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Song P, Huang Y, Li J, Shan S, Zhou Z, Cao H, Zhao C. The influence of processing technologies on the biological activity of carbohydrates in food. Food Chem X 2024; 23:101590. [PMID: 39036475 PMCID: PMC11260335 DOI: 10.1016/j.fochx.2024.101590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 06/09/2024] [Accepted: 06/21/2024] [Indexed: 07/23/2024] Open
Abstract
Food processing transforms raw materials into different food forms using physical or chemical techniques. Recently, carbohydrates have gained attention for their diverse biological activities like antioxidant, anticancer, and antimutagenic effects. Selecting suitable processing methods is crucial to preserve the beneficial properties of carbohydrates. This review discusses the impact of non-thermal and thermal processing on the physicochemical and biological traits of carbohydrates, highlighting the need for understanding the mechanisms underlying these changes. Future research will focus on enhancing and safeguarding the biological and functional aspects of carbohydrates through improved processing techniques. The goal is to optimize methods that maintain the beneficial properties of carbohydrates, maximizing their health benefits for consumers.
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Affiliation(s)
- Peng Song
- College of Life Sciences, Liaocheng University, Liaocheng 252000, China
| | - Yajun Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jingru Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuo Shan
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain
| | - Zhengsong Zhou
- College of Life Sciences, Liaocheng University, Liaocheng 252000, China
- Shandong Aocter Biotechnology Co., Ltd, Liaocheng 252000, China
| | - Hui Cao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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2
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Nithya A, Vishwakarma S, Dalbhagat CG, Mishra HN. Apparent amylose content positively influences the quality of extruded fortified rice kernels. Carbohydr Polym 2024; 338:122213. [PMID: 38763715 DOI: 10.1016/j.carbpol.2024.122213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2024] [Revised: 04/17/2024] [Accepted: 04/26/2024] [Indexed: 05/21/2024]
Abstract
The present research studies the impact of apparent amylose content (AAC) on the quality of fortified rice kernels (FRK), a health food designed to combat iron deficiency anemia by fortifying with iron, folic acid, and vitamin B12. Five FRK formulations with varying AAC (0.46-23.89 %) were prepared, and AAC influence on the extruder-system parameter and physicochemical, cooking, and textural properties of FRK was investigated. The torque, die-pressure, length, redness, and cooking time increased with an increase in AAC and were in the range of 12.55-22.81 Nm, 58.31-88.96 bar, 4.58-5.09 mm, 0.35-1.15, and 6.1-11.2 min, respectively. The other parameters, such as the breadth, whiteness index, and cooking loss decreased with an increase in AAC. Except for cohesiveness, all other textural properties of cooked FRK increased with an increase in AAC. These correlations of the FRK properties with AAC were confirmed through multivariate analysis. SEM, XRD, FTIR, and rheology supported the observed AAC trends in FRK properties. SEM showed a reduction in pores and cracks with an increase in AAC. The XRD and FTIR showed an increase in crystallinity with an increase in AAC due to better gelatinization leading to rapid retrogradation. This leads to better physical, cooking, and textural properties of FRK.
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Affiliation(s)
- A Nithya
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India.
| | - Siddharth Vishwakarma
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India; Department of Food Process Engineering, National Institute of Technology Rourkela, Rourkela, Odisha 769008, India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur, West Bengal 721302, India
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3
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Wang C, Shi X, Xue J, Zhao S, Jia C, Niu M, Zhang B, Xu Y. Quality prediction of whole-grain rice noodles using backpropagation artificial neural network. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4371-4382. [PMID: 38459765 DOI: 10.1002/jsfa.13324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 12/28/2023] [Accepted: 01/13/2024] [Indexed: 03/10/2024]
Abstract
BACKGROUND Whole-grain rice noodles are a kind of healthy food with rich nutritional value, and their product quality has a notable impact on consumer acceptability. The quality evaluation model is of great significance to the optimization of product quality. However, there are few methods that can establish a product quality prediction model with multiple preparation conditions as inputs and various quality evaluation indexes as outputs. In this study, an artificial neural network (ANN) model based on a backpropagation (BP) algorithm was used to predict the comprehensive quality changes of whole-grain rice noodles under different preparation conditions, which provided a new way to improve the quality of extrusion rice products. RESULTS The results showed that the BP-ANN using the Levenberg-Marquardt algorithm and the optimal topology (4-11-8) gave the best performance. The correlation coefficients (R2) for the training, validation, testing, and global data sets of the BP neural network were 0.927, 0.873, 0.817, and 0.903, respectively. In the validation test, the percentage error in the quality prediction of whole-grain rice noodles was within 10%, indicating that the BP-ANN could accurately predict the quality of whole-grain rice noodles prepared under different conditions. CONCLUSION This study showed that the quality prediction model of whole-grain rice noodles based on the BP-ANN algorithm was effective, and suitable for predicting the quality of whole-grain rice noodles prepared under different conditions. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Chujun Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Xin Shi
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Jianyi Xue
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Caihua Jia
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Binjia Zhang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
| | - Yan Xu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, China
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4
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Zhu S, Hu S, Yuan L, Luo J, Ouyang L, Feng J, Li X, Zhou J. Pretreatment process of rice syrup production and analysis of physicochemical properties. CYTA - JOURNAL OF FOOD 2023. [DOI: 10.1080/19476337.2023.2168302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
Affiliation(s)
- Shuilan Zhu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Shuai Hu
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Linfeng Yuan
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Jing Luo
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Linghua Ouyang
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Jianxiong Feng
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Xin Li
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
| | - Jinying Zhou
- Institute of Agricultural Products Processing, Jiangxi Academy of Agricultural Sciences, Nanchang, Jiangxi, China
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5
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Shen M, Huang K, Guan X, Xia J, Sun Z, Yu Z, Fang Y. Effects of milling on texture and in vitro starch digestibility of oat rice. Food Chem X 2023; 19:100783. [PMID: 37780273 PMCID: PMC10534086 DOI: 10.1016/j.fochx.2023.100783] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 06/20/2023] [Accepted: 07/03/2023] [Indexed: 10/03/2023] Open
Abstract
Compared with other oat products, consumers in China prefer oat rice and porridge made from naked oat. However, this oat product usually has poor sensory acceptance, which is directly related to the texture properties. This study aimed to use the milling method to improve the oat rice texture. The nutrient component, microstructure, pasting, and thermal properties of oat treated with different degrees of milling (0 s, 20 s, 40 s, 60 s, and 80 s) were researched. The results showed that milling would damage the bran layer of oat rice, increasing starch, β-glucan, total leached solids content, and the gelatinization enthalpy (ΔH). Meanwhile, oil, protein content, the pasting viscosity, and the pasting temperature were decreased. Milling made oat rice sticky and soft, and the bound water and non-flowing water migrated like flowing water. The cross-section of oat rice showed that milling damaged the surface of oat rice, which was beneficial to water entry and starch dissolution, and increased the viscosity of oat rice. When the milling time was 40 s and 60 s, the appearance, aroma, taste, texture, and overall acceptability of oat porridge were better. Moreover, rapid digestion fraction (k1) and slow digestion fraction (k2) are the lowest and have the effect of low blood glucose rise rate.
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Affiliation(s)
- Meng Shen
- School of Health Science and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China
| | - Kai Huang
- School of Health Science and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China
| | - Xiao Guan
- School of Health Science and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China
| | - Jian Xia
- School of Health Science and Engineering, The University of Shanghai for Science and Technology, Shanghai 200093, PR China
- National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center, Shanghai 200093, PR China
| | - Zhu Sun
- Inner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR China
| | - Zhiquan Yu
- Inner Mongolia Yangufang Ecological Agricultural Science and Technology (Group) Co., Ltd, Inner Mongolia, PR China
| | - Yong Fang
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, PR China
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6
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Marana AIS, Morris A, Prinyawiwatkul W, Xu Z, King JM. High-protein rice flour in the development of gluten-free pasta. J Food Sci 2023; 88:1268-1279. [PMID: 36919247 DOI: 10.1111/1750-3841.16522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2022] [Revised: 02/14/2023] [Accepted: 02/17/2023] [Indexed: 03/16/2023]
Abstract
Cahokia Rice, a new biofortified high-protein (10%-12%) variety of rice, was used to develop and analyze a gluten-free pasta. Different pastas were made with high-protein white rice flour (HPWRP), high-protein brown rice flour (HPBRP), commercial white rice flour (CWRP), commercial brown rice flour (CBRP), and wheat flour (WP). Cooking quality of the pasta was evaluated by measuring pasting properties, cooking time, water absorption capacity, and cooking loss. Proximate analysis, color, and texture were done on dry and cooked pasta. Sensory testing was done to determine consumer acceptability and purchase intent of HPWRP and HPBRP in comparison to WP. HPWRP and HPBRP had higher pasting temperatures and lower peak viscosity than commercial rice flour pastas, which was related to the higher protein content. HPWRP and HPBRP had less cooking loss than CWRP and CBRP; all treatments had similar water absorption capacity (∼130%) except for WP that was higher (140%). White rice pastas along with WP took more time to cook than brown rice pastas. HPWRP and HPBRP had higher protein (around 7.5%) and fat content, creating a firmer cooked pasta (138.23 g HPBRP, 179.82 g HPWRP) than commercial rice pastas. Consumers' overall liking of HPBRP (5.37), HPWRP (6.00), and WP (6.81) was acceptable. Color, firmness, and stickiness attributes negatively affected the overall liking of HPWRP and HPBRP. Cooked high-protein rice flour pastas had improved firmness and cooking loss closer to wheat resulting in an acceptable product in overall liking. It is recommended to further improve the color, firmness, and stickiness of the pasta to reach higher sensory acceptability. PRACTICAL APPLICATION: This research provides a possible use for a new high-protein rice flour that can be used in gluten-free products. This will help the rice industry by adding value to the product. Those persons who are Celiac or who desire more nutritional gluten-free products will have a healthier gluten-free pasta option.
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Affiliation(s)
- Ana I Serrano Marana
- School of Nutrition and Food Sciences, LSU Agricultural Center, Baton Rouge, Louisiana, USA
| | - Anita Morris
- School of Nutrition and Food Sciences, LSU Agricultural Center, Baton Rouge, Louisiana, USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, LSU Agricultural Center, Baton Rouge, Louisiana, USA
| | - Zhimin Xu
- School of Nutrition and Food Sciences, LSU Agricultural Center, Baton Rouge, Louisiana, USA
| | - Joan M King
- School of Nutrition and Food Sciences, LSU Agricultural Center, Baton Rouge, Louisiana, USA
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7
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Messia MC, Cuomo F, Quiquero M, Verardo V, Marconi E. Assessment of Nutritional Value and Maillard Reaction in Different Gluten-Free Pasta. Foods 2023; 12:foods12061221. [PMID: 36981147 PMCID: PMC10048112 DOI: 10.3390/foods12061221] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 03/06/2023] [Accepted: 03/11/2023] [Indexed: 03/16/2023] Open
Abstract
Evaluating the nutritional quality and thermal damage effects of gluten-free foods is essential to ensure that people with gluten intolerance or celiac disease can safely meet their needs. In this work, fifteen different commercial gluten-free pasta samples made from cereals, pseudocereals, and pulses, alone or in mixed combinations, were analyzed to assess their nutritional value, essential amino acids composition, and protein chemical score. The occurrence of the Maillard reaction was investigated, and the levels of heat treatment markers (furosine, maltulose, hydroxymethylfurfural, and glucosylisomaltol) were determined. Analysis of the furosine values showed that pasta made with the same raw materials can have different degrees of thermal damage. There was no evidence of the Maillard reaction progressing in the advanced phase in any of the samples tested. Finally, the correlation between maltulose and furosine levels demonstrated the usefulness of combining the two markers to assess the extent of thermal damage.
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Affiliation(s)
- Maria Cristina Messia
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
| | - Francesca Cuomo
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
| | - Michela Quiquero
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja s/n, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Centre, University of Granada, Avd. Conocimiento s/n, 18100 Armilla, Spain
| | - Emanuele Marconi
- Department of Agricultural Environmental and Food Science, University of Molise, Via F. de Sanctis, 86100 Campobasso, Italy
- Research Unit of Food Science and Human Nutrition, Department of Science and Technology for Humans and the Environment, Università Campus Bio-Medico di Roma, Via Álvaro del Portillo 21, 00128 Rome, Italy
- Correspondence:
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8
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Sun Z, Lyu Q, Zhuang K, Chen L, Wang G, Wang Y, Chen X, Ding W. Impact of different preparation methods on the properties of brown rice flour and the cooking stability of brown rice noodles and the underlying mechanism: Microstructure, starch-protein distribution, moisture migration. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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9
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Zhang Z, Liang Y, Zou L, Xu Y, Li M, Xing B, Zhu M, Hu Y, Ren G, Zhang L, Qin P. Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder. Front Nutr 2023; 10:1113327. [PMID: 37025611 PMCID: PMC10070833 DOI: 10.3389/fnut.2023.1113327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2022] [Accepted: 03/02/2023] [Indexed: 04/08/2023] Open
Abstract
Introduction Tartary buckwheat and adzuki bean, which are classified as coarse grain, has attracted increasing attention as potential functional ingredient or food source because of their high levels of bioactive components and various health benefits. Methods This work investigated the effect of two different extrusion modes including individual extrusion and mixing extrusion on the phytochemical compositions, physicochemical properties and in vitro starch digestibility of instant powder which consists mainly of Tartary buckwheat and adzuki bean flour. Results Compared to mixing extrusion, instant powder obtained with individual extrusion retained higher levels of protein, resistant starch, polyphenols, flavonoids and lower gelatinization degree and estimated glycemic index. The α-glucosidase inhibitory activity (35.45%) of the instant powder obtained with individual extrusion was stronger than that obtained with mixing extrusion (26.58%). Lower levels of digestibility (39.65%) and slower digestion rate coefficient (0.25 min-1) were observed in the instant powder obtained with individual extrusion than in mixing extrusion (50.40%, 0.40 min-1) by logarithm-of-slope analysis. Moreover, two extrusion modes had no significant impact on the sensory quality of instant powder. Correlation analysis showed that the flavonoids were significantly correlated with physicochemical properties and starch digestibility of the instant powder. Discussion These findings suggest that the instant powder obtained with individual extrusion could be used as an ideal functional food resource with anti-diabetic potential.
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Affiliation(s)
- Zhuo Zhang
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yongqiang Liang
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yunan Xu
- Seed Administration Station of Shijiazhuang, Shijiazhuang, China
| | - Mengzhuo Li
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Bao Xing
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Manli Zhu
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yichen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Guixing Ren
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
- *Correspondence: Guixing Ren,
| | - Lizhen Zhang
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Science, Shanxi University, Taiyuan, China
- Lizhen Zhang,
| | - Peiyou Qin
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Peiyou Qin,
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10
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Cumhur AM, Tiga BH, Kumcuoglu S, Tavman S. Development of Extruded Noodles Incorporated with Dried Vegetables and the Evaluation of Quality Characteristics. AN ACAD BRAS CIENC 2022; 94:e20211401. [PMID: 36477238 DOI: 10.1590/0001-3765202220211401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2021] [Accepted: 02/16/2022] [Indexed: 11/23/2022] Open
Abstract
In this study, extruded noodles incorporated with dried green bean, tomato, and okra seed powder was produced using an extruder at 80 °C and 100 °C barrel temperatures. Vegetable powder was blended with wheat flour at weight ratios of 0:100, 4:96, 8:92, and 12:88 to formulate composite flour. Quality characteristics, such as cooking properties, color, and textural properties together with antioxidant activities, total phenolic contents, sensory properties, and microstructures of the products were determined. In addition, the lycopene and β-carotene contents in noodles enriched with tomato powder were determined. The increase in the ratio of vegetable powder caused a decrease in the cooking time and water absorption capacity. The noodle products exhibited low cooking loss (less than 4%) and cooking time (less than 6 min). The L*, a*, and b*values of noodles varied from 53.76-78.30, 2.29-15.23, and 14.52-28.85, respectively. The β-carotene and lycopene contents increased with the increase of the tomato powder ratio. The antioxidant activity and the total phenolic content increased as the ratio of the vegetable powder used in all enriched noodle products increased. The noodles enriched with green bean and tomato powder gave the highest score of 7.40 in terms of the overall acceptance.
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Affiliation(s)
- Ayse M Cumhur
- Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100, Bornova, Izmir, Türkiye
| | - Burcu H Tiga
- Department of Food Engineering, Graduate School of Natural and Applied Sciences, Ege University, 35100, Bornova, Izmir, Türkiye
| | - Seher Kumcuoglu
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100, Bornova, Izmir, Türkiye
| | - Sebnem Tavman
- Department of Food Engineering, Faculty of Engineering, Ege University, 35100, Bornova, Izmir, Türkiye
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11
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Zhang Z, Fan X, Zou L, Xing B, Zhu M, Yang X, Ren G, Yao Y, Zhang L, Qin P. Phytochemical properties and health benefits of pregelatinized Tartary buckwheat flour under different extrusion conditions. Front Nutr 2022; 9:1052730. [PMID: 36438721 PMCID: PMC9682129 DOI: 10.3389/fnut.2022.1052730] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2022] [Accepted: 10/25/2022] [Indexed: 11/15/2023] Open
Abstract
This work investigated the phytochemical properties and health benefits of Tartary buckwheat flour obtained with different extrusion conditions including high, medium, and low temperature. Extrusion significantly decreased the fat content and changed the original color of Tartary buckwheat flour. The contents of protein, total flavonoids, and D-chiro-inositol were affected by the extrusion temperature and moisture. Extrusion significantly decreased the total flavonoids and flavonoid glycosides contents, while it significantly increased aglycones. Compared to native Tartary buckwheat flour and pregelatinization Tartary buckwheat flour obtained with traditional extrusion processing technology, the pregelatinization Tartary buckwheat flour obtained with improved extrusion processing technology contained higher aglycones and lower flavonoid glycosides, which had stronger antioxidant capacity, α-glucosidase inhibitory activity and relatively mild α-amylase inhibitory activity. Correlation analysis proved that the aglycone content was positively correlated with antioxidant and α-glucosidase inhibitory activities. These findings indicate that the pregelatinization Tartary buckwheat flour obtained with improved extrusion processing technology could be used as an ideal functional food resource with antioxidant and anti-diabetic potential.
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Affiliation(s)
- Zhuo Zhang
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Sciences, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xin Fan
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Bao Xing
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Sciences, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Manli Zhu
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Sciences, Shanxi University, Taiyuan, China
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Xiushi Yang
- Institute of Bast Fiber Crops, Chinese Academy of Agricultural Sciences, Changsha, China
| | - Guixing Ren
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Yang Yao
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Lizhen Zhang
- Key Laboratory of Chemical Biology and Molecular Engineering of Ministry of Education, School of Life Sciences, Shanxi University, Taiyuan, China
| | - Peiyou Qin
- Key Laboratory of Quality Evaluation and Nutrition Health of Agro-Products, Ministry of Agriculture and Rural Affairs, Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing, China
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12
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Yang D, Ye Y, Sun J, Wang JS, Huang C, Sun X. Occurrence, transformation, and toxicity of fumonisins and their covert products during food processing. Crit Rev Food Sci Nutr 2022; 64:3660-3673. [PMID: 36239314 DOI: 10.1080/10408398.2022.2134290] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Fumonisins comprise structurally related metabolites mainly produced by Fusarium verticillioides and Fusarium proliferatum. Contamination with fumonisins causes incalculable damage to the economy and poses a great risk to animal and human health. Fumonisins and their covert products are found in cereals and cereal products. Food processing significantly affects the degradation of toxins and the formation of covert toxins. However, studies on fumonisins and their covert mycotoxins remain inadequate. This review aims to summarize changes in fumonisins and the generation of covert fumonisins during processing. It also investigates the toxicity and determination methods of fumonisins and covert fumonisins, and elucidates the factors affecting fumonisins and their covert forms during processing. In addition to the metabolic production by plants and fungi, covert fumonisins are mainly produced by covalent or noncovalent binding, complexation, or physical entrapment of fumonisins with other substances. The toxicity of covert fumonisins is similar to that of free fumonisins and is a non-negligible hazard. Covert fumonisins are commonly found in food matrices, and methods to analyze them have yet to be improved. Food processing significantly affects the conversion of fumonisins to their covert toxins.
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Affiliation(s)
- Diaodiao Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Yongli Ye
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Jiadi Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Jia-Sheng Wang
- Department of Environmental Health Science, College of Public Health, University of Georgia, Athens, Georgia, USA
| | - Caihong Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
| | - Xiulan Sun
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, Wuxi, Jiangsu, China
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13
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Qi J, Han F, Liu X, Li R, Wang C, Li H, Chen S. Correlation analysis between extrusion process variables and quality of purslane leaf powder rice extrudates. J Food Sci 2022; 87:4967-4976. [PMID: 36200561 DOI: 10.1111/1750-3841.16342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 08/24/2022] [Accepted: 09/04/2022] [Indexed: 11/29/2022]
Abstract
Extrusion has become one of the most popular techniques in food processing, and the process parameters are closely related to product quality. Purslane (Portulaca oleracea L.) can be used in medical and food products as a vegetable and herb. It has limited application in extrusion. The effects of extrusion process variables (screw speed, barrel temperature, and feed moisture) on system variables (specific mechanical energy [SME], die head pressure, and torque) and target variables (water absorption index, water solubility index, iodine blue value, color, pasting properties, and textural properties) of purslane powder compound rice were studied. The results showed that SME was moderately positively correlated with screw speed (r = 0.608, p < 0.05). However, torque was moderately negatively correlated with feed moisture (r = -0.574, p < 0.05), and die head pressure was moderately negatively correlated with barrel temperature (r = -0.635, p < 0.01). The target variables of extrudates were also correlated with the system parameters to varying degrees. These results are helpful to control and predict the texture, pasting properties, and other quality characteristics of extruded products containing purslane powder. PRACTICAL APPLICATION: The results showed that torque and die head pressure were moderately negatively related to barrel temperature, specific mechanical energy was moderately positively related to screw speed, peak viscosity and breakdown viscosity were moderately negatively related to specific mechanical energy, and water absorption index was moderately negatively related to torque and die head pressure. It provides a reference for the research of influencing system parameters and changing product quality by controlling extrusion process parameters. In this study, some possibilities for the application of broken rice and purslane in extrusion processing were proposed.
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Affiliation(s)
- Jiahui Qi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Feng Han
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Xinhua Liu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Ruihong Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Chenjie Wang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Hongjun Li
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
| | - Shanfeng Chen
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Zibo, China
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14
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Yi C, Qiang N, Zhu H, Xiao Q, Li Z. Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains. Food Res Int 2022; 160:111681. [DOI: 10.1016/j.foodres.2022.111681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2022] [Revised: 07/06/2022] [Accepted: 07/11/2022] [Indexed: 11/04/2022]
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15
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Jimenez D, Lobo M, Mota C, Castanheira I, Sammán N. Nutritional, technological and sensory changes induced by different drying methods on purees made with Andean grains. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Dolores Jimenez
- Faculty of Engineering ‐ CIITED ‐ National University of Jujuy – CONICET Argentina
| | - Manuel Lobo
- Faculty of Engineering ‐ CIITED ‐ National University of Jujuy – CONICET Argentina
| | - Carla Mota
- Reference Materials Laboratory ‐ Food and Nutrition Department, National Health Institute Doctor Ricardo Jorge Portugal
| | - Isabel Castanheira
- Reference Materials Laboratory ‐ Food and Nutrition Department, National Health Institute Doctor Ricardo Jorge Portugal
| | - Norma Sammán
- Faculty of Engineering ‐ CIITED ‐ National University of Jujuy – CONICET Argentina
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16
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Kaur S, Kumar K, Singh L, Sharanagat VS, Nema PK, Mishra V, Bhushan B. Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Crit Rev Food Sci Nutr 2022; 64:1988-2015. [PMID: 36094456 DOI: 10.1080/10408398.2022.2119933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet. Since wheat provides a major part of the energy and nutrition in the diet, its elimination affects nutrition intake of allergic population. Food scientists are working to formulate products using protein-rich gluten-free grains with quality attributes at par with gluten-containing products. Focused research has been done to provide nutrition and a variety of food to people suffering from gluten-related disorders. Efforts are being made to remove the gluten from the wheat and other gluten-containing grains, while applying different processing/treatments to enhance the properties of gluten-free grains. Hence, the present review summarizes the importance, processing, and products of different gluten-free grains. It also highlights the digestibility of gluten-free grains with clinical trials and gluten elimination strategies for gluten-containing grains.
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Affiliation(s)
- Samandeep Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, Anand, Gujarat, India
| | - Lochan Singh
- Contract Research Organization, NIFTEM, Sonepat, Haryana, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Vijendra Mishra
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Bharat Bhushan
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
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17
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Yadav GP, Dalbhagat CG, Mishra HN. Effects of extrusion process parameters on cooking characteristics and physicochemical, textural, thermal, pasting, microstructure, and nutritional properties of
millet‐based
extruded products: A review. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14106] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Gorenand Prasad Yadav
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Chandrakant Genu Dalbhagat
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
| | - Hari Niwas Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur West Bengal India
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18
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Yi C, Xie L, Cao Z, Quan K, Zhu H, Yuan J. Effects of rice bran fermented with
Lactobacillus plantarum
on palatability, volatile profiles, and antioxidant activity of brown rice noodles. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15812] [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)
- Cuiping Yi
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Lan Xie
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Zhongfu Cao
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Ke Quan
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Hong Zhu
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
| | - Jieyao Yuan
- School of Food Science and Bioengineering Changsha University of Science and Technology Changsha 410114 China
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19
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An HS-GC-IMS analysis of volatile flavor compounds in brown rice flour and brown rice noodles produced using different methods. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113358] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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20
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Effect of germination on nutritional properties and quality attributes of glutinous rice flour and dumplings. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104440] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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21
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PATRIA DG, SUTRISNO A, SUKAMTO S, LIN J. Process optimization in the development of porang glucomannan (Amorphophallus mulleri B.) incorporated into the restructured rice using a pasta extruder: physicochemical properties, cooking characteristics, and an estimated glycemic index. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.03021] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | | | | | - Jenshinn LIN
- National Pingtung University of Science and Technology, Taiwan
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22
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Wang H, Zhang J, Wang R, Liu X, Zhang Y, Sun J, Su L, Zhang H. Improving quality attributes of sweet dumplings by germination: Effect of glutinous rice flour microstructure and physicochemical properties. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101445] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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23
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Yadav GP, Dalbhagat CG, Mishra HN. Development of instant low glycemic rice using extrusion technology and its characterization. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16077] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Gorenand Prasad Yadav
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India
| | | | - Hari Niwas Mishra
- Agricultural and Food Engineering Department Indian Institute of Technology Kharagpur Kharagpur India
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24
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Zou S, Wang L, Wang A, Zhang Q, Li Z, Qiu J. Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat. Foods 2021; 10:foods10112543. [PMID: 34828823 PMCID: PMC8625768 DOI: 10.3390/foods10112543] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 10/15/2021] [Accepted: 10/19/2021] [Indexed: 12/04/2022] Open
Abstract
While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 °C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption. Moreover, the noodles cooked at 70 °C showed the lowest rate of hardness and chewiness and the highest tensile strength of all cooking temperatures from 20 °C to 110 °C. The main positive attribute of noodles cooked at 70 °C might be their high uniform moisture distribution during cooking. Cooking at 70 °C for 12 min was determined as the best condition for the quality improvement of whole Tartary buckwheat noodles. This is the first study to illustrate the importance of cooking temperatures on the quality of Tartary buckwheat noodles. More consideration must also be given to the optimal cooking conditions for different gluten-free noodles made from minor coarse cereals.
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Affiliation(s)
- Shuping Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian District, Beijing 100083, China; (S.Z.); (Z.L.)
- Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
| | - Lijuan Wang
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China;
| | - Aili Wang
- Key Laboratory of Coarse Cereal Processing, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China;
| | - Qian Zhang
- Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian District, Beijing 100083, China; (S.Z.); (Z.L.)
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China;
| | - Ju Qiu
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China;
- Correspondence: ; Tel./Fax: +86-10-8210-7742
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25
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Zahari I, Ferawati F, Purhagen JK, Rayner M, Ahlström C, Helstad A, Östbring K. Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking. Foods 2021; 10:2397. [PMID: 34681446 PMCID: PMC8535811 DOI: 10.3390/foods10102397] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 09/28/2021] [Accepted: 10/01/2021] [Indexed: 11/17/2022] Open
Abstract
Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40-80-130-150 °C on the extrudates' characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.
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Affiliation(s)
- Izalin Zahari
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden; (J.K.P.); (M.R.); (C.A.); (A.H.); (K.Ö.)
- Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, Serdang 43400, Selangor, Malaysia
| | - Ferawati Ferawati
- Department of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden;
| | - Jeanette K. Purhagen
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden; (J.K.P.); (M.R.); (C.A.); (A.H.); (K.Ö.)
| | - Marilyn Rayner
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden; (J.K.P.); (M.R.); (C.A.); (A.H.); (K.Ö.)
| | - Cecilia Ahlström
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden; (J.K.P.); (M.R.); (C.A.); (A.H.); (K.Ö.)
| | - Amanda Helstad
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden; (J.K.P.); (M.R.); (C.A.); (A.H.); (K.Ö.)
| | - Karolina Östbring
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden; (J.K.P.); (M.R.); (C.A.); (A.H.); (K.Ö.)
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26
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Sajid Mushtaq B, Zhang W, Al-Ansi W, Ul Haq F, Rehman A, Omer R, Mahmood Khan I, Niazi S, Ahmad A, Ali Mahdi A, Al-Maqtari QA, Walayat N, Wang L. A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1976793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Bilal Sajid Mushtaq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Wenhui Zhang
- Institute of Food Science, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, Tibet, China
| | - Waleed Al-Ansi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Faizan Ul Haq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Rabia Omer
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Imran Mahmood Khan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Sobia Niazi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Aqsa Ahmad
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Amer Ali Mahdi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qais Ali Al-Maqtari
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Noman Walayat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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27
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Tiozon RJN, Fernie AR, Sreenivasulu N. Meeting human dietary vitamin requirements in the staple rice via strategies of biofortification and post-harvest fortification. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.01.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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28
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Palavecino PM, Curti MI, Bustos MC, Penci MC, Ribotta PD. Sorghum Pasta and Noodles: Technological and Nutritional Aspects. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:326-336. [PMID: 32474685 DOI: 10.1007/s11130-020-00829-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products in the world, but its potential benefits in human diet are not being fully exploited. Here we review research carried out during the past few years on the use of sorghum as the main ingredient or as an additive in pasta and noodles, highlighting its properties and production technology. Pasta and noodles can be produced with 5 to 100% of sorghum at laboratory, pilot or industrial scale with suitable cooking and textural quality coupled with distinctive sensory attributes. Cooking loss shows minimum values of 0.85 and 1.9 g/100 g for pasta and noodles, respectively, and high water absorption (up to 345 g/100 g). The interesting nutritional profile of the products generally includes up to 45% resistant starch (RS) and phenolic compound content with high antioxidant activity. In addition, tannins decrease starch digestibility 15-20%, producing low glycemic index (GI) products (below 65). This is especially important for celiac people, offering them the alternative of gluten-free sorghum pasta and noodles.
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Affiliation(s)
- Pablo Martín Palavecino
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - María Isabel Curti
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - Mariela Cecilia Bustos
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina
| | - María Cecilia Penci
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina
| | - Pablo Daniel Ribotta
- CONICET-UNC, Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), Córdoba, Argentina.
- Instituto de Ciencia y Tecnología de los Alimentos, Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Córdoba, Argentina.
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29
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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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Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109520] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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31
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Yan X, Liu C, Huang A, Chen R, Chen J, Luo S. The nutritional components and physicochemical properties of brown rice flour ground by a novel low temperature impact mill. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102927] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Wang H, Xiao N, Ding J, Zhang Y, Liu X, Zhang H. Effect of germination temperature on hierarchical structures of starch from brown rice and their relation to pasting properties. Int J Biol Macromol 2020; 147:965-972. [DOI: 10.1016/j.ijbiomac.2019.10.063] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 09/25/2019] [Accepted: 10/06/2019] [Indexed: 01/05/2023]
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Abstract
The population of Americans suffering from celiac, gluten intolerance, and wheat allergy is 1 in every 14 people. Also, many are choosing gluten-free (GF) diets nowadays because of the perception that it is a healthier option for them. Therefore, in the last decade, the GF market in the US and all over the world has seen significant growth. Globally, GF product sales reached 4.63 billion USD in 2017, and are expected to reach 6.47 billion USD by 2023, a projected compound annual growth rate of 7.6%. Several grains like millet, corn, sorghum, and pseudocereals like amaranth, quinoa, and teff are the main ingredients for a gluten diet. Though most of them have a comparable nutrient profile as common grains, the main challenge to their acceptability is the quality departure from gluten-containing counterparts and imbalance nutrients that ensue when food processing aids like starch, gums, and enzymes are used. In this review, we profiled some of the common grains, their characteristics, functionality and the various food types they are used for. We also reviewed the impact of some of the current food processing aids like starch, hydrocolloids used for improving functionality, and processing techniques like extrusion suitable for making remarkable GF foods.
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Affiliation(s)
- Joseph S Woomer
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
| | - Akinbode A Adedeji
- Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, Kentucky, USA
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Zhang K, Jia X, Zhu Z, Xue W. Physicochemical properties of rice analogs based on multi-level: influence of the interaction of extrusion parameters. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1840389] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Ke Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Xin Jia
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
| | - Zibo Zhu
- College of Civil Engineering and Architecture, Henan University of Technology, Zhengzhou, China
| | - Wentong Xue
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
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Impact of the Pretreatment of Grains on the Interparticle Porosity of Feed Material and the Torque Supplied During the Extrusion of Brown Rice. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02379-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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36
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Sugiono S, Masruri M, Estiasih T, Widjarnako SB. Structural and Rheological Characteristics of Alginate from Sargassum cristaefolium Extracted by Twin Screw Extruder. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2019. [DOI: 10.1080/10498850.2019.1665603] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Sugiono Sugiono
- Department of Fisheries Science, Faculty of Agriculture, Madura Islamic University, Pamekasan, Indonesia
| | - Masruri Masruri
- Department of Chemistry, Faculty of Sciences, Universitas Brawijaya, Malang, Indonesia
| | - Teti Estiasih
- Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
| | - Simon Bambang Widjarnako
- Department of Food Science and Technology, Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia
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37
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Dalbhagat CG, Mishra HN. Effects of extrusion process conditions on system parameters; physicochemical properties and cooking characteristics of extruded fortified rice kernels. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.05.016] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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38
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Linares-García L, Repo-Carrasco-Valencia R, Glorio Paulet P, Schoenlechner R. Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03320-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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39
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Saleh ASM, Wang P, Wang N, Yang L, Xiao Z. Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies. Compr Rev Food Sci Food Saf 2019; 18:1070-1096. [DOI: 10.1111/1541-4337.12449] [Citation(s) in RCA: 87] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2018] [Revised: 03/05/2019] [Accepted: 03/22/2019] [Indexed: 12/12/2022]
Affiliation(s)
- Ahmed S. M. Saleh
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
- Dept. of Food Science and Technology, Faculty of AgricultureAssiut Univ. Assiut 71526 Egypt
| | - Peng Wang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Na Wang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Liu Yang
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
| | - Zhigang Xiao
- College of Grain Science and TechnologyShenyang Normal Univ. Shenyang 110034 Liaoning China
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40
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Palanisamy M, Franke K, Berger RG, Heinz V, Töpfl S. High moisture extrusion of lupin protein: influence of extrusion parameters on extruder responses and product properties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:2175-2185. [PMID: 30302760 DOI: 10.1002/jsfa.9410] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/25/2018] [Revised: 09/16/2018] [Accepted: 10/05/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND High moisture extrusion (HME) of lupin protein concentrate and isolate (50:50) mixture was performed by varying the extrusion parameters, such as barrel temperature (138-180 °C), water feed (40-68%) and screw speed (400-1800 rpm). The effect of extrusion parameters on extruder responses [die pressure, product temperature, torque and specific mechanical energy (SME)] and product properties [colour, cutting force, cooking yield, microstructure and in vitro protein digestibility (IVPD)] was evaluated. RESULTS The multiple regression analysis of the results revealed that the water feed had a significant negative linear effect on the extruder responses considered, as well as on colour difference and cutting force of extrudates. Screw speed had a positive linear effect on product temperature, SME and cooking yield. Barrel temperature affected extruder responses and product properties to a lesser extent. Scanning electron microscopy showed that denser microstructure and higher number of fibre layers were created by increasing temperature and screw speed along with decreasing water feed. The results of IVPD of selected extrudates showed that the increase in barrel temperature decreased the IVPD, whereas the increase in water feed resulted in higher IVPD. The screw speed had no significant effect on IVPD. CONCLUSION The study demonstrates that the use of lupin protein is feasible to produce meat analogues with HME which could enhance the possibilities to meet the growing protein demands for human consumption. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Megala Palanisamy
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
- Leibniz Universitaet Hannover, Institute of Food Chemistry, Callinstr. 5, Hannover, Germany
| | - Knut Franke
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
| | - Ralf G Berger
- Leibniz Universitaet Hannover, Institute of Food Chemistry, Callinstr. 5, Hannover, Germany
| | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
| | - Stefan Töpfl
- German Institute of Food Technologies (DIL e.V.), Quakenbrueck, Germany
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41
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Tangjaidee P, Xiang J, Yin H, Wen X, Quek SY. Selenium, fibre, and protein enrichment of rice product: extrusion variables and product properties. FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyy028] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Affiliation(s)
- Pipat Tangjaidee
- Food Science, School of Chemical Science, University of Auckland, Auckland, New Zealand
| | - Jiqian Xiang
- Enshi Tujia & Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi City, Hubei Province, P.R. China
| | - Hongqing Yin
- Enshi Tujia & Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi City, Hubei Province, P.R. China
| | - Xiaolong Wen
- Enshi Tujia & Miao Autonomous Prefecture Academy of Agricultural Sciences, Enshi City, Hubei Province, P.R. China
| | - Siew Young Quek
- Food Science, School of Chemical Science, University of Auckland, Auckland, New Zealand
- Riddet Institute, Centre of Research Excellence for Food Research, Palmerston North, New Zealand
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42
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Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.001] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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43
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Levien Vanier N, Pozzada dos Santos J, Almeida Villanova F, Colussi R, Cardoso Elias M, Pan J, De J. Berrios J. Effects of rice amylose content and processing conditions on the quality of rice and bean-based expanded extrudates. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13758] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Nathan Levien Vanier
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | | | | | - Rosana Colussi
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - Moacir Cardoso Elias
- Department of Agroindustrial Science and Technology; Federal University of Pelotas; Pelotas Brazil
| | - James Pan
- Department of Agriculture; Healthy Processed Foods Research Unit, WRRC, ARS; Albany California
| | - Jose De J. Berrios
- Department of Agriculture; Healthy Processed Foods Research Unit, WRRC, ARS; Albany California
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44
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Hu Z, Tang X, Zhang M, Hu X, Yu C, Zhu Z, Shao Y. Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice. RSC Adv 2018; 8:7123-7132. [PMID: 35540335 PMCID: PMC9078409 DOI: 10.1039/c7ra13329d] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Accepted: 01/31/2018] [Indexed: 12/03/2022] Open
Abstract
Different extrusion temperatures (90, 100, 110, and 120 °C) were used to investigate changes in the expansion ratios, die pressures, phytochemical contents and antioxidant activities of extrusion products of black rice. The results showed that the die pressure significantly decreased with the increasing extrusion temperature, and the expansion ratio reached a peak value at 100 °C. The soluble-free and total phenolic acid contents gradually increased, whereas portions of soluble-free and soluble-conjugated phenolic acids transformed into insoluble-bound phenolic acids. The soluble-free (52.45) and insoluble-bound (73.59 mg GAE/100 g DF) total phenolic contents (TPC) reached peak values at 110 °C. The soluble-conjugated TPC values remained similar. Antioxidant activity occurred at higher levels in the range from 100 °C to 120 °C. The anthocyanin content decreased after extrusion possibly because some anthocyanin remained in the residue after extraction and could not be completely extracted. The content of free sterols increased from 90 °C to 110 °C and decreased at 120 °C. However, the content of bound sterols showed an opposite trend and reached a minimum value at 110 °C. Different extrusion temperatures (90, 100, 110, and 120 °C) were used to investigate changes in the expansion ratios, die pressures, phytochemical contents and antioxidant activities of extrusion products of black rice.![]()
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Affiliation(s)
- Zhanqiang Hu
- Rice Product Quality Supervision and Inspection Center
- Ministry of Agriculture
- China National Rice Research Institute
- Hangzhou 310006
- China
| | - Xiaozhi Tang
- College of Food Science and Engineering
- Nanjing University of Finance and Economics
- Nanjing 210046
- China
| | - Ming Zhang
- Jiangsu Grain and Oil Commodity Trade Market
- Nanjing
- China
| | - Xianqiao Hu
- Rice Product Quality Supervision and Inspection Center
- Ministry of Agriculture
- China National Rice Research Institute
- Hangzhou 310006
- China
| | - Chen Yu
- College of Food Science and Engineering
- Nanjing University of Finance and Economics
- Nanjing 210046
- China
| | - Zhiwei Zhu
- Rice Product Quality Supervision and Inspection Center
- Ministry of Agriculture
- China National Rice Research Institute
- Hangzhou 310006
- China
| | - Yafang. Shao
- Rice Product Quality Supervision and Inspection Center
- Ministry of Agriculture
- China National Rice Research Institute
- Hangzhou 310006
- China
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45
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Wang L, Duan W, Zhou S, Qian H, Zhang H, Qi X. Effect of rice bran fibre on the quality of rice pasta. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13556] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Li Wang
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
| | - Wei Duan
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
| | - Sumei Zhou
- Institute of Agro‐food Science & Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
| | - Hui Zhang
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
| | - Xiguang Qi
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Avenue, Wuxi 214122 China
- School of Food Science and Technology Jiangnan University 1800 Lihu Avenue Wuxi 214122 China
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46
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Niu L, Wu L, Xiao J. Inhibition of gelatinized rice starch retrogradation by rice bran protein hydrolysates. Carbohydr Polym 2017; 175:311-319. [DOI: 10.1016/j.carbpol.2017.07.070] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2017] [Revised: 07/17/2017] [Accepted: 07/24/2017] [Indexed: 11/27/2022]
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47
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Palavecino PM, Bustos MC, Heinzmann Alabí MB, Nicolazzi MS, Penci MC, Ribotta PD. Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta. J Food Sci 2017; 82:2085-2093. [PMID: 28796286 DOI: 10.1111/1750-3841.13821] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2017] [Revised: 06/23/2017] [Accepted: 06/28/2017] [Indexed: 01/01/2023]
Abstract
Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box-Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes. Responses were fitted to a second order polynomial equation, and multivariable optimization was performed using maximization of general desirability. Next, optimal formulations were validated, compared with two commercial gluten-free pastas by sensory evaluation, and finally, an industrial assay was carried out. Regression coefficients indicated that A and P improved cooking properties while A and E contributed the most to improving the pasta textural properties. As, X and P effects varied depending on the kind of sorghum flour used, the optimal formulations levels were different, but in both cases these models were satisfactory and capable of predicting responses. The industrial assay was carried out with white sorghum flour because it showed a higher acceptability in the sensory evaluation than brown sorghum flour pasta. This industrially made pasta resulted in slightly better cooking properties than the laboratory produced one, with the formulation adapting well to the conventional wheat pasta industrial process. Gluten-free sorghum pasta was produced, showing good cooking and textural properties and being a suitable option for gluten-sensitive individuals.
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Affiliation(s)
- Pablo Martín Palavecino
- Inst. de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, 5000, Córdoba, Argentina.,Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Av. Velez Sarsfield 1611, Ciudad Universitaria, 5000, Córdoba, Argentina
| | - Mariela Cecilia Bustos
- Inst. de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, 5000, Córdoba, Argentina
| | - María Belén Heinzmann Alabí
- Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Av. Velez Sarsfield 1611, Ciudad Universitaria, 5000, Córdoba, Argentina
| | - Melani Solange Nicolazzi
- Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Av. Velez Sarsfield 1611, Ciudad Universitaria, 5000, Córdoba, Argentina
| | - María Cecilia Penci
- Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Av. Velez Sarsfield 1611, Ciudad Universitaria, 5000, Córdoba, Argentina
| | - Pablo Daniel Ribotta
- Inst. de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, 5000, Córdoba, Argentina.,Facultad de Ciencias Exactas, Físicas y Naturales, Univ. Nacional de Córdoba, Av. Velez Sarsfield 1611, Ciudad Universitaria, 5000, Córdoba, Argentina.,Inst. Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA), Secretaría de Ciencia y Tecnología, Univ. Nacional de Córdoba, Juan Filloy s/n, Ciudad Universitaria, 5000, Córdoba, Argentina
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