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ZHANG L, ZENG J, GAO H, ZHANG K, WANG M. Effects of different frozen storage conditions on the functional properties of wheat gluten protein in nonfermented dough. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.97821] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Lin ZHANG
- Henan Institute of Science and Technology, China
| | - Jie ZENG
- Henan Institute of Science and Technology, China
| | - Haiyan GAO
- Henan Institute of Science and Technology, China
| | - Keke ZHANG
- Henan Institute of Science and Technology, China
| | - Mengyu WANG
- Henan Institute of Science and Technology, China
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Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies. Foods 2021; 10:foods10112692. [PMID: 34828973 PMCID: PMC8625401 DOI: 10.3390/foods10112692] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 10/19/2021] [Accepted: 10/23/2021] [Indexed: 02/04/2023] Open
Abstract
Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types of pectin (with different molecular weight and structures) at a level of 1.5% w/w of wheat flour on functional, structural and water binding properties of sugar snap cookies partially substituted with fish meat. The results showed that pectin (CU-201 and CU-601) with higher ACL and Rh controlled excessive expansion, while the improved rheology of dough in terms of behavior as viscous matrix compared to control and other pectin. Texture was found to be highly dependent on Rh and ACL compared to DE of pectin. The pasting properties, especially peak viscosity and final viscosity, were significantly (p < 0.05) increased with increasing DE, as well as ACL, by entangling and increasing the interaction between starch and pectin. The scanning electron microscopy (SEM) analysis exhibited that control sample showed wide voids and more intercellular spaces, while samples prepared with CU-601, CU-201, and CUL displayed compact structure, which was also evidenced by controlled expansion and improved hardness of the cookies. Low field nuclear magnetic resonance (LF-NMR) analysis showed that T21 relaxation time and amplitude were found to be shorter for CU-601 and CU-201 treatments, signifying the high amount of tightly bound water compared to control. The findings endorse the feasibility of adding CU-601, and CU-201 as an efficient hydrocolloid for the improved structural and functional properties of cookies.
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Nawaz A, Li E, Khalifa I, Walayat N, Liu J, Irshad S, Zahra A, Ahmed S, Simirgiotis MJ, Pateiro M, Lorenzo JM. Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks. Foods 2021; 10:2467. [PMID: 34681516 PMCID: PMC8535653 DOI: 10.3390/foods10102467] [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: 09/04/2021] [Revised: 09/29/2021] [Accepted: 10/12/2021] [Indexed: 11/17/2022] Open
Abstract
Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (p < 0.05) higher expansion than baking and microwave methods. Texture in terms of hardness was attributed to the rapid loss of water from muscle fiber, which resulted in compact structure and the increased hardness in microwave cooking, whereas in frying, due to excessive expansion, the hardness decreased. The pasting properties were significantly higher in baking, indicating the sufficient swelling of starch granules, while low in microwave suggest the rapid heating, which degraded the starch molecules and disruption of hydrogen bonds as well as glycosidic linkage and weakening of granules integrity. The water movement assessed by Low Field Nuclear Magnetic Resonance (LF-NMR) showed that frying had less tight and immobilized water, whereas microwave and baking had high amounts of tight and immobilized water, attributing to the proper starch-protein interaction within matrix, which was also evidenced by scanning electron microscopy (SEM) analysis. The protein oxidation was significantly (p < 0.05) higher in frying compared to baking and microwave cooking. The findings suggest the endorsement of baking and microwave cooking for a quality, safe and healthy snacks.
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Affiliation(s)
- Asad Nawaz
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China;
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Enpeng Li
- Key Laboratory of Plant Functional Genomics of the Ministry of Education/Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, College of Agriculture, Yangzhou University, Yangzhou 225009, China;
- Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China
| | - Ibrahim Khalifa
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor, Benha 13736, Egypt;
| | - Noman Walayat
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (N.W.); (J.L.)
| | - Jianhua Liu
- College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China; (N.W.); (J.L.)
| | - Sana Irshad
- School of Environmental Studies, China University of Geo Sciences, Wuhan 430074, China;
| | - Anam Zahra
- Islamabad Campus, University Institute of Diet and Nutritional Sciences, University of Lahore, Islambad 45750, Pakistan;
| | - Shakeel Ahmed
- Campus Isla Teja, Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Valdivia 5090000, Chile; (S.A.); (M.J.S.)
| | - Mario Juan Simirgiotis
- Campus Isla Teja, Instituto de Farmacia, Facultad de Ciencias, Universidad Austral de Chile, Valdivia 5090000, Chile; (S.A.); (M.J.S.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Avd. Galicia No. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (M.P.); (J.M.L.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Nawaz A, Danish A, Ali SW, Muhammad Shahbaz H, Khalifa I, Ahmed A, Irshad S, Ahmad S, Ahmed W. Evaluation and storage stability of potato chips made from different varieties of potatoes cultivated in Pakistan. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15437] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology Key Laboratory of Plant Functional Genomics of the Ministry of Education College of Agriculture Yangzhou University Yangzhou P.R. China
- Institute of Agricultural Sciences University of the Punjab Lahore Pakistan
| | - Ahsan Danish
- Institute of Agricultural Sciences University of the Punjab Lahore Pakistan
| | | | - Hafiz Muhammad Shahbaz
- Department of Food Science and Human Nutrition University of Veterinary and Animal Sciences Lahore Pakistan
| | - Ibrahim Khalifa
- Food Technology Department Faculty of Agriculture Benha University Moshtohor Egypt
| | - Aftab Ahmed
- Department of Nutritional Sciences Government College University Faisalabad Pakistan
| | - Sana Irshad
- School of Environmental Studies China University of Geo Sciences Wuhan P.R. China
| | - Shakeel Ahmad
- Facultad de Ciencias Instituto de Farmacia Universidad Austral de Chile Valdivia Chile
| | - Waqas Ahmed
- Department of Biomedical and Diagnostic Science University of Tennessee Knoxville TN USA
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Walayat N, Rincón MÁ, Niaz S, Nawaz A, Niaz N, Zahid Farooq M, Ahmad I, Wang P, Zhang Z. Egg white proteins and β‐cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of
Culter alburnus. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15021] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Noman Walayat
- Department of Food Science and Engineering College of Ocean Zhejiang University of Technology Hangzhou310014China
- College of Food Science and Technology Huazhong Agriculture University Wuhan430070China
| | - Miguel Ángel Rincón
- Instituto de Nutrición y Tecnología de los Alimentos (INTA)Universidad de Chile El Líbano Macul5524Chile
| | - Sobia Niaz
- College of Food Science and Technology Huazhong Agriculture University Wuhan430070China
| | - Asad Nawaz
- Jiangsu Key Laboratory of Crop Genetics and Physiology College of Agriculture Yangzhou University Yangzhou225009China
| | - Nadia Niaz
- College of Food Science and Technology Huazhong Agriculture University Wuhan430070China
| | - Muhammad Zahid Farooq
- Department of Animal Sciences University of Veterinary and Animal Sciences Lahore Pakistan
| | - Ishtiaq Ahmad
- College of Food Science and Technology Huazhong Agriculture University Wuhan430070China
| | - Pengkai Wang
- College of Food Science and Technology Huazhong Agriculture University Wuhan430070China
| | - Zhongli Zhang
- College of Food Science and Technology Huazhong Agriculture University Wuhan430070China
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