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Jiang X, Gu Y, Zhang L, Sun J, Yan J, Wang C, Lai B, Wu H. Physicochemical Properties of Granular and Gelatinized Lotus Rhizome Starch with Varied Proximate Compositions and Structural Characteristics. Foods 2023; 12:4330. [PMID: 38231847 DOI: 10.3390/foods12234330] [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: 10/28/2023] [Revised: 11/19/2023] [Accepted: 11/23/2023] [Indexed: 01/19/2024] Open
Abstract
As a traditional and popular dietary supplement, lotus rhizome starch (LRS) has health benefits for its many nutritional components and is especially suitable for teenagers and seniors. In this paper, the approximate composition, apparent amylose content (AAC), and structural characteristics of five LRS samples from different regions were investigated, and their correlations with the physicochemical properties of granular and gelatinized LRS were revealed. LRS exhibited rod-shaped and ellipsoidal starch granules, with AAC ranging from 26.6% to 31.7%. LRS-3, from Fuzhou, Jiangxi Province, exhibited a deeper hydrogel color and contained more ash, with 302.6 mg/kg iron, and it could reach the pasting temperature of 62.6 °C. In comparison, LRS-5, from Baoshan, Yunnan Province, exhibited smoother granule surface, less fragmentation, and higher AAC, resulting in better swelling power and freeze-thaw stability. The resistant starch contents of LRS-3 and LRS-5 were the lowest (15.3%) and highest (69.7%), respectively. The enzymatic digestion performance of LRS was positively correlated with ash content and short- and long-term ordered structures but negatively correlated with AAC. Furthermore, the color and network firmness of gelatinized LRS was negatively correlated with its ash content, and the retrograde trend and freeze-thaw stability were more closely correlated with AAC and structural characteristics. These results revealed the physicochemical properties of LRS from different regions and suggested their advantages in appropriate applications as a hydrogel matrix.
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Affiliation(s)
- Xinyu Jiang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Yiting Gu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Lichao Zhang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- Institutes of Biomedical Sciences, Shanxi University, Taiyuan 030006, China
| | - Jinjian Sun
- Dalian Center for Food and Drug Control and Certification, Dalian 116037, China
| | - Jianan Yan
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Ce Wang
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Bin Lai
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Haitao Wu
- State Key Laboratory of Marine Food Processing and Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
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Garg M, Ali M, Batra V, Sadhu SD, Sharma S, Basak S, Sablania V. Quality evaluation of nutri-premix prepared by using millets and seeds of fruits and vegetables. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:2782-2791. [PMID: 37711568 PMCID: PMC10497466 DOI: 10.1007/s13197-023-05796-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/20/2023] [Accepted: 06/01/2023] [Indexed: 09/16/2023]
Abstract
The objective of the present research was intended to formulate multigrain premix powder which could be utilized for the development of nutritional rich products. The multigrain premix was prepared by blending the seeds of pumpkin, jackfruit, and mango with barley, pearl millet, finger millet, sorghum, and other ingredients such as cardamom, and sugar. Before optimizing the composition of premix flour, around 8 combinations of each flour and seed powders were made to obtain the preeminent quality premix with high nutritional value. The formulation of flour was optimized on the basis of sensory analysis done by using 9-hedonic scale. The formulated multigrain premix was analysed for its nutritional and sensorial characteristics. Multigrain premix resulted in protein content of 5.35 g, carbohydrate 80.25 g, fat 6.88 g, ash 3.87 g, dietary fibres 8.67 g, calcium 73.25 mg, and iron 2.94 mg per 100 g of the mixture and many more minerals were also estimated in the given premix. Total energy was noted as 404.32 kcal. The GC-MS analysis was also performed to identify the composition of fat in terms of their saturation. Moreover, the shelf life study of multigrain premix was carried out for a period of 45 days at a temperature and relative humidity of 25 °C and 91% respectively. The overall quality of the multigrain premix was accepted in term of overall acceptability. The optimized premix was also taken for its microbiological analysis, and sensorial quality attributes to understand the shelf life study of the product when stored for longer period of time.
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Affiliation(s)
- Meenakshi Garg
- Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
| | - Manjoor Ali
- Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
| | - Vandana Batra
- Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
| | - Susmita D. Sadhu
- Bhaskaracharya College of Applied Sciences, University of Delhi, New Delhi, India
| | | | - Suradeep Basak
- Department of Biotechnology, UIBT, Chandigarh University, Mohali, Punjab India
| | - Vandana Sablania
- Institute of Home Economics, University of Delhi, New Delhi, India
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Pešić MB, Pešić MM, Bezbradica J, Stanojević AB, Ivković P, Milinčić DD, Demin M, Kostić AŽ, Dojčinović B, Stanojević SP. Okara-Enriched Gluten-Free Bread: Nutritional, Antioxidant and Sensory Properties. Molecules 2023; 28:molecules28104098. [PMID: 37241841 DOI: 10.3390/molecules28104098] [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: 03/29/2023] [Revised: 05/08/2023] [Accepted: 05/09/2023] [Indexed: 05/28/2023] Open
Abstract
The aim of this study was to produce an eco-innovative gluten-free bread with a pleasant taste and a unique formulation that includes the highest quality grains and pseudocereals (buckwheat; rice; and millet); and okara; a by-product of soy milk production. The mixture of pseudocereal and cereal flour contained buckwheat flour 45%, rice flour 33%, and millet flour 22%. Three gluten-free breads; each containing different contents of gluten-free flour (90%, 80%, and 70%, respectively); okara (10%, 20%, and 30%, respectively); and a control sample (without okara); were prepared and subjected to sensory evaluation. The okara-enriched gluten-free bread with the highest sensory score was selected for further analysis of physico-chemical (total proteins; total carbohydrates; insoluble fiber; soluble fiber; sugars; total lipids; saturated fatty acids; and salt) and functional properties (total phenolic content and antioxidant properties). The highest sensory scores were obtained for 30% okara-enriched gluten-free bread including taste; shape; odor; chewiness; and cross-section properties; classifying this bread in the category of very good quality and excellent quality (mean score 4.30 by trained evaluators and 4.59 by consumers). This bread was characterized by a high content of dietary fiber (14%), the absence of sugar; low content of saturated fatty acids (0.8%), rich source of proteins (8.8%) and certain minerals (e.g.,; iron; zinc); and low energy value (136.37 kcal/100g DW). Total phenolic content was 133.75 mgGAE/100g FW; whereas ferric reducing power; ABTS radical cation; and DPPH radical scavenging activity were 119.25 mgAA/100g FW; 86.80 mgTrolox/100g FW; and 49.92 mgTrolox/100g FW; respectively. Okara addition in gluten-free bread production enables the formulation of high-nutritive; good antioxidative; low-energy bread; and better soy milk waste management.
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Affiliation(s)
- Mirjana B Pešić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Milica M Pešić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Jelena Bezbradica
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Anđela B Stanojević
- Lund University Center for Sustainable Studies (LUCSUS), Faculty of Social Sciences, 223 62 Lund, Sweden
| | - Petra Ivković
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Danijel D Milinčić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Mirjana Demin
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Aleksandar Ž Kostić
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Biljana Dojčinović
- Institute of Chemistry, Technology and Metallurgy, National Institute of the Republic of Serbia, University of Belgrade, Njegoševa 12, 11000 Belgrade, Serbia
| | - Sladjana P Stanojević
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
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Rybicka I. Comparison of elimination diets: minerals in gluten-free, dairy-free, egg-free and low-protein breads. J Food Compost Anal 2023. [DOI: 10.1016/j.jfca.2023.105204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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Blecharczyk A, Kowalczewski PŁ, Sawinska Z, Rybacki P, Radzikowska-Kujawska D. Impact of Crop Sequence and Fertilization on Potato Yield in a Long-Term Study. PLANTS (BASEL, SWITZERLAND) 2023; 12:495. [PMID: 36771580 PMCID: PMC9921471 DOI: 10.3390/plants12030495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2022] [Revised: 01/11/2023] [Accepted: 01/19/2023] [Indexed: 06/18/2023]
Abstract
The research was conducted during the years 2007-2013, on the base of a long-term study established in 1958, at the Experimental Station Brody (52°26' N; 16°18' E), belonging to the Poznań University of Life Sciences. Varieties of potatoes resistant to cyst nematodes were grown in a seven-course crop rotation (potato-spring barley-alfalfa-alfalfa-spring oilseed rape-winter wheat-winter rye) and in continuous monoculture. The presented study from the years 2007-2013 covers the next 8th rotation of the 7-field crop rotation (since 1958). With regard to continuous cultivation, this is the period between the 50th and 56th year of the potato monoculture. The experiment included 11 fertilization variants, of which the following 7 were included in the study: 1-control object without fertilization, 2-manure, 3-manure + NPK, 4-NPKCa, 5-NPK, 6-NP, 7-NK and 8-PK. Every year, mineral and organic fertilization was applied in the following doses per 1 ha: N-90 kg, P-26 kg, K-100 kg, manure-30 t and Ca-0.7 t. Potato cultivation in monoculture resulted in a significant reduction in tuber yield compared to crop rotation and a reduction in the number of tubers per plant and the average weight of one tuber. Manure fertilization, especially in combination with NPK mineral fertilizer, had a more favorable effect on the level of potato yielding and the content of N, P, K and Mg in tubers compared to only mineral fertilization, but decreased the content of dry matter, starch and Ca. The results of long-term experiment indicate that the most effective in potato cultivation is the combined application of both manure and full mineral fertilization (NPK) with the proper sequence of plants (crop rotation).
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Affiliation(s)
- Andrzej Blecharczyk
- Department of Agronomy, Poznań University of Life Sciences, 11 Dojazd St., 60-632 Poznań, Poland
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Zuzanna Sawinska
- Department of Agronomy, Poznań University of Life Sciences, 11 Dojazd St., 60-632 Poznań, Poland
| | - Piotr Rybacki
- Department of Agronomy, Poznań University of Life Sciences, 11 Dojazd St., 60-632 Poznań, Poland
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The Update of the Italian Food Composition Database of Gluten-Free Products and Its Application in Food-Based Dietary Guidelines Menus. Nutrients 2022; 14:nu14194171. [PMID: 36235823 PMCID: PMC9571138 DOI: 10.3390/nu14194171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2022] [Revised: 10/02/2022] [Accepted: 10/05/2022] [Indexed: 11/06/2022] Open
Abstract
Complete food composition databases (FCDBs) on gluten-free (GF) foods are needed to assess the nutrient intakes of celiac disease patients. The aim of the present work was to update the previously developed version of the Italian GF-FCDB and to apply it to a theoretical GF diet. The updated GF-FCDB includes the composition of 108 GF cereal-based foods, as sold, in terms of energy and macro- and micro-nutrients, imputed using food label information combined with the standard recipe approach. Three scenarios (i.e., refined, mixed, and wholegrain cereals) of the weekly guideline menu for the general Italian population were analyzed for energy and nutrient content in a theoretical dietary assessment using traditional gluten-containing (GC) foods and the corresponding GF substitutes. All GF menus were higher than the corresponding GC menus in polyunsaturated fatty acids, linoleic acid, and vitamin E. Zinc was lower in GF than in GC menus only in the wholegrain-cereal scenario. Thanks to the application of the updated GF-FCDB including a comprehensive list of micronutrients, we observed that it is possible for celiac disease patients to meet nutrient requirements by simply substituting GC with GF cereal-based products following recommendations for the general population.
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Fortification of goat yogurt with roasted date seeds (Phoenix dactylifera L.) powder: impact on nutritional, technological, phenolic profile, antioxidant and sensory properties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01559-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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Calcium and Iron Content of Cereal-Based Gluten-Free Products. Foods 2022; 11:foods11142001. [PMID: 35885244 PMCID: PMC9321653 DOI: 10.3390/foods11142001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2022] [Revised: 06/26/2022] [Accepted: 07/03/2022] [Indexed: 02/04/2023] Open
Abstract
The impact of a gluten-free (GF) diet on the intake of calcium and iron is broadly unknown, as the micronutrient content of GF cereal-based products has scarcely been measured. The study aimed to measure the calcium and iron content of GF cereal-based products from the UK. Seventy-three GF products were analysed. A laboratory analysis of calcium and iron from GF food samples was performed by spectrophotometric and flame emission photometry, respectively. The values for wheat-based products were from a nutrient database. The calcium in GF white loaf samples varied greatly from 54 to 140 mg/100 g, with a lower average calcium content compared with wheat-based values (99 ± 29 mg/100 g n = 13 versus 177 mg/100 g; p < 0.01). Only 27% of the white loaves and rolls were fortified with calcium; this contrasts with 100% of white wheat-based loaves. The calcium in GF flour mixes ranged from 54 to 414 mg/100 g, with 66% fortified. GF white pasta had more calcium compared with wheat-based pasta (76 ± 27 mg/100 g n = 7 versus 24 mg/100 g; p = 0.002). The iron in GF bread loaves and pasta samples was similar to wheat-based comparators, whereas lower iron levels were observed in GF wraps (0.8 ± 0.2 n = 11 versus 1.6 mg/100 g). GF bread had a significantly higher fibre content, and the majority of GF bread had a lower protein content, compared with wheat-based bread products. These calcium and iron values provide a valuable addition towards enabling more accurate nutrient intake analysis for adults and children with coeliac disease.
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TURK ASLAN S, ISIK F. Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.52521] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Bioaccessibility estimation of metallic macro and micronutrients Ca, Mg, Zn, Fe, Cu and Mn in flours of oat and passion fruit peel. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111880] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Smarzyński K, Sarbak P, Kowalczewski PŁ, Różańska MB, Rybicka I, Polanowska K, Fedko M, Kmiecik D, Masewicz Ł, Nowicki M, Lewandowicz J, Jeżowski P, Kačániová M, Ślachciński M, Piechota T, Baranowska HM. Low-Field NMR Study of Shortcake Biscuits with Cricket Powder, and Their Nutritional and Physical Characteristics. Molecules 2021; 26:5417. [PMID: 34500847 PMCID: PMC8434015 DOI: 10.3390/molecules26175417] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2021] [Revised: 08/28/2021] [Accepted: 09/01/2021] [Indexed: 01/22/2023] Open
Abstract
The growing human population renders challenges for the future supply of food products with high nutritional value. Here, we enhanced the functional and nutritional value of biscuits, a popular sweet snack, by replacing the wheat flour with 2%, 6%, or 10% (w/w) cricket powder. Consumer acceptance ratings for reference and 2% augmented cookies were comparable, whereas the higher levels of enhancement received inferior consumer scores. This relatively small change in biscuit recipe provided significant and nutritionally desirable enhancements in the biscuits, observed in a series of analyses. An increase in the protein content was observed, including essential amino acids, as well as minerals and fat. This conversion also affected the physical properties of the biscuits, including hardness, and water molecular dynamics measured by 1H NMR. Cricket powder-augmented biscuits join the line of enhanced, functionally superior food products. This and similar food augmentation provide a viable scenario to meet the human food demands in the future.
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Affiliation(s)
- Krzysztof Smarzyński
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (K.S.); (P.S.)
| | - Paulina Sarbak
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (K.S.); (P.S.)
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Maria Barbara Różańska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Katarzyna Polanowska
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Monika Fedko
- Department of Gastronomy Science and Functional Food, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-634 Poznań, Poland;
| | - Dominik Kmiecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland; (P.Ł.K.); (M.B.R.); (K.P.); (D.K.)
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland;
| | - Marcin Nowicki
- Institute of Agriculture, University of Tennessee, 370 Plant Biotechnology Building, 2505 EJ Chapman Drive, Knoxville, TN 37996-4560, USA;
| | - Jacek Lewandowicz
- Department of Production Management and Logistics, Poznan University of Technology, 2 Jacka Rychlewskiego St., 60-965 Poznań, Poland;
| | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland; (P.J.); (M.Ś.)
| | - Miroslava Kačániová
- Department of Fruit Sciences, Viticulture and Enology, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia;
- Department of Bioenergy and Food Technology, Institute of Food Technology and Nutrition, University of Rzeszow, Cwiklinskiej 1, 35-601 Rzeszow, Poland
| | - Mariusz Ślachciński
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Berdychowo 4, 60-965 Poznań, Poland; (P.J.); (M.Ś.)
| | - Tomasz Piechota
- Department of Agronomy, Poznań University of Life Sciences, 11 Dojazd St., 60-631 Poznań, Poland;
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 38/42 Wojska Polskiego St., 60-637 Poznań, Poland;
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Aguiar EV, Santos FG, Krupa-Kozak U, Capriles VD. Nutritional facts regarding commercially available gluten-free bread worldwide: Recent advances and future challenges. Crit Rev Food Sci Nutr 2021; 63:693-705. [PMID: 34291689 DOI: 10.1080/10408398.2021.1952403] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Recently, there has been an increase in demand for gluten-free (GF) products due to the growing number of gluten-intolerant and healthy individuals choosing to follow a gluten-free diet. Gluten-free bread (GFB) is a staple food product; therefore, many recent studies have reported the nutritional properties of GFB. However, an overview of the current ingredients and nutritional labeling of GFB worldwide has not yet been provided. This review aimed to gather the latest information regarding the most used ingredients in GFB formulations and the nutritional quality of these products from different countries, based on studies published in the last decade (2010-2020). Our analysis showed that GFB had a lower protein and a higher fat content than gluten-containing bread, and the dietary fiber content was highly variable between countries. Some studies have revealed a high glycaemic index in most products, which is associated with the extensive use of rice flour and starch as the main ingredients in GFB formulation. Label information presented significant differences from the data obtained through the chemical analysis of fiber and other nutritional components. Micronutrient fortification is not common in the GFB. The nutritional quality of commercial GFB is a crucial issue that needs to be addressed.
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Affiliation(s)
- Etiene V Aguiar
- Department of Biosciences, Federal University of São Paulo, Santos, São Paulo, Brazil
| | - Fernanda G Santos
- Department of Biosciences, Federal University of São Paulo, Santos, São Paulo, Brazil
| | - Urszula Krupa-Kozak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Olsztyn, Poland
| | - Vanessa D Capriles
- Department of Biosciences, Federal University of São Paulo, Santos, São Paulo, Brazil
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Abstract
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.
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Costantini M, Summo C, Centrone M, Rybicka I, D’Agostino M, Annicchiarico P, Caponio F, Pavan S, Tamma G, Pasqualone A. Macro- and Micro-Nutrient Composition and Antioxidant Activity of Chickpea and Pea Accessions. POL J FOOD NUTR SCI 2021. [DOI: 10.31883/pjfns/135813] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
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Fatty Acid Profile, Lipid Quality and Squalene Content of Teff (Eragrostis teff (Zucc.) Trotter) and Amaranth (Amaranthus caudatus L.) Varieties from Ethiopia. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11083590] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Teff and amaranth are gluten-free cereals with significant nutritional and health benefits. However, they are underutilized and known in limited areas of the world. The present study evaluated the fatty acid profile, crude fat, squalene content and lipid quality of seven teff (Eragrostis teff (Zucc.) Trotter) and three amaranth (Amaranthus caudatus L.) varieties from Ethiopia. The fat content ranged from 2.92 to 3.34% (averaging 3.06%) and from 8.28 to 9.21% (averaging 8.6%) for teff and amaranth, respectively. Linoleic, oleic and palmitic acid were predominant in both teff and amaranth, accounting for approximately 89 and 85% of total fatty acid content, respectively. The saturated to unsaturated fatty acids ratio ranged from 0.30 to 0.32 in teff and from 0.38 to 0.40 in amaranth. The parameters used to describe lipid quality, i.e., thrombogenicity and atherogenicity indices, show that teff was superior over amaranth, suggesting a preference for the former for healthy food formulation. The squalene content of white amaranth (486.54 mg/100 g DM) was significantly higher than that of the other two varieties (327.54 and 340.81 mg/100 g DM for red and brown amaranth, respectively). In general, both gluten-free crops should be exploited for their potential as ingredients for the development of novel functional foods.
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Lamacchia C, Landriscina L, Severini C, Caporizzi R, Derossi A. Characterizing the Rheological and Bread-Making Properties of Wheat Flour Treated by "Gluten Friendly TM" Technology. Foods 2021; 10:foods10040751. [PMID: 33916141 PMCID: PMC8066065 DOI: 10.3390/foods10040751] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2021] [Revised: 03/26/2021] [Accepted: 03/30/2021] [Indexed: 12/13/2022] Open
Abstract
After discovering an innovative technology for the reshaping of gluten proteins—the “Gluten FriendlyTM” system—that confers to wheat flour some unprecedented characteristics, such as reduced epitope antigenicity and a positive modulation of the gut microbiota, its effects on the production and quality of bread have been studied. Mainly, we have investigated the chemical, rheological and pasting properties of Gluten Friendly Flour (GFF) and of control flour (CF) with the aim of analyzing and interpreting potential differences. Furthermore, the bread made from GFF and CF was evaluated in terms of microstructure properties and sensory quality. The experiments demonstrated that GFF became soluble in aqueous solution, making it unfeasible to isolate using the Glutomatic apparatus. Although the water absorption of GFF increased by 10% compared to CF, dough elasticity was reduced, and dough stability decreased from 5 to 2 min. A significant increase in the alveograph index (P/L) from 0.63 to 6.31 was detected, whereas pasting properties did not change from the control flour. Despite these profound modifications in the rheological properties, GFF exhibited a high ability to shape dough and to produce bread with high quality and negligible differences from the control bread in terms of appearance, taste, aroma, color and texture.
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Yan Z, Xie L, Li M, Yuan M, Tian Y, Sun D, Zhang Y, Niu L. Phytochemical components and bioactivities of novel medicinal food - Peony roots. Food Res Int 2021; 140:109902. [PMID: 33648204 DOI: 10.1016/j.foodres.2020.109902] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2020] [Revised: 11/04/2020] [Accepted: 11/05/2020] [Indexed: 11/15/2022]
Abstract
Peony as an important medicinal material is widely cultivated in China, which is one of the natural distribution centers of wild peony species. So far, however, there has not been a systematic study of the roots from China's wild peonies. In this study, the total phenolic (TPC), total flavonoid (TFC), other secondary metabolites, and microelement content, as well as the antioxidant, antibacterial, anticholinesterase, and antitumor activities of peony roots from 15 species and 2 subspecies were measured. Thirteen secondary metabolites were detected, with Paeoniflorin and Paeonol being the highest content bio-activities compounds. Additionally, the peony roots had a significant antioxidant activities and bacteriostatic effect against Gram-positive bacteria, with MIC varying from 0.063 to 1 mg/mL. P. anomala subsp. veitchii and P. lactiflora showed outstanding anticholinesterase capacities and cytotoxic activities. Taken together, the data presented here provide new insights into both the medicinal and edible potential of roots from wild peony species.
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Affiliation(s)
- Zhenguo Yan
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China
| | - Lihang Xie
- Academy of Medical Sciences, Zhengzhou University, Zhengzhou 450000, Henan, China
| | - Mengchen Li
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China
| | - Meng Yuan
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China
| | - Yao Tian
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China
| | - Daoyang Sun
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China
| | - Yanlong Zhang
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China.
| | - Lixin Niu
- College of Landscape Architecture and Arts, Northwest A&F University, Yangling 712100, Shaanxi, People's Republic of China; Oil Peony Engineering Technology Research Center of National Forestry Administration, Yangling 712100, Shaanxi, People's Republic of China.
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Kowalczewski PŁ, Olejnik A, Rybicka I, Zielińska-Dawidziak M, Białas W, Lewandowicz G. Membrane Filtration-Assisted Enzymatic Hydrolysis Affects the Biological Activity of Potato Juice. Molecules 2021; 26:852. [PMID: 33561978 PMCID: PMC7914785 DOI: 10.3390/molecules26040852] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 02/02/2021] [Accepted: 02/03/2021] [Indexed: 11/17/2022] Open
Abstract
The results of recently published studies indicate that potato juice is characterized by interesting biological activity that can be particularly useful in the case of gastrointestinal symptoms. Moreover, the studies also described the high nutritional value of its proteins. This article is a report on the impact of the enzymatic hydrolysis of proteins combined with membrane filtration. The obtained potato juice protein hydrolysate (PJPH) and its concentrate (cPJPH) were characterized in terms of their nutritional value and biological activity. The amino acid profile and scoring, the content of mineral compounds, and the antioxidant and in vitro cytotoxic activity were assessed. The study proved that the antioxidant activity of PJPH is higher than that of fresh potato juice, and the cytotoxicity against human gastric carcinoma cell line (Hs 746T), human colon cancer cell line (Caco-2), human colorectal adenocarcinoma cell line (HT-29), and human normal colon mucosa cell line (CCD 841 CoN) showed biological activity specifically targeted against cancer cells. Therefore, it can be concluded that the membrane filtration-assisted enzymatic hydrolysis of potato juice proteins may increase their biological activity and allow for potato juice to be used in the production of medicinal preparations.
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Affiliation(s)
- Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624 Poznań, Poland
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland; (A.O.); (W.B.); (G.L.)
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Al. Niepodległości 10, 61-875 Poznań, Poland;
| | - Magdalena Zielińska-Dawidziak
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, 48 Mazowiecka St., Poznań University of Life Sciences, 60-623 Poznań, Poland;
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland; (A.O.); (W.B.); (G.L.)
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 48 Wojska Polskiego St., 60-627 Poznań, Poland; (A.O.); (W.B.); (G.L.)
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Cayres CA, Ascheri JLR, Couto MAPG. Evaluation of nutritional characteristics and consumers’ acceptance of gluten-free sweet biscuits made from rice-based pregelatinized composite flours containing orange pomace and soy protein isolate. SN APPLIED SCIENCES 2021. [DOI: 10.1007/s42452-021-04209-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023] Open
Abstract
AbstractGluten-free bakery products are usually deficient in dietary fiber and inferior sources of protein. Studies that have assessed sensory characterization of products prepared with orange pomace are scarce. This study evaluated the employment of 30% of rice-based pregelatinized composite flours (containing 15, 25 or 35% orange pomace blended with 5% soy protein isolate) on gluten-free biscuits. The target was the investigation of the nutritional profile and consumer’s acceptance of three short dough sweet biscuit samples. Thermoplastic extrusion was an efficient unit operation for the elaboration of a new gluten-free ingredient in which a by-product rich in total dietary fiber and a component with a high level of protein were employed. All pregelatinized composite flours in this study can be labeled as protein sources and can be claimed as high in total dietary fiber content, as well as two biscuit samples that can be labeled as total dietary fiber source. Also, all pregelatinized composite flours and biscuits presented low moisture and water activity, being microbiologically stable to room temperature (25 ± 2 °C). Complementarily, the results of the microbiological evaluations [(coagulase-positive Staphylococcus, thermotolerant coliform (45 °C) and Salmonella sp. (absence in 25 g)] of the biscuits and their comparison with the Brazilian microbiological standards legislation attested their safety. Concerning the sensory analysis, adults’ results showed that the flavor attribute might be responsible for increasing the overall impression score of a sample. In contrast, children’s results showed that they did not distinguish (p ≥ 0.05) two of three samples of biscuits analyzed.
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Impact of pregelatinized composite flour on nutritional and functional properties of gluten-free cereal-based cake premixes. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00678-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Szabłowska E, Tańska M. Acorn flour properties depending on the production method and laboratory baking test results: A review. Compr Rev Food Sci Food Saf 2020; 20:980-1008. [PMID: 33325090 DOI: 10.1111/1541-4337.12683] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 10/31/2020] [Accepted: 11/18/2020] [Indexed: 11/29/2022]
Abstract
Acorns, the fruit of the oak, have long been an important source of food in different cultures around the world. Despite their long culinary tradition, they have become under-appreciated. Due to their high starch content, acorns are mainly used for flour production, and acorn flour is considered as a replacement for cereal flour in a wide range of applications in food production. This study reviewed the published literature concerning acorn flour production and composition as well as the possibility of using acorn flour in the most popular flour-based products such as bread, cake, and cookies. The study also presents the advantages resulting from acorn flour incorporation to the human diet and acorn flour influence on the quality of bread and pastry products. This review found that acorn flour is characterized by a lack of gluten proteins and a high content of fiber and minerals as well as the presence of polyphenols with antioxidant properties. However, negative impact of its larger amount on the dough rheological features and product physical properties has been emphasized in many studies. The researchers recommend the incorporation of acorn flour up to a level of 15% in formulating composite flour for bread production. However, the literature data indicates that acorn flour substitution for pastry production depends on the product type and ranges from 10 to even 60%. It is also highlighted that the application of acorn flour into gluten-free products is particularly favorable from a nutritional point of view.
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Affiliation(s)
- Emilia Szabłowska
- Department of Food Technology and Human Nutrition, Faculty of Computer Science and Food Science, Łomża State University of Applied Sciences, Łomża, Poland
| | - Małgorzata Tańska
- Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Olsztyn, Poland
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Woldetsadik D, Llorent-Martínez EJ, Ortega-Barrales P, Haile A, Hailu H, Madani N, Warner NS, Fleming DEB. Contents of Metal(loid)s in a Traditional Ethiopian Flat Bread (Injera), Dietary Intake, and Health Risk Assessment in Addis Ababa, Ethiopia. Biol Trace Elem Res 2020; 198:732-743. [PMID: 32281073 DOI: 10.1007/s12011-020-02099-7] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Accepted: 02/26/2020] [Indexed: 11/29/2022]
Abstract
The traditional Ethiopian flat bread, injera, is a regular component of daily diets in Ethiopia and Eritrea. This bread is also popular among urban refugees particularly Eritreans in Addis Ababa. The levels of metal(loid)s in 40 composite (120 sub-samples) injera samples, representing 4 types of market establishments in Addis Ababa, were determined using inductively coupled plasma-mass spectrometry (ICP-MS) and portable X-ray fluorescence (PXRF). For ICP-MS analysis, the accuracy of the method was evaluated by the analysis of a certified reference material and recovery experiments. It was found that the correlations between the mean levels of Al and Fe and between Al and Mn in injera were highly significant (p < 0.001). It was also found that 1.5 fresh injeras would cover 48-75% of recommended dietary allowance (RDA) for Mg, 17-21% of RDA for K, 19-23% of RDA for Ca, and 60-72% of RDA for P for an adult group aged between 19 and 50. Daily intakes of Al, Fe, and Mn were found to be above the provisional tolerable daily intake (PTDI)/maximum tolerable daily intake (MTDI) values. The mean target hazard quotient (THQ) values for Fe and Mn were greater than 1. The total THQ values varied from 6.52 to 8.53 among market establishments. Estimating carcinogenic risk due to exposure to As, Cr, and Pb indicated that perennial injera consumers might remain at cancer risk. This would further escalate if other staple food items and spices are considered. Hence, there is a need for home-based strategies to reduce extrinsic soil-Al-Fe-Mn in injera/tef batter.
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Affiliation(s)
- Desta Woldetsadik
- Department of Soil and Water Resources Management, Wollo University, Dessie, Ethiopia.
| | - Eulogio J Llorent-Martínez
- Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus Las Lagunillas, 23071, Jaén, Spain
| | - Pilar Ortega-Barrales
- Department of Physical and Analytical Chemistry, Faculty of Experimental Sciences, University of Jaén, Campus Las Lagunillas, 23071, Jaén, Spain
| | - Abinet Haile
- Department of Chemistry, Debre Berhan University, Debre Berhan, Ethiopia
| | - Hillette Hailu
- Department of Soil and Water Resources Management, Wollo University, Dessie, Ethiopia
| | - Nelly Madani
- Physics Department, Mount Allison University, Sackville, New Brunswick, Canada
| | - Noah S Warner
- Physics Department, Mount Allison University, Sackville, New Brunswick, Canada
| | - David E B Fleming
- Physics Department, Mount Allison University, Sackville, New Brunswick, Canada
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Bredariol P, Carvalho RAD, Vanin FM. The effect of baking conditions on protein digestibility, mineral and oxalate content of wheat breads. Food Chem 2020; 332:127399. [PMID: 32645676 DOI: 10.1016/j.foodchem.2020.127399] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2019] [Revised: 06/02/2020] [Accepted: 06/19/2020] [Indexed: 11/16/2022]
Abstract
Different baking conditions were used in order to evaluate its effects on bread aspects. Doughs were baked at 160, 190 and 220 °C, during 9, 12, 15 and 20 min, and characterized in relation to color change, oxalate and mineral concentration, and protein digestibility. The higher the baking temperature and time, the higher the crust color change, the lower the oxalate concentration, and the higher the amount of some macro minerals. Protein digestibility may also be favored, however it does not follow a linear correlation. Although it is not possible to obtain a condition that favors the content of all minerals, protein digestibility and reduces oxalate content, the use of high temperatures and times is important as it can reduce oxalate and thereby prevent its associated problems. Understanding how to optimize it during baking could be used to produce breads with a higher mineral bioavailability, an important strategy for food industry and also when using alternative flours.
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Affiliation(s)
- Priscila Bredariol
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av., Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Rosemary Aparecida de Carvalho
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av., Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil
| | - Fernanda Maria Vanin
- Food Engineering Department, University of São Paulo, Faculty of Animal Science and Food Engineering (USP/FZEA), Laboratory of Bread and Dough Process (LAPROPAMA), Av., Duque de Caxias Norte 225, 13635-900 Pirassununga, SP, Brazil.
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Alzuwaid NT, Pleming D, Fellows CM, Sissons M. Fortification of durum wheat spaghetti and common wheat bread with wheat bran protein concentrate-impacts on nutrition and technological properties. Food Chem 2020; 334:127497. [PMID: 32712486 DOI: 10.1016/j.foodchem.2020.127497] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2020] [Revised: 06/29/2020] [Accepted: 07/03/2020] [Indexed: 12/29/2022]
Abstract
Plant industrial by-products have generally low value but can be a good source of nutritional compounds. Wheat bran is the main by-product of wheat milling and contains >15% high-quality proteins. Extraction of wheat bran proteins (WBPC) and inclusion in spaghetti and bread formulations was studied to determine if the nutritional properties of these foods could be enhanced without deleterious effects on quality. Semolina was substituted with WBPC at 0, 1, 5, 10 and 20% (w/w) and made into spaghetti and a commercial bread flour was substituted with WBPC at 0, 1, 5 and 10% w/w and made into bread. Both spaghetti protein content (12.3 to 23.4%) and total essential amino acids (3.76 to 7.59%) increased with added WBPC. Overall spaghetti quality was acceptable up to 10%WBPC and superior to wholemeal, especially in appearance. However, the bread formulation used was very sensitive to WBPC especially above 1% addition.
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Affiliation(s)
- Nabeel T Alzuwaid
- School of Science and Technology, University of New England, Armidale, NSW 2351, Australia; NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia; University of Dhi-Qar, Nasiriyah, Iraq
| | - Denise Pleming
- NSW Department of Primary Industries, Wagga Wagga Agricultural Institute, Pine Gully Road, Wagga Wagga, NSW 2650, Australia
| | - Christopher M Fellows
- School of Science and Technology, University of New England, Armidale, NSW 2351, Australia
| | - Mike Sissons
- NSW Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia.
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Klepacka J, Najda A, Klimek K. Effect of Buckwheat Groats Processing on the Content and Bioaccessibility of Selected Minerals. Foods 2020; 9:E832. [PMID: 32630374 PMCID: PMC7353638 DOI: 10.3390/foods9060832] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2020] [Revised: 06/19/2020] [Accepted: 06/22/2020] [Indexed: 12/15/2022] Open
Abstract
Adequate supply of minerals in the diet is necessary for the proper functioning of the human body. In recent years gluten-free diet, which rigorous forms may lead to deficiencies of mineral components (especially Mg, Mn, Zn and Cu), is becoming more and more popular. Buckwheat grains do not contain gluten, and their nutritional value is very high. They are often consumed in the form of groats, which are obtained from roasted and dehulled seeds. The purpose of the work was to determine how conducting the buckwheat groats production in industrial conditions affects the content and availability of magnesium, manganese, zinc and copper. The results indicated that husk removal had a particularly adverse effect on the total manganese content and its amount released by enzymatic digestion, whereas it had a positive effect on the post-digestion zinc level by increasing it by nearly half. Hydrothermal processes especially affected the release of analysed elements simulated by the in vitro method, and the extent of changes depended on the processing parameters. It was shown that bioaccessibility of minerals may be increased by treating buckwheat at a lower temperature for a short time, which has a particularly beneficial effect on the manganese and magnesium. Treating grains at a higher temperature reduces the bioaccessibility of all analysed elements, which was particularly noted for zinc and copper. Based on the obtained results, it should be stated that buckwheat groats should be a regular part of human diet, because they are a good source of easily digestible mineral compounds. Their consumption should be especially considered by people on a rigorous gluten-free diet, as they can prevent mineral deficiencies associated with its use.
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Affiliation(s)
- Joanna Klepacka
- Department of Commodity Science and Food Analysis, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 2, 10-719 Olsztyn, Poland;
| | - Agnieszka Najda
- Laboratory of Quality of Vegetables and Medicinal Plants, Department of Vegetable Crops and Medicinal Plants, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland
| | - Kamila Klimek
- Department of Applied Mathematics and Informatics, University of Life Sciences in Lublin, Głęboka 28, 20-612 Lublin, Poland;
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Jeżowski P, Polcyn K, Tomkowiak A, Rybicka I, Radzikowska D. Technological and antioxidant properties of proteins obtained from waste potato juice. Open Life Sci 2020; 15:379-388. [PMID: 33817226 PMCID: PMC7874540 DOI: 10.1515/biol-2020-0046] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2020] [Revised: 05/15/2020] [Accepted: 05/17/2020] [Indexed: 12/30/2022] Open
Abstract
The article presents the technological and antioxidant properties of potato juice (PJ) protein concentrate obtained by the novel ultrafiltration method. Commercial products, obtained from waste PJ by the traditional method of acid coagulation of proteins, were studied for comparison. Functional properties such as water or oil absorption, foaming capacity, and foam stability (FS) as well as solubility at various pH were assessed. Moreover, the total phenolic compound content, antioxidant activity, and mineral composition were determined. The results showed that PJ protein concentrate obtained by ultrafiltration has good oil absorption properties (6.30 mL/g), which is more than two times higher than the commercial proteins used in the comparison (P2 = 2.33 mL/g and P3 = 2.67 mL/g). Moreover, the ability to create and stabilize foam was also higher (FS ranging from 20.0% at pH = 10 to 11.3% at pH = 2 after 60 min of testing). It had higher content of macro- and microelements and antioxidant activity compared to other samples. Therefore, it is possible to obtain interesting potato protein concentrate from the waste product of the starch production process, which may be an interesting raw material for enriching food.
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Affiliation(s)
- Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, Poznań, Poland
| | - Karolina Polcyn
- Students’ Scientific Club of Food Technologists, Poznań University of Life Sciences, Poznań, Poland
| | - Agnieszka Tomkowiak
- Department of Genetics and Plant Breeding, Poznań University of Life Sciences, Poznań, Poland
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, Poznań, Poland
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Winiarska-Mieczan A, Zaricka E, Kwiecień M, Kwiatkowska K, Baranowska-Wójcik E, Danek-Majewska A. Can Cereal Products Be an Essential Source of Ca, Mg and K in the Deficient Diets of Poles? Biol Trace Elem Res 2020; 195:317-322. [PMID: 31342339 PMCID: PMC7150656 DOI: 10.1007/s12011-019-01826-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Accepted: 07/09/2019] [Indexed: 01/10/2023]
Abstract
The studies aimed to evaluate the significance of cereal products as an essential source of Ca, Mg and K in the diets of Poles. The study covered 226 groups of cereal products most popular in Poland: bread, bread rolls, cooked pasta, cooked grains and cooked rice. The content of Ca, Mg and K was determined by means of FAAS. In addition, considering the recommended daily intake of K, Ca and Mg for the Polish population of adults, the percentage share of respective products in daily supply of these minerals was determined. The content of the above-mentioned minerals in all analysed cereal products can be presented as K > Mg > Ca. Intake of cereal products covers the requirement of K, Mg and Ca among adult Poles, respectively, in ca. 9%, ca. 12 (men)-15 (women) % and ca. 3%. The best source of K, Mg and Ca is bread which in the daily diets of Poles supplies more than 90% of minerals consumed with cereal products. It can be claimed that cereal products are a poor source of Ca, but they supply significant amounts of K and Mg in the diets of Poles, especially given that deficiency of such minerals is common in Poland. It would be important to consider obligatory fortification of flour with minerals which are deficient in the diets of Poles.
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Affiliation(s)
- Anna Winiarska-Mieczan
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland.
| | - Ewa Zaricka
- State Scientific-Research Control Institute of Veterinary Medical Products and Feed Additives, Lviv, Ukraine
| | - Małgorzata Kwiecień
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Katarzyna Kwiatkowska
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
| | - Ewa Baranowska-Wójcik
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Lublin, Poland
| | - Anna Danek-Majewska
- Department of Bromatology and Food Physiology, University of Life Sciences in Lublin, Akademicka 13, 20-950, Lublin, Poland
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Evaluation of essential and potentially toxic elements in popcorn: study of cooking effect and in vitro bioaccessibility. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00431-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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29
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Zurita-Ortega A, Cervera-Mata A, Delgado G, Zurita-Ortega F, Rufián-Henares JÁ, Pastoriza S. Mineral profile of weight loss related foods marketed in Spain. Food Chem 2020; 313:126156. [PMID: 31931426 DOI: 10.1016/j.foodchem.2019.126156] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 12/26/2019] [Accepted: 12/31/2019] [Indexed: 01/04/2023]
Abstract
Low calorie foods are products designed to replace complete meals or to control snacking in many hypocaloric diets. These products provide many nutrients to the human diet, but little is known about their mineral elements composition. Here we study the mineral profile of weight loss related products, including the analysis of 22 elements (As, Ba, Be, Bi, Cd, Co, Cr, Cu, K, Mn, Mo, Na, Ni, P, Pb, Th, Tl, Sb, U, V, Y and Zn) in 73 commercial products marketed in Spain. In general a portion of these products provide up to 20-30% of the daily dietary reference intake of essential trace minerals like Cr or Mo. On the contrary, some of these foods have large concentrations of toxic minerals like As, Cd or Pb. In fact, the intake of those products with higher concentrations of toxic elements during a weight loss program could pose a risk to human health.
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Affiliation(s)
- Ana Zurita-Ortega
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
| | - Ana Cervera-Mata
- Departamento de Química Agrícola, Universidad de Granada, Granada, Spain
| | - Gabriel Delgado
- Departamento de Química Agrícola, Universidad de Granada, Granada, Spain
| | - Félix Zurita-Ortega
- Facultad de Ciencias de la Educación, Universidad de Granada, Granada, Spain
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain; Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Spain.
| | - Silvia Pastoriza
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Granada, Spain
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30
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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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CAVALCANTE RBM, MORGANO MA, GLÓRIA MBA, ROCHA MDM, ARAÚJO MADM, MOREIRA-ARAÚJO RSDR. Mineral content, phenolic compounds and bioactive amines of cheese bread enriched with cowpea. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.11718] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Segundo C, Giménez A, Lobo M, Iturriaga L, Samman N. Formulation and attributes of gluten-free cakes of Andean corn improved with green banana flour. FOOD SCI TECHNOL INT 2019; 26:95-104. [PMID: 31409127 DOI: 10.1177/1082013219860361] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
The aim of this work was obtaining layer and sponge cakes formulated with corn flour replaced by green banana flour and to determine the best substitution proportions to achieve nutritionally improved products and with texture and sensory characteristics acceptable. The replacement of corn flour by GB flour increased the density in layer cake batters, while in sponge cake batters the density decreased. The batters were influenced by the increase in the flow properties, the viscoelastic behaviour, and the decrease in the thixotropic properties. The thermal analysis of batters determined a partial gelatinization of the starch, which together with its rheological properties influenced the cakes' texture parameters. The substitution of 30% corn flour by GB flour in sponge and layer cakes produced a decrease in cohesiveness and an increase in hardness. In sponge cakes, incorporation of up to 30% of GB flour improved the sensory attributes and the textural properties, while in layer cakes a 30% substitution did not significantly deteriorate the quality of cakes.
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Affiliation(s)
- Cristina Segundo
- Facultad de Ingeniería, Universidad Nacional de Jujuy, CIITED UNJu-CONICET, San Salvador de jujuy, Argentina
| | - Alejandra Giménez
- Facultad de Ingeniería, Universidad Nacional de Jujuy, CIITED UNJu-CONICET, San Salvador de jujuy, Argentina
| | - Manuel Lobo
- Facultad de Ingeniería, Universidad Nacional de Jujuy, CIITED UNJu-CONICET, San Salvador de jujuy, Argentina
| | - Laura Iturriaga
- Facultad de Agronomía y Agroindustrias, Universidad de Santiago del Estero, CIBAAL. CONICET, Santiago del Estero, Argentina
| | - Norma Samman
- Facultad de Ingeniería, Universidad Nacional de Jujuy, CIITED UNJu-CONICET, San Salvador de jujuy, Argentina
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Micronutrient Analysis of Gluten-Free Products: Their Low Content Is Not Involved in Gluten-Free Diet Imbalance in a Cohort of Celiac Children and Adolescent. Foods 2019; 8:foods8080321. [PMID: 31394809 PMCID: PMC6723272 DOI: 10.3390/foods8080321] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 08/01/2019] [Accepted: 08/05/2019] [Indexed: 01/23/2023] Open
Abstract
Data about the nutritional composition of gluten-free products (GFP) are still limited. Most studies are based on ingredient and nutrition information described on the food label. However, analytical determination is considered the gold standard for compositional analysis of food. Micronutrient analytical content differences were observed in a selection of GF breads, flakes and pasta, when compared with their respective gluten-containing counterparts. In general terms, lower iron, piridoxin, riboflavin, thiamin, niacin, folate, manganese and vitamin B5 can be underlined. Variations in biotin and vitamin E content differed among groups. In order to clarify the potential contribution of the GFP to the gluten-free diet's (GFD) micronutrient shortages, analytical data were used to evaluate GFD in a cohort of celiac children and adolescent. Participants did not reach recommendations for vitamin A, vitamin E, folic acid, vitamin D, biotin, iodine, and copper. It does not seem that the lower micronutrient content of the analyzed GFP groups contributed to the micronutrient deficits detected in GFD in this cohort, whose diet was not balanced. Nevertheless, GFP fortification for folate and biotin is proposed to prevent the deficiencies observed in GFD, at least in the case of pediatric celiac disease.
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Mineral Content of Various Portuguese Breads: Characterization, Dietary Intake, and Discriminant Analysis. MOLECULES (BASEL, SWITZERLAND) 2019; 24:molecules24152787. [PMID: 31370233 PMCID: PMC6695710 DOI: 10.3390/molecules24152787] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/14/2019] [Revised: 07/27/2019] [Accepted: 07/30/2019] [Indexed: 11/17/2022]
Abstract
The chemical composition and daily mineral intake (DMI) of six macro (calcium, magnesium, sodium, potassium, phosphorous, and chloride) and four microminerals (copper, iron, manganese, and zinc) were determined in four types of Portuguese breads (white wheat, maize, wheat/maize, and maize/rye breads). Samples were processed with microwave assisted digestion and mineral composition was determined with a high-resolution continuum-source atomic absorption spectrometer with flame and graphite furnace. Bread contributes to an equilibrated diet since it is rich in several minerals (0.21 mg/100 g of copper in wheat bread to 537 mg/100 g of sodium in maize/rye bread). Maize/rye bread presented the highest content of all minerals (except phosphorous and chloride), while the lowest levels were mainly found in wheat bread. Median sodium concentrations (422–537 mg/100 g) represented more than 28% of the recommended daily allowance, being in close range of the maximum Portuguese limit (550 mg/100 g). Maize/rye bread exhibited the highest DMI of manganese (181%), sodium (36%), magnesium (32%), copper (32%), zinc (24%), iron (22%), potassium (20%), and calcium (3.0%). A Principal Component Analysis (PCA) model based on the mineral content allowed the differentiation among white wheat, maize, and maize/rye bread. Zinc, magnesium, manganese, iron, phosphorus, potassium, copper, and calcium proved to be good chemical markers to differentiate bread compositions.
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Kowalczewski PŁ, Olejnik A, Białas W, Rybicka I, Zielińska-Dawidziak M, Siger A, Kubiak P, Lewandowicz G. The Nutritional Value and Biological Activity of Concentrated Protein Fraction of Potato Juice. Nutrients 2019; 11:E1523. [PMID: 31277482 PMCID: PMC6683274 DOI: 10.3390/nu11071523] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2019] [Revised: 07/02/2019] [Accepted: 07/03/2019] [Indexed: 01/27/2023] Open
Abstract
Potato protein is recognized as one of the most valuable nonanimal proteins due to the high content of essential amino acids. So far, it has not been used in human nutrition on a large scale due to technological limitations regarding its acquisition. In this study, the protein fraction of potato juice was concentrated with the use of membrane separation. The obtained potato juice protein concentrate (PJPC) was characterized in terms of nutritional value and biological activity, and the amino acid composition, mineral content, and antioxidant properties were determined. Moreover, in vitro cytotoxic activity against cancer cells of the gastrointestinal tract was investigated. The results of the present study indicate that PJPC is an excellent source of lysine and threonine, while leucine is its limiting amino acid, with an amino acid score (AAS) of 65%. Moreover, PJPC contains substantial amounts of Fe, Mn, K, and Cu. As demonstrated experimentally, PJPC is also characterized by higher antioxidant potential than potato itself. Biological activity, however, is not limited to antioxidant activity alone. Cytotoxicity studies using a gastric cancer cell line (Hs 746T), a colon cancer cell line (HT-29), and human colon normal cells (CCD 841 CoN) proved that PJPC is characterized by selective activity against cancer cells. It can thus be concluded that the developed method of producing protein concentrate from potato juice affords a product with moderate nutritional value and interesting biological activity.
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Affiliation(s)
| | - Anna Olejnik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
| | - Iga Rybicka
- Department of Technology and Instrumental Analysis, Poznań University of Economics and Business, 61-875 Poznań, Poland
| | - Magdalena Zielińska-Dawidziak
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-623 Poznań, Poland
| | - Aleksander Siger
- Department of Biochemistry and Food Analysis, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-623 Poznań, Poland
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
| | - Grażyna Lewandowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
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36
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Kowalczewski PŁ, Walkowiak K, Masewicz Ł, Bartczak O, Lewandowicz J, Kubiak P, Baranowska HM. Gluten-Free Bread with Cricket Powder-Mechanical Properties and Molecular Water Dynamics in Dough and Ready Product. Foods 2019; 8:E240. [PMID: 31277294 PMCID: PMC6678567 DOI: 10.3390/foods8070240] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2019] [Revised: 06/27/2019] [Accepted: 07/01/2019] [Indexed: 01/16/2023] Open
Abstract
Published data indicate that cricket powder (CP) is a good source of not only protein, fat and fiber, but also minerals. Due to the fact that this product naturally does not contain gluten, it is an interesting addition to the enrichment of gluten-free foods. This paper is a report on the results of starch substitution with CP (at 2%, 6% and 10%) on the properties of dough and bread. The rheology of dough and the texture of the final product were studied. While the changes caused in the dough by the introduction of CP were not pronounced, the bread obtained from it was characterized by significantly increased hardness and improved consistency. Analyses of water behavior at the molecular level with the use of 1H Nuclear Magnetic Resonance (NMR) indicated that CP altered both the bound and bulk water fractions. Moreover, examination of water activity revealed a decreased rate of water transport in samples of bread that contained CP. These results indicate improved availability of water to the biopolymers of bread, which likely plays a role in shaping the textural properties of the product.
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Affiliation(s)
| | - Katarzyna Walkowiak
- Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland
| | - Łukasz Masewicz
- Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland
| | - Olga Bartczak
- Students' Scientific Club of Food Technologists, Poznań University of Life Sciences, 60-624 Poznań, Poland
| | - Jacek Lewandowicz
- Chair of Production Engineering and Logistics, Poznan University of Technology, 60-965 Poznań, Poland
| | - Piotr Kubiak
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, 60-627 Poznań, Poland
| | - Hanna Maria Baranowska
- Department of Physics and Biophysics, Poznań University of Life Sciences, 60-637 Poznań, Poland
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Winiarska-Mieczan A, Kwiatkowska K, Kwiecień M, Baranowska-Wójcik E, Wójcik G, Krusiński R. Analysis of the intake of sodium with cereal products by the population of Poland. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2019; 36:884-892. [PMID: 31021226 DOI: 10.1080/19440049.2019.1605209] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
The study aimed to analyse the intake of Na with cereal products by the population of Poland. In addition, based on available literature, changes in the content of Na in bread sold in the Polish market from 2009 to 2018 were analysed with regard to Na intake reduction campaigns held in Poland since 2009 popularising information about the adverse effect of sodium on the human cardiovascular system. The results led to the conclusion that the analysed products contained 3.042 ± 3.4 g of Na per 1 kg of fresh product. The content of Na in the analysed products was bread > bread rolls > grains > pasta > rice. Cereal products provide 48.3 % of an adult's intake of Na, where as much as 48.2 % is covered by bread, with only 0.04 % by grains, 0.04 % by pasta, and 0.01 % by rice. According to information available in reference literature from 2009-2017 the content of Na in baked goods has not been subject to significant modifications. In Poland, with regard to an excessive consumption of Na, efficient strategies must be developed to increase the awareness of consumers and to reduce the use of table salt in the most popular products, and in particular in baked goods. One of the ways to reduce the intake of Na would be consumers' selection of an adequate range of foodstuffs naturally poor in this element or having its content reduced by means of a suitable technology. This can be a significant component of practices preventing the development of hypertension. However, the fact that information about the content of Na in cereal products is often missing from product labels makes consumer choice difficult.
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Affiliation(s)
- Anna Winiarska-Mieczan
- a Department of Bromatology and Food Physiology , University of Life Sciences in Lublin , Lublin , Poland
| | - Katarzyna Kwiatkowska
- a Department of Bromatology and Food Physiology , University of Life Sciences in Lublin , Lublin , Poland
| | - Małgorzata Kwiecień
- a Department of Bromatology and Food Physiology , University of Life Sciences in Lublin , Lublin , Poland
| | - Ewa Baranowska-Wójcik
- b Department of Biotechnology, Microbiology and Human Nutrition , University of Life Sciences in Lublin , Lublin , Poland
| | - Grzegorz Wójcik
- c Department of Inorganic Chemistry , Maria Curie-Sklodowska University , Lublin , Poland
| | - Robert Krusiński
- a Department of Bromatology and Food Physiology , University of Life Sciences in Lublin , Lublin , Poland
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Rybicka I, Doba K, Bińczak O. Improving the sensory and nutritional value of gluten‐free bread. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14190] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Iga Rybicka
- Faculty of Commodity Science Poznań University of Economics and Business al. Niepodległości 10 Poznań 61‐875 Poland
| | - Karolina Doba
- Faculty of Commodity Science Poznań University of Economics and Business al. Niepodległości 10 Poznań 61‐875 Poland
| | - Olga Bińczak
- Faculty of Commodity Science Poznań University of Economics and Business al. Niepodległości 10 Poznań 61‐875 Poland
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Nutritional value, protein and peptide composition of edible cricket powders. Food Chem 2019; 289:130-138. [PMID: 30955594 DOI: 10.1016/j.foodchem.2019.03.062] [Citation(s) in RCA: 69] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Revised: 03/11/2019] [Accepted: 03/12/2019] [Indexed: 12/23/2022]
Abstract
There are various indicators, including FAO and EU sources, that edible insects could become one of the solutions to the problem of global food supply. This report was aimed at improving the knowledge on powdered crickets (Acheta domesticus). The analyses of the basic nutritional composition revealed that cricket powders were rich in protein (42.0-45.8% of dry matter) and fat (23.6-29.1% of dry matter). In terms of mineral content, CPs were rich in Ca, Mg and Fe. Most of all, the levels of Cu, Mn and Zn were especially high (2.33-4.51, 4.1-12.5, 12.8-21.8 mg/100 g of dry matter, respectively). Furthermore, the analyses into the proteins indicated that the cricket powders were treated with high temperatures and allowed the determination of four cricket-specific peptides that showed sufficient thermostability to serve as markers for authentication.
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40
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Poliszko N, Kowalczewski PŁ, Rybicka I, Kubiak P, Poliszko S. The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks. J Verbrauch Lebensm 2019. [DOI: 10.1007/s00003-019-01216-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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41
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Ozbek N, Tinas H, Atespare AE. A procedure for the determination of trace metals in rice varieties using microwave induced plasma atomic emission spectrometry. Microchem J 2019. [DOI: 10.1016/j.microc.2018.10.010] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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42
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Di Cairano M, Galgano F, Tolve R, Caruso MC, Condelli N. Focus on gluten free biscuits: Ingredients and issues. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.09.006] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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43
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Morreale F, Angelino D, Pellegrini N. Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2018; 73:154-159. [PMID: 29691797 PMCID: PMC5956026 DOI: 10.1007/s11130-018-0662-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/18/2023]
Abstract
Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quality is still scarcely addressed. Moreover, the few published studies report conflicting results, mostly because the information from product nutrition facts is the only considered factor. The aim of the present study was to develop a score-based method for the nutritional evaluation of 134 packaged Italian GF bakery products and to compare it with that of 162 matched gluten-containing (GC) food items. The score included the information from the nutrition facts and the presence/absence of some nutritionally relevant components in the ingredients list. Results indicated an overall low nutritional quality of the considered GF bakery products. Additionally, with the sole exception of GF bread substitutes, there was no difference in nutritional quality between GF and equivalent GC bakery products. Future research and development of GF bakery products may take advantage of this scoring method, as it may represent an easy approach to evaluate their nutritional quality. The present findings do not justify the consumption of packaged GF bakery products by people without any specific medical needs.
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Affiliation(s)
- Federico Morreale
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124, Parma, Italy
| | - Donato Angelino
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124, Parma, Italy
| | - Nicoletta Pellegrini
- Human Nutrition Unit, Department of Food and Drug, University of Parma, Parco Area delle Scienze 47/A, 43124, Parma, Italy.
- Food Quality and Design Group, Wageningen University, Wageningen, the Netherlands.
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44
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Papoti VT, Kizaki N, Skaltsi A, Karayannakidis PD, Papageorgiou M. The phytochemical rich potential of acorn ( Quercus aegilops) products and by products. Food Sci Biotechnol 2018; 27:819-828. [PMID: 30263807 PMCID: PMC6049693 DOI: 10.1007/s10068-017-0293-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2017] [Revised: 11/06/2017] [Accepted: 12/08/2017] [Indexed: 12/14/2022] Open
Abstract
The phytochemical content of acorn (Quercus aegilops) products (nuts and flour) and by products (shells and leaching waters) regarding their content in total phenols, fatty acids, sodium, potassium and calcium was investigated. Antioxidant activity was also examined. Acorn materials presented high total phenol content (up to 47.6 ± 0.6 mg gallic acid equivalents (GAE)/g dry material), with a substantial amount remaining after leaching (11.6 ± 0.7 mg GAE/g flour), and high DPPH radical scavenging and ferric reducing activity. Their content in potassium, calcium, oleic and linoleic acids was considered significant. Molecular weight distribution of proteins and peptides was also studied and found between 7 and 45 kDa; only for acorn shells a band > 250 kDa appeared. Leaching parameters (time, material size, material to water ratio, temperature, NaCl presence) significantly affected the phytochemical content of the remained leached material.
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Affiliation(s)
- Vassiliki T. Papoti
- Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, PO Box 141, 57 400 Thessaloníki, Greece
| | - Nikoleta Kizaki
- Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, PO Box 141, 57 400 Thessaloníki, Greece
| | - Alexia Skaltsi
- Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, PO Box 141, 57 400 Thessaloníki, Greece
| | - Panayotis D. Karayannakidis
- Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, PO Box 141, 57 400 Thessaloníki, Greece
| | - Maria Papageorgiou
- Department of Food Technology, Alexander Technological Educational Institute of Thessaloniki, PO Box 141, 57 400 Thessaloníki, Greece
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45
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Gliszczyńska-Świgło A, Klimczak I, Rybicka I. Chemometric analysis of minerals in gluten-free products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:3041-3048. [PMID: 29194641 DOI: 10.1002/jsfa.8803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2017] [Revised: 11/09/2017] [Accepted: 11/26/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Numerous studies indicate mineral deficiencies in people on a gluten-free (GF) diet. These deficiencies may indicate that GF products are a less valuable source of minerals than gluten-containing products. In the study, the nutritional quality of 50 GF products is discussed taking into account the nutritional requirements for minerals expressed as percentage of recommended daily allowance (%RDA) or percentage of adequate intake (%AI) for a model celiac patient. Elements analyzed were calcium, potassium, magnesium, sodium, copper, iron, manganese, and zinc. Analysis of %RDA or %AI was performed using principal component analysis (PCA) and hierarchical cluster analysis (HCA). RESULTS Using PCA, the differentiation between products based on rice, corn, potato, GF wheat starch and based on buckwheat, chickpea, millet, oats, amaranth, teff, quinoa, chestnut, and acorn was possible. In the HCA, four clusters were created. The main criterion determining the adherence of the sample to the cluster was the content of all minerals included to HCA (K, Mg, Cu, Fe, Mn); however, only the Mn content differentiated four formed groups. CONCLUSION GF products made of buckwheat, chickpea, millet, oats, amaranth, teff, quinoa, chestnut, and acorn are better source of minerals than based on other GF raw materials, what was confirmed by PCA and HCA. © 2017 Society of Chemical Industry.
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Affiliation(s)
| | - Inga Klimczak
- Faculty of Commodity Science, Poznan University of Economics and Business, Poznan, Poland
| | - Iga Rybicka
- Faculty of Commodity Science, Poznan University of Economics and Business, Poznan, Poland
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Markiewicz-Keszycka M, Casado-Gavalda MP, Cama-Moncunill X, Cama-Moncunill R, Dixit Y, Cullen PJ, Sullivan C. Laser-induced breakdown spectroscopy (LIBS) for rapid analysis of ash, potassium and magnesium in gluten free flours. Food Chem 2018; 244:324-330. [DOI: 10.1016/j.foodchem.2017.10.063] [Citation(s) in RCA: 34] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 08/16/2017] [Accepted: 10/10/2017] [Indexed: 01/25/2023]
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