (PAD), sun-dried (SD), and pre-treated sun-dried (PSD) raisins were analyzed, with 99 and 77 free- and bound-form compounds identified in centennial seedless grapes, respectively. The hexenal, (E)-2-hexenal, 1-hexanol, ethyl alcohol, and ethyl acetate in free-form while benzyl alcohol, β-damascenone, gerenic acid in bound-form were the leading compounds. Overall, the concentration of aldehydes, alcohols, esters, acids, terpenoids, ketones, benzene, and phenols were abundant in fresh grapes but pyrazine and furan were identified in raisin. Out of 99 VOCs, 30 compounds had an odour active value above 1. The intensity of green, floral, and fruity aromas were quite higher in fresh grapes followed by AD-raisins, PAD-raisins, SD-raisins, and PSD-raisins. The intense roasted aroma was found in SD-raisins due to 2,6-diethylpyrazine and 3-ethyl-2,5-dimethylpyrazine. Among raisins, the concentration of unsaturated fatty acid oxidized and Maillard reaction volatiles were higher in SD-raisins and mainly contributed green, fruity and floral, and roasted aromas, respectively.
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Affiliation(s)
- Hafiz Umer Javed
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China; (H.U.J.); (D.W.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
- Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China; (M.S.Z.); (W.S.)
| | - Dong Wang
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China; (H.U.J.); (D.W.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
- Beijing Yi Qing Food Group Co., Ltd., No. 6 Beixinglu, Dong Duan, Daxing Distruct, Beijing 102600, China
| | - Rani Andaleeb
- Department of Food Sciences and Engineering, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China;
| | - Muhammad Salman Zahid
- Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China; (M.S.Z.); (W.S.)
| | - Ying Shi
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China; (H.U.J.); (D.W.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
| | - Saeed Akhtar
- Institute of Food Science and Nutrition, Bahauddin Zakariya University, Multan 60800, Pakistan;
| | - Wang Shiping
- Department of Plant Sciences, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Minhang District, Shanghai 200240, China; (M.S.Z.); (W.S.)
| | - Chang-Qing Duan
- Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Tsinghua East Road, Beijing 100083, China; (H.U.J.); (D.W.); (Y.S.)
- Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China
- Correspondence: ; Tel./Fax: +86-106-2737-136
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Mediterranean Raisins/Currants as Traditional Superfoods: Processing, Health Benefits, Food Applications and Future Trends within the Bio-Economy Era. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11041605] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
This review elaborates on the significance of Mediterranean raisins, focusing particularly on indigenous Greek varieties (e.g., Zante currants) as a previously overlooked traditional food, currently brought on the spotlight, resulting from the increased consumers’ awareness to improve wellness through diet modification. Recent studies on the effect of processing steps on final quality, along with findings on the potential health benefits raisins and currants elicit, are also presented. The development of novel functional food products to further exploit the nutritional value and the bioactive compounds of raisins is evidenced in view of indicating potential food industry applications. Moreover, valorization options of waste and by-product streams obtained from processing facilities are also proposed. Conclusively, raisins and currants should be further enhanced and incorporated in a balanced diet regime through the inclusion in novel foods formulation. Evidently, both the processing of the onset material and side-streams management, are essential to ensure sustainability. Hence, the article also highlights integrated biorefinery approaches, targeting the production of high-value added products that could be re-introduced in the food supply chain and conform with the pillars of bio-economy.
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Alvarez L, Urrutia P, Olivares A, Flores A, Bhandari B, Almonacid S. Comparison of Microwave Short Time and Oven Heating Pretreatment on Crystallization of Raisins. Foods 2020; 10:foods10010039. [PMID: 33375582 PMCID: PMC7823869 DOI: 10.3390/foods10010039] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2020] [Revised: 12/16/2020] [Accepted: 12/22/2020] [Indexed: 02/02/2023] Open
Abstract
Crystalline material can develop on the surface of raisins during storage and transport, affecting the final acceptability of the product. In this work, a mild thermal pretreatment was applied to raisins to melt the pre-existing crystals and the effect of such thermal treatments on the development of crystals over a storage period was investigated. The raisins selected for this study were of the Thompson seedless variety from one Chilean company. The thermal pretreatment of raisins at 50 °C and 70 °C for 20 min in an oven and microwave (800 W) irradiation for 15 s resulted in a reduction in the percentage of crystallized raisins (w/w) from more than 50% in the control samples to less than 10% after 35 days of storage at 15 and 25 °C in a 57% relative humidity environment. The results showed that some textural parameters, such as cohesiveness and chewiness, were not affected by thermal treatment and were independent of storage temperature.
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Affiliation(s)
- Lorena Alvarez
- Centro Regional de Estudios en Alimentos Saludables (CREAS), 2373223 Valparaíso, Chile; (L.A.); (P.U.); (A.F.); (S.A.)
| | - Paulina Urrutia
- Centro Regional de Estudios en Alimentos Saludables (CREAS), 2373223 Valparaíso, Chile; (L.A.); (P.U.); (A.F.); (S.A.)
- Escuela de Ingeniería Bioquímica, Facultad de Ingeniería, Pontificia Universidad Católica de Valparaíso, 2362803 Valparaíso, Chile
| | - Araceli Olivares
- Centro Regional de Estudios en Alimentos Saludables (CREAS), 2373223 Valparaíso, Chile; (L.A.); (P.U.); (A.F.); (S.A.)
- Correspondence:
| | - Agustín Flores
- Centro Regional de Estudios en Alimentos Saludables (CREAS), 2373223 Valparaíso, Chile; (L.A.); (P.U.); (A.F.); (S.A.)
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, St. Lucia, QLD 4072, Australia;
| | - Sergio Almonacid
- Centro Regional de Estudios en Alimentos Saludables (CREAS), 2373223 Valparaíso, Chile; (L.A.); (P.U.); (A.F.); (S.A.)
- Departamento de Ingeniería Química y Ambiental, Universidad Técnica Federico Santa María, 2340000 Valparaíso, Chile
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LEI Y, CHEN J, ZHANG Z, DENG X. Influence of microwave vacuum drying on the effective moisture diffusivity of seedless white grapes. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.37020] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Affiliation(s)
- Yongdong LEI
- Food College, Shihezi University, China; Xinjiang Academy of Agricultural and Reclamation Science, China
| | | | - Zhenghong ZHANG
- Xinjiang Academy of Agricultural and Reclamation Science, China
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11
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Alvarez L, Urrutia P, Olivares A, Flores A, Bhandari B, Truong T, Almonacid S. Impact of thermal pretreatment on crystallization of Thompson raisins. Food Chem 2020; 317:126381. [PMID: 32097821 DOI: 10.1016/j.foodchem.2020.126381] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Revised: 02/06/2020] [Accepted: 02/09/2020] [Indexed: 10/25/2022]
Abstract
After prolonged storage or during the shipment of raisins, a crystalline material may be developed on their surface, affecting the final acceptability of the product. The mild thermal pretreatment (50 °C for a period of 12 h and 48 h) was applied to dissolve any potential tiny crystals and nuclei already present in the raisins. The thermal pretreatment of raisins resulted in a reduction on the percentage of crystallized raisins (w/w) from more than 46% in control samples to less than 10% after 30 days of storage at 57% and 66% of relative humidity and 15 °C and 25 °C. X-ray diffraction analysis identified d-Glucose monohydrate as the main crystalline component. All the thermal treatments increased the hardness of the raisins, when they were incubated at 57% relative humidity. To mitigate the problems of crystallization of raisins during shipping, it is recommended that the raisins are thermally pretreated and the shipping conditions are controlled.
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Affiliation(s)
- Lorena Alvarez
- Centro Regional de Estudios en Alimentos Saludables (CREAS), Valparaíso, Chile.
| | - Paulina Urrutia
- Centro Regional de Estudios en Alimentos Saludables (CREAS), Valparaíso, Chile; Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile
| | - Araceli Olivares
- Centro Regional de Estudios en Alimentos Saludables (CREAS), Valparaíso, Chile
| | - Agustín Flores
- Centro Regional de Estudios en Alimentos Saludables (CREAS), Valparaíso, Chile
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Tuyen Truong
- RMIT University, Bundoora Campus (West), Melbourne, VIC 3083, Australia
| | - Sergio Almonacid
- Centro Regional de Estudios en Alimentos Saludables (CREAS), Valparaíso, Chile; Departamento de Ingeniería Química y Ambietal, Universidad Técnica Federico Santa María, Valparaíso, Chile
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Guiné RDPF, Correia PMDR, Ferrão AC, Gonçalves F, Lerat C, El-Idrissi T, Rodrigo E. Evaluation of phenolic and antioxidant properties of strawberry as a function of extraction conditions. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.14219] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract We studied the extraction of antioxidant phenolic compounds, anthocyanins and the evaluation of antioxidant activity of strawberries in different extraction conditions, varying the type of solvent (ethanol:water (50%) and acetone:water (60%), the extraction time (15 and 60 min) and the solvent volume to sample mass ratio (5 mL/g and 20 mL/g). In addition, we performed principal component analysis and cluster analysis. The results showed that, although the two solvents tested had similar influence on total phenolic compounds extraction and antioxidant activity, the 60 minutes of extraction and the use of the solvent volume/sample mass ratio of 20 mL/g were the best extraction conditions, both for the 1st and 2nd recovered extracts. However, the solvent had a marked effect on anthocyanins’ extraction, so that acetone/water extracted almost the double as compared to ethanol/water, for the same extraction conditions. Finally, factor analysis allowed identifying a grouping structure of two components, which was confirmed by the dendogram obtained from cluster analysis.
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Affiliation(s)
| | | | | | | | - Clémence Lerat
- Instituto Politécnico de Viseu, Portugal; Université Angers Angers, France
| | - Theo El-Idrissi
- Instituto Politécnico de Viseu, Portugal; Université Angers Angers, France
| | - Eva Rodrigo
- Instituto Politécnico de Viseu, Portugal; Universidad de Granada, España
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Guiné RDPF. Evaluation of texture of cheese by-products incorporated bread. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.31919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract This work aimed to develop new breads incorporating whey residue, “sorelho”, obtained from ewe’s milk after the production of Serra da Estrela Cheese. For this, we baked three types of bread: wheat bread (control sample), bread incorporating sorelho, and another version containing additional nutritional elements. The texture was evaluated with a texturometer, using compression and perforation tests. Results showed that sorelho can be successfully incorporated in bread. The best product was the bread with sorelho plus improved nutrition, which presented good textural characteristics during a period of 24 hours. This trend was observed for all properties evaluated: hardness, chewiness, resilience, cohesiveness, springiness (compression test) and external firmness, inner firmness, stickiness, adhesiveness (perforation test). Finally, factor analysis showed: FACTOR 1 – compression textural properties; FACTOR 2 – perforation firmness properties and FACTOR 3 – perforation adhering properties, which in total explained approximately 81% of total variance.
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Guiné RPF, Souta A, Gürbüz B, Almeida E, Lourenço J, Marques L, Pereira R, Gomes R. Textural Properties of Newly Developed Cookies Incorporating Whey Residue. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2019. [DOI: 10.1080/15428052.2019.1621788] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Raquel P. F. Guiné
- CI&DETS/CERNAS Research Centre, Department Food Industry, Polytechnic Institute of Viseu, Viseu, Portugal
| | - Ana Souta
- Department Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Buse Gürbüz
- Department Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Elisabete Almeida
- Department Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Joana Lourenço
- Department Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Liliana Marques
- Department Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Raquel Pereira
- Department Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Rubina Gomes
- Department Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
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Perceptions Towards Healthy Diet of the Portuguese According to Area of Work or Studies. Zdr Varst 2019; 58:40-46. [PMID: 30745949 PMCID: PMC6368673 DOI: 10.2478/sjph-2019-0005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Accepted: 01/03/2019] [Indexed: 12/20/2022] Open
Abstract
Introduction A healthy diet is crucial for the maintenance of health. Therefore, the aim of this work is to evaluate the perceptions towards a healthy diet among the participants with work or studies in areas related to diet and nutrition and those who did not. Methods Anonymous questionnaire data was collected in a cross-sectional study on a non-probabilistic sample of 902 participants living in Portugal. Results The results showed that the participants’ perceptions were, in general, compliant with a healthy diet. However, significant differences were found between gender (p=0.004), between the different civil state groups (p=0.016), between the participants who were responsible for buying their own food and those who were not and also regarding the living environment. The variable area of work or studies also showed significant differences (p=0.001), so that people who had work or studies related to agriculture obtained a higher score. Regarding this variable, the mean values of nutrition and agriculture areas were not statistically different between them, but were statistically different from the mean values of psychology and health areas. The participants who had work or studies in areas showing diet and nutrition-related issues achieved a higher mean score (0.72±0.35) when compared to the participants who did not (0.58±0.30). Conclusion However, despite the results, it is important to continue developing campaigns that better communicate nutritional aspects, so that people can increase their knowledge on this subject.
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Khiari R, Zemni H, Mihoubi D. Raisin processing: physicochemical, nutritional and microbiological quality characteristics as affected by drying process. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1517264] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
Affiliation(s)
- Ramla Khiari
- Higher School of Food Industries of Tunis (ESIAT) - 58 Avenue Alain Savary, 1003 Tunis El Khadra, University of Carthage, Tunisia
- Laboratory of Wind Energy Management and Waste Energy Recovery, Research and Technology Center of Energy (CRTEn) - B.P. N°95, Hammam-Lif, Tunisia
- Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj-Cedria (CBBC) - B.P. 901, Hammam-Lif, Tunisia
| | - Hassène Zemni
- Laboratory of Molecular Physiology of Plants, Center of Biotechnology of Borj-Cedria (CBBC) - B.P. 901, Hammam-Lif, Tunisia
| | - Daoued Mihoubi
- Laboratory of Wind Energy Management and Waste Energy Recovery, Research and Technology Center of Energy (CRTEn) - B.P. N°95, Hammam-Lif, Tunisia
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Guiné RPF, Santos C, Rocha C, Marques C, Rodrigues C, Manita F, Sousa F, Félix M, Silva S, Rodrigues S. Whey-Bread, an Improved Food Product: Evaluation of Textural Characteristics. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2018. [DOI: 10.1080/15428052.2018.1502112] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
Affiliation(s)
- Raquel P. F. Guiné
- Dep. Food Industry, Polytechnic Institute of Viseu, CI&DETS/CERNAS Research Centre, Portugal
| | - Carina Santos
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Celeste Rocha
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | | | | | - Filipa Manita
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Filipe Sousa
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Márcia Félix
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Sílvia Silva
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
| | - Susana Rodrigues
- Dep. Food Industry, Agrarian School of Viseu, IPV, Viseu, Portugal
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Evaluation of phenolic compounds composition, antioxidant activity and bioavailability of phenols in dried thistle flower. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-016-9386-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Zemni H, Sghaier A, Khiari R, Chebil S, Ben Ismail H, Nefzaoui R, Hamdi Z, Lasram S. Physicochemical, Phytochemical and Mycological Characteristics of Italia Muscat Raisins Obtained Using Different Pre-treatments and Drying Techniques. FOOD BIOPROCESS TECH 2016. [DOI: 10.1007/s11947-016-1837-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Correia P, Vítor A, Tenreiro M, Correia AC, Madanelo J, Guiné R. Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-12-2015-0157] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes’ milk and without addition of any commercial starter culture. This paper aims at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening and of final products.
Design/methodology/approach
Cheeses were produced with different thistle flower extracts and then the clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics, were evaluated.
Findings
The clotting time varied from 47 to 66 min, and the weight loss along ripening varied between 32 and 40 per cent. There was some influence of thistle flower ecotype on the colour during ripening and in the final product. The results of texture analysis revealed significant differences between the thistle ecotypes: crust firmness varying from 2.4 to 5.6 N; inner firmness from 0.82 to 1.82 N; stickiness from −0.5 to −1.60 N; adhesiveness from −3.0 to −11.3 N.s; and Ecotype C was particularly distinguishable. Sensorial evaluation revealed differences among the cheeses, with Ecotype C receiving the highest score for global appreciation.
Originality/value
The usage of different extracts of thistle flower to produce Serra da Estrela cheese with different properties is a novelty, and it allows the possibility of manipulating this parameter in the future so as to produce cheeses with specific characteristics, addressed to different consumer targets.
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