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Chibrikov V, Vakuliuk P, Sobczuk H. Sweet sorghum juice clarification and concentration: a review. Crit Rev Food Sci Nutr 2023:1-21. [PMID: 37578772 DOI: 10.1080/10408398.2023.2245033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/15/2023]
Abstract
Sweet sorghum is a promising biomaterial, considering its nutritional and energy value, unpretentiousness in cultivation and its promising economic parameters of processing. The concentrate of sweet sorghum juice is an outstanding material for food purposes, meeting the emerging trends of the industry. This review presents data on the physicochemical properties of sweet sorghum juice and sirup, as well as technological details on the processes of its pretreatment, clarification, and concentration. Physicochemical properties of raw juice of sweet sorghum, as well as purified juice and sirup, are discussed in terms of material pretreatment, methods of clarification and concentration, and storage conditions. Comprehensive theoretical principles, methodological details and explanations of the consistency of sweet sorghum juice processing are given. This work focuses entirely on the relationship between sweet sorghum juice treatment methods and its composition and provides versatile source of information for food science community, farmers, and entrepreneurs.
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Affiliation(s)
- Vadym Chibrikov
- Institute of Agrophysics, Polish Academy of Sciences, Lublin, Poland
| | | | - Henryk Sobczuk
- Institute of Technology and Life Sciences, Falenty, Poland
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2
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Nikolaou EN, Karvela ED, Papadopoulou A, Karathanos VT. The Effect of Enrichment with Sour-Cherry Extracts on Gluten-Free Snacks Developed by Novel 3D Technologies. Antioxidants (Basel) 2023; 12:1583. [PMID: 37627578 PMCID: PMC10451638 DOI: 10.3390/antiox12081583] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2023] [Revised: 08/01/2023] [Accepted: 08/04/2023] [Indexed: 08/27/2023] Open
Abstract
Gluten-free formulations (GF) were utilized as food inks enriched with sour-cherry powder (SCP) and lyophilized extract (SCLE), and their physicochemical, rheological, and thermomechanical properties were evaluated with respect to different leavening conditions. Post-printing drying was also assessed in terms of texture, color, and phenolic substances. SCP and SCLE enrichment decreased lightness by 15% and increased red hue by almost 30%, mainly in yeast formulations. SC addition reduced pH by more than 12% for SCP in both leavening conditions and at 10% to 12% for SCLE, depending on leavening agents. The SCLE addition doubled dynamic moduli and complex viscosity magnitudes and increased hardness at 75.7% compared to the control for baking-powder formulations. SC enrichment, compared to the control, increased the phenolic sum to more than 90% (87% SCLE, 96% SCP) in yeast formulations, presenting lower values (almost 70%) for baking powder. Antioxidant activity in 3D-printed snacks was positively influenced by SC incorporation, depending on the drying and leavening treatment. Phenolic content, in terms of total phenolic sum, origin, and composition, possibly impacts the product's antioxidant activity by depicting antagonistic or synergistic phenomena. Ultimately, 3D printing is feasible for producing functional GF snacks enriched with sour-cherry extracts.
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Affiliation(s)
- Evgenia N. Nikolaou
- Department of Nutrition and Dietetics, Harokopion University of Athens, 70, El. Venizelou Ave., 17671 Athens, Greece; (E.N.N.); (E.D.K.)
| | - Evangelia D. Karvela
- Department of Nutrition and Dietetics, Harokopion University of Athens, 70, El. Venizelou Ave., 17671 Athens, Greece; (E.N.N.); (E.D.K.)
| | - Argyri Papadopoulou
- Department of Food Science and Technology, University of West Attika, Ag. Spyridonos Str., Egaleo, 12243 Athens, Greece;
| | - Vaios T. Karathanos
- Department of Nutrition and Dietetics, Harokopion University of Athens, 70, El. Venizelou Ave., 17671 Athens, Greece; (E.N.N.); (E.D.K.)
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Vela AJ, Villanueva M, Ozturk OK, Hamaker B, Ronda F. Modification of the microstructure of tef [ Eragrostis tef (Zucc.) Trotter] flour ultrasonicated at different temperatures. Impact on its techno-functional and rheological properties. Curr Res Food Sci 2023; 6:100456. [PMID: 36846468 PMCID: PMC9947227 DOI: 10.1016/j.crfs.2023.100456] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 01/31/2023] [Accepted: 02/02/2023] [Indexed: 02/05/2023] Open
Abstract
Tef flour comes from a nutritionally-rich ancient grain gaining increasing interest in gluten-free market. Gluten-free sources are modified by different means to improve their functionality. Ultrasound treatment (US) alters flours' structure and leads to physically modified flours with a wider application range. The aim of the present work was to evaluate the impact of US treatments of moderate treatment time, 10 min, and high concentration of the aqueous flour dispersion, 25%, on the microstructural, starch damage, apparent amylose content, techno-functional, pasting and rheological properties of two tef flour varieties, white and brown. Temperature was varied (20, 40, 45, 50, and 55 °C) to modulate the impact of sonication. US treatments led to general particle fragmentation which markedly increased starch damage and lightness (L*) values. Apparent amylose content was higher after ultrasonication, as consequence of molecular fragmentation due to cavitation. Increased starch granules' exposed area led to enhanced interaction with water, promoting the water absorption index (WAI) and swelling power (SP) of treated flours. Pasting properties showed increased pasting temperatures as well as decreased viscometric profiles with lower breakdown viscosities, indicative of starch rearrangement improved by increasing temperature. Rheological properties indicated higher consistency in gels after US treatments, with improved ability to withstand stress and lower values of tan(δ)1 reflecting a higher solid-like behavior and higher strength of the gel. Temperature was found to be a crucial variable during US treatments, showing an improved degree of modification at higher temperatures in ultrasonicated tef flours, following the same trend in both varieties.
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Affiliation(s)
- Antonio J. Vela
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, Spain
| | - Marina Villanueva
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, Spain
| | - Oguz K. Ozturk
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Bruce Hamaker
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - Felicidad Ronda
- Department of Agriculture and Forestry Engineering, Food Technology, College of Agricultural and Forestry Engineering, University of Valladolid, Valladolid, Spain
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Modulation in Techno-Functional, Textural Properties, In Vitro Starch Digestibility and Macromolecular-Structural Interactions of Pasta with Potato ( Solanum tuberosum L.). MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27227835. [PMID: 36431936 PMCID: PMC9699357 DOI: 10.3390/molecules27227835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/07/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022]
Abstract
The replacement of semolina with potato flour (PF) and potato mash (PM) at different levels was assessed for its effects on pasta quality. The results showed that the addition of PF and PM increased the pasting viscosity of the blends; in addition, PF enhanced the functional properties, while PM reduced them. The minimum cooking time decreased with PF and PM, while the PF pasta exhibited a higher cooking loss (5.02 to 10.44%) than the PM pasta, which exhibited a lower cooking loss. The pasta with PF and PM showed an increase in the total phenolic and flavonoid content, with reduced in vitro digestibility as confirmed by Fourier transform infrared spectroscopy. The PF pasta exhibited lower lightness and higher yellowness than the PM pasta, and its firmness and toughness also modulated owing to the complex interaction between potato starches and the gluten protein matrix, as evident from scanning electron microscopy. Sensory data revealed that pasta containing 30% PF and 16% PM was highly acceptable.
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Vicente A, Villanueva M, Caballero PA, Muñoz JM, Ronda F. Buckwheat grains treated with microwave radiation: Impact on the techno-functional, thermal, structural, and rheological properties of flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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González LC, Loubes MA, Bertotto MM, Tolaba MP. Rice‐based noodle formulation: consumer preference and optimization by mixture design. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17153] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Luciana C. González
- University of Buenos Aires Faculty of Exact and Natural Sciences, Industry Department. Buenos Aires Argentina
- CONICET‐University of Buenos Aires. Institute of Food Technology and Chemical Processes (ITAPROQ). Buenos Aires Argentina
| | - María A. Loubes
- University of Buenos Aires Faculty of Exact and Natural Sciences, Industry Department. Buenos Aires Argentina
- CONICET‐University of Buenos Aires. Institute of Food Technology and Chemical Processes (ITAPROQ). Buenos Aires Argentina
| | - María M. Bertotto
- National Service for Agri‐Food Health and Quality (SENASA), General Directorate for Animal Health. Buenos Aires Argentina
| | - Marcela P. Tolaba
- University of Buenos Aires Faculty of Exact and Natural Sciences, Industry Department. Buenos Aires Argentina
- CONICET‐University of Buenos Aires. Institute of Food Technology and Chemical Processes (ITAPROQ). Buenos Aires Argentina
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7
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Nowacka-Perrin A, Steglich T, Topgaard D, Bernin D. In situ 13 C solid-state polarization transfer NMR to follow starch transformations in food. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:671-677. [PMID: 35094442 DOI: 10.1002/mrc.5253] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 06/14/2023]
Abstract
Convenience food products tend to alter their quality and texture while stored. Texture-giving food components are often starch-rich ingredients, such as pasta or rice. Starch transforms depending on time, temperature and water content, which alters the properties of products. Monitoring these transformations, which are associated with a change in mobility of the starch chain segments, could optimize the quality of food products containing multiple ingredients. In order to do so, we applied a simple and efficient in situ 13 C solid-state magic angle spinning (MAS) NMR approach, based on two different polarization transfer schemes, cross polarization (CP) and insensitive nuclei enhanced by polarization transfer (INEPT). The efficiency of the CP and INEPT transfer depends strongly on the mobility of chain segments-the time scale of reorientation of the CH-bond and the order parameter. Rigid crystalline or amorphous starch chains give rise to CP peaks, whereas mobile gelatinized starch chains appear as INEPT peaks. Comparing 13 C solid-state MAS NMR experiments based on CP and INEPT allows insight into the progress of gelatinization, and other starch transformations, by reporting on both rigid and mobile starch chains simultaneously with atomic resolution by the 13 C chemical shift. In conjunction with 1 H solid-state MAS NMR, complementary information about other food components present at low concentration, such as lipids and protein, can be obtained. We demonstrate our approach on starch-based products and commercial pasta as a function of temperature and storage.
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Affiliation(s)
| | - Thomas Steglich
- Department of Food Science, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
- Structure and Material Design, SP Food and Bioscience, Structure and Material Design, Gothenburg, Sweden
| | | | - Diana Bernin
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Gothenburg, Sweden
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One-Step Synthesis of Cross-Linked Esterified Starch and Its Properties. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12084075] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Cross-linked esterified starch (CES) was prepared using a one-step method, where maize starch was selected as the raw material, sodium trimetaphosphate as the cross-linking agent, and acetic anhydride as the esterifying agent, respectively. A response surface experiment was systematically conducted for analyzing the correlation of the experimental variables (cross-linked temperature, pH, reaction time, sodium trimetaphosphate and acetic anhydride dosage) and properties of the product (peak and final viscosity). The Brabender viscosity, freeze-thaw stability, shearing resistance, and acid tolerance of the cross-linked acetylated dual modified starch were studied under different conditions of crosslinking degree and acetyl content. Meanwhile, the granular structure and morphology of the modified starch were analyzed. The results indicated that: after cross-linked acetylated dual modification, the starch had a distinct birefringence and granular structure, along with the creation of new carbonyl groups. The low degree of crosslinking and high acetyl contents were beneficial to the viscosity, which was significantly increased at both low and high temperatures. Moreover, the freeze-thaw stability of CES was elevated sharply after five cycles. In addition, CES displayed increased shear and acid tolerance compared to the original waxy maize, and their lowest differences between waxy maize and CES were only 0.62% and 0.59%, respectively. In summary, a novel method for starch modification was provided, and the synthesized CES was suggested to have exceptional performance for the food industry.
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9
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Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27041266. [PMID: 35209055 PMCID: PMC8879514 DOI: 10.3390/molecules27041266] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/22/2021] [Revised: 02/09/2022] [Accepted: 02/11/2022] [Indexed: 11/16/2022]
Abstract
Thermal treatments are widely applied to gluten-free (GF) flours to change their functionality. Despite the interest in using pulses in GF formulations, the effects of thermal treatment at the molecular level and their relationship with dough rheology have not been fully addressed. Raw and heat-treated red lentils were tested for starch and protein features. Interactions with water were assessed by thermogravimetric analysis and water-holding capacity. Finally, mixing properties were investigated. The thermal treatment of red lentils induced a structural modification of both starch and proteins. In the case of starch, such changes consequently affected the kinetics of gelatinization. Flour treatment increased the temperature required for gelatinization, and led to an increased viscosity during both gelatinization and retrogradation. Regarding proteins, heat treatment promoted the formation of aggregates, mainly stabilized by hydrophobic interactions between (partially) unfolded proteins. Overall, the structural modifications of starch and proteins enhanced the hydration properties of the dough, resulting in increased consistency during mixing.
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10
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Šmídová Z, Rysová J. Gluten-Free Bread and Bakery Products Technology. Foods 2022; 11:foods11030480. [PMID: 35159630 PMCID: PMC8834121 DOI: 10.3390/foods11030480] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/01/2022] [Accepted: 02/02/2022] [Indexed: 02/04/2023] Open
Abstract
Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.
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Rahman H, Zhang M, Sun HN, Mu TH. Comparative study of thermo-mechanical, rheological, and structural properties of gluten-free model doughs from high hydrostatic pressure treated maize, potato, and sweet potato starches. Int J Biol Macromol 2022; 204:725-733. [PMID: 35114274 DOI: 10.1016/j.ijbiomac.2022.01.164] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2021] [Revised: 01/11/2022] [Accepted: 01/27/2022] [Indexed: 01/19/2023]
Abstract
Effects of high hydrostatic pressure (HHP, 100, 300 and 500 MPa for 30 min at 25 °C) treated maize (MS), potato (PS), and sweet potato (SS) starches on thermo-mechanical, rheological, microstructural properties and water distribution of gluten-free model doughs were investigated. Significant differences were found among starch model doughs in terms of water absorption, dough development time, and dough stability at 500 MPa. Total gas production of MS, PS and SS doughs was significantly increased from 541 to 605 mL (300 MPa), 527 to 568 mL (500 MPa) and 551 to 620 mL (500 MPa) respectively as HHP increased. HHP increased storage (G') and loss (G″) modulus in terms of rheological properties suggesting, the higher viscoelastic behavior of starch model doughs. The dough after 500 MPa treatment showed lower degree of dependence of G' on frequency sweep suggesting, the formation of a stable network structure. In addition, continuous abundant water distribution and uniform microstructure were found in MS (300 MPa), PS (500 MPa) and SS (500 MPa) doughs for 60 min fermentation. Thus, the starches after HHP show great application potential in gluten-free doughs with improved characteristics.
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Affiliation(s)
- Hafizur Rahman
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China
| | - Miao Zhang
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Hong-Nan Sun
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Tai-Hua Mu
- Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
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González LC, Loubes MA, Tolaba MP. Effect of Ball‐Milled Rice Starch and Other Functional Ingredients on Quality Attributes of Rice‐Based Dough and Noodles. STARCH-STARKE 2022. [DOI: 10.1002/star.202100241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Luciana Carla González
- University of Buenos Aires Faculty of Exact and Natural Sciences Industry Department Buenos Aires Argentina
- CONICET‐University of Buenos Aires Institute of Food Technology and Chemical Processes (ITAPROQ) Buenos Aires Argentina
| | - María Ana Loubes
- University of Buenos Aires Faculty of Exact and Natural Sciences Industry Department Buenos Aires Argentina
- CONICET‐University of Buenos Aires Institute of Food Technology and Chemical Processes (ITAPROQ) Buenos Aires Argentina
| | - Marcela Patricia Tolaba
- University of Buenos Aires Faculty of Exact and Natural Sciences Industry Department Buenos Aires Argentina
- CONICET‐University of Buenos Aires Institute of Food Technology and Chemical Processes (ITAPROQ) Buenos Aires Argentina
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13
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Ndlovu PF, Magwaza LS, Tesfay SZ, Mphahlele RR. Rapid spectroscopic method for quantifying gluten concentration as a potential biomarker to test adulteration of green banana flour. SPECTROCHIMICA ACTA. PART A, MOLECULAR AND BIOMOLECULAR SPECTROSCOPY 2021; 262:120081. [PMID: 34175755 DOI: 10.1016/j.saa.2021.120081] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/17/2021] [Revised: 05/25/2021] [Accepted: 06/09/2021] [Indexed: 06/13/2023]
Abstract
The demand for gluten-free banana flour has led manufactures to enforce strict measures for quality control. A need has arisen for the development of more sensitive and reliable methods to test the quality of green banana flour (GBF). The objective of this study was to develop rapid visible to near-infrared (Vis-NIR) based spectroscopic models to detect gluten concentration, as a biomarker to detect wheat flour adulteration in green banana flour (GBF). Spectroscopic data were acquired using a desktop (FOSS®) Vis-NIR spectroscopy ranging from 400 to 2500 nm of the electromagnetic spectrum. The spectral and reference data were submitted to principal component analysis (PCA) and partial least squares regression (PLSR) for the development of gluten adulteration detection models. Calibration models were constructed based on a full cross-validation approach, consisting of 51 samples for the calibration set and 21 samples for the test set. PCA scores plot discriminated gluten adulterated and unadulterated GBF samples with 100% accuracy for the first two principal components (PCs). The optimal prediction model was obtained after a combination of baseline (offset and baseline linear correlation) and standard normal variate (SNV) pre-processing technique. This model showed a 94% coefficient of determination of cross-validation (R2cv) and prediction (R2p); root mean square error of cross-validation (RMSECV) of 3.7 mg/kg, root mean square error of prediction (RMSEP) of 3.9 mg/kg; and RPD value of 4. This work has demonstrated that Vis-NIRS method is a robust and feasible technology that may be used to ensure the safety of banana flour and that this product stays gluten-free by providing good and reliable gluten detection and quantification prediction models.
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Affiliation(s)
- Phindile Faith Ndlovu
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3201, Pietermaritzburg, South Africa
| | - Lembe Samukelo Magwaza
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3201, Pietermaritzburg, South Africa.
| | - Samson Zeray Tesfay
- Discipline of Crop and Horticultural Science, School of Agricultural, Earth and Environmental Sciences, University of KwaZulu-Natal, Private Bag X01, Scottsville 3201, Pietermaritzburg, South Africa
| | - Rebogile Ramaesele Mphahlele
- Postharvest Laboratory, Agricultural Research Council, Institute of Tropical and Subtropical Crops, Nelspruit 1200, South Africa
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Yang Q, Rutherfurd-Markwick K, Mutukumira AN. Identification of dominant lactic acid bacteria and yeast in rice sourdough produced in New Zealand. Curr Res Food Sci 2021; 4:729-736. [PMID: 34729499 PMCID: PMC8546371 DOI: 10.1016/j.crfs.2021.10.002] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2021] [Revised: 09/07/2021] [Accepted: 10/06/2021] [Indexed: 11/21/2022] Open
Abstract
This study characterised a commercial New Zealand gluten free (GF) rice sourdough and its starter culture composition. Acidity of the mother sourdough, dough before proofing and dough after proofing was determined during the production of rice sourdough bread, and colour was measured for the baked bread. Yeast and lactic acid bacteria (LAB) were enumerated in the rice sourdough samples and representative colonies characterised using API kits and sequenced by the Internal Transcribed Spacer and 16 S rRNA region. Sourdough LAB isolates were identified as Lactobacillus (L.) papraplantarum DSM 10667 and L. fermentarum CIP 102980 and the yeast isolates as Saccharomyces (S.) cerevisiae CBS 1171. Dough acidity increased significantly (p < 0.05) during fermentation due to the metabolic activities of the sourdough cultures. After baking, the colour of the rice sourdough bread crust was similar to that of unleavened wheat bread (golden brown). The improved colour of the rice sourdough bread crust may be a result of combined use of sourdough technique and optimal baking conditions. The results of this study may allow bakers to improve the overall quality of GF rice sourdough baked bread by selecting suitable fermentation and baking parameters. Gluten-free rice sourdough bread. Rice sourdough fermentation of gluten-free bread improved bread crust colour Rice sourdough LAB identified as Lactobacillus paraplantarum CIP 102980 and Lactobacillus fermentarum DSM 10667 Yeast isolated from rice sourdough was identified as S. cerevisiae CBS 1171.
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Affiliation(s)
- Qiwei Yang
- School of Food and Advanced Technology, Massey University, Auckland, 0745, New Zealand
| | - Kay Rutherfurd-Markwick
- School of Health Sciences, College of Health, Massey University, Auckland, 0745, New Zealand
| | - Anthony N. Mutukumira
- School of Food and Advanced Technology, Massey University, Auckland, 0745, New Zealand
- Corresponding author.
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15
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Vela AJ, Villanueva M, Ronda F. Low-frequency ultrasonication modulates the impact of annealing on physicochemical and functional properties of rice flour. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106933] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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16
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Han XM, Xing JJ, Han C, Guo XN, Zhu KX. The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles. Carbohydr Polym 2021; 267:118170. [PMID: 34119142 DOI: 10.1016/j.carbpol.2021.118170] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2020] [Revised: 04/28/2021] [Accepted: 05/02/2021] [Indexed: 01/29/2023]
Abstract
The lack of gluten in Tartary buckwheat has always been the main limiting factor of their development. This paper explored how to improve the processing quality of gluten-free Tartary buckwheat noodles (GF-TBNs) by introducing extruded starch into Tartary buckwheat flour (TBF) and the underlying mechanism was also elucidated. Extruded Tartary buckwheat starch (ETBS) was obtained under different extrusion conditions. The thermal properties, molecular weight, and viscosity of ETBS were examined to determine the key parameters closely related to the water distribution and rheological properties of the dough sheet, and tensile properties of GF-TBNs. The results showed that ETBS with a low molecular weight and high viscosity contributed greatly to the GF-TBNs with good tensile properties. It is proposed that ETBS with a low molecular weight and high viscosity might form a gel-entrapped network inside GF-TBNs, which was confirmed by the morphology of GF-TBNs.
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Affiliation(s)
- Xiao-Miao Han
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, PR China
| | - Jun-Jie Xing
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, PR China
| | - Cong Han
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, PR China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, PR China
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi 214122, Jiangsu Province, PR China; Qingdao Special Food Research Institute, Qingdao 266109, Shandong Province, PR China.
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17
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Zhang B, Qiao D, Zhao S, Lin Q, Wang J, Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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18
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Torres M, Fradinho P, Raymundo A, Sousa I, Falqué E, Domínguez H. The key role of thermal waters in the development of innovative gelled starch-based matrices. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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Mariscal‐Moreno RM, Figueroa‐Cárdenas JDD, Santiago‐Ramos D, Aguilar Arteaga K, Flores Casamayor V, Rincón‐Aguirre A. Chemical, thermal and structural properties of alkaline‐cooked (nixtamalised) chickpea (
Cicer arietinum
) flours. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rosa María Mariscal‐Moreno
- Departamento de Salud Universidad Iberoamericana Prol. Paseo de la Reforma 880, 01219, A. Obregón Ciudad de México México
- Universidad Politécnica de Francisco I. Madero Domicilio Conocido, Tepatepec, Francisco I. Madero Tepatepec HidalgoC.P. 42660México
| | - Juan de Dios Figueroa‐Cárdenas
- CINVESTAV‐Unidad Querétaro Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla Querétaro QuerétaroC.P. 76230México
| | - David Santiago‐Ramos
- INIFAP Campo Experimental Valle de México Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias Km. 13.5 Carretera Los Reyes‐Texcoco Coatlinchán, Texcoco Estado de MéxicoC.P. 56250México
| | - Karina Aguilar Arteaga
- Universidad Politécnica de Francisco I. Madero Domicilio Conocido, Tepatepec, Francisco I. Madero Tepatepec HidalgoC.P. 42660México
| | - Verónica Flores Casamayor
- CINVESTAV‐Unidad Querétaro Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla Querétaro QuerétaroC.P. 76230México
| | - Alexandra Rincón‐Aguirre
- CINVESTAV‐Unidad Querétaro Libramiento Norponiente No. 2000, Fraccionamiento Real de Juriquilla Querétaro QuerétaroC.P. 76230México
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20
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Malaguez EG, Machado MC, Cardoso KB, Corrêa MN, Brauner CC, Barbosa AA, Kozloski GV, Del Pino FAB. Effect of different levels of Ipomoea batatas flour inclusion on the ruminal pH of sheep in metabolic cages. ACTA SCIENTIARUM: ANIMAL SCIENCES 2021. [DOI: 10.4025/actascianimsci.v43i1.52278] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
The accumulation of industrial by-products increases the use of sweet potato waste for ruminants, but ruminal pH characteristics are still not well known. The objective was to assess the fluctuation of ruminal pH in sheep supplemented with different levels of sweet potato flour inclusion in their diet. Four rumen-fistulated sheep were used; they were fed a diet based on ryegrass haylage (Lolium multiflorum) and sweet potato flour (Ipomoea batatas), provided according to the level of inclusion in the total diet (0, 0.5, 1.0 and 1.5%). Approximately 80 ml of ruminal fluid was collected for reading on a bench pH meter. Statistical data analysis was run on Statistical Analysis System (SAS Institute INC. Cary, NC, USA), and statistical difference was considered for p < 0.05. The animals that received 1.5% of sweet potato flour in their diet presented acid rumen pH; the 1.0% group presented rumen pH acidification in the first 6 hours after feeding, and the 0.5% level of inclusion did not change the rumen environment. It is concluded that the inclusion of 0.5% sweet potato flour in sheep diet proved to be an efficient energy supplementation strategy.
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21
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Piga A, Conte P, Fois S, Catzeddu P, Del Caro A, Sanguinetti AM, Fadda C. Technological, Nutritional and Sensory Properties of an Innovative Gluten-Free Double-Layered Flat Bread Enriched with Amaranth Flour. Foods 2021; 10:foods10050920. [PMID: 33922117 PMCID: PMC8143489 DOI: 10.3390/foods10050920] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/20/2021] [Accepted: 04/20/2021] [Indexed: 11/30/2022] Open
Abstract
Celiac disease is increasing all over the world. In this context, most recent research in this area is addressing and attempting to improve the nutritional value and sensory characteristics of gluten-free (GF) food products and to enhance their technological properties. Here, amaranth flour was studied as a potential healthy ingredient for the development of an innovative GF flat bread. Starting from two different basic formulations (rice flour:corn starch and rice flour:tapioca starch, 50:50), the impact of partially replacing rice flour (6%) and starch (6%) with amaranth on the nutritional characteristics, polyphenol composition, textural, and sensory properties of the resulting GF flat breads was explored. The substitution with amaranth led to detrimental effects on the doughs’ viscometric properties, especially in the case of tapioca starch, but significantly improved the doughs’ textural properties. All the amaranth-enriched flat breads showed a better color and a significant increase in all polyphenols fractions but lower antioxidant activity. During bread storage for three days, a detrimental effect on both starch retrogradation, toughness, and extensibility properties were observed, especially when tapioca starch was used. Check-all-that-apply (CATA) sensory test results showed that the incorporation of amaranth increased yeast odor and yeast flavor perception and decreased the softness in mouth-only in tapioca-based samples. A better compromise among technological, nutritional, and sensory properties was achieved when amaranth flour was added to the basic rice and corn formulation.
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Affiliation(s)
- Antonio Piga
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (A.P.); (P.C.); (A.M.S.); (C.F.)
| | - Paola Conte
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (A.P.); (P.C.); (A.M.S.); (C.F.)
| | - Simonetta Fois
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy; (S.F.); (P.C.)
| | - Pasquale Catzeddu
- Porto Conte Ricerche Srl, Località Tramariglio, 07041 Alghero, Italy; (S.F.); (P.C.)
| | - Alessandra Del Caro
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (A.P.); (P.C.); (A.M.S.); (C.F.)
- Correspondence: ; Tel.: +39-079-229-346
| | - Anna Maria Sanguinetti
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (A.P.); (P.C.); (A.M.S.); (C.F.)
| | - Costantino Fadda
- Dipartimento di Agraria, Università degli Studi di Sassari, Viale Italia 39/A, 07100 Sassari, Italy; (A.P.); (P.C.); (A.M.S.); (C.F.)
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22
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Machado Pereira A, Schmiele M, Dierings de Souza EJ, Pio Ávila B, Hirsch Ramos A, Zavareze E, Arocha Gularte M. Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15048] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Aline Machado Pereira
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Marcio Schmiele
- Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Minas Gerais39100000Brazil
| | | | - Bianca Pio Ávila
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Adriano Hirsch Ramos
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Elessandra Zavareze
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Marcia Arocha Gularte
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
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23
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Soybean by-products and modified cassava starch for improving alveolar structure and quality characteristics of gluten-free bread. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03725-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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24
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Nespeca LDS, da Silva Paulino HF, Barlati Vieira da Silva T, Bona E, Leimann FV, Marques LLM, Cardoso FAR, Droval AA, Fuchs RHB. How does the replacement of rice flour with flours of higher nutritional quality impact the texture and sensory profile and acceptance of gluten‐free chocolate cakes? Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14833] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Lucas de Souza Nespeca
- Department of Food Engineering Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | | | - Tamires Barlati Vieira da Silva
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | - Evandro Bona
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | - Fernanda Vitória Leimann
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
- Centro de Investigação de Montanha (CIMO) Instituto Politécnico de Bragança Campus Santa Apolônia Bragança5300‐253Portugal
| | | | - Flávia Aparecida Reitz Cardoso
- Post‐Graduation Program of in Technological Innovations (PPGIT) Federal University of Technology ‐ Paraná Campo Mourão Paraná87301‐005Brazil
| | - Adriana Aparecida Droval
- Department of Food Engineering Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
| | - Renata Hernandez Barros Fuchs
- Post‐Graduation Program of Food Technology (PPGTA) Federal University of Technology ‐ Paraná (UTFPR) Campo Mourão Paraná87301‐005Brazil
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25
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A Systematic Review on Gluten-Free Bread Formulations Using Specific Volume as a Quality Indicator. Foods 2021; 10:foods10030614. [PMID: 33805719 PMCID: PMC7999268 DOI: 10.3390/foods10030614] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 03/10/2021] [Accepted: 03/10/2021] [Indexed: 12/13/2022] Open
Abstract
This study aimed to perform a systematic review on gluten-free bread formulations using specific volumes as a quality indicator. In this systematic review, we identified 259 studies that met inclusion criteria. From these studies, 43 met the requirements of having gluten-free bread with a specific volume greater than or equal to 3.5 cm3/g. Other parameters such as the texture profile, color (crumb and crust), and sensory analysis examined in these studies were presented. The formulations that best compensated the lack of the gluten-network were based on the combination of rice flour, rice flour with low amylose content, maize flour, rice starch, corn starch, potato starch, starch with proteins and added with transglutaminase (TGase), and hydrocolloids like hydroxypropylmethylcellulose (HPMC). Of the 43 studies, three did not present risk of bias, and the only parameter evaluated in common in the studies was the specific volume. However, it is necessary to jointly analyze other parameters that contribute to the quality, such as texture profile, external and internal characteristics, acceptability, and useful life of the bread, especially since it is a product obtained through raw materials and unconventional ingredients.
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26
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Witczak M, Ziobro R, Juszczak L, Korus J. Potato Flakes (Solanum tuberosum L.) as a Factor Modifying the Rheological Properties of Dough and Limiting the Staling of Gluten-free Bread. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-020-02573-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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27
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Affiliation(s)
- Dery Bede
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Luhu Avenue Wuxi Jiangsu Province 214122 P. R. China
| | - Lou Zaixiang
- State Key Laboratory of Food Science and Technology Jiangnan University 1800 Luhu Avenue Wuxi Jiangsu Province 214122 P. R. China
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28
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Hayward L, McSweeney MB. Acceptability of bread made with hemp (Cannabis sativa subsp. sativa) flour evaluated fresh and following a partial bake method. J Food Sci 2020; 85:2915-2922. [PMID: 32794183 DOI: 10.1111/1750-3841.15372] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 05/25/2020] [Accepted: 06/15/2020] [Indexed: 11/28/2022]
Abstract
With an increasing demand for gluten-free foods, there has been an interest in the utilization of nonconventional ingredients to improve the nutritional quality, sensory attributes, and functionality of gluten-free products. Hemp (Cannabis sativa subsp. Sativa) is one of these ingredients that have yet to be thoroughly evaluated. The primary objective of this study was to determine the acceptability and consumers' sensory perceptions of gluten-free bread (GFB) made with hemp flour. The secondary objective was to assess if the acceptability of the bread changes after 45 days of frozen storage following a partial bake method. The first trial (n = 89) instructed participants to assess six fresh bread samples of varying hemp percentages (0%, 5%, 10%, 15%, 20%, and 25%), using check-all-that-apply questionnaire and a 9-point hedonic scale. This procedure was repeated for the second trial (n = 81), which used partially baked bread samples of the same composition. Overall, as the percentage of hemp flour increased, the overall liking of the GFB decreased. The 5% hemp incorporation in the fresh bread and the 15% hemp incorporation or less in the partially baked bread did not significantly differ from the control bread (fresh and partially baked, respectively). Attributes found to drive the liking of bread were smooth (only for the frozen bread), porous, moist, and soft, whereas the attributes that led to disliking were yeasty and dense. In future research, partial baking methods should be varied to assess the optimal freezing and baking ratio that are specific for hemp-based breads. PRACTICAL APPLICATION: The gluten-free bread (GFB) made with 5% hemp incorporation was not significantly different from the control and was acceptable to consumers. The partially baking method is a suitable method to be used with GFBs incorporated with hemp as it did not affect the consumer acceptability. Additionally, hemp flour incorporation in partially baked GFB was acceptable up to 15%. Consumers prefer GFB with hemp that possesses smooth, porous, moist, and soft attributes.
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Affiliation(s)
- Lydia Hayward
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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29
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Torres M, Fradinho P, Rodríguez P, Falqué E, Santos V, Domínguez H. Biorefinery concept for discarded potatoes: Recovery of starch and bioactive compounds. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109886] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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30
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Dong R, Niu Q, Zhang K, Hu X, Bu Y. The effect of retrogradation time and ambient relative humidity on the quality of extruded oat noodles. Food Sci Nutr 2020; 8:2940-2949. [PMID: 32566212 PMCID: PMC7300054 DOI: 10.1002/fsn3.1596] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2019] [Revised: 03/10/2020] [Accepted: 03/27/2020] [Indexed: 01/03/2023] Open
Abstract
Commercial process of oat noodles was mainly hindered by its lack of gluten and difficulty in forming dough. Extrusion could be an effective method to produce oat noodles by forming network of gelatinized starch, and noodle quality could be improved by regulating the retrogradation process. In this study, we produced oat noodles by two-step extruding and investigated the effect of retrogradation treatment (retrogradation time and ambient relative humidity) on noodle properties. At each corresponding ambient relative humidity (RH), the starch crystallinity and enthalpy value increased, while setback value decreased, as well as noodle cooking loss was significantly improved as retrogradation time increased to 48 hr, and then decreased at 72 hr. At the same retrogradation time, the starch crystallinity, setback, and enthalpy value decreased to RH70% and then had a slight rise at RH80%, while noodle cooking loss with reversal trend. The retrogradation time of 48 hr and ambient RH of 60% could be an optimum treatment for effectively improving extruded oat noodle quality. Furthermore, multivariate data analysis indicated that samples at the same ambient RH tended to be clustered together. This study could provide basic knowledge for controlling processing condition of the extruded oat noodle.
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Affiliation(s)
- Rui Dong
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Qianwen Niu
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Kailong Zhang
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Xinzhong Hu
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
| | - Yu Bu
- College of Food Engineering and Nutritional ScienceShaanxi Normal UniversityXi'anChina
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31
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Lombardi P, Musco N, Calabrò S, Tudisco R, Mastellone V, Vastolo A, Infascelli F, Cutrignelli MI. Different carbohydrate sources affect swine performance and post-prandial glycaemic response. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1749899] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Pietro Lombardi
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Nadia Musco
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Serena Calabrò
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Raffaella Tudisco
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Vincenzo Mastellone
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Alessandro Vastolo
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
| | - Federico Infascelli
- Dipartimento di Medicina Veterinaria e Produzioni Animali, University of Napoli Federico II, Napoli, Italy
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32
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Larretxi I, Churruca I, Navarro V, Miranda J, Lasa A, Bustamante MÁ, Simon E. Effect of analytically measured fiber and resistant starch from gluten-free products on the diets of individuals with celiac disease. Nutrition 2020; 70:110586. [DOI: 10.1016/j.nut.2019.110586] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2019] [Revised: 08/30/2019] [Accepted: 09/01/2019] [Indexed: 12/16/2022]
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33
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Optimization of the Formula and Processing Factors for Gluten-Free Rice Bread with Tamarind Gum. Foods 2020; 9:foods9020145. [PMID: 32024061 PMCID: PMC7073824 DOI: 10.3390/foods9020145] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 01/24/2020] [Accepted: 01/28/2020] [Indexed: 11/17/2022] Open
Abstract
The formula and processing parameters for gluten-free rice bread were optimized using a factorial design, including a center point. Gum concentration (GC), water amount (WA), mixing time (MT), and fermentation time (FT) were selected as factors, and two levels were used for each factor: 1 and 2% for GC; 80 and 100 g for WA; 5 and 10 min for MT; and 30 and 60 min for FT. The WA and FT were identified as the most significant factors in determining the quality of gluten-free rice bread with tamarind gum. Thus, the optimized formula and processing conditions for maximizing bread volume and minimizing bread firmness were 1% gum, 100 g water, 5 min MT, and 60 min FT. The addition of an anti-staling enzyme reduced the increase in bread firmness and the enthalpy of starch retrogradation, suggesting its potential for successful application in commercially manufactured rice bread with tamarind gum.
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35
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Carbó R, Gordún E, Fernández A, Ginovart M. Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH. FOOD SCI TECHNOL INT 2019; 26:344-352. [PMID: 31870194 DOI: 10.1177/1082013219895357] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat, and quinoa with a dough yield of 250, and an elaboration method to obtain ripe sourdough. Sourdough was characterized in terms of microbiology, pH, and total titratable acidity. The established protocol made it possible to obtain a spontaneous ripe sourdough with lactic acid bacteria populations of 9.60 ± 0.02 log CFU/g and total yeasts and non-Saccharomyces yeast populations (lysine positive) of 7.91 ± 0.15 and 7.52 ± 0.10 log CFU/g, respectively. Great pH stability and total titratable acidity were maintained in the ripe sourdough phase, with values of 4.04 ± 0.02 and 18.39 ± 0.56 ml NaOH 0.1 M/10 g, respectively, at the time of the next refreshment. The use of this sourdough could be an interesting alternative for the production of not only gluten-free bread but also other gluten-free products.
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Affiliation(s)
- Rosa Carbó
- Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, Barcelona, Spain
| | - Elena Gordún
- Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, Barcelona, Spain
| | - Antía Fernández
- Department of Agri-Food Engineering and Biotechnology, Universitat Politècnica de Catalunya, Barcelona, Spain
| | - Marta Ginovart
- Department of Mathematics, Universitat Politècnica de Catalunya, Barcelona, Spain
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36
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Akin PA, Bean SR, Smith BM, Tilley M. Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality. J Food Sci 2019; 84:3522-3534. [PMID: 31721217 DOI: 10.1111/1750-3841.14832] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2019] [Revised: 09/04/2019] [Accepted: 09/04/2019] [Indexed: 12/11/2022]
Abstract
Zein is known to able to form viscoelastic dough with wheat-like properties under certain conditions. Several studies have been conducted to explain the mechanism behind this ability and to improve the functionality and end-use quality of zein-based dough systems. However, most of this research has been conducted using zein in combination with isolated starches or high-starch flours. To investigate the production of additional zein-whole sorghum flour breads, experiments were conducted to determine factors impacting zein-whole sorghum flour dough and bread quality. Optimizing water levels, using defatted zein and/or sorghum flour, and increasing zein content in dough formulas were investigated as initial formulation steps. Of these factors, increasing zein content from 20% to 30% (flour weight basis) had the greatest impact, resulting in stronger zein-based dough and improved bread quality. Additives and zein treatments shown to impact zein functionality were then investigated for their effect of zein-whole sorghum flour breads. Mixing zein and whole sorghum flour with 0.5% hydrogen peroxide, 5% ethanol, or 3% hydroxypropyl methylcellulose resulted in improved dough strength and bread quality. Breads made from whole white sorghum flour had improved quality compared to zein-based breads made with black or high-tannin whole sorghum flour. PRACTICAL APPLICATION: Zein is known to be able to form wheat-like dough when mixed under the right conditions. Most of the research on zein-based dough and food products has used high-starch flours. This project investigated optimizing the production of zein-whole sorghum flour dough and bread as an alternative. Increasing the zein content in the formula and using additives including ethanol and HPMC produced breads from zein-whole sorghum flour that were like those made with zein and pure starch.
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Affiliation(s)
- Pervin Ari Akin
- Dept. of Grain Science and Industry, Kansas State Univ., Manhattan, KS, 66506, U.S.A.,Field Crops Central Research Inst., Gayret Mahallesi, 11, Şht. Cem Ersever Cd., Yenimahalle, Ankara, Turkey, 06170
| | - Scott R Bean
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave., Manhattan, KS, 66502, U.S.A
| | - Brennan M Smith
- School of Food Science, Univ. of Idaho, 875 Perimeter Dr, Moscow, ID, 83844, U.S.A
| | - Michael Tilley
- Center for Grain and Animal Health Research, USDA-ARS, 1515 College Ave, Manhattan, KS, 66502, U.S.A
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Hussain SZ, Beigh MA, Qadri T, Naseer B, Zargar I. Development of low glycemic index muffins using water chestnut and barley flour. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14049] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
| | - Mushtaq Ahmed Beigh
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
| | - Tahiya Qadri
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
| | - Bazila Naseer
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
| | - Imtiyaz Zargar
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
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Olad A, Bastanian M, Bakht Khosh Hagh H. Thermodynamic and Kinetic Studies of Removal Process of Hexavalent Chromium Ions from Water by Using Bio-conducting Starch–Montmorillonite/Polyaniline Nanocomposite. J Inorg Organomet Polym Mater 2019. [DOI: 10.1007/s10904-019-01152-w] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Bae IY, Oh IK, Jung DS, Lee HG. Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami. Int J Biol Macromol 2019; 125:668-673. [DOI: 10.1016/j.ijbiomac.2018.12.027] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 11/20/2018] [Accepted: 12/02/2018] [Indexed: 12/11/2022]
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Witczak M, Korus J, Ziobro R, Juszczak L. Waxy starch as dough component and anti-staling agent in gluten-free bread. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.10.009] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Viscoelastic and Textural Characteristics of Gels Obtained from Potato Starch Roasted under Several Temperature-Time Conditions. INT J POLYM SCI 2018. [DOI: 10.1155/2018/7606359] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The influence of roasting conditions on the potato starch (PS) composition, solubility, crystallinity, gel-forming thermal profiles, and texture of the corresponding gels was studied. Thermorheological testing of roasted starches with (RPS) and without (RPSI) the soluble fraction was conducted on a stress-controlled rheometer. Texture profile analysis (TPA) was used to determine the RPS final gel texture. Solubility tests showed equivalent effects of starch roasting for samples treated at 190°C for 8 h (RPS190-8), 210°C for 6 h (RPS210-6), and 230°C for 4 h (RPS230-4). The apparent amylose content of RPS linearly increased with the decreasing degree of crystallinity. Elastic (G′) and viscous (G″) properties of RPS depended markedly on apparent amylose content and crystallinity. G′gel values of roasted starches linearly increased with the amylose content suggesting a promotion of the amylose breakdown with roasting temperature. Gels prepared with RPS roasted between 120 and 170°C exhibited intermediate strength and fully thermal reversible features. Roasting between 190 and 210°C favoured strong and fully thermal reversible gels. Although RPS230-4 gels exhibited similar strength to RPS190-8 and RPS210-4, no fully thermal reversible gels were obtained. The soluble fraction removal led to a drop the RPSI gels strength with increasing roasting temperature. No water syneresis was identified for RPS gels during one-week ageing, except for RPS230 gels. Relationships between textural parameters from TPA and viscoelastic gel properties determined by rheology were established.
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Conte P. Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking: a Review. POL J FOOD NUTR SCI 2018. [DOI: 10.31883/pjfns-2019-0005] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023] Open
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Kahraman G, Harsa S, Lucisano M, Cappa C. Physicochemical and rheological properties of rice-based gluten-free blends containing differently treated chickpea flours. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.040] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Inulin enrichment of gluten free breads: Interaction between inulin and yeast. Food Chem 2018; 278:545-551. [PMID: 30583409 DOI: 10.1016/j.foodchem.2018.11.066] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Revised: 09/28/2018] [Accepted: 11/12/2018] [Indexed: 12/16/2022]
Abstract
Inulin can improve the nutritional quality of gluten free (GF) bread and have a prebiotic activity. However, breadmaking might frustrate the enrichments efforts due to inulin loss. In this study we aimed at studying the inulin enrichment of GF bread. Two different yeasts [having normal (Y1) or reduced (Y2) invertase activity] were used to leaven the breads enriched with five marketed inulins, which differed for the degree of polymerization (DP) and the manufacturer. Inulin replaced 10% of the rice flour and had low, intermediate or high DP, which ranged from 2 to 20; ≈20; ≥20, respectively. Fructan hydrolysis occurred during leavening of Y1-GF breads, reaching losses up to 40% after baking, depending on the diverse DP of the inulin-forming fructans. Inulin loss was less relevant in Y2-GF breads (up to 5% after baking) than Y1-GF breads. Crumb texture was not negatively influenced by inulin presence, even if this was high (e.g., Y2-GF breads). Information collected within this study may provide further insight to better optimize a GF bread formulation in view of inulin enrichment.
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Yan Y, Zhou Y, Shi M, Liu H, Liu Y. Influence of atmospheric pressure plasma jet on the structure of microcrystalline starch with different relative crystallinity. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13973] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yizhe Yan
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
- Collaborative Innovation Center of Food Production and Safety; Zhengzhou 450002 Henan Province China
- Henan Key Laboratory of Cold Chain Food Quality and Safety Control; Zhengzhou 450002 China
| | - Yaping Zhou
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Miaomiao Shi
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Hualing Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
| | - Yanqi Liu
- School of Food and Biological Engineering; Zhengzhou University of Light Industry; Zhengzhou 450002 China
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Henning FG, Schnitzler E, Demiate IM, Lacerda LG, Ito VC, Malucelli LC, da Silva Carvalho Filho MA. Fortified Rice Starches: The Role of Hydrothermal Treatments in Zinc Entrapment. STARCH-STARKE 2018. [DOI: 10.1002/star.201800130] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
| | - Egon Schnitzler
- UEPG -Ponta Grossa State University; Av. Carlos Cavalcanti 4748 Ponta Grossa PR 84030-900 Brazil
| | - Ivo Mottin Demiate
- UEPG -Ponta Grossa State University; Av. Carlos Cavalcanti 4748 Ponta Grossa PR 84030-900 Brazil
| | - Luiz Gustavo Lacerda
- UEPG -Ponta Grossa State University; Av. Carlos Cavalcanti 4748 Ponta Grossa PR 84030-900 Brazil
| | - Vivian Cristina Ito
- UEPG -Ponta Grossa State University; Av. Carlos Cavalcanti 4748 Ponta Grossa PR 84030-900 Brazil
| | - Lucca Centa Malucelli
- Positivo University; Rua Professor Pedro Viriato Parigot de Souza 5300 Curitiba PR 81280-330 Brazil
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Ahmad Zamri MFM, Suja’ F, Yusoff MS, Aziz HA, Bahru R. The comparison of Durio Zibethinus seed starch extraction for landfill leachate treatment. MATERIALS RESEARCH EXPRESS 2018; 5:075507. [DOI: 10.1088/2053-1591/aacfcd] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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49
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Han W, Ma S, Li L, Zheng X, Wang X. Influence of Wheat Starch on the Structural Changes and Size Distribution of Gluten Induced by Adding Wheat Bran Dietary Fiber. STARCH-STARKE 2018. [DOI: 10.1002/star.201700302] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Wen Han
- College of Grain and Food science, Henan University of TechnologyZhengzhouHenan 450001China
| | - Sen Ma
- College of Grain and Food science, Henan University of TechnologyZhengzhouHenan 450001China
| | - Li Li
- College of Grain and Food science, Henan University of TechnologyZhengzhouHenan 450001China
| | - Xueling Zheng
- College of Grain and Food science, Henan University of TechnologyZhengzhouHenan 450001China
| | - Xiaoxi Wang
- College of Grain and Food science, Henan University of TechnologyZhengzhouHenan 450001China
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Markiewicz-Keszycka M, Casado-Gavalda MP, Cama-Moncunill X, Cama-Moncunill R, Dixit Y, Cullen PJ, Sullivan C. Laser-induced breakdown spectroscopy (LIBS) for rapid analysis of ash, potassium and magnesium in gluten free flours. Food Chem 2018; 244:324-330. [DOI: 10.1016/j.foodchem.2017.10.063] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 08/16/2017] [Accepted: 10/10/2017] [Indexed: 01/25/2023]
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