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Huang G, McClements DJ, He K, Lin Z, Zhang Z, Zhang R, Jin Z, Chen L. Recent advances in enzymatic modification techniques to improve the quality of flour-based fried foods. Crit Rev Food Sci Nutr 2024:1-16. [PMID: 38711404 DOI: 10.1080/10408398.2024.2349728] [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: 05/08/2024]
Abstract
Flour-based fried foods are among the most commonly consumed foods worldwide. However, the sensory attributes and nutritional value of fried foods are inconsistent and unstable. Therefore, the creation of fried foods with desirable sensory attributes and good nutritional value remains a major challenge for the development of the fried food industry. The quality of flour-based fried foods can sometimes be improved by physical methods and the addition of chemical modifiers. However, enzyme modification is widely accepted by consumers due to its unique advantages of specificity, mild processing conditions and high safety. Therefore, it is important to elucidate the effects of enzyme treatments on the sensory attributes (color, flavor and texture), oil absorption and digestibility of flour-based fried foods. This paper reviews recent research progress in utilizing enzyme modification to improve the quality of flour-based fried foods. This paper begins with the effects of common enzymes on the physicochemical properties (rheological property, retrogradation property and specific volume) of dough. Based on the analysis of the mechanism of formation of sensory attributes and nutritional properties, it focuses on the application of amylase, protease, transglutaminase, and lipase in the regulation of sensory attributes and nutritional properties of flour-based fried foods.
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Affiliation(s)
- Guifang Huang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | | | - Kuang He
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Ziqiang Lin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Zipei Zhang
- Food Science Program, University of Missouri, Columbia, Missouri, USA
| | - Ruojie Zhang
- Food Science Program, University of Missouri, Columbia, Missouri, USA
| | - Zhengyu Jin
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
| | - Long Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China
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Wang Q, Li L, Wang T, Zheng X. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality. Food Chem 2022; 370:131361. [PMID: 34788965 DOI: 10.1016/j.foodchem.2021.131361] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 09/09/2021] [Accepted: 10/06/2021] [Indexed: 11/30/2022]
Abstract
Compared with three major cereals, underutilized cereals (UCs) are those with less use but having abundant bioactive components and better functionalities after proper processing. As a productive and energy-efficient technology, extrusion has been used for UC modification to improve its technological and nutritional quality. Extrusion could induce structural and quantitative changes in chemical components of UC flour, the degree of which is affected by extrusion intensity. Based on the predominant component (starch), functionalities of extruded underutilized cereal flour (EUCF) and potential mechanisms are reviewed. Considering bioactive compounds, it also summarizes the physiological functions of EUCF. EUCF incorporation could modulate the dough rheological behavior and starchy foods quality. Controlling extrusion intensity or incorporation level of EUCF is vital to achieve sensory-appealing and nutritious products. This paper gives comprehensive information of EUCF to promote its utilization in novel staple foods.
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Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Limin Li
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Ting Wang
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China
| | - Xueling Zheng
- College of Grain, Oil and Food Science, Henan University of Technology, No.100 Lianhua Street in Zhongyuan District, Zhengzhou, Henan 450001, China.
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Farkas A, Szepesvári P, Németh R, Bender D, Schoenlechner R, Tömösközi S. Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103292] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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The impact of endogenous proteins on hydration, pasting, thermal and rheology attributes of foxtail millet. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103255] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Marti A, Tyl C. Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop. Compr Rev Food Sci Food Saf 2020; 20:819-839. [PMID: 33443801 DOI: 10.1111/1541-4337.12681] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/07/2020] [Accepted: 11/06/2020] [Indexed: 12/19/2022]
Abstract
Across the globe, strategies to adapt food production to a changing climate as well as to unforeseen events (such as a pandemic) are needed, for example, if farmers miss planting times due to abnormal weather patterns or harvests are lost. Such food security considerations represent reasons for why proso millet deserves a more prominent place at the table. It has one of the shortest growing seasons and water requirements among cereals and is already grown in rotation with other crops, for example, in the American Midwest. Yet, most consumers in the Western world are unfamiliar with it, which limits its market potential. Introducing proso millet to consumers requires development of products with acceptable textural and sensory attributes as well as convincing selling points. These can be found in its nutritional profile, as it is a gluten-free "ancient" grain and millet-based products frequently have low glycemic indices. This review presents a synthesis of recent studies that utilized processing strategies to advance proso millet functionality. Results are put into the context of the most frequently addressed compositional and functional attributes, organized in clusters. Diversity across varieties in amylose to amylopectin ratios presents an opportunity to utilize proso millet for foods with specific pasting requirements, as in bread versus pasta. Hydrothermal or pressure treatments may further adapt its functionality for baked goods. Bitterness remains an unsolved issue, even when decorticated material is used. In addition, heating dramatically lowers in vitro protein digestibility, whereas starch digestibility appears to be matrix dependent (more than raw material dependent).
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Affiliation(s)
- Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Catrin Tyl
- Department of Food Science and Technology, University of Georgia, Athens, Georgia
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Szentmiklóssy M, Török K, Pusztai É, Kemény S, Tremmel-Bede K, Rakszegi M, Tömösközi S. Variability and cluster analysis of arabinoxylan content and its molecular profile in crossed wheat lines. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103074] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Zhang F, Laraib Y, Chai X, Shen Y, Wang X, Li S, Guo E, Diao X, Shen Q. The effect of reducing agent DTT on pasting, hydration and microstructure properties of foxtail millet. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103044] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Bender D, Schönlechner R. Innovative approaches towards improved gluten-free bread properties. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102904] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Structure, thermal and rheological properties of different soluble dietary fiber fractions from mushroom Lentinula edodes (Berk.) Pegler residues. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.04.015] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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Linares-García L, Repo-Carrasco-Valencia R, Glorio Paulet P, Schoenlechner R. Development of gluten-free and egg-free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine flour, vegetable proteins and the oxidizing enzyme POx. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03320-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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