1
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Jiang M, Liu Y, Han Q, Zhang Y. The effects of different types of polysaccharides on the structure and physical properties of W/O/W emulsions under varying pH conditions. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38828561 DOI: 10.1002/jsfa.13629] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 04/24/2024] [Accepted: 05/15/2024] [Indexed: 06/05/2024]
Abstract
BACKGROUND Biopolymer based water-in-oil-in-water double (W1/O/W2) emulsion systems comprise a complex emulsion system that might be affected by several factors and the status at multiple phases. The present study investigated the physicochemical properties of W1/O/W2 double emulsions with inner W1 phase incorporated with various polysaccharides and the outer phase stabilized by whey protein isolate (WPI). Six different polysaccharides were selected as co-emulsifiers in the inner phase, and their effects on morphology, droplet size, zeta potential and rheology properties were evaluated. Furthermore, the impact of WPI/polysaccharide concentration and pH on the physicochemical properties and storage stability of the emulsions was compared. RESULTS Emulsions with an inner phase incorporated with xanthan gum and carrageenan exhibited better stability than others. Increasing the concentration of WPI enhanced the overall stability of the double emulsion, although it compromised the integrity of the internal W1/O interface. On the other hand, a 1.0% concentration of polysaccharide, specifically when carrageenan is used, slowed down droplet floating and coagulation. An acidic external aqueous phase (pH 4) led to larger and more uniform particle size distributions, as well as enhanced stability. The lower pH decreased the viscosity and delayed molecular exchange in the oil phase, thereby preserving the structure of the double emulsion. CONCLUSION These findings contribute to a better understanding of the factors influencing the stability and properties of W1/O/W2 double emulsions with addition of anionic polysaccharides in the inner water phase. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Minghao Jiang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yi Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Qiuyu Han
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
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2
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Zhang Y, Wu H, Fu L. A review of gluten detoxification in wheat for food applications: approaches, mechanisms, and implications. Crit Rev Food Sci Nutr 2024:1-17. [PMID: 38470104 DOI: 10.1080/10408398.2024.2326618] [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: 03/13/2024]
Abstract
With the improved knowledge of gluten-related disorders, especially celiac disease (CD), the market of gluten-free food is growing. However, the current gluten-free diet still presents challenges in terms of nutrition, acceptability, and cost due to the absence of gluten. It is important to note that gluten-related allergies or sensitivities have different underlying causes. And individuals with mild non-celiac gluten disorder symptoms may not necessarily require the same gluten-free treatments. Scientists are actively seeking alternative solutions for these consumers. This review delves into the various strategies employed by researchers for detoxifying gluten or modifying its main protein, gliadin, including genetic treatment, transamidation and deamidation, hydrolysis, and microbial treatments. The mechanisms, constraints of these techniques, their current utilization in food items, as well as their implications for gluten-related disorders, are discussed in detail. Although there is still a gap in the application of these methods as alternative solutions in the real market, the summary provided by our review could be beneficial for peers in enriching their basic ideas and developing more applicable solutions for wheat gluten detoxification.
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Affiliation(s)
- Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Haoyi Wu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
| | - Linglin Fu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, P. R. China
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3
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Chang X, Liu H, Zhuang K, Chen L, Zhang Q, Chen X, Ding W. Study on the Quality Variation and Internal Mechanisms of Frozen Oatmeal Cooked Noodles during Freeze-Thaw Cycles. Foods 2024; 13:541. [PMID: 38397519 PMCID: PMC10887751 DOI: 10.3390/foods13040541] [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: 01/03/2024] [Revised: 01/31/2024] [Accepted: 02/06/2024] [Indexed: 02/25/2024] Open
Abstract
Frozen staple food, attributed to its favorable taste and convenience, has a promising development potential in the future. Frequent freezing and thawing, however, will affect its quality. This study simulated several freeze-thaw cycles (FTC) that may occur during the cold chain process of frozen oatmeal cooked noodles (FOCN) production to consumption. The quality changes and their mechanisms were elucidated using methods such as differential scanning calorimetry (DSC), low-field nuclear magnetic resonance (LF-NMR), Fourier-transform infrared spectroscopy (FTIR), confocal laser scanning microscopy (CLSM), texture analysis, and sensory evaluation. The freezable water content of the FOCN decreased because of the FTC treatment, and the relative content of total water in FOCN also decreased accordingly. The increase in β-Turn after FTC induced disorder in the secondary structure of proteins, causing the protein microstructure to become loose and discontinuous, which in turn reduced the water-holding capacity of FOCN. Additionally, FTC reduced the chewiness and sensory score of FOCN. This research will contribute a theoretical foundation for optimizing the cold chain process.
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Affiliation(s)
- Xianhui Chang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Hairong Liu
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
| | - Kun Zhuang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Lei Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Qi Zhang
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Xi Chen
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
| | - Wenping Ding
- School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China; (X.C.); (H.L.); (K.Z.); (L.C.); (Q.Z.); (X.C.)
- Key Laboratory for Deep Processing of Major Grain and Oil, Ministry of Education, Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China
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4
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Pinel P, Emmambux MN, Bourlieu C, Micard V. Nutritional contributions and processability of pasta made from climate-smart, sustainable crops: A critical review. Crit Rev Food Sci Nutr 2023:1-31. [PMID: 37937848 DOI: 10.1080/10408398.2023.2271952] [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: 11/09/2023]
Abstract
Total or partial replacement of traditional durum wheat semolina (DWS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for fortification. Climate-smart gluten-free (C-GF) flours, such as legumes (bambara groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face ecological transition and develop sustainable food systems. In this review, an overview and a critical analysis of their nutritional potential for pasta production and processing conditions are undertaken. Special emphasis is given to understanding the influence of formulation and processing on techno-functional and nutritional (starch and protein digestibility) properties. Globally C-GF flours improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional factors and could lead to the alteration of their techno-functional properties (higher cooking losses, lower firmness, and variability in color in comparison to classical DWS pasta). Nevertheless, these alternative pasta remain more interesting in terms of nutritional and techno-functional quality than traditional maize and rice-based gluten free pasta.
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Affiliation(s)
- P Pinel
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - M N Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Pretoria, South Africa
| | - C Bourlieu
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
| | - V Micard
- UMR IATE, INRAE, Institut Agro, Univ. Montpellier, Montpellier, France
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5
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Axentii M, Stroe SG, Codină GG. Development and Quality Evaluation of Rigatoni Pasta Enriched with Hemp Seed Meal. Foods 2023; 12:foods12091774. [PMID: 37174312 PMCID: PMC10178187 DOI: 10.3390/foods12091774] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2023] [Revised: 04/14/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
Existing food trends and modern consumers' nutritional preferences have led to a rising demand for plant-based sources of protein such as hemp seed meal and the possibility of consumption hemp-rich products, most often in wheat-based staple foods, such as pasta. Pasta, as a conventional food product, is widely consumed worldwide due to its nutritional value, long shelf life, easy preparation, versatility of uses and also relatively low cost, which has made this product popular over time. Five formulations of rigatoni-shaped pasta obtained by partial replacement of wheat grain flour with 5%, 10%, 15% and 20% hemp seed meal (HSM) were studied regarding the technological, physicochemical, textural, antioxidant and sensory properties of the pasta samples. The substitution of wheat flour with hemp seed meal (HSM) led to a slight increase in the cooking loss (CL) and optimal cooking time (OCT) compared to the control sample, while the water absorption (WA) and swelling index (SI) decreased during evaluation. The experimental results also showed a decrease in luminosity and fracturability, with an increased firmness of pasta dough. Moreover, the developed pasta showed a significant improvement in antioxidant capacity in terms of total phenolic content (TPC) and antioxidant activity (DPPH). The pasta samples with 15% and 20% HSM substitutes experienced a browning process due to the Maillard reactions during drying, as well as a color loss during cooking; however, the color changes did not affect the acceptability of the product. The partial replacement of wheat flour with hemp seed protein highlighted the possibility of developing a new innovative type of pasta that claims a functional benefit and presents an improved nutritional value, mainly due to the partial protein intake, as well as certain benefits for a human diet.
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Affiliation(s)
- Marina Axentii
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
| | - Silviu-Gabriel Stroe
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania
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6
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Lux (née Bantleon) T, Spillmann F, Reimold F, Erdös A, Lochny A, Flöter E. Physical quality of gluten‐free doughs and fresh pasta made of amaranth. Food Sci Nutr 2023. [DOI: 10.1002/fsn3.3301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/17/2023] Open
Affiliation(s)
- Tanja Lux (née Bantleon)
- Technische Universität Berlin, Institute for Food Technology and Food Chemistry Department of Food Processing Technology Berlin Germany
- Institute for Agricultural and Urban Ecological Projects (IASP) affiliated to Humboldt Universität Berlin Berlin Germany
| | - Frauke Spillmann
- University of Applied Sciences Bremerhaven, Food Technology of Animal Products Bremerhaven Germany
| | - Frederike Reimold
- University of Applied Sciences Bremerhaven, Food Technology of Animal Products Bremerhaven Germany
| | - Adam Erdös
- Institute for Agricultural and Urban Ecological Projects (IASP) affiliated to Humboldt Universität Berlin Berlin Germany
| | - Annekathrin Lochny
- Institute for Agricultural and Urban Ecological Projects (IASP) affiliated to Humboldt Universität Berlin Berlin Germany
| | - Eckhard Flöter
- Technische Universität Berlin, Institute for Food Technology and Food Chemistry Department of Food Processing Technology Berlin Germany
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7
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Mohan Aringalayan N, Singh R, Mishra S, Thangalakshmi S, Kaur BP, Bajpai VK, Singh A. Optimization and characterization of malted proso millet (
Panicum miliaceum
) based bread. EFOOD 2022. [DOI: 10.1002/efd2.29] [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] Open
Affiliation(s)
- Nikhitha Mohan Aringalayan
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Rakhi Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Shivangi Mishra
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - S. Thangalakshmi
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Barjinder Pal Kaur
- Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
| | - Vivek K. Bajpai
- Department of Energy & Materials Engineering Dongguk University‐Seoul Seoul Republic of Korea
| | - Anurag Singh
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship and Management Sonepat Haryana India
- Department of Food Technology Harcourt Butler Technical University Nawabganj Kanpur Uttar Pradesh India
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8
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Yazar G, Demirkesen I. Linear and Non-Linear Rheological Properties of Gluten-Free Dough Systems Probed by Fundamental Methods. FOOD ENGINEERING REVIEWS 2022. [DOI: 10.1007/s12393-022-09321-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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9
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Kaur S, Kumar K, Singh L, Sharanagat VS, Nema PK, Mishra V, Bhushan B. Gluten-free grains: Importance, processing and its effect on quality of gluten-free products. Crit Rev Food Sci Nutr 2022; 64:1988-2015. [PMID: 36094456 DOI: 10.1080/10408398.2022.2119933] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Gluten-enteropathy affects a significant number of people, making gluten a major concern in the food industry. With medical advancements, the diagnosis of allergies is becoming easier, and people who are allergic to gluten are recommended a complete gluten-free diet. Since wheat provides a major part of the energy and nutrition in the diet, its elimination affects nutrition intake of allergic population. Food scientists are working to formulate products using protein-rich gluten-free grains with quality attributes at par with gluten-containing products. Focused research has been done to provide nutrition and a variety of food to people suffering from gluten-related disorders. Efforts are being made to remove the gluten from the wheat and other gluten-containing grains, while applying different processing/treatments to enhance the properties of gluten-free grains. Hence, the present review summarizes the importance, processing, and products of different gluten-free grains. It also highlights the digestibility of gluten-free grains with clinical trials and gluten elimination strategies for gluten-containing grains.
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Affiliation(s)
- Samandeep Kaur
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Kshitiz Kumar
- Department of Food Processing Technology, A. D. Patel Institute of Technology, Anand, Gujarat, India
| | - Lochan Singh
- Contract Research Organization, NIFTEM, Sonepat, Haryana, India
| | - Vijay Singh Sharanagat
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Prabhat K Nema
- Department of Food Engineering, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Vijendra Mishra
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
| | - Bharat Bhushan
- Department of Basics and Applied Sciences, National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Sonepat, Haryana, India
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10
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Khound R, Sun G, Mural RV, Schnable JC, Santra DK. SNP discovery in proso millet ( Panicum miliaceum L.) using low-pass genome sequencing. PLANT DIRECT 2022; 6:e447. [PMID: 36176305 PMCID: PMC9470529 DOI: 10.1002/pld3.447] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Revised: 08/17/2022] [Accepted: 08/18/2022] [Indexed: 06/07/2023]
Abstract
Domesticated ~10,000 years ago in northern China, Proso millet (Panicum miliaceum L.) is a climate-resilient and human health-promoting cereal crop. The genome size of this self-pollinated allotetraploid is 923 Mb. Proso millet seeds are an important part of the human diet in many countries. In the USA, its use is restricted to the birdseed and pet food market. Proso millet is witnessing gradual demand in the global human health and wellness food market owing to its health-promoting properties such as low glycemic index and gluten-free. The breeding efforts for developing improved proso millet cultivars are hindered by the dearth of genomic resources available to researchers. The publication of the reference genome and availability of cost-effective NGS methodologies could lead to the identification of high-quality genetic variants, which can be incorporated into breeding pipelines. Here, we report the identification of single-nucleotide polymorphisms (SNPs) by low-pass (1×) genome sequencing of 85 diverse proso millet accessions from 23 different countries. The 2 × 150 bp Illumina paired-end reads generated after sequencing were aligned to the proso millet reference genome. The resulting sequence alignment information was used to call SNPs. We obtained 972,863 bi-allelic SNPs after quality filtering of the raw SNPs. These SNPs were used to assess the population structure and phylogenetic relationships among the accessions. Most of the accessions were found to be highly inbred with heterozygosity ranging between .05 and .20. Principal component analysis (PCA) showed that PC1 (principal component) and PC2 explained 19% of the variability in the population. PCA also clustered all the genotypes into three groups. A neighbor-joining tree clustered the genotypes into four distinct groups exhibiting diverse representation within the population. The SNPs identified in our study could be used for molecular breeding and genetics research (e.g., genetic and association mapping, and population genetics) in proso millet after proper validation.
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Affiliation(s)
- Rituraj Khound
- Department of Agronomy and HorticultureUniversity of Nebraska‐LincolnLincolnNEUSA
- UNL Panhandle Research and Extension CenterScottsbluffNEUSA
| | - Guangchao Sun
- Department of Agronomy and HorticultureUniversity of Nebraska‐LincolnLincolnNEUSA
- Center for Plant Science InnovationUniversity of Nebraska‐LincolnLincolnNEUSA
| | - Ravi V. Mural
- Department of Agronomy and HorticultureUniversity of Nebraska‐LincolnLincolnNEUSA
- Center for Plant Science InnovationUniversity of Nebraska‐LincolnLincolnNEUSA
| | - James C. Schnable
- Department of Agronomy and HorticultureUniversity of Nebraska‐LincolnLincolnNEUSA
- Center for Plant Science InnovationUniversity of Nebraska‐LincolnLincolnNEUSA
| | - Dipak K. Santra
- Department of Agronomy and HorticultureUniversity of Nebraska‐LincolnLincolnNEUSA
- UNL Panhandle Research and Extension CenterScottsbluffNEUSA
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11
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The Role of Amaranth, Quinoa, and Millets for the Development of Healthy, Sustainable Food Products-A Concise Review. Foods 2022; 11:foods11162442. [PMID: 36010444 PMCID: PMC9407507 DOI: 10.3390/foods11162442] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 08/09/2022] [Accepted: 08/11/2022] [Indexed: 01/08/2023] Open
Abstract
The selection of sustainable crops adaptable to the rapidly changing environment, which also cater to the dietary needs of the growing population, is a primary challenge in meeting food security. Grains from ancient crops such as amaranth, quinoa, and millets are positioned to address this challenge and hence have gained dietary predominance among cereals and pseudocereals due to their nutritional value and energy efficiency. From a nutritional perspective, they are recognized for their complete protein, phenolic compounds and flavonoids, prebiotic fibers, and essential micronutrients, including minerals and vitamins. Bioactive peptides from their proteins have shown antihypertensive, antidiabetic, antioxidant, and anticancer properties. The nutritional diversity of these grains makes them a preferred choice over traditional cereals for developing healthy, sustainable food products such as plant-based dairy, vegan meats, and gluten-free products. With growing consumer awareness about sustainability and health, the categories mentioned above are transitioning from ‘emerging’ to ‘mainstream’; however, there is still a significant need to include such healthy grains to fulfill the nutritional gap. This review article emphasizes the health benefits of amaranth, quinoa, and millet grains and discusses the recent research progress in understanding their application in new sustainable food categories. The challenges associated with their incorporation into novel foods and future research directions are also provided.
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12
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Losano Richard P, Steffolani ME, Barrera GN, León AE. Effect of alternative hydrocolloids in gluten‐free chickpea pasta. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Pedro Losano Richard
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) UNC‐CONICET Av. Juan Filloy S/N, Ciudad Universitaria Córdoba 5000 Argentina
- Química Biológica, Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Ing. Agr. Felix A. Marrone 746 Córdoba 5000 Argentina
| | - María Eugenia Steffolani
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) UNC‐CONICET Av. Juan Filloy S/N, Ciudad Universitaria Córdoba 5000 Argentina
- Química Biológica, Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Ing. Agr. Felix A. Marrone 746 Córdoba 5000 Argentina
| | - Gabriela Noel Barrera
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) UNC‐CONICET Av. Juan Filloy S/N, Ciudad Universitaria Córdoba 5000 Argentina
| | - Alberto Edel León
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (ICYTAC) UNC‐CONICET Av. Juan Filloy S/N, Ciudad Universitaria Córdoba 5000 Argentina
- Química Biológica, Facultad de Ciencias Agropecuarias Universidad Nacional de Córdoba Ing. Agr. Felix A. Marrone 746 Córdoba 5000 Argentina
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13
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High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation. Food Res Int 2022; 156:111189. [DOI: 10.1016/j.foodres.2022.111189] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2022] [Revised: 03/21/2022] [Accepted: 03/24/2022] [Indexed: 11/18/2022]
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14
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Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality. FOOD STRUCTURE 2022. [DOI: 10.1016/j.foostr.2021.100248] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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15
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TANGTHANANTORN J, WICHIENCHOT S, SIRIVONGPAISAL P. Development of fresh and dried noodle products with high resistant starch content from banana flour. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.68720] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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16
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Culetu A, Duta DE, Papageorgiou M, Varzakas T. The Role of Hydrocolloids in Gluten-Free Bread and Pasta; Rheology, Characteristics, Staling and Glycemic Index. Foods 2021; 10:foods10123121. [PMID: 34945672 PMCID: PMC8701227 DOI: 10.3390/foods10123121] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2021] [Revised: 12/03/2021] [Accepted: 12/13/2021] [Indexed: 11/25/2022] Open
Abstract
Hydrocolloids are important ingredients controlling the quality characteristics of the final bakery products. Hydrocolloids are frequently used in gluten-free (GF) recipes, mimicking some rheological properties of gluten, improving dough properties, delaying starch retrogradation and improving bread texture, appearance and stability. Hydrocolloids addition increases viscosity and incorporation of air into the GF dough/batter. Besides their advantages for the technological properties of the GF bread, hydrocolloids addition may impact the glycemic index (GI) of the final product, thus answering the demand of people requiring products with low GI. This review deals with the application of hydrocolloids in GF bread and pasta with a focus on their effect on dough rheology, bread hardness, specific volume, staling and GI.
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Affiliation(s)
- Alina Culetu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania; (A.C.); (D.E.D.)
| | - Denisa Eglantina Duta
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania; (A.C.); (D.E.D.)
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, P.O. Box 141, 57400 Thessaloniki, Greece;
| | - Theodoros Varzakas
- Department of Food Science and Technology, University of the Peloponnese, 24100 Kalamata, Greece
- Correspondence: ; Tel.: +30-2721045279
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Proso-millet starch: Properties, functionality, and applications. Int J Biol Macromol 2021; 190:960-968. [PMID: 34536472 DOI: 10.1016/j.ijbiomac.2021.09.064] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2021] [Revised: 09/07/2021] [Accepted: 09/09/2021] [Indexed: 11/22/2022]
Abstract
Previously proso-millet, considered an underutilized cereal, has drawn considerable attention due to health benefits like good nutritional profile, low glycemic index, and gluten-free. The present review discusses starch extractability, structural characteristics, morphology, and physicochemical properties. Starch properties mainly depend on the amylose and amylopectin composition and distribution of brained chains. A very diverse starch structure and morphology were observed among the waxy and non-waxy cultivars. The amylose content ranged from 0.75 to 28.3% in many varieties, but exceptionally Hongmeizi variety showed a 32.3% as per the reported evidence. There are a positive correlation between the amylose content and cooking quality, thermal and pasting properties. The size and shape of smallest to largest starch granules varied between 0.3 and 17 μm and round to polygonal, respectively. The non-waxy starch varieties of proso-millet are widely used in food processing due to high resistance to swelling during heat treatment. Few food applications of proso-millet are bakery products like gluten-free bread, porridge, pasta, ready-to-eat breakfast cereals, infant foods, and distilleries. We can conclude that proso millet is an alternative to existing starch for its quality characteristics and provides insight to many food processing industries.
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18
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Huang HH, Dikkala PK, Sridhar K, Yang HT, Lee JT, Tsai FJ. Effect of heat treatment and γ-irradiation on pasting, rheological, and fungal load of whole and dehulled millets. FOOD SCI TECHNOL INT 2021; 28:273-282. [PMID: 34000861 DOI: 10.1177/10820132211017683] [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: 11/17/2022]
Abstract
Millets are important food crops in food systems and application of physical treatments could improve the functional properties of millet-based products. Therefore, we investigated the effect of heat and γ-irradiation treatments on the pasting, rheological, and microbial load of whole and dehulled millets (sorghum, foxtail millet, and pearl millet). Moreover, similarity in treatment effect was evaluated by principal component analysis (PCA). The results revealed the significant (p < 0.05) decrease in pasting properties of whole and dehulled millets, except for pasting temperature (71.03 to 74.88 °C). Likewise, significantly (p < 0.05) decreased tendency was observed for all rheological properties, except for phase angle (0.05 to 0.30°) and yield point (13 to 5089). Samples showed a significant (p < 0.05) reduction in fungal growth (89.75 × 104 to 4.46 × 104 CFU/g) compared to control (110.30 × 104 CFU/g). Moreover, samples individually formed 3 clusters (clusters 1: sorghum, 2: pearl millet, and 3: foxtail millet) based on pasting properties, which was confirmed by PCA. Therefore, the findings concluded that the effect of heat and γ-irradiation would be necessary to decrease pasting, rheological, and no microbial growth characteristics of dehulled and whole millets for the development of specific millet-based food products.
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Affiliation(s)
- Hsiu-Hsiang Huang
- Department of Environmental Science and Engineering, National Pingtung University of Science and Technology, Pingtung, Taiwan
| | - Praveen Kumar Dikkala
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Kandi Sridhar
- Department of Food Science, Fu Jen Catholic University, New Taipei, Taiwan
| | - Hung-To Yang
- Department of Information Technology, Meiho University, Pingtung, Taiwan
| | - Jia-Twu Lee
- Department of Environmental Science and Engineering, National Pingtung University of Science and Technology, Pingtung, Taiwan
| | - Feng-Jen Tsai
- Department of Hospitality Management, Meiho University, Pingtung, Taiwan
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Coello KE, Peñas E, Martinez-Villaluenga C, Elena Cartea M, Velasco P, Frias J. Pasta products enriched with moringa sprout powder as nutritive dense foods with bioactive potential. Food Chem 2021; 360:130032. [PMID: 34022520 DOI: 10.1016/j.foodchem.2021.130032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 04/12/2021] [Accepted: 05/04/2021] [Indexed: 01/22/2023]
Abstract
Five fettuccini formulations containing 5% (5MSP), 10% (10MSP), 15% (15MSP), 20% (20MSP), and 30% (30MSP) of moringa sprout powder (MSP) were produced aimed at improving the nutritional and bioactive profile of conventional pasta. A gradual increase of protein, lipids, fiber and mineral content was observed in fettuccine as the MSP amount increased, while carbohydrates were reduced. MSP-addition also increased the levels of thiamine, riboflavin, γ- aminobutyric acid, glucosinolates and the antioxidant activity in pasta. All pasta doughs showed similar rheological parameters. Textural properties decreased after MSP inclusion, but the values obtained were close to those of control. Incorporation of MSP up to 10% did not modify substantially the sensory attributes of fettuccine, but higher amounts had a negative impact. Thus, addition of MSP up to 10% is a promising technological approach to improve the nutritional and functional properties of pasta without compromising consumer acceptance.
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Affiliation(s)
- Karín E Coello
- Escuela Superior Politécnica del Litoral, ESPOL, FIMCP, Campus Gustavo Galindo Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, Spain
| | - Elena Peñas
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, Spain.
| | | | - María Elena Cartea
- Group of Genetics, Breeding and Biochemistry of Brassicas, Misión Biológica de Galicia (CSIC), Pontevedra, Spain
| | - Pablo Velasco
- Group of Genetics, Breeding and Biochemistry of Brassicas, Misión Biológica de Galicia (CSIC), Pontevedra, Spain
| | - Juana Frias
- Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, Madrid 28006, Spain
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20
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Hu N, Li L. Optimization of chestnut starch acetate synthesis by response surface methodology and its effect on dough properties. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15431] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Na Hu
- Asset and Laboratory Management Office Hebei University of Science and Technology Shijiazhuang PR China
| | - Luning Li
- Assets Equipment Management Office Shijiazhuang University Shijiazhuang PR China
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21
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Sharma R, Sharma S, Dar B, Singh B. Millets as potential nutri‐cereals: a review of nutrient composition, phytochemical profile and techno‐functionality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15044] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Rajan Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - Savita Sharma
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
| | - B.N. Dar
- Department of Food Technology Islamic University of Science & Technology 1‐University Avenue Awantipora Srinagar Kashmir192122India
| | - Baljit Singh
- Department of Food Science & Technology Punjab Agricultural University Ludhiana141001India
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22
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Huang H, Dikkala PK, Sridhar K, Yang H, Lee J, Tsai F. Effect of heat and γ‐irradiation on fungal load, pasting, and rheological characteristics of three whole and dehulled millets during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15355] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Hsiu‐Hsiang Huang
- Department of Environmental Science and Engineering National Pingtung University of Science and Technology Pingtung Taiwan
| | - Praveen Kumar Dikkala
- Department of Food Science and Technology Punjab Agricultural University Ludhiana India
| | - Kandi Sridhar
- Department of Food Science Fu Jen Catholic University New Taipei City Taiwan
| | - Hung‐To Yang
- Department of Information Technology Meiho University Pingtung Taiwan
| | - Jia‐Twu Lee
- Department of Environmental Science and Engineering National Pingtung University of Science and Technology Pingtung Taiwan
| | - Feng‐Jen Tsai
- Department of Hospitality Management Meiho University Pingtung Taiwan
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23
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Marti A, Tyl C. Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop. Compr Rev Food Sci Food Saf 2020; 20:819-839. [PMID: 33443801 DOI: 10.1111/1541-4337.12681] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 10/07/2020] [Accepted: 11/06/2020] [Indexed: 12/19/2022]
Abstract
Across the globe, strategies to adapt food production to a changing climate as well as to unforeseen events (such as a pandemic) are needed, for example, if farmers miss planting times due to abnormal weather patterns or harvests are lost. Such food security considerations represent reasons for why proso millet deserves a more prominent place at the table. It has one of the shortest growing seasons and water requirements among cereals and is already grown in rotation with other crops, for example, in the American Midwest. Yet, most consumers in the Western world are unfamiliar with it, which limits its market potential. Introducing proso millet to consumers requires development of products with acceptable textural and sensory attributes as well as convincing selling points. These can be found in its nutritional profile, as it is a gluten-free "ancient" grain and millet-based products frequently have low glycemic indices. This review presents a synthesis of recent studies that utilized processing strategies to advance proso millet functionality. Results are put into the context of the most frequently addressed compositional and functional attributes, organized in clusters. Diversity across varieties in amylose to amylopectin ratios presents an opportunity to utilize proso millet for foods with specific pasting requirements, as in bread versus pasta. Hydrothermal or pressure treatments may further adapt its functionality for baked goods. Bitterness remains an unsolved issue, even when decorticated material is used. In addition, heating dramatically lowers in vitro protein digestibility, whereas starch digestibility appears to be matrix dependent (more than raw material dependent).
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Affiliation(s)
- Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milan, Italy
| | - Catrin Tyl
- Department of Food Science and Technology, University of Georgia, Athens, Georgia
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24
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Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles. Food Chem 2020; 330:127319. [DOI: 10.1016/j.foodchem.2020.127319] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2019] [Revised: 05/12/2020] [Accepted: 06/09/2020] [Indexed: 12/14/2022]
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25
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A Systematic Review of Gluten-Free Dough and Bread: Dough Rheology, Bread Characteristics, and Improvement Strategies. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186559] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
High-quality, gluten-free doughs and bakery products are clearly more difficult to produce than wheat flour-based products. The poor quality of the breads that are currently available demonstrates that manufacturing remains a significant technological problem. This is mainly due to the absence of gluten, which has a huge negative impact on dough rheology and bread characteristics. Gluten replacement is still the major challenge in the development of doughs and baked goods. The literature documents various improvement strategies. The most active approach seeks to identify alternative ingredients that can mimic the viscoelastic properties of the gluten network, notably hydrocolloids, enzymes, emulsifiers, and alternative sources of protein. However, other innovative strategies, such as high pressure, using heat to dry flour, and sourdough fermentation, have been investigated. In this context, the first aim of this review is to summarize current knowledge regarding gluten-free doughs, breads, and bakery products. Secondly, as it is clear that the manufacture of gluten-free products remains a key challenge, it suggests some improvement strategies that can boost their nutritional, technological, and sensorial characteristics.
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26
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Suo B, Nie W, Wang Y, Ma J, Xing X, Huang Z, Xu C, Li Z, Ai Z. Microbial diversity of fermented dough and volatile compounds in steamed bread prepared with traditional Chinese starters. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109350] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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27
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Utilization of egg white solids to improve the texture and cooking quality of cooked and frozen pasta. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109031] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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28
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Xiao Y, Liu S, Shen M, Jiang L, Ren Y, Luo Y, Xie J. Effect of different Mesona chinensis polysaccharides on pasting, gelation, structural properties and in vitro digestibility of tapioca starch-Mesona chinensis polysaccharides gels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105327] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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29
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30
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Guo B, Wu J, Hu X, Luo S, Wang H, Xu S, Huang Z, Liu C. Effects of Controlled Far‐Infrared Treatment on Granular Swelling and Rheological Properties of Crop Starches. STARCH-STARKE 2020. [DOI: 10.1002/star.201900251] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Baozhong Guo
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Jianyong Wu
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Xiuting Hu
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunjing Luo
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Haoqiang Wang
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Shunqian Xu
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Zhaohua Huang
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
| | - Chengmei Liu
- State Key Laboratory of Food Science and TechnologyNanchang University No. 235 Nanjing East Road Nanchang 330047 China
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31
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Liu R, Sun W, Zhang Y, Huang Z, Hu H, Zhao M, Li W. Development of a novel model dough based on mechanically activated cassava starch and gluten protein: Application in bread. Food Chem 2019; 300:125196. [DOI: 10.1016/j.foodchem.2019.125196] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2019] [Revised: 07/12/2019] [Accepted: 07/15/2019] [Indexed: 10/26/2022]
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32
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Gasparre N, Betoret E, Rosell CM. Quality Indicators and Heat Damage of Dried and Cooked Gluten Free Spaghetti. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2019; 74:481-488. [PMID: 31418122 DOI: 10.1007/s11130-019-00765-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The quality and safety indicators of commercial dried gluten free (GF) pasta were analyzed to investigate, for the first time, the real nutritional intake through the chemical composition and the heat damage during processing by quantification of furosine. Eight samples of GF spaghetti were compared with wheat spaghetti. Dried and cooked GF pasta had lower protein and ash content than wheat spaghetti. GF samples composed solely by corn flour had higher optimal cooking time. Samples with emulsifier showed lower losses during cooking. Considering their composition, no trend could be established to explain textural behavior. Samples constituted merely by corn showed the highest resilience and elasticity. Spaghetti constituted only from corn and rice showed the highest firmness. The furosine content in dried samples ranged between 19 and 134 mg FUR/100 g proteins and in cooked samples ranged between 48 to 360 mg FUR/100 g proteins. Furosine content of GF pasta was in general lower than in wheat pasta, and those differences were even enlarged when comparing them after cooking. The results of PCA indicated it was possible to discriminate GF pasta regarding their technological and nutritional behavior.
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Affiliation(s)
- N Gasparre
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino 7, 46980, Paterna, Spain
| | - E Betoret
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino 7, 46980, Paterna, Spain
| | - C M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino 7, 46980, Paterna, Spain.
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33
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Kamble DB, Singh R, Rani S, Pratap D. Physicochemical properties, in vitro digestibility and structural attributes of okara‐enriched functional pasta. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14232] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Affiliation(s)
- Dinkar B. Kamble
- National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Rakhi Singh
- National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Savita Rani
- National Institute of Food Technology Entrepreneurship & Management Kundli India
| | - Devendra Pratap
- National Institute of Food Technology Entrepreneurship & Management Kundli India
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34
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Nami Y, Gharekhani M, Aalami M, Hejazi MA. Lactobacillus-fermented sourdoughs improve the quality of gluten-free bread made from pearl millet flour. Journal of Food Science and Technology 2019; 56:4057-4067. [PMID: 31477977 DOI: 10.1007/s13197-019-03874-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/07/2019] [Accepted: 06/12/2019] [Indexed: 11/26/2022]
Abstract
The study investigated the effect of sourdough made from combinations of four Lactobacillus spp. on the physicochemical properties, consumer acceptability, and shelf life of bread made from pearl millet flour. Fermentation based on both single and multiple species reduced the pH of the dough and increased its titratable acidity and H2O2 content. The addition of sourdough increased the elasticity and reduced the stiffness of the pearl millet dough. Sourdough fermented with L. brevis had the greatest effect on loaf height, specific volume, porosity, and moisture content. During storage, the moisture content of the bread crumb decreased, but that of their crust increased. Sourdough-based loaves retained their moisture better than conventional loaves and the sourdough suppressed the development of mold for a longer period. An organoleptic assessment showed that the sourdough-based bread was more palatable than either conventional or chemically acidified ones. The tissue softness, chewiness, and flavor of the pearl millet bread decreased during storage. The use of sourdough based on either L. brevis, L. paralimentarius, or L. brevis + L. paralimentarius is recommended to produce high-quality pearl millet-based bread.
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Affiliation(s)
- Yousef Nami
- 1Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran
| | - Mehdi Gharekhani
- 2Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Mehran Aalami
- 3Department of Food Science and Technology, Gorgan University of Agriculture Sciences and Natural Resources, Gorgan, Iran
| | - Mohammad Amin Hejazi
- 1Department of Food Biotechnology, Branch for Northwest & West Region, Agricultural Biotechnology Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Tabriz, Iran
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35
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Gosine L, McSweeney MB. Consumers’ attitudes towards alternative grains: a conjoint analysis study. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14126] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Laura Gosine
- School of Nutrition and Dietetics Acadia University 15 University Ave Wolfville NS B4P 2R6 Canada
| | - Matthew B. McSweeney
- School of Nutrition and Dietetics Acadia University 15 University Ave Wolfville NS B4P 2R6 Canada
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36
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Han A, Romero HM, Nishijima N, Ichimura T, Handa A, Xu C, Zhang Y. Effect of egg white solids on the rheological properties and bread making performance of gluten-free batter. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.08.022] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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37
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Encina-Zelada CR, Cadavez V, Monteiro F, Teixeira JA, Gonzales-Barron U. Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3176-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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38
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Functional, Thermal and Rheological Properties of High Fibre Fresh Pasta: Effect of Tiger Nut Flour and Xanthan Gum Addition. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2172-8] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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39
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Martín-Esparza ME, Raigón MD, Raga A, Albors A. High fibre tiger nut pasta and xanthan gum: cooking quality, microstructure, physico-chemical properties and consumer acceptance. Food Sci Biotechnol 2018; 27:1075-1084. [PMID: 30263837 DOI: 10.1007/s10068-018-0341-1] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2017] [Revised: 02/13/2018] [Accepted: 02/19/2018] [Indexed: 11/30/2022] Open
Abstract
The feasibility of replacing wheat semolina by tiger nut flour (20 and 40%) and xanthan gum (1%) in order to obtain high fibre dry pappardelle with fair techno-functional, structural and sensory attributes, was assessed. The cooking properties, texture, colour and sensory acceptance of uncooked and cooked pasta were evaluated. The proximate chemical composition of the raw materials, and the microstructure of the dry pasta were also assessed. The results in this manuscript address the improved nutritional value in terms of its dietary fibre, mineral content, oleic and linoleic acids, and the positive effects on the textural characteristics and cooking behaviour achieved on dry tiger nut based pappardelle using 1% of xanthan gum as a structural agent. Micrographs revealed in fact that the gluten network was better formed when xanthan gum was used. Furthermore, the obtained results seem to support that consumers would prefer pappardelle with 40% tiger nut flour.
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Affiliation(s)
- M E Martín-Esparza
- 1Research Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - M D Raigón
- 2Department of Chemistry, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - A Raga
- 1Research Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - A Albors
- 1Research Institute of Food Engineering for Development, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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40
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Liu J, Zhao W, Li S, Zhang A, Zhang Y, Liu S. Characterization of the Key Aroma Compounds in Proso Millet Wine Using Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry. Molecules 2018; 23:molecules23020462. [PMID: 29461466 PMCID: PMC6017027 DOI: 10.3390/molecules23020462] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2018] [Revised: 02/14/2018] [Accepted: 02/17/2018] [Indexed: 11/16/2022] Open
Abstract
The volatile compounds in proso millet wine were extracted by headspace solid-phase microextraction (85 μm polyacrylate (PA), 100 μm polydimethylsiloxane (PDMS), 75 μm Carboxen (CAR)/PDMS, and 50/30 μm divinylbenzene (DVB)/CAR/PDMS fibers), and analyzed using gas chromatography-mass spectrometry; the odor characteristics and intensities were analyzed by the odor activity value (OAV). Different sample preparation factors were used to optimize this method: sample amount, extraction time, extraction temperature, and content of NaCl. A total of 64 volatile compounds were identified from the wine sample, including 14 esters, seven alcohols, five aldehydes, five ketones, 12 benzene derivatives, 12 hydrocarbons, two terpenes, three phenols, two acids, and two heterocycles. Ethyl benzeneacetate, phenylethyl alcohol, and benzaldehyde were the main volatile compounds found in the samples. According to their OAVs, 14 volatile compounds were determined to be odor-active compounds (OAV > 1), and benzaldehyde, benzeneacetaldehyde, 1-methyl-naphthalene, 2-methyl-naphthalene, and biphenyl were the prominent odor-active compounds (OAV > 50), having a high OAV. Principal component analysis (PCA) showed the difference of distribution of the 64 volatile compounds and 14 odor-active compounds with four solid-phase microextraction (SPME) fibers.
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Affiliation(s)
- Jingke Liu
- Institute Millet Crops of Heibei Academy of Agriculture and Forestry, Shijiazhuang 050035, China.
- National Millet Improvement Center of China, Shijiazhuang 050035, China.
- Minor Cereal Crops Research Laboratory of Hebei Province, Shijiazhuang 050035, China.
| | - Wei Zhao
- Institute Millet Crops of Heibei Academy of Agriculture and Forestry, Shijiazhuang 050035, China.
- National Millet Improvement Center of China, Shijiazhuang 050035, China.
- Minor Cereal Crops Research Laboratory of Hebei Province, Shijiazhuang 050035, China.
| | - Shaohui Li
- Institute Millet Crops of Heibei Academy of Agriculture and Forestry, Shijiazhuang 050035, China.
- National Millet Improvement Center of China, Shijiazhuang 050035, China.
- Minor Cereal Crops Research Laboratory of Hebei Province, Shijiazhuang 050035, China.
| | - Aixia Zhang
- Institute Millet Crops of Heibei Academy of Agriculture and Forestry, Shijiazhuang 050035, China.
- National Millet Improvement Center of China, Shijiazhuang 050035, China.
- Minor Cereal Crops Research Laboratory of Hebei Province, Shijiazhuang 050035, China.
| | - Yuzong Zhang
- Institute Millet Crops of Heibei Academy of Agriculture and Forestry, Shijiazhuang 050035, China.
- National Millet Improvement Center of China, Shijiazhuang 050035, China.
- Minor Cereal Crops Research Laboratory of Hebei Province, Shijiazhuang 050035, China.
| | - Songyan Liu
- Shijiazhuang Livestock Products Quality Inspection & Supervision Center, Shijiazhuang 050041, China.
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Yang Y, Chen F, Chen Q, He J, Bu T, He X. Synthesis and characterization of grafting polystyrene from guar gum using atom transfer radical addition. Carbohydr Polym 2017; 176:266-272. [DOI: 10.1016/j.carbpol.2017.08.081] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2017] [Revised: 08/18/2017] [Accepted: 08/18/2017] [Indexed: 12/18/2022]
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