1
|
Acurio L, Salazar D, Castillo B, Santiana C, Martínez-Monzó J, Igual M. Characterization of Second-Generation Snacks Manufactured from Andean Tubers and Tuberous Root Flours. Foods 2023; 13:51. [PMID: 38201079 PMCID: PMC10778556 DOI: 10.3390/foods13010051] [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: 09/28/2023] [Revised: 12/13/2023] [Accepted: 12/16/2023] [Indexed: 01/12/2024] Open
Abstract
Andean roots, such as zanahoria blanca, achira, papa China, camote, oca, and mashua, contain high amounts of dietary fiber, vitamins, minerals, and fructo-oligosaccharides. This study aimed to demonstrate the possibility of obtaining healthy second-generation (2G) snacks (products obtained from the immediate expansion of the mixture at the exit of the extruder die) using these roots as raw materials. Corn grits were mixed with Andean root flour in a proportion of 80:20, and a Brabender laboratory extruder was used to obtain the 2G snacks. The addition of root flour increased the water content, water activity, sectional expansion index, hygroscopicity, bulk density, and water absorption index but decreased the porosity. However, all 2G snacks manufactured with Andean root flour showed better characteristics than did the control (made with corn grits) in texture (softer in the first bite and pleasant crispness) and optical properties (more intense and saturated colors). The developed snacks could be considered functional foods due to the high amount of carotenoids and phenolic compounds they exhibit after the addition of Andean root flours. The composition of raw roots, specifically the starch, fiber, and protein content, had the most impact on snack properties due to their gelatinization or denaturalization.
Collapse
Affiliation(s)
- Liliana Acurio
- Department of Science and Engineering in Food and Biotechnology, Technical University of Ambato, Av. Los Chasquis & Río Payamino, Ambato 180150, Ecuador; (D.S.); (B.C.)
- i-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain;
| | - Diego Salazar
- Department of Science and Engineering in Food and Biotechnology, Technical University of Ambato, Av. Los Chasquis & Río Payamino, Ambato 180150, Ecuador; (D.S.); (B.C.)
| | - Bagner Castillo
- Department of Science and Engineering in Food and Biotechnology, Technical University of Ambato, Av. Los Chasquis & Río Payamino, Ambato 180150, Ecuador; (D.S.); (B.C.)
| | - Cristian Santiana
- Facultad de Ciencias Pecuarias, Escuela Superior Politécnica de Chimborazo (ESPOCH), Panamericana Sur Km 1 1/2, Riobamba 060155, Ecuador;
| | - Javier Martínez-Monzó
- i-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain;
| | - Marta Igual
- i-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46021 Valencia, Spain;
| |
Collapse
|
2
|
Gutierrez-Barrutia MB, Cozzano S, Arcia P, Del Castillo MD. Assessment of in vitro digestion of reduced sugar biscuits with extruded brewers' spent grain. Food Res Int 2023; 172:113160. [PMID: 37689916 DOI: 10.1016/j.foodres.2023.113160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2022] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 09/11/2023]
Abstract
This study aimed to evaluate the nutritional value and potential health claims for reduced sugar biscuits containing extruded brewers' spent grain (EBSG) and fructooligosaccharides (FOS). One traditional biscuit with added sugar and three reduced sugar biscuits containing 15.2 % FOS and EBSG (0, 8 and 17 %), with nutrition claims "high in fiber" and "source of protein" for those containing 17 % of EBSG, were formulated. Biscuits were characterized by analysis of nutrients and bioactive compounds before and after digestion under in vitro enzymatic oral-gastro-intestinal and colonic fermenting conditions. The bioaccessibility of antioxidants, anti-inflammatory and antidiabetic compounds in biscuits' intestinal digests and short-chain fatty acids in colonic samples was analyzed. EBSG-added biscuits showed significantly lower (p < 0.05) glucose intestinal bioaccessibility and significantly higher (p < 0.05) phenolic compounds intestinal bioaccessibility compared to biscuits without EBSG. EBSG-added biscuits showed significantly (p < 0.05) higher in vitro antidiabetic potential than the other did. Moreover, the intestinal digest of biscuits containing 17 % EBSG exhibited significantly (p < 0.05) better in vitro inhibition of intracellular ROS formation and in vitro anti-inflammatory properties. FOS addition (p < 0.05) significantly improved the production of butyric acid while EBSG did for valeric acid which possess chemoprotective effect. In conclusion, the combined use of FOS (15.2 %) and EBSG (17 %) allowed obtaining a human healthier snack formulation for satisfying consumers' demands and achieving nutrition security.
Collapse
Affiliation(s)
- Maria Belen Gutierrez-Barrutia
- Departamento de Ingeniería, Universidad Catolica del Uruguay, Montevideo 11600, Uruguay; Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain
| | - Sonia Cozzano
- Departamento de Ingeniería, Universidad Catolica del Uruguay, Montevideo 11600, Uruguay
| | - Patricia Arcia
- Departamento de Ingeniería, Universidad Catolica del Uruguay, Montevideo 11600, Uruguay; Latitud-LATU Foundation, Av. Italia 6201, Montevideo 11500, Uruguay
| | - Maria Dolores Del Castillo
- Instituto de Investigacion en Ciencias de la Alimentacion, CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain.
| |
Collapse
|
3
|
On-Nom N, Promdang P, Inthachat W, Kanoongon P, Sahasakul Y, Chupeerach C, Suttisansanee U, Temviriyanukul P. Wolffia globosa-Based Nutritious Snack Formulation with High Protein and Dietary Fiber Contents. Foods 2023; 12:2647. [PMID: 37509739 PMCID: PMC10379182 DOI: 10.3390/foods12142647] [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: 05/31/2023] [Revised: 07/02/2023] [Accepted: 07/07/2023] [Indexed: 07/30/2023] Open
Abstract
Wolffia globosa (W. globosa) or duckweed is a small aquatic plant with high protein, dietary fiber, and lipid contents that can be combined with food products to develop nutritious snacks as one strategy to mitigate malnutrition. Here, response surface methodology (RSM) with mixture design was used to develop snacks from W. globosa freeze-dried powder (WP). The physical properties, proximate analysis, amino acid profiles, sensory evaluation, phytochemical analysis, antioxidant properties, and genotoxicity (Ames test) of the snacks were evaluated. The optimal W. globosa snack formula was 64% glutinous rice flour, 10% tapioca flour, and 26% WP, giving a highly desirable liking score of 1.00. Addition of WP increased crude protein, essential amino acids, and dietary fiber compared with the control snack by 51%, 147%, and 83%, respectively. According to the Thai recommended daily intakes, the developed W. globosa snack had high protein and dietary fiber. Phytochemical contents and antioxidant activities of the W. globosa snack such as total phenolic contents (TPCs), total flavonoid contents (TFCs), ferric ion reducing antioxidant power (FRAP) activity, and oxygen radical absorbance capacity (ORAC) activity were significantly higher than the control snack. The novel combination of WP with snack product ingredients greatly enhanced nutritional value.
Collapse
Affiliation(s)
- Nattira On-Nom
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Prapatsorn Promdang
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Woorawee Inthachat
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Panyaporn Kanoongon
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Yuraporn Sahasakul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Chaowanee Chupeerach
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Uthaiwan Suttisansanee
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| | - Piya Temviriyanukul
- Food and Nutrition Academic and Research Cluster, Institute of Nutrition, Mahidol University, Salaya, Phuttamonthon, Nakhon Pathom 73170, Thailand
| |
Collapse
|
4
|
Devnani B, Moran GC, Grossmann L. Extraction, Composition, Functionality, and Utilization of Brewer’s Spent Grain Protein in Food Formulations. Foods 2023; 12:foods12071543. [PMID: 37048364 PMCID: PMC10093925 DOI: 10.3390/foods12071543] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2023] [Revised: 03/22/2023] [Accepted: 03/29/2023] [Indexed: 04/08/2023] Open
Abstract
In recent years, brewer’s spent grain (BSG) has gained attention as a plant-based protein source because it occurs in large quantities as a by-product of beer brewing. BSG can contribute to future food requirements and support the development of a circular economy. In light of the dynamic developments in this area, this review aims to understand the proteins present in BSG, and the effect of extraction techniques and conditions on the composition, physicochemical, and techno-functional properties of the obtained protein extracts. The water-insoluble hordeins and glutelins form the major protein fractions in BSG. Depending on the beer brewing process, the extraction technique, and conditions, the BSG protein isolates predominantly contain B, C, and ϒ hordeins, and exhibit a broad molecular weight distribution ranging between <5 kDa and >250 kDa. While the BSG isolates obtained through chemical extraction methods seem promising to obtain gelled food products, physical and enzymatic modifications of BSG proteins through ultrasound and proteolytic hydrolysis offer an effective way to produce soluble and functional protein isolates with good emulsifying and foaming capabilities. Specifically tailored protein extracts to suit different applications can thus be obtained from BSG, highlighting that it is a highly valuable protein source.
Collapse
Affiliation(s)
- Bhanu Devnani
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Galo Chuchuca Moran
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| | - Lutz Grossmann
- Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA
| |
Collapse
|
5
|
Şahin N, Bilgiçli N, Sayaslan A. Enhancement of extruded corn snacks with substitution of wheat germ, invaluable milling by‐product. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17125] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Nazlı Şahin
- Department ofFood Engineering Karamanoğlu Mehmetbey University Karaman Turkey
| | - Nermin Bilgiçli
- Department of Food Engineering Faculty Necmettin Erbakan University Konya Turkey
| | - Abdulvahit Sayaslan
- Department ofFood Engineering Karamanoğlu Mehmetbey University Karaman Turkey
| |
Collapse
|
6
|
Bokić J, Kojić J, Krulj J, Pezo L, Banjac V, Škrobot D, Tumbas Šaponjac V, Vidosavljević S, Stojkov V, Ilić N, Bodroža-Solarov M. Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties. Foods 2022; 11:foods11162393. [PMID: 36010393 PMCID: PMC9407501 DOI: 10.3390/foods11162393] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/22/2022] [Accepted: 08/01/2022] [Indexed: 11/16/2022] Open
Abstract
A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. Chicory (Cichorium intybus L.) is one of the promising medicinal plants for the development of innovative food and may be considered a functional food ingredient. Central composite design (CCD) was employed to generate snack formulations by varying feed moisture (M, 16.3–22.5%), screw speed (SS, 500–900 rpm) and CRF content (20–40%). The optimization according to artificial neural network modeling and a genetic algorithm was applied to define optimal process conditions (17.6% moisture, 820 rpm and 24.1% of CRF) for obtaining the product with the highest expansion (3.34), crispiness (3.22 × 10−3), volume (2040 m3), degree of gelatinization (69.70%) and good color properties. Bulk density (110.33 g/L), density (250 kg/m3), and hardness (98.74 N) resulted in low values for the optimal sample. The descriptive sensory analysis evaluated low hardness and bitterness, with high crispiness for the optimal extrudate. This study points to the possibility of a novel chicory enriched extrudate production with desirable physicochemical and sensory properties.
Collapse
Affiliation(s)
- Jelena Bokić
- Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence:
| | - Jovana Kojić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Krulj
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Lato Pezo
- Institute of General and Physical Chemistry, University of Belgrade, Studentski Trg 12–16, 11000 Beograd, Serbia
| | - Vojislav Banjac
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Vesna Tumbas Šaponjac
- Faculty of Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Strahinja Vidosavljević
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Viktor Stojkov
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nebojša Ilić
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Marija Bodroža-Solarov
- Institute of Food Technology, University of Novi Sad, Bul. Cara Lazara 1, 21000 Novi Sad, Serbia
| |
Collapse
|
7
|
Galanakis CM. Sustainable Applications for the Valorization of Cereal Processing By-Products. Foods 2022; 11:241. [PMID: 35053973 PMCID: PMC8775229 DOI: 10.3390/foods11020241] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 01/05/2022] [Accepted: 01/10/2022] [Indexed: 02/01/2023] Open
Abstract
This review article revises the sustainable practices and applications to valorize valuable components recovered from cereal processing by-products. After introducing cereal processing by-products, their healthy compounds, and corresponding functional properties, the article explores reutilization opportunities of by-products emphasizing specific sources (e.g., oat and wheat bran, distillers' dried grains, etc.) and the biorefinery approach. Proteins and soluble dietary fibers such as arabinoxylans are of particular interest due to their content in the cereal processing by-products and their easy extraction based on conventional technologies such as enzyme-assisted extraction and membrane filtration. Non-thermal technologies have also been suggested to improve sustainability recovery approaches. Finally, the article discusses the different applications for the recovered high-added value compounds that span across biotechnology, foods, and bakery products.
Collapse
Affiliation(s)
- Charis M. Galanakis
- Research & Innovation Department, Galanakis Laboratories, 73131 Chania, Greece;
- Department of Biology, College of Science, Taif University, Taif 26571, Saudi Arabia
- Food Waste Recovery Group, ISEKI Food Association, 1190 Vienna, Austria
| |
Collapse
|
8
|
Effects of intermittent drying on physicochemical and morphological quality of rice and endosperm of milled brown rice. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112334] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
9
|
Effect of enzymatically hydrolysed brewers’ spent grain supplementation on the rheological, textural and sensory properties of muffins. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100085] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023] Open
|
10
|
Chávez DWH, Ascheri JLR, Carvalho CWP, Bernardo CO, Deliza R, Freitas‐Sá DDGC, Teles ASC, Queiroz VAV. Physicochemical properties, characteristics, and consumer acceptance of whole grain sorghum expanded extrudates. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Davy William Hidalgo Chávez
- Departamento de Ciência e Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro Seropédica RJ Brazil
| | | | | | - Cristiany Oliveira Bernardo
- Departamento de Ciência e Tecnologia de Alimentos Universidade Federal Rural do Rio de Janeiro Seropédica RJ Brazil
| | - Rosires Deliza
- Embrapa Agroindústria de Alimentos Rio de Janeiro RJ Brazil
| | | | - Aline Soares Cascaes Teles
- Universidade Federal do Rio de Janeiro, Rio de Janeiro, Programa de Pós‐Graduação em Ciência de AlimentosInstituto de QuímicaCidade Universitária Rio de Janeiro Brazil
| | | |
Collapse
|
11
|
Naibaho J, Korzeniowska M, Wojdyło A, Figiel A, Yang B, Laaksonen O, Foste M, Vilu R, Viiard E. Fiber modification of brewers’ spent grain by autoclave treatment to improve its properties as a functional food ingredient. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111877] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
|
12
|
Müller A, Coradi PC, Nunes MT, Grohs M, Bressiani J, Teodoro PE, Anschau KF, Flores EMM. Effects of cultivars and fertilization levels on the quality of rice milling: A diagnosis using near-infrared spectroscopy, X-ray diffraction, and scanning electron microscopy. Food Res Int 2021; 147:110524. [PMID: 34399502 DOI: 10.1016/j.foodres.2021.110524] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 05/28/2021] [Accepted: 06/11/2021] [Indexed: 11/19/2022]
Abstract
Cultivars and fertilization levels influence rice productivity and can be associated with grain quality. Thus, it is possible to make decisions regarding the choice of cultivars and application of fertilizer levels based on the type of milling, a necessary post-harvest process that may minimize the nutrient load in the grains and result in loss in quality. This study relates the physicochemical composition and morphological quality of brown and polished milled rice grains, cultivar types, and different levels of soil fertilization using near-infrared spectroscopy analysis, X-ray diffraction and scanning electron microscopy. Statistical tools were used to test the various treatments and identify the relationship between factors and variables. A high fertilization level is related to increasing crude protein composition and starch for cultivar IRGA 431 CL associated with polished rice. However, the combination of cultivar IRGA 424 RI and brown rice demonstrated a higher grain resistance, and different percentages of whole, chalky, and damaged rice. The correlation between ash × crude protein and starch × crude fiber was found to be positive for brown rice and negative for the polished rice. Further, an increase in starch content was inversely proportional to the ash content, whereas an increase in crude protein was inversely proportional to the low-fat content in milled rice. The crystalline characteristics of rice starch were preserved at high fertilization levels associated with polished grains that demonstrated high starch content. Polished grains, however, showed more pores and cavities, and consequently greater permeabilities in the surface. It is recommended that batches of grains produced from cultivar IRGA 431 CL with high levels of fertilization be subjected to polished rice milling to achieve high protein and starch quality. However, grains from cultivar IRGA 424 RI with high levels of fertilization are recommended for brown rice milling owing to the high percentage of physical defects observed.
Collapse
Affiliation(s)
- Amanda Müller
- Department Rural Science Center, Postgraduate Program in Agricultural Engineering, Federal University of Santa Maria, Avenue Roraima, 1000, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Paulo Carteri Coradi
- Department Rural Science Center, Postgraduate Program in Agricultural Engineering, Federal University of Santa Maria, Avenue Roraima, 1000, Camobi, 97105-900 Santa Maria, RS, Brazil; Department of Agricultural Engineering, Campus Cachoeira do Sul, Federal University of Santa Maria, Cachoeira do Sul, 96503-205 RS, Brazil.
| | - Marcela Trojahn Nunes
- Department Rural Science Center, Postgraduate Program in Agricultural Engineering, Federal University of Santa Maria, Avenue Roraima, 1000, Camobi, 97105-900 Santa Maria, RS, Brazil
| | - Mara Grohs
- Rio-Grandense Rice Institute-IRGA, Cachoeira do Sul, 96506-750 RS, Brazil
| | - Joseane Bressiani
- Department of Food Science and Technology, University of Passo Fundo, Passo Fundo, 99052-900 RS, Brazil
| | - Paulo Eduardo Teodoro
- Department of Agronomy, Campus de Chapadão do Sul, Federal University of Mato Grosso do Sul, Chapadão do Sul, 79560-000 MS, Brazil
| | - Kellen Francine Anschau
- Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria, 97105-900 RS, Brazil
| | - Erico Marlon Moraes Flores
- Department of Chemical Engineering, Federal University of Santa Maria, Santa Maria, 97105-900 RS, Brazil
| |
Collapse
|
13
|
Zhou R, Mitra P, Melnychenko A, Rizvi SS. Quality attributes and rheological properties of novel high milk protein‐based extrudates made by supercritical fluid extrusion. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15003] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ran Zhou
- College of Food Science and Technology Shanghai Ocean University Shanghai201306China
- State Key Laboratory of Dairy Biotechnology Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd. Shanghai200436China
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
| | - Pranabendu Mitra
- Department of Food and Nutrition University of Wisconsin‐Stout Menomonie WI54751USA
| | - Andrew Melnychenko
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
| | - Syed S.H. Rizvi
- Institute of Food Science Cornell University Stocking Hall Ithaca NY14853USA
| |
Collapse
|
14
|
Téllez‐Morales JA, Gómez‐Aldapa CA, Herman‐Lara E, Carmona‐García R, Rodríguez‐Miranda J. Effect of the concentrations of corn starch and whey protein isolate on the processing parameters and the physicochemical characteristics of the extrudates. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15395] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | | | - Erasmo Herman‐Lara
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec Oaxaca Mexico
| | | | | |
Collapse
|
15
|
Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products. Foods 2021; 10:foods10050946. [PMID: 33925910 PMCID: PMC8146050 DOI: 10.3390/foods10050946] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2021] [Revised: 04/21/2021] [Accepted: 04/25/2021] [Indexed: 11/16/2022] Open
Abstract
The addition of brewer's spent grain (BSG), sugar beet pulp (SBP) and apple pomace (AP), on the nutritional properties of directly expanded snack products based on corn grits was investigated. Snack products were produced in a laboratory single screw extruder with the addition of 5, 10 and 15% d. m. of these by-products in corn grits. Chemical composition, total phenolic content, antioxidant activity, dietary fiber, resistant starch, starch damage and pasting properties of the mixtures and extruded samples were determined. Extrusion process and by-product additions had a significant effect on the proximate chemical composition. All three by-products increased contents of both soluble and insoluble dietary fiber, while the extrusion caused a reduction of insoluble fiber and increase of soluble fiber. After the extrusion process starch damage and antioxidant activity increased, while resistant starch content and total polyphenol content decreased. According to obtained results, it can be concluded that the investigated by-products can be used in the production of nutritionally more valuable corn snacks.
Collapse
|
16
|
Naibaho J, Korzeniowska M. Brewers' spent grain in food systems: Processing and final products quality as a function of fiber modification treatment. J Food Sci 2021; 86:1532-1551. [PMID: 33895998 DOI: 10.1111/1750-3841.15714] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/01/2021] [Accepted: 03/11/2021] [Indexed: 01/18/2023]
Abstract
The nutritional properties of brewers' spent grain (BSG) have been widely studied, considering its potential as a healthy food ingredient. Because of its fiber composition (amount and ratio), however, adding BSG into the food matrix to bring about changes in physical properties has been believed to impact negatively on the acceptability of the final products' properties, particularly color and texture. Fiber modification can enhance the quality of fiber and can be applied to BSG. Although it appears challenging, modifying fiber composition requires further study, particularly if the acceptability of the final products is to be improved. Furthermore, the level of fiber degradation during the modification treatment needs to be examined to meet the increased demand for BSG in final food products. This concise synthesis provides a new perspective for increasing the use of BSG as a food ingredient that is characterized by high nutrition and acceptability.
Collapse
Affiliation(s)
- Joncer Naibaho
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| | - Małgorzata Korzeniowska
- Department of Functional Food Products Development, Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, Poland
| |
Collapse
|
17
|
Naibaho J, Korzeniowska M. The variability of physico-chemical properties of brewery spent grain from 8 different breweries. Heliyon 2021; 7:e06583. [PMID: 33869835 PMCID: PMC8035523 DOI: 10.1016/j.heliyon.2021.e06583] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2020] [Revised: 11/02/2020] [Accepted: 03/19/2021] [Indexed: 11/18/2022] Open
Abstract
This research aimed to identify the differences in brewer's spent grains, which were collected from eight breweries for their physicochemical properties. The spent grains were dried until they reached stable weights, grounded to pass through a 385-μm sieve, vacuum-packed in nontransparent packaging, and kept in room temperature conditions for further analysis. The physicochemical properties, including proximate, color, water activity, water-holding capacity, oil-holding capacity, and density were evaluated. The results showed some differences in all measured quality parameters between all eight different spent barley grain samples. A similar pattern was noted in some properties studied. Hence, mathematical modeling of these studied properties should be undertaken with further qualities, such as fiber composition, mechanical properties, and thermal stability.
Collapse
|
18
|
Protein production from brewer’s spent grain via wet fractionation: process optimization and techno-economic analysis. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.01.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
19
|
Nocente F, Natale C, Galassi E, Taddei F, Gazza L. Using Einkorn and Tritordeum Brewers' Spent Grain to Increase the Nutritional Potential of Durum Wheat Pasta. Foods 2021; 10:foods10030502. [PMID: 33652761 PMCID: PMC7996885 DOI: 10.3390/foods10030502] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2021] [Revised: 02/16/2021] [Accepted: 02/23/2021] [Indexed: 12/17/2022] Open
Abstract
Brewers' spent grain (BSG), the major by-product of the brewing industry, can be used as a functional ingredient to increase the nutritional value of cereal-based products. In this work, micronized BSG from the einkorn and tritordeum brewing processes were characterized and used to produce four macaroni pasta formulations enriched with BSG at ratios of 5 g and 10 g/100 g of semolina. Einkorn BSG showed the highest values for all the parameters analyzed-proteins, total dietary fiber (TDF) and total antioxidant capacity (TAC)-except for β-glucan. TDF increased up to 42 and 68% in pasta samples enriched with 10% of BSG from tritordeum and einkorn, respectively. The replacement of 10% of semolina with BSG from both cereals significantly increased the β-glucan content and TAC values. Finally, the addition of BSG from einkorn and tritordeum affected to a minimal extent the sensory properties of cooked pasta, which showed higher values of optimal cooking time and cooking loss, but lower total organic matter compared to semolina pasta. Results from the sensorial judgment fell in the good quality ranges for durum wheat pasta; the incorporation of 10% of einkorn BSG resulted in the best compromise in terms of technological, nutritional and sensorial aspects of enriched pasta.
Collapse
|
20
|
Shih YT, Wang W, Hasenbeck A, Stone D, Zhao Y. Investigation of physicochemical, nutritional, and sensory qualities of muffins incorporated with dried brewer's spent grain flours as a source of dietary fiber and protein. J Food Sci 2020; 85:3943-3953. [PMID: 33037629 DOI: 10.1111/1750-3841.15483] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Revised: 08/18/2020] [Accepted: 09/10/2020] [Indexed: 12/13/2022]
Abstract
Brewers' spent grain (BSG) is the major byproduct of brewing beer, rich in protein and dietary fiber. This study investigated the effect of two drying methods (impingement and hot-air drying) on chemical composition, physicochemical properties, and bioactive compounds of BSGs from three different brewers (BSG1, BSG2, and BSG3), and then evaluated the quality and consumer acceptance of BSG flour fortified muffins. Results showed that impingement drying led to significantly lower moisture content (MC, 1.33-1.87 g/100g) and water activity (aw , 0.04-0.07) of BSGs than hot-air drying (5.44 to 5.57 g/100 g and 0.19 to 0.20, respectively). Among different dried BSGs, impingement dried BSG3 achieved the highest protein (18.03 g/100 g dry matter [DM]), total phenolic content (TPC, 2.21 mg GAE/g DM), radical scavenging activity (RSA, 1.58 mg AAE/g DM), and total flavonoid content (TFC, 0.68 mg QE/g DM), and retained lighter color (L*, 54.68) and higher total dietary fiber (TDF, 42.40 g/100 g DM), which was selected for making BSG-fortified muffins. BSG3 was substituted 1:1 as white: whole wheat flour at three concentrations (10, 15, and 20 g/100 g flour mix) for muffins (BSG10, BSG15, and BSG20, respectively). BSG15 provided higher protein (13.11 g/100 g DM), TDF (16.88 g/100 g DM), and higher bioactive compounds compared to control and retained brighter color of muffin compared to BSG20, showing no difference in firmness and overall liking compared to the control muffin. This study demonstrated that impingement dried BSG could be utilized as a functional ingredient in muffins to add value to the food chain providing nutritional and environmental benefits. PRACTICAL APPLICATION: This study reported the benefit of impingement drying method for the retention of physicochemical quality and bioactive compounds of brewer's spent grains (BSG) produced from three different brewers in comparison with hot-air drying. The study also reported that muffins fortified with BSG flours (15% replacement of wheat flour) yielded a 23% increase in total dietary fiber and 13% increase in protein without affecting consumer acceptance of the products. This information is essential for developing value-added applications of BSG, a byproduct from brewing industry, as a functional ingredient to make nutritive baking goods, such as muffins, for promoting human health.
Collapse
Affiliation(s)
- Yi-Ting Shih
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, USA
| | - Wenjun Wang
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, USA
| | - Aimee Hasenbeck
- Food Innovation Center, Oregon State University, Portland, Oregon, 97209, USA
| | - Dave Stone
- Food Innovation Center, Oregon State University, Portland, Oregon, 97209, USA
| | - Yanyun Zhao
- Department of Food Science and Technology, Oregon State University, Corvallis, Oregon, 97331, USA
| |
Collapse
|
21
|
|
22
|
Upcycling of brewers’ spent grain by production of dry pasta with higher nutritional potential. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108421] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
|
23
|
Castellanos-Gallo L, Galicia-García T, Estrada-Moreno I, Mendoza-Duarte M, Márquez-Meléndez R, Portillo-Arroyo B, Soto-Figueroa C, Leal-Ramos Y, Sanchez-Aldana D. Development of an Expanded Snack of Rice Starch Enriched with Amaranth by Extrusion Process. Molecules 2019; 24:molecules24132430. [PMID: 31269663 PMCID: PMC6651392 DOI: 10.3390/molecules24132430] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2019] [Revised: 06/18/2019] [Accepted: 06/20/2019] [Indexed: 02/03/2023] Open
Abstract
This study aimed to obtain a second-generation snack by extrusion from the by-product of rice milling enriched with amaranth. The raw material used was amaranth flour (AF), rice starch (NS) and modified rice starch (MS), which were evaluated by the analysis of substitution degree (SD), differential scanning calorimetry (DSC), viscosity (RVA), Fourier transform infrared spectroscopy (FT-IR) and X-ray diffraction (XRD). The snacks were expanded by extrusion and microwave oven, as a reference method. The samples were evaluated in hardness (D), expansion index (EI), apparent density (DAP), and protein content (P). Afterward, the optimized samples were evaluated by scanning electron microscopy (SEM) and resistant starch (RS). During the thermal characterization, a clear trend in the decrement in gelatinization temperatures was observed (78.35 to 63.90 °C in NS and MS respectively). The curves obtained in RVA analyses showed typical behavior of native (6.35 Pa.s) and extruded starches (2.88 Pa.s), with a significant decrease in viscosity peak. Through the analysis of FT-IR, the introduction of the functional acetyl group (stretching at a wavelength of 1735 cm−1) was corroborated. Snack samples results showed a maximum hardness in MS, with a value of 121 N, and the NS (100%) presented the highest EI value (1.41). The lowest DAP values were obtained for the MS (0.48 g/cm3, 100%) and AF (0.49 g/cm3, 100%) samples. P increased to a higher concentration of AF. In the optimum formulation, the SEM image showed that the expanded microwave sample increased the porosity and obtained an RS value of 8.2%. The formulation obtained in the present study presents high characteristics to be used in the development of a healthy snack.
Collapse
Affiliation(s)
- Lilisbet Castellanos-Gallo
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Tomás Galicia-García
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico.
| | - Iván Estrada-Moreno
- Research Center for Advanced Materials. CIMAV-Chihuahua. Miguel de Cervantes 120, Complejo Industrial Chihuahua. Chihuahua, Chih. CP. 31136. Mexico
| | - Mónica Mendoza-Duarte
- Research Center for Advanced Materials. CIMAV-Chihuahua. Miguel de Cervantes 120, Complejo Industrial Chihuahua. Chihuahua, Chih. CP. 31136. Mexico
| | - Rubén Márquez-Meléndez
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Beatriz Portillo-Arroyo
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Cesar Soto-Figueroa
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Yarely Leal-Ramos
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| | - Daniela Sanchez-Aldana
- Faculty of Chemical Science. University Campus II. Food Science and Technology Programme. Autonomous University of Chihuahua, Chihuahua, Chih. CP. 31125. Mexico
| |
Collapse
|
24
|
Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.001] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
25
|
Offiah V, Kontogiorgos V, Falade KO. Extrusion processing of raw food materials and by-products: A review. Crit Rev Food Sci Nutr 2018; 59:2979-2998. [DOI: 10.1080/10408398.2018.1480007] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
- Vivian Offiah
- Department of Food Technology, University of Ibadan, Ibadan, Nigeria
- Department of Food Science and Technology, Federal University of Agriculture, Makurdi, Nigeria
| | - Vassilis Kontogiorgos
- Department of Biological Sciences, School of Applied Sciences, University of Huddersfield, Huddersfield, UK
| | - Kolawole O. Falade
- Department of Food Technology, University of Ibadan, Ibadan, Nigeria
- Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana
| |
Collapse
|
26
|
Makowska A, Zielińska-Dawidziak M, Niedzielski P, Michalak M. Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13585] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Agnieszka Makowska
- Institute of Food Technology of Plant Origin; Poznań University of Life Sciences; ul. Wojska Polskiego 31 60-624 Poznań Poland
| | - Magdalena Zielińska-Dawidziak
- Department of Food Biochemistry and Analysis; Poznań University of Life Sciences; ul. Mazowiecka 48 60-623 Poznań Poland
| | - Przemysław Niedzielski
- Department of Analytical Chemistry; Faculty of Chemistry; Adam Mickiewicz University; ul. Umultowska 89b 61-614 Poznań Poland
| | - Michał Michalak
- Department of Computer Science and Statistics; Poznań University of Medical Sciences; ul. Dąbrowskiego 79 60-529 Poznań Poland
| |
Collapse
|