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Cankurtaran-Kömürcü T, Bilgiçli N. Improvement of nutritional properties of regular and gluten-free cakes with composite flour. FOOD SCI TECHNOL INT 2023:10820132231211929. [PMID: 37926981 DOI: 10.1177/10820132231211929] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2023]
Abstract
This study was carried out to develop regular and gluten-free cakes with the high nutritional and functional value from composite flours. Composite flour was prepared by blending of equal amounts of chestnut, lupine and pumpkin flour. Wheat flour (for regular cake) and corn starch: rice flour blend (for gluten-free cake) used in cake formulation were replaced with composite flour in ratios of 9, 18, 27 and 36%, respectively. Composite flour had a significant (p < 0.05) effect on all color parameters of the crust and crumb of regular and gluten-free cake samples. Cake weight and hardness values increased with the use of composite flour in regular and gluten-free cake samples, and higher weight and hardness values were determined in gluten-free cakes. High composite flour ratios (27-36%) resulted in the lowest cake volume in both cakes. The gluten-free cake had lower ash, protein, antioxidant activity and total phenolic content (TPC) compared to the regular cake. The composite flour usage increased the ash, protein, antioxidant activity, TPC, and mineral contents of both cake samples. When the nutritional, functional, technological and sensory properties of cakes were evaluated together, it was concluded that the use of 9% composite flour was the most appropriate ratio for both cake types.
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Affiliation(s)
| | - Nermin Bilgiçli
- Department of Food Engineering, Engineering Faculty, Necmettin Erbakan University, Konya, Turkey
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2
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Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides. Nutrients 2023; 15:nu15020351. [PMID: 36678223 PMCID: PMC9864886 DOI: 10.3390/nu15020351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 01/05/2023] [Indexed: 01/12/2023] Open
Abstract
The estimated increase in world population will lead to a deterioration in global food security, aggravated in developing countries by hidden hunger resulting from protein deficiency. To reduce or avoid this crisis, a dietary shift towards the consumption of sustainable, nutrient-rich, and calorically efficient food products has been recommended by the FAO and WHO. Plant proteins derived from grains and seeds provide nutritionally balanced diets, improve health status, reduce poverty, enhance food security, and contain several functional compounds. In this review, the current evidence on the nutritional and functional properties of underutilized grains is summarized, focusing on their incorporation into functional foods and the role of their proteins as novel source of bioactive peptides with health benefits.
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Krawęcka A, Sobota A, Zarzycki P. The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta. Foods 2022; 11:3216. [PMCID: PMC9601986 DOI: 10.3390/foods11203216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The aim of this research was to determine the effect of the addition of lupine flour (LF) on the values of the glycemic index (GI) and glycemic load (GL), physicochemical properties, and cooking quality of durum semolina pasta. The pasta was enriched with 0–25% of lupine flour (LF0-LF25). Additionally, 7.5 and 20% of oat β-glucans, 5% of vital gluten, and 20% of millet flour were used in a selected sample. The addition of 7.5% β-glucans and 5% vital gluten to the product resulted in only a slight decrease in the GI of the products. A significant decrease in pasta GI was noted after the addition of 20% of lupine flour. The product enriched with 20% of lupine flour, 20% of β-glucans, and 20% of millet flour had the lowest glycemic index and glycemic load (GI = 33.75%, GL = 7.2%, respectively). At the same time, the lupine-flour-enriched products were characterized by an increased concentration of protein, fat, ash, and dietary fiber. The addition of lupine flour at the level of up to 20% yielded functional products characterized by good cooking quality.
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Sachanarula S, Chantarasinlapin P, Adisakwattana S. Substituting Whole Wheat Flour with Pigeon Pea ( Cajanus cajan) Flour in Chapati: Effect on Nutritional Characteristics, Color Profiles, and In Vitro Starch and Protein Digestion. Foods 2022; 11:3157. [PMID: 37430905 PMCID: PMC9601418 DOI: 10.3390/foods11203157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 10/07/2022] [Accepted: 10/07/2022] [Indexed: 11/30/2022] Open
Abstract
Pigeon pea (Cajanus cajan (L.) Millsp.), a potential legume as an economical source of protein, is commonly cultivated in tropical and subtropical regions of the world. Therefore, pigeon pea may be potentially used as a substitute to improve the nutritional profile of foods. In the present study, the effect of substitution of whole wheat flour (WWF) with 20% and 40% pigeon pea flour (PPF) on the nutritional properties, color profiles, and starch and protein digestibility of chapati was investigated. The results showed that PPF had higher protein content but less carbohydrate than WWF. The protein content of chapati substituted with 20% and 40% PPF increased by 1.18 and 1.34 times, respectively, compared to WWF chapati, along with a marked decrease in carbohydrate content. Analyses further revealed an increase in the lightness and yellowness and a decrease in the redness of the chapati. Furthermore, glucose release from chapati with 20% and 40% PPF under simulated digestion was attenuated, corresponding to decreased hydrolysis and a predicted glycemic index. In the 40% PPF chapati, a significant reduction in slowly digestible starch (SDS) with increased resistant starch (RS) proportions was achieved without altering the effect on rapidly digestible starch (RDS). In addition, the level of amino-group residues was markedly elevated in 20% and 40% PPF substituted chapati compared to WWF chapati. These findings suggest that PPF can serve as a promising plant-based alternative ingredient to improve the nutrient value of chapati by reducing starch and increasing protein digestibility.
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Affiliation(s)
| | - Praew Chantarasinlapin
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Sciences, Chulalongkorn University, Bangkok 10330, Thailand
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Hoehnel A, Bez J, Amarowicz R, Arendt EK, Zannini E. Combining high-protein ingredients from pseudocereals and legumes for the development of fresh high-protein hybrid pasta: maintained technological quality and adequate sensory attributes. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:4977-4987. [PMID: 33280110 DOI: 10.1002/jsfa.10994] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 11/28/2020] [Accepted: 12/06/2020] [Indexed: 06/12/2023]
Abstract
BACKGROUND The fortification of cereal foods, like pasta, with pseudocereal and legume ingredients promises a substantial improvement of their nutritional quality. However, partial replacement of wheat by pseudocereals and legumes in pasta formulations bears challenges regarding the products' technological and sensory quality. This study investigates the partial replacement of wheat semolina by a combination of high-protein ingredients (HPIs) from buckwheat, faba bean and lupin to reach a protein level of 20% of calories provided by protein. This high-protein hybrid pasta (HPHP) formulation was subjected to a thorough evaluation of technological quality characteristics and compared to regular wheat pasta and pasta formulations containing the single HPIs. Additionally, descriptive sensory profiling was performed to compare organoleptic properties of HPHP with regular wheat pasta. RESULTS The quality of pasta formulations containing single HPIs was significantly reduced with regard to at least one of the determined quality characteristics. For the HPHP formulation containing all three HPIs, the technological quality was found to be equal to regular wheat pasta. No significant differences were detected for the most indicative quality characteristics cooking loss, firmness and stickiness. This was attributed primarily to compensating effects of the HPIs with respect to different quality characteristics. Sensory analysis revealed only slightly inferior overall quality of HPHP in comparison to regular wheat pasta, especially promoted by similar textural properties. CONCLUSION The combination of selected HPIs offers the opportunity to produce high-protein hybrid pasta with technological and sensory quality similar to regular wheat pasta at a level of wheat semolina replacement of 25%. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Andrea Hoehnel
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Jürgen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Freising, Germany
| | - Ryszard Amarowicz
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
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6
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The Dietary Use of Pigeon Pea for Human and Animal Diets. ScientificWorldJournal 2022; 2022:4873008. [PMID: 35110974 PMCID: PMC8803422 DOI: 10.1155/2022/4873008] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2021] [Accepted: 01/04/2022] [Indexed: 01/25/2023] Open
Abstract
Pigeon pea (PP) [Cajanus cajan (L.) Huth] plays an important role in preserving poor smallholders' major source of income in the tropics and subtropics by improving food and feed security, particularly protein intake. In the meantime, protein deficiency is frequent in tropical and subtropical regions due to rapidly increasing human populations and the high cost of animal-origin proteins. As a result, pulse crops should be their primary source of protein. Among these, PP is the most important pulse crop utilized as a food component in rain-fed agricultural conditions with the lowest costs, and it is the best source of protein supplements in typical cereal-based diets to fill the nutritional deficit. Despite this, it is the world's least-used pulse crop. Therefore, the primary goal of this review was to provide and synthesize scientifically confirmed and up-to-date information on the dietary usage of pigeon pea for food and feed. Protein, carbohydrates, minerals, vitamins, and essential amino acids are all present in reasonable amounts in both mature and immature PP seeds. PP has the most potential for usage as food and feed, and its nutrients are comparable to those of soybeans and maize. PP's green leaves, roots, seeds, and pods are high in phenolic compounds, which have anti-inflammation, antibacterial, antioxidant, anticarcinogenic, and antidiabetic properties, as well as the ability to cure diseases like measles, smallpox, chicken pox, sickle cell anemia, fever, dysentery, hepatitis, and antimalarial medications for the body. Furthermore, the addition of pigeon pea and its by-products improves ruminant and nonruminant animal feeding performance significantly. In general, PP products such as dried grain, fresh (aerial portion), and green pods are used as a low-cost (low-cost) source of high-quality and quantity of protein food and feed for tropical and subtropical populations' livelihoods.
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Moreno HM, Díaz MT, Borderías AJ, Domínguez-Timón F, Varela A, Tovar CA, Pedrosa MM. Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:141-149. [PMID: 35247155 PMCID: PMC8993736 DOI: 10.1007/s11130-022-00956-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Accepted: 02/15/2022] [Indexed: 06/14/2023]
Abstract
Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and pH (6.5 -lot A- and 7 -lot B), were studied to obtain suitable colour, mechanical and viscoelastic properties for making appropriate meat and seafood analogues. Gelation at pH 7 at both 14 and 17% BPI concentrations, produced less rigid, more flexible, time-stable and cohesive gel networks. Colour of the resulting gels was white enough to be considered as an adequate base for making plant-based analogues. The content of total galactoside, inositol phosphates and trypsin inhibitors (bioactive compounds) present in one serving (100 g) of these BPI gels were up to 0.80 mg/g, 8.06 mg/g and 239 TIUs, respectively.
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Affiliation(s)
- Helena M Moreno
- Veterinary Faculty, Department of Food Technology, Avda. Puerta de Hierro, s/n, 28040, Madrid, Spain.
| | - M Teresa Díaz
- Food Technology Department, National Agricultural and Food Research and Technology Institute (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain
| | - A Javier Borderías
- Products Department, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain
| | - Fátima Domínguez-Timón
- Products Department, Institute of Food Science Technology and Nutrition (ICTAN-CSIC), C/ José Antonio Nováis, 10, 28040, Madrid, Spain
| | - Alejandro Varela
- Food Technology Department, National Agricultural and Food Research and Technology Institute (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain
| | - Clara A Tovar
- Department of Applied Physics, Faculty of Sciences, University of Vigo, As Lagoas, 32004, Ourense, Spain
| | - Mercedes M Pedrosa
- Food Technology Department, National Agricultural and Food Research and Technology Institute (INIA), Ctra de La Coruña Km 7.5, 28040, Madrid, Spain
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8
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Gao XL, Chen FS, Wang YH, He SH, Guo WY, Li GH. Interactions between 7S/11S soybean globulins and wheat proteins during dough making. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01069-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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10
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Ceylan MM, Bulut M, Alwazeer D. Improvement of pasting and textural properties of sunn‐damaged wheat flour using tea waste extracts. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mehmet Murat Ceylan
- Department of Gastronomy and Culinary Arts Faculty of Tourism Igdir University Igdir Turkey
- Research Center for Redox Applications in Foods (RCRAF), Igdir University Igdir Turkey
- Innovative Food Technologies Development, Application and Research Center Igdir University Igdir Turkey
| | - Menekse Bulut
- Research Center for Redox Applications in Foods (RCRAF), Igdir University Igdir Turkey
- Innovative Food Technologies Development, Application and Research Center Igdir University Igdir Turkey
- Department of Food Engineering Faculty of Engineering Igdir University Igdir Turkey
| | - Duried Alwazeer
- Research Center for Redox Applications in Foods (RCRAF), Igdir University Igdir Turkey
- Innovative Food Technologies Development, Application and Research Center Igdir University Igdir Turkey
- Department of Nutrition and Dietetics Faculty of Health Sciences Igdir University Igdir Turkey
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11
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Sharma S, Singh A, Singh B. Effect on germination time and temperature on techno-functional properties and protein solubility of pigeon pea (Cajanus cajan) flour. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1357] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- S. Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India
| | - A. Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India
| | - B. Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab 141004, India
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12
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Recent Advances in the Use of Sourdough Biotechnology in Pasta Making. Foods 2019; 8:foods8040129. [PMID: 31003472 PMCID: PMC6517888 DOI: 10.3390/foods8040129] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2019] [Revised: 04/09/2019] [Accepted: 04/15/2019] [Indexed: 01/31/2023] Open
Abstract
The growing consumers’ request for foods with well-balanced nutritional profile and functional properties promotes research on innovation in pasta making. As a staple food and a common component of diet, pasta can be considered as a vector of dietary fiber, vegetable proteins, vitamins, minerals, and functional compounds. The conventional process for pasta production does not include a fermentation step. However, novel recipes including sourdough-fermented ingredients have been recently proposed, aiming at enhancing the nutritional and functional properties of this product and at enriching commercial offerings with products with new sensorial profiles. The use of sourdough for pasta fortification has been investigated under several aspects, including fortification in vitamin B, the reduction of starch digestibility, and gluten content. Sourdough fermentation has also been successfully applied to non-conventional flours, (e.g., from pseudocereals and legumes), in which an overall increase of the nutritional value and health-promoting compounds, such as a significant decrease of antinutritional factors, were observed. Fermented non-conventional flours, obtained through spontaneous fermentation or using selected starters, have been proposed as pasta ingredients. As the result of wheat replacement, modification in textural properties of pasta may occur. Nonetheless, fermentation represents an efficient tool in improving, besides nutritional and functional profile, the sensory and technological features of fortified pasta.
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13
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Sharma S, Singh A, Singh B. Characterization of in vitro antioxidant activity, bioactive components, and nutrient digestibility in pigeon pea (Cajanus cajan) as influenced by germination time and temperature. J Food Biochem 2018; 43:e12706. [PMID: 31353645 DOI: 10.1111/jfbc.12706] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2018] [Revised: 09/24/2018] [Accepted: 10/02/2018] [Indexed: 12/01/2022]
Abstract
Germination of legumes is potential bioprocessing technique to improve the nutrient digestibility and enhancement of bioactive components. The present investigation studies the effects of different germination conditions on the bioactive components, antioxidant activity, and in vitro nutrient digestibility of pigeon pea. Results obtained indicated that increase in germination time and temperature modifies the bioactive components and nutritional digestibility of the pigeon pea. Studies have shown that increase in germination time from 12 to 48 hr and temperature from 25 to 35°C, results in significant increase in accumulation of total pheolics and flavonoid content as a result of cell wall degrading enzymes. Germination for prolonged time at higher temperature also significantly increases the antioxidant potential and reducing power of the germinated pigeon pea. Increased activity of hydrolytic enzymes alters the structure of starch and proteins and thus enhanced in vitro starch and protein digestibility and also lowers down the hot paste viscosity of germinated pigeon pea. PRACTICAL APPLICATIONS: Currently, consumers are increasingly interested in high-quality natural health foods with high biological value and better nutrient digestibility. Germinated grains legumes become popular among people engrossed in improving and maintaining their health by changing dietary habits. Germinated pigeon pea exhibited better nutrient digestibility with improved texture and flavor, higher antioxidant activity and more bioactive components with lower pasting viscosity due to enzymatic modification of starch and protein in the grain. For this reason, use of germinated pigeon pea flour can provide an excellent example of functional food with high dietary protein value. Germinated pigeon pea flour can be utilized as a functional ingredient in the preparation of novel function foods, and it would intensify metabolism, strengthen immunity, reimburse deficiencies of vitamins and mineral, lower the risk of various diseases and exert health-promoting effects.
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Affiliation(s)
- Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Arashdeep Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, India
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14
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Wahanik AL, Chang YK, Clerici MTPS. How to make pastas healthier? FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1210634] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Adriana Lucia Wahanik
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
| | - Yoon Kil Chang
- Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, São Paulo, Brazil
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15
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Nutritional improvement of corn pasta-like product with broad bean (Vicia faba) and quinoa (Chenopodium quinoa). Food Chem 2016; 199:150-6. [DOI: 10.1016/j.foodchem.2015.11.065] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2013] [Revised: 09/21/2015] [Accepted: 11/13/2015] [Indexed: 11/23/2022]
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16
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Kim S, Lee JW, Heo Y, Moon B. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta. J Food Sci 2016; 81:C835-40. [PMID: 26919287 DOI: 10.1111/1750-3841.13249] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2015] [Accepted: 01/20/2016] [Indexed: 11/28/2022]
Abstract
The objective of this study was to evaluate the effect of β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flour and common wheat flour by replacing common wheat flour at 2%, 4%, and 6% with BGRFs. Semolina flour showed significantly higher viscosities than common wheat flour samples. However, all viscosities, except the breakdown viscosity, were reduced with increasing percentages of BGRFs. Replacement of the common wheat flour with BGRFs resulted in a reddish brown colored pasta with a lower L* value and a higher a* value. The common wheat pastas containing up to 4% BGRFs were not significantly different from semolina pasta with regard to cooking loss. Addition of up to 2% BGRFs had no significant impact on swelling index and water absorption. The addition of BGRFs in common wheat flour had a positive effect on the quality of common wheat pasta and resulted in hardness values similar to those of semolina pasta. In a sensory evaluation, cooked pasta with 2% BGRFs had the highest overall acceptability score. In summary, the results showed that common wheat flour containing 4% BGRFs could be used to produce pasta with an improved quality and texture properties similar to semolina pasta.
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Affiliation(s)
- SunHee Kim
- Dept. of Food and Nutrition, Chung-Ang Univ, Anseoung, 456-756, Korea
| | - Jo-Won Lee
- Dept. of Food and Nutrition, Chung-Ang Univ, Anseoung, 456-756, Korea
| | - Yena Heo
- Dept. of Food and Nutrition, Chung-Ang Univ, Anseoung, 456-756, Korea
| | - BoKyung Moon
- Dept. of Food and Nutrition, Chung-Ang Univ, Anseoung, 456-756, Korea
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17
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Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread. J CHEM-NY 2016. [DOI: 10.1155/2016/5323745] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
To investigate the effect of the soy protein concentrate (CSP) and 7S and 11S soy globulin on wheat dough and steamed bread (SB), mixing properties of the dough were assessed by farinograph and dynamic-mechanical analyzer (DMA). The quality attributes of SB were assessed by texture profile analyzer (TPA), sensory analysis, and scanning electron microscope (SEM). The results showed that CSP, 7S, or 11S (each from 2.0 to 4.0%) significantly decreased gluten content (from 29.4 to 26.0, 36.7 to 31.8, and 31.6 to 30.7%), when those were added to wheat flour. The CSP/wheat dough stability was increased (from 6.5 to 8.4, 6.5 to 8.5, and 6.5 to 8.3 min) and the degree of softening was decreased (from 71.0 to 68.0, 71.0 to 64.0, and 71.0 to 62.0 min), but 7S or 11S had the opposite result. Moreover, the ratio of 7S and 11S has a significant effect on the quality of the dough. The storage modulus and loss modulus of soy/wheat dough decreased in the order of CSP, control, 11S soy globulin, and 7S soy globulin. The hardness, chewiness, and cohesiveness of SB decreased in the order of control, CSP, 11S soy globulin, and 7S soy globulin. Microstructure demonstrated that gluten network was interfered by SPC, 7S, and 11S soy protein, which was in agreement with the texture analysis index. The quality of SB with 3% 11S was the best in texture, microstructure, and sensory. These findings indicate that 11S has the potential to be used as a special soy protein for SB making.
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18
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Mercier S, Mondor M, Moresoli C, Villeneuve S, Marcos B. Drying of Durum Wheat Pasta and Enriched Pasta: A Review of Modeling Approaches. Crit Rev Food Sci Nutr 2015; 56:1146-68. [DOI: 10.1080/10408398.2012.757691] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Ertaş N. Technological and chemical characteristics of breads made with lupin sprouts. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0347] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- N. Ertaş
- Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, Hulusi Baybal Street, 42060 Konya, Turkey
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20
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Villarino CBJ, Jayasena V, Coorey R, Chakrabarti-Bell S, Johnson SK. Nutritional, Health, and Technological Functionality of Lupin Flour Addition to Bread and Other Baked Products: Benefits and Challenges. Crit Rev Food Sci Nutr 2015; 56:835-57. [DOI: 10.1080/10408398.2013.814044] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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21
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Bilgiçli N, İbanoğlu Ş. Effect of milled lupin products and transglutaminase on some properties of noodle. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2015. [DOI: 10.3920/qas2013.0254] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- N. Bilgiçli
- Faculty of Engineering and Architecture, Department of Food Engineering, Necmettin Erbakan University, 42050 Konya, Turkey
| | - Ş. İbanoğlu
- Engineering Faculty, Department of Food Engineering, Gaziantep University, 27310 Gaziantep, Turkey
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22
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Ahmad M, Baba WN, A Wani T, Gani A, Gani A, Shah U, Wani SM, Masoodi FA. Effect of green tea powder on thermal, rheological & functional properties of wheat flour and physical, nutraceutical & sensory analysis of cookies. Journal of Food Science and Technology 2015; 52:5799-807. [PMID: 26344994 DOI: 10.1007/s13197-014-1701-3] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/12/2014] [Accepted: 12/23/2014] [Indexed: 10/24/2022]
Abstract
Green tea powder (GTP) was incorporated in wheat flour at different levels (1, 2 and 4 %) and its effect on quality parameters of flour and cookies were studied. Thermal analysis showed that addition of GTP did not increase the onset temperature, end temperature and enthalpy of flour significantly. However, the increase in GTP content retarded the retro gradation of the gelatinized wheat flour gel and decreased the water absorption capacity, Oil absorption capacity, water solubility index, Foam capacity and foam stability significantly. The L* and b* values of cookies decreased from 53.63 to 33.23 and 29.02 to 24.39 respectively, while as, a* value showed an increase from 3.61 to 5.23 indirect proportion to quantity added. The addition of GTP to wheat flour increased the DPPH (2,2-diphenyl-1-picrylhydrazyl) percent inhibition and reducing power of cookies. Further, it also increases the acceptability for color, aroma and taste; however it loosened its structural integrity and decreased the fracture force.
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Affiliation(s)
- Mudasir Ahmad
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
| | - Waqas N Baba
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
| | - Touseef A Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
| | - Asir Gani
- Department of Food Technology, Guru Nanak Dev University, Hisar, Punjab India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
| | - Umar Shah
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
| | - S M Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, J & K India 190006
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Day L. Proteins from land plants – Potential resources for human nutrition and food security. Trends Food Sci Technol 2013. [DOI: 10.1016/j.tifs.2013.05.005] [Citation(s) in RCA: 260] [Impact Index Per Article: 23.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Effect of superfine green tea powder on the thermodynamic, rheological and fresh noodle making properties of wheat flour. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.11.005] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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