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Zhang L, Peng Q, Chen J. Effect of dry- and moist-heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate. J Food Sci 2024; 89:4671-4687. [PMID: 39030846 DOI: 10.1111/1750-3841.17225] [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: 03/25/2024] [Revised: 06/12/2024] [Accepted: 06/14/2024] [Indexed: 07/22/2024]
Abstract
This study aimed to enhance the solubility and digestibility of macadamia protein isolate (MPI) for potential utilization in the food industry. The impact of dry- and moist-heat treatments at various temperatures (80, 90, and 100°C) and durations (15 and 30 min) on macadamia protein's microstructure, solubility, molecular weight, secondary and tertiary structure, thermal stability, and digestibility were investigated and evaluated. The heating degree was found to cause roughening of the MPI surface. The solubility of MPI after dry-heat treatment for 15 min at 100°C reached 290.96 ± 2.80% relative to that of untreated protein. Following heat treatment, the bands of protein macromolecules disappeared, while MPI was stretched by vibrations of free and hydrogen-bonded hydroxyl groups. Additionally, an increase in thermal stability was observed. After heat treatment, hydrophobic groups inside the protein are exposed. Heat treatment significantly improved the in vitro digestibility of MPI, reaching twice that of untreated protein. The results also demonstrated that dry- and moist-heat treatments have distinct impacts on MPI, while heating temperature and duration affect the degree of modification. With a decreased ordered structure and increased random coil content, the dry-heat treatment significantly enhanced the in vitro digestibility of MPI. The digestibility of MPI after dry-heat treatment for 30 min at 90°C increased by 77.82 ± 2.80% compared to untreated protein. Consequently, compared to moist-heat treatment, dry-heat treatment was more effective in modifying macadamia protein. Dry-heat treatment of 30 min at 90°C was determined as the optimal condition. PRACTICAL APPLICATION: Heat treatment enhances MPI characteristics, potentially advancing macadamia-derived food production, including plant-based beverages and protein supplements.
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Affiliation(s)
- Liyixia Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qianqian Peng
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Jingjing Chen
- School of Food Science and Technology, Jiangnan University, Wuxi, China
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2
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Kumari S, Alam AN, Hossain MJ, Lee EY, Hwang YH, Joo ST. Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects. Foods 2023; 13:108. [PMID: 38201136 PMCID: PMC10778684 DOI: 10.3390/foods13010108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 12/19/2023] [Accepted: 12/26/2023] [Indexed: 01/12/2024] Open
Abstract
Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of the sensory profile of meat is the most challenging part as these products are meant to be an alternative to animal meat. The development of a product similar to meat requires accurate selection of ingredients and processing techniques. An understanding of the relevant sensory profile can help in constructing products and technologies that are consumer-centric and sustainable. In this review, we focus on the comparative differences in the sensory profiles of animal meat and plant-based meat alternatives, particularly regarding the color, texture, and flavor, along with the methods used to compare them. This paper also explains the sensory evaluation and how it affects consumer preference and acceptability. Additionally, a direction for further research on developing better plant-based meat products is suggested.
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Affiliation(s)
- Swati Kumari
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Amm Nurul Alam
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Md. Jakir Hossain
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Eun-Yeong Lee
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
| | - Young-Hwa Hwang
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea;
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Gyeongsang National University, Jinju 52852, Republic of Korea; (S.K.); (A.N.A.); (M.J.H.); (E.-Y.L.)
- Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52852, Republic of Korea;
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3
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Dada MA, Bello FA, Omobulejo FO, Olukunle FE. Nutritional quality and physicochemical properties of biscuit from composite flour of wheat, African yam bean and tigernut. Heliyon 2023; 9:e22477. [PMID: 38034758 PMCID: PMC10687072 DOI: 10.1016/j.heliyon.2023.e22477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2022] [Revised: 11/13/2023] [Accepted: 11/14/2023] [Indexed: 12/02/2023] Open
Abstract
This study investigated the effect of the supplementation of wheat flour with flour blends of African yam bean (AYB) and tigernut for the production of biscuits and evaluated the sensory characteristics. The composite flours were of ratio 70:25:5 (TWB), 70:20:10 (ATW), 70:15:15 (BTT) for wheat: AYB: tigernut, respectively, while 100 % wheat flour served as control (WTY). The composite flour samples were analyzed for proximate, functional and pasting properties. The physical and chemical properties and sensory attributes of the developed biscuits were carried out. The moisture, protein, fat, ash, crude fiber, carbohydrate, and energy contents of the composite flour ranged from 6.63 to 8.13 %, 11.22-18.36 %, 13.27-19.15 %, 0.98-0.99 %, 3.96-7.43 %, 59.97-62.55 % and 400.89 to 410.40 Kcal/100g, respectively. The results showed that protein fat, ash and crude fiber of the biscuit were improved. The water and oil absorption capacity of composite flour was low while the pasting properties of the composite flour blends reduced as the AYB flour increased. All the composite flour blend biscuit samples possessed high essential nutrients and antioxidant potential. All the biscuits samples were accepted by the panelists, however, sample BTT (70 % wheat flour+15 % AYB flour+ 15 % tigernut flour) was most accepted in appearance, aroma, taste, crispness and overall acceptability. Therefore, biscuits from the flour blends of wheat, AYB and tigernut could be nutritionally beneficial and good for adults.
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Affiliation(s)
- Mopelola A. Dada
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
| | - Florence A. Bello
- Department of Food Science and Technology, University of Uyo, Uyo, Akwa Ibom State, Nigeria
| | - Franca O. Omobulejo
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
| | - Funmilayo E. Olukunle
- Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria
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4
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Baskıncı T, Gul O. Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization. Int J Biol Macromol 2023; 250:126005. [PMID: 37562472 DOI: 10.1016/j.ijbiomac.2023.126005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 07/18/2023] [Accepted: 07/25/2023] [Indexed: 08/12/2023]
Abstract
In this study, we aimed to determine the effect of high pressure homogenization (HPH) at a pressure up to 150 MPa on microstructural, techno-functional and rheological properties of sesame protein isolate (SPI). HPH treatment caused a partial change in the secondary structure of SPI, however, the changes in surface hydrophobicity and free -SH groups, indicating HPH had significant effect on the tertiary structure. After the HPH treatment, the particles dispersed homogeneously with more rougher surface. Sesame proteins had the smallest particle size (0.79 μm) and highest zeta potential (38.83 mV) at 100 MPa pressure. The most developed water/oil holding capacity, emulsification and foaming properties were achieved at 100 MPa pressure. However, the maximum stable foam formation (83.33 %) was determined at 150 MPa pressure. When the shear rate is fixed as 50 1/s, an increase in the viscosity value of the samples treated with 100 and 150 MPa pressure was detected compared to the control sample, while the lowest viscosity was determined the ones treated at 50 MPa. In all samples except 50 MPa pressure-treated proteins, viscoelastic character became dominant with increasing frequency (G' > G″). Modification with HPH resulted in a decrease of about 15 °C in the gelation temperature of SPI.
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Affiliation(s)
- Tuğba Baskıncı
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey
| | - Osman Gul
- Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu, Turkey.
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5
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Jakobson K, Kaleda A, Adra K, Tammik ML, Vaikma H, Kriščiunaite T, Vilu R. Techno-Functional and Sensory Characterization of Commercial Plant Protein Powders. Foods 2023; 12:2805. [PMID: 37509897 PMCID: PMC10379337 DOI: 10.3390/foods12142805] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Revised: 07/17/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023] Open
Abstract
Many new plant proteins are appearing on the market, but their properties are insufficiently characterized. Hence, we collected 24 commercial proteins from pea, oat, fava bean, chickpea, mung bean, potato, canola, soy, and wheat, including different batches, and assessed their techno-functional and sensory properties. Many powders had yellow, red, and brown color tones, but that of fava bean was the lightest. The native pH ranged from 6.0 to 7.7. The water solubility index was 28% on average, but after heat treatment the solubility typically increased. Soy isolate had by far the best water-holding capacity of 6.3 g (H2O) g-1, and canola had the highest oil-holding capacity of 2.8 g (oil) g-1. The foaming capacity and stability results were highly varied but typical to the raw material. The emulsification properties of all powders were similar. Upon heating, the highest viscosity and storage modulus were found in potato, canola, and mung bean. All powders had raw material flavor, were bitter and astringent, and undissolved particles were perceived in the mouth. Large differences in functionality were found between the batches of one pea powder. In conclusion, we emphasize the need for methodological standardization, but while respecting the conditions found in end applications like meat and dairy analogs.
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Affiliation(s)
- Kadi Jakobson
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
- Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Aleksei Kaleda
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
| | - Karl Adra
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
| | - Mari-Liis Tammik
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
- Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
| | - Helen Vaikma
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
- School of Business and Governance, Tallinn University of Technology, Akadeemia tee 3, 12612 Tallinn, Estonia
| | - Tiina Kriščiunaite
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
| | - Raivo Vilu
- Center of Food and Fermentation Technologies (TFTAK), Mäealuse 2/4B, 12618 Tallinn, Estonia
- Institute of Chemistry and Biotechnology, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
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6
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Batariuc A, Coțovanu I, Mironeasa S. Sorghum Flour Features Related to Dry Heat Treatment and Milling. Foods 2023; 12:foods12112248. [PMID: 37297492 DOI: 10.3390/foods12112248] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 06/12/2023] Open
Abstract
Heat treatment of sorghum kernels has the potential to improve their nutritional properties. The goal of this study was to assess the impact of dry heat treatment at two temperatures (121 and 140 °C) and grain fractionation, on the chemical and functional properties of red sorghum flour with three different particle sizes (small, medium, and large), for process optimization. The results showed that the treatment temperature had a positive effect on the water absorption capacity, as well as the fat, ash, moisture and carbohydrate content, whereas the opposite tendency was obtained for oil absorption capacity, swelling power, emulsion activity and protein and fiber content. Sorghum flour particle size had a positive impact on water absorption capacity, emulsion activity and protein, carbohydrate and fiber content, while oil absorption capacity, swelling power and fat, ash and moisture content were adversely affected. The optimization process showed that at the treatment temperature at 133 °C, an increase in fat, ash, fiber and carbohydrate content was experienced in the optimal fraction dimension of red sorghum grains. Moreover, the antioxidant performance showed that this fraction produced the best reducing capability when water was used as an extraction solvent. Starch digestibility revealed a 22.81% rise in resistant starch, while the thermal properties showed that gelatinization enthalpy was 1.90 times higher compared to the control sample. These findings may be helpful for researchers and the food industry in developing various functional foods or gluten-free bakery products.
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Affiliation(s)
- Ana Batariuc
- Faculty of Food Engineering, "Stefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Ionica Coțovanu
- Faculty of Food Engineering, "Stefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Silvia Mironeasa
- Faculty of Food Engineering, "Stefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
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7
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Honfo F, Togbe E, Dekker M, Akissoe N, Ahohuendo B. Nutritional and functional characterisation of flour from six plantain (Musa spp.) cultivars grown in Benin. INTERNATIONAL FOOD RESEARCH JOURNAL 2022. [DOI: 10.47836/ifrj.29.5.12] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
Plantain flour is a promising functional ingredient of various domains in the food industry. The present work investigated the functional attributes and proximate composition of flours derived from six plantain cultivars from Benin, and evaluated their nutritional composition. Among the cultivars, proximate composition of the flours varied with moisture, ash, protein, and fibre ranging from 4.59 - 6.85, 2.01 - 2.56, 2.54 - 3.47, and 0.95 - 1.37% (dry basis), respectively. Significantly higher β-carotene contents (± 9 µg) were found in flours from Orishele and Pelipita cultivars, whereas flours from Aloga 2M and Kpahissi cultivars yielded the highest content of vitamin C (9.64 µg). Flour from Kpahissi cultivar exhibited higher water and oil absorption capacity (161.29 and 81.29%, respectively) than the other flours. In addition, higher viscosity, emulsion, and foaming capacities were recorded in flour from Kpahissi cultivar. Flours from different plantain cultivars differed in their physicochemical and functional properties, and could therefore be used in various food domains. In that respect, Kpahissi, Orishele, and Aloga 2M flours could be more suitable in the formulation of particular composite flour for specific uses having the functional parameters such as water and oil absorption, viscosity, emulsion, and foaming capacities.
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8
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Hong S, Shen Y, Li Y. Physicochemical and Functional Properties of Texturized Vegetable Proteins and Cooked Patty Textures: Comprehensive Characterization and Correlation Analysis. Foods 2022; 11:foods11172619. [PMID: 36076805 PMCID: PMC9455741 DOI: 10.3390/foods11172619] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2022] [Revised: 08/03/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022] Open
Abstract
Rising concerns of environment and health from animal-based proteins have driven a massive demand for plant proteins. Textured vegetable protein (TVP) is a plant-protein-based product with fibrous textures serving as a promising meat analog. This study aimed to establish possible correlations between the properties of raw TVPs and the corresponding meatless patties. Twenty-eight commercial TVPs based on different protein types and from different manufacturers were compared in proximate compositions, physicochemical and functional properties, as well as cooking and textural attributes in meatless patties. Significant differences were observed in the compositions and properties of the raw TVPs (p < 0.05) and were well reflected in the final patties. Of all the TVP attributes, rehydration capacity (RHC) was the most dominant factor affecting cooking loss (r = 0.679) and textures of hardness (r = −0.791), shear force (r = −0.621) and compressed juiciness (r = 0.812) in meatless patties, as evidenced by the significant correlations (p < 0.01). The current study may advance the knowledge for TVP-based meat development.
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9
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Characterization of Sorghum Processed through Dry Heat Treatment and Milling. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12157630] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Sorghum grain nutritional quality can be enhanced by applying dry heat treatments. The purpose of this study was to investigate the effects of dry heat treatment at two temperatures (121 and 14 °C) with three fractionation factors (S fraction < 200 μm, M fraction 200–250 μm and, L fraction > 300 μm) on sorghum flour chemical and functional properties, to optimize processes by means of a desirability function, and to characterize the optimal products. Treatment temperature negatively affected oil- and water-absorption capacity, protein and moisture contents, while the opposite trend was obtained for hydration capacity, swelling power, emulsifying properties, fat, ash, and carbohydrate content. Sorghum flour fractions positively influenced the hydration and water-retention capacities, emulsifying properties, and protein and carbohydrate content, while oil absorption, swelling power, fat, ash, and moisture were negatively affected. The optimal processing determined for each fraction was heat treatment at 121.00 °C for S fraction, 132.11 °C for M, and 139.47 °C for L. Optimal product characterization revealed that the color, bioactive properties, and protein and starch structures of the optimal samples had changed after heat treatment, depending on the fraction. These findings could be helpful for the cereal industry, since sorghum flour could be an alternative for conventional crops for the development of new products, such as snacks, baked goods, and pasta.
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Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds. Food Chem 2022; 382:132570. [PMID: 35245760 DOI: 10.1016/j.foodchem.2022.132570] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 02/07/2022] [Accepted: 02/24/2022] [Indexed: 11/21/2022]
Abstract
The utilization of beans (Phaseolus vulgaris L.) is hindered by unpleasant flavors, low macronutrients digestibility, and long cooking time. The pre-thermally treated beans can overcome these limitations. Therefore, the effect of thermal methods (moist-heat and dry-heat) and bean market classes (black, navy, kidney, and pinto) on functional properties and digestibility of bean flours were compared to raw counterparts. Within bean class, moist-heated samples showed increased water-holding capacities of 2.54-2.87 g H2O/g sample and starch/protein digestibility whereas dry-heated samples showed enhanced flavor profile and increased oil-holding capacities of 1.04-1.14 g oil/g sample. Among bean classes, moist-heated kidney bean flour showed the highest water-holding capacity of 2.87 g H2O/g sample and starch/protein digestibility while dry-heated pinto bean flour had the highest oil-holding capacity of 1.14 g oil/g sample. The current result may provide a basis for the development of pre-thermally treated legume flours and facilitate their applications.
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11
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Younis K, Ashfaq A, Ahmad A, Anjum Z, Yousuf O. A Critical review focusing the effect of ingredients on the textural properties of plant-based meat products. J Texture Stud 2022. [PMID: 35717605 DOI: 10.1111/jtxs.12704] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2022] [Revised: 05/18/2022] [Accepted: 06/09/2022] [Indexed: 11/29/2022]
Abstract
Plant-based meat alternatives have been studied for decades, but have recently gained more attraction in the food industries and research communities. Concern about animal welfare, health, environment and moral beliefs acts as a driving force for the growth of plant-based meat products. The most challenging task in the development of meat analog is to imitate the texture of conventional meat products. The fabrication of plant-based meat product requires a wise selection and formulation of ingredients to perfectly mimic the fibrous structure of meat. Top-down and bottom-up approaches are the two most commonly used structuring techniques for the preparation of plant-based meat products. Development of comminuted meat product is easy as compared to the whole-muscle type plant-based meat products. Several plant-based ingredients such as texturized and non-texturized proteins, fats, binding agents, flavoring and coloring agents accompanied with different processing techniques (extrusion, shear cell, wet spinning, electrospinning, and freeze structuring) are used in the preparation of meat analogs. This paper aims to discuss the impact of ingredients on the textural properties of plant-based meat products.
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Affiliation(s)
- Kaiser Younis
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Alweera Ashfaq
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Alisha Ahmad
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Zayeema Anjum
- Department of Bioengineering, Integral University, Lucknow, U.P., India
| | - Owais Yousuf
- Department of Bioengineering, Integral University, Lucknow, U.P., India
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12
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Lau T, Clayton T, Harbourne N, Rodriguez-Garcia J, Oruna-Concha MJ. Sweet corn cob as a functional ingredient in bakery products. Food Chem X 2022; 13:100180. [PMID: 34950866 PMCID: PMC8671855 DOI: 10.1016/j.fochx.2021.100180] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2021] [Revised: 10/19/2021] [Accepted: 12/03/2021] [Indexed: 11/27/2022] Open
Abstract
Incorporation of sweet corn cob flour (SCCF) in gluten free rice muffin was examined. SCCF contained a higher amount of ferulic acid and dietary fiber than rice flour. Muffin incorporated with 10% and 20% of SCCF showed an improvement in texture. Baking increases the free ferulic acid in muffin incorporated with SCCF. Muffin with SCCF showed higher mean overall liking scores in consumers liking test.
Gluten free (GF) products are often inferior in quality attributes, nutritional content and consumer acceptability. The use of GF by-products is a novel strategy to improve the structure and nutritional profile of these products. Sweet corn cob (SCC) is a by-product of sweet corn processing containing a considerable amount of fibre and ferulic acid. The effect of baking on ferulic acid content, colour, texture and physical characteristics on muffins incorporated with SCC flour (SCCF) as a value-added food ingredient was investigated using a GF model system. The freeze-dried SCCF, containing ferulic acid (6.02 mg g−1) was used to replace the rice flour at varying levels of 10, 20, and 30%. In general, SCCF increased dietary fibre and free ferulic acid content of muffins. Inclusion of 20% SCCF showed an increase in terms of the height of the muffin and number of air cells in the crumb, along with a decrease in the hardness of muffins. Muffins with SCCF showed higher mean overall liking scores than rice flour muffin.
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Affiliation(s)
- T Lau
- Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK
| | - T Clayton
- Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK
| | - N Harbourne
- UCD Institute of Food and Health, School of Agricultural and Food Science, University College Dublin, Belfield, Dublin, Ireland
| | - J Rodriguez-Garcia
- Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK
| | - M J Oruna-Concha
- Department of Food and Nutritional Sciences, University of Reading, Reading RG6 6DZ, UK
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13
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Ruiz Haddad L, Tejada-Ortigoza V, Martín-Del-Campo ST, Balderas-León I, Morales-de la Peña M, Garcia-Amezquita LE, Welti-Chanes J. Evaluation of nutritional composition and technological functionality of whole American Bullfrog (Lithobates catesbeianus), its skin, and its legs as potential food ingredients. Food Chem 2022; 372:131232. [PMID: 34634586 DOI: 10.1016/j.foodchem.2021.131232] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2021] [Revised: 08/20/2021] [Accepted: 09/23/2021] [Indexed: 01/10/2023]
Abstract
Frog farming systems do not take advantage of their byproducts, which represents health risks and environmental pollution. The present study aimed to evaluate the proximate composition, amino acid, and fatty acid profile of American Bullfrog byproducts (whole frogs (WF), legs (LF), and skin (SF)) and their technological functionality. Results showed that WF, LF, and SF protein content was 47.6, 88.4, and 91.1% dry base (d.b.), correspondingly. Fat content resulted in 34.6, 3.2, and 4.2% (d.b.), respectively. Moreover, byproducts contain all the essential amino acids (23.8-46.6%), and the unsaturated fatty acids predominated the saturated fats. Samples showed water and oil absorption capacities of 1.8-2.6% and 1.8-4.0%, respectively, while oil and water emulsion capacities were 76.7-98.3% and 36.1-85.6%, correspondingly. Additionally, SF presented a gelling capacity in a 5% concentration. These results showed that frogs' byproducts have adequate nutritional and functional capacities, compared to other vegetable and animal flours used in the industry.
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Affiliation(s)
- Lucía Ruiz Haddad
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Querétaro, QRO 76130, Mexico
| | | | | | - Iván Balderas-León
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Querétaro, QRO 76130, Mexico
| | | | | | - Jorge Welti-Chanes
- Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, NL 64849, Mexico
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14
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Perera SP, Konieczny D, Ding K, Hucl P, L'Hocine L, Nickerson MT. Techno‐functional and nutritional properties of full‐bran and low‐bran canaryseed flour, and the effect of solvent‐de‐oiling on the proteins of low‐bran flour and isolates. Cereal Chem 2022. [DOI: 10.1002/cche.10532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Suneru P. Perera
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada
- Keyleaf Life‐Sciences Saskatoon Saskatchewan Canada
| | - Dellaney Konieczny
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada
| | - Ke Ding
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada
| | - Pierre Hucl
- Crop Development Centre University of Saskatchewan Saskatoon Saskatchewan Canada
| | - Lamia L'Hocine
- Agriculture and Agri‐Food Canada Saint‐Hyacinthe Quebec Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon Saskatchewan Canada
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15
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Šmídová Z, Rysová J. Gluten-Free Bread and Bakery Products Technology. Foods 2022; 11:foods11030480. [PMID: 35159630 PMCID: PMC8834121 DOI: 10.3390/foods11030480] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2022] [Revised: 02/01/2022] [Accepted: 02/02/2022] [Indexed: 02/04/2023] Open
Abstract
Gluten, a protein fraction from wheat, rye, barley, oats, their hybrids and derivatives, is very important in baking technology. The number of people suffering from gluten intolerance is growing worldwide, and at the same time, the need for foods suitable for a gluten-free diet is increasing. Bread and bakery products are an essential part of the daily diet. Therefore, new naturally gluten-free baking ingredients and new methods of processing traditional ingredients are sought. The study discusses the use of additives to replace gluten and ensure the stability and elasticity of the dough, to improve the nutritional quality and sensory properties of gluten-free bread. The current task is to extend the shelf life of gluten-free bread and bakery products and thus extend the possibility of its distribution in a fresh state. This work is also focused on various technological possibilities of gluten-free bread and the preparation of bakery products.
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16
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Kumar SR, Sadiq MB, Anal AK. Comparative study of physicochemical and functional properties of soaked, germinated and pressure cooked Faba bean. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:257-267. [PMID: 35068570 PMCID: PMC8758870 DOI: 10.1007/s13197-021-05010-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/09/2021] [Accepted: 01/29/2021] [Indexed: 01/03/2023]
Abstract
Faba bean flours (germinated, soaked, cooked and raw) were evaluated for physiochemical and functional properties. The flour samples exhibited considerable amounts of carbohydrates (58.79-66.19 g/100 g) and proteins (21.9-29.1 g/100 g). Soaked faba bean (SFB) (29.1 g/100 g) and raw faba bean (RFB) (25.70 g/100 g) flour contained significantly higher amount of protein than germinated faba bean (GFB) and pressure cooked faba bean (PCFB). The physicochemical and functional composition of GFB and PCFB were improved compare to raw flour. Physical and functional properties such as water absorption index (2.97 g/g) and foaming stability (140.13 mL/100 mL) were increased by germination. The functional properties of pressure-cooked faba bean such as water solubility index (2.12 g/100 g) and water absorption capacity (2.02 g/g) were higher than other flour samples. The microstructure of legume flour samples explained that the starch granules of raw flours were smooth, oval and granular structure whereas soaked, germinated and cooked flours showed damaged starch granules. The effect of soaking, germination and pressure-cooking demonstrated significant variations in functionals characteristics of faba bean flour. Therefore, various processing conditions can be combined to obtain the desired characteristics in faba bean-based food products.
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Affiliation(s)
- Simmi Ranjan Kumar
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Khlong Nueng, 12120 Pathum Thani Thailand
| | - Muhammad Bilal Sadiq
- School of Life Sciences, Forman Christian College (A Chartered University), Lahore, 54600 Pakistan
| | - Anil Kumar Anal
- Department of Food, Agriculture and Bioresources, Asian Institute of Technology, Khlong Nueng, 12120 Pathum Thani Thailand
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17
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Di Y, Li X, Chang X, Gu R, Duan X, Liu F, Liu X, Wang Y. Impact of germination on structural, functional properties and in vitro protein digestibility of sesame (Sesamum indicum L.) protein. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112651] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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18
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Effects of Dry Heat Treatment and Milling on Sorghum Chemical Composition, Functional and Molecular Characteristics. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112411881] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
This study aimed to highlight the effects of grains dry heat treatment, flour particle size and variety on sorghum flour nutritional, functional, and molecular characteristics. The results obtained showed that dry heat treatment led to fat, fiber and water absorption capacity increase, while the moisture, protein, ash, water retention capacity, solubility index, foaming capacity, and FT-IR absorption bands characteristic to phytic acids decreased with temperature applied raised. Particle size reduction determined lower protein, solubility index, and emulsifying activity and higher fat content, oil absorption capacity, swelling power, and foaming capacity. White sorghum flour fractions presented lower protein content, except when they were treated at 140 °C, lower carbohydrates and fibers and higher fat content compared to those made of red sorghum. Moderate significant correlations (p < 0.05) were observed between some of the functional properties and proximate composition of flours. Thus, both dry heat treatment conditions and particle size exerted significant influences of sorghum flour chemical and functional properties. These results showed the importance of particle size and dry heat treatment on sorghum flours functionality, being helpful for further optimizations and choices for bakery products use.
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Kaur M, Singh B, Kaur A, Singh N. Proximate, mineral, amino acid composition, phenolic profile, antioxidant and functional properties of oilseed cakes. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15386] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Manpreet Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India
| | - Balwinder Singh
- P.G. Department of Biotechnology Khalsa College Amritsar Punjab 143002 India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar Punjab 143005 India
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20
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Kaleda A, Talvistu K, Vaikma H, Tammik ML, Rosenvald S, Vilu R. Physicochemical, textural, and sensorial properties of fibrous meat analogs from oat-pea protein blends extruded at different moistures, temperatures, and screw speeds. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100092] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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21
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Devnani B, Ong L, Kentish S, Gras SL. Structure and functionality of almond proteins as a function of pH. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100229] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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22
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Melo D, Álvarez-Ortí M, Nunes MA, Costa ASG, Machado S, Alves RC, Pardo JE, Oliveira MBPP. Whole or Defatted Sesame Seeds ( Sesamum indicum L.)? The Effect of Cold Pressing on Oil and Cake Quality. Foods 2021; 10:foods10092108. [PMID: 34574218 PMCID: PMC8466230 DOI: 10.3390/foods10092108] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Revised: 08/26/2021] [Accepted: 09/03/2021] [Indexed: 01/16/2023] Open
Abstract
Whole sesame seeds and sesame oil, which is obtained after cold pressing the seeds, are foodstuffs globally consumed due to their nutritional characteristics. The press cake that remains from the oil extraction process can be ground to form a defatted flour that can be incorporated into the human diet, contributing to the valorisation of this product. The nutritional comparison between the whole seeds and the press cake reveals the potential of this by-product to be incorporated in the formulation of diverse foodstuff, since it is richer than the seeds in proteins (30%) and fibre (25%) and still contains a proportion of oil (32%) with a fatty acid pattern characterized by the abundance of unsaturated fatty acids. The protein fraction of both the seeds and the cake shows a balanced composition regarding amino acid composition, with all the essential amino acids included. On the other hand, the oil obtained by cold pressing is shown as a high-quality oil, where the predominant fatty acids are oleic (42.66%) and linoleic (41.25%), which are essential fatty acids because they are not synthetised in the organism and must be obtained through the diet. In addition, it is rich in vitamin E, especially in γ-tocopherol, that was the main isomer found. Regarding these results, all products (sesame seeds, oil and press cake) are components suitable to be included in a healthy diet.
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Affiliation(s)
- Diana Melo
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - Manuel Álvarez-Ortí
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain;
| | - Maria Antónia Nunes
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - Anabela S. G. Costa
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - Susana Machado
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - Rita C. Alves
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
| | - José E. Pardo
- Higher Technical School of Agricultural and Forestry Engineering, University of Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain;
- Correspondence:
| | - Maria Beatriz P. P. Oliveira
- REQUIMTE/LAQV, Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Street of Jorge de Viterbo Ferreira 228, 4050-313 Porto, Portugal; (D.M.); (M.A.N.); (A.S.G.C.); (S.M.); (R.C.A.); (M.B.P.P.O.)
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Oppong D, Panpipat W, Chaijan M. Chemical, physical, and functional properties of Thai indigenous brown rice flours. PLoS One 2021; 16:e0255694. [PMID: 34343208 PMCID: PMC8330919 DOI: 10.1371/journal.pone.0255694] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Accepted: 07/22/2021] [Indexed: 11/26/2022] Open
Abstract
Thai indigenous brown rice flours from Nakhon Si Thammarat, Thailand, namely Khai Mod Rin (KMRF) and Noui Khuea (NKRF), were assessed for quality aspects in comparison with brown Jasmine rice flour (JMRF) and commercial rice flour (CMRF) from Chai Nat 1 variety. All the rice flours had different chemical composition, physical characteristic, and techno-functionality. The KMRF, NKRF, and JMRF were classified as a low amylose type (19.56-21.25% dw). All rice flours had low total extractable phenolic content (0.1-0.3 mg GAE/g dw) with some DPPH● scavenging activity (38.87-46.77%). The variations in the bulk density (1.36-1.83 g/cm3), water absorption capacity (0.71-1.17 g/g), solubility (6.93-13.67%), oil absorption capacity (1.39-2.49 g/g), and swelling power (5.71-6.84 g/g) were noticeable. The least gelation concentration ranged from 4.0 to 8.0% where KMRF was easier to form gel than JMRF, and NKRF/CMRF. The foam capacity of the flours was relatively low (1.30-2.60%). The pasting properties differed among rice flours and the lowest pasting temperature was observed in CMRF. Overall, the chemical, physical, functional, and pasting qualities of flours were substantially influenced by rice variety. The findings offered fundamental information on Thai indigenous rice flour that can be used in food preparations for specific uses.
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Affiliation(s)
- David Oppong
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
| | - Manat Chaijan
- Food Technology and Innovation Research Center of Excellence, School of Agricultural Technology and Food Industry, Walailak University, Thasala, Nakhon Si Thammarat, Thailand
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24
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Espinosa-Páez E, Hernández-Luna CE, Longoria-García S, Martínez-Silva PA, Ortiz-Rodríguez I, Villarreal-Vera MT, Cantú-Saldaña CM. Pleurotus ostreatus: A potential concurrent biotransformation agent/ingredient on development of functional foods (cookies). Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111727] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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25
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Abstract
This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.
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26
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Yadav A, Saini I, Kaushik P, Ahmad Ansari M, Rashid Khan M, Haq N. Effects of arbuscular mycorrhizal fungi and P-solubilizing Pseudomonas fluorescence (ATCC-17400) on morphological traits and mineral content of sesame. Saudi J Biol Sci 2021; 28:2649-2654. [PMID: 34025149 PMCID: PMC8117026 DOI: 10.1016/j.sjbs.2021.03.024] [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: 01/19/2021] [Revised: 03/07/2021] [Accepted: 03/08/2021] [Indexed: 12/20/2022] Open
Abstract
Sesame (Sesamum indicum L.) is an important staple crop of the family Pedaliaceae. The commercial production of sesame is still dependent on the applications of chemical fertilizers. Mycorrhiza inoculum resulted in better morphological and biochemical traits in vegetables. Thus, here the outcome of arbuscular mycorrhizal fungi (AMF) and Pseudomonas fluorescence (ATCC-17400) inoculation was studied in the pot culture experiment. Primarily, there seems to be a promising opportunity of AMF in sesame under pot and field trials because of enhanced morphological parameters, especially root weight, and disparities in nutrients and metabolites. The AMF appears to be an option to boost plant growth, mineral content, and sesame yield. The AMF treatment with Pseudomonas fluorescence strain (ATCC-17400) determined the maximum values for the morphological traits and mineral content. Overall, our study highlights mycorrhizal fungi and other microbes efficacy in achieving a successful sesame production.
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Affiliation(s)
- Alpa Yadav
- Department of Botany, Indra Gandhi University, Meerpur, 122502 Rewari, India
| | - Ishan Saini
- Department of Botany, Kurukshetra University Kurukshetra, Kurukshetra 136119, India
| | - Prashant Kaushik
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, Camino de Vera 14, Valencia 46022, Spain
| | - Mushtaq Ahmad Ansari
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Mohammad Rashid Khan
- Department of Pharmacology and Toxicology, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Nazrul Haq
- Department of Pharmaceutics, College of Pharmacy King Saud University, Riyadh, Saudi Arabia
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Biswal AK, Lenka C, Panda PK, Yang JM, Misra PK. Investigation of the functional and thermal properties of Mahua deoiled cake flour and its protein isolate for prospective food applications. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110459] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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28
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Functional properties and predicted glycemic index of gluten free cereal, pseudocereal and legume flours. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109860] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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29
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Hatamian M, Noshad M, Abdanan-Mehdizadeh S, Barzegar H. Effect of roasting treatment on functional and antioxidant properties of chia seed flours. NFS JOURNAL 2020. [DOI: 10.1016/j.nfs.2020.07.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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30
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Gundogan R, Can Karaca A. Physicochemical and functional properties of proteins isolated from local beans of Turkey. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109609] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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31
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Solaesa ÁG, Villanueva M, Vela AJ, Ronda F. Protein and lipid enrichment of quinoa (cv.Titicaca) by dry fractionation. Techno-functional, thermal and rheological properties of milling fractions. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105770] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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32
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Sangokunle OO, Sathe SK, Singh P. Purified Starches from 18 Pulses Have Markedly Different Morphology, Oil Absorption and Water Absorption Capacities, Swelling Power, and Turbidity. STARCH-STARKE 2020. [DOI: 10.1002/star.202000022] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Oluwatoyin O. Sangokunle
- Department of Nutrition, Food, and Exercise Sciences Florida State University 120 Convocation Way, 416 Sandels Building Tallahassee FL 32306 USA
| | - Shridhar K. Sathe
- Department of Nutrition, Food, and Exercise Sciences Florida State University 120 Convocation Way, 416 Sandels Building Tallahassee FL 32306 USA
| | - Prashant Singh
- Department of Nutrition, Food, and Exercise Sciences Florida State University 120 Convocation Way, 416 Sandels Building Tallahassee FL 32306 USA
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Kumar SR, Sadiq MB, Anal AK. Comparative study of physicochemical and functional properties of pan and microwave cooked underutilized millets (proso and little). Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109465] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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34
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Moura MAF, Perera S, Ren Y, Takahashi JA, Ai Y, Nickerson MT. Functional characteristics and protein quality of selected commercially obtained brown and yellow canary seed flours and prepared isolates. Cereal Chem 2020. [DOI: 10.1002/cche.10292] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Marília A. F. Moura
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
- Faculty of Pharmacy Universidade Federal de Minas Gerais Belo Horizonte Brazil
| | - Suneru Perera
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
- KeyLeaf Life Sciences Saskatoon SK Canada
| | - Yikai Ren
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
| | - Michael T. Nickerson
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK Canada
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Zhao H, Shen C, Wu Z, Zhang Z, Xu C. Comparison of wheat, soybean, rice, and pea protein properties for effective applications in food products. J Food Biochem 2020; 44:e13157. [PMID: 32020651 DOI: 10.1111/jfbc.13157] [Citation(s) in RCA: 55] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 01/14/2020] [Accepted: 01/15/2020] [Indexed: 12/14/2022]
Abstract
Pea and rice proteins are promising to substitute allergenic proteins, and increasingly, play important roles in the food industry because of their hypoallergenic characteristics and nutritional value. However, manufacturers generally provide limited functionality information on these proteins. Therefore, this study comprehensively compared functional properties of wheat, soybean, rice, and pea proteins for their industrial applications and illustrated correlation among various functionalities. Results showed that protein solubility (PS) was highly related to its water absorption (WA) capacity, emulsifying activity index (EAI), and emulsion stability index (ESI). The overall functionality of pea protein was close to that of soybean protein while rice protein cannot match with all other proteins. sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis indicated the composition of each protein was unique. While the deconvolution of the amide I band of the Raman spectra indicated soybean and pea proteins that shared similar features, but they were different from that of wheat and rice proteins. PRACTICAL APPLICATIONS: Due to the allergenicity of wheat and soybean proteins, food manufacturers are looking for alternative protein sources. Rice and Pea proteins are promising substitutes because of their "allergen-friendly" as well as their emergence in the food market. This study provided a comprehensive comparison of the functionality of commercially available wheat, soybean, rice, and pea proteins. The information presented in this study would be helpful to food scientists, scholars, or engineers when they develop appropriate application of various proteins in food products.
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Affiliation(s)
- Hefei Zhao
- Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Chun Shen
- Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Zijian Wu
- Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
| | - Zhong Zhang
- Department of Food Science, Cornell University, Ithaca, NY, USA
| | - Changmou Xu
- Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, USA
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Safdar B, Pang Z, Liu X, Rashid MT, Jatoi MA. Structural and functional properties of raw and defatted flaxseed flour and degradation of cynogenic contents using different processing methods. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13406] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Bushra Safdar
- Beijing Advance Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical EngineeringBeijing Technology and Business University Beijing China
| | - Zhihua Pang
- Beijing Advance Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical EngineeringBeijing Technology and Business University Beijing China
| | - Xinqi Liu
- Beijing Advance Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives, School of Food and Chemical EngineeringBeijing Technology and Business University Beijing China
| | - Muhammad T. Rashid
- School of Food and Biological EngineeringJiangsu University Zhenjiang China
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Liu C, Zaffran VD, Gupta S, Roux KH, Sathe SK. Pecan (Carya illinoinensis) detection using a monoclonal antibody-based direct sandwich enzyme-linked immunosorbent assay. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108516] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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39
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Milled black gram by-product as a promising food ingredient: functional, pasting and thermal characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00255-9] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Zlatanović S, Kalušević A, Micić D, Laličić-Petronijević J, Tomić N, Ostojić S, Gorjanović S. Functionality and Storability of Cookies Fortified at the Industrial Scale with up to 75% of Apple Pomace Flour Produced by Dehydration. Foods 2019; 8:foods8110561. [PMID: 31717294 PMCID: PMC6915552 DOI: 10.3390/foods8110561] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/04/2019] [Accepted: 11/05/2019] [Indexed: 11/16/2022] Open
Abstract
Apple pomace flour (APF) with high content of dietary fibers (DF), total polyphenolics (TPCs) and flavonoids (TFCs) was produced at the industrial scale. Bulk and tapped density, swelling, water and oil holding capacity, solubility and hydration density of fine and coarse APF with average particle size 0.16 and 0.50 mm were compared. The effect of wheat flour substitution with 25%, 50% and 75% of fine and coarse APF was studied upon cookies production at the industrial scale and after one year of storage. Coarse APF performed better in respect to sensorial properties, content and retention of dietary compounds and antioxidant (AO) activity. The cookies with optimal share of coarse APF (50%) contained 21 g/100 g of DF and several times higher TPC, TFC as well as AO activity than control cookies, retained well health promoting compounds and maintained an intensely fruity aroma and crispy texture. They were acceptable for consumers according to the hedonic test.
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Affiliation(s)
- Snežana Zlatanović
- Institute of General and Physical Chemistry, P.O. Box 45, 11158 Belgrade 118, Serbia; (D.M.); (S.O.)
- Correspondence: (S.Z.); (S.G.); Tel.: +381-11-2182389 (S.Z.); +381-61-243-9803 (S.G.)
| | - Ana Kalušević
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia;
- Faculty of Agriculture, University of Belgrade, P.O. Box 14, 11080 Belgrade, Serbia; (J.L.-P.); (N.T.)
| | - Darko Micić
- Institute of General and Physical Chemistry, P.O. Box 45, 11158 Belgrade 118, Serbia; (D.M.); (S.O.)
| | | | - Nikola Tomić
- Faculty of Agriculture, University of Belgrade, P.O. Box 14, 11080 Belgrade, Serbia; (J.L.-P.); (N.T.)
| | - Sanja Ostojić
- Institute of General and Physical Chemistry, P.O. Box 45, 11158 Belgrade 118, Serbia; (D.M.); (S.O.)
| | - Stanislava Gorjanović
- Institute of General and Physical Chemistry, P.O. Box 45, 11158 Belgrade 118, Serbia; (D.M.); (S.O.)
- Correspondence: (S.Z.); (S.G.); Tel.: +381-11-2182389 (S.Z.); +381-61-243-9803 (S.G.)
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Characterization of Quinoa Defatted by Supercritical Carbon Dioxide. Starch Enzymatic Susceptibility and Structural, Pasting and Thermal Properties. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02329-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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42
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Marak NR, Malemnganbi CC, Marak CR, Mishra LK. Functional and antioxidant properties of cookies incorporated with foxtail millet and ginger powder. Journal of Food Science and Technology 2019; 56:5087-5096. [PMID: 31741533 DOI: 10.1007/s13197-019-03981-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2019] [Accepted: 07/24/2019] [Indexed: 11/25/2022]
Abstract
The functional, sensory, nutritive, phytochemical and antioxidant properties of flours derived from wheat, foxtail millet and ginger along with the cookies formulated from these ingredients was studied. The foxtail millet (20, 30 and 40%) and ginger powder (5, 10 and 15%) blended wheat flours were investigated and compared to control (100% wheat flour). The increase in substitution levels of both the alternatives improved the functional properties of the composite flour and cookies formulated. Sensory analysis revealed that cookies prepared from 30% foxtail millet and 10% ginger powder had comparable scores. These were further subjected to nutritive and phytochemical analyses. The results revealed that cookies formulated using both the alternatives had reasonable proximate composition comparable to control. The substituted cookies had higher total soluble phenolic content and antioxidant capacities in terms of DPPH and ABTS scavenging potential and a strongly positive correlation was observed between the total soluble phenolic content and antioxidant capacities in composite flour and the cookies formulated from the flours. Overall the addition of foxtail millet flour (30%) and ginger powder (10%) improved the nutritional and phenolic linked antioxidant potential which can lead to shelf life extension and enhanced health benefits.
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Affiliation(s)
- Natasha R Marak
- 1Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya India
| | - Chungkham C Malemnganbi
- 1Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya India
| | - Cassandra R Marak
- 1Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya India
| | - Lokesh K Mishra
- 2College of Agriculture, Central Agricultural University, Iroisemba, Imphal, 795004 India
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43
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Wang JS, Wang AB, Zang XP, Tan L, Xu BY, Chen HH, Jin ZQ, Ma WH. Physicochemical, functional and emulsion properties of edible protein from avocado (Persea americana Mill.) oil processing by-products. Food Chem 2019; 288:146-153. [DOI: 10.1016/j.foodchem.2019.02.098] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2019] [Revised: 02/18/2019] [Accepted: 02/19/2019] [Indexed: 12/30/2022]
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Gupta S, Liu C, Sathe SK. Quality of a Chickpea-Based High Protein Snack. J Food Sci 2019; 84:1621-1630. [PMID: 31112300 DOI: 10.1111/1750-3841.14636] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2018] [Revised: 04/07/2019] [Accepted: 04/09/2019] [Indexed: 01/07/2023]
Abstract
A chickpea-based high protein, ready-to-eat snack was prepared using six chickpea types. The chickpea seeds and their corresponding snack products were analyzed for proximate composition, antinutrients, and select quality parameters. Chickpea types had: lipid (4.25% to 6.98%), moisture (6.63% to 9.15%), protein (23.33% to 30.95%), and carbohydrate (54.60% to 60.40%) contents exhibiting significant (P ≤ 0.05) differences. Ash content (1.94% to 2.41%) did not register significant differences. Chickpea types did not show variability in either polypeptide profile or in vitro protein digestibility. In the tested seeds, hemagglutinins and α-amylase inhibitors were not detected, while trypsin (12.73 to 19.58 units/mg sample) and chymotrypsin inhibitors (62.91 to 84.91 units/mg sample) activity varied significantly (P ≤ 0.05). The chickpea-based snack product had intermediate-moisture (23.31% to 27.81%), was low in lipids (5.09% to 5.84%), free of antinutrients, and was a good source of proteins (12.45% to 14.10%), carbohydrates (51.86% to54.96%), and minerals (1.53% to 2.43%). The L* , a* , and b* values of the products ranged from 75.97 to 79.38, 3.46 to 4.75, and 27.65 to 34.65, respectively. The hardness, springiness, and fracturability of the product were 700.89 to 955.23 g, 43.38% to 47.14%, and 5.26 to 5.90 mm, respectively. PRACTICAL APPLICATION: Development of new bean-based products, such as a chickpea-based snack with an overall good nutrition and taste, may play an important role in increasing the consumption of underutilized dry beans in the United States, shown to promote better health and wellness.
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Affiliation(s)
- Sahil Gupta
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1493, U.S.A
| | - Changqi Liu
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1493, U.S.A
| | - Shridhar K Sathe
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL, 32306-1493, U.S.A
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45
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Influence of boiling and autoclave processing on the phenolic content, antioxidant activity and functional properties of pistachio, cashew and chestnut flours. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.035] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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46
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Pensamiento-Niño CA, Hernández-Santos B, Herman-Lara E, Juárez-Barrientos JM, Martínez-Sánchez CE, Ramírez-Rivera EJ, Rodríguez-Miranda J. Physical, mechanical, functional and chemical properties of Mexican pink pinion ( Pinus pinea L.). Journal of Food Science and Technology 2019; 56:763-774. [PMID: 30906034 DOI: 10.1007/s13197-018-3536-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2018] [Accepted: 11/26/2018] [Indexed: 10/27/2022]
Abstract
The aim of the study was to evaluate the physical and mechanical properties of the nut and kernel of the Mexican pink pinion (Pinus pinea L.), as well as the physicochemical and functional properties of whole pink pinion meal (WPPM) as well defatted pink pinion meal (DPPM). The length, width, thickness, geometric diameter, arithmetic diameter, sphericity, aspect ratio, surface area, volume, density and hardness of the nut were higher than those of the kernels. The kernel had the highest coefficient of friction, while the nut had the highest angle of repose. WPPM had high fat and protein contents, at 40.5 g/100 g and 41.1 g/100 g, respectively. The major component of DPPM was protein (64.85 g/100 g). The DPPM had higher water absorption, oil absorption, emulsifying and lower gelation capacities (4%), indicating that the meal is a potential source of protein isolates or additives for functional foods and WPPM in food formulations.
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Affiliation(s)
- Christian A Pensamiento-Niño
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, C.P. 68350 Tuxtepec, OAX Mexico
| | - Betsabé Hernández-Santos
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, C.P. 68350 Tuxtepec, OAX Mexico
| | - Erasmo Herman-Lara
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, C.P. 68350 Tuxtepec, OAX Mexico
| | - José M Juárez-Barrientos
- Tecnológico Nacional de México/Instituto Tecnológico Superior de Tierra Blanca, Av. Veracruz s/n. Col. PEMEX, C.P. 95180 Tierra Blanca, VER Mexico
| | - Cecilia E Martínez-Sánchez
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, C.P. 68350 Tuxtepec, OAX Mexico
| | - Emmanuel J Ramírez-Rivera
- Tecnológico Nacional de México/Instituto Tecnológico Superior de Zongolica, Km 4 Carretera a la Compañía S/N, Tepetitlanapa, C.P. 95005 Zongolica, VER Mexico
| | - Jesús Rodríguez-Miranda
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Av. Dr. Víctor Bravo Ahuja s/n. Col. 5 de Mayo, C.P. 68350 Tuxtepec, OAX Mexico
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Kocakulak S, Sumnu G, Sahin S. Chickpea flour‐based biofilms containing gallic acid to be used as active edible films. J Appl Polym Sci 2019. [DOI: 10.1002/app.47704] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Secil Kocakulak
- Department of Food EngineeringMiddle East Technical University 06800 Ankara Turkey
| | - Gulum Sumnu
- Department of Food EngineeringMiddle East Technical University 06800 Ankara Turkey
| | - Serpil Sahin
- Department of Food EngineeringMiddle East Technical University 06800 Ankara Turkey
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English MM, Viana L, McSweeney MB. Effects of Soaking on the Functional Properties of Yellow-Eyed Bean Flour and the Acceptability of Chocolate Brownies. J Food Sci 2019; 84:623-628. [PMID: 30779131 DOI: 10.1111/1750-3841.14485] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Revised: 01/22/2019] [Accepted: 01/26/2019] [Indexed: 12/31/2022]
Abstract
Dried beans are an excellent source of protein, soluble fiber, and resistant starch. In spite of their beneficial properties, the presence of off-flavors limits their use as alternate flour sources in food applications. Soaking and then masking with flavor compounds are effective methods to remove off-flavors in pulses; however, these strategies are not often combined in a single-food application. The objective of this study was to determine the effect of these combined strategies on the acceptability of brownies made with bean flour and whether soaking affected the functional properties of the flour samples. Yellow-eyed (YE) beans were soaked for 24 hr, dried in an oven (treated), and then ground to form flour using a kitchen mill. The check-all-that-apply scores revealed that brownies made with 100% YE flour had nutty and beany flavors. However, consumer liking of brownies made with 50:50 and 25:75 all-purpose (AP):YE-treated flour blends, respectively, were not significantly different from the control brownies made with AP flour. Starch content varied significantly among the treated (42.9 ± 3.2%, P < 0.05) and untreated YE bean flour samples (35.3 ± 1.9%). The treated YE flour showed the highest water absorption index, 3.69 ± 0.12. Overall, combining soaking and the use of chocolate were successful strategies to reduce off-flavors in cake-style brownies, which suggest that up to 50% treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. PRACTICAL APPLICATION: Soaking yellow-eyed (YE) beans prior to milling, combined with the use of chocolate were successful strategies to mask off-flavors in cake-style brownies. The significance of the findings of this study lies in the fact that treated YE flours may be used as a suitable partial replacer of AP flour in chocolate brownies. The use of these strategies has the potential to increase the consumption of pulse flours in Canada.
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Affiliation(s)
- Marcia M English
- Dept. of Human Nutrition, Saint Francis Xavier Univ., Antigonish, Nova Scotia, Canada
| | - Lauren Viana
- Dept. of Human Nutrition, Saint Francis Xavier Univ., Antigonish, Nova Scotia, Canada
| | - Mathew B McSweeney
- School of Nutrition and Dietetics, Acadia Univ., Wolfville, Nova Scotia, Canada
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49
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Khaldi Y, Tounsi L, Balti MA, Kechaou N. Impact of microwave drying on sesame coats quality. J FOOD PROCESS ENG 2018. [DOI: 10.1111/jfpe.12860] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Yakouta Khaldi
- Research Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment; National School of Engineers of Sfax, University of Sfax; Sfax Tunisia
| | - Leila Tounsi
- Research Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment; National School of Engineers of Sfax, University of Sfax; Sfax Tunisia
| | - Mohamed Amine Balti
- Research Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment; National School of Engineers of Sfax, University of Sfax; Sfax Tunisia
| | - Nabil Kechaou
- Research Group of Agri-Food Processing Engineering, Laboratory of Applied Fluids Mechanics, Process Engineering and Environment; National School of Engineers of Sfax, University of Sfax; Sfax Tunisia
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50
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Gupta S, Chhabra GS, Liu C, Bakshi JS, Sathe SK. Functional Properties of Select Dry Bean Seeds and Flours. J Food Sci 2018; 83:2052-2061. [PMID: 30044496 DOI: 10.1111/1750-3841.14213] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2018] [Revised: 05/07/2018] [Accepted: 05/14/2018] [Indexed: 02/01/2023]
Abstract
Select functional properties of 21 dry beans and soybean seeds and their corresponding flours were evaluated. Among the tested seeds, dark-red and light-red kidney beans had larger length (L)/breadth (B) ratios than the rest. Lentil seeds were the smallest (L/B = 0.98), thinnest (2.23 mm), and lightest (density 1.14 g/cm3 ) among the tested seeds. Garbanzo seeds were the thickest (thickness 7.05 mm). Highest bulk density (g/cm3 ), porosity (%), specific volume (cm3 /g), and bulk volume (cm3 /g) were registered, respectively, by moth bean (0.86 g/cm3 ), pink bean (66.53%), lentil (0.88 cm3 /g), and soybean (1.46 cm3 /g) seeds. Water uptake during soaking peaked in ≤12 hr by all bean seeds. Soybean and black bean flours, respectively, exhibited the highest water-holding (3.14 g/g) and oil-holding (2.15 g/g) capacities. Great Northern bean flour exhibited higher foaming volume (30.8% increase) than all the other tested seed flours. Stability of all bean flour foams were ≤36 hr. Black gram flour formed a gel at the lowest concentration (4% w/v) among all the tested seed flours. Garbanzo, soybean, tepary, and val bean flours failed to form a gel at ≤ 20% (w/v). The results indicate that the tested dry bean flours have great potential as functional ingredients for food formulations. PRACTICAL APPLICATION Understanding the functional properties of the dry bean seeds and flours is important for designing handling, transportation, storage, and processing methods for these beans and in guiding the selection of appropriate dry bean flours as food ingredients.
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Affiliation(s)
- Sahil Gupta
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A
| | - Guneet S Chhabra
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A
- J. R. Simplot Co., Boise, ID 83707, U.S.A
| | - Changqi Liu
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A
- School of Exercise and Nutritional Sciences, San Diego State Univ., San Diego, CA 92182-7251, U.S.A
| | - Jasamrit S Bakshi
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A
- IDS Infotech Limited, C-138, Industrial Area, Phase-VIII, Mohali, Punjab-160071, India
| | - Shridhar K Sathe
- Dept. of Nutrition, Food & Exercise Sciences, Florida State Univ., Tallahassee, FL 32306-1493, U.S.A
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