1
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Saberi F, Kouhsari F, Gasparre N. Green alternative for sodium metabisulfite substitution: Comparison of bacterial and fungal proteases effect in hard biscuit making. FOOD SCI TECHNOL INT 2024; 30:407-417. [PMID: 36683359 PMCID: PMC11155218 DOI: 10.1177/10820132231152279] [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: 07/08/2022] [Accepted: 01/05/2023] [Indexed: 01/24/2023]
Abstract
Sodium metabisulfite is one of the most employed reducing agents in hard biscuit making. The recent results about its adverse effects on human health have pushed us to look in new safer and greener directions. Two different proteases, from distinct strains (bacterial and fungal), were selected and their effects on the dough thermomechanical performances, texture, and structure of the hard biscuits were compared with those obtained from the sodium metabisulfite. Doughs treated with fungal protease showed higher stability during mixing and higher consistency throughout the heating stage. On the other hand, bacterial protease had the greatest weakening effect on protein with a marked reduction of starch gelatinization. Doughs processed with fungal enzymes reached similar values to those containing sodium metabisulfite. In terms of hardness, no significant (p < 0.05) differences were found between biscuits made with bacterial protease and sodium metabisulfite. Analysis of the volumetric characteristics highlighted that bacterial enzymes gave higher values of specific volume and surface area. Regarding the structure of the hard biscuits, sodium metabisulfite produced a more uniform structure with fewer and smaller pockets as compared with the samples treated with proteases.
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Affiliation(s)
- Farzad Saberi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
- Department of Research and Development, Zarkam Company, Zar Industrial and Research Group, Hashtgerd, Iran
| | - Fatemeh Kouhsari
- Department of Research and Development, Zarkam Company, Zar Industrial and Research Group, Hashtgerd, Iran
- Department of Food Science, Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Nicola Gasparre
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
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2
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Wang W, Quan Z, Kou F, Zhang S, Cao L, Zhang Z. Preparation and characterization of soluble dietary fiber from tiger nut residues, showing enhanced antioxidant activity and metal-ion-binding properties. Front Nutr 2023; 10:1275473. [PMID: 38156276 PMCID: PMC10754513 DOI: 10.3389/fnut.2023.1275473] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2023] [Accepted: 11/27/2023] [Indexed: 12/30/2023] Open
Abstract
To improve the utilization of soluble dietary fiber (SDF) from tiger nut residues, the response surface methodology was used to optimize the conditions of superfine grinding to produce SDF with antioxidant and metal-ion-binding properties. The yield was increased (30.56%) and the average particle diameter of SDF was decreased (D50: 32.80 μm) under the optimal conditions (a proportion of grinding medium of 100%, a feeding mass of 0.90 kg, a grinding time of 20 min, and a moisture content of 8.00%). In addition, superfine grinding substantially modified the surface morphology and increased the SDF content and the proportion of monosaccharides by decreasing the molecular weight. Moreover, superfine grinding remarkably enhanced the in vitro antioxidant activities (ABTS+, DPPḤ, and ·OH) of the SDF, which also exhibited favorable metal-ion-binding properties (Ca2+, Zn2+, and Co2+). These results suggest that superfine grinding can be used as a technique to modify dietary fiber to manufacture functional SDF.
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Affiliation(s)
- Weihao Wang
- School of Forestry, Northeast Forestry University, Harbin, China
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Zhigang Quan
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Fang Kou
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
- Department of Marine Food Science and Technology, Gangneung-Wonju National University, Gangneung, Republic of Korea
| | - Shenglong Zhang
- Heilongjiang Guohong Energy Saving and Environmental Protection Co., Harbin, China
| | - Longkui Cao
- National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China
- College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China
| | - Zhi Zhang
- School of Life Science, Northeast Forestry University, Harbin, China
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3
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Adedeji OE, Gambo E, Adedeji OG, Akise J, Okehie ID, Yohanna KM, Agbu W, Chinma CE. Structure, nutritional composition, and functionality of xylanase/microwave radiation-pretreated tiger nut. FOOD SCI TECHNOL INT 2023:10820132231219714. [PMID: 38073089 DOI: 10.1177/10820132231219714] [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: 12/22/2023]
Abstract
In this study, tiger nut was pretreated with xylanase (Xyl), microwave radiation (MW), and a combination of both (MW + Xyl). The structure, nutritional composition, technofunctional, and antioxidant properties of the pretreated and untreated (control) tiger nut flour (TNF) were investigated. The Fourier transform infrared spectroscopic and X-ray diffractrometric spectra of the control and the pretreated samples are similar; however, there was a slight change in some peaks in the pretreated samples, indicating structural re-organization of macromolecules. Scanning electron microscopic images show reductions of surface erosion and formation of clusters in the MW + Xyl-treated TNF compared to the other pretreated samples. Pretreatment increased the protein, Ca, total phenolic content, and swelling capacity of TNF by 3.71-7.31%, 29.41-32.35%, 4.39-9.65%, and 1.59-6.75%, respectively. Meanwhile, 45.52-58.78% and 11.54-15.38% reductions in fat content and water absorption capacity, respectively, were recorded. Pretreatment of TNF with Xyl and MW + Xyl increased its soluble dietary fiber by 26.84% and 64.34%, respectively; however, a 3.31% reduction was recorded following MW treatment. The highest 2, 2-diphenyl-1-picrylhydrazyl scavenging activity (53.20%) was recorded in the MW + Xyl-treated TNF. These findings proved that pretreating TNF with microwave radiation and Xyl could improve its technological and nutritional qualities, enhancing its applicability in food systems.
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Affiliation(s)
| | - Ediben Gambo
- Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria
| | | | - Joshua Akise
- Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria
| | - Ikenna David Okehie
- Department of Food Technology, Safety, and Health, University of Ghent, Ghent, Belgium
| | - Kingsley Musa Yohanna
- Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria
| | - Wakeji Agbu
- Department of Food Science and Technology, Federal University Wukari, Wukari, Nigeria
| | - Chiemela Enyinnaya Chinma
- Department of Food Science and Technology, Federal University of Technology, Minna, Nigeria
- Department of Biotechnology and Food Technology, University of Johannesburg, Gauteng, South Africa
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4
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Halim Y, Kusuma DT, Hardoko H, Handayani R. Effect of guar gum and egg addition on characteristics of noodle analog made from rice flour. FOOD SCI TECHNOL INT 2023:10820132231211928. [PMID: 37920886 DOI: 10.1177/10820132231211928] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2023]
Abstract
Noodle analog is a non-gluten-based noodle. Noodle analog made from rice flour is known to have less desirable physical characteristics, such as a harder and less chewy texture. The addition of guar gum as a hydrocolloid and egg in this research was done to improve the rice-flour-based noodle analog characteristics. The aim of this research was to determine the best guar gum and egg concentration to enhance the noodle analog characteristics. The guar gum was added in several concentrations (1.5%, 2%, 2.5%, and 3% w/w), and raw fresh chicken egg was also added in different concentrations (3%, 5%, and 7% w/w). The best noodle analog was obtained with the addition of 3% guar gum and 5% raw fresh chicken egg. This formulation has the lowest adhesiveness value, high elongation, cohesiveness and springiness, with better cooking quality, such as low cooking loss and moderate water absorption. The best noodle analog was then compared to the commercial noodle. The noodle analog had a lower cooking loss, but the wheat flour-based commercial noodle still had better textural properties, such as softer, less adhesive, and springier texture. However, the noodle analog had better cohesiveness and higher tensile strength with a similar elongation compared to wheat flour-based commercial noodle.
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Affiliation(s)
- Yuniwaty Halim
- Food Technology Department, Universitas Pelita Harapan, Tangerang, Banten, Indonesia
| | - Diandra Tirta Kusuma
- Food Technology Department, Universitas Pelita Harapan, Tangerang, Banten, Indonesia
| | - Hardoko Hardoko
- Faculty of Fisheries and Marine Sciences, Brawijaya University, Malang, Indonesia
| | - Ratna Handayani
- Food Technology Department, Universitas Pelita Harapan, Tangerang, Banten, Indonesia
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5
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Wang S, He J, Huang S, Li B. Application of Konjac Glucomannan with Chitosan Coating in Yellow Alkaline Noodles. Foods 2023; 12:3569. [PMID: 37835221 PMCID: PMC10572429 DOI: 10.3390/foods12193569] [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: 09/02/2023] [Revised: 09/16/2023] [Accepted: 09/25/2023] [Indexed: 10/15/2023] Open
Abstract
To improve the quality of the characteristics of yellow alkaline noodles and enrich their nutritional value, konjac glucomannan (KGM) with or without chitosan coating were added to noodles, and their application effects were investigated in terms of color, texture, water absorption, starch digestion, total plate count (TPC) and microstructure. Chitosan-konjac glucomannan (CK) complex was firstly prepared by embedding konjac powder with chitosan sol. After embedding, the hydrophilicity of KGM decreased significantly. Then, either CK or native KGM were mixed evenly with flour before saline water, and soda was subsequently added to produce noodles. Compared with native KGM, CK provided the noodles with a higher brightness and a lighter yellow color. In terms of texture properties, although the firmness of CK noodles was weaker than that of KGM noodles, the tensile properties were enhanced. After embedding, the water absorption of CK noodles decreased and the content of resistant starch (RS) in the noodles increased. During storage, the TPC in CK noodles was significantly lower than that in KGM noodles. At a CK content of 5%, the noodles presented a lightness of 87.41, a b value of 17.75, a shear work of 39.9 g·cm, a tensile distance of 84.28 cm, a water absorption of 69.48%, a RS content of 17.97% and a TPC of 2.74 lg CFU/g at 10 days. In general, KGM with chitosan coating could improve the physicochemical qualities of noodles and extend their shelf life to a certain extent.
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Affiliation(s)
- Shishuai Wang
- College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China
| | - Jiaxin He
- College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China
| | - Shanshan Huang
- College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China
| | - Bin Li
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
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6
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Emadzadeh B, Naji-Tabasi S, Bostan A, Ghorani B. An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108725] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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7
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Zhang X, Wang Z, Wang L, Ou X, Huang J, Luan G. Structural support of zein network to rice flour gluten-free dough: Rheological, textural and thermal properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108721] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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8
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Kai Y, Liu Y, Li H, Yang H. Wakame replacement alters the metabolic profile of wheat noodles after in vitro digestion. Food Res Int 2023; 164:112394. [PMID: 36737976 DOI: 10.1016/j.foodres.2022.112394] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2022] [Revised: 12/14/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The development of nutritional noodles of high quality has become a new hotspot of research in the area of food science. Since wakame is edible seaweed rich in dietary fiber and proteins and rarely found in ordinary noodle, this study investigated the release of metabolites, the texture quality, and the rheological properties of wakame noodle, as well as the mechanism by which extruded wakame flours can influence noodle texture and viscoelasticity through digestion. Basically, nuclear magnetic resonance spectra were applied to identify the 46 metabolites including amino acids, saccharides, fatty acids, and other metabolites. Both PCA and OPLS-DA model showed fit goodness and good predictivity, which were assessed the increasing release of most metabolites. Structural studies discussed the effects on the enhancement of interlinkage with gluten matrix and protein matrix, which were validated via the decreasing instantaneous compliance J0 (1.64 × 10-5 to 0.16 × 10-5 Pa-1). Wakame addition best matched the physiochemical properties of noodle, in terms of chewiness (99.10 vs 122.66 g.mm), gumminess (281.98 vs. 323.44 g), and gel strength (132.65 vs 173.95 kPa•s-1). Beyond the functional characteristics it contributes benefits like reduction of diet-related diabetes. As a consequence, the creation of personalized nutritious, healthy noodles will be an innovative route from a scientific viewpoint and an application standpoint.
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Affiliation(s)
- Yi Kai
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore
| | - Yi Liu
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China
| | - Hongliang Li
- Guangzhou Welbon Biological Technology Co., Ltd, Guangzhou, Guangdong 523660, PR China
| | - Hongshun Yang
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Suzhou, Jiangsu 215123, PR China.
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9
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Nutritional Quality of Gluten-Free Bakery Products Labeled Ketogenic and/or Low-Carb Sold in the Global Market. Foods 2022; 11:foods11244095. [PMID: 36553837 PMCID: PMC9778343 DOI: 10.3390/foods11244095] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 12/01/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
Gluten-free and ketogenic bakery products are gaining momentum. This study aims to develop a better understanding of the nutritional quality of gluten-free bakery products labeled ketogenic and/or low-carb. For this reason, the products available on the global market that were labeled ketogenic and/or low-carb (n = 757) were retrieved and compared to standard gluten-free products (n = 509). Overall, nutritionally, no significant differences were found among ketogenic and/or low-carb products due the high intra-variability of each type, but they differed from standard products. Compared to standard products, all ketogenic and/or low carb, irrespective of categories, showed lower carbohydrates that derived chiefly from fibers and, to a lesser extent, from sugars. They also had higher protein contents (p < 0.05) compared to standard products. Fats was higher (p < 0.05) in ketogenic and/or low-carb baking mixes, savory biscuits, and sweet biscuits than in their standard counterparts. Saturated fats were higher (p < 0.05) in low-carb savory biscuits and breads, as well as in ketogenic sweet biscuits than in the same standard products. Overall, median values of the nutrients align with the definition of the ketogenic diet. Nevertheless, several products did not align with any of the ketogenic definitions. Therefore, consumers need to carefully read the nutritional facts and not rely on mentions such as low-cab and ketogenic to make their decision of purchase/consumption.
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10
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González LC, Loubes MA, Bertotto MM, Tolaba MP. Rice‐based noodle formulation: consumer preference and optimization by mixture design. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Luciana C. González
- University of Buenos Aires Faculty of Exact and Natural Sciences, Industry Department. Buenos Aires Argentina
- CONICET‐University of Buenos Aires. Institute of Food Technology and Chemical Processes (ITAPROQ). Buenos Aires Argentina
| | - María A. Loubes
- University of Buenos Aires Faculty of Exact and Natural Sciences, Industry Department. Buenos Aires Argentina
- CONICET‐University of Buenos Aires. Institute of Food Technology and Chemical Processes (ITAPROQ). Buenos Aires Argentina
| | - María M. Bertotto
- National Service for Agri‐Food Health and Quality (SENASA), General Directorate for Animal Health. Buenos Aires Argentina
| | - Marcela P. Tolaba
- University of Buenos Aires Faculty of Exact and Natural Sciences, Industry Department. Buenos Aires Argentina
- CONICET‐University of Buenos Aires. Institute of Food Technology and Chemical Processes (ITAPROQ). Buenos Aires Argentina
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11
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Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles. Foods 2022; 11:foods11172617. [PMID: 36076803 PMCID: PMC9455474 DOI: 10.3390/foods11172617] [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: 08/05/2022] [Revised: 08/20/2022] [Accepted: 08/24/2022] [Indexed: 11/20/2022] Open
Abstract
To improve the quality characteristics of noodles and enrich nutritional value, Tremella fuciformis (TF) powder was incorporated into noodles. Tremella fuciformis (TF) is an edible fungus with rich nutritional value, and TF gel has good viscosity properties. This paper explored the effect of TF on noodle quality, and compared the difference between TF and three hydrocolloids: sodium alginate (SA), guar gum (GG) and xanthan gum (XG). The results showed that TF could significantly (p < 0.05) increase the hardness, adhesiveness and chewiness of noodles, and showed a decreasing trend for additions greater than 3%. The addition of 3% TF enhanced storage modulus (G′), loss modulus (G″) and elasticity of dough. The addition of 3% TF also increased α-helix and β-sheet content, and degradation temperature in noodles. Meanwhile, it elevated the deeply bound water content and retarded water mobility. In addition, the content of slowly digestible starch and resistant starch in the noodles increased with the addition of 3% TF. It was found that the effect of 3% TF on the above data was not different from the effects of the three hydrocolloids (respectively, their optimal additions), and improved the quality characteristics of the noodles. The results provide guidance for the application of TF and the development of a new natural hydrocolloid and nutritionally fortified noodles.
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12
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Meenu M, Padhan B, Zhou J, Ramaswamy HS, Pandey JK, Patel R, Yu Y. A Detailed Review on Quality Parameters of Functional Noodles. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2092747] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Maninder Meenu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
| | - Bandana Padhan
- Department of Biotechnology, School of Life Science and Biotechnology, Adamas University, Kolkata, India
| | - Joanna Zhou
- Department of Chemical Engineering, The Cooper Union for the Advancement of Science and Art, New York City, NY, USA
| | | | | | - Rajkumar Patel
- Energy & Environmental Science and Engineering (EESE), Integrated Science and Engineering Division (ISED), Underwood International College, Yonsei University, Incheon, South Korea
| | - Yong Yu
- College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
- Key Laboratory of Equipment and Informatization in Environment Controlled Agriculture, Ministry of Agriculture, Hangzhou, China
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13
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Thanushree M, Sudha M, Martin A, Vanitha T, Kasar C. Enhancing the nutritional and quality profiles of buckwheat noodles: Studies on the effects of methods of milling and improvers. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113286] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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14
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Alizadeh-Bahaabadi G, Lakzadeh L, Forootanfar H, Akhavan HR. Optimization of gluten-free bread production with low aflatoxin level based on quinoa flour containing xanthan gum and laccase enzyme. Int J Biol Macromol 2022; 200:61-76. [PMID: 34973985 DOI: 10.1016/j.ijbiomac.2021.12.091] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2021] [Revised: 11/20/2021] [Accepted: 12/16/2021] [Indexed: 11/24/2022]
Abstract
This study was aimed to develop a new cereal-based product using quinoa flour, xanthan gum, and laccase and also to evaluate their effects on the quality characteristics of gluten-free bread (GFB). Experimental design method was applied for optimization of gluten-free formulation. The effects of three variables of quinoa flour (0-50%), laccase activity (0-2 U/g flour), and xanthan gum (0-0.5%) on the contents of total aflatoxin (TAF) and aflatoxin B1 (AFB1), color indices (L*, a*, and b*), and texture properties (hardness, cohesiveness, and springiness) of GFB were evaluated. The results showed that quinoa flour and laccase enzyme significantly reduced TAF and AFB1 (p < 0.05). The lowest AFB1 level (3.67 ± 0.96 ng/g) in the GFB formulation containing quinoa flour (40%), laccase enzyme (2.0 U/g), and xanthan gum (0.46%) was very close to the predicted amount (3.66 ± 0.96 ng/g). Quinoa flour significantly reduced the L* and a* values and increased b* value and improved the texture parameters. Laccase enzyme also improved color indices and texture properties. Therefore, the use of laccase enzyme and quinoa flour is recommended based on the desired effect on the quality characteristics of GFB.
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Affiliation(s)
| | - Leila Lakzadeh
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran.
| | - Hamid Forootanfar
- Department of Food Science and Technology, Shahreza Branch, Islamic Azad University, Shahreza, Iran; Pharmaceutical Sciences and Cosmetic Products Research Center, Kerman University of Medical Sciences, Kerman, Iran.
| | - Hamid-Reza Akhavan
- Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
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15
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Rahman H, Zhang M, Sun HN, Mu TH. Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches. Int J Biol Macromol 2022; 204:725-733. [PMID: 35114274 DOI: 10.1016/j.ijbiomac.2022.01.164] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 01/11/2022] [Accepted: 01/27/2022] [Indexed: 01/19/2023]
Abstract
Effects of high hydrostatic pressure (HHP, 100, 300 and 500 MPa for 30 min at 25 °C) treated maize (MS), potato (PS), and sweet potato (SS) starches on thermo-mechanical, rheological, microstructural properties and water distribution of gluten-free model doughs were investigated. Significant differences were found among starch model doughs in terms of water absorption, dough development time, and dough stability at 500 MPa. Total gas production of MS, PS and SS doughs was significantly increased from 541 to 605 mL (300 MPa), 527 to 568 mL (500 MPa) and 551 to 620 mL (500 MPa) respectively as HHP increased. HHP increased storage (G') and loss (G″) modulus in terms of rheological properties suggesting, the higher viscoelastic behavior of starch model doughs. The dough after 500 MPa treatment showed lower degree of dependence of G' on frequency sweep suggesting, the formation of a stable network structure. In addition, continuous abundant water distribution and uniform microstructure were found in MS (300 MPa), PS (500 MPa) and SS (500 MPa) doughs for 60 min fermentation. Thus, the starches after HHP show great application potential in gluten-free doughs with improved characteristics.
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Affiliation(s)
- Hafizur Rahman
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Hong-Nan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
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16
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González LC, Loubes MA, Tolaba MP. Effect of Ball‐Milled Rice Starch and Other Functional Ingredients on Quality Attributes of Rice‐Based Dough and Noodles. STARCH-STARKE 2022. [DOI: 10.1002/star.202100241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Luciana Carla González
- University of Buenos Aires Faculty of Exact and Natural Sciences Industry Department Buenos Aires Argentina
- CONICET‐University of Buenos Aires Institute of Food Technology and Chemical Processes (ITAPROQ) Buenos Aires Argentina
| | - María Ana Loubes
- University of Buenos Aires Faculty of Exact and Natural Sciences Industry Department Buenos Aires Argentina
- CONICET‐University of Buenos Aires Institute of Food Technology and Chemical Processes (ITAPROQ) Buenos Aires Argentina
| | - Marcela Patricia Tolaba
- University of Buenos Aires Faculty of Exact and Natural Sciences Industry Department Buenos Aires Argentina
- CONICET‐University of Buenos Aires Institute of Food Technology and Chemical Processes (ITAPROQ) Buenos Aires Argentina
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17
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Culetu A, Duta DE, Papageorgiou M, Varzakas T. The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods 2021; 10:foods10123121. [PMID: 34945672 PMCID: PMC8701227 DOI: 10.3390/foods10123121] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/03/2021] [Accepted: 12/13/2021] [Indexed: 11/25/2022] Open
Abstract
Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.
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Affiliation(s)
- Alina Culetu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania; (A.C.); (D.E.D.)
| | - Denisa Eglantina Duta
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania; (A.C.); (D.E.D.)
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece
- Correspondence: ; Tel.: +30-2721045279
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Role of Hydrocolloids in the Structure, Cooking, and Nutritional Properties of Fiber-Enriched, Fresh Egg Pasta Based on Tiger Nut Flour and Durum Wheat Semolina. Foods 2021; 10:foods10102510. [PMID: 34681559 PMCID: PMC8536094 DOI: 10.3390/foods10102510] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 10/17/2021] [Accepted: 10/18/2021] [Indexed: 11/17/2022] Open
Abstract
The aim of this work concerns the manufacturing process of fresh egg tagliatelle labeled as a "source of fiber" based on tiger nut flour and wheat semolina. An attempt to improve the quality attributes and cooking properties of the obtained product was made by means of structuring agents. More specifically, a combination of three hydrocolloids (carboximethylcellulose, CMC; xanthan gum, XG; and locust bean gum, LBG) was tested. A Box-Behnken design with randomized response surface methodology was used to determine a suitable combination of these gums to achieve fewer cooking losses, higher water gain and swelling index values, and better texture characteristics before and after cooking. Positive effects on textural characteristics were observed when incorporating XG into the pasta formulation. Cooking and fiber loss also significantly diminished with the XG-CMC combination over 0.8%. No significant effect was found for the other evaluated parameters. A synergistic interaction between LBG and XG was only significant for the water absorption index. The cooked pasta was considered a source of fiber in all cases.
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Sajid Mushtaq B, Zhang W, Al-Ansi W, Ul Haq F, Rehman A, Omer R, Mahmood Khan I, Niazi S, Ahmad A, Ali Mahdi A, Al-Maqtari QA, Walayat N, Wang L. A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1976793] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Bilal Sajid Mushtaq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Wenhui Zhang
- Institute of Food Science, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, Tibet, China
| | - Waleed Al-Ansi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Faizan Ul Haq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Rabia Omer
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Imran Mahmood Khan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Sobia Niazi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Aqsa Ahmad
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Amer Ali Mahdi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qais Ali Al-Maqtari
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Noman Walayat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
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Ding Y, Wang J, Sun L, Zhou X, Cheng J, Sun Y. Effect of kansui on the physicochemical, structural, and quality characteristics of adlay seed flour-fortified wheat noodles. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111458] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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21
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Gasparre N, Pan J, da Silva Alves PL, Rosell CM, De J. Berrios J. Tiger Nut ( Cyperus esculentus) as a Functional Ingredient in Gluten-Free Extruded Snacks. Foods 2020; 9:E1770. [PMID: 33260341 PMCID: PMC7760251 DOI: 10.3390/foods9121770] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 11/22/2020] [Accepted: 11/27/2020] [Indexed: 01/13/2023] Open
Abstract
Tiger nut (TN) is a nutritious source of gluten-free flour, used generally in healthy beverages, but its incorporation in gluten-free extruded snacks has not been explored. TN flour was blended at different concentrations (up to 70%) with rice flour and soluble fiber, for the development of gluten-free snacks on a twin-screw extruder. The effect of TN inclusion in the formulations was evaluated on relevant physiochemical characteristics of the snacks. Viscoamylograph of the raw formulations showed that TN addition increased (p < 0.01) onset temperature and delayed peak viscosity. In the extruded flours, TN contributed to limit the starch degradation during extrusion. Diameter, expansion ratio, true density, and total pore volume of the extrudates were reduced (pf < 0.01) by the increased TN content in the formulations, while bulk density rose. The surfaces of the extruded snacks were modified by the increasing inclusion of TN in substitution of rice in the formulations. Extrudates containing 10% TN showed the best overall texture profile. Moreover, TN addition enhanced the ash and protein content of the snacks and increased their total antioxidant activity. This study demonstrated that incorporation of 10% TN flour into rice-based formulation was suitable for making gluten-free snacks with acceptable physical properties.
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Affiliation(s)
- Nicola Gasparre
- Western Regional Research Center, U.S. Department of Agriculture Research Service, 800 Buchanan Street, Albany, CA 94710-1105, USA; (N.G.); (J.P.); (P.L.d.S.A.)
- Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino 7, 46980 Paterna, Spain;
| | - James Pan
- Western Regional Research Center, U.S. Department of Agriculture Research Service, 800 Buchanan Street, Albany, CA 94710-1105, USA; (N.G.); (J.P.); (P.L.d.S.A.)
| | - Priscila Leal da Silva Alves
- Western Regional Research Center, U.S. Department of Agriculture Research Service, 800 Buchanan Street, Albany, CA 94710-1105, USA; (N.G.); (J.P.); (P.L.d.S.A.)
| | - Cristina M. Rosell
- Food Science Department, Institute of Agrochemistry and Food Technology (IATA-CSIC), C/Agustin Escardino 7, 46980 Paterna, Spain;
| | - Jose De J. Berrios
- Western Regional Research Center, U.S. Department of Agriculture Research Service, 800 Buchanan Street, Albany, CA 94710-1105, USA; (N.G.); (J.P.); (P.L.d.S.A.)
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Fradinho P, Soares R, Niccolai A, Sousa I, Raymundo A. Psyllium husk gel to reinforce structure of gluten-free pasta? Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109787] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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23
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Ojukwu M, Tan JS, Easa AM. Cooking, textural, and mechanical properties of rice flour-soy protein isolate noodles prepared using combined treatments of microbial transglutaminase and glucono-δ-lactone. J Food Sci 2020; 85:2720-2727. [PMID: 32776580 DOI: 10.1111/1750-3841.15357] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2020] [Revised: 06/11/2020] [Accepted: 06/14/2020] [Indexed: 01/17/2023]
Abstract
A process for enhancing textural and cooking properties of fresh rice flour-soy protein isolate noodles (RNS) to match those of yellow alkaline noodles (YAN) was developed by incorporating microbial transglutaminase (RNS-MTG), glucono-δ-lactone (RNS-GDL), and both MTG and GDL into the RNS noodles (RNS-COM). The formation of γ-glutamyl-lysine bonds in RNS-COM and RNS-MTG was shown by sodium dodecyl sulfate polyacrylamide gel electrophoresis. Scanning electron microscope showed that compared to others, the structure of RNS-COM was denser, smoother with extensive apparent interconnectivity of aggregates. The optimum cooking time was in the order: YAN > RNS-COM > RNS-MTG > RNS-GDL > RN (rice flour noodles); tensile strength was in the order: YAN > RNS-COM > RNS-MTG > RNS-GDL > RN; and elasticity were in the order: YAN > RNS-COM > RNS-MTG, RNS-GDL > RN. Overall, RNS-COM showed similar textural and structural breakdown parameters as compared to those of YAN. Changes in microstructures and improvement of RNS-COM in certain properties were likely due to enhanced crosslinking of proteins attributed to MTG- and GDL-induced cold gelation of proteins at reduced pH value. It is possible to use the combination of MTG and GDL to improve textural and mechanical properties of RNS comparable to those of YAN. PRACTICAL APPLICATION: Combined MTG and GDL yield rice flour noodles with improved textural properties. The restructured rice flour noodles have the potential to replace yellow alkaline noodles.
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Affiliation(s)
- Moses Ojukwu
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang, 11800, Malaysia.,Department of Food Science and Technology, Federal University of Technology, Owerri, Imo State, PMB 1526, Nigeria
| | - Joo Shun Tan
- Bioprocess Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang, 11800, Malaysia
| | - Azhar Mat Easa
- Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden, Penang, 11800, Malaysia
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Flour for Home Baking: A Cross-Sectional Analysis of Supermarket Products Emphasising the Whole Grain Opportunity. Nutrients 2020; 12:nu12072058. [PMID: 32664438 PMCID: PMC7400821 DOI: 10.3390/nu12072058] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Revised: 07/08/2020] [Accepted: 07/09/2020] [Indexed: 02/08/2023] Open
Abstract
Flour, typically derived from wheat, rye, corn and rice is a pantry staple, providing structure to bread and baked goods. This study aimed to provide a cross-sectional analysis of flour for home baking, highlighting the nutrition composition of whole grain flour and identifying novel categories. An audit was undertaken in February 2020, in four major supermarkets in metropolitan Sydney (Aldi, Coles, IGA and Woolworths). Ingredient lists, Nutrition Information Panel, claims, and country of origin were collected. The median and range were calculated for energy, protein, fat, saturated fat, carbohydrate, sugars, dietary fibre and sodium. Overall, 130 products were collected, including 26 plain flour, 12 self-raising, 17 plain wholemeal, 4 wholemeal self-raising, 20 bread-making mixes (4 were whole grain), 20 other refined grain (including corn and rice flour), 17 gluten-free, 3 legume, 4 fruit/vegetable, 4 coconut and 3 other non-grain (e.g., hemp seed, cricket flour) products. Plain wheat flour dominated the category, while whole grain (wholemeal) made up 19% of products, yet they contained significantly more dietary fibre (p < 0.001) and protein (p < 0.001). Self-raising flours were significantly higher in sodium (p < 0.001) and gluten-free products were lower in protein and dietary fibre, making legume, buckwheat and quinoa flour a better choice. Sustainability principles in fruit and vegetable production and novel insect products have driven new product development. There is a clear opportunity for further on-pack promotion of whole grain and dietary fibre within the category via food product labelling.
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