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Santos NC, Almeida RLJ, de Andrade EWV, Gomes JP, de Medeiros MDFD, Pedrini MRDS. Breads formulated with avocado pulp powder as a fat substitute: Quality parameters and in vitro inhibition activities. J Food Sci 2024; 89:2110-2123. [PMID: 38450774 DOI: 10.1111/1750-3841.17014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 02/01/2024] [Accepted: 02/14/2024] [Indexed: 03/08/2024]
Abstract
The aim of the current study was to evaluate the influence of increasing contents (5%-25%) of avocado pulp powder (APP) produced by foam-mat drying (FMD) as a substitute for hydrogenated vegetable fat in bread on its nutritional composition, physical properties, α-amylase, α-glucosidase, and lipase inhibition, total phenolic content, antioxidant activity, color, structure, and x-ray diffraction patterns. The increase in the APP content decreased the values of lipids, carbohydrates, energy, firmness, and specific volume of breads. The inhibition of lipase activity showed a pronounced increase, while the total phenolic content and antioxidant activity were significantly elevated. The color parameters a* and b* were higher in the breads with added APP. The crystalline structure transitioned from type A to type V with 15% APP incorporation. Taken together, these results suggest that APP has potential to act as a healthier substitute for saturated fats in breads, paving the way to develop creative and innovative solutions for the functionalization of bakery food products.
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Affiliation(s)
- Newton Carlos Santos
- Bioprocess Laboratory, Chemical Engineering Department, Federal University of Rio Grande do Norte, Lagoa Nova, Natal, RN, Brazil
- Laboratory of Food Technology, Chemical Engineering Department, Federal University of Rio Grande do Norte, Lagoa Nova, Natal, RN, Brazil
| | - Raphael Lucas Jacinto Almeida
- Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte, Lagoa Nova, Natal, RN, Brazil
| | | | - Josivanda Palmeira Gomes
- Laboratory of Processing and Storage of Agricultural Products, Agricultural Engineering Department, Federal University of Campina Grande, Campina Grande, PB, Brazil
| | - Maria de Fátima Dantas de Medeiros
- Laboratory of Food Technology, Chemical Engineering Department, Federal University of Rio Grande do Norte, Lagoa Nova, Natal, RN, Brazil
| | - Márcia Regina da Silva Pedrini
- Bioprocess Laboratory, Chemical Engineering Department, Federal University of Rio Grande do Norte, Lagoa Nova, Natal, RN, Brazil
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Reta C, Atlabachew M, Mehari B, Hilawea KT, Asmellash T. Discrimination of the geographical origin of gluten-free teff grains from northwestern parts of Ethiopia by fatty acid analysis. Heliyon 2024; 10:e24932. [PMID: 38317887 PMCID: PMC10839953 DOI: 10.1016/j.heliyon.2024.e24932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 01/17/2024] [Accepted: 01/17/2024] [Indexed: 02/07/2024] Open
Abstract
Teff (Eragrostis tef) is a gluten-free cereal, and the consumer also prefers teff due to its nutritional composition. Determining the geographical origin of teff is important to select the right product for consumers. The quality and consumer preference of teff varies based on their production origin; consequently, their prices differ significantly. This work studied the profile of fatty acids in seventy-two teff samples by using gas chromatography coupled with mass spectrometry (GC-MS) and identifying the markers to discriminate the geographical origin of teff depending on their production region. Principal component analysis (PCA) and linear discriminat Analysis (LDA) were used to visualize data trends, and construct classification models for teff samples according to their geographical origins. Thirty different fatty acids were detected in all of the collected teff samples. The total mean concentration of fatty acids ranged from 739.85 to 938.06 mg/100g across the six districts in the three zones (East Gojjam,Awi, and West Gojjam). Stearic acid,trans-vaccenic acid, linoleic acid, azelaic acid, and capric acid were the most discriminating fatty acids of teff grains between East Gojjam and West Gojjam zones, while palmitic, palmitoleic, and oleic acid discriminated Awi zone teff samples from the other zones. The recognition and prediction abilities of the LDA model for the classification of the production zones were 98.6 % and 94.4 %, respectively. Hence, the fatty acid profiles combined with multivariate data analysis too can be used in the determination of the geographical origin of teff grains.
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Affiliation(s)
- Chaltu Reta
- Department of Chemistry, College of Science, Bahir Dar University, P.O.Box 79, Bahir Dar, Ethiopia
| | - Minaleshewa Atlabachew
- Department of Chemistry, College of Science, Bahir Dar University, P.O.Box 79, Bahir Dar, Ethiopia
| | - Bewketu Mehari
- Department of Chemistry, College of Natural and Computational Sciences, University of Gondar, P.O.Box 196, Gondar, Ethiopia
| | | | - Tihitinna Asmellash
- Department of Chemistry, College of Science, Bahir Dar University, P.O.Box 79, Bahir Dar, Ethiopia
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Shahrajabian MH, Sun W. Carob ( Ceratonia siliqua L.), Pharmacological and Phytochemical Activities of Neglected Legume of the Mediterranean Basin, as Functional Food. Rev Recent Clin Trials 2024; 19:127-142. [PMID: 38288801 DOI: 10.2174/0115748871278128240109074506] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2023] [Revised: 12/02/2023] [Accepted: 12/11/2023] [Indexed: 06/25/2024]
Abstract
Carob (Ceratonia siliqua L.) has been widely cultivated in different parts of the world, particularly in the Mediterranean region, and the tree belongs to the family Leguminosae. Several studies have indicated that carobs and their products can improve human health and help prevent different specific chronic diseases. Carob can considered as functional food due to its high content in dietary fibers, low-fat content, and high content of minerals. Its fruit is a pod containing 10%-20% seeds, and the pods consist of sugars, proteins, crude fibers, minerals, vitamins, polyphenols, vitamins, and lipids. In many countries in the Middle east, carob is mainly used to prepare as a traditional drink and some kinds of confectioneries. The powders can be utilized to prepare carob juice concentrate. The systematic review of documents from clinical trials and scientific societies dedicated to traditional medicine in China has been carried out. The goal of this review article is a survey of chemical compounds, and pharmaceutical benefits of carob, especially by considering traditional medicinal sciences. Moreover, clinical trials research promotes studies to highlight and focus on the scope of application of traditional medicinal science in the growing system of medicine.
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Affiliation(s)
- Mohamad Hesam Shahrajabian
- National Key Laboratory of Agricultural Microbiology, Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Wenli Sun
- National Key Laboratory of Agricultural Microbiology, Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
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Ronie ME, Mamat H, Abdul Aziz AH, Zainol MK. Proximate Compositions, Texture, and Sensory Profiles of Gluten-Free Bario Rice Bread Supplemented with Potato Starch. Foods 2023; 12:foods12061172. [PMID: 36981099 PMCID: PMC10048317 DOI: 10.3390/foods12061172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/03/2023] [Accepted: 03/08/2023] [Indexed: 03/12/2023] Open
Abstract
Current gluten-free food development trends tend to favour pigmented rice flour. Bario Merah Sederhana is a type of red-pigmented rice that is indigenous to Sarawak, Malaysia. This research investigates the nutritional, texture, and sensory properties of gluten-free rice bread produced from a composite of BMS rice flour and potato starch, producing samples referred to as F1 (100:0), F2 (90:10), F3 (80:20), and F4 (70:30). The gluten-free rice bread formulations demonstrated higher ash and crude fibre content and lower carbohydrate content than wheat bread. However, the crude protein content of the bread decreased significantly (p < 0.05) with a decreased amount of rice flour, owing to wheat flour containing greater protein. The crumb of rice bread appeared to be darker due to the red pigment of rice flour; in contrast, the crust was lighter than the control sample, possibly due to a lower Maillard reaction. Among rice bread formulations, F4 demonstrated the lowest hardness in dough and bread, as well as the highest stickiness and springiness in dough and bread, respectively. The wheat bread received the highest rating (p < 0.05) in the sensory test; nonetheless, among the rice breads, F4 was considered to be an acceptable formulation owing to its high score in colour (7.03), flavour (5.73), texture (6.03), and overall acceptability (6.18). BMS has potential in gluten-free rice breads; the formulation of 70% rice flour combined with 30% potato starch was indicated to be acceptable.
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Affiliation(s)
- Macdalyna Esther Ronie
- Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, Kota Kinabalu 88450, Sabah, Malaysia
| | - Hasmadi Mamat
- Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, Kota Kinabalu 88450, Sabah, Malaysia
- Correspondence:
| | - Ahmad Hazim Abdul Aziz
- Faculty of Food Science and Nutrition, University Malaysia Sabah, Jalan UMS, Kota Kinabalu 88450, Sabah, Malaysia
| | - Muhd Khairi Zainol
- Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus 21030, Terengganu, Malaysia
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