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Huang PH, Chiu CS, Chan YJ, Su WC, Wang CCR, Lu WC, Li PH. Effect of osmotic pressure and simultaneous heat-moisture phosphorylation treatments on the physicochemical properties of mung bean, water caltrop, and corn starches. Int J Biol Macromol 2024; 272:132358. [PMID: 38750862 DOI: 10.1016/j.ijbiomac.2024.132358] [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: 11/07/2023] [Revised: 04/11/2024] [Accepted: 05/11/2024] [Indexed: 06/10/2024]
Abstract
This study aimed to investigate the physicochemical properties of modified starch prepared through the simultaneous heat-moisture and phosphorylation treatment (HMPT) and osmotic pressure treatment (OPT) for water caltrop starch (WCS), mung bean starch (MBS), and amylose-rich corn starch (CS) for different time periods. Furthermore, variations in starch content [amylose and resistant starch (RS)], swelling powder (SP), water solubility index (WSI), crystallinity, thermal properties, gelatinization enthalpy (ΔH), and glycemic index (GI) were examined. This study demonstrates that neither HMPT nor OPT resulted in a significant increase in the resistant starch (RS) content, whereas all samples succeeded in heat-treating at 105 °C for another 10 min exhibited a significant increase in RS content compared to their native counterparts. Moreover, the gelatinization temperatures of the three starches increased (To, Tp, and Tc), whereas their gelatinization enthalpy (ΔH) and pasting viscosity decreased. In particular, the GI of all three modified starches subjected to HMPT or OPT showed a decreasing trend with modification time, with OPT exhibiting the best effect. Therefore, appropriate modification through HMPT or OPT is a viable approach to develop MBS, WCS, and CS as processed foods with low GI requirements, which exceptionally may be suitable for canned foods, noodles, and bakery products.
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Affiliation(s)
- Ping-Hsiu Huang
- School of Food, Jiangsu Food and Pharmaceutical Science College, Huai'an City, Jiangsu Province 223003, China
| | - Chien-Shan Chiu
- Department of Dermatology, Taichung Veterans General Hospital, Taichung City 40705, Taiwan
| | - Yung-Jia Chan
- College of Biotechnology and Bioresources, Da-Yeh University, Changhua County 51591, Taiwan
| | - Wei-Chen Su
- Department of Food and Nutrition, Providence University, Taichung City 43301, Taiwan
| | - Chiun-Chung R Wang
- Department of Food and Nutrition, Providence University, Taichung City 43301, Taiwan
| | - Wen-Chien Lu
- Department of Food and Beverage Management, Chung-Jen Junior College of Nursing, Health Sciences and Management, Chia-Yi City 60077, Taiwan
| | - Po-Hsien Li
- Department of Food and Nutrition, Providence University, Taichung City 43301, Taiwan.
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Lin CH, Huang YT, Ciou JY, Cheng CM, Wang GT, You CM, Huang PH, Hou CY. Circular Economy and Sustainable Recovery of Taiwanese Tilapia ( Oreochromis mossambicus) Byproduct-The Large-Scale Production of Umami-Rich Seasoning Material Application. Foods 2023; 12:foods12091921. [PMID: 37174458 PMCID: PMC10177915 DOI: 10.3390/foods12091921] [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: 04/07/2023] [Revised: 04/25/2023] [Accepted: 05/05/2023] [Indexed: 05/15/2023] Open
Abstract
In this study, umami-rich seasoning powder was produced from the offcuts of Taiwanese tilapia (Oreochromis mossambicus) by cooking concentration and spray drying of granules while yielding an abundance of glutamic acid (0.23 mg/100 g), glycine (0.10 mg/100 g), aspartic acid (0.11 mg/100 g), lysine (0.10 mg/100 g), and 11 other aminic acids. It exhibited water content (3.81%), water activity (0.3), powder yields (68.83%), and a good water solubility index (99.89%), while the particle microstructure was a spherical powder. Additionally, it received the highest overall preference score (7.53) in the consumer-type sensory evaluation compared to commercially available seasonings. This study proves that offcuts may be part of the human diet after proper processing and can be widely used to flavor savory food. The producers involved could increase their economic returns while meeting the environmental challenges. The practical contribution could create incremental value for products to critical stakeholders at each point in the tilapia supply chain with an operational guide for transitioning from inefficient to innovative circular practices.
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Affiliation(s)
- Chia-Hua Lin
- Ph.D. Program of Aquatic Science and Technology, College of Hydrosphere Science, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Ying-Tang Huang
- Department of Marine Biotechnology, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Jhih-Ying Ciou
- Department of Food Science, Tunghai University, Taichung City 407, Taiwan
| | - Chiu-Min Cheng
- Department and Graduate Institute of Aquaculture, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Guan-Ting Wang
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Chun-Mei You
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
| | - Ping-Hsiu Huang
- School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai'an 223003, China
| | - Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung 811, Taiwan
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Hou CY, Hazeena SH, Hsieh SL, Ciou JY, Hsieh CW, Shih MK, Chen MH, Tu CW, Huang PH. Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1600-1611. [PMID: 37033311 PMCID: PMC10076473 DOI: 10.1007/s13197-023-05708-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/13/2023] [Accepted: 02/21/2023] [Indexed: 03/06/2023]
Abstract
This study aimed to investigate the potential of egg white protein hydrolysate (EWH) as a functional food by identifying the optimum production conditions for EWH with response surface methodology (the results of the sensory evaluation were considered as an essential quality indicator). At the same time, its physicochemical and biological activity was also evaluated. The optimal economic production conditions were selected: substrate concentration of 12.5%, enzyme content of 7.5%, and hydrolysis time at 100 min. The degree of hydrolysis (DH %) was 13.51%. In addition, to the better acceptance of the evaluation, it also helps to reduce the production cost of the protein hydrolysate, which is beneficial to future processing and applications. The antioxidant capacity experiments showed that EWH has good antioxidant activity, which presents a dose-dependent relationship. Hence, this study provides a theoretical basis for future research and application of EWH for processing applications, including dietary supplementation. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05708-0.
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Affiliation(s)
- Chih-Yao Hou
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Sulfath Hakkim Hazeena
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Shu-Ling Hsieh
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Jhih-Ying Ciou
- Department of Food Science, Tunghai University, Taichung City, 407 Taiwan
| | - Chang-Wei Hsieh
- Department of Food Science and Biotechnology, National Chung Hsing University, 145 Xingda Rd., South Dist., Taichung City, 402 Taiwan, ROC
- Department of Medical Research, China Medical University Hospital, Taichung City, 404 Taiwan, ROC
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung, Taiwan, ROC
| | - Min-Hung Chen
- Agriculture & Food Agency Council of Agriculture Executive, Yuan Marketing & Processing Division, No. 8 Kuang-Hua Rd., Chung-Hsing New Village, Nantou City, 54044 Taiwan
| | - Chao-Wen Tu
- Department of Seafood Science, College of Hydrosphere, National Kaohsiung, University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC
| | - Ping-Hsiu Huang
- School of Food, Jiangsu Food and Pharmaceutical Science College, No. 4, Meicheng Road, Higher Education Park, Huai’an City, 223003 Jiangsu Province China
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Effects of Acidulants on the Rheological Properties of Gelatin Extracted from the Skin of Tilapia ( Oreochromis mossambicus). Foods 2022; 11:foods11182812. [PMID: 36140939 PMCID: PMC9497695 DOI: 10.3390/foods11182812] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 09/06/2022] [Accepted: 09/07/2022] [Indexed: 11/22/2022] Open
Abstract
This study aimed to evaluate the effects of lactic acid (LA), citric acid (CA), and malic acid (MA) varying in concentration (0.5−2.0% w/w) on the rheological properties of fish gelatin (1.5−6.67% w/w) obtained from the skin of tilapia (Oreochromis mossambicus). The addition of LA, CA, or MA in gelatin dispersions significantly (p < 0.05) weakened their gel strengths, leading to a 14.3−62.2 reduction in gel strength. The gel strength, elastic (G′), and viscous (G″) moduli, as well as the gelling (TG) and melting (TM) temperatures of gelatin dispersions decreased with an increased level of acid added, implying the weakening effects of these acids on junction zones of the gelatin network in aqueous media. The addition of LA had less effect on these rheological properties of gelatin dispersions as compared to that of MA and CA, which were consistent with their effects on the pH of gelatin dispersions. Moreover, the reductions of TG and TM for gelatin dispersions with a higher gelatin concentration (e.g., 6.67% gelatin with 0.5% LA, TG dropped 0.4 °C) due to the addition of LA, CA, or MA were less pronounced compared to those with a lower gelatin content (e.g., 2% gelatin with 0.5% LA, TG dropped 7.1 °C), likely attributing to the stronger buffering effect of the high gelatin dispersion and less percentage reduction in the junction zones in the dispersion due to the addition of an acid. Incorporation of the effects of acids on the linear relationships (R2 = 0.9959−0.9999) between the square of gelatin concentrations and G′ or G″ could make it possible to develop a model to predict G′, G″, phase transition temperatures of gelatin dispersions containing different amounts of gelatin and acid (within the tested range) in the future.
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Optimization of Concentration-Time, Agar, and Sugar Concentration for Sweet Gelatinized Adzuki-Bean Jelly Cake (Yokan) by Response Surface Methodology. Gels 2022; 8:gels8090540. [PMID: 36135252 PMCID: PMC9498569 DOI: 10.3390/gels8090540] [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: 08/04/2022] [Revised: 08/21/2022] [Accepted: 08/24/2022] [Indexed: 11/16/2022] Open
Abstract
Samples of sweet gelatinized adzuki-bean jelly cake were successfully prepared and systematically analyzed to investigate the factors that affect the production, quality, and gelatin properties of yokan (gelatinized adzuki bean cake). The purpose of this study was to investigate the properties of gelatinized adzuki-bean cake gelatin and identify the optimal production conditions using response surface methodology with three factors: agar concentration, sugar concentration, and concentration time. Findings show that the optimum processing conditions are 1.2–1.5% agar concentration and 34–40% sugar concentration, with 30–40 min concentration time. These conditions produced a gelatinized adzuki-bean cake favored by the majority of the sensory evaluators. Overall, the relationships between different gelatinized adzuki-bean cake processing conditions and gelatin properties were preliminarily clarified. The findings not only provide a promising avenue for gelatinized adzuki-bean cake production but also promote the potential application of various processing conditions in quality improvement.
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