1
|
Dan H, Li H, Li C, Fang Z, Hu B, Chen H, Wang C, Chen S, Hui T, Wu W, Zeng Z, Liu Y. Application of sourdough in gluten-free bakery products. Crit Rev Food Sci Nutr 2024:1-21. [PMID: 38783748 DOI: 10.1080/10408398.2024.2356256] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/25/2024]
Abstract
ABSTRACTSIn recent years, the demand for gluten-free (GF) bakery products has grown rapidly due to the remarkable rising number of celiac patients and the increasing health awareness of GF products. However, GF products generally suffer from defects such as poor sensorial level, low nutritional value, high prices and short shelf life. Sourdough is the important starter culture applied in bakery field, and it has been proven to be ideal for enhancing the overall quality of bakery products. This review aims to systematically reviewed the application of sourdough in GF bakery products and its improvement to GF bakery products in terms of texture, shelf life, nutrition and flavor. Its positive effects derive from the complex metabolic activities of sourdough microorganisms, such as acidification, proteolysis, production of exopolysaccharides (EPS), activation of endogenous enzymes, and production of antibacterial substances. Finally, researchers are encouraged to expand the use of sourdough in GF bakery products to increase the variety of GF products. And the technical and nutritional potential of sourdough should be developed more widely.
Collapse
Affiliation(s)
- Hangyan Dan
- College of Food Science, Sichuan Agricultural University, Yaan, China
- Sichuan Yaomazi Food Co., Ltd, Meishan, Sichuan, China
| | - Hongyu Li
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Cheng Li
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Zhengfeng Fang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Bin Hu
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Hong Chen
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Caixia Wang
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Saiyan Chen
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Teng Hui
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Wenjuan Wu
- College of Science, Sichuan Agricultural University, Yaan, China
| | - Zhen Zeng
- College of Food Science, Sichuan Agricultural University, Yaan, China
| | - Yuntao Liu
- College of Food Science, Sichuan Agricultural University, Yaan, China
- Ministry of Agriculture and Rural Affairs, Key Laboratory of Agricultural Product Processing and Nutrition Health (Co-construction by Ministry and Province), Yaan, China
| |
Collapse
|
2
|
Kadival A, Mitra J, Kaushal M, Machavaram R. Prediction of viscoelastic properties of peanut-based 3D printable food ink. J Texture Stud 2023. [PMID: 38053288 DOI: 10.1111/jtxs.12817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2023] [Revised: 10/06/2023] [Accepted: 11/15/2023] [Indexed: 12/07/2023]
Abstract
Viscoelastic properties of 3D printable peanut-based food ink were investigated using frequency sweep and relaxation test. The incorporation of xanthan gum (XG) improved the shear thinning behavior (n value ranging from 0.139 to 0.261) and lowered the η*, G', and G'' values, thus making food ink 3D printable. The addition of XG also caused a downward shift in the relaxation curve. This study evaluates the possibility of an artificial neural network (ANN) approach as a substitute for the Maxwell three-element and Peleg model for predicting the viscoelastic behavior of food ink. The results revealed that all three models accurately predicted the decay forces. The inclusion of XG decreased the hardness and enhanced the cohesiveness, so enabling the 3D printing of food ink. The hardness was highly positively correlated with Maxwell model parameters Fe , F1 , F2 , F3, and Peleg constant k2 (0.57) and negatively correlated with k1 (-0.76).
Collapse
Affiliation(s)
- Amaresh Kadival
- Department of Agricultural and Food Engineering, IIT Kharagpur, Kharagpur, India
| | - Jayeeta Mitra
- Department of Agricultural and Food Engineering, IIT Kharagpur, Kharagpur, India
| | - Manish Kaushal
- Department of Chemical Engineering, IIT Kharagpur, Kharagpur, India
| | - Rajendra Machavaram
- Department of Agricultural and Food Engineering, IIT Kharagpur, Kharagpur, India
| |
Collapse
|
3
|
Wang Y, Lyu B, Fu H, Li J, Ji L, Gong H, Zhang R, Liu J, Yu H. The development process of plant-based meat alternatives: raw material formulations and processing strategies. Food Res Int 2023; 167:112689. [PMID: 37087261 DOI: 10.1016/j.foodres.2023.112689] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 02/22/2023] [Accepted: 03/09/2023] [Indexed: 03/14/2023]
Abstract
With the rapid growth of the world's population, the demand for meat is gradually increasing. The emergence and development of plant-based meat alternatives (PBMs) offer a good alternative to solve the environmental problems and disease problems caused by the over-consumption of meat products. Soybean is now the primary material for the production of PBMs due to its excellent gelation properties, potential from fibrous structure, balanced nutritional value, and relatively low price. Extrusion is the most widely used process for producing PBMs, and it has a remarkable effect on simulating the fibrous structure of real meat products. However, interactions related to phase transitions in protein molecules or fibrous structures during extrusion remain a challenge. Currently, PBMs do not meet people's demand for realistic meat in terms of texture, taste, and flavor. Therefore, the objectives of this review are to explore how to improve fiber structure formation in terms of raw material formulation and processing technology. Factors to improve the taste and texture of PBMs are summarized in terms of optimizing process parameters, changing the composition of raw materials, and enriching taste and flavor. It will provide a theoretical basis for the future development of PBMs.
Collapse
|
4
|
Machida K, Huang YP, Furlan Gonçalves Dias F, Barile D, Leite Nobrega de Moura Bell JM. Leveraging Bioprocessing Strategies to Achieve the Simultaneous Extraction of Full-Fat Chickpea Flour Macronutrients and Enhance Protein and Carbohydrate Functionality. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02847-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Abstract
AbstractThe concurrent extraction of lipids, proteins, and carbohydrates can be achieved by aqueous and enzymatic extraction processes, circumventing the low extractability by mechanical pressing and the use of flammable solvents. The use of alkaline protease, preceded or not by carbohydrase pretreatments, was evaluated on the extractability of oil, protein, and carbohydrates from full-fat chickpea flour and protein functionality. Enzymatic extraction increased oil and protein extractability from 49.8 to 72.0–77.1% and 62.8 to 83.5–86.1%, respectively. Although the carbohydrase pretreatments before the addition of protease did not increase oil and protein extractability, the carbohydrate content of the extracts increased from 7.68 to 9.17−9.33 mg/mL, accompanied by the release of new oligosaccharides in the extracts, as revealed by LC–MS/MS characterization. Enzymatic extraction yielded proteins with significantly higher solubility (25.6 vs. 68.2–73.6%) and digestibility (83.8 vs. 90.79–94.67%). Treatment of the extracts with α-galactosidase completely removed the flatulence-causing oligosaccharides (stachyose and raffinose). This study highlights the effectiveness of environmentally friendly bioprocessing strategies to maximize lipid, protein, and oligosaccharide extractability from full-fat chickpea flour with concurrent improvements in protein solubility and in vitro digestibility, reduction of flatulence related oligosaccharides, and generation of a more diverse pool of oligosaccharides for subsequent prebiotic evaluation.
Graphical abstract
Collapse
|
5
|
Production and characterization of functional bakery goods enriched with bioactive peptides obtained from enzymatic hydrolysis of lentil protein. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01416-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
6
|
Perović MN, Antov MG. The influence of enzymatic pretreatment of chickpea on properties of protein nanoparticles prepared by heat treatment. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113545] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
7
|
Boukid F. The realm of plant proteins with focus on their application in developing new bakery products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 99:101-136. [PMID: 35595392 DOI: 10.1016/bs.afnr.2021.11.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Plant proteins are spreading due to growing environmental, health and ethical concerns related to animal proteins. Proteins deriving from cereals, oilseeds, and pulses are witnessing a sharp growth showing a wide spectrum of applications from meat and fish analogues to infant formulations. Bakery products are one of the biggest markets of alternative protein applications for functional and nutritional motives. Fortifying bakery products with proteins can secure a better amino-acids profile and a higher protein intake. Conventional plant proteins (i.e., wheat and soy) dominate the bakery industry, but emerging sources (i.e., pea, chickpea, and faba) are also gaining traction. Each protein brings specific functional properties and nutritional value. Therefore, this chapter gives an overview of the main features of plant proteins and discusses their impact on the quality of bakery products.
Collapse
Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Food Industry Area, Institute of Agriculture and Food Research and Technology (IRTA), Monells, Catalonia, Spain.
| |
Collapse
|
8
|
Optimization, identification, and comparison of peptides from germinated chickpea (Cicer arietinum) protein hydrolysates using either papain or ficin and their relationship with markers of type 2 diabetes. Food Chem 2021; 374:131717. [PMID: 34920404 DOI: 10.1016/j.foodchem.2021.131717] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2021] [Revised: 11/14/2021] [Accepted: 11/27/2021] [Indexed: 02/06/2023]
Abstract
The objective was to optimize and compare the production of antidiabetic peptides from germinated chickpea isolated protein using either papain or ficin. Kabuli chickpeas were germinated for 2, 4 and 6 days. Proteins were isolated, and peptides were produced based on a central composite design selecting human dipeptidyl peptidase (DPP-IV) inhibition as a response. Peptide sequencing was performed to identify and evaluate the physiochemical, biochemical and bitterness properties. DPP-IV inhibition using papain was 84.66 ± 8.72%, with ficin being 72.05 ± 1.20%. The optimum hydrolysate conditions were 6 days germination, 1:10 E/S, and 30 min ficin hydrolysis; SPGAGKG, GLAR, and STSA were identified. Pure SPGAGKG had relatively high affinity for DPP-IV (-7.2 kcal/mol) and α-glucosidase inhibition (-5.9 kcal/mol), with an IC50 of 0.27 mg/mL for DPP-IV inhibition. Peptides in the chickpea hydrolysate inhibited markers of T2D, indicating that the optimal conditions could be used to prepare a functional food ingredient.
Collapse
|
9
|
Kumar LRG, Sanath Kumar H, Tejpal CS, Anas KK, Nayak BB, Sarika K, Greeshma SS, Chatterjee NS, Mathew S, Ravishankar CN. Exploring the physical and quality attributes of muffins incorporated with microencapsulated squalene as a functional food additive. Journal of Food Science and Technology 2021; 58:4674-4684. [PMID: 34629532 DOI: 10.1007/s13197-020-04955-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/08/2020] [Accepted: 12/21/2020] [Indexed: 11/25/2022]
Abstract
Squalene, a triterpenoid compound is proven to possess immense bioactivities by virtue of its high antioxidant activity. The present study was designed to investigate the quality attributes of muffins as influenced by addition of encapsulated squalene. Nutritional analysis showed that calorific value of prepared muffins has ranged from 480.78 ± 0.10 to 501.61 ± 0.38 kcal. Baking loss was lowest in case of muffins prepared with encapsulated squalene with its crumb region recorded higher moisture content. Color kinetics study indicated that browning index (BI) was higher in crust portion of encapsulated squalene enriched muffins. Scanning electron micrographs showing that muffins with encapsulated squalene had stronger structural organization. This was further supported by the textural studies showed that the muffins with encapsulated squalene was cohesive, springier and chewy with less gumminess and stiffness indicating their efficacy in improving the textural quality. Oxidative stability and microbiological quality were also high in squalene enriched foods suggesting that squalene might have some antimicrobial effects. Outcome of the study indicated that encapsulated squalene can be very well utilised as a functional food ingredient in ready -to-eat functional foods. Supplementary information The online version contains supplementary material available at (10.1007/s13197-020-04955-9).
Collapse
Affiliation(s)
- Lekshmi R G Kumar
- Central Institute of Fisheries Technology, Matsyapuri P.O., Willingdon Island, Cochin, 682029 India
| | - H Sanath Kumar
- Central Institute of Fisheries Education, Seven Bungalows, Andheri (W), Mumbai, 400061 India
| | - C S Tejpal
- Central Institute of Fisheries Technology, Matsyapuri P.O., Willingdon Island, Cochin, 682029 India
| | - K K Anas
- Central Institute of Fisheries Technology, Matsyapuri P.O., Willingdon Island, Cochin, 682029 India
| | - B B Nayak
- Central Institute of Fisheries Education, Seven Bungalows, Andheri (W), Mumbai, 400061 India
| | - K Sarika
- Central Institute of Fisheries Technology, Matsyapuri P.O., Willingdon Island, Cochin, 682029 India
| | - S S Greeshma
- Central Institute of Fisheries Technology, Matsyapuri P.O., Willingdon Island, Cochin, 682029 India
| | - N S Chatterjee
- Central Institute of Fisheries Technology, Matsyapuri P.O., Willingdon Island, Cochin, 682029 India
| | - Suseela Mathew
- Central Institute of Fisheries Technology, Matsyapuri P.O., Willingdon Island, Cochin, 682029 India
| | - C N Ravishankar
- Central Institute of Fisheries Technology, Matsyapuri P.O., Willingdon Island, Cochin, 682029 India
| |
Collapse
|
10
|
Bravo-Núñez Á, Gómez M. Enrichment of Cakes and Cookies with Pulse Flours. A Review. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1983591] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ángela Bravo-Núñez
- Food Technology Area. College of Agricultural Engineering. University of Valladolid, 34071, Palencia, Spain
| | - Manuel Gómez
- Food Technology Area. College of Agricultural Engineering. University of Valladolid, 34071, Palencia, Spain
| |
Collapse
|
11
|
Cardoso Vieira M, Pischke Garske R, de Souza Rocha P, da Fontoura Xavier Costa L, Nunes Paiva AR, Thys RCS. Babassu Mesocarp Flour: A Nutritive Brazilian By-product for Gluten-free Muffins. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1971132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Matheus Cardoso Vieira
- Institute of Food Science and Technology, Federal University of Rio Grande Do Sul (Icta-ufrgs), Porto Alegre, Brazil
| | - Raquel Pischke Garske
- Institute of Food Science and Technology, Federal University of Rio Grande Do Sul (Icta-ufrgs), Porto Alegre, Brazil
| | - Patrik de Souza Rocha
- Institute of Food Science and Technology, Federal University of Rio Grande Do Sul (Icta-ufrgs), Porto Alegre, Brazil
| | | | - Ana Raisa Nunes Paiva
- Institute of Food Science and Technology, Federal University of Rio Grande Do Sul (Icta-ufrgs), Porto Alegre, Brazil
| | - Roberta Cruz Silveira Thys
- Institute of Food Science and Technology, Federal University of Rio Grande Do Sul (Icta-ufrgs), Porto Alegre, Brazil
| |
Collapse
|
12
|
Herrera A C, Gonzalez de Mejia E. Feasibility of commercial breadmaking using chickpea as an ingredient: Functional properties and potential health benefits. J Food Sci 2021; 86:2208-2224. [PMID: 34028013 DOI: 10.1111/1750-3841.15759] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/08/2021] [Revised: 03/31/2021] [Accepted: 04/06/2021] [Indexed: 01/16/2023]
Abstract
The use of pulses, such as chickpea, has become more relevant in baking as they exhibit potential health benefits such as reduction of obesity, type 2 diabetes, and prevention of colon cancer. It is also a good source of highly bioavailable protein at a low cost. This allows companies to develop new innovative products that meet the demand for nutritional value-added baked goods. Further understanding of the baking properties and rheology of chickpea flours will allow the baking industry to overcome processing and quality challenges related to the effects caused by the addition of non-gluten-forming ingredients. Therefore, the objective of this review was to summarize the rheological properties of baking formulations using chickpea as an ingredient in order to produce quality products while preserving the nutritional aspects of this legume. It also covers health benefits linked to chickpea-specific compounds.
Collapse
Affiliation(s)
- Catherin Herrera A
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA
| |
Collapse
|
13
|
Boukid F. Chickpea (
Cicer arietinum
L.) protein as a prospective plant‐based ingredient: a review. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15046] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Fatma Boukid
- Food Safety and Functionality Programme, Food Industry Area Institute of Agriculture and Food Research and Technology (IRTA) Finca Camps i Armet s/n Monells, Catalonia 17121 Spain
| |
Collapse
|
14
|
Hedayati S, Niakousari M, Seidi Damyeh M, Mazloomi SM, Babajafari S, Ansarifar E. Selection of appropriate hydrocolloid for eggless cakes containing chubak root extract using multiple criteria decision-making approach. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110914] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
15
|
Cakmak H, Mama M, Yilmaz SM. Determination of the effects of flaxseed (
Linum usitatissimum
L.) sprouts powder on the gluten‐free cupcake quality. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15435] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Hulya Cakmak
- Department of Food Engineering Faculty of Engineering Hitit University Corum 19030 Turkey
| | - Merve Mama
- Department of Food Engineering Faculty of Engineering Hitit University Corum 19030 Turkey
| | - Seyma Meryem Yilmaz
- Department of Food Engineering Faculty of Engineering Hitit University Corum 19030 Turkey
| |
Collapse
|
16
|
Functionality of Ingredients and Additives in Plant-Based Meat Analogues. Foods 2021; 10:foods10030600. [PMID: 33809143 PMCID: PMC7999387 DOI: 10.3390/foods10030600] [Citation(s) in RCA: 156] [Impact Index Per Article: 52.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 02/26/2021] [Accepted: 03/09/2021] [Indexed: 02/07/2023] Open
Abstract
Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).
Collapse
|
17
|
Chandrasekaran S, Luna-Vital D, de Mejia EG. Identification and Comparison of Peptides from Chickpea Protein Hydrolysates Using Either Bromelain or Gastrointestinal Enzymes and Their Relationship with Markers of Type 2 Diabetes and Bitterness. Nutrients 2020; 12:nu12123843. [PMID: 33339265 PMCID: PMC7765824 DOI: 10.3390/nu12123843] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2020] [Revised: 12/13/2020] [Accepted: 12/13/2020] [Indexed: 12/17/2022] Open
Abstract
The chickpea (Cicer arietinum L.) is one of the most important pulses worldwide. The objective was to identify, compare and evaluate peptides from chickpea hydrolysates produced by two enzymatic treatments. The antidiabetic potential and bitterness of the peptides and induction of bitter receptors were identified in silico. Proteins were isolated from the Kabuli variety. Peptides were produced from the proteins using a simulated digestive system (pepsin/pancreatin, 1:50 Enzyme/Protein, E/P), and these peptides were compared with those produced via bromelain hydrolysis (1:50 E/P). The protein profiles, sequences and characteristics of the peptides were evaluated. The biochemical inhibition and molecular docking of dipeptidyl peptidase-IV (DPP-IV), α-amylase and α-glucosidase were also studied. The molecular docking identified peptides from enzymatic hydrolysis as inhibitors of DPP-IV. The high hydrophobicity of the peptides indicated the potential for bitterness. There was no correlation between peptide length and DPP-IV binding. Peptides sequenced from the pepsin/pancreatin hydrolysates, PHPATSGGGL and YVDGSGTPLT, had greater affinity for the DPP-IV catalytic site than the peptides from the bromelain hydrolysates. These results are in agreement with their biochemical inhibition, when considering the inhibition of sitagliptin (54.3 µg/mL) as a standard. The bitter receptors hTAS2R38, hTAS2R5, hTAS2R7 and hTAS2R14 were stimulated by most sequences, which could be beneficial in the treatment of type 2 diabetes. Chickpea hydrolysates could be utilized as functional ingredients to be included in the diet for the prevention of diabetes.
Collapse
Affiliation(s)
- Subhiksha Chandrasekaran
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML Bldg, 1201 W Gregory Drive, Urbana, IL 61801, USA
| | - Diego Luna-Vital
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML Bldg, 1201 W Gregory Drive, Urbana, IL 61801, USA
| | - Elvira Gonzalez de Mejia
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, 228 ERML Bldg, 1201 W Gregory Drive, Urbana, IL 61801, USA
| |
Collapse
|
18
|
|
19
|
|
20
|
Lang GH, Kringel DH, Acunha TDS, Ferreira CD, Dias ÁRG, Zavareze EDR, de Oliveira M. Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds. Food Chem 2020; 318:126480. [DOI: 10.1016/j.foodchem.2020.126480] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 01/16/2020] [Accepted: 02/23/2020] [Indexed: 02/08/2023]
|
21
|
Reuse of spent espresso coffee as sustainable source of fibre and antioxidants. A map on functional, microstructure and sensory effects of novel enriched muffins. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108877] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
22
|
Tomić J, Torbica A, Belović M. Effect of non-gluten proteins and transglutaminase on dough rheological properties and quality of bread based on millet (Panicum miliaceum) flour. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108852] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
|
23
|
Aranibar C, Aguirre A, Borneo R. Utilization of a by-product of chia oil extraction as a potential source for value addition in wheat muffins. Journal of Food Science and Technology 2019; 56:4189-4197. [PMID: 31477990 DOI: 10.1007/s13197-019-03889-1] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2019] [Accepted: 06/21/2019] [Indexed: 01/29/2023]
Abstract
During chia oil extraction a by-product, the partially-deoiled chia flour is obtained. This product has highly desirable characteristics. It has a high content of protein, dietary fiber and a high antioxidant power. The partially-deoiled chia meal (PDCF) was extracted, characterized and utilized to formulate a popular baked product (muffins). The effect of the PDCF on its physicochemical, microstructural, sensory, nutritional and antioxidant properties were evaluated. Muffins supplemented with the chia by-product had improved nutritional properties (higher protein, fiber, polyphenols content, and higher antioxidant capacities). The sensory properties of the muffins made with up to 5% were not significantly changed. The use of a partially-deoiled chia meal in functional food development could add value to the food chain value with economic/social benefits. Some changes in the quality were observed but the use of a 5% of partially-deoiled chia flour could be proposed without significantly affecting the overall quality of the product.
Collapse
Affiliation(s)
- Carolina Aranibar
- 1Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC), Universidad Nacional de Córdoba, Av. J. Filloy S/N, Ciudad Universitaria, Córdoba, Argentina
| | - Alicia Aguirre
- 1Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC), Universidad Nacional de Córdoba, Av. J. Filloy S/N, Ciudad Universitaria, Córdoba, Argentina
- 2Facultad de Ciencias Exactas, Físicas y Naturales, Cátedra de Química Aplicada, Universidad Nacional de Córdoba, Av. Velez Sarsfield 1600, Ciudad Universitaria, CP X5000HUA Córdoba, Argentina
| | - Rafael Borneo
- 1Instituto de Ciencia y Tecnología de Alimentos-Córdoba (ICYTAC-CONICET-UNC), Universidad Nacional de Córdoba, Av. J. Filloy S/N, Ciudad Universitaria, Córdoba, Argentina
- 2Facultad de Ciencias Exactas, Físicas y Naturales, Cátedra de Química Aplicada, Universidad Nacional de Córdoba, Av. Velez Sarsfield 1600, Ciudad Universitaria, CP X5000HUA Córdoba, Argentina
- 3Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos, Secretaría de Ciencia y Técnica, Universidad Nacional de Córdoba, Córdoba, Argentina
| |
Collapse
|
24
|
Shevkani K, Singh N, Chen Y, Kaur A, Yu L. Pulse proteins: secondary structure, functionality and applications. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2787-2798. [PMID: 31205335 PMCID: PMC6542969 DOI: 10.1007/s13197-019-03723-8] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/07/2019] [Accepted: 03/14/2019] [Indexed: 10/26/2022]
Abstract
Pulses are the second most important source of food for humans after cereals. They hold an important position in human nutrition. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and phytochemicals and are low in lipids. Pulses are also considered the most suitable for preparing protein ingredients (concentrates and isolates) because of their high protein content, wide acceptability and low cost. In addition, pulse proteins exhibit functional properties (foaming and emulsification, water and fat absorption and gelation) as well as nutraceutical/health benefiting-properties which makes them healthier and low cost alternative to conventional protein sources like soy, wheat and animals. Proteins from different pulses (beans, peas, lentils, cowpeas, chickpeas, pigeon peas, etc.) differ in their composition and structure hence for finished product suitability. Therefore, this article aimed to review composition, structure-function relationship and current applications of different pulse proteins in the food industry.
Collapse
Affiliation(s)
- Khetan Shevkani
- Department of Applied Agriculture, Central University of Punjab, Bathinda, 151001 India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Ying Chen
- Center for Polymer from Renewable Resources, South China University of Technology, Guangzhou, China
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, 143005 India
| | - Long Yu
- Center for Polymer from Renewable Resources, South China University of Technology, Guangzhou, China
| |
Collapse
|