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Abker AM, Xia Z, Hu G, Fu X, Zhang Y, Jin Y, Ma M, Fu X. Using salted egg white in steamed bread: Impact on functional and structural characteristics. Food Chem 2024; 454:139609. [PMID: 38795615 DOI: 10.1016/j.foodchem.2024.139609] [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: 01/16/2024] [Revised: 05/02/2024] [Accepted: 05/07/2024] [Indexed: 05/28/2024]
Abstract
Steamed bread has long been an important part of Chinese cuisine. This study investigated the effects of salted egg white (SEW) (5, 10, 15, and 20% w/w) on the quality of steamed breads. Findings revealed that SEW notably enhanced the bread's volume and texture, with a 20% inclusion significantly boosting water retention and rheological properties, albeit reducing bread's lightness. In addition, the H-bond absorption band intensity in the Fourier transform infrared spectroscopy (FTIR) analysis showed increased peak intensities with higher SEW levels, indicative of protein structure alterations. X-ray diffraction confirmed the presence of an amylose-lipid complex. Scanning electron microscope (SEM) and Confocal laser scanning microscope (CLSM) imaging depicted a smooth, consistent protein network with SEW addition. Consumer sensory evaluation responded favourably to the SEW15 steamed bread, suggesting its potential for food industry application. Overall, the study considers SEW an effective ingredient for improving steamed bread quality.
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Affiliation(s)
- Adil M Abker
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Institute for Agro-Industries, Industrial Research and Consultancy Centre (IRCC), Khartoum, Sudan
| | - Zhijun Xia
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Gan Hu
- Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, No. 2025 Chengluo Avenue, Chengdu 610106, China
| | - Xiaowen Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yixin Zhang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Yongguo Jin
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Meihu Ma
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Xing Fu
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
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2
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Monalisa K, Hasan MT, Sayem ASM, Hoque MM, Islam MZ. Quality improvement of frozen cooked noodles by protein addition. Cryobiology 2024; 116:104934. [PMID: 38936594 DOI: 10.1016/j.cryobiol.2024.104934] [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: 01/10/2024] [Revised: 06/23/2024] [Accepted: 06/23/2024] [Indexed: 06/29/2024]
Abstract
This study investigated the impact of protein enrichment on the physicochemical, cooking, textural, and color properties of frozen cooked noodles (FCN) stored for 0-3 weeks at -18 °C. Incorporating casein, egg white protein, and soy protein into the noodles significantly increased moisture content, with casein-enriched noodles showing the highest initial moisture levels. The addition of proteins also led to increased ash content, indicating improved nutritional quality. Protein enrichment resulted in reduced cooking loss and enhanced water retention during cooking and frozen storage. Casein-enriched noodles exhibited the highest water absorption capacity and the most substantial enhancement in textural properties, maintaining cohesiveness, gumminess, and elasticity better than egg white protein and soy protein during storage. The results indicated that egg white protein promotes intermolecular interactions, leading to enhanced color stability over time. These findings suggest that enriching with the protein could be a viable approach to elevate the overall quality of FCN.
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Affiliation(s)
- K Monalisa
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh.
| | - Md Toufik Hasan
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - A S M Sayem
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - M M Hoque
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
| | - M Z Islam
- Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh
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3
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Ding X, Quan ZY, Chang WP, Li L, Qian JY. Effect of egg white protein on the protein structure of highland barley noodles during processing. Food Chem 2024; 433:137320. [PMID: 37683472 DOI: 10.1016/j.foodchem.2023.137320] [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: 04/11/2023] [Revised: 08/20/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023]
Abstract
The effect of egg white protein on the protein structure of highland barely noodles during processing was investigated, and the underlying mechanism was examined. Egg white protein significantly influenced the stress relaxation of highland barley dough. 1% and 2% egg white protein improved the cooking and textural properties of highland barely noodles. During mixing and sheeting, it improved the structure of the protein network by promoting protein aggregation and cross-linking, whereas its effect on non-covalent interactions was quite different. During cooking, egg white protein promoted protein aggregation and cross-linking via heat-induced polymerization, and the distribution regularity of the protein network was improved as its flexibility diminished. The protein structure of highland barely noodles during processing was closely related to the addition amount of egg white protein, and the cooking, textural, and chemical interactions of highland barely noodles during processing changed considerably when more than 3% egg white protein was added.
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Affiliation(s)
- Xiangli Ding
- School of Tourism and Culinary Science, Yangzhou University & Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China; Wuxi Awesomen Biotechnology Co., LTD, Yanyu Lu 506, Wuxi, Jiangsu 214122, PR China
| | - Zhen-Yang Quan
- School of Tourism and Culinary Science, Yangzhou University & Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China
| | - Wen-Ping Chang
- School of Tourism and Culinary Science, Yangzhou University & Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China
| | - Lun Li
- Wuxi Awesomen Biotechnology Co., LTD, Yanyu Lu 506, Wuxi, Jiangsu 214122, PR China
| | - Jian-Ya Qian
- School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou, Jiangsu 225127, PR China.
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4
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Zhang Y, Guo Y, Liu F, Luo Y. Recent development of egg protein fractions and individual proteins as encapsulant materials for delivery of bioactives. Food Chem 2023; 403:134353. [DOI: 10.1016/j.foodchem.2022.134353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2022] [Revised: 09/14/2022] [Accepted: 09/17/2022] [Indexed: 10/14/2022]
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5
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Zhou B, Dai Y, Guo D, Zhang J, Liang H, Li B, Sun J, Wu J. Effect of desalted egg white and gelatin mixture system on frozen dough. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107889] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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Obianwuna UE, Chang XY, Wang J, Zhang HJ, Qi GH, Qiu K, Wu SG. Dietary Fructooligosaccharides Effectively Facilitate the Production of High-Quality Eggs via Improving the Physiological Status of Laying Hens. Foods 2022; 11:foods11131828. [PMID: 35804644 PMCID: PMC9266114 DOI: 10.3390/foods11131828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/26/2022] [Revised: 05/26/2022] [Accepted: 05/28/2022] [Indexed: 01/27/2023] Open
Abstract
The focus of this study was to investigate the influence of prebiotics, such as fructooligosaccharides (FOS), on laying performance, egg quality, apparent fecal amino acid digestibility, jejunal morphology, hematological indices, immunological response, and antioxidant capacity in laying hens. A total of 216 healthy Hy-Line Brown laying hens aged 30 weeks were randomly assigned to one of three dietary treatments: basal diet, basal diet supplemented with 0.3 percent FOS, or 0.6 percent FOS. For 84 days, each treatment was fed the corresponding experimental diet. According to the findings, dietary supplementation with FOS enhanced laying performance and egg mass while lowering mortality rate. Albumen height, thick albumen content, Haugh unit, and eggshell thickness were also improved by the prebiotics. Prebiotics also boosted antioxidant status by increasing the activity of antioxidant enzymes, improved morphological development of the jejunum as demonstrated by significant increases in villi height, villi width, ratio of villi height to crypt depth, and reduced crypt depth. The prebiotics group showed a considerable increase in immunoglobulin M, G, and A (IgM, IgG, and IgA) levels, as well as a similar effect on complement proteins (C3). Furthermore, the apparent fecal amino acid digestibility of most essential amino acids was significantly enhanced. Conclusively, fructooligosaccharides at inclusion level of 0.6% efficiently enhanced laying performance and production of high-quality eggs while positively modulating amino acid digestibility, jejunal morphology, antioxidant status, and immune functions of the laying hens.
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Affiliation(s)
- Uchechukwu Edna Obianwuna
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (X.-Y.C.); (J.W.); (H.-J.Z.); (G.-H.Q.)
- National Engineering Research Center of Biological Feed, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xin-Yu Chang
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (X.-Y.C.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Jing Wang
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (X.-Y.C.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Hai-Jun Zhang
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (X.-Y.C.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Guang-Hai Qi
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (X.-Y.C.); (J.W.); (H.-J.Z.); (G.-H.Q.)
| | - Kai Qiu
- National Engineering Research Center of Biological Feed, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- Correspondence: (K.Q.); (S.-G.W.)
| | - Shu-Geng Wu
- Institute of Feed Research, Chinese Academy of Agricultural Sciences, Beijing 100081, China; (U.E.O.); (X.-Y.C.); (J.W.); (H.-J.Z.); (G.-H.Q.)
- Correspondence: (K.Q.); (S.-G.W.)
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Wang J, Ding Y, Wang M, Cui T, Peng Z, Cheng J. Moisture Distribution and Structural Properties of Frozen Cooked Noodles with NaCl and Kansui. Foods 2021; 10:foods10123132. [PMID: 34945683 PMCID: PMC8701863 DOI: 10.3390/foods10123132] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/13/2021] [Accepted: 12/15/2021] [Indexed: 11/16/2022] Open
Abstract
The effects of NaCl (1-3%) and kansui (0.5-1.5%) on the quality of frozen cooked noodles (FCNs) were investigated, which provided a reference for alleviating the quality deterioration of FCNs. Textural testing illustrated that the optimal tensile properties were observed in 2% NaCl (N-2) and the maximum hardness and chewiness were reached at 1% kansui (K-1). Compared to NaCl, the water absorption and cooking loss of recooked FCNs increased significantly with increasing kansui levels (p < 0.05). Rheological results confirmed NaCl and kansui improved the resistance to deformation and recovery ability of thawed dough; K-1 especially had the highest dough strength. SEM showed N-2 induced a more elongated fibrous protein network that contributed to the extensibility, while excessive levels of kansui formed a deformed membrane-like gluten network that increased the solid loss. Moisture analysis revealed that N-2 reduced the free water content, while K-1 had the lowest freezable water content and highest binding capacity for deeply adsorbed water. The N-2 and K-1 induced more ordered protein secondary structures with stronger intermolecular disulfide bonds, which were maximally improved in K-1. This study provides more comprehensive theories for the strengthening effect of NaCl and kansui on FCNs quality.
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The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles. Foods 2021; 10:foods10112727. [PMID: 34829007 PMCID: PMC8623661 DOI: 10.3390/foods10112727] [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: 10/19/2021] [Revised: 11/01/2021] [Accepted: 11/05/2021] [Indexed: 11/16/2022] Open
Abstract
Wheat flour was partially replaced by debittered acorn flour (DAF) with 0%, 10%, 15%, 20% as well as 25%. Rheological properties of wheat/acorn dough and quality and in vitro digestibility of its noodles were determined. Results showed that DAF addition significantly improved pasting viscosity and dough stability time while excessive addition weakened the protein network and decreased maximum fermentation height. Furthermore, noodles with substitutions exhibited promising technological properties as a food ingredient for noodle making (higher hardness, chewiness, gumminess, firmness, and less cooking time) but poor extensibility, smaller lightness values, and a slight deterioration in cooking quality. Furthermore, PCA and correlation analysis demonstrated a significant relationship between textural and cooking properties and pasting and mixing parameters. Moreover, SEM images of acorn noodles presented coarser surfaces but a tighter cross-section structure. Finally, in vitro digestibility results indicated that DAF addition significantly reduced the susceptibility of the starches to enzyme hydrolysis, while the addition of acorn flour slightly decreased the overall acceptability. Thus, the partial substitution of wheat flour with acorn flour can favorably be used in noodles formulation.
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Feng S, Liu F, Guo Y, Ye M, He J, Zhou H, Liu L, Cai L, Zhang Y, Li R. Exploring the role of chitosan in affecting the adhesive, rheological and antimicrobial properties of carboxymethyl cellulose composite hydrogels. Int J Biol Macromol 2021; 190:554-563. [PMID: 34492250 DOI: 10.1016/j.ijbiomac.2021.08.217] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/25/2021] [Accepted: 08/30/2021] [Indexed: 11/20/2022]
Abstract
Natural polysaccharide-based hydrogels are promising in food and pharmaceutical applications. In this study, the potential of composite hydrogels prepared by carboxymethyl cellulose (CMC) and chitosan as glue for cigar wrapping applications was firstly studied. The impacts of degree of carboxymethyl substitution (DS) and the ratio of CMC:chitosan on the adhesive performance and rheological behaviors of composite hydrogels have been investigated. And the results indicated that relatively low DS of CMC and relatively low ratio of chitosan might be favorable for the adhesive properties of composite hydrogels. But a higher ratio of chitosan may significantly improve the rheological properties of composite hydrogels and alter their thermal-sensitivity. The impacts of chitosan on the wet ability with tobacco leaf, the morphology and the XRD patterns of composite hydrogels were also observed. The CMC-chitosan composite hydrogel could significantly decrease the total molds on tobacco leaf brought by CMC, and therefore may show great potential to improve the quality of cigar during long-term storage. All the information in this study is new, which could be useful for exploring the application of CMC-chitosan composite hydrogel in food, pharmaceutical, even other fields.
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Affiliation(s)
- Sirui Feng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Feng Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yunsi Guo
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Mingqiao Ye
- China Tobacco Hubei Industrial Co., Ltd., Wuhan 430040, PR China
| | - Jiewang He
- China Tobacco Hubei Industrial Co., Ltd., Wuhan 430040, PR China
| | - Hongshen Zhou
- China Tobacco Hubei Industrial Co., Ltd., Wuhan 430040, PR China
| | - Liping Liu
- China Tobacco Hubei Industrial Co., Ltd., Wuhan 430040, PR China
| | - Lei Cai
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
| | - Ran Li
- China Tobacco Hubei Industrial Co., Ltd., Wuhan 430040, PR China.
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10
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Zou S, Wang L, Wang A, Zhang Q, Li Z, Qiu J. Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat. Foods 2021; 10:foods10112543. [PMID: 34828823 PMCID: PMC8625768 DOI: 10.3390/foods10112543] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 10/15/2021] [Accepted: 10/19/2021] [Indexed: 12/04/2022] Open
Abstract
While precooking and processing have improved the quality of gluten-free noodles, the effects of different cooking temperatures on their quality—neither gluten-free noodles nor whole Tartary buckwheat noodles—have rarely been clarified. This study investigated the key role of moisture distribution induced by different cooking temperatures in improving the noodle quality of whole Tartary buckwheat. The results showed that cooking temperatures higher than 70 °C led to a sharp increase in cooking loss, flavonoid loss and the rate of broken noodles, as well as a sharp decrease in water absorption. Moreover, the noodles cooked at 70 °C showed the lowest rate of hardness and chewiness and the highest tensile strength of all cooking temperatures from 20 °C to 110 °C. The main positive attribute of noodles cooked at 70 °C might be their high uniform moisture distribution during cooking. Cooking at 70 °C for 12 min was determined as the best condition for the quality improvement of whole Tartary buckwheat noodles. This is the first study to illustrate the importance of cooking temperatures on the quality of Tartary buckwheat noodles. More consideration must also be given to the optimal cooking conditions for different gluten-free noodles made from minor coarse cereals.
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Affiliation(s)
- Shuping Zou
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian District, Beijing 100083, China; (S.Z.); (Z.L.)
- Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
| | - Lijuan Wang
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China;
| | - Aili Wang
- Key Laboratory of Coarse Cereal Processing, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China;
| | - Qian Zhang
- Research Institute of Farm Products Storage and Processing, Xinjiang Academy of Agricultural Sciences, Urumqi 830091, China;
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, 17 Qinghua Dong Lu, Haidian District, Beijing 100083, China; (S.Z.); (Z.L.)
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China;
| | - Ju Qiu
- Department of Nutrition and Health, China Agricultural University, No.17 Qinghuadonglu, Haidian, Beijing 100083, China;
- Correspondence: ; Tel./Fax: +86-10-8210-7742
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11
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Development of a New Pasta Product by the Incorporation of Chestnut Flour and Bee Pollen. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11146617] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
This work aimed at developing fortified pastas incorporating chestnut flour (25–55%) and powdered pollen (5–20%), either separately or in combination, as well as the characterization of the products obtained. To this, a physical characterization was carried out (analyzing texture and color), complemented with chemical analyses to determine the nutritional composition. Results showed that adding chestnut flour over 40% to wheat-flour pasta shortened optimum cooking time and lowered cooking yield, and the addition to pasta prepared with wheat flour and eggs maintained approximately constant the cooking yield. Additionally, the incorporation of pollen powder (up to 20%) in pasta prepared with wheat flour and water or fresh egg shortened the cooking time and cooking yield, in both fresh and dried pasta. The most suitable percentages of the new ingredients were 50% for chestnut and 10% for pollen. Comparing with the control pasta recipe (wheat flour and egg), the addition of chestnut flour (50%) or pollen powder (10%) increased stickiness, adhesiveness and the darkening of the final product (fresh or dried) but maintained the firmness of the pasta. The cooking of fresh or dried pasta enriched with both ingredients turned the pasta clearer and slightly stickier. On the other hand, the addition of chestnut flour and pollen powder in pasta formulation delivered a nutritionally balanced product with high fiber, vitamins and minerals. Overall, chestnut flour and powdered pollen represent promising ingredients for the development of functional fresh and dried pasta formulations.
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Dong S, Feng S, Liu F, Li R, Li W, Liu F, Shi G, Chen L, Zhang Y. Factors influencing the adhesive behavior of carboxymethyl cellulose-based hydrogel for food applications. Int J Biol Macromol 2021; 179:398-406. [PMID: 33684429 DOI: 10.1016/j.ijbiomac.2021.03.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2021] [Revised: 03/04/2021] [Accepted: 03/04/2021] [Indexed: 02/03/2023]
Abstract
Carboxymethyl cellulose (CMC) hydrogels have been used as adhesive materials for food and other newly emerged innovative applications. To increase the knowledge of CMC hydrogel-based adhesives and optimize the preparation and storage conditions in practical, we prepared CMC hydrogels for cigar wrapper application and investigated their adhesive performance as affected by different CMC type, concentration, pH, temperature, and storage time, etc. Two parameters, initial adhesiveness and peel strength were used to evaluate the adhesive behavior of CMC with paper and tobacco leaf. Sample C2 with relatively medium molecular weight and medium degree of substitution values showed the best adhesive performance. Hydrogels prepared using boiled water at neutral pH presented better adhesive behavior, which was not significantly affected by storage temperature (up to 13 days). The wettability, steady shear flow behavior, dynamic rheological properties, and stress recovery performance of CMC hydrogel were measured, and their correlations to the adhesive behavior were discussed.
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Affiliation(s)
- Shiliang Dong
- China Tobacco Hubei Industrial Co., Ltd., Wuhan 430040, PR China
| | - Sirui Feng
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Feng Liu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China
| | - Ran Li
- China Tobacco Hubei Industrial Co., Ltd., Wuhan 430040, PR China
| | - Wenhua Li
- China Tobacco Hubei Industrial Co., Ltd., Wuhan 430040, PR China
| | - Fengfeng Liu
- China Tobacco Hubei Industrial Co., Ltd., Wuhan 430040, PR China
| | - Gang Shi
- China Tobacco Hubei Industrial Co., Ltd., Wuhan 430040, PR China
| | - Lin Chen
- China Tobacco Hubei Industrial Co., Ltd., Wuhan 430040, PR China.
| | - Yue Zhang
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China.
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13
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Simões de Borba V, Silveira CO, Alves JB, Grupelli VM, Badiale-Furlong E. Experimental design applied in the semolina pasta cooking to increase the resistant starch formation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110708] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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14
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