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Narra F, Piragine E, Benedetti G, Ceccanti C, Florio M, Spezzini J, Troisi F, Giovannoni R, Martelli A, Guidi L. Impact of thermal processing on polyphenols, carotenoids, glucosinolates, and ascorbic acid in fruit and vegetables and their cardiovascular benefits. Compr Rev Food Sci Food Saf 2024:e13426. [PMID: 39169551 DOI: 10.1111/1541-4337.13426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2024] [Revised: 06/19/2024] [Accepted: 07/28/2024] [Indexed: 08/23/2024]
Abstract
Bioactive compounds in fruit and vegetables have a positive impact on human health by reducing oxidative stress, inflammation, and the risk of chronic diseases such as cancer, cardiovascular (CV) diseases, and metabolic disorders. However, some fruit and vegetables must be heated before consumption and thermal processes can modify the amount of nutraceuticals, that is, polyphenols, carotenoids, glucosinolates, and ascorbic acid, that can increase or decrease in relation to different factors such as type of processing, temperature, and time but also the plant part (e.g., flower, leaf, tuber, and root) utilized as food. Another important aspect is related to the bioaccessibility and bioavailability of nutraceuticals. Indeed, the key stage of nutraceutical bioefficiency is oral bioavailability, which involves the release of nutraceuticals from fruit and vegetables in gastrointestinal fluids, the solubilization of nutraceuticals and their interaction with other components of gastrointestinal fluids, the absorption of nutraceuticals by the epithelial layer, and the chemical and biochemical transformations into epithelial cells. Several studies have shown that thermal processing can enhance the absorption of nutraceuticals from fruit and vegetable. Once absorbed, they reach the blood vessels and promote multiple biological effects (e.g., antioxidant, anti-inflammatory, antihypertensive, vasoprotective, and cardioprotective). In this review, we described the impact of different thermal processes (such as boiling, steaming and superheated steaming, blanching, and microwaving) on the retention/degradation of bioactive compounds and their health-promoting effects after the intake. We then summarized the impact of heating on the absorption of nutraceuticals and the biological effects promoted by natural compounds in the CV system to provide a comprehensive overview of the potential impact of thermal processing on the CV benefits of fruit and vegetables.
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Affiliation(s)
- Federica Narra
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | - Eugenia Piragine
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
- Department of Pharmacy, University of Pisa, Pisa, Italy
| | | | - Costanza Ceccanti
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
| | - Marta Florio
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
| | | | | | - Roberto Giovannoni
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
- Department of Biology, University of Pisa, Pisa, Italy
| | - Alma Martelli
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
- Department of Pharmacy, University of Pisa, Pisa, Italy
| | - Lucia Guidi
- Department of Agriculture, Food and Environment, University of Pisa, Pisa, Italy
- Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Pisa, Italy
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Pires CA, de Oliveira Cavalcante LSP, de Carvalho AAM, de Siqueira PA, Dos Santos GV, de Paiva Anciens Ramos GL, Matoso Souto RN, de Barros Pinto Moreira RV, Teodoro AJ, Conte Junior CA, Cadena R, Domingues JR. Watermelon (Citrullus lanatus) rind flour: Development and characterization of a novel watermelon byproduct. J Food Sci 2023; 88:4495-4508. [PMID: 37830877 DOI: 10.1111/1750-3841.16779] [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: 01/19/2023] [Revised: 06/03/2023] [Accepted: 09/08/2023] [Indexed: 10/14/2023]
Abstract
Watermelon (Citrullus lanatus) is a fruit widely consumed by the Brazilian population; however, its rind is usually discarded, despite its nutritional value. This work aimed to develop a watermelon rind flour (WRF) and a fiber-rich bread. The WRF was submitted to microbiological analysis, proximate composition, antioxidant activity, and a profile of phenolic compounds. Six types of bread were developed: three using WRF (20%, 30%, and 40% of wheat flour replacement) and three control samples (only wheat flour), which were submitted to the same analysis, in addition to colorimetric properties, instrumental texture profile, and sensory evaluation (check-all-that-apply, purchase intent, and acceptance test). A high fiber content was observed in WRF (27.15%). The total concentration of phenolic compounds was 2.38 ± 0.20 mg of gallic acid equivalent per g and benzoic acid was the main compound found (73.50 mg/100 g WRF). The results of the antioxidant capacity through the DPPH method indicated a 30% reduction. The WRF 40% bread had 3.06 g of insoluble fiber, characterizing itself as a source of fiber. In the instrumental texture analysis, it was observed that bread hardness increased significantly as the WRF content increased. The formulation of the bread containing WRF is an alternative for the use of waste, favoring the development of a fiber-source product, with a functional food claim.
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Affiliation(s)
- Caroline Abreu Pires
- Food Biotechnology Laboratory (LABIOTEC), Faculty of Pharmacy, Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazil
| | | | | | - Paula Azevedo de Siqueira
- Food Biotechnology Laboratory (LABIOTEC), Faculty of Pharmacy, Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazil
| | - Guilherme Vargas Dos Santos
- Food Biotechnology Laboratory (LABIOTEC), Faculty of Pharmacy, Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazil
| | | | - Renata Nascimento Matoso Souto
- Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Rio de Janeiro, Brazil
| | | | | | - Carlos Adam Conte Junior
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, UFRJ, Cidade Universitária, Rio de Janeiro, Rio de Janeiro, Brazil
| | - Rafael Cadena
- Graduate Program in Food and Nutrition (PPGAN), Federal University of the State of Rio de Janeiro (UNIRIO), Rio de Janeiro, Rio de Janeiro, Brazil
| | - Josiane Roberto Domingues
- Food Biotechnology Laboratory (LABIOTEC), Faculty of Pharmacy, Fluminense Federal University (UFF), Niterói, Rio de Janeiro, Brazil
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3
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Asadi SZ, Khan MA. Development and Organoleptic Evaluation of Biscuits with Added Dietary Fiber from Vegetables and Fruits. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2023. [DOI: 10.1080/15428052.2023.2181252] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
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4
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Asadi SZ, Khan MA, Zaidi S. A study on the shelf life of cookies incorporated with sapota and beetroot leaf powders. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:3848-3856. [PMID: 36193368 PMCID: PMC9525482 DOI: 10.1007/s13197-022-05408-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2022] [Accepted: 02/10/2022] [Indexed: 11/28/2022]
Abstract
The addition of edible fiber could affect the shelf life of cookies, which can have a positive or negative impact depending on the source of fiber. This study is in continuation of two previously published papers to investigate the storage stability of cookies incorporated with 4.5% beetroot leaf powder (BLP), with 7% sapota fiber powder (SFP) and reference cookies during 15 months at ambient temperature by analyses of physicochemical, microbial and sensory properties on each specified month using international standard methods. It was found that with increasing storage period, there was an increment in moisture content, peroxide value, free fatty acids and microbial population including total aerobic bacteria and yeast and mold colonies of all cookies; the lowest values being for cookies with 7% SFP (5.70%, 4.12 mEqO2/1000 g cookie's fat, 1.47%, 2.73 and 2.36 log CFU/g dried cookie, respectively). In contrast, the reverse trend was found in pH value. At the end of storage, a significant difference (p ≤ 0.05) was observed between reference cookies and other cookies regarding moisture content, peroxide value, free fatty acids and overall sensory acceptability; the quality of cookies supplemented with 7% SFP being desirable, followed by cookies with 4.5% BLP, and then reference cookies.
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Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
| | - Sadaf Zaidi
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, 202002 India
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5
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Soares JM, Teixeira F, de Oliveira ML, do Amaral LA, de Almeida TDSF, de Souza GHO, Hokama LM, Menegassi B, dos Santos EF, Novello D. Eggplant Flour Addition in Cookie: Nutritional Enrichment Alternative for Children. Foods 2022; 11:foods11121667. [PMID: 35741865 PMCID: PMC9222506 DOI: 10.3390/foods11121667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2022] [Revised: 03/14/2022] [Accepted: 03/15/2022] [Indexed: 12/10/2022] Open
Abstract
This research aimed to evaluate the effect of adding different levels of eggplant flour in cookie on the physicochemical and nutritional characteristics and to verify the sensory acceptability among children. Four eggplant flour cookie formulations were prepared: EF0 (or standard), EF2.5, EF5.0, and EF7.5 (Eggplant Flour 0, 2.5, 5.0 and 7.5%, respectively). The sensory acceptability, physicochemical and nutritional composition were evaluated. The eggplant flour addition of 7.5% to cookie reduced the acceptability (p > 0.05). The samples EF5.0 and EF7.5 showed higher diameter, expansion and thermal factor, while the EF0 and EF2.5 had higher thickness (p < 0.05). The flour addition significantly increased the hardness, Water activity (Aw), Titratable Acidity (TA) and Soluble Solids (SS) in the cookie, however, L* a* and b*, pH and SS/TA ratio values were reduced (p < 0.05). Increased levels of ash, dietary fibers, ascorbic acid, anthocyanins, total phenolic compounds and antioxidant activity were verified on the cookie after eggplant flour addition. Meanwhile, there was a reduction in energy and carbohydrate values. It is concluded that eggplant flour addition up to 5% in cookie maintains the sensory acceptability similar to the standard product when evaluated by children. In addition, it can be considered a viable alternative to improve most of the physicochemical and nutritional characteristics of the product.
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Affiliation(s)
- Jaqueline Machado Soares
- Department of Nutrition, Health Sciences Sector, State University of Midwest, Guarapuava 85040-167, Brazil; (J.M.S.); (F.T.); (M.L.d.O.); (L.A.d.A.)
| | - Flávia Teixeira
- Department of Nutrition, Health Sciences Sector, State University of Midwest, Guarapuava 85040-167, Brazil; (J.M.S.); (F.T.); (M.L.d.O.); (L.A.d.A.)
| | - Mayra Lopes de Oliveira
- Department of Nutrition, Health Sciences Sector, State University of Midwest, Guarapuava 85040-167, Brazil; (J.M.S.); (F.T.); (M.L.d.O.); (L.A.d.A.)
| | - Luane Aparecida do Amaral
- Department of Nutrition, Health Sciences Sector, State University of Midwest, Guarapuava 85040-167, Brazil; (J.M.S.); (F.T.); (M.L.d.O.); (L.A.d.A.)
| | - Tainá da Silva Fleming de Almeida
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (T.d.S.F.d.A.); (G.H.O.d.S.); (L.M.H.); (E.F.d.S.)
| | - Gabriel Henrique Oliveira de Souza
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (T.d.S.F.d.A.); (G.H.O.d.S.); (L.M.H.); (E.F.d.S.)
| | - Lais Maluf Hokama
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (T.d.S.F.d.A.); (G.H.O.d.S.); (L.M.H.); (E.F.d.S.)
| | - Bruna Menegassi
- Faculty of Health Sciences, Federal University of Grande Dourados, Dourados 79825-070, Brazil;
| | - Elisvânia Freitas dos Santos
- Faculty of Pharmaceutical Sciences, Food and Nutrition, Federal University of Mato Grosso do Sul, Campo Grande 79070-900, Brazil; (T.d.S.F.d.A.); (G.H.O.d.S.); (L.M.H.); (E.F.d.S.)
| | - Daiana Novello
- Department of Nutrition, Health Sciences Sector, State University of Midwest, Guarapuava 85040-167, Brazil; (J.M.S.); (F.T.); (M.L.d.O.); (L.A.d.A.)
- Correspondence: ; Tel.: +55-42-3629-8100
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Development of Functional Pizza Base Enriched with Jujube (Ziziphus jujuba) Powder. Foods 2022; 11:foods11101458. [PMID: 35627028 PMCID: PMC9141078 DOI: 10.3390/foods11101458] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/13/2022] [Accepted: 05/17/2022] [Indexed: 11/16/2022] Open
Abstract
Functional and enriched foods are increasingly in demand in the global market due to their benefits for human health and their prevention of several diseases. The aim of this work was to develop a functional pizza base, produced in the Neapolitan style, exploiting the beneficial properties of jujube. The jujube fruit is rich in phenolic compounds with high antioxidant activity and represents a good candidate for functional food development. The doughs were prepared by replacing the wheat flour with 2.5%, 5.0%, and 7.5% (w/w) of Ziziphus jujube powder (ZJP) and were subsequently cooked. Chemical analyses showed that both total phenolic compounds and antioxidant activity grew with the increase of ZJP. The addition of ZJP darkened the pizza base and raised its hardness, gumminess, and chewiness. However, no difference was found in the springiness and cohesiveness of the samples with or without ZJP. These results suggest that jujube powder can be successfully introduced into pizza dough as a functional ingredient.
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7
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Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:9753201. [PMID: 35155666 PMCID: PMC8828354 DOI: 10.1155/2022/9753201] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Revised: 12/03/2021] [Accepted: 01/11/2022] [Indexed: 11/28/2022]
Abstract
This study examines the implications of PEF as an alternative fat replacer on nutritional composition, display storage stability, product quality, and its practical application for beef patties. Four different beef patties were formulated with 0, 2.5, 5.0, and 7.5% PEF. Addition of the PEF in beef patties resulted in a significant increase in moisture, ash, and total dietary fiber while decreasing protein and fat contents. The cooking yield, moisture, and fat retention of the PEF beef patties were significantly higher than the control patty. The tenderness and juiciness scores of the PEF beef patties were significantly increased compared to the control. The lightness and redness values of raw patties were superior to the control during storage time. The amounts of thiobarbituric acid-reactive substances (TBARS) were lower in PEF beef patties than the control patties during 7 days of storage at 4°C. These results suggested that PEF could be used as a natural antioxidant fat replacer in beef patties without losing sensory and visual quality. In addition, the utilization of PEF may improve nutritional values including dietary fiber and display storage stability in beef patties.
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8
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Agregán R, Munekata PE, Feng X, Astray G, Gullón B, Lorenzo JM. Recent advances in the extraction of polyphenols from eggplant and their application in foods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111381] [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]
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9
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Pretreatment of tamarind pericarp to increase antioxidant availability and its application in a functional food. Journal of Food Science and Technology 2021; 58:2385-2394. [PMID: 33967335 DOI: 10.1007/s13197-020-04751-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/01/2019] [Accepted: 09/09/2019] [Indexed: 10/23/2022]
Abstract
Diverse researchers have considered by-products of food and agricultural processing industries as a source of antioxidants. Tamarind (Tamarindus indica) is a leguminous tree, native from tropical Africa bearing edible fruit. The fruit is composed of 30% pulp, 40% seed, and 30% pericarp. Currently, tamarind pericarp is a waste from tamarind processing (approximately 54,400 tons of pericarp in 2012 worldwide) and is contributing to environmental contamination. This research aimed to determine the effect of maceration, microwaves, and ultrasound on the increase in the antioxidant availability in tamarind pericarp and its incorporation as a functional ingredient in cookies (5 and 10% substitution). Antioxidant content, antioxidant activity, proximate, and sensorial analysis of the cookies were conducted. The microwave method was the best pretreatment compared with sonication and maceration since it showed 1.3-fold higher amounts of phenolic compounds and 1.2-fold higher antioxidant capacity. The 10% substitution of tamarind pericarp powder in cookies, significantly increased the fiber content (four-fold) and phenolic compounds content (2.6-fold) and the product presented good acceptance in a sensorial test. Thus, tamarind pericarp powder could be considered as an antioxidant and fiber source and could be used as a functional ingredient in food products.
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10
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Asadi SZ, Khan MA, Chamarthy RV. Development and quality evaluation of cookies supplemented with concentrated fiber powder from chiku ( Manilkara zapota L.). Journal of Food Science and Technology 2021; 58:1839-1847. [PMID: 33897020 DOI: 10.1007/s13197-020-04695-w] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/18/2020] [Accepted: 08/04/2020] [Indexed: 11/25/2022]
Abstract
The aim of this study was to investigate the physicochemical, textural and organoleptic attributes of developed cookies containing concentrated chiku fiber powder (CChFP) (Manilkara zapota L.) at different levels (0, 4.5, 7, 9.5, 12%). The results revealed that the addition of CChFP led to a noticeable improvement in dietary fiber, crude fiber and antioxidant activity of cookies. However, the protein content and the hardness of cookies were decreased. The effect of added CChFP up to 7% in texture, taste and aroma of cookies was negligible. The cookie supplemented with 7% CChFP established a superior overall acceptability score among other cookies containing CChFP, with an improved crude fiber (3.41 ± 0.26%), total dietary fiber (14.03 ± 0.57%) and radical scavenging activity (6.20 ± 0.48%).
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Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, U.P. 202002 India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering and Technology, Faculty of Agricultural Sciences, Aligarh Muslim University, Aligarh, U.P. 202002 India
| | - Ratnavathi Venkata Chamarthy
- Department of Biochemistry, ICAR-Indian Institute of Millets Research, Rajendranagar, Hyderabad, Telangana India
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11
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Mirani A, Goli M. Production of the eggplant‐fiber incorporated cupcake and evaluating its chemical, textural and colorimetric properties over a ten‐day storage time. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15311] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Arghavan Mirani
- Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
| | - Mohammad Goli
- Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
- Laser and Biophotonics in Biotechnologies Research Center Isfahan (Khorasgan) Branch, Islamic Azad University Isfahan Iran
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12
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Cervini M, Frustace A, Garrido GD, Rocchetti G, Giuberti G. Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient. Heliyon 2021; 7:e06562. [PMID: 33842706 PMCID: PMC8020417 DOI: 10.1016/j.heliyon.2021.e06562] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2020] [Revised: 12/08/2020] [Accepted: 03/16/2021] [Indexed: 11/17/2022] Open
Abstract
Gluten-free (GF) biscuits were prepared by replacing part of a GF flour mix (GFM) with 0, 15, 30 and 45 g/100 g (total flour) with a novel resistant starch-rich ingredient obtained from annealed white sorghum starch (RSWS). The chemical composition, physical characteristics, in vitro starch digestion and sensory evaluation of biscuits were considered. The chemical composition of samples was influenced by the addition of the RSWS. The highest total dietary fibre and RS contents (p < 0.05) were measured in 45-RSWS biscuits. The starch hydrolysis index values decreased when the level of RSWS increased in the composite. With regard to quality parameters, the use of RSWS influenced the hardness of the biscuits, and the highest value obtained for 45-RSWS. Some of the selected sensory attributes, along with the overall acceptability score, were negatively influenced by the RSWS addition, even if all remained above the limit of acceptability. The use of RSWS in GF biscuit formulation can contribute towards the creation of food products likely having slowly digestible starch properties, and this can be achieved without drastically compromising on the quality and sensory attributes.
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Affiliation(s)
- Mariasole Cervini
- Department of Biotechnology, University of Verona, Strada Le Grazie 15, 37134, Verona, Italy
| | - Antonello Frustace
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Guillermo Duserm Garrido
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Gabriele Rocchetti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
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13
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Asadi SZ, Khan MA. The Effect of Beetroot (Beta vulgaris L.) Leaves Powder on Nutritional, Textural, Sensorial and Antioxidant Properties of Cookies. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2020. [DOI: 10.1080/15428052.2020.1787285] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Seyedeh Zeinab Asadi
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
| | - Mohammad Ali Khan
- Department of Post-Harvest Engineering & Technology, Aligarh Muslim University, Aligarh, India
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14
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Jujube (Zizyphus lotus L.): Benefits and its effects on functional and sensory properties of sponge cake. PLoS One 2020; 15:e0227996. [PMID: 32084133 PMCID: PMC7034905 DOI: 10.1371/journal.pone.0227996] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Accepted: 01/03/2020] [Indexed: 11/20/2022] Open
Abstract
Jujube (Ziziphus lotus L.) fruit has multiple functional properties and represents an interesting source of bioactive compounds. The purpose of this study was to improve the functionality and the sensory properties of sponge cake enriched with Z. lotus fruit. The polyphenols and flavonoids levels in the sponge cake and its antioxidant potential increased with the addition of 0–10 g of jujube powder/100 g of wheat flour. The crumb color parameters, L* and b*, decreased with the addition of jujube powder, whereas the a* value increased. In the texture analysis, addition of jujube powder resulted in an increase of the hardness and chewiness, but the springiness was reduced. The sensory evaluation showed that supplementation of jujube powder did not manifest any undesirable organoleptic response and showed satisfactory consumer acceptability. Overall, the addition at 5% jujube powder showed the finest sensory properties of the sponge cake.
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15
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Ivanišová E, Drevková B, Tokár M, Terentjeva M, Krajčovič T, Kačániová M. Physicochemical and sensory evaluation of biscuits enriched with chicory fiber. FOOD SCI TECHNOL INT 2020; 26:38-43. [PMID: 31399017 DOI: 10.1177/1082013219864753] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Nowadays, there has been increasing interest of using the chicory and its constituents in food production. The aim of this study was to compare physicochemical and sensory parameters of biscuits without (control) and with addition of 1, 3, and 5% of chicory fiber extract. The biscuits were subjected to physical (volume, maximum width, maximum height, aspect ratio at max. width, aspect ratio at max. height), chemical (dry matter content, crude protein, ash, fat, and crude fiber content), and sensory evaluation (flavor, chicory flavor (intensity), chicory flavor (presence), taste, chicory taste (presence), chicory taste (intensity), aftertaste, character of biscuit taste, overall acceptability). The volume, width, and height of biscuit increased after addition of chicory fiber extract and the highest values were obtained after enrichment with 5% of fiber extract. The crude protein content in biscuits increased from 6.76% (control) to 7.88% (5% of chicory fiber). Also the ash content increased from 0.68% (control) to 0.84% (5%) and the crude fiber content from 0.51% (control) to 0.56% (5%), respectively. Fat content was similar in all tested biscuit (∼24%). During the sensory evaluation, the highest scores were received with addition of 1 and 3% chicory fiber extract. We can recommend the application of chicory fiber in production of biscuits to improve nutritional (3 and 5% addition) and sensorial properties (1 and 3% addition) of this bakery product.
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Affiliation(s)
- Eva Ivanišová
- Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | - Beáta Drevková
- Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | - Marián Tokár
- Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | - Margarita Terentjeva
- Faculty of Veterinary Medicine, Institute of Food, Environmental Hygiene, Latvia University of Life Sciences and Technologies, Jelgava, Latvia
| | - Tomáš Krajčovič
- Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | - Miroslava Kačániová
- Department of Microbiology, Faculty of Biotechnology and Food Science, Slovak University of Agriculture in Nitra, Nitra, Slovakia
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16
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Jawad Kadhim N, Sareea Al-Rekaby L, Abdul Redha A, Chappell J. Chemical Composition and Antioxidant Capacity of Eggplant Parts during Vegetative and Flowering Stage. ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1742-6596/1294/9/092013] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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17
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Marak NR, Malemnganbi CC, Marak CR, Mishra LK. Functional and antioxidant properties of cookies incorporated with foxtail millet and ginger powder. Journal of Food Science and Technology 2019; 56:5087-5096. [PMID: 31741533 DOI: 10.1007/s13197-019-03981-6] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/29/2019] [Accepted: 07/24/2019] [Indexed: 11/25/2022]
Abstract
The functional, sensory, nutritive, phytochemical and antioxidant properties of flours derived from wheat, foxtail millet and ginger along with the cookies formulated from these ingredients was studied. The foxtail millet (20, 30 and 40%) and ginger powder (5, 10 and 15%) blended wheat flours were investigated and compared to control (100% wheat flour). The increase in substitution levels of both the alternatives improved the functional properties of the composite flour and cookies formulated. Sensory analysis revealed that cookies prepared from 30% foxtail millet and 10% ginger powder had comparable scores. These were further subjected to nutritive and phytochemical analyses. The results revealed that cookies formulated using both the alternatives had reasonable proximate composition comparable to control. The substituted cookies had higher total soluble phenolic content and antioxidant capacities in terms of DPPH and ABTS scavenging potential and a strongly positive correlation was observed between the total soluble phenolic content and antioxidant capacities in composite flour and the cookies formulated from the flours. Overall the addition of foxtail millet flour (30%) and ginger powder (10%) improved the nutritional and phenolic linked antioxidant potential which can lead to shelf life extension and enhanced health benefits.
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Affiliation(s)
- Natasha R Marak
- 1Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya India
| | - Chungkham C Malemnganbi
- 1Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya India
| | - Cassandra R Marak
- 1Department of Food Science and Nutrition, College of Community Science, Central Agricultural University, Tura, Meghalaya India
| | - Lokesh K Mishra
- 2College of Agriculture, Central Agricultural University, Iroisemba, Imphal, 795004 India
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18
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Abreu J, Quintino I, Pascoal G, Postingher B, Cadena R, Teodoro A. Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (
Vitis labrusca
) flour. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14100] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Joel Abreu
- Nutrition Biochemistry Core, Laboratory of Functional Foods Federal University of the State of Rio de Janeiro Av. Pasteur, 296 Rio de Janeiro 22290‐240 Brazil
| | - Iago Quintino
- Department of Fundamental Nutrition Federal University of the State of Rio de Janeiro Av. Pasteur, 296 Rio de Janeiro 22290‐240 Brazil
| | - Gabriela Pascoal
- Nutrition Biochemistry Core, Laboratory of Functional Foods Federal University of the State of Rio de Janeiro Av. Pasteur, 296 Rio de Janeiro 22290‐240 Brazil
| | - Bruna Postingher
- Nutrition Course College Cenecista Bento Gonçalves Street Arlindo Franklin Barbosa, 460, São Roque Bento Gonçalves RS Brazil
| | - Rafael Cadena
- Nutrition Biochemistry Core, Laboratory of Functional Foods Federal University of the State of Rio de Janeiro Av. Pasteur, 296 Rio de Janeiro 22290‐240 Brazil
- Department of Fundamental Nutrition Federal University of the State of Rio de Janeiro Av. Pasteur, 296 Rio de Janeiro 22290‐240 Brazil
| | - Anderson Teodoro
- Nutrition Biochemistry Core, Laboratory of Functional Foods Federal University of the State of Rio de Janeiro Av. Pasteur, 296 Rio de Janeiro 22290‐240 Brazil
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19
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Palacio MI, Etcheverría AI, Manrique GD. Development of gluten-free muffins utilizing squash seed dietary fiber. Journal of Food Science and Technology 2018; 55:2955-2962. [PMID: 30065404 DOI: 10.1007/s13197-018-3213-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/21/2018] [Accepted: 05/09/2018] [Indexed: 12/11/2022]
Abstract
Gluten-free muffins with squash seed flour (SSF) were developed for contribute to reduce nutritional deficiencies and improving the health of the celiac population. Physicochemical and sensory properties of muffins were evaluated. SSF was incorporated at two levels (10 and 20% w/w) in commercial gluten-free premix (control). Incorporation of SSF increased total dietary fiber content, protein and unsaturated fatty acids. The addition of SSF at 10% resulted in a muffin that did not differ significantly from the control muffin; and also that formulations with SSF at 20% caused an increase in the browning index. Browning was favored by the increase of SSF with higher levels of fiber content. Incorporation of SSF at 20% had a significant effect on the textural parameters (firmness and chewiness) of the muffin. Also, both formulations containing SSF showed a higher overall acceptability, particularly muffins with 20% of SSF that rendered the highest scores for sponginess, texture, taste and colour.
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Affiliation(s)
- María I Palacio
- Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Av. Del Valle 5737, B7400JWI Olavarría, Argentina
- 2Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Veterinarias, Centro de Investigación Veterinaria de Tandil (CIVETAN), Laboratorio de Inmunoquímica y Biotecnología, UNCPBA, B7000 Tandil, Argentina
| | - Analía I Etcheverría
- 2Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Facultad de Ciencias Veterinarias, Centro de Investigación Veterinaria de Tandil (CIVETAN), Laboratorio de Inmunoquímica y Biotecnología, UNCPBA, B7000 Tandil, Argentina
| | - Guillermo D Manrique
- Departamento de Ingeniería Química, Facultad de Ingeniería, Universidad Nacional del Centro de la Provincia de Buenos Aires (UNCPBA), Av. Del Valle 5737, B7400JWI Olavarría, Argentina
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20
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Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits. J FOOD QUALITY 2018. [DOI: 10.1155/2018/8052847] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023] Open
Abstract
Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values. They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio. The study showed that the protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix. The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI) of all the biscuits. Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot. Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.
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21
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Giuberti G, Marti A, Fortunati P, Gallo A. Gluten free rice cookies with resistant starch ingredients from modified waxy rice starches: Nutritional aspects and textural characteristics. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.06.008] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Białek M, Rutkowska J, Adamska A, Bajdalow E. Partial replacement of wheat flour with pumpkin seed flour in muffins offered to children. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1114529] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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