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Chen F, Zhong M, Luo W, Zhuang W, Zhang B, Sun J, Lai T, Lu X. Changes in the starch quality of adlay seed varieties (Coix lacryma-jobi L.) from different regions in China after high-temperature storage. Int J Biol Macromol 2024; 277:134284. [PMID: 39084433 DOI: 10.1016/j.ijbiomac.2024.134284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2024] [Revised: 07/27/2024] [Accepted: 07/28/2024] [Indexed: 08/02/2024]
Abstract
The effects of high-temperature storage at 37 °C on the crystallinity, pasting, rheological, and thermal properties of adlay seed starches from three famous Chinese varieties were studied. The results showed that high-temperature storage altered the natural structure of adlay seed starch, resulting in increased peak viscosity for all starch pastes after one month of storage at 37 °C. Jinsha adlay seed starch (JSC), which had the highest amylose content (11.21 %), showed increased D50, relative crystallinity and OD values, demonstrating strong regrowth ability and hydrophobicity, with starch gels having greater hardness and gumminess after storage. In contrast, Pucheng adlay seed starch (PSC) and waxy Ninghua adlay seed starch (WSC), with similar amylose proportions, showed distinct starch gel properties. PSC (with an amylose content of 3.35 %) exhibited better starch gel properties, whereas WSC (amylose content of 5.74 %) demonstrated improved gumminess and chewiness after storage and exhibited stronger anti-starch regrowth capabilities. This study provides valuable insights into the selection of future starches based on their specific processing requirements.
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Affiliation(s)
- Feng Chen
- Fujian Agricultural Vocational Technical College, Fuzhou 350119, China
| | - Meifang Zhong
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Wencan Luo
- Fujian Food and Drug Certification Center, Fuzhou 350002, China
| | - Weijing Zhuang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Binle Zhang
- Department of Food and Biology Engineering, Zhangzhou Profession and Technology Institute, Zhangzhou 363000, China
| | - Jingdi Sun
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Tengqiang Lai
- Fujian Agricultural Vocational Technical College, Fuzhou 350119, China
| | - Xu Lu
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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2
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Liu MJ, Zhang QA. Valorization of the under-utilized apricot kernels protein based on the rheology and texture properties of dough. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114019] [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]
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3
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Ma S, Wang Z, Tian X, Sun B, Huang J, Yan J, Bao Q, Wang X. Effect of synergistic fermentation of Lactobacillus plantarum and Saccharomyces cerevisiae on thermal properties of wheat bran dietary fiber-wheat starch system. Food Chem 2022; 373:131417. [PMID: 34710698 DOI: 10.1016/j.foodchem.2021.131417] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2021] [Revised: 09/22/2021] [Accepted: 10/13/2021] [Indexed: 12/19/2022]
Abstract
A synergistic fermentation system was constructed using single strains of Lactobacillus plantarum and Saccharomyces cerevisiae cultured separately; wheat starches containing different wheat bran dietary fiber (WBDF) levels (0, 3, 6, 9 & 12%) were fermented in this system. The thermal properties of materials were measured by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA), and rapid viscosity analysis (RVA). The results showed that WBDF may alter the thermal behavior of starch by forming hydrogen bonds with the leached starch chains and limit the available water of starch. The viscosity properties (peak, trough, and final viscosity) and setback decreased, and they were negatively correlated with the WBDF levels. In addition, dynamic rheological measurements showed that the addition of WBDF significantly enhanced the elasticity of fermented starch gels while slightly improving the mechanical strength, and 6% level of WBDF had the largest contribution. This study provides some data for the production of high dietary fiber fermented flour products, both common and gluten-free.
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Affiliation(s)
- Sen Ma
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Zhen Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Xiaoling Tian
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Binghua Sun
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Jihong Huang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Jingyao Yan
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Qingdan Bao
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Xiaoxi Wang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China
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4
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Filipčev B, Pojić M, Šimurina O, Mišan A, Mandić A. Psyllium as an improver in gluten-free breads: Effect on volume, crumb texture, moisture binding and staling kinetics. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112156] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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5
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Valdés García A, Beltrán Sanahuja A, Karabagias IK, Badeka A, Kontominas MG, Garrigós MC. Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds ( Helianthus annuus) under Normal and Accelerated Storage Conditions. Foods 2021; 10:944. [PMID: 33925837 PMCID: PMC8146532 DOI: 10.3390/foods10050944] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2021] [Revised: 04/19/2021] [Accepted: 04/24/2021] [Indexed: 01/23/2023] Open
Abstract
The effect of different cooking processes such as frying and roasting on the oxidative stability of sunflower seeds was evaluated under accelerated oxidation and normal storage conditions. The fatty acid composition by GC-MS showed a higher amount of linoleic acid in fried samples due to the replacement of the seed moisture by the frying oil. On the other hand, roasted samples presented a higher oleic acid content. DSC and TGA results showed some decrease in the thermal stability of sunflower seed samples, whereas PV and AV showed the formation of primary and secondary products, with increasing oxidation time. Roasted sunflower seeds showed seven main volatile compounds characteristic of the roasting process by HS-SPME-GC-MS: 2-pentylfuran, 2,3-dimethyl-pyrazine, methyl-pyrazine, 2-octanone, 2-ethyl-6-methylpyrazine, trimethyl-pyrazine, and trans,cis-2,4-decadienal, whereas fried samples showed six volatile characteristic compounds of the frying process: butanal, 2-methyl-butanal, 3-methyl-butanal, heptanal, 1-hexanol, and trans,trans-2,4-decadienal. The generation of hydroperoxides, their degradation, and the formation of secondary oxidation products were also investigated by ATR-FTIR analysis. The proposed methodologies in this work could be suitable for monitoring the quality and shelf-life of commercial processed sunflower seeds with storage time.
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Affiliation(s)
- Arantzazu Valdés García
- Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, San Vicente del Raspeig, ES-03690 Alicante, Spain; (A.B.S.); (M.C.G.)
| | - Ana Beltrán Sanahuja
- Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, San Vicente del Raspeig, ES-03690 Alicante, Spain; (A.B.S.); (M.C.G.)
| | - Ioannis K. Karabagias
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (I.K.K.); (A.B.); (M.G.K.)
| | - Anastasia Badeka
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (I.K.K.); (A.B.); (M.G.K.)
| | - Michael G. Kontominas
- Laboratory of Food Chemistry and Technology, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece; (I.K.K.); (A.B.); (M.G.K.)
| | - María Carmen Garrigós
- Department of Analytical Chemistry, University of Alicante, Nutrition & Food Sciences, San Vicente del Raspeig, ES-03690 Alicante, Spain; (A.B.S.); (M.C.G.)
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Ma M, Sun QJ, Li M, Zhu KX. Deterioration mechanisms of high-moisture wheat-based food - A review from physicochemical, structural, and molecular perspectives. Food Chem 2020; 318:126495. [PMID: 32146308 DOI: 10.1016/j.foodchem.2020.126495] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 02/18/2020] [Accepted: 02/24/2020] [Indexed: 01/13/2023]
Abstract
Wheat-based products are staple foods for over a third of the world's population. However, most wheat-based staple foods are provided with a high water content to maintain naturally chewable mouthfeel, which leads to a short shelf life and limits their distribution and marketing. Understanding the fundamental mechanisms and dynamics that drive the quality deterioration is therefore essential for obtaining alternative technologies for optimal quality and extended shelf life. Here, we provide the basis for the physicochemical, structural, and molecular changes occurring in various wheat products during storage, intending to elucidate the underlying deterioration causes. Generally, more desirable qualities are obtained for fresh wheat products, both in appearance and mouthfeel. During storage, changes in the physicochemical properties, structure, main constituents, and water status contribute to the quality deterioration. Based on these changes, deterioration mechanisms are summarized to provide both theoretical and practical references for the quality regulation of high-moisture wheat-based food.
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Affiliation(s)
- Meng Ma
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, People's Republic of China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
| | - Qing-Jie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, People's Republic of China
| | - Man Li
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China
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7
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Zhang B, Wang C, Wang Y, Li T, Zhai K, Zhang F, Bai Y, Tan Y, Ma Y, Xu K, Wang P. A facile method to synthesize strong salt-enhanced hydrogels based on reversible physical interaction. SOFT MATTER 2020; 16:738-746. [PMID: 31825059 DOI: 10.1039/c9sm01912j] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
To overcome the adverse effects of salt on the mechanical properties of hydrogels, a facile double cross-linking method has been proposed to synthesize salt-enhanced tough hydrogels. Herein, a poly(hexafluorobutyl methacrylate-acrylamide) hydrogel [P(AAm-co-HFBMA) hydrogel] is prepared by the copolymerization of acrylamide (AAm) and hexafluorobutyl methacrylate (HFBMA) with N,N'-methylene bisacrylamide (NMBA) as a cross-linking agent in a dimethylformamide (DMF)/aqueous solution; DMF is then replaced by water. The results indicate that the tensile fracture stress of the P(AAm-co-HFBMA) hydrogel (20 mol% HFBMA) is as high as 0.43 MPa, which is far better than that of the PAAm hydrogel (ca. 30 kPa). Additionally, with a further increase in the hydrophobic structural units (25 mol% HFBMA), the tensile fracture stress of the P(AAm-co-HFBMA) hydrogel can be increased up to 2.34 MPa. The mechanical strength of the P(AAm-co-HFBMA) hydrogel is significantly enhanced to 3.50 MPa (2 M) from 2.34 MPa (0 M) after it is soaked in aqueous NaCl solutions with various salt concentrations. The mechanical properties and the results of the DSC analysis indicate that the main reason for its mechanical strength to exhibit a unique salt-enhancement trend can be explained as follows. After the P(AAm-co-HFBMA) hydrogel is soaked in the salt solution, the network gradually collapses with the penetration of the small molecules of salt. Thus, the hydrophobic C-F units easily form dynamic cross-linking junctions due to the switchable hydrophobic interaction between C-F groups, which can endow the P(AAm-co-HFBMA) hydrogel with a more effective dynamic energy dissipation mechanism in salt solution.
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Affiliation(s)
- Baichao Zhang
- Changchun University of Science and Technology, Changchun 130028, China.
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8
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Fan F, Roos YH. Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models. Food Res Int 2019; 122:137-148. [PMID: 31229065 DOI: 10.1016/j.foodres.2019.04.003] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2018] [Revised: 03/29/2019] [Accepted: 04/02/2019] [Indexed: 11/19/2022]
Abstract
Present study developed a strength analysis for relaxation time (τ) in characterizing physicochemical properties and structural transformation of freeze-dried honey/whey protein isolate (H/WPI) and honey/maltodextrin (H/MD) models based on water sorption, time-dependent crystallization, glass transition, and α-relaxation at various water activities (0.11aw to 0.76aw) and 25 °C. Water sorption data of two models explained WPI was a more effectiveness drying stabilizer than MD as H/WPI model owned higher monolayer water content. Crystallization was observed in prepared models with drying-aids content below 50% of mass ratios at water activity above 0.44aw and 25 °C, whereas the extent of crystallization and structural collapse were inhibited by WPI and MD addition based on sorption isotherms. Glass transition temperature, α-relaxation temperature, and τ for two models were composition-dependent and altered by water, WPI, and MD at water activity below 0.44aw. According to strength analysis of τ, the S for H/WPI and H/MD models was affected by drying-aids and could give a quantitative measure to estimate compositional effects on τ. Moreover, a S-involved state diagram was established to determine the critical parameters (water content and S) for controlling structural transformation of honey powder models during production and storage, i.e., collapse and stickiness.
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Affiliation(s)
- Fanghui Fan
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Guangdong, China.
| | - Yrjö H Roos
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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9
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Lans AM, Vodovotz Y. Effect of galacto-oligosaccharide purity on water sorption and plasticization behavior. Food Chem 2018; 268:9-14. [DOI: 10.1016/j.foodchem.2018.06.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 06/01/2018] [Accepted: 06/03/2018] [Indexed: 12/20/2022]
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10
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Physicochemical properties and relaxation time in strength analysis of amorphous poly (vinyl-pyrrolidone) and maltodextrin: Effects of water, molecular weight, and lactose addition. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.01.020] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Wang Y, Zheng Q, Li W, Ma Y, Zhao X, Zhang C. Measurement of free water in foods by secondary derivative thermogravimetry. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2017.1416675] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Yubin Wang
- Beijing Vegetable Research Centre, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, China
| | - Qingyun Zheng
- Beijing Vegetable Research Centre, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, China
| | - Wu Li
- Beijing Vegetable Research Centre, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, China
| | - Yue Ma
- Beijing Vegetable Research Centre, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, China
| | - Xiaoyan Zhao
- Beijing Vegetable Research Centre, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, China
| | - Chao Zhang
- Beijing Vegetable Research Centre, Beijing Academy of Agriculture and Forestry Sciences, Beijing, China
- Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, Beijing, China
- Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture, Beijing, China
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12
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Mehfooz T, Mohsin Ali T, Arif S, Hasnain A. Effect of barley husk addition on rheological, textural, thermal and sensory characteristics of traditional flat bread (chapatti). J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.11.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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13
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Fan F, Mou T, Nurhadi B, Roos YH. Water sorption-induced crystallization, structural relaxations and strength analysis of relaxation times in amorphous lactose/whey protein systems. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2016.10.022] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Monteiro MLG, Mársico ET, Soares MS, Magalhães AO, Canto ACVCS, Costa-Lima BRC, Alvares TS, Conte CA. Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour. PLoS One 2016; 11:e0168270. [PMID: 27973565 PMCID: PMC5156385 DOI: 10.1371/journal.pone.0168270] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Accepted: 11/29/2016] [Indexed: 12/12/2022] Open
Abstract
Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p < 0.05) protein, lipid, ash, total essential amino acids, and total polyunsaturated fatty acids contents. In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. Nevertheless, all formulations were exhibited storage stability at 25°C. In general, protein oxidation was greater (p < 0.05) in the pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p < 0.05) on the carbonyl content in all formulations. Thus, pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.
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Affiliation(s)
| | - Eliane T. Mársico
- Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil
| | - Manoel S. Soares
- Departament of Food Engineering, School of Agronomy, Universidade Federal de Goiás, Goiânia, Brazil
| | - Amanda O. Magalhães
- Departament of Food Engineering, School of Agronomy, Universidade Federal de Goiás, Goiânia, Brazil
| | | | | | - Thiago S. Alvares
- Institute of Nutrition, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos A. Conte
- Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil
- Institute of Chemical, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
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15
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Sapper TN, Mah E, Ahn-Jarvis J, McDonald JD, Chitchumroonchokchai C, Reverri EJ, Vodovotz Y, Bruno RS. A green tea-containing starch confection increases plasma catechins without protecting against postprandial impairments in vascular function in normoglycemic adults. Food Funct 2016; 7:3843-53. [PMID: 27494176 PMCID: PMC6378873 DOI: 10.1039/c6fo00639f] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Postprandial hyperglycemia (PPH) increases cardiovascular disease risk regardless of glucose intolerance by transiently impairing vascular endothelial function (VEF) by limiting nitric oxide bioavailability in an oxidative stress-dependent manner. Preclinical studies show that green tea catechins attenuate PPH by inhibiting starch digestion. We hypothesized that a starch-based confection containing catechin-rich green tea extract (GTE) would limit PPH-mediated impairments in VEF in normoglycemic adults. We formulated a unique GTE confection and then conducted a double-blind, randomized, controlled, crossover study in healthy men (n = 15; 25.3 ± 1.0 years; 22.4 ± 1.8 kg m(-2)) in which they ingested starch confections (50 g carbohydrate) formulated with or without GTE (1 g) prior to evaluating sensory characteristics of confections and plasma glucose, biomarkers of lipid peroxidation and nitric oxide homeostasis, and brachial artery flow-mediated dilation (FMD) at 30 min intervals for 3 h. Sensory evaluation of confections indicated acceptable consumer appeal and an inability to distinguish between confections regardless of GTE. Plasma catechins concentrations increased following ingestion of the GTE confection. However, plasma glucose peaked at 60 min (P < 0.05) following confection ingestion and was unaffected throughout the postprandial period by the GTE confection (P > 0.05). FMD was significantly decreased only at 60 min regardless of confections containing GTE. Also at 60 min, both confections similarly increased plasma malondialdehyde while decreasing arginine and increasing asymmetric dimethylarginine/arginine. The successfully formulated GTE-containing confection effectively delivered catechins, but without mitigating PPH-mediated impairments in VEF in association with oxidative stress that likely limits nitric oxide bioavailability.
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Affiliation(s)
- Teryn N Sapper
- Human Nutrition Program, The Ohio State University, Columbus, Ohio 43210, USA.
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16
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Mert ID, Sumnu G, Sahin S. Microstructure of Gluten-Free Baked Products. FOOD ENGINEERING SERIES 2016. [DOI: 10.1007/978-3-319-24735-9_7] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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17
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Ren S, Ma R. Effects of Xylanase on Quality of Frozen Dough Steamed Bread. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2016. [DOI: 10.3136/fstr.22.409] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shuncheng Ren
- School of Food Science and Technology, Henan University of Technology
| | - Ruiping Ma
- School of Food Science and Technology, Henan University of Technology
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18
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Liu D, Qu P, Yan W, Ni X, Corke H, Jiang F. Konjac Polysaccharides Affect the Quality, Cell Structure, and Moisture Balance of Baked Bread. Cereal Chem 2014. [DOI: 10.1094/cchem-11-13-0229-r] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Dansong Liu
- College of Sports Engineering and Information Technology, Wuhan Sports University, Hubei Provincial Collaborative Innovation Center for Exercise and Health Promotion, Wuhan, 430079, China
- Glyn O. Philips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan 430068, China
| | - Ping Qu
- College of Sports Engineering and Information Technology, Wuhan Sports University, Hubei Provincial Collaborative Innovation Center for Exercise and Health Promotion, Wuhan, 430079, China
- Physical Education Department, Education School of Sun Yat-Sen University, Guangzhou, 510275, China
| | - Wenli Yan
- Glyn O. Philips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan 430068, China
| | - Xuewen Ni
- Glyn O. Philips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan 430068, China
| | - Harold Corke
- Glyn O. Philips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan 430068, China
- School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong SAR, China
| | - Fatang Jiang
- Glyn O. Philips Hydrocolloid Research Center at HUT, Hubei University of Technology, Wuhan 430068, China
- Corresponding author. Phone: +86 027 88021796. Fax: +86 027 88021796
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19
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Zhang FL, Liang Y, Tan CP, Lu YM, Cui B. Research on the water-holding capacity of pork sausage with acetate cassava starch. STARCH-STARKE 2014. [DOI: 10.1002/star.201400006] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Fa-ling Zhang
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
| | - Yan Liang
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
| | - Cong-ping Tan
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
| | - Yan-min Lu
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
| | - Bo Cui
- College of Food and Bioengineering; Qilu University of Technology; Jinan, Shandong P.R. China
- Shandong Provincial Key Laboratory of Fine Chemicals; Jinan, Shandong P.R. China
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Fadda C, Sanguinetti AM, Del Caro A, Collar C, Piga A. Bread Staling: Updating the View. Compr Rev Food Sci Food Saf 2014; 13:473-492. [PMID: 33412702 DOI: 10.1111/1541-4337.12064] [Citation(s) in RCA: 135] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2013] [Accepted: 02/15/2014] [Indexed: 12/01/2022]
Abstract
Staling of bread is cause of significant product waste in the world. We reviewed the literature of the last 10 y with the aim to give an up-to-date overview on processing/storage parameters, antistaling ingredients, sourdough technology, and measurement methods of the staling phenomenon. Many researchers have been focusing their interest on the selection of ingredients able to retard staling, mainly hydrocolloids, waxy wheat flours (WWF), and enzymes, but different efforts have been made to understand the molecular basis of bread staling with the help of various measurement methods. Results obtained confirm the central role of amylopectin retrogradation and water redistribution within the different polymers in determining bread staling, but highlighted also the importance of other flour constituents, such as proteins and nonstarch polysaccharides. Data obtained with thermal, spectroscopy, nuclear magnetic resonance, X-ray crystallography, and colorimetry analysis have pointed out the need to encourage the use of one or more of these techniques in order to better understand the mechanisms of staling. Results so far obtained have provided new insight on bread staling, but the phenomenon has not been fully elucidated so far.
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Affiliation(s)
- C Fadda
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - A M Sanguinetti
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - A Del Caro
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
| | - C Collar
- Cereal Group, Food Science Dept, Inst. de Agroquímica y Tecnología de Alimentos (CSIC), Avenida Catedrático Agustín Escardino 7, Paterna 46980, Valencia, Spain
| | - A Piga
- Dipto. di Agraria, Univ. degli Studi di Sassari, Viale Italia 39/A, 07100, Sassari, Italy
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Simmons AL, Kleckner IR, Vodovotz Y. Type and amount of lipids influence the molecular and textural properties of a soy soft pretzel. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:717-24. [PMID: 24397876 DOI: 10.1021/jf403531f] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Altering baked goods by the addition of nutrient-rich ingredients, such as soy and ground almonds, affects the water and lipid distribution of the product and, subsequently, its final quality. Here, we studied how three lipid sources, shortening, canola oil, and ground almonds, affected texture and water distribution in a baked soy pretzel and the molecular mobility in the dough. Pretzel crumb from all formulations exhibited 40-43% moisture with a little more than half present as "freezable" water. Firmness and chewiness decreased with increased shortening and canola oil, whereas firmness and chewiness increased with additional almonds. In contrast, neither springiness nor cohesiveness was affected by the lipid quantity or source. Finally, magnetic resonance imaging of the soy pretzel dough revealed two or three populations of dough components that have distinct molecular mobilities. With increased lipid content, the mobility of each population increased in magnitude and heterogeneity. Interestingly, almonds had the smallest effect on the molecular mobility of the dough but had the largest effect on textural properties. These results provide quantitative insight into the mechanisms by which the lipid source can influence molecular properties that have textural implications for bakery products.
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Affiliation(s)
- Amber L Simmons
- Interdisciplinary Ph.D. Program in Nutrition, The Ohio State University , 223 Animal Sciences Building, 2029 Fyffe Road, Columbus, Ohio 43210, United States
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Yezbick G, Ahn-Jarvis J, Schwartz SJ, Vodovotz Y. Physicochemical characterization and sensory analysis of yeast-leavened and sourdough soy breads. J Food Sci 2013; 78:C1487-C1494. [PMID: 24024975 PMCID: PMC3879787 DOI: 10.1111/1750-3841.12246] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2012] [Accepted: 06/24/2013] [Indexed: 12/01/2022]
Abstract
Sourdough fermentation has been shown to have numerous beneficial effects on bread quality, and nutritionally enhance soy-supplemented bread by altering isoflavone chemical forms. Given this, the objective of this study was to compare the loaf quality and shelf life of sourdough and yeast-leavened soy breads by various physical, thermal, and sensorial methods, and to assess the effects of fermentation by various microorganisms on isoflavone profile in dough and breads using high-performance liquid chromatography analysis. Sourdough fermentation yielded a less extensible dough compared to yeast-leavened soy dough (P < 0.001), and resulted in a harder bread crumb (P < 0.05) and lighter crust color (P < 0.001), compared to yeast-leavened soy bread (Y-B). Sensory analysis revealed a significantly higher overall liking of Y-B compared to sourdough soy bread (SD-B) (P < 0.001). Segmentation analysis of the cohort suggests that overall liking and bread consumption frequency may be determinants of Y-B or SD-B preference. SD-B and Y-B exhibited similar shelf-life properties. Despite significantly different enthalpies associated with the melting of amylose-lipid complexes, thermal analysis of the 2 soy breads stored for 10 d (ambient conditions) demonstrated no significant difference in water distribution and starch retrogradation (P < 0.05). Lastly, SD-B was determined to have 32% of total isoflavones occurring in the aglycone form compared to 17% in Y-B. These findings warrant further investigation of sourdough fermentation as a processing technique for quality and nutritional enhancement of soy-based baked goods.
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Affiliation(s)
- Gabrielle Yezbick
- Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210, U.S.A
| | - Jennifer Ahn-Jarvis
- Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210, U.S.A
| | - Steven J Schwartz
- Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210, U.S.A
| | - Yael Vodovotz
- Dept. of Food Science & Technology, The Ohio State Univ., Columbus, OH 43210, U.S.A
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CASTRO-PRADA E, MEINDERS M, PRIMO-MARTIN C, HAMER R, VAN VLIET T. WHY COARSE TOASTED RUSK ROLLS ARE CRISPIER THAN FINE ONES. J Texture Stud 2012. [DOI: 10.1111/j.1745-4603.2012.00353.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Simmons AL, Serventi L, Vodovotz Y. Water dynamics in microwavable par-baked soy dough evaluated during frozen storage. Food Res Int 2012. [DOI: 10.1016/j.foodres.2012.01.015] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Angioloni A, Collar C. High legume-wheat matrices: an alternative to promote bread nutritional value meeting dough viscoelastic restrictions. Eur Food Res Technol 2011. [DOI: 10.1007/s00217-011-1637-z] [Citation(s) in RCA: 61] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Crockett R, Ie P, Vodovotz Y. How Do Xanthan and Hydroxypropyl Methylcellulose Individually Affect the Physicochemical Properties in a Model Gluten-Free Dough? J Food Sci 2011; 76:E274-82. [DOI: 10.1111/j.1750-3841.2011.02088.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Charoenthaikij P, Jangchud K, Jangchud A, Prinyawiwatkul W, No HK, King JM. Physicochemical properties and consumer acceptance of wheat-germinated brown rice bread during storage time. J Food Sci 2011; 75:S333-9. [PMID: 20722957 DOI: 10.1111/j.1750-3841.2010.01684.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Abstract
Selected physicochemical properties and consumer acceptance of bread prepared from composite flour (wheat:germinated brown rice:germinated glutinous brown rice flours at 60:30:10 ratio) were evaluated during storage for 0, 3, and 5 d, and compared with wheat bread (0 d, control). During storage, color profiles and water activity (from 0.947 to 0.932) of crumbs of composite flour breads slightly changed, but moisture content drastically decreased along with increasing crumb hardness (from 4.16 N to 10.37 N). Higher retrogradation in bread crumb was observed particularly for 5-d stored bread (DeltaH = 2.24 J/g) compared to that of the fresh composite bread and the control (DeltaH = 0.70 and 0.51 J/g, respectively). Mean (n = 116) overall liking score of the fresh composite flour bread (0 d) was slightly lower than that of the control (7.1 compared with 7.6 based on a 9-point hedonic scale). At least 76% of consumers would purchase the fresh composite flour bread if commercially available. Breads were differentiated by textural (moistness, smoothness, and softness) acceptability with canonical correlation of 0.84 to 0.87. The signal-to-noise ratio values of the 5-d stored breads were lower than the control, due mainly to the non-JAR (not-enough) intensity responses for moistness, smoothness, and softness; the mean drop of liking scores for these attributes ranged from 2.42 to 2.98. Flavor acceptability and overall liking were factors influencing consumers' purchase intent of composite flour breads based on logistic regression analysis. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. Practical Application: Our previous study revealed that flours from germinated brown rice have better nutritional properties, particularly gamma-aminobutyric acid (GABA), than the nongerminated one. This study demonstrated feasibility of incorporating up to 40% germinated brown rice flour in a wheat bread formulation. In the current U.S. market, this type of bread may be sold as frozen bread that would have a longer shelf life, or may be supplied as a food-service product that would be made-to-order or made fresh daily as currently practiced in some major grocery stores.
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LASEKAN OLA, CHIEMELA CHINMA, OSSAI BEATRICE, ADZAHAN NORANIZANM. EFFECT OF DIFFERENT PINEAPPLE JUICE (ANANAS COMOSUS L.) PREPARATIONS ON THE MICROSTRUCTURE, STALING AND TEXTURAL PROPERTIES OF WHEAT BREAD. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00545.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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