1
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Zhao Y, Gu M, Jiang P, Fang S, Yan N, Kong F, Ma D, Ren D, Pang X, Qiu J. Characterisation of aroma compounds, sensory characteristics, and bioactive components of a new type of huangjiu fermented with Chinese wild rice (Zizania latifolia). Food Chem 2024; 452:139524. [PMID: 38703742 DOI: 10.1016/j.foodchem.2024.139524] [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: 04/17/2024] [Accepted: 04/28/2024] [Indexed: 05/06/2024]
Abstract
Chinese wild rice (CWR) is a nutritious and healthy whole grain, worth developing. To develop and use its value, a new type of huangjiu was brewed with CWR, and the flavour characteristics, sensory quality, functional and bioactive components were evaluated. CWR (67 flavour substances) and glutinous rice (GR)-CWR huangjiu (62 flavour substances) had a better flavour than GR huangjiu (54 flavour substances), and the overall style of GR-CWR huangjiu was more skewed towards GR. The fruity, honey, caramel-like, herb and smoky aroma attributes of CWR huangjiu were higher than those of GR huangjiu (P < 0.05), while only the alcoholic was weaker (P < 0.05) due to the lower alcohol content. The huangjiu brewed using CWR had a better taste than that brewed using only GR. Furthermore, CWR huangjiu had the highest content of total dietary fiber (732.0 ± 15.2 mg/100 g), followed by GR-CWR (307.0 ± 8.5 mg/100 g), and GR (127.0 ± 2.3 mg/100 g). CWR huangjiu also had the highest total phenolic compounds (3.32 ± 0.05 mg/100 g/%vol) and total saponins (2.46 ± 0.03 mg/100 g/%vol) contents, followed by GR-CWR and GR. This study provides guidance for exploring further possibilities for CWR in the future.
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Affiliation(s)
- Yuzong Zhao
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266001, China
| | - Mingyue Gu
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266001, China
| | - Peng Jiang
- Qingdao Agricultural Product Quality and Safety Center, Qingdao 266199, China
| | - Song Fang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266001, China
| | - Ning Yan
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266001, China
| | - Fanyu Kong
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266001, China
| | - Donglin Ma
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Dongliang Ren
- National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China
| | - Xueli Pang
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266001, China.
| | - Jun Qiu
- Tobacco Research Institute, Chinese Academy of Agricultural Sciences, Qingdao 266001, China.
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2
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Hu Y, Wang L, Julian McClements D. Design, characterization and digestibility of β-carotene-loaded emulsion system stabilized by whey protein with chitosan and potato starch addition. Food Chem 2024; 440:138131. [PMID: 38103502 DOI: 10.1016/j.foodchem.2023.138131] [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: 06/27/2023] [Revised: 11/29/2023] [Accepted: 11/30/2023] [Indexed: 12/19/2023]
Abstract
The physicochemical properties and gastrointestinal fate of β-carotene-loaded emulsions and emulsion gels were examined. The emulsion was emulsified by whey protein isolate and incorporated with chitosan, then the emulsion gels were produced by gelatinizing potato starch in the aqueous phase. The rheology properties, water distribution, and microstructure of emulsions and emulsion gels were modulated by chitosan combination. A standardized INFOGEST method was employed to track the gastrointestinal fate of emulsion systems. Significant changes in droplet size, zeta-potential, and aggregation state were detected during in vitro digestion, including simulated oral, stomach, and small intestine phases. The presence of chitosan led to a significantly reduced free fatty acids release in emulsion, whereas a slightly increasing released amount in the emulsion gel. β-carotene bioaccessibility was significantly improved by hydrogel formation and chitosan addition. These results could be used to formulate advanced emulsion systems to improve the gastrointestinal fate of hydrophobic nutraceuticals.
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Affiliation(s)
- Yuying Hu
- School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China; College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.
| | - Lufeng Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
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3
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Gao Y, Liu R, Liang H. Food Hydrocolloids: Structure, Properties, and Applications. Foods 2024; 13:1077. [PMID: 38611381 PMCID: PMC11011930 DOI: 10.3390/foods13071077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
Hydrocolloids are extensively used in the food industry for various functions, including gelling, thickening, stabilizing foams, emulsions, and dispersions, as well as facilitating the controlled release of flavor [...].
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Affiliation(s)
- Yanlei Gao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.G.); (H.L.)
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.G.); (H.L.)
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China
| | - Hongshan Liang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; (Y.G.); (H.L.)
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4
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Cui C, Wang Y, Ying J, Zhou W, Li D, Wang LJ. Low glycemic index noodle and pasta: Cereal type, ingredient, and processing. Food Chem 2024; 431:137188. [PMID: 37604009 DOI: 10.1016/j.foodchem.2023.137188] [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: 12/23/2022] [Revised: 08/14/2023] [Accepted: 08/16/2023] [Indexed: 08/23/2023]
Abstract
The consumption of noodles with a high glycemic index (GI) can affect health, prompting the need for dietary adjustments to manage abnormal blood glucose levels. This review delves into recent progress in low GI noodles and their potential effect for human well-being. Diverse approaches, encompassing the incorporation of soluble dietary fiber, modified starches, proteins, and plant polyphenols, have shown encouraging outcomes in diminishing the GI of noodles. Furthermore, variations in processing, storage, and cooking techniques can influence the GI of noodles, yielding both positive and negative impacts on their glycemic response. Soluble dietary fiber, protein cross-linkers, and plant polyphenols play a pivotal role in reducing the GI of noodles by hindering the interaction between digestive enzymes and starch, thereby curbing enzymatic activity. Future research spotlighting ingredients, processing methodologies, and the underlying mechanisms of low GI noodles will contribute substantively to the development of functional foods boosting enhanced nutritional profiles.
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Affiliation(s)
- Congli Cui
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
| | - Jian Ying
- Beijing Key Laboratory of Nutrition & Health and Food Safety, COFCO Nutrition & Health Research Institute, COFCO, Beijing 100020, China
| | - Weibiao Zhou
- Department of Food Science and Technology, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, Jiangsu 215123, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
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5
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Hassane Hamadou A, Zhang J, Li H, Chen C, Xu B. Modulating the glycemic response of starch-based foods using organic nanomaterials: strategies and opportunities. Crit Rev Food Sci Nutr 2023; 63:11942-11966. [PMID: 35900010 DOI: 10.1080/10408398.2022.2097638] [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] [Indexed: 11/03/2022]
Abstract
Traditionally, diverse natural bioactive compounds (polyphenols, proteins, fatty acids, dietary fibers) are used as inhibitors of starch digestive enzymes for lowering glycemic index (GI) and preventing type 2 diabetes mellitus (T2DM). In recent years, organic nanomaterials (ONMs) have drawn a great attention because of their ability to overcome the stability and solubility issues of bioactive. This review aimed to elucidate the implications of ONMs in lowering GI and as encapsulating agents of enzymes inhibitors. The major ONMs are presented. The mechanisms underlying the inhibition of enzymes, the stability within the gastrointestinal tract (GIT) and safety of ONMs are also provided. As a result of encapsulation of bioactive in ONMs, a more pronounced inhibition of enzymes was observed compared to un-encapsulated bioactive. More importantly, the lower the size of ONMs, the higher their inhibitory effects due to facile binding with enzymes. Additionally, in vivo studies exhibited the potentiality of ONMs for protection and sustained release of insulin for GI management. Overall, regulating the GI using ONMs could be a safe, robust and viable alternative compared to synthetic drugs (acarbose and voglibose) and un-encapsulated bioactive. Future researches should prioritize ONMs in real food products and evaluate their safety on a case-by-case basis.
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Affiliation(s)
| | - Jiyao Zhang
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Haiteng Li
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Chao Chen
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
| | - Bin Xu
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
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6
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Paramasivam SK, Subramaniyan P, Thayumanavan S, Shiva KN, Narayanan S, Raman P, Subbaraya U. Influence of chemical modifications on dynamic rheological behaviour, thermal techno-functionalities, morpho-structural characteristics and prebiotic activity of banana starches. Int J Biol Macromol 2023; 249:126125. [PMID: 37541477 DOI: 10.1016/j.ijbiomac.2023.126125] [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: 03/13/2023] [Revised: 07/10/2023] [Accepted: 08/01/2023] [Indexed: 08/06/2023]
Abstract
Banana starch is explored for its use in food and pharmaceutical applications. In this study, in order to improve the techno-functional properties of native banana starch (NS), different chemical modifications namely acid thinning (AT), oxidation (OX), sodium-trimetaphosphate method (STMP), cross linking phosphorylation (CLP), hydroxypropylation (HYP) were employed. Among the modified starches, amylose content was higher in CLP starch and the least was observed in AT. Resistant starch (RS) of HYP (65.38 %) and CLP starches (62.76 %) were significantly higher than other modified starches. Lesser amylose, higher water solubility and lower swelling of AT starch resulted in inferior paste clarity and inability to make a firm gel. Non-Newtonian behaviour of starch gels were observed from static viscosity observations. The dynamic rheological behaviour of the starch gels affirmed the higher gel strength of STMP (0.46) and CLP (0.56) starches. Imperfection and exo-corrosion in starch morphology was observed through SEM and influence of chemicals on the starch structure was elucidated through FTIR and XRD analyses. Except AT starch, modified starches with higher RS resulted in lowering glycemic index (57-69 %). STMP starches recorded highest prebiotic activity score of 0.88. Chemical modifications enable to enhance the functionalities of banana starch and offers potential industrial uses.
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Affiliation(s)
| | | | | | | | - Sheeba Narayanan
- National Institute of Technology, Tiruchirappalli, Tamil Nadu 620015, India
| | - Pushpa Raman
- Tamil Nadu Rice Research Institute, Tamil Nadu Agricultural University, Aduthurai 612101, Tamil Nadu, India
| | - Uma Subbaraya
- ICAR-National Research Centre for Banana, Tiruchirappalli, Tamil Nadu 620102, India
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7
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Cui XR, Wang YS, Chen Y, Mu HY, Chen HH. Understanding the digestibility of wheat starch- caffeic acid complexes prepared by hot-extrusion 3D printing technology. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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8
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Zhou H, Liu C, Shang J, Zheng X. Effect of adding wheat (Triticum aestivum L.) farina with varied integrity of endosperm cell wall on dough characteristics, dried noodles quality and starch digestibility. Int J Biol Macromol 2023:125076. [PMID: 37244337 DOI: 10.1016/j.ijbiomac.2023.125076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2023] [Revised: 05/11/2023] [Accepted: 05/22/2023] [Indexed: 05/29/2023]
Abstract
The changes of intact endosperm cell wall in cereal food processing and its effect on starch digestibility are important for developing nutritious and healthy next generation foods, but their changes in the process of traditional Chinese cooking products such as noodles making have not been investigated. In this paper, the changes in endosperm cell wall in the process of making dried noodles by adding 60 % wheat farina with varied particle sizes were tracked, and the underlying mechanisms affecting the noodle quality and starch digestibility were revealed. With increasing particle size (150-800 μm) of farina, the contents of starch and protein, swelling index of glutenin, and sedimentation value decreased significantly and the dietary fiber increased sharply; moreover, water absorption, stability and extensibility of dough decline obviously while the resistance to extension and thermal stability were enhanced. In addition, noodles made with flour added larger-particle size farina had a lower hardness, springiness, and stretchability while a higher adhesiveness. Compared to the flour and other samples, the flour with the smaller-particle size farina (150-355 μm) showed better rheological properties of dough and cooking quality of noodles. Furthermore, the integrity of the endosperm cell wall increased with increasing particle size (150-800 μm), which was perfectly preserved during noodle processing and was an effective physical barrier to inhibit starch digestion. The starch digestibility of noodles made from mixed farina with low protein content (~15 %) did not significantly reduce compared to that of wheat flour noodles with high protein content (~18 %), probably due to the increased cell wall permeability of noodle processing, or the overwhelming effect of noodle structure or protein content. In conclusion, our findings will contribute to an innovative perspective for in-depth understanding of the impact of endosperm cell wall on the quality and nutrition of noodles at the cellular level, which provided a theoretical basis for the moderate processing of wheat flour and the development of healthier wheat-based food products.
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Affiliation(s)
- Huichao Zhou
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Chong Liu
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
| | - Jiaying Shang
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
| | - Xueling Zheng
- College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China
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9
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Mollakhalili‐meybodi N, Ehrampoush MH, Hajimohammadi B, Mosaddegh MH. Formulation optimization of functional wheat bread with low glycemic index from technological and nutritional perspective. Food Sci Nutr 2023; 11:284-294. [PMID: 36655070 PMCID: PMC9834865 DOI: 10.1002/fsn3.3060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 08/22/2022] [Accepted: 08/24/2022] [Indexed: 01/21/2023] Open
Abstract
Inclusion of prebiotic compounds as indigestible dietary fiber in wheat bread has grown rapidly considering the increased public awareness about their impact on health. However, through their incorporation, the technological characteristics may adversely be influenced by gluten dilution impacts. This study was done to evaluate the impacts of long chain, native and short chain inulin (L-, N-, and S-type inulin, respectively) at 8%, 10%, 12%, 14%, and 16% w/w as Inulin Reconstituted Wheat Flour (IRWF) with similar gluten: carbohydrate ratio of wheat flour (at 10%, 12.5%, 15%, 17.5%, 20% w/w) on technological and nutritional value of wheat bread. Results indicated that despite no gluten dilution induced by IRWF supplementation, technological characteristics were adversely influenced especially at higher substitution level of L-type-containing formulations which is attributed to their higher water absorption index (WAI). Reversely, the nutritional value was positively influenced in which the lowest hydrolysis index (26.64%); predicted Glycemic Index (51.93%) and fructan loss content (25.42%) were found at L-type inulin-containing IRWF at the highest substitution level (20% w/w). As the nutritional value of wheat bread as staple foodstuff is important, optimizing the bread-making process to decrease all reverse impacts induced by L-inulin-type inclusion seems to be required.
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Affiliation(s)
- Neda Mollakhalili‐meybodi
- Department of Food Science and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
- Research Center for Food Hygiene and SafetyShahid Sadoughi University of Medical SciencesYazdIran
| | - Mohammad Hassan Ehrampoush
- Environmental Science and Technology Research CenterDepartment of Environmental Health EngineeringSchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Bahador Hajimohammadi
- Research Center for Food Hygiene and SafetyShahid Sadoughi University of Medical SciencesYazdIran
- Department of Food Hygiene and SafetySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
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10
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Ho I, Peterson A, Madden J, Huang E, Amin S, Lammert A. Will It Cricket? Product Development and Evaluation of Cricket ( Acheta domesticus) Powder Replacement in Sausage, Pasta, and Brownies. Foods 2022; 11:3128. [PMID: 36230206 PMCID: PMC9563609 DOI: 10.3390/foods11193128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2022] [Revised: 09/15/2022] [Accepted: 10/01/2022] [Indexed: 11/18/2022] Open
Abstract
Insect powders used in food products may lower the overall quality when compared to conventional counterparts. This preliminary study was used to develop and evaluate insect-based food products and to utilize them in a future consumer test. Pork sausage, dried pasta, and chocolate brownie formulations were developed to either contain NO cricket powder (Control) or have cricket powder (CP). The products were evaluated for proximate composition and product-dependent parameters. The protein content increased in the CP pasta and brownies (p < 0.05) while no changes were found in the sausage (p > 0.05). Fat content increased in both the CP pasta and brownies while it decreased in the CP sausage (p < 0.05). The CP sausage had a higher carbohydrate content than the Control (p < 0.05). Overall, this may be attributed to cricket powder being high in protein and fat while also containing dietary fiber. Cricket powder replacement may lead to noticeable color differences by increasing green and blue coloring in sausage and pasta (p < 0.05). Changes in textural properties (p < 0.05) may be attributed to cricket powder affecting protein solubility and emulsion stability in sausage while gluten formation may be interfered with in the brownies. Overall, cricket powder replacement had improved nutritional content with minor changes in quality parameters.
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Affiliation(s)
| | | | | | | | | | - Amy Lammert
- FSN Department, California Polytechnic State University, San Luis Obispo, CA 93407, USA
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11
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Ng XY, Lejaniya AKS, Carolyn LL, Pui LP. Development of Oyster Mushroom Powder Incorporated Noodles with Wheat, Chickpea, and Corn Flour. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2022.2123292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Xin Yi Ng
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | | | - Loong Lim Carolyn
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
| | - Liew Phing Pui
- Department of Food Science and Nutrition, Faculty of Applied Sciences, UCSI University, Kuala Lumpur, Malaysia
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12
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Effect of malate starch on cooking, texture and digestion characteristics in vitro of medium glycemic noodles. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100558] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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13
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Zhu J, Liu Z, Chen L, Zheng B. Impact of protein network restructured with soy protein and transglutaminase on the structural and functional characteristics of whole-grain highland barley noodle. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107909] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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14
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Li H, Xie S, Cao S, Hu L, Xu D, Zhang J, Mo H, Liu Z. Bioconversion of High-Calorie Potato Starch to Low-Calorie β-Glucan via 3D Printing Using Pleurotus eryngii Mycelia. Foods 2022; 11:foods11101443. [PMID: 35627013 PMCID: PMC9141758 DOI: 10.3390/foods11101443] [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: 04/27/2022] [Revised: 05/09/2022] [Accepted: 05/11/2022] [Indexed: 11/16/2022] Open
Abstract
Edible fungi play an important role in material and energy cycling. This study explored the role of Pleurotus eryngii mycelia in the transformation of potato high-calorie starch to low-calorie β-glucan. First, the 3D printing performance of the potato medium was optimized. After inoculating the fermentation broth of Pleurotus eryngii in 3D printing, we studied the microstructure and material composition of the product. Along with the increase in 3D printing filling ratio, the starch content of the culture product decreased from 84.18% to 60.35%, while the starch content in the solid medium prepared using the mold was 67.74%. The change in β-glucan content in cultured products was opposite to that of starch, and the content of the culture product increased from 12.57% to 24.31%, while the β-glucan content in the solid medium prepared using the mold was 22.17%. The amino acid composition and content of the 3D printing culture system and solid culture products prepared using the mold were similar. The 3D printing culture system promoted the bioconversion efficiency of mycelia. It also showed high application potential of Pleurotus eryngii mycelia for the preparation of low-calorie food.
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15
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Krishnakumar N, Prabhasankar P. Sesbania grandiflora
as a food ingredient in pasta making: processing, rheology and its quality evaluation. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16640] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Nivedha Krishnakumar
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute, Mysore, Karnataka, 570020, India
- Academy of Scientific and Innovative Research Ghaziabad Uttar Pradesh India
| | - P Prabhasankar
- Flour Milling Baking and Confectionery Technology Department CSIR‐Central Food Technological Research Institute, Mysore, Karnataka, 570020, India
- Academy of Scientific and Innovative Research Ghaziabad Uttar Pradesh India
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16
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Cheng Y, Guan Y, Guo F, Wang Z, Zeng M, Qin F, Chen J, Li W, He Z. Effects of dietary fibre and soybean oil on the digestion of extruded and roller‐dried maize starch. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15706] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yong Cheng
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae Quanzhou Normal University Quanzhou Fujian 362000 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Yanming Guan
- China National Research Institute of Food and Fermentation Industries Co., Ltd. Beijing 100015 China
| | - Fengxian Guo
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae Quanzhou Normal University Quanzhou Fujian 362000 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Zhaojun Wang
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
| | - Weiwei Li
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
- School of Food Science and Pharmaceutical Engineering Nanjing Normal University Nanjing Jiangsu 210023 China
| | - Zhiyong He
- Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae Quanzhou Normal University Quanzhou Fujian 362000 China
- State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu 214122 China
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17
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Das A, Panneerselvam A, Yannam SK, Baskaran V. Shelf‐life, nutritional and sensory quality of cereal and herb based low glycaemic index foods for managing diabetes. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Arpita Das
- Department of Biochemistry CSIR‐Central Food Technological Research Institute Mysore India
- Academy of Science and Innovative Research (AcSIR) Ghaziabad India
| | - Arunkumar Panneerselvam
- Academy of Science and Innovative Research (AcSIR) Ghaziabad India
- Department of Food Packaging Technology CSIR‐Central Food Technological Research Institute Mysore India
| | - Sudheer Kumar Yannam
- Academy of Science and Innovative Research (AcSIR) Ghaziabad India
- Department of Traditional Food and Sensory Science CSIR‐Central Food Technological Research Institute Mysore India
| | - Vallikannan Baskaran
- Department of Biochemistry CSIR‐Central Food Technological Research Institute Mysore India
- Academy of Science and Innovative Research (AcSIR) Ghaziabad India
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18
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Liu S, Lu H, Chen W, Ma X, Liu J, Xia K, Zhou Z, Han X, Wu Y, Liu J, Wang X, Pan C, Li Y, Liu Y, Yuan P, Duan S. Preparation and evaluation of low glycemic index reconstituted rice. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-21-00307] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Shiwei Liu
- China National Research Institute of Food and Fermentation Industries, Department of Food Engineering Research and Development
| | - Huili Lu
- Master Kong Beverage R&D Center, Product development department
| | - Wei Chen
- Peking Union Medical College Hospital, Department of Clinical Nutrition, Dept. of Health Medicine Beijing
| | - Xishan Ma
- Beijing Key Laboratory of the Innovative Development of Functional Staple and Nutritional Intervention for Chronic Diseases
| | - Jie Liu
- Hebei University of Engineering, School of life sciences and food engineering
| | - Kai Xia
- China National Research Institute of Food and Fermentation Industries, Department of Food Engineering Research and Development
| | - Zhiqiao Zhou
- China National Research Institute of Food and Fermentation Industries, Department of Food Engineering Research and Development
| | - Xiaofeng Han
- China National Research Institute of Food and Fermentation Industries, Department of Food Engineering Research and Development
| | - Yimin Wu
- China National Research Institute of Food and Fermentation Industries, Department of Food Engineering Research and Development
| | - Jia Liu
- China National Research Institute of Food and Fermentation Industries, Department of Food Engineering Research and Development
| | - Xi Wang
- China National Research Institute of Food and Fermentation Industries, Department of Food Engineering Research and Development
| | - Cong Pan
- China National Research Institute of Food and Fermentation Industries, Department of Food Engineering Research and Development
| | - Yali Li
- China National Research Institute of Food and Fermentation Industries, Department of Food Engineering Research and Development
| | - Yifeng Liu
- China National Research Institute of Food and Fermentation Industries, Department of Food Engineering Research and Development
| | - Peng Yuan
- China National Research Institute of Food and Fermentation Industries, Department of Food Engineering Research and Development
| | - Shenglin Duan
- China National Research Institute of Food and Fermentation Industries, Department of Food Engineering Research and Development
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19
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Zhang Z, Bao J. Recent Advances in Modification Approaches, Health Benefits, and Food Applications of Resistant Starch. STARCH-STARKE 2021. [DOI: 10.1002/star.202100141] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Zhongwei Zhang
- Yazhou Bay Science and Technology City Hainan Institute of Zhejiang University Yazhou Districut Sanya Hainan 572025 China
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China
| | - Jinsong Bao
- Yazhou Bay Science and Technology City Hainan Institute of Zhejiang University Yazhou Districut Sanya Hainan 572025 China
- Institute of Nuclear Agricultural Sciences College of Agriculture and Biotechnology Zhejiang University Zijingang Campus Hangzhou 310058 China
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20
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Abhilasha A, Kaur L, Monro J, Hardacre A, Singh J. Intact, Kibbled, and Cut Wheat Grains: Physico‐Chemical, Microstructural Characteristics and Gastro‐Small Intestinal Digestion In vitro. STARCH-STARKE 2021. [DOI: 10.1002/star.202000267] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Abhilasha Abhilasha
- Riddet Institute Massey University Palmerston North 4442 New Zealand
- School of Food and Advanced Technology Massey University Palmerston North 4442 New Zealand
| | - Lovedeep Kaur
- Riddet Institute Massey University Palmerston North 4442 New Zealand
- School of Food and Advanced Technology Massey University Palmerston North 4442 New Zealand
| | - John Monro
- Riddet Institute Massey University Palmerston North 4442 New Zealand
- The New Zealand Institute for Plant and Food Research Limited Palmerston North 4442 New Zealand
| | - Allan Hardacre
- School of Food and Advanced Technology Massey University Palmerston North 4442 New Zealand
| | - Jaspreet Singh
- Riddet Institute Massey University Palmerston North 4442 New Zealand
- School of Food and Advanced Technology Massey University Palmerston North 4442 New Zealand
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21
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Tian S, Yang Y. Molecular characteristics and digestion properties of corn starch esterified by
l
‐malic acid. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15391] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Shuangqi Tian
- College of Food science and Technology Henan University of Technology Zhengzhou China
| | - Yingqi Yang
- College of Food science and Technology Henan University of Technology Zhengzhou China
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22
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Somanathan Karthiga R, Sukhdeo SV, Madhugiri Lakshminarayan S, Mysuru Nanjarajurs S. Efficacy of Citrus maxima fruit segment supplemented paranthas in STZ induced diabetic rats. J Food Sci 2021; 86:2091-2102. [PMID: 33864254 DOI: 10.1111/1750-3841.15707] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 01/17/2021] [Accepted: 03/06/2021] [Indexed: 12/01/2022]
Abstract
The study was conducted to investigate the efficacy of Citrus maxima (Pomelo) fruit segments fortified paranthas compared to pomelo juice and naringin in streptozotocin-induced diabetic rats. The animals were divided into nine groups, Groups 1 to 3: negative control; Group 4: diabetic control; Groups 5 through 8: treatments with pomelo juice, naringin, plain paranthas, and pomelo supplemented paranthas; and Group 9 was positive control metformin. The groups were monitored for weight, oral glucose tolerance, insulin tolerance, bioavailability, biochemical parameters, and histopathological studies. Based on the result the group treated with paranthas fortified with pomelo fruit segment (Group 8) showed 19% of overall weight gain, approximately 50% reduction in plasma glucose level and improved serum protein (5.70 g/dl) and serum insulin (8.54 ng/ml) level as compared against diabetic control. The treatments had effectively lowered the level of liver enzyme and lipids (except HDL) in the serum along with the improved renal function. The group treated with pomelo juice and pomelo supplemented paranthas exhibited marked tolerance to the glucose and insulin similar to the positive control. Therefore, the antidiabetic activity was found to be more pronounced in the order of pomelo juice > fortified paranthas > naringin. Since pomelo juice is bitter and astringent in nature, the fruit can be better utilized in the form of fortified paranthas, which exerts antidiabetic effect similar to the positive control metformin. Hence, paranthas supplemented with pomelo fruit segments (bioactives-rich) aids in the reducing the risk of diabetes and can be recommended to gain nutritional benefits for normal and diabetic populations.
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Affiliation(s)
- Reshmi Somanathan Karthiga
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India
| | - Shinde Vijay Sukhdeo
- Animal House Facility, Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India
| | - Sudha Madhugiri Lakshminarayan
- Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India
| | - Shashirekha Mysuru Nanjarajurs
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka, India
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23
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Kulathunga J, Reuhs BL, Simsek S. A review: Novel trends in hulled wheat processing for value addition. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.09.033] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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24
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Yu X, Chu M, Chu C, Du Y, Shi J, Liu X, Liu Y, Zhang H, Zhang Z, Yan N. Wild rice (Zizania spp.): A review of its nutritional constituents, phytochemicals, antioxidant activities, and health-promoting effects. Food Chem 2020; 331:127293. [DOI: 10.1016/j.foodchem.2020.127293] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 05/01/2020] [Accepted: 06/08/2020] [Indexed: 02/08/2023]
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25
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Aiello G, Li Y, Boschin G, Stanziale M, Lammi C, Arnoldi A. Analysis of Narrow-Leaf Lupin Proteins in Lupin-Enriched Pasta by Untargeted and Targeted Mass Spectrometry. Foods 2020; 9:foods9081083. [PMID: 32784441 PMCID: PMC7465979 DOI: 10.3390/foods9081083] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 08/05/2020] [Accepted: 08/06/2020] [Indexed: 01/06/2023] Open
Abstract
The supplementation of different food items with grain legumes and, in particular, with lupin has been demonstrated to provide useful health benefits, especially in the area of cardiovascular disease prevention. In this work, label free quantitative untargeted and targeted approaches based on liquid chromatography−electrospray ionization−tandem mass spectrometry (LC−ESI−MS/MS) for investigating the protein profile of three pasta samples containing different percentages of narrow-leaf lupin flour were carried out. The untargeted method permitted the identification of the main acidic globulins (α-conglutin, β-conglutin, and δ-conglutin) and the comparison of their profile with raw lupin flour. The targeted method, based on High-performance liquid chromatography electrospray ionization tandem mass spectrometry HPLC-Chip-Multiple Reaction Monitoring (MRM) mode, allowed the quantification of γ-conglutin, the main hypoglycemic component of lupin protein: its concentration was around 2.25 mg/g in sample A, 2.16 mg/g in sample D, and 0.57 mg/g in sample F.
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Affiliation(s)
- Gilda Aiello
- Department of Human Science and Quality of Life Promotion, Telematic University San Raffaele, 00166 Rome, Italy
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (G.B.); (C.L.); (A.A.)
- Correspondence: ; Tel.: +39-0250319293
| | - Yuchen Li
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (G.B.); (C.L.); (A.A.)
| | - Giovanna Boschin
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (G.B.); (C.L.); (A.A.)
| | - Marco Stanziale
- Department of Research and Development, Rustichella d’Abruzzo S.p.a., 65019 Pianella (PE), Italy;
| | - Carmen Lammi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (G.B.); (C.L.); (A.A.)
| | - Anna Arnoldi
- Department of Pharmaceutical Sciences, University of Milan, 20133 Milan, Italy; (Y.L.); (G.B.); (C.L.); (A.A.)
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26
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Jakab I, Tormási J, Dhaygude V, Mednyánszky Z, Sipos L, Szedljak I. Cricket flour-laden millet flour blends' physical and chemical composition and adaptation in dried pasta products. ACTA ALIMENTARIA 2020. [DOI: 10.1556/066.2020.49.1.2] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Increasing the protein and antioxidant content of food products is a constant challenge amongst researchers. Dried pasta products are popular amongst all groups of society. The most important factor in pasta processing is the quality of the flour. Millet (Panicum miliaceum) flour has high nutritional value, enriching it with cricket (Gryllus bimaculatus) flour is good choice to increase the quality of protein composition and antioxidant properties of products. Flour mixtures of millet and insect flours (5% and 10%) were analysed after mixing and pasta processing. Addition of wheat gluten improved both texture and nutrition value of pasta products. Total polyphenol content, antioxidant capacity, total protein content, free and total amino acid composition were studied. Quality analysis of dried pasta products were carried out according to Hungarian standards. Data was analysed with Kruskal-Wallis test, Dunn's pair-wise post hoc test was used with Bonferroni correction. The correlation was determined by Spearman's rank. Addition of cricket flour modified the pH, acid value, moisture content, and colour of the samples, these changes lasted during storage. Enrichment could increase the total phenol content significantly even at the low level of 10%. Heat treatment during pasta processing had negative effect on the antioxidant capacity except at higher cricket flour contents. Cricket flour's high protein content proportionately increased millet flour's, thus pasta products'. Dried pasta products passed all quality norms. Enrichment of millet flour with cricket flour is favourable from both nutritional and quality aspects.
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Affiliation(s)
- I. Jakab
- aDepartment of Cereal and Industrial Plant Processing, Szent István University, H-1113 Budapest, Villányi út 23, Hungary
| | - J. Tormási
- aDepartment of Cereal and Industrial Plant Processing, Szent István University, H-1113 Budapest, Villányi út 23, Hungary
| | - V. Dhaygude
- aDepartment of Cereal and Industrial Plant Processing, Szent István University, H-1113 Budapest, Villányi út 23, Hungary
| | - Zs. Mednyánszky
- bDepartment of Food Chemistry and Nutrition, Szent István University, H-1113 Budapest, Villányi út 23, Hungary
| | - L. Sipos
- cDepartment of Logistics and Sensory Analysis, Faculty of Food Science, Szent István University, H-1113 Budapest, Villányi út 23, Hungary
| | - I. Szedljak
- aDepartment of Cereal and Industrial Plant Processing, Szent István University, H-1113 Budapest, Villányi út 23, Hungary
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27
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Influence of acetylation on physicochemical and morphological characteristics of pigeon pea starch. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105424] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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28
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Wee MSM, Henry CJ. Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia. Compr Rev Food Sci Food Saf 2020; 19:670-702. [PMID: 33325165 DOI: 10.1111/1541-4337.12525] [Citation(s) in RCA: 46] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 11/01/2019] [Accepted: 11/23/2019] [Indexed: 12/13/2022]
Abstract
Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate-rich diet, consisting of foods in the form of grains, for example, rice, or a food product made from flours or isolated starch, for example, noodles. Carbohydrates become a health issue when they are digested and absorbed rapidly (high glycemic index), and more so when they are consumed in large quantities (high glycemic load). The principal strategies of glycemic control should thus aim to reduce the amount of carbohydrate available for digestion, reduce the rate of digestion of the food, reduce the rate of glucose absorption, and increase the rate of glucose removal from blood. From a food perspective, the composition and structure of the food can be modified to reduce the amount of carbohydrates or alter starch digestibility and glucose absorption rates via using different food ingredients and processing methods. From a human perspective, eating behavior and food choices surrounding a meal can also affect glycemic response. This review therefore identifies actionable strategies and opportunities across foods and meals that can be considered by food manufacturers or consumers. They are (a) using alternative ingredients, (b) adding functional ingredients, and (c) changing processing methods and parameters for foods, and optimizing (a) eating behavior, (b) preloading or co-ingestion of other macronutrients, and (c) meal sequence and history. The effectiveness of a strategy would depend on consumer acceptance, compatibility of the strategy with an existing food product, and whether it is economically or technologically feasible. A combination of two or more strategies is recommended for greater effectiveness and flexibility.
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Affiliation(s)
- May S M Wee
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences, Agency for Science, Technology and Research (A*STAR), Singapore.,Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
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29
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Zhu F, Li J. Physicochemical properties of steamed bread fortified with ground linseed (
Linum usitatissimum
). Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14043] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Fan Zhu
- School of Chemical Sciences University of Auckland Private Bag 92019 Auckland 1142 New Zealand
| | - Jiecheng Li
- School of Chemical Sciences University of Auckland Private Bag 92019 Auckland 1142 New Zealand
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30
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Xie WQ, Yu KX, Gong YX. Measurement of water absorption capacity in wheat flour by a headspace gas chromatographic technique. J Sep Sci 2018; 41:2731-2735. [PMID: 29665264 DOI: 10.1002/jssc.201800073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 03/30/2018] [Accepted: 04/09/2018] [Indexed: 11/07/2022]
Abstract
The purpose of this work is to introduce a new method for quantitatively analyzing water absorption capacity in wheat flour by a headspace gas chromatographic technique. This headspace gas chromatographic technique was based on measuring the water vapor released from a series of wheat flour samples with different contents of water addition. According to the different trends between the vapor and wheat flour phase before and after the water absorption capacity in wheat flour, a turning point (corresponding to water absorption capacity in wheat flour) can be obtained by fitting the data of the water gas chromatography peak area from different wheat flour samples. The data showed that the phase equilibrium in the vial can be achieved in 25 min at desired temperature (35°C). The relative standard deviation of the reaction headspace gas chromatographic technique in water absorption capacity determination was within 3.48%, the relative differences has been determined by comparing the water absorption capacity obtained from this new analytical technique with the data from the reference technique (i.e., the filtration method), which are less than 8.92%. The new headspace gas chromatographic method is automated, accurate and be a reliable tool for quantifying water absorption capacity in wheat flour in both laboratory research and mill applications.
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Affiliation(s)
- Wei-Qi Xie
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China.,School of Materials Science and Engineering, South China University of Technology, Guangzhou, China
| | - Kong-Xian Yu
- Health Supervision Bureau of Liaoning Province, Shenyang, China
| | - Yi-Xian Gong
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, China
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31
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Hsieh PH, Weng YM, Yu ZR, Wang BJ. Substitution of wheat flour with wholegrain flours affects physical properties, sensory acceptance, and starch digestion of Chinese steam bread (Mantou). Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.051] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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32
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Bustos MC, Vignola MB, Pérez GT, León AE. In vitro digestion kinetics and bioaccessibility of starch in cereal food products. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.08.018] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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33
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Tan WSK, Tan SY, Henry CJ. Ethnic Variability in Glycemic Response to Sucrose and Isomaltulose. Nutrients 2017; 9:nu9040347. [PMID: 28368311 PMCID: PMC5409686 DOI: 10.3390/nu9040347] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 03/23/2017] [Accepted: 03/30/2017] [Indexed: 01/16/2023] Open
Abstract
The aim of this study was to compare the glycemic response of Caucasians and Asians to two disaccharides of different glycemic index (GI), and to examine if ethnic groups that showed the largest glycemic response to sucrose would benefit the most when it is replaced with isomaltulose. Forty healthy participants (10 Chinese; 10 Malays; 10 Caucasians; and 10 Indians) consumed beverages containing 50 g of sucrose or isomaltulose on two separate occasions using a randomized crossover design. Capillary blood glucose was measured in a fasted state and at 15, 30, 45, 60, 90, and 120 min after beverage ingestion. Glycemic response to sucrose was significantly higher in Malays compared to Caucasians (p = 0.041), but did not differ between Caucasians vs. Chinese (p = 0.145) or vs. Indians (p = 0.661). When sucrose was replaced with isomaltulose, glycemic responses were significantly reduced in all ethnic groups, with the largest reduction in glycemic response being observed in Malays. Malays, who had the greatest glycemic response to sucrose, also showed the greatest improvement in glycemic response when sucrose was replaced with isomaltulose. This implies that Malays who are more susceptible to type 2 diabetes mellitus may benefit from strategies that replace high GI carbohydrate with lower GI alternatives to assist in glycemic control.
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Affiliation(s)
- Wei Shuan Kimberly Tan
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR) and National University Health System, Centre for Translational Medicine, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, Singapore.
| | - Sze-Yen Tan
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR) and National University Health System, Centre for Translational Medicine, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, Singapore.
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute for Clinical Sciences (SICS), Agency for Science, Technology and Research (A*STAR) and National University Health System, Centre for Translational Medicine, 14 Medical Drive #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, Singapore.
- Department of Biochemistry, National University of Singapore, 8 Medical Drive, Singapore 117596, Singapore.
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34
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Lee NY. Effects of Blends of Low-Protein Winter Wheat Flour and Barley Byproducts on Quality Changes in Noodles. Prev Nutr Food Sci 2017; 21:361-366. [PMID: 28078259 PMCID: PMC5216888 DOI: 10.3746/pnf.2016.21.4.361] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2016] [Accepted: 11/23/2016] [Indexed: 11/30/2022] Open
Abstract
The physicochemical characteristics of fresh noodles made with blends of low-protein wheat flour and barley byproduct (BBP, 250 μm) were investigated. The crude protein contents (PC) of flour from Goso and Backjoong cultivars were 7.91% and 7.67%, respectively. PC and β-glucan contents from the BBP were 14.10% and 3.11%, respectively, which were higher than those in wheat flour. The water-holding capacity (WHC) of various blends was increased as a function of BBP but not gluten contents. Goso flour had the highest starch content (78.68%), with peak and final viscosities of 3,099 and 3,563 cp, respectively. Peak and final viscosities, trough, breakdown, and setback of the blends were decreased with the addition of BBP. Noodles made with Backjoong had the highest thickness score, while the hardness of noodles made with blends of Goso or Backjoong and 20% BBP were similar to those made from wheat flour only. The WHC of the samples was strongly correlated with PC, crude fiber, and β-glucan. The PC was not correlated with final viscosity, setback, thickness, hardness, gumminess, or chewiness.
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Affiliation(s)
- Na-Young Lee
- Department of Food Science and Biotechnology, Kunsan National University, Jeonbuk 54150, Korea
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35
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Monteiro MLG, Mársico ET, Soares MS, Magalhães AO, Canto ACVCS, Costa-Lima BRC, Alvares TS, Conte CA. Nutritional Profile and Chemical Stability of Pasta Fortified with Tilapia (Oreochromis niloticus) Flour. PLoS One 2016; 11:e0168270. [PMID: 27973565 PMCID: PMC5156385 DOI: 10.1371/journal.pone.0168270] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2016] [Accepted: 11/29/2016] [Indexed: 12/12/2022] Open
Abstract
Physicochemical parameters of pasta enriched with tilapia (Oreochromis niloticus) flour were investigated. Five formulations were prepared with different concentrations of tilapia flour as partial substitute of wheat flour: pasta without tilapia flour (PTF0%), pasta with 6% (PTF6%), 12% (PTF12%), 17% (PTF17%), and 23% (PTF23%) of tilapia flour. The formulations were assessed for proximate composition, fatty acid and amino acid profile on day 1 whereas, instrumental color parameters (L*, a* and b* values), pH, water activity (aw), and lipid and protein oxidation were evaluated on days 1, 7, 14, and 21 of storage at 25°C. Fortification with tilapia flour increased (p < 0.05) protein, lipid, ash, total essential amino acids, and total polyunsaturated fatty acids contents. In addition, supplementation of pasta with tilapia flour decreased (p < 0.05) lightness and water activity while redness, yellowness, pH values, and lipid oxidation were increased (p < 0.05) in a level-dependent manner. Nevertheless, all formulations were exhibited storage stability at 25°C. In general, protein oxidation was greater (p < 0.05) in the pasta containing 12%, 17%, and 23% of tilapia flour than their counterparts, and the storage promoted an increase (p < 0.05) on the carbonyl content in all formulations. Thus, pasta with 6% of tilapia flour has the potential to be a technological alternative to food industry for the nutritional enrichment of traditional pasta with negligible negative effects on the chemical stability of the final product during 21 days at 25°C.
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Affiliation(s)
| | - Eliane T. Mársico
- Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil
| | - Manoel S. Soares
- Departament of Food Engineering, School of Agronomy, Universidade Federal de Goiás, Goiânia, Brazil
| | - Amanda O. Magalhães
- Departament of Food Engineering, School of Agronomy, Universidade Federal de Goiás, Goiânia, Brazil
| | | | | | - Thiago S. Alvares
- Institute of Nutrition, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos A. Conte
- Departament of Food Technology, Universidade Federal Fluminense, Rio de Janeiro, Brazil
- Institute of Chemical, Universidade Federal do Rio de Janeiro, Rio de Janeiro, Brazil
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36
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Tazrart K, Lamacchia C, Zaidi F, Haros M. Nutrient composition and in vitro digestibility of fresh pasta enriched with Vicia faba. J Food Compost Anal 2016. [DOI: 10.1016/j.jfca.2015.12.007] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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37
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38
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Wang S, Wang J, Zhang W, Li C, Yu J, Wang S. Molecular order and functional properties of starches from three waxy wheat varieties grown in China. Food Chem 2015; 181:43-50. [DOI: 10.1016/j.foodchem.2015.02.065] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2014] [Revised: 02/12/2015] [Accepted: 02/13/2015] [Indexed: 12/14/2022]
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Lan X, Huang B, Wu J, Wang Z. The effect of octenylsuccinylation on morphological, rheological, and in vitro digestibility properties ofCanna edulisKer starch. STARCH-STARKE 2015. [DOI: 10.1002/star.201400242] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Xiaohong Lan
- Department of Food Science and TechnologySchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiP. R. China
| | - Bichen Huang
- Department of Food Science and TechnologySchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiP. R. China
| | - Jinhong Wu
- Department of Food Science and TechnologySchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiP. R. China
| | - Zhengwu Wang
- Department of Food Science and TechnologySchool of Agriculture and BiologyShanghai Jiao Tong UniversityShanghaiP. R. China
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40
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Bharath Kumar S, Prabhasankar P. Chemically modified wheat flours in noodle processing: effect on in vitro starch digestibility and glycemic index. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9266-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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41
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Mun S, Kim YR, Shin M, McClements DJ. Control of lipid digestion and nutraceutical bioaccessibility using starch-based filled hydrogels: Influence of starch and surfactant type. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.10.013] [Citation(s) in RCA: 79] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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42
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Bustos MC, Perez GT, Leon AE. Structure and quality of pasta enriched with functional ingredients. RSC Adv 2015. [DOI: 10.1039/c4ra11857j] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
In this article we review current knowledge on the fate of those functional components that have been more widely studied, how they may interact during pasta processing and what impact they may have on quality pasta attributes.
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Affiliation(s)
- M. C. Bustos
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (CONICET-Universidad Nacional de Córdoba)
- Córdoba
- Argentina
| | - G. T. Perez
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (CONICET-Universidad Nacional de Córdoba)
- Córdoba
- Argentina
| | - A. E. Leon
- Instituto de Ciencia y Tecnología de los Alimentos Córdoba (CONICET-Universidad Nacional de Córdoba)
- Córdoba
- Argentina
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43
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Sumczynski D, Bubelova Z, Sneyd J, Erb-Weber S, Mlcek J. Total phenolics, flavonoids, antioxidant activity, crude fibre and digestibility in non-traditional wheat flakes and muesli. Food Chem 2014; 174:319-25. [PMID: 25529687 DOI: 10.1016/j.foodchem.2014.11.065] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2014] [Revised: 11/06/2014] [Accepted: 11/10/2014] [Indexed: 11/25/2022]
Abstract
The five different types of muesli composed of non-traditional wheat flakes were prepared and analysed. Dickkopf wheat, red wheat, kamut and spelt were compared with commercial wheat flakes. Wheat flakes and muesli were assessed for basic analyses (dry matter, ash, protein, starch and fat content), total phenolic and flavonoid content, antioxidant activity (ABTS and DPPH assays), crude fibre content and in vitro digestibility. Furthermore, sensory evaluation of muesli involving scale and ranking preference tests was provided. Flakes and muesli made from Dickkopf wheat and red wheat showed the highest total phenolic and flavonoid content and, consequently, the highest antioxidant activity. Moreover, these cereals were high in crude fibre and thus were less digestible. On the other hand, the lowest total phenolic and flavonoid contents and antioxidant activity were determined in commercial flakes and muesli produced from these flakes. The flakes made from non-traditional wheat were sensorially comparable to commercial products.
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Affiliation(s)
- Daniela Sumczynski
- Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, náměstí T.G. Masaryka 275, 762 72 Zlín, Czech Republic.
| | - Zuzana Bubelova
- Tomas Bata University in Zlín, Department of Food Technology, náměstí T.G. Masaryka 275, 762 72 Zlín, Czech Republic
| | - Jan Sneyd
- Hochschule für Wirtschaft und Umwelt in Nürtingen, Neckarsteige 6-10, 726 22 Nürtingen, Germany; Bäckerhaus Veit, Weidachstrase 8, 726 58 Bempflingen, Germany
| | | | - Jiri Mlcek
- Tomas Bata University in Zlín, Department of Food Analysis and Chemistry, náměstí T.G. Masaryka 275, 762 72 Zlín, Czech Republic
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44
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Modification of rice grain starch for lump-free cooked rice using thermostable disproportionating enzymes. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.04.007] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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45
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Zhou Z, Zhang Y, Chen X, Zhang M, Wang Z. Multi-scale structural and digestion properties of wheat starches with different amylose contents. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12593] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Yan Zhang
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Xiaoshan Chen
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Min Zhang
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; Tianjin University of Science and Technology; Tianjin 300457 China
| | - Zhiwei Wang
- Key Laboratory of Food Nutrition and Safety; Ministry of Education; Tianjin University of Science and Technology; Tianjin 300457 China
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