1
|
Lee Y, Lee KG. Effects of pan- and air fryer-roasting on volatile and umami compounds and antioxidant activity of dried laver (Porphyra dentata). Food Chem 2024; 458:140289. [PMID: 38959799 DOI: 10.1016/j.foodchem.2024.140289] [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: 03/04/2024] [Revised: 06/03/2024] [Accepted: 06/29/2024] [Indexed: 07/05/2024]
Abstract
This study aimed to investigate the impact of pan- and air fryer-roasting on the volatiles, umami compounds, antioxidant activity, and sensory attributes of dried laver (Porphyra dentata). To assess the influence of time and temperature, pan-roasting was conducted at temperatures of 250, 300, and 350 °C for 5, 10, and 15 s, respectively. For air fryer-roasting, dried laver was roasted at 160, 170, and 180 °C for 2, 4, and 6 min, respectively. In both roasting methods, the levels of 1,5-octadien-3-ol and 1-octen-3-ol significantly decreased (p < 0.05) with increased time and temperature. The Equivalent Umami Concentration ranged from 94.89 to 518.09 g MSG/100 g. The antioxidant activity significantly increased (p < 0.05) with higher roasting temperatures and longer durations, whereas pigment content significantly decreased. The browning index increased by 64% and 43% for the pan and air frying methods, respectively. The samples pan-roasted at 300 °C for 15 s obtained the highest sensory scores.
Collapse
Affiliation(s)
- Yoojeong Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea
| | - Kwang-Geun Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, 32, Dongguk-ro, Ilsandong-gu, Goyang-si, Gyeonggi-do, 10326, Republic of Korea.
| |
Collapse
|
2
|
van Rooyen J, Marini F, Orth SH, Oyeyinka SA, Simsek S, Manley M. Effect of wheat roasting conditions and wheat type on short-wave infrared (SWIR) spectral data of whole and milled wheat by ANOVA-simultaneous component analysis. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2023; 303:123160. [PMID: 37481843 DOI: 10.1016/j.saa.2023.123160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 07/06/2023] [Accepted: 07/13/2023] [Indexed: 07/25/2023]
Abstract
ANOVA-simultaneous component analysis (ASCA) was used to investigate the effect of roasting and wheat type on shortwave-infrared (SWIR) spectra of whole wheat and flour through assessment of statistical significance and characterisation of the contributing spectral features. The full factorial experimental design included two wheat types, three roasting temperatures and three roasting frequencies. SWIR spectral images were collected from the two roasted wheat types and their two milled samples. Three ASCA models, one for each wheat conformation (kernel, whole wheat flour, white flour) were investigated. It was evidenced that all factors and interaction in the whole wheat flour model had a significant (p ≤ 0.05) effect on spectral data. Only the factor roasting frequency was not significant in white flour model and only the interaction between roasting frequency and wheat type was not significant for the kernel model. The main variations in the loading line plots were identified and characterised by chemical structural differences that occur within the sample. The effect of roasting frequency had a more adverse effect on protein stability, moisture evaporation, water soluble carbohydrates and aromatic amino acids, compared to roasting temperature. A Rapid Visco-Analyser (RVA) was used to further investigate difference in wheat type as almost all spectral data sets differed significantly. The most prominent difference between the two wheat types was observed as differences in amylase activity and presence of lipids. ASCA applied to SWIR whole wheat and flour spectral data effectively characterised the significant effect of roasting on wheat starch and protein structures.
Collapse
Affiliation(s)
- Jana van Rooyen
- Department of Food Science, Stellenbosch University, Stellenbosch, 7602, South Africa.
| | - Federico Marini
- Department of Food Science, Stellenbosch University, Stellenbosch, 7602, South Africa; Department of Chemistry, University of Rome "La Sapienza", P.le Aldo Moro 5, I-00185 Rome, Italy.
| | - Sebastian Helmut Orth
- Department of Food Science, Stellenbosch University, Stellenbosch, 7602, South Africa.
| | - Samson Adeoye Oyeyinka
- Centre of Excellence in Agri-food Technologies Building, National Centre for Food Manufacturing, University of Lincoln, Holbeach, Spalding, Lincolnshire PE12 7FJ, United Kingdom.
| | - Senay Simsek
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907, USA.
| | - Marena Manley
- Department of Food Science, Stellenbosch University, Stellenbosch, 7602, South Africa.
| |
Collapse
|
3
|
Meng X, Li T, Zhao J, Fan M, Qian H, Li Y, Wang L. Effects of Different Bran Pretreatments on Rheological and Functional Properties of Triticale Whole-wheat Flour. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02959-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
|
4
|
Optimization of nutritional and sensory properties of fermented oat-based composite beverage. Heliyon 2022; 8:e10771. [PMID: 36217468 PMCID: PMC9547211 DOI: 10.1016/j.heliyon.2022.e10771] [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: 03/14/2022] [Revised: 07/15/2022] [Accepted: 09/21/2022] [Indexed: 11/21/2022] Open
Abstract
Oat (Avena sativa) is well-known for its nutritional value and health-promoting properties. There are only a few oat-based value-added products on the market in Ethiopia, and this study attempted to develop a new product that is both nutritionally enhanced and sensory acceptable, therefore, the objective of this study was to optimize the nutritional and sensory properties of a beverage made from oat, lupine (Lupinus albus), stinging nettle (Urtica simensis), and premix. D-optimal mixture experimental design was used to generate 11 runs applying the following constraints: 60–70% toasted oat, 10–25% roasted and soaked de-bittered white lupine, 5–15% boiled stinging nettle leaves, and 10% premix (flour of toasted black cardamom (2.8%), malted wheat (2.8%), pumpkin (2.6%), spiced chili peppers (1.1%), and table salt (0.7%). Statistical model evaluation and optimization were carried out using Minitab 19 software. The nutritional composition of the product was assessed, and results show that increasing the proportion of oat flour in the blend resulted in a significant (p < 0.05) increase in fat, carbohydrate, gross energy, and mineral contents (Fe, Zn). An increase in lupine flour increased crude protein, crude fiber, gross energy, phytate, tannin, oxalate, and antinutrient to mineral molar ratios. In contrast increased in stinging nettle leaf powder increased the ash and beta-carotene contents. Sensory of 11 composite sample beverages and control (90% oat plus 10% premix) were also carried out by 50 untrained panelists. Consequently, eight responses were optimized: protein, fat, Fe, Zn, beta-carotene, taste, appearance, and overall acceptability. The optimal blending ratio obtained was 70% oats, 11.3% lupine, 8.7% stinging nettle flour, and 10.0% premix. The study's findings suggested that the optimal combination of these traditionally processed ingredients in a beverage can be considered a valuable food with the potential to improve diet quality.
Collapse
|
5
|
Wang H, Li Z, Wang L, Cui SW, Qiu J. Different thermal treatments of highland barley kernel affect its flour physicochemical properties by structural modification of starch and protein. Food Chem 2022; 387:132835. [DOI: 10.1016/j.foodchem.2022.132835] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2021] [Revised: 03/21/2022] [Accepted: 03/26/2022] [Indexed: 01/17/2023]
|
6
|
Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour. Foods 2022; 11:foods11162404. [PMID: 36010403 PMCID: PMC9407493 DOI: 10.3390/foods11162404] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 08/06/2022] [Accepted: 08/08/2022] [Indexed: 11/16/2022] Open
Abstract
Euryale ferox seeds (EFS) were less gelatinized, preventing the release of nutrients and functional compounds, resulting in limited applications in meals and the food industry. Nutraceutical importance of EFS includes starch, protein, lipids, 20 amino acids, minerals, and vitamins (C, E, and beta carotene). This study aimed to evaluate the effect of three different thermal treatments on EFS’s physicochemical and nutritional properties and expected to improve its applicability. The results showed that the bulk density, thousand-grain weight, and hardness of thermal treated EFS were significantly decreased (p < 0.05), whereas the maximum decrease was observed in the industrial infrared heating-assisted fluidized bed (IHFH) treatment. Meanwhile, there were more crevices, fissures, and heightened porous structures in EFS between the pericarp and episperm and the endosperm after heat treatment, which facilitated grinding and water absorption. Notably, EFS’s water and oil absorption capacities increased significantly (p < 0.05) with microwave and IHFH treatments. EFS ground’s solubility into powder was increased significantly with thermal treatment (p < 0.05). Furthermore, the functional properties of TPC, TFC, DPPH radical scavenging activity, and reducing power were significantly increased (p < 0.05). In general, the changes in the physicochemical properties of EFS and increased bioactivity were caused by microwave and IHFH treatments. Hence, it might improve the food value of EFS while providing valuable information to researchers and food manufacturers.
Collapse
|
7
|
Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour. Foods 2022; 11:foods11142021. [PMID: 35885264 PMCID: PMC9322192 DOI: 10.3390/foods11142021] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Revised: 06/30/2022] [Accepted: 07/05/2022] [Indexed: 02/06/2023] Open
Abstract
In this study, to improve the processing performance of whole grain highland barley flour (whole grain HB flour), they were prepared by sand-roasting, far-infrared baking, steam explosion, and extrusion, and the effects of on functional properties and storage characteristics were measured. The results indicated that sand-roasting, far-infrared baking, and steam explosion all caused cracks and honeycomb structures in the outer layer and endosperm of the highland barley. The XRD analysis results indicated that highland barley starch treated by far-infrared baking exhibited typical A-type crystal structure, while sand-roasting, steam explosion, and extrusion presented the typical V-type. The results of DSC analysis revealed that the onset temperature (To), peak temperature (Tp), gelatinization enthalpy (ΔH), peak viscosity (PV), trough viscosity (TV), and final viscosity (FV) decreased significantly, while the swelling power, water-holding capacity and oil-holding capacity increased significantly. During the storage period, the moisture content and lipase activity of the whole grain HB flour after thermal treatment remained at a low level; the fatty acid value, peroxide value, and malondialdehyde value increased; finally, the cooked whole grain HB flour was unstable during storage. The functional properties of whole grain HB flour can be improved by steam explosion, and will then have better storage stability.
Collapse
|
8
|
van Rooyen J, Simsek S, Oyeyinka SA, Manley M. Holistic View of Starch Chemistry, Structure and Functionality in Dry Heat-Treated Whole Wheat Kernels and Flour. Foods 2022; 11:foods11020207. [PMID: 35053938 PMCID: PMC8774515 DOI: 10.3390/foods11020207] [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: 12/13/2021] [Revised: 01/04/2022] [Accepted: 01/08/2022] [Indexed: 02/05/2023] Open
Abstract
Heat treatment is used as a pre-processing step to beneficially change the starch properties of wheat flour to enhance its utilisation in the food industry. Heat-treated wheat flour may provide improved eating qualities in final wheat-based products since flour properties predominantly determine the texture and mouthfeel. Dry heat treatment of wheat kernels or milled wheat products involves heat transfer through means of air, a fluidising medium, or radiation—often resulting in moisture loss. Heat treatment leads to changes in the chemical, structural and functional properties of starch in wheat flour by inducing starch damage, altering its molecular order (which influences its crystallinity), pasting properties as well as its retrogradation and staling behaviour. Heat treatment also induces changes in gluten proteins, which may alter the rheological properties of wheat flour. Understanding the relationship between heat transfer, the thermal properties of wheat and the functionality of the resultant flour is of critical importance to obtain the desired extent of alteration of wheat starch properties and enhanced utilisation of the flour. This review paper introduces dry heat treatment methods followed by a critical review of the latest published research on heat-induced changes observed in wheat flour starch chemistry, structure and functionality.
Collapse
Affiliation(s)
- Jana van Rooyen
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
| | - Senay Simsek
- Department of Food Science, Purdue University, West Lafayette, IN 47907, USA;
| | - Samson Adeoye Oyeyinka
- Department of Nutritional Sciences, Faculty of Health and Medical Sciences, University of Surrey, Guildford GU2 7XH, UK; or
- Department of Biotechnology and Food Technology, University of Johannesburg, Johannesburg 2001, South Africa
| | - Marena Manley
- Department of Food Science, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa;
- Correspondence: ; Tel.: +27-21-808-3511
| |
Collapse
|
9
|
Germishuys Z, Manley M. X-ray micro-computed tomography evaluation of bubble structure of freeze-dried dough and foam properties of bread produced from roasted wheat flour. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102766] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
|
10
|
Dhua S, Kheto A, Singh Sharanagat V, Singh L, Kumar K, Nema PK. Quality characteristics of sand, pan and microwave roasted pigmented wheat (Triticum aestivum). Food Chem 2021; 365:130372. [PMID: 34218111 DOI: 10.1016/j.foodchem.2021.130372] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Revised: 05/08/2021] [Accepted: 06/13/2021] [Indexed: 10/21/2022]
Abstract
Present study investigated the effect of sand, pan and microwave roasting on physico-chemical, functional and rheological properties of yellow (YW), purple (PW), and black wheat (BW). All roasting methods enhanced the browning index (BI), water absorption capacity (WAC) and oil absorption capacity (OAC) roasted wheat flour. Microwave roasting showed significantly higher impact on BI (58.61% for YW, 131% for BW and 83.85% for PW) and WAC (47.93% for YW, 44.63% for BW and 32.09% for PW). However, the decrease in density, emulsifying capacity (EC), foaming capacity (FC), total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC), and antioxidant activity was observed on roasted wheat flour. Roasting also affected the pasting properties of wheat flours and peak, trough, breakdown and final viscosity decreased.
Collapse
Affiliation(s)
- Subhamoy Dhua
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India
| | - Ankan Kheto
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India; Department of Food Technology, Vignan Foundation for Science Technology and Research, AP, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India.
| | - Lochan Singh
- Contract Research Organization, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India
| | - Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, New Vidynagar, Gujarat, India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management, Haryana 131028, India
| |
Collapse
|
11
|
Sruthi NU, Premjit Y, Pandiselvam R, Kothakota A, Ramesh SV. An overview of conventional and emerging techniques of roasting: Effect on food bioactive signatures. Food Chem 2021; 348:129088. [PMID: 33515948 DOI: 10.1016/j.foodchem.2021.129088] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/10/2021] [Accepted: 01/10/2021] [Indexed: 11/26/2022]
Abstract
Roasting is a food processingtechnique that employs the principle of heating to cook the product evenly and enhance the digestibility, palatability and sensory aspects of foods with desirable structural modifications of the food matrix. With the burgeoning demand for fortified roasted products along with the concern for food hygiene and the effects of harmful compounds, novel roasting techniques, and equipment to overcome the limitations of conventional operations are indispensable. Roasting techniques employing microwave, infrared hot-air, superheated steam, Revtech roaster, and Forced Convection Continuous Tumble (FCCT) roasting have been figuratively emerging to prominence for effectively roasting different foods without compromising the nutritional quality. The present review critically appraises various conventional and emerging roasting techniques, their advantages and limitations, and their effect on different food matrix components, functional properties, structural attributes, and sensory aspects for a wide range of products. It was seen that thermal processing at high temperatures for increased durations affected both the physicochemical and structural properties of food. Nevertheless, novel techniques caused minimum destructive impacts as compared to the traditional processes. However, further studies applying novel roasting techniques with a wide range of operating conditions on different types of products are crucial to establish the potential of these techniques in obtaining safe, quality foods.
Collapse
Affiliation(s)
- N U Sruthi
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - Yashaswini Premjit
- Agricultural & Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India
| | - R Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671124, India.
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695019, Kerala, India
| | - S V Ramesh
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR -Central Plantation Crops Research Institute, Kasaragod 671124, India
| |
Collapse
|
12
|
Raigar RK, Dalbhagat CG, Mishra HN. Effect of pilot scale roasting on color and textural attributes of soybean kernels. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14883] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Rakesh Kumar Raigar
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India
| | | | - Hari Niwas Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India
| |
Collapse
|
13
|
Germishuys Z, Delcour JA, Deleu LJ, Manley M. Characterization of white flour produced from roasted wheats differing in hardness and protein content. Cereal Chem 2020. [DOI: 10.1002/cche.10250] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zandré Germishuys
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Lomme J. Deleu
- Laboratory of Food Chemistry and Biochemistry Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Marena Manley
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| |
Collapse
|
14
|
Raza H, Ameer K, Zaaboul F, Sharif HR, Ali B, Shoaib M, Akhtar W, Zhang L. Effects of ball-milling on physicochemical, thermal and functional properties of extruded chickpea (Cicer arietinum L.) powder. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1617352] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Husnain Raza
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Kashif Ameer
- Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju, South Korea
| | - Farah Zaaboul
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Hafiz Rizwan Sharif
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Barkat Ali
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Muhammad Shoaib
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Wasim Akhtar
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Lianfu Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, China
| |
Collapse
|