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Zheng T, Chen H, Yu Y, Wang P, Li Y, Chen G, Si J, Yang H. Property and quality of japonica rice cake prepared with Polygonatum cyrtonema powder. Food Chem X 2024; 22:101370. [PMID: 38623510 PMCID: PMC11016865 DOI: 10.1016/j.fochx.2024.101370] [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: 01/04/2024] [Revised: 04/05/2024] [Accepted: 04/07/2024] [Indexed: 04/17/2024] Open
Abstract
Rice cake is a common traditional food in China. In this study, the effect of Polygonatum cyrtonema (PC) on the qualities and characteristics of rice cake was investigated. The incorporation of PC powder in rice cakes endowed a light-yellow color and increased the water content and water absorption of products. Rheological analysis showed that the rice cake containing PC exhibited weak-gel properties. Additionally, PC (40%) inhibited the rice cake aging and lowered the hardness of rice cakes to 13.86 N after 4 h storage. In vitro starch digestion analysis showed that PC (40%) reduced the digestibility of rice cakes by decreasing the starch hydrolysis rate from 88.70 to 58.95%, displaying a low estimated glycemic index (eGI) of 52.14. The findings mentioned above indicated that the inclusion of PC powder in rice cakes enhanced their characteristics and attributes, which also provided an approach for the development of PC products.
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Affiliation(s)
- Tian Zheng
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
| | - Huiyun Chen
- Institute of Agricultural Processing Research, Ningbo Academy of Agricultural Sciences, Ningbo, 315040, China
| | - Yuanguo Yu
- Hemudu Yuanguo Agricultural Products Development Co., Ltd, Yuyiao 315414, China
| | - Pan Wang
- Pan'an traditional Chinese Medicine Industry Innovation and Development Institute, Zhejiang, 322300, China
| | - Yongxin Li
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
| | - Gang Chen
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
| | - Jinping Si
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
| | - Huqing Yang
- State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou, 311300, China
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2
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Gong X, Li J, Liu Z, Xu X, Wang A, Nie M, Lin R, Tian Y, Zhang X, Wang L, Liu L, Li Y, Wang F, Tong LT. Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber. Int J Biol Macromol 2024; 272:132779. [PMID: 38825268 DOI: 10.1016/j.ijbiomac.2024.132779] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2024] [Revised: 05/21/2024] [Accepted: 05/29/2024] [Indexed: 06/04/2024]
Abstract
The effects of high-resistant starch (RS) content rice flour, psyllium husk powder (PHP), and psyllium powder (PP) on the edible quality and starch digestibility of rice noodles were investigated in this study. High-RS rice noodles showed lower digestibility but poor edible quality. With the addition of PHP and PP, high-RS rice noodles' cooking and texture quality were improved significantly, especially the breakage rates, cooking losses, and chewiness (P < 0.05). Compared to traditional white rice noodle's estimated glycemic index (eGI) of 86.69, the eGI values for 5PHP-RN and 5PHP-2PP-RN were significantly decreased to 66.74 and 65.77, achieving a medium GI status (P < 0.05). This resulted from the high amylose and lipid content in the modified rice flour and psyllium, leading to increase of starch crystallinity. Besides, based on the analysis of Pearson's correlation, it can be found that PHP rich in insoluble dietary fiber (IDF) could improve high-RS noodle cooking and texture quality better, while PP rich in soluble dietary fiber (SDF) can further reduce the RDS content and its starch digestibility. Therefore, utilizing modified rice flour with an appropriate addition of PHP and PP can be considered an effective strategy for producing superior-quality lower glycemic index rice noodles.
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Affiliation(s)
- Xue Gong
- Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Jiaxin Li
- Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Zhigang Liu
- Fengyi (Shanghai) Biotechnology R&D Center Co., Ltd., Shanghai 201200, China
| | - Xuebing Xu
- Fengyi (Shanghai) Biotechnology R&D Center Co., Ltd., Shanghai 201200, China
| | - Aixia Wang
- Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Mengzi Nie
- Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Ran Lin
- Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yu Tian
- Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Xiya Zhang
- Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Lili Wang
- Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Liya Liu
- Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Yang Li
- Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
| | - Fengzhong Wang
- Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
| | - Li-Tao Tong
- Institute of Food Science and Technology/Western Agricultural Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China.
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3
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Zeng X, Wang M, Chen L, Zheng B. Impact of using whole chestnut flour as a substitute for cake flour on digestion, functional and storage properties of chiffon cake: A potential application study. Food Chem 2024; 432:137016. [PMID: 37647706 DOI: 10.1016/j.foodchem.2023.137016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 07/08/2023] [Accepted: 07/24/2023] [Indexed: 09/01/2023]
Abstract
Developing fresh cake product with rich nutrition and high quality has become a hot spot in food industry. In this study, whole chestnut flour as a high-quality dietary source was successfully substituted for cake flour in the production of chestnut chiffon cake with 40-55% substitution rate, and its application prospects were further evaluated through studying nutritional and storage properties. The results showed that chestnut chiffon cake with 45% and 50% substitution rate could significantly increase the resistant component, scavenging activity and ferric reducing antioxidant power, surprisingly decrease predicted glycemic index to 54.05-57.28, and reduce the acetate/propionate ratio and Firmicutes/Bacteroidetes value for human gut microbiota as well. Comparatively, chestnut chiffon cake with 45% substitution rate had more application potential due to its higher free water retention at day 7 and higher resilience throughout the storage time. Overall, this study could provide valuable information for the development of modern nutritional cake industry.
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Affiliation(s)
- Xixi Zeng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Menghui Wang
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China
| | - Ling Chen
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
| | - Bo Zheng
- School of Food Science and Engineering, Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Engineering Research Center of Starch and Vegetable Protein Processing Ministry of Education, South China University of Technology, Guangzhou 510640, China.
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4
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Ngo TV, Kunyanee K, Luangsakul N. Insights into Recent Updates on Factors and Technologies That Modulate the Glycemic Index of Rice and Its Products. Foods 2023; 12:3659. [PMID: 37835312 PMCID: PMC10572933 DOI: 10.3390/foods12193659] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2023] [Revised: 09/19/2023] [Accepted: 09/19/2023] [Indexed: 10/15/2023] Open
Abstract
Rice is a staple food and energy source for half the world's population. Due to its quick digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a high or medium-high glycemic index (GI); however, this can vary depending on the variety, nutrient compositions, processing, and accompanying factors. This report included a table of the glycemic index for rice and rice products in different countries, which could give an overview and fundamental information on the recent GI of different rice varieties. In addition, latest updates about the mechanism effects of rice nutritional profiles and processing techniques on GI were also provided and discussed. The influence of state-of-the-art GI regulation methods was also evaluated. Furthermore, the effectiveness and efficiency of applied technologies were also given. Furthermore, this review offered some aspects about the potential nutraceutical application of rice that food scientists, producers, or consumers might consider. Diverse types of rice are grown under various conditions that could affect the GI of the product. The instinct nutrients in rice could show different effects on the digestion rate of its product. It also revealed that the rice product's digestibility is process-dependent. The postprandial glucose response of the rice products could be changed by modifying processing techniques, which might produce the new less-digestive compound or the inhibition factor in the starch hydrolysis process. Because of the significant importance of rice, this paper also concluded the challenges, as well as some important aspects for future research.
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Affiliation(s)
| | | | - Naphatrapi Luangsakul
- School of Food Industry, King Mongkut’s Institute of Technology Ladkrabang, Bangkok 10520, Thailand; (T.V.N.)
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Liu Y, Huang S, Meng T, Wang Y, Zhang Z. Effects of steam explosion on the nutritional and functional properties of black-grained wheat bran and its application. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:2175-2185. [PMID: 36541582 DOI: 10.1002/jsfa.12401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 11/09/2022] [Accepted: 12/21/2022] [Indexed: 06/17/2023]
Abstract
BACKGROUND In recent years, an increasing interest in healthy functional foods has been documented among health-conscious consumers. Steam explosion (SE)-treated black-grained wheat (BGW) bran was explored for the development of chiffon cakes with high nutritional and functional value. RESULTS The content of crude fat and total starch decreased with increasing SE pressure, whereas water-holding capacity and antioxidant activity increased, suggesting SE at 0.6-1.0 MPa could be an effective technique for enhancing the nutritional and functional properties of wheat bran. The protein, iron, zinc, manganese, selenium, and soluble dietary fiber contents, the water-holding, oil-binding, swelling, cholesterol binding, and cation-exchange capacities, and antioxidant activity of SE BGW bran were better than those of SE white-grained wheat bran. The addition of SE bran (0.8 MPa) to flour significantly decreased the peak viscosity, final viscosity, and setback and increased the pasting temperature. The effect of SE bran on the pasting properties of low-gluten and medium-gluten flour was stronger than that of high-gluten flour. SE BGW bran altered the physicochemical properties of chiffon cakes. When 6% SE BGW bran (0.8 MPa) was added, chiffon cakes exhibited good specific volume, hardness, chewiness, and other sensory qualities. CONCLUSIONS These results indicate that SE at 0.6-1.0 MPa is an effective technique for enhancing the nutritional and functional properties of wheat bran. SE BGW bran can be alternatives to food materials for developing health functional cereal-based products. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Yuxiu Liu
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Shuhua Huang
- Hybrid Rapeseed Research Center of Shaanxi Province, Yangling, Shaanxi, China
| | - Tianqi Meng
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Yizhao Wang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
| | - Zhengmao Zhang
- College of Agronomy, Northwest A&F University, Yangling, Shaanxi, China
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6
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Chinma CE, Ibrahim PA, Adedeji OE, Ezeocha VC, Ohuoba EU, Kolo SI, Abdulrahman R, Ogochukwu Anumba NL, Adebo JA, Adebo OA. Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits prepared from germinated finger millet and Bambara groundnut flour blends. Heliyon 2022; 8:e10849. [PMID: 36247135 PMCID: PMC9562233 DOI: 10.1016/j.heliyon.2022.e10849] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 07/03/2022] [Accepted: 09/27/2022] [Indexed: 11/30/2022] Open
Abstract
The formulation of new food products with high nutritional quality and functionality is gaining global attention. The physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability of biscuits produced from germinated finger millet (GFM) (Eleusine coracana) and Bambara groundnut (GBGN) (Vigna subterranea) flour blends were investigated. As the proportion of GBGN flour increased in the biscuit samples, protein, in vitro protein digestibility (80.52–89.20 %), slowly digestible and resistant starch, total phenolic content and antioxidant activities increased significantly, while rapidly digestible starch, starch hydrolysis index, glycemic index and phytic acid decreased. Addition of GBGN also positively influenced the physical attributes of the biscuits. The blending of 80% GFM with 20 % GBGN resulted in a biscuit with acceptable sensory qualities such as taste, aroma, appearance, crunchiness, and overall acceptability. This study showed that GFM and GBGN flour blends could serve as functional ingredients to produce better products.
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Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology Minna, Nigeria
- Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, 2028, Gauteng, South Africa
- Corresponding author.
| | - Patricia Ayuba Ibrahim
- Department of Food Science and Technology, Federal University of Technology Minna, Nigeria
- Department of Administration, Catering Services Unit, Federal Medical Center, Keffi, Nigeria
| | | | - Vanessa Chinelo Ezeocha
- Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria
| | | | - Salamatu Ibrahim Kolo
- Department of Food Science and Technology, Ibrahim Badamasi Babangida University, Lapai, Nigeria
| | - Ruhaimat Abdulrahman
- Department of Food Science and Technology, Federal University of Technology Minna, Nigeria
| | | | - Janet Adeyinka Adebo
- Food Evolution Research Laboratory, School of Tourism and Hospitality, College of Business and Economics, University of Johannesburg, Bunting Campus, Gauteng, South Africa
| | - Oluwafemi Ayodeji Adebo
- Food Innovation Research Group, Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein Campus, 2028, Gauteng, South Africa
- Corresponding author.
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7
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Bhat NA, Wani IA, Hamdani AM, Gani A. Development of functional cakes rich in bioactive compounds extracted from saffron and tomatoes. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2479-2491. [PMID: 35602433 PMCID: PMC9114210 DOI: 10.1007/s13197-021-05267-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/02/2021] [Accepted: 09/12/2021] [Indexed: 06/03/2023]
Abstract
Demand for health-promoting food products rich in bioactive compounds and fibers is increasing. The current study was aimed to evaluate the physicochemical, antioxidant and sensory characteristics of whole wheat flour cakes enriched with tomato powder (TP), crude lycopene (CL) and saffron extracts (SE). Physical characteristics such as loaf weight of cakes containing TP increased significantly (p < 0.05) while loaf volume decreased as compared to the control. The color of the crust and crumb of cakes enriched with TP and CL was dark red while cakes containing SE were bright and yellowish. Firmness of the fresh cake samples was found in the range of 7.25-14.53 N. Antioxidant properties were significantly (p < 0.05) improved after enrichment of cakes with TP, CL and SE. The storage period increased the water activity while antioxidant activity and concentration of total carotenoids was reduced. Thus, cakes enriched with TP, CL and SE could be successfully developed with improved antioxidant properties, without compromising the sensory quality of the product. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-021-05267-2.
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Affiliation(s)
- Naseer Ahmad Bhat
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Idrees Ahmed Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | | | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
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8
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Sopade PA. Homogeneities in
in vitro
starch digestion of compositionally heterogenous white wheat breads. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15766] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Peter Adeoye Sopade
- Food Process Engineering Consultants Abeokuta Cottage, Tia Lane Forest Lake QLD 4078 Australia
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9
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Liu Y, Gao H, Zeng J, Zhang K, Dai Y. Effect of canna edulis ker flour on quality of quick‐frozen dumpling wrappers. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16516] [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)
- Yufen Liu
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Haiyan Gao
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Jie Zeng
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Keke Zhang
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
| | - Yunfei Dai
- School of Food Science Henan Institute of Science and Technology Xinxiang Henan 453003 China
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10
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Laokuldilok N, Surin S, Damrongwattanakool N. Effect of using riceberry flour and xanthan gum on physical properties and estimated glycemic index of steamed rice cakes: optimization by D-optimal mixture design approach. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:724-734. [PMID: 35153313 PMCID: PMC8814073 DOI: 10.1007/s13197-021-05067-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2018] [Accepted: 04/02/2018] [Indexed: 02/03/2023]
Abstract
Riceberry, a Thai black rice variety (Oryza Sativa L.) has been developed with the aim to provide high iron and low glucose to consumers. Therefore, riceberry could potentially be used to produce healthier processed foods. In this regard, a D-optimal mixture design was employed for the optimization of the steamed rice cakes which included ten combinations of riceberry flour (RF), xanthan gum (XG) and glutinous rice flour (GRF). The influence of RF substitution for GRF with XG addition on the texture, physicochemical and sensory properties, as well as the estimated glycemic index (eGI) of the steamed rice cakes, were studied. The results demonstrated that RF, XG, and GRF had a noticeable effect on eGI, textural, and sensory properties of the steamed rice cakes. XG was the variable that most affected hardness, adhesiveness, cohesiveness, and gumminess of the steamed rice cakes by the positive effect. XG had a negative effect on hydrolysis index and eGI. The optimum mixture obtained on a basis of overall liking, hardness, adhesiveness, gumminess, and eGI value contained 39% RF, 1% XG, and 60% GRF with desirability equal to 0.673. For filling, the red bean paste with 100% isomaltulose substitution for sucrose indicated the lowest value of eGI and the highest score of the overall liking. The optimum steamed rice cakes stuffed with the red bean paste used isomaltulose as a sucrose replacer were classified as the medium GI food.
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Affiliation(s)
- Natcha Laokuldilok
- grid.443852.c0000 0000 8889 2779Division of Food and Business Innovation, Faculty of Agricultural Technology, Lampang Rajabhat University, Lampang, 52100 Thailand
| | - Siriluck Surin
- grid.440403.70000 0004 0646 5810Division of Food Science and Technology Management, Faculty of Science and Technology, Rajamangala University of Technology Thanyaburi, Khlong Luang, Pathumthani 12110 Thailand
| | - Nanthina Damrongwattanakool
- grid.443852.c0000 0000 8889 2779Division of Food Science and Technology, Faculty of Agricultural Technology, Lampang Rajabhat University, Lampang, 52100 Thailand
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11
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LI W. Quality characteristics of sponge cakes made of rice flour under different preservation conditions. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.02922] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Wang LI
- Chongqing Business Vocational College, China; Huazhong Agricultural University, China
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12
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Geng D, Liu L, Lin Z, Zhu L, Deng J, Chen J, Xiang Z, Yao H, Su X, Xia C, Tong L. Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15320] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Dong‐Hui Geng
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Lu Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Zexue Lin
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
| | - Lin Zhu
- Institute of Agro‐products Processing Science and Technology Sichuan Academy of Agricultural Sciences Chengdu 610066 China
| | - Junlin Deng
- Institute of Agricultural Products Processing Key Laboratory of Preservation engineering of Agricultural Products Ningbo Academy of Agricultural Sciences Ningbo Zhejiang 315040 China
| | - Jian Chen
- Institute of Agricultural Products Processing Key Laboratory of Preservation engineering of Agricultural Products Ningbo Academy of Agricultural Sciences Ningbo Zhejiang 315040 China
| | - Zhuoya Xiang
- Institute of Agricultural Products Processing Key Laboratory of Preservation engineering of Agricultural Products Ningbo Academy of Agricultural Sciences Ningbo Zhejiang 315040 China
| | - Hanlin Yao
- Guangxi Luobawang Food Co., Ltd Liuzhou 545007 China
| | - Xiaoping Su
- Guangxi Luobawang Food Co., Ltd Liuzhou 545007 China
| | - Chen Xia
- Institute of Agricultural Products Processing Key Laboratory of Preservation engineering of Agricultural Products Ningbo Academy of Agricultural Sciences Ningbo Zhejiang 315040 China
| | - Li‐Tao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing 100193 China
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13
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Konuk Takma D, Ülkeryıldız Balçık E, Sahin‐Nadeem H. Physicochemical and sensory properties of gluten‐free cupcakes added with fig seeds pomace flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15619] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Dilara Konuk Takma
- Department of Food Engineering Faculty of Engineering Aydın Adnan Menderes University Aydın Turkey
| | - Eda Ülkeryıldız Balçık
- Department of Food Engineering Faculty of Engineering Aydın Adnan Menderes University Aydın Turkey
| | - Hilal Sahin‐Nadeem
- Department of Food Engineering Faculty of Engineering Aydın Adnan Menderes University Aydın Turkey
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14
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Geng DH, Lin Z, Liu L, Qin W, Wang A, Wang F, Tong LT. Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111543] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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15
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Islam T, Reddy CK, Xu B. Pasting properties of rice marketed in Asian countries: a systematic study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00741-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Pathaw PMS, Mahanta CL, Bhattacharya S. Characteristics of gluten‐free rice batter and baked cake made from the flour of heat‐moisture‐treated paddy of pigmented rice. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15206] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
| | - Charu Lata Mahanta
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
| | - Suvendu Bhattacharya
- Department of Food Engineering and Technology School of Engineering Tezpur University Assam India
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17
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Chen SH, Li XF, Shih PT, Pai SM. Preparation of thermally stable and digestive enzyme resistant flour directly from Japonica broken rice by combination of steam infusion, enzymatic debranching and heat moisture treatment. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106022] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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18
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Kutsenkova V, Nepovinnykh N, Guo Q. Using of safflower seeds as a protein fortifier for shortbread. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105808] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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Lang GH, Kringel DH, Acunha TDS, Ferreira CD, Dias ÁRG, Zavareze EDR, de Oliveira M. Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. Food Chem 2020; 318:126480. [DOI: 10.1016/j.foodchem.2020.126480] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 01/16/2020] [Accepted: 02/23/2020] [Indexed: 02/08/2023]
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20
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Vahid-Dastjerdi L, Jazaeri S, Hadaegh H, Razeghi Jahromi S, Hosseini SM, Farhoodi M, Momken I. Sucrose substitution by polyols for the production of shelf stable macaroon: attribution of their molecular weight and synergy. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03542-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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21
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Wang L, Zhao S, Liu Y, Xiong S. Quality characteristics and evaluation for sponge cakes made of rice flour. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14505] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Li Wang
- Department of Catering and Tourism Chongqing Business Vocational College Chongqing China
- College of Food Science and Technology Huazhong Agriculture University Wuhan China
| | - Siming Zhao
- College of Food Science and Technology Huazhong Agriculture University Wuhan China
| | - Youming Liu
- College of Food Science and Technology Huazhong Agriculture University Wuhan China
| | - Shanbai Xiong
- College of Food Science and Technology Huazhong Agriculture University Wuhan China
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22
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Xu X, Luo Z, Yang Q, Xiao Z, Lu X. Effect of quinoa flour on baking performance, antioxidant properties and digestibility of wheat bread. Food Chem 2019; 294:87-95. [DOI: 10.1016/j.foodchem.2019.05.037] [Citation(s) in RCA: 64] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2018] [Revised: 03/15/2019] [Accepted: 05/07/2019] [Indexed: 01/21/2023]
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23
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The effects of different additives on the physical properties of dumpling wrapper. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00230-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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24
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Ayim I, Ma H, Alenyorege EA, Duan Y. In vitro inhibitory effect of tea extracts on starch digestibility. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13023] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Ishmael Ayim
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
- Faculty of Applied SciencesKumasi Technical University Kumasi Ghana
| | - Haile Ma
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
| | - Evans Adingba Alenyorege
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
- Faculty of AgricultureUniversity for Development Studies Tamale Ghana
| | - Yuqing Duan
- School of Food and Biological EngineeringJiangsu University Puerto Rico China
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25
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Zhu TW, Zhang X, Li B, Wu H. Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough. Food Chem 2019; 272:76-83. [DOI: 10.1016/j.foodchem.2018.08.047] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2018] [Revised: 07/17/2018] [Accepted: 08/09/2018] [Indexed: 10/28/2022]
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26
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Ding Y, Yang L, Xia Y, Wu Y, Zhou Y, Wang H. Effects of frying on starch structure and digestibility of glutinous rice cakes. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.08.014] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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27
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Collar C, Armero E. Kinetics of in vitro starch hydrolysis and relevant starch nutritional fractions in heat-moisture treated blended wheat-based bread matrices: impact of treatment of non-wheat flours. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3109-1] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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28
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Bhat ZF, Morton JD, Mason S, Bekhit AEDA, Bhat HF. Obesity and neurological disorders: Dietary perspective of a global menace. Crit Rev Food Sci Nutr 2017; 59:1294-1310. [PMID: 29257910 DOI: 10.1080/10408398.2017.1404442] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Obesity is considered a major public health concern throughout the world among children, adolescents, as well as adults and several therapeutic, preventive and dietary interventions are available. In addition to life style changes and medical interventions, significant milestones have been achieved in the past decades in the development of several functional foods and dietary regimens to reduce this menace. Being a multifactorial phenomenon and related to increased fat mass that adversely affects health, obesity has been associated with the development of several other co-morbidities. A great body of research and strong scientific evidence identifies obesity as an important risk factor for onset and progression of several neurological disorders. Obesity induced dyslipidaemia, metabolic dysfunction, and inflammation are attributable to the development of a variety of effects on central nervous system (CNS). Evidence suggests that neurological diseases such as Parkinson's disease and Alzheimer's disease could be initiated by various metabolic changes, related to CNS damage, caused by obesity. These metabolic changes could alter the synaptic plasticity of the neurons and lead to neural death, affecting the normal physiology of CNS. Dietary intervention in combination with exercise can affect the molecular events involved in energy metabolism and synaptic plasticity and are considered effective non-invasive strategy to counteract cognitive and neurological disorders. The present review gives an overview of the obesity and related neurological disorders and the possible dietary interventions.
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Affiliation(s)
- Zuhaib F Bhat
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , Canterbury , New Zealand
| | - James D Morton
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , Canterbury , New Zealand
| | - Sue Mason
- a Lincoln University Faculty of Agriculture and Life Sciences, Wine Food and Molecular Biosciences , Lincoln , Canterbury , New Zealand
| | | | - Hina Fayaz Bhat
- c Sher-E-Kashmir University of Agricultural Sciences and Technology of Kashmir , Srinagar , India
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Shumoy H, Raes K. Tef: The Rising Ancient Cereal: What do we know about its Nutritional and Health Benefits? PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2017; 72:335-344. [PMID: 29098639 DOI: 10.1007/s11130-017-0641-2] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This review covers the nutritional significance of tef cereal as compared to other common cereals with emphasis on carbohydrate content and starch digestibility, protein content, iron and zinc bioavailability and antioxidant potentials. Tef is a gluten free cereal and contains the highest iron and calcium among other cereals. It has high micro- and macro- nutritional profile and is becoming globally popular in the healthy grain food chain. Tef starch has a high gelatinization temperature, an essential precondition in the preparation of low glycemic index foods. There are significantly conflicting reports of iron content of tef ranging from 5 to 150 mg/100 g dm. The traditional fermentation of injera reduced majority of the phytic acid but no significant change to mineral bioavailability was observed. This review indicated that studies on starch digestibility, protein characterization, amylase and protease inhibitors, mineral bioavailability and antioxidant potentials are needed to further explore the nutritional and health benefits of tef.
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Affiliation(s)
- Habtu Shumoy
- Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500, Kortrijk, Belgium
| | - Katleen Raes
- Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500, Kortrijk, Belgium.
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Kim MJ, Oh SG, Chung HJ. Impact of heat-moisture treatment applied to brown rice flour on the quality and digestibility characteristics of Korean rice cake. Food Sci Biotechnol 2017; 26:1579-1586. [PMID: 30263695 PMCID: PMC6049718 DOI: 10.1007/s10068-017-0151-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2017] [Revised: 07/05/2017] [Accepted: 07/14/2017] [Indexed: 10/18/2022] Open
Abstract
Effect of heat-moisture treatment (HMT) of brown rice flour on the quality and digestibility of Korean rice cake (jeolpyeon) was investigated. Brown rice flour with 20% moisture content was heat-moisture treated at 100-110 °C for 1-2 h, and subsequently cooled to 4 °C for 1-2 h. The lightness of HMT rice cake decreased as HMT temperature and time increased, whereas redness and yellowness increased. The hardness, springiness, and cohesiveness of HMT rice cake were much lower than those of brown rice cake. HMT of rice cake caused an increase in the resistant starch content and a decrease in the rapidly digestible starch content. In sensory evaluation, hardness of HMT rice cake was substantially lower than that of rice cake made with untreated brown rice due to retardation of retrogradation. However, the overall acceptability of HMT rice cake was lower than that of white rice cake or brown rice cake.
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Affiliation(s)
- Min-Ji Kim
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 Korea
| | - Sea-Gwan Oh
- Department of Central Area Crop Science, National Institute of Crop Science, Suwon, Gyeonggi 16429 Korea
| | - Hyun-Jung Chung
- Division of Food and Nutrition, Chonnam National University, Gwangju, 61186 Korea
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31
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Huber R, Schoenlechner R. Waffle production: influence of batter ingredients on sticking of fresh egg waffles at baking plates-Part I: effect of starch and sugar components. Food Sci Nutr 2017; 5:504-512. [PMID: 28572935 PMCID: PMC5448360 DOI: 10.1002/fsn3.424] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2016] [Revised: 08/09/2016] [Accepted: 08/16/2016] [Indexed: 11/08/2022] Open
Abstract
Fresh egg waffles are a sweet convenience product typically baked from eggs, water, sugar, flour, fat, leavening agents, emulsifiers, preservatives, and flavors. In industrial production, waffles are baked continuously in high amounts of up to 200 kg raw material per hour. Therefore, it is important that the waffles do not stick onto the baking plates, which can cause significant product loss and increased costs due to interruption of the baking process, required cleaning procedures, and restarting of the energy-consuming start-up phase. Sticking of waffles is greatly influenced not only by baking plate material, release agent, baking temperature, and time, but also by the batter ingredients. In this study, effects of different starches and sugar components were investigated. Within the selected starches, potato starch demonstrated the highest effects on increasing waffle stability and releasing properties compared to wheat and lupine flour (less than 7% sticking waffles). Rice flour performed worst, with almost 50% of sticking waffles. Most of these waffles were broken during take-off, due to their crumbly texture. Within the sugar components, glycerine was better suitable than sorbitol and crystal sugar was superior compared to powdered sugar. They required less take-off force. It could be demonstrated that waffles with increased stability and texture were those that showed the least number of sticking waffles, thus the main aim of batter ingredients was to improve waffle quality. Waffle quality was influenced by batter parameters, significant correlations could be found, for example, a positive correlation between pH- and L-value, negative correlations between pH- and a-value, or density and aw-value. This resulted in significant correlations with take-off-force, which was correlated with L*- and b*-value (negative) and positive to a*-value. Sticking behavior was strongly associated with b*-value (positive) and to a*-value (negative).
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Affiliation(s)
- Regina Huber
- University of Natural Resources and Life Sciences Department of Food Sciences and Technology Vienna Austria
| | - Regine Schoenlechner
- University of Natural Resources and Life Sciences Department of Food Sciences and Technology Vienna Austria
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33
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Starch digestibility and molecular weight distribution of proteins in rice grains subjected to heat-moisture treatment. Food Chem 2017; 219:260-267. [DOI: 10.1016/j.foodchem.2016.09.134] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2016] [Revised: 09/15/2016] [Accepted: 09/21/2016] [Indexed: 11/17/2022]
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34
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Shumoy H, Raes K. In vitro starch hydrolysis and estimated glycemic index of tef porridge and injera. Food Chem 2017; 229:381-387. [PMID: 28372189 DOI: 10.1016/j.foodchem.2017.02.060] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2016] [Revised: 01/20/2017] [Accepted: 02/13/2017] [Indexed: 01/02/2023]
Abstract
The aim of this study was to investigate the in vitro starch digestibility of injera and porridge from seven tef varieties and to estimate their glycemic index. The total starch, free glucose, apparent amylose, resistant, slowly digestible and rapidly digestible starches of the varieties ranged between 66 and 76, 1.8 and 2.4g/100g flour dry matter (DM), 29 and 31%, 17 and 68, 19 and 53, 12 and 30g/100g starch DM, respectively. After processing into injera and porridge, the rapidly digestible starch content increased by 60-85% and 3-69%, respectively. The estimated glycemic index of porridge and injera of the varieties ranged 79-99 and 94-137 when estimated based on model of Goni et al. (1997) whereas from 69 to 100 and 94 to 161, respectively based on Granfeldtet al. (1992). Tef porridge and injera samples studied here can be classified as medium- high GI foods, not to be considered as a proper food ingredient for diabetic people and patients in weight gain control.
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Affiliation(s)
- Habtu Shumoy
- Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
| | - Katleen Raes
- Research Group Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University, Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium.
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35
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Affiliation(s)
- Peter A. Sopade
- Centre for Nutrition and Food Sciences; Queensland Alliance for Agriculture and Food Innovation; The University of Queensland; St Lucia QLD 4072 Australia
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