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Wu J, Zhu K, Zhang S, Shi M, Liao L. Impact of Oat Supplementation on the Structure, Digestibility, and Sensory Properties of Extruded Instant Rice. Foods 2024; 13:217. [PMID: 38254518 PMCID: PMC10815101 DOI: 10.3390/foods13020217] [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: 12/09/2023] [Revised: 12/31/2023] [Accepted: 01/04/2024] [Indexed: 01/24/2024] Open
Abstract
The addition of oat at varying percentages (26%, 32%, 38%, 44% and 50%) was used to evaluate the structural, microstructural, and physicochemical changes in instant-extruded rice (IER). A mixture of broken rice and oat flour was extruded in a twin-screw extruder. It was found that when adding 44% oats, the gelatinization degree of the mixed powder was the lowest (89.086 ± 1.966%). The dietary fiber content increased correspondingly with the increase in oat addition. Analyses of texture properties revealed that the hardness, adhesive, and resilience values increased and then decreased with oat addition. Compared with other common instant rice (IR), the advantages of IER were evaluated in terms of microstructure, digestive performance, and flavor. IER with 44% oat addition obtained in this study had higher hardness, adhesiveness, rehydration time, and sensory score, and the content of resistant starch (RS) reached 6.06%. The electronic nose and electronic tongue analyses could distinguish the flavor of different IR efficiently. This study showed the feasibility of preparing fiber-enriched IER. The results demonstrated the potential for the development and utilization of broken rice, providing a reference for the development of IER.
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Affiliation(s)
| | | | | | | | - Luyan Liao
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China; (J.W.); (K.Z.); (S.Z.); (M.S.)
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Magalhães GL, Soares Júnior MS, Caliari M, Monteiro MLG, Mársico ET. Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking Temperature. Foods 2023; 12:2748. [PMID: 37509840 PMCID: PMC10379180 DOI: 10.3390/foods12142748] [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: 06/30/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
This research aimed to optimize surimi production with innovative raw materials called pirarucu trimmings and broken rice grains, which are by-products from food industries. The effects of three independent variables (number of washing cycles, content, and cooking temperature of rice flour-RF) on surimi's physical, chemical, and technological qualities were investigated through a Box-Behnken design. The number of washing cycles affected yield (77-93%), moisture (55-67%), lipids (18-35%), protein (7.15-11.88%), whiteness (46.73-64.45), chroma (8.86-13.18), hue angle (80.79-93.12°), cohesiveness (0.40-0.61), springiness (0.51-0.99), and freeze stability after 4 weeks (85.16-96.53%). RF concentration affected moisture, lipids, cohesiveness, springiness, and freeze-thaw stability after 4 weeks. RF cooking temperature affected moisture, chroma, cohesiveness, and springiness. The optimal conditions for surimi production with high yield and overall quality were three washing cycles, 6% of RF, and RF cooking temperature at 85 °C. It reveals the promising potential of both by-products to be used as an ingredient in restructured products and contribute to improving agri-industry sustainability.
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Affiliation(s)
| | | | - Márcio Caliari
- School of Agronomy, Federal University of Goias (UFG), Goiania 74690-900, Brazil
| | - Maria Lúcia Guerra Monteiro
- Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro 21941-909, Brazil
- Department of Food Technology, Fluminense Federal University (UFF), Rio de Janeiro 24220-000, Brazil
| | - Eliane Teixeira Mársico
- Department of Food Technology, Fluminense Federal University (UFF), Rio de Janeiro 24220-000, Brazil
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Culețu A, Susman IE, Mulțescu M, Cucu ȘE, Belc N. Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics. Processes (Basel) 2023. [DOI: 10.3390/pr11041108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023] Open
Abstract
The objective of this study was to evaluate the effects of different types of powder additions on the properties of corn extrudates. The following ingredients, which are good sources of bioactive compounds, were used to substitute corn flour: legume protein sources (2% pea, 5% broccoli, and 5% lucerne), plants (15% beetroot and 15% rosehip), and condiments (2% chili, 2% turmeric, 2% paprika, and 2% basil). The total polyphenolic content (TPC) and antioxidant activity (AA) increased when the corn flour was replaced with the different types of ingredients. The highest TPC was found for rosehip followed by the beet, basil, and broccoli additions. Compared to the raw formulations, all the extrudates, except the rosehip extrudate, showed a decrease in the TPC ranging from 11 to 41%, with the smallest loss (11%) occurring for basil and the highest loss (41%) occurring for the control extrudate, respectively. The same observation was recorded for the AA. For the extrudate enriched with rosehip, the TPC and AA increased by 20% and 16%, respectively. The highest level of protein digestibility was in the corn extrudate with the pea addition followed by broccoli and lucerne. The extruded corn samples with condiment additions had a lower glycemic index than the control extrudate. This study demonstrated the potential for the production of gluten-free corn extrudates enriched with ingredients from different sources with improved nutritional properties, conferring also a natural color in the final extrudates.
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Affiliation(s)
- Alina Culețu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Iulia Elena Susman
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Mihaela Mulțescu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Șerban Eugen Cucu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Nastasia Belc
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
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Qu C, Xia Y, Yang Q, Li W, Hu M, Lu P. Novel insights into rice deterioration for nitrogen controlled atmosphere and re-aeration storage based on no-targeted metabolomics. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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Singh P, Bilyeu L, Krishnaswamy K. Improving Process Sustainability by Optimizing Spray Drying Parameters: High Oleic Soymilk Using Response Surface Methodology. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02726-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Šárka E, Sluková M, Henke S. Changes in Phenolics during Cooking Extrusion: A Review. Foods 2021; 10:foods10092100. [PMID: 34574210 PMCID: PMC8469840 DOI: 10.3390/foods10092100] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2021] [Revised: 08/30/2021] [Accepted: 09/01/2021] [Indexed: 11/16/2022] Open
Abstract
In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological changes are only presented for basic raw materials and the originating extrudates, and only the composites identified has having the highest amounts of TPC are referred to. The paper is also devoted to the changes in individual phenolics during extrusion (phenolic acids, flavonoids, flavonols, proanthocyanidins, flavanones, flavones, isoflavons, and 3-deoxyanthocyanidins). These changes are related to the choice or raw materials, the configuration of the extruder, and the setting the technological parameters. The results found in this study, presented in the form of tables, also indicate whether a single-screw or twin-screw extruder was used for the experiments. To design an extrusion process, other physico-chemical changes in the input material must also be taken into account, such as gelatinization of starch; denaturation of protein and formation of starch, lipids, and protein complexes; formation of soluble dietary fiber; destruction of antinutritional factors and contaminating microorganisms; and lipid oxidation reduction. The chemical changes also include starch depolymerization, the Maillard reaction, and decomposition of vitamins.
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Careli-Gondim Í, Mesquita TC, Vilas Boas EVDB, Caliari M, Soares Júnior MS. The effect of active coating and refrigerated storage on the quality of avocado cultivar, Quintal. Journal of Food Science and Technology 2020; 57:143-151. [PMID: 31975717 DOI: 10.1007/s13197-019-04039-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/13/2019] [Accepted: 08/19/2019] [Indexed: 10/26/2022]
Abstract
Postharvest technologies, such as the application of coatings, could contribute to the extension of the shelf life of avocado fruit. The objective of the present research was to evaluate the effects of coating, based on agro-industrial co-products (citrus pectin, broken rice grain flour, and cellulosic rice skin nanofiber), sorbitol and potassium sorbate, on the quality of avocado (cultivar 'Quintal') stored under refrigeration. The coating contributed to a longer conservation of the green color of avocado, both peel and pulp, and significantly reducing the respiration rate of the coated fruit, which was 35% lower than that of the control fruit. The coated fruit was firmer and, possibly, the addition of cellulosic nanofiber contributed to the maintenance of this firmness. Regarding the bioactive compounds, there was no difference (p > 0.05) among the coated and control fruit. During refrigerated storage, total phenolic compounds content increased (p < 0.05) from 311.44 ± 25.89 to 800.25 ± 160.74 mg kg-1 gallic acid equivalents (GAE) in the control fruit, and from 242.86 ± 52.33 to 584.75 ± 125.57 mg kg-1 GAE in the coated fruit. It was concluded that the shelf life of avocado (cultivar 'Quintal') could be extended and ripening delayed by a minimum of 8 days, by applying a coating formulated with rice flour, pectin, sorbitol, potassium sorbate, and cellulosic rice skin nanofiber.
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Affiliation(s)
- Ítalo Careli-Gondim
- 1Departamento de Engenharia de Alimentos, Universidade Federal de Goiás, UFG, Goiânia, GO 74690-900 Brazil
| | - Taciene Carvalho Mesquita
- 2Departamento de Ciência dos Alimentos, Universidade Federal de Lavras, UFLA, Lavras, MG 37200-000 Brazil
| | | | - Márcio Caliari
- 1Departamento de Engenharia de Alimentos, Universidade Federal de Goiás, UFG, Goiânia, GO 74690-900 Brazil
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