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Verbeke C, Debonne E, Versele S, Van Bockstaele F, Eeckhout M. Technological Evaluation of Fiber Effects in Wheat-Based Dough and Bread. Foods 2024; 13:2582. [PMID: 39200509 PMCID: PMC11353414 DOI: 10.3390/foods13162582] [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: 07/16/2024] [Revised: 08/07/2024] [Accepted: 08/16/2024] [Indexed: 09/02/2024] Open
Abstract
Dietary fiber incorporation in bread offers potential health benefits but poses challenges due to its impact on dough rheology and bread quality. This study evaluated the effects of pea, cocoa, and apple fiber on wheat-based dough and bread properties using rheological methods (farinograph, alveograph, pasting, and proofing) and baking trials. Substituting flour with fiber at 1%, 5%, or 10% increased water absorption and affected dough development, stability, and extensibility, particularly at high fiber concentrations. Pasting properties showed varying gelatinization behaviors influenced by fiber type and concentration. Principal component analysis (PCA) highlighted the clustering of dough and bread characteristics based on fiber concentration and type. At low fiber concentrations (up to 5% of flour replacement), negative effects were minimal, suggesting no need for comprehensive compositional analysis. However, high fiber concentrations (10%) introduced significant variability and complexity in dough properties. New farinographic parameters (FU4, FU6, FU8, FU10, and FU12) improved the explanatory power of PCA, enhancing the understanding of fiber-rich dough dynamics. The significant alterations in moisture content and texture underscore the intricate relationship between type of fiber, concentration, and dough functionality. Optimizing rheological parameters for fiber-enriched flour is crucial for adapting the bread-making process to produce high-quality bread with desired characteristics and enhanced nutritional benefits.
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Affiliation(s)
- Celeste Verbeke
- Safety and Health, Research Unit Cereal and Feed Technology, Department of Food Technology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; (C.V.)
| | - Els Debonne
- Safety and Health, Research Unit Cereal and Feed Technology, Department of Food Technology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; (C.V.)
| | - Stien Versele
- Safety and Health, Research Unit Cereal and Feed Technology, Department of Food Technology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; (C.V.)
| | - Filip Van Bockstaele
- Safety and Health, Food Structure and Function Research Group, Department of Food Technology, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000 Ghent, Belgium;
| | - Mia Eeckhout
- Safety and Health, Research Unit Cereal and Feed Technology, Department of Food Technology, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium; (C.V.)
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2
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Capcanari T, Covaliov E, Negoița C, Siminiuc R, Chirsanova A, Reșitca V, Țurcanu D. Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread. Foods 2023; 12:4327. [PMID: 38231840 DOI: 10.3390/foods12234327] [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: 11/06/2023] [Revised: 11/20/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being used in animal feed. The aim of this study was to investigate the physicochemical composition of hemp seed cake flour, its nutritional quality and its impact on bread quality parameters. The properties of hemp seed cake flour were assessed in terms of protein quality, mineral composition, polyphenols and antioxidant activity. Hemp seed cake proved to be an important source of high-quality protein (31.62% d.m.) with the presence of eight essential amino acids. The biologically active potential of hemp seed cake has been demonstrated by the high content of polyphenols, especially those from the Cannabisin group. Hemp seed cake flour was incorporated in wheat flour at levels from 5 to 40% (w/w) to investigate its influence on bread quality parameters. The addition of hemp seed cake flour increased the total phenol content of bread, thus greatly enhancing the antioxidant activity. The protein content of bread was found to be enhanced from 11.11% d.m (control sample) to 18.18% d.m (for sample with 40% hemp seed cake flour). On the other hand, the addition of hemp seed cake flour led to decreased bread porosity, increased hardness and decreased resilience in the seed cake. Although, all bread samples recorded sensorial attributes ranging between "slightly like" and "like it very much".
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Affiliation(s)
- Tatiana Capcanari
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Eugenia Covaliov
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Cătălina Negoița
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Rodica Siminiuc
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Aurica Chirsanova
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Vladislav Reșitca
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Dinu Țurcanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
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3
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Nasir G, Zaidi S, Siddiqui A, Sirohi R. Characterization of pea processing by-product for possible food industry applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1782-1792. [PMID: 37187987 PMCID: PMC10170010 DOI: 10.1007/s13197-023-05718-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/23/2023] [Accepted: 03/04/2023] [Indexed: 03/29/2023]
Abstract
Pea pods are by-products of the pea processing industries which are often disposed improperly but are rich reserves of nutrients. In this work, pea pod powder (PPP) was prepared and analysed for its nutritional, physical, functional and structural characteristics for food applications. Results showed that PPP contained 6.3% moisture, 5.2% ash, 3.5% crude fat, 13.3% crude protein, and 35.3% dietary fiber. Further, PPP exhibited 0.47 g/ml bulk density, 0.50 g/ml aerated bulk density, 0.62 g/ml tapped bulk density and had fair flowability as determined by Hausner's ratio and Carr's index. PPP also showed good functional characteristics with 3.24 g/g water absorption index, 7.9% water solubility index, 1.25 g/g oil absorption capacity, and 4.65% swelling power. Based on its excellent qualities, PPP was used to prepare cookies which were analyzed for its structural and spectral characteristics. The X-ray diffraction pattern of PPP and cookies revealed that the crystalline region in the latter remained intact. The FTIR spectra showed the presence of different functional groups in PPP and cookies. The study showed that PPP could be utilized as a beneficial ingredient in dietetic products such as baked goods due to its good water-holding capacity, oil-holding capacity and dietary fiber content.
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Affiliation(s)
- Gazia Nasir
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, U.P. India
| | - Sadaf Zaidi
- Department of Post Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, U.P. India
| | - Asfaq Siddiqui
- Department of Agriculture, Integral Institute of Agricultural Science and Technology (IIAST), Integral University, Lucknow, Uttar Pradesh India
| | - Ranjna Sirohi
- School of Health Sciences and Technology, University of Petroleum and Energy Studies, Dehradun, Uttarakhand India
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4
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Mitrevski J, Pantelić NĐ, Dodevska MS, Kojić JS, Vulić JJ, Zlatanović S, Gorjanović S, Laličić-Petronijević J, Marjanović S, Antić VV. Effect of Beetroot Powder Incorporation on Functional Properties and Shelf Life of Biscuits. Foods 2023; 12:foods12020322. [PMID: 36673414 PMCID: PMC9858528 DOI: 10.3390/foods12020322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Revised: 12/28/2022] [Accepted: 01/04/2023] [Indexed: 01/12/2023] Open
Abstract
The demand for ready-to-use functional foods is high, which encourages manufacturers to develop new, nutritionally valuable products. As an excellent source of biologically active compounds, beetroot (Beta vulgaris L.) is considered to have highly beneficial effects on health. This research aimed to evaluate the impact of replacing spelt flour (SF) with 15%, 20% and 25% beetroot powder (BP). The physicochemical and functional properties of biscuits baked at different temperatures (150 and 170 °C) were followed at the beginning, and after 3 and 6 months of storage as standard conditions. Moisture content and water activity (aw) gave insight into the biscuits' shelf life. The value of aw from 0.35 to 0.56 indicated appropriate storability. Dietary fiber content in fresh biscuits ranged from 6.1% to 7.6%, protein from 9.2% to 8.9% and sugar from 30.6% to 35.9%. The content of betalain, total polyphenols and flavonoids, and antioxidant activity (DPPH, FRAP) increased with beetroot powder content incorporated. A slight decrease of all the mentioned parameters during the storage indicated satisfied retention of bioactive molecules. The content of prevalent phenolic compounds gallic and protocatechuic acid, identified by HPLC, decreased from 22.2-32.0 and 21.1-24.9 in fresh biscuits to 18.3-23.4 and 17.3-20.3 mg/100 g upon six months of storage, respectively. An increase of the L* and a* and a decrease of the b* coordinate values, compared with the control sample without beetroot values, was noticed as well as the expected level of their change during the storage. The obtained results indicated that biscuits enriched with beetroot powder showed a significantly improved functional, nutritional and antioxidant potential during storage.
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Affiliation(s)
- Jasmina Mitrevski
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- Health House Olea, Karadjordjeva 8, 26000 Pancevo, Serbia
| | - Nebojša Đ. Pantelić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- Correspondence: ; Tel.: +381-114-413-148
| | - Margarita S. Dodevska
- Center for Hygiene and Human Ecology, Institute of Public Health of Serbia “Dr. Milan Jovanonic Batut”, Dr. Subotica 5, 11000 Belgrade, Serbia
| | - Jovana S. Kojić
- Institute of Food Technologies, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena J. Vulić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Snežana Zlatanović
- Institute of General and Physical Chemistry, Studentski trg 12–16, 11000 Belgrade, Serbia
| | - Stanislava Gorjanović
- Institute of General and Physical Chemistry, Studentski trg 12–16, 11000 Belgrade, Serbia
| | | | - Sonja Marjanović
- Medical Faculty of the Military Medical Academy, University of Defense, Crnotravska 17, 11000 Belgrade, Serbia
| | - Vesna V. Antić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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5
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Development of a gluten free bread enriched with faba bean husk as a fibre supplement. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2022.114362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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6
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Aghajanzadeh S, Fayaz G, Soleimanian Y, Ziaiifar AM, Turgeon SL, Khalloufi S. Hornification: Lessons learned from the wood industry for attenuating this phenomenon in plant-based dietary fibers from food wastes. Compr Rev Food Sci Food Saf 2023; 22:4-45. [PMID: 36199175 DOI: 10.1111/1541-4337.13047] [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: 04/20/2022] [Revised: 08/03/2022] [Accepted: 08/31/2022] [Indexed: 02/07/2023]
Abstract
A significant amount of waste is annually generated worldwide by the supply chain of the food industry. Considering the population growth, the environmental concerns, and the economic opportunities, waste recovery is a promising solution to produce valuable and innovative ingredients for food and nonfood industries. Indeed, plant-based wastes are rich in dietary fibers (DF), which have relevant technical functionalities such as water/oil holding capacity, swelling capacity, viscosity, texture, and physiological properties such as antioxidant activity, cholesterol, and glucose adsorption capacities. Different drying technologies could be applied to extend the shelf life of fresh DF. However, inappropriate drying technologies or process conditions could adversely affect the functionalities of DF via the hornification phenomenon. Hornification is related to the formation of irreversible hydrogen bindings, van der Waals interactions, and covalent lactone bridges between cellulose fibrils during drying. This review aims to capitalize on the knowledge developed in the wood industry to tackle the hornification phenomenon occurring in the food industry. The mechanisms and the parameters affecting hornification as well as the mitigation strategies used in the wood industry that could be successfully applied to foods are summarized. The application of conventional drying technologies such as air or spray-drying increased the occurrence of hornification. In contrast, solvent exchange, supercritical drying, freeze-drying, and spray-freeze-drying approaches were considered effective strategies to limit the consequences of this phenomenon. In addition, incorporating capping agents before drying attenuated the hornification. The knowledge summarized in this review can be used as a basis for process design in the valorization of plant-based wastes and the production of functional DF that present relevant features for the food and packaging industries.
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Affiliation(s)
- Sara Aghajanzadeh
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
| | - Goly Fayaz
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
| | - Yasamin Soleimanian
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
| | - Aman Mohammad Ziaiifar
- Food Process Engineering Department, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Sylvie L Turgeon
- Institute of Nutrition and functional foods, Laval University, Québec, Canada.,Food Science Department, Laval University, Québec, Canada
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Québec, Canada.,Institute of Nutrition and functional foods, Laval University, Québec, Canada
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7
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Alsubhi NH, Al-Quwaie DA, Alrefaei GI, Alharbi M, Binothman N, Aljadani M, Qahl SH, Jaber FA, Huwaikem M, Sheikh HM, Alrahimi J, Abd Elhafez AN, Saad A. Pomegranate Pomace Extract with Antioxidant, Anticancer, Antimicrobial, and Antiviral Activity Enhances the Quality of Strawberry-Yogurt Smoothie. Bioengineering (Basel) 2022; 9:735. [PMID: 36550941 PMCID: PMC9774345 DOI: 10.3390/bioengineering9120735] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 11/12/2022] [Accepted: 11/19/2022] [Indexed: 11/29/2022] Open
Abstract
Valorizing the wastes of the food industry sector as additives in foods and beverages enhances human health and preserves the environment. In this study, pomegranate pomace (PP) was obtained from the company Schweppes and exposed to the production of polyphenols and fiber-enriched fractions, which were subsequently included in a strawberry-yogurt smoothie (SYS). The PP is rich in carbohydrates and fibers and has high water-absorption capacity (WAC) and oil-absorption capacity (OAC) values. The LC/MS phenolic profile of the PP extract indicated that punicalagin (199 g/L) was the main compound, followed by granatin B (60 g/L) and pedunculagin A (52 g/L). Because of the high phenolic content of PP extract, it (p ≤ 0.05) has high antioxidant activity with SC50 of 200 µg/mL, besides scavenging 95% of DPPH radicals compared to ascorbic acid (92%); consequently, it reduced lung cancer cell lines' viability to 86%, and increased caspase-3 activity. Additionally, it inhibited the growth of pathogenic bacteria and fungi i.e., L. monocytogenes, P. aeruginosa, K. pneumonia, A. niger, and C. glabrata, in the 45-160 µg/mL concentration range while killing the tested isolates with 80-290 µg/mL concentrations. These isolates were selected based on the microbial count of spoiled smoothie samples and were identified at the gene level by 16S rRNA gene sequence analysis. The interaction between Spike and ACE2 was inhibited by 75.6%. The PP extract at four levels (0.4, 0.8, 1.2, and 1.4 mg/mL) was added to strawberry-yogurt smoothie formulations. During 2 months storage at 4 °C, the pH values, vitamin C, and total sugars of all SYS decreased. However, the decreases were gradually mitigated in PP-SYS because of the high phenolic content in the PP extract compared to the control. The PP-SYS3 and PP-SYS4 scored higher in flavor, color, and texture than in other samples. In contrast, acidity, fat, and total soluble solids (TSS) increased at the end of the storage period. High fat and TSS content are observed in PP-SYS because of the high fiber content in PP. The PP extract (1.2 and 1.6 mg/mL) decreases the color differences and reduces harmful microbes in PP-SYS compared to the control. Using pomegranate pomace as a source of polyphenols and fiber in functional foods enhances SYS's physiochemical and sensory qualities.
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Affiliation(s)
- Nouf H. Alsubhi
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia
| | - Diana A. Al-Quwaie
- Biological Sciences Department, College of Science & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia
| | - Ghadeer I. Alrefaei
- Department of Biology, College of Science, University of Jeddah, Jeddah 21589, Saudi Arabia
| | - Mona Alharbi
- Department of Biochemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
| | - Najat Binothman
- Department of Chemistry, College of Sciences & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia
| | - Majidah Aljadani
- Department of Chemistry, College of Sciences & Arts, King Abdulaziz University, Rabigh 21911, Saudi Arabia
| | - Safa H. Qahl
- Department of Biology, College of Science, University of Jeddah, Jeddah 21589, Saudi Arabia
| | - Fatima A. Jaber
- Department of Biology, College of Science, University of Jeddah, Jeddah 21589, Saudi Arabia
| | - Mashael Huwaikem
- Cinical Nutrition Department, College of Applied Medical Sciences, King Faisal University, Al Ahsa 31982, Saudi Arabia
| | - Huda M. Sheikh
- Department of Biology, College of Science, University of Jeddah, Jeddah 21589, Saudi Arabia
| | - Jehan Alrahimi
- Department of Biological Sciences, Faculty of Sciences, King Abdulaziz University, Jeddah 21589, Saudi Arabia
- Immunology Unit, King Fahad Medical Research Centre, King Abdulaziz University, Jeddah 21589, Saudi Arabia
| | - Ahmed N. Abd Elhafez
- Department of Internal Medicine, Faculty of Medicine, Zagazig University, Zagazig 44519, Egypt
| | - Ahmed Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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Eliopoulos C, Markou G, Langousi I, Arapoglou D. Reintegration of Food Industry By-Products: Potential Applications. Foods 2022; 11:3743. [PMID: 36429335 PMCID: PMC9689787 DOI: 10.3390/foods11223743] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 11/06/2022] [Accepted: 11/16/2022] [Indexed: 11/23/2022] Open
Abstract
Numerous studies have indicated that fruits and vegetables are considered as significant sources of bioactive compounds. The generated by-products, which are derived from the food industry, reveal similar or higher antioxidant activity. On the other hand, intense industrialization results in the production of large volumes of by-products, raising serious environmental issues. Therefore, this situation creates the necessity to develop new strategies in order to exploit the generated wastes, securing the ability to develop new high-added-value products. This review aims to summarize the exploitation of fruit wastes, namely, apple and citrus, as well as vegetable by-products which are derived from tomato, potato and carrot cultivation. All the aforementioned by-products have found wide applications in the development of new high-added-value products in the food and feed industry owing to their improved nutritional profiles. Furthermore, these wastes are characterized by a strong antioxidant activity, justifying their valorization in other fields such as cosmetics and pharmaceutical industries.
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Affiliation(s)
| | | | | | - Dimitrios Arapoglou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization—Demeter, L. Sof. Venizelou 1, 14123 Lykovryssi, Greece
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9
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Alamoudi SA, Saad AM, Alsubhi NH, Alrefaei GI, Al-Quwaie DA, Binothman N, Aljadani M, Alharbi M, Alanazi H, Babalghith AO, Almuhayawi MS, Gattan HS, Alruhaili MH, Selim S. Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities. Front Nutr 2022; 9:999581. [PMID: 36225874 PMCID: PMC9549274 DOI: 10.3389/fnut.2022.999581] [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: 07/21/2022] [Accepted: 08/15/2022] [Indexed: 01/10/2023] Open
Abstract
Industrial pomaces are cheap sources of phenolic compounds and fibers but dumping them in landfills has negative environmental and health consequences. Therefore, valorizing these wastes in the food industry as additives significantly enhances the final product. In this study, the citrus pomaces, orange pomace (OP), mandarin pomace (MP), and lemon pomace (LP) were collected by a juice company and subjected to producing polyphenols and fiber-enriched fractions, which are included in functional yogurt; the pomace powder with different levels (1, 3, and 5%) was homogenized in cooled pasteurized milk with other ingredients (sugar and starter) before processing the yogurt fermentation. The HPLC phenolic profile showed higher phenolic content in OP extract, i.e., gallic acid (1,702.65), chlorogenic acid (1,256.22), naringenin (6,450.57), catechin (1,680.65), and propyl gallate (1,120.37) ppm with massive increases over MP (1.34–37 times) and LP (1.49–5 times). The OP extract successfully scavenged 87% of DPPH with a relative increase of about 16 and 32% over LP and MP, respectively. Additionally, it inhibits 77–90% of microbial growth at 5–8 μg/mL while killing them in the 9–14 μg/mL range. Furthermore, OP extract successfully reduced 77% of human breast carcinoma. Each of pomace powder sample (OP, MP, LP) was added to yogurt at three levels; 1, 3, and 5%, while the physiochemical, sensorial, and microbial changes were monitored during 21 days of cold storage. OP yogurt had the highest pH and lowest acidity, while LP yogurt recorded the reverse. High fat and total soluble solids (TSS) content are observed in OP yogurt because of the high fiber content in OP. The pH values of all yogurt samples decreased, while acidity, fat, and TSS increased at the end of the storage period. The OP yogurts 1 and 3% scored higher in color, flavor, and structure than other samples. By measuring the microbial load of yogurt samples, the OP (1 and 3%) contributes to the growth of probiotics (Lactobacillus spp) in yogurt samples and reduces harmful microbes. Using citrus pomace as a source of polyphenols and fiber in functional foods is recommended to enhance their physiochemical and sensory quality.
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Affiliation(s)
- Soha A. Alamoudi
- Biological Sciences Department, College of Science and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Ahmed M. Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig, Egypt
- *Correspondence: Ahmed M. Saad
| | - Nouf H. Alsubhi
- Biological Sciences Department, College of Science and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Ghadeer I. Alrefaei
- Department of Biology, College of Science, University of Jeddah, Jeddah, Saudi Arabia
| | - Diana A. Al-Quwaie
- Biological Sciences Department, College of Science and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Najat Binothman
- Department of Chemistry, College of Sciences and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Majidah Aljadani
- Department of Chemistry, College of Sciences and Arts, King Abdulaziz University, Rabigh, Saudi Arabia
| | - Mona Alharbi
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Humidah Alanazi
- Department of Biochemistry, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Ahmad O. Babalghith
- Medical Genetics Department, College of Medicine, Umm Al-Qura University, Makkah, Saudi Arabia
| | - Mohammed S. Almuhayawi
- Department of Medical Microbiology and Parasitology, Faculty of Medicine, King AbdulAziz University, Jeddah, Saudi Arabia
- Yousef Abdullatif Jameel Scientific Chair of Prophetic Medicine Application, Faculty of Medicine, King Abdulaziz University, Jeddah, Saudi Arabia
| | - Hattan S. Gattan
- Department of Medical Laboratory Sciences, Faculty of Applied Medical Sciences, King Abdulaziz University, Jeddah, Saudi Arabia
- Special Infectious Agents Unit, King Fahad Medical Research Center, King AbdulAziz University, Jeddah, Saudi Arabia
| | - Mohammed H. Alruhaili
- Department of Medical Microbiology and Parasitology, Faculty of Medicine, King AbdulAziz University, Jeddah, Saudi Arabia
- Special Infectious Agents Unit, King Fahad Medical Research Center, King AbdulAziz University, Jeddah, Saudi Arabia
| | - Samy Selim
- Department of Clinical Laboratory Sciences, College of Applied Medical Sciences, Jouf University, Sakaka, Saudi Arabia
- Samy Selim
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10
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Fortification of goat yogurt with roasted date seeds (Phoenix dactylifera L.) powder: impact on nutritional, technological, phenolic profile, antioxidant and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01559-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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11
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Bchir B, Karoui R, Danthine S, Blecker C, Besbes S, Attia H. Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties. Foods 2022; 11:foods11101393. [PMID: 35626963 PMCID: PMC9140202 DOI: 10.3390/foods11101393] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2021] [Revised: 10/28/2021] [Accepted: 10/31/2021] [Indexed: 02/05/2023] Open
Abstract
This study aims to evaluate the impact of incorporating pear, date, and apple by-products on pasta properties. Pasta properties including cooking quality, texture, color, rheology, thermal gelling, and microstructural characteristics were evaluated. Common wheat flour was substituted by 0, 2.5, 5, 7, and 10 g/100 g of by-products. To choose the best-suited substitute of flour for the preparation of pasta, the sensorial properties of pasta were investigated. Interrelationships between all the physicochemical parameters were investigated using multiple factor analysis. We also studied the impact of storage (7, 15, and 30 days) on the physicochemical proprieties of pasta. The results revealed that the chemical composition of pasta elaborated with by-products was characterized by higher energy (~386 Kcal) and fiber content (~13%) than the control pasta. Generally, materials added to the durum wheat pasta reduce optimum cooking time, adhesiveness, and extensibility, and enhance the swelling index, cooking loss, cooking water absorption, water activity, firmness, and tenacity of pasta. Cooked pasta samples were significantly (p < 0.05) darker (L*) and greener (-a*) than the control pasta. Increasing the rate of by-products from 2.5% to 10% principally altered the texture and structure of pasta. Scanning electron microscopy analysis showed that the inclusion of by-products into pasta leads to a disruption of the protein matrix. A practical formulation (2.5% of by-products) can be selected, since a significant difference was detected between overall acceptability scores. Grouping the variables in the principal component analysis plot showed that pasta samples can be divided into three groups. Each group was correlated by a specific variable. A significant modification of the physical parameters of pasta was observed after 30 days of storage.
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Affiliation(s)
- Brahim Bchir
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
- Higher Institute of Biotechnology of Monastir, University of Monastir, Avenue Taher Hadded BP 74, Monastir 5000, Tunisia
- Correspondence: ; Tel.: +216-53-440-380
| | - Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte D’Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, UMR-T 1158, BioEcoAgro, F-62300 Lens, France;
| | - Sabine Danthine
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2 B, B-5030 Gembloux, Belgium; (S.D.); (C.B.)
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Gembloux Agro-Bio Tech, University of Liège, Passage des Déportés 2 B, B-5030 Gembloux, Belgium; (S.D.); (C.B.)
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
| | - Hamadi Attia
- Laboratory of Analysis Valorization and Food Safety, National Engineering School of Sfax, University of Sfax, Sfax BP W-3038, Tunisia; (S.B.); (H.A.)
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12
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Valková V, Ďúranová H, Havrlentová M, Ivanišová E, Mezey J, Tóthová Z, Gabríny L, Kačániová M. Selected Physico-Chemical, Nutritional, Antioxidant and Sensory Properties of Wheat Bread Supplemented with Apple Pomace Powder as a By-Product from Juice Production. PLANTS (BASEL, SWITZERLAND) 2022; 11:1256. [PMID: 35567257 PMCID: PMC9101174 DOI: 10.3390/plants11091256] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/04/2022] [Revised: 04/27/2022] [Accepted: 05/04/2022] [Indexed: 06/15/2023]
Abstract
The present article aimed to study the effects of four selected concentrations (1%, 2%, 5%, and 10%) of apple pomace powder (APP), obtained from juice production, on the nutritional value and selected physico-chemical, antioxidant, and sensory properties of wheat bread. We have found that the ash and total carbohydrate contents, total polyphenols content, and antioxidant activity of the supplemented bread loaves were markedly higher (p < 0.05) as compared to the control ones. On the other hand, values for protein and fat contents and loaf volume in APP-containing bread samples were statistically lower (p < 0.05). Finally, sensory evaluation revealed no significant differences in all tested attributes between the investigated groups of bread samples. The current results suggest that 10% APP addition appears to be an attractive ingredient applied to bread formulation to obtain a bakery product with high nutritional value and required qualitative and sensory properties. In such a manner, apple pomace as by-products from apple juice processing can be efficiently utilized in an eco-friendly way by the food industry to decrease unnecessary waste and environmental pollution.
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Affiliation(s)
- Veronika Valková
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (Z.T.); (L.G.)
- Institute of Horticulture, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Hana Ďúranová
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (Z.T.); (L.G.)
| | - Michaela Havrlentová
- National Agricultural and Food Centre, Research Institute of Plant Production, Bratislavska cesta 122, 92168 Piešťany, Slovakia;
- Department of Biotechnologies, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701 Trnava, Slovakia
| | - Eva Ivanišová
- Institute of Food Sciences, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Ján Mezey
- Institute of Horticulture, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
| | - Zuzana Tóthová
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (Z.T.); (L.G.)
| | - Lucia Gabríny
- AgroBioTech Research Centre, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia; (V.V.); (H.Ď.); (Z.T.); (L.G.)
| | - Miroslava Kačániová
- Institute of Horticulture, Slovak University of Agriculture, Trieda Andreja Hlinku 2, 94976 Nitra, Slovakia;
- Department of Bioenergy, Food Technology and Microbiology, Institute of Food Technology and Nutrition, University of Rzeszow, 4 Zelwerowicza Str., 35-601 Rzeszow, Poland
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13
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Namir M, Iskander A, Alyamani A, Sayed-Ahmed ETA, Saad AM, Elsahy K, El-Tarabily KA, Conte-Junior CA. Upgrading Common Wheat Pasta by Fiber-Rich Fraction of Potato Peel Byproduct at Different Particle Sizes: Effects on Physicochemical, Thermal, and Sensory Properties. Molecules 2022; 27:2868. [PMID: 35566217 PMCID: PMC9101751 DOI: 10.3390/molecules27092868] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2022] [Revised: 04/25/2022] [Accepted: 04/26/2022] [Indexed: 02/04/2023] Open
Abstract
Fiber-enriched food has numerous health benefits. This study develops functional fiber-enriched pasta (FEP) by partially substituting wheat flour for alcohol-insoluble residue prepared from potato processing byproducts (AIR-PPB) at various particle sizes (PS). The independent variables' effects, AIR-PPB at 2-15% substitution levels, and PS 40-250 µm were investigated in terms of chemical, cooking, thermal, and sensory properties. AIR-PPB is rich in total dietary fibers (TDF) (83%), exhibiting high water-holding capacity (WHC) and vibrant colors. Different concentrations of AIR-PPB increase TDF content in FEPs by 7-21 times compared to the control pasta (CP). Although the optimal cooking time (OCT) decreases by 15-18% compared to CP, where a lower OCT should reduce cooking time and save energy, cooking loss (Cl) increases slightly but remains within an acceptable range of 8%. Additionally, AIR-PPB altered the texture properties of FEP, with a moderate decrease in mass increase index (MII), firmness, and stickiness. AIR-PPB impairs the gluten network's structure in pasta due to AIR-PPB's WHC, which competes with starch for water binding, increasing the starch gelatinization temperature. FEPs show an increased lightness and yellowness and improved sensory properties. Highly acceptable FEPs were obtained for the following substitution levels: FEP11 (AIR-PPB at 2% and PS of 145 µm), FEP9 (AIR-PPB 4% level with PS of 70 µm), FEP6 (AIR-PPB of 4% level with 219 µm PS), and FEP1 (AIR-PPB = 8.5% with 40 µm PS), as compared to other FEPs.
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Affiliation(s)
- Mohammad Namir
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt; (M.N.); (A.I.); (E.T.A.S.-A.); (K.E.)
| | - Ali Iskander
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt; (M.N.); (A.I.); (E.T.A.S.-A.); (K.E.)
- General Organization for Export and Import Control, Ministry of Trade and Industry, Garden City, Cairo 11519, Egypt
| | - Amal Alyamani
- Department of Biotechnology, Faculty of Sciences, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia;
| | - Eman T. Abou Sayed-Ahmed
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt; (M.N.); (A.I.); (E.T.A.S.-A.); (K.E.)
| | - Ahmed M. Saad
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Kamal Elsahy
- Food Science Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt; (M.N.); (A.I.); (E.T.A.S.-A.); (K.E.)
| | - Khaled A. El-Tarabily
- Department of Biology, College of Science, United Arab Emirates University, Al Ain 15551, United Arab Emirates
| | - Carlos Adam Conte-Junior
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil;
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Huang Y, He M, Kasapis S, Brennan M, Brennan C. The influence of the fortification of red pitaya (
Hylocereus polyrhizus
) powder on the in vitro digestion, physical parameters, nutritional profile, polyphenols and antioxidant activity in the oat‐wheat bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15530] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Yanyi Huang
- School of Science RMIT University Melbourne Australia
| | - Mengya He
- School of Science RMIT University Melbourne Australia
| | | | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University Christchurch New Zealand
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15
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Soleimanian Y, Sanou I, Turgeon SL, Canizares D, Khalloufi S. Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review. Compr Rev Food Sci Food Saf 2021; 21:371-415. [PMID: 34941013 DOI: 10.1111/1541-4337.12875] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 09/25/2021] [Accepted: 10/23/2021] [Indexed: 01/02/2023]
Abstract
Every year, agrifood activities generate a large amount of plant byproducts, which have a low economical value. However, the valorization of these byproducts can contribute to increasing the intake of dietary fibers and reducing the environmental pollution. This review presents an overview of a wide variety of agricultural wastes applied in the formulation of different food products and sustainable packaging. In general, the incorporation of fibers into bakery, meat, and dairy products was successful, especially at a level of 10% or less. Fibers from a variety of crops improved the consistency, texture, and stability of sauce formulations without affecting sensory quality. In addition, fiber fortification (0.01-6.4%) presented considerable advantages in terms of rheology, texture, melting behavior, and fat replacement of ice cream, but in some cases had a negative impact on color and mouthfeel. In the case of beverages, promising effects on texture, viscosity, stability, and appetite control were obtained by the addition of soluble dietary fibers from grains and fruits with small particle size. Biocomposites used in packaging benefited from reinforcing effects of various plant fiber sources, but the extent of modification depended on the matrix type, fiber pretreatment, and concentration. The information synthesized in this contribution can be used as a tool to screen and select the most promising fiber source, fiber concentration, and pretreatment for specific food applications and sustainable packaging.
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Affiliation(s)
- Yasamin Soleimanian
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
| | - Ibrahima Sanou
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
| | - Sylvie L Turgeon
- Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada.,Food Science Department, Laval University, Québec City, Québec, Canada
| | - Diego Canizares
- Department of Food Engineering and Technology, Institute of Biosciences, Language and Physical Sciences (IBILCE), UNESP - São Paulo State University, São José do Rio Preto, Brazil
| | - Seddik Khalloufi
- Soils Science and Agri-Food Engineering Department, Laval University, Québec City, Québec, Canada.,Institute of Nutrition and Functional Foods, Laval University, Québec City, Québec, Canada
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16
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The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112412035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed. The purpose of this study was to investigate whether the use of Rp as a natural alternative for synthetic ascorbic acid in breadmaking was appropriate. A sample of wheat flour with an ascorbic acid addition of 2 mg/100 g was also used. Rp showed higher ash, carbohydrates, and fibre content, as well as lower moisture and protein content compared to wheat flour, and a vitamin C content of 420 ± 16.09 mg/100 g. A proximate composition analysis revealed a decrease in moisture, protein, and wet gluten, and an increase in ash, carbohydrates, and fibres for the flour mixtures compared with WF. Farinographic properties were positively influenced by the Rp addition and the high fibre content in the flour mixtures. Water absorption increased from 58.20% (WF) to 61.90% (2.5% Rp). Dough stability increased for the 0.5–1.0% Rp addition, then slightly decreased. The physico-chemical properties of bread prepared from flour mixtures showed a significant increase in height: 100.10 ± 0.14 mm (WF)–115.50 ± 0.14 mm (1.5% Rp), specific volume: 142.82 cm3/100 g (WF)–174.46 cm3/100 g (1.5% Rp), moisture: 41.81 ± 0.40% (WF)–43.92 ± 0.15% (2.0% Rp), and porosity: 87.75 ± 1.06% (WF)–89.40 ± 0.57% (2.5% Rp). The results indicated that the Rp used in breadmaking to replace synthetic ascorbic acid could be suitable.
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Abstract
Many recent studies in the field of cosmetics have focused on organically sourced substances. Products made from organic materials are safe, high quality, cruelty-free, and more effective than those made from synthetic materials. Many organic compounds are known to be physiologically active in humans and have an extended storage capacity and long-lasting environmental effects. Agro-industrial waste has recently increased substantially, and the disposal of date palm waste, often performed in primitive ways such as burning, is harmful to the environment. Fruit processing industries generate over 10% of the total date seed waste daily, which could be converted into useful food products. Date fruit and seed are rich in sugar, vitamins, fiber, minerals, and phenolic compounds with antioxidant and anti-inflammatory properties that significantly promote human and animal health. This waste is rich in bioactive compounds and essential oils used in many kinds of food, medicine, and cosmetics. Most active cosmetic ingredients come from natural sources such as fruit, fish, and dairy, and recent research shows that date extract and seed oil help to reduce melanin, eczema, acne, and dry patches, while increasing skin moisture and elasticity. This review details the bioactive compounds and nutraceutical properties of date fruit and seed, and their use as cosmetic ingredients.
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18
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Gumul D, Ziobro R, Korus J, Kruczek M. Apple Pomace as a Source of Bioactive Polyphenol Compounds in Gluten-Free Breads. Antioxidants (Basel) 2021; 10:807. [PMID: 34069723 PMCID: PMC8161145 DOI: 10.3390/antiox10050807] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 05/11/2021] [Accepted: 05/18/2021] [Indexed: 11/17/2022] Open
Abstract
Gluten-free products based on starch and hydrocolloids are deficient in nutrients and do not contain pro-health substances. Therefore, they should be enriched in raw materials naturally rich in antioxidants, especially if they are intended for celiac patients, prone to high oxidative stress. Apart from the traditionally used pseudo-cereals, seeds, vegetables and fruits, innovative substrates such as the by-product (especially in Poland) dry apple pomace could be applied. The study material consisted of gluten-free bread enriched with apple pomace. The content of individual polyphenols, the content of total polyphenol and flavonoids, and also the antioxidant potential of the bread were determined by the UPLC-PDA-MS/MS methods. It was observed that apple pomace was a natural concentrate of bioactive substances from the group of polyphenols. In summary, gluten-free bread with 5% content of apple pomace showed the highest organoleptic scores and contained high levels of phenolic compounds. The values of total phenolic content, and the amounts of flavonoids, phenolic acids and phloridzin in this bread were 2.5, 8, 4 and 21 times higher in comparison to control.
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Affiliation(s)
- Dorota Gumul
- Department of Carbohydrate Technology and Cereal Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122 Street, 30-149 Krakow, Poland; (R.Z.); (J.K.); (M.K.)
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19
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Effect of By-Products from Selected Fruits and Vegetables on Gluten-Free Dough Rheology and Bread Properties. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11104605] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The aim of the study was to investigate the effect of using various by-products (orange and apple pomace, tomato peel, pepper peel, prickly pear peel, and prickly pear seed peel) on the dough rheology and properties of gluten-free bread. The by-products were incorporated into a gluten-free bread formulation based on corn and chickpea flours (2/1 w/w). Different levels of each by-product (0, 2.5, 5, and 7.5% in the basic replacement) were tested. Wheat bread and gluten-free bread without the addition of by-products were used as controls. The results indicated that the by-products increased the maximum dough height, the total CO2 production, and CO2 retention coefficient compared to unenriched gluten-free dough. The highest K-value consistency coefficient was observed for the dough enriched with the prickly pear peel. The addition of by-products significantly improved (p < 0.0001) the specific volume of gluten-free bread, with values increasing from 1.48 to 2.50 cm3/g. The hierarchical cluster analysis and the constellation plot showed four groups: the wheat bread group, the second group containing the gluten-free control bread, the group with bread enriched by pomace, and the group with bread enriched with peels, exhibit the same effect on gluten-free bread and the peels exhibit the same effect on gluten-free bread.
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20
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Xu J, Li Y, Zhao Y, Wang D, Wang W. Influence of antioxidant dietary fiber on dough properties and bread qualities: A review. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104434] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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21
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Rumińska W, Markiewicz KH, Wilczewska AZ, Nawrocka A. Effect of oil pomaces on thermal properties of model dough and gluten network studied by thermogravimetry and differential scanning calorimetry. Food Chem 2021; 358:129882. [PMID: 33940294 DOI: 10.1016/j.foodchem.2021.129882] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2020] [Revised: 03/25/2021] [Accepted: 04/14/2021] [Indexed: 11/26/2022]
Abstract
Thermal analyses were used to determine thermal properties and transitions in model dough and gluten network induced by five oil pomaces obtained from seeds of black seed, pumpkin, hemp, milk thistle and primrose. The model dough was supplemented with 3%, 6% and 9% of the pomaces. Analysis of TGA parameters of supplemented model dough and gluten showed that both objects were thermally stable. However, analysis of difference TGA thermograms indicated that samples supplemented with pomaces differ in thermal behaviour. The differences were confirmed by DSC results. In the case of model dough, supplementation caused appearance of two endothermic peaks at ca. 295 and 340 °C and significant increase in transition enthalpy. Modified gluten thermograms showed one exothermic peak at 280 °C which enthalpy changed slightly with increase in pomace content. The present results indicated that model dough is characterized by more ordered structure comparing to control and gluten samples.
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Affiliation(s)
- Weronika Rumińska
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | - Karolina H Markiewicz
- Faculty of Chemistry, University of Białystok, Ciołkowskiego 1K, 15-245 Białystok, Poland
| | - Agnieszka Z Wilczewska
- Faculty of Chemistry, University of Białystok, Ciołkowskiego 1K, 15-245 Białystok, Poland
| | - Agnieszka Nawrocka
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland.
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22
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Sebii H, Karra S, Bchir B, Nhouchi Z, Ghribi AM, Karoui R, Blecker C, Besbes S. Effect of succinylation on the secondary structures, surface, and thermal properties of date palm pollen protein concentrate. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:632-640. [PMID: 33568857 DOI: 10.1007/s13197-020-04577-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2020] [Accepted: 06/12/2020] [Indexed: 11/30/2022]
Abstract
The present study was attempted to investigate the effect of succinylation, as chemical modification, on the functionality of male date palm pollen protein concentrate (MDPPPC). Succinylation was applied at two levels, 4 and 8 mol of succinic acid per mole of lysine. 4 M and 8 M were compared to the native MDPPPC. Findings proved that succinylation improved the surface properties of pollen protein including solubility and surfactant activity. Increased solubility of succinylated MDPPPC has been noticed especially in pH superior to pHi. The results from the differential scanning calorimetry showed a significant decrease (P < 0.05) of the denaturation temperature and the heat enthalpy for succinylated MDPPPC. β turn of succinylated MDPPPC increased significantly (P < 0.05) at the expense of β sheet indicating that the protein gained more mobility after succinylation which explains the enhancement of the functional properties and promotes the use of succinylated protein as a techno-functional ingredient.
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Affiliation(s)
- Haifa Sebii
- Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia
| | - Sirine Karra
- Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia
| | - Brahim Bchir
- Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia
| | - Zeineb Nhouchi
- University of Artois, EA 7394, Institut Charles Viollette, F-62300 Lens, France
| | - Abir Mokni Ghribi
- Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia
| | - Romdhane Karoui
- University of Artois, EA 7394, Institut Charles Viollette, F-62300 Lens, France
| | - Christophe Blecker
- Gembloux Agro-Bio Tech, Laboratory of Food Science and Formulation, University of Liège, Passage des Déportés 2 B, B-5030 Gembloux, Belgium
| | - Souhail Besbes
- Laboratory of Analysis Valorization and Food Safety, University of Sfax, National Engineering School of Sfax, Soukra Road, BP W-3038 Sfax, Tunisia
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23
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Extraction of dietary fibers from bagasse and date seed, and evaluation of their technological properties and antioxidant and prebiotic activity. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00774-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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24
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Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8889272] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
In order to enhance the quality of a meat product, turkey burgers with a low-fat and a high-fiber level were formulated by the incorporation of insoluble fibers from Tunisian Deglet Nour date seeds as insoluble fiber concentrate (IFC) at 3%, 5%, and 10% (w/w). Compared to Deglet Nour date seeds powder (DSP), physicochemical results revealed that IFC presented higher (
< 0.05) levels in carbohydrates at 88.85% and lower values of fat (5.94%), protein (3.81%), and ash (2.35%). For the technofunctional properties, IFC improved the oil-holding capacity (OHC) by 57.14% compared to DSP. IFC addition into turkey burgers was also instrumentally investigated by color (L
, a
, and b
) and textural parameters (hardness, cohesiveness, adhesiveness, and elasticity) and sensory attributes using a 5-point hedonic scale. Furthermore, IFC changed significantly the color of the formulated products. In addition, hardness and adhesiveness values of all experiments increased significantly (
< 0.05) with the increase of the incorporation levels compared to the control sample. Regarding sensory analysis, formulated with 5 % IFC, turkey burger samples were most appreciated by the panel with higher (
< 0.05) overall acceptability. Additionally, two multivariate exploratory techniques, namely, Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), were used to all obtained data describing the main characteristics attributed to refrigerated turkey meat samples. The applied chemometric approaches were useful in discriminating meat samples and therefore offer an approach to rely interrelationships between meat quality traits. Overall, the findings demonstrate the potential functional and economic utility of IFC as a promising ingredient for future healthy meat applications.
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Karra S, Sebii H, Bouaziz MA, Blecker C, Danthine S, Attia H, Besbes S. Effect of sonication pretreatment on physicochemical, surface, thermal, and functional properties of fibro‐proteic extracts from male date palm flowers. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sirine Karra
- Laboratory of Analysis Valorisation and Food Safety Department of Biology National Engineering School of SfaxUniversity of Sfax Sfax Tunisia
| | - Haifa Sebii
- Laboratory of Analysis Valorisation and Food Safety Department of Biology National Engineering School of SfaxUniversity of Sfax Sfax Tunisia
| | - Mohamed Ali Bouaziz
- Laboratory of Analysis Valorisation and Food Safety Department of Biology National Engineering School of SfaxUniversity of Sfax Sfax Tunisia
| | - Christophe Blecker
- Laboratory of Food Science and Formulation Faculty of Gembloux Agro‐Bio Tech University of Liège Gembloux Belgium
| | - Sabine Danthine
- Laboratory of Food Science and Formulation Faculty of Gembloux Agro‐Bio Tech University of Liège Gembloux Belgium
| | - Hamadi Attia
- Laboratory of Analysis Valorisation and Food Safety Department of Biology National Engineering School of SfaxUniversity of Sfax Sfax Tunisia
| | - Souhail Besbes
- Laboratory of Analysis Valorisation and Food Safety Department of Biology National Engineering School of SfaxUniversity of Sfax Sfax Tunisia
- Laboratory of Food Science and Formulation Faculty of Gembloux Agro‐Bio Tech University of Liège Gembloux Belgium
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Krekora M, Szymańska-Chargot M, Niewiadomski Z, Miś A, Nawrocka A. Effect of cinnamic acid and its derivatives on structure of gluten proteins – A study on model dough with application of FT-Raman spectroscopy. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105935] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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27
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Antonic B, Jancikova S, Dordevic D, Tremlova B. Apple pomace as food fortification ingredient: A systematic review and meta-analysis. J Food Sci 2020; 85:2977-2985. [PMID: 32966605 DOI: 10.1111/1750-3841.15449] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2020] [Revised: 08/10/2020] [Accepted: 08/17/2020] [Indexed: 01/04/2023]
Abstract
The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the period from 2007 to 2019 were used for making the table overview and meta-analysis of results described in those studies. The systematic review confirmed the importance of apple pomace use in the food industry due to the beneficial nutritional profile and ecological issue (waste management). The main attributes of apple pomace are high content of antioxidant compounds and dietary fibers. Dietary fibers from apple pomace significantly increased total fiber content in enriched products-meaning that the transfer of the fortification can be declared health beneficial. The conducted meta-analysis showed unambiguously the different influence of apple pomace addition according to fortified food commodity. The fortification drawbacks were noticeable in plant food products because darker and brownish color was not evaluated positively by panelists. Oppositely, color, as one of the main sensory characteristics, was beneficially affected in animal origin food. The sensory properties, including color, play an important role in product acceptance by consumers. Besides color, animal origin products fortified by apple pomace showed the most acceptable textural properties and oxidative stability.
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Affiliation(s)
- Bojan Antonic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
| | - Simona Jancikova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
| | - Dani Dordevic
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic.,Department of Technology and Organization of Public Catering, South Ural State University, Lenin Prospect 76, Chelyabinsk, 454080, Russia
| | - Bohuslava Tremlova
- Department of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackeho tr. 1946/1, Brno, 61242, Czech Republic
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28
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Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development. SUSTAINABILITY 2020. [DOI: 10.3390/su12187785] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.
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Bouaziz MA, Bchir B, Chalbi H, Sebii H, Karra S, Smaoui S, Attia H, Besbes S. Techno-functional characterization and biological potential of Agave americana leaves: Impact on yoghurt qualities. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00632-9] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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30
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Karra S, Sebii H, Bouaziz MA, Blecker C, Attia H, Besbes S. Male date palm flower powder: Effect of incorporation on physico‐chemical, textural, and sensory quality of biscuits. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14687] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sirine Karra
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
| | - Haifa Sebii
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
| | - Mohamed Ali Bouaziz
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
| | - Christophe Blecker
- Laboratory of Food Science and Formulation, Faculty of Gembloux Agro‐Bio Tech University of Liège Liège Belgium
| | - Hamadi Attia
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
| | - Souhail Besbes
- Laboratory of Analysis Valorisation and Food Safety, Department of Biology National School of Engineers of Sfax, University of Sfax Sfax Tunisia
- Laboratory of Food Science and Formulation, Faculty of Gembloux Agro‐Bio Tech University of Liège Liège Belgium
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31
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Purić M, Rabrenović B, Rac V, Pezo L, Tomašević I, Demin M. Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109391] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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32
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Predictive Consumer Acceptance Models and Quality Attributes for Cookies Enriched with Potato Protein Isolate and Concentrate. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02508-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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33
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Djoulde Darman R, Sidoine MB, Lendzemo VW. Development of sorghum-based shortbread biscuits from "muskwari" flour. Food Sci Nutr 2020; 8:3181-3189. [PMID: 32724583 PMCID: PMC7382165 DOI: 10.1002/fsn3.1574] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2019] [Revised: 03/18/2020] [Accepted: 03/22/2020] [Indexed: 11/06/2022] Open
Abstract
In order to produce biscuits from off-season sorghum, a local "Muskwari" sorghum was milled and sieved. This flour was used to produce shortbread biscuits with different substitutions rates of wheat flour to that of sorghum. The standard formulation of this same type of shortbread biscuits was used and biscuits were produced with incorporation rates of wheat flour to that of sorghum, from 0% to 100%, with a gap of 10 between two consecutives percentages. The technological characterization of the sorghum flour produced indicates a good water absorption capacity, and interesting solubility index and swelling rate. Technological aspect indicated that by changing speed and kneading time, resting the dough, it is possible to produce 100% sorghum flour shortbread biscuits. Shortbread biscuits made from 70% of wheat flour incorporation had the best average scores for overall preference criteria (6.97 ± 1.30), color (7.1 ± 1.45), and texture (6.62 ± 1.54). For smell and taste criteria, the 40% biscuits and the witness received the highest average scores, respectively, namely 6.77 ± 1.55 for smell and 7.12 ± 1.29 for taste. Analysis of the nutritional and energy intake of the control biscuit and the 70% substitution revealed that between the two, the latter had a significantly higher intake of total carbohydrates (58.51 g), dietary fiber (2.15 g), and total energy (454.1 kcal.
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Affiliation(s)
- Roger Djoulde Darman
- National Advanced School of Engineering of MarouaUniversity of MarouaMarouaCameroon
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34
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Nawrocka A, Krekora M, Niewiadomski Z, Szymańska-Chargot M, Krawęcka A, Sobota A, Miś A. Effect of moisturizing pre-treatment of dietary fibre preparations on formation of gluten network during model dough mixing – A study with application of FT-IR and FT-Raman spectroscopy. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108959] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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35
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Effects of Blackcurrant Fibre on Dough Physical Properties and Bread Quality Characteristics. FOOD BIOPHYS 2020. [DOI: 10.1007/s11483-020-09627-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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36
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Alba K, Campbell GM, Kontogiorgos V. Dietary fibre from berry-processing waste and its impact on bread structure: a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:4189-4199. [PMID: 30737794 DOI: 10.1002/jsfa.9633] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 02/04/2019] [Accepted: 02/05/2019] [Indexed: 06/09/2023]
Abstract
The structure and function of by-products of berry-processing industries are reviewed, with particular attention to dietary fibre (DF) and its effects in food products. The complex chemical composition and physicochemical characteristics of DF have been investigated and strategies for extraction of specific fractions that provide tailored technological and physiological functionality have been reviewed. The aim of this review is to describe in detail the structural composition and isolation methods of dietary fibre derived from berry by-products, and to explore their potential functionality in foods. The goal is to introduce DF from berry waste streams into the food chain, for which bread is a major vehicle. However, the appeal of bread lies in its aerated structure, for which DF is generally detrimental. The technological influence of DF on the formation and stabilization of the aerated structure of bread is therefore reviewed, in order to understand how to incorporate DF into bread while maintaining palatability. The aerated structure of bread is stabilized by two mechanisms: the gluten matrix and the liquid film surrounding bubbles. Incorporating DF successfully into bread requires understanding its interactions with both of these mechanisms. DF fractions from berries offer superior nutritional value compared to cereal fibre, potentially with less damage to bread structure, due to the higher proportion of soluble fibre. By-products from berry-processing industries could be used as a source of technologically and nutritionally distinctive DF to fabricate foods with enhanced nutritional value. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Katerina Alba
- Department of Biological and Geographical Sciences, University of Huddersfield, Huddersfield, UK
| | - Grant M Campbell
- Department of Chemical Sciences, University of Huddersfield, Huddersfield, UK
| | - Vassilis Kontogiorgos
- Department of Biological and Geographical Sciences, University of Huddersfield, Huddersfield, UK
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38
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Effect of sonication pretreatment on physico-chemical, surface and thermal properties of date palm pollen protein concentrate. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.041] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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39
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Rocha‐Parra AF, Belorio M, Ribotta PD, Ferrero C, Gómez M. Effect of the particle size of pear pomace on the quality of enriched layer and sponge cakes. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14078] [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)
- Andrés F. Rocha‐Parra
- CIDCA CCT La Plata (CONICET) Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 y 116, 1900 La Plata Argentina
| | - Mayara Belorio
- Food Technology Area. College of Agricultural Engineering University of Valladolid 34004 Palencia Spain
| | - Pablo D. Ribotta
- CONICET Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Av. Valparaíso s/n 5000 Córdoba Argentina
| | - Cristina Ferrero
- CIDCA CCT La Plata (CONICET) Facultad de Ciencias Exactas Universidad Nacional de La Plata 47 y 116, 1900 La Plata Argentina
| | - Manuel Gómez
- CONICET Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Av. Valparaíso s/n 5000 Córdoba Argentina
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40
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Kim HW, Lee JH, Park SM, Lee MH, Lee IW, Doh HS, Park HJ. Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing. J Food Sci 2018; 83:2923-2932. [PMID: 30506688 DOI: 10.1111/1750-3841.14391] [Citation(s) in RCA: 68] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2018] [Revised: 10/09/2018] [Accepted: 10/15/2018] [Indexed: 11/28/2022]
Abstract
In food ink systems in which the particles are dispersed in a hydrocolloid matrix, the source of the particles and the particle content are the main factors affecting the printability and rheological properties of the system. In this study, different contents (10% and 30% w/w) of vegetable (broccoli, spinach, or carrot) powders were added to hydrocolloid matrices with different hydration properties, and their influence on the printability and rheological properties was investigated. At low powder contents (10%), slight differences in the printability and rheological values were observed between the different vegetable sources in all hydrocolloids. When the powder content was increased to 30%, the hydrocolloid with the lowest water hydration capacity, hydroxypropyl methylcellulose, showed the greatest differences in rheology and printability when different vegetable sources were used. Xanthan gum, with its higher water hydration capacity, inhibited the swelling of the particles, thus minimizing the increase in the rheological values at high volume fractions of powder and reducing the differences in printability between different vegetable sources. Confocal laser scanning microscopy analysis of the vegetable inks showed that xanthan gum inhibited swelling of the particles regardless of the vegetable powder source. The mixtures using xanthan gum could be smoothly extruded from the nozzle due to their low extruded hardness (2.96 ± 0.23 to 3.46 ± 0.16 kg), and the resulting objects showed high resolution without collapse over time. PRACTICAL APPLICATION: The powder-based texturization technology introduced in this study provides a standardized method of preparing food ink that can be universally applied to all food materials that can be powdered. In addition, the present invention can be applied to a 3D printing technique in which a powder and a hydrocolloid matrix are independently stored and mixed immediately before printing. This technique can minimize the inherent rheological differences between formulations with different food sources and compositions.
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Affiliation(s)
- Hyun Woo Kim
- All authors are with Dept. of Biotechnology, College of Life Science and Biotechnology, Korea Univ., Anam-dong, Seongbuk-gu, Seoul, 02841, Republic of Korea
| | - Jang Ho Lee
- All authors are with Dept. of Biotechnology, College of Life Science and Biotechnology, Korea Univ., Anam-dong, Seongbuk-gu, Seoul, 02841, Republic of Korea
| | - Sae Mi Park
- All authors are with Dept. of Biotechnology, College of Life Science and Biotechnology, Korea Univ., Anam-dong, Seongbuk-gu, Seoul, 02841, Republic of Korea
| | - Min Hyeock Lee
- All authors are with Dept. of Biotechnology, College of Life Science and Biotechnology, Korea Univ., Anam-dong, Seongbuk-gu, Seoul, 02841, Republic of Korea
| | - Il Woo Lee
- All authors are with Dept. of Biotechnology, College of Life Science and Biotechnology, Korea Univ., Anam-dong, Seongbuk-gu, Seoul, 02841, Republic of Korea
| | - Han Sol Doh
- All authors are with Dept. of Biotechnology, College of Life Science and Biotechnology, Korea Univ., Anam-dong, Seongbuk-gu, Seoul, 02841, Republic of Korea
| | - Hyun Jin Park
- All authors are with Dept. of Biotechnology, College of Life Science and Biotechnology, Korea Univ., Anam-dong, Seongbuk-gu, Seoul, 02841, Republic of Korea
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41
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Potential of date seeds as a functional food components. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9804-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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42
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Kurek MA, Wyrwisz J, Karp S, Wierzbicka A. Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread. Journal of Food Science and Technology 2018; 55:1632-1640. [PMID: 29666515 DOI: 10.1007/s13197-018-3061-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2018] [Accepted: 01/29/2018] [Indexed: 01/17/2023]
Abstract
In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83% of lipids) and linoleic acid (24.31% of lipids). Only in FB, γ-linolenic fatty acid was present in a significant amount-18.32%. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72% in OB to 87% in FB). The control bread had the greatest value (80.5) and was significantly higher than values for OB, FB, and AB in terms of glycemic index. OB, FB and AB addition led to obtain low glycemic index. AB had a significant highest value of total phenolic (897.2 mg/kg) with the lowest values in FB (541.2 mg/kg). The only significant lowering of caloric values in this study was observed in AB. The study could address the gap in the area of research about taking into consideration glycemic index, fatty acid profile and phenolic content in parallel in terms of DF application in breads.
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Affiliation(s)
- Marcin Andrzej Kurek
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Jarosław Wyrwisz
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Sabina Karp
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
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Torbica A, Tomić J, Savanović D, Pajin B, Petrović J, Lončarević I, Fišteš A, Blažek-Mocko K. Utilization of apple pomace coextruded with corn grits in sponge cake creation. FOOD AND FEED RESEARCH 2018. [DOI: 10.5937/ffr1802149t] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
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45
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Aydogdu A, Sumnu G, Sahin S. Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes. Journal of Food Science and Technology 2017; 55:667-677. [PMID: 29391631 DOI: 10.1007/s13197-017-2976-y] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/22/2017] [Accepted: 11/27/2017] [Indexed: 01/31/2023]
Abstract
The aim of this study was to investigate the effects of addition of dietary fibers on rheological properties of batter and cake quality. Wheat flour was replaced by 5 and 10% (wt%) oat, pea, apple and lemon fibers. All cake batters showed shear thinning behavior. Incorporation of fibers increased consistency index (k), storage modulus (G') and loss modulus (G″). As quality parameters, specific volume, hardness, weight loss, color and microstructure of cakes were investigated. Cakes containing oat and pea fibers (5%) had similar specific volume and texture with control cakes which contained no fiber. As fiber concentration increased, specific volume decreased but hardness increased. No significant difference was found between weight loss of control cake and cakes with oat, pea and apple fibers. Lemon fiber enriched cakes had the lowest specific volume, weight loss and color difference. When microstructural images were examined, it was seen that control cake had more porous structure than fiber enriched cakes. In addition, lemon and apple fiber containing cakes had less porous crumb structure as compared to oat and pea containing ones. Oat and pea fiber (5%) enriched cakes had similar physical properties (volume, texture and color) with control cakes.
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Affiliation(s)
- Ayca Aydogdu
- 1Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey.,Department of Food Engineering, University of Necmettin Erbakan, 42090 Konya, Turkey
| | - Gulum Sumnu
- 1Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
| | - Serpil Sahin
- 1Department of Food Engineering, Middle East Technical University, 06800 Ankara, Turkey
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46
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Bchir B, Jean-François T, Rabetafika HN, Blecker C. Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars. FOOD SCI TECHNOL INT 2017; 24:198-208. [DOI: 10.1177/1082013217742752] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Cereal bars are nutritious food composed of several ingredients including dry raw and agglutinative ingredients. The objective of this study was to evaluate the effect of pear apple and date fibres, from cooked fruit co-product, addition on the physico-chemical textural and sensory properties of cereal bars. First, five formulations containing an amount of 10% of co-products and commercial fibre, used as a reference, were elaborated and their physico-chemical composition was determined. Second, to determine the acceptability of consumer, apple fibre co-products were added (6, 10 and 14%). Products were evaluated for their texture using a texturometer and sensory characteristics using an acceptance test. Results showed that physico-chemical composition of cereal bars elaborated with co-products was slightly different compared to those elaborated with commercial fibre. All bars have low water activity levels (∼0.470) and interesting energy (300 kcal/100 g bar). External appearance revealed a darker colour (L*:∼42/a*:∼8/b*:∼20). There were no significant differences (P > 0.05) in texture values (hardness: 40.8 N; cohesiveness: 0.34; springiness: 0.60; chewiness: 8.30 N) between cereal bars prepared with pear co-product and wheat bran. Acceptance test confirms the formulation used for cereals bars and showed that incorporation of 10% of co-product produced cereal bars with the highest acceptability. Sensory characteristics revealed that appearance is the limiting factor for consumer acceptability, essentially for cereal bars containing pear co-product. Apple, pear and date co-products could be used successfully as a food ingredient to develop new formulations of cereal bars.
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Affiliation(s)
- Brahim Bchir
- Department of Food Science and Formulation, University of Liège, Gembloux, Belgium
- Department of Biology-Nutritional Analysis Lab, University of Sfax/National School of Engineers of Sfax-Rod, Tunisia
| | - Thiry Jean-François
- Department of Food Science and Formulation, University of Liège, Gembloux, Belgium
| | - Holy Nadia Rabetafika
- Department of Industrial Biological Chemistry, University of Liège, Gembloux, Belgium
| | - Christophe Blecker
- Department of Food Science and Formulation, University of Liège, Gembloux, Belgium
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48
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Bouacida S, Ben Amira A, Ben Haj Koubaier H, Blecker C, Bouzouita N. Chemical composition, cooking quality, texture and consumer acceptance of pasta with Eruca vesicarialeaves. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13504] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Saoussen Bouacida
- High School of Food Industries of Tunis; University of Carthage; Avenue Alain Savary 58 Tunis 1003 Tunisia
- Faculty of Sciences of Tunis El Manar; Laboratory of Organic and Structural Chemistry; Campus Universitaire; Tunis 2092 Tunisia
| | - Amal Ben Amira
- National Engineering School of Sfax; Laboratory of Food Analysis; University of Sfax; Soukra Road Sfax BP, W-3038 Tunisia
- High School of Agriculture of Kef; Université de Jendouba; Boulifa El Kef 7119 Tunisia
| | - Hayet Ben Haj Koubaier
- High School of Food Industries of Tunis; University of Carthage; Avenue Alain Savary 58 Tunis 1003 Tunisia
- Faculty of Sciences of Tunis El Manar; Laboratory of Organic and Structural Chemistry; Campus Universitaire; Tunis 2092 Tunisia
- Food Science and Formulation Department; Gembloux Agro-Bio Tech; University of Liege; Passage des Déportés st. 2 Gembloux Namur 5030 Belgium
| | - Christophe Blecker
- High School of Agriculture of Kef; Université de Jendouba; Boulifa El Kef 7119 Tunisia
| | - Nabiha Bouzouita
- High School of Food Industries of Tunis; University of Carthage; Avenue Alain Savary 58 Tunis 1003 Tunisia
- Faculty of Sciences of Tunis El Manar; Laboratory of Organic and Structural Chemistry; Campus Universitaire; Tunis 2092 Tunisia
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Gómez M, Martinez MM. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Crit Rev Food Sci Nutr 2017; 58:2119-2135. [DOI: 10.1080/10408398.2017.1305946] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
| | - Mario M. Martinez
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
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