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Spina A, Summo C, Timpanaro N, Canale M, Sanfilippo R, Amenta M, Strano MC, Allegra M, Papa M, Pasqualone A. Lupin as Ingredient in Durum Wheat Breadmaking: Physicochemical Properties of Flour Blends and Bread Quality. Foods 2024; 13:807. [PMID: 38472920 DOI: 10.3390/foods13050807] [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: 01/31/2024] [Revised: 02/26/2024] [Accepted: 03/04/2024] [Indexed: 03/14/2024] Open
Abstract
The popularity of adding pulse flours to baked goods is growing rapidly due to their recognised health benefits. In this study, increasing amounts (3, 7, 10, and 15%) of white lupin flour (Lupinus albus L.) and of protein concentrate from narrow-leaved lupin (Lupinus angustifolius L.) were used as replacements for durum wheat semolina to prepare bread, and their effects on the physicochemical properties of the flour blends, as well as the technological and sensory qualities of bread, were evaluated. The addition of protein concentrate from narrow-leaved lupin and white lupin flour increased the water binding capacity and the leavening rate compared to pure semolina. A farinograph test indicated that the dough development time had a slight but significant tendency to increase with the addition of lupin flour and protein concentrate of narrow-leaved lupin, while had a negative effect on the stability of dough. The alveograph strength decreased (225, 108, and 76 × 10-4 J for dough made with semolina, 15% of protein concentrate from narrow-leaved lupin, and 15% of white lupin flour, respectively), whereas there was an upward trend in the P/L ratio. Compared to re-milled semolina, the samples with lupin flour and protein concentrate from narrow-leaved lupin had low amylase activity, with falling number values ranging from 439 s to 566 s. The addition of the two different lupin flours lowered the specific volumes of the breads (2.85, 2.39, and 1.93 cm3/g for bread made from semolina, from 15% of protein concentrate from narrow-leaved lupin, and from 15% of white lupin flour, respectively) and increased their hardness values (up to 21.34 N in the bread with 15% of protein concentrate from narrow-leaved lupin). The porosity of the loaves was diminished with the addition of the two lupin flours (range of 5-8). The sensory analysis showed that the addition of white lupin flour or protein concentrate from narrow-leaved lupin did not impart any unpleasant flavours or odours to the bread. To conclude, the use of lupin in breadmaking requires adjustments to strengthen the gluten network but does not require a deflavouring process.
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Affiliation(s)
- Alfio Spina
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Nicolina Timpanaro
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Michele Canale
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Rosalia Sanfilippo
- Research Centre for Cereal and Industrial Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Margherita Amenta
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Maria Concetta Strano
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Maria Allegra
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Martina Papa
- Research Centre for Olive, Fruit and Citrus Crops, Council for Agricultural Research and Economics (CREA), Corso Savoia, 190, 95024 Acireale, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
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Pasqualone A, Vurro F, Wolgamuth E, Yusuf S, Squeo G, De Angelis D, Summo C. Physical-Chemical and Nutritional Characterization of Somali Laxoox Flatbread and Comparison with Yemeni Lahoh Flatbread. Foods 2023; 12:3050. [PMID: 37628049 PMCID: PMC10453120 DOI: 10.3390/foods12163050] [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: 07/07/2023] [Revised: 08/07/2023] [Accepted: 08/11/2023] [Indexed: 08/27/2023] Open
Abstract
The physical-chemical and nutritional characteristics of Somali laxoox and Yemeni lahoh flatbreads have not been studied to date, nor have their possible similarities been investigated. Fieldwork was carried out in Somaliland (northwest Somalia), at nine different households, to collect Somali and Yemeni flatbreads. The nutritional characteristics (12.47-15.94 g/100 g proteins, 2.47-4.11 g/100 g lipids) and the total phenolic compounds (5.02-7.11 mg gallic acid equivalents/g on dry matter) were influenced by the natural variability of manual food preparation, as well as variability in the recipes used. All the breads had a porous structure. Cell density varied from 22.4 to 57.4 cells/cm2 in the Somali flatbreads, reaching 145 cells/cm2 in the Yemeni flatbreads. Higher amounts of refined flour increased the pale color of the breads. The principal component analysis highlighted differences between Yemeni and Somali flatbreads, pointing out a certain variability within the latter, with two samples forming a separate subgroup.
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Affiliation(s)
- Antonella Pasqualone
- Food Science and Technology Unit, Department of Soil, Plant and Food Science (DISSPA), University of Bari ‘Aldo Moro’, Via Amendola 165/a, 70126 Bari, Italy; (F.V.); (G.S.); (D.D.A.); (C.S.)
- Brussels Institute of Advanced Studies (BrIAS) Fellow 2022/23, Elsene, 1050 Brussels, Belgium
| | - Francesca Vurro
- Food Science and Technology Unit, Department of Soil, Plant and Food Science (DISSPA), University of Bari ‘Aldo Moro’, Via Amendola 165/a, 70126 Bari, Italy; (F.V.); (G.S.); (D.D.A.); (C.S.)
| | - Erin Wolgamuth
- Independent Researcher, MA, Dubai Investment Park 1, Dubai, United Arab Emirates
| | - Salwa Yusuf
- Independent Researcher, BA, Hargeisa, Somalia;
| | - Giacomo Squeo
- Food Science and Technology Unit, Department of Soil, Plant and Food Science (DISSPA), University of Bari ‘Aldo Moro’, Via Amendola 165/a, 70126 Bari, Italy; (F.V.); (G.S.); (D.D.A.); (C.S.)
| | - Davide De Angelis
- Food Science and Technology Unit, Department of Soil, Plant and Food Science (DISSPA), University of Bari ‘Aldo Moro’, Via Amendola 165/a, 70126 Bari, Italy; (F.V.); (G.S.); (D.D.A.); (C.S.)
| | - Carmine Summo
- Food Science and Technology Unit, Department of Soil, Plant and Food Science (DISSPA), University of Bari ‘Aldo Moro’, Via Amendola 165/a, 70126 Bari, Italy; (F.V.); (G.S.); (D.D.A.); (C.S.)
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3
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Di Nardo V, De Arcangelis E, Messia MC, Ruggeri S, Marconi E. Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions. Foods 2023; 12:2575. [PMID: 37444312 DOI: 10.3390/foods12132575] [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: 06/01/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
Durum wheat debranning fractions (fine and coarse bran) were obtained and included as an ingredient in the formulation of whole-meal spaghetti to study their chemical-nutritional characteristics, in particular folate levels and sensorial properties. Experimental raw pasta had a higher folate content (40.5 µg/100 g) than commercial whole-meal pasta (28.3 µg/100 g), meeting the requirements for the health claim on folate (Reg. EU 432/2012) and for the nutritional claim on dietary fiber. After cooking, folate retention in pasta formulated with coarse bran was 80% and scored an overall "good" sensorial acceptability. Results indicate that whole-meal pasta formulated with folate-rich debranning fractions may represent a natural functional food that, integrated into the diet, could improve the health status of the population.
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Affiliation(s)
- Valentina Di Nardo
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise-Via F. De Sanctis, 86100 Campobasso, Italy
| | - Elisa De Arcangelis
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise-Via F. De Sanctis, 86100 Campobasso, Italy
- Department of Science and Technology for Sustainable Development and One Health, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo 21, 00128 Rome, Italy
| | - Maria Cristina Messia
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise-Via F. De Sanctis, 86100 Campobasso, Italy
| | - Stefania Ruggeri
- Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise-Via F. De Sanctis, 86100 Campobasso, Italy
- Department of Science and Technology for Sustainable Development and One Health, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo 21, 00128 Rome, Italy
- Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
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Han H, Dye L, Mackie A. The impact of processing on the release and antioxidant capacity of ferulic acid from wheat: A systematic review. Food Res Int 2023; 164:112371. [PMID: 36737957 DOI: 10.1016/j.foodres.2022.112371] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 12/09/2022] [Accepted: 12/24/2022] [Indexed: 01/01/2023]
Abstract
The antioxidant capacity and bioaccessibility of ferulic acid (FA)1 in wheat are highly limited by the lack of free ferulic acid (FFA).2 However, many studies claim that wheat processing can efficiently increase FFA content and ultimately influence the overall antioxidant capacity. Hence, this systematic review investigated changes in FFA content, antioxidant capacity and bioaccessibility of wheat after different processing treatments. A literature search of two databases (PubMed and Web of Science) was undertaken covering the last 20 years, yielding 1148 articles. Studies which employed bioprocessing, thermal processing and milling of wheat were considered. After exclusion criteria were applied, 36 articles were included. These covered single processing methods (n = 25, bioprocessing: n = 9, thermal processing: n = 9, milling n = 7) and combined processing methods (n = 11, bioprocessing & thermal processing = 7, bioprocessing, thermal processing & milling = 2, thermal processing & milling = 2). The total ferulic acid (TFA)3 content, degree of covalent bond hydrolysis and the percentage of FFA degraded or transformed to other compounds dominated the final changes in FFA content, antioxidant capacity and bioaccessibility. This systematic review is the first to comprehensively summarize the best efficient processing method for releasing FA and increasing antioxidant capacity and or bioaccessibility in wheat. The combination of particle size reduction, pre-hydrolysis thermal processing (except at high temperature and extended duration) and enzymatic hydrolysis (ferulic acid esterase (FAE)4 or fermentation) has the highest potential of releasing FA. However, the literature on the bioaccessibility of FA in wheat is limited and more work is required to demonstrate the link between the release of FA by processing and the consequent health benefits.
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Affiliation(s)
- Haizhen Han
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, LS2 9JT Leeds, United Kingdom.
| | - Louise Dye
- School of Psychology, Faculty of Medicine and Health, University of Leeds, LS2 9JT Leeds, United Kingdom.
| | - Alan Mackie
- School of Food Science and Nutrition, Faculty of Environment, University of Leeds, LS2 9JT Leeds, United Kingdom.
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Ficco DBM, Canale M, Giannone V, Strano MC, Allegra M, Zingale S, Spina A. Durum Wheat Bread with a Potentially High Health Value through the Addition of Durum Wheat Thin Bran or Barley Flour. PLANTS (BASEL, SWITZERLAND) 2023; 12:397. [PMID: 36679112 PMCID: PMC9866652 DOI: 10.3390/plants12020397] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/07/2023] [Accepted: 01/13/2023] [Indexed: 06/17/2023]
Abstract
The enrichment of semolina bread with prebiotic ingredients such as β-glucans may exert health-promoting effects. This work presents the results of a general recipe development aimed at improving the nutritional value of bakery products. In this study, increasing amounts (0%, 2%, 5%, 7%, and 10%) of thin bran or barley flour were added into re-milled durum wheat semolina to prepare breads. The technological quality of doughs and breads was investigated. In general, the Farinograph water absorption of flour and dough stability increased with increasing inclusion levels of barley flour or thin bran (up to 73.23% and 18.75 min, respectively), contrarily to the increase of dough development time only in barley inclusion (4.55 min). At the same time, the softening index decreased for almost all of these, except for 2% of thin bran or barley flour inclusion. At Mixograph, mixing time increased (up to 5.13 min) whilst the peak height decreased. The specific volume and hardness of loaf differently decreased for almost all thesis (ranges 12.6-24.0% and 39.4-45.5%, respectively). The other quality parameters remained unchanged compared with semolina bread. After baking, β-glucan levels increased differently at all the inclusion levels (2.35-fold, on average). The breadcrumb color was deep brown, while the crust became lighter in color. The breads contain β-glucans even at low percentages of barley/bran inclusions while maintaining their technological performance. In conclusion, the results show an interesting potential of barley flour or thin bran as ingredients in breadmaking to increase the β-glucans daily intake, but further investigations are needed to achieve improved quality features.
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Affiliation(s)
- Donatella Bianca Maria Ficco
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, S.S. 673 km 25.200, 71122 Foggia, Italy
| | - Michele Canale
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, Corso Savoia 190, 95024 Acireale, Italy
| | - Virgilio Giannone
- DSAAF—Dipartimento di Scienze Agrarie, Alimentari e Forestali, University of Palermo, Viale delle Scienze, Ed. 4, 90128 Palermo, Italy
| | - Maria Concetta Strano
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy
| | - Maria Allegra
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy
| | - Silvia Zingale
- Department Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia 100, 95123 Catania, Italy
| | - Alfio Spina
- Consiglio per la Ricerca in Agricoltura e l’Analisi dell’Economia Agraria—Centro di Ricerca Cerealicoltura e Colture Industriali, Corso Savoia 190, 95024 Acireale, Italy
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Vurro F, Summo C, Squeo G, Caponio F, Pasqualone A. The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties. Foods 2022; 11:foods11172679. [PMID: 36076864 PMCID: PMC9455472 DOI: 10.3390/foods11172679] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2022] [Revised: 08/25/2022] [Accepted: 08/29/2022] [Indexed: 11/16/2022] Open
Abstract
Durum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia, whose typical sensorial features are due to the presence of relevant amounts of oil in its formulation. The chemical, physical, and sensorial features of focaccia with durum wheat oil (DWO) were compared with those of focaccia prepared with olive oil (OO) and sunflower oil (SO). The results showed the prevalence of polyunsaturated fatty acids in DWO, followed by SO. DWO was more resistant to oxidation than SO (induction time 86.2 and 66.3 min, respectively), due to its higher content of tocotrienols (1020 and 70.2 mg/kg in DWO and SO, respectively), but was less resistant than OO, richer in monounsaturated fatty acids, and contained phenolic compounds. The volatile oxidation markers, namely hexanal and nonanal, were less prevalent in OO and DWO than in SO. Texture and color were positively influenced by the use of durum wheat oil, allowing the nutritional improvement of this flat bread in a sustainable and circular manner.
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Calabriso N, Scoditti E, Massaro M, Maffia M, Chieppa M, Laddomada B, Carluccio MA. Non-Celiac Gluten Sensitivity and Protective Role of Dietary Polyphenols. Nutrients 2022; 14:2679. [PMID: 35807860 PMCID: PMC9268201 DOI: 10.3390/nu14132679] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2022] [Accepted: 06/24/2022] [Indexed: 12/11/2022] Open
Abstract
Pathogenetically characterized by the absence of celiac disease and wheat allergy, non-celiac gluten sensitivity (NCGS) is a clinical entity triggered by the consumption of gluten-containing foods that relieved by a gluten-free diet. Since it is very difficult to maintain a complete gluten-free diet, there is a high interest in discovering alternative strategies aimed at reducing gluten concentration or mitigating its toxic effects. Plant-based dietary models are usually rich in bioactive compounds, such as polyphenols, recognized to prevent, delay, or even reverse chronic diseases, including intestinal disorders. However, research on the role of polyphenols in mitigating the toxicity of gluten-containing foods is currently limited. We address the metabolic fate of dietary polyphenols, both as free and bound macromolecule-linked forms, with particular reference to the gastrointestinal compartment, where the concentration of polyphenols can reach high levels. We analyze the potential targets of polyphenols including the gluten peptide bioavailability, the dysfunction of the intestinal epithelial barrier, intestinal immune response, oxidative stress and inflammation, and dysbiosis. Overall, this review provides an updated overview of the effects of polyphenols as possible dietary strategies to counteract the toxic effects of gluten, potentially resulting in the improved quality of life of patients with gluten-related disorders.
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Affiliation(s)
- Nadia Calabriso
- Institute of Clinical Physiology (IFC), National Research Council (CNR), 73100 Lecce, Italy; (N.C.); (E.S.); (M.M.)
| | - Egeria Scoditti
- Institute of Clinical Physiology (IFC), National Research Council (CNR), 73100 Lecce, Italy; (N.C.); (E.S.); (M.M.)
| | - Marika Massaro
- Institute of Clinical Physiology (IFC), National Research Council (CNR), 73100 Lecce, Italy; (N.C.); (E.S.); (M.M.)
| | - Michele Maffia
- Department of Biological and Environmental Sciences and Technologies (DISTEBA), University of Salento, 73100 Lecce, Italy; (M.M.); (M.C.)
| | - Marcello Chieppa
- Department of Biological and Environmental Sciences and Technologies (DISTEBA), University of Salento, 73100 Lecce, Italy; (M.M.); (M.C.)
| | - Barbara Laddomada
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), 73100 Lecce, Italy
| | - Maria Annunziata Carluccio
- Institute of Clinical Physiology (IFC), National Research Council (CNR), 73100 Lecce, Italy; (N.C.); (E.S.); (M.M.)
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8
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Bresciani A, Cardone G, Jucker C, Savoldelli S, Marti A. Technological Performance of Cricket Powder ( Acheta domesticus L.) in Wheat-Based Formulations. INSECTS 2022; 13:546. [PMID: 35735883 PMCID: PMC9224782 DOI: 10.3390/insects13060546] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/09/2022] [Accepted: 06/10/2022] [Indexed: 01/27/2023]
Abstract
The recent socio-economic situation requires producers to change the composition of basic foods. The aim of this study was to assess the technological properties of wheat flour enriched with cricket powder (CP) (at 5%, 10%, and 20% levels) for the development of bread and pasta. The hydration (i.e., water absorption capacity, oil absorption capacity, water absorption index, water solubility index, and swelling power), foaming (i.e., foaming capacity and stability),emulsifying (emulsifying activity and emulsion stability), and rheological (during gluten aggregation, mixing, extension, and leavening) properties were investigated. Finally, bread and fresh pasta were prepared and characterized. Emulsifying activity, stability, and foaming capacity decreased in the presence of CP, whereas foaming stability and water solubility increased. The results on dough rheology highlighted the need to increase the amount of water, and to decrease the mixing and leavening time, to keep an acceptable bread volume. Indeed, 10% CP enrichment led to a product characterized by a similar volume and crumb hardness to the control (wheat flour). Despite the decrease in extensibility caused by CP, it was possible to produce fresh pasta enriched with CP, with the best cooking behavior obtained at a 5% replacement level.
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Affiliation(s)
| | | | | | | | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DEFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy; (A.B.); (G.C.); (C.J.); (S.S.)
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9
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Cuomo F, Trivisonno MC, Iacovino S, Messia MC, Marconi E. Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta. Foods 2022; 11:foods11050642. [PMID: 35267275 PMCID: PMC8909400 DOI: 10.3390/foods11050642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/18/2022] [Accepted: 02/20/2022] [Indexed: 11/23/2022] Open
Abstract
Brewer’s spent grains are one of the principal by-products of the brewing industry. For protein and fibre content, this by-product represents an interesting raw material to be reused for manufacturing many other products. To maximize the nutritional characteristics of this by-product, in this study, ingredients derived from brewer’s spent grains were included in the design of innovative dry pasta. Two brewer’s spent grains derivative ingredients, one enriched in proteins and the other in fibre were blended with semolina. Based on the rheological evaluation, the optimal amount of the two ingredients for producing pasta was determined. In particular, pasta responding to the claims “High Protein” and “High Fibre” was realized using the formulation enriched with 15% of protein-rich ingredient and the claim “High Fibre” and “Source of proteins” using the formulation enriched with 10% of fibre-rich ingredient. The final products were compared to 100% semolina and 100% wholegrain semolina pasta for composition, color, texture, and cooking quality, revealing excellent quality characteristics. The newly formulated pasta represents a successful match of technological aptitude, nutritional/sensorial quality, and sustainability.
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Affiliation(s)
- Francesca Cuomo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
| | - Maria Carmela Trivisonno
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
| | - Silvio Iacovino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
| | - Maria Cristina Messia
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
- Correspondence:
| | - Emanuele Marconi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
- Università Campus Bio-Medico di Roma, Via Alvaro del Portillo 21, 00128 Roma, Italy
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10
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Cammerata A, Laddomada B, Milano F, Camerlengo F, Bonarrigo M, Masci S, Sestili F. Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions. Foods 2021; 10:foods10112817. [PMID: 34829105 PMCID: PMC8618629 DOI: 10.3390/foods10112817] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 11/11/2021] [Accepted: 11/13/2021] [Indexed: 01/15/2023] Open
Abstract
Durum wheat milling is a key process step to improve the quality and safety of final products. The aim of this study was to characterize three bran-enriched milling fractions (i.e., F250, G230 and G250), obtained from three durum wheat grain samples, by using an innovative micronization and air-classification technology. Milling fractions were characterized for main standard quality parameters and for alveographic properties, starch composition and content, phenolic acids, antioxidant activity and ATIs. Results showed that yield recovery, ash content and particle size distributions were influenced either by the operating conditions (230 or 250) or by the grain samples. While total starch content was lower in the micronized sample and air-classified fractions, the P/L ratio increased in air-classified fractions as compared to semolina. Six main individual phenolic acids were identified through HPLC-DAD analysis (i.e., ferulic acid, vanillic acid, p-coumaric acid, sinapic acid, syringic and p-hydroxybenzoic acids). Compared to semolina, higher contents of all individual phenolic components were found in all bran-enriched fractions. The highest rise of TPAs occurred in the F250 fraction, which was maintained in the derived pasta. Moreover, bran-enriched fractions showed significant reductions of ATIs content versus semolina. Overall, our data suggest the potential health benefits of F250, G230 and G250 and support their use to make durum-based foods.
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Affiliation(s)
- Alessandro Cammerata
- Council for Agricultural Research and Economics, Research Centre for Engineering and Agro-Food Processing, Via Manziana 30, 00189 Rome, Italy;
| | - Barbara Laddomada
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
- Correspondence: (B.L.); (F.S.); Tel.: +39-0832-422613 (B.L.); +39-328-8866276 (F.S.)
| | - Francesco Milano
- Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis snc, 01100 Viterbo, Italy;
| | - Francesco Camerlengo
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Marco Bonarrigo
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Stefania Masci
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
| | - Francesco Sestili
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Monteroni, 73100 Lecce, Italy; (F.C.); (M.B.); (S.M.)
- Correspondence: (B.L.); (F.S.); Tel.: +39-0832-422613 (B.L.); +39-328-8866276 (F.S.)
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11
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Aktaş K, Levent H, Yeşil S, Adıgüzel E. Effects of shorts, by-product of milling, on the chemical composition and quality properties of pasta. ACTA ALIMENTARIA 2021. [DOI: 10.1556/066.2021.00107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Abstract
The aim of this study was to investigate the effects of wheat shorts, a milling by-product, on some properties of pasta. For this purpose, wheat semolina was replaced with wheat shorts at 15, 30, and 45% levels in pasta formulation. Some physical, chemical, and sensory properties of pasta samples were evaluated and compared with control samples prepared with durum wheat semolina. As the concentrations of shorts increased in the pasta formulation, the brightness values decreased and the redness values increased. The ash, fat, total dietary fibre, total phenolic content, antioxidant activity, and mineral content increased with the use of shorts. The highest solid loss value (10.28%) was found in pasta samples containing 45% shorts. The addition of shorts up to 30% presented similar overall acceptability scores to control pasta samples. As a result, it was observed that as the shorts content of the samples increase, the nutritional value and the levels of some components that affect health positively, increase as well. So, the samples containing 30% shorts appear to be at forefront due to health effects and overall acceptability scores.
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Affiliation(s)
- K. Aktaş
- 1 Department of Gastronomy and Culinary Arts, School of Applied Sciences, Karamanoğlu Mehmetbey University, 70200, Karaman, Turkey
| | - H. Levent
- 2 Department of Nutrition and Dietetics, Faculty of Health Sciences, Karamanoğlu Mehmetbey University, 70200, Karaman, Turkey
| | - S. Yeşil
- 3 Department of Food Engineering, Faculty of Engineering, Karamanoğlu Mehmetbey University, 70200, Karaman, Turkey
| | - E. Adıgüzel
- 2 Department of Nutrition and Dietetics, Faculty of Health Sciences, Karamanoğlu Mehmetbey University, 70200, Karaman, Turkey
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12
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Bran-Enriched Milled Durum Wheat Fractions Obtained Using Innovative Micronization and Air-Classification Pilot Plants. Foods 2021; 10:foods10081796. [PMID: 34441573 PMCID: PMC8391628 DOI: 10.3390/foods10081796] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 07/28/2021] [Accepted: 08/02/2021] [Indexed: 12/23/2022] Open
Abstract
Dietary guidelines recommend the consumption of unprocessed, or minimally processed, wheat foods because they are richer in health-promoting components (i.e., minerals, vitamins, lignans, phytoestrogens, and phenolic compounds) compared to traditionally refined products. The design and implementation of technological solutions applied to the milling process are becoming a key requirement to obtain less refined mill products characterized by healthier nutritional profiles. This study presents the development of an upgraded micronization plant and of a modified air-classification plant to produce several novel types of durum wheat milling fractions, each enriched in bran particles of different sizes (from 425 µm > Ø to Ø < 180 µm) and percentage ratios. A preliminary quality assessment of the milling fractions was carried out by measuring yield percentages and ash content, the latter being related to detect the presence of bran particles. A wide array of milling fractions with different original particle size compositions was provided through the study of the process. Results indicate the ability of the novel pilot plants to produce several types of less refined milling fractions of potential interest for manufacturing durum wheat end-products beneficial for human health.
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13
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The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021; 2021:7548759. [PMID: 34368343 PMCID: PMC8337106 DOI: 10.1155/2021/7548759] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 06/26/2021] [Accepted: 07/17/2021] [Indexed: 11/19/2022]
Abstract
Whole wheat flour from sprouted wheat grain is a full-fledged raw ingredient containing essential amino acids, easily digestible sugars, and dietary fiber, with increased digestibility and enzymatic activity. The use of this raw material in the production of food products will contribute to the creation of products for a healthy diet of the population. This study is aimed at studying the possibility of using whole grain flour from sprouted wheat in the production of bread and its effect on the rheological and microstructural properties of dough and finished products. It was found that whole wheat flour from sprouted wheat grain had an even particle size and was characterized by a uniform distribution of particles over the size range (from 53 to 209 microns—61 ± 3%); large particles from 297 to 497 microns were present in an amount of no more than 10 ± 3%. The replacement of 20% refined flour with whole wheat flour from sprouted wheat grain resulted in better values of the farinograph quality index (200 ± 3 mm). The bread obtained according to this recipe had a high specific volume (4.21 ± 0.62 mL.g−1) and optimal rheological characteristics: total deformation13.7 ± 0.3 mm, plastic4.3 ± 0.3 mm, and elastic9.4 ± 0.3 mm. The study of the microstructure of dough and bread also confirmed the established dependencies. This percentage of replacement of refined flour with whole wheat flour from sprouted wheat grain can be recommended as the best for obtaining bread of good quality with high rheological characteristics.
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Arı Akın P, Tayfun KE, Tamer U, Boyacı İH. Use of tea fibers as a source of dietary fiber in wheat flour and bread. Cereal Chem 2021. [DOI: 10.1002/cche.10444] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Pervin Arı Akın
- Field Crop Central Research Institute Ankara Turkey
- Department of Food Engineering Hacettepe University Beytepe, Ankara Turkey
| | - Kübra Elif Tayfun
- Department of Food Engineering Hacettepe University Beytepe, Ankara Turkey
| | - Uğur Tamer
- Department of Analytical Chemistry Faculty of Pharmacy Gazi University Ankara Turkey
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15
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Alzuwaid NT, Laddomada B, Fellows CM, Egan N, Sissons M. Supplementation of durum wheat spaghetti with wheat bran protein concentrate: Impacts on phytochemical profile and starch digestion. Cereal Chem 2021. [DOI: 10.1002/cche.10408] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Nabeel T. Alzuwaid
- School of Science and Technology University of New England Armidale NSW Australia
- NSW Department of Primary Industries Tamworth Agricultural Institute Tamworth NSW Australia
- University of Dhi‐Qar Nasiriyah Iraq
| | | | | | - Narelle Egan
- NSW Department of Primary Industries Tamworth Agricultural Institute Tamworth NSW Australia
| | - Mike Sissons
- NSW Department of Primary Industries Tamworth Agricultural Institute Tamworth NSW Australia
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16
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Influence of Durum Wheat Bran Particle Size on Phytochemical Content and on Leavened Bread Baking Quality. Foods 2021; 10:foods10030489. [PMID: 33668363 PMCID: PMC7996265 DOI: 10.3390/foods10030489] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2020] [Revised: 02/14/2021] [Accepted: 02/19/2021] [Indexed: 11/17/2022] Open
Abstract
Wheat bran is a conventional by-product of the wheat milling industry mainly used for animal feed. It is a rich and inexpensive source of phytonutrients, so is in demand for fibre-rich food products but creates quality issues when incorporated into bread. The purpose of this study was to characterize the physicochemical properties and phytochemical composition of different size durum bran fractions and show how they impact bread quality. Durum wheat (Triticum durum Desf.) was milled to create a coarse bran fraction (CB), which was further ground into a finer fraction (FB) which was sieved using four screens with apertures 425, 315, 250, 180, and <180 µm to create a particle size range of 1497 to 115 µm. All fractions contained phytosterol with highest in the 180 and FB, while total phenolic acids and antioxidant capacity was highest in CB and 425. Use of the fractions in a leavened common wheat (T. aestivum L.) bread formula at 10% incorporation negatively impacted bread loaf volume, colour, and texture compared to standard loaves, with CB having the least impact. Results suggest that to combine the highest phytochemical content with minimal impact on bread quality, bran particle size should be considered, with CB being the best choice.
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Pasqualone A, Laddomada B, Boukid F, Angelis DD, Summo C. Use of Almond Skins to Improve Nutritional and Functional Properties of Biscuits: An Example of Upcycling. Foods 2020; 9:E1705. [PMID: 33233841 PMCID: PMC7699943 DOI: 10.3390/foods9111705] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2020] [Revised: 11/14/2020] [Accepted: 11/16/2020] [Indexed: 12/11/2022] Open
Abstract
Upcycling food industry by-products has become a topic of interest within the framework of the circular economy, to minimize environmental impact and the waste of resources. This research aimed at verifying the effectiveness of using almond skins, a by-product of the confectionery industry, in the preparation of functional biscuits with improved nutritional properties. Almond skins were added at 10 g/100 g (AS10) and 20 g/100 g (AS20) to a wheat flour basis. The protein content was not influenced, whereas lipids and dietary fiber significantly increased (p < 0.05), the latter meeting the requirements for applying "source of fiber" and "high in fiber" claims to AS10 and AS20 biscuits, respectively. The addition of almond skins altered biscuit color, lowering L* and b* and increasing a*, but improved friability. The biscuits showed sensory differences in color, odor and textural descriptors. The total sum of single phenolic compounds, determined by HPLC, was higher (p < 0.05) in AS10 (97.84 µg/g) and AS20 (132.18 µg/g) than in control (73.97 µg/g). The antioxidant activity showed the same trend as the phenolic. The p-hydroxy benzoic and protocatechuic acids showed the largest increase. The suggested strategy is a practical example of upcycling when preparing a health-oriented food product.
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Affiliation(s)
- Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (D.D.A.); (C.S.)
| | - Barbara Laddomada
- Institute of Sciences of Food Production (ISPA), CNR, via Monteroni, 73100 Lecce, Italy;
| | - Fatma Boukid
- Institute of Agriculture and Food Research and Technology (IRTA), Food Safety Programme, Food Industry Area, Finca Camps i Armet s/n, 17121 Monells, Catalonia, Spain;
| | - Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (D.D.A.); (C.S.)
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/a, I-70126 Bari, Italy; (D.D.A.); (C.S.)
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18
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Alzuwaid NT, Fellows CM, Laddomada B, Sissons M. Impact of wheat bran particle size on the technological and phytochemical properties of durum wheat pasta. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103033] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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19
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Pagani MA, Giordano D, Cardone G, Pasqualone A, Casiraghi MC, Erba D, Blandino M, Marti A. Nutritional Features and Bread-Making Performance of Wholewheat: Does the Milling System Matter? Foods 2020; 9:foods9081035. [PMID: 32752209 PMCID: PMC7466235 DOI: 10.3390/foods9081035] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2020] [Revised: 07/21/2020] [Accepted: 07/29/2020] [Indexed: 12/12/2022] Open
Abstract
Despite the interest in stone-milling, there is no information on the potential advantages of using the resultant wholegrain flour (WF) in bread-making. Consequently, nutritional and technological properties of WFs obtained by both stone- (SWF) and roller-milling (RWF) were assessed on four wheat samples, differing in grain hardness and pigment richness. Regardless of the type of wheat, stone-milling led to WFs with a high number of particles ranging in size from 315 to 710 μm), whereas RWFs showed a bimodal distribution with large (>1000 μm) and fine (<250 μm) particles. On average, the milling system did not affect the proximate composition and the bioactive features of WFs. The gluten aggregation kinetics resulted in similar trends for all SWFs, with indices higher than for RWFs. The effect of milling on dough properties (i.e., mixing and leavening) was sample dependent. Overall, SWFs produced more gas, resulting in bread with higher specific volume. Bread crumb from SWF had higher lutein content in the wheat cv rich in xanthophylls, while bread from RWF of the blue-grained cv had a moderate but significantly higher content in esterified phenolic acids and total anthocyanins. In conclusion, there was no relevant advantage in using stone- as opposed to roller-milling (and vice versa).
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Affiliation(s)
- Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Debora Giordano
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy;
| | - Gaetano Cardone
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Antonella Pasqualone
- Food Science and Technology Unit, Department of Science of Soil, Università degli Studi di Bari, via Amendola, 165/A, 70126 Bari, Italy;
| | - Maria Cristina Casiraghi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Daniela Erba
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
| | - Massimo Blandino
- Department of Agricultural, Forest and Food Sciences (DISAFA), Università degli Studi di Torino, Largo P. Braccini 2, 10095 Grugliasco (TO), Italy;
- Correspondence: (M.B.); (A.M.)
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy; (M.A.P.); (G.C.); (M.C.C.); (D.E.)
- Correspondence: (M.B.); (A.M.)
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Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins. Foods 2020; 9:foods9070933. [PMID: 32679638 PMCID: PMC7404644 DOI: 10.3390/foods9070933] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2020] [Revised: 07/05/2020] [Accepted: 07/12/2020] [Indexed: 01/20/2023] Open
Abstract
A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.
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21
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Parenti O, Guerrini L, Zanoni B. Techniques and technologies for the breadmaking process with unrefined wheat flours. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.034] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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22
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Campagna R, Romano A, Raiola A, Masi P, Toraldo G, Cavella S. Effects of UVC treatment on re-milled semolina dough and data — driven analysis of leavening process. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2019.10.009] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Impact of heat treatments on technological performance of re-milled semolina dough and bread. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108607] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Alzuwaid NT, Sissons M, Laddomada B, Fellows CM. Nutritional and functional properties of durum wheat bran protein concentrate. Cereal Chem 2019. [DOI: 10.1002/cche.10246] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Nabeel T. Alzuwaid
- School of Science and Technology University of New England Armidale NSW Australia
- NSW Department of Primary Industries Tamworth Agricultural Institute Tamworth NSW Australia
- University of Dhi‐Qar Nasiriyah Iraq
| | - Mike Sissons
- NSW Department of Primary Industries Tamworth Agricultural Institute Tamworth NSW Australia
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Calabriso N, Massaro M, Scoditti E, Pasqualone A, Laddomada B, Carluccio MA. Phenolic extracts from whole wheat biofortified bread dampen overwhelming inflammatory response in human endothelial cells and monocytes: major role of VCAM-1 and CXCL-10. Eur J Nutr 2019; 59:2603-2615. [PMID: 31624866 DOI: 10.1007/s00394-019-02109-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Accepted: 10/04/2019] [Indexed: 02/06/2023]
Abstract
PURPOSE The aim of the study was to evaluate the vascular health properties of extracts from biofortified bread, obtained by adding different durum wheat milling by-products rich in phenolic compounds, by analyzing their effects on overwhelming inflammatory response in endothelial cells and monocytes, two main players of atherogenesis. METHODS Human umbilical vein endothelial cells or U937 monocytes were incubated with increasing concentrations (1, 5, 10 μg/mL) of biofortified bread polyphenol extracts or corresponding pure phenolic acids before stimulation with lipopolysaccharide (LPS). We analyzed the endothelial-monocyte adhesion and related endothelial adhesion molecules. The expression of chemokines and pro-inflammatory cytokines was also measured in LPS-stimulated endothelial cells and monocytes as well as intracellular oxidative stress. RESULTS Biofortified bread extracts inhibited monocyte adhesion to LPS-stimulated endothelial cells, in a concentration-dependent manner by reducing mainly endothelial VCAM-1 expression. Phenolic acid extracts contained in 10 mg biofortified bread downregulated the LPS-induced expression of chemokines MCP-1, M-CSF, and CXCL-10 as well as pro-inflammatory cytokines TNF-α and IL-1β, in endothelial cells and monocytes, with CXCL-10 as the most reduced inflammatory mediator. Among phenolic acids of biofortified bread, ferulic, sinapic, and p-coumaric acids significantly inhibited the LPS-stimulated CXCL-10 expression in vascular cells. The reduced pro-inflammatory response was related to a slightly but significant reduction of intracellular oxidative stress. CONCLUSIONS Our findings suggest the bread biofortified with selected durum wheat milling by-products as a source of phenolic acids with multiple anti-inflammatory and anti-atherosclerotic properties, which could help to counteract or prevent inflammatory vascular diseases.
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Affiliation(s)
- Nadia Calabriso
- Laboratory of Nutrigenomic and Vascular Biology, National Research Council, Institute of Clinical Physiology, Campus Ecotekne, Via Monteroni, 73100, Lecce, Italy
| | - Marika Massaro
- Laboratory of Nutrigenomic and Vascular Biology, National Research Council, Institute of Clinical Physiology, Campus Ecotekne, Via Monteroni, 73100, Lecce, Italy
| | - Egeria Scoditti
- Laboratory of Nutrigenomic and Vascular Biology, National Research Council, Institute of Clinical Physiology, Campus Ecotekne, Via Monteroni, 73100, Lecce, Italy
| | - Antonella Pasqualone
- Food Science and Technology Unit, Department of Soil, Plant and Food Sciences, University of Bari, Via Amendola 165/A, 70126, Bari, Italy
| | - Barbara Laddomada
- National Research Council, Institute of Sciences of Food Production, Campus Ecotekne, Via Monteroni, 73100, Lecce, Italy
| | - Maria Annunziata Carluccio
- Laboratory of Nutrigenomic and Vascular Biology, National Research Council, Institute of Clinical Physiology, Campus Ecotekne, Via Monteroni, 73100, Lecce, Italy.
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Jribi S, Molnàr H, Antal OT, Adànyi N, Kheriji O, Naàr Z, Debbabi H. Zinc fortification as a tool for improving sprout hygienic and nutritional quality: a factorial design approach. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5187-5194. [PMID: 31032927 DOI: 10.1002/jsfa.9765] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 04/23/2019] [Accepted: 04/24/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Sprouting is known to improve cereal and pulse nutritional properties. However, several outbreaks of illness have been reported after raw sprout consumption. This research aimed to improve wheat sprout hygienic properties through the use of zinc diacetate. Sprouting conditions (sprouting temperature, soaking time and zinc diacetate solution concentration) were optimized to decrease total plate count, coliforms, and molds and yeasts using a factorial design approach and a desirability function. RESULTS Based on the responses, the effects of variables were calculated and the interactions between them were determined. Optimal conditions were defined as follows: sprouting temperature 18 °C, soaking time 0.66 h and zinc diacetate concentration 400 mg L-1 . These conditions led to the elimination of coliforms and a decrease in total flora count by 2 log. Interestingly, zinc sprouting increased the zinc content of sprouts and improved their nutritional properties. CONCLUSION Results showed that the use of zinc solution is a useful tool to improve sprout hygienic and nutritional properties. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Sarra Jribi
- National Institute of Agronomy of Tunisia (INAT), Research Unit UR17AGR01 'Valorization of the Tunisian natural and agro-food heritage through innovation', University of Carthage, Tunis, Tunisia
| | - Helga Molnàr
- Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary
| | - Otilia Tamara Antal
- Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary
| | - Nóra Adànyi
- Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary
| | - Oussema Kheriji
- National Institute of Cereal crops (INGC), Bou Salem, Tunisia
| | - Zoltan Naàr
- Food Science Research Institute, National Agricultural Research and Innovation Centre, Budapest, Hungary
| | - Hajer Debbabi
- National Institute of Agronomy of Tunisia (INAT), Research Unit UR17AGR01 'Valorization of the Tunisian natural and agro-food heritage through innovation', University of Carthage, Tunis, Tunisia
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Irakli M, Mygdalia A, Chatzopoulou P, Katsantonis D. Impact of the combination of sourdough fermentation and hop extract addition on baking properties, antioxidant capacity and phenolics bioaccessibility of rice bran-enhanced bread. Food Chem 2019; 285:231-239. [DOI: 10.1016/j.foodchem.2019.01.145] [Citation(s) in RCA: 31] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 01/15/2019] [Accepted: 01/20/2019] [Indexed: 11/27/2022]
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28
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Spina A, Brighina S, Muccilli S, Mazzaglia A, Fabroni S, Fallico B, Rapisarda P, Arena E. Wholegrain Durum Wheat Bread Fortified With Citrus Fibers: Evaluation of Quality Parameters During Long Storage. Front Nutr 2019; 6:13. [PMID: 30815437 PMCID: PMC6381019 DOI: 10.3389/fnut.2019.00013] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Accepted: 01/24/2019] [Indexed: 11/13/2022] Open
Abstract
The aim of this work was to evaluate the effect of the addition of citrus fibers, from blood orange and lemon peels to produce a functional durum wheat bread. Breads fortified in fiber were packaged under a modified atmosphere (MAP) and stored at 25°C up to 120 days. No significant differences were observed with respect to the specific volume and weight, internal structure, pH and titratable acidity among the bread samples obtained using different types and percentages of fibers. Storage time, at 30 up to 90 days, affected significantly the bread firmness and caused significant differences in 5-hydroxymethylfurfural (HMF) levels in all bread samples. In fortified breads with citrus fibers the yeast and mold counts showed values of approximately 1 log10 cfu/g for the first 30 days and 3.5 log10 cfu/g at the end of storage. The results of the sensory evaluation highlight that loaves enriched with blood orange and lemon fibers showed a citrus flavor but had a similar overall evaluation respect to control bread produced without addition of citrus fiber. The results of this study showed that the addition up to 2% of blood orange and lemon fibers in wheat whole durum flour is a possible strategy to produce "high fibre" bread.
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Affiliation(s)
- Alfio Spina
- Centro di Ricerca Cerealicoltura e Colture Industriali, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Acireale, Italy
| | - Selina Brighina
- Dipartimento di Agricoltura, Alimentazione, Ambiente (Di3A), University of Catania, Catania, Italy
| | - Serena Muccilli
- Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Acireale, Italy
| | - Agata Mazzaglia
- Dipartimento di Agricoltura, Alimentazione, Ambiente (Di3A), University of Catania, Catania, Italy
| | - Simona Fabroni
- Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Acireale, Italy
| | - Biagio Fallico
- Dipartimento di Agricoltura, Alimentazione, Ambiente (Di3A), University of Catania, Catania, Italy
| | - Paolo Rapisarda
- Centro di Ricerca Olivicoltura, Frutticoltura e Agrumicoltura, Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Acireale, Italy
| | - Elena Arena
- Dipartimento di Agricoltura, Alimentazione, Ambiente (Di3A), University of Catania, Catania, Italy
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Xu J, Wang W, Li Y. Dough properties, bread quality, and associated interactions with added phenolic compounds: A review. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.11.052] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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Bread enriched with cricket powder (Acheta domesticus): A technological, microbiological and nutritional evaluation. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.06.007] [Citation(s) in RCA: 116] [Impact Index Per Article: 19.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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Cardenia V, Sgarzi F, Mandrioli M, Tribuzio G, Rodriguez-Estrada MT, Toschi TG. Durum Wheat Bran By-Products: Oil and Phenolic Acids to be Valorized by Industrial Symbiosis. EUR J LIPID SCI TECH 2018. [DOI: 10.1002/ejlt.201700209] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Vladimiro Cardenia
- University of Bologna; Interdepartmental Centre for Industrial Agrofood Research; 47521 Cesena Italy
| | - Federica Sgarzi
- University of Bologna; Interdepartmental Centre for Industrial Agrofood Research; 47521 Cesena Italy
| | - Mara Mandrioli
- Department of Agricultural and Food Sciences; University of Bologna; 40127 Bologna Italy
| | | | - Maria T. Rodriguez-Estrada
- University of Bologna; Interdepartmental Centre for Industrial Agrofood Research; 47521 Cesena Italy
- Department of Agricultural and Food Sciences; University of Bologna; 40127 Bologna Italy
| | - Tullia Gallina Toschi
- University of Bologna; Interdepartmental Centre for Industrial Agrofood Research; 47521 Cesena Italy
- Department of Agricultural and Food Sciences; University of Bologna; 40127 Bologna Italy
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Pasqualone A, Laddomada B, Spina A, Todaro A, Guzmàn C, Summo C, Mita G, Giannone V. Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.066] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Ficco DBM, Borrelli GM, Giovanniello V, Platani C, De Vita P. Production of anthocyanin-enriched flours of durum and soft pigmented wheats by air-classification, as a potential ingredient for functional bread. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2017.09.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Ficco DBM, Saia S, Beleggia R, Fragasso M, Giovanniello V, De Vita P. Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads. Sci Rep 2017; 7:13632. [PMID: 29051605 PMCID: PMC5648824 DOI: 10.1038/s41598-017-14113-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2017] [Accepted: 10/02/2017] [Indexed: 11/09/2022] Open
Abstract
Smell and aroma are important determinants of consumer acceptance, so gaining deeper insight into bread smell and aroma perception is a research goal. Sixteen combinations of four variables were investigated, to evaluate the contributions of bread chemical and rheological properties and volatile organic compounds (VOCs) towards sensory acceptability of breads: genotypes (landrace vs. modern); types of flour (wholemeal vs. semolina); leavening agents (brewing yeast vs. sourdough starter); and baking modes (gas-fired vs. wood-fired). Milling had the greatest impact over the other treatments for the rheological and chemical properties, including for VOCs, with great impact on the sensory traits of the flours and breads. The processing phases had great impact on smell and aroma, as defined through formation of alcohols, aldehydes, terpenes, and other compounds (e.g., ethylbenzene, 2-pentylfuran, methoxyphenyl oxime). Leavening agent had great impact on sensory perception, although breads from the sourdough starter were perceived as with lower taste and colour than the brewing yeast. Baking mode had no relevant role on sensory perception. These data strongly undermine the belief of a 'better product' that is frequently attributed to old genotypes versus modern cultivars, and indicate that the milling and the bread-making processes determine the quality of the end product.
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Affiliation(s)
- Donatella Bianca Maria Ficco
- Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy.
| | - Sergio Saia
- Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy
| | - Romina Beleggia
- Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy
| | - Mariagiovanna Fragasso
- Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy
| | - Valentina Giovanniello
- Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy
| | - Pasquale De Vita
- Council for Agricultural Research and Economics - Research Centre for Cereal and Industrial Crops (CREA-CI), S.S. 673 km 25.200, 71122, Foggia, Italy
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Verdú S, Barat JM, Grau R. Improving bread-making processing phases of fibre-rich formulas using chia (Salvia hispanica) seed flour. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Hossain AKMM, Brennan MA, Mason SL, Guo X, Zeng XA, Brennan CS. The Effect of Astaxanthin-Rich Microalgae "Haematococcus pluvialis" and Wholemeal Flours Incorporation in Improving the Physical and Functional Properties of Cookies. Foods 2017; 6:foods6080057. [PMID: 28933728 PMCID: PMC5575632 DOI: 10.3390/foods6080057] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2017] [Revised: 07/06/2017] [Accepted: 07/21/2017] [Indexed: 11/23/2022] Open
Abstract
Marine-based food supplements can improve human nutrition. In an effort to modulate glycaemic response and enhance nutritional aspects, marine-derived algal food rich in astaxanthin was used in the formulation of a model food (wholemeal cookie). Astaxanthin substitution of cookies made from three flours (wheat, barley and oat) demonstrated a significant reduction in the rate of glucose released during in vitro digestion together with an increase in the total phenolic content (TPC) and antioxidant capacity of the food. The significantly (p < 0.005) lower free glucose release was observed from cookies with 15% astaxanthin, followed by 10% and then 5% astaxanthin in comparison with control cookies of each flour. Total phenolic content, DPPH radical scavenging and Oxygen Radical Absorbance Capacity (ORAC) value also notably increased with increase in astaxanthin content. The results evidence the potential use of microalgae to enhance the bioactive compounds and lower the glycaemic response of wholemeal flour cookie.
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Affiliation(s)
- A K M Mofasser Hossain
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
- Riddet Institute, Palmerston North 4442, New Zealand.
| | - Margaret A Brennan
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
| | - Susan L Mason
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
| | - Xinbo Guo
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Xin An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| | - Charles S Brennan
- Centre for Food Research and Innovation, Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand.
- Riddet Institute, Palmerston North 4442, New Zealand.
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Pérez IC, Mu TH, Zhang M, Ji LL. Effect of heat treatment to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread. FOOD SCI TECHNOL INT 2017; 23:708-715. [DOI: 10.1177/1082013217719006] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
The effect of heat treatment at 90, 100, 110 and 120 ℃ for 20 min to sweet potato flour on dough properties and characteristics of sweet potato-wheat bread was investigated. The lightness (L*) and a* of sweet potato flour samples after heat treatment were increased, while the b* were decreased significantly, as well as the particle size, volume and area mean diameter ( p < 0.05). A slight change of the microstructures of sweet potato flour was observed, where the number of irregular granules increased as the temperature increased from 90 to 120 ℃. Compared with sweet potato flour samples without heat treatment and with heat treatment at 90, 100 and 120 ℃, the gelatinization temperature and enthalpy change of sweet potato flour at 110 ℃ were the lowest, which were 77.94 ℃ and 3.67 J/g, respectively ( p < 0.05). After heat treatment, gas retention of the dough with sweet potato flour increased significantly from 1199 ml without heat treatment to 1214 ml at 90 ℃ ( p < 0.05). In addition, specific loaf volume of sweet potato-wheat bread with sweet potato flour after heat treatment increased significantly, which was the largest at 90 ℃ (2.53 cm3/g) ( p < 0.05). Thus, heat treatment at 90 ℃ to sweet potato flour could be potentially used in wheat bread production.
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Affiliation(s)
- Isela Carballo Pérez
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Ministry of Agriculture, Key Laboratory of Agro-Products Processing, Beijing, China
- Institute of Food Research, Havana, Cuba
| | - Tai-Hua Mu
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Ministry of Agriculture, Key Laboratory of Agro-Products Processing, Beijing, China
| | - Miao Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Ministry of Agriculture, Key Laboratory of Agro-Products Processing, Beijing, China
| | - Lei-Lei Ji
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China; Ministry of Agriculture, Key Laboratory of Agro-Products Processing, Beijing, China
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