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Bak SL, Cha SH, Park SB, Jiang S, Hyun TK, Jang KI. Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean. J FOOD PROCESS PRES 2023. [DOI: 10.1155/2023/5351057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
We analyzed the quality characteristics of wheat-free, gluten-free dough, steam-treated dough, and cooked noodles. Dough was prepared from soaked-and-dried soybean (SDS) powder amended with 10%, 25%, or 40% psyllium husk; the SDS was prepared by soaking soybeans for 12 h at room temperature and hot air drying at 60°C for 24 h. Dough was then steam-treated at 120°C for 5, 10, or 15 min and subsequently formed into noodles. Dough and noodle can be made using SDS powder and psyllium husk powder, but it is difficult to maintain noodle shape after cooking without steam treatment. Steam treatment improved the texture of the dough, enabling noodle production. The hardness, gumminess, springiness, cohesiveness, and chewiness of the steam-treated dough were improved compared to nonsteamed dough, yielding a texture similar to wheat flour dough. Moreover, the dough cross-section became denser after steam treatment. As the cooking time increased, the hardness, gumminess, cohesiveness, and chewiness of cooked noodles decreased, and the springiness of cooked noodles increased by increasing of water absorption rate; overall, their form was maintained. Therefore, steam-treated psyllium husk-containing dough enables noodle production without the addition of gluten.
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Affiliation(s)
- Se-Lim Bak
- Department of Food Science and Biotechnology, Chungbuk National University, 28644 Cheongju, Republic of Korea
| | - Seung-Hyeon Cha
- Department of Food Science and Biotechnology, Chungbuk National University, 28644 Cheongju, Republic of Korea
| | - Sang-Beom Park
- Department of Food Science and Biotechnology, Chungbuk National University, 28644 Cheongju, Republic of Korea
| | - Shangle Jiang
- Department of Food Science and Biotechnology, Chungbuk National University, 28644 Cheongju, Republic of Korea
| | - Tae Kyung Hyun
- Department of Industrial Plant Science and Technology, Chungbuk National University, 28644 Cheongju, Republic of Korea
| | - Keum-Il Jang
- Department of Food Science and Biotechnology, Chungbuk National University, 28644 Cheongju, Republic of Korea
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Romero-Luna HE, Peredo-Lovillo AG, Jiménez-Fernández M. Probiotic and Potentially Probiotic Bacteria with Hypocholesterolemic Properties. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1926481] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
- Haydee Eliza Romero-Luna
- Subdirección de Posgrado e Investigación, Instituto Tecnológico Superior De Xalapa, Tecnológico Nacional De México, Xalapa Enríquez, Veracruz, México
| | - Audry Gustavo Peredo-Lovillo
- Subdirección de Posgrado e Investigación, Instituto Tecnológico Superior De Xalapa, Tecnológico Nacional De México, Xalapa Enríquez, Veracruz, México
| | - Maribel Jiménez-Fernández
- Departamento de Estabilidad de Alimentos, Centro De Investigación Y Desarrollo En Alimentos. Universidad Veracruzana. Dr. Castelazo Ayala S/n Industrial Ánimas, Xalapa, Veracruz, México
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Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization. Foods 2020; 10:foods10010004. [PMID: 33374933 PMCID: PMC7821932 DOI: 10.3390/foods10010004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/14/2020] [Accepted: 12/17/2020] [Indexed: 01/18/2023] Open
Abstract
Lentil (Lens culinaris), consumed as a part of the diet worldwide, is a functional dietary ingredient that plays a function in human nutrition as a rich source of bioactive nutrients (low quantities of fat, sodium, and vitamin K; high content of potassium, essential amino acids, insoluble dietary fiber, and polyphenols). In this study spaghetti fortified with lentil flours (40% w/w) were developed and characterized. The addition of two different lentil flours significantly affected the sensory attributes and cooking properties of dry spaghetti. Therefore, the addition of carboxymethyl cellulose was adopted as technological option to improve the quality of fortified pasta; specifically, sensory acceptability, cooking loss, swelling index, and water absorption were studied. Chemical results highlighted that the addition of lentil to semolina significantly increased the content of lysine and threonine. It was observed an increase in essential and branched-chain amino acids. Contrary to what was expected, no increase in mono and polyunsaturated fatty acids was observed in fortified spaghetti, due to their loss during cooking, even after the addition of carboxymethyl cellulose.
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Hoehnel A, Bez J, Petersen IL, Amarowicz R, Juśkiewicz J, Arendt EK, Zannini E. Enhancing the nutritional profile of regular wheat bread while maintaining technological quality and adequate sensory attributes. Food Funct 2020; 11:4732-4751. [PMID: 32417873 DOI: 10.1039/d0fo00671h] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
Plant proteins, and legume proteins in particular, have become the centre of attention moving towards a more sustainable and, therefore, more plant-based human diet. Especially hybrid products, containing wheat and legume proteins, promise a balanced amino acid composition and an upgraded nutritional value of both protein sources. This study investigates a high-protein hybrid bread (HPHB) formulation, where wheat flour was partially replaced by high-protein ingredients from faba bean, carob and gluten. In addition to a detailed characterisation of technological quality and sensory profile, also the formulation's nutritional value was examined in comparison to regular wheat bread. Therefore, macronutrient composition, antioxidant potential, amino acid profile and contents of antinutritional compounds were analysed. Furthermore, protein digestibility was determined in an in vitro model and in vivo. Dough analysis revealed significant differences of the HPHB formulation compared to regular wheat dough. However, results obtained for bread quality characteristics prove HPHB to be equal to regular wheat bread and sensory results and the determined sensory attributes suggest high consumer acceptance. Nutritional analyses of HPHB showed a more favourable macronutrient composition in comparison to regular wheat bread; as well as low contents of antinutritional compounds and high antioxidant potential linked to high levels of phenolics. Also an improved amino acid profile, increased nitrogen utilisation rate (by 69%) and higher protein efficiency ratio were determined, which are associated with enhanced protein quality. This suggests HPHB, and similar formulations of its kind, as a valuable and healthy food choice, which can contribute to adequate protein supply in predominantly plant-based diets.
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Affiliation(s)
- Andrea Hoehnel
- University College Cork, School of Food and Nutritional Sciences, College Road, Ireland.
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Chong RWW, Ball M, McRae C, Packer NH. Comparing the chemical composition of dietary fibres prepared from sugarcane, psyllium husk and wheat dextrin. Food Chem 2019; 298:125032. [PMID: 31260968 DOI: 10.1016/j.foodchem.2019.125032] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Revised: 06/14/2019] [Accepted: 06/16/2019] [Indexed: 02/02/2023]
Abstract
A dietary fibre prepared from sugarcane stalk was compared with psyllium husk and wheat dextrin. In contrast to the other dietary fibres, sugarcane fibre was found to contain significant amounts of insoluble dietary fibre (73-86%), lignin (18.66-20.23%), and rare minerals such as chromium (0.67-2.54 mg/100 g) and manganese (1.07-2.34 mg/100 g). Analysis of the ethanol extract also detected compounds with antioxidant activity. Characterisation of five sugarcane fibres prepared from selected strains, harvest periods (growth or storage phase), and processing conditions showed these factors influenced the final composition. Furthermore, using in vitro digestion, we found that potassium, magnesium, chromium, and zinc in were bioaccessible in sugarcane samples. Also, sodium was shown to bind to the sugarcane fibre potentially indicating bile salt binding activity. Results from this study support the use of sugarcane as a source of dietary fibre in functional foods.
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Affiliation(s)
- Raymond Wei Wern Chong
- Department of Molecular Sciences, Faculty of Science and Engineering, Macquarie University, North Ryde, 2109, New South Wales, Australia; Australian Research Council Industrial Transformation Training Centre for Molecular Technology in the Food Industry, Australia.
| | - Malcolm Ball
- Gratuk Technologies Pty. Ltd., Lane Cove North, 2066, New South Wales, Australia.
| | - Christopher McRae
- Department of Molecular Sciences, Faculty of Science and Engineering, Macquarie University, North Ryde, 2109, New South Wales, Australia.
| | - Nicolle H Packer
- Department of Molecular Sciences, Faculty of Science and Engineering, Macquarie University, North Ryde, 2109, New South Wales, Australia; Australian Research Council Industrial Transformation Training Centre for Molecular Technology in the Food Industry, Australia.
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Esmaeilzadeh J, Nazemiyeh H, Maghsoodi M, Lotfipour F. Evaluation of the Effect of Psyllium on the Viability of Lactobacillus Acidophilus in Alginate-Polyl Lysine Beads. Adv Pharm Bull 2016; 6:337-343. [PMID: 27766217 DOI: 10.15171/apb.2016.045] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2016] [Revised: 06/15/2016] [Accepted: 06/30/2016] [Indexed: 11/09/2022] Open
Abstract
Purpose: Psylliumseeds are used in traditional herbal medicine to treat various disorders. Moreover, as a soluble fiber, psyllium has potential to stimulate bacterial growth in digestive system. We aimed to substitute alkali-extractable polysaccharides of psyllium for alginate in beads with second coat of poly-l-lysine to coat Lactobacillus acidophilus. Methods: Beads were prepared using extrusion technique. Poly-l-lysine as second coat was incorporated on optimum alginate/psyllium beads using immersion technique. Beads were characterized in terms of size, encapsulation efficiency, integrity and bacterial survival in harsh conditions. Results: Beads with narrow size distribution ranging from 1.85 ± 0.05 to 2.40 ± 0.18 mm with encapsulation efficiency higher than 96% were achieved. Psyllium concentrations in beads did not produce constant trend in bead sizes. Surface topography by SEM showed that substitution of psyllium enhanced integrity of obtained beads. Psyllium successfully protected the bacteria against acidic condition and lyophilization equal to alginate in the beads. Better survivability with beads of alginate/psyllium-poly-l-lysine was achieved with around 2 log rise in bacterial count in acid condition compared to the corresponding single coat beads. Conclusion: Alginate/psyllium (1:2) beads with narrow size distribution and high encapsulation efficiency of the bacteria have been achieved. Presence of psyllium produced a much smoother and integrated surface texture for the beads with sufficient protection of the bacteria against acidic condition as much as alginate. Considering the health benefits of psyllium and its prebiotic activity, psyllium can be beneficially replaced in part for alginate in probiotic coating.
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Affiliation(s)
- Jaleh Esmaeilzadeh
- Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Hossein Nazemiyeh
- Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Maryam Maghsoodi
- Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Farzaneh Lotfipour
- Faculty of Pharmacy, Tabriz University of Medical Sciences, Tabriz, Iran.; Gastrointestinal and Liver Disease Research Center, Tabriz University of Medical Sciences, Tabriz, Iran
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Yoon NR, Yoon S, Lee SM. Rice Cakes Containing Dietary Fiber Supplemented with or without Artemisia Annua and Gynura Procumbens Merr. Alleviated the Risk Factors of Metabolic Syndrome. Clin Nutr Res 2016; 5:79-88. [PMID: 27152297 PMCID: PMC4855044 DOI: 10.7762/cnr.2016.5.2.79] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2016] [Revised: 02/23/2016] [Accepted: 02/24/2016] [Indexed: 11/19/2022] Open
Abstract
We investigated whether the consumption of Korean rice cakes enriched with dietary fiber with or without polyphenol rich plants might decrease the risk factors of metabolic syndrome (MetS). Rice cakes were manufactured using fructooligosaccharides, resistant starch, and psyllium as sources of dietary fibers with and without polyphenol rich Artemisia annua and Gynura procumbens Merr. (RC+FP and RC+F, respectively), and prepared in three forms (songpyeon, seolgidduk, and chaldduk). Ninety subjects with at least one MetS risk factor were recruited for 6 weeks of dietary intervention. Sixty subjects were finally included for the analysis. Compared to the initial values, RC+FP group had decreased levels of fasting blood glucose (FBG), HOMA-IR and blood pressure after 6 weeks, whereas RC+F group didn't have significant changes in them. Regarding the improvement of individual MetS risk factors, RC+FP group showed significant reduction in FBG and blood pressures but RC+F group only had reduction in systolic blood pressure. After the intervention, a reduction in the number of MetS risk factors was greatert in the RC+FP group than in the RC+F group. In conclusion, Dietary fiber enriched rice cakes with or without polyphenols decreased the number and/or the levels of MetS risk factors. Polyphenol rich plant components may provide additional health benefits in controlling FBG and blood pressure.
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Affiliation(s)
- Na Rae Yoon
- Department of Food and Nutrition, College of Human Ecology, Yonsei University, Seoul 03722, Korea
| | - Sun Yoon
- Department of Food and Nutrition, College of Human Ecology, Yonsei University, Seoul 03722, Korea
| | - Seung-Min Lee
- Department of Food and Nutrition, College of Human Ecology, Yonsei University, Seoul 03722, Korea
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Synergistic effect of different dietary fibres in pasta on in vitro starch digestion? Food Chem 2015; 172:245-50. [DOI: 10.1016/j.foodchem.2014.09.062] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2014] [Revised: 07/30/2014] [Accepted: 09/13/2014] [Indexed: 01/08/2023]
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Yin JY, Nie SP, Guo QB, Wang Q, Cui SW, Xie MY. Effect of calcium on solution and conformational characteristics of polysaccharide from seeds of Plantago asiatica L. Carbohydr Polym 2015; 124:331-6. [PMID: 25839827 DOI: 10.1016/j.carbpol.2015.02.017] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2014] [Revised: 02/03/2015] [Accepted: 02/15/2015] [Indexed: 11/16/2022]
Abstract
Polysaccharide from seeds of Plantago asiatica L. is rich in calcium, which is important for keeping viscous and weak gelling properties of the polysaccharide. However, few studies reported effect of calcium on solution and conformational characteristics of the polysaccharide. In this study, polysaccharide was prepared from seeds of P. asiatica L. and named as PLCP. PLCP was treated with EDTA to remove calcium ion to get PLCP-E. PLCP and PLCP-E were characterized by Ubbelohde capillary viscometer, light scattering and HPSEC with refractive index, light scattering and viscometric detectors. The results showed that PLCP had much higher intrinsic viscosity, hydrodynamic radius (Rh), radius of gyration (Rg) and molecular weight than that of PLCP-E when measured in the same solvent. PLCP and PLCP-E were in random coil conformation in aqueous solutions according to light scattering and HPSEC measurements. HPSEC data showed PLCP-E had lower intrinsic viscosity than that of PLCP with the same molecular weight. Persistence length of Lp was 2.5nm for PLCP and 2.3nm for PLCP-E, respectively. In conclusion, PLCP exhibited higher intrinsic viscosity and molecular weight, and stiffer conformation than that of PLCP-E, which could explain the reason of higher viscosity of PLCP.
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Affiliation(s)
- Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
| | - Shao-Ping Nie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
| | - Qing-Bin Guo
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada
| | - Qi Wang
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada
| | - Steve W Cui
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada
| | - Ming-Yong Xie
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China
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Characterization of Psyllium (Plantago ovata) Polysaccharide and Its Uses. POLYSACCHARIDES 2014. [DOI: 10.1007/978-3-319-03751-6_49-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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Yin JY, Nie SP, Li J, Li C, Cui SW, Xie MY. Mechanism of interactions between calcium and viscous polysaccharide from the seeds of Plantago asiatica L. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:7981-7987. [PMID: 22813433 DOI: 10.1021/jf302052t] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
The present study aimed at investigating the mechanism of interactions between calcium and the psyllium polysaccharide. Plantago asiatica L. crude polysaccharide (PLCP) was subjected to ethylenediaminetetraacetic acid (EDTA) to yield calcium-depleted polysaccharide named PLCP-E. There was essentially no difference in the structure between PLCP-E and PLCP. However, PLCP-E exhibited a much lower apparent viscosity compared to that of PLCP. PLCP was treated with sodium hydroxide to deplete ferulic acid. The resultant material was named PLCP-FAS, which also exhibited lower viscosity. Adding Ca(2+) could both increase apparent viscosity of PLCP-E and PLCP-FAS, but only PLCP-E could keep the high viscosity when dialysis was carried out to remove free Ca(2+) in the solution. Thermal analysis showed that the thermal stability of the polysaccharide was reduced after EDTA chelation. Scanning electron microscopy (SEM) analysis showed that PLCP-E was flaky and curly aggregation, while PLCP was mostly filamentous in appearance. The results suggested that there are strong interactions between Ca(2+) and the polysaccharide. The interactions contributed to the high viscosity, weak gelling property, and thermal stability of the polysaccharide.
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Affiliation(s)
- Jun-Yi Yin
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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