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Dubey A, Tripathy PP. Ultrasound-mediated hydration of finger millet: Effects on antinutrients, techno-functional and bioactive properties, with evaluation of ANN-PSO and RSM optimization methods. Food Chem 2024; 435:137516. [PMID: 37774624 DOI: 10.1016/j.foodchem.2023.137516] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 08/10/2023] [Accepted: 09/15/2023] [Indexed: 10/01/2023]
Abstract
Finger millet, rich in nutrients, faces bioavailability limitations due to antinutrients like phytates and tannins that can be reduced by ultrasound mediated hydration (USH). Here, USH process of finger millet was optimized by varying ultrasound amplitude, water to grain ratio (W:G), treatment time, and frequency for reducing antinutrients and improving techno-functional attributes. USH resulted in a maximum reduction of 73% and 71% in phytates and tannins, respectively. The process was modeled using artificial neural network (ANN) and response surface methodology (RSM). ANN outperformed RSM in process prediction, and particle swarm optimization (ANN-PSO) suggested optimal conditions: 76% amplitude, W:G of 3.5:1, 17.5 min treatment time at 40 kHz. USH samples showed higher β-sheet, β-turn, and random coil proportions, with lower α-helix levels. Multivariate analysis also identified higher amplitude and frequency, with shorter treatment time as desirable USH conditions. USH could aid in enhancing commercial viability and nutritional quality of finger millet.
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Affiliation(s)
- Arpan Dubey
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, 721302, India
| | - Punyadarshini Punam Tripathy
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal, 721302, India.
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2
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Gutiérrez ÁL, Rico D, Ronda F, Caballero PA, Martín-Diana AB. The Application of High-Hydrostatic-Pressure Processing to Improve the Quality of Baked Products: A Review. Foods 2023; 13:130. [PMID: 38201159 PMCID: PMC10778925 DOI: 10.3390/foods13010130] [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: 11/30/2023] [Revised: 12/22/2023] [Accepted: 12/27/2023] [Indexed: 01/12/2024] Open
Abstract
The current trend in the food industry is towards "clean label" products with high sensory and nutritional quality. However, the inclusion of nutrient-rich ingredients in recipes often leads to sensory deficiencies in baked goods. To meet these requirements, physically modified flours are receiving more and more attention from bakery product developers. There are various findings in the literature on high hydrostatic pressure (HHP) technology, which can be used to modify various matrices so that they can be used as ingredients in the baking industry. HHP treatments can change the functionality of starches and proteins due to cold gelatinization and protein unfolding. As a result, the resulting ingredients are more suitable for nutrient-rich bakery formulations. This review describes the information available in the literature on HHP treatment conditions for ingredients used in the production of bakery products and analyses the changes in the techno-functional properties of these matrices, in particular their ability to act as structuring agents. The impact of HHP-treated ingredients on the quality of dough and bakery products and the effects on some nutritional properties of the treated matrices have been also analysed. The findings presented in this paper could be of particular interest to the bakery industry as they could be very useful in promoting the industrial application of HHP technology.
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Affiliation(s)
- Ángel L. Gutiérrez
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (D.R.); (A.B.M.-D.)
| | - Felicidad Ronda
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Pedro A. Caballero
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (Á.L.G.); (F.R.)
| | - Ana Belén Martín-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, 47071 Valladolid, Spain; (D.R.); (A.B.M.-D.)
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Moreno-Araiza O, Boukid F, Suo X, Wang S, Vittadini E. Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making. Foods 2023; 12:2284. [PMID: 37372495 DOI: 10.3390/foods12122284] [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: 04/16/2023] [Revised: 06/02/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
The present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10-50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked under-pressure-steamed (N) green pea flour were evaluated for their rheological, nutritional, and technological features. Compared to wheat flour, legumes had lower viscosity but higher water absorption, development time, and lower retrogradation. Bread made with C10 and P10 showed similar specific volume, cohesiveness, and firmness to the control, whereas addition levels beyond 10% decreased specific volume and increased firmness. During storage, incorporating legume flour (10%) delayed staling. Composite bread increased proteins and fiber. C30 had the lowest rate of starch digestibility, while pre-heated flour increased starch digestibility. In conclusion, P and N can be considered valuable ingredients for making soft and stable bread.
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Affiliation(s)
- Oscar Moreno-Araiza
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Macerata, Italy
| | | | - Xinying Suo
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Macerata, Italy
| | - Shihao Wang
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Macerata, Italy
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Macerata, Italy
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Wang Y, Jian C. Sustainable plant-based ingredients as wheat flour substitutes in bread making. NPJ Sci Food 2022; 6:49. [PMID: 36307422 PMCID: PMC9614748 DOI: 10.1038/s41538-022-00163-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 09/29/2022] [Indexed: 11/09/2022] Open
Abstract
Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science.
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Affiliation(s)
- Yaqin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China.,Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Ching Jian
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland. .,Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, Helsinki, Finland.
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Iuga M, Mironeasa S. Simultaneous optimization of wheat heat moisture treatment and grape peels addition for pasta making. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Alsalman FB, Ramaswamy HS. Changes in carbohydrate quality of high-pressure treated aqueous aquafaba. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106417] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11010436] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Abstract
Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a “high protein” claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = −0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p > 0.05) from the control. PP breads were statistically less liked (p < 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently.
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Collar C, Villanueva M, Ronda F. Structuring Diluted Wheat Matrices: Impact of Heat-Moisture Treatment on Protein Aggregation and Viscoelasticity of Hydrated Composite Flours. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02406-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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9
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Lin T, O'Keefe S, Duncan S, Fernández-Fraguas C. Manipulation of the dry bean (Phaseolus vulgaris L.) matrix by hydrothermal and high-pressure treatments: Impact on in vitro bile salt-binding ability. Food Chem 2019; 310:125699. [PMID: 31810727 DOI: 10.1016/j.foodchem.2019.125699] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2019] [Revised: 08/26/2019] [Accepted: 10/11/2019] [Indexed: 12/18/2022]
Abstract
The capacity of high-fiber foods to sequester BS during digestion is considered a mechanism to lower serum-cholesterol. We investigated the effect of hydrothermal (HT) and high-hydrostatic-pressure (HHP) on the bile salt (BS)-binding ability of dry beans, and how this relates to changes in bean microstructure, fiber content (insoluble-IDF/soluble-SDF), and viscosity. HT and HHP-600 MPa led to significant IDF reduction, including resistant starch (RS), whereas 150-450 MPa significantly increased RS, without modifying IDF/SDF content. Microscopy analysis showed that heating disrupted the bean cell wall integrity, protein matrix and starch granules more severely than 600 MPa; however, tightly-packed complexes of globular starch granules-protein-cell wall fiber formed at HHP ≤ 450 MPa. While HT significantly reduced BS-binding efficiency despite no viscosity change, HHP-treatments maintained or enhanced BS-retention. 600 MPa-treatment induced the maximum BS-binding ability and viscosity. These results demonstrate that BS-binding by beans is not solely based on their fiber content or viscosity, but is influenced by additional microstructural factors.
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Affiliation(s)
- Tiantian Lin
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Sean O'Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Susan Duncan
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA
| | - Cristina Fernández-Fraguas
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA; Macromolecules Innovation Institute, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
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Sungsinchai S, Niamnuy C, Wattanapan P, Charoenchaitrakool M, Devahastin S. Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review. Compr Rev Food Sci Food Saf 2019; 18:1898-1912. [PMID: 33336963 DOI: 10.1111/1541-4337.12495] [Citation(s) in RCA: 55] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 07/16/2019] [Accepted: 07/28/2019] [Indexed: 12/27/2022]
Abstract
Dysphagia or swallowing difficulty is a common morbidity experienced by those who have suffered a stroke or those undergone such treatments as head and neck surgeries. Dysphagic patients require special foods that are easier to swallow. Various technologies, including high-pressure processing, high-hydrodynamic pressure processing, pulsed electric field treatment, plasma processing, ultrasound-assisted processing, and irradiation have been applied to modify food texture to make it more suitable for such patients. This review surveys the applications of these technologies for food texture modification of products made of meat, rice, starch, and carbohydrates, as well as fruits and vegetables. The review also attempts to categorize, via the use of such key characteristics as hardness and viscosity, texture-modified foods into various dysphagia diet levels. Current and future trends of dysphagia food production, including the use of three-dimensional food printing to reduce the design and fabrication time, to enhance the sensory characteristics, as well as to create visually attractive foods, are also mentioned.
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Affiliation(s)
- Sirada Sungsinchai
- Dept. of Chemical Engineering, Faculty of Engineering, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Chalida Niamnuy
- Dept. of Chemical Engineering, Faculty of Engineering, Kasetsart Univ., Bangkok, 10900, Thailand.,Research Network of NANOTEC-KU on NanoCatalysts and NanoMaterials for Sustainable Energy and Environment, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Pattra Wattanapan
- Dept. of Rehabilitation Medicine, Faculty of Medicine, and Dysphagia Research Group, Khon Kaen Univ., Khon Kaen, 40002, Thailand
| | - Manop Charoenchaitrakool
- Dept. of Chemical Engineering, Faculty of Engineering, Kasetsart Univ., Bangkok, 10900, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Dept. of Food Engineering, Faculty of Engineering, King Mongkut's Univ. of Technology Thonburi, Bangkok, 10140, Thailand.,The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok, 10300, Thailand
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Collar C, Armero E. Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3109-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Collar C, Armero E. Value-Added of Heat Moisture Treated Mixed Flours in Wheat-Based Matrices: a Functional and Nutritional Approach. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2125-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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