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Marak NR, Das P, Das Purkayastha M, Baruah LD. Effect of quinoa ( Chenopodium quinoa W.) flour supplementation in breads on the lipid profile and glycemic index: an in vivo study. Front Nutr 2024; 11:1341539. [PMID: 38595791 PMCID: PMC11002147 DOI: 10.3389/fnut.2024.1341539] [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: 11/20/2023] [Accepted: 03/01/2024] [Indexed: 04/11/2024] Open
Abstract
Quinoa is a gluten-free pseudocereal, with an excellent nutrient profile containing considerable amounts of fiber and minerals and rich in antioxidants such as polyphenols. The purpose of this research was to investigate the effects of quinoa bread on physical, chemical, bioactive components, glycaemic index (GI), and biochemical parameters. Human subjects aged between 20 and 50 years with the absence of morbid factors were fed daily with quinoa bread for 3 months in order to study its pre-and post-treatment effects on blood glucose, glycosylated haemoglobin, and lipid profile. The effort was made to incorporate the maximum amount of quinoa into the bread without compromising the acceptability of the bread. Of the 14 formulations, TQ13, containing 20% quinoa flour with 3% wheat bran, was selected for further analysis. The GI study revealed that quinoa bread peaked at 45 min with a gradual increase after ingestion of the bread and a steady decline thereafter. The observed value for blood glucose levels, before and after supplementation with quinoa-incorporated bread, was 86.96 ± 15.32 mg/dL and 84.25 ± 18.26 mg/dL, respectively. There was a statistically significant (p ≤ 0.05) decrease in levels of triglycerides, total cholesterol, low-density lipoprotein (LDL), and very-LDL (VLDL) level before and after supplementation. However, non-significant changes were observed for high-density lipoprotein levels from the pre- and post-treatment with the quinoa-incorporated bread. Quinoa-incorporated bread possessed low GI (42.00 ± 0.83) compared to control (69.20 ± 1.84) and long-term consumption proved to contain functional efficacies in terms of hypolipidemic effect.
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Affiliation(s)
- Natasha R. Marak
- Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya, India
| | - Pranati Das
- Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat, Assam, India
| | - Manashi Das Purkayastha
- Department of Horticulture, College of Agriculture, Assam Agricultural University, Jorhat, Assam, India
| | - Luna Dutta Baruah
- Department of Food Science and Nutrition, College of Community Science, Assam Agricultural University, Jorhat, Assam, India
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Marinopoulou A, Kagioglou G, Vacharakis N, Raphaelides S, Papageorgiou M. Effects of the Incorporation of Male Honey Bees on Dough Properties and on Wheat Flour Bread's Quality Characteristics. Foods 2023; 12:4411. [PMID: 38137215 PMCID: PMC10742990 DOI: 10.3390/foods12244411] [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: 10/31/2023] [Revised: 12/04/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
Two different levels (5 and 10%) of male honey bees (drones) in powder form were incorporated into wheat flour, and their impact on dough properties and on bread-quality characteristics were investigated. The incorporation of the drone powder to the wheat flour caused a decrease in the extensibility and energy of the dough in the extensograph and an increase in the dough's maximum resistance with increasing levels of the added drone powder. The elongational viscosity values of the dough fortified with drone powder were significantly higher than those of the control wheat flour dough. The breads supplemented with 10% drone powder exhibited lower lightness (L*) values compared to the control bread. The addition of drone powder led to an increase in the total dietary fiber content and insoluble dietary fiber content in the fortified bread. Significant differences in the specific volume values were observed between the control bread and the corresponding ones with 10% drone powder. Upon storage, the moisture content of the crumb of the control bread and of the fortified breads were both significantly decreased, while the addition of the drone powder to the wheat flour bread increased the crumb hardness and gumminess but decreased the cohesiveness of the breads.
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Affiliation(s)
| | | | | | | | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, Alexandrian Campus, 57400 Thessaloniki, Greece; (A.M.); (G.K.); (N.V.); (S.R.)
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Capcanari T, Covaliov E, Negoița C, Siminiuc R, Chirsanova A, Reșitca V, Țurcanu D. Hemp Seed Cake Flour as a Source of Proteins, Minerals and Polyphenols and Its Impact on the Nutritional, Sensorial and Technological Quality of Bread. Foods 2023; 12:4327. [PMID: 38231840 DOI: 10.3390/foods12234327] [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: 11/06/2023] [Revised: 11/20/2023] [Accepted: 11/24/2023] [Indexed: 01/19/2024] Open
Abstract
Hemp (Cannabis sativa L.) seeds contain a high concentration of proteins and biologically active compounds. The protein content is even higher in case of lipid part removal in oil production. The remaining part is considered a leftover, usually being used in animal feed. The aim of this study was to investigate the physicochemical composition of hemp seed cake flour, its nutritional quality and its impact on bread quality parameters. The properties of hemp seed cake flour were assessed in terms of protein quality, mineral composition, polyphenols and antioxidant activity. Hemp seed cake proved to be an important source of high-quality protein (31.62% d.m.) with the presence of eight essential amino acids. The biologically active potential of hemp seed cake has been demonstrated by the high content of polyphenols, especially those from the Cannabisin group. Hemp seed cake flour was incorporated in wheat flour at levels from 5 to 40% (w/w) to investigate its influence on bread quality parameters. The addition of hemp seed cake flour increased the total phenol content of bread, thus greatly enhancing the antioxidant activity. The protein content of bread was found to be enhanced from 11.11% d.m (control sample) to 18.18% d.m (for sample with 40% hemp seed cake flour). On the other hand, the addition of hemp seed cake flour led to decreased bread porosity, increased hardness and decreased resilience in the seed cake. Although, all bread samples recorded sensorial attributes ranging between "slightly like" and "like it very much".
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Affiliation(s)
- Tatiana Capcanari
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Eugenia Covaliov
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Cătălina Negoița
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Rodica Siminiuc
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Aurica Chirsanova
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Vladislav Reșitca
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
| | - Dinu Țurcanu
- Faculty of Food Technology, Technical University of Moldova, 9/9 Studentilor St., MD-2045 Chisinau, Moldova
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Yang Y, Wang X. Effects of coarse cereals on dough and Chinese steamed bread - a review. Front Nutr 2023; 10:1186860. [PMID: 37599688 PMCID: PMC10434817 DOI: 10.3389/fnut.2023.1186860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Accepted: 07/24/2023] [Indexed: 08/22/2023] Open
Abstract
Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs. This review presents the nutritional value of various coarse cereals and analyses the interactions between the functional components of coarse cereals in the dough. The addition of coarse cereals leads to changes in the rheological, fermentation, and pasting aging properties of the dough, which further deteriorates the appearance and texture of CSBs. This review can provide some suggestions and guidelines for the production of staple and nutritious staple foods.
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Affiliation(s)
| | - Xinwei Wang
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Blicharz-Kania A, Pecyna A, Zdybel B, Andrejko D, Marczuk A. Sunflower seed cake as a source of nutrients in gluten-free bread. Sci Rep 2023; 13:10864. [PMID: 37407646 DOI: 10.1038/s41598-023-38094-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Accepted: 07/03/2023] [Indexed: 07/07/2023] Open
Abstract
An increase in the demand for cold-pressed vegetable oils can be observed, e.g. from sunflower. The press cake formed during sunflower oil production can also be an important source of protein, carbohydrates, and phenolic compounds. The aim of the study was to examine the quality of gluten-free breads fortified with sunflower seed cake. The fortified products were characterized by lower moisture content (49.35-48.87%). The bake loss parameter decreased after the use of the highest 15% dose of the sunflower cake. The addition of the sunflower cake caused an increase in the content of nutrients, compared to the control sample: protein (7.44-9.69%d.b.), fat (3.41-10.72%d.b.), crude fiber (1.23-2.34%d.b.), polyphenols (89.3-222.3 mg·100 gd.b.-1), and soluble sugars (2.42-2.73%d.b.). The gluten-free breads with the sunflower seed cake exhibited lower hardness, springiness, and chewiness but higher cohesiveness. The use of the additive contributed to the darkening of the gluten-free bread crumb. The appearance, consistency, aroma, and palatability of the sunflower cake-fortified gluten-free bread were found to be much more attractive than the parameters of the unmodified bread. The conducted research has shown that, thanks to sunflower cake addition, it is possible to obtain a highly nutritious product with desirable sensory quality.
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Affiliation(s)
- Agata Blicharz-Kania
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland
| | - Anna Pecyna
- Department of Technology Fundamentals, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland.
| | - Beata Zdybel
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland
| | - Dariusz Andrejko
- Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland
| | - Andrzej Marczuk
- Department of Agricultural Forestry and Transport Machines, Faculty of Production Engineering, University of Life Sciences in Lublin, Głęboka 28, 20-612, Lublin, Poland
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Hamzehpour R, Dastgerdi AA. The Effects of Quinoa and Amaranth Flour on the Qualitative Characteristics of Gluten-Free Cakes. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2023; 2023:6042636. [PMID: 37350795 PMCID: PMC10284632 DOI: 10.1155/2023/6042636] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/05/2023] [Revised: 05/26/2023] [Accepted: 06/07/2023] [Indexed: 06/24/2023]
Abstract
The effect of pseudocereal flour such as quinoa and amaranth in different concentrations (0, 10, 20, and 30%) was investigated in gluten-free cake formulation. Cake containing amaranth and quinoa flour showed higher protein, fat, ash, and fiber content. A30 (30% amaranth) and Q30 (30% quinoa) had the highest values, and the control sample had the lowest values. The moisture content of the gluten-free cakes was not in the range of the Iranian standard. The sample containing 20% quinoa flour showed the highest specific volume (2.88 ± 0.09 cm3/g) and the lowest hardness (259.33 ± 10.09 g) (p < 0.05). L∗ value varied from 72.09 to 79, and the gluten-free cakes had a darker color. All the cakes containing quinoa and amaranth flour showed low a∗ and b∗ values (p < 0.05). Gluten-free cakes contain high amounts of unsaturated fatty acids (linoleic and linolenic acids) and minerals (iron, calcium, magnesium, and zinc). The results of the sensory evaluation showed that the sample containing 10% of amaranth and quinoa flour obtained the highest taste, aroma, color, appearance, and overall acceptability score compared to other treatments. In conclusion, it is possible to produce gluten-free cakes with quinoa and amaranth flour with sensory and physicochemical properties similar to wheat cakes. The formulations containing 20% and 30% quinoa were the best.
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Affiliation(s)
- Razieh Hamzehpour
- Department of Food Science and Technology, Ardestan Branch, Islamic Azad University, Ardestan, Iran
| | - Asiye Ahmadi Dastgerdi
- Department of Food Science and Technology, Ardestan Branch, Islamic Azad University, Ardestan, Iran
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Jenifer J, Bell TL, Khoddami A, Pattison AL. Panicum decompositum, an Australian Native Grass, Has Strong Potential as a Novel Grain in the Modern Food Market. Foods 2023; 12:foods12102048. [PMID: 37238866 DOI: 10.3390/foods12102048] [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: 04/05/2023] [Revised: 05/13/2023] [Accepted: 05/16/2023] [Indexed: 05/28/2023] Open
Abstract
Native Millet (Panicum decompositum) is a native grass species that was used as a staple food by many Australian Aboriginal communities. In this study, the potential for using Native Millet (NM) as a novel flour in the modern food market was investigated. Intact grain and white and wholemeal flours from two populations of NM were compared to bread wheat cv. Spitfire (SW) using a range of physical and chemical tests. The baking properties of NM flour were assessed using basic flatbreads made with 25:75 and 50:50 (NM:SW) mixes of wholemeal flour with 100% SW wholemeal flour used as the control. The grain size of NM was found to be smaller than SW. Milling yield, defined as the proportion of flour obtained from a whole seed, for NM was 4-10% lower than SW under the same moisture conditions used for tempering (drying) wheat. The properties of wholemeal flour indicated that NM flour has lower viscosity and low flour pasting ability compared to SW. This is likely due to the low starch content and high fibre content of NM seed. Wholemeal flour derived from NM had a protein content of 13.6% compared to 12.1% for SW. Based on a sensory analysis using an untrained panel, the distinct colour and texture may negatively affect the acceptance of NM flour by the consumer, but taste and aroma was not found to differ among samples. There were strong indications that the novelty of NM flour may help outweigh any limitations to consumer acceptance, making it a valuable product in future food markets.
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Affiliation(s)
- Jenifer Jenifer
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
| | - Tina L Bell
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
| | - Ali Khoddami
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
| | - Angela L Pattison
- School of Life and Environmental Sciences, Faculty of Science, The University of Sydney, Sydney, NSW 2006, Australia
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Skendi A, Papageorgiou M, Irakli M, Stefanou S. Greek Landrace Flours Characteristics and Quality of Dough and Bread. Foods 2023; 12:foods12081618. [PMID: 37107411 PMCID: PMC10137627 DOI: 10.3390/foods12081618] [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: 02/27/2023] [Revised: 03/20/2023] [Accepted: 04/05/2023] [Indexed: 04/29/2023] Open
Abstract
Besides organic growing, ancient wheats and landraces are attracting the attention of scientists who are reassessing the healthy and dietary properties attributed to them by popular tradition. A total of eleven wheat flours and whole meal samples were analyzed, of which, nine originated from the organic farming of five Greek landraces (one einkorn, one emmer, two durum, and one soft wheat) and a commercial organically grown emmer cultivar. Two commercial conventional flours of 70% and 100% extraction rate were examined for comparison purposes. Chemical composition, micronutrients, phenolic profile, and quantification, and antioxidant activity of all samples were determined. Moreover, dough rheology and breadmaking quality were studied; Flours from local landraces were higher in micronutrients, phenolic content, and antioxidant activity than the commercial samples. The 90% extraction flour of the landrace, besides the highest protein content (16.62%), exhibited the highest content of phenolic acids (19.14 μg/g of flour), whereas the commercial refined emmer flour was the lowest (5.92 μg/g of flour). The same milling of the einkorn landrace also showed a higher specific volume (1.9 mL/g vs. 1.7 mL/g) and lower bread crumb firmness than the whole meal commercial emmer sample (33.0 N vs. 44.9 N). The results of this study showed that the examined Greek wheat landraces could be considered as a possible source of microelements, phenolics, and antioxidants with a beneficial effect in human health, and by using an appropriate breadmaking procedure, they could produce high-quality breads.
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Affiliation(s)
- Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, POB 141, GR-57400 Thessaloniki, Greece
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, POB 141, GR-57400 Thessaloniki, Greece
| | - Maria Irakli
- Institute of Plant Breeding and Genetic Resources, Hellenic Agricultural Organization-Dimitra, Thermi, GR-57001 Thessaloniki, Greece
| | - Stefanos Stefanou
- Department of Agriculture, International Hellenic University, POB 141, GR-57400 Thessaloniki, Greece
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The Effect of Active Chitosan Films Containing Bacterial Cellulose Nanofiber and ZnO Nanoparticles on the Shelf Life of Loaf Bread. J FOOD QUALITY 2023. [DOI: 10.1155/2023/7470296] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023] Open
Abstract
Due to the disadvantages of synthetic packaging materials such as migration, environmental pollution, lack of easy recycling, and high production costs, natural polymers have received much attention as safe and biodegradable alternatives to plastics. The aim of this study was to investigate the effect of the active film of chitosan (CH) containing bacterial cellulose nanofiber (BCNF) and ZnO nanoparticles (ZnO NPCs) on the shelf life of loaf bread (toast, baguette, and sandwich-type bread). The results showed that ZnO NPCs significantly reduced the thickness and water vapor permeability (WVP) and increased the opacity of films
. CH-BCNF-ZnO 2% NPCs film had the lowest thickness and WVP and the highest opacity. Differential scanning calorimetric (DSC), thermal gravimetry analysis (TGA), and derivative thermogravimetry (DTG) showed that ZnO NPCs increased the thermal stability of chitosan films. CH-BCNF-ZnO 1% NPCs had the highest melting point (148.66°C) and melting enthalpy (ΔHm). Scanning electron microscopy (SEM) images showed the good distribution of ZnO NPCs in the chitosan film. The higher concentrations of ZnO NPCs formed aggregates in the polymer. ZnO NPCs had a significant effect on the physicochemical properties of bread. The highest moisture content and water activity
were observed in CH-BCNF-ZnO 2% toast and control toast, respectively. CH toast showed high ash and insoluble ash. CH baguettes and control baguettes showed the highest pH. As the ZnO NPCs concentration increased, the nanoparticle migration increased. The highest migration was observed in CH-BCNF-ZnO 2% baguette. The highest and lowest hardness was observed in CH-BCNF-ZnO NPCs 2% baguette and CH-BCNF- ZnO NPCs 1% toast bread, respectively. Composite films decreased the microbial population in all bread samples except sandwich-type bread. It can be concluded that BCNF and ZnO NPCs improve the physical properties of chitosan film and can be suggested as active packaging in bread.
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Compaore-Sereme D, Hama-Ba F, Tapsoba FWB, Manner H, Maina NH, Dicko MH, Sawadogo-Lingani H. Production and sensory evaluation of composite breads based on wheat and whole millet or sorghum in the presence of Weissella confusa A16 exopolysaccharides. Heliyon 2023; 9:e13837. [PMID: 36915561 PMCID: PMC10006447 DOI: 10.1016/j.heliyon.2023.e13837] [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: 07/18/2022] [Revised: 02/06/2023] [Accepted: 02/14/2023] [Indexed: 02/25/2023] Open
Abstract
The aim of the study was to evaluate the acceptability of composite breads based on local cereal (millet and sorghum) formulations. Bread preparations based on 50% wheat flour and 50% local cereal flour were made in the presence of exopolysaccharide (Eps) production stimulated by a strain of Weissella confusa A16 in the fermented dough. Seven formulations were done in two baking sets and were submitted to sensory evaluations which consisted of tests on sensory profile, hedonic analysis and ranking. Results showed that the presence of Eps improved the acceptability of breads made with local cereal flours. The white color of the crumb of breads made with 100% wheat flour was the most appreciated by consumers. The less local flour is used in the bread preparation, the better the bread is appreciated. Nevertheless, formulations containing whole grains were the least appreciated, partly because of the hardness of the breads. Interestingly, more than 50% of consumers found the taste pleasant for breads made with 50% millet flour.
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Affiliation(s)
- Diarra Compaore-Sereme
- Département Technologie Alimentaire DTA/IRSAT/CNRST, Ouagadougou 03, Burkina Faso.,Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), UFR/SVT, Université Joseph KI-ZERBO, 09 BP 848 Ouagadougou 09, Burkina Faso
| | - Fatoumata Hama-Ba
- Département Technologie Alimentaire DTA/IRSAT/CNRST, Ouagadougou 03, Burkina Faso
| | | | - Heikki Manner
- Department of Food and Nutrition Sciences, Fl-00014 University of Helsinki, P.O. Box 66 (Agnes Sjöbergin katu), Helsinki, Finland
| | - Ndegwa Henry Maina
- Department of Food and Nutrition Sciences, Fl-00014 University of Helsinki, P.O. Box 66 (Agnes Sjöbergin katu), Helsinki, Finland
| | - Mamoudou H Dicko
- Laboratoire de Biochimie, Biotechnologie, Technologie Alimentaire et Nutrition (LABIOTAN), UFR/SVT, Université Joseph KI-ZERBO, 09 BP 848 Ouagadougou 09, Burkina Faso
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Garske RP, Mercali GD, Thys RCS, Cladera-Olivera F. Cassava starch and chickpea flour pre-treated by microwave as a substitute for gluten-free bread additives. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:53-63. [PMID: 36618054 PMCID: PMC9813335 DOI: 10.1007/s13197-022-05586-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/21/2022] [Accepted: 09/02/2022] [Indexed: 02/06/2023]
Abstract
There is an increasing demand for gluten-free products, which are regularly made by a combination of ingredients and additives. Microwave pre-treatment of gluten-free ingredients is an alternative to food additives because it may induce changes in protein and starch functional properties. In this context, this study aimed to apply microwave treatment in cassava starch and chickpea flour, analyzing their functional and thermal properties and their ability to substitute additives in gluten-free breads, comparing them to an additive-containing bread. All formulations were analyzed regarding their physical characteristics and quality parameters. The microwave-treated ingredients showed color, thermal properties and morphology changes. The bread made with chickpea flour treated with initial moisture of 40% showed the best quality parameters when compared to the control bread. The ingredients pre-treated with microwave have shown efficiency on gluten-free bakery additives substitution, allowing the use of a clean label terminology.
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Affiliation(s)
- Raquel Pischke Garske
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
| | - Giovana Domeneghini Mercali
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
| | - Roberta Cruz Silveira Thys
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
| | - Florencia Cladera-Olivera
- Institute of Food Science and Technology, Federal University of Rio Grande do Sul (ICTA-UFRGS), Av. Bento Goncalves, 9500, Porto Alegre, RS 91501-970 Brazil
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12
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Bernhardt DC, Castelli MV, Arqueros V, Gerschenson LN, Fissore EN, Rojas AM. Effect of fibers from bracts of maize (Zea mays) as natural additives in wheat bread-making: a technological approach. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01490-3] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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13
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Utilisation of Amaranth and Finger Millet as Ingredients in Wheat Dough and Bread for Increased Agro-Food Biodiversity. Foods 2022; 11:foods11070911. [PMID: 35406998 PMCID: PMC8997418 DOI: 10.3390/foods11070911] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/17/2022] [Accepted: 03/21/2022] [Indexed: 01/27/2023] Open
Abstract
Amaranth and finger millet are important food security crops in Africa but show poor bread making ability, even in composite wheat breads. Malting and steaming are promising approaches to improve composite bread quality, which have not been fully explored yet. Therefore, in this study, wheat was blended with native, steamed or malted finger millet or amaranth in the ratio of 70:30. Wheat/native amaranth (WHE-NAM) and wheat/malted amaranth (WHE-MAM) had longer dough development times and higher dough stabilities, water absorption capacities and farinograph quality numbers than wheat/steamed amaranth (WHE-SAM), wheat/native finger millet (WHE-NFM), wheat/steamed finger millet (WHE-SFM) or wheat/malted finger millet (WHE-MFM). The WHE-NAM and WHE-MAM breads had lower crumb firmness and chewiness, higher resilience and cohesiveness and lighter colours than WHE-NFM, WHE-SFM and WHE-MFM. Starch and protein digestibility of composite breads were not different (p > 0.05) from each other and ranged between 95−98% and 83−91%, respectively. Composite breads had higher ash (1.9−2.5 g/100 g), dietary fibre (5.7−7.1 g/100 g), phenolic acid (60−122 mg/100 g) and phytate contents (551−669 mg/100 g) than wheat bread (ash 1.6 g/100 g; dietary fibre 4.5 g/100 g; phenolic acids 59 mg/100 g; phytate 170 mg/100 g). The WHE-NAM and WHE-MAM breads possessed the best crumb texture and nutritional profile among the composite breads.
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The Influence of the Addition of Rosehip Powder to Wheat Flour on the Dough Farinographic Properties and Bread Physico-Chemical Characteristics. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112412035] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
An in-depth analysis of wheat flour (WF) substituted with 0.5–2.5% rosehip powder (Rp) concerning the proximate composition, dough farinographic properties, and bread physico-chemical characteristics was performed. The purpose of this study was to investigate whether the use of Rp as a natural alternative for synthetic ascorbic acid in breadmaking was appropriate. A sample of wheat flour with an ascorbic acid addition of 2 mg/100 g was also used. Rp showed higher ash, carbohydrates, and fibre content, as well as lower moisture and protein content compared to wheat flour, and a vitamin C content of 420 ± 16.09 mg/100 g. A proximate composition analysis revealed a decrease in moisture, protein, and wet gluten, and an increase in ash, carbohydrates, and fibres for the flour mixtures compared with WF. Farinographic properties were positively influenced by the Rp addition and the high fibre content in the flour mixtures. Water absorption increased from 58.20% (WF) to 61.90% (2.5% Rp). Dough stability increased for the 0.5–1.0% Rp addition, then slightly decreased. The physico-chemical properties of bread prepared from flour mixtures showed a significant increase in height: 100.10 ± 0.14 mm (WF)–115.50 ± 0.14 mm (1.5% Rp), specific volume: 142.82 cm3/100 g (WF)–174.46 cm3/100 g (1.5% Rp), moisture: 41.81 ± 0.40% (WF)–43.92 ± 0.15% (2.0% Rp), and porosity: 87.75 ± 1.06% (WF)–89.40 ± 0.57% (2.5% Rp). The results indicated that the Rp used in breadmaking to replace synthetic ascorbic acid could be suitable.
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Kaur P, Singh Sandhu K, Singh Purewal S, Kaur M, Kumar Singh S. Rye: A wonder crop with industrially important macromolecules and health benefits. Food Res Int 2021; 150:110769. [PMID: 34865784 DOI: 10.1016/j.foodres.2021.110769] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 09/16/2021] [Accepted: 10/18/2021] [Indexed: 01/21/2023]
Abstract
Rye (Secale cereale) is a rich source of macromolecules, especially starch, fiber, and proteins which encourages the researchers and industries to use it for various purposes including bakery products, beverages and edible films formulation. However, despite many nutritional and health benefiting properties, rye has not been explored up to its full potential. Interest of consumers in formulating foods with high fiber and phenolic compounds has generated our interest in compiling the detailed information on rye. The present review on rye grains summarizes the existing scientific data on rye macronutrients (starch, arabinoxylan, β-glucan, fructan and proteins) and their corresponding industrial importance. Detailed description in this review unfolds the potential of rye grains for human nutrition. This review provides comprehensive knowledge and fills the remaining gap between the previous and latest scientific findings. Comprehensive information on rye nutrients along with health benefits will help to open a new era for scientific world and industrial sectors.
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Affiliation(s)
- Pinderpal Kaur
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Kawaljit Singh Sandhu
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India.
| | - Sukhvinder Singh Purewal
- Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda, India
| | - Maninder Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
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Cakir E, Arici M, Durak MZ. Effect of starter culture sourdough prepared with Lactobacilli and Saccharomyces cerevisiae on the quality of hull-less barley-wheat bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112230] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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17
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Kasote D, Tiozon RN, Sartagoda KJD, Itagi H, Roy P, Kohli A, Regina A, Sreenivasulu N. Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals. FRONTIERS IN PLANT SCIENCE 2021; 12:771276. [PMID: 34917106 PMCID: PMC8670417 DOI: 10.3389/fpls.2021.771276] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/06/2021] [Accepted: 10/27/2021] [Indexed: 05/13/2023]
Abstract
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.
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Affiliation(s)
- Deepak Kasote
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Rhowell N. Tiozon
- International Rice Research Institute, Los Baños, Philippines
- Max-Planck-Institute of Molecular Plant Physiology, Potsdam-Golm, Germany
| | | | - Hameeda Itagi
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Priyabrata Roy
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Ajay Kohli
- International Rice Research Institute, Los Baños, Philippines
| | - Ahmed Regina
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
| | - Nese Sreenivasulu
- Centre of Excellence in Rice Value Addition (CERVA), International Rice Research Institute (IRRI)—South Asia Regional Centre (ISARC), Varanasi, India
- International Rice Research Institute, Los Baños, Philippines
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Production of Monascus pigments by solid-state cultivation of wheat grains and application in bread formulations. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100313] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Sahin AW, Atzler JJ, Valdeperez D, Münch S, Cattaneo G, O’Riordan P, Arendt EK. Rejuvenated Brewer's Spent Grain: EverVita Ingredients as Game-Changers in Fibre-Enriched Bread. Foods 2021; 10:1162. [PMID: 34067239 PMCID: PMC8224586 DOI: 10.3390/foods10061162] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/17/2021] [Accepted: 05/20/2021] [Indexed: 02/07/2023] Open
Abstract
Brewer's spent grain (BSG) is the main side-stream of brewing. BSG is a potential source for nutritionally enriched cereal products due to its high content of fibre and protein. Two novel ingredients originating from BSG, EverVita FIBRA (EVF) and EverVita PRO (EVP), were incorporated into bread in two addition levels to achieve a 'source of fibre' (3 g/100 g) and a 'high in fibre' (6 g/100 g) nutrition claim for the breads. The impact of those two ingredients on dough and bread quality as well as on nutritional value was investigated and compared to baker's flour (C1) and wholemeal flour (C2) breads. The addition of EVF performed outstandingly well in the bread system achieving high specific volumes (3.72-4.66 mL/g), a soft crumb texture (4.77-9.03 N) and a crumb structure comparable with C1. Furthermore, EVF barely restricted gluten network development and did not influence dough rheology. EVP increased the dough resistance (+150%) compared to C1 which led to a lower specific volume (2.17-4.38 mL/g) and a harder crumb (6.25-36.36 N). However, EVP increased the nutritional value of the breads by increasing protein content (+36%) and protein quality by elevating the amount of indispensable amino acids. Furthermore, a decrease in predicted glycaemic index by 26% was achieved and microbial shelf life was extended by up to 3 days. Although both ingredients originated from the same BSG, their impact on bread characteristics and nutritional value varied. EVF and EVP can be considered as game-changers in the development of bread fortified with BSG, increasing nutritional value, and promoting sustainability.
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Affiliation(s)
- Aylin W. Sahin
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
| | - Jonas Joachim Atzler
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
| | - Daniel Valdeperez
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Steffen Münch
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Giacomo Cattaneo
- EverGrain, LLC, One Busch Place, St. Louis, MO 63118, USA; (D.V.); (S.M.); (G.C.)
| | - Patrick O’Riordan
- Global Innovation & Technology Centre, Anheuser-Busch InBev nv/sa, 3000 Leuven, Belgium;
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, T12 YN60 Cork, Ireland; (A.W.S.); (J.J.A.)
- APC Microbiome Institute, University College Cork, T12 K8AF Cork, Ireland
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Addition of Whole Barley Flour as a Partial Substitute of Wheat Flour to Enhance the Nutritional Value of Biscuits. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103112] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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21
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Xu J, Li Y, Zhao Y, Wang D, Wang W. Influence of antioxidant dietary fiber on dough properties and bread qualities: A review. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104434] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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22
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Zorzi CZ, Garske RP, Flôres SH, Thys RCS. Sunflower protein concentrate: A possible and beneficial ingredient for gluten-free bread. INNOV FOOD SCI EMERG 2020. [DOI: 10.1016/j.ifset.2020.102539] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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23
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Skendi A, Zinoviadou KG, Papageorgiou M, Rocha JM. Advances on the Valorisation and Functionalization of By-Products and Wastes from Cereal-Based Processing Industry. Foods 2020; 9:E1243. [PMID: 32899587 PMCID: PMC7554810 DOI: 10.3390/foods9091243] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Revised: 08/28/2020] [Accepted: 09/01/2020] [Indexed: 12/22/2022] Open
Abstract
Cereals have been one of the major food resources for human diets and animal feed for thousands of years, and a large quantity of by-products is generated throughout the entire processing food chain, from farm to fork. These by-products mostly consist of the germ and outer layers (bran) derived from dry and wet milling of the grains, of the brewers' spent grain generated in the brewing industry, or comprise other types obtained from the breadmaking and starch production industries. Cereal processing by-products are an excellent low-cost source of various compounds such as dietary fibres, proteins, carbohydrates and sugars, minerals and antioxidants (such as polyphenols and vitamins), among others. Often, they are downgraded and end up as waste or, in the best case, are used as animal feed or fertilizers. With the increase in world population coupled with the growing awareness about environmental sustainability and healthy life-styles and well-being, the interest of the industry and the global market to provide novel, sustainable and innovative solutions for the management of cereal-based by-products is also growing rapidly. In that respect, these promising materials can be valorised by applying various biotechnological techniques, thus leading to numerous economic and environmental advantages as well as important opportunities towards new product development (NPD) in the food and feed industry and other types such as chemical, packaging, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries. This review aims at giving a scientific overview of the potential and the latest advances on the valorisation of cereal-based by-products and wastes. We intended it to be a reference document for scientists, technicians and all those chasing new research topics and opportunities to explore cereal-based by-products through a circular economy approach.
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Affiliation(s)
- Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, GR-57400 Thessaloniki, Greece;
| | - Kyriaki G. Zinoviadou
- Department of Food Science and Technology, Perrotis College, American Farm School, GR-57001 Thessaloniki, Greece;
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, GR-57400 Thessaloniki, Greece;
| | - João M. Rocha
- REQUIMTE—Chemistry and Technology Network, Green Chemistry Laboratory (LAQV), Department of Chemistry and Biochemistry, Faculty of Sciences—University of Porto (FCUP), Rua do Campo Alegre, s/n., P-4169-007 Porto, Portugal; or
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Purić M, Rabrenović B, Rac V, Pezo L, Tomašević I, Demin M. Application of defatted apple seed cakes as a by-product for the enrichment of wheat bread. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109391] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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26
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Iuga M, Mironeasa S. Potential of grape byproducts as functional ingredients in baked goods and pasta. Compr Rev Food Sci Food Saf 2020; 19:2473-2505. [PMID: 33336974 DOI: 10.1111/1541-4337.12597] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2020] [Revised: 05/14/2020] [Accepted: 06/10/2020] [Indexed: 12/23/2022]
Abstract
Wine making industry generates high quantities of valuable byproducts that can be used to enhance foods in order to diminish the environmental impact and to obtain more economic benefits. Grape byproducts are rich in phenolic compounds and dietary fiber, which make them suitable to improve the nutritional value of bakery, pastry, and pasta products. The viscoelastic behavior of dough and the textural and the sensory characteristics of baked goods and pasta containing grape byproducts depend on the addition level and particle size. Thus, an optimal dose of a finer grape byproducts flour must be found in order to minimize the negative effects such as low loaf volume and undesirable sensory and textural characteristics they may have on the final product quality. In the same time, an enrichment of the nutritional and functional value of the product by increasing the fiber and antioxidant compounds contents is desired. The aim of this review was to summarize the effects of the chemical components of grape byproducts on the nutritional, functional, rheological, textural, physical, and sensory characteristics of the baked goods and pasta. Further researches about the impact of foods enriched with grape byproducts on the human health, about molecular interactions between components, and about the effects of grape pomace compounds on the shelf life of baked goods and pasta are recommended.
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Affiliation(s)
- Mădălina Iuga
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, Suceava, Romania
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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins. Foods 2020; 9:foods9070933. [PMID: 32679638 PMCID: PMC7404644 DOI: 10.3390/foods9070933] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/05/2020] [Accepted: 07/12/2020] [Indexed: 01/20/2023] Open
Abstract
A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.
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Physico-chemical properties of flour, dough and bread from wheat and hydrothermally-treated finger millet. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.102954] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Mechanism by which β-glucanase improves the quality of fermented barley flour-based food products. Food Chem 2020; 311:126026. [DOI: 10.1016/j.foodchem.2019.126026] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Revised: 11/15/2019] [Accepted: 12/04/2019] [Indexed: 11/19/2022]
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30
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Gostin A. Effects of substituting refined wheat flour with wholemeal and quinoa flour on the technological and sensory characteristics of salt-reduced breads. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108412] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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31
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Chen Y, Yang X, Guo H, Li J, Ren G. Effect of extruded adzuki bean flour on the quality and α-glucosidase inhibitory activity of Chinese steamed bread. Food Sci Nutr 2019; 7:3244-3252. [PMID: 31660138 PMCID: PMC6804769 DOI: 10.1002/fsn3.1181] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2019] [Revised: 06/30/2019] [Accepted: 07/27/2019] [Indexed: 11/10/2022] Open
Abstract
In order to improve the commercial and nutritional quality of Chinese steamed bread (CSB), effect of extruded adzuki bean flour (EABF) substitution (10%, 20%, 30%, and 40%) for wheat flour on the quality properties of blended flour and CSB was studied. Results showed that the development time, stability time, and farinograph quality number of blended flours were decreased with EABF addition, although water absorption and softening degree were increased. Pasting properties of them were also degraded with the addition. EABF substitution lowered the lightness and strengthened the hardness of CSB. The sensory evaluation total scores of CSB were both improved with 10% and 20% EABF addition, because slight red color of them was favored by the panelist. Nutritional analysis showed that CSB with 10% and 20% EABF ranked higher protein and essential amino acids content than that of WF-CSB, especially lysine and threonine. Addition of EABF contributed to the superior α-glucosidase inhibitory activity of protein isolated from CSBs. α-Glucosidase inhibition rate of CSB made from EABF (39.88%) was improved nearly five times compared with that of WF. It might be concluded that CSB with addition of 10% and 20% EABF could be used as a nutritional and healthy staple food.
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Affiliation(s)
- Yinhuan Chen
- School of Chemical Engineering and TechnologyTianjin UniversityTianjinChina
| | - Xiushi Yang
- Institute of Crop SciencesChinese Academy of Agricultural SciencesBeijingChina
| | - Huimin Guo
- Institute of Crop SciencesChinese Academy of Agricultural SciencesBeijingChina
| | - Jincai Li
- School of Chemical Engineering and TechnologyTianjin UniversityTianjinChina
| | - Guixing Ren
- Institute of Crop SciencesChinese Academy of Agricultural SciencesBeijingChina
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Quality prediction of bread made from composite flours using different parameters of empirical rheology. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102812] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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33
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Both J, Esteres VP, Santetti GS, Bressiani J, Oro T, Pallarés Gómez M, Friedrich MT, Gutkoski LC. Phenolic compounds and free sulfhydryl groups in whole grain wheat flour modified by xylanase. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5392-5400. [PMID: 31077384 DOI: 10.1002/jsfa.9799] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Revised: 04/16/2019] [Accepted: 05/05/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Knowledge of the structural behavior of dough elaborated using whole grain wheat flour (WGWF) and xylanase is fundamental for the elaboration of products with high nutritional content, especially when the particle size of the flour is altered. In the present study, we investigated the effect of varying concentrations of xylanase on the formation of dough with different particle sizes of WGWF. RESULTS Phenolic compounds, fibers and proteins are the components that undergo the most change and interfere with dough formation. A small particle size favors the extraction of phenolic compounds and dietary fibers, resulting in a high-quality dough. There was a protective effect of the stable phenolic compounds on the gluten network. An increase in fiber degradation and a decrease in phenolic compounds was noted as the xylanase concentration increased. Although xylanase increased free sulfhydryl (-SH) groups in gluten, there was no change in dough formation and dough stability with an increasing xylanase concentration. CONCLUSION The WGWF with a smaller particle size does not contribute to the loss of quality in dough elaboration. The addition of intermediate amounts of xylanase (20 mg kg-1 ) in samples with a particle size of 158 μm can be used to improve dough characteristics. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Josemere Both
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Vanessa P Esteres
- Curso de Graduação em Engenharia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Gabriela S Santetti
- Curso de Graduação em Engenharia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Joseane Bressiani
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Tatiana Oro
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Manuel Pallarés Gómez
- Departamento de Ingeniería Agrícola y Florestal, Tecnología de los Alimentos, E.T.S. Ingenierías Agrarias, Universidad de Valladolid, Palencia, Spain
| | - Maria Tereza Friedrich
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
| | - Luiz C Gutkoski
- Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos, Universidade de Passo Fundo, Passo Fundo, Rio Grande do Sul, Brazil
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Effects of fermentation time on rheological and physicochemical characteristics of koreeb (Dactyloctenium aegyptium) seed flour dough and kisra bread. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00134-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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Skendi A, Irakli M, Chatzopoulou P, Papageorgiou M. Aromatic plants of Lamiaceae family in a traditional bread recipe: Effects on quality and phytochemical content. J Food Biochem 2019; 43:e13020. [PMID: 31463977 DOI: 10.1111/jfbc.13020] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2019] [Revised: 08/01/2019] [Accepted: 08/01/2019] [Indexed: 01/04/2023]
Abstract
The incorporation of aromatic plants of Lamiaceae family (oregano, thyme, and Satureja) in a wheat bread was investigated for the effect on the total phenolics, the profile of phenolics, and their free radical scavenging activities. In addition, the influence on dough and bread quality characteristics such as color, gas cells structure, bread texture, degree of staling, and acceptability to consumers was studied. The volume of the fortified breads with dried aromatic plants was slightly decreased and their crumbs were firmer and darker than that of the control bread, yet sensory testing panelists scored them as more aromatic and better tasting. Aromatic plants increased the content of bioactive and antioxidant compounds in the bread though the baking procedure negatively affected the level of these compounds; incorporation of the herbs in a dry form was more effective. The major phenolics detected were carvacrol, rosmarinic acid, and naringenin which have potential health benefits for the consumer. PRACTICAL APPLICATIONS: The aromatic plants of the Lamiaceae family are very rich in phytochemicals with high antioxidant activity. Wheat grains contain significant levels of natural antioxidants such as ferulic acid, tocopherols, and tocotrienols. In contrast, the content of these phytochemicals in the refined flour that is used for the production of traditional bread is much lower since the bran and embryo fractions rich in those compounds are removed during the milling process. The introduction of phytochemicals in the bread recipe will increase the nutritional quality of the final bread and at the same time increase the daily intake of substances with health benefits since bread is consumed daily. Consumption of breads enriched with aromatic plants could be a new way to deliver valuable phytochemicals to consumers and fulfill the increasing consumers' demand for functional foods.
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Affiliation(s)
- Adriana Skendi
- Hellenic Agricultural Organization - Demeter, Plant Breeding and Genetic Resources Institute, Thermi, Thessaloniki, Greece
| | - Maria Irakli
- Hellenic Agricultural Organization - Demeter, Plant Breeding and Genetic Resources Institute, Thermi, Thessaloniki, Greece
| | - Paschalina Chatzopoulou
- Hellenic Agricultural Organization - Demeter, Plant Breeding and Genetic Resources Institute, Thermi, Thessaloniki, Greece
| | - Maria Papageorgiou
- Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, Thessaloniki, Greece
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36
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Cricket powder (Gryllus assimilis) as a new alternative protein source for gluten-free breads. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102180] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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37
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Cardoso RV, Fernandes Â, Heleno SA, Rodrigues P, Gonzaléz-Paramás AM, Barros L, Ferreira IC. Physicochemical characterization and microbiology of wheat and rye flours. Food Chem 2019; 280:123-129. [DOI: 10.1016/j.foodchem.2018.12.063] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Revised: 12/11/2018] [Accepted: 12/11/2018] [Indexed: 11/17/2022]
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38
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Liu Y, Wang X, Ren T, Ma Z, Liu L, Li X, Guo Q, Hu X. Effect of oatmeal on texture, water mobility, and starch retrogradation properties of Chinese steamed bread. Cereal Chem 2019. [DOI: 10.1002/cche.10133] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yu Liu
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
| | - Xiaolong Wang
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
| | - Tian Ren
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
| | - Zhen Ma
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
| | - Liu Liu
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
| | - Xiaoping Li
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety; Tianjin University of Science & Technology; Tianjin China
| | - Xinzhong Hu
- College of Food Engineering and Nutritional Science; Shaanxi Normal University; Xi’an China
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39
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González CM, Garzón R, Rosell CM. Insects as ingredients for bakery goods. A comparison study of H. illucens, A. domestica and T. molitor flours. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.03.021] [Citation(s) in RCA: 83] [Impact Index Per Article: 16.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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40
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Yaver E, Bilgiçli N. Utilisation of cereal-legume flour blends in commercial and traditional bread. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2018.1270] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Yaver
- Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Köyceğiz Campus, Konya, 42050, Turkey
| | - N. Bilgiçli
- Department of Food Engineering, Engineering and Architecture Faculty, Necmettin Erbakan University, Köyceğiz Campus, Konya, 42050, Turkey
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41
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Dhen N, Ben Rejeb I, Boukhris H, Damergi C, Gargouri M. Physicochemical and sensory properties of wheat- Apricot kernels composite bread. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.068] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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42
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A new mixed bread formula with improved physicochemical properties by using hull-less barley flour at the presence of guar gum and ascorbic acid. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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43
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Nasehi B, Jaldani S, Barzegar H. Optimization of Physical and Imaging Properties of Flat Bread Enriched with Quinoa Flour. NUTRITION AND FOOD SCIENCES RESEARCH 2018. [DOI: 10.29252/nfsr.5.3.33] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/31/2022] Open
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44
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Saleh ASM, Wang P, Wang N, Yang S, Xiao Z. Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges. Crit Rev Food Sci Nutr 2018; 59:207-227. [PMID: 28846456 DOI: 10.1080/10408398.2017.1363711] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.
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Affiliation(s)
- Ahmed S M Saleh
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,b Department of Food Science and Technology , Faculty of Agriculture, Assiut University , Assiut , Egypt
| | - Peng Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
| | - Na Wang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Shu Yang
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,d College of Food , Shenyang Agricultural University , Shenyang , Liaoning , China
| | - Zhigang Xiao
- a College of Grain Science and Technology , Shenyang Normal University , Shenyang , Liaoning , China.,c College of Food Science , Northeast Agricultural University , Harbin , Heilongjiang , China
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45
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Djurle S, Andersson AA, Andersson R. Effects of baking on dietary fibre, with emphasis on β-glucan and resistant starch, in barley breads. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.10.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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46
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Patil SS, Kaur C. Current trends in Extrusion: Development of Functional Foods and Novel Ingredients. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.23] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Charanjit Kaur
- Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute
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47
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Hsieh PH, Weng YM, Yu ZR, Wang BJ. Substitution of wheat flour with wholegrain flours affects physical properties, sensory acceptance, and starch digestion of Chinese steam bread (Mantou). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.051] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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48
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Pande S, Sakhare SD, Bhosale MG, Haware DJ, Inamdar AA. Atta (whole wheat flour) with multi-wholegrains: flour characterization, nutritional profiling and evaluation of chapati making quality. Journal of Food Science and Technology 2017; 54:3451-3458. [PMID: 29051640 DOI: 10.1007/s13197-017-2801-7] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/06/2017] [Accepted: 08/10/2017] [Indexed: 11/24/2022]
Abstract
Non-wheat grains, complementing the nutritional profile of wheat were utilized for the development of atta with multi-whole grains. Based on the dimensions, selected grains were segregated and the grinding techniques were applied for the production of multi whole grains flour. Multi whole grains flour was replaced with whole wheat flour to obtain five different formulations and further compared with control atta. With the increase in incorporation of the multi whole grain flours reduction in brightness (L*) from 79.73 to 78.47 and redness (a*) from 2.47 to 12.12 while the increase in yellowness (b*) was observed (12.10-12.70). Protein content increased from 13.44 to 14.83% while dietary fibre content was also found to be increased in all the formulations compared to control atta. Ash content, an indicator of mineral content showed an increasing trend with the increase in the level of non-wheat grains. Shear force required for tearing the chapatis at 0 h was observed to be in the range of 15.6 and 10.1 N and moisture content between 32.6 and 30.4%. Mineral analysis carried out for the 10% replacement showed an increase in the level of the estimated minerals. An overall eating quality of the chapatis was found to be acceptable up to 10% replacement compared to control atta chapati.
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Affiliation(s)
- Sayali Pande
- Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - S D Sakhare
- Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - M G Bhosale
- Agricultural Engineering Department, Maharasthra Institute of Technology, Aurangabad, India
| | - D J Haware
- Food Safety and Analytical Quality Control Laboratory, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
| | - A A Inamdar
- Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570020 India
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Xu Y, Fan M, Zhou S, Wang L, Qian H, Zhang H, Qi X. Effect of Vaccinium bracteatum Thunb. leaf pigment on the thermal, pasting, and textural properties and microstructure characterization of rice starch. Food Chem 2017; 228:435-440. [DOI: 10.1016/j.foodchem.2017.02.041] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2016] [Revised: 12/22/2016] [Accepted: 02/09/2017] [Indexed: 11/28/2022]
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50
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Effect of barley flour addition on the physico-chemical properties of dough and structure of bread. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.03.021] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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