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Atalar İ, Gül O, Kurt A, Saricaoğlu FT, Gençcelep H. Effect of cold-pressed hazelnut cake incorporation on the quality characteristic of meat emulsion system and its potential application for frankfurter-type beef sausages. FOOD SCI TECHNOL INT 2024; 30:329-339. [PMID: 36703267 DOI: 10.1177/10820132231153710] [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: 01/28/2023]
Abstract
This research was performed to investigate the effect of hazelnut cake (HC) as a cold press waste product on the physicochemical and textural properties of the frankfurter-type sausages during cold storage. According to the highest emulsion capacity (174.14 mL oil/g), emulsion stability (79.86%), and optimum rheological results obtained in emulsions, 1% HC concentration was selected for the utilization in the sausage formulation. HC added sausage was compared with the control sample at 4 °C for 60 days of storage. HC addition increased the hardness and chewiness properties and decreased weight loss of sausages during storage. The incorporation of HC in formulation slowed down the increase in malondialdehyde and conjugated dienes concentrations after the 15th day of storage compared to the control sausages. The results demonstrated that HC presented a good opportunity for protecting the quality parameters of emulsified meat products during storage.
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Affiliation(s)
- İlyas Atalar
- Department of Food Engineering, Faculty of Agriculture, Eskisehir Osmangazi University, Eskisehir, Turkey
| | - Osman Gül
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey
| | - Abdullah Kurt
- Department of Food Engineering, Aksehir Faculty of Engineering and Architecture, Selcuk University, Konya, Turkey
| | - Furkan Türker Saricaoğlu
- Department of Food Engineering, Faculty of Engineering and Natural Science, Bursa Technical University, Bursa, Turkey
| | - Hüseyin Gençcelep
- Department of Food Engineering, Faculty of Engineering, Ondokuz Mayis University, Samsun, Turkey
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2
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Lin S, Liang X, Zhang J, Kong B, Sun F, Cao C, Zhang H, Liu Q. Combined effect of ultrasound treatment and κ-carrageenan addition on the enhancement of gelling properties and rheological behavior of myofibrillar protein: An underlying mechanisms study. Int J Biol Macromol 2024; 257:128569. [PMID: 38065443 DOI: 10.1016/j.ijbiomac.2023.128569] [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: 09/29/2023] [Revised: 11/23/2023] [Accepted: 11/30/2023] [Indexed: 01/26/2024]
Abstract
This work aimed to investigate the combined effect of ultrasound (US) treatment and κ-carrageenan (KC) addition on the gelling properties and rheological behaviors of myofibrillar protein (MP). Without US treatment, the KC incorporation promoted the gel strength and water-holding capacity (WHC) of MP gels. These properties were further improved by 20 min US treatment with gel strength of 98.61 g and WHC of 79.87 %, which was mainly attributed to changes associated with hydrophobic interactions and disulfide bonds and the transformation from α-helix to β-sheet in MP gels. In addition, US treatment for 20 min effectively resulted in a more homogeneous polymer distribution of the MP-KC mixed system, leading to lower particle size and the largest G' and G″ values of the MP-KC mixed gels. However, longer US treatment times (30, 40 and 50 min) rendered lower gel strength, WHC, storage modulus and loss modulus of MP-KC mixed gels, which was mainly due to the formation of loose and disordered gel structures. Our present results indicated that the application of US to MP for an intermediate treatment time (20 min) combined with KC provides a potential and novel strategy to promote the gel qualities of heat-induced MP gels.
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Affiliation(s)
- Shiwen Lin
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xue Liang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jingming Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Fangda Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Chuanai Cao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Hongwei Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Heilongjiang Green Food Science & Research Institute, Harbin, Heilongjiang 150028, China.
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Park J, Kim HS. Rice-Based Gluten-Free Foods and Technologies: A Review. Foods 2023; 12:4110. [PMID: 38002168 PMCID: PMC10670158 DOI: 10.3390/foods12224110] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce. This review assesses various research results concerning the quality attributes of rice-based gluten-free foods, including bread, pasta, and beer. To optimize the key attributes in processed products, such as dough leavening in bread and the physical and cooking properties of noodles and pasta, research has focused on blending different gluten-free grains and incorporating additives that mimic the gluten function. Additionally, various processing technologies, such as starch preprocessing and extrusion puffing processes, have been employed to boost the quality of rice-based gluten-free products. Today, a variety of products, including bread, noodles, and beer, use rice as a partial replacement for barley or wheat. With rapid advancements in technology, a noticeable portion of consumers now shows a preference for products containing rice as a substitute. This trend indicates that rice-based gluten-free foods can be enhanced by leveraging the latest developments in gluten-free product technologies, particularly in countries where rice is a staple or is predominantly cultivated.
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Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon 16429, Gyeonggi, Republic of Korea
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4
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Chirico Scheele S, Binks M, Christopher G, Maleky F, Egan PF. Printability, texture, and sensory trade-offs for 3D printed potato with added proteins and lipids. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111517] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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5
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Nikolić I, Petrović J, Pajin B, Lončarević I, Šubarić D, Ačkar Đ, Miličević B, Šereš Z, Dokić L, Šoronja-Simović D, Jozinović A. The Influence of Starch Sweeteners on Functional Properties of Cellulose Fat Mimetics: Rheological and Textural Aspects. Polymers (Basel) 2023; 15:2982. [PMID: 37514372 PMCID: PMC10386183 DOI: 10.3390/polym15142982] [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: 05/30/2023] [Revised: 06/28/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Starch sweeteners are commonly used in many confectionery food products. Usually, considering the trend of producing low-energy and low-fat products, these products include fat mimetics. The aim of this study was to investigate the influence of fructose sweeteners on the development of functional properties of MCG fat mimetic, such as rheological and textural behavior. Fat mimetics made from Microcrystalline cellulose gel (MCG) consist of colloidal microcrystalline cellulose (MCC) and sodium carboxymethyl cellulose (NaCMC) and were observed in five different concentrations (1, 3, 5, 7, and 10%). The amount of starch sweetener in the mixture with the fat mimetics was 20%. The effect of pure crystalline fructose and a mixture of crystalline-fructose and high-fructose corn syrup in a ratio of 1:1 was analyzed. Rheological parameters significantly decreased with the application of starch sweeteners. By adding a mixture of starch sweeteners, this decrease was further increased by 10%. At higher gel concentrations of 5, 7, and 10%, the dominance of the elastic modulus G' was preserved. Texture parameters such as firmness, consistency, cohesiveness, and viscosity index were reduced accordingly. The presence of starch sweeteners significantly disrupted the networking of the three-dimensional structure of the MCG gel and the proper hydration process during the formation of fat mimetics.
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Affiliation(s)
- Ivana Nikolić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jovana Petrović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Biljana Pajin
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ivana Lončarević
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Drago Šubarić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
| | - Borislav Miličević
- Faculty of Tourism and Rural Development Požega, Josip Juraj Strossmayer University of Osijek, Vukovarska 17, 34000 Požega, Croatia
| | - Zita Šereš
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Ljubica Dokić
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dragana Šoronja-Simović
- Faculty of Technology Novi Sad, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Antun Jozinović
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 18, 31000 Osijek, Croatia
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Zhang Z, Shang M, Chen X, Dai L, Ji N, Qin Y, Wang Y, Xiong L, Sun Q, Xie F. Different Characteristics of Annealed Rice Kernels and Flour and Their Effects on the Quality of Rice Noodles. Foods 2023; 12:foods12091914. [PMID: 37174451 PMCID: PMC10178130 DOI: 10.3390/foods12091914] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 04/21/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023] Open
Abstract
In this study, the characteristics of indica rice kernels (IRK) and flour (IRF) annealed in different conditions were evaluated, and the quality of rice noodles made with these IRK and IRF was determined. Native IRK and IRF were annealed in deionized water at a kernel or flour to water ratio of 1:3 (w/v) and temperatures of 50, 55, 60, and 65 °C for 12 and 24 h. Annealing increased the paste viscosity of IRK while decreasing that of IRF. Both annealed IRK and IRF exhibited increases in the gelatinization enthalpy change and relative crystallinity. Annealed IRK gel showed higher hardness, and annealed IRF gel displayed greater springiness. Unlike native rice noodles, annealed IRK noodles exhibited denser pores, while annealed IRF noodles exhibited a looser microstructure. With increasing annealing temperature and time, both annealed IRK and IRF noodles showed enhanced tensile properties. Rice noodles made from IRF annealed at 65 °C for 12 h exhibited a fracture strain of 2.7 times that of native rice noodles. In brief, IRK and IRF exhibited different degrees of susceptibility to annealing. Annealing had more significant effects on IRF than IRK. This study highlights the possibility of using annealed IRK and IRF in rice noodles.
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Affiliation(s)
- Ziwen Zhang
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Mengshan Shang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoyu Chen
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Lei Dai
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Na Ji
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yang Qin
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Yanfei Wang
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Liu Xiong
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Qingjie Sun
- College of Food Science and Engineering, Qingdao Agricultural University, 700 Changcheng Road, Chengyang District, Qingdao 266109, China
- Qingdao Special Food Research Institute, Qingdao 266109, China
| | - Fengwei Xie
- School of Engineering, Newcastle University, Newcastle Upon Tyne NE1 7RU, UK
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Yang J, Choi YJ, Hahn J. Development of flaxseed gum/konjac glucomannan with agar as gelling agents with enhanced elastic properties. Food Sci Biotechnol 2023; 32:181-192. [PMID: 36647527 PMCID: PMC9839930 DOI: 10.1007/s10068-022-01179-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 08/22/2022] [Accepted: 09/06/2022] [Indexed: 01/19/2023] Open
Abstract
In this study, a natural-based gelling agent comprised of blended flax seed gum (FSG), konjac glucomannan (KG), and agar gel (AG) was developed for application to control the textural properties of foods. The compound gels, including FSG, KG, and AG, were investigated to determine their moisture affinity, including minimum gelling concentration, water binding capacity, water soluble index, and swelling power. In addition, we analyzed the rheological properties of the compound gel through texture analysis, frequency sweep, and creep and recovery. The microstructure of the compound gel was identified and compared with the viscoelastic properties of the gel. Overall, these results showed that the F4K6 (4:6:2 of FSG:KG:AG) could serve as an excellent gelling agent, which endowed food gel with the promoted elastic properties, water capacity, and rigid surface morphology. This work suggests that novel gelling agents, including FSG, KGM, and AG, successfully prepared food gels with improved physicochemical properties. Supplementary Information The online version contains supplementary material available at 10.1007/s10068-022-01179-9.
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Affiliation(s)
- Jisoo Yang
- Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Young Jin Choi
- Department of Agricultural Biotechnology, College of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
- Research Institute of Agriculture and Life Sciences, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
| | - Jungwoo Hahn
- Center for Food and Bioconvergence, Seoul National University, 1 Gwanak-ro, Gwanak-gu, Seoul, 08826 Korea
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8
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Jíménez-Arias D, Morales-Sierra S, Silva P, Carrêlo H, Gonçalves A, Ganança JFT, Nunes N, Gouveia CSS, Alves S, Borges JP, Pinheiro de Carvalho MÂA. Encapsulation with Natural Polymers to Improve the Properties of Biostimulants in Agriculture. PLANTS (BASEL, SWITZERLAND) 2022; 12:plants12010055. [PMID: 36616183 PMCID: PMC9823467 DOI: 10.3390/plants12010055] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 12/14/2022] [Accepted: 12/19/2022] [Indexed: 05/28/2023]
Abstract
Encapsulation in agriculture today is practically focused on agrochemicals such as pesticides, herbicides, fungicides, or fertilizers to enhance the protective or nutritive aspects of the entrapped active ingredients. However, one of the most promising and environmentally friendly technologies, biostimulants, is hardly explored in this field. Encapsulation of biostimulants could indeed be an excellent means of counteracting the problems posed by their nature: they are easily biodegradable, and most of them run off through the soil, losing most of the compounds, thus becoming inaccessible to plants. In this respect, encapsulation seems to be a practical and profitable way to increase the stability and durability of biostimulants under field conditions. This review paper aims to provide researchers working on plant biostimulants with a quick overview of how to get started with encapsulation. Here we describe different techniques and offer protocols and suggestions for introduction to polymer science to improve the properties of biostimulants for future agricultural applications.
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Affiliation(s)
- David Jíménez-Arias
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Sarai Morales-Sierra
- Grupo de Biología Vegetal Aplicada, Departamento de Botánica, Ecología y Fisiología Vegetal-Facultad de Farmacia, Universidad de La Laguna, Avenida, Astrofísico Francisco Sánchez s/n, 38071 La Laguna, Spain
| | - Patrícia Silva
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
- Faculty of Exact Sciences and Engineering, University of Madeira, 9020-105 Funchal, Portugal
| | - Henrique Carrêlo
- CENIMAT|i3N, Department of Materials Science, School of Science and Technology, NOVA University Lisbon and CEMOP/UNINOVA, 2829-516 Caparica, Portugal
| | - Adriana Gonçalves
- CENIMAT|i3N, Department of Materials Science, School of Science and Technology, NOVA University Lisbon and CEMOP/UNINOVA, 2829-516 Caparica, Portugal
| | - José Filipe Teixeira Ganança
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Nuno Nunes
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
- CiTAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
| | - Carla S. S. Gouveia
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
- CiTAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Faculty of Life Sciences, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - Sónia Alves
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
| | - João Paulo Borges
- CENIMAT|i3N, Department of Materials Science, School of Science and Technology, NOVA University Lisbon and CEMOP/UNINOVA, 2829-516 Caparica, Portugal
| | - Miguel Â. A. Pinheiro de Carvalho
- ISOPlexis, Center for Sustainable Agriculture and Food Technology, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
- CiTAB, Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal
- Faculty of Life Sciences, University of Madeira, Campus Universitário da Penteada, 9020-105 Funchal, Portugal
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Tao H, Lu F, Zhu XF, Wang HL, Xu XM. Freezing-induced loss of wheat starch granule-associated proteins affected dough quality: From water distribution, rheological properties, microstructure, and gluten development. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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10
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Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107868] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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11
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Material requirements for printing cookie dough using a fused deposition modeling 3D printer. Food Sci Biotechnol 2022; 31:807-817. [PMID: 35720457 PMCID: PMC9203625 DOI: 10.1007/s10068-022-01092-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 03/30/2022] [Accepted: 04/20/2022] [Indexed: 11/04/2022] Open
Abstract
This study examined the requirements for using flour-based formulations in fused deposition modeling (FDM) of cone-shaped cookie dough. By considering the requirements of fidelity, shape retention, and extrudability, the rheological and mechanical parameters, which resulted in high printability (93.88‒96.49%) and dimensional stability (96.36‒97.15%), for formulations containing soft wheat flour, granulated sugar, water, and olive oil were determined to be: storage modulus (G') of 7165‒12,590 Pa, loss modulus (G″) of 4161‒8297 Pa, shear modulus of 6613‒12,804 Pa, yield stress (τ0) of 50.22‒72.80 Pa, phase angle of 30.28‒33.52°, apparent viscosity of 181.25‒230.20 Pa·s, and hardness of 0.65-0.91 N. When olive oil and water were replaced with butter and egg, the formulations demonstrated higher values of G', G″, shear modulus, τ0, and hardness; a smaller phase angle; and a wider range of apparent viscosity. These results provide quantitative information for developing cookie dough formulations suitable for 3D printing by FDM.
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12
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Liu Y, Wang K, Zhou P. Microscopic structure, viscoelastic behaviour and 3D printing potential of milk protein concentrate‐hydrocolloid complex coacervates. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15775] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Yaowei Liu
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi China
| | - Keyu Wang
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology Jiangnan University 214122 Wuxi China
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13
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Loghmani SV, Hojjatoleslamy M, Molavi H, Fazel M. Investigating the rheological properties of molten sugar‐free dark chocolates. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.14018] [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)
- Sayed Vahid Loghmani
- Department of Agriculture and Food Technology, Shahrekord Branch Islamic Azad University Shahrekord Iran
| | - Mohammad Hojjatoleslamy
- Department of Agriculture and Food Technology, Shahrekord Branch Islamic Azad University Shahrekord Iran
| | - Hooman Molavi
- Department of Agriculture and Food Technology, Shahrekord Branch Islamic Azad University Shahrekord Iran
| | - Mohammad Fazel
- Department of Agriculture and Food Technology, Khorasgan Branch Islamic Azad University Isfahan Iran
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14
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Kadiya K, Sharma M, Ghosh S. Effect of the chitosan second layer on the gelation and controlled digestion of Citrem-chitosan bilayer emulsions. Food Funct 2022; 13:2515-2533. [PMID: 35147626 DOI: 10.1039/d1fo02409d] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
This research aimed to induce repulsive gelation in Citrem-stabilized O/W emulsions by creating a secondary layer of chitosan around the droplets. A range of chitosan concentrations (0-0.25 wt%) and degrees of deacetylation (DDA 50% and 93%) were used to establish the conditions for repulsive gelation in 36 wt% O/W emulsion. The bilayer emulsions were prepared by the electrostatic deposition of positively charged chitosan on negatively charged Citrem-stabilized droplets at pH 4. The droplet size increased from <0.5 μm for the primary emulsion to 5-10 μm at an intermediate chitosan concentration (0.05-0.15 wt%) due to bridging flocculation and again dropped to 1.7-3.6 μm at higher concentrations (0.2 and 0.25 wt%). The droplet charge changed from -48 mV for the primary emulsion to +41.4 and +54.5 mV after surface saturation by DDA 50 and DDA 93 chitosan, respectively. The strain and frequency-dependent rheology indicated that with an increase in the chitosan concentration, emulsions changed from a viscoelastic liquid for monolayer emulsions to strong attractive gel due to bridging flocculation at an intermediate chitosan concentration. At a higher concentration, repulsive gels were formed at complete coverage due to an increase in the effective oil volume fraction towards close packing resulting from the expansion of the interfacial steric barrier and charge cloud thickness. The overall lipid digestibility during in vitro digestion was 25.7% for monolayer emulsions, which decreased with increased chitosan concentration and reached the lowest at surface saturation (17.5%). It was proposed that the formation of the Citrem-chitosan bilayer controlled lipid digestibility by delaying the action of gastric and pancreatic lipases. Such bilayer emulsion gels can be utilized for structure formation in reduced-fat foods.
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Affiliation(s)
- Kunal Kadiya
- University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
| | - Manisha Sharma
- University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
| | - Supratim Ghosh
- University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
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15
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Ranaweera H, Krishnan P, Martínez‐Monteagudo SI. Rheological behavior of ice‐cream mixes: Impact of temperature and protein concentration. J FOOD PROCESS ENG 2022. [DOI: 10.1111/jfpe.13989] [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)
- Hiran Ranaweera
- Dairy and Food Science Department South Dakota State University Brookings South Dakota USA
| | - Padmanaban Krishnan
- Dairy and Food Science Department South Dakota State University Brookings South Dakota USA
| | - Sergio I. Martínez‐Monteagudo
- Family and Consumer Sciences New Mexico State University Las Cruces New Mexico USA
- Department of Chemical and Materials Engineering New Mexico State University Las Cruces NM USA
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16
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Deb M, Dash KK. Rheological and mass transport characteristics of hydrocolloid incorporated multilayered wheat flour dough sheet (Khaja) during frying. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16227] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Madhuparna Deb
- Department of Food Engineering and Technology Tezpur University Tezpur India
| | - Kshirod K. Dash
- Department of Food Engineering and Technology Tezpur University Tezpur India
- Department of Food Processing Technology GKCIET Malda India
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17
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Udachan I, Gatade A, Ranveer R, Lokhande S, Mote G, Sahoo AK. Quality evaluation of gluten‐free brown rice pasta formulated with green matured banana flour and defatted soy flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Iranna Udachan
- Department of Technology Shivaji University Kolhapur Maharashtra India
| | - Abhijit Gatade
- Department of Food Science and Technology Shivaji University Kolhapur Maharashtra India
| | - Rahul Ranveer
- Department of Food Science and Technology Shivaji University Kolhapur Maharashtra India
| | | | - Gurunath Mote
- Department of Technology Shivaji University Kolhapur Maharashtra India
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18
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Xu Q, Zhang Y, Zhang R, Tao Y. Electroresponsive and spinnable hydrogels from xanthan gum and gelatin enhanced by Fe
3+
ions coordination. J Appl Polym Sci 2021. [DOI: 10.1002/app.51601] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Qianru Xu
- School of Material Science and Engineering Wuhan Textile University Wuhan China
| | - Yaqi Zhang
- School of Material Science and Engineering Wuhan Textile University Wuhan China
- State Key Laboratory for Textile Materials and Advanced Processing Technology Wuhan Textile University Wuhan China
| | - Ruquan Zhang
- College of Mathematics and Computer Science Wuhan Textile University Wuhan China
| | - Yongzhen Tao
- School of Material Science and Engineering Wuhan Textile University Wuhan China
- State Key Laboratory for Textile Materials and Advanced Processing Technology Wuhan Textile University Wuhan China
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19
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Development of new eggplant spread product: A rheological and chemical characterization. Heliyon 2021; 7:e07795. [PMID: 34458626 PMCID: PMC8379451 DOI: 10.1016/j.heliyon.2021.e07795] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 07/14/2021] [Accepted: 08/11/2021] [Indexed: 11/22/2022] Open
Abstract
Eggplant (Solanum melongena) is an important vegetable of the Nightshade family with high demand due to its nutritional value and medicinal properties. The principal objective of this work was to develop and standardize a spread eggplant paste (SEP) with the addition of guar gum and evaluate its physicochemical, bromatological, sensory, and rheological characteristics. A two-factor factorial design with three levels was used for the formulation, evaluating the percentage of guar gum and oil. Flow curves in steady-state and small-amplitude oscillatory shear tests were performed to evaluate the rheological properties of the pastes. Sensorial analysis was performed using descriptive analysis. The standardized eggplant showed no signs of phase separation being stable during storage. Samples presented a non-Newtonian shear-thinning behavior described by Ostwald de-Waele model (R2 > 0.969). The products exhibit more elastic than viscous behavior, with a higher storage modulus than loss modulus in the evaluated frequency range, where the modules could be well described by a power function of the oscillatory frequency. The sensory evaluation revealed that the product color, odor, taste, and spreadability were acceptable, being an alternative for the transformation and agro-industrial use of eggplant for production chain development.
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20
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Aĝirbaş HET, Yavuz-Düzgün M, Özçelik B. The effect of fruit seed flours on Farinograph characteristics of composite dough and shelf life of cake products. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00961-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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Rungsardthong V, Wutthisilanon S, Thongkum T, Suthtinium T, Puttanlek C, Uttapap D. Quality assessment of rice spaghetti made from jasmine rice flour and sweet potato flour supplemented with protein sources by direct extrusion. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15450] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Affiliation(s)
- Vilai Rungsardthong
- Department of Agro‐Industrial Technology Faculty of Applied Science King Mongkut's University of Technology North Bangkok Bangkok Thailand
| | - Sukit Wutthisilanon
- Department of Agro‐Industrial Technology Faculty of Applied Science King Mongkut's University of Technology North Bangkok Bangkok Thailand
| | - Taweesak Thongkum
- Department of Agro‐Industrial Technology Faculty of Applied Science King Mongkut's University of Technology North Bangkok Bangkok Thailand
| | - Thanaphong Suthtinium
- Department of Agro‐Industrial Technology Faculty of Applied Science King Mongkut's University of Technology North Bangkok Bangkok Thailand
| | - Chureerat Puttanlek
- Department of Biotechnology Faculty of Engineering and Industrial Technology Silpakorn University Nakhon Pathom Thailand
| | - Dudsadee Uttapap
- Division of Biochemical Technology School of Bioresources and Technology King Mongkut's University of Technology Thonburi Bangkok Thailand
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22
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Ribes S, Peña N, Fuentes A, Talens P, Barat JM. Chia (Salvia hispanica L.) seed mucilage as a fat replacer in yogurts: Effect on their nutritional, technological, and sensory properties. J Dairy Sci 2021; 104:2822-2833. [DOI: 10.3168/jds.2020-19240] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Accepted: 09/24/2020] [Indexed: 11/19/2022]
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23
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Teleky BE, Martău GA, Vodnar DC. Physicochemical Effects of Lactobacillus plantarum and Lactobacillus casei Cocultures on Soy-Wheat Flour Dough Fermentation. Foods 2020; 9:E1894. [PMID: 33353037 PMCID: PMC7766497 DOI: 10.3390/foods9121894] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Revised: 12/10/2020] [Accepted: 12/15/2020] [Indexed: 12/13/2022] Open
Abstract
In contemporary food production, an important role is given to the increase in the nutritional quality of foodstuff. In the bakery industry, one of the main cereals used is wheat flour (WF), which creates bread with proper sensory evaluation but is nutritionally poor. Soy-flour (SF) has increased nutrient content, and its consumption is recommended due to several health benefits. Dough fermentation with lactic acid bacteria (LAB) increases bread shelf life, improves flavor, and its nutritional quality, mostly due to its high organic acid production capability. In the present study, the addition of SF to WF, through fermentation with the cocultures of Lactobacillus plantarum and Lactobacillus casei was analyzed. Three different batches were performed by using WF supplemented with SF, as follows: batch A consisting of 90% WF and 10% SF; batch B-95% WF and 5% SF; batch C-100% WF. The fermentation with these two LABs presented several positive effects, which, together with increased SF content, improved the dough's rheological and physicochemical characteristics. The dynamic rheological analysis exhibited a more stable elastic-like behavior in doughs supplemented with SF (G' 4936.2 ± 12.7, and G″ 2338.4 ± 9.1). Organic acid production changes were the most significant, especially for the lactic, citric, and tartaric content.
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Affiliation(s)
- Bernadette-Emőke Teleky
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (B.-E.T.); (G.A.M.)
| | - Gheorghe Adrian Martău
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (B.-E.T.); (G.A.M.)
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania; (B.-E.T.); (G.A.M.)
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
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24
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Devi P, Kalita S, Barooah MS, Saikia A, Borah A, Ahmed TH, Purkayastha MD. Instant rice-based composite pasta requiring no cooking. FOOD SCI TECHNOL INT 2020; 27:635-648. [PMID: 33291979 DOI: 10.1177/1082013220973807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The present study was undertaken to develop rice-based composite pasta with improved cooking/rehydrating and nutritional qualities. Pasta samples (T1-T10) having different proportions of rice flour (RF, 60-80%), wheat flour (WF, 40-12%), malted green gram flour (MGGF, 5 and 10%) and guar gum (GG, 1-3%) were prepared using a single screw extruder. Pasta made of 100% WF served as the control (T0). The cooked or rehydrated samples were evaluated for their cooking properties (optimum cooking time, cooking loss and swelling index), whiteness and yellowness indices, textural and organoleptic parameters. Substitution of WF by RF significantly reduced the cooking time, and improved the whiteness and swelling indices of the samples. However, reduction in WF increased the cooking loss, compromised textural and organoleptic attributes in samples with high RF content (80%); nevertheless, addition of GG and MGGF reduced these losses and improved the sensory qualities (p < 0.05). Irrespective of the composition of rice-based pasta, the optimal cooking time ranged within 2-4 min (unlike T0) and these samples could also be rehydrated in hot water within a short span of 5 min to attain textural qualities at par with their cooked counterparts and with sensorial scores well above the limit of acceptable range (≥5) (except T3 (80%RF + 20%WF)); nonetheless the cooked ones led to higher preference from the sensory panel. Adhesiveness of the rehydrated samples was lesser than their cooked counterparts, while vice versa was observed in case of their instrumental firmness/hardness. Among these, T7 (70%RF + 19%WF + 10%MGGF + 1%GG) and T9 (80%RF + 13%WF + 5%MGGF + 2%GG) exhibited high protein content (∼1.17-1.29 times higher than T0) and the most desired low in vitro starch digestibility and calorific values (∼1.16-1.25 fold reduction). Thus low-cost quick-cooking/rehydrating pasta can be successfully developed by adding suitable amount of MGGF and GG into rice-wheat composite flours.
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Affiliation(s)
- Porinita Devi
- Department of Horticulture, Assam Agricultural University, Jorhat, Assam, India
| | - Sweety Kalita
- Department of Horticulture, Assam Agricultural University, Jorhat, Assam, India
| | - Mridula Saikia Barooah
- Department of Food Science and Nutrition, Assam Agricultural University, Jorhat, Assam, India
| | - Ananta Saikia
- Department of Horticulture, Assam Agricultural University, Jorhat, Assam, India
| | - Abhijit Borah
- Department of Agricultural Engineering, Assam Agricultural University, Jorhat, Assam, India
| | - Tobiul Hussain Ahmed
- Chemical Engineering Group Engineering Science & Technology Division, CSIR-North East Institute of Science & Technology, Jorhat, Assam, India
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25
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Kasunmala I, Navaratne S, Wickramasinghe I. Effect of process modifications and binding materials on textural properties of rice noodles. Int J Gastron Food Sci 2020. [DOI: 10.1016/j.ijgfs.2020.100217] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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26
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Incorporation of xanthan gum to gluten-free pasta with cassava starch. Physical, textural and sensory attributes. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109674] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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27
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Ungureanu-Iuga M, Dimian M, Mironeasa S. Development and quality evaluation of gluten-free pasta with grape peels and whey powders. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109714] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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28
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González A, Bordón MG, Bustos MC, Córdova Salazar KL, Ribotta PD, Martínez ML. Study of the incorporation of native and microencapsulated chia seed oil on pasta properties. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14623] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Agustín González
- Instituto de Investigación y Desarrollo de Ingeniería de Procesos y Química Aplicada (IPQA‐CONICET) Av. Velez Sarsfield 1611 Ciudad Universitaria Córdoba 5016 Argentina
- Facultad de Ciencias Químicas Departamento de Química Orgánica Universidad Nacional de Córdoba Medina Allende y Haya de la Torre, Ciudad Universitaria Córdoba 5000 Argentina
| | - María Gabriela Bordón
- Instituto de Ciencia y Tecnología de los Alimentos Facultad de Ciencias Exactas Físicas y Naturales (ICTA‐FCEFyN) ‐ Universidad Nacional de Córdoba Av. Vélez Sarsfield 1666, Ciudad Universitaria Córdoba 5016 Argentina
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy s/n Córdoba 5000 Argentina
| | - Mariela C. Bustos
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy s/n Córdoba 5000 Argentina
| | - Karina L. Córdova Salazar
- Instituto de Ciencia y Tecnología de los Alimentos Facultad de Ciencias Exactas Físicas y Naturales (ICTA‐FCEFyN) ‐ Universidad Nacional de Córdoba Av. Vélez Sarsfield 1666, Ciudad Universitaria Córdoba 5016 Argentina
| | - Pablo D. Ribotta
- Instituto de Ciencia y Tecnología de los Alimentos Facultad de Ciencias Exactas Físicas y Naturales (ICTA‐FCEFyN) ‐ Universidad Nacional de Córdoba Av. Vélez Sarsfield 1666, Ciudad Universitaria Córdoba 5016 Argentina
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC‐CONICET) Juan Filloy s/n Córdoba 5000 Argentina
| | - Marcela L. Martínez
- Instituto de Ciencia y Tecnología de los Alimentos Facultad de Ciencias Exactas Físicas y Naturales (ICTA‐FCEFyN) ‐ Universidad Nacional de Córdoba Av. Vélez Sarsfield 1666, Ciudad Universitaria Córdoba 5016 Argentina
- Instituto Multidisciplinario de Biología Vegetal (IMBIV‐CONICET) Av. Vélez Sarsfield 1666, Ciudad Universitaria Córdoba 5016 Argentina
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29
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Purified salep glucomannan synergistically interacted with xanthan gum: Rheological and textural studies on a novel pH-/thermo-sensitive hydrogel. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105463] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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30
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Indriani S, Bin Ab Karim MS, Nalinanon S, Karnjanapratum S. Quality characteristics of protein-enriched brown rice flour and cake affected by Bombay locust (Patanga succincta L.) powder fortification. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108876] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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31
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Llavata B, Albors A, Martin-Esparza ME. High Fibre Gluten-Free Fresh Pasta with Tiger Nut, Chickpea and Fenugreek: Technofunctional, Sensory and Nutritional Properties. Foods 2019; 9:foods9010011. [PMID: 31877757 PMCID: PMC7022698 DOI: 10.3390/foods9010011] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2019] [Revised: 12/16/2019] [Accepted: 12/19/2019] [Indexed: 11/16/2022] Open
Abstract
Gluten-free pasta production with a low glycaemic index and improved nutritional profile is still a challenge for the food industry. In this study, pasta was produced from fenugreek (FF), chickpea (CPF) and tiger nut (TNF) flours. CPF and FF are interesting for a balanced contribution of soluble and insoluble fibre by combining the health benefits of each type of fibre that promotes health. TNF, also rich in insoluble fibre, can provide additional healthy properties. The partial substitution of TNF for FF (0, 2.5, 5, 7.5 and 10% w/w solids) was assessed, and the relation linking chemical composition, structure, cooking and rheological properties and predictive in-vitro starch digestion (eGI, expected glycaemic index) was analysed. The results revealed that FF, rich in galactomannans, not only improves the nutritional profile and lowers the eGI but also helps to naturally enhance the structure of the pasta product and, thus, cooking behaviour (higher swelling index and fewer cooking losses).
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32
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Yang X, Gong T, Li D, Li A, Sun L, Guo Y. Preparation of high viscoelastic emulsion gels based on the synergistic gelation mechanism of xanthan and konjac glucomannan. Carbohydr Polym 2019; 226:115278. [DOI: 10.1016/j.carbpol.2019.115278] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2019] [Revised: 08/25/2019] [Accepted: 08/30/2019] [Indexed: 01/04/2023]
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33
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Saricaoglu FT, Cinar A, Demircan H, Oral RA. Rheological and microstructural characterization of royal jelly at different temperatures. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13285] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Affiliation(s)
- Furkan T. Saricaoglu
- Department of Food Engineering, Faculty of Engineering and Natural ScienceBursa Technical University Bursa Turkey
| | - Aycan Cinar
- Department of Food Engineering, Faculty of Engineering and Natural ScienceBursa Technical University Bursa Turkey
| | - Huseyin Demircan
- Department of Food Engineering, Faculty of Engineering and Natural ScienceBursa Technical University Bursa Turkey
| | - Rasim A. Oral
- Department of Food Engineering, Faculty of Engineering and Natural ScienceBursa Technical University Bursa Turkey
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34
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Cajas Locke JE, González LC, Loubes MA, Tolaba MP. Optimization of rice bread formulation by mixture design and relationship of bread quality to flour and dough attributes. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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35
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Widelska G, Wójtowicz A, Kasprzak K, Dib A, Oniszczuk T, Olech M, Wojtunik-Kulesza K, Nowak R, Sujak A, Dobrzański B, Oniszczuk A. Impact of xanthan gum addition on phenolic acids composition and selected properties of new gluten-free maize-field bean pasta. OPEN CHEM 2019. [DOI: 10.1515/chem-2019-0075] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
AbstractReplacing the gluten network to produce high quality pasta is a great technological challenge. One of known solutions to the problem is the addition of xanthan gum. This paper focuses on the possibility of obtaining a new type of gluten-free maize-field bean pasta and explores the characteristics of phenolics content, antioxidant activity, cooking quality, textural and thermotropic behavior as well as the microstructure of pasta products with the various levels of added xanthan gum. The obtained results revealed that 0.25, 0.50 and 0.75% addition of xanthan gum to pasta did not have significant influence on its phenolics content and antioxidant activity, whereas 1.00% addition caused a decrease in the tested parameters. On the other hand, the opposite effect of gum addition on the cooking quality, texture characteristic and microstructure was observed. The addition of xanthan gum to the formulation improved pasta quality while reducing the leaching of its components into the cooking water. Pasta prepared with 1.00% xanthan gum showed the lowest cooking loss, the highest firmness, and the lowest adhesiveness. These results revealed a significant influence of xanthan gum content on pasta properties as confirmed by the thermal analysis and SEM microstructure observations.
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Affiliation(s)
- Gabriela Widelska
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280Lublin, Poland
| | - Kamila Kasprzak
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093Lublin, Poland
| | - Ahlem Dib
- Laboratoire de Nutrition et Technologie Alimentaire, Institut de la Nutrition, de l’Alimentation et des Technologies Agro-Alimentaires, Université des Frères Mentouri, Constantine, Algeria
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Doświadczalna 44, 20-280Lublin, Poland
| | - Marta Olech
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093Lublin, Poland
| | | | - Renata Nowak
- Department of Pharmaceutical Botany, Medical University of Lublin, Chodźki 1, 20-093Lublin, Poland
| | - Agnieszka Sujak
- Department of Biophysics, University of Life Sciences in Lublin, Akademicka 13, 20-950Lublin, Poland
| | - Bohdan Dobrzański
- Pomology and Nursery Department, University of Life Sciences in Lublin, Leszczyńskiego 58, 20-068Lublin, Poland
- Institute of Agrophysics, Polish Academy of Sciences, Doświadczalna 4, 20-290Lublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093Lublin, Poland
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36
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Gujral HS, Sharma B, Singh P. Utilization of flour from rice brokens in wheat flour chapatti: evaluation of dough rheology, starch digestibility, glycemic index and retrogradation behavior. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2490-2500. [PMID: 31168131 DOI: 10.1007/s13197-019-03726-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/14/2019] [Accepted: 03/18/2019] [Indexed: 11/27/2022]
Abstract
Broken rice, a byproduct of the rice milling industry was utilized at different levels to evaluate unleavened flat bread (chapatti) making properties of whole wheat flour. Chapattis were prepared by replacing whole wheat flour with broken rice flour up to 50% level. Mixolab studies revealed that incorporation of rice flour lowered dough development time and dough stability of whole wheat flour up to 23.49% and 78.33%, respectively. Lower retrogradation was observed in whole wheat rice flour blends as revealed from soluble starch/amylose. A positive correlation of mixolab retrogradation was observed with soluble starch and soluble amylose. Whole wheat flour chapatti (fresh and retrograded) containing different level of rice flour were also evaluated for glycemic index (GI), rapidly digestible starch (RDS) and slowly digestible starch (SDS). Chapattis containing rice flour demonstrated higher GI and RDS but lower SDS. RDS correlated positively with GI. Chapattis from the whole wheat rice flour blends had good consumer acceptability.
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Affiliation(s)
- Hardeep Singh Gujral
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Bharati Sharma
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Pardeep Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
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37
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Duda A, Adamczak J, Chełmińska P, Juszkiewicz J, Kowalczewski P. Quality and Nutritional/Textural Properties of Durum Wheat Pasta Enriched with Cricket Powder. Foods 2019; 8:E46. [PMID: 30717098 PMCID: PMC6406663 DOI: 10.3390/foods8020046] [Citation(s) in RCA: 73] [Impact Index Per Article: 14.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 01/17/2019] [Accepted: 01/26/2019] [Indexed: 11/16/2022] Open
Abstract
Cricket powder (CP) contains significant amounts of protein, fat (including unsaturated fatty acids), and fiber, as well as vitamins and minerals. The high nutritional value and low price make it an interesting addition to food production. This paper is a report on the results of the addition of cricket powder to pasta. Three levels of durum semolina replacement were chosen: 5%, 10%, and 15%. The obtained products were analyzed for their nutritional composition, cooking and textural properties, and color, as well as consumer acceptance. The results indicate that the addition of CP influenced the cooking weight and cooking loss (reducing losses and water absorption), as well as the color of the pasta, reducing its lightness and shifting color balances to blue and red. The firmness of pasta was also influenced. The firmness was strengthened by addition of CP. Principal components analysis indicated that the flavor change had the most pronounced effect on consumer acceptance. Nevertheless, sensory evaluation proved that protein-enriched pasta produced with CP has consumer acceptance comparable with that of conventional products.
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Affiliation(s)
- Adamina Duda
- Students' Scientific Club of Food Technologists, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland.
| | - Julia Adamczak
- Students' Scientific Club of Food Technologists, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland.
| | - Paulina Chełmińska
- Students' Scientific Club of Food Technologists, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland.
| | - Justyna Juszkiewicz
- Students' Scientific Club of Food Technologists, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland.
| | - Przemysław Kowalczewski
- Institute of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-637 Poznań, Poland.
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38
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Liu R, Sun W, Zhang Y, Huang Z, Hu H, Zhao M. Preparation of starch dough using damaged cassava starch induced by mechanical activation to develop staple foods: Application in crackers. Food Chem 2019; 271:284-290. [DOI: 10.1016/j.foodchem.2018.07.202] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 07/08/2018] [Accepted: 07/25/2018] [Indexed: 01/18/2023]
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39
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Paciulli M, Rinaldi M, Cavazza A, Ganino T, Rodolfi M, Chiancone B, Chiavaro E. Effect of chestnut flour supplementation on physico-chemical properties and oxidative stability of gluten-free biscuits during storage. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.09.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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40
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Nejatian M, Jonaidi-Jafari N, Abbaszadeh S, Saberian H, Darabzadeh N, Ghanizadeh G. Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species. Food Sci Biotechnol 2018; 28:405-412. [PMID: 30956852 DOI: 10.1007/s10068-018-0496-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 10/09/2018] [Accepted: 10/15/2018] [Indexed: 10/28/2022] Open
Abstract
In this study, the flow behavior and creep parameters of saffron desserts containing gum tragacanth combinations of three species were modeled by the mixture design approach. Flow behavior and creep-recovery experiments were performed and models were predicted for apparent viscosity, consistency index, flow index, instantaneous compliance, and viscoelastic compliance. Five representative samples regarding the range of apparent viscosity at the shear rate of 50 s-1 were subjected to sensory evaluation. According to rheological measurements, the addition of GT species of A. gossypinus led to the production of a dessert with a strong structure. Then, two samples with the highest consistency index and the lowest creep parameters were compared with two commercial saffron desserts. The results revealed that the overall acceptance of the two selected samples [containing 4% (w/w) A. gossypinus or 2.66% (w/w) A. gossypinus and 1.33% (w/w) A. fluccosus] was similar to those of the two commercial samples.
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Affiliation(s)
- Mohammad Nejatian
- 1Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471 Iran.,2Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, PO Box 14115-336, Tehran, Iran
| | - Nematollah Jonaidi-Jafari
- 1Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471 Iran
| | - Sepideh Abbaszadeh
- 1Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471 Iran
| | - Hamed Saberian
- 3Department of Food Additives, Food Science and Technology Research Institute, Academic Center for Education, Culture and Research, PO Box 91775-1376, Mashhad, Khorasan Razavi Iran
| | - Nazanin Darabzadeh
- 2Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, PO Box 14115-336, Tehran, Iran
| | - Ghader Ghanizadeh
- 1Health Research Center, Life Style Institute, Baqiyatallah University of Medical Sciences, Tehran, 1435916471 Iran
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41
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Kurt A, Gençcelep H. Enrichment of meat emulsion with mushroom ( Agaricus bisporus ) powder: Impact on rheological and structural characteristics. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.05.028] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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42
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Nitta Y, Yoshimura Y, Ganeko N, Ito H, Okushima N, Kitagawa M, Nishinari K. Utilization of Ca2+-induced setting of alginate or low methoxyl pectin for noodle production from Japonica rice. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.07.027] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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43
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Fradinho P, Sousa I, Raymundo A. Functional and thermorheological properties of rice flour gels for gluten‐free pasta applications. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14001] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Patrícia Fradinho
- LEAF – Linking Landscape, Environment, Agriculture and Food Instituto Superior de Agronomia Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisboa Portugal
| | - Isabel Sousa
- LEAF – Linking Landscape, Environment, Agriculture and Food Instituto Superior de Agronomia Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisboa Portugal
| | - Anabela Raymundo
- LEAF – Linking Landscape, Environment, Agriculture and Food Instituto Superior de Agronomia Universidade de Lisboa Tapada da Ajuda 1349‐017 Lisboa Portugal
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44
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Sosa M, Califano A, Lorenzo G. Influence of quinoa and zein content on the structural, rheological, and textural properties of gluten-free pasta. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3166-5] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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45
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Saricaoglu FT, Gul O, Besir A, Atalar I. Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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46
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Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2172-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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47
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Srikaeo K, Laothongsan P, Lerdluksamee C. Effects of gums on physical properties, microstructure and starch digestibility of dried-natural fermented rice noodles. Int J Biol Macromol 2018; 109:517-523. [DOI: 10.1016/j.ijbiomac.2017.12.121] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2017] [Revised: 11/13/2017] [Accepted: 12/20/2017] [Indexed: 10/18/2022]
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48
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Lubowa M, Yeoh SY, Easa AM. Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch. FOOD SCI TECHNOL INT 2018; 24:476-486. [DOI: 10.1177/1082013218766984] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylose starch. The highest hardness was recorded at 15% amylose level in chilled nonretorted noodles. Retort processing induced a major loss of quality through water absorption, retort cooking loss, decreased noodle hardness, and lightness. However, the results showed that amylose and chilling treatment positively reduced the impact of retorting. For each level of amylose substitution, a low retort cooking loss and increased noodle hardness were associated with a chilling treatment. For both chilled and nonchilled noodles, retort cooking loss and hardness increased with increasing levels of amylose substitution.
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Affiliation(s)
- Muhammad Lubowa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Shin Y Yeoh
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
| | - Azhar M Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Penang, Malaysia
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49
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Byun JI, Koh BK. Textural properties of Frozen stored Garaetteok supplemented with Agar and Casein. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2017.1387795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Ji In Byun
- Dept. of Foods and Nutrition, Keimyung University, Dae-gu, Republic of Korea
| | - Bong Kyung Koh
- Dept. of Foods and Nutrition, Keimyung University, Dae-gu, Republic of Korea
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50
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Sansano M, Heredia A, Glicerina V, Balestra F, Romani S, Andrés A. Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.09.036] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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