Preparation and characterization of gluten-free sheeted doughs and noodles with zein and rice flour containing different amylose contents

Impact of whole millet extruded flour on the physicochemical properties and antihyperglycemic activity of gluten free pasta

Gluten-free pasta was developed from raw whole millet (RMF) and precooked (PCMF) flours by thermoplastic extrusion. The fusilli shape pasta were prepared with RMF (100%) and RMF:PCMF in a ratio of 50:50. The formulations were characterized for texture, cooking loss, antioxidant capacity, antihyperglycemic activity, sensory and color analyses. The RMF:PCMF blend exhibited better integrity while the RMF was less consistent and more brittle after cooking. The optimal cooking time was 8.5 min for RMF:PCMF and 6.5 min for RMF pasta. Concerning texture parameters, pasta with RMF:PCMF presented higher values ​​than those with RMF, approaching commercial pasta. The antioxidant capacity, DPPH and FRAP (78.5% SFR and 247.5 µmol Trolox/g), total phenolics (127.6 μmol gallic acid equivalent/g (GAE/g)) and antihyperglycemic activity (99.5%) were higher for RMF:PCMF than for pasta prepared with RMF alone. The protein, lipid and fiber content of RMF:PCMF pasta was higher than the commercial brown rice pasta. In relation to the instrumental color analysis, dry pasta (RMF:PCMF) showed a browning index (BI) of 31.9. The global acceptance index of the RMF:PCMF pasta was 66%, in which texture was the most highlighted negative parameter reported by the evaluators. Thus, the use of whole millet precooked flours by thermoplastic extrusion can be an alternative in the preparation of gluten-free products with better functional properties.

Effects of Jet Milling on the Physicochemical Properties of Buckwheat Flour and the Quality Characteristics of Extruded Whole Buckwheat Noodles

The effects of jet milling on the physicochemical properties of buckwheat flour and the quality characteristics of extruded whole buckwheat noodles (WBN) were investigated in this study. The results reveal that the application of jet milling significantly reduced the particle size of buckwheat flour. As a result, the damaged starch content, water solubility index, water absorption index and swelling power of buckwheat flour all increased. It was worth noting that moderately ground buckwheat flour powder (D₅₀ = 65.86 μm) had the highest pasting viscosity and gel hardness. The breaking rate and cooking loss of extruded whole buckwheat noodles made from the above powder were reduced by 33% and 16%, respectively. Meanwhile, they possessed the highest lightness and firmest network structure. Jet milling increased the soluble dietary fiber (SDF) content from 3.45% to 4.39%, and SDF further increased to 5.28% after noodle extrusion. This study was expected to provide a reference for exploiting high-quality gluten-free noodles from the perspective of milling.

Effect of chemical fertilizer reduction on the quality of hybrid rice of different amylose contents

To promote the reduction and efficiency of chemical fertilizers in rice production, two hybrid rice varieties with different amylose contents (16.43% and 27.58%) were selected to study the yield and quality performance of different quality rice varieties under reduced nitrogen/phosphorus conditions. Thus, the specific mechanism of the long-term nitrogen/phosphorus reduction effect on the quality of low- and high-amylose content (16.43% and 27.58%) rice was investigated by comparative analyses of the rapid visco analyzer and X-ray diffraction patterns, amylose contents, and starch structures of the samples. The results revealed that the effect of nitrogen fertilizer on the quality and yield of the hybrid rice was greater than that of phosphorus fertilizer. Indeed, reducing the former increased the Wx gene expression and amylose content of the rice varieties. Moreover, it reduced the starch crystallinity of Yixiangyou 1108 (2.16%), increasing the space between the starch grains and thus, chalkiness. Reducing nitrogen/phosphorus application did not significantly affect the yield and quality of the high-amylose rice but affected that of the high-quality rice with lower amylose contents. Thus, for high-amylose rice created for processing, appropriate chemical fertilizer reduction will not affect their yield and processing demand. PRACTICAL APPLICATIONS: Fertilization with different nitrogen and phosphorus fertilizers will seriously affect rice quality. The rice varieties with low amylose content (AC) could produce high taste quality rice by increasing nitrogen fertilizer and decreasing phosphorus fertilizer. The rice varieties with relatively high ACs should reduce the application of nitrogen/phosphorus fertilizer to appropriately increase AC, which can be used to produce healthy food with high resistant starch.

Instrumental and Sensory Characteristics of Commercial Korean Rice Noodles

In this study, the rheological properties of several commercial rice noodle strands were investigated. In the bending test, failure stress decreased as the cooking temperature increased from 80 to 90 °C, and the cooking time increased from 3 to 4 min for higher rice content noodles (>60%). The stress–relaxation test and sensory tests were carried out with bundles of noodles to investigate correlations with the bending test. The modulus of elasticity was higher at 80 than 90 °C. However, no correlation was found between cooking temperature and the rheological properties of lower rice content noodles. In the stress relaxation test, the deviation was larger due to the empty space in the bundle. In the correlation analysis, sensory stickiness was correlated with a modulus of elasticity in the bending test. Comparing the bending and stress–relaxation tests, each instrumental variable showed differences in the rheological properties of rice noodles in strands and bundles. However, the bending test measured with noodle strands seemed to be most suitable as a method of measuring the rheological properties of rice noodles.

Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives

Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.

Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop

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).

Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality

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.

Elucidation of rheological, microstructural, water mobility, and noodle-making properties of rice flour affected by turanose

The effects of turanose on the physicochemical properties of rice flour systems (aqueous suspension, dough, and noodles) were investigated in terms of rheology, microstructure, and water mobility. Inclusion of turanose increased the pasting viscosities of rice flour by maintaining a closely-packed structure at high temperatures that was confirmed by the real-time microscopic measurements during heating. The elevated probability of intergranular interactions by turanose apparently raised both storage (G') and loss (G″) moduli of the rice flour pastes as well as their respective viscosities. NMR spin-spin relaxation times showed two distinct water populations in the turanose-rice flour samples. The Mixolab experiments demonstrated that the rice doughs with higher levels of turanose exhibited greater dough stability as well as higher degrees of starch gelatinization and retrogradation. Furthermore, the extruded rice noodles containing turanose exhibited a higher expansion ratio and a firmer texture that contributed to lowering the cooking loss by 24.5%.

Textural and physical properties of retort processed rice noodles: Influence of chilling and partial substitution of rice flour with pregelatinized high-amylose maize starch

This study investigated the influence of pregelatinized high-amylose maize starch and chilling treatment on the physical and textural properties of canned rice noodles thermally processed in a retort. Rice noodles were prepared from rice flour partially substituted with pregelatinized high-amylose maize starch (Hylon VII™) in the ratios 0, 5, 10, and 15% (wt/wt). High-amylose maize starch improved the texture and brightness of fresh (not retorted) noodles. Chilling treatment led to significant (P ≤ 0.05) improvement in the texture of fresh noodles at all levels of substitution with high-amylose starch. The highest hardness was recorded at 15% amylose level in chilled nonretorted noodles. Retort processing induced a major loss of quality through water absorption, retort cooking loss, decreased noodle hardness, and lightness. However, the results showed that amylose and chilling treatment positively reduced the impact of retorting. For each level of amylose substitution, a low retort cooking loss and increased noodle hardness were associated with a chilling treatment. For both chilled and nonchilled noodles, retort cooking loss and hardness increased with increasing levels of amylose substitution.