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Abdi R, Sharma M, Cao W, Navneet, Duizer L, Joye IJ. Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels. Food Res Int 2024; 194:114878. [PMID: 39232516 DOI: 10.1016/j.foodres.2024.114878] [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] [Received: 07/02/2024] [Revised: 07/31/2024] [Accepted: 08/05/2024] [Indexed: 09/06/2024]
Abstract
There has been a growing interest in incorporating sprouted wheat wholemeal (SWW) into whole grain baking, driven by its heightened nutritional content and improved nutrient bioavailability. This study aimed to assess how substituting soft wheat flour (SWF) with various levels of wheat wholemeal (unsprouted and sprouted) impacts the quality and sensory characteristics of hard pretzel sticks, which are globally enjoyed as popular snacks. The dough samples containing wholemeal did not demonstrate the same extensibility as the SWF dough sample. Additionally, substituting SWF with wholemeal increased the resistance to extension. Analysis of the Raman spectra of SWF and two other selected dough samples containing 75 % unsprouted wheat wholemeal (UWW) or SWW indicated α-helix as the dominant protein secondary structure. As the ratio of wholemeal to SWF increased in both unsprouted and sprouted wheat pretzel samples, protein and fiber content increased and starch content decreased, resulting in a decreased peak viscosity in an RVA (Rapid Visco Analyzer) test. The findings also showed no significant difference in hardness between the SWF pretzel sample and all other samples (p > 0.05), except when SWF was replaced with the highest level (75 %) of SWW, resulting in a significantly softer texture. Color analysis revealed that the introduction of wholemeal led to a decrease in the L* value, indicating a darker surface appearance in the samples, likely due to the presence of bran. Finally, sensory evaluation determined that replacing SWF with 25 % SWW resulted in the creation of a sample most similar to SWF in terms of sensory attributes. This research paves the way for future studies and advancements in the formulation and analysis of pretzel dough, creating opportunities to improve both the quality of the product and consumer satisfaction.
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Affiliation(s)
- Reihaneh Abdi
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Madhu Sharma
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada; McCormick Canada, Mississauga, Ontario L5S 1S7, Canada
| | - Wei Cao
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada; School of Engineering, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Navneet
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Lisa Duizer
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Iris J Joye
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
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2
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Cervini M, Lobuono C, Volpe F, Curatolo FM, Scazzina F, Dall’Asta M, Giuberti G. Replacement of Native with Malted Triticale (x Triticosecale Wittmack) Flour in Dry Pasta: Technological and Nutritional Implications. Foods 2024; 13:2315. [PMID: 39123507 PMCID: PMC11312214 DOI: 10.3390/foods13152315] [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: 06/24/2024] [Revised: 07/15/2024] [Accepted: 07/20/2024] [Indexed: 08/12/2024] Open
Abstract
The use of native and malted triticale (MT) flour in dry pasta has been limited despite the potential of triticale in cereal-based food production. In this study, triticale-based dry spaghetti with increasing levels of substitution (0, 25, 50, and 75 g/100 g w/w) of MT flour were formulated and analyzed. Samples were analyzed for technological and nutritional traits, including the in vitro starch and protein digestions. The gradual substitution of native triticale flour with MT increased (p < 0.05) the total dietary fiber content, whereas total starch decreased (p < 0.05). Adding MT flour increased the cooking loss and the stickiness of cooked pasta (p < 0.05). Using MT flour modulated the in vitro starch digestion, lowering the slowly digestible and resistant starch contents. The in vitro protein digestibility was positively affected using MT at the highest substitution level. Overall, MT could be used to formulate dry pasta products being the substitution to native triticale up to 50 g/100 g, a good compromise between nutritional quality and technological characteristics.
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Affiliation(s)
- Mariasole Cervini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (M.C.); (G.G.)
| | - Chiara Lobuono
- Department of Food and Drug, University of Parma, 43125 Parma, Italy; (C.L.); (F.S.)
| | - Federica Volpe
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (F.V.); (F.M.C.)
| | - Francesco Matteo Curatolo
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (F.V.); (F.M.C.)
| | - Francesca Scazzina
- Department of Food and Drug, University of Parma, 43125 Parma, Italy; (C.L.); (F.S.)
| | - Margherita Dall’Asta
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (F.V.); (F.M.C.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (M.C.); (G.G.)
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3
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Maqbool Z, Khalid W, Mahum, Khan A, Azmat M, Sehrish A, Zia S, Koraqi H, AL‐Farga A, Aqlan F, Khan KA. Cereal sprout-based food products: Industrial application, novel extraction, consumer acceptance, antioxidant potential, sensory evaluation, and health perspective. Food Sci Nutr 2024; 12:707-721. [PMID: 38370091 PMCID: PMC10867502 DOI: 10.1002/fsn3.3830] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 10/20/2023] [Accepted: 11/01/2023] [Indexed: 02/20/2024] Open
Abstract
Cereal grains are a good source of macronutrients and micronutrients that are required for metabolic activity in the human body. Sprouts have been studied to enhance the nutrient profile. Moreover, secondary metabolites are examined as green food engineering technology that is used in the pharmaceutical, functional ingredients, nutraceutical, and cosmetic industries. The sprout-based food is commonly used to enhance the quality of products by softening the structure of the whole grain and increasing the phytochemicals (nutritional value and bioactive compounds). These sprouting grains can be added to a variety of products including snacks, bakery, beverage, and meat. Consuming whole grains has been shown to reduce the incidence and mortality of a variety of chronic and noncommunicable diseases. Sprouting grains have a diversity of biological functions, including antidiabetic, antioxidant, and anticancer properties. Cereal sprout-based products are more beneficial in reducing the risk of cardiovascular diseases and gastrointestinal tract diseases. The novel extraction techniques (microwave-existed extraction, pulse electric field, and enzyme-associated) are applied to maintain and ensure the efficiency, safety, and nutritional profile of sprout. Nutrient-dense sprouts have a low environmental impact and are widely accepted by consumers. This review explores for the first time and sheds light on the antioxidant potential, sensory evaluation, industrial applications, and health perspective of cereal sprout-based food products.
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Affiliation(s)
- Zahra Maqbool
- Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Waseem Khalid
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Mahum
- Food Science and TechnologyMuhammad Nawaz Sharif University of AgricultureMultanPakistan
| | - Anosha Khan
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Maliha Azmat
- National Institute of Food Science and TechnologyUniversity of Agriculture FaisalabadFaisalabadPakistan
| | - Aqeela Sehrish
- Department of Plant and Soil ScienceTexas Tech UniversityLubbockTexasUSA
| | - Sania Zia
- University Institute of Food Science and TechnologyThe University of LahoreLahorePakistan
| | - Hyrije Koraqi
- Faculty of Food Science and BiotechnologyUBT‐Higher Education InstitutionPristinaKosovo
| | - Ammar AL‐Farga
- Department of Biochemistry, College of SciencesUniversity of JeddahJeddahSaudi Arabia
| | - Faisal Aqlan
- Department of Chemistry, College of SciencesIbb UniversityIbbYemen
| | - Khalid Ali Khan
- Center of Bee Research and its Products/ Unit of Bee Research and Honey Production, Research Center for Advanced Materials Science (RCAMS)King Khalid UniversityAbhaSaudi Arabia
- Applied CollegeKing Khalid UniversityAbhaSaudi Arabia
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4
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Sprouts Use as Functional Foods. Optimization of Germination of Wheat (Triticum aestivum L.), Alfalfa (Medicago sativa L.), and Radish (Raphanus sativus L.) Seeds Based on Their Nutritional Content Evolution. Foods 2022; 11:foods11101460. [PMID: 35627030 PMCID: PMC9141080 DOI: 10.3390/foods11101460] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/09/2022] [Accepted: 05/13/2022] [Indexed: 01/17/2023] Open
Abstract
Wheat, alfalfa, and radish sprouts are well-renowned for their high nutritional content. However, their optimal imbibition and germination durations are rarely considered in the literature. In this study, reduced imbibition times of 3 h, 10 h, and 4 h were demonstrated for the wheat, alfalfa, and radish seeds, respectively. The evolution of their crude fat, proteins, polyphenols, antioxidant activity, and vitamins were investigated over 7 days of germination. The crude fat and protein loads of these sprouts slightly varied during germination, whereas the phenolic compounds and antioxidant activity maxed out at day 7, 5, and 6 for the wheat, alfalfa, and radish sprouts, respectively, with significant levels of catechin. The vitamins highly increased, showing noteworthy yet different peaks of growth depending on the seed and the vitamin analyzed. Interestingly, alfalfa and radish sprouts, taken at their optimal germination day, would decidedly contribute to meet our Recommended Daily Allowances (RDAs) of vitamins E, A, and B6. Overall, for a greater nutritional content and a potential use of these sprouts as nutraceutical ingredients, our results suggested to leave the wheat, alfalfa, and radish seeds to germinate only over 7, 4, and 6 days, respectively, after which their nutritional quality tended to decrease.
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5
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An insight into the rheology and texture assessment: The influence of sprouting treatment on the whole wheat flour. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107248] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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6
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Polachini TC, Norwood EA, Le-Bail P, Le-Bail A. Clean-label techno-functional ingredients for baking products - a review. Crit Rev Food Sci Nutr 2022; 63:7461-7476. [PMID: 35258383 DOI: 10.1080/10408398.2022.2046541] [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
The increased awareness of consumers regarding unfamiliar labels speeded up the ongoing clean label trend. As baking products are widely consumed worldwide, the reduction of non-natural baking aids and improvers is of great interest for consumer's health but also representing a big challenge for food industries. Thus, this paper aims at describing new techno-functional clean label ingredients for baked products and their production processes conditions. Firstly, it includes ingredients such as sustainable protein sources, fat replacers and leavening alternatives. Then, it addresses new process alternatives for producing baking ingredients with natural claim as well as current concepts as the natural fermentation. In particular, molecular and functional modifications of the flour are discussed regarding malting and dry heat treatments. By being considered as green and emerging technologies that improve flour functionality, the resulting ingredients can replace additives. Changes in quality and technological attributes of breads and cakes will be discussed as a consequence of the partial to total replacement of conventional ingredients. This paper provides new alternatives for the baking industry to meet the demand of a growing health-concerned population. In addition, it focused on opening up new possibilities for the food industry to go in line with the consumers' expectations.
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Affiliation(s)
| | | | | | - Alain Le-Bail
- ONIRIS-GEPEA, Nantes, France
- SFR 4202 IBSM, Nantes, France
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7
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Effect of malting process duration on malting losses and quality of wheat malts. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2021. [DOI: 10.2478/aucft-2021-0020] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The study assesses impact of malting process duration on malting losses and quality of malts obtained from three varieties of winter wheat, i.e., Elixer, Rockefeller and Gimantis. The findings show that increased duration of the malting process (from 4 to 7 days) corresponded to greater total weight loss, with the most significant differences observed between 5-day and 6-day wheat malts. The qualitative analysis of the malts was carried out in accordance with EBC methodology. The assessments showed that the 5-day long malting process applied to the relevant wheat varieties resulted in production of high-quality malt with optimum malting losses observed in the case of Elixer and Rockefeller varieties. Slightly higher malting losses were identified in the case of Gimantis, and the malt obtained from this variety had very high contents of soluble protein (on average 5.34% d.m.) and Kolbach Index (average of 50.49%), which reflects high proteolytic activity during the grain malting process and a need to modify the malting process for this variety.
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8
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Rico D, Peñas E, del Carmen García M, Rai DK, Martínez-Villaluenga C, Frias J, Martín-Diana AB. Development of Antioxidant and Nutritious Lentil ( Lens culinaris) Flour Using Controlled Optimized Germination as a Bioprocess. Foods 2021; 10:foods10122924. [PMID: 34945474 PMCID: PMC8700479 DOI: 10.3390/foods10122924] [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: 11/02/2021] [Revised: 11/15/2021] [Accepted: 11/22/2021] [Indexed: 12/31/2022] Open
Abstract
Germination is an efficient and natural strategy that allows the modification of the nutritional value and the nutraceutical properties of seeds, enabling one to tailor the process according to its final use. This study aimed at optimization of germination conditions to produce novel lentil flours with improved nutritional and functional features. Response Surface Methodology (RSM) was applied to model the effect of temperature (15–27 °C) and time (1–5 days) on different nutritional and quality parameters of lentil flours including proximate composition, content and profile of fatty acids, content of phytic acid, ascorbic acid and γ-aminobutyric acid (GABA), content and profile of phenolic compounds, antioxidant activity, expected glycemic index (GI) and color during germination. As shown by RSM polynomial models, sprouting promoted the reduction of phytic acid content and enhanced the levels of ascorbic acid, GABA, insoluble phenolic compounds, antioxidant activity and expected GI, and modified the color of the resultant lentil flours. RSM optimization of germination temperature and time using desirability function revealed that the optimal process conditions to maximize the nutritional, bioactive and quality properties of sprouted lentil flours were 21 °C for 3.5 days.
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Affiliation(s)
- Daniel Rico
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.)
| | - Elena Peñas
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (E.P.); (C.M.-V.); (J.F.)
| | - María del Carmen García
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.)
| | - Dilip K. Rai
- Department of Food BioSciences, Teagasc Food Research Centre Ashtown, 15 Dublin, Ireland;
| | - Cristina Martínez-Villaluenga
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (E.P.); (C.M.-V.); (J.F.)
| | - Juana Frias
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (E.P.); (C.M.-V.); (J.F.)
| | - Ana B. Martín-Diana
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain; (D.R.); (M.d.C.G.)
- Correspondence: ; Tel.: +34-98-310-366
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9
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Sprouted grains in product development. Case studies of sprouted wheat for baking flours and fermented beverages. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100375] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Cardone G, Rumler R, Speranza S, Marti A, Schönlechner R. Sprouting Time Affects Sorghum ( Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance. Foods 2021; 10:foods10102285. [PMID: 34681334 PMCID: PMC8534832 DOI: 10.3390/foods10102285] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 09/17/2021] [Accepted: 09/24/2021] [Indexed: 11/16/2022] Open
Abstract
Despite being considered a climate-resilient crop, sorghum is still underutilized in food processing because of the limited starch and protein functionality. For this reason, the objective of this study was to investigate the effect of sprouting time on sorghum functional properties and the possibility to exploit sprouted sorghum in bread making. In this context, red sorghum was sprouted for 24, 36, 48, 72, and 96 h at 27 °C. Sprouting time did not strongly affect the sorghum composition in terms of total starch, fiber, and protein contents. On the other hand, the developed proteolytic activity had a positive effect on oil-absorption capacity, pasting, and gelation properties. Conversely, the increased α-amylase activity in sprouted samples (≥36 h) altered starch functionality. As regards sorghum-enriched bread, the blends containing 48 h-sprouted sorghum showed high specific volume and low crumb firmness. In addition, enrichment in sprouted sorghum increased both the in vitro protein digestibility and the slowly digestible starch fraction of bread. Overall, this study showed that 48 h-sprouted sorghum enhanced the bread-making performance of wheat-based products.
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Affiliation(s)
- Gaetano Cardone
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Rubina Rumler
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Sofia Speranza
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
- Correspondence:
| | - Regine Schönlechner
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
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11
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Teixeira JLDP, Caramês ETDS, Baptista DP, Gigante ML, Pallone JAL. Rapid adulteration detection of yogurt and cheese made from goat milk by vibrational spectroscopy and chemometric tools. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103712] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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12
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Stern AL, Berstein J, Jones SS, Blumberg JB, Griffin TS. The impacts of germinating organic wheat: effects on phytic acid, resistant starch, and functional properties of flour, and sensory attributes of sourdough bread. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15002] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Alexandra L. Stern
- Tufts University Friedman School of Nutrition Science and Policy 150 Harrison Ave Boston MA02111USA
| | - Julia Berstein
- The Bread Lab at Washington State University 11768 Westar Ln Burlington WA98233USA
| | - Stephen S. Jones
- The Bread Lab at Washington State University 11768 Westar Ln Burlington WA98233USA
| | - Jeffrey B. Blumberg
- Tufts University Friedman School of Nutrition Science and Policy 150 Harrison Ave Boston MA02111USA
| | - Timothy S. Griffin
- Tufts University Friedman School of Nutrition Science and Policy 150 Harrison Ave Boston MA02111USA
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13
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Yang B, Yin Y, Liu C, Zhao Z, Guo M. Effect of germination time on the compositional, functional and antioxidant properties of whole wheat malt and its end-use evaluation in cookie-making. Food Chem 2021; 349:129125. [PMID: 33535111 DOI: 10.1016/j.foodchem.2021.129125] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 01/12/2021] [Accepted: 01/12/2021] [Indexed: 10/22/2022]
Abstract
This study investigated the effect of germination time on compositional changes and functionality of whole wheat malt flour (WMF) as well as its influence on cookie quality. The results illustrated that malting resulted in decreases of starch, protein, fat and ash, while it increased dietary fiber, carbohydrate and energy. Gel hydration, emulsifying and foaming ability, pasting viscosity decreased significantly, particularly during the first 2 days of germination. Both bound and immobilized water in WMF decreased with increasing germination time while the concentration and antioxidant capacity of extractable and hydrolyzable phenolic compounds (EPP and HPP) increased significantly in WMF and malt-based cookies. Flours changed from an integrated granular to an irregular tousy structure during germination. The incorporation of WMF induced a distorted "honey-like" comb structure to the cookies. Conclusively, controlled germination not only improves the physicochemical, functional properties of WMF but also increases nutrition value and technological performance of malt-based cookies.
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Affiliation(s)
- Bin Yang
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Yanjing Yin
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China
| | - Cheng Liu
- Shandong Taishan Beer Company, Tai'an 271000, China; Shandong Institute of Pomology, Tai'an 271018, Shandong, China
| | - Zhengtao Zhao
- College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China
| | - Mengmeng Guo
- Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
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14
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Cecchini C, Antonucci F, Costa C, Marti A, Menesatti P. Application of near-infrared handheld spectrometers to predict semolina quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2021; 101:151-157. [PMID: 32613617 DOI: 10.1002/jsfa.10625] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Revised: 06/20/2020] [Accepted: 07/01/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Durum wheat semolina is the best raw material for pasta production and its protein content and gluten strength are essential for cooking quality. The need to develop rapid methods to speed up quality control makes near-infrared spectroscopy (NIR) a useful method that is widely accepted in the cereal sector. In this study, two non-destructive and rapid technologies, a low-cost sensor providing a short wavelength NIR range (swNIR: 700-1100 nm) and a handheld NIR spectrometer (NIR: 1600-2400 nm), were employed to evaluate semolina quality. The spectra data were correlated with chemical (protein content) and rheological parameters (i.e., Gluten Index, Alveograph®, Sedimentation test, GlutoPeak®). A partial least squares (PLS) model was used to compare the efficacy of swNIR and NIR. RESULTS The protein content was the reference parameter that correlated best with the spectra data and provided the best regression model (r model = 0.9788 for NIR and 0.9561 for swNIR). GlutoPeak indices also correlated well with spectral data, particularly with swNIR spectra. A provisional multivariate model was applied to classify semolina samples in quality classes by using their spectra. Better modeling efficiency was obtained for swNIR. CONCLUSION The results highlighted the advantages of a pocket-sized low cost sensor (swNIR), which is easier to use directly at the sample source than laboratory instruments or more expensive portable devices. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Cristina Cecchini
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Ingegneria e Trasformazioni agroalimentari, Rome, Italy
| | - Francesca Antonucci
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Ingegneria e Trasformazioni agroalimentari, Rome, Italy
| | - Corrado Costa
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Ingegneria e Trasformazioni agroalimentari, Rome, Italy
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences, DeFENS, Università degli Studi di Milano, Milan, Italy
| | - Paolo Menesatti
- Consiglio per la ricerca in agricoltura e l'analisi dell'economia agraria (CREA), Centro di ricerca Ingegneria e Trasformazioni agroalimentari, Rome, Italy
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15
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Cardone G, Grassi S, Scipioni A, Marti A. Bread-making performance of durum wheat as affected by sprouting. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110021] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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16
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Suárez-Estrella D, Bresciani A, Iametti S, Marengo M, Pagani MA, Marti A. Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.). PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2020; 75:635-641. [PMID: 33068217 DOI: 10.1007/s11130-020-00864-6] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 10/12/2020] [Indexed: 05/20/2023]
Abstract
This study aims at understanding the relation among sprouting time (from 12 up to 72 h), changes in protein and starch components, and flour functionality in quinoa. Changes related to the activity of sprouting-related proteases were observed after 48 h of sprouting in all protein fractions. Progressive proteolysis resulted in relevant modification in the organization of quinoa storage proteins, with a concomitant increase in the availability of physiologically relevant metals such as copper and zinc. Changes in the protein profile upon sprouting resulted in improved foam stability, but in impaired foaming capacity. The increased levels of amylolytic enzymes upon sprouting also made starch less prompt to gelatinize upon heating. Consequently, starch re-association in a more ordered structure upon cooling was less effective, resulting in low setback viscosity. The nature and the intensity of these modifications suggest various possibilities as for using flour from sprouted quinoa as an ingredient in the formulation of baked products.
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Affiliation(s)
- Diego Suárez-Estrella
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
- Grupo de Investigación en Quimiometría y QSAR, Facultad de Ciencia y Tecnología, Universidad del Azuay, Av. 24 de Mayo 7-77 y Hernán Malo, Cuenca, Ecuador
| | - Andrea Bresciani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy.
| | - Mauro Marengo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
- Department of Drug Science and Technology, Università degli Studi di Torino, Via Pietro Giuria, 9, 10125, Turin, Italy
| | - Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133, Milan, Italy.
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Nutritional and technological properties of non-traditional einkorn (Triticum monococcum) wheat pasta. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109932] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Cardone G, D'Incecco P, Pagani MA, Marti A. Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.). JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:2453-2459. [PMID: 31953837 DOI: 10.1002/jsfa.10264] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/22/2019] [Revised: 01/09/2020] [Accepted: 01/12/2020] [Indexed: 06/10/2023]
Abstract
BACKGROUND Pre-harvest sprouting of wheat is viewed negatively because of the high level of enzymatic activity, which leads to a deterioration in the bread-making performance of the related flours. On the other hand, improvements in bread properties (i.e. volume and crumb softness) are reported when sprouted wheat under controlled conditions is used in mixtures with a conventional unsprouted flour. However, knowledge about the effects of sprouting on gluten functionality and its relationship with bread features is still limited, especially in the case of whole wheat flour. RESULTS Under the conditions applied in this study (48 h, 20 °C and 90% relative humidity), proteins of sprouted wheat were still able to aggregate, even if changes in gluten aggregation kinetics suggested gluten weakening. On the other hand, sprouting led to an increase in gluten stretching ability, suggesting an increase in dough extensibility. In the dough system, sprouting was responsible for a decrease in water absorption, development time, and stability during mixing. However, when the values for development time and water absorption indicated by the Farinograph® were followed carefully, sprouting improved bread height (~20%), specific volume (~15%), and crumb softness (~200% after 24 h of storage), even when whole wheat flour was used. CONCLUSION It is possible to produce bread with improved volume and crumb softness using whole wheat flour from sprouted kernels. Thus, sprouting can be exploited as a pre-treatment to improve the bread-making performance of fiber-enriched systems. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Gaetano Cardone
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Paolo D'Incecco
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Maria Ambrogina Pagani
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
| | - Alessandra Marti
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Milan, Italy
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Electric Drive Supervisor for Milling Process 4.0 Automation: A Process Analytical Approach with IIoT NIR Devices for Common Wheat. SENSORS 2020; 20:s20041147. [PMID: 32093072 PMCID: PMC7070903 DOI: 10.3390/s20041147] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/06/2020] [Revised: 02/14/2020] [Accepted: 02/17/2020] [Indexed: 11/30/2022]
Abstract
The milling industry envisions solutions to become fully compatible with the industry 4.0 technology where sensors interconnect devices, machines and processes. In this contest, the work presents an integrated solution merging a deeper understanding and control of the process due to real-time data collection by MicroNIR sensors (VIAVI, Santa Rosa, CA)—directly from the manufacturing process—and data analysis by Chemometrics. To the aim the sensors were positioned at wheat cleaning and at the flour blends phase and near infrared spectra (951–1608 nm) were collected online. Regression models were developed merging the spectra information with the results obtained by reference analyses, i.e., chemical composition and rheological properties of dough by Farinograph® (Brabender GmbH and Co., Duisburg, Germany), Alveograph® (Chopin, NG Villeneuve-la-Garenne Cedex, France) and Extensograph®.(Brabender GmbH and Co., Duisburg, Germany) The model performance was tested by an external dataset obtaining, for most of the parameters, RPRED higher than 0.80 and Root Mean Squares Errors in prediction lower than two-fold the value of the reference method errors. The real-time implementation resulted in optimal (100% of samples) or really good (99.9%–80% of samples) prediction ability. The proposed work succeeded in the implementation of a process analytical approach with Industrial Internet of Things near infrared (IIoT NIR) devices for the prediction of relevant grain and flour characteristics of common wheat at the industrial level.
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Giraudo A, Grassi S, Savorani F, Gavoci G, Casiraghi E, Geobaldo F. Determination of the geographical origin of green coffee beans using NIR spectroscopy and multivariate data analysis. Food Control 2019. [DOI: 10.1016/j.foodcont.2018.12.033] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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Jribi S, Sahagùn M, Debbabi H, Gomez M. Evolution of functional, thermal and pasting properties of sprouted whole durum wheat flour with sprouting time. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14192] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Sarra Jribi
- National Institute of Agronomy of Tunisia (INAT) Research Unit UR17AGR01 “Valorization of the Tunisian natural and agro‐food heritage through innovation” University of Carthage 43 Avenue Charles Nicolle Tunis 1082 Tunisia
- Food Technology Area College of Agriculture Engineering University of Valladolid Palencia 34004 Spain
| | - Marta Sahagùn
- Food Technology Area College of Agriculture Engineering University of Valladolid Palencia 34004 Spain
| | - Hajer Debbabi
- National Institute of Agronomy of Tunisia (INAT) Research Unit UR17AGR01 “Valorization of the Tunisian natural and agro‐food heritage through innovation” University of Carthage 43 Avenue Charles Nicolle Tunis 1082 Tunisia
| | - Manuel Gomez
- Food Technology Area College of Agriculture Engineering University of Valladolid Palencia 34004 Spain
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