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Ramos LCDS, Dos Santos J, Batista LF, Rodrigues JMMDO, Simiqueli AA, Pires ACDS, Minim VPR, Minim LA, Vidigal MCTR. Technical-functional and surface properties of white common bean proteins (Phaseolus vulgaris L.): Effect of pH, protein concentration, and guar gum presence. Food Res Int 2024; 192:114809. [PMID: 39147506 DOI: 10.1016/j.foodres.2024.114809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2024] [Revised: 07/12/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Legumes are abundant sources of proteins, and white common bean proteins play an important role in air-water interface properties. This study aims to investigate the technical-functional properties of white common bean protein isolate (BPI) as a function of pH, protein concentration, and guar gum (GG) presence. BPI physicochemical properties were analyzed in terms of solubility, zeta potential, and mean particle diameter at pH ranging from 2 to 9, in addition to water-holding capacity (WHC), oil-holding capacity (OHC), and thermogravimetric analysis. Protein dispersions were evaluated in terms of dynamic, interfacial, and foam-forming properties. BPI showed higher solubility (>80 %) at pH 2 and above 7. Zeta potential and mean diameter ranged from 15.43 to -34.08 mV and from 129.55 to 139.90 nm, respectively. BPI exhibited WHC and OHC of 1.37 and 4.97 g/g, respectively. Thermograms indicated decomposition temperature (295.81 °C) and mass loss (64.73 %). Flow curves indicated pseudoplastic behavior, with higher η100 values observed in treatments containing guar gum. The behavior was predominantly viscous (tg δ > 1) at lower frequencies, at all pH levels, shifting to predominantly elastic at higher frequencies. Equilibrium surface tension (γeq) ranged from 43.87 to 41.95 mN.m-1 and did not decrease with increasing protein concentration under all pH conditions. All treatments exhibited ϕ < 15°, indicating predominantly elastic surface films. Foaming properties were influenced by higher protein concentration and guar gum addition, and the potential formation of protein-polysaccharide complexes favored the kinetic stability of the system.
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Affiliation(s)
| | - Jucenir Dos Santos
- Department of Food Technology, Federal University of Viçosa, Peter Henry Rolfs Avenue, 36570-900 Viçosa, MG, Brazil
| | - Laís Fernanda Batista
- Department of Food Technology, Federal University of Viçosa, Peter Henry Rolfs Avenue, 36570-900 Viçosa, MG, Brazil
| | | | - Andréa Alves Simiqueli
- Department of Pharmacy, Federal University of Juiz de Fora, Governador Valadares campus (UFJF-GV), 35032-620 Governador Valadares, MG, Brazil
| | | | | | - Luis Antonio Minim
- Department of Food Technology, Federal University of Viçosa, Peter Henry Rolfs Avenue, 36570-900 Viçosa, MG, Brazil
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Vanqa N, Mshayisa VV, Basitere M. Macrotermes subhylanus flour inclusion in biscuits: Effects on nutritional, sensorial and microbial characteristics. Heliyon 2024; 10:e32702. [PMID: 38975077 PMCID: PMC11226819 DOI: 10.1016/j.heliyon.2024.e32702] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2023] [Revised: 06/04/2024] [Accepted: 06/06/2024] [Indexed: 07/09/2024] Open
Abstract
As the world's population expands, edible insects have been proposed as a food source that might address issues related to nutrition, health, the environment, and the economy. This study aimed to create a novel biscuit by adding Macrotermes subhylanus (M. Subhylanus) flour to wheat flour in various concentrations (5,10, 15 and 20 %). The moisture content of the insect composite flours varied between 6.83 % and 7.76 %, whereas the moisture content of the biscuits ranged from 2.86 % to 7.90 %. A significant difference (p < 0.05) was noted in the protein content of both the composite flours and biscuits as the concentration of insect flour increased, with values ranging from 15.03 % to 21.52 % for the flours and 17.38 % to 20.63 % for the biscuits. The lightness (L*) of the composite flours significantly decreased (p < 0.05) with higher additions of edible insect flour, whereas the redness (a*) and yellowness (b*) attributes did not show any statistical differences (p > 0.05). The biscuits were generally darker than the composite flours, as indicated by substantially lower L* values. The water activity of the biscuits was between 0.44 and 0.67. Sensory evaluation revealed that the substitution level (up to 15 %) is ideal for preparing acceptable insect-based biscuits. The panellist perceived no significant differences (p > 0.05) in terms of the texture between the insect-enriched biscuits and the control, except for MZ-20. The absence of pathogenic microogranisms in all baked biscuits containing edible insect flour highlights the effectiveness of heat treatment, ensuring that the biscuits meet microbiological safety guidelines. Additionally, Macrotermes subhylanus flour shows promise as a novel functional ingredient for the food industry.
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Affiliation(s)
- Nthabeleng Vanqa
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville, 7535, South Africa
| | - Vusi Vincent Mshayisa
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville, 7535, South Africa
| | - Moses Basitere
- Academic Support Program for Engineering (ASPECT) in Cape Town, Centre of Higher Education Development University of Cape Town, Rondebosch, 7701, Cape Town, South Africa
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Mejía-Terán A, Blanco-Lizarazo CM, Leiva Mateus JE, Sotelo-Díaz I, Mejía Terán D, Geffroy E. Pretreatments and Particle Size on the Glycemic Index and Rheological and Functional Food Properties of Bean Flours. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:6336837. [PMID: 38803398 PMCID: PMC11129911 DOI: 10.1155/2024/6336837] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/26/2023] [Revised: 04/09/2024] [Accepted: 05/02/2024] [Indexed: 05/29/2024]
Abstract
The beans' protein and slow-digesting carbohydrate content make it an appealing choice for healthy food development. However, its properties are influenced by the flour extraction processes. This study is aimed at evaluating the effect of particle size and three pretreatments-drying (D), soaking + cooking + dehydrating 3 h (SCD3), and soaking + cooking + dehydrating 24 h (SCD24)-on the estimated glycemic index (eGI) compared with raw bean flour (R). The methodology covered water absorption (WAI), water solubility (WSI), amylose content, starch digestibility, eGI, phenolic quantification, and rheology. The results showed that WAI correlated negatively with WSI and amylose, varying among pretreatments and sizes. WAI increased as D < SCD24 < SCD3 < R. Glucose release (HI) differed between fine (125 μm) and coarse fractions (242 μm), with SCD24 and R showing the lowest eGI (22.8-24.2). SCD3 had the highest flavonoid concentration, while R and D had more quercetin-3-glucoside. SCD24 displayed higher elastic/viscous moduli than R. Bean flours from all treatments had low GI and contained bioactive polyphenols (catechin, epicatechin, ferulic acid, quercetin). The optimal treatment was SCD24, particularly in the coarse fraction, showing potential for functional food development and novel applications such as precision nutrition.
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Affiliation(s)
- Adriana Mejía-Terán
- Doctorado en Ciencias Naturales para el Desarrollo (DOCINADE), Instituto Tecnológico de Costa Rica, Universidad Nacional, Universidad Estatal a Distancia, San Jose, Costa Rica
- Grupo Interinstitucional de Investigación en Ciencias Agropecuarias, Forestales y Agroindustriales del Trópico, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia
| | | | - Jairo Eduardo Leiva Mateus
- Instituto de Investigaciones en Materiales (IIM), Universidad Nacional Autónoma de México (UNAM), Ciudad de México, CDMX 4510, Mexico
| | - Indira Sotelo-Díaz
- Grupo de Alimentación, Gestión de Procesos y Servicio, Universidad de La Sabana, Chía, Colombia
| | - Darío Mejía Terán
- Grupo de Estudios Ambientales Aplicados, Universidad Nacional Abierta y a Distancia (UNAD), Bogotá, Colombia
| | - Enrique Geffroy
- Instituto de Investigaciones en Materiales (IIM), Universidad Nacional Autónoma de México (UNAM), Ciudad de México, CDMX 4510, Mexico
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Sharma S, Semwal AD, Srihari SP, Govind Raj T, Wadikar D. Effect of salt pretreatments on physico-chemical, cooking and rehydration kinetics of instant rice. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:770-781. [PMID: 38410261 PMCID: PMC10894162 DOI: 10.1007/s13197-023-05877-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/11/2023] [Accepted: 10/14/2023] [Indexed: 02/28/2024]
Abstract
Instant rice is well-suited for ready-to-use applications as low-moisture, light-weight military ration and emergency food for our Armed Forces, offering longer shelf life with rapid rehydration characteristics. Present investigation demonstrated the effect of different salt pretreatment during soaking as precooking operation on the physico-chemical, cooking and rehydration kinetics of instant rice. Application of salt pretreatment reduced bulk density and damaged grain percentage, while enhanced the porosity, volume expansion percent, weight gain percentage, and rehydration characteristics. The grain elongation ratio was not affected significantly by the application of salt pretreatments; however, water uptake and chemical composition were significantly affected. Soaking pretreatment with 1% calcium chloride, followed by open pan cooking and subsequently freeze-thaw-dehydrating until attainment of 5-6% moisture content was found to be the optimal processing condition for developing instant rice with less than 2 min of rehydration time by mere addition of hot water. Modelling of water absorption behaviour revealed that both Peleg (R2 0.980-0.999) and Singh and Kulshrestha (R2 0.966-0.999) models fitted well. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05877-y.
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Affiliation(s)
- Sakshi Sharma
- Defence Food Research Laboratory, DRDO, Siddharthanagar, Mysore, 570 011 India
| | - Anil Dutt Semwal
- Defence Food Research Laboratory, DRDO, Siddharthanagar, Mysore, 570 011 India
| | | | - Thima Govind Raj
- Defence Food Research Laboratory, DRDO, Siddharthanagar, Mysore, 570 011 India
| | - Dadasaheb Wadikar
- Defence Food Research Laboratory, DRDO, Siddharthanagar, Mysore, 570 011 India
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Bekele DW, Admassu S. Pasting, thermal and structural properties of haricot beans flour ( Phaseolus vulgaris, L.) as affected by variety and germination. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2197174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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Chang YB, Kim H, Lee SK, Kim HJ, Jeong AH, Suh HJ, Ahn Y. Characteristics and Absorption Rate of Whey Protein Hydrolysates Prepared Using Flavourzyme after Treatment with Alcalase and Protamex. Molecules 2023; 28:7969. [PMID: 38138458 PMCID: PMC10745520 DOI: 10.3390/molecules28247969] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 11/28/2023] [Accepted: 12/05/2023] [Indexed: 12/24/2023] Open
Abstract
The purpose of this study was to evaluate the physicochemical properties of whey protein hydrolysate and determine changes in absorption rate due to enzymatic hydrolysis. The molecular weight distribution analysis of whey protein concentrate (WPC) and low-molecule whey protein hydrolysate (LMWPH) using the Superdex G-75 column revealed that LMWPH is composed of peptides smaller than those in WPC. Fourier-transform infrared spectroscopy indicated differences in peak positions between WPC and LMWPH, suggesting hydrolysis-mediated changes in secondary structures. Moreover, LMWPH exhibited higher thermal stability and faster intestinal permeation than WPC. Additionally, oral LMWPH administration increased serum protein content at 20 min, whereas WPC gradually increased serum protein content after 40 min. Although the total amount of WPC and LMWPH absorption was similar, LMWPH absorption rate was higher. Collectively, LMWPH, a hydrolysate of WPC, has distinct physicochemical properties and enhanced absorptive characteristics. Taken together, LMWPH is composed of low-molecular-weight peptides with low antigenicity and has improved absorption compared to WPC. Therefore, LMWPH can be used as a protein source with high bioavailability in the development of functional materials.
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Affiliation(s)
- Yeok Boo Chang
- Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Republic of Korea; (Y.B.C.); (H.K.)
- Transdisciplinary Major in Learning Health Systems, Department of Healthcare Sciences, Graduate School, Korea University, Seoul 02841, Republic of Korea
| | - Hyeongyeong Kim
- Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Republic of Korea; (Y.B.C.); (H.K.)
- Transdisciplinary Major in Learning Health Systems, Department of Healthcare Sciences, Graduate School, Korea University, Seoul 02841, Republic of Korea
| | - Se Kyung Lee
- Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Republic of Korea; (Y.B.C.); (H.K.)
- Transdisciplinary Major in Learning Health Systems, Department of Healthcare Sciences, Graduate School, Korea University, Seoul 02841, Republic of Korea
| | - Hye-Jin Kim
- R&D Group, Maeil Health Nutrition Co., Ltd., Pyeongtaek 17714, Republic of Korea; (H.-J.K.); (A.-H.J.)
| | - A-Hyun Jeong
- R&D Group, Maeil Health Nutrition Co., Ltd., Pyeongtaek 17714, Republic of Korea; (H.-J.K.); (A.-H.J.)
| | - Hyung Joo Suh
- Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Republic of Korea; (Y.B.C.); (H.K.)
- Transdisciplinary Major in Learning Health Systems, Department of Healthcare Sciences, Graduate School, Korea University, Seoul 02841, Republic of Korea
| | - Yejin Ahn
- Department of Integrated Biomedical and Life Science, Graduate School, Korea University, Seoul 02841, Republic of Korea; (Y.B.C.); (H.K.)
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Smita M, Meera K, Sundaramoorthy H, Jha D, Mohan BC, Pavithraa G, Reddy CK. Influence of γ-irradiation on physicochemical, functional, proximate, and antioxidant characteristics of pigmented rice flours. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1621-1632. [PMID: 37033314 PMCID: PMC10076485 DOI: 10.1007/s13197-023-05709-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/15/2023] [Accepted: 02/21/2023] [Indexed: 03/05/2023]
Abstract
In recent years, food irradiation using γ-rays is one of the most valuable practices for insect disinfestation in rice grains for extended shelf life. In this study, flours from four pigmented rice cultivars were exposed to γ-irradiation using 60Co at different doses (0, 5, 10, and 15 kGy). The impact of γ-irradiation on the physico-chemical, functional, and morphological characteristics of pigmented rice flours were analyzed. Results revealed that reduction in amylose content, pH, bulk density, tapped density, and syneresis, while solubility, water absorption capacity, and swelling power values increased significantly (p < 0.05). Pasting characteristics of pigmented rice flours also reduced after exposure to γ-irradiation. Morphological features of pigmented rice flour granules revealed no evidence of physical destruction after irradiation except for black kavuni flour. The structural analysis by FTIR confirms no effect of γ-irradiation on pigmented rice flours. Overall, the study revealed that irradiated pigmented rice flours with enhanced functional properties of less than 10 kGy can be effectively used in the development of value-added rice-based food products considering all the beneficial and safety aspects. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05709-z.
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Affiliation(s)
- M. Smita
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - K. Meera
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | | | - Dolly Jha
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - B. Chander Mohan
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - G. Pavithraa
- Department of Food Science and Technology, Pondicherry University, Pondicherry, 605014 India
| | - Chagam Koteswara Reddy
- Department of Microbiology and Food Science & Technology, School of Science, GITAM (Deemed to be University), Visakhapatnam, 530045 India
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Sanfilippo R, Canale M, Dugo G, Oliveri C, Scarangella M, Strano MC, Amenta M, Crupi A, Spina A. Effects of Partial Replacement of Durum Wheat Re-Milled Semolina with Bean Flour on Physico-Chemical and Technological Features of Doughs and Breads during Storage. PLANTS (BASEL, SWITZERLAND) 2023; 12:1125. [PMID: 36903984 PMCID: PMC10005074 DOI: 10.3390/plants12051125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Revised: 02/17/2023] [Accepted: 02/28/2023] [Indexed: 06/18/2023]
Abstract
The 'Signuredda' bean is a local genotype of pulse with particular technological characteristics, cultivated in Sicily, Italy. This paper presents the results of a study to evaluate the effects of partial substitutions of durum wheat semolina with 5%, 7.5%, and 10% of bean flour to prepare durum wheat functional breads. The physico-chemical properties and the technological quality of flours, doughs, and breads were investigated, as well as their storage process up to six days after baking. With the addition of bean flour, the proteins increased, as did the brown index, while the yellow index decreased. The water absorption and dough stability according to the farinograph increased from 1.45 in FBS 7.5%, to 1.65 in FBS 10%, for both 2020 and 2021, and from 5% to 10% supplementation for water absorption. Dough stability increased from 4.30 in FBS 5%-2021 to 4.75 in FBS 10%-2021. According to the mixograph, the mixing time also increased. The absorption of water and oil, as well as the leavening capacity, were also examined, and results highlighted an increase in the amount of water absorbed and a greater fermentation capacity. The greatest oil uptake was shown with bean flour at 10% supplementation (3.40%), while all bean flour mixes showed a water absorption of approximately 1.70%. The fermentation test showed the addition of 10% bean flour significantly increased the fermentative capacity of the dough. The color of the crumb was darker, while the crust became lighter. During the staling process, compared with the control sample, loaves with greater moisture and volume, and better internal porosity were obtained. Moreover, the loaves were extremely soft at T0 (8.0 versus 12.0 N of the control). In conclusion, the results showed an interesting potential of 'Signuredda' bean flour as a bread-making ingredient to obtain softer breads, which are better able to resist becoming stale.
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Affiliation(s)
- Rosalia Sanfilippo
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Michele Canale
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Giacomo Dugo
- Department of Biomedical, Dental, Morphological and Functional Images Sciences (BIOMORF), University of Messina-Viale Annunziata, 98100 Messina, Italy
- Science4Life S.r.l., Spin-Off of the University of Messina-Via Leonardo Sciascia, 98100 Messina, Italy
| | - Cinzia Oliveri
- Agronomic Consultant of AgriCultura Terra di Santo Stefano, C.da Segreto, Santo Stefano di Briga, 98100 Messina, Italy
| | - Michele Scarangella
- ICQ-RF—Ispettorato Centrale Qualità e Repressione Frodi, Laboratorio di Catania, Via Alessandro Volta 19, 95122 Catania, Italy
| | - Maria Concetta Strano
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Margherita Amenta
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Antonino Crupi
- AgriCultura Terra di Santo Stefano, C.da Passo della Scala, Santo Stefano di Briga, 98100 Messina, Italy
| | - Alfio Spina
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
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Flours from popped grains: Physicochemical, thermal, rheological, and techno-functional properties. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Castañeda-Salazar A, Figueroa-Cárdenas J, López M, Mendoza S. Physicochemical and functional characterization of agave fructans modified by cationization and carboxymethylation. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023] Open
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Ijarotimi OS. Nutritional quality, functional property and acceptability of maize (Zea mays) based complementary foods enriched with defatted groundnut (Arachis hypogea L.) and ginger (Zinger officinale Roscoe) powder in Wistar rats. FOOD PRODUCTION, PROCESSING AND NUTRITION 2022. [DOI: 10.1186/s43014-022-00091-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Abstract
AbstractTraditional complementary foods in Africa are cereal-based, low in nutrient-density; hence, causing severe-acute-malnutrition. This study was aimed to formulate and evaluate nutritional quality of complementary foods (CF) using locally available food materials. Yellow maize (raw, germinated & fermented), defatted groundnut (DGF) and ginger flour (GGF) were blended to obtain RDG (76.7% raw yellow maize, 20.8% DGF and 2.5% GGF), GDG (74.4% germinated yellow maize, 23.1% DGF, 2.5% GGF), and FDG (72.6% fermented yellow maize, 24.9% DGF, 2.5% GGF). Food samples were evaluated for nutritional qualities and sensory attributes using standard methods. Protein (g/100 g), energy value (kCal/100 g), total amino acids and essential amino acids (g/100 g protein) of formulated CF ranged from 19.38 to 28.58, 373.49 to 394.53, 87.33 to 91.89 and 36.17 to 37.63, respectively, and were comparable to control (17.07, 401.22, 94.47 & 35.35). Minerals were present in appreciable amount in the foods, while phytate/mineral (Ca, Fe, Zn) and oxalate/calcium molar ratios were lower than critical levels. Bulk density (1.4 - 1.6 g/mL), least gelation (4 - 6%), water absorption capacity (10.5 - 15.8%) and swelling capacity (0.5 - 1.2%) were significantly (p < 0.05) lower in formulated CF than in control, except for bulk density. Biological value (78.44%) of FDG was significantly (P < 0.05) higher than GDG (78.4%) and RDG (75.87%), respectively, but lower than control (93.48%). Pack cell volume (22.50%), haemoglobin concentration (7.5 g/dL), red blood cell (3 × 103 mm− 3), albumin (3.72 g/dL), total blood protein (5.62 g/dL) and globulin (1.9 g/dL) of rats fed on FDG were significantly (p < 0.05) higher than other diets, but comparable to that of control. Kidney (urea, 10.16 mg/dL; creatinine, 4.8 mg/dL) and liver function index (AST/ALT ratio, 0.38) of rats fed on FDG were lower than in those rats fed on RDG, GDG and control. For sensorial attributes, RDG was ranked best next by FDG in appearance, aroma, texture, taste and overall acceptability, but were significantly (p < 0.05) rated lower than control. Finally, the study established that FDG (72.6% fermented yellow maize, 24.9% defatted groundnut and 2.5% ginger) was the best in nutritional quality and growth performance in rats; hence, this CF may be suitable to mitigate expensive commercial infant formula in alleviating severe-acute-malnutrition in children.
Graphical abstract
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Unveiling the Techno-Functional and Bioactive Properties of Bee Pollen as an Added-Value Food Ingredient. Food Chem 2022; 405:134958. [DOI: 10.1016/j.foodchem.2022.134958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 11/09/2022] [Accepted: 11/11/2022] [Indexed: 11/16/2022]
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13
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Chemical modification of Opuntia ficus-indica mucilage: characterization, physicochemical, and functional properties. Polym Bull (Berl) 2022. [DOI: 10.1007/s00289-022-04474-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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14
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Evaluating the Functional Characteristics of Certain Insect Flours (Non-Defatted/Defatted Flour) and Their Protein Preparations. Molecules 2022; 27:molecules27196339. [PMID: 36234877 PMCID: PMC9573207 DOI: 10.3390/molecules27196339] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 09/22/2022] [Accepted: 09/23/2022] [Indexed: 12/03/2022] Open
Abstract
Edible insects as an alternative source of protein are gaining increasing attention, leading to new opportunities for their use in food processing. In this study, the functional properties, such as water and oil holding capacity, foaming, and emulsifying properties, of the most popular insect forms (flour, defatted flour, and protein preparations), such as Gryllus asimillis, Acheta domesticus, and Zophobas morio, were studied. Moreover, proximate analysis, protein extraction yield and efficiency, and sensory analysis, were evaluated. Defatting the flours yielded the highest protein content of all the insect forms tested, in the range of 70.51 to 76.02%, significantly reducing their calorific value by up to 35% for Z. morio. Generally, protein preparations exhibit the best functional properties among studied forms, and the most significant differences are noticeable in foaming capacity—near 30% higher than flours. Furthermore, all samples scored well in the sensory test (overall score 3.76–4.47) except for the Z. morio flour (2.93), which may exclude it from being used in the food industry. The results show that the insect forms studied, due to their good functional properties, can become a valuable component of food recipes, positively impacting the characteristics of the designed food.
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de Moraes MS, de Melo Queiroz AJ, de Figueirêdo RMF, D'arc Paz de Matos J, da Silva LPFR, do Nascimento Silva S, Gregório MG, de Oliveira AP, Quirino DJG, de Andrade RA. Germinated pumpkin flours: Antioxidant potential, phenolic compounds, minerals, morphology, and thermal analyses. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17069] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Maria Suiane de Moraes
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | | | - Joana D'arc Paz de Matos
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
| | | | | | - Mailson Gonçalves Gregório
- Department of Agricultural Engineering Federal University of Campina Grande Campina Grande Paraíba Brazil
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Hybrid Meat Products: Incorporation of White Bean Flour in Lean Pork Burgers. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157571] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
The effect of partial lean pork-meat replacement by white Phaseolus vulgaris L. flour in hybrid burgers was studied. A multivariate regression model was used to test different bean flour levels (BF: 8–15 g/100 g) and water/bean flour ratios (W/BF: 1.2, 1.6, and 1.8 g/g). Process yield, texture profile analysis, color parameters, thermal transitions, and microstructure of the systems were analyzed. Respond Surface Methodology was used to model the response behaviors and optimization. Burgers with BF showed yields higher than 88%. Hardness and cohesiveness decreased as the BF level increased, with a more noticeable effect when the W/BF ratio became larger. Regarding color, the higher the BF and the W/BF ratio in burgers, the higher the L* obtained. The desirability optimization predicted an optimum formulation consisting of 15 g BF/100 g and 1.36 g/g W/BF with similar attributes to a commercial pork burger. The thermal analysis showed an increase in the enthalpy associated with the myosin denaturation and the interactions between meat proteins and BF led to higher temperatures for the starch gelatinization and protein denaturation. The microstructure of BF burgers presented a more stable coarse gel matrix derived from coagulated meat proteins combined with the flour components. The mathematical procedure adequately predicted the hybrid burger quality attributes.
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17
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Microcapsules of Shrimp Oil Using Kidney Bean Protein Isolate and κ-Carrageenan as Wall Materials with the Aid of Ultrasonication or High-Pressure Microfluidization: Characteristics and Oxidative Stability. Foods 2022; 11:foods11101431. [PMID: 35627004 PMCID: PMC9140566 DOI: 10.3390/foods11101431] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/12/2022] [Accepted: 05/13/2022] [Indexed: 12/31/2022] Open
Abstract
Emulsions containing shrimp oil (SO) at varying amounts were prepared in the presence of red kidney bean protein isolate (KBPI) and κ-carrageenan (KC) at a ratio of 1:0.1 (w/w). The emulsions were subjected to ultrasonication and high-pressure microfluidization to assist the encapsulation process. For each sample, ultrasonication was carried out for 15 min in continuous mode at 80% amplitude, whereas high-pressure microfluidization was operated at 7000 psi for 10 min. Ultrasonicated and microfluidized emulsions were finally spray-dried to prepare KBPI-KC-SO microcapsules. Moderate to high encapsulation efficiency (EE) ranging from 43.99 to 89.25% of SO in KPBI-KC-SO microcapsules was obtained and the microcapsules had good flowability. Particle size, PDI and zeta potential of KBPI-KC-SO microcapsules were 2.58–6.41 µm, 0.32–0.40 and −35.95–−58.77 mV, respectively. Scanning electron microscopic (SEM) images visually demonstrated that the wall material/SO ratio and the emulsification method (ultrasonication vs microfluidization) had an impact on the size, shape and surface of the KBPI-KC-SO microcapsules. Encapsulation of SO in microcapsules was validated empirically using Fourier transform infrared (FTIR) analysis. Encapsulation of SO in KBPI-KC microcapsules imparted superior protection against oxidative deterioration of SO as witnessed by the higher retention of polyunsaturated fatty acids (PUFAs) and astaxanthin when compared to unencapsulated SO during extended storage at room temperature.
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18
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Locali-Pereira AR, Kubo MTK, Fuzetti CG, Nicoletti VR. Functional Properties of Physically Pretreated Kidney Bean and Mung Bean Flours and Their Performance in Microencapsulation of a Carotenoid-Rich Oil. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2022.845566] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Microencapsulation can improve protection for compounds that degrade easily, such as β-carotene that is present in large amounts in buriti oil (Mauritia flexuosa). Encapsulating matrices are mainly composed of proteins and polysaccharides, which are often combined to improve their performance as a protective barrier. Beans, such as dark red kidney beans (Phaseolus vulgaris) and mung beans (Vigna radiata), are excellent protein sources that contain significant amounts of the essential amino acids. Bean flours are low in fat and naturally provide a blend of high-quality protein and carbohydrates that may stabilize lipophilic compounds for subsequent spray-drying. Whole bean flours, rather than refined individual biopolymers, may represent more sustainable alternative wall materials for microencapsulate bioactive compounds. This work aimed to evaluate the use of flours produced from red kidney beans and mung beans, which have been submitted to different physical pretreatments, as wall materials for microencapsulation of buriti oil by spray-drying. Different bean treatments were evaluated: untreated (control), soaked in water for 24 h, and soaked in water for 24 h followed by boiling for 30 min. The flours' proximate composition was not affected by the treatments (p < 0.05), showing similar values of carbohydrate (63.8–67.9%), protein (19.2–24.6%), and lipid (1.2–1.9%) contents. Both bean species had the water absorption capacity (WAC) increased by boiling, while the oil absorption capacity (OAC) was not altered by the treatments. Flours produced with raw or soaked beans showed emulsion activity (EA) and emulsion stability (ES) greater than 70%. Raw bean flours also showed better foaming properties, which may be indicative of higher levels of antinutritional factors. The soaked bean flours showed the best results for both type of beans, especially with regard to emulsifying properties, and were selected as wall materials for buriti oil microencapsulation. Different ratios of flour and maltodextrin were used to produce oil-in-water emulsions that were then spray-dried. Buriti oil microcapsules showed good physicochemical properties, with moisture around 3%, aw <0.3, and hygroscopicity around 5%. The carotenoid encapsulation efficiency ranged from 68.2 to 77.9%. Bean flours showed to function as a sustainable and nutrient-rich alternative wall material for microencapsulation.
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19
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Mshayisa VV, Van Wyk J, Zozo B. Nutritional, Techno-Functional and Structural Properties of Black Soldier Fly ( Hermetia illucens) Larvae Flours and Protein Concentrates. Foods 2022; 11:foods11050724. [PMID: 35267357 PMCID: PMC8909685 DOI: 10.3390/foods11050724] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2022] [Revised: 02/25/2022] [Accepted: 02/25/2022] [Indexed: 01/28/2023] Open
Abstract
Due to their protein content and balanced amino acid profile, edible insects have been described as an excellent alternative protein source to combat malnutrition. As the global population continues to grow, edible insects such as the black soldier fly larvae (BSFL) may contribute to food security. The effect of different protein extraction methods, i.e., alkaline solution and acid precipitation (BSFL-PC1) and extraction with an alkali (BSFL-PC2), on the nutritional, techno-functional, and structural properties of BSFL flours and protein concentrates were studied. The highest protein content (73.35%) was obtained under alkaline and acid precipitation extraction (BSFL-PC1). The sum of essential amino acids significantly increased (p < 0.05) from 24.98% to 38.20% due to the defatting process during extraction. Protein solubility was significantly higher in protein concentrates (85−97%) than flours (30−35%) at pH 2. The emulsion capacity (EC) was significantly higher (p < 0.05) in the protein concentrates (BSFL-PC1 and BSFL-PC2) compared to the freeze-dried and defatted BSFL flours, while the emulsion stability (ES) was significantly (p < 0.05) higher in BSFL-PC1 (100%) compared with BSFL-PC2 (49.8%). No significant differences (p > 0.05) were observed in foaming stability (FS) between freeze-dried and defatted BSFL flours. Fourier transform infrared spectroscopy (FT-IR) analysis revealed distinct structural differences between BSFL flours and protein concentrates. This was supported by surface morphology through scanning electron microscopy (SEM) images, which showed that the protein extraction method influenced the structural properties of the protein concentrates. Therefore, based on the nutritional and techno-functional properties, BSFL flour fractions and protein concentrates show promise as novel functional ingredients for use in food applications.
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Affiliation(s)
- Vusi Vincent Mshayisa
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa;
- Correspondence:
| | - Jessy Van Wyk
- Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa;
| | - Bongisiwe Zozo
- Department of Chemistry, Cape Peninsula University of Technology, Bellville 7535, South Africa;
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20
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Effect of some traditional processing operations on the chemical, functional, antioxidant, glycaemic index and glycaemic load of groundnut (Arachis hypogea L.) seed flour. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01320-6] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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21
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Kaur D, Rasane P, Dhawan K, Singh J, Kaur S, Gurumayum S, Sandhu K, Kumar A, Gat Y. Rice bean (
Vigna umbellata
) based ready‐to‐eat geriatric premix: Optimization and analysis. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16075] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Damanpreet Kaur
- Department of Food Technology and Nutrition Lovely Professional University Phagwara India
| | - Prasad Rasane
- Department of Food Technology and Nutrition Lovely Professional University Phagwara India
| | - Kajal Dhawan
- Department of Food Technology and Nutrition Lovely Professional University Phagwara India
| | - Jyoti Singh
- Department of Food Technology and Nutrition Lovely Professional University Phagwara India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition Lovely Professional University Phagwara India
| | - Sushma Gurumayum
- Department of Basic Engineering and Applied Sciences College of Agricultural Engineering and Post‐Harvest Technology Central Agricultural University Ranipool India
| | - Kanchan Sandhu
- Department of Home Science, Community Science Punjab Agricultural University Ludhiana India
| | - Ashwani Kumar
- Department of Food Technology and Nutrition Lovely Professional University Phagwara India
| | - Yogesh Gat
- Institute of Chemical Technology Marathwada Campus Jalna India
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22
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Valorization of unpopped Foxnut starch in stabilizing Pickering emulsion using OSA modification. Int J Biol Macromol 2021; 191:657-667. [PMID: 34582910 DOI: 10.1016/j.ijbiomac.2021.09.148] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/31/2021] [Accepted: 09/20/2021] [Indexed: 11/20/2022]
Abstract
Starch was isolated from unpopped fox nut (Euryale ferox) and the effect of octenyl succinic anhydride (OSA) concentration (1, 2 and 3%) on physiochemical, functional, pasting, rheological and structural properties of was examined. The amylose content of native starch (22.9%) was higher than the modified starch (13.7%) for 3% OSA treatment. The water absorption capacity (1.29-0.9 g/g) significantly reduced, while oil absorption capacity (0.15-0.61 g/g), solubility (5-48%) and swelling power (2.77-13.60 g/g) increased after modification. The modification also altered the pasting properties by increasing the peak viscosity and reducing the pasting temperature. The cooked gel of all starch showed shear-thinning flow behavior and dynamic rheology confirmed reduction in storage and loss modulus after modification. Modified starch became rougher and irregular in shape and showed type A pattern as confirmed by SEM and XRD. Soybean oil-in-water Pickering emulsions were prepared by ultrasonication (US, 30 and 40% amplitude for 2 and 4 min) using starch as particle stabilizer and major factors influencing emulsion stability were investigated. Pickering emulsions prepared at 30 and 40% amplitude for 4 min US, produced the smaller droplet size, stable up to 15 days. However, all OSA modified starches were able to separate the oil and water even after the size of droplets increased with storage. The microstructure of the Pickering emulsions confirmed that starch particles aggregated in a tightly packed layer at the oil-water interface.
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23
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Bento JAC, Bassinello PZ, Morais DK, Souza Neto MAD, Bataus LAM, Carvalho RN, Caliari M, Soares Júnior MS. Pre-gelatinized flours of black and carioca bean by-products: Development of gluten-free instant pasta and baked snacks. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100383] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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24
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Ignot-Gutiérrez A, Ortiz-Basurto RI, García-Barradas O, Díaz-Ramos DI, Jiménez-Fernández M. Physicochemical and functional properties of native and modified agave fructans by acylation. Carbohydr Polym 2020; 245:116529. [PMID: 32718633 DOI: 10.1016/j.carbpol.2020.116529] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2020] [Revised: 04/18/2020] [Accepted: 05/27/2020] [Indexed: 11/30/2022]
Abstract
Native agave fructans were modified by an acylation reaction with lauric acid. Native and modified fructans were characterized using NMR, FTIR and various physicochemical and functional properties at different pHs were evaluated. NMR and FTIR spectra demonstrated the incorporation of lauric acid in the molecular structure of fructans. Modified agave fructans exhibited a color, moisture and water activity similar to native fructans, but properties such as solubility, swelling capacity, emulsifying activity and foam capacity were significantly modified by the acylation reaction mainly when the samples were analyzed at different pHs. The thermogram of the acylated fructans evidenced significant changes in thermal properties when compared with native fructans and acylated fructans were able to form micellar aggregates. In general, modified fructans showed improved functional properties in comparison with native fructans representing an important opportunity to improve the functionality of the foods in which it is incorporated.
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Affiliation(s)
- A Ignot-Gutiérrez
- Maestría en Ciencias Alimentarias, Universidad Veracruzana, Xalapa, Veracruz, Mexico
| | - R I Ortiz-Basurto
- Lab. Integral de Investigación en Alimentos, TecNM-Instituto Tecnológico de Tepic, Tepic, Nayarit, Mexico
| | - O García-Barradas
- Unidad de Servicios de Apoyo en Resolución Analítica, Universidad Veracruzana, Xalapa, Veracruz, Mexico
| | - D I Díaz-Ramos
- Lab. Integral de Investigación en Alimentos, TecNM-Instituto Tecnológico de Tepic, Tepic, Nayarit, Mexico
| | - M Jiménez-Fernández
- Centro de Investigación y Desarrollo en Alimentos, Universidad Veracruzana, Xalapa, Veracruz, Mexico.
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25
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Maleki S, Razavi SH. Pulses' germination and fermentation: Two bioprocessing against hypertension by releasing ACE inhibitory peptides. Crit Rev Food Sci Nutr 2020; 61:2876-2893. [PMID: 32662284 DOI: 10.1080/10408398.2020.1789551] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Abstract
Angiotensin-Converting Enzyme (ACE) is one of the main blood pressure regulators in the renin-angiotensin system leading to hypertension. Hypertension is known as the modern world disease which increases the risk of serious human health problems. Synthetic drugs and some natural compounds could treat this disease by binding to ACE and reducing its activity. Pulses, one of the legumes group, that are the rich in protein sources in the human diet, have several bioactive compounds with ACE inhibitory (ACE I) properties. However, several processes need to break down proteins and improve ACE I activity in foods. Germination and fermentation, known by bioprocessing, could make releasing bioactive peptides and polyphenols and exhibit ACE I and either other health properties such as antimicrobial, antioxidant, anti-diabetic and anticancer activities. Various factors such as kind of selective culture, temperature, time and humidity affect these processes. This review summarizes relevant studies about the effect of pulses' germination and fermentation to produce ACE I activity compounds and also explains about main parameters affecting the health properties of these two bioprocessing to treat hypertension that could lead to the development of their application in pharmaceuticals instead of synthetic drugs.
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Affiliation(s)
- Sima Maleki
- Bioprocess Engineering Laboratory (BPEL), Department of food science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
| | - Seyed Hadi Razavi
- Bioprocess Engineering Laboratory (BPEL), Department of food science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran
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26
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Chompoorat P, Kantanet N, Estrada ZJH, Rayas-Duarte P. Physical and Dynamic Oscillatory Shear Properties of Gluten-Free Red Kidney Bean Batter and Cupcakes Affected by Rice Flour Addition. Foods 2020; 9:foods9050616. [PMID: 32403346 PMCID: PMC7278793 DOI: 10.3390/foods9050616] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/02/2020] [Accepted: 05/07/2020] [Indexed: 01/09/2023] Open
Abstract
Red kidney bean (RKB) flour is a nutrient-rich ingredient with potential use in bakery products. The objective of this study was to investigate the viscoelastic properties and key quality parameters of a functional RKB flour in gluten-free cupcakes with different rice flour levels. A 10 g model batter was developed for analyzing the viscoelastic properties of RKB with rice incorporation, in a formula containing oil, liquid eggs, and water. Rice flour was added at five levels 0%, 5%, 10%, 15%, and 25% (w/w, g rice flour/100 g RKB flour). Rice flour increased RKB batter consistency, solid- and liquid-like viscoelastic behavior and revealed a heterogeneous structure, based on the sweep frequency test. Rice flour at the 25% level increased the shear modulus and activation energy of gelatinization, compared to 0% rice flour addition. Rice flour levels in the RKB batter decreased the inflection gelation temperature from 63 to 56 °C. In addition, the texture of RKB cupcakes with 25% rice flour were 46% softer, compared to the control. The scores from all sensory attributes of cupcakes increased with the addition of rice flour. Rice flour addition improved solid- and liquid-like behavior of the RKB batter and improved the cupcake’s macro-structural characteristics. Overall, 25% rice flour addition performed better than the lower levels. This study confirmed the potential of RKB as a functional ingredient and its improvement in cupcake application with the addition of rice flour.
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Affiliation(s)
- Pavalee Chompoorat
- Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand;
- Correspondence: ; Tel.: +669-3576-3571
| | - Napong Kantanet
- Faculty of Engineering and Agro-Industry, Maejo University, Chiang Mai 50290, Thailand;
| | - Zorba J. Hernández Estrada
- Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA; (Z.J.H.E.); (P.R.-D.)
- Tecnológico Nacional de México/I.T. Veracruz, Calz. Miguel Angel de Quevedo No. 2779 Col. Formando Hogar, Veracruz 91860, Mexico
| | - Patricia Rayas-Duarte
- Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA; (Z.J.H.E.); (P.R.-D.)
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27
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Cerdán‐Leal MA, López‐Alarcón CA, Ortiz‐Basurto RI, Luna‐Solano G, Jiménez‐Fernández M. Influence of heat denaturation and freezing–lyophilization on physicochemical and functional properties of quinoa protein isolate. Cereal Chem 2020. [DOI: 10.1002/cche.10253] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | | | | | - Guadalupe Luna‐Solano
- División de Estudios de Posgrado e Investigación Instituto Tecnológico de Orizaba Orizaba Veracruz México
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28
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Influence of amylose on the pasting and gel texture properties of chestnut starch during thermal processing. Food Chem 2019; 294:378-383. [DOI: 10.1016/j.foodchem.2019.05.070] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2018] [Revised: 03/18/2019] [Accepted: 05/07/2019] [Indexed: 11/19/2022]
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29
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Ren Z, Chen Z, Zhang Y, Zhao T, Ye X, Gao X, Lin X, Li B. Functional properties and structural profiles of water-insoluble proteins from three types of tea residues. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.101] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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30
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López-Mejía N, Martínez-Correa HA, Andrade-Mahecha MM. Pancake ready mix enriched with dehydrated squash pulp ( Cucurbita moschata): formulation and shelf life. Journal of Food Science and Technology 2019; 56:5046-5055. [PMID: 31741529 DOI: 10.1007/s13197-019-03977-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/13/2019] [Accepted: 07/24/2019] [Indexed: 01/15/2023]
Abstract
The objective of this study was to evaluate the physicochemical, sensory and texture characteristics of pancakes which contained dehydrated squash pulp (10 and 30 g/100 g of ready mix pancake). For this, first the physicochemical characteristics as well as the thermal and functional properties of dehydrated squash pulp (DSP) were determined. Then, the stability of the pancake ready mix was evaluated, through its physical-chemical and microbiological properties, during a storage period of 3 weeks, at 25, 40 and 50 °C. Finally, shelf life was estimated by means of two predictive methods (reaction kinetics and microbiological method). Results showed that DSP presented a high dietary fiber content (30.02 g/100 g), total carotenoids (452.04 µg/g), and phenolic compounds (415 ± 9.19 mg GAE/100 g), high swelling power, low solubility and emulsifying capacity. The formulation with the highest acceptance was that containing 10% dehydrated squash pulp (DSP-10), which obtained a shelf life of 5.39 weeks (28 °C) (reaction kinetics) and 33.51 weeks (microbiological method).
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Affiliation(s)
- Natali López-Mejía
- Faculty of Engineering and Administration, Engineering Department, Group of Research on Agroindustrial Processes (GIPA), National University of Colombia, Palmira, 763533 Colombia
| | - Hugo Alexander Martínez-Correa
- Faculty of Engineering and Administration, Engineering Department, Group of Research on Agroindustrial Processes (GIPA), National University of Colombia, Palmira, 763533 Colombia
| | - Margarita María Andrade-Mahecha
- Faculty of Engineering and Administration, Engineering Department, Group of Research on Agroindustrial Processes (GIPA), National University of Colombia, Palmira, 763533 Colombia
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31
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Sofi SA, Singh J, Chhikara N, Panghal A. Effect of incorporation of germinated flour and protein isolate from chickpea on different quality characteristics of rice‐based noodle. Cereal Chem 2019. [DOI: 10.1002/cche.10192] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Sajad Ahmad Sofi
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Science & Technology Jammu India
| | - Jagmohan Singh
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Science & Technology Jammu India
| | - Navnidhi Chhikara
- Department of Food Technology and Nutrition Lovely Professional University Phagwara India
| | - Anil Panghal
- AICRP‐PHET, Department of Processing and Food Engineering Chaudhary Charan Singh Haryana Agricultural University Hisar India
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32
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Bhat FM, Riar CS. Effect of composition, granular morphology and crystalline structure on the pasting, textural, thermal and sensory characteristics of traditional rice cultivars. Food Chem 2019; 280:303-309. [DOI: 10.1016/j.foodchem.2018.12.064] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 12/05/2018] [Accepted: 12/10/2018] [Indexed: 01/01/2023]
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33
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Meera K, Smita M, Haripriya S. Varietal distinctness in physical and engineering properties of paddy and brown rice from southern India. Journal of Food Science and Technology 2019; 56:1473-1483. [PMID: 30956327 DOI: 10.1007/s13197-019-03631-x] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2019] [Accepted: 02/01/2019] [Indexed: 10/27/2022]
Abstract
Paddy and brown rice samples were investigated for its physical characteristics which would aid in designing of the equipment and apparatus for processing of grains as sorting, grading and transportation with ease. Significant difference was observed among the different physical properties as geometrical (length, breadth, thickness, equivalent diameter, sphericity, volume, surface area, aspect ratio) gravimetrical (bulk density, true density, porosity etc.) and frictional characteristic such as angle of repose, hygroscopic properties as moisture and water activity and color of paddy and brown rice kernels. Among geometrical properties length was found the maximum in paddy of Mapillai samba (8.21 mm) and Palkudavazhai brown rice (6.34 mm). Among flow properties, Mapillai samba displayed the maximum value for true density of paddy and brown rice varieties respectively. Hardness was reported in the range of (344.1 ± 14.4-594.88 ± 9.5 and 209.31 ± 4.00-395.99 ± 7.05 N) for different varieties of paddy and brown rice cultivars. The color of the brown rice was read as L*, a*, b* where it varied from 36.22 ± 0.71-61.71 ± 0.81, 4.00 ± 0.18-15.29 ± 0.48 and 16.59 ± 0.52-23.81 ± 0.15 respectively. Brown rice varieties can generally be categorized as short bold, long bold and medium slender as per their length and breadth ratio. The significant differences in physical properties of the various cultivars studied, emphasis on varying processing techniques. The physical properties of selected brown rice varieties studied are widely cultivated in southern India, owing to its high nutraceutical potentials.
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Affiliation(s)
- K Meera
- Department of Food Science and Technology, Pondicherry Central University, Puducherry, 605014 India
| | - M Smita
- Department of Food Science and Technology, Pondicherry Central University, Puducherry, 605014 India
| | - Sundaramoorthy Haripriya
- Department of Food Science and Technology, Pondicherry Central University, Puducherry, 605014 India
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34
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Jiang Q, Liang S, Zeng Y, Lin W, Ding F, Li Z, Cao M, Li Y, Ma M, Wu Z. Morphology, structure and in vitro digestibility of starches isolated from Ipomoea batatas (L.) Lam. by alkali and ethanol methods. Int J Biol Macromol 2019; 125:1147-1155. [DOI: 10.1016/j.ijbiomac.2018.12.172] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 12/11/2018] [Accepted: 12/18/2018] [Indexed: 01/12/2023]
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35
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Physicochemical and functional properties of peeled and unpeeled coconut haustorium flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-018-9919-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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36
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Thakur M, Nanda V. Exploring the physical, functional, thermal, and textural properties of bee pollen from different botanical origins of India. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12935] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mamta Thakur
- Department of Food Engineering and TechnologySant Longowal Institute of Engineering and Technology (Deemed University) Longowal Punjab India
| | - Vikas Nanda
- Department of Food Engineering and TechnologySant Longowal Institute of Engineering and Technology (Deemed University) Longowal Punjab India
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37
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Singh TP, Sogi DS. Comparison of Physico-Chemical Properties of Starch Isolated From Bran and Endosperm of Rice ( Oryza sativaL.). STARCH-STARKE 2018. [DOI: 10.1002/star.201700242] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Tajendra P. Singh
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143 005 Punjab India
| | - Dalbir S. Sogi
- Department of Food Science and Technology; Guru Nanak Dev University; Amritsar 143 005 Punjab India
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38
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Grass pea (Lathyrus sativus) flour: microstructure, physico-chemical properties and in vitro digestion. Eur Food Res Technol 2018. [DOI: 10.1007/s00217-018-3152-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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39
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Cruz-Solorio A, Villanueva-Arce R, Garín-Aguilar ME, Leal-Lara H, Valencia-Del Toro G. Functional properties of flours and protein concentrates of 3 strains of the edible mushroom Pleurotus ostreatus. Journal of Food Science and Technology 2018; 55:3892-3901. [PMID: 30228387 DOI: 10.1007/s13197-018-3312-x] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/20/2018] [Accepted: 06/25/2018] [Indexed: 11/28/2022]
Abstract
Pleurotus ostreatus is an edible mushroom with significant nutritional properties and highly valuable protein concentrates can be obtained from its fruit bodies. Functional properties of flours and protein concentrates derived from 3 Pleurotus ostreatus strains (PCM, POS and hybrid PCM × POS) were evaluated in this investigation. Fruit bodies were produced on wheat straw substrate, flours were obtained from dried and grinded fruit bodies and protein concentrates were extracted from flours by alkaline solubilization. For all 3 strains, pale yellow flours were obtained and protein concentrates showed a grayish brown color. Flour bulk densities ranged from 0.52 to 0.64 g/mL, a higher value than those for protein concentrates, i.e. 0.30-0.35 g/mL. The highest water absorption capacities (WAC) were observed for flours (300-418.8%) while protein concentrates presented higher oil absorption capacity (OAC) (173.3-214.1%). Flours and protein concentrates presented a minimal gelation concentration of 2%. Protein concentrates showed a higher foam capacity formation (FC) at pH 8. Likewise, flours and protein concentrates presented higher foam stability (FS) at alkaline pH (8 and 10). Emulsion activity index (EAI) for flours ranged from 3.96 to 26.68 m2 g-1 whereas for protein concentrates ranged from 1.55 to 10.28 m2 g-1. These results indicate that flours and protein concentrates from P. ostreatus have remarkable functional properties, valuable in food industry where foaming and emulsifying properties are required.
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Affiliation(s)
- Angélica Cruz-Solorio
- 1Laboratorio de Cultivos Celulares de la Sección de Estudios de Posgrado e Investigación, UPIBI, Instituto Politécnico Nacional, Barrio La Laguna SN, Mexico DF, Mexico
| | - Ramón Villanueva-Arce
- 1Laboratorio de Cultivos Celulares de la Sección de Estudios de Posgrado e Investigación, UPIBI, Instituto Politécnico Nacional, Barrio La Laguna SN, Mexico DF, Mexico
| | - María E Garín-Aguilar
- 2Laboratorio de Farmacobiología de la Facultad de Estudios Superiores Iztacala, Universidad Nacional Autónoma de México, Av. De los barrios # 1, Los Reyes Iztacala, CP 54090 Tlalnepantla, Edo. de Méx. Mexico
| | - Hermilo Leal-Lara
- 3Departamento de Alimentos y Biotecnología, Facultad de Química, UNAM, Cd. Universitaria, Mexico DF, Mexico
| | - Gustavo Valencia-Del Toro
- 1Laboratorio de Cultivos Celulares de la Sección de Estudios de Posgrado e Investigación, UPIBI, Instituto Politécnico Nacional, Barrio La Laguna SN, Mexico DF, Mexico
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40
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Comparison of functional properties of edible insects and protein preparations thereof. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.058] [Citation(s) in RCA: 116] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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41
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Singh TP, Sogi DS. Comparative study of structural and functional characterization of bran protein concentrates from superfine, fine and coarse rice cultivars. Int J Biol Macromol 2018; 111:281-288. [DOI: 10.1016/j.ijbiomac.2017.12.161] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 12/28/2017] [Accepted: 12/30/2017] [Indexed: 10/18/2022]
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42
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Carbas B, Pathania S, Castanho A, Lourenço D, Veiga IM, Patto MCV, Brites C. Elucidating potential utilization of Portuguese common bean varieties in rice based processed foods. Journal of Food Science and Technology 2018; 55:1056-1064. [PMID: 29487448 DOI: 10.1007/s13197-017-3019-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/20/2017] [Accepted: 12/21/2017] [Indexed: 11/25/2022]
Abstract
The present study was aimed at studying the physico-chemical and functional properties of 31 Portuguese common bean varieties. In addition, the whole bean flours (WBF) and starch isolates (SI) of three representative bean varieties and their rice: bean blends (70:30; 50:50) were assessed for amylose content, thermal and pasting properties in view of supplementation in rice based processed foods. Bean varieties showed significant differences in protein content (20.78-27.10%), fat content (1.16-2.18%), hydration capacity (95.90-149.30%), unhydrated seeds (4.00-40.00%), γ tocopherol (3.20-98.05 mg/100 g fat), δ tocopherol (0.06-4.72 mg/100 g fat) and pasting behavior. Amylose content of WBF (11.4-20.2%) was significantly lower than rice flour (23.51%) whereas SI of beans (40.00-47.26%) had significantly higher amylose content than SI of rice (28.13%). DSC results showed that WBF (11.4-20.2 °C) had significantly broader and lower gelatinization temperature range (∆Tr) than corresponding SI (20.9-23.1 °C). WBF had significantly lower pasting viscosity due to low starch content and compositional matrix effect as compared to SI. Setback viscosities of WBF and rice: bean blends was lower than rice flour. Low setback viscosities of rice:bean blends may be used to prevent syneresis and stabilizing the quality of frozen foods in rice based processed foods.
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Affiliation(s)
- Bruna Carbas
- 1INIAV IP Instituto Nacional de Investigação Agrária e Veterinária, I.P. Av. da República, Quinta do Marquês, 2784-505 Oeiras, Portugal.,2UTAD CITAB Centre for Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro, UTAD, 5000-801 Vila Real, Portugal
| | - Shivani Pathania
- 1INIAV IP Instituto Nacional de Investigação Agrária e Veterinária, I.P. Av. da República, Quinta do Marquês, 2784-505 Oeiras, Portugal
| | - Ana Castanho
- 1INIAV IP Instituto Nacional de Investigação Agrária e Veterinária, I.P. Av. da República, Quinta do Marquês, 2784-505 Oeiras, Portugal
| | - Diana Lourenço
- 1INIAV IP Instituto Nacional de Investigação Agrária e Veterinária, I.P. Av. da República, Quinta do Marquês, 2784-505 Oeiras, Portugal
| | - Isabel Mota Veiga
- 3ITQB NOVA Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Apartado 127, 2781-901 Oeiras, Portugal
| | - Maria Carlota Vaz Patto
- 3ITQB NOVA Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Apartado 127, 2781-901 Oeiras, Portugal
| | - Carla Brites
- 1INIAV IP Instituto Nacional de Investigação Agrária e Veterinária, I.P. Av. da República, Quinta do Marquês, 2784-505 Oeiras, Portugal
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43
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Xiao Y, Sun M, Zhang Q, Chen Y, Miao J, Rui X, Dong M. Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean ( Phaseolus angularis [Willd.] W.F. Wight.) flour. Journal of Food Science and Technology 2018; 55:1244-1255. [PMID: 29606739 DOI: 10.1007/s13197-018-3035-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/07/2016] [Accepted: 01/02/2018] [Indexed: 10/18/2022]
Abstract
The effects of solid-state fermentation with Cordyceps militaris (L.) Fr. on the nutritional, physicochemical, and functional properties as well as angiotensin I converting enzyme (ACE) inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour were determined. Fermentation increased the amount of small peptides but significantly decreased large peptides. Fermentation also increased proteins and essential amino acids (by 9.31 and 13.89%, respectively) and improved the in vitro protein digestibility (6.54%) of red beans. Moreover, fermentation increased the water holding capacity (from 2.36 to 2.59 mL/g), fat absorption capacity (from 84.65 to 114.55%), emulsion activity (from 10.96 to 52.77%), emulsion stability (from 5.43 to 53.82%), and foaming stability (from 11.95 to 20.68%). Fermented red bean flour achieved a lower least gelation concentration of 14% than that of the control (18%). In contrast to the non-fermented red bean, the fermented red bean showed ACE inhibitory activity, with IC50 value of 0.63 mg protein/mL. Overall, fermentation improved the nutritional, physicochemical, and functional properties as well as the biological activity of red bean flour. Thus, fermented red bean flour may serve as a novel nutritional and functional ingredient for applications in food design.
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Affiliation(s)
- Yu Xiao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Mingmei Sun
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Qiuqin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Yulian Chen
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Junqing Miao
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, 210095 People's Republic of China
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44
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Feizollahi E, Mirmoghtadaie L, Mohammadifar MA, Jazaeri S, Hadaegh H, Nazari B, Lalegani S. Sensory, digestion, and texture quality of commercial gluten-free bread: Impact of broken rice flour type. J Texture Stud 2018; 49:395-403. [PMID: 29417578 DOI: 10.1111/jtxs.12326] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2017] [Revised: 01/21/2018] [Accepted: 01/30/2018] [Indexed: 11/30/2022]
Abstract
This research investigated the effects of two varieties of broken rice (Khouzestan and Lenjan) from warm and dry regions, and two (Hashemi and Tarom) from mild and humid regions on different parameters including dough rheology, digestibility, and quality (color, specific volume, textural properties, and sensorial properties) of a commercial gluten-free bread (GFB). Furthermore, the rice varieties' hydration properties, gelatinization temperatures, and starch-granule morphology were assessed. Significant differences were observed in the varieties' proximate composition and hydration properties from both climate zones. The granules' average size was 3.17-4.9 µm. The specific volume of the breads showed no correlation with either the damaged starch content or the amylose content, but had a significant negative correlation with hardness (r = -.923, p < .05). The crumb hardness of bread was positively correlated with water-binding capacity and was affected by elastic modulus of dough. Results of predicted glycemic index were in accordance with total carbohydrates. Khouzestan received the highest score in sensory evaluation test. Based on the outcomes for bread-quality attributes, Khouzestan from the warm and dry region, which is a cheaper rice variety in Iran, was the most appropriate variety for GFB production. Moreover, it was determined that the rice varieties currently used in commercial manufacture of gluten-free bread do not necessarily yield the highest-quality bread. PRACTICAL APPLICATIONS Gluten-free breads (GFBs) are generally used by Coeliac patients. In comparison to wheat bread, the quality of GFBs is lower. Rice is one of the main ingredients of GFBs' formulation, thence by determining the quality-related features of the rice, improvement in the final product could be achieved. In addition, by implementing the cheap and the broken rice variety, the price of the final product could be decreased and be more affordable for the patients.
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Affiliation(s)
- Ehsan Feizollahi
- Student's Research Committee, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Leila Mirmoghtadaie
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | | | - Sahar Jazaeri
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Haleh Hadaegh
- Department of Food Science and Technology, Tehran Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Bahman Nazari
- Department of Food Science and Technology, Faculty of Nutrition Sciences and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Sajjad Lalegani
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran
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45
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Santiago-Ramos D, Figueroa-Cárdenas JDD, Véles-Medina JJ, Salazar R. Physicochemical properties of nixtamalized black bean (Phaseolus vulgaris L.) flours. Food Chem 2018; 240:456-462. [DOI: 10.1016/j.foodchem.2017.07.156] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2017] [Revised: 07/19/2017] [Accepted: 07/28/2017] [Indexed: 11/16/2022]
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46
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Influence of germination period on physicochemical, pasting and antioxidant properties of Indian wheat cultivars. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9617-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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47
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Adedeji AA, Joseph MV, Plattner B, Alavi S. Physicochemical and Functional Properties of Extruded Sorghum‐Based Bean Analog. J FOOD PROCESS ENG 2017. [DOI: 10.1111/jfpe.12401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Akinbode A. Adedeji
- Department of Grain Science and IndustryKansas State UniversityManhattan KS
- Biosystems and Agricultural Engineering DepartmentUniversity of KentuckyLexington KY
| | - Michael V. Joseph
- Department of Grain Science and IndustryKansas State UniversityManhattan KS
| | | | - Sajid Alavi
- Department of Grain Science and IndustryKansas State UniversityManhattan KS
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48
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Habib HM, Theuri SW, Kheadr EE, Mohamed FE. Functional, bioactive, biochemical, and physicochemical properties of the Dolichos lablab bean. Food Funct 2017; 8:872-880. [DOI: 10.1039/c6fo01162d] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The underutilized Kenyan variety ofDolichos lablabbean seeds serves as a good source of nutrients.
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Affiliation(s)
- Hosam M. Habib
- Functional Foods and Nutraceuticals Laboratory (FFNL)
- Dairy Science and Technology Department
- Faculty of Agriculture
- Alexandria University
- Alexandria
| | - Serah W. Theuri
- Food and Nutrition Program
- College of Nursing and Health Professions
- University of Southern Indiana
- Evansville
- USA
| | - Ehab E. Kheadr
- Functional Foods and Nutraceuticals Laboratory (FFNL)
- Dairy Science and Technology Department
- Faculty of Agriculture
- Alexandria University
- Alexandria
| | - Fedah E. Mohamed
- College of Medicine and Health Sciences
- United Arab Emirates University
- Al Ain
- United Arab Emirates
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49
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Romano A, Giosafatto CVL, Di Pierro P, Romano R, Masi P, Mariniello L. Impact of transglutaminase treatment on properties and in vitro digestibility of white bean (Phaseolus vulgaris L.) flour. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.02.014] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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50
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Bhat NA, Wani IA, Hamdani AM, Gani A, Masoodi F. Physicochemical properties of whole wheat flour as affected by gamma irradiation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.024] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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