1
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Cappelli A, Fiscella M, Parenti A, Cini E, Masella P. Comprehension of drying kinetics and stone milling process of chestnuts: a focus on moisture content, milling speed, and energy evaluation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38837357 DOI: 10.1002/jsfa.13644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 04/11/2024] [Accepted: 05/22/2024] [Indexed: 06/07/2024]
Abstract
BACKGROUND Chestnut flour plays an important role in the production of bread, bakery products, and gluten-free foods. Most of the references in the literature focus on the drying process itself and not on the effects of the drying and milling processes. Moreover, the literature is lacking recommendations regarding optimal moisture content and milling speed, thus motivating the present study. The first aim is to understand the chestnut drying process through an in-depth evaluation of drying kinetics; the second aim is to assess the effects of three different moisture content (2%, 4% and 6%) and three different stone rotational speeds (120, 220 and 320 rpm) on operative milling parameters (flour yield, milling time, energy consumption, temperature increase, average power, specific milling energy), flour particle size distribution, and chestnut flours characteristics. RESULTS The results show that moisture content and stone rotational speed have statistically-significant effects on milling operative parameters, flour particle size and chestnut flour composition. In particular, stone rotational speed affected almost all the tested variables (mill operative parameters, flour particle size distribution, and flour characteristics). Therefore, as the stone rotational speed increases, energy consumption, average power, specific energy, and damaged starch content significantly increase. CONCLUSION These findings clearly show that moisture content and stone rotational speed are powerful tools that allow the exploiation of the milling process to modulate the characteristics of the obtained flours. In conclusion, two different approaches for chestnut milling were suggested depending on the type of flour to be produced. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Alessio Cappelli
- Department of Human Science and Quality of Life Promotion, Università Telematica San Raffaele Roma, Rome, Italy
| | - Mattia Fiscella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Alessandro Parenti
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Enrico Cini
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
| | - Piernicola Masella
- Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Florence, Italy
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2
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AL-Ansi W, Fadhl JA, Abdullah AB, Al-Adeeb A, Mahdi AA, Al-Maqtari QA, Mushtaq BS, Fan M, Li Y, Qian H, Wang L. Effect of highland barely germination on thermomechanical, rheological, and micro-structural properties of wheat-oat composite flour dough-flour dough. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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3
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Effect of extrusion with hydrocolloid-starch molecular interactions on retrogradation and in vitro digestibility of chestnut starch and processing properties of chestnut flour. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
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4
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Çetin N, Ciftci B, Kara K, Kaplan M. Effects of gradually increasing drying temperatures on energy aspects, fatty acids, chemical composition, and in vitro ruminal fermentation of acorn. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2023; 30:19749-19765. [PMID: 36239888 DOI: 10.1007/s11356-022-23433-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/13/2022] [Accepted: 09/29/2022] [Indexed: 06/16/2023]
Abstract
Acorns are commonly used to meet energy, protein, and mineral needs of livestock in various parts of the world. However, since acorns have quite a high moisture content at harvest, they should be stored as dried to prevent loss of nutrients and spoilage throughout storage periods. The aim of this study is to determine the drying kinetics, color, energy aspects, crude protein, crude ash, crude oil, fatty acid composition, ADF, NDF, condensed tannin, and mineral composition properties of acorns dried at gradually increasing drying temperatures. Drying processes were carried out in an air-convective dryer at temperatures of 40, 60, 80, 100, and 120 °C. The Logistic model was identified as the best model for describing current drying conditions. Increasing drying temperatures reduced L* (lightness) values and increased thermal efficiency and effective moisture diffusion values. In terms of energy efficiency, the best outcomes were achieved at 80 °C and 120 °C drying temperatures. Drying temperatures had highly significant effects on nutritional traits of acorn samples. Increasing drying temperatures increased fiber content, gas-methane production, and energy values and reduced crude protein and oil contents. Some minerals decreased and some others increased with increasing drying temperatures. Increasing drying temperatures caused slight changes in fatty acid compositions. In terms of animal drying and feeding characteristics, it was determined that a drying temperature of 80 °C was ideal for acorn drying.
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Affiliation(s)
- Necati Çetin
- Department of Biosystems Engineering, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey.
| | - Beyza Ciftci
- Department of Field Crops, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey
| | - Kanber Kara
- Department of Animal Nutrition and Nutritional Diseases, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey
| | - Mahmut Kaplan
- Department of Field Crops, Faculty of Agriculture, University of Erciyes, Kayseri, Turkey
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5
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Nutritional biology of chestnuts: A perspective review. Food Chem 2022; 395:133575. [DOI: 10.1016/j.foodchem.2022.133575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 03/30/2022] [Accepted: 06/23/2022] [Indexed: 11/15/2022]
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6
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Physicochemical, Pasting Properties and In Vitro Starch Digestion of Chinese Yam Flours as Affected by Microwave Freeze-Drying. Foods 2022; 11:foods11152324. [PMID: 35954090 PMCID: PMC9368656 DOI: 10.3390/foods11152324] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2022] [Revised: 07/25/2022] [Accepted: 08/01/2022] [Indexed: 02/01/2023] Open
Abstract
Microwave freeze-drying (MFD) is a new freeze-drying technique, which differs from single microwave treatment; it involves simultaneous effects of microwave power, time, and the moisture state applied to the materials. In this study, the effects of MFD under various microwave power densities (0.5, 1.0, and 1.5 W/g) on the drying characteristics of Chinese yam slices and the physicochemical, pasting, and thermal properties as well as the starch digestibility of the flour were investigated using conventional hot air drying (HAD) at 50 °C as a control. Compared to HAD, MFD shortened the drying time up to 14.29~35.71%, with a higher drying efficiency at a high microwave power density (1.5 W/g). MFD yam flours provided benefits over HAD products in terms of color, water/oil absorption capacity, and solubility, exhibiting high hot-paste viscosity but low resistant starch content. The content of total starch and free glucose of the yam flour and its iodine blue value were significantly influenced by the drying method and the MFD process parameters (p < 0.05). MFD processing could disrupt the short-range ordered structure of yam starch. Among the MFD flours, samples dried by MFD at 1.5 W/g presented the highest ratio of peak intensity at 1047 and 1022 cm−1 (R1047/1022) value, gelatinization enthalpy, and resistant starch content. These results gave a theoretical foundation for the novel freeze-drying method that MFD applied to foods with a high starch content, enabling the production of a product with the desired quality.
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7
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The role of drying methods in determining the in vitro digestibility of starch in whole chestnut flour. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112583] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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8
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Bhat MS, Arya SS. Flow behavior and mechanical properties of water chestnut (
Trapa natans
) under steady shear as affected by acid and autoclave treatment. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13852] [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)
- Mohmad Sayeed Bhat
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
| | - Shalini Subhash Arya
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
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Chavarría‐Fernández SM, Berrios JDJ, Pan JL, Alves PL, Palma‐Rodriguez HM, Hernández Uribe JP, Aparicio‐Saguilan A, Vargas‐Torres A. Native and modified chayotextle flour effect on functional property and cooking quality of spaghetti. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15058] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Sara M. Chavarría‐Fernández
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Av. Universidad km 1, Rancho UniversitarioC.P. 43600 Tulancingo de Bravo, Hidalgo Mexico
| | - J. De J. Berrios
- USDA‐ARS‐Western Regional Research Center 800 Buchanan Street Albany California 94710 USA
| | - James L. Pan
- USDA‐ARS‐Western Regional Research Center 800 Buchanan Street Albany California 94710 USA
| | - Priscila L.S. Alves
- USDA‐ARS‐Western Regional Research Center 800 Buchanan Street Albany California 94710 USA
| | - Heidi M. Palma‐Rodriguez
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Av. Universidad km 1, Rancho UniversitarioC.P. 43600 Tulancingo de Bravo, Hidalgo Mexico
| | - Juan P. Hernández Uribe
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Av. Universidad km 1, Rancho UniversitarioC.P. 43600 Tulancingo de Bravo, Hidalgo Mexico
| | - Alejandro Aparicio‐Saguilan
- Instituto de Biotecnología Universidad Del Papaloapan Circuito Central #200, Colonia Parque Industrial Tuxtepec Oaxaca Apartado Postal 68301 Mexico
| | - Apolonio Vargas‐Torres
- Instituto de Ciencias Agropecuarias Universidad Autónoma del Estado de Hidalgo Av. Universidad km 1, Rancho UniversitarioC.P. 43600 Tulancingo de Bravo, Hidalgo Mexico
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Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour. Foods 2021; 10:foods10051115. [PMID: 34070076 PMCID: PMC8158102 DOI: 10.3390/foods10051115] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2021] [Revised: 05/11/2021] [Accepted: 05/13/2021] [Indexed: 11/17/2022] Open
Abstract
This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the properties of starch in potato flour, however, freeze drying (FD) caused some pores and channels on the starch granules and disruption of the long- and short-range ordered structure of starch. The maximum addition of potato flour in fresh noodles was 40% for FD-PF and 50% for both ED-PF and OD-PF. With increasing addition of potato flour in noodles, the L* (lightness) values of noodles decreased gradually, while the a* (redness) and the b* (yellowness) values, as well as the hardness and springiness values of fresh potato noodles increased. This study clearly showed that drying methods have different effects on the properties of potato flour, and in turn the quality of fresh noodles made with potato flour.
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11
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Bhat MS, Arya SS. Technofunctional, rheological, thermal and structural properties of gorgon nut (
Eurayle ferox
) as affected by drying temperature. J FOOD PROCESS ENG 2021. [DOI: 10.1111/jfpe.13713] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
Affiliation(s)
- Mohmad Sayeed Bhat
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
| | - Shalini Subhash Arya
- Food Engineering and Technology Department Institute of Chemical Technology Mumbai India
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12
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Lapčíková B, Lapčík L, Valenta T, Majar P, Ondroušková K. Effect of the rice flour particle size and variety type on water holding capacity and water diffusivity in aqueous dispersions. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111082] [Citation(s) in RCA: 3] [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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13
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Hu N, Li L. Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15431] [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)
- Na Hu
- Asset and Laboratory Management Office Hebei University of Science and Technology Shijiazhuang PR China
| | - Luning Li
- Assets Equipment Management Office Shijiazhuang University Shijiazhuang PR China
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Effect of Using Quinoa Flour ( Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:8813354. [PMID: 33928144 PMCID: PMC8053053 DOI: 10.1155/2021/8813354] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 02/11/2021] [Accepted: 03/18/2021] [Indexed: 11/18/2022]
Abstract
Quinoa is a promising raw material for the production of foods with high nutritional quality. This study used quinoa flour (Chenopodium quinoa Willd.), egg white, and yucca starch to obtain an extruded pasta. By means of a proximate analysis, the nutritional content of the raw materials, uncooked and cooked pasta, was evaluated. The effects of quinoa flour on the protein composition, physical properties (color, texture, loss through cooking, water absorption, and swelling indices), moisture, DSC, and SEM were evaluated through its comparison with a commercial pasta (control) formulated with quinoa (PCQ). The values obtained during the study were subjected to a simple analysis of variance (ANOVA) to determine the interaction between the factors and the variables by using a statistical program. Incorporation of quinoa flour in the formulations (F1, F2, and F3) increased notoriously the protein content (p < 0.05) and decreased the carbohydrate content, and no significant differences were observed for lipids and ash. The energy value increased due to the essential amino acids present in quinoa. The values obtained for L∗, a∗, and b∗ increased with the increase in quinoa flour, and significant differences for b∗ (p < 0.05) were attributed to the characteristic color of quinoa, drying time, and moisture content. The lack of molecular interaction between starch and protein due to the conditions used in the extrusion process influenced the decrease in rupture strength, increase in the water absorption and swelling indices, and losses due to cooking (8 g/100 g) within an acceptable range. Consequently, affected by the enthalpy of fusion, the starch granules of the quinoa flour did not gelatinize, as observed in the SEM micrographs. The results obtained and the parameters used in the extrusion process influenced the characteristics of the pasta, indicating that quinoa flour is a promising raw material for obtaining gluten-free products.
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15
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Sezer DB, Ahmed J, Sumnu G, Sahin S. Green processing of sour cherry (Prunus cerasus L.) pomace: process optimization for the modification of dietary fibers and property measurements. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00883-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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16
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Oyeyinka SA, Adepegba AA, Oyetunde TT, Oyeyinka AT, Olaniran AF, Iranloye YM, Olagunju OF, Manley M, Kayitesi E, Njobeh PB. Chemical, antioxidant and sensory properties of pasta from fractionated whole wheat and Bambara groundnut flour. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110618] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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17
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Hu C, Xiong Z, Xiong H, Chen L, Zhang M, Wang P, Nawaz A, Walayat N. Effects of granule size on physicochemical and digestive properties of potato powder. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4005-4011. [PMID: 32337732 DOI: 10.1002/jsfa.10445] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 04/21/2020] [Accepted: 04/26/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Potato powder, a rich source of high-quality protein and starch, plays an important role in the production of functional foods. In this study, ball-mill processed potato powders with different particle sizes (278, 208, 129, and 62 μm) were analyzed in terms of physicochemical, pasting, rheological, and digestive properties. RESULTS Scanning electron microscopy and laser diffraction analysis of the samples revealed mono-model particle-size distributions. X-ray diffraction analysis confirmed structure destruction of starch pellets. Proximate composition and physical property analysis showed an increase in the water, ash, protein, and starch content. Meanwhile, the water solubility index and swelling power values were found to increase with decreasing grain size, and so were the brightness (L*) and redness (b*) values of the potato powders. With particle size reduced to 129 μm, large changes were observed in gelatinization properties, such as peak viscosity, trough viscosity, breakdown viscosity, and final viscosity. Oscillatory rheology results also showed that, with the decrease in particle size, the storage modulus (G') and loss modulus (G″) improved, with highest storage modulus (G') observed in the 129 μm particle size. The hydrolysis rate and glycemic index also increased in the 129 μm potato powder. CONCLUSION The results provide information that could be useful for improving quality characteristics by using specific grain sizes in the development of potato-based products such as gluten-free products and ethnic food products with particular functional and rheological properties. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Chun Hu
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Zhouyi Xiong
- Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan, China
| | - Hanguo Xiong
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Lei Chen
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Mengchao Zhang
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Pengkai Wang
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Asad Nawaz
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
| | - Noman Walayat
- College of Food Science and Technology, Huazhong Agriculture University, Wuhan, China
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18
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Gonzalez‐Cervantes ME, Palma‐Rodríguez HM, Hernandez‐Uribe JP, Guzman‐Ortiz FA, Vargas‐Torres A. Effect of Two Different Drying Methods on Molecular Structure, In Vitro Digestibility and Chemical Properties of Oca Tuber Flour. STARCH-STARKE 2020. [DOI: 10.1002/star.202000037] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- María Eugenia Gonzalez‐Cervantes
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1 Rancho Universitario Tulancingo de Bravo Hidalgo C. P. 43600 México
| | - Heidi María Palma‐Rodríguez
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1 Rancho Universitario Tulancingo de Bravo Hidalgo C. P. 43600 México
| | - Juan Pablo Hernandez‐Uribe
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1 Rancho Universitario Tulancingo de Bravo Hidalgo C. P. 43600 México
| | - Fabiola Araceli Guzman‐Ortiz
- CONACYT‐Universidad Autónoma del Estado de Hidalgo Carretera Pachuca‐Tulancingo km 4.5, Ciudad del conocimiento Mineral de la Reforma Hidalgo C.P. 42184 México
| | - Apolonio Vargas‐Torres
- Instituto de Ciencias Agropecuarias, Universidad Autónoma del Estado de Hidalgo, Av. Universidad km 1 Rancho Universitario Tulancingo de Bravo Hidalgo C. P. 43600 México
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Hu N, Li L, Tang E, Liu X. Structural, physicochemical, textural, and thermal properties of phosphorylated chestnut starches with different degrees of substitution. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14457] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Na Hu
- Hebei Research Centre of Analysis and Testing Hebei University of Science and Technology Shijiazhuang PR China
| | - Luning Li
- Assets Equipment Management Office Shijiazhuang University Shijiazhuang PR China
| | - Erjun Tang
- Hebei Research Centre of Analysis and Testing Hebei University of Science and Technology Shijiazhuang PR China
| | - Xinying Liu
- Institute for the Development of Energy for African Sustainability University of South Africa Johannesburg South Africa
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20
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Impact of flour particle size on nutrient and phenolic acid composition of commercial wheat varieties. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103358] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Lapčíková B, Burešová I, Lapčík L, Dabash V, Valenta T. Impact of particle size on wheat dough and bread characteristics. Food Chem 2019; 297:124938. [DOI: 10.1016/j.foodchem.2019.06.005] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 05/30/2019] [Accepted: 06/02/2019] [Indexed: 12/21/2022]
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22
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Liu J, Wang R, Wang X, Yang L, Zhang Q, Shan Y, Ding S. Effect of blanching and drying temperatures on the browning‐related enzymes and physicochemical properties of lily bulb flours. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14248] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Jie Liu
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
| | - Rongrong Wang
- College of Food Science and Technology Hunan Agricultural University Changsha China
| | - Xinyu Wang
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
| | - Lvzhu Yang
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
| | - Qun Zhang
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
| | - Yang Shan
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
| | - Shenghua Ding
- Longping Branch Graduate School Hunan University Changsha China
- Hunan Provincial Key Laboratory for Fruits and Vegetables Storage Processing and Quality Safety Hunan Agricultural Product Processing Institute Hunan Academy of Agricultural Sciences Changsha China
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23
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Influence of drying methods on some physicochemical, functional and pasting properties of Chinese yam flour. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.034] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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24
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Borges A, Fonseca C, Carreira F, Rodrigues I, Henriques M, Veloso ACA, Peres AM. Valorisation of frozen chestnut by-products: technological challenges for the production of gluten-free flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-9999-6] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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25
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Xing Q, de Wit M, Kyriakopoulou K, Boom RM, Schutyser MA. Protein enrichment of defatted soybean flour by fine milling and electrostatic separation. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.08.014] [Citation(s) in RCA: 35] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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26
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Ahmed J, Al-Attar H. Structural properties of high-pressure-treated chestnut flour dispersions. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1311343] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Jasim Ahmed
- Food and Nutrition Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
| | - Hasan Al-Attar
- Food and Nutrition Program, Environment and Life Sciences Research Center, Kuwait Institute for Scientific Research, Safat, Kuwait
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Abid M, Yaich H, Hidouri H, Attia H, Ayadi MA. Effect of substituted gelling agents from pomegranate peel on colour, textural and sensory properties of pomegranate jam. Food Chem 2017; 239:1047-1054. [PMID: 28873521 DOI: 10.1016/j.foodchem.2017.07.006] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2017] [Revised: 06/24/2017] [Accepted: 07/02/2017] [Indexed: 11/25/2022]
Abstract
A series of pomegranate jams were prepared from a Tunisian ecotype (Tounsi) with different amounts of sugar (10, 20 and 30%) and low-methoxylated pectin (0.2, 0.7 and 1.2%). The most appreciated formulation was that contaning 30% sugars and 0.2% pectin. Then, commercial pectin was substituted by other gelling agents (pomegranate peel powders dried at 50°C vs lyophilized, pectin and fibre extracted from pomegranate peel) for the preparation of pomegranate peel-based jams. The elaborated jams were evaluated for physichochemical, colour, texture and sensory characteristics. Results revealed that the jam (JPP2) elaborated with 0.2% pectin extracted from pomegranate peel exhibited similar overall acceptability to that prepared with commercial pectin. However, it was more acceptable than other pomegranate peel-based jams, which was related to a better appreciation of sweetness and colour. According to the colour and texture measurements, this sample (JPP2) was more reddish and less firm than other samples.
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Affiliation(s)
- Mouna Abid
- Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 3038 Sfax, Tunisia
| | - Héla Yaich
- Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 3038 Sfax, Tunisia
| | - Hayfa Hidouri
- Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 3038 Sfax, Tunisia
| | - Hamadi Attia
- Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 3038 Sfax, Tunisia
| | - M A Ayadi
- Laboratoire Analyse, Valorisation et Sécurité des Aliments, Université de Sfax, Ecole Nationale d'Ingénieurs de Sfax (ENIS), BP 3038 Sfax, Tunisia.
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Arıcı M, Yıldırım RM, Özülkü G, Yaşar B, Toker OS. Physicochemical and nutritional properties of taro (Colocasia esculenta L. Schott) flour as affected by drying temperature and air velocity. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.08.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2016.09.002] [Citation(s) in RCA: 67] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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30
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Kan L, Li Q, Xie S, Hu J, Wu Y, Ouyang J. Effect of thermal processing on the physicochemical properties of chestnut starch and textural profile of chestnut kernel. Carbohydr Polym 2016; 151:614-623. [DOI: 10.1016/j.carbpol.2016.06.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2016] [Revised: 05/29/2016] [Accepted: 06/01/2016] [Indexed: 11/27/2022]
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Ahmed J, Al-Attar H, Arfat YA. Effect of particle size on compositional, functional, pasting and rheological properties of commercial water chestnut flour. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.08.028] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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