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Sun H, Ma J, Cao Q, Ren G, Li Z, Xie H, Huang M. Seaweed soluble dietary fibre replacement modulates the metabolite release of cakes after in vitro digestion. Int J Biol Macromol 2024; 274:133348. [PMID: 38925174 DOI: 10.1016/j.ijbiomac.2024.133348] [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: 12/11/2023] [Revised: 05/23/2024] [Accepted: 06/19/2024] [Indexed: 06/28/2024]
Abstract
Soluble dietary fibre (SDF) has gained growing interest because of its multiple functional and nutritional benefits. In the current study, the effect of SDF extracted from eucheuma seaweed on both the physicochemical properties and the released metabolites of yellow cakes was evaluated systematically. The results revealed that the addition of SDF induced increases in specific gravity, specific volume and water content of yellow cakes, and caused a decrease in weight loss and changes in texture and colour. In addition, sensory evaluation showed that up to 10 % substitution of flour with SDF was acceptable. In vitro digestion of cakes demonstrated that flour substitution with SDF at different levels (8 %-14 %) significantly reduced the release of glucose, ranging from 11.24 % to 29.12 %. In addition to the increased apparent viscosity of the cake digesta, the metabolite analysis based on nuclear magnetic resonance spectroscopy identified a total of 29 metabolites, including amino acids, fatty acids and sugars. Notably, the addition of SDF reduced the release of amino acids and fatty acids after digestion. These findings suggested that seaweed SDF was a potential substitute for some food components, which would provide functional benefits to the digestive characteristics.
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Affiliation(s)
- Hong Sun
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Yixing Institute of Food and Biotechnology Co., Ltd, Yixing 214200, Jiangsu Province, China
| | - Jingyi Ma
- Department of Food Science and Technology, National University of Singapore, 117542 Singapore, Singapore
| | - Qing Cao
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Gerui Ren
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Zhaofeng Li
- Yixing Institute of Food and Biotechnology Co., Ltd, Yixing 214200, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China
| | - Hujun Xie
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
| | - Min Huang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, China.
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Gul MR, Ince AE, Ozel B, Uslu AK, Çetin M, Mentes D, Sumnu SG, Oztop MH. Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:83-92. [PMID: 37566724 DOI: 10.1002/jsfa.12894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 07/24/2023] [Accepted: 08/11/2023] [Indexed: 08/13/2023]
Abstract
BACKGROUND Tomato is an indispensable ingredient of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of consumers is becoming popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave-vacuum drying. Formulations also included tomato powder (TP) and low-methoxylated pectin (LMP) as a structuring agent. RESULTS The moisture content of microwave-vacuum-dried samples varied in the range 13.6-19.8% and water activity (aw ) values were ~0.6. LMP and TP concentrations affected the color of microwave-vacuum-dried samples. However, the color mainly changed in conventionally dried samples due to browning. In microwave-vacuum-dried samples, lycopene content decreased with increasing LMP, but increased with increasing TP. Textural properties of microwave-vacuum-dried snack bars increased with increasing LMP and TP. CONCLUSION Both texture and Fourier transform infrared spectroscopy results indicated that there was a network formation due to the contribution of protein and pectin; however, the type of interaction was highly dependent on the drying mechanism. Nuclear magnetic resonance relaxometry data showed that microwave-vacuum-dried samples had a more uniform water distribution. Besides its time and energy efficiency, microwave-vacuum drying improved the color and textural properties of tomato snack bars compared to conventionally dried ones. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Muhammed Rasim Gul
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Alev Emine Ince
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Food Processing Department, Kahramankazan Vocational School, Baskent University, Ankara, Turkey
| | - Baris Ozel
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
- Department of Food Engineering, Ahi Evran University, Kirsehir, Turkey
| | - Aymelek Kubra Uslu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Melis Çetin
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Duygu Mentes
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Servet Gulum Sumnu
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
| | - Mecit Halil Oztop
- Department of Food Engineering, Middle East Technical University, Ankara, Turkey
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Wheat Bread Supplemented with Agaricus bisporus Powder: Effect on Bioactive Substances Content and Technological Quality. Foods 2022; 11:foods11233786. [PMID: 36496594 PMCID: PMC9739908 DOI: 10.3390/foods11233786] [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: 10/19/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/25/2022] Open
Abstract
Supplementation of food products with mushroom powder increases their health-promoting value, but at the same time affects technological quality, which often play a key role for consumers. The aim of the research was to determine the effect of adding freeze-dried white and brown button mushrooms (2.5% and 5%) to wheat bread on its health-promoting properties such as antioxidant activity (DPPH, FRAP), total polyphenols and vitamin D2 content and as well as the technological quality as colour and texture. The breads were supplemented with mushroom lyophilisates, which were exposed to UVB radiation in order to increase their vitamin D2 content. The content of total polyphenols and antioxidant properties were determined spectrophotometrically, and the content of vitamin D2 by ultra-high performance liquid chromatography coupled to triple quadrupole spectrometer (UHPLC/MS/MS analysis). Colour parameters were determined in the CIE-Lab system and texture profile analysis (TPA) and sensory evaluation of the baked products were performed. The addition of dried mushrooms significantly increased the content of bioactive compounds (total polyphenols, vitamin D2) and the antioxidant properties of bread. A small addition of mushrooms caused a significant change in the basic technological quality of breads (colour parameters, specific volume, hardness, cohesiveness, springiness). At the same time, supplementation with mushroom lyophilisates has a positive effect on most analysed attributes in the nine-point hedonic scale. Based on the conducted research, it can be concluded that mushroom lyophilisates can be a valuable raw material for the fortification of bread, which is a good matrix and carrier of substances with documented biological activities.
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Nutritional and Quality Characteristics of Some Foods Fortified with Dried Mushroom Powder as a Source of Vitamin D. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:2792084. [PMID: 35928181 PMCID: PMC9345716 DOI: 10.1155/2022/2792084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 06/03/2022] [Accepted: 07/02/2022] [Indexed: 11/26/2022]
Abstract
Vitamin D plays a vital role in synthesizing calcium-carrying proteins in the small intestine and helps the absorption of calcium in the body, thus reducing the risk of rickets in children and osteoporosis in adults, especially in women. So, the objective of this study was to evaluate the nutritional value and quality characteristics of some food products such as waffles, breadsticks and salad cream fortified with dried mushroom powder (DMP) after exposure to sunlight for 60 min as a source of vitamin D. The exposure of mushroom to sunlight for 60 min before drying increased its content of vitamin D by 158% more than fresh mushroom (not exposed to sunlight). The DMP was added to the product's formula by a ratio of 1, 2, and 3%. The addition of DMP increased protein, ash, fat, and vitamin D2 and D3 contents in all products, while carbohydrates and moisture contents were decreased in both waffles, and breadsticks. The hardness of both waffles and breadsticks was decreased with increasing the levels of DMP added, while the addition of DMP led to enhance bioactive compounds and antioxidant activity in all products. The sensory evaluation of waffles, breadsticks, and salad cream containing DMP was not changed than control sample. The results found that the intake of 100 g of salad cream, waffles, and breadstick (containing 3% DMP) could by providing more than the recommended daily allowances (RDA) of vitamin D. Therefore, this study recommended the use of DMP (by a ratio of 3%) in fortifying food products in order to meet the RDA of vitamin D.
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Ataei Nukabadi F, Hojjatoleslamy M, Abbasi H. Measurement of Quercetin and 4‐Hydroxyisoleucine in cakes Fortified by Nettle and Fenugreek Seed and Study of their Physicochemical Properties Using Mixture Design Approach. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16527] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Fariba Ataei Nukabadi
- Department of food science and technology Islamic Azad University Shahrekord branch Shahrekord Iran
| | - Mohammad Hojjatoleslamy
- Department of food science and technology Islamic Azad University Shahrekord branch Shahrekord Iran
| | - Hajar Abbasi
- Department of food science and technology Islamic Azad University Shahrekord branch Shahrekord Iran
- Department of food science and technology Islamic Azad University Isfahan Iran
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Cirlincione F, Venturella G, Gargano ML, Ferraro V, Gaglio R, Francesca N, Rizzo BA, Russo G, Moschetti G, Settanni L, Mirabile G. Functional bread supplemented with Pleurotus eryngii powder: A potential new food for human health. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2021.100449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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Kumar H, Bhardwaj K, Kuča K, Sahrifi‐Rad J, Verma R, Machado M, Kumar D, Cruz‐Martins N. Edible mushrooms enrichment in food and feed: A mini review. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15546] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Harsh Kumar
- School of Bioengineering & Food Technology Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Kanchan Bhardwaj
- School of Biological and Environmental Sciences Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Kamil Kuča
- Department of Chemistry Faculty of Science University of Hradec Kralove 50003 Hradec Kralove Czech Republic
- Biomedical Research Center University Hospital in Hradec Kralove Sokolska 581 50005 Hradec Kralove Czech Republic
| | - Javad Sahrifi‐Rad
- Phytochemistry Research Center Shahid Beheshti University of Medical Sciences Tehran 11369 Iran
| | - Rachna Verma
- School of Biological and Environmental Sciences Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Marisa Machado
- Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde (CESPU) Rua Central de Gandra 1317 4585‐116 Gandra PRD Portugal
- TOXRUN ‐ Toxicology Research Unit University Institute of Health Sciences CESPU CRL 4585‐116 Gandra Portugal
| | - Dinesh Kumar
- School of Bioengineering & Food Technology Shoolini University of Biotechnology and Management Sciences Solan 173229 India
| | - Natália Cruz‐Martins
- Instituto de Investigação e Formação Avançada em Ciências e Tecnologias da Saúde (CESPU) Rua Central de Gandra 1317 4585‐116 Gandra PRD Portugal
- TOXRUN ‐ Toxicology Research Unit University Institute of Health Sciences CESPU CRL 4585‐116 Gandra Portugal
- Faculty of Medicine University of Porto 4200‐319 Porto Portugal
- Institute for Research and Innovation in Health (i3S) University of Porto 4200‐135 Porto Portugal
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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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Chen D, Wang S, Li M, Hao T, Lin S. The dynamic changes in product attributes of shiitake mushroom pilei and stipes during dehydration by hot air drying. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15648] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Dong Chen
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Silu Wang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Mengqi Li
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Tianshu Hao
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian China
- Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian China
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Kumar H, Bhardwaj K, Sharma R, Nepovimova E, Cruz-Martins N, Dhanjal DS, Singh R, Chopra C, Verma R, Abd-Elsalam KA, Tapwal A, Musilek K, Kumar D, Kuča K. Potential Usage of Edible Mushrooms and Their Residues to Retrieve Valuable Supplies for Industrial Applications. J Fungi (Basel) 2021; 7:427. [PMID: 34071432 PMCID: PMC8226799 DOI: 10.3390/jof7060427] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2021] [Revised: 05/26/2021] [Accepted: 05/26/2021] [Indexed: 01/02/2023] Open
Abstract
Currently, the food and agricultural sectors are concerned about environmental problems caused by raw material waste, and they are looking for strategies to reduce the growing amount of waste disposal. Now, approaches are being explored that could increment and provide value-added products from agricultural waste to contribute to the circular economy and environmental protection. Edible mushrooms have been globally appreciated for their medicinal properties and nutritional value, but during the mushroom production process nearly one-fifth of the mushroom gets wasted. Therefore, improper disposal of mushrooms and untreated residues can cause fungal disease. The residues of edible mushrooms, being rich in sterols, vitamin D2, amino acids, and polysaccharides, among others, makes it underutilized waste. Most of the published literature has primarily focused on the isolation of bioactive components of these edible mushrooms; however, utilization of waste or edible mushrooms themselves, for the production of value-added products, has remained an overlooked area. Waste of edible mushrooms also represents a disposal problem, but they are a rich source of important compounds, owing to their nutritional and functional properties. Researchers have started exploiting edible mushroom by-products/waste for value-added goods with applications in diverse fields. Bioactive compounds obtained from edible mushrooms are being used in media production and skincare formulations. Furthermore, diverse applications from edible mushrooms are also being explored, including the synthesis of biosorbent, biochar, edible films/coating, probiotics, nanoparticles and cosmetic products. The primary intent of this review is to summarize the information related to edible mushrooms and their valorization in developing value-added products with industrial applications.
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Affiliation(s)
- Harsh Kumar
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.K.); (R.S.)
| | - Kanchan Bhardwaj
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (K.B.); (R.V.)
| | - Ruchi Sharma
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.K.); (R.S.)
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; (E.N.); (K.M.)
| | - Natália Cruz-Martins
- Faculty of Medicine, University of Porto, Alameda Prof. Hernani Monteiro, 4200-319 Porto, Portugal;
- Institute for Research and Innovation in Health (i3S), University of Porto, 4200-135 Porto, Portugal
- Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, 4200-135 Porto, Portugal
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (D.S.D.); (R.S.); (C.C.)
| | - Reena Singh
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (D.S.D.); (R.S.); (C.C.)
| | - Chirag Chopra
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab 144411, India; (D.S.D.); (R.S.); (C.C.)
| | - Rachna Verma
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (K.B.); (R.V.)
| | - Kamel A. Abd-Elsalam
- Agricultural Research Center (ARC), Plant Pathology Research Institute, Giza 12619, Egypt;
| | - Ashwani Tapwal
- Forest Protection Division, Himalayan Forest Research Institute, Shimla 171013, India;
| | - Kamil Musilek
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; (E.N.); (K.M.)
| | - Dinesh Kumar
- School of Bioengineering & Food Technology, Shoolini University of Biotechnology and Management Sciences, Solan 173229, India; (H.K.); (R.S.)
| | - Kamil Kuča
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50003 Hradec Kralove, Czech Republic; (E.N.); (K.M.)
- Biomedical Research Center, University Hospital Hradec Kralove, 50005 Hradec Kralove, Czech Republic
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Red mombin ( Spondias purpurea L.) seed flour as a functional component in chocolate brownies. Journal of Food Science and Technology 2021; 58:612-620. [PMID: 33568855 DOI: 10.1007/s13197-020-04574-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/22/2020] [Accepted: 06/12/2020] [Indexed: 10/24/2022]
Abstract
The objective of the present study was to evaluate the technological properties of red mombin seed flour (RMSF) and its effect on the nutritional composition and physical properties of chocolate brownies. RMSF was incorporated at various levels (25%, 50%, 75%, and 100%) into the formulation, with control brownies produced using refined (white) wheat flour (WWF). Results demonstrated that the addition of RMSF was beneficial to dietary fiber and ash content. Mineral profiles were shown to be an important factor for recommended daily intake values. Moreover, the antioxidant activity in this dessert increased approximately 13% due to the addition of RMSF, thus allowing longer preservation of the product in face of oxidation. Regarding textural parameters, the lowest concentration (25%) was sufficient to improve chewiness, gumminess, cohesiveness and resilience. Therefore, the incorporation of RMSF in chocolate brownies was capable of completely replacing WWF, improving physical and nutritional characteristics.
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12
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Ataei Nukabadi F, Hojjatoleslamy M, Abbasi H. Optimization of fortified sponge cake by nettle leaves and milk thistle seed powder using mixture design approach. Food Sci Nutr 2021; 9:757-771. [PMID: 33598161 PMCID: PMC7866609 DOI: 10.1002/fsn3.2041] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2020] [Revised: 11/09/2020] [Accepted: 11/13/2020] [Indexed: 12/13/2022] Open
Abstract
Powdered nettle leaf and milk thistle (MT) seed were added to the cake batter with certain percentages selected by the Design-Expert v. 10 software (0-25, 25-0, 18.75-6.25, 6.25-18.75, and 12.5-12.5). Addition of nettle and MT seeds to the cake reduced the moisture content, volume, and springiness and increased hardness of the samples. 12.5% nettle-12.5% MT seed had the least hardness and the highest amount of springiness and cohesiveness. The highest BI, WI, SI, L*, a*, and b* and the lowest ΔE were observed in 12.5% nettle-12.5% MT seed and 25% MT seed samples, respectively. Antioxidant activity and antimicrobial properties were increased in all samples compared to the control sample, so that 6.25% nettle-18.75% MT exhibited the highest antioxidant activity and antimicrobial properties. The highest levels of quercetin and silymarin were observed in 25% nettle and 25% MT seeds, respectively. In the sensory evaluation, 12.5% nettle-12.5% MT seed took the best scores regarding flavor, texture, color, and overall acceptance. Based on the lowest hardness, 13.65% nettle-11.34% MT seed was determined as optimized points by the software, which was equivalent to desirability of 0.72. The optimum sample contained 62.90 mg quercetin and 886.70 mg silymarin. According to the HPLC analysis results, consumption of 10 optimal cakes daily could theoretically decrease the blood sugar level, which requires further studies. The remaining amount of quercetin and silymarin in 2.5 g of nettle leaves and 2.5 g of MT seeds after heating was 11 and 19 mg, respectively. In other words, heat did not have much effect on the destruction of quercetin and silymarin.
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Affiliation(s)
- Fariba Ataei Nukabadi
- Department of food science and technologyShahrekord branch, Islamic Azad UniversityShahrekordIran
| | - Mohammad Hojjatoleslamy
- Department of food science and technologyShahrekord branch, Islamic Azad UniversityShahrekordIran
| | - Hajar Abbasi
- Department of food science and technologyShahrekord branch, Islamic Azad UniversityShahrekordIran
- Department of food science and technologyKorasgan branch, Islamic Azad UniversityIsfahanIran
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Zhang Y, Ruan C, Wang J, Han J, Shao Z, Li X, Sun Y, Liang J. The effect of additives combination on rheological properties of dough and quality of bread with Agaricus bisporus powder. FOOD SCI TECHNOL INT 2020; 27:554-562. [PMID: 33236641 DOI: 10.1177/1082013220973822] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The bread with Agaricus bisporus powder has the defects of poor texture and taste, so it is necessary to optimize the appropriate additives in order to improve its quality. The purpose of this study was to evaluate improvement of the combination of vital wheat gluten, sucrose fatty acid esters and cellulase on the improved Agaricus bisporus powder bread (IABPB), with wheat bread (WB) and bread with Agaricus bisporus powder (ABPB) as control. The results of rheological properties indicated the dough samples improved with three improvers had higher solid-like behaviour than the control sample. The results of nutritional quality analysis showed that the protein and dietary fiber content of IABPB was higher than those of WB and ABPB, but the fat content was relatively low. In addition, the additives combination could effectively improve the baking quality of ABPB. Compared with ABPB without additives, the specific volume increased by 21.22%, the brightness of bread crumb increased by 8.75%, but the crumb hardness decreased by 32.57%. Furthermore, the study on texture property and water migration during the storage showed that the addition of three improvers could delay the aging of bread. Therefore, it was feasible to use additives combination as a special quality improver for ABPB, which could effectively improve its quality.
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Affiliation(s)
- Yumeng Zhang
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, 12486Anhui Agricultural University, Hefei, China
| | - Chengcheng Ruan
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, 12486Anhui Agricultural University, Hefei, China
| | - Jiejie Wang
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, 12486Anhui Agricultural University, Hefei, China
| | - Jing Han
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, 12486Anhui Agricultural University, Hefei, China
| | - Zihan Shao
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, 12486Anhui Agricultural University, Hefei, China
| | - Xueling Li
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, 12486Anhui Agricultural University, Hefei, China
| | - Yue Sun
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, 12486Anhui Agricultural University, Hefei, China
| | - Jin Liang
- Anhui Engineering Laboratory for Agro-products Processing, College of Tea and Food Science and Technology, 12486Anhui Agricultural University, Hefei, China
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Azari M, Shojaee-Aliabadi S, Hosseini H, Mirmoghtadaie L, Marzieh Hosseini S. Optimization of physical properties of new gluten-free cake based on apple pomace powder using starch and xanthan gum. FOOD SCI TECHNOL INT 2020; 26:603-613. [PMID: 32279573 DOI: 10.1177/1082013220918709] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Abstract
Apple pomace is a valuable waste from the apple juice industry with high level of poly phenols and also phytate-free dietary fiber. This research was done to optimize and compare the physical properties of new gluten-free cake based on whole replacement of wheat flour with apple pomace powder using starch and xanthan gum by Mixture Design. The results of chemical analysis of apple pomace flour showed 10% moisture, 1.28% ash, 1.68% fat, 1.25% protein, 56% fiber and 9.62 mg gallic acid/g phenolic compounds. There was a significant difference in the texture of optimized apple pomace cakes in comparison to rice and wheat cakes as control and black samples. The hardness of the wheat flour sample was less than the gluten-free samples. Based on the results of the sensory evaluation, the cake containing apple pomace powder had the highest score in terms of overall acceptance.
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Affiliation(s)
- Masoumeh Azari
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Saeedeh Shojaee-Aliabadi
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Hedayat Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Seyede Marzieh Hosseini
- Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
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Abstract
Olive stones are by-products in olive oil extraction and in table olive industries. Nonetheless, they contain beneficial nutritive elements such as fiber, phenolic compounds, and omega-3 and -6 fatty acids. In this research, olive stone powder (OSP) was used to substitute 0, 15, 25, and 35% of wheat flour in sponge cake recipe. The effects of this substitution were examined on the physiochemical and sensory properties of sponge cakes. The fiber content and the total phenolic compounds of the cake samples increased significantly from 0.67 to 8.60% and from 89.14 to 739.23 μg/ml, respectively, by increasing the OSP from 0 to 35%. With increased amounts of OSP, batter viscosity and consistency decreased (from 27430 to 11030 centipoise and from 8.67 to 13.42 g/s, respectively), while the specific volume of the cakes increased (from 2.08 to 6.21 cm3/g). Parallel to the increased levels of substitution, the hardness and springiness of cakes decreased, whereas the gumminess and chewiness increased. The crumb structure of OSP-enriched cakes was more porous than that of the control. Color analysis indicated significant differences between the control and treated samples regarding L∗a∗, and b∗ parameters. Cakes had colors that were darker than expected when treated with OSP (p<0.05). According to sensory evaluations, no significant differences were observed between OSP cakes and the control sample in terms of taste, after taste, color, and odor (p>0.05). In conclusion, substituting OSP for flour by 25% can yield acceptable dietary fiber content and antioxidant phenolic compounds while showing no undesirable changes in sensory properties.
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16
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Salehi F, Aghajanzadeh S. Effect of dried fruits and vegetables powder on cakes quality: A review. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2019.11.011] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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17
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Salehi F. Characterization of different mushrooms powder and its application in bakery products: A review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2019. [DOI: 10.1080/10942912.2019.1650765] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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18
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Eucheuma powder as a partial flour replacement and its effect on the properties of sponge cake. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.087] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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19
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Influence of fermented and unfermented Agaricus bisporus polysaccharide flours on the antioxidant and structural properties of composite gluten-free cookies. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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20
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Mohammadi Z, Kashaninejad M, Ziaiifar AM, Ghorbani M. Peeling of kiwifruit using infrared heating technology: A feasibility and optimization study. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.037] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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21
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Kouhanestani SB, Abbasi H, Zamindar N. The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.14218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Oleaster (Elaeagnus angustifolia L.) is a fruit with special nutraceutical value which grows under a wide range of climatic conditions in Europe and Asia. In the present study, the effects of oleaster flour (15%, 30% and 45%) and active gluten at (0 and 3%) on the physical, chemical and sensory properties of sponge cakes were assessed. The best sample was selected based on the qualitative properties and compared with the control with respect to the staling rate and nutritional aspects. In order to decrease the calories, the sucrose content of the selected sample was replaced with potassium acesulfame and isomalt at the levels of 30%, 50% and 70%. Oleaster flour increased the density but decreased the hardness and cohesiveness of the cake. Active gluten decreased the density and hardness but increased the cohesiveness and springiness. Considering the qualitative properties of the sponge cakes, the sample containing 30% oleaster flour and 3% gluten (30 OFG) was selected as the best. Replacement of the sucrose in 30 OFG increased the hardness, density, redness and yellowness of the crumb. With 30% sucrose replacement, the quality of the product was adequately maintained. The use of oleaster significantly increased the calcium, potassium, crude fibre, fat and total phenolic compound contents of the sponge cakes as compared to the control. The sample containing 30% oleaster flour and 3% gluten with 30% sucrose replacement showed appropriate physicochemical, textural and sensory properties.
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22
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M.S. Husse A, Mahmoud KF, A. Hegazy N, M. Kamil M, A. Mohamma A, M. Mehaya F. Efficiency of Micro and Nano Encapsulated Orange Peel Essential
Oils on Quality of Sponge Cake. ACTA ACUST UNITED AC 2018. [DOI: 10.3923/jest.2019.26.37] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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23
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Wet agglomeration by high shear of binary mixtures of curcumin-loaded lyophilized liposomes and cornstarch: Powder characterization and incorporation in cakes. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.08.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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24
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Salehi F, Kashaninejad M. Texture profile analysis and stress relaxation characteristics of quince sponge cake. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9734-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9583-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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Aidani E, Hadadkhodaparast M, Kashaninejad M. Experimental and modeling investigation of mass transfer during combined infrared-vacuum drying of Hayward kiwifruits. Food Sci Nutr 2016; 5:596-601. [PMID: 28572946 PMCID: PMC5448346 DOI: 10.1002/fsn3.435] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2016] [Revised: 09/08/2016] [Accepted: 09/25/2016] [Indexed: 11/16/2022] Open
Abstract
In this work, we tried to evaluate mass transfer during a combined infrared‐vacuum drying of kiwifruits. Infrared radiation power (200–300 W) and system pressure (5–15 kPa), as drying parameters, are evaluated on drying characteristics of kiwifruits. Both the infrared lamp power and vacuum pressure affected the drying time of kiwifruit slices. Nine different mathematical models were evaluated for moisture ratios using nonlinear regression analysis. The results of regression analysis indicated that the quadratic model is the best to describe the drying behavior with the lowest SE values and highest R value. Also, an increase in the power led to increase in the effective moisture diffusivity between 1.04 and 2.29 × 10−9 m2/s. A negative effect was observed on the ΔE with increasing in infrared power and with rising in infrared radiation power it was increased. Chroma values decreased during drying.
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Affiliation(s)
- Emad Aidani
- Department of Food Science and Technology Ferdowsi University of Mashhad Mashhad Iran
| | | | - Mahdi Kashaninejad
- Faculty of Food Science Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran
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27
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Ghaboos SHH, Ardabili SMS, Kashaninejad M, Asadi G, Aalami M. Combined infrared-vacuum drying of pumpkin slices. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:2380-8. [PMID: 27407204 PMCID: PMC4921089 DOI: 10.1007/s13197-016-2212-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/10/2016] [Accepted: 03/18/2016] [Indexed: 10/21/2022]
Abstract
Infrared-vacuum dehydration characteristics of pumpkin (Cucurbita moschata) were evaluated in a combined dryer system. The effects of drying parameters, infrared radiation power (204-272 W), system pressure (5-15 kPa), slice thickness (5 and 7 mm) and time (0-220 min) on the drying kinetics and characteristics of pumpkin slices were investigated. The vacuum pressure, lamp power and slice had significant effect on the drying kinetics and various qualities of the dried pumpkin. Moisture ratios were fitted to 10 different mathematical equations using nonlinear regression analysis. The quadratic equation satisfactorily described the drying behavior of pumpkin slices with the highest r value and the lowest SE values. The effective moisture diffusivity increased with power and ranged between 0.71 and 2.86 × 10(-9) m(2)/s. With increasing in infrared radiation power from 204 to 272 W, β-carotene content of dried pumpkins decreased from 30.04 to 24.55 mg/100 g. The rise in infrared power has a negative effect on the color changes (ΔE). The optimum condition was determined as power, 238W, pressure, 5 kPa and slice thickness, 5mm. These conditions resulted into dried pumpkin slices with maximum B-carotene retention.
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Affiliation(s)
| | | | - Mahdi Kashaninejad
- />Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
| | - Gholamhassan Asadi
- />Department of Food Science and Technology, Science and Research branch, Islamic Azad University, Tehran, Iran
| | - Mehran Aalami
- />Faculty of Food Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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