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Liu T, Zhen X, Lei H, Li J, Wang Y, Gou D, Zhao J. Investigating the physicochemical characteristics and importance of insoluble dietary fiber extracted from legumes: An in-depth study on its biological functions. Food Chem X 2024; 22:101424. [PMID: 38840726 PMCID: PMC11152658 DOI: 10.1016/j.fochx.2024.101424] [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: 03/25/2024] [Revised: 04/26/2024] [Accepted: 04/26/2024] [Indexed: 06/07/2024] Open
Abstract
Legumes are widely appreciated for their abundant reserves of insoluble dietary fiber, which are characterized by their high fiber content and diverse bioactive compounds. Insoluble dietary fiber in leguminous crops is primarily localized in the structural cell walls and outer integument and exhibits strong hydrophilic properties that enable water absorption and volumetric expansion, resulting in increased food bulk and viscosity. This contributes to enhanced satiety and accelerated gastrointestinal transit. The benefits of legume insoluble dietary fiber extend to its notable antioxidant, anti-inflammatory, and anti-cancer properties, as well as its ability to modulate the composition of the intestinal microbiota, promoting the growth of beneficial bacteria while suppressing the proliferation of harmful pathogens, thereby promoting optimal intestinal health. It is highly valued as a valuable thickening agent, stabilizer, and emulsifier, contributing to the texture and stability of a wide range of food products.
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Affiliation(s)
- Tong Liu
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
- Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
| | - Xinyu Zhen
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Hongyu Lei
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Junbo Li
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Yue Wang
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
| | - Dongxia Gou
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
- Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
| | - Jun Zhao
- College of Food Science and Engineering, Changchun University, Changchun 130022, China
- Key Laboratory of Intelligent Rehabilitation and Barrier-free for the Disabled Ministry of Education, Changchun University, Changchun 130022, China
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Al-Saidi SMK, Al-Kharousi ZSN, Rahman MS, Sivakumar N, Suleria HAR, Ashokkumar M, Hussain M, Al-Habsi N. Thermal and structural characteristics of date-pits as digested by Trichoderma reesei. Heliyon 2024; 10:e28313. [PMID: 38560674 PMCID: PMC10979217 DOI: 10.1016/j.heliyon.2024.e28313] [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: 11/08/2023] [Revised: 03/12/2024] [Accepted: 03/15/2024] [Indexed: 04/04/2024] Open
Abstract
The objective of this study was to develop functional date-pits by mold digestion for the potential use in food products. Whole date-pits (WDP) and defatted date-pits (DDP) were digested by mold Trichoderma reesei at 20 °C. T. reesei consumed date-pits as nutrients for their growth, and DDP showed higher growth of molds as compared to the WDP. The mold digested WDP and DDP samples showed an increased water solubility and hygroscopicity as compared to the samples prepared by autoclaved. This indicated that the mold digestion transformed date-pits to hydrophilic characteristics. Thermal analysis indicated a structural change at -3.2 °C for the untreated WDP and it was followed by a glass transition shift (i.e. onset: 138 °C and a specific heat change: 295 J/kg oC), and an endothermic peak at 196 °C with enthalpy of 68 J/g for the solids melting-decomposition. Similar characteristics were also observed for treated samples with the two glass transitions. The total specific heat changes for WDP, autoclaved-WDP, and digested-WDP were observed as 295, 367, and 328 J/kg oC, respectively. The total specific heat changes for DDP, autoclaved-DDP, and digested-DDP were observed as 778, 1329, and 1877 J/kg oC, respectively. This indicated that mold digestion transformed more amorphous fraction in the DDP. The energy absorption intensities of the Fourier Transform Infrared (FTIR) spectra for the selected functional groups decreased by the mold digestion.
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Affiliation(s)
- Samar Mohammed Khalaf Al-Saidi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34-123, Al-Khod 123, Oman
| | - Zahra Sulaiman Nasser Al-Kharousi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34-123, Al-Khod 123, Oman
| | - Mohammad Shafiur Rahman
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34-123, Al-Khod 123, Oman
| | - Nallusamy Sivakumar
- Department of Biology, College of Science, Sultan Qaboos University, P. O. Box 34-123, Al-Khod 123, Oman
| | - Hafiz Ansar Rasul Suleria
- School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia
| | | | - Malik Hussain
- School of Science, Western Sydney University, Australia
| | - Nasser Al-Habsi
- Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, P. O. Box 34-123, Al-Khod 123, Oman
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Castillo-Carrión M, Martínez-Espinosa R, Pérez-Álvarez JÁ, Fernández-López J, Viuda-Martos M, Lucas-González R. Nutritional, Fatty Acids, (Poly)phenols and Technological Properties of Flower Powders from Fuchsia hybrida and Alcea rosea. Foods 2024; 13:237. [PMID: 38254537 PMCID: PMC10814466 DOI: 10.3390/foods13020237] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 01/01/2024] [Accepted: 01/04/2024] [Indexed: 01/24/2024] Open
Abstract
Fuchsia hybrida (pena pena) and Alcea rosea L. (malvagoma) are predominant flowers in the "Horchata" infusion, a traditional beverage in southern Ecuador, to which some medicinal properties are attributed. However, there is very little published information about these two flower species. The current study aimed to obtain two dehydrated powders of these flowers and to determine their chemical composition, physicochemical and technological properties, polyphenols, and fatty acids profile. In both powdered flowers, carbohydrates predominated, with a significant content of dietary fiber and fructose. The fat content was low, mainly comprising polyunsaturated fats (62% pena pena and 52% malvagoma), with a significant presence of omega-3 (C18:3n-3,6,9) and omega-6 (C18:2n-6,9) fatty acids, showing a better n-6/n-3 balance in the malvagoma flowers. Pena pena flowers are highlighted by high anthocyanin and ellagic acid amounts, whereas malvagoma contains a high content of flavanones. In conclusion, the studied powder flowers, could be used in the formulation of new foods or as source of anthocyanins as food colorants.
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Affiliation(s)
- Maritza Castillo-Carrión
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador; (M.C.-C.); (R.M.-E.)
| | - Ruth Martínez-Espinosa
- Departamento de Química, Facultad de Ciencias Exactas y Naturales, Universidad Técnica Particular de Loja, Loja 110108, Ecuador; (M.C.-C.); (R.M.-E.)
| | - José Ángel Pérez-Álvarez
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
| | - Juana Fernández-López
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
| | - Manuel Viuda-Martos
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
| | - Raquel Lucas-González
- IPOA Research Group, Centro de Investigación e Innovación Agroalimentaria y Agroambiental (CIAGRO-UHM), Miguel Hernández University, 03312 Alicante, Spain; (J.Á.P.-Á.); (J.F.-L.); (M.V.-M.)
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avda. Galicia No. 4, 32900 Ourense, Spain
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Macedo MCC, Correia VTDV, Silva VDM, Pereira DTV, Augusti R, Melo JOF, Pires CV, de Paula ACCFF, Fante CA. Development and Characterization of Yellow Passion Fruit Peel Flour ( Passiflora edulis f. flavicarpa). Metabolites 2023; 13:684. [PMID: 37367845 DOI: 10.3390/metabo13060684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 02/10/2023] [Accepted: 02/16/2023] [Indexed: 06/28/2023] Open
Abstract
In this study, the peels of the yellow passion fruit (Passiflora edulis f. flavicarpa) were used to develop a flour that was evaluated in terms of its physicochemical, microscopic, colorimetric, and granulometric characteristics, its total phenolic compound and carotenoid contents, and its antioxidant capacity. Fourier Transform Infrared (FTIR) spectroscopy measurements were employed to investigate the constituent functional groups, compounds' chemical profiles were assessed by Paper Spray Mass Spectrometry (PS-MS), and the compound's chemical profiles were evaluated by Ultra-Performance Liquid Chromatography (UPLC). This flour presented a light color, heterogeneous granulometry, high carbohydrate, carotenoid, and total phenolic compound contents with high antioxidant capacity. Scanning Electron Microscopy (SEM) showed a particulate flour, which is supposed to contribute to its compactness. FTIR demonstrated the presence of functional groups corresponding to cellulose, hemicellulose, and lignin, constituents of insoluble dietary fiber. The PS-MS analysis suggested the presence of 22 substances, covering diverse component classes such as organic, fatty, and phenolic acids, flavonoids, sugars, quinones, phenylpropanoid glycerides terpenes, and amino acids. This research demonstrated the potential of using Passion Fruit Peel Flour (PFPF) as an ingredient for food products. The advantages of using PFPF comprise the reduction of agro-industrial waste, contribution to the development of a sustainable food system, and increment of food products' functional profile. Moreover, its high content of several bioactive compounds can benefit consumers' health.
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Affiliation(s)
- Maria Clara Coutinho Macedo
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Vinícius Tadeu da Veiga Correia
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Viviane Dias Medeiros Silva
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil
| | - Débora Tamires Vitor Pereira
- Departamento de Engenharia e Tecnologia de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas, Campinas 130862-862, Brazil
| | - Rodinei Augusti
- Departamento de Química, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
| | - Júlio Onésio Ferreira Melo
- Departamento de Ciências Exatas e Biológicas, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil
| | - Christiano Vieira Pires
- Departamento de Engenharia de Alimentos, Campus Sete Lagoas, Universidade Federal de São João del-Rei, Sete Lagoas 35702-031, Brazil
| | | | - Camila Argenta Fante
- Departamento de Alimentos, Faculdade de Farmácia, Campus Belo Horizonte, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil
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Petković M, Filipović V, Lončar B, Filipović J, Miletić N, Malešević Z, Jevremović D. A Comparative Analysis of Thin-Layer Microwave and Microwave/Convective Dehydration of Chokeberry. Foods 2023; 12:foods12081651. [PMID: 37107447 PMCID: PMC10138014 DOI: 10.3390/foods12081651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 04/11/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Due to high water content, chokeberries (Aronia melanocarpa L.) are perishable. Therefore, energy-saving, combined drying technologies have been explored to improve the chokeberry drying. The combined microwave and the traditional convective drying method (MCD) have significantly enhanced the drying effectiveness, efficiency, and energy utilization rate and improved product quality. The MCD method, which implies the microwave power (MD) of 900 W for 9 s and the convective dehydration (CD) at 230 °C for 12 s, has the shortest dehydration time t (24 ± 2 min), has the maximum coefficient of diffusion (Deff = 6.0768 × 10-9 ± 5.9815 × 10-11 m2 s-1), and represents the most energy effective for dehydration process (Emin = 0.382 ± 0.036 kWh). A higher water-holding capacity (WHC) characterized the chokeberries obtained by the MCD method compared to the regular microwave method (MD). The mildest MCD (15 s of MD on 900 W, 7 s of CD on 180 °C) could dehydrate chokeberries with the highest WHC (685.71 ± 40.86 g H2O g-1 d.m.) and the greatest evaluations for sensory attributes in terms of all properties. The results of this study provide the drying behavior of chokeberries that can help develop efficient drying methods and improve existing ones.
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Affiliation(s)
- Marko Petković
- Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, Serbia
| | - Vladimir Filipović
- Faculty of Technology, University of Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Biljana Lončar
- Faculty of Technology, University of Novi Sad, Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Filipović
- Institute for Food Technology, University of Novi Sad, 21000 Novi Sad, Serbia
| | - Nemanja Miletić
- Faculty of Agronomy, University of Kragujevac, Cara Dušana 34, 32102 Čačak, Serbia
| | - Zoranka Malešević
- Faculty of Agriculture, University of East Sarajevo, 71126 Lukavica, Bosnia and Herzegovina
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Sampaio UM, da Silva MF, Goldbeck R, Clerici MTPS. Technological and prebiotic aspects of young bamboo culm flour (Dendrocalamus latiflorus) combined with rice flour to produce healthy extruded products. Food Res Int 2023; 165:112482. [PMID: 36869495 DOI: 10.1016/j.foodres.2023.112482] [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: 06/13/2022] [Revised: 01/06/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023]
Abstract
Young bamboo culm flour (YBCF) has proved to be a healthy and sustainable ingredient, due to its high fiber content and high yield of bamboo crops. The present study evaluated the effects of YBCF from Dendrocalamus latiflorus on the physicochemical, technological properties and prebiotic activity of rice-based extrudates aiming to expand its application. The extrudates were produced in a twin-screw extruder with different RF:YBCF concentrations (100:0; 95:5, 90:10, and 85:15 %). During the process, the specific mechanical energy increased as YBCF content increased because of the high shear favored by YBCF particles. With increasing RF replacement by YBCF, the extruded products presented a significant (p < 0.05, by the Scott-Knott test) increase in hardness (57.37 to 82.01 N) and water solubility index (12.80 to 34.10 %), as well as a decrease in color luminosity (L*=85.49 to 82.83), expansion index (2.68 to 1.99), and pasting properties. In addition, all extrudate samples presented bifidogenic activity. Therefore, YBCF exhibited attractive technological properties and can be used as an ingredient in the production of healthy and sustainable extruded products.
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Affiliation(s)
- Ulliana Marques Sampaio
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870, Campinas, São Paulo, Brazil.
| | - Marcos Fellipe da Silva
- Bioprocess and Metabolic Engineering Laboratory, Department Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, 13.083-862, Campinas, São Paulo, Brazil
| | - Rosana Goldbeck
- Bioprocess and Metabolic Engineering Laboratory, Department Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, 13.083-862, Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870, Campinas, São Paulo, Brazil.
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Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp. Foods 2023; 12:foods12040763. [PMID: 36832838 PMCID: PMC9956308 DOI: 10.3390/foods12040763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 02/04/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
Mushroom by-products are economical and eco-friendly raw materials with bioactive and functional characteristics that allow for potential uses as food ingredients. However, mushroom upcycling has yet to be fully exploited, despite the many opportunities that mushrooms may offer. The mushroom protein by-product (MPBP) resulting from mushroom protein production was characterized (chemical composition, physicochemical attributes, and functional properties) and incorporated into plant-based batter formulations to prepare four experimental groups with different ratios (w/w, %) of wheat flour (W) to MPBP (100 W, 75 W/25 MPBP, 25 W/75 MPBP, and 100 MPBP). Subsequently, the batter was used for frying batter-coated shrimp, which was evaluated for cooking loss, coating pick-up, oil absorption, and color parameters (L*, a*, and b*). MPBP showed high content of dietary fiber, mainly insoluble fiber (49%), and it is potentially suited for the formulation of high-fiber food products. The MPBP physicochemical attributes pH (11.69), water activity (0.34), L* (58.56), a* (5.61), b* (18.03), and particle size distribution (250-500 µm (22.12%), 125-250 µm (41.18%), 63-125 µm (37.53%), and < 63 µm (0.82%) were noted. Concerning the MPBP functional characteristics, solubility (12.7%), emulsifying activity index (7.6 m2/gr), emulsion stability index (52.4 min), water holding capacity (4.9%), and oil holding capacity (4.8%) were reported. Adding MPBP into batter formulations for batter-coated shrimp resulted in higher values of cooking loss, oil absorption, coating pick-up, and a* color, while lowering L* and b* values. The best experimental results were reported for group 75 W/25 MPBP, which indicates that MPBP can potentially be accepted as a novel batter ingredient for partial substitution of wheat flour.
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Ficco DBM, Canale M, Giannone V, Strano MC, Allegra M, Zingale S, Spina A. Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour. PLANTS (BASEL, SWITZERLAND) 2023; 12:397. [PMID: 36679112 PMCID: PMC9866652 DOI: 10.3390/plants12020397] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/07/2023] [Accepted: 01/13/2023] [Indexed: 06/17/2023]
Abstract
The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results of a general recipe development aimed at improving the nutritional value of bakery products. In this study, increasing amounts (0%, 2%, 5%, 7%, and 10%) of thin bran or barley flour were added into re-milled durum wheat semolina to prepare breads. The technological quality of doughs and breads was investigated. In general, the Farinograph water absorption of flour and dough stability increased with increasing inclusion levels of barley flour or thin bran (up to 73.23% and 18.75 min, respectively), contrarily to the increase of dough development time only in barley inclusion (4.55 min). At the same time, the softening index decreased for almost all of these, except for 2% of thin bran or barley flour inclusion. At Mixograph, mixing time increased (up to 5.13 min) whilst the peak height decreased. The specific volume and hardness of loaf differently decreased for almost all thesis (ranges 12.6-24.0% and 39.4-45.5%, respectively). The other quality parameters remained unchanged compared with semolina bread. After baking, β-glucan levels increased differently at all the inclusion levels (2.35-fold, on average). The breadcrumb color was deep brown, while the crust became lighter in color. The breads contain β-glucans even at low percentages of barley/bran inclusions while maintaining their technological performance. In conclusion, the results show an interesting potential of barley flour or thin bran as ingredients in breadmaking to increase the β-glucans daily intake, but further investigations are needed to achieve improved quality features.
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Affiliation(s)
- Donatella Bianca Maria Ficco
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Michele Canale
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, Corso Savoia 190, 95024 Acireale, Italy
| | - Virgilio Giannone
- DSAAF—Dipartimento di Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale delle Scienze, Ed. 4, 90128 Palermo, Italy
| | - Maria Concetta Strano
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy
| | - Maria Allegra
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy
| | - Silvia Zingale
- Department Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Alfio Spina
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, Corso Savoia 190, 95024 Acireale, Italy
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Jerusalem artichoke flour as food ingredient and as source of fructooligosaccharides and inulin. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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10
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BARBUT SHAI. Effects of fiber source on the physicochemical properties of lean poultry meat products. Poult Sci 2022; 102:102423. [PMID: 36972671 PMCID: PMC10066550 DOI: 10.1016/j.psj.2022.102423] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 11/17/2022] [Accepted: 12/07/2022] [Indexed: 12/14/2022] Open
Abstract
Plant fiber addition (citrus A and B, apple, pea, bamboo, and sugar cane) to lean turkey meat was evaluated and texture, yield, and microstructure were compared to a control. The best 2 were the sugar cane and apple peel fibers which reduced cooking loss, and increased hardness by 20% compared to the control. The bamboo fibers significantly improved hardness but not yield, while the citrus A and apple fibers reduced cooking loss but did not affect hardness. The differences in the effect of fiber type on texture appear to be related to their origin (e.g., sugar cane and bamboo originating from large plants requiring strong fibers, compared citrus and apple fruits), and fiber length determined by the fiber extraction procedure.
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Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions. Meat Sci 2022; 193:108931. [PMID: 35940111 DOI: 10.1016/j.meatsci.2022.108931] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 07/28/2022] [Accepted: 07/29/2022] [Indexed: 11/21/2022]
Abstract
The combination of high-power ultrasound (HPU) and bamboo fiber (BF) was investigated as a strategy to produce phosphate-free meat emulsions. The samples were made with the addition of 0 and 0.25% of alkaline phosphate and 0, 2.5, and 5% BF. Immediately after filling, the samples were sonicated for 0 or 27 min at normal mode, 25 kHz, 60% amplitude, and 20 °C. The samples made with BF and without phosphate showed higher emulsion stability compared to the control made with phosphate. The addition of 2.5% BF effectively compensated for the texture changes due to the absence of phosphate. HPU improved the effect of BF on the texture of meat emulsions by increasing cohesiveness. No significant impact of HPU and BF was observed on the oxidative quality of the samples. However, the instrumental assays and the sensory evaluation demonstrated that the absence of phosphate increased the lipid oxidation of the samples from the beginning of storage.
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Patova OA, Feltsinger LS, Khramova DS, Chelpanova TI, Golovchenko VV. Effect of in vitro gastric digestion conditions on physicochemical properties of raw apple fruit cell wall polysaccharides. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107661] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Kopjar M, Ćorković I, Buljeta I, Šimunović J, Pichler A. Fortification of Pectin/Blackberry Hydrogels with Apple Fibers: Effect on Phenolics, Antioxidant Activity and Inhibition of α-Glucosidase. Antioxidants (Basel) 2022; 11:antiox11081459. [PMID: 35892661 PMCID: PMC9332755 DOI: 10.3390/antiox11081459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2022] [Revised: 07/25/2022] [Accepted: 07/25/2022] [Indexed: 11/16/2022] Open
Abstract
The objective of this study was to prepare hydrogels based on pectin and blackberry juice and additionally to fortify those hydrogels with apple fiber. For that purpose, two types of pectin (low methoxylated and high methoxylated) were used, and fortification was conducted with the addition of 10% of apple fiber. The hydrogels were evaluated for phenolic compounds, antioxidant activity and inhibition of α-glucosidase. In addition, the stability of these parameters after 8 months of storage was evaluated. Pectin type and addition of apple fiber had an impact on investigated parameters. Low methoxylated pectin hydrogels had a higher concentration of anthocyanins than high methoxylated pectin hydrogels, while the addition of apple fibers caused a decrease in anthocyanin content. However, fortified hydrogels had higher antioxidant activity due to the presence of phenolics from apple fibers. The results showed that anthocyanins were more favorable in inhibiting α-glucosidase because samples with higher anthocyanins concentration had lower IC50 values. Obtained hydrogels can be used as intermediate products or ingredients (like fruit fillings or spreads) for the improvement or development of novel food products to increase their fiber content and antioxidant potential.
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Affiliation(s)
- Mirela Kopjar
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (I.B.); (A.P.)
- Correspondence: ; Tel.: +385-3122-4309
| | - Ina Ćorković
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (I.B.); (A.P.)
| | - Ivana Buljeta
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (I.B.); (A.P.)
| | - Josip Šimunović
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695-7624, USA;
| | - Anita Pichler
- Faculty of Food Technology, Josip Juraj Strossmayer University, F. Kuhača 18, 31000 Osijek, Croatia; (I.Ć.); (I.B.); (A.P.)
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The effect of psyllium (Plantago ovata Forsk) fibres on the mechanical and physicochemical characteristics of plant-based sausages. Eur Food Res Technol 2022; 248:2483-2496. [PMID: 35818621 PMCID: PMC9261230 DOI: 10.1007/s00217-022-04063-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Revised: 06/07/2022] [Accepted: 06/11/2022] [Indexed: 11/30/2022]
Abstract
Psyllium is a source of natural dietary fibre with recognised health benefits that can be used as a hydrocolloid with functional food applications. The purpose of this study was to determine the effect of different levels of Plantago ovata fibres in plant-based sausages on their composition, physicochemical, and mechanical properties. Proximate composition was studied. Water activity (aw), water release, pH, colour measurement, texture profile analysis (TPA), and Warner–Bratzler Shear Force (WBSF) were determined to establish the physicochemical and textural properties of sausages. A plant-based sausages microstructure study and a sensory study were carried out to better understand conformation and to determine their acceptance. The results showed that sausages had high ash and carbohydrate contents but, above all, a low-fat content. The use of psyllium increased water-holding capacity. The results also indicated that employing Plantago ovata white (PW) fibre can minimise mechanical problems and reduce colour changes. However, PW fibre showed less retained water, which was why chickpea starch further developed and was more gelatinised. At the same time, the plant-based sausages with PW fibre obtained the best overall score with the fewest colour changes in the sensory evaluation. Nevertheless, further studies are recommended to improve the texture and acceptability of these plant-based sausages.
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15
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López ZG, Gonzalez U, Rodriguez Furlán LT. Use of Stevia and inulin in combination with bovine plasma proteins as sugar substitute for the development of a sugar-free and low-fat muffins formulation. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:2643-2654. [PMID: 35734124 PMCID: PMC9206963 DOI: 10.1007/s13197-021-05284-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/15/2021] [Accepted: 09/25/2021] [Indexed: 06/15/2023]
Abstract
This study analyzes the effectivity of a freeze-dried additive formulated with inulin (I), Stevia (St), and ultrafiltered bovine plasma proteins (P) as a sugar substitute on the final properties of a sugar-free and low-fat muffins formulation. The following analysis were performed: shape factor, moisture loss, lamella thickness, final volume, aeration, pore size distribution and textural analysis. The addition of the binary combination 50%(P + St + I) + 50%(Sucralose) generated a synergistic effect: increasing the shape factor, final volume and aeration, and improving the pore size distribution and moisture loss. Given the success, the concentration of (P + St + I) was adjusted. A 12.5% concentration of (P + St + I) generated a hardness decrease during the studied period and did not exhibit statistical significant differences when compared to the control sample. Therefore this study demonstrated the effectiveness of the combination of Stevia, inulin, and bovine plasma proteins as sugar substitute.
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Affiliation(s)
- Zulma Graciela López
- Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Research Institute of Chemical Technology (INTEQUI)-CONICET, Ejército de los Andes 950, San Luis, Argentina
| | - Ulises Gonzalez
- Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Research Institute of Chemical Technology (INTEQUI)-CONICET, Ejército de los Andes 950, San Luis, Argentina
| | - Laura Teresa Rodriguez Furlán
- Faculty of Chemistry, Biochemistry and Pharmacy (UNSL), Research Institute of Chemical Technology (INTEQUI)-CONICET, Ejército de los Andes 950, San Luis, Argentina
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16
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Singh J, Rasane P, Kaur S, Nanda V. Comparative analysis of antioxidant potential and techno-functional properties of selected corn silk varieties at different developmental stages. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01382-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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17
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Yazar G, Rosell CM. Fat replacers in baked products: their impact on rheological properties and final product quality. Crit Rev Food Sci Nutr 2022; 63:7653-7676. [PMID: 35285734 DOI: 10.1080/10408398.2022.2048353] [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] [Indexed: 11/03/2022]
Abstract
Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart product-specific quality characteristics through their functionalities. Even though, fat is crucial for baked product quality, strategies have been developed to replace fat in their formulas as high fat intake is associated with chronic diseases such as obesity, diabetes, and cardiovascular heart diseases. Besides, the solid bakery fats contain trans- and saturated fats, and their consumption has been shown to increase total and low-density lipoprotein cholesterol levels and to constitute a risk factor for cardiovascular diseases when consumed at elevated levels. Therefore, the aim of this review was to provide a detailed summary of the functionality of lipids/fats (endogenous lipids, surfactants, shortening) in different baked products, the rheological behavior of bakery fats and their contribution to baked product quality, the impact of different types of fat replacers (carbohydrate-, protein-, lipid-based) on dough/batter rheology, and on the quality characteristics of the resulting reduced-fat baked products.
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Affiliation(s)
- Gamze Yazar
- Department of Animal, Veterinary and Food Sciences, University of Idaho, ID, USA
| | - Cristina M Rosell
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
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18
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Quality of Pepper Seed By-Products: A Review. Foods 2022; 11:foods11050748. [PMID: 35267381 PMCID: PMC8908976 DOI: 10.3390/foods11050748] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2022] [Revised: 03/01/2022] [Accepted: 03/01/2022] [Indexed: 11/18/2022] Open
Abstract
Peppers are grown all around the world, usually for fresh consumption, as well as for the industrial production of different products. Pepper (Capsicum annuum L.) seeds are mostly considered a by-product. Recent investigations have shown that pepper seeds have the potential to be a valuable source of edible oil and fiber-rich flour and protein after processing. Pepper seed oil is a high-quality edible oil according to quality analysis (nutritional, chemical, sensory and antioxidant characteristics) and is suitable as an ingredient for use in the food and nonfood industries (pharmaceutical, chemical, cosmetic industries). The literature review presented in this paper revealed the high quality of two pepper seed by-products (pepper seed oil and pepper seed flour (Capsicum annuum L.)), which could guide the food industry toward new product development based on the circular bioeconomy.
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Vigna subterranea (L.) Verdc Starch-Soluble Dietary Fibre Potential Nanocomposite: Thermal Behaviour, Morphology and Crystallinity. Processes (Basel) 2022. [DOI: 10.3390/pr10020299] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Bambara groundnut (BGN) starch-soluble dietary fibre nanocomposite (STASOL) was manufactured by grafting 1.95 g BGN soluble dietary fibre (BGN-SDF) onto 15 g BGN starch (BGNS). The particle sizes, functional groups, crystallinity, morphology and thermal properties of BGNS, BGN-SDF and STASOL were studied using a Zetasizer, Fourier transform infrared, X-ray diffraction, scanning electron microscope and differential scanning calorimetry, respectively. STASOL had a particle size and conductivity of 74.01 nm and −57.3 mV, respectively. BGN-SDF and STASOL were amorphous and BGNS was classified as type C starch, typical of legumes. The biopolymers had functional groups in the regions 2900–3600, 1600–1642, 900–1200 and 800–1300 cm−1, which could be attributed to the vibrational stretching of OH groups, vibration of OH groups in the non-crystalline region of starch, vibration of C-O, C-C and C-H-O bonds and the vibration of C-O and C-C bonds, respectively. BGNS had smooth, oval structures while BGN-SDF and STASOL exhibited irregular, polygonal morphologies. STASOL was the most thermally stable biopolymer, disintegrating at 293 °C, therefore suggesting that it would find use in high-temperature food applications such as baking.
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Li Y, Yu Y, Wu J, Xu Y, Xiao G, Li L, Liu H. Comparison the Structural, Physicochemical, and Prebiotic Properties of Litchi Pomace Dietary Fibers before and after Modification. Foods 2022; 11:foods11030248. [PMID: 35159400 PMCID: PMC8833994 DOI: 10.3390/foods11030248] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 01/04/2022] [Accepted: 01/14/2022] [Indexed: 01/25/2023] Open
Abstract
Litchi pomace, a by-product of litchi processing, is rich in dietary fiber. Soluble and insoluble dietary fibers were extracted from litchi pomace, and insoluble dietary fiber was modified by ultrasonic enzymatic treatment to obtain modified soluble and insoluble dietary fibers. The structural, physicochemical, and functional properties of the dietary fiber samples were evaluated and compared. It was found that all dietary fiber samples displayed typical polysaccharide absorption spectra, with arabinose being the most abundant monosaccharide component. Soluble dietary fibers from litchi pomace were morphologically fragmented and relatively smooth, with relatively high swelling capacity, whereas the insoluble dietary fibers possessed wrinkles and porous structures on the surface, as well as higher water holding capacity. Additionally, soluble dietary fiber content of litchi pomace was successfully increased by 6.32 ± 0.14% after ultrasonic enzymatic modification, and its arabinose content and apparent viscosity were also significantly increased. Further, the soluble dietary fibers exhibited superior radical scavenging ability and significantly stimulated the growth of probiotic bacterial species. Taken together, this study suggested that dietary fiber from litchi pomace could be a promising ingredient for functional foods industry.
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Affiliation(s)
- Yina Li
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
- College of Food Sciences, South China Agricultural University, Guangzhou 510642, China
| | - Yuanshan Yu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
- Correspondence: ; Tel.: +86-159-7559-6649
| | - Jijun Wu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
| | - Yujuan Xu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
| | - Gengsheng Xiao
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
| | - Lu Li
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
| | - Haoran Liu
- Sericultural & Argi-Food Research Institute, Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; (Y.L.); (J.W.); (Y.X.); (G.X.); (L.L.); (H.L.)
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21
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Date Components as Promising Plant-Based Materials to Be Incorporated into Baked Goods—A Review. SUSTAINABILITY 2022. [DOI: 10.3390/su14020605] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Date (Phoenix dactylifera L. Arecaceae) fruits and their by-products are rich in nutrients. The health benefits of dates and their incorporation into value-added products have been widely studied. The date-processing industry faces a significant sustainability challenge as more than 10% (w/w) of the production is discarded as waste or by-products. Currently, food scientists are focusing on bakery product fortification with functional food ingredients due to the high demand for nutritious food with more convenience. Utilizing date components in value-added bakery products is a trending research area with increasing attention. Studies where the researchers tried to improve the quality of bakery goods by incorporating date components have shown positive results, with several drawbacks that need attention and further research. The objective of this review is to present a comprehensive overview of the utilization of date components in bakery products and to identify gaps in the current knowledge. This review will help focus further research in the area of valorization of date by-products and thereby contribute to the generation of novel functional bakery products that meet consumer expectations and industry standards, thus generating income for the relevant industry and considerable alleviation of the environmental burden this waste and by-products contribute to. Only a few studies have been focused on utilizing date by-products and their extracts for baked goods, while a research area still remaining under-explored is the effect of incorporation of date components on the shelf life of bakery products.
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22
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Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107108] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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23
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Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects. POLYSACCHARIDES 2021. [DOI: 10.3390/polysaccharides3010003] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
The evidenced relevance of dietary fibers (DF) as functional ingredients shifted the research focus towards their incorporation into gluten-free (GF) bread, aiming to attain the DF contents required for the manifestation of health benefits. Numerous studies addressing the inclusion of DF from diverse sources rendered useful information regarding the role of DF in GF batter’s rheological properties, as well as the end product’s technological and nutritional qualities. The presented comprehensive review aspires to provide insight into the changes in fiber-enriched GF batter’s fundamental rheological properties, and technological, sensory, and nutritional GF bread quality from the insoluble and soluble DF (IDF and SDF) perspective. Different mechanisms for understanding IDF and SDF action on GF batter and bread were discussed. In general, IDF and SDF can enhance, but also diminish, the properties of GF batter and bread, depending on their addition level and the presence of available water in the GF system. However, it was seen that SDF addition provides a more homogenous GF batter structure, leading to bread with higher volumes and softer crumb, compared to IDF. The sensory properties of fiber-enriched GF breads were acceptable in most cases when the inclusion level was up to 7 g/100 g, regardless of the fiber type, enabling the labeling of the bread as a source of fiber.
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Meat Substitution with Oat Protein Can Improve Ground Beef Patty Characteristics. Foods 2021; 10:foods10123071. [PMID: 34945622 PMCID: PMC8700937 DOI: 10.3390/foods10123071] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2021] [Revised: 12/06/2021] [Accepted: 12/08/2021] [Indexed: 11/16/2022] Open
Abstract
The consumer acceptance of alternative plant-focused ingredients within the meat industry is growing globally. Oat protein is insoluble and used to increase product yield and fat retention. Furthermore, inclusion of oat protein can provide manufacturers another option for extending beef supplies. As the consumer diet shifts for improvements in nutritional density, oat protein is an alternative ingredient that lacks information on inclusion in a ground beef formulation. Coarse ground beef was allocated to one of four treatments, mixed with oat protein (0%, 1.5%, 3.5% and 4.5%), water, salt, pepper, textured vegetable protein, soy protein concentrate, and sodium tripolyphosphate. Meat blocks (n = 3 batches) were finely ground and formed into patties (N = 65/treatment). Patties were placed onto an expanded polystyrene tray, overwrapped with polyvinyl chloride film and displayed for 7 days. Instrumental color (L*, a*, and b*) decreased throughout simulated display (p = 0.0001). Increased usage rates of oat protein in patties resulted in greater cook yields (p = 0.0001). Objective measures of Allo-Kramer shear force values increased as oat protein inclusion rates increased (p = 0.0001). Oat protein can be incorporated in ground beef patties with positive effects on cook yield, but inclusion rate may have a deleterious impact on color and instrumental tenderness.
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25
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Strack K, Dini C, García M, Viña S. Effect of thermal and ultrasonic treatments on technological and physicochemical characteristics of fibrous residues from ahipa and cassava starch extraction. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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26
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Production and characterization of palm date powder rich in dietary fiber. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00825-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Atzler JJ, Sahin AW, Gallagher E, Zannini E, Arendt EK. Characteristics and properties of fibres suitable for a low FODMAP diet- an overview. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.04.023] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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28
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Atzler JJ, Sahin AW, Gallagher E, Zannini E, Arendt EK. Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03762-6] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
AbstractConsumption of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) often induces symptoms of irritable bowel syndrome (IBS). Since FODMAPs and dietary fibre (DF) share certain characteristics, IBS-patients have a limited intake of DF. Therefore, enrichment of a low FODMAP model bread (based on 84% wheat starch and 16% vital gluten) with various fibres (bamboo, cellulose, psyllium, guar gum) in two different concentrations (3 g/100 g and 6 g/100 g) was investigated. Physico-chemical properties of doughs and breads were analysed (fermentation quality, gluten development, specific volume and hardness), as well as the release of reducing sugars during in vitro digestion. High performance anion exchange chromatography with coupled pulsed amperometric detection (HPAEC-PAD) was used to determine the FODMAP levels (contents of mannitol, sorbitol, fructose in excess of glucose, fructans and α-galactooligosaccharides) of both dough and bread. Prototypes were compared with wheat flour-based breads (bakers’ flour with and without wheat bran addition) to assess the performance of these prototypes. Prototypes showed a decreased quality compared to a baker’s flour control, however, a quality comparable to commercial wheat bran breads was found. This in combination with a lower release of reducing sugars during in vitro digestion underline the potential of fibre enriched breads as part of a healthier and more palateable low FODMAP diet. Furthermore, this study highlights the importance of the type (viscous and insoluble) and the concentration of fibres used. Application of psyllium in a concentration of 3 g/100 g showed the most beneficial impact on both physical (specific volume, hardness after 0 h and 24 h) and nutritional aspects of bread.
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Noguerol AT, Igual M, Pagán-Moreno MJ. Nutritional, Physico-Chemical and Mechanical Characterization of Vegetable Fibers to Develop Fiber-Based Gel Foods. Foods 2021; 10:foods10051017. [PMID: 34066936 PMCID: PMC8148593 DOI: 10.3390/foods10051017] [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: 04/15/2021] [Revised: 05/01/2021] [Accepted: 05/04/2021] [Indexed: 11/20/2022] Open
Abstract
The aim of this research was to evaluate the nutritional and physico-chemical properties of six different vegetable fibers and explore the possibility of using them as a thickener or gelling agent in food. To determine the technological, nutritional and physical parameters, the following analyses were carried out: water-holding capacity, water retention capacity, swelling, fat absorption capacity, solubility, particle size, moisture, hygroscopicity, pH, water activity, bulk density, porosity, antioxidant activity, phenolic compounds and mineral content. Gels were prepared at concentrations from 4% to 7% at 5 °C and analyzed at 25 °C before and after treatment at 65 °C for 20 min. A back extrusion test, texture profile analysis and rheology were performed and the pH value, water content and color were analyzed. As a result, all the samples generally showed significant differences in all the tested parameters. Hydration properties were different in all the tested samples, but the high values found for chia flour and citrus fiber are highlighted in functional terms. Moreover, chia flour was a source of minerals with high Fe, Mn and Cu contents. In gels, significant differences were found in the textural and rheological properties among the samples, and also due to the heat treatment used (65 °C, 20 min). As a result, chia flour, citrus, potato and pea fibers showed more appropriate characteristics for thickening. Moreover, potato fiber at high concentrations and both combinations of fibers (pea, cane sugar and bamboo fiber and bamboo, psyllium and citric fiber) were more suitable for gelling agents to be used in food products.
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Felisberto MHF, Beraldo AL, Sentone DT, Klosterhoff RR, Clerici MTPS, Cordeiro LMC. Young culm of Dendrocalamus asper, Bambusa tuldoides and B. Vulgaris as source of hemicellulosic dietary fibers for the food industry. Food Res Int 2021; 140:109866. [PMID: 33648184 DOI: 10.1016/j.foodres.2020.109866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2020] [Revised: 10/29/2020] [Accepted: 10/30/2020] [Indexed: 10/23/2022]
Abstract
Bamboo is a grass that has gained economic attention in the food industry as a source of dietary fiber, and the young bamboo culm may be an alternative to supply fibers to the market. The objective was to evaluate and characterize different portions (bottom, middle and top) of the young bamboo culm fibrous fractions from Dendrocalamus asper, Bambusa tuldoides and B. vulgaris regarding their color parameters, physicochemical composition and hemicellulosic polysaccharide characterization. Fibrous fractions were obtained after starch extraction and results showed high amounts of total dietary fiber (79-89%). The hemicellulosic polysaccharide contents (35.4-41.5%) demonstrated great potential for commercial extraction and so, we extracted them with alkali and fractionated regarding their solubility in cold-water. Insoluble polysaccharides (KP fractions) were obtained in higher yields (from 21.2% to 38.5%) than the soluble ones (KS fractions, yields from 2.3% to 5.2%). Monosaccharide composition showed mainly xylose and arabinose, with some minor amounts of mannose and galactose in some fractions. In a detailed NMR analysis, the presence of neutral xylans and arabinoxylans could be observed in all studied bamboo species, which can be used in food products and also in the production of xylooligosaccharides (XOS), biomaterials and biofuels.
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Affiliation(s)
- Mária Herminia Ferrari Felisberto
- Department of Food Technology (DTA), Federal University of Viçosa (UFV), Viçosa, MG, Brazil; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | | | - Daniel Tourinho Sentone
- Department of Biochemistry and Molecular Biology, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
| | - Rafael R Klosterhoff
- Department of Biochemistry and Molecular Biology, Federal University of Paraná (UFPR), Curitiba, Paraná, Brazil
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Han L, Zhang J, Cao X. Effects of orange peel powder on rheological properties of wheat dough and bread aging. Food Sci Nutr 2021; 9:1061-1069. [PMID: 33598189 PMCID: PMC7866614 DOI: 10.1002/fsn3.2080] [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: 08/12/2020] [Revised: 12/07/2020] [Accepted: 12/10/2020] [Indexed: 11/17/2022] Open
Abstract
Orange peels, the major byproduct of orange fruit processing, are a good material for functional food production because of their excellent physiological and health function. The effects of orange peel powder (OPP) on the rheological and reho-fermentation properties of high-gluten wheat dough and bread staling were investigated. The results showed that OPP significantly modified wheat dough characteristics and bread quality for its fiber, pectin and polyphenol content. Incorporation of OPP in wheat dough mainly caused competitive water absorption. It improved dough water absorption from 59.70% to 66.82% by increasing the development time (from 1.40 min to 4.51 min) and decreasing the retrogradation degree (from 1.01% to 0.68%) at a low content (no more than 5%) but showed adverse effects at higher content because of stronger gluten-dilution action than excessive water sequestration of OPP. It strengthened the dough elasticity by increasing the value of storage modulus (G') and loss modulus (G″) of dough samples at all contents, G' and G″ value of dough sample containing 7% OPP was more than twice that of the wheat dough. Alveograph and rheofermentographic parameters confirmed that OPP improved the total volume of CO2 production from 1774.11 ml (wheat dough) to 2,458.30 ml (dough sample containing 7% OPP) but reduced the gas retention coefficient from 71.86% to 66.52% during fermentation accordingly. Additionally, no remarkable deterioration of the bread staling was observed. These results contributed to the interpretation of the action mechanism of OPP modification on the wheat dough structure and further guided the application of OPP on cereal product development.
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Affiliation(s)
- Lihong Han
- Collaborative Innovation Center for Food Production and SafetySchool of Biological Science and EngineeringNorth Minzu UniversityYinchuanChina
- Ningxia Ruichun Coarse Cereals Co., Ltd.GuyuanChina
| | - Jiajia Zhang
- Collaborative Innovation Center for Food Production and SafetySchool of Biological Science and EngineeringNorth Minzu UniversityYinchuanChina
| | - Xiaohong Cao
- Collaborative Innovation Center for Food Production and SafetySchool of Biological Science and EngineeringNorth Minzu UniversityYinchuanChina
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Yang T, Yan HL, Tang CH. Wet media planetary ball milling remarkably improves functional and cholesterol-binding properties of okara. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106386] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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Pachekrepapol U, Somboonchai N, Krimjai W. Physicochemical, rheological, and microbiological properties of lactose‐free functional yogurt supplemented with fructooligosaccharides. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15017] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Ulisa Pachekrepapol
- Division of Food Science and Nutrition Faculty of Agricultural Product Innovation and Technology Srinakharinwirot University Nakhonnayok Thailand
| | - Nutthaporn Somboonchai
- Division of Food Science and Nutrition Faculty of Agricultural Product Innovation and Technology Srinakharinwirot University Nakhonnayok Thailand
| | - Warit Krimjai
- Division of Food Science and Nutrition Faculty of Agricultural Product Innovation and Technology Srinakharinwirot University Nakhonnayok Thailand
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Podravka and Slavonka Varieties of Pepper Seeds ( Capsicum annuum L.) as a New Source of Highly Nutritional Edible Oil. Foods 2020; 9:foods9091262. [PMID: 32916871 PMCID: PMC7555223 DOI: 10.3390/foods9091262] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 09/03/2020] [Accepted: 09/04/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this study was to evaluate Croatian pepper seed varieties (Podravka and Slavonka) as a new source of added value ingredients. Pepper seed is mostly considered a by-product. For the first time, the pepper (Capsicum annuum L.) seeds of the Slavonka and Podravka varieties were examined as the source material for oil production by the two methods of extraction: cold pressing (CP) and supercritical CO2 extraction (SC-CO2). Further, fatty acid profile, tocopherols, and sensory analysis of the oils were examined, as well as the chemical characteristics and antioxidant potential of seed flour. The antioxidant potential of pepper seed flour was different between varieties (Podravka 107 antioxidant unit (AU); Slavonka 70 antioxidant unit (AU)). The Podravka variety pepper seed oil has shown higher γ-tocopherol content (CP 80.1 mg/100 g; SC-CO2 extraction 65.3 mg/100 g) than the Slavonka variety (CP 65.3 mg/100 g; SC-CO2 extraction 16.0 mg/100 g). According to the obtained results, cold pressing (CP) would be a more favourable method for pepper seed oil extraction, taking into account sensory evaluation and nutritional quality. The pepper seed oil has potential for culinary application with a nutritional quality comparable to vegetable oils of a higher price class.
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Qiao H, Shao H, Zheng X, Liu J, Liu J, Huang J, Zhang C, Liu Z, Wang J, Guan W. Modification of sweet potato (Ipomoea batatas Lam.) residues soluble dietary fiber following twin-screw extrusion. Food Chem 2020; 335:127522. [PMID: 32739804 DOI: 10.1016/j.foodchem.2020.127522] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2019] [Revised: 06/09/2020] [Accepted: 07/05/2020] [Indexed: 12/13/2022]
Abstract
Effect of twin-screw extrusion on soluble dietary fiber (SDF) from sweet potato residues (SPRs) were investigated using optimized conditions, at screw speed of 180 rpm, feed rate at 17 Hz, feed moisture at 40% and extrusion temperature at 150 °C. Extruded SDF, showed higher SDF levels (9.63%-29.25%), cholesterol and sodiumcholate adsorption capacity, radical scavenging capacity, and inhibition of digestive enzymes. Moreover, extrusion effectively reduced particle size and molecularweight of SDF, modulated monosaccharide ratios, and increased water retention capacity (WRC), oil retention capacity (ORC), swelling capacity (SC) and glucose absorption capacity (GAC). Additionally, scanning electron microscopy (SEM) demonstrated decomposition of macromolecules of SDF to smaller fractions and formation of a porous morphology following extrusion. Furthermore, the extruded SDF increased thermal stability as determined by differential scanning calorimetry (DSC). Overall, the SDF from SPRs with improved functional and physiochemical properties could be used as a functional additive in diverse food products.
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Affiliation(s)
- Hanzhen Qiao
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Huimin Shao
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Xiaojing Zheng
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Jiawen Liu
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Jiaqi Liu
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Jin Huang
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Caiyun Zhang
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Zhen Liu
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China
| | - Jinrong Wang
- School of Bioengineering, Henan University of Technology, Zhengzhou 450000, China.
| | - Wutai Guan
- College of Animal Science, South China Agricultural University, Guangzhou 510642, China.
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Burak Çınar Ş, Çalışkan Koç G, Dirim SN, Ünal G, Akalın AS. Textural and sensorial characteristics of set-type yogurt containing Bifidobacterium animalis subsp. lactis Bb-12 and quince powder. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00552-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread. Foods 2020; 9:foods9060737. [PMID: 32512698 PMCID: PMC7353570 DOI: 10.3390/foods9060737] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 05/20/2020] [Accepted: 05/21/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread's quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (w/w) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best.
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Lauková M, Karovičová J, Minarovičová L, Kohajdová Z. Effect of thermal stabilization on physico-chemical parameters and functional properties of wheat bran. POTRAVINARSTVO 2020. [DOI: 10.5219/1321] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The food industry also focuses on the use of by-products from food processing. Wheat bran is a valuable by-product of the wheat milling process, which is rich in dietary fiber. In addition to nutritional value, dietary fiber has a functional potential in the production of novel foods. Pre-treatment of the dietary fiber using different methods can change its functional properties. The objective of this study was to evaluate the effect of stabilization process on physico-chemical parameters and functional properties of wheat bran. Wheat bran from two wheat variety was treated using microwave and hot air heating. It was observed that wheat bran included more than 45% of total dietary fiber. Results suggested that treatment of bran using both method increased total dietary fiber content. Thermal treatment process decreased the anti-nutritional agent in bran samples. Phytic acid content diminishing of 44% and 49% was observed in microwave treated bran samples. Moreover, treatment of bran using a hot air heating improved the hydration properties (water holding, water retention and swelling capacity), while oil holding capacity was not significantly altered. Treatment decreased the antioxidant activity of treated bran samples. It was observed that thermal treatment modified the color parameters of bran (lightness, yellowness and hue angle decreased and redness and Chroma increased).
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Wunthunyarat W, Seo HS, Wang YJ. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities. J Food Sci 2020; 85:349-357. [PMID: 31957892 DOI: 10.1111/1750-3841.15008] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 10/05/2019] [Accepted: 11/26/2019] [Indexed: 11/28/2022]
Abstract
Gluten-free products from rice are gaining popularity because of its hypoallergenic characteristic. The absence of gluten results in inferior bread qualities such as hard texture, reduced volume, and shorter shelf-life. Hydrolytic enzymes are activated during germination to stimulate plant growth, and germinated brown rice (GBR) has been shown to improve gluten-free bread properties. However, the changes in hydrolytic enzyme activities under different germination conditions and their relationship with the properties of germinated rice flour and bread have not been reported. Therefore, the objectives of this work were to investigate the activities of amylases and protease in GBR under aerobic and anaerobic germination for 2 and 4 days and their impacts on starch hydrolysis, flour properties, and bread qualities. Greater enzyme activities were observed in GBR germinated under aerobic condition and a longer time, and correlated with increased sugar content and foaming capacity. Breads were prepared from GBR along with brown rice (control). GBR breads showed a greater specific volume (4% to 10%), a reduced hardness (34% to 90%), and a lower starch retrogradation (66% to 90%) compared with the control. Bread prepared from 4-day aerobic GBR had the largest reduction in starch molecular size and displayed the lowest hardness and starch retrogradation. After stored for 5 days, GBR breads exhibited no change in specific volume and less hardness and retrogradation than the control bread. In conclusion, greater activities of protease and amylases in GBR significantly increased foaming capacity and reduced starch molecule size, respectively, which were responsible for the improved GBR bread qualities. PRACTICAL APPLICATION: Rice flour is widely used as the main ingredient in gluten-free breads, which however tend to have poor texture and reduced shelf-life due to the absence of gluten. The qualities of gluten-free breads are usually improved by the addition of many ingredients such as tapioca and potato starches. Germination process naturally produces bioactive compounds and activates enzymes. Germination conditions that produce greater activities of amylases and protease can be used to produce gluten-free breads with better qualities and longer shelf-life without the addition of starch.
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Affiliation(s)
- Wipada Wunthunyarat
- All authors are from Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Han-Seok Seo
- All authors are from Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Ya-Jane Wang
- All authors are from Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
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Chappalwar AM, Pathak V, Goswami M, Verma AK. Development of functional chicken patties with incorporation of mango peel powder as fat replacer. ACTA ACUST UNITED AC 2020. [DOI: 10.1108/nfs-07-2019-0230] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer.
Design/methodology/approach
Low-fat chicken patties were developed by incorporating mango peel powder as fat replacer at 1.0, 2.0 and 3.0% level to replace 50% vegetable oil in the formulation. The product was evaluated for various physico-chemical properties and sensory attributes.
Findings
There was a significant difference (p < 0.05) between control and treatments for all physico-chemical properties except product pH and protein content. The emulsion pH, emulsion stability, water activity, fat and cholesterol content of mango peel treated chicken patties were significantly (p < 0.01) lower, however, cooking yield, moisture content, fat retention and moisture retention values were significantly (p < 0.01) higher than control. All mineral content decreased significantly (p < 0.05) in treatments except potassium and phosphorous content. Incorporation of mango peel powder had a significant (p < 0.05) effect on textural and colour parameters. Sensory scores decreased significantly (p < 0.05) in treatments, however, the product was well acceptable up to 2% of mango peel powder incorporation.
Originality/value
Fat has an important role in comminuted meat products, its reduction results in rubbery and dry textured products and poses difficulties in terms of flavour and texture. Meat products with high-fat content may exert a great harmful effect on human health such as obesity and high blood cholesterol level. Hence, there is a need for using suitable ingredient, which is able to replace fat without affecting quality. Mango peel may be used as suitable fat replacer at 2% to replace 50% added vegetable fat without affecting quality parameters.
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Silva MLT, Brinques GB, Gurak PD. Desenvolvimento e caracterização de bioplásticos de amido de milho contendo farinha de subproduto de broto. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2020. [DOI: 10.1590/1981-6723.32618] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Resumo O objetivo deste trabalho consistiu em desenvolver e caracterizar filmes biodegradáveis de amido de milho contendo farinha de subproduto de broto. Para isso, foi desenvolvida uma farinha a partir de diferentes tipos de broto (feijão, alfafa, amaranto, brócolis, rabanete e, predominantemente, trevo) e realizada sua caracterização tecnológica. Primeiramente, foi produzida farinha de subprodutos de brotos com uso de circulação forçada de ar a 50 ºC. As análises físico-químicas demonstraram que a farinha elaborada apresentou coloração marrom-clara, alta capacidade de retenção de água, baixa solubilidade em água e elevado conteúdo de fibras totais. Posteriormente, foram elaboradas soluções filmogênicas contendo amido de milho (4%), glicerol (30% sobre o conteúdo de amido de milho) e água destilada (q.s.p. 100%). Nessas formulações, a farinha de subproduto de broto variou entre 0 (controle), 2,5%, 5%, 7,5% e 10% em relação ao amido de milho. Os resultados das análises realizadas nos filmes demonstraram que, ao adicionar farinha de subproduto de broto, ocorreu alteração dos parâmetros de cor, no índice de solubilidade em água e na temperatura de fusão, quando comparado o filme controle aos filmes com diferentes proporções de farinha de subproduto de diferentes de brotos. Os valores de solubilidade em ácido e óleo não apresentaram diferenças entre as formulações analisadas. Diante dos resultados obtidos, o subproduto de broto se mostrou como um possível insumo para o desenvolvimento de bioplásticos, visando ao melhoramento das propriedades tecnológicas e ao reaproveitamento dos resíduos agroindustriais.
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Sciarini LS, Steffolani ME, Fernández A, Paesani C, Pérez GT. Gluten-free breadmaking affected by the particle size and chemical composition of quinoa and buckwheat flour fractions. FOOD SCI TECHNOL INT 2019; 26:321-332. [PMID: 31826661 DOI: 10.1177/1082013219894109] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
This study aimed at assessing the effect of physicochemical properties and the particle size of different fractions of buckwheat and quinoa on the behaviour of gluten-free dough and bread quality. Quinoa and buckwheat grains were milled with a hammer mill and then separated in three fractions. These fractions where then re-milled with a cyclonic mill to obtain samples of similar sizes. Results showed that the chemical composition of these fractions was very different and played a major role on bread quality. Proteins, lipids and fibre negatively affected bread quality, whereas starch-rich fractions were more adequate for breadmaking. Re-milling quinoa and buckwheat fractions increased bread volume, although chemical composition still influenced bread properties. For hammer-milled fractions, both the finest fractions resulted in breads with higher technological quality, as well as a final product with more fibre, minerals and proteins.
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Affiliation(s)
- L S Sciarini
- Facultad de Ciencias Agropecuarias, Laboratorio de Química Biológica, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
| | - M E Steffolani
- Facultad de Ciencias Agropecuarias, Laboratorio de Química Biológica, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
| | - A Fernández
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
| | - C Paesani
- Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
| | - G T Pérez
- Facultad de Ciencias Agropecuarias, Laboratorio de Química Biológica, Universidad Nacional de Córdoba (FCA-UNC), Córdoba, Argentina.,Instituto de Ciencia y Tecnología de Alimentos Córdoba (ICYTAC), CONICET-UNC, Córdoba, Argentina
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AURIEMA BE, DINALLI VP, KATO T, YAMAGUCHI MM, MARCHI DF, SOARES AL. Physical and chemical properties of chicken mortadella formulated with Moringa oleifera Lam. seed flour. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.25018] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Torres JD, Dueik V, Carré D, Bouchon P. Effect of the Addition of Soluble Dietary Fiber and Green Tea Polyphenols on Acrylamide Formation and In Vitro Starch Digestibility in Baked Starchy Matrices. Molecules 2019; 24:molecules24203674. [PMID: 31614753 PMCID: PMC6833046 DOI: 10.3390/molecules24203674] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Revised: 09/11/2019] [Accepted: 09/24/2019] [Indexed: 12/11/2022] Open
Abstract
Starch digestibility may be affected by food microstructural changes, as well as by specific interactions with some biomolecules, such as soluble dietary fibers (SDFs). It is well-known that acrylamide (AA) is a toxic and potentially carcinogenic compound formed in starchy food products processed at temperatures above 120 °C. This study aimed to investigate the effect of the addition of SDF and green tea polyphenols (GTP) on AA formation and in vitro starch digestibility in baked starchy matrices. The formulations were prepared using gluten and wheat starch, ensuring ~40 ± 2% (wet basis, w.b.) moisture in the doughs. In some samples, 7.5% (dry basis, d.b.) of starch was replaced with inulin (IN), polydextrose (PD) or partially hydrolyzed guar gum (PHGG), and/or with GTP at 1% (d.b). Acrylamide was determined by gas chromatography–mass spectrometry, and the in vitro starch digestibility using the Englyst method. The GTP was able to reduce AA content by ~48%, and a combination of IN-GTP allowed it to be reduced by up to ~64%, revealing the lowest rapidly available glucose content (~17 mg/g glucose). While a PD-GTP mixture reduced the AA content by around ~57% and gave the highest unavailable glucose fraction (~74 mg/g glucose) compared to the control. This study showed how functional ingredients could be used to develop successfully healthier starchy bakery foods.
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Affiliation(s)
- José David Torres
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
| | - Verónica Dueik
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
- Comercial e Industrial SOLUTEC Ltda. Almirante Churruca 3130, Santiago 8370653, Chile.
| | - David Carré
- Comercial e Industrial SOLUTEC Ltda. Almirante Churruca 3130, Santiago 8370653, Chile.
| | - Pedro Bouchon
- Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 6904411, Chile.
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Mohtarami F. Effect of Carrot Pomace Powder and Dushab (Traditional Grape Juice Concentrate) on the Physical and Sensory Properties of Cakes: A Combined Mixtures Design Approach. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180525111901] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
Background:
Carrot pomace powder (CPP), a valuable by-product of carrot processing,
and Dushab, a traditional grape juice concentrate, can be utilized for enrichment of products.
Methods:
Combined mixtures methodology using D-optimal design was found to be an effective
technique to investigate the effects of replacing wheat flour and sucrose with CPP and Dushab on water
activity, moisture content, specific volume, crumb color and textural properties of cakes and their
sensory evaluation.
Results:
Moisture content, color difference and browning index of cakes increased with an increase in
the amount of CPP and Dushab substitution. The specific volume of the cakes reduced in the supplemented
CPP and Dushab cakes. By increasing the level of CPP and Dushab, the firmness of the cakes
increased whereas cohesiveness decreased. Chewiness and gumminess were not affected by Dushab
substitution but increased by the increment of CPP. Dushab substitution led to the decline of cake
springiness compared to the control one. The least sensory accepted product, with a mean score of 0.7
in a scale from 0 to 1, had the maximum substitution of CPP (24% wheat flour) and Dushab (100%
sucrose).
Conclusion:
The optimization tool indicated that a functional cake with high desirability can be
achieved with the substitution of 10% wheat flour by CPP and 65% sucrose by Dushab.
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Affiliation(s)
- Forogh Mohtarami
- Department of Food Science and Technology, Faculty of Agriculture, Urmia University, Urmia, Iran
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Polizer‐Rocha YJ, Lorenzo JM, Pompeu D, Rodrigues I, Baldin JC, Pires MA, Freire MTA, Barba FJ, Trindade MA. Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14324] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yana Jorge Polizer‐Rocha
- Faculty of Animal Science and Food Engineering (FZEA) Department of Food Engineering University of Sao Paulo (USP) 255, Duque de Caxias Norte Avenue Pirassununga 13635‐900 Brazil
| | - José M. Lorenzo
- Centro Tecnológico de la Carne RúaGalicia Nº4, Parque Tecnológico de Galicia 32900 Ourense Spain
| | - Daniel Pompeu
- Labonathus Biotecnologia Internacional Ltda Sao Paulo Brazil
| | - Isabela Rodrigues
- Faculty of Animal Science and Food Engineering (FZEA) Department of Food Engineering University of Sao Paulo (USP) 255, Duque de Caxias Norte Avenue Pirassununga 13635‐900 Brazil
| | - Juliana Cristina Baldin
- Faculty of Animal Science and Food Engineering (FZEA) Department of Food Engineering University of Sao Paulo (USP) 255, Duque de Caxias Norte Avenue Pirassununga 13635‐900 Brazil
| | - Manoela A. Pires
- Faculty of Animal Science and Food Engineering (FZEA) Department of Food Engineering University of Sao Paulo (USP) 255, Duque de Caxias Norte Avenue Pirassununga 13635‐900 Brazil
| | | | - Francisco Jose Barba
- Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area Universitat de València Avda. Vicent Andrés Estellés s/n46100València Spain
| | - Marco Antonio Trindade
- Faculty of Animal Science and Food Engineering (FZEA) Department of Food Engineering University of Sao Paulo (USP) 255, Duque de Caxias Norte Avenue Pirassununga 13635‐900 Brazil
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Fruit jellies enriched with dietary fibre: Development and characterization of a novel functional food product. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.031] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Influence of mechanical and thermal treatment on particle structure, leaching of alcohol insoluble substances and water binding properties of pectin-rich orange fibre. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03249-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Impact of prebiotics on the rheological characteristics and volatile compounds of Greek yogurt. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.007] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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Particle Size and Hydration Properties of Dried Apple Pomace: Effect on Dough Viscoelasticity and Quality of Sugar-Snap Cookies. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02273-3] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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