1
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Chen Z, Mense AL, Brewer LR, Shi YC. Wheat bran layers: composition, structure, fractionation, and potential uses in foods. Crit Rev Food Sci Nutr 2023; 64:6636-6659. [PMID: 36728922 DOI: 10.1080/10408398.2023.2171962] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Wheat bran, the main by-product of dry milling of wheat, is currently mainly used in the animal feed industry, but has attracted attention as a food ingredient owing to its high dietary fiber and phytochemical contents, providing excellent physiological effects. The bran layers (aleurone layer, outer pericarp and intermediate layer) contain different compositions, structures, and nutrients, and have different properties. Each layer, when separated and isolated, potentially could find more extensive applications in foods. This triggered interest in isolating the bran layers using milling and wet- or dry-fractionation techniques based on their chemical or physical properties. The recent progress has allowed the production of commercial products from wheat bran layers, particularly aleurone-rich products, enhancing the value of wheat bran layers and their applications in food. The present review highlights the recent advances in studying the chemical composition including distribution of chemical components, physical structure, biopolymer matrix, and physicochemical properties of each wheat bran layer. Technologies to fractionate wheat bran layers and utilization of different bran layers in foods are discussed and reviewed, providing new strategies for improving the value of wheat bran and utilization of wheat bran in foods.
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Affiliation(s)
- Zhongwei Chen
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, PR China
| | - Andrew L Mense
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
- Wheat Marketing Center, Portland, OR, USA
| | - Lauren R Brewer
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
| | - Yong-Cheng Shi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS, USA
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2
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Study on the quality characteristics of hot-dry noodles by microbial polysaccharides. Food Res Int 2023; 163:112200. [PMID: 36596138 DOI: 10.1016/j.foodres.2022.112200] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2022] [Revised: 11/10/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
The effect of curdlan gum (CG), gellan gum (GG), and xanthan gum (XG) on the quality characteristics of hot-dry noodles (HDN) was investigated. The rheology properties were used to evaluate the quality of the dough, the textural, viscosity, cooking characteristics and water states were investigated to study the quality changes of HDN. Three microbial polysaccharides were found that it could improve the quality of wheat flour and significantly increase the starch viscosity of HDN and delay the water migration rate of HDN. When 0.2% CG, 0.5% GG, and 0.5% XG were added, the HDN showed the best flour swelling power, texture, and tensile properties, and the structure of gluten network was significantly improved. The flourier transform infrared spectroscopy results showed that microbial polysaccharides with appropriate concentrations changed the formation of hydrogen bond in HDN, decreased α-helix and increased β-turn content. Meanwhile, the relative continuous and complete gluten network was formed, which could be proven by microstructure observation. This study provides a reference for functionality applications of HDN with microbial polysaccharides.
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3
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Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles. Foods 2022; 11:foods11223696. [PMID: 36429287 PMCID: PMC9689101 DOI: 10.3390/foods11223696] [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: 10/21/2022] [Revised: 11/13/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
This study aimed to investigate the impact of partial replacement of Tartary buckwheat flour (TBF) with Tartary buckwheat bran flour (TBBF) on the quality, bioactive compounds content, and in vitro starch digestibility of Tartary buckwheat dried noodles (TBDNs). When the substitution of TBBF was increased from 0 to 35%, the cooking and textural properties decreased significantly (p < 0.05), while the content of bioactive compounds (phenolic, flavonoids and dietary fiber) increased significantly (p < 0.05). In addition, the substitution of TBBF decreased the starch digestibility of TBDNs. A 10.4% reduction in eGI values was observed in the TBDNs with 35% TBBF substitution compared to the control sample. The results of differential scanning calorimetry showed that with the increase of TBBF, TBDNs starch became more resistant to thermal processing. Meanwhile, the X-ray diffraction and Fourier transform infrared spectroscopy results revealed that the long- and short-range ordered structures of TBDN starch increased significantly (p < 0.05). Furthermore, the substitution of TBBF decreased the fluorescence intensity of α-amylase and amyloglucosidase. This study suggests that replacing TBF with TBBF could produce low glycemic index and nutrient-rich TBDNs.
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4
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The Wheat Aleurone Layer: Optimisation of Its Benefits and Application to Bakery Products. Foods 2022; 11:foods11223552. [PMID: 36429143 PMCID: PMC9689362 DOI: 10.3390/foods11223552] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 11/02/2022] [Accepted: 11/03/2022] [Indexed: 11/09/2022] Open
Abstract
The wheat aleurone layer is, according to millers, the main bran fraction. It is a source of nutritionally valuable compounds, such as dietary fibres, proteins, minerals and vitamins, that may exhibit health benefits. Despite these advantages, the aleurone layer is scarce on the market, probably due to issues related to its extraction. Many processes exist with some patents, but a choice must be made between the quality and quantity of the resulting product. Nonetheless, its potential has been studied mainly in bread and pasta. While the nutritional benefits of aleurone-rich flour addition to bread agree, opposite results have been obtained concerning its effects on end-product characteristics (namely loaf volume and sensory characteristics), thus ensuing different acceptability responses from consumers. However, the observed negative effects of aleurone-rich flour on bread dough could be reduced by subjecting it to pre- or post-extracting treatments meant to either reduce the particle size of the aleurone's fibres or to change the conformation of its components.
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5
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Jaksics E, Németh R, Farkas A, Horváth R, Dúzs D, Drozdik ÁA, Csányi B, Bidló G, Simon K, Tömösközi S. Comparative compositional and functional characterisation of rye varieties and novel industrial milling fractions. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15780] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Edina Jaksics
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Műegyetem rkp.3. 1111 Budapest Hungary
| | - Renáta Németh
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Műegyetem rkp.3. 1111 Budapest Hungary
| | - Alexandra Farkas
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Műegyetem rkp.3. 1111 Budapest Hungary
| | - Réka Horváth
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Műegyetem rkp.3. 1111 Budapest Hungary
| | - Dániel Dúzs
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Műegyetem rkp.3. 1111 Budapest Hungary
| | - Álmos Attila Drozdik
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Műegyetem rkp.3. 1111 Budapest Hungary
| | - Brigitta Csányi
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Műegyetem rkp.3. 1111 Budapest Hungary
| | - Gábor Bidló
- First Pest Mill and Bakery Ltd. Malom köz 7 2170 Aszód Hungary
| | - Katalin Simon
- First Pest Mill and Bakery Ltd. Malom köz 7 2170 Aszód Hungary
| | - Sándor Tömösközi
- Research Group of Cereal Science and Food Quality Department of Applied Biotechnology and Food Science Budapest University of Technology and Economics Műegyetem rkp.3. 1111 Budapest Hungary
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6
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Sissons M. Development of Novel Pasta Products with Evidence Based Impacts on Health-A Review. Foods 2022; 11:foods11010123. [PMID: 35010249 PMCID: PMC8750499 DOI: 10.3390/foods11010123] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2021] [Revised: 12/28/2021] [Accepted: 12/30/2021] [Indexed: 01/18/2023] Open
Abstract
Pasta made from durum wheat is a widely consumed worldwide and is a healthy and convenient food. In the last two decades, there has been much research effort into improving the nutritional value of pasta by inclusion of nonconventional ingredients due to the demand by health-conscious consumers for functional foods. These ingredients can affect the technological properties of the pasta, but their health impacts are not always measured rather inferred. This review provides an overview of pasta made from durum wheat where the semolina is substituted in part with a range of ingredients (barley fractions, dietary fibre sources, fish ingredients, herbs, inulin, resistant starches, legumes, vegetables and protein extracts). Impacts on pasta technological properties and in vitro measures of phytonutrient enhancement or changes to starch digestion are included. Emphasis is on the literature that provides clinical or animal trial data on the health benefits of the functional pasta.
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Affiliation(s)
- Mike Sissons
- Department of Primary Industries, Tamworth Agricultural Institute, 4 Marsden Park Road, Tamworth, NSW 2340, Australia
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7
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Maina NH, Rieder A, De Bondt Y, Mäkelä-Salmi N, Sahlstrøm S, Mattila O, Lamothe LM, Nyström L, Courtin CM, Katina K, Poutanen K. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber. Foods 2021; 10:foods10112566. [PMID: 34828846 PMCID: PMC8624990 DOI: 10.3390/foods10112566] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2021] [Revised: 10/08/2021] [Accepted: 10/15/2021] [Indexed: 12/16/2022] Open
Abstract
Daily use of wholegrain foods is generally recommended due to strong epidemiological evidence of reduced risk of chronic diseases. Cereal grains, especially the bran part, have a high content of dietary fiber (DF). Cereal DF is an umbrella concept of heterogeneous polysaccharides of variable chemical composition and molecular weight, which are combined in a complex network in cereal cell walls. Cereal DF and its distinct components influence food digestion throughout the gastrointestinal tract and influence nutrient absorption and other physiological reactions. After repeated consumption of especially whole grain cereal foods, these effects manifest in well-demonstrated health benefits. As cereal DF is always consumed in the form of processed cereal food, it is important to know the effects of processing on DF to understand, safeguard and maximize these health effects. Endogenous and microbial enzymes, heat and mechanical energy during germination, fermentation, baking and extrusion destructurize the food and DF matrix and affect the quantity and properties of grain DF components: arabinoxylans (AX), beta-glucans, fructans and resistant starch (RS). Depolymerization is the most common change, leading to solubilization and loss of viscosity of DF polymers, which influences postprandial responses to food. Extensive hydrolysis may also remove oligosaccharides and change the colonic fermentability of DF. On the other hand, aggregation may also occur, leading to an increased amount of insoluble DF and the formation of RS. To understand the structure–function relationship of DF and to develop foods with targeted physiological benefits, it is important to invest in thorough characterization of DF present in processed cereal foods. Such understanding also demands collaborative work between food and nutritional sciences.
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Affiliation(s)
- Ndegwa H. Maina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
- Correspondence:
| | - Anne Rieder
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Yamina De Bondt
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Noora Mäkelä-Salmi
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Stefan Sahlstrøm
- Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1431 Ås, Norway; (A.R.); (S.S.)
| | - Outi Mattila
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
| | - Lisa M. Lamothe
- Nestlé Institute of Materials Science, Nestlé Research, Société des Produits Nestlé S.A. Route du Jorat 57, 1000 Lausanne 26, 1800 Vevey, Switzerland;
| | - Laura Nyström
- Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 9, 8092 Zurich, Switzerland;
| | - Christophe M. Courtin
- Laboratory of Food Chemistry and Biochemistry, KU Leuven, 3001 Leuven, Belgium; (Y.D.B.); (C.M.C.)
| | - Kati Katina
- Department of Food and Nutrition, University of Helsinki, P.O. Box 66, FI-00014 Helsinki, Finland; (N.M.-S.); (K.K.)
| | - Kaisa Poutanen
- VTT Technical Research Centre of Finland Ltd., P.O. Box 1000, FI-02044 Espoo, Finland; (O.M.); (K.P.)
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8
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Zhang Y, Dong J, Deng C, Qian Y, Zhou Y, Wang NF, Zhang Q. Effect of glutinous rice flour supplementation on the properties of wheat flour and salted noodles. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15856] [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)
- Yingying Zhang
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
| | - Junlin Dong
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
| | - Changyue Deng
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
| | - Yuzhe Qian
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
| | - Yibin Zhou
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
| | - Nai fu Wang
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
| | - Qiang Zhang
- Anhui Engineering Laboratory of Agricultural Products Processing Anhui Agricultural University Hefei China
- Institute of Modern Food Technology Hefei China
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9
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Sajdakowska M, Gębski J, Jeżewska-Zychowicz M, Jeznach M, Kosicka-Gębska M. Consumer Choices in the Pasta Market: The Importance of Fiber in Consumer Decisions. Nutrients 2021; 13:nu13092931. [PMID: 34578809 PMCID: PMC8468700 DOI: 10.3390/nu13092931] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 08/19/2021] [Accepted: 08/20/2021] [Indexed: 11/16/2022] Open
Abstract
The aim of the current study was two-fold: (1) to identify consumer segments based on pasta selection motives and (2) to examine the differences between the identified segments in terms of perception of pasta and pasta with added fiber and information on the food label. The data were collected using a CAPI (computer-assisted personal interview) survey on a sample of 1013 consumers. The k-means clustering method was used to identify four clusters of consumers, namely, quality-oriented, sensory-oriented, convenience-oriented, and neutral consumers. The quality-oriented group was the group that expressed the most positive opinions about the pasta and about the addition of fiber to pasta. Moreover, they appreciated the information placed on the pasta label the most. Consumers in the sensory-oriented segment were the least likely to agree that the addition of fiber to pasta deteriorated its taste and to agree that it looked worse compared to pasta without fiber. These findings are of significance for those involved in the public nutrition sector as well as for those responsible for preparing well-targeted marketing messages. The conclusions may constitute invaluable insights for those devising educational initiatives and campaigns.
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10
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Liu J, Zhang J, Wang W, Hou H. Effects of microwave treatment on the stability and antioxidant capacity of a functional wheat bran. Food Sci Nutr 2021; 9:2713-2721. [PMID: 34026084 PMCID: PMC8116850 DOI: 10.1002/fsn3.2230] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 02/28/2021] [Accepted: 03/01/2021] [Indexed: 11/11/2022] Open
Abstract
A functional wheat bran (FWB) was obtained from wheat grains that were rich in wheat aleurone. The effects of the microwave (MW) power (2.5, 5.0, 7.5, and 10.0 kW) and treatment time (15, 30, 60, 90, and 120 s) on the moisture and free fatty acid (FFA) content, lipase activity, and antioxidant activity of the FWB were investigated. The purpose of this study is to stabilize the FWB against lipid oxidation and rancidity and as much as possible to retain its antioxidant activities. MW treatment significantly decreased the FFA content, moisture content, and lipase activity of the FWB. Moreover, MW treatment significantly increased the total phenolic content (TPC) and antioxidant activity of the FWB without drastically altering its color. MW treatment at 7.5 kW and 120 s was found to be optimal for stabilizing the FWB and increasing its antioxidant activity. The stabilized FWB was proven to be far more stable than the control FWB during storage. Thus, MW treatment is an effective stabilization method for the storage and utilization of FWB. Additional research is needed for the exact mechanism of the decrease of FFA content and increase of antioxidant activity of FWB induced by MW treatment.
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Affiliation(s)
- Jing Liu
- Engineering and Technology Center for Grain Processing of Shandong ProvinceCollege of Food Science and EngineeringShandong Agricultural UniversityTai'anChina
| | - Jinli Zhang
- Engineering and Technology Center for Grain Processing of Shandong ProvinceCollege of Food Science and EngineeringShandong Agricultural UniversityTai'anChina
| | - Wentao Wang
- Engineering and Technology Center for Grain Processing of Shandong ProvinceCollege of Food Science and EngineeringShandong Agricultural UniversityTai'anChina
| | - Hanxue Hou
- Engineering and Technology Center for Grain Processing of Shandong ProvinceCollege of Food Science and EngineeringShandong Agricultural UniversityTai'anChina
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11
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Acceptance of Fresh Pasta with β-Glucan Addition: Expected Versus Perceived Liking. Foods 2020; 9:foods9070869. [PMID: 32635143 PMCID: PMC7404659 DOI: 10.3390/foods9070869] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2020] [Revised: 06/25/2020] [Accepted: 06/30/2020] [Indexed: 02/07/2023] Open
Abstract
The aim was to recognize the effect of oat β-glucan fiber addition on expected and perceived liking of fresh pasta. Durum wheat semolina was enriched with oat β-glucan fiber in proportions: 0, 4, 8, 12 and 16% in relation to wheat flour. The evaluation of pasta samples was carried out by a group of 150 consumers and 10 panelists. Consumers evaluated pasta samples to assess the expected and perceived liking and the trained panelists established sensory profile.The consumers’ evaluation of cooked pasta with different oat β-glucan fiber additions showed that the sample with 16% oat β-glucan fiber addition was most liked (6.4 in a 1–9 scale). Consistency between expected and perceived liking increased with the increase in oat β-glucan fiber addition and was the highest for the sample enriched with 16% β-glucan. The sensory profile established by the trained panelists compared with the results of the consumers’ assessment showed that an increase in intensity of bran odor and flavor (up to value 4.08 for odor note and 5.31 for flavor) could have been related to higher perceived liking by the consumers. The increased amount of oat β-glucan fiber powder (16%), which provides fiber-rich products, is a promising ingredient for fresh pasta formulation.
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12
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Improvement of chemical properties of noodle and pasta using dephytinized cereal brans. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109470] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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13
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Chen Z, Xia Q, Zha B, Sun J, Xu B, Chen Z. Triboelectric separation of wheat bran tissues: Influence of tribo‐material, water content, and particle size. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13346] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Zhongwei Chen
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Qing Xia
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Baoping Zha
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Jun Sun
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Bin Xu
- School of Food and Biological EngineeringJiangsu University Zhenjiang Jiangsu Province People's Republic of China
| | - Zhengxing Chen
- National Engineering Laboratory for Cereal Fermentation TechnologyJiangnan University Wuxi Jiangsu Province People's Republic of China
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14
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Jalgaonkar K, Jha SK, Mahawar MK, Yadav DN. Pearl millet based pasta: optimization of extrusion process through response surface methodology. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:1134-1144. [PMID: 30956293 DOI: 10.1007/s13197-019-03574-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/24/2018] [Accepted: 01/01/2019] [Indexed: 11/28/2022]
Abstract
This study investigated the influence of extrusion operating condition [barrel temperature (BT) (50-90 °C), feed moisture content (FM) (25-35%, w.b.), feeder speed (FS) (8-16 rpm) and screw speed to feeder speed ratio (SS:FS) (8-12)] on quality of pearl millet pasta [cooking time (CT), cooking loss (CL), hydration capacity (HC), swelling capacity (SC), hardness, springiness (SP), chewiness (CH) through response surface methodology (CCRD design)]. The results indicated that raising BT and FM reduced CT, CL, but increased HC, SC, hardness, SP, CH of pearl millet based pasta. HC, SC, hardness, SP and CH of pasta were increased as FS and SS:FS increased, whereas, CT and CL showed decreasing trend. The optimum operating conditions for pear millet based pasta was obtained at BT of 70 °C, FM of 30% (w.b.), FS of 12 rpm and SS:FS ratio of 10 with low CT (≤ 5.25 min), CL (≤ 7.45%) and high HC (≥ 2.30 g g-1), SC (≥ 3.14 ml g-1), good hardness (≥ 11.11 N), SP (≥ 1.24 N) and CH (≥ 6.09 N mm).
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Affiliation(s)
- Kirti Jalgaonkar
- Division of Horticultural Crop Processing, ICAR-CIPHET, Abohar, Punjab 152116 India
| | - S K Jha
- Division of Food Science and Post-Harvest Technology, ICAR-IARI, New Delhi, 110012 India
| | - Manoj Kumar Mahawar
- Division of Horticultural Crop Processing, ICAR-CIPHET, Abohar, Punjab 152116 India
| | - Deep Narayan Yadav
- Division of Food Grain and Oilseed Processing, ICAR-CIPHET, Ludhiana, 141004 India
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15
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Li X, Hu H, Xu F, Liu Z, Zhang L, Zhang H. Effects of aleurone‐rich fraction on the hydration and rheological properties attributes of wheat dough. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14073] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Affiliation(s)
- Xiaoya Li
- School of Tea and Food Science & Technology Anhui agricultural university Hefei 230036 China
| | - Honghai Hu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Hefei 238000 China
| | - Fen Xu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing 100193 China
| | - Zhengquan Liu
- School of Tea and Food Science & Technology Anhui agricultural university Hefei 230036 China
| | - Liang Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Hefei 238000 China
| | - Hong Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Comprehensive Key Laboratory of Agro‐products Processing Ministry of Agriculture Beijing 100193 China
- Academy of Food and Nutrition Health Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Hefei 238000 China
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16
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Desai AS, Brennan MA, Brennan CS. Influence of semolina replacement with salmon (
Oncorhynchus tschawytscha
) powder on the physicochemical attributes of fresh pasta. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13842] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Ajay S. Desai
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North New Zealand
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17
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Izsó E, Bartalné-Berceli M, Salgó A, Gergely S. Off-line detection of milling processes of Pannon wheat classes by near infrared spectroscopic methods. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2016.1059] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Izsó
- Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, 1111 Budapest, Hungary
| | - M. Bartalné-Berceli
- Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, 1111 Budapest, Hungary
| | - A. Salgó
- Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, 1111 Budapest, Hungary
| | - S. Gergely
- Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, 1111 Budapest, Hungary
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Izsó E, Bartalné-Berceli M, Salgó A, Gergely S. Monitoring of heat-treated wheat milling fractions by near infrared spectroscopic method. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2018. [DOI: 10.3920/qas2016.1048] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- E. Izsó
- Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, 1111 Budapest, Hungary
| | - M. Bartalné-Berceli
- Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, 1111 Budapest, Hungary
| | - A. Salgó
- Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, 1111 Budapest, Hungary
| | - S. Gergely
- Department of Applied Biotechnology and Food Science, Budapest University of Technology and Economics, Szent Gellért tér 4, 1111 Budapest, Hungary
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Deng L, Elias EM, Manthey FA. Relationship Between Grain, Semolina, and Whole Wheat Flour Properties and the Physical and Cooking Qualities of Whole Wheat Spaghetti. Cereal Chem 2017. [DOI: 10.1094/cchem-03-17-0064-n] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Lingzhu Deng
- Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, NDSU Department 7670, P.O. Box 6050, Fargo, ND 58108-6050, U.S.A
| | - Elias M. Elias
- Department of Plant Sciences, North Dakota State University, NDSU Department 7670, P.O. Box 6050, Fargo, ND 58108-6050, U.S.A
| | - Frank A. Manthey
- Cereal Science Graduate Program, Department of Plant Sciences, North Dakota State University, NDSU Department 7670, P.O. Box 6050, Fargo, ND 58108-6050, U.S.A
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Gere A, Szabó Z, Pásztor-Huszár K, Orbán C, Kókai Z, Sipos L. Use of JAR-Based Analysis for Improvement of Product Acceptance: A Case Study on Flavored Kefirs. J Food Sci 2017; 82:1200-1207. [PMID: 28369865 DOI: 10.1111/1750-3841.13701] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2016] [Revised: 01/25/2017] [Accepted: 02/27/2017] [Indexed: 11/29/2022]
Abstract
A common question of dairy product developments is the possible success of the new product. Several publications reported successful results using just-about-right (JAR) scales; although there is some debate about their advantages/disadvantages. This study highlights the limitations and opportunities of JAR scales and penalty analysis of fruit flavored kefirs. The first question is whether penalty analysis results help to improve the product and thus its overall liking (OAL)? The second question is what happens to those who rated the products "ideal" (JAR) before product development when evaluating the new products? Fruit flavored live-flora stirred-type kefir samples were formulated and evaluated by 92 consumers before and after the JAR-based product development. The OAL of two products significantly increased after product development. A new visualization tool is introduced, which shows what happens to those who rated the attribute as JAR but the attribute has been modified. A general product development scheme is also introduced for JAR-based kefir product development.
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Affiliation(s)
- Attila Gere
- Sensory Laboratory, Faculty of Food Science, Szent István Univ., Villányi út 29-43, 1118, Budapest, Hungary
| | - Zsófia Szabó
- Dept. Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István Univ., Ménesi út 43-45, 1118, Budapest, Hungary
| | - Klára Pásztor-Huszár
- Dept. Refrigeration and Livestock Products Technology, Faculty of Food Science, Szent István Univ., Ménesi út 43-45, 1118, Budapest, Hungary
| | - Csaba Orbán
- Dept. of Dietetics and Nutrition Sciences, Faculty of Health Sciences, Semmelweis Univ., Vas utca 17, 1088, Budapest, Hungary
| | - Zoltán Kókai
- Sensory Laboratory, Faculty of Food Science, Szent István Univ., Villányi út 29-43, 1118, Budapest, Hungary
| | - László Sipos
- Sensory Laboratory, Faculty of Food Science, Szent István Univ., Villányi út 29-43, 1118, Budapest, Hungary
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21
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Rheological and stability aspects of dry and hydrothermally heat treated aleurone-rich wheat milling fraction. Food Chem 2017; 220:9-17. [PMID: 27855940 DOI: 10.1016/j.foodchem.2016.09.198] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/29/2016] [Revised: 09/25/2016] [Accepted: 09/29/2016] [Indexed: 11/24/2022]
Abstract
Novel aleurone-rich wheat milling fraction developed and produced on industry scale is investigated. The special composition of the novel flour with high protein, dietary fiber and fat content results in a unique combination of the mixing and viscosity properties. Due to the high lipid concentration, the fraction is exposed to fast rancidity. Dry heat (100°C for 12min) and hydrothermal treatment processes (96°C for 6min with 0-20 L/h steam) were applied on the aleurone-rich flour to modify the technological properties. The chemical, structural changes; the extractability of protein, carbohydrate and phenolic components and the rheological characteristics of the flours were evaluated. The dry treated flour decreased protein and carbohydrate extractability, shortened dough development time, reduced gel strength and enhanced the gelling ability. Hydrothermal treatment caused changes in the phenolic content improved the dough stability and -resistance. Heat treatment processes were able to extend the stability of the flour.
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22
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Bucsella B, Takács Á, Vizer V, Schwendener U, Tömösközi S. Comparison of the effects of different heat treatment processes on rheological properties of cake and bread wheat flours. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.06.073] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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23
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Bagdi A, Tóth B, Lőrincz R, Szendi S, Gere A, Kókai Z, Sipos L, Tömösközi S. Effect of aleurone-rich flour on composition, baking, textural, and sensory properties of bread. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.08.073] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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