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Olakanmi SJ, Jayas DS, Paliwal J, Chaudhry MMA, Findlay CRJ. Quality Characterization of Fava Bean-Fortified Bread Using Hyperspectral Imaging. Foods 2024; 13:231. [PMID: 38254532 PMCID: PMC10814855 DOI: 10.3390/foods13020231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2023] [Revised: 01/04/2024] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
As the demand for alternative protein sources and nutritional improvement in baked goods grows, integrating legume-based ingredients, such as fava beans, into wheat flour presents an innovative alternative. This study investigates the potential of hyperspectral imaging (HSI) to predict the protein content (short-wave infrared (SWIR) range)) of fava bean-fortified bread and classify them based on their color characteristics (visible-near-infrared (Vis-NIR) range). Different multivariate analysis tools, such as principal component analysis (PCA), partial least square discriminant analysis (PLS-DA), and partial least square regression (PLSR), were utilized to assess the protein distribution and color quality parameters of bread samples. The result of the PLS-DA in the SWIR range yielded a classification accuracy of ˃99%, successfully classifying the samples based on their protein contents (low protein and high protein). The PLSR model showed an RMSEC of 0.086% and an RMSECV of 0.094%. Also, the external validation resulted in an RMSEP of 0.064%. The PLSR model possessed the capability to efficiently predict the protein content of the bread samples. The results suggest that HSI can be successfully used to classify bread samples based on their protein content and for the prediction of protein composition. Hyperspectral imaging can therefore be reliably implemented for the quality monitoring of baked goods in commercial bakeries.
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Affiliation(s)
- Sunday J. Olakanmi
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (S.J.O.); (M.M.A.C.); (C.R.J.F.)
| | - Digvir S. Jayas
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (S.J.O.); (M.M.A.C.); (C.R.J.F.)
- President’s Office, University of Lethbridge, 4401 University Drive West, Lethbridge, AB T1K 3M4, Canada
| | - Jitendra Paliwal
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (S.J.O.); (M.M.A.C.); (C.R.J.F.)
| | - Muhammad Mudassir Arif Chaudhry
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (S.J.O.); (M.M.A.C.); (C.R.J.F.)
| | - Catherine Rui Jin Findlay
- Department of Biosystems Engineering, University of Manitoba, 75 Chancellors Circle, Winnipeg, MB R3T 5V6, Canada; (S.J.O.); (M.M.A.C.); (C.R.J.F.)
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2
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Pinel P, Emmambux MN, Bourlieu C, Micard V. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Crit Rev Food Sci Nutr 2023:1-31. [PMID: 37937848 DOI: 10.1080/10408398.2023.2271952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2023]
Abstract
Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for fortification. Climate-smart gluten-free (C-GF) flours, such as legumes (bambara groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face ecological transition and develop sustainable food systems. In this review, an overview and a critical analysis of their nutritional potential for pasta production and processing conditions are undertaken. Special emphasis is given to understanding the influence of formulation and processing on techno-functional and nutritional (starch and protein digestibility) properties. Globally C-GF flours improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional factors and could lead to the alteration of their techno-functional properties (higher cooking losses, lower firmness, and variability in color in comparison to classical DWS pasta). Nevertheless, these alternative pasta remain more interesting in terms of nutritional and techno-functional quality than traditional maize and rice-based gluten free pasta.
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Affiliation(s)
- P Pinel
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - M N Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - C Bourlieu
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - V Micard
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
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3
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Auer J, Östlund J, Nilsson K, Johansson M, Herneke A, Langton M. Nordic Crops as Alternatives to Soy-An Overview of Nutritional, Sensory, and Functional Properties. Foods 2023; 12:2607. [PMID: 37444345 DOI: 10.3390/foods12132607] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2023] [Revised: 06/29/2023] [Accepted: 07/03/2023] [Indexed: 07/15/2023] Open
Abstract
Soy (Glycine max) is used in a wide range of products and plays a major role in replacing animal-based products. Since the cultivation of soy is limited by cold climates, this review assessed the nutritional, sensory, and functional properties of three alternative cold-tolerant crops (faba bean (Vicia faba), yellow pea (Pisum sativum), and oat (Avena sativa)). Lower protein quality compared with soy and the presence of anti-nutrients are nutritional problems with all three crops, but different methods to adjust for these problems are available. Off-flavors in all pulses, including soy, and in cereals impair the sensory properties of the resulting food products, and few mitigation methods are successful. The functional properties of faba bean, pea, and oat are comparable to those of soy, which makes them usable for 3D printing, gelation, emulsification, and extrusion. Enzymatic treatment, fermentation, and fibrillation can be applied to improve the nutritional value, sensory attributes, and functional properties of all the three crops assessed, making them suitable for replacing soy in a broad range of products, although more research is needed on all attributes.
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Affiliation(s)
- Jaqueline Auer
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Johanna Östlund
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Klara Nilsson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Mathias Johansson
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Anja Herneke
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
| | - Maud Langton
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, SE-750 07 Uppsala, Sweden
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4
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Badjona A, Bradshaw R, Millman C, Howarth M, Dubey B. Faba Bean Flavor Effects from Processing to Consumer Acceptability. Foods 2023; 12:foods12112237. [PMID: 37297480 DOI: 10.3390/foods12112237] [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: 04/26/2023] [Revised: 05/22/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023] Open
Abstract
Faba beans as an alternative source of protein have received significant attention from consumers and the food industry. Flavor represents a major driving force that hinders the utilization faba beans in various products due to off-flavor. Off-flavors are produced from degradation of amino acids and unsaturated fatty acids during seed development and post-harvest processing stages (storage, dehulling, thermal treatment, and protein extraction). In this review, we discuss the current state of knowledge on the aroma of faba bean ingredients and various aspects, such as cultivar, processing, and product formulation that influence flavour. Germination, fermentation, and pH modulation were identified as promising methods to improve overall flavor and bitter compounds. The probable pathway in controlling off-flavor evolution during processing has also been discussed to provide efficient strategies to limit their impact and to encourage the use of faba bean ingredients in healthy food design.
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Affiliation(s)
- Abraham Badjona
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Robert Bradshaw
- Bimolecular Research Centre, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Caroline Millman
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Martin Howarth
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
| | - Bipro Dubey
- National Centre of Excellence for Food Engineering, Sheffield Hallam University, Sheffield S1 1WB, UK
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5
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Hoehnel A, Bez J, Petersen IL, Amarowicz R, Juśkiewicz J, Zannini E, Arendt EK. Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: enhanced nutritional profile. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:5000-5010. [PMID: 33314156 DOI: 10.1002/jsfa.11015] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/13/2020] [Revised: 12/08/2020] [Accepted: 12/14/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The fortification of wheat-based staple foods, such as pasta, with pseudocereal and legume flours has received growing research interest in recent years. While it is associated with many challenges regarding technological and sensory quality of the products, it promises a substantial improvement of the nutritional value of pasta. However, investigations of the nutritional quality of fortified pasta often focus on the carbohydrate/starch fraction, and information on changes in protein quality is relatively scarce. This study evaluates the nutritional profile of a high-protein hybrid pasta (HPHP) formulation in which a combination of three high-protein ingredients (HPIs) from buckwheat, faba bean and lupin is used to partially replace wheat semolina. The formulation's macronutrient composition, protein quality and the content of antinutritional compounds are assessed in comparison to regular wheat pasta. RESULTS The HPHP formulation represents a more favourable macronutrient profile compared to regular wheat pasta, particularly in relation to the isocaloric replacement of wheat starch by non-wheat protein. Furthermore, a more balanced amino acid profile, improved N utilisation and increased protein efficiency ratio (in vivo) were determined for HPHP, which conclusively suggests a substantially enhanced protein quality. The cooking process was shown to significantly reduce levels of vicine/convicine and trypsin inhibitor activity originating from HPIs. The small remaining levels seem not to adversely affect HPHP's nutritional quality. CONCLUSION This significant upgrade of pasta's nutritional value identifies HPHP, and similar hybrid formulations, as a healthy food choice and valuable alternative to regular wheat pasta, specifically for a protein supply of adequate quality in mostly plant-based diets. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Andrea Hoehnel
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Jürgen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | - Iben L Petersen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
| | - Jerzy Juśkiewicz
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
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6
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Hoehnel A, Bez J, Amarowicz R, Arendt EK, Zannini E. Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: maintained technological quality and adequate sensory attributes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4977-4987. [PMID: 33280110 DOI: 10.1002/jsfa.10994] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 11/28/2020] [Accepted: 12/06/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The fortification of cereal foods, like pasta, with pseudocereal and legume ingredients promises a substantial improvement of their nutritional quality. However, partial replacement of wheat by pseudocereals and legumes in pasta formulations bears challenges regarding the products' technological and sensory quality. This study investigates the partial replacement of wheat semolina by a combination of high-protein ingredients (HPIs) from buckwheat, faba bean and lupin to reach a protein level of 20% of calories provided by protein. This high-protein hybrid pasta (HPHP) formulation was subjected to a thorough evaluation of technological quality characteristics and compared to regular wheat pasta and pasta formulations containing the single HPIs. Additionally, descriptive sensory profiling was performed to compare organoleptic properties of HPHP with regular wheat pasta. RESULTS The quality of pasta formulations containing single HPIs was significantly reduced with regard to at least one of the determined quality characteristics. For the HPHP formulation containing all three HPIs, the technological quality was found to be equal to regular wheat pasta. No significant differences were detected for the most indicative quality characteristics cooking loss, firmness and stickiness. This was attributed primarily to compensating effects of the HPIs with respect to different quality characteristics. Sensory analysis revealed only slightly inferior overall quality of HPHP in comparison to regular wheat pasta, especially promoted by similar textural properties. CONCLUSION The combination of selected HPIs offers the opportunity to produce high-protein hybrid pasta with technological and sensory quality similar to regular wheat pasta at a level of wheat semolina replacement of 25%. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Andrea Hoehnel
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Jürgen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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7
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Gangola MP, Ramadoss BR, Jaiswal S, Fabek H, Tulbek M, Anderson GH, Chibbar RN. Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate. Foods 2022; 11:foods11050645. [PMID: 35267277 PMCID: PMC8909546 DOI: 10.3390/foods11050645] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/14/2022] [Accepted: 02/21/2022] [Indexed: 02/04/2023] Open
Abstract
The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours were added to wheat based baked crackers. Wheat cracker recipes were modified by substituting forty percent wheat flour with flours from whole faba bean, starch enriched flour (starch 60%), protein concentrate (protein 60%) or protein isolate (protein 90%). Baked crackers were ground into meal and analyzed for their macronutrient composition, starch characteristics and in vitro starch hydrolysis. Faba bean supplemented crackers had lower (p ≤ 0.001) total starch concentrations, but proportionally higher protein (16.8-43%), dietary fiber (6.7-12.1%), fat (4.8-7.1%) and resistant starch (3.2-6%) (p ≤ 0.001) than wheat crackers (protein: 16.2%, dietary fiber: 6.3%, fat: 4.2, resistant starch: 1.2%). The increased amylose, amylopectin B1- chain and fat concentration from faba bean flour and starch flour supplementation in cracker recipe contributed to increased resistant starch. Flours from whole faba bean, starch or protein fractions improved the nutritional properties and functional value of the wheat-based crackers. The analytical analysis describing protein, starch composition and structure and in vitro enzymatic hydrolysis advance understanding of factors that account for the in vivo benefits of faba bean flours added to crackers in human physiological functions as also previously shown for pasta. The findings can be used to guide development of improve nutritional quality of similar wheat-based food products.
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Affiliation(s)
- Manu Pratap Gangola
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (M.P.G.); (B.R.R.); (S.J.)
| | - Bharathi Raja Ramadoss
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (M.P.G.); (B.R.R.); (S.J.)
| | - Sarita Jaiswal
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (M.P.G.); (B.R.R.); (S.J.)
| | - Hrvoje Fabek
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 5th Floor, Medical Sciences Building, 1 King’s College Circle, Toronto, ON M5S 1A8, Canada; (H.F.); (G.H.A.)
| | - Mehmet Tulbek
- Saskatchewan Food Industry Development Centre, Saskatoon, SK S7M 5V1, Canada;
| | - Gerald Harvey Anderson
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 5th Floor, Medical Sciences Building, 1 King’s College Circle, Toronto, ON M5S 1A8, Canada; (H.F.); (G.H.A.)
| | - Ravindra N. Chibbar
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (M.P.G.); (B.R.R.); (S.J.)
- Correspondence: ; Tel.: +1-306-966-4969
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8
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Characterizing the single cell protein enriched noodles for nutritional and organoleptic attributes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01300-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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9
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Ancient Wheat and Quinoa Flours as Ingredients for Pasta Dough-Evaluation of Thermal and Rheological Properties. Molecules 2021; 26:molecules26227033. [PMID: 34834126 PMCID: PMC8623549 DOI: 10.3390/molecules26227033] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2021] [Revised: 11/06/2021] [Accepted: 11/19/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to investigate thermal and rheological properties of selected ancient grain flours and to evaluate rheological properties of mixtures thereof represented by pasta dough and dry pasta. Flours from spelt, einkorn, and emmer ancient wheat varieties were combined with quinoa flour. All these flour sources are considered healthy grains of high bioactive component content. Research results were compared to durum wheat flour or spelt wheat flour systems. Differential scanning calorimeter (DSC) and a rapid visco analyzer (RVA) were used to investigate the phase transition behavior of the flours and pasting characteristics of the flours and dried pasta. Angular frequency sweep experiments and creep and recovery tests of the pasta dough were performed. The main components modifying the pasta dough structure were starch and water. Moreover, the proportion of the individual flours influenced the rheological properties of the dough. The durum wheat dough was characterized by the lowest values of the K' and K″ parameters of the power law models (24,861 Pa·sn' and 10,687 Pa·sn″, respectively) and the highest values of the instantaneous (J0) and retardation (J1) compliances (0.453 × 10-4 Pa and 0.644 × 10-4 Pa, respectively). Replacing the spelt wheat flour with the other ancient wheat flours and quinoa flour increased the proportion of elastic properties and decreased values of the J0 and J1 of the pasta dough. Presence of the quinoa flour increased pasting temperature (from 81.4 up to 83.3 °C) and significantly influenced pasting viscosities of the spelt wheat pasta samples. This study indicates a potential for using mixtures of spelt, einkorn, and emmer wheat flours with quinoa flour in the production of innovative pasta dough and pasta products.
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10
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Comprehensive Understanding of Roller Milling on the Physicochemical Properties of Red Lentil and Yellow Pea Flours. Processes (Basel) 2021. [DOI: 10.3390/pr9101836] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023] Open
Abstract
The development of convenience foods by incorporating nutrient-rich pulses such as peas and lentils will tremendously alter the future of pulse and cereal industries. However, these pulses should be size-reduced before being incorporated into many food products. Therefore, an attempt was made to adapt roller mill settings to produce de-husked yellow pea and red lentil flours. The milling flowsheets unique to yellow peas and red lentils were developed in producing small, medium, and large flours with maximum yield and flour quality. This study also investigated the differences in chemical composition, physical characteristics, and particle size distributions of the resultant six flour fractions. The kernel dimensions and physicochemical properties of the whole yellow pea and red lentils were also studied to develop customized mill settings. Overall, the mill settings had a significant effect on the physical properties of different particle-sized flours. The geometric mean diameters of different particle-sized red lentil flours were 56.05 μm (small), 67.01 μm (medium), and 97.17 μm (large), while for yellow pea flours they were 41.38 μm (small), 60.81 μm (medium), and 98.31 μm (large). The particle size distribution of all the flour types showed a bimodal distribution, except for the small-sized yellow pea flour. For both the pulse types, slightly more than 50% flour was approximately sizing 50 μm, 75 μm, and 100 μm for small, medium, and large settings, respectively. The chemical composition of the flour types remained practically the same for different-sized flours, fulfilling the objective of this current study. The damaged starch values for red lentil and yellow pea flour types increased with a decrease in flour particle size. Based on the Hausner’s ratios, the flowability of large-sized flour of red lentils could be described as passable; however, all the remaining five flour types were indicated as either poor or very poor. The findings of this study assist the millers to adapt yellow pea and red lentil milling technologies with minor modifications to the existing facilities. The study also helps in boosting the production of various baking products using pulse and wheat flour blends to enhance their nutritional quality.
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11
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González‐Cervantes ME, Hernández‐Uribe JP, Gómez‐Aldapa CA, Navarro‐Cortez RO, Palma‐Rodríguez HM, Vargas‐Torres A. Physicochemical, functional, and quality properties of fettuccine pasta added with huitlacoche mushroom (
Ustilago maydis
). J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | - Juan P. Hernández‐Uribe
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Carlos A. Gómez‐Aldapa
- Centro de Investigaciones Químicas Instituto de Ciencias Básicas e IngenieríaUniversidad Autónoma del Estado de Hidalgo Mineral de la Reforma México
| | - Ricardo O. Navarro‐Cortez
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Heidi M. Palma‐Rodríguez
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
| | - Apolonio Vargas‐Torres
- Instituto de Ciencias AgropecuariasUniversidad Autónoma del Estado de Hidalgo Tulancingo de Bravo México
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12
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Zhang B, Qiao D, Zhao S, Lin Q, Wang J, Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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13
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Arribas C, Cabellos B, Guillamón E, Pedrosa MM. Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour. Food Funct 2021; 11:7913-7924. [PMID: 32815934 DOI: 10.1039/d0fo01470b] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
A different rice/white bean-based gluten-free fettuccine (rice 0-100%, bean 0-100%) fortified with 10% carob fruit has been developed. The proximate composition, total and resistant starch, and total, soluble and insoluble dietary fibre content as well as the cooking and sensorial quality of uncooked and cooked pasta were determined. All the novel gluten-free fettuccine forms showed good cooking quality (cooking loss < 10%) highlighting that those containing the carob fruit had better nutritional and healthy profiles than the commercial gluten-free rice pasta; they were low in fat (10-fold) and high in protein (on average 3.6-fold) with resistant starch (16%) and dietary fibres (2.4-fold). The cooking process increased (p < 0.05) the protein and total dietary fibre content but reduced the total and resistant starch. The addition of carob fruit increased the total dietary fibre content, thus improving the functional value of fettuccine. Considering the sensorial analysis, fettuccine produced with 40% bean and 10% carob could be well accepted by consumers and can be advised as a functional food.
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Affiliation(s)
- Claudia Arribas
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain.
| | - Blanca Cabellos
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain.
| | - Eva Guillamón
- Centre for the Food Quality, SGIT-INIA, C/Universidad s/n, 42004 Soria, Spain
| | - Mercedes M Pedrosa
- Food Technology Department, SGIT-INIA, Ctra de La Coruña, Km 7.5, 28040 Madrid, Spain.
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14
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Żmudziński D, Goik U, Ptaszek P. Functional and Rheological Properties of Vicia faba L. Protein Isolates. Biomolecules 2021; 11:178. [PMID: 33525520 PMCID: PMC7911567 DOI: 10.3390/biom11020178] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2020] [Revised: 01/18/2021] [Accepted: 01/21/2021] [Indexed: 11/17/2022] Open
Abstract
A protein isolate (85.5%) was obtained from the Vicia faba L. seeds. The main protein fraction, typical for the seeds of this plant, was found to be most numerous: Legumin (35 kDa) and Vicilin (45 kDa). The hydrodynamic and surface properties of isolate aqueous solutions were studied with the help of dynamic light scattering, ζ-potential, and tensometry in a wide range of concentrations and pH conditions. Selected functional properties, like foaming and emulsifying abilities, were studied. An increase of water solubility was shown with a raising pH, as well as a water holding capacity (WHC). The protein isolate showed a tendency to decrease the surface tension of water solutions, with high hydrophobicity and a negative charge of the isolate enhancing the foaming and emulsifying properties. The analysis of the concentration and the pH influence on selected functional properties indicated alkaline conditions as favorable for good foaming and emulsifying properties of the isolate and affected on their rheological properties.
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Affiliation(s)
- Daniel Żmudziński
- Department of Engineering and Machinery in Food Industry, Faculty of Food Technology, Agriculture University in Krakow, ul. Balicka 122, 30-149 Kraków, Poland; (D.Ż.); (U.G.)
| | - Urszula Goik
- Department of Engineering and Machinery in Food Industry, Faculty of Food Technology, Agriculture University in Krakow, ul. Balicka 122, 30-149 Kraków, Poland; (D.Ż.); (U.G.)
| | - Paweł Ptaszek
- Department of Carbohydrates Technology, Faculty of Food Technology, Agriculture University in Krakow, ul. Balicka 122, 30-149 Kraków, Poland
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15
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Sharan S, Zanghelini G, Zotzel J, Bonerz D, Aschoff J, Saint-Eve A, Maillard MN. Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color. Compr Rev Food Sci Food Saf 2020; 20:401-428. [PMID: 33331050 DOI: 10.1111/1541-4337.12687] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2020] [Revised: 11/03/2020] [Accepted: 11/10/2020] [Indexed: 11/28/2022]
Abstract
The food industry, along with the consumers, is interested in plant-based diet because of its health benefits and environmental sustainability. Vicia faba L. (V. faba) is a promising source of pulse proteins for the human diet and can yield potential nutritional and functional ingredients, namely, flours, concentrates, and isolates, which are relevant for industrial food applications. Different processes produce and functionalize V. faba ingredients relevant for industrial food applications, along with various alternatives within each unit operation used in their production. Processing modifies functional properties of the ingredients, which can occur by (i) changing in overall nutritional composition after processing steps and/or (ii) modifying the structure and conformation of protein and of other components present in the ingredients. Furthermore, V. faba limitations due to off-flavor, color, and antinutritional factors are influenced by ingredient production and processing that play a significant role in their consumer acceptability in foods. This review attempts to elucidate the influence of different ways of processing on the functional, sensory, and safety aspects of V. faba L. ingredients, highlighting the need for further research to better understand how the food industry could improve their utilization in the market.
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Affiliation(s)
- Siddharth Sharan
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France.,Döhler GmBH, Darmstadt, Germany
| | | | | | | | | | - Anne Saint-Eve
- Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, Massy, France
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16
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Sethi S, Nanda SK, Bala M. Quality assessment of pasta enriched with anthocyanin‐rich black rice bran. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14952] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Swati Sethi
- Food Grains and Oilseed Processing Division ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana Punjab India
| | - Saroj Kumar Nanda
- Food Grains and Oilseed Processing Division ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana Punjab India
| | - Manju Bala
- Food Grains and Oilseed Processing Division ICAR‐Central Institute of Post‐Harvest Engineering & Technology Ludhiana Punjab India
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17
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Benayad A, Taghouti M, Benali A, Aboussaleh Y, Benbrahim N. Nutritional and technological assessment of durum wheat-faba bean enriched flours, and sensory quality of developed composite bread. Saudi J Biol Sci 2020; 28:635-642. [PMID: 33424350 PMCID: PMC7785439 DOI: 10.1016/j.sjbs.2020.10.053] [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: 08/05/2020] [Revised: 10/24/2020] [Accepted: 10/25/2020] [Indexed: 01/03/2023] Open
Abstract
Faba beans are acknowledged as a good source of proteins, minerals, fibers, vitamins and antioxidants. A blending study was undertaken in order to prepare naturally bread from enriched flours with added nutritional value, mainly in terms of Iron and proteins. Enriched flours were prepared with varied levels (25, 30, 35 and 40%) of whole faba bean flour to assess the effects of this substitution on their nutritional and technological properties. Then, whole durum wheat bread (regular) and enriched bread at 40% substitution level (composite bread) were prepared and subjected to sensory evaluation. The substitution level of composite bread was selected on the basis of Iron and proteins contents and technological results of the flour blends. Nutritionally, except for moisture, fibers, fat, zinc and sodium values, significant (p < 0.05) increases were showed in ash, proteins, minerals, total phenolic compounds, condensed tannins, total flavonoids and anti-radical activity values. Technologically, significant (p < 0.05) decreases were recorded for lightness and whiteness index. The gluten strength value revealed a significant (p < 0.05) decrease as whole faba bean flour was added. On the sensory level, the level of substitution (40%) chosen for the manufacture of composite bread resulted in acceptable bread by consumers. Moreover, composite bread was most preferred in aroma as it imparts a feeling of satiety. The observed nutritional improvements could be useful for malnourished people, including those having Iron and proteins deficiencies. Technologically, the observed changes didn’t present limitations since composite bread was accepted by consumers even at 40% substitution level. Besides, the slight preference of composite bread aroma might encourage its consumption by consumers. Also, its promotion of satiety is important for gluten sensitivity sufferers. Our results suggested that 40% is the appropriate ratio to increase, at the same time, Iron and proteins contents of enriched flours as well as their overall nutritional quality. Also it was possible to produce natural composite bread at this level (40%) while maintaining adequate technological and sensory quality.
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Affiliation(s)
- Asmaa Benayad
- Laboratory of Health, Nutrition and Environment, University Ibn Tofail, Faculty of Sciences, B.P. 133, 14000 Kenitra, Morocco.,Research Unit of Plant Genetic Resources and Plant Breeding, National Institute for Agronomic Research, BP 6356, Institutes 1010, Rabat, Morocco.,Research Unit of Food Technology, National Institute for Agronomic Research, BP 6356, Institutes 1010, Rabat, Morocco
| | - Mona Taghouti
- Research Unit of Plant Genetic Resources and Plant Breeding, National Institute for Agronomic Research, BP 6356, Institutes 1010, Rabat, Morocco
| | - Aouatif Benali
- Research Unit of Food Technology, National Institute for Agronomic Research, BP 6356, Institutes 1010, Rabat, Morocco
| | - Youssef Aboussaleh
- Laboratory of Health, Nutrition and Environment, University Ibn Tofail, Faculty of Sciences, B.P. 133, 14000 Kenitra, Morocco
| | - Nadia Benbrahim
- Research Unit of Plant Genetic Resources and Plant Breeding, National Institute for Agronomic Research, BP 6356, Institutes 1010, Rabat, Morocco
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18
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Bühler JM, Dekkers BL, Bruins ME, van der Goot AJ. Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity. Foods 2020; 9:E1077. [PMID: 32784734 PMCID: PMC7465143 DOI: 10.3390/foods9081077] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Revised: 07/21/2020] [Accepted: 07/30/2020] [Indexed: 01/06/2023] Open
Abstract
We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein-widely used as an ingredient in meat replacers-is recovered through a wet fractionation, protein recovery from starch bearing pulses like faba bean can be done via dry fractionation. This process does not require drying or heating steps and therefore, keeps the original protein functionality intact. This results in differences in properties such as water binding capacity of the protein fraction. Faba bean protein concentrate was dry-heated at temperatures from 75-175 °C, which resulted in higher water-holding capacity and less soluble protein, approaching values of soy protein concentrate. These changes were due to partial denaturation of protein, changing the structure of the protein, and exposing hydrophobic sites. This led to protein aggregation, as observed by light microscopy. Only noncovalent bonds caused the decrease of solubility of dry-heated faba bean protein concentrate. We conclude that dry-heating of dry fractionated faba bean protein can change the functional properties of the protein fraction to desired properties for certain applications. The effect is similar to that on soy, but the underlying mechanisms differ.
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Affiliation(s)
- Jan M. Bühler
- Wageningen UR, Food & Biobased Research, Wageningen, 6700HB Gelderland, The Netherlands; (J.M.B.); (M.E.B.)
- Department of Food Process Engineering, Wageningen University, Wageningen, 6700HB Gelderland, The Netherlands;
| | - Birgit L. Dekkers
- Department of Food Process Engineering, Wageningen University, Wageningen, 6700HB Gelderland, The Netherlands;
| | - Marieke E. Bruins
- Wageningen UR, Food & Biobased Research, Wageningen, 6700HB Gelderland, The Netherlands; (J.M.B.); (M.E.B.)
| | - Atze Jan van der Goot
- Department of Food Process Engineering, Wageningen University, Wageningen, 6700HB Gelderland, The Netherlands;
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19
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Li W, Chen S, Peng J, Pan L, Tu K. Effects of twin‐screw extrusion processing variables on physicochemical properties and antioxidant activity of rice incorporated with
Agriophyllum squarrosum
flour. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14524] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Wenting Li
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Shaoxia Chen
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Jing Peng
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Leiqing Pan
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
| | - Kang Tu
- College of Food Science and Technology Nanjing Agricultural University Nanjing China
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20
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Berrazaga I, Bourlieu-Lacanal C, Laleg K, Jardin J, Briard-Bion V, Dupont D, Walrand S, Micard V. Effect of protein aggregation in wheat-legume mixed pasta diets on their in vitro digestion kinetics in comparison to "rapid" and "slow" animal proteins. PLoS One 2020; 15:e0232425. [PMID: 32365065 PMCID: PMC7197814 DOI: 10.1371/journal.pone.0232425] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2020] [Accepted: 04/14/2020] [Indexed: 11/29/2022] Open
Abstract
The aim of this work was to evaluate the impact of incorporating different legume flours (faba bean, lentil or split pea flours) on the pasta protein network and its repercussion on in vitro protein digestibility, in comparison with reference dairy proteins. Kinetics and yields of protein hydrolysis in legume enriched pasta and, for the first time, the peptidomes generated by the pasta at the end of the in vitro gastric and intestinal phases of digestion are presented. Three isoproteic (21%) legume enriched pasta with balanced essential amino acids, were made from wheat semolina and 62% to 79% of legume flours (faba bean or F-pasta; lentil or L-pasta and split pea or P-pasta). Pasta were prepared following the conventional pastification steps (hydration, mixing, extrusion, drying, cooking). Amino acid composition and protein network structure of the pasta were determined along with their culinary and rheological properties and residual trypsin inhibitor activity (3-5% of the activity initially present in raw legume flour). F- and L-pasta had contrasted firmness and proportion of covalently linked proteins. F-pasta had a generally weaker protein network and matrix structure, however far from the weakly linked soluble milk proteins (SMP) and casein proteins, which in addition contained no antitrypsin inhibitors and more theoretical cleavage sites for digestive enzymes. The differences in protein network reticulation between the different pasta and between pasta and dairy proteins were in agreement in each kinetic phase with the yield of the in vitro protein hydrolysis, which reached 84% for SMP, and 66% for casein at the end of intestinal phase, versus 50% for L- and P-pasta and 58% for F-pasta. The peptidome of legume enriched pasta is described for the first time and compared with the peptidome of dairy proteins for each phase of digestion. The gastric and intestinal phases were important stages of peptide differentiation between legumes and wheat. However, peptidome analysis revealed no difference in wheat-derived peptides in the three pasta diets regardless of the digestion phase, indicating that there was a low covalent interaction between wheat gluten and legume proteins.
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Affiliation(s)
- Insaf Berrazaga
- IATE Agropolymers Engineering and Emerging Technologies, Université Montpellier, CIRAD INRA, Montpellier SupAgro, Montpellier, France
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, Clermont-Ferrand, France
| | - Claire Bourlieu-Lacanal
- IATE Agropolymers Engineering and Emerging Technologies, Université Montpellier, CIRAD INRA, Montpellier SupAgro, Montpellier, France
| | - Karima Laleg
- IATE Agropolymers Engineering and Emerging Technologies, Université Montpellier, CIRAD INRA, Montpellier SupAgro, Montpellier, France
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, Clermont-Ferrand, France
| | - Julien Jardin
- UMR 1253 STLO Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, Rennes, France
| | - Valérie Briard-Bion
- UMR 1253 STLO Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, Rennes, France
| | - Didier Dupont
- UMR 1253 STLO Science et Technologie du Lait et de l'Œuf, Agrocampus Ouest, INRA, Rennes, France
| | - Stéphane Walrand
- UNH, Unité de Nutrition Humaine, CRNH, Université Clermont Auvergne, INRA, Auvergne, Clermont-Ferrand, France
- Service de Nutrition Clinique, Centre Hospitalier Universitaire (CHU) Gabriel Montpied, Clermont-Ferrand, France
| | - Valérie Micard
- IATE Agropolymers Engineering and Emerging Technologies, Université Montpellier, CIRAD INRA, Montpellier SupAgro, Montpellier, France
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21
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Çabuk B, Yılmaz B. Fortification of traditional egg pasta (erişte) with edible insects: nutritional quality, cooking properties and sensory characteristics evaluation. Journal of Food Science and Technology 2020; 57:2750-2757. [PMID: 32549625 DOI: 10.1007/s13197-020-04315-7] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/27/2020] [Accepted: 02/25/2020] [Indexed: 01/18/2023]
Abstract
Proximate composition, cooking quality and sensory characteristics of traditional Turkish egg pasta, erişte, fortified with edible insect and legume flours were evaluated. Egg pasta samples were produced using different blends of wheat flour: legume (lentil and white kidney bean) flour and wheat flour: edible insect (mealworm and grasshopper) flour. Optimum cooking time significantly (p < 0.05) increased with the fortification of egg pasta. The fortification of egg pasta with edible insect flours resulted in a reduced volume expansion from 236.7% (control) to 215.6% and 196.9% for grasshopper flour (W:G) and mealworm flour (W:M) samples, respectively. On the other hand, W:M and W:G samples exhibited significantly (p < 0.05) higher nutritional profile in terms of protein, ash and crude fiber content. Results showed that the smoothness of pasta was also influenced; strengthened by addition of white kidney bean flour and weakened by the addition of grasshopper flour. The received scores from sensory evaluation showed that flours including lentil flour (W:L) and white kidney bean flour (W:B) samples had higher flavor and overall acceptability values with compared to the mealworm flour (W:M), grasshopper flour (W:G) and control sample (C).
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Affiliation(s)
- Burcu Çabuk
- Gastronomy and Culinary Arts Department, Faculty of Arts and Design, Alanya Hamdullah Emin Paşa University, Alanya, Antalya Turkey
| | - Burak Yılmaz
- Gastronomy and Culinary Arts Department, Faculty of Arts and Design, Alanya Hamdullah Emin Paşa University, Alanya, Antalya Turkey
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22
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Aprodu I, Vasilean I, Muntenită C, Patrascu L. Impact of broad beans addition on rheological and thermal properties of wheat flour based sourdoughs. Food Chem 2019; 293:520-528. [PMID: 31151643 DOI: 10.1016/j.foodchem.2019.05.007] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2018] [Revised: 04/08/2019] [Accepted: 05/01/2019] [Indexed: 11/18/2022]
Abstract
Broad bean flour is a valuable source of proteins and micronutrients and can efficiently balance the nutritional value of wheat flour. The aim of the study was to assess the impact of wheat flour substitution by native and germinated broad beans on the water related, thermal and rheological properties of the composite flours and sourdoughs. Regardless of the investigated flour, temperature increase resulted in significant decrease of water soluble index. Addition of broad bean to wheat flour affected the swelling power. Differential scanning calorimetry measurements on flours indicated two peaks at ∼70 °C assigned to starch gelatinization, and ∼100 °C attributed to amylose-lipids complexes disruption. The same thermal dependent events were highlighted through the rheometric temperature ramp test. Sourdoughs were further obtained out of the composite flours and dynamic rheometric analysis showed that fermentation improved flow resistance. Wheat substitution by broad bean flour increased sourdoughs consistency due to the higher protein content.
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Affiliation(s)
- Iuliana Aprodu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania.
| | - Ina Vasilean
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania.
| | - Cristian Muntenită
- Dunarea de Jos University of Galati, Cross-Border Faculty, Domneasca St. 47, 800008 Galati, Romania.
| | - Livia Patrascu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania; Dunarea de Jos University of Galati, Cross-Border Faculty, Domneasca St. 47, 800008 Galati, Romania.
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23
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Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour. J Food Compost Anal 2019. [DOI: 10.1016/j.jfca.2019.103233] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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24
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Screening of glucan and pectin contents in broad bean (Vicia faba L.) pods during maturation. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03347-4] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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25
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Adejuwon OH, Jideani AIO, Falade KO. Quality and Public Health Concerns of Instant Noodles as Influenced by Raw Materials and Processing Technology. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1642348] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
| | - Afam I. O. Jideani
- Department of Food Science and Technology, University of Venda, Thohoyandou, South Africa
| | - Kolawole O. Falade
- Department of Food Technology, University of Ibadan, Ibadan, Nigeria
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
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26
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Patrascu L, Vasilean I, Turtoi M, Garnai M, Aprodu I. Pulse germination as tool for modulating their functionality in wheat flour sourdoughs. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1364] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- L. Patrascu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania
- Dunarea de Jos University of Galati, Cross-Border Faculty of Humanities, Economics and Engineering, Domneasca St. 47, 800008 Galati, Romania
| | - I. Vasilean
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania
| | - M. Turtoi
- Dunarea de Jos University of Galati, Cross-Border Faculty of Humanities, Economics and Engineering, Domneasca St. 47, 800008 Galati, Romania
| | - M. Garnai
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania
| | - I. Aprodu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania
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27
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Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention. Br J Nutr 2019; 121:496-507. [DOI: 10.1017/s0007114518003586] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
AbstractThis study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, respectively) or 90°C (FVHT and GVHT, respectively). Experimental diets were fed to ten 1-month-old Wistar rats (body weight=176 (sem 15) g) for 21 d. Growth and nutritional, metabolic and inflammatory markers were measured and compared with an isonitrogenous casein diet (CD). The enrichment with faba bean increased the lysine, threonine and branched amino acids by 97, 23 and 10 %, respectively. Protein utilisation also increased by 75 % (P<0·01) in FLT in comparison to GLT diet, without any effect on the corrected faecal digestibility (P>0·05). Faba bean pasta diets' corrected protein digestibility and utilisation was only 3·5 and 9 %, respectively, lower than the CD. Growth rate, blood composition and muscle weights were not generally different with faba bean pasta diets compared with CD. Corrected protein digestibility was 3 % lower in GVHT than GLT, which may be associated with greater carboxymethyllysine. This study in growing rats clearly indicates improvement in growth performance of rats fed legume-enriched pasta diet compared with rats fed gluten–wheat pasta diet, regardless of pasta drying temperature. This means faba bean flour can be used to improve the protein quality and quantity of pasta.
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28
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Corsato Alvarenga I, Aldrich CG. The Effect of Increasing Levels of Dehulled Faba Beans ( Vicia faba L.) on Extrusion and Product Parameters for Dry Expanded Dog Food. Foods 2019; 8:foods8010026. [PMID: 30642031 PMCID: PMC6351981 DOI: 10.3390/foods8010026] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2018] [Revised: 12/14/2018] [Accepted: 01/03/2019] [Indexed: 11/16/2022] Open
Abstract
The growing pet food market is continuously in search for novel ingredients. Legumes such as faba beans are increasingly popular in human nutrition but have not yet been explored in pet foods. Extruded dog diets were produced with 0, 10, 20, and 30% dehulled faba bean (DFB) inclusion (FB0, FB10, FB20, and FB30, respectively) in exchange for rice and corn gluten meal. Fixed processing inputs were extruder screw configuration, die size (5.2 mm diameter), dry feed rate (237 kg/h), extruder water and steam (0%), and die knife speed (1100 rpm). Variable inputs were managed by an operator with the goal to obtain similar kibble bulk density at the extruder die (OE) across treatments. Output parameters were measured at the pre-conditioner, extruder, and kibble. Measurements were collected at uniform time increments during production of each experimental diet and considered treatment replicates. Single degree of freedom contrasts were analyzed on extrusion and product outputs. The target of producing diets with similar wet bulk density was achieved, with moderate modifications at the pre-conditioner (PC) and extruder. As DFB increased, diets had increased retention time and water at the PC to improve starch hydration and swelling. The FB20 and FB30 required a more restricted flow to improve kibble expansion. After drying, the FB20 and FB30 diets were denser, harder and tougher (p < 0.05) than FB0 and FB10. The increasing levels of DFB up to 30% can be effectively controlled in an extruded pet food application with modest changes to extrusion parameters.
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30
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Dib A, Kasprzak K, Wójtowicz A, Benatallah L, Waksmundzka-Hajnos M, Zidoune MN, Oniszczuk T, Karakuła-Juchnowicz H, Oniszczuk A. The effect of pomegranate seed powder addition on radical scavenging activity determined by TLC–DPPH test and selected properties of gluten-free pasta. J LIQ CHROMATOGR R T 2018. [DOI: 10.1080/10826076.2018.1449058] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Ahlem Dib
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University in Lublin, Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Leila Benatallah
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
| | | | - Mohammed Nasreddine Zidoune
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Lublin, Poland
| | - Hanna Karakuła-Juchnowicz
- Department of Psychiatry, Psychotherapy and Early Intervention, Medical University of Lublin, Lublin, Poland
| | - Anna Oniszczuk
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine 1, Algeria
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31
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Mejri F, Selmi S, Martins A, benkhoud H, Baati T, Chaabane H, Njim L, Serralheiro MLM, Rauter AP, Hosni K. Broad bean (Vicia faba L.) pods: a rich source of bioactive ingredients with antimicrobial, antioxidant, enzyme inhibitory, anti-diabetic and health-promoting properties. Food Funct 2018; 9:2051-2069. [DOI: 10.1039/c8fo00055g] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Broad bean pods have been proven to be a functional food with promising in vitro and in vivo biological activities.
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Affiliation(s)
- Faiza Mejri
- Laboratoire des Substances Naturelles
- Institut National de Recherche et d'Analyse Physico-chimique (INRAP)
- Sidi Thabet 2020
- Tunisia
- Faculté des Sciences de Bizerte
| | - Slimen Selmi
- Laboratoire des Substances Naturelles
- Institut National de Recherche et d'Analyse Physico-chimique (INRAP)
- Sidi Thabet 2020
- Tunisia
| | - Alice Martins
- Centro de Química e Bioquímica
- Faculdade de Ciências
- Universidade de Lisboa
- 1749-016 Lisboa
- Portugal
| | - Haifa benkhoud
- Laboratoire des Substances Naturelles
- Institut National de Recherche et d'Analyse Physico-chimique (INRAP)
- Sidi Thabet 2020
- Tunisia
| | - Tarek Baati
- Laboratoire des Substances Naturelles
- Institut National de Recherche et d'Analyse Physico-chimique (INRAP)
- Sidi Thabet 2020
- Tunisia
| | - Hedia Chaabane
- Laboratoire des Substances Naturelles
- Institut National de Recherche et d'Analyse Physico-chimique (INRAP)
- Sidi Thabet 2020
- Tunisia
| | - Leila Njim
- Service d'Anatomie et de Cytologie Pathologique
- CHU
- Monastir 5000
- Tunisia
| | - Maria L. M. Serralheiro
- Centro de Química e Bioquímica
- Faculdade de Ciências
- Universidade de Lisboa
- 1749-016 Lisboa
- Portugal
| | - Amélia P. Rauter
- Centro de Química e Bioquímica
- Faculdade de Ciências
- Universidade de Lisboa
- 1749-016 Lisboa
- Portugal
| | - Karim Hosni
- Laboratoire des Substances Naturelles
- Institut National de Recherche et d'Analyse Physico-chimique (INRAP)
- Sidi Thabet 2020
- Tunisia
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32
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Dib A, Wójtowicz A, Benatallah L, Bouasla A, Zidoune MN. Effect of hydrothermal treated corn flour addition on the
quality of corn-field bean gluten-free pasta. BIO WEB OF CONFERENCES 2018. [DOI: 10.1051/bioconf/20181002003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Corn semolina supplemented by field bean semolina in ratio of 2/1 (w/w) were used for obtaining protein and fiber enriched gluten-free pasta. The effect of hydrothermal treatment of corn flour on its applicability as gluten-free pasta improver was tested. A central composite design involving water hydration level and the amount of hydrothermal treated corn flour were used. Instrumental analyses of pasta (cooking loss, water absorption capacity, hydration and pasting properties, textural parameters and microstructure) were carried out to assess the impact of experimental factors. Results showed that hydrothermal treatment of corn flour affected in different extent on pasta properties, improving cooking and textural characteristics of pasta. The optimum formulation of corn-field bean contained 7.41 g of treated corn flour and 77.26 mL of water was selected on the base of desirability function approach with value of 0.825 which showed the best pasta properties. Obtained results showed also that addition of treated flour induced significant differences (p < 0.05) in all parameters in comparison with control pasta.
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33
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Ringuette C, Finley J, Prinyawiwatkul W, King JM. Development of Reduced Glycemic Load/High Fiber Ravioli Using Bean Flour. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2017. [DOI: 10.1080/15428052.2017.1391147] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Christopher Ringuette
- School of Nutrition and Food Sciences, LSU AgCenter, Louisiana State University, Baton Rouge, Louisiana, USA
| | - John Finley
- School of Nutrition and Food Sciences, LSU AgCenter, Louisiana State University, Baton Rouge, Louisiana, USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, LSU AgCenter, Louisiana State University, Baton Rouge, Louisiana, USA
| | - Joan M. King
- School of Nutrition and Food Sciences, LSU AgCenter, Louisiana State University, Baton Rouge, Louisiana, USA
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34
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Millar KA, Barry-Ryan C, Burke R, Hussey K, McCarthy S, Gallagher E. Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13388] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Kim Adrienne Millar
- School of Food Science and Environmental Health; Dublin Institute of Technology; Cathal Brugha St. Dublin 1 Ireland
| | - Catherine Barry-Ryan
- School of Food Science and Environmental Health; Dublin Institute of Technology; Cathal Brugha St. Dublin 1 Ireland
| | - Róisín Burke
- School of Culinary Arts and Food Technology; Dublin Institute of Technology; Cathal Brugha St. Dublin 1 Ireland
| | - Karen Hussey
- Department of Food Industry Development; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
| | - Sinéad McCarthy
- Department of Agrifood Business and Spatial Analysis; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
| | - Eimear Gallagher
- Department of Food Chemistry and Technology; Teagasc Food Research Centre; Ashtown Dublin 15 Ireland
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35
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Rizzello CG, Verni M, Koivula H, Montemurro M, Seppa L, Kemell M, Katina K, Coda R, Gobbetti M. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta. Food Funct 2017; 8:860-871. [PMID: 28128388 DOI: 10.1039/c6fo01808d] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Faba bean has gained increasing attention from the food industry and the consumers mainly due to the quality of its protein fraction. Fermentation has been recently recognized as the most efficient tool for improving its nutritional and organoleptic properties. In this study, faba bean flour fermented with Lactobacillus plantarum DPPMAB24W was used to fortify semolina pasta. Pasta samples including different percentages of fermented faba bean flour were produced at the pilot-plant level and characterized using an integrated approach for chemical, nutritional, technological, and sensory features. At a substitution level of 30%, pasta had a more homogeneous texture and lower cooking loss compared to 50% addition. The impact of faba bean flour addition on pasta technological functionality, particularly of the protein fraction, was also assessed by scanning electron microscopy and textural profile analysis. Compared to traditional (semolina) pasta and pasta containing unfermented faba bean flour, the nutritional profile (in vitro protein digestibility and nutritional indexes - chemical score (CS), sequence of limiting essential amino acids, Essential Amino Acid Index (EAAI), Biological Value (BV), Protein Efficiency Ratio (PER), and Nutritional Index (NI)) and the resistant starch content of pasta containing 30% fermented faba bean flour markedly improved, while the starch hydrolysis rate decreased, without negatively affecting technological and sensory features. The use of fermentation technology appears to be a promising tool to enhance the quality of pasta and to promote the use of faba bean flour.
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Affiliation(s)
- Carlo G Rizzello
- Department of Soil, Plant, and Food Science, University of Bari "Aldo Moro", Bari, Italy
| | - Michela Verni
- Department of Soil, Plant, and Food Science, University of Bari "Aldo Moro", Bari, Italy
| | - Hanna Koivula
- Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland.
| | - Marco Montemurro
- Department of Soil, Plant, and Food Science, University of Bari "Aldo Moro", Bari, Italy
| | - Laila Seppa
- Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland. and Sensory Analysis Center, Kansas State University, Manhattan, KS, USA
| | - Marianna Kemell
- Department of Chemistry, University of Helsinki, Helsinki, Finland
| | - Kati Katina
- Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland.
| | - Rossana Coda
- Department of Food and Environmental Sciences, University of Helsinki, Helsinki, Finland.
| | - Marco Gobbetti
- Department of Soil, Plant, and Food Science, University of Bari "Aldo Moro", Bari, Italy
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36
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Coda R, Kianjam M, Pontonio E, Verni M, Di Cagno R, Katina K, Rizzello CG, Gobbetti M. Sourdough-type propagation of faba bean flour: Dynamics of microbial consortia and biochemical implications. Int J Food Microbiol 2017; 248:10-21. [PMID: 28242419 DOI: 10.1016/j.ijfoodmicro.2017.02.009] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2016] [Revised: 12/28/2016] [Accepted: 02/18/2017] [Indexed: 10/20/2022]
Abstract
The microbial ecology of faba bean sourdoughs obtained from an Italian (Ita) and a Finnish (Fi) cultivar, belonging respectively to Vicia faba major and V. faba minor groups, was described by 16S rRNA gene pyrosequencing and culture-dependent analysis. The sourdoughs were propagated with traditional backslopping procedure throughout 14days. Higher microbial diversity was found in the sourdough deriving from V. faba minor (Fi), still containing residual hulls after the milling procedure. After 2days of propagation, the microbial profile of Ita sourdough was characterized by the dominance of the genera Pediococcus, Leuconostoc and Weissella, while the genera Lactococcus, Lactobacillus and Escherichia, as well as Enterobacteriaceae were present in Fi sourdoughs. Yeasts were in very low cell density until the second backslopping and were not anymore found after this time by plate count or pyrosequencing analysis. Among the lactic acid bacteria isolates, Pediococcus pentosaceus, Leuconostoc mesenteroides and Weissella koreensis had the highest frequency of occurrence in both the sourdoughs. Lactobacillus sakei was the only lactobacillus isolated from the first to the last propagation day in Fi sourdough. According to microbiological and acidification properties, the maturity of the sourdoughs was reached after 5days. The presence of hulls and the different microbial composition reflected on biochemical characteristics of Fi sourdoughs, including acidification and phenolic compounds. Moreover, proteolysis in Fi sourdough was more intense compared to Ita. The microbial dynamic of the faba bean sourdoughs showed some differences with the most studied cereal sourdoughs.
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Affiliation(s)
- Rossana Coda
- University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland
| | - Maryam Kianjam
- University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland
| | - Erica Pontonio
- University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy
| | - Michela Verni
- University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy
| | - Raffaella Di Cagno
- Faculty of Food Science and Technology, University of Bozen, 39100 Bolzano, Italy
| | - Kati Katina
- University of Helsinki, Department of Food and Environmental Sciences, Agnes Sjioberginkatu 2, Helsinki, Finland
| | - Carlo Giuseppe Rizzello
- University of Bari "Aldo Moro", Department of Soil, Plant, and Food Science, Via Amendola 165/a, 70125 Bari, Italy.
| | - Marco Gobbetti
- Faculty of Food Science and Technology, University of Bozen, 39100 Bolzano, Italy
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37
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Patrascu L, Vasilean I, Banu I, Aprodu I. Functional properties of pulse flours and their opportunities in spreadable food products. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2017. [DOI: 10.3920/qas2015.0770] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- L. Patrascu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania
| | - I. Vasilean
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania
| | - I. Banu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania
| | - I. Aprodu
- Dunarea de Jos University of Galati, Faculty of Food Science and Engineering, Domneasca St. 111, 800201 Galati, Romania
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38
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Laleg K, Barron C, Santé-Lhoutellier V, Walrand S, Micard V. Protein enriched pasta: structure and digestibility of its protein network. Food Funct 2016; 7:1196-207. [PMID: 26829164 DOI: 10.1039/c5fo01231g] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Wheat (W) pasta was enriched in 6% gluten (G), 35% faba (F) or 5% egg (E) to increase its protein content (13% to 17%). The impact of the enrichment on the multiscale structure of the pasta and on in vitro protein digestibility was studied. Increasing the protein content (W- vs. G-pasta) strengthened pasta structure at molecular and macroscopic scales but reduced its protein digestibility by 3% by forming a higher covalently linked protein network. Greater changes in the macroscopic and molecular structure of the pasta were obtained by varying the nature of protein used for enrichment. Proteins in G- and E-pasta were highly covalently linked (28-32%) resulting in a strong pasta structure. Conversely, F-protein (98% SDS-soluble) altered the pasta structure by diluting gluten and formed a weak protein network (18% covalent link). As a result, protein digestibility in F-pasta was significantly higher (46%) than in E- (44%) and G-pasta (39%). The effect of low (55 °C, LT) vs. very high temperature (90 °C, VHT) drying on the protein network structure and digestibility was shown to cause greater molecular changes than pasta formulation. Whatever the pasta, a general strengthening of its structure, a 33% to 47% increase in covalently linked proteins and a higher β-sheet structure were observed. However, these structural differences were evened out after the pasta was cooked, resulting in identical protein digestibility in LT and VHT pasta. Even after VHT drying, F-pasta had the best amino acid profile with the highest protein digestibility, proof of its nutritional interest.
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Affiliation(s)
- Karima Laleg
- Montpellier SupAgro-INRA-UMII-CIRAD, JRU IATE 1208 Agropolymers Engineering and Emerging Technologies, 2 Place Pierre Viala, F-34060 Montpellier, France. and UMR 1019 INRA-UNH, Clermont Ferrand, France
| | - Cécile Barron
- Montpellier SupAgro-INRA-UMII-CIRAD, JRU IATE 1208 Agropolymers Engineering and Emerging Technologies, 2 Place Pierre Viala, F-34060 Montpellier, France.
| | | | | | - Valérie Micard
- Montpellier SupAgro-INRA-UMII-CIRAD, JRU IATE 1208 Agropolymers Engineering and Emerging Technologies, 2 Place Pierre Viala, F-34060 Montpellier, France.
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39
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Drago SR, Franco-Miranda H, Cian RE, Betancur-Ancona D, Chel-Guerrero L. Bioactive Properties of Phaseolus lunatus (Lima Bean) and Vigna unguiculata (Cowpea) Hydrolyzates Incorporated into Pasta. Residual Activity after Pasta Cooking. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2016; 71:339-345. [PMID: 27422785 DOI: 10.1007/s11130-016-0565-2] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The aims of the study were to study the inclusion of P. lunatus (PLH) and V. unguiculata (VUH) protein hydrolyzates with bioactive properties into a pasta-extruded product and determine residual activity after extrusion or pasta cooking. Both protein hydrolyzates showed angiotensin-converting enzyme inhibition (ACEI) and antioxidant activity (TEAC). PLH showed higher ACEI but lower TEAC than VUH (97.19 ± 0.23 vs. 91.95 ± 0.29 % and 244.7 ± 3.4 vs. 293.7 ± 3.3 μmol Trolox/g, respectively). They were included at 5 or 10 % into wheat pasta. Control pasta had the lowest ACEI activity or TEAC (22.01 ± 0.76 % or 14.14 ± 1.28 μmol Trolox/g, respectively). Higher activity remained in pasta with PLH than VUH after extrusion, and higher the level of addition, higher the ACEI was. Pasta had practically the same ACEI activity after cooking, thus active compounds were not lost by temperature or lixiviation. Regarding TEAC, higher activity remained in pasta with 10 % VUH (31.84 ± 0.17 μmol Trolox/g). Other samples with hydrolyzates had the same activity. After cooking, pasta with hydrolyzates had higher TEAC values than control, but these were not modified by the level of incorporation. Moreover, the profile changed because pasta with PLH had the highest TEAC values (21.39 ± 0.01 and 20.34 ± 0.15 for 5 or 10 % hydrolyzates, respectively). Cooking decreased this activity (~ 20 %), for all samples. Although a certain loss of antioxidant activity was observed, pasta could be a good vehicle for bioactive compounds becoming a functional food.
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Affiliation(s)
- Silvina R Drago
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000), Santa Fe, República Argentina
| | - Hanai Franco-Miranda
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte. Km 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203, Mérida, Yuc., México
| | - Raúl E Cian
- Instituto de Tecnología de Alimentos, CONICET, FIQ - UNL, 1° de Mayo 3250, (3000), Santa Fe, República Argentina
| | - David Betancur-Ancona
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte. Km 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203, Mérida, Yuc., México
| | - Luis Chel-Guerrero
- Facultad de Ingeniería Química, Universidad Autónoma de Yucatán, Periférico Norte. Km 33.5, Tablaje Catastral 13615, Colonia Chuburná de Hidalgo Inn, 97203, Mérida, Yuc., México.
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40
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Mercier S, Moresoli C, Mondor M, Villeneuve S, Marcos B. A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta? Compr Rev Food Sci Food Saf 2016; 15:685-704. [DOI: 10.1111/1541-4337.12207] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 03/08/2016] [Accepted: 03/10/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Samuel Mercier
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université Blvd Sherbrooke Quebec Canada J1K 2R1
| | - Christine Moresoli
- Dept. of Chemical Engineering; Univ. of Waterloo, 200 University Avenue West; Waterloo Ontario Canada N2L 3G1
| | - Martin Mondor
- Agriculture and Agri-Food Canada; Saint-Hyacinthe Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec Canada J2S 8E3
| | - Sébastien Villeneuve
- Agriculture and Agri-Food Canada; Saint-Hyacinthe Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec Canada J2S 8E3
| | - Bernard Marcos
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université Blvd Sherbrooke Quebec Canada J1K 2R1
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41
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Rosa-Sibakov N, Heiniö RL, Cassan D, Holopainen-Mantila U, Micard V, Lantto R, Sozer N. Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.032] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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42
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Bigne F, Puppo MC, Ferrero C. Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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43
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Multari S, Stewart D, Russell WR. Potential of Fava Bean as Future Protein Supply to Partially Replace Meat Intake in the Human Diet. Compr Rev Food Sci Food Saf 2015. [DOI: 10.1111/1541-4337.12146] [Citation(s) in RCA: 145] [Impact Index Per Article: 16.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Salvatore Multari
- Natural Products Group; Rowett Inst. of Nutrition and Health; Univ. of Aberdeen; Aberdeen AB21 9SB Scotland
| | - Derek Stewart
- The James Hutton Inst. Invergowrie; Dundee DD2 5DA Scotland
| | - Wendy R. Russell
- Natural Products Group; Rowett Inst. of Nutrition and Health; Univ. of Aberdeen; Aberdeen AB21 9SB Scotland
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44
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Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? Food Chem 2015; 172:245-50. [DOI: 10.1016/j.foodchem.2014.09.062] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2014] [Revised: 07/30/2014] [Accepted: 09/13/2014] [Indexed: 01/08/2023]
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45
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Foschia M, Peressini D, Sensidoni A, Brennan MA, Brennan CS. How combinations of dietary fibres can affect physicochemical characteristics of pasta. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.11.010] [Citation(s) in RCA: 78] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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46
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Foschia M, Peressini D, Sensidoni A, Brennan MA, Brennan CS. Mastication or masceration: Does the preparation of sample affect the predictive in vitro glycemic response of pasta? STARCH-STARKE 2014. [DOI: 10.1002/star.201300156] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Martina Foschia
- Department of Food Science; University of Udine; Udine Italy
| | | | | | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Christchurch New Zealand
| | - Charles Stephen Brennan
- Department of Wine, Food and Molecular Biosciences; Lincoln University; Christchurch New Zealand
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47
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Padalino L, Mastromatteo M, Lecce L, Spinelli S, Contò F, Del Nobile MA. Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:2196-2204. [PMID: 24338346 DOI: 10.1002/jsfa.6537] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/20/2013] [Revised: 11/29/2013] [Accepted: 12/13/2013] [Indexed: 06/03/2023]
Abstract
BACKGROUND Mixtures of different cultivars provide semolina with proper processing properties but not always good nutritional properties. In this study, the effects of mono-varietal cultivars of durum wheat on pasta quality were evaluated in order to find a good balance between nutritional and sensory properties of the final product. RESULTS Durum wheat spaghetti was manufactured using semolina from six mono-varietal cultivars. A commercially available semolina mixture was also used to produce a control pasta sample. Instrumental (i.e. rheological and texture analysis), sensory (i.e. elasticity, firmness, adhesiveness) and nutritional (i.e. protein, ash and fibre content, glycaemic index) analyses were carried out. Results highlighted differences between selected cultivars. In particular, spaghetti obtained with Anco Marzio and Cappelli semolina (modern and old cultivars, respectively) showed the highest protein content and the lowest cooking loss, compared with the other samples. CONCLUSION Spaghetti made with Cappelli semolina showed the lowest adhesiveness and the highest hardness; it recorded the best overall quality and presented the lowest glycaemic response. Hence, durum wheat pasta with a good balance between nutritional and cooking quality could be obtained from semolina based on mono-varietal cultivars. © 2013 Society of Chemical Industry.
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Affiliation(s)
- Lucia Padalino
- Department of Agricultural Sciences, Food and Environment, University of Foggia, via Napoli 25, 71122, Foggia, Italy
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48
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Wang J, Liu H, Ren G. Near-infrared spectroscopy (NIRS) evaluation and regional analysis of Chinese faba bean (Vicia faba L.). ACTA ACUST UNITED AC 2014. [DOI: 10.1016/j.cj.2013.10.001] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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49
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Nascimento AC, Mota C, Coelho I, Gueifão S, Santos M, Matos AS, Gimenez A, Lobo M, Samman N, Castanheira I. Characterisation of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: proximates, minerals and trace elements. Food Chem 2013; 148:420-6. [PMID: 24262578 DOI: 10.1016/j.foodchem.2013.09.155] [Citation(s) in RCA: 111] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2013] [Revised: 09/25/2013] [Accepted: 09/30/2013] [Indexed: 11/24/2022]
Abstract
Quinoa, amaranth and purple corn are Andean cereals largely consumed in North of Argentina. Nutrient analysis with the purpose of inclusion in the Argentinean FCDB and e-search EuroFIR has become urgent matter. In this work proximate and mineral profile of Andean cereals cultivated in the North of Argentina were determined and compared with rice. Proximate analysis showed that Andean cereals have similar profile but significantly higher (p<0.05) than rice. Andean cereals are rich sources of iron, copper, manganese and zinc and better than rice. Phosphorus and magnesium quinoa content could contribute up to 55% of consumers DRI. Andean cereals and rice are poor sources of potassium. To guarantee the interchange of data among users and producers of FCDB component values were obtained in compliance with EuroFIR guidelines for compilation process. Present work provides necessary information to FCDB users who wish to have access to food reference analytical parameters.
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Affiliation(s)
- Ana Cláudia Nascimento
- Food and Nutrition Department, National Institute of Health Doctor Ricardo Jorge, Lisbon, Portugal
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50
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Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta. Food Chem 2013; 136:538-45. [DOI: 10.1016/j.foodchem.2012.08.068] [Citation(s) in RCA: 80] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2012] [Revised: 08/17/2012] [Accepted: 08/24/2012] [Indexed: 11/20/2022]
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