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Tombini C, Dacoreggio MV, Kempka AP, Feltes MMC, De Mello JMM, Dalcanton F. High-dietary fibers cereal bars containing malt bagasse by-product from the brewing industry. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1326-1333. [PMID: 38910929 PMCID: PMC11189837 DOI: 10.1007/s13197-023-05902-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/15/2023] [Accepted: 11/24/2023] [Indexed: 06/25/2024]
Abstract
The aim of this study was to use the malt bagasse by-product for developing high-dietary fibers cereal bars. Three formulations were tested and contained 0% (control), 19% and 24% of malt bagasse. The bars with malt bagasse were rich in dietary fiber and protein, with 6.06 and 26.35 g/100 g, respectively for samples with 19% of bagasse, and 8.43 and 26.22 g/100 g, respectively, for bars with 24% of this by-product. The total phenol content (TPC) of the bars with 19 and 24% of bagasse, was 100.37 and 192.13 mg GAE/100 g of sample, and the EC50 was 21.58 and 14.78 mg/mL (DPPH assay), respectively. The incorporation of this by-product into the formulations enhanced their TPC and antioxidant capacity. These samples had a high sensory acceptance. The formulation with the lowest malt bagasse concentration showed high global acceptance (56%) and purchase intention. The sensory attributes that pleased the tasters the most, rated as "liked moderately," were the color and odor of both bars. Cereal bars showed an improved nutritional composition and antioxidant capacity after malt bagasse addition, and the formulation with 19% should be the best choice among the tested formulations, when considering the set of nutritional and sensory aspects. The malt bagasse was successfully valorized as an ingredient in a functional food, whilst contributing to the environment.
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Affiliation(s)
- Caroline Tombini
- Department of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil
| | - Marina Volpato Dacoreggio
- Department of Food Engineering and Chemical Engineering, Universidade Do Estado de Santa Catarina (UDESC), Pinhalzinho, SC 89870-000 Brazil
| | - Aniela Pinto Kempka
- Department of Food Engineering and Chemical Engineering, Universidade Do Estado de Santa Catarina (UDESC), Pinhalzinho, SC 89870-000 Brazil
| | - Maria Manuela Camino Feltes
- Department of Food Science and Technology, Federal University of Santa Catarina (UFSC), Florianópolis, SC 88034-001 Brazil
| | - Josiane Maria Muneron De Mello
- Department of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil
| | - Francieli Dalcanton
- Department of Food Engineering, Universidade Comunitária da Região de Chapecó (UNOCHAPECÓ), Chapecó, SC 89809-900 Brazil
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2
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Guéritte M, Dalle Fratte E, Van de Velde LM, Eeckhout M, Debonne E. Effect of wheat dextrin on corn flour extrusion characteristics. Heliyon 2023; 9:e21827. [PMID: 38027793 PMCID: PMC10658250 DOI: 10.1016/j.heliyon.2023.e21827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2023] [Revised: 10/25/2023] [Accepted: 10/30/2023] [Indexed: 12/01/2023] Open
Abstract
Wheat dextrin is a modified wheat starch, classified as water-soluble. This study investigated the effect of wheat dextrin as an ingredient in corn flour blends on extrusion characteristics. Blends were prepared at 0, 10 and 20 % fibre content. DOE was used to design experiments and investigate the effects of variables selected to be studied. Feed moisture content was set at 18-25 %, temperature at 110-150 °C and specific feeding load at 0.100-0.150kg/rev. Moisture content, water absorption and solubility indices, color, sectional expansion index, density, hardness, crispiness (work (Wc) and number of spatial ruptures (Nsr)) and specific mechanical energy were evaluated. A regression model was established using response surface methodology, and processing conditions for optimal quality were generated (e.g., WSI: 96.9 %, SME: 96.9 %, final MC: 93.9 %). Wheat dextrin solubility characteristics for moisture content, WAI and WSI were inconclusive, showing a high tendency to insoluble behavior. For expansion, lightness and SME characteristics depended on processing conditions, especially temperature. Crispness was highest at low MC (18.87 %) x high fiber content (20 %) (e.g., Nsr: 1.2-1.5/mm), whereas values were the lowest at high MC (25.70 %) x low fiber content (0 %) (e.g., Nsr: 0.5-0.7/mm). Optimal conditions were set at 12 % fiber content, 19 % feed moisture content, 130 °C and a specific feeding load of 0.146 kg/rev. This study showed that it is impossible to classify wheat dextrin as acting strictly according to soluble fiber characteristics based on extrudate characteristics.
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Affiliation(s)
- Maxime Guéritte
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Elia Dalle Fratte
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Louise-Marie Van de Velde
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Mia Eeckhout
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
| | - Els Debonne
- Research Unit of Cereal and Feed Technology, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Valentin Vaerwyckweg 1, 9000 Ghent, Belgium
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Guilherme Sebastião V, Batista D, Rebellato AP, Alves Macedo J, Steel CJ. Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours. Food Res Int 2023; 172:113078. [PMID: 37689858 DOI: 10.1016/j.foodres.2023.113078] [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: 09/21/2022] [Revised: 05/29/2023] [Accepted: 05/30/2023] [Indexed: 09/11/2023]
Abstract
There is a growing demand for practical and healthy food products. Obtaining naturally colored breakfast cereals with the incorporation of functional ingredients is a promising alternative for consumers that are looking for healthiness. This study aimed to evaluate the feasibility of using vegetable flours, rich in pigments, to obtain naturally colored breakfast cereals through thermoplastic extrusion. Vegetables considered "unsuitable for the retail market", classified as "type B", were used to prepare different flours from carrot (CF), spinach (SF) and beetroot (BF). Extrudates were produced from a mixture of 90% broken rice (BR) and 10% vegetable flour (CF, SF or BF). Besides giving the extrudates a natural color, the use of vegetable flours also provided nutritional and functional enrichment due to increased mineral, protein, lipid, fiber and phenolic compound contents, and greater antioxidant capacity. However, some of these components, such as fibers, affect extrudate physical structure and technological characteristics, evidenced by reduced expansion, hardness, paste viscosity and greater interaction with water present in milk under consumption conditions. In general, the evaluated flours proved to be an alternative for imparting a natural color to extruded breakfast cereals, in addition to positively contributing to their nutritional and functional value.
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Affiliation(s)
- Victor Guilherme Sebastião
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Daniel Batista
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Ana Paula Rebellato
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Juliana Alves Macedo
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil
| | - Caroline Joy Steel
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato, 80, CEP 13083-862, Campinas, SP, Brazil.
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Vivar-Vera MA, Navarro-Cortez RO, Hernández-Santos B, Ramírez-Rivera EJ, Torruco-Uco JG, Ramírez-Figueroa E, Amador-Mendoza A, Cruz-Cabrera I, Rodríguez-Miranda J. Multiresponse optimization of the extrusion process for ready-to-eat snacks from pineapple byproducts and maize flour. J Food Sci 2023; 88:3820-3838. [PMID: 37548648 DOI: 10.1111/1750-3841.16716] [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: 02/02/2023] [Revised: 06/30/2023] [Accepted: 07/06/2023] [Indexed: 08/08/2023]
Abstract
This research aimed to optimize the processing conditions to obtain ready-to-eat extruded snacks with a high fiber content from mixtures of pineapple byproduct powder (PBP) and nixtamalized maize flour (PBP-NMF) or maize flour (PBP-MF). The effects of barrel temperature, feed moisture content, and PBP were evaluated. The increase in barrel temperature has a negative effect on the bulk density, the water absorption index, and the texture in both mixtures (PBP-MF and PBP-NMF) and increases the expansion index and the water solubility index in the mixture with MF. The increase in the feed moisture content increased the bulk density and water absorption index in both mixtures and the texture in the mixtures with MF. The increasing PBP decreases the expansion index and increases the water solubility index in both mixtures. The increase in PBP in the mixtures with MF decreases the water absorption index, texture, and bulk density. From the optimization, four products were obtained, two for the NMF mixture and two for the MF mixtures. The optimal formulations can be considered a good source of total fiber (12.46-12.78 g/100 g) and protein (8.27-8.85 g/100 g) with good acceptance by consumers. PRACTICAL APPLICATION: Pineapple byproducts in combination with nixtamalized and nonnixtamalized maize flour are viable raw materials for the development of ready-to-eat extruded snacks with a high content of dietary fiber and good acceptance by consumers. Due to their characteristic nutritional properties, the consumption of this ready-to-eat snack could present potential benefits for human health.
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Affiliation(s)
- María A Vivar-Vera
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Oaxaca, México
| | - Ricardo O Navarro-Cortez
- Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Área Académica de Ingeniería Agroindustrial y Alimentos, Hidalgo, México
| | | | | | - Juan G Torruco-Uco
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Oaxaca, México
| | | | | | - Irma Cruz-Cabrera
- Tecnológico Nacional de México/Instituto Tecnológico de Tuxtepec, Oaxaca, México
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Xu S, Pang Y, Cai X, Chen Q, Jin G, Zhang M, Huang L. Comparative study of three cultivars of jaboticaba berry: nutrient, antioxidant and volatile compounds. FRONTIERS IN PLANT SCIENCE 2023; 14:1105373. [PMID: 37492773 PMCID: PMC10363728 DOI: 10.3389/fpls.2023.1105373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Accepted: 06/12/2023] [Indexed: 07/27/2023]
Abstract
Jaboticaba is a tropical plant and its fruit rich in nutrients, volatile compounds, and biological activities, which considered to be an edible health benefits plant. Despite its popularity for fresh consumption, jaboticaba is rarely used in intensive processing in China. The content of nutrients and antioxidant in jaboticaba greatly impacts how it is processed healthy food. In this study, we evaluated the nutrients, antioxidant capacity, and volatile compounds of three jaboticaba cultivars including Sabara, Argentina, and Fukuoka, respectively. Our results revealed each variety has its merits. Sabara had an abundance of volatile compounds, a suitable acid-sugar ratio, and a slightly lower antioxidant capacity, making it suitable for fresh consumption. Argentina is the richest in volatile compounds in ripe fruit, but slightly lighter in taste and acid-sugar ratio, making it suitable for dry products. The large size, juicy flesh, low acid-sugar ratio, and less volatile compounds content of Fukuoka also make it suitable for juice processing. Three cultivars of jaboticaba berry exhibited different characteristics, providing reference evidence for the manufacturing and processing of jaboticaba health food.
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Affiliation(s)
- Shaosi Xu
- College of Life Science, Fujian Normal University, Fuzhou, China
| | - Yingying Pang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiaoming Cai
- Institute of Food Inspection, Fujian Institute of Product Quality Supervision and Inspection, National Center for Quality Supervision and Inspection of Processed Foods, Fuzhou, China
| | - Qinchang Chen
- College of Life Science, Fujian Normal University, Fuzhou, China
| | - Gang Jin
- School of Food and Wine, Ningxia University, Yinchuan, China
| | - Miao Zhang
- College of Life Science, Fujian Normal University, Fuzhou, China
| | - Luqiang Huang
- College of Life Science, Fujian Normal University, Fuzhou, China
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Culețu A, Susman IE, Mulțescu M, Cucu ȘE, Belc N. Corn Extrudates Enriched with Health-Promoting Ingredients: Physicochemical, Nutritional, and Functional Characteristics. Processes (Basel) 2023. [DOI: 10.3390/pr11041108] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/08/2023] Open
Abstract
The objective of this study was to evaluate the effects of different types of powder additions on the properties of corn extrudates. The following ingredients, which are good sources of bioactive compounds, were used to substitute corn flour: legume protein sources (2% pea, 5% broccoli, and 5% lucerne), plants (15% beetroot and 15% rosehip), and condiments (2% chili, 2% turmeric, 2% paprika, and 2% basil). The total polyphenolic content (TPC) and antioxidant activity (AA) increased when the corn flour was replaced with the different types of ingredients. The highest TPC was found for rosehip followed by the beet, basil, and broccoli additions. Compared to the raw formulations, all the extrudates, except the rosehip extrudate, showed a decrease in the TPC ranging from 11 to 41%, with the smallest loss (11%) occurring for basil and the highest loss (41%) occurring for the control extrudate, respectively. The same observation was recorded for the AA. For the extrudate enriched with rosehip, the TPC and AA increased by 20% and 16%, respectively. The highest level of protein digestibility was in the corn extrudate with the pea addition followed by broccoli and lucerne. The extruded corn samples with condiment additions had a lower glycemic index than the control extrudate. This study demonstrated the potential for the production of gluten-free corn extrudates enriched with ingredients from different sources with improved nutritional properties, conferring also a natural color in the final extrudates.
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Affiliation(s)
- Alina Culețu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Iulia Elena Susman
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Mihaela Mulțescu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Șerban Eugen Cucu
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
| | - Nastasia Belc
- National Institute of Research & Development for Food Bioresources, IBA Bucharest, 6 Dinu Vintila Street, 021102 Bucharest, Romania
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Development, Characterization and Sensory Evaluation of an Extruded Snack Using Fig Molasses By-Product and Corn Semolina. Foods 2023; 12:foods12051029. [PMID: 36900543 PMCID: PMC10001279 DOI: 10.3390/foods12051029] [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: 01/18/2023] [Revised: 02/11/2023] [Accepted: 02/15/2023] [Indexed: 03/04/2023] Open
Abstract
The effects of extrusion process parameters on the physicochemical, pasting and technological properties of ready-to-eat snacks were evaluated. The aim was to develop fortified extruded products with fig molasses by-product powder (FMP), which is created as a result of the production of fig molasses, is not currently used in food industry, and may cause environmental problems. The feed humidity was changed to 14-17-20%, the die temperature was 140-160-180 °C and the ratio of FMP was 0-7-14% at a fixed screw speed of 325 rpm. The study showed that adding FMP to extruded products had a significant effect on colour properties, water solubility and water absorption index properties. İncreasing the FMP ratio had a significant reducing effect on dough properties of non-extruded mixtures such as peak viscosity (PV), final viscosity (FV) and setback viscosity (SB). The optimum conditions for the production of snacks were found to be 7% FMP, 155.44 °C die temperature and 14.69% humidity. It was determined that the estimated values of water absorption index (WAI) and water solubility index (WSI) for the products manufactured under ideal extrusion conditions were close to the obtained values, and that there was no significant difference between the estimated values of the other response variables and their actual values.
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8
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Salvador-Reyes R, Sampaio UM, de Menezes Alves Moro T, Brito ADCD, Behrens J, Campelo PH, Pedrosa Silva Clerici MT. Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:548-559. [PMID: 36054555 DOI: 10.1002/jsfa.12165] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2021] [Revised: 07/26/2022] [Accepted: 08/09/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND Andean purple maize (APM) is an ancient crop widely used as a natural coloring in traditional Peruvian cuisine. However, it has been little explored within the food industry. The present study assessed how APM impacts on techno-functional properties and sensory acceptance of breakfast cereals. Extruded samples formulated with 100, 75, 50, and 25% APM, and complemented with yellow corn grits (YCG), were analyzed for their techno-functional and sensory properties. RESULTS Increases in bulk density, as well as reduction in the expantion and porosity were observated for extrudates containing ≥ 50% APM, accompanied by an increase in purple color intensity. Increase in milk absorption index, reduction in milk solubility index and decrease in cereal hardness with increase in APM were also observed. Despite this, APM extented the cereal bowl-life. High sensory scores of overall liking (6) and color (7) were obtained for extruded formulations containing ≥ 50% APM and low values for extrudates with 25% APM. Aroma, flavor, and texture scores did not present significant differences. CONCLUSION APM is an ingredient with the potential to be used to produce breakfast cereals since it improves their techno-functional characteristics and sensory acceptance, at the same time, it leads to the production of healthy, nutritious, and sustainable food. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Rebeca Salvador-Reyes
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
- Facultad de Ingeniería, Universidad Tecnológica del Perú, Lima, Peru
| | - Ulliana Marques Sampaio
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Thaísa de Menezes Alves Moro
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Aline Duarte Correa de Brito
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Jorge Behrens
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas (UNICAMP), São Paulo, Brazil
| | - Pedro H Campelo
- School of Agrarian Science, Federal University of Amazonas, Manaus, Brazil
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Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals. Foods 2022; 11:foods11213447. [PMID: 36360061 PMCID: PMC9657694 DOI: 10.3390/foods11213447] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 11/22/2022] Open
Abstract
Butterfly pea flower (BP) is a rich source of bioactive components and can potentially be utilized to produce appealing, wholesome foods. Antioxidant and dietary fiber-enriched breakfast cereals were produced by extrusion cooking using blends of BP and yellow pea flour (YP). BP was added to YP at 0%, 5% and 10% levels (w/w), respectively, and extruded at two temperature profiles with die temperatures of 130 and 150 °C. Incorporation of BP significantly (p < 0.05) improved the total phenolics content, antioxidant properties, and insoluble and total dietary fiber content of the extrudates, with 10% BP extrudates showing the highest values. At a die temperature of 150 °C, the extrudates had a higher expansion ratio, a lower dry hardness, and a higher dry crispiness as compared to those at 130 °C. The color of BP-incorporated extrudates was darker and bluer as compared to the no-BP extrudates. The 10% BP extrudates retained relatively more of their hardness, crispiness, and crunchiness after soaking, indicating a better bowl-life and, therefore, better suitability of this blend formula for breakfast cereal production. Overall, this research shows that healthier breakfast cereals with appealing color and relatively longer bowl-life can be produced using BP, making BP a potential novel ingredient for extrusion formulations.
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Lopes de Oliveira F, Yanka Portes Arruda T, Caldeira Morzelle M, Paula Aparecida Pereira A, Neves Casarotti S. Fruit by-products as potential prebiotics and promising functional ingredients to produce fermented milk. Food Res Int 2022; 161:111841. [DOI: 10.1016/j.foodres.2022.111841] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2021] [Revised: 08/18/2022] [Accepted: 08/21/2022] [Indexed: 11/04/2022]
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Santos D, Pintado M, Lopes da Silva JA. Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.05.010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Bobade H, Singh A, Sharma S, Gupta A, Singh B. Effect of extrusion processing on techno-functional, textural and bioactive properties of whole grain corn flour-based breakfast cereals sweetened with honey. J Texture Stud 2022; 53:672-683. [PMID: 35722898 DOI: 10.1111/jtxs.12708] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 06/02/2022] [Accepted: 06/15/2022] [Indexed: 11/28/2022]
Abstract
The present study investigated the effect of honey and extrusion processing parameters on techno-functional and bioactive properties of wholegrain corn flour breakfast cereals. The central composite rotatable design (CCRD) was used to plan the experiments using feed moisture (FM), extrusion temperature (ET), and honey level as process variables and sectional expansion ratio (SER), bulk density (BD), water absorption index (WAI), water solubility index (WSI), and textural hardness as response variables. The feed containing honey and wholegrain corn flour was extruded through a twin-screw extruder according to CCRD. The data were fit in the appropriate regression models based on model significance and insignificant lack-of-fit. The selected experiments from CCRD were considered for studying the bioactive properties and the effect of ET and honey level on bioactive properties was determined. The results of the study indicated that FM and honey adversely affected the SER, BD, and textural hardness while ET augmented these properties of breakfast cereals. The WAI decreased with an increase in honey level and ET during extrusion. The incremental addition of honey in the mix as well extrusion at elevated temperature led to higher WSI. The whole grain corn flour added with 10.22% honey and extruded at 16.06% FM, and 138.07 o C ET produced optimum quality breakfast cereals with 0.70 desirability. The total phenolic content of breakfast cereals decreased and antioxidant activity, and hydroxymethylfurfural content increased upon extrusion at the higher temperatures. Honey addition lowers the loss of phenolic content during extrusion and improved the antioxidant activity of breakfast cereals. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Hanuman Bobade
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Arashdeep Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Savita Sharma
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Antima Gupta
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana, Punjab
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Senevirathna SSJ, Ramli NS, Azman EM, Juhari NH, Karim R. Production of innovative antioxidant‐rich and gluten‐free extruded puffed breakfast cereals from purple sweet potato (
Ipomoea batatas
L.) and red rice using a mixture design approach. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sri Sampath Janaka Senevirathna
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
- Extension and Training Centre, Department of Agriculture Peradeniya Sri Lanka
| | - Nurul Shazini Ramli
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Ezzat Mohamad Azman
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Nurul Hanisah Juhari
- Department of Food Service and Management, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
| | - Roselina Karim
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia Serdang Malaysia
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14
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Dias‐Faceto LS, Conti‐Silva AC. Texture of extruded breakfast cereals: Effects of adding milk on the texture properties and on the correlations between instrumental and sensory analyses. J Texture Stud 2022; 53:220-231. [DOI: 10.1111/jtxs.12666] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2021] [Revised: 01/24/2022] [Accepted: 02/13/2022] [Indexed: 10/19/2022]
Affiliation(s)
- Liara Silva Dias‐Faceto
- Department of Food Engineering and Technology São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto
| | - Ana Carolina Conti‐Silva
- Department of Food Engineering and Technology São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto
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15
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Hirunyophat P, Chalermchaiwat P, On‐nom N, Prinyawiwatkul W. Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15356] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Patthama Hirunyophat
- Food and Nutrition Program Department of Home Economics Faculty of Agriculture Kasetsart University 50, Ngam Wong Wan Road Bangkok Thailand
| | - Parisut Chalermchaiwat
- Food and Nutrition Program Department of Home Economics Faculty of Agriculture Kasetsart University 50, Ngam Wong Wan Road Bangkok Thailand
| | - Nattira On‐nom
- Institute of Nutrition Mahidol University Phutthamonthon Sai 4 Road Nakhon Pathom 999 Thailand
| | - Witoon Prinyawiwatkul
- Agricultural Center School of Nutrition and Food Sciences Louisiana State University Baton Rouge LA 70803 USA
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16
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Fruit and vegetable by-products' flours as ingredients: A review on production process, health benefits and technological functionalities. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112707] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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17
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LUCAS BF, GUELPA R, VAIHINGER M, BRUNNER T, COSTA JAV, DENKEL C. Extruded snacks enriched with açaí berry: physicochemical properties and bioactive constituents. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.14822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Bárbara Franco LUCAS
- Universidade Federal do Rio Grande, Brasil; Bern University of Applied Sciences, Switzerland
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18
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Costantini M, Sabovics M, Galoburda R, Kince T, Straumite E, Summo C, Pasqualone A. Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks. Foods 2021; 10:3015. [PMID: 34945566 PMCID: PMC8701229 DOI: 10.3390/foods10123015] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Revised: 11/15/2021] [Accepted: 12/01/2021] [Indexed: 12/20/2022] Open
Abstract
Legumes are not valued by all consumers, mostly due to the prolonged soaking and cooking process they require. This problem could be solved by preparing legume-based ready-to-eat snacks. In this study, the effect of two different dies (circular and star-shaped, with cross-sections of 19.6 and 35.9 mm2, respectively) on the physico-chemical properties, anti-nutritional compounds, and sensory features of extruded breakfast snacks was determined. Extruded products were obtained from 100% legume flours of red lentil, faba bean, brown pea, and common bean. The extrusion-cooking conditions were 2.5 g/s feed rate; 160 ± 1 °C die temperature; 16 ± 1 g/100 g feed moisture, and 230 rpm screw speed. Star-shaped extrudates showed a lower expansion ratio, degree of starch gelatinization, and water solubility index, as well as higher bulk density, hardness, crunchiness, and lightness (L*) values. The oligosaccharides showed non univocal variations by changing the die, whereas phytates did not vary at all. The extrudates from lentil flour (richer in fiber) were the least preferred by sensory panelists, due to their hard texture. However, the spherical extrudates were preferred over the star-shaped product. These results emphasize the possibility of improving the physico-chemical and sensory properties of legume extrudates by selecting a proper die.
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Affiliation(s)
- Michela Costantini
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
| | - Martins Sabovics
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Ruta Galoburda
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Tatjana Kince
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Evita Straumite
- Department of Food Technology, Latvia University of Life Sciences and Technologies, Rigas Iela 22, LV-3004 Jelgava, Latvia; (M.S.); (R.G.); (T.K.); (E.S.)
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola, 165/A, I-70126 Bari, Italy;
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19
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Marsiglia WIMDL, Oliveira LDSC, Santiago ÂM, Araújo VS, Melo BCA, Almeida RLJ, Santos NC. Evaluation of bioactive compounds in an infused drink prepared from the powder of jaboticaba (
Myrciaria cauliflora
) peels. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | | | | | | | | | - Newton Carlos Santos
- Department of Chemical Engineering Federal University of Rio Grande do Norte Natal Brazil
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20
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Inada KOP, Leite IB, Martins ABN, Fialho E, Tomás-Barberán FA, Perrone D, Monteiro M. Jaboticaba berry: A comprehensive review on its polyphenol composition, health effects, metabolism, and the development of food products. Food Res Int 2021; 147:110518. [PMID: 34399496 DOI: 10.1016/j.foodres.2021.110518] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2021] [Revised: 06/04/2021] [Accepted: 06/10/2021] [Indexed: 12/12/2022]
Abstract
Jaboticaba, a popular Brazilian berry, has been studied due to its relevant polyphenol composition, health benefits and potential use for the development of derived food products. Considering that around 200 articles have been published in recent years, this review aims to provide comprehensive and updated information, as well as a critical discussion on: (i) jaboticaba polyphenolic composition and extraction methods for their accurate determination; (ii) jaboticaba polyphenol's metabolism; (iii) biological effects of the fruit and the relationship with its polyphenols and their metabolites; (iv) challenges in the development of jaboticaba derived products. The determination of jaboticaba polyphenols should employ hydrolysis procedures during extraction, followed by liquid chromatographic analysis. Jaboticaba polyphenols, mainly anthocyanins and ellagitannins, are extensively metabolized, and their metabolites are probably the most important contributors to the relevant health effects associated with the fruit, such as antioxidant, anti-inflammatory, antidiabetic, hepatoprotective and hypolipidemic. Most of the technological processing of jaboticaba fruit and its residues is related to their application as a colorant, antioxidant, antimicrobial and source of polyphenols. The scientific literature still lacks studies on the metabolism and bioactivity of polyphenols from jaboticaba in humans, as well as the effect of technological processes on these issues.
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Affiliation(s)
- Kim Ohanna Pimenta Inada
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil; Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil; Instituto de Nutrição, Universidade Estadual do Rio de Janeiro, R. São Francisco Xavier, 524, Pavilhão João Lyra Filho, 12° andar, Bloco D, sala 12.002, 20550-900 Rio de Janeiro, Brazil.
| | - Iris Batista Leite
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil
| | - Ana Beatriz Neves Martins
- Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil
| | - Eliane Fialho
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil.
| | - Francisco A Tomás-Barberán
- Research Group on Quality, Safety and Bioactivity of Plant Foods, CEBAS-CSIC, P.O. Box 164, 30100 Campus de Espinardo, Murcia, Spain.
| | - Daniel Perrone
- Laboratório de Bioquímica Nutricional e de Alimentos, Departamento de Bioquímica, Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos 149, CT, Bloco A, sala 528A, 21941-909 Rio de Janeiro, Brazil.
| | - Mariana Monteiro
- Laboratório de Alimentos Funcionais, Instituto de Nutrição Josué de Castro, Universidade Federal do Rio de Janeiro, Av. Carlos Chagas Filho, 373, CCS, Bloco J, 2° andar, sala 16, 21941-902 Rio de Janeiro, Brazil.
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21
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Lemmens E, Deleu LJ, De Brier N, Smolders E, Delcour JA. Mineral bio-accessibility and intrinsic saccharides in breakfast flakes manufactured from sprouted wheat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111079] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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22
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Machado Pereira A, Schmiele M, Dierings de Souza EJ, Pio Ávila B, Hirsch Ramos A, Zavareze E, Arocha Gularte M. Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15048] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Aline Machado Pereira
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Marcio Schmiele
- Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Minas Gerais39100000Brazil
| | | | - Bianca Pio Ávila
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Adriano Hirsch Ramos
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Elessandra Zavareze
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Marcia Arocha Gularte
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
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23
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Ramírez‐Rivera EJ, Hernández‐Santos B, Juárez‐Barrientos JM, Torruco‐Uco JG, Ramírez‐Figueroa E, Rodríguez‐Miranda J. Effects of formulation and process conditions on chemical composition, color parameters, and acceptability of extruded insect‐rich snack. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15499] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | | | | | - Juan G. Torruco‐Uco
- Tecnológico Nacional de México Instituto Tecnológico de Tuxtepec Tuxtepec México
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24
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VANIN CDR, SANTOS RFD, TONIAL IB, SANTOS TBD, WAGNER JUNIOR A, PRADO NVD, LUCCHETTA L. “Yellow Araçá” flour (Psidium cattleyanum cv. Ya-cy) in cereal bars - nutritional and functional potential. FOOD SCIENCE AND TECHNOLOGY 2020. [DOI: 10.1590/fst.29320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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25
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Avila LB, Barreto ERC, de Souza PK, Silva BDZ, Martiny TR, Moraes CC, Morais MM, Raghavan V, da Rosa GS. Carrageenan-Based Films Incorporated with Jaboticaba Peel Extract: An Innovative Material for Active Food Packaging. Molecules 2020; 25:molecules25235563. [PMID: 33260859 PMCID: PMC7730467 DOI: 10.3390/molecules25235563] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2020] [Revised: 08/24/2020] [Accepted: 09/01/2020] [Indexed: 11/16/2022] Open
Abstract
This research investigated the bioactive potential of jaboticaba peel extract (JPE) and proposed an innovative material for food packaging based on carrageenan films incorporated with JPE. The extract was obtained through microwave assisted extraction (MAE) according to central composite rotational design and the optimized conditions showed a combined antimicrobial and antioxidant actions when the extraction process is accomplished at 80 °C and 1 min. The carrageenan film incorporated with JPE was manageable, homogeneous and the presence of JPE into film increased the thickness and improved the light barrier of the film. The results of solubility and mechanical properties did not show significant differences. The benefit of using MAE to improve the recovery of bioactive compounds was demonstrated and the carrageenan film with JPE showed a great strategy to add additives into food packaging.
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Affiliation(s)
- Luisa Bataglin Avila
- Engineering Graduate Program, Federal University of Pampa, 1650 Maria Anunciação Gomes de Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil; (L.B.A.); (T.R.M.)
| | - Elis Regina Correa Barreto
- Chemical Engineering, Federal University of Pampa, 1650 Maria Anunciação Gomes Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil; (E.R.C.B.); (P.K.d.S.); (B.D.Z.S.); (M.M.M.)
| | - Paloma Krolow de Souza
- Chemical Engineering, Federal University of Pampa, 1650 Maria Anunciação Gomes Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil; (E.R.C.B.); (P.K.d.S.); (B.D.Z.S.); (M.M.M.)
| | - Bárbara De Zorzi Silva
- Chemical Engineering, Federal University of Pampa, 1650 Maria Anunciação Gomes Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil; (E.R.C.B.); (P.K.d.S.); (B.D.Z.S.); (M.M.M.)
| | - Thamiris Renata Martiny
- Engineering Graduate Program, Federal University of Pampa, 1650 Maria Anunciação Gomes de Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil; (L.B.A.); (T.R.M.)
- Chemical Engineering Department, Federal University of Santa Maria, Santa Maria, Rio Grande do Sul 97105-900, Brazil
| | - Caroline Costa Moraes
- Graduate Program in Science and Engineering of Materials, Federal University of Pampa, 1650 Maria Anunciação Gomes de Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil;
| | - Marcilio Machado Morais
- Chemical Engineering, Federal University of Pampa, 1650 Maria Anunciação Gomes Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil; (E.R.C.B.); (P.K.d.S.); (B.D.Z.S.); (M.M.M.)
| | - Vijaya Raghavan
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore Road, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada;
| | - Gabriela Silveira da Rosa
- Engineering Graduate Program, Federal University of Pampa, 1650 Maria Anunciação Gomes de Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil; (L.B.A.); (T.R.M.)
- Chemical Engineering, Federal University of Pampa, 1650 Maria Anunciação Gomes Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil; (E.R.C.B.); (P.K.d.S.); (B.D.Z.S.); (M.M.M.)
- Graduate Program in Science and Engineering of Materials, Federal University of Pampa, 1650 Maria Anunciação Gomes de Godoy Avenue, Bagé, Rio Grande do Sul 96413-172, Brazil;
- Correspondence: ; Tel.: +55-53-9996-722-26
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26
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Ribeiro Sanches MA, Camelo-Silva C, Tussolini L, Tussolini M, Zambiazi RC, Becker Pertuzatti P. Development, characterization and optimization of biopolymers films based on starch and flour from jabuticaba (Myrciaria cauliflora) peel. Food Chem 2020; 343:128430. [PMID: 33406575 DOI: 10.1016/j.foodchem.2020.128430] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2020] [Revised: 09/23/2020] [Accepted: 10/15/2020] [Indexed: 02/06/2023]
Abstract
In this study, the influence of the concentration of flour from jabuticaba peel (FJP) and the concentration of glycerol (CG) on the physicochemical, barrier, mechanical, optical, spectroscopic and biodegradability properties of corn starch films was evaluated using response surface methodology. The increase in the concentrations of FJP and CG enhanced the thickness and permeability to water vapor, and made the films more hydrophilic. In addition to that, the interaction between the two variables caused reduction in the solubility of the films. High concentrations of FJP and CG reduced the maximum tensile strength, and increased CG increased the elongation and decreased the young's modulus of the films. Among the tests studied, the T1 film (15.80% FJP and 15.80% CG) was biodegradable, presenting the best mechanical and barrier properties such as low water vapor permeability, solubility and water holding capacity, showing great potential to be used as biodegradable packaging system.
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Affiliation(s)
- Marcio Augusto Ribeiro Sanches
- Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Universidade Federal de Mato Grosso, Avenida Valdon Varjão 6.390, 78600-000 Barra do Garças, Mato Grosso, Brazil; Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Pelotas, Rio Grande do Sul, Brazil
| | - Callebe Camelo-Silva
- Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Universidade Federal de Mato Grosso, Avenida Valdon Varjão 6.390, 78600-000 Barra do Garças, Mato Grosso, Brazil
| | - Loyse Tussolini
- Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Universidade Federal de Mato Grosso, Avenida Valdon Varjão 6.390, 78600-000 Barra do Garças, Mato Grosso, Brazil
| | - Martha Tussolini
- Instituto Federal de Educação, Ciência e Tecnologia de Mato Grosso - Campus de Barra do Garças, Estrada de acesso a BR-158, Radial José Mauricio Zampa, 78600-000, Barra do Garças, Brazil
| | - Rui Carlos Zambiazi
- Centro de Ciências Químicas, Farmacêuticas e de Alimentos, Universidade Federal de Pelotas, Pelotas, Rio Grande do Sul, Brazil
| | - Paula Becker Pertuzatti
- Engenharia de Alimentos, Instituto de Ciências Exatas e da Terra, Universidade Federal de Mato Grosso, Avenida Valdon Varjão 6.390, 78600-000 Barra do Garças, Mato Grosso, Brazil; Programa de Pós-Graduação em Ciência de Materiais, Instituto de Ciências Exatas e da Terra, Universidade Federal de Mato Grosso, Avenida Valdon Varjão 6.390, 78600-000 Barra do Garças, Mato Grosso, Brazil.
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27
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Rolandelli G, García-Navarro YT, García-Pinilla S, Farroni AE, Gutiérrez-López GF, Buera MDP. Microstructural characteristics and physical properties of corn-based extrudates affected by the addition of millet, sorghum, quinoa and canary seed flour. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100140] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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28
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Leonard W, Zhang P, Ying D, Fang Z. Application of extrusion technology in plant food processing byproducts: An overview. Compr Rev Food Sci Food Saf 2019; 19:218-246. [PMID: 33319515 DOI: 10.1111/1541-4337.12514] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 10/21/2019] [Accepted: 11/08/2019] [Indexed: 12/29/2022]
Abstract
The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- CSIRO Agriculture & Food, Melbourne, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
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29
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Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology. Journal of Food Science and Technology 2019; 56:4855-4866. [PMID: 31741510 DOI: 10.1007/s13197-019-03951-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/04/2019] [Accepted: 07/11/2019] [Indexed: 10/26/2022]
Abstract
The transformation of black and red, broken or not, whole rice grains, into breakfast cereals is an interesting way to add value to these snacks for some reasons. Firstly, broken kernels hardly achieve a high market value; whole rice is healthy not only for their nutrient contents but also for their phytochemical profile, rich in phenolic compounds; breakfast cereals from pigmented rice are colored by themselves, and any additional colorant is unneeded; finally, rice is naturally gluten-free and suitable for those with conditions like celiac disease or gluten sensitivity. The objective of this study was to optimize some extrusion parameters that account for the physicochemical properties of extrudates by using response surface methodology. Feed moisture between 15 and 21% and the 4th barrel zone temperature between 110 and 160 °C were the independent variables. Specific features such as color, texture, water solubility and absorption, cold viscosity, expansion, specific volume, and compression force were evaluated. The trials have shown that moisture had a higher impact on the extrusion process than temperature. Less expanded, denser, harder, and darker products were obtained at higher moisture levels. The optimum points were defined at 15.5% and 16.0% of feed moisture and 159 °C and 150 °C of temperature for black and red rice extrudates, respectively. These conditions resulted in cereal breakfast balls with optimal water solubility, volume, texture, and good color. Additionally, cold viscosities and a low compression led to products with a potential high approval by consumers.
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30
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Huang YL, Ma YS, Tsai YH, Chang SK. In vitro hypoglycemic, cholesterol-lowering and fermentation capacities of fiber-rich orange pomace as affected by extrusion. Int J Biol Macromol 2019; 124:796-801. [DOI: 10.1016/j.ijbiomac.2018.11.249] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2018] [Revised: 11/19/2018] [Accepted: 11/26/2018] [Indexed: 01/25/2023]
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