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Alemán-Huerta ME, Castillo-Cázares BA, Márquez-Reyes JM, Báez-González JG, Quintero-Zapata I, Gandarilla-Pacheco FL, de Luna-Santillana EDJ, Treviño-Garza MZ. Muffin-Type Bakery Product Based on Mexican Mesquite ( Prosopis spp.) Flour: Texture Profile, Acceptability, and Physicochemical Properties. Foods 2023; 12:3587. [PMID: 37835239 PMCID: PMC10572904 DOI: 10.3390/foods12193587] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2023] [Revised: 09/12/2023] [Accepted: 09/26/2023] [Indexed: 10/15/2023] Open
Abstract
In this research, muffin-type bakery products were developed based on wheat flour (WF) and mesquite flour (MF) in the following proportions: WFMF 90:10, WFMF 75:25, and WFMF 50:50. The products were characterized based on various properties in which it was possible to observe that the water activity (aw) did not show a significant change with the increase in the concentration of MF. In addition, the increase in the concentration of MF modified the sensory properties (color, odor, flavor, texture, and acceptance), further decreasing the luminosity and increasing the values of the a* and b* coordinates. Moreover, in the texture profile analysis, it was found that the increase in the MF concentration increased hardness, fracturability, and gumminess and decreased adhesiveness and cohesiveness. All the previously mentioned changes were more evident in the WFMF50:50 and, to a lesser degree, in WFMF75:25. In general, in most evaluations realized, the WFMF90:10 treatment was the most similar to the control (without MF). However, WFMMF75:25 provided a higher protein and fiber content and a lower fat content. Finally, it is possible to use the flour obtained from the mesquite fruit to make bakery products since it is an important source of food due to the wide distribution of mesquite in the country.
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Affiliation(s)
- María Elizabeth Alemán-Huerta
- Facultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico; (M.E.A.-H.); (B.A.C.-C.); (I.Q.-Z.); (F.L.G.-P.)
| | - Brenda A. Castillo-Cázares
- Facultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico; (M.E.A.-H.); (B.A.C.-C.); (I.Q.-Z.); (F.L.G.-P.)
| | - Julia Mariana Márquez-Reyes
- Facultad de Agronomía, Universidad Autónoma de Nuevo León (UANL), Francisco I. Madero S/N, Ex Hacienda el Cañada, Escobedo 66050, Mexico;
| | - Juan G. Báez-González
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico;
| | - Isela Quintero-Zapata
- Facultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico; (M.E.A.-H.); (B.A.C.-C.); (I.Q.-Z.); (F.L.G.-P.)
| | - Fátima Lizeth Gandarilla-Pacheco
- Facultad de Ciencias Biológicas, Instituto de Biotecnología, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico; (M.E.A.-H.); (B.A.C.-C.); (I.Q.-Z.); (F.L.G.-P.)
| | | | - Mayra Z. Treviño-Garza
- Departamento de Alimentos, Facultad de Ciencias Biológicas, Universidad Autónoma de Nuevo León (UANL), Av. Pedro de Alba S/N, Cd. Universitaria, San Nicolás de los Garza 66455, Mexico;
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Influence of Wheat-Mesquite ( Prosopis L.) Composite Flour on Dough Rheology and Quality of Bread. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2022. [DOI: 10.2478/aucft-2022-0018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
Abstract
Abstract
The purpose of this study was to evaluate the effect of wheat-mesquite composite flour on the rheology of dough and the quality of bread. The farinographic analysis showed a decrease in the development time and stability of the dough with an increase in the mixing tolerance index. The share of mesquite flour increased the value of loss and storage moduli and reduced the dough’s susceptibility to stress. The mesquite flour addition increased the bread volume by about 17% and the number of large pores >5 mm. The brightness of the crumb containing mesquite flour decreased from 75.3 to 58.6 and the proportion of yellow colour increased from 19.9 to 26.4 in relation to the control bread. The bread with mesquite flour had a significantly softer crumb during storage in comparison with wheat bread, indicating a reduction in the staling. These observations were also confirmed by lowering the disintegration enthalpy of the retrograded amylopectin from 3.33 J/g for the control sample to 1.95 J/g for the bread containing 10% of mesquite flour.
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Fortification of Wheat Bread with Edible Chrysanthemum (Chrysanthemum morifolium Ramat.): Unraveling the Mechanisms of Dough Rheology and Bread Quality Changes. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02924-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Current Insights into Phytochemistry, Nutritional, and Pharmacological Properties of Prosopis Plants. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2022; 2022:2218029. [PMID: 35310031 PMCID: PMC8933101 DOI: 10.1155/2022/2218029] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 08/26/2021] [Accepted: 01/21/2022] [Indexed: 12/21/2022]
Abstract
Prosopis is a regional cash crop that is widely grown in arid, semiarid, tropical, and subtropical areas. Compared with other legume plants, Prosopis is underutilized and has great potentialities. Prosopis not only is a good source of timber, construction, fencing material, and gum, but also can be applied for food, beverage, feed, and medicine. Prosopis contains numerous phytochemical constituents, including carbohydrates, proteins, fatty acids, minerals, and vitamins, while varieties of phenolic compounds have also been identified from different parts of Prosopis. Flavonoids (especially C-glycosyl flavonoids), tannins, catechin, 4′-O-methyl-gallocatechin, mesquitol, and quercetin O-glycosides are significant phenolic contents in Prosopis. Various extracts of Prosopis displayed a wide range of biological properties, such as antioxidant, antihyperglycemic, antibacterial, anthelmintic, antitumor, and anticancer. Additionally, Prosopis has the potential to be an ideal diet that contains abundant dietary fiber, minerals, galactomannans, and low-fat content. However, the bioactivity and pharmacological properties associated with Prosopis were influenced by the bioavailability of phytochemicals, various antinutritional compounds, and the interactions of protein and phenolic compounds. The bioavailability of Prosopis is mainly affected by phenolic contents, especially catechin. The antinutritional compounds negatively affect the nutritional qualities of Prosopis, which can be prevented by heating. The protein-phenolic compound interactions can help the human body to absorb quercetin from Prosopis. This literature review aimed to provide systematic information on the physical, biochemical, pharmacological, and nutritional properties and potential applications of Prosopis.
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Meybodi NM, Mirmoghtadaie L, Sheidaei Z, Arab M, Nasab SS, Taslikh M, Mortazavian AM. Application of Microbial Transglutaminase in Wheat Bread Industry: A Review. CURRENT NUTRITION & FOOD SCIENCE 2021. [DOI: 10.2174/1573401316999201001145814] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Bread as the main food all over the world is generally based on wheat flour due to its
unique properties to form a three-dimensional gluten network. In fact, the quality of bread is influenced
by wheat gluten quality and quantity. The quality of gluten protein is mainly defined based
on its amino acids composition and bonding (covalent and non-covalent). Gluten protein quality is
considered weak based on its essential amino acid content: lysine and threonine. Covalent crosslinks
as the main factor in determining the integrity of the gluten network are also interrupted by
the activity of proteolytic enzymes and reducing agents. Different treatments (physical, chemical
and enzymatic) are used to alleviate these detrimental effects and improve the bread making quality
of wheat flour. Given that, food industry is looking for using enzymes (respecting their specificity,
ease of use and low risk of toxic products formation) microbial transglutaminase is an efficient
option, considering its ability to introduce new crosslinks. This new crosslink formation can either
improve gluten protein quality in damaged wheat flour or imitate the function of gluten protein in
gluten free bread. The aim of this article is to review the application of microbial transglutaminase
enzyme as an improving agent in wheat bread industry.
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Affiliation(s)
- Neda M. Meybodi
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 193954741, Tehran, Iran
| | - Zhaleh Sheidaei
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Masoumeh Arab
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Sarah S. Nasab
- Department of Food Sciences and Technology, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Musarreza Taslikh
- Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition Science and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Science, Tehran, Iran
| | - Amir M. Mortazavian
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences, Food Science and Technology, Shahid Beheshti University of Medical Sciences, P.O. Box 193954741, Tehran, Iran
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Nutritional quality and staling of wheat bread partially replaced with Peruvian mesquite (Prosopis pallida) flour. Food Res Int 2020; 137:109621. [PMID: 33233209 DOI: 10.1016/j.foodres.2020.109621] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2020] [Revised: 08/05/2020] [Accepted: 08/10/2020] [Indexed: 11/22/2022]
Abstract
The objective of this study was to evaluate the effect of partially replacing two types of wheat flour (low ash content [type 55] and high ash content [type 65]) with Peruvian Prosopis pallida (mesquite) pod flour (0, 5, 10, 15%) on the nutritional quality and staling of composite breads. Mesquite flour (MF) enhanced the nutritional quality by increasing the fibre contents and unsaturated fatty acids of the bread. MF did not affect crumb hardness either when prepared with wheat flour type 65 (p = 0.374) or 55 (p = 0.122), but reduced crumb resilience (p < 0.001) and water activity (p = 0.003) in both wheat flour types. When blended with wheat flour type 55, increasing levels of MF delayed the dehydration (p < 0.001) and resilience loss rates. Likewise, the higher the MF level, the slower the crumb hardening of composite breads formulated with wheat flour type 55 (p = 0.028). Thus, MF did not only enhance the nutritional profile of composite breads, but could also retard staling as a supplement of wheat flour type 55.
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Nutritive and Bioactive Properties of Mesquite ( Prosopis pallida) Flour and Its Technological Performance in Breadmaking. Foods 2020; 9:foods9050597. [PMID: 32392753 PMCID: PMC7278699 DOI: 10.3390/foods9050597] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2020] [Revised: 04/28/2020] [Accepted: 05/01/2020] [Indexed: 11/20/2022] Open
Abstract
Although the nutritional profile, bioactivities, and uses of mesquite pod flour from various Prosopis species have been studied, limited research has been conducted on Prosopis pallida (Humb, & Bonpl. Ex Willd.) Kunth mesquite flour. This study aimed to characterize the nutritional quality and bioactive properties of P. pallida pod flour and to assess its technological performance in breadmaking as a partial replacer of white wheat flour. Peruvian P. pallida mesquite flour was found to have an appealing nutritional profile, with high contents of dietary fiber (29.6% dw) and protein (9.5% dw), and low contents of fat (1.0% dw) and carbohydrates (57.6% dw). It is a source of palmitic (12.6%), oleic (35.5%), and linoleic acids (45.8%), α-, β-, and γ- tocopherols, and contains phenolic compounds such as apigenin glycoside derivatives with proven antioxidant capacities. Extracts of P. pallida flour were also found to have antimicrobial and antifungal effects and did not show hepatoxicity. When formulated as a wheat flour replacer, increasing mesquite flour levels yield composite doughs of lower stickiness and extensibility, and composite breads of lower elasticity (p < 0.01). However, up to a level of 10%, mesquite flour significantly increases loaf volume, reduces crumb hardness, and produces a more uniform crumb of small size alveoli (p < 0.01). Considering the purpose of improving the nutritional and technological quality of wheat flour bread, the addition of P. pallida pod flour can be highly recommended.
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Valerga L, Quintero-Ruiz NA, Concellón A, Puppo MC. Artichoke, eggplant and tomato flours as nutritional ingredients for wheat dough: hydration properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:1954-1963. [PMID: 32327806 PMCID: PMC7171036 DOI: 10.1007/s13197-019-04231-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/01/2019] [Accepted: 12/26/2019] [Indexed: 06/11/2023]
Abstract
ABSTRACT Artichoke (AF), eggplant (EF) and tomato (TF) flour were used as nutritional ingredients for wheat dough. A replacement of wheat flour with 5 or 10% of these vegetable flour was performed. Hydration properties (equilibrium adsorption isotherms, solvent retention capacity), capacity of blends for dough development (farinographic assay) and the proximal composition of flours were evaluated. Samples with high content of soluble sugar and low of insoluble fiber (EF and TF) presented higher equilibrium water sorption at 20 °C and 40 °C, at aw > 0.5. The solvent retention capacity of wheat-vegetable flour blends increased mainly at higher levels of replacement (10%) and with samples of artichoke and eggplant. The highest and the lowest stable dough with 10% of replacement was obtained with AF and EF, respectively. Water sorption and absorption parameters should be previously determined so as to obtain the optimum dough structure that lead to a high technological quality bread.
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Affiliation(s)
- Lucia Valerga
- CIDCA – Facultad de Ciencias Exactas (UNLP – CONICET), Calle 47 y 116, 1900 La Plata, Argentina
| | | | - Analía Concellón
- CIDCA – Facultad de Ciencias Exactas (UNLP – CONICET), Calle 47 y 116, 1900 La Plata, Argentina
| | - M. Cecilia Puppo
- CIDCA – Facultad de Ciencias Exactas (UNLP – CONICET), Calle 47 y 116, 1900 La Plata, Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF - UNLP), 60 y 119, 1900 La Plata, Argentina
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Linear and Non-linear Rheology of Bread Doughs Made from Blends of Wheat (Triticum aestivum L.) and Rye (Secale cereale L.) Flour. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02393-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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González-Montemayor ÁM, Flores-Gallegos AC, Contreras-Esquivel JC, Solanilla-Duque JF, Rodríguez-Herrera R. Prosopis spp. functional activities and its applications in bakery products. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.023] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Bigne F, Ferrero C, Puppo MC. Effect of freezing and frozen storage on mesquite–wheat dough for panettone-like breads. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00206-4] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Díaz-Batalla L, Hernández-Uribe JP, Gutiérrez-Dorado R, Téllez-Jurado A, Castro-Rosas J, Pérez-Cadena R, Gómez-Aldapa CA. Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components. Foods 2018; 7:E124. [PMID: 30071574 PMCID: PMC6111743 DOI: 10.3390/foods7080124] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2018] [Revised: 07/24/2018] [Accepted: 07/25/2018] [Indexed: 11/25/2022] Open
Abstract
Mesquite (Prosopis laevigata) is a legume tree widely distributed in Aridoamerica. The mature fruit of this legume is a pod, which is currently underutilized and has high nutritional potential. In the present work, mesquite seed flour is described in terms of its nutritional value, as well as the effect of extrusion cooking on its bioactive components. Mesquite seed flour is rich in fiber (7.73 g/100 g) and protein (36.51 g/100 g), with valine as the only limiting amino acid. Total phenolic compound contents in raw and extruded seed flour were 6.68 and 6.46 mg of gallic acid equivalents/g (mg GAE/g), respectively. 2-2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity values in raw and extruded seed flour were 9.11 and 9.32 mg of ascorbic acid equivalent/g (mg AAE/g), respectively. The absorbance at 290 nm, as an indicator of generation of Maillard reaction product (MRP), was the same for raw and extruded samples. Apigenin was the only flavonoid found in mesquite seed flour (41.6 mg/kg) and was stable in the extrusion process. The water absorption index (WAI) and water solubility index (WSI) were changed significantly during extrusion. The expansion of mesquite seed flour extrudates was null due to the high protein and fiber content in the sample. Extrusion cooking of mesquite seed flour is a useful form of technology for the industrialization of this underutilized and nutritionally valuable legume.
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Affiliation(s)
- Luis Díaz-Batalla
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184 Hidalgo, Mexico.
- Ingeniería Agroindustrial, Universidad Politécnica de Francisco I. Madero, Tepatepec, C.P. 42660 Hidalgo, Mexico.
| | - Juan P Hernández-Uribe
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad Km 1, Rancho Universitario, Tulancingo de Bravo, C.P. 43600 Hidalgo, Mexico.
| | - Roberto Gutiérrez-Dorado
- Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Ciudad Universitaria, Culiacan, C.P. 80040 Sinaloa, Mexico.
| | - Alejandro Téllez-Jurado
- Departamento de Biotecnología, Universidad Politécnica de Pachuca, Zempoala, C.P. 43830 Hidalgo, Mexico.
| | - Javier Castro-Rosas
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184 Hidalgo, Mexico.
| | - Rogelio Pérez-Cadena
- Departamento de Biotecnología, Universidad Politécnica de Pachuca, Zempoala, C.P. 43830 Hidalgo, Mexico.
| | - Carlos A Gómez-Aldapa
- Área Académica de Química, Universidad Autónoma del Estado de Hidalgo, Carretera Pachuca-Tulancingo Km 4.5, Mineral de la Reforma, C.P. 42184 Hidalgo, Mexico.
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