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Perucini-Avendaño M, Arzate-Vázquez I, Perea-Flores MDJ, Tapia-Maruri D, Méndez-Méndez JV, Nicolás-García M, Dávila-Ortiz G. Effect of cooking on structural changes in the common black bean ( Phaseolus vulgaris var. Jamapa). Heliyon 2024; 10:e25620. [PMID: 38380000 PMCID: PMC10877254 DOI: 10.1016/j.heliyon.2024.e25620] [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: 05/16/2023] [Revised: 01/29/2024] [Accepted: 01/31/2024] [Indexed: 02/22/2024] Open
Abstract
The cooking process is fundamental for bean consumption and to increase the bioavailability of its nutritional components. The study aimed to determine the effect of cooking on bean seed coat through morphological analyses with different microscopy techniques and image analyses. The chemical composition and physical properties of raw black bean (RBB) and cooked black bean (CBB) seeds were determined. The surface and cross-sectional samples were studied by Optical microscopy (OM), environmental scanning electron microscopy (ESEM), atomic force microscopy (AFM) and confocal laser scanning microscopy (CLSM). The composition of samples showed significant differences after the cooking process. OM images and gray level co-occurrence matrix algorithm (GLCM) analysis indicated that cuticle-deposited minerals significantly influence texture parameters. Seed coat surface ESEM images showed cluster cracking. Texture fractal dimension and lacunarity parameters were effective in quantitatively assessing cracks on CBB. AFM results showed arithmetic average roughness (Ra) (121.67 nm) and quadratic average roughness (Rq) (149.94 nm). The cross-sectional ESEM images showed a decrease in seed coat thickness. The CLSM results showed an increased availability of lipids along the different multilayer tissues in CBB. The results generated from this research work offer a valuable potential to carry out a strict control of bean seed cooking at industrial level, since the structural changes and biochemical components (cell wall, lipids and protein bodies) that occur in the different tissues of the seed are able to migrate from the inside to the outside through the cracks generated in the multilayer structure that are evidenced by the microscopic techniques used.
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Affiliation(s)
- Madeleine Perucini-Avendaño
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - Israel Arzate-Vázquez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - María de Jesús Perea-Flores
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - Daniel Tapia-Maruri
- Centro de Desarrollo de Productos Bióticos-Instituto Politécnico Nacional, Carretera Yautepec-Jojutla Km. 6, Calle CEPROBI No. 8, Col. San Isidro, Yautepec, C.P. 62731, Morelos, Mexico
| | - Juan Vicente Méndez-Méndez
- Centro de Nanociencias y Micro y Nanotecnologías, Instituto Politécnico Nacional (IPN), Av. Luis Enrique Erro S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
| | - Mayra Nicolás-García
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
- Tecnológico Nacional de México/ITS de Teziutlán, Ingeniería en Industrias Alimentarias, Fracción I y II, Aire Libre S/N, 73960, Teziutlán, Puebla, Mexico
| | - Gloria Dávila-Ortiz
- Departamento de Ingeniería Bioquímica, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional (IPN), Av. Wilfrido Massieu S/N, Unidad Profesional Adolfo López Mateos, Zacatenco, Delegación Gustavo A. Madero, 07738, Mexico City, Mexico
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Alfaro-Diaz A, Escobedo A, Luna-Vital DA, Castillo-Herrera G, Mojica L. Common beans as a source of food ingredients: Techno-functional and biological potential. Compr Rev Food Sci Food Saf 2023; 22:2910-2944. [PMID: 37182216 DOI: 10.1111/1541-4337.13166] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2023] [Revised: 03/27/2023] [Accepted: 04/16/2023] [Indexed: 05/16/2023]
Abstract
Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance. Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.
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Affiliation(s)
- Arturo Alfaro-Diaz
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| | - Alejandro Escobedo
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| | - Diego A Luna-Vital
- Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey, Mexico
| | - Gustavo Castillo-Herrera
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
| | - Luis Mojica
- Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Guadalajara, México
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3
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Zhang X, Tang N, Jia X, Geng D, Cheng Y. Multi-Scale Comparison of Physicochemical Properties, Refined Structures, and Gel Characteristics of a Novel Native Wild Pea Starch with Commercial Pea and Mung Bean Starch. Foods 2023; 12:2513. [PMID: 37444251 DOI: 10.3390/foods12132513] [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: 05/26/2023] [Revised: 06/15/2023] [Accepted: 06/20/2023] [Indexed: 07/15/2023] Open
Abstract
In the present study, the morphology, refined structure, thermal properties, and dynamic rheological, texture, and digestive properties of common vetch starch, a potential new type of legume starch, were systematically investigated, and compared with commercially available pea and mung bean starch. The results showed that the composition and chemical structure of common vetch starch were similar to the pea and mung bean starch. However, the amylose content (35.69), A-chain proportion (37.62), and relative crystallinity (34.16) of common vetch starch were higher, and the particle size and molecular weight (44,042 kDa) were larger. The value of pasting properties and enthalpy change (ΔH) of gelatinization of common vetch starch was lower and higher than mung bean and pea starch, respectively, and a lower swelling power and pasting index indicate that common vetch starch had higher hot-paste and cold-paste stability. In addition, common vetch starch gel exhibited good rheology, cohesiveness, and anti-digestive properties. These results provide new insights into the broader application of common vetch starch.
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Affiliation(s)
- Xiaojun Zhang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ning Tang
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xin Jia
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Donghui Geng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yongqiang Cheng
- Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Berrou H, Saleh M, Al-Ismail K. Hydration Kinetics of Nixtamalized White Bitter Lupin (<i>Lupinus albus</i> L.) Seeds. POL J FOOD NUTR SCI 2022. [DOI: 10.31883/pjfns/155362] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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5
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Zhang X, Cheng Y, Jia X, Geng D, Bian X, Tang N. Effects of Extraction Methods on Physicochemical and Structural Properties of Common Vetch Starch. Foods 2022; 11:foods11182920. [PMID: 36141051 PMCID: PMC9498701 DOI: 10.3390/foods11182920] [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: 09/02/2022] [Revised: 09/14/2022] [Accepted: 09/15/2022] [Indexed: 11/16/2022] Open
Abstract
Three extraction methods: water extraction, lactic acid bacteria fermentation, and back-slopping fermentation were applied to extract a new type of legume starch, common vetch starch. Our results showed that the lactic acid bacteria fermented starch had the highest amylose content (35.69%), followed by the back-slopping fermented starch (32.34%), and the water-extracted starch (30.25%). Furthermore, erosion surface, lower molecular weight, smaller particle size, larger specific surface area, and a higher proportion of B1 chain were observed in the fermented starch, especially in the back-slopping fermented starch. All the extracted starches showed a type C structure, but a type CB structure was observed in the back-slopping fermented starch. In addition, the relative crystallinity of the lactic acid bacteria fermented starch (34.16%) and the back-slopping fermented starch (39.43%) was significantly higher than that of the water-extracted starch (30.22%). Moreover, the swelling power, solubility, pasting, and thermal properties of the fermented starches were also improved. In conclusion, the fermentation extraction method, especially back-slopping fermentation, could improve the quality of the extracted common vetch starch when compared with the traditional water extraction method.
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Affiliation(s)
- Xiaojun Zhang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Yongqiang Cheng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Xin Jia
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Donghui Geng
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Xiaojia Bian
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
| | - Ning Tang
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, China
- Correspondence: ; Tel.: +86-010-62737401
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Piyapattanamongkol T, Kongpensook V, Tananuwong K. Physicochemical properties and viscoelastic behavior of rice–mung bean composite flour systems as potential ingredients for plant–based foods. Cereal Chem 2022. [DOI: 10.1002/cche.10588] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Varapha Kongpensook
- Department of Food Technology, Faculty of ScienceChulalongkorn UniversityBangkok10330Thailand
| | - Kanitha Tananuwong
- Department of Food Technology, Faculty of ScienceChulalongkorn UniversityBangkok10330Thailand
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Quintero-Quiroz J, Celis-Torres A, Ciro-Gómez G, Torres J, Corrales-García L, Rojas J. Physicochemical properties and functional characteristics of ultrasound-assisted legume-protein isolates: a comparative study. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:1665-1676. [PMID: 35531395 PMCID: PMC9046477 DOI: 10.1007/s13197-021-05126-0] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/05/2020] [Accepted: 05/26/2020] [Indexed: 05/03/2023]
Abstract
Sonicated protein isolates were recovered from Chenopodium quinua, Phaseoulus vulgaris and Lens culinaris to develop a functional matrix by assessing the physicochemical and functional properties. The plant protein isolates were prepared from powdered materials followed by sonication in alkaline medium using a Box-Behnken design. pH (6-10), a buffer-to-material ratio (5:1 to 15:1) and sonication time (0-20 min) were taken as independent variables, whereas protein yield was taken as the dependent variable. A pH of 9, 20 min treatment, and a buffer-to-material ratio of 5:1 were the optimal extraction conditions for quinoa and black beans, whereas a 1:10 ratio was suitable for lentils. Sonication in alkaline medium caused partial protein unfolding and these isolates; in turn, the molecular weight affected the emulsifying activity and stability. Moreover, sonication had a strong effect on the gelation temperature, emulsifying activity, the water, and oil sorption. Sonication improved protein yield and exposed amino acids such as glutamic acid, aspartic acid, leucine and glycine. In turn, thiol groups were responsible for the increased in gelation temperature. The better gelling property coupled with high emulsifying property of these proteins show potential application as protein emulsifiers in the production of gels, sausages, and pet foods.
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Affiliation(s)
- Julián Quintero-Quiroz
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - Angélica Celis-Torres
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - Gelmy Ciro-Gómez
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - Juan Torres
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - Ligia Corrales-García
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
| | - John Rojas
- Department of Food, College of Pharmaceutical and Food Sciences, University of Antioquia, Street 67, No. 53-108, Medellin, Colombia
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Salvador MV, Kock FVC, Santos IL, Paulino JFC, de Almeida CP, dos Santos Garcia RH, Benchimol-Reis LL, Colnago LA, Ferreira AG. Monitoring Stimulated Darkening from UV-C Light on Different Bean Genotypes by NMR Spectroscopy. Molecules 2022; 27:molecules27072060. [PMID: 35408459 PMCID: PMC9000581 DOI: 10.3390/molecules27072060] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 03/17/2022] [Accepted: 03/21/2022] [Indexed: 02/04/2023] Open
Abstract
The use of UV-C cool white light on bean (Phaseolus vulgaris L.) seeds significantly increases the biochemical seed coat post-harvest darkening process, whilst preserving seed germination. The aim of this work consists in monitoring the effect caused by the incidence of UV-C light on different bean genotypes using NMR spectroscopy. The genotype samples named IAC Alvorada; TAA Dama; BRS Estilo and BRS Pérola from the Agronomic Institute (IAC; Campinas; SP; Brazil) were evaluated. The following two methodologies were used: a prolonged darkening, in which the grain is placed in a room at a controlled temperature (298 K) and humidity for 90 days, simulating the supermarket shelf; an accelerated darkening, where the grains are exposed to UV-C light (254 nm) for 96 h. The experiments were performed using the following innovative time-domain (TD) NMR approaches: the RK-ROSE pulse sequence; one- and two-dimensional high resolution (HR) NMR experiments (1H; 1H-1H COSY and 1H-13C HSQC); chemometrics tools, such as PLS-DA and heat plots. The results suggest that the observed darkening occurs on the tegument after prolonged (90 days) and accelerated (96 h) conditions. In addition, the results indicate that phenylalanine is the relevant metabolite within this context, being able to participate in the chemical reactions accounted for by the darkening processes. Additionally, it is possible to confirm that a UV-C lamp accelerates oxidative enzymatic reactions and that the NMR methods used were a trustworthy approach to monitor and understand the darkening in bean seeds at metabolite level.
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Affiliation(s)
- Marília Vilela Salvador
- Departamento de Química, Universidade Federal de São Carlos, Rodovia Washington Luís, São Carlos 13565-905, Brazil; (M.V.S.); (A.G.F.)
| | - Flávio Vinícius Crizóstomo Kock
- Departamento de Química, Universidade Federal de São Carlos, Rodovia Washington Luís, São Carlos 13565-905, Brazil; (M.V.S.); (A.G.F.)
- Correspondence:
| | - Isabella Laporte Santos
- Centro de Recursos Genéticos Vegetais, Instituto Agronômico de Campinas, Av. Barão de Itapura 1481, Campinas 13075-630, Brazil; (I.L.S.); (J.F.C.P.); (C.P.d.A.); (L.L.B.-R.)
| | - Jean Fausto Carvalho Paulino
- Centro de Recursos Genéticos Vegetais, Instituto Agronômico de Campinas, Av. Barão de Itapura 1481, Campinas 13075-630, Brazil; (I.L.S.); (J.F.C.P.); (C.P.d.A.); (L.L.B.-R.)
| | - Caléo Panhoca de Almeida
- Centro de Recursos Genéticos Vegetais, Instituto Agronômico de Campinas, Av. Barão de Itapura 1481, Campinas 13075-630, Brazil; (I.L.S.); (J.F.C.P.); (C.P.d.A.); (L.L.B.-R.)
| | | | - Luciana Lasry Benchimol-Reis
- Centro de Recursos Genéticos Vegetais, Instituto Agronômico de Campinas, Av. Barão de Itapura 1481, Campinas 13075-630, Brazil; (I.L.S.); (J.F.C.P.); (C.P.d.A.); (L.L.B.-R.)
| | - Luiz Alberto Colnago
- Embrapa Instrumentação, Rua Quinze de Novembro 1452, São Carlo 13561-160, Brazil;
| | - Antonio Gilberto Ferreira
- Departamento de Química, Universidade Federal de São Carlos, Rodovia Washington Luís, São Carlos 13565-905, Brazil; (M.V.S.); (A.G.F.)
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Karaman K, Bekiroglu H, Kaplan M, Çiftci B, Yürürdurmaz C, Sagdic O. A detailed comparative investigation on structural, technofunctional and bioactive characteristics of protein concentrates from different common bean genotypes. Int J Biol Macromol 2022; 200:458-469. [PMID: 34995669 DOI: 10.1016/j.ijbiomac.2021.12.170] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Revised: 11/29/2021] [Accepted: 12/27/2021] [Indexed: 11/05/2022]
Abstract
In this study, a comparative investigation on the structural, technofunctional and bioactive properties of protein concentrates from different common bean genotypes was performed. Protein extractions were carried out at different pH and salt concentrations and the highest protein content for the concentrates (77.7%) was determined for pH 11 and 0.4% of salt. The protein content of the common bean flour and their protein concentrates was in the range of 22-26.93% and 72.97-77.99%, respectively. For bioactive properties, total phenolic content ranged between 578.9 and 1355.9 and 313.5-1219.1 mg GAE/kg, for bean flours and protein concentrates, respectively. Two genotypes (G7 and G8) were the samples showing the superior biofunctional properties compared to the others. Thermal characterization showed that Td and ΔH values were in the range of 64.95-94.33 °C and 76.64-122.3 j/g, respectively. SDS-PAGE analysis revealed that the major band corresponded to the 7S vicilin. Principal component analysis showed that G2 and G6 had different characteristics in terms of technofunctional parameters while G7 and G8 were differed from the other genotypes in terms of bioactivity. The results showed that the proteins of common beans could be evaluated as good source due to high bioactivity for the enrichment of food formulations.
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Affiliation(s)
- Kevser Karaman
- Erciyes University, Faculty of Agriculture, Department of Agricultural Biotechnology, Kayseri, Turkey.
| | - Hatice Bekiroglu
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Istanbul, Turkey
| | - Mahmut Kaplan
- Erciyes University, Faculty of Agriculture, Department of Field Crops, Kayseri, Turkey
| | - Beyza Çiftci
- Erciyes University, Faculty of Agriculture, Department of Field Crops, Kayseri, Turkey
| | - Cengiz Yürürdurmaz
- Kahramanmaras Sütcü Imam University, Faculty of Agriculture, Department of Field Crops, Kahramanmaras, Turkey
| | - Osman Sagdic
- Yildiz Technical University, Faculty of Chemical and Metallurgical Engineering, Department of Food Engineering, Davutpasa Campus, Istanbul, Turkey
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Nagai NF, Argel NS, Andrés SC. Physicochemical characterization and functional properties of flours from North‐western Argentina bean (
Phaseolus vulgaris
L.) cultivars. Cereal Chem 2022. [DOI: 10.1002/cche.10541] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Nadia Florencia Nagai
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, UNLP La Plata (1900) Argentina
| | - Natalia Soledad Argel
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, UNLP La Plata (1900) Argentina
| | - Silvina Cecilia Andrés
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET, CICPBA, Facultad de Ciencias Exactas, UNLP La Plata (1900) Argentina
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Bento JAC, Morais DK, Ferreira KC, Bassinello PZ, Carvalho RN, Caliari M, Soares Júnior MS. Physicochemical and functional properties of aged grains flour from different dry common beans. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16397] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Daisy Karione Morais
- Food Science and Technology Department Federal University of Goiás – UFG CP 131 CEP 74690‐900 Goiânia, Goiás Brazil
| | - Karen Carvalho Ferreira
- Food Science and Technology Department Federal University of Goiás – UFG CP 131 CEP 74690‐900 Goiânia, Goiás Brazil
| | | | | | - Márcio Caliari
- Food Science and Technology Department Federal University of Goiás – UFG CP 131 CEP 74690‐900 Goiânia, Goiás Brazil
| | - Manoel Soares Soares Júnior
- Food Science and Technology Department Federal University of Goiás – UFG CP 131 CEP 74690‐900 Goiânia, Goiás Brazil
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Physicochemical and Nutritional Evaluation of Bread Incorporated with Ayocote Bean (Phaseolus coccineus) and Black Bean (Phaseolus vulgaris). Processes (Basel) 2021. [DOI: 10.3390/pr9101782] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to examine the physicochemical composition, thermal properties, quality, and sensorial characteristics of bread with substitution of wheat flour with ayocote bean (Phaseolus coccineus) or black bean (Phaseolus vulgaris) flours at 10, 20, and 30%. Ayocote and black bean contain 21.06 and 23.94% of protein, 3.06 and 5.21% of crude fiber, and 3.1 and 5.21% of ash, respectively, directly influencing bread composition. Bread with ayocote and black bean presented higher values in those components in contrast with control bread. The protein content increased in a range of 14–34%; ash increased by 10% to double, and crude fiber also increased. In vitro protein digestibility was similar for bread with 10% of substitution and control, and it decreased in samples with 30% of wheat substitution. Thermal analysis by DSC denoted that the addition of those legumes reduces retrogradation, as seen in 45.33–65.65 °C endotherm, producing higher endotherms of amylose-lipid complexes and protein denaturalization. Finally, the addition of black bean and ayocote bean decreased specific volume when the replacement percentage was 30% black bean and 20 and 30% for ayocote. An increase in nutrient content without sensorial properties affectation could be observed in substitution around 10 and 20%.
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González-Montemayor AM, Solanilla-Duque JF, Flores-Gallegos AC, López-Badillo CM, Ascacio-Valdés JA, Rodríguez-Herrera R. Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread. Foods 2021; 10:2227. [PMID: 34574337 PMCID: PMC8468002 DOI: 10.3390/foods10092227] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2021] [Revised: 09/12/2021] [Accepted: 09/13/2021] [Indexed: 11/26/2022] Open
Abstract
In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41-47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume-wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.
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Affiliation(s)
- Angela Mariela González-Montemayor
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| | - José Fernando Solanilla-Duque
- Agroindustrial Engineering Department, School of Agrarian Sciences, Universidad del Cauca, Popayán 190002, Colombia;
| | - Adriana C. Flores-Gallegos
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| | - Claudia Magdalena López-Badillo
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| | - Juan Alberto Ascacio-Valdés
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
| | - Raúl Rodríguez-Herrera
- Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza and José Cárdenas s/n, Republica Oriente, Saltillo CP 25280, Mexico; (A.M.G.-M.); (A.C.F.-G.); (C.M.L.-B.); (J.A.A.-V.)
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14
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Neder-Suárez D, Quintero-Ramos A, Meléndez-Pizarro CO, de Jesús Zazueta-Morales J, Paraguay-Delgado F, Ruiz-Gutiérrez MG. Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111414] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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15
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Mariscal‐Moreno RM, Figueroa‐Cárdenas JDD, Santiago‐Ramos D, Aguilar Arteaga K, Flores Casamayor V, Rincón‐Aguirre A. Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea (
Cicer arietinum
) flours. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rosa María Mariscal‐Moreno
- Departamento de Salud Universidad Iberoamericana Prol. Paseo de la Reforma 880, 01219, A. Obregón Ciudad de México México
- Universidad Politécnica de Francisco I. Madero Domicilio Conocido, Tepatepec, Francisco I. Madero Tepatepec HidalgoC.P. 42660México
| | - Juan de Dios Figueroa‐Cárdenas
- CINVESTAV‐Unidad Querétaro Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla Querétaro QuerétaroC.P. 76230México
| | - David Santiago‐Ramos
- INIFAP Campo Experimental Valle de México Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Km. 13.5 Carretera Los Reyes‐Texcoco Coatlinchán, Texcoco Estado de MéxicoC.P. 56250México
| | - Karina Aguilar Arteaga
- Universidad Politécnica de Francisco I. Madero Domicilio Conocido, Tepatepec, Francisco I. Madero Tepatepec HidalgoC.P. 42660México
| | - Verónica Flores Casamayor
- CINVESTAV‐Unidad Querétaro Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla Querétaro QuerétaroC.P. 76230México
| | - Alexandra Rincón‐Aguirre
- CINVESTAV‐Unidad Querétaro Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla Querétaro QuerétaroC.P. 76230México
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16
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Alpos M, Leong SY, Oey I. Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans ( Phaseolus vulgaris). Foods 2021; 10:foods10061368. [PMID: 34199236 PMCID: PMC8231884 DOI: 10.3390/foods10061368] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 06/01/2021] [Accepted: 06/09/2021] [Indexed: 11/16/2022] Open
Abstract
Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.
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Affiliation(s)
- Marbie Alpos
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Sze Ying Leong
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Indrawati Oey
- Department of Food Science, University of Otago, Dunedin 9054, New Zealand; (M.A.); (S.Y.L.)
- Riddet Institute, Palmerston North 4442, New Zealand
- Correspondence: ; Tel.: +64-347-98-735
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17
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Alfaro-Diaz A, Urías-Silvas J, Loarca-Piña G, Gaytan-Martínez M, Prado-Ramirez R, Mojica L. Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110296] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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18
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Cervantes-Ramírez JE, Cabrera-Ramirez AH, Morales-Sánchez E, Rodriguez-García ME, Reyes-Vega MDLL, Ramírez-Jiménez AK, Contreras-Jiménez BL, Gaytán-Martínez M. Amylose-lipid complex formation from extruded maize starch mixed with fatty acids. Carbohydr Polym 2020; 246:116555. [DOI: 10.1016/j.carbpol.2020.116555] [Citation(s) in RCA: 42] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 05/20/2020] [Accepted: 05/31/2020] [Indexed: 12/11/2022]
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19
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Carvalho MS, de Oliveira Moulin Carias CM, Silva MA, da Silva Ferreira MF, de Souza TLPO, Posse SCP, Ferreira A. Genetic diversity and structure of landrace accessions, elite lineages and cultivars of common bean estimated with SSR and SNP markers. Mol Biol Rep 2020; 47:6705-6715. [PMID: 32803507 DOI: 10.1007/s11033-020-05726-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2020] [Accepted: 08/08/2020] [Indexed: 11/26/2022]
Abstract
Common bean (Phaseolus vulgaris L.) is an important source of proteins, fibers and minerals for humans, being grown mainly in developing countries and representing a source of income for small farmers. In this work, a set of 206 Brazilian landraces and 59 elite lineages and cultivars were genotyped with 23 SSR (Simple Sequence Repeats) and 251 SNPs (Single-Nucleotide Polymorphism) markers. The ideal number of groups, according to STRUCTURE, was K = 2 for both SNPs and SSRs. This could be expected considering the two original gene pools-Andean (AND) and Mesoamerican (MES). The matrices of genetic simple matching dissimilarity for SSRs and SNPs were highly correlated; therefore, the allelic data of the markers was combined and analyzed to understand the genetic relationships of the studied collection. The neighbor-joining analysis considering the genetic distance of simple matching grouped the 265 genotypes into 17 subgroups. The markers SSR and SNP presented high power to discriminate among the genotypes. The ample genetic diversity observed in the work collection makes it a valuable source for the conservation, sustainable management and exploration in breeding programs of the crop.
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Affiliation(s)
- Marina Santos Carvalho
- Laboratório de Genética e Melhoramento Vegetal, Departamento de Agronomia, Centro de Ciências Agrárias e Engenharias, Universidade Federal Do Espírito Santo, Alegre, ES, 29500-000, Brazil
| | - Cintia Machado de Oliveira Moulin Carias
- Laboratório de Genética e Melhoramento Vegetal, Departamento de Agronomia, Centro de Ciências Agrárias e Engenharias, Universidade Federal Do Espírito Santo, Alegre, ES, 29500-000, Brazil
| | - Matheus Alves Silva
- Laboratório de Genética e Melhoramento Vegetal, Departamento de Agronomia, Centro de Ciências Agrárias e Engenharias, Universidade Federal Do Espírito Santo, Alegre, ES, 29500-000, Brazil
| | - Marcia Flores da Silva Ferreira
- Laboratório de Genética e Melhoramento Vegetal, Departamento de Agronomia, Centro de Ciências Agrárias e Engenharias, Universidade Federal Do Espírito Santo, Alegre, ES, 29500-000, Brazil.
| | | | | | - Adesio Ferreira
- Laboratório de Genética e Melhoramento Vegetal, Departamento de Agronomia, Centro de Ciências Agrárias e Engenharias, Universidade Federal Do Espírito Santo, Alegre, ES, 29500-000, Brazil
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20
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Gundogan R, Can Karaca A. Physicochemical and functional properties of proteins isolated from local beans of Turkey. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109609] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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21
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He R, Wang Y, Zou Y, Wang Z, Ding C, Wu Y, Ju X. Storage characteristics of infrared radiation stabilized rice bran and its shelf-life evaluation by prediction modeling. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2638-2647. [PMID: 31994185 DOI: 10.1002/jsfa.10293] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 12/22/2019] [Accepted: 01/17/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Rice bran is a nutrient-dense and resource-rich byproduct produced from the rice milling. The limitation of rice bran utilization is mainly caused by oxidative deterioration. Improvement of stability to prolong rice bran shelf-life has thus become an urgent requirement. RESULTS The present study aimed to determine the characteristics of infrared radiation heat treatment of rice bran (IRRB) and raw rice bran stored under different temperatures. The effects of heating and storage time on physicochemical, microbial, storage stability and structural properties were investigated. Additionally, the prediction model for the shelf-life of rice bran was established based on free fatty acids and the peroxide value by fitting the curve of bran lipid oxidation. The results obtained demonstrated that infrared radiation heating at 300 °C for 210 s resulted in decreased lipase activity and peroxidase activity of 73.05% and 81.50%, respectively. The free fatty acids and peroxide value of IRRB stored at 4 and 25 °C for 8 weeks were only reached at 2.35% and 3.17% and 2.53 and 3.64 meq kg-1 , respectively. The shelf-life prediction model showed the the shelf-life of infrared radiation-treated samples increased to 71.6 and 25.8 weeks under storage at 4 and 25 °C, respectively. CONCLUSION The stabilizing process could effectively suppress microbial growth and had no prominent effect on the physicochemical and microstructure properties of rice bran and, simultaneously, storage life was greatly extended. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Rong He
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Yujiao Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Yucheng Zou
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Zhigao Wang
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Chao Ding
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Ying Wu
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
| | - Xingrong Ju
- College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing, China
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22
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FENG N, TANG S, ZHOU M, LV Z, CHEN Y, LI P, WU Q. Optimizing the texture and retrogradation properties of Niangao (Rice Cake) made with naturally fermented rice flour. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.02618] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Shimiao TANG
- Hubei University of Technology, China; Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, China
| | - Mengzhou ZHOU
- Hubei University of Technology, China; Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, China
| | | | - Yuanyuan CHEN
- Hubei University of Technology, China; Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, China
| | - Panheng LI
- Hubei University of Technology, China; Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, China
| | - Qian WU
- Hubei University of Technology, China; Hubei Provincial Cooperative Innovation Center of Industrial Fermentation, China
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23
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González-Montemayor ÁM, Flores-Gallegos AC, Contreras-Esquivel JC, Solanilla-Duque JF, Rodríguez-Herrera R. Prosopis spp. functional activities and its applications in bakery products. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.023] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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24
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MIRANDA JATD, CARVALHO LMJD, VIEIRA ACDM, CASTRO IMD. Scanning Electron Microscopy and Crystallinity of starches granules from cowpea, black and carioca beans in raw and cooked forms. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.30718] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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25
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Zou Y, Zhang C, Ju X, Wang Z, Wu Y, Yuan J, Chen W, He R. Effect of removing cadmium with citric acid on the physicochemical and microstructure properties of rice bran. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.11.044] [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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26
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Sharanagat VS, Suhag R, Anand P, Deswal G, Kumar R, Chaudhary A, Singh L, Singh Kushwah O, Mani S, Kumar Y, Nema PK. Physico-functional, thermo-pasting and antioxidant properties of microwave roasted sorghum [Sorghum bicolor (L.) Moench]. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2018.11.013] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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27
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Fatty acids and starch properties of high-oil maize hybrids during nixtamalization and tortilla-making process. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.015] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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28
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Pallone JAL, Caramês ETDS, Alamar PD. Green analytical chemistry applied in food analysis: alternative techniques. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.01.009] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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29
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Santiago-Ramos D, Figueroa-Cárdenas JDD, Mariscal-Moreno RM, Escalante-Aburto A, Ponce-García N, Véles-Medina JJ. Physical and chemical changes undergone by pericarp and endosperm during corn nixtamalization-A review. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.04.003] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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30
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Santiago-Ramos D, Figueroa-Cárdenas JDD, Véles-Medina JJ. Viscoelastic behaviour of masa from corn flours obtained by nixtamalization with different calcium sources. Food Chem 2018; 248:21-28. [DOI: 10.1016/j.foodchem.2017.12.041] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 11/21/2017] [Accepted: 12/12/2017] [Indexed: 10/18/2022]
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31
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Los FGB, Zielinski AAF, Wojeicchowski JP, Nogueira A, Demiate IM. Beans (Phaseolus vulgaris L.): whole seeds with complex chemical composition. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.01.010] [Citation(s) in RCA: 29] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
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