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Lisiecka K, Wójtowicz A, Samborska K, Mitrus M, Oniszczuk T, Combrzyński M, Soja J, Lewko P, Kasprzak Drozd K, Oniszczuk A. Structure and Texture Characteristics of Novel Snacks Expanded by Various Methods. MATERIALS (BASEL, SWITZERLAND) 2023; 16:ma16041541. [PMID: 36837171 PMCID: PMC9963299 DOI: 10.3390/ma16041541] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 01/31/2023] [Accepted: 02/10/2023] [Indexed: 06/12/2023]
Abstract
The aim of this work was to evaluate the structure of novel potato-based snack foods supplemented with various levels of fresh carrot pulp by using X-ray micro-computed tomography, texture profile, and sensory analysis. Three different methods of extruded snack pellets expansion were used to obtain ready-to-eat crisps: deep-fat frying, microwave, and hot-air toasting. The obtained results revealed that the pellets expansion method affected the porosity, size of pores and wall thickness, texture properties, and notes of sensory analyses of the obtained crisps. Deep-fat frying had a similar influence to microwave heating on ready-to-eat crisps properties, and both methods were significantly different in comparison to hot-air toasting. Crisps based on snack pellets supplemented with the addition of fresh carrot pulp in the amount of 10 to 30% expansion through hot-air heating showed unsatisfactory expansion and texture, but it is highly advisable to use deep-fat frying and microwave heating to achieve attractive potato-carrot crisps.
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Affiliation(s)
- Katarzyna Lisiecka
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Katarzyna Samborska
- Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Marcin Mitrus
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Tomasz Oniszczuk
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Jakub Soja
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Piotr Lewko
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka 31, 20-612 Lublin, Poland
| | - Kamila Kasprzak Drozd
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
| | - Anna Oniszczuk
- Department of Inorganic Chemistry, Medical University of Lublin, Chodźki 4a, 20-093 Lublin, Poland
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2
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Patel A, Naik SN, Satya S, Ghodki BM, Jana S, Sharma P. Utilization of Industrial Waste of Amla and Apple Pomace for Development of Functional Biscuits: Physical, Microstructural and Macroscopic properties. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ajay Patel
- Center for Rural Development and Technology Indian Institute of Technology Delhi India
| | - S. N. Naik
- Center for Rural Development and Technology Indian Institute of Technology Delhi India
| | - Santosh Satya
- Center for Rural Development and Technology Indian Institute of Technology Delhi India
| | - Bhupendra M. Ghodki
- ICAR–Central Institute of Post‐Harvest Engineering and Technology Ludhiana India
| | - Subhodeep Jana
- Non Destructive Imaging Laboratory Indian Institute of Technology Kharagpur India
| | - Priyanka Sharma
- Centre for Early Childhood Development and Research Jamia Millia Islamia India
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3
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Utilization of oleogels with binary oleogelator blends for filling creams low in saturated fat. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112972] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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4
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Zambrano Y, Contardo I, Moreno MC, Bouchon P. Effect of Extrusion Temperature and Feed Moisture Content on the Microstructural Properties of Rice-Flour Pellets and Their Impact on the Expanded Product. Foods 2022; 11:foods11020198. [PMID: 35053932 PMCID: PMC8774655 DOI: 10.3390/foods11020198] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 12/30/2021] [Accepted: 01/02/2022] [Indexed: 12/10/2022] Open
Abstract
Extrusion can lead to an expanded product or to a slightly expanded pellet, known as a third-generation (3G) snack. In this case, expansion occurs subsequently, in an independent thermal device (e.g., oven), out of the extruded pellet. During both processes, several structural changes occur which are linked to processing conditions, including cooking temperature, screw speed, formulation, and initial moisture content. However, a clear relationship between processing variables and the structure of pellets and expanded products has not yet been identified. Accordingly, this work aimed to study the effect of extrusion temperature (110, 135, and 150 °C) and moisture content (27, 29, and 31%) in rice-flour pellets and their microwave expansion, through a microstructural approach using micro-CT. The results showed that the lowest moisture content (27%) and the highest extrusion temperature (150 °C) led to the highest pellet volume and the highest wall thickness, which in turn led to the highest expansion after microwave heating (50 s, 800 W). Interestingly, no significant differences were observed when analyzing the ratio between the volume of the expanded products and the volume of the pellet (~2.4) when using the different processing conditions.
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Affiliation(s)
- Yadira Zambrano
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile; (Y.Z.); (I.C.); (M.C.M.)
| | - Ingrid Contardo
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile; (Y.Z.); (I.C.); (M.C.M.)
- Laboratorio de Investigación e Ingeniería Biopolímeros (BiopREL), Escuela de Nutrición y Dietética, Facultad de Medicina, Universidad de los Andes, Monseñor Álvaro del Portillo 12.455, Las Condes 7620001, Chile
| | - María Carolina Moreno
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile; (Y.Z.); (I.C.); (M.C.M.)
| | - Pedro Bouchon
- Department of Chemical and Bioprocess Engineering, Faculty of Engineering, Pontificia Universidad Católica de Chile, Macul 6904411, Chile; (Y.Z.); (I.C.); (M.C.M.)
- Correspondence:
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5
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Karwacka M, Gumkowska M, Rybak K, Ciurzyńska A, Janowicz M. Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/143584] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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6
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Liu CJ, Xue YL, Guo J, Ren HC, Jiang S, Li DJ, Song JF, Zhang ZY. Citric acid and sucrose pretreatment improves the crispness of puffed peach chips by regulating cell structure and mechanical properties. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111036] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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7
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Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper. SUSTAINABILITY 2021. [DOI: 10.3390/su13042035] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Abstract
Freeze-drying is one of the most expensive and most energy intensive processes applied in food technology. Therefore, there have been significant efforts to reduce the freeze-drying time and decrease its energy consumption. The aim of this work was to analyze the effect of pulsed electric field (PEF), ultrasound (US), and hybrid treatment (PEF-US) and compare them with the effect of blanching (BL) on the freeze-drying kinetics, energy consumption, greenhouse gasses emission, and physical quality of the product. The freeze-drying process was applied to red bell peppers after pretreatment operations. Results showed that application of BL, PEF, US, or PEF-US reduces freeze-drying time and decreases energy consumption. Among the tested methods, the combination of PEF performed at 1 kJ/kg and US was the most effective in reduction of greenhouse gas emission. BL samples exhibited the highest porosity, but from a statistical point of view, most of the PEF-US treated materials did not differ from it. The smallest color changes were noted for US pre-treated bell peppers (ΔE = 9.4), whereas BL, PEF, and PEF-US material was characterized by ΔE of 15.2–28.5. Performed research indicates the application of pre-treatment may improve the sustainability of freeze-drying process and quality of freeze-dried bell pepper.
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Andreani P, de Moraes JO, Murta BHP, Link JV, Tribuzi G, Laurindo JB, Paul S, Carciofi BAM. Spectrum crispness sensory scale correlation with instrumental acoustic high-sampling rate and mechanical analyses. Food Res Int 2019; 129:108886. [PMID: 32036886 DOI: 10.1016/j.foodres.2019.108886] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2019] [Revised: 11/30/2019] [Accepted: 12/02/2019] [Indexed: 01/21/2023]
Abstract
Mechanical and acoustical instrumental tests can help to predict and compare the sensory crispness of food products. This study proposed a method to correlate crispness sensory analyses to instrumental parameters using the standard products of the Spectrum Crispness Sensory Scale. An acoustic system was developed with a high-sampling rate for characterizing food crispness. Force-displacement and acoustic signals were measured during penetration and compression tests of the products in the Spectrum Scale. A band-pass filter suppressed the texture analyzer's engine and gearbox noise. High correlations were obtained between acoustical and sensory parameters in both tests; however, the penetration test better differentiated the products. The high-sampling rate acoustical measurement system was capable of discriminate crispy products, although the trained sensory panel was still more sensitive to small differences.
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Affiliation(s)
- Pamela Andreani
- Federal University of Santa Catarina, Department of Chemical and Food Engineering, Florianópolis, SC 88040-900, Brazil
| | - Jaqueline O de Moraes
- Federal University of Santa Catarina, Department of Chemical and Food Engineering, Florianópolis, SC 88040-900, Brazil
| | - Bernardo H P Murta
- Federal University of Santa Catarina, Department of Mechanical Engineering, Florianópolis, SC 88040-900, Brazil
| | - Jade V Link
- Federal University of Santa Catarina, Department of Chemical and Food Engineering, Florianópolis, SC 88040-900, Brazil
| | - Giustino Tribuzi
- Federal University of Santa Catarina, Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil
| | - João B Laurindo
- Federal University of Santa Catarina, Department of Chemical and Food Engineering, Florianópolis, SC 88040-900, Brazil
| | - Stephan Paul
- Federal University of Santa Catarina, Department of Mechanical Engineering, Florianópolis, SC 88040-900, Brazil
| | - Bruno A M Carciofi
- Federal University of Santa Catarina, Department of Chemical and Food Engineering, Florianópolis, SC 88040-900, Brazil.
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Lammerskitten A, Wiktor A, Siemer C, Toepfl S, Mykhailyk V, Gondek E, Rybak K, Witrowa-Rajchert D, Parniakov O. The effects of pulsed electric fields on the quality parameters of freeze-dried apples. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.006] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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10
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Ghodki BM, Dadlani G, Ghodki DM, Chakraborty S. Functional whole wheat breads: Compelling internal architecture. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.066] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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11
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Jakubczyk E, Gondek E, Kamińska-Dwórznicka A, Samborska K, Wiktor A, Królikowski K. A complex approach to assessing properties of aerated agar-fructose gels: Application of acoustic emission technique. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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12
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van der Sman R, Vollebregt H, Meinders M, Beri A. Effects of filler ingredients on the structure and texture of starchy, extruded snacks. FOOD STRUCTURE 2018. [DOI: 10.1016/j.foostr.2018.10.001] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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13
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Wang Z, Herremans E, Janssen S, Cantre D, Verboven P, Nicolaï B. Visualizing 3D Food Microstructure Using Tomographic Methods: Advantages and Disadvantages. Annu Rev Food Sci Technol 2018; 9:323-343. [DOI: 10.1146/annurev-food-030117-012639] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Zi Wang
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Els Herremans
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Siem Janssen
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Dennis Cantre
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Pieter Verboven
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
| | - Bart Nicolaï
- Postharvest Group, Division MeBioS, KU Leuven, 3001 Leuven, Belgium
- Flanders Centre of Postharvest Technology, VCBT, 3001 Leuven, Belgium
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14
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Instrumental and sensory properties of pea protein-fortified extruded rice snacks. Food Res Int 2017; 102:658-665. [DOI: 10.1016/j.foodres.2017.09.048] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2017] [Revised: 09/12/2017] [Accepted: 09/17/2017] [Indexed: 11/22/2022]
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15
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Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.024] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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16
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Wang M, Sun Y, Hou J, Wang X, Bai X, Wu C, Yu L, Yang J. A comparison of food crispness based on the cloud model. J Texture Stud 2017; 49:102-112. [PMID: 28834548 DOI: 10.1111/jtxs.12295] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2017] [Revised: 08/04/2017] [Accepted: 08/11/2017] [Indexed: 12/01/2022]
Abstract
The cloud model is a typical model which transforms the qualitative concept into the quantitative description. The cloud model has been used less extensively in texture studies before. The purpose of this study was to apply the cloud model in food crispness comparison. The acoustic signals of carrots, white radishes, potatoes, Fuji apples, and crystal pears were recorded during compression. And three time-domain signal characteristics were extracted, including sound intensity, maximum short-time frame energy, and waveform index. The three signal characteristics and the cloud model were used to compare the crispness of the samples mentioned above. The crispness based on the Ex value of the cloud model, in a descending order, was carrot > potato > white radish > Fuji apple > crystal pear. To verify the results of the acoustic signals, mechanical measurement and sensory evaluation were conducted. The results of the two verification experiments confirmed the feasibility of the cloud model. The microstructures of the five samples were also analyzed. The microstructure parameters were negatively related with crispness (p < .01). PRACTICAL APPLICATIONS The cloud model method can be used for crispness comparison of different kinds of foods. The method is more accurate than the traditional methods such as mechanical measurement and sensory evaluation. The cloud model method can also be applied to other texture studies extensively.
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Affiliation(s)
- Minghui Wang
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Yonghai Sun
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jumin Hou
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Xia Wang
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Xue Bai
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Chunhui Wu
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Libo Yu
- College of Food Science and Engineering, Jilin University, Changchun, China
| | - Jie Yang
- College of Food Science and Engineering, Jilin University, Changchun, China
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17
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Jakubczyk E, Gondek E, Tryzno E. Application of novel acoustic measurement techniques for texture analysis of co-extruded snacks. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.10.013] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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18
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Acoustic emission as a tool to assess the changes induced by pulsed electric field in apple tissue. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.04.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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19
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Schoeman L, Williams P, du Plessis A, Manley M. X-ray micro-computed tomography (μCT) for non-destructive characterisation of food microstructure. Trends Food Sci Technol 2016. [DOI: 10.1016/j.tifs.2015.10.016] [Citation(s) in RCA: 87] [Impact Index Per Article: 10.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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20
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21
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Blandino M, Locatelli M, Sovrani V, Coïsson JD, Rolle L, Travaglia F, Giacosa S, Bordiga M, Scarpino V, Reyneri A, Arlorio M. Progressive Pearling of Barley Kernel: Chemical Characterization of Pearling Fractions and Effect of Their Inclusion on the Nutritional and Technological Properties of Wheat Bread. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:5875-5884. [PMID: 25818020 DOI: 10.1021/jf506193p] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Two hulled barley varieties have been sequentially pearled for one to eight cycles, each with 5% removal. The derived fractions were analyzed for their bioactive compound content. The dietary fiber (DF) decreased from the external to the internal layers, whereas β-glucans showed an inverse trend. Deoxynivalenol contamination was concentrated in the outer layers. The total antioxidant activity (TAA) was higher in the 15-25% fractions, which were used to prepare bread. Five mixtures of refined wheat flour, with an increasing replacement of this pearled barley fraction, were compared with a control for the bioactive compound content, as well as for the rheological and physical bread properties. The inclusion of pearled fractions with up to a 10% substitution leads to a clear enhancement of the DF and TAA, with only minor detrimental effects on the physical parameters. Selected byproducts of barley pearling could be proposed as functional ingredients for bakery products rich in DF and TAA.
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Affiliation(s)
- Massimo Blandino
- †Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Monica Locatelli
- §Dipartimento di Scienze del Farmaco, University of Piemonte Orientale, Largo Donegani 2, 28100 Novara (NO), Italy
| | - Valentina Sovrani
- †Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Jean Daniel Coïsson
- §Dipartimento di Scienze del Farmaco, University of Piemonte Orientale, Largo Donegani 2, 28100 Novara (NO), Italy
| | - Luca Rolle
- †Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Fabiano Travaglia
- §Dipartimento di Scienze del Farmaco, University of Piemonte Orientale, Largo Donegani 2, 28100 Novara (NO), Italy
| | - Simone Giacosa
- †Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Matteo Bordiga
- §Dipartimento di Scienze del Farmaco, University of Piemonte Orientale, Largo Donegani 2, 28100 Novara (NO), Italy
| | - Valentina Scarpino
- †Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Amedeo Reyneri
- †Dipartimento di Scienze Agrarie, Forestali e Alimentari, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco (TO), Italy
| | - Marco Arlorio
- §Dipartimento di Scienze del Farmaco, University of Piemonte Orientale, Largo Donegani 2, 28100 Novara (NO), Italy
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22
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Non-destructive Estimation of Maize (Zea mays L.) Kernel Hardness by Means of an X-ray Micro-computed Tomography (μCT) Density Calibration. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1502-3] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Volume digital image correlation to assess displacement field in compression loaded bread crumb under X-ray microtomography. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2014.02.002] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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24
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Chanvrier H, Jakubczyk E, Gondek E, Gumy JC. Insights into the texture of extruded cereals: Structure and acoustic properties. INNOV FOOD SCI EMERG 2014. [DOI: 10.1016/j.ifset.2013.11.013] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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