1
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Bazsefidpar N, Ghandehari Yazdi AP, Karimi A, Yahyavi M, Amini M, Ahmadi Gavlighi H, Simal-Gandara J. Brewers spent grain protein hydrolysate as a functional ingredient for muffins: Antioxidant, antidiabetic, and sensory evaluation. Food Chem 2024; 435:137565. [PMID: 37801764 DOI: 10.1016/j.foodchem.2023.137565] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2023] [Revised: 09/16/2023] [Accepted: 09/21/2023] [Indexed: 10/08/2023]
Abstract
This study assessed the fortification of muffins with 2, 4, and 6 % of brewer's spent grain protein hydrolysates to enhance their in vitro antioxidant, α-glucosidase, and α-amylase inhibitory activities. In addition, oxidative stability, hardness, color and sensory properties of fortified muffins were investigated. The fortification of muffin formulations with 6 % hydrolysates increased antioxidant activity six times higher than that of the control sample. As the hydrolysate increased to 6 %, the α-amylase and α-glucosidase inhibition also increased to 88 and 40 %, respectively. The 6 % fortified muffins exhibited lower peroxide and thiobarbituric acid values during a 14 day storage than the control muffins, while higher hydrolysate levels darkened the color and softened the texture. Sensory evaluation indicated that muffins with 2% hydrolysates achieved similar overall acceptance as the control. It can be concluded that brewer's spent grain hydrolysate is suitable for functional bakery products.
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Affiliation(s)
- Nooshin Bazsefidpar
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | | | - Amin Karimi
- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran
| | - Matin Yahyavi
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Mahdi Amini
- Department of Food Research and Development, Zar Research and Industrial Development Group, Alborz, Iran
| | - Hassan Ahmadi Gavlighi
- Department of Food Science and Technology, Tarbiat Modares University, Tehran, Iran; Institute for Natural Products and Medicinal Plants, Tarbiat Modares University, Tehran, Iran.
| | - Jesus Simal-Gandara
- Universidade de Vigo, Nutrition and Bromatology Group, Analytical Chemistry and Food Science Department, Faculty of Science, E32004 Ourense, Spain.
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2
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Lee JH, Shim YY, Reaney MJT, Yoon JA. The Impacts of Standardized Flaxseed Meal (XanFlax) on the Physicochemical, Textural, and Sensory Properties of Muffins. Foods 2023; 12:4085. [PMID: 38002144 PMCID: PMC10670133 DOI: 10.3390/foods12224085] [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: 10/06/2023] [Revised: 11/05/2023] [Accepted: 11/07/2023] [Indexed: 11/26/2023] Open
Abstract
Flaxseed is becoming increasingly popular as a superfood due to its many health benefits. While flaxseed is considered an oilseed, flaxseed meal (the by-product of flaxseed oil extraction) also contains many nutritional compounds not found in the oil. This study explored the use of a Canadian flaxseed (Linum usitatissimum L.) meal product to fortify bakery foods and improve their nutritional properties. Muffins were made using a control recipe as well as four different formulations that included varying amounts of a standardized flaxseed meal supplement called XanFlax (5, 10, 20, and 40%). The physicochemical properties of the muffins, including their texture, color, sugar content, pH, specific gravity, loss rate, and moisture, were evaluated. Additionally, the sensory attributes contributing to muffin quality were thoroughly examined. The lightness (L*) and yellowness (b*) of the muffins, which were highest in the control group at 82.22 and 34.69, respectively, decreased as the amount of XanFlax increased (p < 0.05). Additionally, the redness (a*) of the muffins increased as the amount of XanFlax increased (p < 0.05). The muffins' sugar content (2.00 brix%) remained consistent across all treatments and controls except for those prepared with 20% XanFlax (2.17 brix%). As the amount of XanFlax powder increased, the pH of the muffins increased significantly. The moisture content in the muffins was highest at 23.71 ± 0.79% in the 10% XanFlax treatment and lowest at 22.06 ± 0.30% in the 40% XanFlax treatment. The muffins enriched with 5% XanFlax had an average height of 5.35 cm and volume of 131.33 mL, surpassing the results for the muffins made with other formulas (p < 0.05). Additionally, the cohesiveness and gumminess of the muffins tended to increase with the addition of XanFlax. The most favorable attributes, namely the appearance, flavor, taste, texture, and overall acceptance, were consistently associated with the 5% and 10% XanFlax treatments (p < 0.05). This study marks the first time a standardized flaxseed gum product, XanFlax, has been described in a functional baking application.
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Affiliation(s)
- Ju Hui Lee
- Department of Food and Nutrition, Gangseo University, Seoul 07661, Republic of Korea
| | - Youn Young Shim
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (Y.Y.S.); (M.J.T.R.)
- Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Martin J. T. Reaney
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (Y.Y.S.); (M.J.T.R.)
- Prairie Tide Diversified Inc., Saskatoon, SK S7J 0R1, Canada
- Department of Food and Biotechnology, Korea University, Sejong 30019, Republic of Korea
| | - Jin A Yoon
- Department of Food and Nutrition, Gangseo University, Seoul 07661, Republic of Korea
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3
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Marta H, Febiola C, Cahyana Y, Arifin HR, Fetriyuna F, Sondari D. Application of Composite Flour from Indonesian Local Tubers in Gluten-Free Pancakes. Foods 2023; 12:foods12091892. [PMID: 37174430 PMCID: PMC10178693 DOI: 10.3390/foods12091892] [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: 04/13/2023] [Revised: 04/25/2023] [Accepted: 04/26/2023] [Indexed: 05/15/2023] Open
Abstract
Pancakes are fast food snacks that are generally made with wheat flour as the basic ingredients, which is an imported commodity and detrimental for people who are allergic to gluten. To reduce the use of wheat, alternative raw materials derived from local commodities are used, such as modified cassava flour (mocaf), arrowroot flour, and suweg flour. The experiment was carried out by mixing mocaf flour, arrowroot flour, and suweg flour to produce composite flour with a ratio of 70:15:15 (CF1), 70:20:10 (CF2), and 70:20:5 (CF3). The result showed that the ratio of mocaf flour, arrowroot flour, and suweg flour had a significant effect on pasting temperature, peak viscosity, hold viscosity, breakdown viscosity, setback, L*, a*, hue, whiteness, ∆E, as well as swelling volume and solubility on the characteristics of the composite flour. There was also a significant effect on the texture characteristics of hardness, adhesiveness, chewiness, color characteristics L*, a*, whiteness, ∆E, and flavor preference for the gluten-free pancake products. The best formulation to produce pancakes that have characteristics similar to wheat flour-based pancakes was 70% mocaf flour, 15% arrowroot flour, and 15% suweg flour.
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Affiliation(s)
- Herlina Marta
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Christine Febiola
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Yana Cahyana
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Heni Radiani Arifin
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Fetriyuna Fetriyuna
- Department of Food Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung 45363, Indonesia
| | - Dewi Sondari
- Research Center for Biomass and Bioproducts, Cibinong Science Center, National Researchand Innovation Agency, West Java, Cibinong 16911, Indonesia
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4
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Zhang S, Chen Y, McClements DJ, Hou T, Geng F, Chen P, Chen H, Xie B, Sun Z, Tang H, Pei Y, Quan S, Yu X, Deng Q. Composition, processing, and quality control of whole flaxseed products used to fortify foods. Compr Rev Food Sci Food Saf 2023; 22:587-614. [PMID: 36529880 DOI: 10.1111/1541-4337.13086] [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: 06/15/2022] [Revised: 10/10/2022] [Accepted: 11/15/2022] [Indexed: 12/23/2022]
Abstract
Whole flaxseed (flour) as a good source of omega-3 fatty acid and phytochemicals with excellent nutritional and functional attributes has been used to enrich foods for health promotion and disease prevention. However, several limitations and contemporary challenges still impact the development of whole flaxseed (flour)-enriched products on the global market, such as naturally occurring antinutritional factors and entrapment of nutrients within food matrix. Whole flaxseed (flour) with different existing forms could variably alter the techno-functional performance of food matrix, and ultimately affect the edible qualities of fortified food products. The potential interaction mechanism between the subject and object components in fortified products has not been elucidated yet. Hence, in this paper, the physical structure and component changes of flaxseed (flour) by pretreatments coupled with their potential influences on the edible qualities of multiple fortified food products were summarized and analyzed. In addition, several typical food products, including baked, noodle, and dairy products were preferentially selected to investigate the potential influencing mechanisms of flaxseed (flour) on different substrate components. In particular, the altered balance between water absorption of flaxseed protein/gum polysaccharides and the interruption of gluten network, lipid lubrication, lipid-amylose complexes, syneresis, and so forth, were thoroughly elucidated. The overall impact of incorporating whole flaxseed (flour) on the quality and nutritional attributes of fortified food products, coupled with the possible solutions against negative influences are aimed. This paper could provide useful information for expanding the application of whole flaxseed (flour) based on the optimal edible and nutritional properties of fortified food products.
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Affiliation(s)
- Shan Zhang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China.,Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Yashu Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | | | - Tao Hou
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Fang Geng
- Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, China
| | - Peng Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Hongjian Chen
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Bijun Xie
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Zhida Sun
- Natural Product Laboratory, Department of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Hu Tang
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Yaqiong Pei
- Department of Food Technology, Wuhan Business University, Wuhan, Hubei, China
| | - Shuang Quan
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
| | - Xiao Yu
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China.,College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan Province, China
| | - Qianchun Deng
- Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oilseeds Processing, Ministry of Agriculture, Hubei Key Laboratory of Lipid Chemistry and Nutrition, Wuhan, China
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5
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Adeyanju AA, Bamidele OP. Nutritional Composition, In Vitro Starch Digestibility and Antioxidant Activities of Composite Flour Made from Wheat and Mature, Unripe Pawpaw ( Carica papaya) Fruit Flour. Nutrients 2022; 14:nu14224821. [PMID: 36432508 PMCID: PMC9697140 DOI: 10.3390/nu14224821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2022] [Revised: 11/09/2022] [Accepted: 11/10/2022] [Indexed: 11/16/2022] Open
Abstract
Due to the rise in the number of people suffering from diet-related noncommunicable diseases, major scientific studies have recently been focused on the development of functional foods that are rich sources of resistant starch and bioactive compounds with health-promoting properties. The nutritional composition, in vitro starch digestibility, and antioxidant properties of composite flour derived from wheat and mature, unripe pawpaw fruit flour are all discussed in this study. The proximate composition, functional and pasting properties, in vitro starch digestibility, antioxidant activities and storage stability of the composite flours were determined. When compared to 100% wheat flour, the crude fiber, ash, water absorption capacity, swelling capacity, and bulk density of the composite flours increased by 40.5-63.3%, 209.7-318%, 2-109%, 3-66%, and 28-162%, respectively. Increased addition of mature, unripe pawpaw fruit flour to wheat flour resulted in a rise in the composite flour's TPC, ABTS, and ORAC values. Comparing the composite flour made with 50% mature, unripe pawpaw fruit flour to 100% wheat flour, the resistant starch and slowly digested starch rose by 2836% and 1321%, respectively. Additionally, compared to 100% wheat flour, the composite flours also demonstrated decreased fat acidity. It can be argued that the composite flour is a good source of resistant starch and bioactive ingredients that can be used in a variety of functional food products.
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Affiliation(s)
- Adeyemi A. Adeyanju
- Department of Food Science and Microbiology, Landmark University, Omu-Aran 1001, Nigeria
| | - Oluwaseun P. Bamidele
- Department of Food Science and Technology, University of Venda, Thohoyandou 0950, South Africa
- Correspondence:
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6
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Karigidi KO, Akintimehin ES, Akinyemi O, Fapetu AP, Adetuyi FO. Nutritional, antioxidant, antidiabetic, and oxidative stability properties of turmeric (
Curcuma longa
) supplemented muffins. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Kayode Olayele Karigidi
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Nigeria
| | - Emmanuel Sina Akintimehin
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Nigeria
| | - Oluwatoyin Akinyemi
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Nigeria
| | - Aanuoluwapo Patricia Fapetu
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Nigeria
| | - Foluso Olutope Adetuyi
- Department of Chemical Sciences (Biochemistry Unit) Olusegun Agagu University of Science and Technology Okitipupa Nigeria
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7
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Nutritional, techno‐functional, structural and rheological properties of potato peel powder: a valuable bio‐waste being potential source of dietary fibre and antioxidants in cookie formulation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Mitharwal S, Chauhan K. Physicochemical, nutritional, and sensory characteristics of gluten free muffins prepared from finger millet, germinated black soybean and kenaf leaves composite flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16967] [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)
- Swati Mitharwal
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management (NIFTEM) India
| | - Komal Chauhan
- Department of Food Science and Technology National Institute of Food Technology Entrepreneurship & Management (NIFTEM) India
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9
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Physico-Chemical, Textural and Sensory Evaluation of Spelt Muffins Supplemented with Apple Powder Enriched with Sugar Beet Molasses. Foods 2022; 11:foods11121750. [PMID: 35741946 PMCID: PMC9222423 DOI: 10.3390/foods11121750] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 06/05/2022] [Accepted: 06/10/2022] [Indexed: 02/01/2023] Open
Abstract
The present study investigated the effect of incorporating 10, 20, and 30% apple powder obtained by freeze-drying, and apple powder produced with osmotic pre-treatment in sugar beet molasses solution, into muffins. The powder was freeze-dried and introduced as a whole spelt wheat flour replacement in muffins. The obtained products were investigated for their chemical composition and technological properties, and were subjected to a sensory analysis as well as a consumer acceptance test. Increasing the substitution level from 0 to 30% apple powder lowered the protein, starch, and fat content, while moisture content, sugar, and cellulose showed the opposite trend. The sensory analysis results indicated that the addition of apple powder or apple powder with osmotic pre-treatment (apple OT+Lyo powder) to the ingredients of muffins positively affected the taste, smell, mastication, and appearance of the final product. Consumers rated the muffins with 30% apple OT+Lyo powder as the most acceptable. Principal component analysis, an artificial neural network, and global sensitivity analysis were utilized to differentiate among muffin samples, and to estimate the corresponding influence of the substitution of spelt flour with apple powder or apple OT powder on the observed quality and nutritional parameters of the muffins.
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10
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Development of Gluten-Free Cupcakes Enriched with Almond, Flaxseed, and Chickpea Flours. J FOOD QUALITY 2022. [DOI: 10.1155/2022/4049905] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Background. The mixing of cereals and legumes with nuts and seeds can produce various products that can be optimal for consumption with respect to their nutritional density. The use of legumes in gluten-free foods is becoming very prominent with increase in advancement in food engineering and technology. This study was aimed to develop a gluten-free product (cupcake) enriched with chick pea flour, almonds, and flaxseeds for celiac disease patients. Materials and Methods. The procured raw material including almonds, chickpea flour, and flaxseeds was mixed in appropriate amounts, and cupcakes were formulated following a specified recipe. The cupcakes were divided in five groups based on their recipe. First one was wheat based; 2nd one was corn and rice based; and next 3 were chickpea, almond, and flaxseed based, respectively. The cupcakes were checked for their proximate analysis parameters (carbohydrate, protein, and nitrogen-free extract), gluten and heavy metals (lead, chromium, and arsenic), bacterial load (E. coli, total coliforms, salmonella, yeast, and molds), fatty acid, texture parameters (firmness, cohesiveness, gumminess, and chewiness), and physical parameters (weight, height, volume, and specific volume). All these parameters were compared with wheat-based cupcakes to assess the product’s quality. Results. The volume of intervention cupcakes was a bit low compared to wheat/rice-based cupcakes but the specific volume was comparable. In texture analysis, firmness, gumminess, and chewiness were enhanced in intervention cupcakes compared to control but cohesiveness was comparable also. The carbohydrate contents were significantly lower in intervention cupcakes 22–30% compared to control cupcakes. Protein, fiber, and fat contents were significantly higher 11–14, 8–10, and 40%, respectively, with improvement (2-3 folds) in calcium, zinc, and iron contents in intervention cupcakes. All the safety parameters including heavy metals and bacterial and fungal load were found normal. The sensory attributes like size and color were found to be less acceptable but odor and taste were comparatively high in formulated products. Conclusion. The use of chickpeas, almonds, and flaxseeds in high concentration was first-time used to formulate a recipe of gluten-free cupcake. These cupcakes were more nutritious compared to available conventional recipes. Apparently, no health hazard was found in these cupcakes. Some sensory characteristics of cupcakes were slightly lower and comparable to wheat/rice-based cupcakes.
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11
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Khaleel G, Sharanagat VS, Singh L, Kumar Y, Kumar K, Kishor A, Saikumar A, Mani S. Characterization of kinnow (
Citrus reticulate
) peel and its effect on the quality of muffin. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
| | | | - Lochan Singh
- Contract Research Organization, NIFTEM Sonipat 131028 India
| | - Yogesh Kumar
- Department of Food Engineering and Technology, SLIET Punjab 148106 India
| | - Kshitiz Kumar
- Department of Food Processing Technology A D Patel Institute of Technology New V V Nagar, Gujarat 388121 India
| | - Anand Kishor
- Department of Food Engineering, NIFTEM Sonipat 131028 India
| | | | - Sarvanan Mani
- Department of Basic and Applied Sciences, NIFTEM Sonipat 131028 India
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12
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Apple peel as a source of dietary fiber and antioxidants: effect on batter rheology and nutritional composition, textural and sensory quality attributes of muffins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01329-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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13
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Influence of using scarlet runner bean flour on the production and physicochemical, textural, and sensorial properties of vegan cakes: WASPAS-SWARA techniques. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100489] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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14
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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
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15
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16
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Nutritional, Physiochemical, and Biological Value of Muffins Enriched with Edible Insects Flour. Antioxidants (Basel) 2021; 10:antiox10071122. [PMID: 34356355 PMCID: PMC8301197 DOI: 10.3390/antiox10071122] [Citation(s) in RCA: 35] [Impact Index Per Article: 11.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/12/2021] [Accepted: 07/13/2021] [Indexed: 02/06/2023] Open
Abstract
Edible insects are gaining attention as a novel food; however, studies with their use in food are still limited. This study aimed to determine the chemical composition, physical parameters, sensory acceptance, and biological properties of muffins enriched with different levels of cricket (Gryllodes sigillatus) and mealworm (Tenebrio molitor) flours. The approximate composition was analyzed, along with the physical and textural properties, color, and consumer acceptance. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. As we expected, the protein content in muffins supplemented with insect flour increased, while the carbohydrates content decreased. Moreover, the total phenolic content and antioxidant capacity against ABTS·+ and DPPH· increased correspondingly as the percentage of insect flour in the muffins increased. The estimated glycemic index was lower for the fortified muffins than the control (p < 0.05). Additionally, enriched muffins were accepted by consumers, and their taste positively surprised respondents (p < 0.05). Therefore, the results obtained are satisfactory as regards the use of insects for the supplementation of traditional products, and further research into the addition of insects to other nutrient matrices is needed. Furthermore, examining the effect of insect addition on in vivo food biological activity is highly desirable.
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17
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Köten M. Influence of raw/roasted terebinth (Pistacia Terebinthus L.) on the selected quality characteristics of sponge cakes. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100342] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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18
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Çabuk B. Influence of grasshopper (Locusta Migratoria) and mealworm (Tenebrio Molitor) powders on the quality characteristics of protein rich muffins: nutritional, physicochemical, textural and sensory aspects. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00967-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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19
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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
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20
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Joymak W, Ngamukote S, Chantarasinlapin P, Adisakwattana S. Unripe Papaya By-Product: From Food Wastes to Functional Ingredients in Pancakes. Foods 2021; 10:615. [PMID: 33799390 PMCID: PMC7998725 DOI: 10.3390/foods10030615] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 03/09/2021] [Accepted: 03/10/2021] [Indexed: 11/16/2022] Open
Abstract
Papaya is one of the most economic and valuable fruits in tropical countries. However, the fruit processing industries generate a high volume of unripe papaya waste and by-products. To reduce this waste, unripe papaya powder (UPP) was manufactured and incorporated into pancake formulation. The results showed that a particle size of UPP was 140.8 ± 2.1 µm, which contained polyphenolic compounds, dietary fiber and demonstrated ferric reducing antioxidant power (FRAP). Compared with wheat flour, UPP had higher values of water absorption index, water solubility index and swelling index and lower level of amylose. In the cholesterol-reducing effect, UPP decreased the formation of cholesterol micellization and bound bile acids. Interestingly, incorporation of 5-20% UPP into pancakes could decrease the glucose release with a concomitant increase in the percentage of undigestible starch. The hardness and chewiness of pancake was increased with a higher amount of UPP (10-20%). The results suggest that UPP from fruit processing waste can be regarded as a promising functional ingredient to incorporate with pancakes.
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Affiliation(s)
- Waralee Joymak
- Food and Nutrition Program, Department of Nutrition and Dietetics, Faculty of Allied Health Science, Chulalongkorn University, Bangkok 10330, Thailand;
| | - Sathaporn Ngamukote
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Science, Chulalongkorn University, Bangkok 10330, Thailand; (S.N.); (P.C.)
| | - Praew Chantarasinlapin
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Science, Chulalongkorn University, Bangkok 10330, Thailand; (S.N.); (P.C.)
| | - Sirichai Adisakwattana
- Phytochemical and Functional Food Research Unit for Clinical Nutrition, Department of Nutrition and Dietetics, Faculty of Allied Health Science, Chulalongkorn University, Bangkok 10330, Thailand; (S.N.); (P.C.)
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21
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Kaur A, Virdi AS, Singh N, Singh A, Kaler RSS. Effect of degree of milling and defatting on proximate composition, functional and texture characteristics of gluten-free muffin of bran of long-grain indica rice cultivars. Food Chem 2020; 345:128861. [PMID: 33348134 DOI: 10.1016/j.foodchem.2020.128861] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 12/06/2020] [Accepted: 12/07/2020] [Indexed: 12/27/2022]
Abstract
Effect of different degrees of milling (DoM: 2%, 4%, 6% and 8%) and defatting on the proximate composition, protein characteristics, functional properties of bran of long grain rice cultivars and texture characteristics of bran (RB) supplemented muffins were evaluated. Protein, ash content, redness and yellowness increased while fat content decreased for RB by extended DoM and defatting. A higher proportion of β sheets, random coils, α-helix and β-turns for all fractions of RB of both cultivars after defatting were also observed. Defatting and extended DoM both improved the essential amino acid content in RB. A higher level of prolamines (15-18 kDa) in RB and DF-RB of PUSA1121 than PR111 was observed. Muffins made from 2% DoM bran from PUSA1121 showed improved texture characteristics and achieved the highest score for sensory attributes. Therefore, DoM and defatting improved the proximate, protein profiling, and functionality of the different fraction of RB.
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Affiliation(s)
- Amandeep Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Amardeep Singh Virdi
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Narpinder Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
| | - Amandeep Singh
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar, India
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22
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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.
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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
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23
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Liu T, Duan H, Mao X, Yu X. Influence of flaxseed flour as a partial replacement for wheat flour on the characteristics of Chinese steamed bread. RSC Adv 2020; 10:28114-28120. [PMID: 35519148 PMCID: PMC9055668 DOI: 10.1039/d0ra05742h] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2020] [Accepted: 07/22/2020] [Indexed: 11/21/2022] Open
Abstract
This study investigated the effects of partially replacing wheat flour with flaxseed flour (FF) on the quality parameters of Chinese Steamed Bread (CSB). FF was utilized as a functional ingredient of CSB at varying levels. The pasting properties of flour blends, the rheological and microstructural characteristics of dough, the textural and quality characteristics and functional group structure of CSB were analyzed. Results showed that FF addition influenced the pasting characteristics of wheat flour by decreasing the final viscosity, breakdown and setback values, but had little effect on the rheological properties of the dough. The microstructure of the dough indicated that the disruption degree of the gluten matrix increased with the increase of FF. Besides, FF addition increased the hardness and chewiness of CSB, while decreasing the cohesiveness and springiness. Additional characteristic peaks were observed at 1745, 2854, and 3006 cm-1 and associated with -C[double bond, length as m-dash]O, -CH2, and cis-C[double bond, length as m-dash]CH bond stretching vibrations of flaxseed. Results suggested 12% FF exhibited the best acceptability.
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Affiliation(s)
- Tingting Liu
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Huping Duan
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Xiaohui Mao
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
| | - Xiuzhu Yu
- College of Food Science and Engineering, Northwest A&F University 22 Xinong Road Yangling 712100 Shaanxi P. R. China +86-29-87092486 +86-29-87092308
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24
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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]
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25
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Tang ZX, Shi LE, Wang XM, Dai GW, Cheng LA, Wan ZX, He H, Wu Q, Wang YB, Jin XY, Ying RF, Huang LH. Whole Flaxseed-based Products and Their Health Benefits. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Lu-E Shi
- School of Life and Environmental Sciences, Hangzhou Normal University
| | - Xiao-Min Wang
- Department of Culinary Art, Tourism College of Zhejiang
| | - Guo-Wei Dai
- Department of Culinary Art, Tourism College of Zhejiang
| | - Li-An Cheng
- Department of Culinary Art, Tourism College of Zhejiang
| | | | - Hong He
- Department of Culinary Art, Tourism College of Zhejiang
| | - Qiang Wu
- Department of Culinary Art, Tourism College of Zhejiang
| | - Yu-Bao Wang
- Department of Culinary Art, Tourism College of Zhejiang
| | - Xiao-Yang Jin
- Department of Culinary Art, Tourism College of Zhejiang
| | - Rui-Feng Ying
- College of Light Industry Science and Engineering, Nanjing Forestry University
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26
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Ardabilchi Marand M, Amjadi S, Ardabilchi Marand M, Roufegarinejad L, Jafari SM. Fortification of yogurt with flaxseed powder and evaluation of its fatty acid profile, physicochemical, antioxidant, and sensory properties. POWDER TECHNOL 2020. [DOI: 10.1016/j.powtec.2019.09.082] [Citation(s) in RCA: 43] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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27
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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: 17] [Impact Index Per Article: 3.4] [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.
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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
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28
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Díaz A, Bomben R, Dini C, Viña SZ, García MA, Ponzi M, Comelli N. Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.082] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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29
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Olawuyi IF, Lee WY. Quality and antioxidant properties of functional rice muffins enriched with shiitake mushroom and carrot pomace. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14155] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
| | - Won Young Lee
- School of Food Science and Biotechnology Kyungpook National University Daegu 41566 Korea
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30
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Santiago A, Ryland D, Cui S, Blewett H, Aliani M. Effect of milled flaxseed and storage conditions on sensory properties and selected bioactive compounds in banana and cinnamon muffins used in a clinical trial. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:831-843. [PMID: 29999194 DOI: 10.1002/jsfa.9253] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/30/2018] [Accepted: 07/04/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Muffins containing 0, 20, and 30 g of flaxseed were developed for a randomized, controlled cross-over trial on low-density lipoprotein (LDL) cholesterol lowering. The effect of milled flaxseed and storage (-20 °C for 1 and 6 months) of banana and cinnamon muffins on sensory attribute intensities, selected physical properties, bioactive concentrations, and acceptability by two groups - clinical trial participants and consumers - was investigated. RESULTS The addition of flax increased flax aroma and flavor, sour aroma, and cohesiveness of mass and brown color, and decreased sweet aroma and flavor, banana and cinnamon aroma and flavor, springiness and mouth dryness. Alpha-linolenic acid and secoisolariciresinol diglucoside were significantly increased when flax was increased from 20 to 30 g. Clinical trial participants generally found the muffins more acceptable than the consumers. Consumers reported significantly decreased acceptability when flax at any level was added to muffins, with 30 g the least acceptable. CONCLUSIONS Muffins with 20 g flaxseed generally had higher mean acceptability values compared to muffins with 30 g. Neither flavoring nor storage at -20 °C for 6 months appreciably changed muffin attributes or acceptability. Future work will optimize the ingredients as well as the amount of flax needed to provide the required amount of bioactive to positively affect LDL cholesterol level and to produce acceptable muffins. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Amalia Santiago
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Donna Ryland
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
| | - Steve Cui
- Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph, Ontario, Canada
| | - Heather Blewett
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Hospital Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
| | - Michel Aliani
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada
- Canadian Centre for Agri-Food Research in Health and Medicine, St Boniface Hospital Albrechtsen Research Centre, Winnipeg, Manitoba, Canada
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