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Levickienė D, Kulaitienė J, Vaitkevičienė N, Rakauskaitė L. Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies. Foods 2024; 13:1737. [PMID: 38890966 PMCID: PMC11171856 DOI: 10.3390/foods13111737] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2024] [Revised: 05/21/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024] Open
Abstract
People of all age groups consume cookies every day. Consumers' preferences for cookies supplemented with functional plant raw materials have recently increased. Therefore, this research aimed to investigate the influence of a mulberry leaf additive on the proximate and mineral compositions, total phenolic and total chlorophyll content, antioxidant activity, and the hardness and color properties of butter cookies. Wheat and rice flour butter cookies were prepared by replacing the flour with mulberry leaf powder at 0, 4, 8, and 12% (w/w). The results revealed that the investigated chemical and physical characteristics of butter cookies depend on the flour used (rice or wheat) and the addition of mulberry leaf powder. Wheat and rice flour cookies with 12% mulberry leaf powder had the significantly highest contents of fiber (20.34 and 20.23%, respectively), ash (1.73 and 1.75%, respectively), K (170.22 and 160.22 mg 100 g-1, respectively), and Ca (170.45 and 160.68 mg 100 g-1, respectively). The rice flour cookies enriched with 12% leaf powder had the greatest amounts of total phenolics (1.48 mg 100 g-1), Zn (12.25 mg kg-1), Mn (6.28 mg kg-1), Cu (1.95 mg kg-1), and antioxidant activity (67.98%). However, the wheat cookies without mulberry leaf powder contained the most B (9.12 mg kg-1), while the no-added rice cookies contained the most Fe (14.30 mg kg-1). Replacing flour with leaf powder increased the cookies' hardness and decreased their lightness. In conclusion, enriching butter cookies with freeze-dried mulberry leaves can improve their nutritional value and antioxidant activity.
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Affiliation(s)
- Dovilė Levickienė
- Department of Plant Biology and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, 44248 Kaunas, Lithuania; (J.K.); (N.V.); (L.R.)
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Zargar S, Wani TA, Alamery S, Yaseen F. Olmutinib Reverses Thioacetamide-Induced Cell Cycle Gene Alterations in Mice Liver and Kidney Tissues, While Wheat Germ Treatment Exhibits Limited Efficacy at Gene Level. MEDICINA (KAUNAS, LITHUANIA) 2024; 60:639. [PMID: 38674285 PMCID: PMC11052166 DOI: 10.3390/medicina60040639] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Revised: 04/12/2024] [Accepted: 04/14/2024] [Indexed: 04/28/2024]
Abstract
Background and Objectives: TAA is potent hepatic/renal toxicant. Conversely, WGO is a potent dietary supplement with impressive antioxidant properties. Olmutinib is an apoptotic chemotherapy drug that does not harm the liver or kidney. This study investigated the impact of olmutinib and wheat germ oil (WGO) on Thioacetamide (TAA)-induced gene alterations in mice liver and kidney tissues. Materials and Methods: Adult male C57BL/6 mice were exposed to 0.3% TAA in drinking water for 14 days, followed by the oral administration of olmutinib (30 mg/kg) and WGO (1400 mg/kg) for 5 consecutive days. Treatment groups included the following: groups I (control), II (TAA-exposed), III (TAA + olmutinib), IV (TAA + WGO), and V (TAA + olmutinib + WGO). Results: The findings revealed that TAA exposure increased MKi67 and CDKN3 gene expression in liver and kidney tissues. Olmutinib treatment effectively reversed these TAA-induced effects, significantly restoring MKi67 and CDKN3 gene expression. WGO also reversed MKi67 effects in the liver but exhibited limited efficacy in reversing CDKN3 gene alterations induced by TAA exposures in both the liver and kidney. TAA exposure showed the tissue-specific expression of TP53, with decreased expression in the liver and increased expression in the kidney. Olmutinib effectively reversed these tissue-specific alterations in TP53 expression. While WGO treatment alone could not reverse the gene alterations induced by TAA exposure, the co-administration of olmutinib and WGO exhibited a remarkable potentiation of therapeutic effects in both the liver and kidney. The gene interaction analysis revealed 77.4% of physical interactions and co-localization between MKi67, CDKN3, and TP53 expressions. Protein-protein interaction networks also demonstrated physical interactions between MKi67, TP53, and CDKN3, forming complexes or signaling cascades. Conclusions: It was predicted that the increased expression of the MKi67 gene by TAA leads to the increase in TP53, which negatively regulates the cell cycle via increased CDKN3 expression in kidneys and the restoration of TP53 levels in the liver. These findings contribute to our understanding of the effects of olmutinib and WGO on TAA-induced gene expression changes and highlight their contrasting effects based on cell cycle alterations.
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Affiliation(s)
- Seema Zargar
- Department of Biochemistry, College of Science, King Saud University, P.O. Box 22452, Riyadh 11451, Saudi Arabia; (S.A.); (F.Y.)
| | - Tanveer A. Wani
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia;
| | - Salman Alamery
- Department of Biochemistry, College of Science, King Saud University, P.O. Box 22452, Riyadh 11451, Saudi Arabia; (S.A.); (F.Y.)
| | - Fatimah Yaseen
- Department of Biochemistry, College of Science, King Saud University, P.O. Box 22452, Riyadh 11451, Saudi Arabia; (S.A.); (F.Y.)
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Marak NR, Das P, Das Purkayastha M, Baruah LD. Effect of quinoa ( Chenopodium quinoa W.) flour supplementation in breads on the lipid profile and glycemic index: an in vivo study. Front Nutr 2024; 11:1341539. [PMID: 38595791 PMCID: PMC11002147 DOI: 10.3389/fnut.2024.1341539] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Accepted: 03/01/2024] [Indexed: 04/11/2024] Open
Abstract
Quinoa is a gluten-free pseudocereal, with an excellent nutrient profile containing considerable amounts of fiber and minerals and rich in antioxidants such as polyphenols. The purpose of this research was to investigate the effects of quinoa bread on physical, chemical, bioactive components, glycaemic index (GI), and biochemical parameters. Human subjects aged between 20 and 50 years with the absence of morbid factors were fed daily with quinoa bread for 3 months in order to study its pre-and post-treatment effects on blood glucose, glycosylated haemoglobin, and lipid profile. The effort was made to incorporate the maximum amount of quinoa into the bread without compromising the acceptability of the bread. Of the 14 formulations, TQ13, containing 20% quinoa flour with 3% wheat bran, was selected for further analysis. The GI study revealed that quinoa bread peaked at 45 min with a gradual increase after ingestion of the bread and a steady decline thereafter. The observed value for blood glucose levels, before and after supplementation with quinoa-incorporated bread, was 86.96 ± 15.32 mg/dL and 84.25 ± 18.26 mg/dL, respectively. There was a statistically significant (p ≤ 0.05) decrease in levels of triglycerides, total cholesterol, low-density lipoprotein (LDL), and very-LDL (VLDL) level before and after supplementation. However, non-significant changes were observed for high-density lipoprotein levels from the pre- and post-treatment with the quinoa-incorporated bread. Quinoa-incorporated bread possessed low GI (42.00 ± 0.83) compared to control (69.20 ± 1.84) and long-term consumption proved to contain functional efficacies in terms of hypolipidemic effect.
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Affiliation(s)
- Natasha R. Marak
- Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya, India
| | - Pranati Das
- Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat, Assam, India
| | - Manashi Das Purkayastha
- Department of Horticulture, College of Agriculture, Assam Agricultural University, Jorhat, Assam, India
| | - Luna Dutta Baruah
- Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat, Assam, India
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Büyük Z, Dulger Altiner D. Investigation of antioxidant and sensory properties and in vitro bioaccessibility of low-fat functional cookies substituted with wheat germ flour and coffee silverskin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1322-1334. [PMID: 37770412 DOI: 10.1002/jsfa.13013] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 09/14/2023] [Accepted: 09/29/2023] [Indexed: 09/30/2023]
Abstract
BACKGROUND This study aimed to produce new functional cookies with high nutritional properties and low calorie content. It investigated the effects of incorporating wheat germ flour (WGF) at levels of 10-30% as a substitute for whole wheat flour (WWF), along with coffee silver skin (CSS) in the same proportions, serving as natural functional additives to substitute for fat in cookie formulations. RESULTS The total phenol content of the cookies with added WGF-CSS ranged from 1813.72 to 1838.45 mg gallic acid equivalent (GAE) per kilogram of dry weight (mg GAE kg-1 ), whereas the total phenolic bioaccessibility values ranged between 53.39 and 56.84%. Of the three methods used to determine antioxidant capacity (AC), the cupric reducing antioxidant capacity (CUPRAC) method gave higher bioaccessibility values (44.55-51.19%) than the 2,2'-azino-bis (3-ethylbenzthiazoline-6-sulfonic acid) (ABTS) radical cation and 2,2-diphenyl-1-picrylhidrazyl (DPPH) scavenging methods. The contribution of WGF-CSS supplemented cookies to the recommended dietary allowances (RDA) (%) of K, P, Mg, and Ca increased depending on the number of cookies consumed and the WGF and CSS ratio. The general acceptability scores of the cookies varied between 5.66 and -7.08, and the 10% WGF cookie (F2) (6.48) sample received the score that was closest to that of the control. Moderately strong positive relationships (r > 0.90, P < 0.05) were detected between the physicochemical and sensory characteristics of the cookies. CONCLUSION As a result, WGF and CSS food additives with high nutritional properties can be recommended as potential enriching ingredients and fat substitutes in the development of new products in the functional food industry. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Zülal Büyük
- Master's Program of Gastronomy and Culinary Arts, Institute of Social Sciences, University of Kocaeli, İzmit, Turkey
| | - Dilek Dulger Altiner
- Department of Gastronomy and Culinary Arts, Faculty of Tourism, University of Kocaeli, Kartepe, Turkey
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Vidosavljević S, Zahorec J, Bojanić N, Stojkov V, Rakić D, Šoronja-Simović D, Fišteš A. Optimization of rheological characteristics of bread dough supplemented with defatted wheat germ. FOOD SCI TECHNOL INT 2023; 29:683-695. [PMID: 35746873 DOI: 10.1177/10820132221108708] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Optimization of bread dough formulation with defatted wheat germ (DWG) in terms of dough rheological properties was the objective of this study. Fractional factorial design 2 V 5 - 1 was applied in order to investigate influence of DWG granulation (<150 µm and 150-1000 µm), DWG content (10 and 20%), addition of gluten (0 and 5%), ascorbic acid (0.004 and 0.008%) and combined improver (0.1 and 0.3%) on farinograph and extensograph parameters. Responsive variables were water absorption and the degree of softening, obtained by farinograph, and resistance to extension and extensibility as well as their ratio, obtained by extensograph analysis. Gluten addition expressed dominant positive effect on water absorption and the degree of softening. The most pronounced negative effect on dough resistance exhibited DWG content (contribution of 57%). The combination of DWG with smaller particle size and 5% of gluten addition increased both resistance and extensibility, but R/E ratio was not affected. The optimal values for DWG granulation, DWG content, gluten content, ascorbic acid content and combined improver content were: < 150 µm, 14.24%, 4.83%, 0.004% and 0.1%, respectively, while predicted values for desired responsible variables were: water absorption 65.90%, degree of softening 84.05 FU, resistance 301.30 EU, extensibility 108.55 mm and R/E 2.5.
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Affiliation(s)
| | - Jana Zahorec
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Nemanja Bojanić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Viktor Stojkov
- Institute of Food Technology, University of Novi Sad, Novi Sad, Serbia
| | - Dušan Rakić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
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Muhammad A, Dayisoylu KS, Pei J, Khan MR, Salman M, Ahmad R, Ullah H, Noor GR. Compositional analysis of natural pomegranate peel powder dried by different methods and nutritional and sensory evaluation of cookies fortified with pomegranate peel powder. Front Nutr 2023; 10:1118156. [PMID: 36998914 PMCID: PMC10046808 DOI: 10.3389/fnut.2023.1118156] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2022] [Accepted: 02/21/2023] [Indexed: 03/18/2023] Open
Abstract
IntroductionFortification of cereal products with natural plant extract is an interesting approach to fulfill the dietary requirement of the people.Materials and methodsPeels of pomegranate (rich source of natural compounds) were cut into small pieces and dried in three different methods such as solar drying (SOD), oven drying (OD), and sun drying (SUD). The fine powder was prepared and proximate compositions (protein, ash, moisture, fats, fiber, and carbohydrates), minerals (zinc, iron, calcium, and potassium), total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH) of the pomegranate peel powder (PP) were evaluated. Fine wheat flour (FWF) was fortified with different concentrations (3, 6, 8, 10, and 12 g) of PP powder, cookies were prepared and all the above analysis along with physical parameters (weight, width, thickness, spread ration) and sensory analysis were conducted. Cookies without PP powder were served as control.Results and discussionResults showed that a SOD was the best for drying PP powder in terms of compositional analysis. Addition of PP powder significantly (P < 0.05) enhanced the nutritional value, minerals profile and physical attributes of the fortified cookies. Sensory analysis of fortified cookies indicated that the cookies were acceptable to the sensory panel. Therefore, in conclusion, PP powder dried by SOD method could be used commercially in baking industries to provide nutritional enriched cookies to fulfill the dietary requirements of the people.
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Affiliation(s)
- Ali Muhammad
- Shaanxi Province Key Laboratory of Bioresources, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
- Department of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan
- Department of Food Engineering, Kahramanmaraş Sütçü İmam University, Kahramanmaraş, Türkiye
| | - Kenan Sinan Dayisoylu
- Department of Food Engineering, Kahramanmaraş Sütçü İmam University, Kahramanmaraş, Türkiye
| | - Jinjin Pei
- Shaanxi Province Key Laboratory of Bioresources, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
- *Correspondence: Jinjin Pei,
| | - Muhammad Rafiullah Khan
- Shaanxi Province Key Laboratory of Bioresources, 2011 Qinling-Bashan Mountains Bioresources Comprehensive Development C. I. C., Qinba State Key Laboratory of Biological Resources and Ecological Environment, College of Bioscience and Bioengineering, Shaanxi University of Technology, Hanzhong, Shaanxi, China
- Department of Food Engineering, Pak-Austria Fachhochschule: Institute of Applied Sciences and Technology, Haripur, Pakistan
- Muhammad Rafiullah Khan,
| | - Muhammad Salman
- Department of Food Science and Technology, The University of Agriculture, Peshawar, Pakistan
| | - Rafiq Ahmad
- Department of Microbiology, The University of Haripur, Haripur, Pakistan
| | - Hakim Ullah
- Department of Plant Breeding and Genetics, The University of Agriculture, Peshawar, Pakistan
| | - Gul Rah Noor
- Department of Microbiology, The University of Haripur, Haripur, Pakistan
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Khosroshahi ED, Razavi SH. Wheat germ valorization by fermentation: A novel insight into the stabilization, nutritional/functional values and therapeutic potentials with emphasis on anti-cancer effects. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.12.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Şahin N, Bilgiçli N, Sayaslan A. Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by‐product. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nazlı Şahin
- Department ofFood Engineering Karamanoğlu Mehmetbey University Karaman Turkey
| | - Nermin Bilgiçli
- Department of Food Engineering Faculty Necmettin Erbakan University Konya Turkey
| | - Abdulvahit Sayaslan
- Department ofFood Engineering Karamanoğlu Mehmetbey University Karaman Turkey
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Kaur M, Singh B, Kaur A. Influence of different oilseed cake incorporation on batter rheology, proximate composition, texture, antioxidant and sensory properties of wheat flour muffins. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16050] [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)
- Manpreet Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 Punjab India
| | - Balwinder Singh
- P.G. Department of Biotechnology Khalsa College Amritsar 143002 Punjab India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar 143005 Punjab India
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Sowmya RS, Sugriv G, Annapure US. Effect of basil herb on cookies development and its effect on the nutritive, elemental, phytochemical, textural and sensory quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3482-3491. [PMID: 35875208 PMCID: PMC9304522 DOI: 10.1007/s13197-021-05338-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/22/2021] [Accepted: 11/19/2021] [Indexed: 06/15/2023]
Abstract
The present study aimed to determine their nutritional, elemental, bioactive compounds, textural, and sensory evaluation of herbal cookies by incorporating the basil, basil along with ajwain or orange peel that encompasses adequate nutrients. The cookies prepared with four different composition i.e., Sample1 (control), Sample 2 (basil), Sample 3 (basil + ajwain), Sample 4 (basil + orange peel). Results interpret that incorporating basil, ajwain, and orange peel have an encouraging effect on the nutritional and elemental value of cookies compared to sample 1. Sample 1 contains a fair amount of carotenoid content, and the phenolic content was higher in sample 4, whereas chlorophyll content was higher in sample 3. In contrast, sample 2 contains the highest level of chlorophyll b and total chlorophyll. The samples containing basil were harder (398.49 ± 17.09), and fracture-ability was more in the control sample (657.98 ± 75.62), whereas gumminess was more in cookies prepared from basil + orange (180.64 ± 8.40). After control basil incorporated cookies showed better in color (7 ± 0.58), hardness (7.46 ± 0.78), taste (7.23 ± 0.44), mouth feel (7 ± 0.82), and overall acceptability (7.07 ± 0.73) compared to other cookies. Considering all the parameters in this study, cookies prepared with herb basil incorporation help improve the quality of cookies.
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Affiliation(s)
- R. S. Sowmya
- Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Nathalal Parekh Marg, Matunga (E), Mumbai, 400019 India
| | - G. Sugriv
- Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Nathalal Parekh Marg, Matunga (E), Mumbai, 400019 India
| | - U. S. Annapure
- Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Nathalal Parekh Marg, Matunga (E), Mumbai, 400019 India
- Institute of Chemical Technology, Marathwada Campus, Jalna, 431203 India
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Meriles SP, Piloni R, Cáceres GV, Penci MC, Marín MA, Ribotta P, Martínez ML. Compositional characteristics, texture, shelf‐life and sensory quality of snack crackers produced from non‐traditional ingredients. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15303] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Silvina Patricia Meriles
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
| | - Roxana Piloni
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
| | - Georgina Vanesa Cáceres
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - María Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - María Andrea Marín
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - Pablo Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy S/N Córdoba X5000HUA Argentina
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
| | - Marcela Lilian Martínez
- Departamento de Química Industrial y Aplicada – Facultad de Ciencias Exactas Físicas y Naturales (FCEFyN) – Universidad Nacional de Córdoba (UNC) Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA – FCEFyN) ‐ Universidad Nacional de Córdoba Av. Velez Sarfield 1611 Córdoba X5016GCA Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV – CONICET) Av. Vélez Sarsfield 1611 Córdoba X5016GCA Argentina
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Du K, Tian S, Chen H, Gao S, Dong X, Yan F. Application of enzymes in the preparation of wheat germ polypeptides and their biological activities. Front Nutr 2022; 9:943950. [PMID: 35923206 PMCID: PMC9341326 DOI: 10.3389/fnut.2022.943950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2022] [Accepted: 06/27/2022] [Indexed: 12/05/2022] Open
Abstract
Wheat germ, a byproduct of wheat industrial processing, contains 30% protein and is a comprehensive source of plant-based protein. But a large amount of wheat germs are disposed of as waste every year. Wheat germ protein can be hydrolyzed into polypeptides with antioxidant, antihypertensive, anti-tumor, bacteriostatic and other activities. At present, researches on the hydrolysis of wheat germ protein and the preparation of bioactive peptides from wheat germ protein have attracted increasing attentions. However, the traditional protein hydrolysis method, protease hydrolysis, can no longer meet the market's needs for efficient production. Various auxiliary means, such as ultrasound, microwave and membrane separation, were applied to boost the yield and biological activity of wheat germ peptides by enzymatic hydrolysis. Under ultrasound and microwave, the protein structure may expand to increase the binding sites between enzyme and substrate and promote hydrolysis efficiency. Membrane separation is applied to separate products from enzymatic hydrolysate to reduce the inhibitory effect of the product on the hydrolysis reaction. The paper reviewed the hydrolysis methods of wheat germ protein and summarized the biological activity of wheat germ peptides to provide references for further study of wheat germ peptides.
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Affiliation(s)
- Ke Du
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Shuangqi Tian
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- *Correspondence: Shuangqi Tian
| | - Hu Chen
- Kemen Noodle Manufacturing Co., Ltd., Changsha, China
| | - Sensen Gao
- Kemen Noodle Manufacturing Co., Ltd., Changsha, China
| | | | - Feng Yan
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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13
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Perri G, Greco Miani M, Amendolagine G, Pontonio E, Rizzello CG. Defatted durum wheat germ to produce type-II and III sourdoughs: Characterization and use as bread ingredient. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113566] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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14
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The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112412035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed. The purpose of this study was to investigate whether the use of Rp as a natural alternative for synthetic ascorbic acid in breadmaking was appropriate. A sample of wheat flour with an ascorbic acid addition of 2 mg/100 g was also used. Rp showed higher ash, carbohydrates, and fibre content, as well as lower moisture and protein content compared to wheat flour, and a vitamin C content of 420 ± 16.09 mg/100 g. A proximate composition analysis revealed a decrease in moisture, protein, and wet gluten, and an increase in ash, carbohydrates, and fibres for the flour mixtures compared with WF. Farinographic properties were positively influenced by the Rp addition and the high fibre content in the flour mixtures. Water absorption increased from 58.20% (WF) to 61.90% (2.5% Rp). Dough stability increased for the 0.5–1.0% Rp addition, then slightly decreased. The physico-chemical properties of bread prepared from flour mixtures showed a significant increase in height: 100.10 ± 0.14 mm (WF)–115.50 ± 0.14 mm (1.5% Rp), specific volume: 142.82 cm3/100 g (WF)–174.46 cm3/100 g (1.5% Rp), moisture: 41.81 ± 0.40% (WF)–43.92 ± 0.15% (2.0% Rp), and porosity: 87.75 ± 1.06% (WF)–89.40 ± 0.57% (2.5% Rp). The results indicated that the Rp used in breadmaking to replace synthetic ascorbic acid could be suitable.
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Ekramian H, Saedi Asl M, Karimi M, Sheikholeslami Z, Pedram Nia A. Comparison the effect of fruits extract with fungal protease on waffle quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2021; 58:4766-4774. [PMID: 34629541 PMCID: PMC8479050 DOI: 10.1007/s13197-021-04969-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/24/2020] [Accepted: 01/06/2021] [Indexed: 11/25/2022]
Abstract
The purpose of this study was investigated the effect of kiwifruit and fig extracts contain of protease enzyme as a natural additives in comparison with fungal protease enzyme on the sensory and quality properties of waffle. It was done by use of the one- way ANOVA design for three independent variables including: kiwifruit extract and fig extract (0.03 and 0.05%) and fungal protease enzyme (0.003 and 0.005%). These results suggest that pH, moisture, firmness, dough consistency, density, color and texture of waffles were improved by the addition of fungal protease enzyme and kiwifruit extract in comparison with fig extract. The dough Consistency (cm) was reduced by using protease enzyme from 8.95 ± 0.92 to 19.75 ± 1.03. The moisture content and dough density was reduced by using protease enzyme and the minim moisture and dough density was at waffle with 0.05% kiwifruit. The color index, SEM, hardness and extensibility were improved by using 0.005% protease enzyme and 0.05% kiwi fruit extract. The highest sensory properties were at sample with 0.05% kiwi fruit extract. The result demonstrated that the addition of 0.05% kiwifruit extract improved the quality of the waffle, and could replace by fungal protease enzyme for reduce cost in production.
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Affiliation(s)
- Hassan Ekramian
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Mohamadreza Saedi Asl
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
| | - Mahdi Karimi
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, AREEO, Mashhad, Iran
| | - Zahra Sheikholeslami
- Agricultural Engineering Research Department, Khorasan Razavi Agricultural and Natural Resources Research Education Center, AREEO, Mashhad, Iran
| | - Ahmad Pedram Nia
- Department of Food Science and Technology, Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
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Çakır N, Bilgiçli N, Yaver E. Impact of xylanase-treated wheat milling by-products on the physical and chemical properties of cakes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:6331-6337. [PMID: 33969888 DOI: 10.1002/jsfa.11303] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 04/01/2021] [Accepted: 05/10/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND Wheat milling by-products (germ and bran) are rich in dietary fiber, protein, vitamins, minerals and antioxidants. In this study, wheat milling by-products (bran obtained by debranning (BOD), coarse bran, fine bran and wheat germ) were used in the production of cake at different ratios (0-30%) after treatment with xylanase. Xylanase was used to improve the technological properties of the by-products and thus improve end-product quality. RESULTS As the by-products ratio increased in cake formulation, ash, protein, fat, crude fiber, phytic acid and mineral content significantly (P < 0.05) increased. In terms of by-product type, phytic acid content of the cakes changed between 1.14 and 2.55 g kg-1 , and the lowest value was obtained in cakes prepared with BOD. The highest protein, Mn and Zn contents were found in cake samples containing wheat germ, whereas the addition of BOD revealed greater crude fiber, Ca and Fe levels in cake samples than the other by-products. Xylanase treatment resulted in increments in volume and decrements in hardness and color lightness values of cakes. CONCLUSION This study demonstrated that the use of the wheat by-products after treatment with xylanase had an improving effect on the quality and nutritive value of cakes. The results obtained in this study provided a basis for the use of xylanase in enriched cake production. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Nurşen Çakır
- Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Konya, Turkey
| | - Nermin Bilgiçli
- Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Konya, Turkey
| | - Elif Yaver
- Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Konya, Turkey
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Skaltsi A, Marinopoulou A, Poriazi A, Petridis D, Papageorgiou M. Development and optimization of gluten‐free biscuits with carob flour and dry apple pomace. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15938] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Alexia Skaltsi
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Anna Marinopoulou
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Antonia Poriazi
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Dimitris Petridis
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
| | - Maria Papageorgiou
- Central Research Laboratory for the Physical and Chemical Testing of Foods Department of Food Science and Technology International Hellenic University Thessaloniki Greece
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Zaky AA, Shim JH, Abd El-Aty AM. A Review on Extraction, Characterization, and Applications of Bioactive Peptides From Pressed Black Cumin Seed Cake. Front Nutr 2021; 8:743909. [PMID: 34540882 PMCID: PMC8440799 DOI: 10.3389/fnut.2021.743909] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Accepted: 08/10/2021] [Indexed: 11/13/2022] Open
Abstract
Plenty of black cumin cake was generated as a natural waste material after pressing the oil. Nigella sativa (black cumin) seeds and cakes are of precious nutritional value as they contain proteins, phenolics, essential amino acids, and bioactive compounds. Owing to their antioxidant properties, scientists and food manufacturers have extensively developed them. Notably, global awareness among consumers about the benefits of innovative food ingredients has been increased. Meanwhile, it has to be noted that vast amounts of cake by-products are not effectively utilized, which might cause economic loss and environmental consequences. This review aimed to highlight the antioxidant abilities, extraction, characterization, functional characteristics, and utilization of active peptides acquired from black seed oil cake. This overview would critically evaluate black seed cake proteins, plentiful in bioactive peptides that might be utilized as valuable additives in feed, food, pharmaceutical, and cosmetic industries. The addition of bioactive peptides to restrain the oxidation of fat-based products and preserve food safety is also addressed.
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Affiliation(s)
- Ahmed A. Zaky
- Department of Food Technology, National Research Centre, Cairo, Egypt
| | - Jae-Han Shim
- Natural Products Chemistry Laboratory, College of Agriculture and Life Sciences, Chonnam National University, Gwangju, South Korea
| | - A. M. Abd El-Aty
- State Key Laboratory of Biobased Material and Green Papermaking, College of Food Science and Engineering, Shandong Academy of Science, Qilu University of Technology, Jinan, China
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum, Turkey
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Enriched Turkish noodles (Erişte) with stabilized wheat germ: Chemical, nutritional and cooking properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111819] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Wang J, Tang J, Ruan S, Lv R, Zhou J, Tian J, Cheng H, Xu E, Liu D. A comprehensive review of cereal germ and its lipids: Chemical composition, multi-objective process and functional application. Food Chem 2021; 362:130066. [PMID: 34098434 DOI: 10.1016/j.foodchem.2021.130066] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2020] [Revised: 04/15/2021] [Accepted: 05/09/2021] [Indexed: 12/14/2022]
Abstract
Cereal germ (CG), a by-product of grain milling, has drawn much attention in the food industry because of its nutritional and functional advantages. Nowadays, the utilization of cereal germ from animal feeds to foodstuff is a popular trend. CGs have high content of polyunsaturated fatty acids in their lipids (43.9-64.9% of total fatty acids), but they are also induced to oxidative rancidity under the catalytic reaction of enzymes. Chemical and structural properties of lipids in CGs are affected by different treatments. Thermal and non-thermal effects prevent lipid oxidation or promote lipid combination with starch/protein in CG. Thus, the functional properties and final quality of CG are directly changed. In this review, the chemical composition and application of CGs especially the endogenous lipids are summarized and the effects of various processes on CG lipids/matrices are discussed for CG future development.
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Affiliation(s)
- Jingyi Wang
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Junyu Tang
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Shaolong Ruan
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Ruiling Lv
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Jianwei Zhou
- School of Mechanical and Energy Engineering, Ningbotech University, Ningbo 315100, China
| | - Jinhu Tian
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Huan Cheng
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Enbo Xu
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China
| | - Donghong Liu
- College of Biosystems Engineering and Food Science, National Local Joint Engineering Laboratory for Intelligent Food Processing Technology and Equipment, Zhejiang Key Laboratory of Agricultural Products Processing Technology, Zhejiang Food Processing Technology and Equipment Engineering Laboratory, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Research Institute, Zhejiang University, Ningbo 315100, China.
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Meriles SP, Penci MC, Steffolani ME, Ribotta PD. Effect of heat‐treated wheat germ on dough properties and crackers quality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14810] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Silvina Patricia Meriles
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba Universidad Nacional de Córdoba Juan Filloy S/N CórdobaCP. X5000HUAArgentina
| | - Maria Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba Universidad Nacional de Córdoba Juan Filloy S/N CórdobaCP. X5000HUAArgentina
- Facultad de Ciencias Exactas, Físicas y Naturales Universidad Nacional de Córdoba Av. Velez Sarfield 1611 CórdobaX5016GCAArgentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA‐FCEFyN) Universidad Nacional de Córdoba Av. Velez Sarfield 1611 CórdobaX5016GCAArgentina
| | - Maria Eugenia Steffolani
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba Universidad Nacional de Córdoba Juan Filloy S/N CórdobaCP. X5000HUAArgentina
- Facultad de Ciencias Exactas, Físicas y Naturales Universidad Nacional de Córdoba Av. Velez Sarfield 1611 CórdobaX5016GCAArgentina
- Facultatd de Ciencias Agropecuarias Universidad Nacional de Córdoba Ing Agr. Felix Aldo Marrone 746 Córdoba5000Argentina
| | - Pablo Daniel Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba Universidad Nacional de Córdoba Juan Filloy S/N CórdobaCP. X5000HUAArgentina
- Facultad de Ciencias Exactas, Físicas y Naturales Universidad Nacional de Córdoba Av. Velez Sarfield 1611 CórdobaX5016GCAArgentina
- Instituto de Ciencia y Tecnología de los Alimentos (ICTA‐FCEFyN) Universidad Nacional de Córdoba Av. Velez Sarfield 1611 CórdobaX5016GCAArgentina
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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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Kaur K, Singh J, Singh V. Effect of encapsulated vitamin E on physical, storage and retention parameters in cookies. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:3509-3517. [PMID: 32728297 PMCID: PMC7374538 DOI: 10.1007/s13197-020-04386-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/02/2020] [Accepted: 03/31/2020] [Indexed: 11/28/2022]
Abstract
Microencapsulated α-tocopherol and wheat germ oil (WGO) were incorporated as WGO (5.0 ml) in liquid: WGO-L, encapsulated: WGO-E, encapsulated α-tocopherol as E1, E2 and E3 at 2.0, 3.0 and 4.0 g respectively in cookies and evaluated for physical, sensory and shelf life parameters. Spread ratio was decreased, whereas hardness was increased with encapsulated formulations and observed least in WGO-L (40.52 N) formulated cookies. During storage moisture content was observed increased (2.51-4.78%), vitamin E was retained in all formulations except WGO-L and was found maximum in E3 (4.45 mg/100 g) formulated cookies. Formulations brought the peroxide value to nil, free fatty acid development was very less, better antioxidant activity (41.1% maximum), total plate count was observed least in E3 (25 × 102 cfu/g) and good sensory acceptance of cookies up to 4 months of storage. The study concluded that encapsulated vitamin E elevated the antioxidant activity and consequently shelf life and nutritive value of cookies.
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Affiliation(s)
- Kamaljit Kaur
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, India
| | - Jasdeep Singh
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, India
| | - Vipandeep Singh
- Department of Food Science and Technology, Punjab Agriculture University, Ludhiana, India
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Predictive Consumer Acceptance Models and Quality Attributes for Cookies Enriched with Potato Protein Isolate and Concentrate. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02508-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Tongbram T, Bora J, Senthil A, Kumar S. Formulation, development and evaluation of high fibre-high protein chapati (Indian flat bread) from composite flour using common industrial by-products. Journal of Food Science and Technology 2020; 57:2739-2749. [PMID: 32549624 DOI: 10.1007/s13197-020-04310-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/08/2020] [Accepted: 02/20/2020] [Indexed: 10/24/2022]
Abstract
Triple ground whole-wheat flour with 18.45% damaged starch was partially substituted by double sifted full-fat stabilised rice bran (SRB) and undamaged-stabilised-debitterised-wheat germ (USDWG) flour to produce high TDF (total dietary fibre), high protein flour for chapati. Five formulations, F1-5 with up to 15% SRB and 20% USDWG incorporations on weight basis were used for baking chapatis. The most sensorially and functionally acceptable formulation (F4), had 10% SRB and 15% USDWG, showed significant (P < 0.05) improvement in desired parameters viz. TDF increased 16.83 ± 0.06% to 18.59 ± 0.03%, crude protein from 14.43 ± 0.06 to 19.52 ± 0.10% and in vitro starch digestibility decreased 8.30 ± 0.10% to 7.55 ± 0.01% when compared to control chapati. Texture profiling and sensory analysis indicated F4 formulation had overall acceptable qualities than chapati made from control, commercial and target flours. Water was completely replaced by liquid whey during chapati making, which showed promising results; Formulation F5 (15% SRB and 20% USDWG) scored 20.2% TDF and 22.7% protein. The above findings are useful for developing TDF and protein dense, low GI functional food, utilizing common industrial by-products at 20% lesser cost.
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Affiliation(s)
| | - Jinku Bora
- Department of Food Technology, Jamia Hamdard, New Delhi, India
| | - Amudha Senthil
- Department of Traditional Food and Sensory Science, CSIR-Central Food Technological Research Institute, Mysuru, India
| | - Sourav Kumar
- Department of Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Mysuru, India
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Hot Air-Assisted Radio Frequency Stabilizing Treatment Effects on Physicochemical Properties, Enzyme Activities and Nutritional Quality of Wheat Germ. FOOD BIOPROCESS TECH 2020. [DOI: 10.1007/s11947-020-02446-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Bhat NA, Wani IA, Hamdani AM. Tomato powder and crude lycopene as a source of natural antioxidants in whole wheat flour cookies. Heliyon 2020; 6:e03042. [PMID: 31989047 PMCID: PMC6970156 DOI: 10.1016/j.heliyon.2019.e03042] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2019] [Revised: 07/20/2019] [Accepted: 12/11/2019] [Indexed: 11/13/2022] Open
Abstract
The nutritional quality of bakery products keeps on degrading from the process of baking, packaging, transportation and storage. The present study was carried out to evaluate the effect of addition of tomato powder (2 & 4/100 g of flour) and crude lycopene (50 & 100 mg/100 g of flour), which have potent antioxidant activity, on the nutritional quality and shelf life of cookies prepared from whole wheat flour. Color values i.e., a* and b* of freshly prepared cookies containing tomato powder (TP) were found in the range of 5.40–6.21 and 33.20–33.40 respectively, and that of crude lycopene (CL) in the range of 5.18–5.24 and 32.50–34.90 respectively, higher than the control (4.53 and 32.50, respectively). Significant (p < 0.05) and non-significant (p > 0.05) increase was observed in the total phenolic content of dough containing TP (0.54–0.72 mg GAE/g) and CL (0.46–0.59 mg GAE/g), when compared to control (0.38 mg GAE/g). Antioxidant properties like, DPPH scavenging activity, reducing power and inhibition of lipid peroxidation (ILP), and total carotenoid content (TCC) of dough and cookies increased significantly (p < 0.05) upon incorporation of TP and CL. Sensory properties of enriched cookies were comparable with that of control. Color values (a* and b*), hardness, TCC, ILP and TPC were reduced significantly (p < 0.05) with storage.
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Affiliation(s)
- Naseer Ahmad Bhat
- Department of Food Science & Technology, University of Kashmir, Srinagar, 190006, India
| | - Idrees Ahmed Wani
- Department of Food Science & Technology, University of Kashmir, Srinagar, 190006, India
| | - Afshan Mumtaz Hamdani
- Department of Food Science & Technology, University of Kashmir, Srinagar, 190006, India.,Women's College, M.A. Road, Srinagar, 190006, India
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Çalışkan Koç G, Özçıra N. Chemical composition, functional, powder, and sensory properties of tarhana enriched with wheat germ. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:5204-5213. [PMID: 31749467 DOI: 10.1007/s13197-019-03989-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/12/2019] [Accepted: 07/26/2019] [Indexed: 11/29/2022]
Abstract
In this study, the effect of supplementing wheat germ in the formulation of tarhana, a fermented Turkish soup, was investigated to determine the physicochemical, functional, powder, and sensory properties. For this purpose, wheat germ was added to the tarhana formulation using five different replacement ratios (100 + 0, 90 + 10, 80 + 20, 70 + 30, and 50 + 50% weight wheat flour + weight wheat germ). The replacement of wheat flour with wheat germ resulted in the following: a higher moisture content, a*, browning (BI) and yellowness (YI) indexes, total color change (ΔE*), pH, ash, protein, cellulose, fat, and total phenolic contents, and foaming capacity values and lower Hue angle, chroma, L*, starch content, water hydration and oil holding capacities, wettability time, hygroscopicity, and the Carr index and Hausner ratio values (p < 0.05). The changes in the BI, YI, ΔE*, protein, cellulose, and starch contents, water hydration, and oil holding capacities, and foaming capacity values were found to be linear depending on the replacement percentage. Results of the chemical analysis of the tarhana samples revealed that the ash, protein, and cellulose contents of tarhana can be significantly increased depending on the replacement percentage (p < 0.05). A highly acceptable tarhana sample, selected by the panelists, that closely resembled the control was produced from a 90% wheat flour + 10% wheat germ mixture.
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Affiliation(s)
- Gülşah Çalışkan Koç
- Gastronomy and Culinary Arts Department, Faculty of Art and Design, Alanya Hamdullah Emin Paşa University, Alanya, Antalya Turkey
| | - Neslihan Özçıra
- Gastronomy and Culinary Arts Department, Faculty of Art and Design, Alanya Hamdullah Emin Paşa University, Alanya, Antalya Turkey
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Özdoğan A, Gunes R, Palabiyik I. Investigating release kinetics of phenolics from defatted wheat germ incorporated chewing gums. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6333-6341. [PMID: 31268169 DOI: 10.1002/jsfa.9910] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/02/2019] [Revised: 06/28/2019] [Accepted: 06/28/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Wheat germ (WG) is a valuable by-product of the commercial milling industry and is used as a functional ingredient in various foods. Therefore, in this study, it is aimed to utilize defatted wheat germ (DWG) (1%, 3%, 5%, 10%) in chewing gum formulation, which is a different food matrix besides the conventional structures, and investigate the release kinetics of phenolics from DWG incorporated chewing gums with a new centrifugation method. RESULTS According to the results, it was observed that DWG was a good source of total phenolics (2254.15 mg GAE kg-1 ). Based on the results obtained from texture profile and sensory analyses, DWG addition did not cause any reverse effect on the chewing gum texture. Centrifugation method was used to indirectly simulate the physical effects of the chewing process. In particular, after 5 min of chewing and centrifugation, phenolic release levels were 59.07% and 59.41%, respectively. The model used in the previous studies showed a better correlation than Korsmeyer-Peppas model for ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid), CUPRAC (cupric ion reducing antioxidant capacity), and DPPH (2,2-diphenyl-1-picrylhydrazyl) assay results. CONCLUSION The results showed that phenolics release from gum base polymer matrix might be dominated by erosion of matrix due to chewing action. Similar phenolic release kinetics were obtained by centrifugation and chewing methods. Therefore, centrifuge equipment can be used to simulate the chewing forces acting on the gum when optimization is performed. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Ayşe Özdoğan
- Department of Food Engineering, Namık Kemal University, Tekirdağ, Turkey
| | - Recep Gunes
- Department of Food Engineering, Kırklareli University, Kırklareli, Turkey
| | - Ibrahim Palabiyik
- Department of Food Engineering, Namık Kemal University, Tekirdağ, Turkey
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Pasqualone A, Makhlouf FZ, Barkat M, Difonzo G, Summo C, Squeo G, Caponio F. Effect of acorn flour on the physico-chemical and sensory properties of biscuits. Heliyon 2019; 5:e02242. [PMID: 31453400 PMCID: PMC6700410 DOI: 10.1016/j.heliyon.2019.e02242] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2019] [Revised: 07/30/2019] [Accepted: 08/02/2019] [Indexed: 10/26/2022] Open
Abstract
The aim of the work was to explore the feasibility of using acorn flour as a novel and healthy ingredient in biscuits. The physico-chemical characteristics of acorn flour obtained from three different Quercus species were compared. Acorns of Quercus coccifera L. were the most antioxidant and were therefore used for preparing biscuits at two levels of addition, 30 and 60 g 100 g-1 on wheat flour basis. The physico-chemical and sensory characteristics of the obtained biscuits were then assessed. Acorn-added biscuits showed significantly (p < 0.05) higher content of phenolics, antioxidant activity and oxidative stability than control biscuits, prepared without acorn flour. These features improved as the level of acorn flour increased. As for appearance, the acorn-added biscuits were darker, larger, more voluminous and more friable than control biscuits. Higher levels of fermentative alcohols and esters, as well as Maillard reaction volatile compounds (particularly furans), were observed in the acorn-added biscuits.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Fatima Z. Makhlouf
- Laboratoire Bioqual, INATAA, Université des Freres Mentouri, Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Malika Barkat
- Laboratoire Bioqual, INATAA, Université des Freres Mentouri, Constantine 1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Graziana Difonzo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Francesco Caponio
- Department of Soil, Plant and Food Sciences, Food Science and Technology Unit, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
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31
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Zhang J, Wen C, Li C, Duan Y, Zhang H, Ma H. Antioxidant Peptide Fractions Isolated from Wheat Germ Protein with Subcritical Water Extraction and Its Transport Across Caco-2 Cells. J Food Sci 2019; 84:2139-2146. [PMID: 31313302 DOI: 10.1111/1750-3841.14720] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 05/22/2019] [Accepted: 05/29/2019] [Indexed: 12/19/2022]
Abstract
Wheat germ protein (WGP) was extracted with subcritical water and then hydrolyzed with Alcalase 2.4 L to obtain antioxidant hydrolysates. Wheat germ peptides (WG-P, Mw < 1 kDa) were purified by using Sephadex G-15 column chromatography. The results showed that WG-P-4 possessed the strongest DPPH radical scavenging activity in comparison with other peptides fractions. In addition, free amino acids and LC-MS/MS analysis showed that Gly-Pro-Phe, Gly-Pro-Glu, and Phe-Gly-Glu were the major peptides of WG-P-4. Interestingly, the WG-P-4 fractions had good absorption characteristic. Moreover, the ratio of Papp both sides of apical compartment (AP) and basolateral compartment (BL) were between 0.5 and 1.0 on Caco-2 cell model, which indicated that transmembrane transportation was mainly passive transport. Therefore, WG-P could exert an effective antioxidant action by across the intestinal epithelium.
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Affiliation(s)
- Jixian Zhang
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, China
| | - Chaoting Wen
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, China
| | - Changzheng Li
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, China
| | - Yuqing Duan
- Inst. of Food Physical Processing, Jiangsu Univ., Zhenjiang, 212013, China
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu Univ., Zhenjiang, 212013, China
| | - Haile Ma
- Inst. of Food Physical Processing, Jiangsu Univ., Zhenjiang, 212013, China
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32
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Bojanić N, Teslić N, Rakić D, Brdar M, Fišteš A, Zeković Z, Bodroža‐Solarov M, Pavlić B. Extraction kinetics modeling of wheat germ oil supercritical fluid extraction. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14098] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nemanja Bojanić
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | - Nemanja Teslić
- Institute of Food Technology University of Novi Sad Novi Sad Serbia
| | - Dušan Rakić
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | - Mirjana Brdar
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | | | - Zoran Zeković
- Faculty of Technology University of Novi Sad Novi Sad Serbia
| | | | - Branimir Pavlić
- Faculty of Technology University of Novi Sad Novi Sad Serbia
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33
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Kovačević S, Lončarević I, Pajin B, Fišteš A, Vasiljević I, Lazović M, Mrkajić D, Karadžić Banjac M, Podunavac-Kuzmanović S. Toward identification of the risk group of food products: Chemometric assessment of heavy metals content in confectionery products. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:1068-1078. [DOI: 10.1080/19440049.2019.1606455] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
| | - Ivana Lončarević
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Biljana Pajin
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
| | - Aleksandar Fišteš
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Serbia
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Wen C, Zhang J, Yao H, Zhou J, Duan Y, Zhang H, Ma H. Advances in renewable plant-derived protein source: The structure, physicochemical properties affected by ultrasonication. ULTRASONICS SONOCHEMISTRY 2019; 53:83-98. [PMID: 30600214 DOI: 10.1016/j.ultsonch.2018.12.036] [Citation(s) in RCA: 85] [Impact Index Per Article: 17.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/27/2018] [Revised: 12/05/2018] [Accepted: 12/24/2018] [Indexed: 05/27/2023]
Abstract
In recent years, there has been increasing interest in renewable and sustainable protein resource of plant origin. The reasons for this are summarized as follows: (1) green, low-cost, environmental friendly and sustainable concepts are deeply rooted in people's minds; (2) long-term use of animal protein can lead to high blood pressure, obesity, negative environmental impacts; (3) more and more vegetarians are emerged; (4) many consumers still do not accept food grade insect. Based on this situation, this paper links eco-innovative ultrasound technology to plant-derived sustainable proteins resource, and magnifies the advantages of both at the same time. Ultrasound is a novel, green and rapid developing environmental friendly technology, which is suitable for up scaling and improving the physicochemical properties of protein. This review summarizes the mechanisms, cavitation properties of ultrasonic field, consumption of energy, applications of spectroscopic techniques for evaluating plant-derived proteins conformation changes, effects of ultrasound on the structure and physicochemical properties of plant-derived renewable proteins, and application of ultrasound treatment proteins in food industry. Furthermore, future research to better utilize this green technology is suggested. In this way, it not only conforms to the concept of sustainable, high-efficiency, and environmental protection of the food protein industry, but also clarifies the relationship between protein structure and properties, which are conducive to the application of ultrasound in protein industrialization.
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Affiliation(s)
- Chaoting Wen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jixian Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Hui Yao
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Jie Zhou
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
| | - Yuqing Duan
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haihui Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
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35
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Gocmen D, Sahan Y, Yildiz E, Coskun M, Aroufai İA. Use of coffee silverskin to improve the functional properties of cookies. Journal of Food Science and Technology 2019; 56:2979-2988. [PMID: 31205353 DOI: 10.1007/s13197-019-03773-y] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/25/2019] [Accepted: 04/04/2019] [Indexed: 10/27/2022]
Abstract
The purpose of this study was to determine the suitability of coffee silverskin (CSS) supplementation to enhance phenolic content and antioxidant capacity of cookies. Cookie samples were prepared with partial replacement of wheat flour by CSS (2.5, 5.0, and 7.5%). Spread ratios were found lower in all cookies with CSS than in control. Cookies became darker with increasing levels of CSS. This is due to the fact that CSS has a dark color like cocoa. CSS supplementation had improved functional quality of cookies by increasing phenolic contents, antioxidant capacities, and in vitro bioaccessibilities of them. According to the sensory evaluation, all samples with CSS received 6 and above scores (6: like slightly, 7: like moderately) for all attributes from the panelists. The results demonstrated that CSS supplementation have a good potential for developing functional and acceptable cookies and similar bakery products.
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Affiliation(s)
- Duygu Gocmen
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Yasemin Sahan
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Elif Yildiz
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - Meral Coskun
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
| | - İdriss Amit Aroufai
- Department of Food Engineering, Faculty of Agriculture, Bursa Uludag University, Gorukle, Bursa, Turkey
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36
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Physical and textural properties of biscuits containing jet milled rye and barley flour. Journal of Food Science and Technology 2019; 56:367-375. [PMID: 30728579 DOI: 10.1007/s13197-018-3497-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/23/2018] [Accepted: 11/06/2018] [Indexed: 10/27/2022]
Abstract
The biscuit-making performance of flour depends on both its botanical source and particle size. Several quality parameters of biscuits produced by partial replacement of wheat flour by barley and rye flours at 0, 10, 20, 30 and 40% were measured. Moreover, in order to investigate the effect of particle size, a commercial and two jet milled finer samples of both rye and barley flours were used. For most of the composite flours, the level of substitution was not statistically significant for the weight and the spread ratio of the biscuits. Biscuits with composite flours were softer and darker than the control biscuit (100% wheat flour). In addition, their total phenolics content and antioxidant activity were greater. Among composite flour biscuits, the finer barley flour biscuits were harder than those with the commercial flour. Moreover, as rye flour is darker than wheat and barley flours, rye biscuits were the darker of all. Porosity, bulk and true densities were affected by the particle size of the substitute flours.
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37
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CHOPRA NIDHI, DHILLON BHAVNITA, RANI RUPA, SINGH ARASHDEEP. Physico-Nutritional and Sensory Properties of Cookies Formulated with Quinoa, Sweet Potato and Wheat Flour Blends. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2018. [DOI: 10.12944/crnfsj.6.3.22] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The study was conducted to formulate cookies with and without partial replacement of wheat flour (W) with sweet potato (SP) and quinoa flour (Q) blends. Sweet potato flour and quinoa flour were blended in equal proportion and then incorporated at the levels of 20, 40 and 60% by replacing wheat flour to prepare cookies. The cookies formulations were: CI(Control, 100W), CII (80W+10Q+10SP), CIII (60W+20Q+20SP) and CIV (40W+30Q+30SP).The three flour types and the prepared cookies were accessed for their nutritional properties. The prepared cookies were also evaluated for their physical parameters and sensory characteristics. The nutritional profile of cookies increased with increased level of addition of sweet potato and quinoa flour. The protein, fat, fibre and ash content of cookies prepared with 60% replacement of wheat flour with sweet potato and quinoa flour blend were found to be29.3, 71.6, 51.8 and 108.3% respectively, higher than those of control cookies. The spread ratio and the thickness of cookies decreased with the addition of blended flour of sweet potato and quinoa. All the cookies were found acceptable on the hedonic scale in terms of appearance, colour, texture, flavour, taste and overall acceptability. The CII cookies were most preferred by the sensory panel with overall acceptability score of 7.8, only next to control cookies (CI) with a score of 8.
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Affiliation(s)
- NIDHI CHOPRA
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India, 143005
| | - BHAVNITA DHILLON
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India, 143005
| | - RUPA RANI
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India, 143005
| | - ARASHDEEP SINGH
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India, 141004
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38
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Mufari JR, Miranda-Villa PP, Calandri EL. Quinoa germ and starch separation by wet milling, performance and characterization of the fractions. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.06.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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39
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Klunklin W, Savage G. Addition of defatted green-lipped mussel powder and mixed spices to wheat-purple rice flour biscuits: Physicochemical, in vitro digestibility and sensory evaluation. Food Sci Nutr 2018; 6:1839-1847. [PMID: 30349673 PMCID: PMC6189611 DOI: 10.1002/fsn3.675] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2018] [Revised: 04/10/2018] [Accepted: 04/14/2018] [Indexed: 11/23/2022] Open
Abstract
Biscuits were formulated using a 50/50 wheat and purple rice flour mix containing mixed spices, galangal, and defatted green-lipped mussel powder (Perna canaliculus) added in the range of 5-15% of the total biscuit weight. The fortified biscuits had higher protein (26.36%), fiber (52.90%), and ash (6.00%) contents and a lower total fat (5.64%) content compared to the control biscuits. The in vitro starch digestibility and predicted glycemic index (pGI) decreased in the fortified biscuits by 18.95% and 6.18%, respectively, while the in vitro protein digestibility increased by 3.73%, corresponding to the increased levels of defatted mussel powder present. The spread ratio and hardness of the fortified biscuits also increased significantly. The color values of the fortified biscuits after the incorporation of different levels of defatted mussel powder showed significant changes, with a darkening of the biscuit surface and a lowered browning index compared to the control biscuits. Results of the sensory quality evaluation showed that incorporation of defatted mussel powder into the biscuit mix of up to 15% showed no significant differences in liking scores in terms of color, overall appearance; whereas, the flavor and overall acceptability scores were significantly lower than the control biscuits. Overall, defatted mussel powder can be successfully incorporated into biscuit mixes to enrich the protein, fiber, and antioxidant contents of the biscuits.
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Affiliation(s)
- Warinporn Klunklin
- Faculty of Agriculture and Life SciencesLincoln UniversityLincoln, ChristchurchNew Zealand
| | - Geoffrey Savage
- Faculty of Agriculture and Life SciencesLincoln UniversityLincoln, ChristchurchNew Zealand
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40
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Boukid F, Folloni S, Ranieri R, Vittadini E. A compendium of wheat germ: Separation, stabilization and food applications. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.06.001] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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41
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Debonne E, De Leyn I, Verwaeren J, Moens S, Devlieghere F, Eeckhout M, Van Bockstaele F. The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.03.041] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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42
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Tolouie H, Mohammadifar MA, Ghomi H, Yaghoubi AS, Hashemi M. The impact of atmospheric cold plasma treatment on inactivation of lipase and lipoxygenase of wheat germs. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.002] [Citation(s) in RCA: 42] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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43
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Amin K, Akhtar S, Ismail T. Nutritional and organoleptic evaluation of functional bread prepared from raw and processed defatted mango kernel flour. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13570] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Khalid Amin
- Institute of Food Science and Nutrition; Bahauddin Zakariya University; Multan Pakistan
| | - Saeed Akhtar
- Institute of Food Science and Nutrition; Bahauddin Zakariya University; Multan Pakistan
| | - Tariq Ismail
- Institute of Food Science and Nutrition; Bahauddin Zakariya University; Multan Pakistan
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44
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Timbabadiya PN, Bheda SB, Gajera HP, Patatel S. Application of Peanut Butter to Improve the Nutritional Quality of Cookies. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE JOURNAL 2017. [DOI: 10.12944/crnfsj.5.3.26] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The study on Hydrogenated fat replaced with peanut butter to reduce saturated fatty acids in cookies was carried out. Cookies prepared with varied concentrations of hydrogenated fat and peanut butter (100:00, 80:20, 60:40, 40:60, 20:80 and 00:100) were analyzed to check fatty acid composition and textural characteristics. Palmitic acid, Myristic acid and Stearic acid (Saturated fatty acids) were higher in Control cookies, which level was reduced with increasing concentration of PB in different treatments. Linoleic acid and Oleic acid (Unsaturated fatty acids) were lower in control cookies, which were increased with increasing concentration of Peanut butter in different treatments. Oil stability index of experimental cookies increased up to 3.62% with increasing concentration of PB. Cookies hardness was also increased with increasing concentration of PB. Cookies with 40% PB had beneficial fatty acid composition with stable oil quality and also had a greater appreciable sensory quality by evaluation panel.
Objective:
Preparation of peanut butter
Preparation of cookies in different ratio of vegetable fat to peanut butter
Texture analysis and sensory quality
Fatty acid profiling
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Affiliation(s)
- P. N. Timbabadiya
- Department of biochemistry, junagadh agricultural university, junagadh, india, 362001
| | - S. B. Bheda
- Department of R and D (BDL), Intas biopharmaceuticals, Ahmedabad- 380015
| | - H. P. Gajera
- Department of biochemistry junagadh agricultural university, junagadh, India, 362001
| | - S.V. Patatel
- Department of biochemistry junagadh agricultural university, junagadh, India, 362001
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45
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Khan I, Shah S, Ahmad J, Abdullah A, Johnson SK. Effect of Incorporating Bay Leaves in Cookies on Postprandial Glycemia, Appetite, Palatability, and Gastrointestinal Well-Being. J Am Coll Nutr 2017; 36:514-519. [PMID: 28853992 DOI: 10.1080/07315724.2017.1326324] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
BACKGROUND Previous studies of patients with type 2 diabetes showed that capsules containing 1, 2, and 3 g of bay leaves lower fasting blood glucose, triglycerides, low-density lipoprotein cholesterol, and total cholesterol concentrations after 30 days of treatment. However, the acute effect of bay leaves on postprandial glycemic and appetite responses has not yet been determined. OBJECTIVE The objective of this study was to determine the effect of cookies containing different doses of bay leaves on postprandial glycemia, appetite, palatability, and gastrointestinal well-being in healthy subjects. METHODS In a randomized crossover study, 20 subjects consumed 3 test foods each providing 50 g of available carbohydrates. The test foods were provided as breakfast, 1-2 weeks apart, and were control cookies (CC) made from 100% wheat flour, cookies containing 3% (w/w) bay leaf powder (B3), and cookies containing 6% (w/w) bay leaf powder (B6). Blood glucose, subjective appetite, and gastrointestinal well-being were assessed at fasting and postprandially for 2 hours. Palatability of the test cookies was measured using 9-point hedonic scale. RESULTS There was a significant effect of time (p < 0.001), treatment (p = 0.033), and Time × Treatment interaction (p = 0.001) on postprandial blood glucose concentrations. Post hoc pairwise comparison showed that blood glucose concentration was significantly reduced by B6 compared to CC at 30 and 45 minutes (p = 0.014 and p = 0.010, respectively). However, there were no significant differences (p = 0.411) in blood glucose incremental areas under the curves (iAUCs) among the treatments. No significant effect on any of the appetite parameters was observed among the treatments. All of the cookies were rated as acceptable and subjects did not report any gastrointestinal discomfort. CONCLUSION In conclusion, the results indicate that cookies containing bay leaf powder at 6% (w/w) incorporation level provides a palatable product that induces a reduced glycemic response.
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Affiliation(s)
- Imran Khan
- a Department of Human Nutrition , The University of Agriculture Peshawar , Khyber Pakhtunkhwa , Pakistan
| | - Seema Shah
- a Department of Human Nutrition , The University of Agriculture Peshawar , Khyber Pakhtunkhwa , Pakistan
| | - Jamil Ahmad
- a Department of Human Nutrition , The University of Agriculture Peshawar , Khyber Pakhtunkhwa , Pakistan
| | - Aiman Abdullah
- a Department of Human Nutrition , The University of Agriculture Peshawar , Khyber Pakhtunkhwa , Pakistan
| | - Stuart K Johnson
- b School of Public Health, Curtin Health Innovation Research Institute, Faculty of Health Sciences , Curtin University , Perth , Western Australia , Australia
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46
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Petrović J, Rakić D, Fišteš A, Pajin B, Lončarević I, Tomović V, Zarić D. Defatted wheat germ application: Influence on cookies’ properties with regard to its particle size and dough moisture content. FOOD SCI TECHNOL INT 2017; 23:597-607. [DOI: 10.1177/1082013217713101] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Abstract
The introduction of agro-food industry by-products rich in bioactive compounds represents major challenge in food industry sector. The influence of wheat germ particle size (<150 µm, 150–1000 µm, and 800–2000 µm), wheat germ content (5, 10, and 15%), and dough moisture content (20, 22, and 24%) on chemical, textural, and sensory characteristics of cookies was investigated using the Box–Behnken experimental design. The substitution of wheat flour with wheat germ increased the protein, fat, mineral, and fiber content of the cookies. The particle size of wheat germ affected the textural properties of cookies. As the particle size of wheat germ increased, the hardness of cookies decreased. The color of the cookie was most influenced by the interaction of dough moisture content and wheat germ particle size. Wheat germ level up to 15% had no significant effect on the sensory characteristics of cookies. A suitable combination of defatted wheat germ level, its particle size, and dough moisture content can improve the nutritional value of cookies, without causing a negative effect on the cookies’ sensory characteristics.
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Affiliation(s)
- Jovana Petrović
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | - Dušan Rakić
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | | | - Biljana Pajin
- Faculty of Technology, University of Novi Sad, Novi Sad, Serbia
| | | | | | - Danica Zarić
- Ihis Techno Experts doo, Research Development Center, Belgrade, Serbia
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Ghafoor K, Özcan MM, AL-Juhaımı F, Babıker EE, Sarker ZI, Ahmed IAM, Ahmed MA. Nutritional composition, extraction, and utilization of wheat germ oil: A review. EUR J LIPID SCI TECH 2017. [DOI: 10.1002/ejlt.201600160] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Kashif Ghafoor
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| | - Mehmet Musa Özcan
- Department of Food Engineering; Faculty of Agriculture; Selcuk Universty; Konya Turkey
| | - Fahad AL-Juhaımı
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| | - Elfadıl E. Babıker
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| | - Zaidul Islam Sarker
- Faculty of Pharmacy, Kuantan Campus; International Islamic University Malaysia (IIUM); Kuantan Pahang Malaysia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
| | - Mohammed Asif Ahmed
- Department of Food Science and Nutrition; College of Food and Agricultural Sciences; King Saud University; Riyadh Saudi Arabia
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Lai WT, Khong NM, Lim SS, Hee YY, Sim BI, Lau KY, Lai OM. A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.014] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Kuchtová V, Minarovičová L, Kohajdová Z, Karovičová J. Effect of wheat and corn germs addition on the physical properties and crackers sensory quality. POTRAVINARSTVO 2016. [DOI: 10.5219/598] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Crackers are a potential material for the addition of cereal germs as a functional ingredient because they are a popular bakery item. The suitability of cereal germs for crackers production was investigated in this study. The effect of cereal germs incorporation to wheat dough (at level 5, 10 and 15%) on the physical properties (specific volume, volume index, width, thickness and spread ratio) and sensory parameters (appearance, firmness, taste, odor and overall acceptability) of cracker were evaluated. It was shown that wheat and corn germ addition to crackers resulted in decreased specific volume from 1.65 cm3.g-1 (control sample) to 1.52 cm3.g-1 (10% corn germs addition) and volume index 3.20 cm (control sample) to 2.57 cm (15% wheat germ), whereas spread ratio increased from 4.71 (fine wheat flour) to 5.06 (15% corn germ). No significant differences were found between the values obtained for width and thickness for crackers supplemented with 5% wheat germ to control sample. Addition of corn germ and wheat germ at level 15% caused decrease volume index of crackers about 13 and 20%. On the other hand enriched crackers of wheat germ and corn germ at level 15% was increment spread ratio by 5 and 7%. Regarding to sensory properties the overall appearance was affected significantly by addition of wheat and corn germ. Higher addition of wheat and corn germ in the crackers adversely affected firmness, taste and odor of final products. In generally, sensory properties of crackers were markedly affected with addition of cereal germs. The most significant differences were observed in appearance of crackers, when the 15% of wheat or corn germs were added (15 and 30% decreasing of this attribute in compare to control sample, respectively). The results of sensory analysis also showed that the crackers incorporated with wheat germs up to 10% level resulted in products with good acceptability.
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Ullah F, Ahmad S, Wahab S, Zeb A, Khan Khattak M, Khan S, Kang M. Quality Evaluation of Biscuits Supplemented with Alfalfa Seed Flour. Foods 2016; 5:foods5040068. [PMID: 28231168 PMCID: PMC5302434 DOI: 10.3390/foods5040068] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2016] [Revised: 10/10/2016] [Accepted: 10/12/2016] [Indexed: 11/16/2022] Open
Abstract
The effect of alfalfa seed flour supplementation on the quality characteristics of refined wheat flour-based biscuits was studied. The proximate composition of refined wheat flour and alfalfa seed flour was determined. Refined wheat flour contained 12.43% moisture, 11.52% crude protein, 1.61% crude fat, 0.71% crude fiber, 1.43% ash and 70.83% nitrogen free extract, while alfalfa seed flour contained 5.79%, 29.49%, 12.71%, 5.53%, 4.80% and 41.73% moisture, crude protein, crude fat, crude fiber, ash and nitrogen free extract correspondingly. Alfalfa seed flour at 5%, 10%, 15% and 20% supplementation levels was incorporated in refined wheat flour to produce composite flour. The biscuits prepared were subjected to quality evaluation. Physical analysis of biscuits disclosed that supplementation of alfalfa seed flour decreased the width from 47.25 to 42 mm and the spread factor from 62.7 to 53.12, while it increased the thickness from 7.53 to 8.10 mm. Supplementation of refined wheat flour–based biscuits with alfalfa seed flour at different inclusion levels significantly (p < 0.05) increased the crude protein content from 10.19% to 15.30%, the crude fiber content from 0.73% to 1.62%, the crude fat content from 17.46% to 21.59% and the ash content from 1.37% to 1.92%, whereas it decreased the moisture content from 3.57% to 3.26% and the nitrogen free extract from 66.90% to 59.32%. The effect of supplementation on the mineral contents of biscuits was also significant (p < 0.05). Potassium, magnesium, calcium, iron and zinc contents increased from 105.30, 14.65, 43.91, 3.74 and 0.94 to 145.00, 26.64, 79.60, 7.93 and 1.60 mg/100 g, respectively. Sensory evaluation revealed that the quality score of biscuits in terms of color, taste, texture and overall acceptability decreased with increased supplementation. The present research work confirmed that a maximum of 10% alfalfa seed flour supplementation in refined wheat flour could produce acceptable biscuits with an appropriate nutritional profile.
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Affiliation(s)
- Fahim Ullah
- College of Engineering, Nanjing Agriculture University, Nanjing, 210031, China.
| | - Sajjad Ahmad
- Department of Food Science and Technology, The University of Agriculture, Peshawar, Khyber 25000, Pakhtunkhwa, Pakistan.
| | - Said Wahab
- Department of Food Science and Technology, The University of Agriculture, Peshawar, Khyber 25000, Pakhtunkhwa, Pakistan.
| | - Alam Zeb
- Department of Food Science and Technology, The University of Agriculture, Peshawar, Khyber 25000, Pakhtunkhwa, Pakistan.
| | - Mansoor Khan Khattak
- Department of Agricultural Mechanization, The University of Agriculture, Peshawar, Khyber 25000, Pakhtunkhwa, Pakistan.
| | - Saleem Khan
- Department of Human Nutrition, The University of Agriculture, Peshawar, Khyber 25000, Pakhtunkhwa, Pakistan.
| | - Min Kang
- College of Engineering, Nanjing Agriculture University, Nanjing, 210031, China.
- Guanyun Research Institute for Modern Agricultural Equipment, Nanjing Agricultural University, Guanyun 222200, China.
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