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Bhuiyan MHR, Liu L, Samaranayaka A, Ngadi M. Characterization of pea composites and feasibility of heat-modulated meat analogs production. Food Chem 2024; 463:141282. [PMID: 39293383 DOI: 10.1016/j.foodchem.2024.141282] [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: 06/02/2024] [Revised: 09/03/2024] [Accepted: 09/11/2024] [Indexed: 09/20/2024]
Abstract
This study aimed to characterize pea composites' functionalities and investigate the feasibility of pea composites-based heat modulated meat analog (MA) production. Pea composites (concentrate, flour) were used as the main source of plant-proteins in preparation of MA. Techno-functional, sensorial, microstructural, chemical, and thermal characteristics of pea composites as well as the prepared MAs were investigated. Results showed that, protein content and particles size significantly (p < 0.05) influenced the water holding capacity (0.94 g/g ± 0.03-1.17 g/g ± 0.08), oil holding capacity (1.08 g/g ± 0.02-1.32 g/g ± 0.04), foaming capacity (49.20 % ± 0.12-58.9 % ± 0.98), foam stability (63.15 % ± 0.21-71.82 % ± 0.68), emulsion stability (61.73 % ± 1.68-66.02 % ± 1.25), least gelation concentration (at pH 7: 8.02 % ± 0.91-18.02 % ± 0.21), and solubility (at pH 7:70.51 % ± 2.54-93.71 % ± 1.86) of studied pea composites; that subsequently influenced the formation of heat-modulated MAs. Color, stickiness, moldability, microstructure (surface plot, fractal dimension: 2.771 ± 0.006-2.884 ± 0.009, surface openings: 8.76 % ± 1.25-33.24 % ± 1.28), thermal (denaturization temperature:103.41 °C ± 3.87-161.20 °C ± 1.35, enthalpy: 1085.10 J/g ± 115.42-1322.71 J/g ± 185.65), and chemical attributes of MAs were associated with the protein content (25.30 % ± 0.98-60.30 % ± 1.87) and particle size (d10:2.30 μm ± 0.32-15.02 μm ± 1.35; d50:6.30 μm ± 1.02-59.01 μm ± 2.35; d90:15.11 μm ± 2.34-137.01 μm ± 15.21) of pea composites. MA formulated with pea flour showed better moldability and acceptability in comparison to pea concentrates. This study exposed the use of pea flour as a feasible option to produce heat modulated meat analogs.
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Affiliation(s)
- Md Hafizur Rahman Bhuiyan
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
| | - Laura Liu
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada
| | - Anusha Samaranayaka
- National Research Council Canada, 110 Gymnasium Place, Saskatoon, SK S7N 0W9, Canada
| | - Michael Ngadi
- Department of Bioresource Engineering, McGill University, Sainte-Anne-de-Bellevue, Quebec H9X 3V9, Canada.
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Olakanmi SJ, Jayas DS, Paliwal J, Aluko RE. Impact of Particle Size on the Physicochemical, Functional, and In Vitro Digestibility Properties of Fava Bean Flour and Bread. Foods 2024; 13:2862. [PMID: 39335791 PMCID: PMC11431143 DOI: 10.3390/foods13182862] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2024] [Revised: 08/28/2024] [Accepted: 09/04/2024] [Indexed: 09/30/2024] Open
Abstract
Fava beans, renowned for their nutritional value and sustainable cultivation, are pivotal in various food applications. This study examined the implications of varying the particle size on the functional, physicochemical, and in vitro digestibility properties of fava bean flour. Fava bean was milled into 0.14, 0.50, and 1.0 mm particle sizes using a Ferkar multipurpose knife mill. Physicochemical analyses showed that the 0.14 mm flour had more starch damage, but higher protein and fat contents. Functionality assessments revealed that the finer particle sizes had better foaming properties, swelling power, and gelation behavior than the coarse particle size. Emulsion capacity showed that for all the pH conditions, 1.00 mm particle size flour had a significantly higher (p < 0.05) oil droplet size, while the 0.5 and 0.14 mm flours had smaller and similar oil droplet sizes. Moreover, in vitro digestibility assays resulted in improved starch digestion (p ˂ 0.05) with the increase in flour particle size. Varying the particle size of fava bean flour had less impact on the in vitro digestibility of the bread produced from wheat-fava bean composite flour, with an average of 84%. The findings underscore the critical role of particle size in tailoring fava bean flour for specific culinary purposes and nutritional considerations.
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Affiliation(s)
- Sunday J. Olakanmi
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (S.J.O.); (J.P.)
| | - Digvir S. Jayas
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (S.J.O.); (J.P.)
- President’s Office, University of Lethbridge, 4401 University Drive West, Lethbridge, AB T1K 3M4, Canada
| | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (S.J.O.); (J.P.)
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB R3T 2N2, Canada;
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Oladunjoye AO, Olaoluwa GO. Effect of microwave-assisted treatment on proximate, techno-functional, thermal, structural, and storage properties of TGN (Cyperus esculentus L.) flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:6494-6505. [PMID: 38507299 DOI: 10.1002/jsfa.13473] [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: 01/10/2024] [Revised: 03/10/2024] [Accepted: 03/20/2024] [Indexed: 03/22/2024]
Abstract
BACKGROUND The use of the emerging technique of microwave-assisted roasting on TGN (TGN) flour was investigated. Tiger nuts were subjected to microwave irradiation at 450, 600, and 900 W each at 5, 10, and 15 min, and milled to flour. The flours were analyzed for proximate, bioactive, techno-functional, morphological, thermal, and storage effects on their composition. An untreated sample was the control. RESULTS The results revealed that microwave treatment significantly (P < 0.05) elicited various modifications in the proximate composition and techno-functional properties. The treatment improved the bioactive composition of phenolic content together with the antioxidant activity of the flour. Progressive microwave treatment of TGNs resulted in flours with darker colors and reduced pasting parameters. Structural modification of starch granules, protein denaturation, and starch-protein complexes occasioned by microwave treatment were evidenced in the functional group analysis, including morphological agglomeration, increased particle size, and thermal properties. Treatment also enhanced the microbiological qualities of flour after 8 weeks of storage. CONCLUSION This study shows that microwave treatment produces excellent physical modifications that lead to improvements in the nutritional, functional, sensory, and color properties, and safety attributes of TGN flour for food application. This is a development that could present opportunities for novel food formulation by the food industry and related industries. © 2024 Society of Chemical Industry.
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Bikila GM, Tola YB, Kuyu CG. Standardization of teff ( Eragrostis teff) injera making process conditions for better physicochemical and sensory quality. Food Sci Nutr 2024; 12:3417-3432. [PMID: 38726457 PMCID: PMC11077180 DOI: 10.1002/fsn3.4006] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 01/21/2024] [Accepted: 01/23/2024] [Indexed: 05/12/2024] Open
Abstract
Injera is a type of flatbread that is fermented, naturally leavened, and native to Ethiopia. However, injera quality can vary depending on the processing steps used, even if the same variety of teff is used. This research was conducted to optimize the prebaking processing and baking conditions to produce better quality teff injera suitable for industrial and export purposes. Four experiments were conducted to optimize the injera-making process. The first two phases focused on optimizing the prebaking processing conditions (fermentation temperature and time, absit mixing ratio, absit cooking time, and secondary fermentation time). The best physicochemical qualities were obtained at a primary fermentation temperature of 25°C for 64 h, an 8% mixing ratio of absit with 10 min of cooking, and a secondary fermentation time of 4 h. In the third phase, baking temperature (195 ± 5, 215 ± 5, 235 ± 5, and 255 ± 5°C) and time (1, 2, and 3 min) were evaluated. The results showed that the best response variables were obtained at a temperature of 255 ± 5°C for 2 min or 235 ± 5°C for 3 min. Finally, the optimized conditions were validated on five different varieties [DZ-Cr-387, DZ-Cr-2124, white (T-BT), white (T-GK), and sergegna teff (T-E)] of teff grain. The results indicated that the optimized conditions could produce better quality and consistent teff injera on a large commercial scale, which would suit both local and export markets.
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Affiliation(s)
- Gizachew M. Bikila
- Department of Post‐harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
| | - Yetenayet B. Tola
- Department of Post‐harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
| | - Chala G. Kuyu
- Department of Post‐harvest ManagementJimma University College of Agriculture and Veterinary MedicineJimmaEthiopia
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Mendoza-Pérez RJ, Náthia-Neves G, Blanco B, Vela AJ, Caballero PA, Ronda F. Physicochemical Characterisation of Seeds, Oil and Defatted Cake of Three Hempseed Varieties Cultivated in Spain. Foods 2024; 13:531. [PMID: 38397508 PMCID: PMC10888170 DOI: 10.3390/foods13040531] [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: 11/18/2023] [Revised: 02/01/2024] [Accepted: 02/02/2024] [Indexed: 02/25/2024] Open
Abstract
The increasing use of hempseed in food products highlights the need for a comprehensive database for scientific research and industrial applications. In food development, information about the techno-functional properties of raw materials plays a crucial role in determining the suitability of each product for specific applications. Thus, this study aims to characterise three hempseed varieties (Ferimon, Henola and Uso-31), comparing their physicochemical and nutritional compositions. Moreover, the study investigates the impact of hempseed varieties on the techno-functional, physical and thermal properties of the partially defatted hempseed flours (PDHFs) obtained from single screw pressing (SSP) oil extraction. The fatty acid and tocopherol profiles of the dehulled seeds and oil were also analysed. Significant variations in yield and physical properties were observed among hempseed varieties, influenced by genetics, adaptation to agro-climatic conditions and cultivation systems. Despite its lower yield (kg/ha), Uso-31 exhibited superior 1000-seed weight, dehulling yield and larger mean seed size (1.79 ± 0.02 mm). Hempseed oil was rich in unsaturated fatty acids, particularly linoleic (51.2-53.4 g/100 g oil) and α-linolenic (14.88-18.97 g/100 oil) acids, showing variations in γ- and α-tocopherols depending on the variety. The variety also influenced the least gelation concentration (LGC) and techno-functional properties such as water absorption capacity (WAC), emulsifying activity (EA) and emulsion stability (ES). SDS-PAGE and DSC measurements indicated the presence of 11S and 7S globulin proteins with denaturation temperatures above 87.8 °C. These findings confirm that the studied hempseed flours are valuable techno-functional and nutritional ingredients suitable for sustainable food formulations.
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Affiliation(s)
- Rito J. Mendoza-Pérez
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Beatriz Blanco
- Chemical Engineering Section, Department of Biotechnology and Food Science, Faculty of Sciences, University of Burgos, 09001 Burgos, Spain;
| | - Antonio J. Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907-2053, USA
| | - Pedro A. Caballero
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain; (R.J.M.-P.); (G.N.-N.); (A.J.V.); (F.R.)
- Research Institute on Bioeconomy - BioEcoUVa, PROCEREALtech Group, University of Valladolid, 47011 Valladolid, Spain
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Náthia-Neves G, Calix-Rivera CS, Villanueva M, Ronda F. Microwave radiation induces modifications in the protein fractions of tef flours and modulates their derived techno-functional properties. Int J Biol Macromol 2023; 253:126908. [PMID: 37714229 DOI: 10.1016/j.ijbiomac.2023.126908] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 08/29/2023] [Accepted: 09/13/2023] [Indexed: 09/17/2023]
Abstract
The impact of microwave (MW) treatments on the structure, solubility, and techno-functional properties of the proteins in starchy matrices is still poorly understood. This study aimed to investigate the effects of MW intensity by applying 1, 2, and 6 min of radiation on two tef flour varieties moistened at 15 % and 25 %. The fractionation method recovered ∼83 % of the total protein content in untreated flours. The interaction between treatment time and moisture content (MC) significantly influenced the extraction of protein fractions. Samples treated at 25 %MC showed significant reductions in albumins (up to -74 %), globulins (up to -79 %), and prolamins (up to -32 %). The SDS-extractable proteins of both tef flours presented similar molecular weights (12-100 kDa). SDS-PAGE analysis revealed decreased band intensity in MW-treated samples compared to untreated flours, and confocal analysis showed changes in the native state of proteins in treated samples. Shorter treatments at low MC significantly improved the emulsifying stability of tef flours, particularly in brown tef flour, with an enhancement of up to 203 %. The hydration properties significantly increased in flours treated at 25 %MC for 6 min. Pearson correlation analysis demonstrated the influence of treatment time and MC on protein recovery and functional properties of tef flours.
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Affiliation(s)
- Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Caleb S Calix-Rivera
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain; Department of Agroindustrial Engineering, Pacific Littoral Regional University Center, National Autonomous University of Honduras (UNAH), Choluteca 51101, Honduras
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, 34004 Palencia, Spain.
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Ait Chekdid A, Kahn CJF, Lemois B, Linder M. Impact of a Starch Hydrolysate on the Production of Exopolysaccharides in a Fermented Plant-Based Dessert Formulation. Foods 2023; 12:3868. [PMID: 37893760 PMCID: PMC10606095 DOI: 10.3390/foods12203868] [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: 08/02/2023] [Revised: 09/23/2023] [Accepted: 10/18/2023] [Indexed: 10/29/2023] Open
Abstract
Plant-based desserts are becoming increasingly popular with and appreciated by consumers. However, they are limited by the choice of ingredients, which are often expensive and unstable with a random texture. Therefore, the aim of the research is to propose a new product that offers an advantageous texture and flavour in a fermented dessert based on a flour mix supplemented with an enzymatic hydrolysate. This study involved the development of two processes: (i) an enzymatic hydrolysis of oat flour and (ii) a fermentation of a flour mixture (oat, chickpea, and coconut) by lactic acid bacteria (Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus). The result of the oat flour hydrolysate shows a significant decrease in starch after 60 min of reaction, followed by an increase in sugar content. During 23 days of storage at 4 °C, the formulations used showed post-acidification, water retention capacity decrease, and hardness increase related to the hydrolysate rate (p < 0.05). All formulations allowed the viability of lactic bacteria (over 5 log10 CFU/mL) and verified their ability to produce exopolysaccharides (0.23-0.73 g/100 g). The prototyping of such a product represents a key step in meeting the growing demand for plant-based alternatives, with qualitative sensory characteristics without additives.
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Affiliation(s)
- Aldjia Ait Chekdid
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
- St-Hubert SA, 13-15 Rue du Pont des Halles, F-94150 Rungis, France;
| | - Cyril J. F. Kahn
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
| | - Béatrice Lemois
- St-Hubert SA, 13-15 Rue du Pont des Halles, F-94150 Rungis, France;
| | - Michel Linder
- Université de Lorraine, LIBio, F-54000 Nancy, France; (A.A.C.); (C.J.F.K.)
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He Y, Wang A, Qin W, Chen Z, Xi H, Nie M, Liu L, Wang L, Sun J, Bai Y, Huang Y, Sun P, Wang F, Tong LT. Effects of semidry milling on the properties of highland barley flour and the quality of highland barley bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:5077-5086. [PMID: 36990966 DOI: 10.1002/jsfa.12586] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 02/24/2023] [Accepted: 03/29/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND This study aimed to investigate the effects of semidry milling on the quality attributes of highland barley flour and highland barley bread. Highland barley flours were prepared by dry (DBF), semidry (SBF), and wet (WBF) milling methods. The properties of different highland barley flours were analyzed, and highland barley breads made from different highland barley flours were evaluated. RESULTS The results showed that WBF had the lowest damaged starch content (15.2 g kg-1 ), and the contents of damaged starch in SBF-35 and SBF-40 (43.5 g kg-1 and 24.1 g kg-1 respectively) were lower than that of DBF (87.6 g kg-1 ). And SBF-35 and SBF-40 with large particles exhibited low hydration performance. In addition, SBF-35 and SBF-40 had higher pasting viscosity, pasting temperature, ΔH, and relative crystallinity, consequently resulting in better gel properties than other highland barley flours. These properties could help SBF-35 and SBF-40 develop high-quality bread with large specific volume and superior crumb structure and texture that is similar to the bread with WBF. CONCLUSION Overall, semidry milling not only could improve the characteristics of HBF, but also avoid high starch damage by dry milling and water wasting by wet milling. What is more, highland barley breads with SBF-35 and SBF-40 had preferable appearance and crumb texture. Therefore, semidry milling could be regarded as a feasible way to produce highland barley flour. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Yue He
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Aixia Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Wanyu Qin
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Zhiying Chen
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Huihan Xi
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Mengzi Nie
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Liya Liu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Lili Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Jing Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Yajuan Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Yatao Huang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Peipei Sun
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Fengzhong Wang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
| | - Li-Tao Tong
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing Ministry of Agriculture, Beijing, China
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Mauro RR, Vela AJ, Ronda F. Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties. Foods 2023; 12:2281. [PMID: 37372492 DOI: 10.3390/foods12122281] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 05/28/2023] [Accepted: 06/02/2023] [Indexed: 06/29/2023] Open
Abstract
The pasting and rheological properties of starch gels from different botanical origins have been widely used to evaluate the application of these starches in pharmaceutical and food products. However, the ways in which these properties are modified by starch concentration and their dependence on amylose content and thermal and hydration properties have not been adequately established so far. An exhaustive study of the pasting and rheological properties of starch gels (maize and rice (normal and waxy in both cases), wheat, potato, and tapioca) at concentrations of 6.4, 7.8, 9.2, 10.6, and 11.9 g/100 g was performed. The results were evaluated in terms of a potential equation fit between each parameter and each gel concentration. The parameters determined for the gels at the studied concentrations were correlated with the hydration properties and thermal properties by applying principal component analysis (PCA). Wheat starch, followed by normal maize and normal rice starches, presented a greater capacity to modulate their gels' pasting and viscoelastic properties via their concentration in water. On the contrary, the characteristics of waxy rice and maize, potato, and tapioca starches were barely modified by concentration in pasting assays, but the gels of potato and tapioca showed noticeable changes in their viscoelastic properties as functions of concentration. In the PCA plot, the non-waxy cereal samples (wheat, normal maize, and normal rice) were located close to each other. Wheat starch gels were the most dispersed on the graph, which is consistent with the high dependence on the concentration of the gel shown in most of the studied parameters. The waxy starches had close positions not too distant from those of the tapioca and potato samples and with little influence from amylose concentration. The potato and tapioca samples were close to the vectors of the crossover point in rheology and peak viscosity in their pasting properties. The knowledge gained from this work allows a better understanding of the effects of starch concentration on food formulations.
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Affiliation(s)
- Raúl Ricardo Mauro
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Antonio José Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
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Vicente A, Villanueva M, Caballero PA, Muñoz JM, Ronda F. Microwave Modification of Quinoa Grains at Constant and Varying Water Content Modulates Changes in Structural and Physico-Chemical Properties of the Resulting Flours. Foods 2023; 12:foods12071421. [PMID: 37048243 PMCID: PMC10093526 DOI: 10.3390/foods12071421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/20/2023] [Accepted: 03/24/2023] [Indexed: 03/30/2023] Open
Abstract
Microwave-assisted heat moisture treatment (MWT) was applied to quinoa grains, a nutritious gluten-free pseudocereal of great interest in food product development, to achieve the physical modification of the quinoa flour. The effect of treating quinoa grains at different initial water contents (WC; 10%, 20%, and 30%) in two operational systems was compared: one open at atmospheric pressure and variable WC (V system), and the other in hermetic containers at constant WC (C system). The morphological structure of the obtained flours and their techno-functional, rheological, and thermal properties were evaluated. MWT proved to be effective in modifying these properties, the main effects probably being caused by protein denaturation and aggregation, and intragranular molecular rearrangements of starch, with disruption of short-range molecular order and even the partial collapse of starch granules in the samples treated at the highest WC. The greatest differences were observed for the 20 and 30% WC treated-samples, particularly when using C system, which increased their water absorption capacity and decreased their foaming, emulsion, and gel-forming capacities. Based on these results, the control of WC and its evolution during MWT of quinoa grains appears to be a viable and effective approach to adapt flour functionality to the needs of food production, allowing a wider range of flour properties depending on the MWT conditions.
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Affiliation(s)
- Ainhoa Vicente
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Marina Villanueva
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Pedro A. Caballero
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - José María Muñoz
- Department of Electricity and Electronics, University of Valladolid, 47011 Valladolid, Spain
| | - Felicidad Ronda
- Food Technology, Department of Agriculture and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
- Correspondence:
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Calix-Rivera CS, Villanueva M, Náthia-Neves G, Ronda F. Changes on Techno-Functional, Thermal, Rheological, and Microstructural Properties of Tef Flours Induced by Microwave Radiation-Development of New Improved Gluten-Free Ingredients. Foods 2023; 12:foods12061345. [PMID: 36981270 PMCID: PMC10048664 DOI: 10.3390/foods12061345] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/16/2023] [Accepted: 03/21/2023] [Indexed: 03/30/2023] Open
Abstract
Tef [Eragrostis tef (Zucc.) Trotter] flour is a gluten-free cereal rich in fiber, minerals, vitamins, and antioxidants, which offers a promising alternative for new food development. This study investigated the effect of microwave radiation (MW) on the techno-functional, thermal, rheological and microstructural properties of tef flours. White and brown tef grains were milled and microwaved at different moisture contents (MC) (15%, 20% and 25%) for a total irradiation time of 480 s. The morphological structure of tef flours was affected by MW treatment, and its particle size and hydration properties increased after the treatment. Lower peak, breakdown, and setback viscosities, up to 45%, 96%, and 67% below those of the control (untreated) samples, and higher pasting temperature, up to 8 °C in the 25% MC samples, were observed. From FTIR analysis a disruption of short-range molecular order was concluded, while DSC confirmed an increased stability of starch crystallites. Rheological analysis of the gels made from the treated samples revealed that MW had a structuring and stabilizing effect on all samples, leading to higher viscoelastic moduli, G' and G″, and the maximum stress the gels withstood before breaking their structure, τmax. The MC of the flours during the MWT drove the modification of the techno-functional properties of the tef flours and the gel rheological and thermal characteristics. These results suggest that MW-treated tef flours are potential ingredients for improving the technological, nutritional and sensory quality of food products.
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Affiliation(s)
- Caleb S Calix-Rivera
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
- Department of Agroindustrial Engineering, Pacific Littoral Regional University Center, National Autonomous University of Honduras (UNAH), Choluteca 51101, Honduras
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Grazielle Náthia-Neves
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, 34004 Palencia, Spain
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12
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Vela AJ, Villanueva M, Ozturk OK, Hamaker B, Ronda F. Modification of the microstructure of tef [ Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties. Curr Res Food Sci 2023; 6:100456. [PMID: 36846468 PMCID: PMC9947227 DOI: 10.1016/j.crfs.2023.100456] [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: 10/20/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/05/2023] Open
Abstract
Tef flour comes from a nutritionally-rich ancient grain gaining increasing interest in gluten-free market. Gluten-free sources are modified by different means to improve their functionality. Ultrasound treatment (US) alters flours' structure and leads to physically modified flours with a wider application range. The aim of the present work was to evaluate the impact of US treatments of moderate treatment time, 10 min, and high concentration of the aqueous flour dispersion, 25%, on the microstructural, starch damage, apparent amylose content, techno-functional, pasting and rheological properties of two tef flour varieties, white and brown. Temperature was varied (20, 40, 45, 50, and 55 °C) to modulate the impact of sonication. US treatments led to general particle fragmentation which markedly increased starch damage and lightness (L*) values. Apparent amylose content was higher after ultrasonication, as consequence of molecular fragmentation due to cavitation. Increased starch granules' exposed area led to enhanced interaction with water, promoting the water absorption index (WAI) and swelling power (SP) of treated flours. Pasting properties showed increased pasting temperatures as well as decreased viscometric profiles with lower breakdown viscosities, indicative of starch rearrangement improved by increasing temperature. Rheological properties indicated higher consistency in gels after US treatments, with improved ability to withstand stress and lower values of tan(δ)1 reflecting a higher solid-like behavior and higher strength of the gel. Temperature was found to be a crucial variable during US treatments, showing an improved degree of modification at higher temperatures in ultrasonicated tef flours, following the same trend in both varieties.
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Affiliation(s)
- Antonio J. Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, Spain
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, Spain
| | - Oguz K. Ozturk
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Bruce Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, Spain
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Vela AJ, Villanueva M, Náthia-Neves G, Ronda F. Impact of Solubilized Substances on the Techno-Functional, Pasting and Rheological Properties of Ultrasound-Modified Rice, Tef, Corn and Quinoa Flours. Foods 2023; 12:foods12030484. [PMID: 36766012 PMCID: PMC9914575 DOI: 10.3390/foods12030484] [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: 12/18/2022] [Revised: 01/10/2023] [Accepted: 01/16/2023] [Indexed: 01/21/2023] Open
Abstract
The modification of flours by ultrasound (US) treatments requires excess water to suspend the sample to be treated, which must be removed after treatment to recover the ultrasonicated flour. The aim of this study was to determine the influence that the water removal method has on the final characteristics of US-treated gluten-free flours (rice, brown tef, corn and quinoa). US treatment parameters were constant, and two water removal methods were studied: freeze-drying and centrifugation + drying. The elimination of water by centrifugation resulted in the loss of solubilized compounds from the treated flours, which led to important differences between the final characteristics of US-treated flours. Ultrasonication resulted in the reduction of flours' particle size and modification of their color parameters. Techno-functional properties were modified by US treatment, where the water removal method was more influential in whole grain samples (brown tef and quinoa). Few differences were found in thermal properties among pairs of US-treated samples, indicative that the effect caused to starch was mainly attributed to ultrasonication conditions than to the drying method. The water removal method markedly influenced the pasting properties of US-treated flours, resulting in lower profiles when freeze-drying was applied and higher profiles when flours were retrieved by centrifugation. Gels made with tef, corn and quinoa presented reduced tan(δ)₁ values after sonication, while gels made with rice did not show any modification. The water removal method is a decisive step in US treatments, defining the final characteristics of the treated matter, and having a great influence in the modification attributed to ultrasonication.
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Vela AJ, Villanueva M, Li C, Hamaker B, Ronda F. Ultrasound treatments of tef [Eragrostis tef (Zucc.) Trotter] flour rupture starch α-(1,4) bonds and fragment amylose with modification of gelatinization properties. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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15
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Chinnasamy G, Dekeba K, Sundramurthy VP, Dereje B. Physicochemical properties of tef starch: morphological, thermal, thermogravimetric, and pasting properties. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2098973] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | - Kenenisa Dekeba
- Department of Food Process Engineering, College of Engineering and Technology, Wolkite University, Wolkite, Ethiopia
| | - Venkatesa Prabhu Sundramurthy
- Center of Excellence for Bioprocess and Biotechnology, Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Belay Dereje
- UCD Institute of Food and Health, School of Agriculture and Food Science, Dublin, Ireland
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16
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Kore T, Abebe W, Getachew P. Optimization of cooking, textural, and sensorial qualities of macaroni supplemented with tef ( Eragrostis tef (Zucc.) Trotter) and chickpea flours. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2130941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/10/2022]
Affiliation(s)
- Tamirat Kore
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
- Debrezeit Agricultural Research Center, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia
| | - Workineh Abebe
- Debrezeit Agricultural Research Center, Ethiopian Institute of Agricultural Research, Bishoftu, Ethiopia
| | - Paulos Getachew
- Center for Food Science and Nutrition, Addis Ababa University, Addis Ababa, Ethiopia
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17
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Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties. Foods 2022; 11:foods11223610. [PMID: 36429204 PMCID: PMC9689756 DOI: 10.3390/foods11223610] [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: 10/14/2022] [Revised: 11/04/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
Gluten-free products (GFP) currently are the fastest-growing category of baked goods probably due to the high worldwide incidence of celiac disease (CD). Refined rice is one of the most used cereal flour for GFP development, due to its high content in starch and good technological aptitude. However, its low content in fibre, protein and minerals has awakened a recent interest as alternative to balance the GF flour formulas. Teff is a cereal with high levels in fibre and antioxidants compounds but the lack of gluten results in very limited techno-functional properties. Extrusion is a thermal technology that allows to combine flours, overcoming negative impacts on quality characteristics. This study evaluated the effect of twin-screw extruder on rice-teff (white and brown) mixtures with different teff concentrations (25, 50 and 75%) on their antioxidant, glycaemic index and techno-functional properties. The results showed than the high shear−temperature process produced important modifications on the flour, which were confirmed using scanning electron microscopy (SEM). Significant increases in total dietary fibre (16 to 100% increase) were observed in teff containing flours, due to carbohydrate−lipid−protein complexes, which lead to resistant starch, with no significant increase in rice flour. Hydration and pasting properties were significantly (p > 0.05) affected by extrusion, and the effect was related to the concentration of teff used. The thermal process showed a decrease in total phenol (TP) content for rice; however, extrusion enhanced the release of total phenol in rice-teff blends, which was reflected on the antioxidant activities of blend flours, especially those prepared with brown teff.
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Vicente A, Villanueva M, Caballero PA, Muñoz JM, Ronda F. Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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19
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Solaesa ÁG, Villanueva M, Vela AJ, Ronda F. Impact of microwave radiation on in vitro starch digestibility, structural and thermal properties of rice flour. From dry to wet treatments. Int J Biol Macromol 2022; 222:1768-1777. [PMID: 36195232 DOI: 10.1016/j.ijbiomac.2022.09.262] [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: 02/24/2022] [Revised: 09/16/2022] [Accepted: 09/28/2022] [Indexed: 11/05/2022]
Abstract
Microwave radiation (MW) is an environment-friendly technology used to physically modify flours. Rice flour was MW-treated at different moisture content (MC) (3 %, 8 %, 13 %, 15 %, 20 % and 30 %). In vitro starch digestibility was determined and related to the changes caused by MW treatment to flours' structure and thermal properties, which were influenced by MC. A reduction of 49 % and 65 % in the gelatinization enthalpy of samples treated at 20 % and 30 %MC denoted a partial gelatinization. A loss of granular crystallinity in treated samples was confirmed by XR-diffraction and FTIR, particularly at 15 %, 20 % and 30 %MC. MW promoted the formation of random-coil, α-helix and β-turn protein structure, and the disappearance of LF-β-sheet. Morphological differences were found between samples treated at 8 %MC (loss of polygonal structure, protein layer covering granules' surface and small holes) and 30 %MC (rounded and aggregated granules, covered with exudate amylose). In vitro starch digestibility revealed that samples treated at 20 % and 30 %MC showed 40 % and 47 % higher rapidly digestible starch, 48 % and 70 % lower slowly digestible starch and 90 % lower resistant starch than the untreated flour. Flour MC in MW-treatment allowed the modulation of structural and thermal characteristics of rice flour and consequently its starch hydrolysis rate.
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Affiliation(s)
- Ángela García Solaesa
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain; Faculty of Health Sciences, Santa Teresa de Jesús Catholic University of Ávila, Ávila, Spain
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain
| | - Antonio J Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Spain.
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20
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Physicochemical, Morphological, Thermal, and Rheological Properties of Native Starches Isolated from Four Cultivars of Anchote ( Coccinia abyssinica ( Lam.) Cogn.) Tuber. Gels 2022; 8:gels8090591. [PMID: 36135303 PMCID: PMC9498814 DOI: 10.3390/gels8090591] [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: 08/20/2022] [Revised: 09/08/2022] [Accepted: 09/14/2022] [Indexed: 11/21/2022] Open
Abstract
Anchote (Coccinia abyssinica (Lam.) Cogn) is a potentially important source of starch and an underutilized root and tuber crop indigenous to Ethiopia. In this study, the physicochemical, morphological, thermal, and rheological properties of native starches isolated from four cultivars of anchote tubers were studied and compared to potato and cassava starches, which were considered as references. The amylose content of anchote starches varied from 15.8–22.3%. The anchote cultivars showed different granule sizes, but all revealed a B-type crystalline structure, identical to potato starch. The phosphorus content of anchote starches ranged from 82–93 mg/100 g and was much higher than that of potato and cassava (60.3 and 5.8 mg/100 g, respectively). This characteristic could govern several functional properties of anchote starches, making them suitable for applications in different types of noodles, glucose syrups, and viscous products. The gelatinization temperature and enthalpy of anchote starches, which ranged from 60.97 °C to 69.33 °C and 16.87 to 18.38 J/g, respectively, were considerably different compared to potato and cassava starches. Significant variations were also observed among the pasting properties of starches from anchote cultivars. They showed a higher stability to heating and shearing, having higher TV (2046 to 2280 mPa·s) and lower BV (248 to 487 mPa·s) values, and a higher final viscosity (3409 to 3686 mPa·s) than potato and cassava, which are important characteristics in food processing and when high gel viscosity is required after cooling. Anchote starch gels exhibited rheological characteristics of true gels, showing much lower (tan δ)1 values and significantly higher viscoelastic moduli than those found in cassava and potato gels. The present study revealed significant differences among the physicochemical properties of anchote starches, depending on the cultivar, and demonstrated their promising potential in food product development and other industrial applications.
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21
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He Y, Xi H, Chen Z, Nie M, Qin W, Wang A, Liu L, Wang L, Sun J, Bai Y, Huang Y, Wang F, Tong L. Effects of wet milling on the properties of highland barley flour and the quality of highland barley bread. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yue He
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Huihan Xi
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Zhiying Chen
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Mengzi Nie
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Wanyu Qin
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Aixia Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Jing Sun
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Yajuan Bai
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Yatao Huang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Fengzhong Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Li‐Tao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Ministry of Agriculture and Rural Affairs Beijing 100193 China
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22
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Forestier M, Sopade P. Kinetics of starch digestion in potato (Solanum tuberosum) flours: Innovative modelling and relationships with particle size. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111089] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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23
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Impact of the Variety of Tef [Eragrostis tef (Zucc.) Trotter] on Physical, Sensorial and Nutritional Properties of Gluten-Free Breads. Foods 2022; 11:foods11071017. [PMID: 35407103 PMCID: PMC8997814 DOI: 10.3390/foods11071017] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 03/26/2022] [Accepted: 03/29/2022] [Indexed: 02/04/2023] Open
Abstract
Tef is currently being incorporated into a wide range of foodstuff due to its high nutritional profile. This study tries to fill the information gap on the effect of tef varieties on physico-chemical, nutritional and sensorial quality of gluten-free bread. Maize starch replacement at 50, 75 and 100 g/100 g level by tef flour from three Ethiopian varieties (DZ-Cr-37, DZ-Cr-387 and DZ-01-99) resulted in viable gluten-free breads with acceptable sensory properties, higher mineral content and lower glycemic response. Tef cultivar type and blending level significantly affected bread quality. The 50% and 75% substitution levels and the DZ-Cr-37 variety led to the highest bread volumes with the lowest firmness. Breads made with DZ-01-99 variety were darker and with more reddish crust and crumb hues than those made with the other varieties. Breads from 100% DZ-Cr-37 achieved the highest hedonic scores for color, odor, taste and texture. The Ca, Fe and Mg contents of the breads made with 100% tef were 13, 40 and 30 times, respectively, higher than those of the control bread (100% maize starch), indicating tef could be used as an excellent source of these important minerals. In addition, the rapidly digestible starch content decreased up to 28% in breads fortified with tef flour.
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24
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Modification of structural and physicochemical properties of cowpea (Vigna unguiculata) starch by hydrothermal and ultrasound treatments. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107266] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Chang L, Yang M, Zhao N, Xie F, Zheng P, Simbo J, Yu X, Du SK. Structural, physicochemical, antioxidant and in vitro digestibility properties of banana flours from different banana varieties (Musa spp.). FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101624] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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26
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Alemneh ST, Emire SA, Hitzmann B, Zettel V. Comparative Study of Chemical Composition, Pasting, Thermal and Functional properties of Teff (Eragrostis tef) Flours Grown in Ethiopia and South Africa. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2027441] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Sendeku Takele Alemneh
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Shimelis Admassu Emire
- Food Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Viktoria Zettel
- Department of Process Analytics and Cereal Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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Techno-Functional and Gelling Properties of Acha (Fonio) ( Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications. Foods 2022; 11:foods11020183. [PMID: 35053914 PMCID: PMC8774706 DOI: 10.3390/foods11020183] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 01/04/2022] [Accepted: 01/05/2022] [Indexed: 02/04/2023] Open
Abstract
Fonio (Digitaria exilis Stapf) is an ancient African cereal that represents a rich source of carbohydrate, fat, fiber, vitamins, minerals, and sulfur-containing amino acids. Processing and utilization of fonio require adequate knowledge of its structural, chemical, and nutritional characteristics. The present work evaluates the structural, techno-functional, and gelling properties of fonio and compares them to other major gluten-free cereals (rice, maize, sorghum, and millet). Fonio flour presented significantly higher water absorption index and swelling power, while it scored a lower water solubility index than the reference flours. The pasting viscosity profile of fonio was similar to that of rice, with equivalent peak viscosity but a breakdown viscosity 24% lower than rice, indicative of higher stability and resistance to shearing and heating. Rheological properties demonstrated that fonio generates gels with remarkably strong structures. At 15% concentration, fonio gel withstood stress 579% higher than those observed in the reference flours without breaking its structure. Fonio flour presented the highest gelatinization enthalpy (11.45 J/g) and a narrow gelatinization temperature range (9.96 °C), indicative of a better-packed starch structure than the other analyzed flours. The texture of the gels made with fonio showed higher firmness over the evaluated period. These combined results suggest that fonio is a suitable ingredient for gel-like food formulations.
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28
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Radio frequency treatment improved the slowly digestive characteristics of rice flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112862] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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29
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Modulating Structure and Properties of Glutinous Rice Flour and Its Dumpling Products by Annealing. Processes (Basel) 2021. [DOI: 10.3390/pr9122248] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
In this study, annealed glutinous rice flour treated under different conditions (ANN1, ANN2 and ANN3) were prepared. The structure as well as physicochemical characteristics of the flour and its dumpling products were investigated. The crystallinity of the annealed flour samples increased, while the hydration ability decreased. The content of bound water raised, and immobilized water as well as the freezing enthalpy value decreased for the fast-frozen dumplings made from annealed flour samples. It showed that annealed treatment could reduce the formation of large ice crystals, thus decrease the cracking of fast-frozen dumplings. The freezing enthalpy value of annealed dumplings decreased which was conducive to protect the structure and quality of products. The boiled dumplings made of annealed flour had better eating quality as demonstrated by the increase in the transmittance of the soup. It indicated that moderate annealed glutinous rice flour ANN2 had optimal physicochemical properties to make high quality dumplings. This study would pave the way for further study of the annealing glutinous rice flour and provide theoretical guidance for the application of annealing treatment in starchy food product.
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30
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Guo X, He X, Dai T, Liu W, Liang R, Chen J, Liu C. The physicochemical and pasting properties of purple corn flour ground by a novel low temperature impact mill. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102825] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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31
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Vela AJ, Villanueva M, Ronda F. Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106933] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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32
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The replacement of cereals by legumes in extruded snack foods: Science, technology and challenges. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.08.016] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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33
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Zhang H, Wu F, Xu D, Xu X. Effects of milling methods on the properties of glutinous rice flour and sweet dumplings. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:1848-1857. [PMID: 33897021 DOI: 10.1007/s13197-020-04696-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/18/2020] [Accepted: 08/04/2020] [Indexed: 01/10/2023]
Abstract
Glutinous rice flour (GRF) was prepared using three milling process (wet milling, low temperature impact milling (dry milling), and roller milling (dry milling)) to investigate their effects on the physicochemical properties of glutinous rice flour and sweet dumplings prepared with that flour. Results revealed that a method of grinding used in the milling process had a significant (P < 0.05) effect on the properties of GRF and the resulting sweet dumplings. Dry milling (low temperature impact milling and roller milling) resulted in higher damaged starch content and coarser particle size than wet milling. Dry-milled flour exhibited a significantly lower hunter whiter value, apparent viscosity, pasting temperature, enthalpy value, and degree of crystalline compared to the wet-milling method. Dry milling significantly decreased the smoothness of the surface, whiteness value, transmittance of soup, resilience of dumplings, as well as increased the cracking rate and water loss during the fast-freeze. The obtained results could be used as reference for improving sweet dumpling made from dry-milled GRF.
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Affiliation(s)
- Huang Zhang
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 People's Republic of China.,Henan University of Animal Husbandry and Economy, No. 6, Longzihu North Road, Zhengzhou, 450046 Henan Province People's Republic of China
| | - Fengfeng Wu
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 People's Republic of China
| | - Dan Xu
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 People's Republic of China
| | - Xueming Xu
- The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, 214122 People's Republic of China
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34
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Solaesa ÁG, Villanueva M, Muñoz JM, Ronda F. Dry-heat treatment vs. heat-moisture treatment assisted by microwave radiation: Techno-functional and rheological modifications of rice flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110851] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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35
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Impact of high-intensity ultrasound waves on structural, functional, thermal and rheological properties of rice flour and its biopolymers structural features. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106480] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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36
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Aprodu I, Banu I. Effect of starch and dairy proteins on the gluten free bread formulation based on quinoa. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00826-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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37
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Zhang K, Zhao D, Song J, Guo D, Xiao Y, Shen R. Effects of green wheat flour on textural properties, digestive and flavor characteristics of the noodles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15199] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kangyi Zhang
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Di Zhao
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Jiangfeng Song
- Center of Agricultural Products Processing Jiangsu Academy of Agricultural Sciences Nanjing China
| | - Dongxu Guo
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
- Henan International Union Laboratory for Whole Grain Wheat Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Yadong Xiao
- Center of Agricultural Products Processing Henan Academy of Agricultural Sciences Zhengzhou China
| | - Ruiling Shen
- School of food and Bioengineering Zhengzhou Institute of light industry Zhengzhou China
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38
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Villanueva M, Abebe W, Collar C, Ronda F. Tef [Eragrostis tef (Zucc.) Trotter] variety determines viscoelastic and thermal properties of gluten-free dough and bread quality. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110065] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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39
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Comparative Evaluation of the Nutritional, Antinutritional, Functional, and Bioactivity Attributes of Rice Bran Stabilized by Different Heat Treatments. Foods 2020; 10:foods10010057. [PMID: 33379306 PMCID: PMC7824238 DOI: 10.3390/foods10010057] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Revised: 12/22/2020] [Accepted: 12/25/2020] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to evaluate the effects of different stabilization treatments—namely, dry-heating, infrared-radiation, and microwave-heating—on the nutritional, antinutritional, functional, and bioactivity attributes of rice bran (RB). Among the heating treatments, infrared-radiation exerted the strongest inactivation, resulting in 34.7% residual lipase activity. All the stabilization methods were found to be effective in the reduction of antinutrients, including phytates, oxalate, saponins, and trypsin inhibitors. No adverse effect of stabilization was noted on chemical composition and fatty acid profile of RB. Instead, stabilization by all heat treatments caused a significant decrease of vitamin E and total phenolics content in RB; the same trend was observed for the antioxidant activity as evaluated by the DPPH test. The antioxidant activity, as evaluated by ABTS and FRAP tests, and water absorption capacity were improved by the stabilization of RB, whereas the oil absorption capacity and emulsifying properties decreased. Microwave-heating enhanced the foaming properties, whereas infrared-radiation improved the water solubility index and swelling power of RB. Consequently, treatment of RB with infrared-radiation has a potential for industrialization to inactivate the lipase and improve some functional properties of this material for uses as a nutraceutical ingredient in food and cosmetic products.
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40
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Aprodu I, Banu I. Impact of brown foxtail millet (
Setaria italica
) flour on thermo‐mechanical properties of flours from different rice varieties. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Iuliana Aprodu
- Faculty of Food Science and Engineering ‘Dunarea de Jos’ University of Galati Domnească Street 111 Galati800201Romania
| | - Iuliana Banu
- Faculty of Food Science and Engineering ‘Dunarea de Jos’ University of Galati Domnească Street 111 Galati800201Romania
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41
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Saeed SMG, Ali SA, Ali R, Sayeed SA, Mobin L, Ahmed R. Exploring the potential of black gram (Vigna mungo) flour as a fat replacer in biscuits with improved physicochemical, microstructure, phytochemicals, nutritional and sensory attributes. SN APPLIED SCIENCES 2020. [DOI: 10.1007/s42452-020-03797-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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42
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Nutritional Composition and Health Benefits of Teff (Eragrostis tef (Zucc.) Trotter). J FOOD QUALITY 2020. [DOI: 10.1155/2020/9595086] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Teff (Eragrostis tef (Zucc.) Trotter) (Poaceae) is an annual crop with a very tiny grain. The crop is mainly cultivated in Ethiopia and Eritrea where it is used in preparing a pancake-like staple food called injera. Teff grain is the smallest of all whole flour grains in the world with a length of about 1.0 mm and a width of about 0.60 mm. The popularity of the crop is rapidly increasing throughout the world because of its attractive nutritional and functional properties. Thus, the crop is being successfully introduced and cultivated in many parts of the world including the USA, Canada, Australia, Switzerland, and the Netherlands. The growing global demand for the grain is due to its gluten-free nature, high level of essential amino acids (EAA), high mineral content, low glycemic index (GI), high crude fiber content, longer shelf life, and slow staling of its bread products compared to that of wheat, sorghum, rice, barley, and maize. The grain is linked to several health benefits including prevention and treatment of diseases such as celiac disease, diabetes, and anemia. These call for huge research opportunities to explore the nutritional and functional properties of the grain.
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43
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Solaesa ÁG, Villanueva M, Vela AJ, Ronda F. Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105770] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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44
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Harasym J, Satta E, Kaim U. Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour. MOLECULES (BASEL, SWITZERLAND) 2020; 25:molecules25133012. [PMID: 32630230 PMCID: PMC7412278 DOI: 10.3390/molecules25133012] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 06/24/2020] [Accepted: 06/29/2020] [Indexed: 12/14/2022]
Abstract
The benefit of not containing the gluten complex protein also provides problems with the achievement of typical and proper texture, especially in bakery products. Ultrasound (US) treatment has been previously studied on buckwheat as assistance treatment facilitating the release of antioxidant compounds. However, there is no study regarding the changes occurring in US-treated buckwheat grains regarding the structure-creating capacity, like water absorption, gelling, and pasting. The aim of this study is to the impact of US-treatment of buckwheat grains at 1:10, 1:5, and 1:2.5 solid: liquid ratio (in water). The particle size distribution, water absorption index (WAI), water solubility index (WSI), swelling power (SP), pasting characteristics, color, soluble, insoluble and total polyphenols content (SPC, IPC, TPC) and antioxidant activity (DPPH) were assessed in resulting flours. US-treatment caused specific agglomeration, resulting in bigger particles for 1:5, and 1:2.5 ratio treated samples, while higher dilution (1:10) increased smaller particle size fractions. The WAI and SP were the highest for the1:5 solid: liquid ratio sample, and the same sample revealed the highest peak viscosity, breakdown, and setback values. The ultrasound treatment increased the WSI, which was positively correlated with insoluble polyphenols content. The soluble polyphenols content decreased, and insoluble polyphenols content increased in all ultrasound treated samples. The DPPH scavenging activity remaining in grain after US treatment was lowered compared to the control sample. The relocation of pigments resulted in a redness and yellowish increase in all treated samples, while lightness was also increased but was most pronounced for a 1:10 ratio treated sample. The results suggest that ultrasound treatment of grain can improve the essential functional properties of buckwheat flour.
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Affiliation(s)
- Joanna Harasym
- Adaptive Food Systems Accelerator–Science Centre, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland;
- Department of Biotechnology and Food Analysis, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
- Correspondence: ; Tel.: +48-7136-08-0249
| | - Elena Satta
- Department of Agricultural and Food Science, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy;
| | - Urszula Kaim
- Adaptive Food Systems Accelerator–Science Centre, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland;
- Department of Biotechnology and Food Analysis, Wrocław University of Economics and Business, Komandorska 118/120, 53-345 Wrocław, Poland
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45
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Zhy Ying B, Kamilah H, Karim AA, Utra U. Effects of heat‐moisture and alkali treatment on the enzymatic hydrolysis of porous sago (
Metroxylon sagu
) starch. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14419] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Boo Zhy Ying
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Hanisah Kamilah
- Department of Crop Science Faculty of Agriculture and Food Sciences Universiti Putra Malaysia Bintulu Sarawak Campus Bintulu Malaysia
| | - Alias A. Karim
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Uthumporn Utra
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
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46
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Adsorption capacity and cold-water solubility of honeycomb-like potato starch granule. Int J Biol Macromol 2020; 147:741-749. [DOI: 10.1016/j.ijbiomac.2020.01.224] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 01/19/2020] [Accepted: 01/22/2020] [Indexed: 12/24/2022]
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47
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The Compositional and Functional Attributes of Commercial Flours from Tropical Fruits (Breadfruit and Banana). Foods 2019; 8:foods8110586. [PMID: 31752301 PMCID: PMC6915601 DOI: 10.3390/foods8110586] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2019] [Revised: 11/12/2019] [Accepted: 11/15/2019] [Indexed: 11/19/2022] Open
Abstract
The objective of this study was to compare the compositional and functional properties of tropical flour sources (two breadfruit flours (type A and type B) and a banana flour) with a more traditional flour source (wheat flour). Macro-nutrient composition, pH, water and oil holding capacity, bulk density, particle size, solubility, swelling power, pasting properties, and thermodynamics (gelatinization and retrogradation) were determined. All flours evaluated were similar in their composition with high levels of carbohydrates (greater than 82.52 g/100 g on a dry-matter basis), with most of the carbohydrate content comprised of starch (greater than 67.02 g/100 g). The tropical fruit flours had greater (p < 0.05) water holding capacity than wheat flour. Breadfruit flour B had the lowest (p < 0.05) bulk density, while banana flour had the greatest (p < 0.05) bulk density. The swelling power of the tropical flours was greater (p < 0.05) than the wheat flour. The viscosity of the tropical flours was higher than wheat flour but decreased significantly when temperature was held at 130 °C. These results indicated that the two breadfruit flours and banana flour have great potential for application in processed food products, and have similar compositional attributes to a more traditional flour.
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48
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Rico D, Ronda F, Villanueva M, Perez Montero C, Martin-Diana AB. Development of healthy gluten-free crackers from white and brown tef ( Eragrostis tef Zucc.) flours. Heliyon 2019; 5:e02598. [PMID: 31687488 PMCID: PMC6820094 DOI: 10.1016/j.heliyon.2019.e02598] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 07/30/2019] [Accepted: 10/01/2019] [Indexed: 11/30/2022] Open
Abstract
This study evaluated the effect of inclusion of two types of tef flours (white and brown) at different levels (25, 50 and 100 %, total flour) on the nutritional (proximal and mineral composition), in vitro bioactive (antioxidant capacity and starch digestibility) and sensory properties of rice-tef crackers. The aim was to formulate a gluten-free product with nutritional and healthy benefits, and acceptable for consumers. Results showed than crackers enriched with white tef had a significant (p ≤ 0.05) higher concentration of all the minerals tested, except for calcium and manganese, compared to brown tef. Iron content of white tef was almost twice that of brown tef, and copper and magnesium increased from 0.12 mg/100 g and 39.2 mg/100 g in control crackers to 0.56 mg/100 g and 197 mg/100 g in white tef crackers (WT 100%), respectively. Moreover, white tef flour and crackers showed significantly higher antioxidant activity than rice or brown tef counterparts. Formulation with tef flour significantly contributed to a reduction of the rapidly available glucose and rapidly digestible starch of crackers.
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Affiliation(s)
- Daniel Rico
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, Valladolid, 47071, Spain
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, Palencia, 34004, Spain
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, Palencia, 34004, Spain
| | - Carolina Perez Montero
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid, 44, Palencia, 34004, Spain
| | - Ana Belen Martin-Diana
- Agrarian Technological Institute of Castilla and Leon (ITACyL), Ctra. Burgos Km 119, Finca Zamadueñas, Valladolid, 47071, Spain
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49
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Vandromme C, Kasprowicz A, Courseaux A, Trinel D, Facon M, Putaux JL, D’Hulst C, Wattebled F, Spriet C. NegFluo, a Fast and Efficient Method to Determine Starch Granule Size and Morphology In Situ in Plant Chloroplasts. FRONTIERS IN PLANT SCIENCE 2019; 10:1075. [PMID: 31552073 PMCID: PMC6746253 DOI: 10.3389/fpls.2019.01075] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Accepted: 08/07/2019] [Indexed: 06/10/2023]
Abstract
Starch granules that accumulate in the plastids of plants vary in size, shape, phosphate, or protein content according to their botanical origin. Depending on their size, the applications in food and nonfood industries differ. Being able to master starch granule size for a specific plant, without alteration of other characteristics (phosphate content, protein content, etc.), is challenging. The development of a simple and effective screening method to determine the size and shape of starch granules in a plant population is therefore of prime interest. In this study, we propose a new method, NegFluo, that combines negative confocal autofluorescence imaging in leaf and machine learning (ML)-based image analysis. It provides a fast, automated, and easy-to-use pipeline for both in situ starch granule imaging and its morphological analysis. NegFluo was applied to Arabidopsis leaves of wild-type and ss4 mutant plants. We validated its accuracy by comparing morphological quantifications using NegFluo and state-of-the-art methods relying either on starch granule purification or on preparation-intensive electron microscopy combined with manual image analysis. NegFluo thus opens the way to fast in situ analysis of starch granules.
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Affiliation(s)
- Camille Vandromme
- Univ. Lille, CNRS, UMR8576 – UGSF – Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - Angelina Kasprowicz
- Univ. Lille, CNRS, UMR8576 – UGSF – Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - Adeline Courseaux
- Univ. Lille, CNRS, UMR8576 – UGSF – Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - Dave Trinel
- Univ. Lille, CNRS, UMR8576 – UGSF – Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - Maud Facon
- Univ. Lille, CNRS, UMR8576 – UGSF – Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | | | - Christophe D’Hulst
- Univ. Lille, CNRS, UMR8576 – UGSF – Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - Fabrice Wattebled
- Univ. Lille, CNRS, UMR8576 – UGSF – Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
| | - Corentin Spriet
- Univ. Lille, CNRS, UMR8576 – UGSF – Unité de Glycobiologie Structurale et Fonctionnelle, Lille, France
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50
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Acevedo BA, Villanueva M, Chaves MG, Avanza MV, Ronda F. Starch enzymatic hydrolysis, structural, thermal and rheological properties of pigeon pea (
Cajanus cajan
) and dolichos bean (
Dolichos lab‐lab
) legume starches. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14334] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Belén A. Acevedo
- Faculty of Natural Sciences and Surveying, Institute of Basic and Applied Chemistry of Northeast Argentina IQUIBA‐NEA, UNNE‐CONICET, National Northeast University (UNNE) Avenida Libertad 5460 Corrientes3400Argentina
- College of Agricultural and Forestry Engineering University of Valladolid Av. Madrid 5734004Palencia Spain
| | - Marina Villanueva
- College of Agricultural and Forestry Engineering University of Valladolid Av. Madrid 5734004Palencia Spain
| | - María G. Chaves
- Faculty of Natural Sciences and Surveying, Institute of Basic and Applied Chemistry of Northeast Argentina IQUIBA‐NEA, UNNE‐CONICET, National Northeast University (UNNE) Avenida Libertad 5460 Corrientes3400Argentina
| | - María V. Avanza
- Faculty of Natural Sciences and Surveying, Institute of Basic and Applied Chemistry of Northeast Argentina IQUIBA‐NEA, UNNE‐CONICET, National Northeast University (UNNE) Avenida Libertad 5460 Corrientes3400Argentina
| | - Felicidad Ronda
- College of Agricultural and Forestry Engineering University of Valladolid Av. Madrid 5734004Palencia Spain
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