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Lukinac J, Jukić M. Barley in the Production of Cereal-Based Products. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11243519. [PMID: 36559630 PMCID: PMC9780955 DOI: 10.3390/plants11243519] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/08/2022] [Accepted: 12/09/2022] [Indexed: 05/13/2023]
Abstract
Barley (Hordeum vulgare L.) is unjustly neglected today as a food grain. Interest in the use of barley in the food industry has increased recently. The reason for this is its content of dietary fibre, especially β-glucan, which has been shown to reduce blood cholesterol and lower blood sugar levels. The main nutritional components of barley and barley products, besides the mentioned β-glucan, are starch, sugar, proteins, fat and ash. Although not common in the production of bakery products, barley can be very easily involved in the production of the same products, and such products have improved nutritional characteristics and acceptable sensory characteristics, which make them desirable. Barley has great potential for use in a wide range of cereal-based foods as a partial or full replacement for currently used grains (such as wheat, oats, rice and corn). This article provides basic and general information about the use of barley in food and the processing of barley grains for use in the manufacturing of cereal-based products, with particular attention to the use of barley in the manufacturing of bread (flatbread and leavened bread), noodles and pasta, muffins and cakes and cookies and biscuits.
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Affiliation(s)
- Jasmina Lukinac
- Correspondence: (J.L.); (M.J.); Tel.: +385-31-224-397 (J.L.); +385-31-224-308 (M.J.)
| | - Marko Jukić
- Correspondence: (J.L.); (M.J.); Tel.: +385-31-224-397 (J.L.); +385-31-224-308 (M.J.)
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2
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Kohyama N, Ichinose Y, Kaneko S, Matsuki J. Changes in starch, β-glucan, physicochemical properties, and flavor compounds in barley flour by roasting. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2022. [DOI: 10.3136/fstr.fstr-d-22-00054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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3
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ALTINER DDULGER. Physicochemical, sensory properties and in-vitro bioaccessibility of phenolics and antioxidant capacity of traditional noodles enriched with carob (Ceratonia siliqua L.) flour. FOOD SCIENCE AND TECHNOLOGY 2021. [DOI: 10.1590/fst.21020] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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4
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Highland barley starch (Qingke): Structures, properties, modifications, and applications. Int J Biol Macromol 2021; 185:725-738. [PMID: 34224757 DOI: 10.1016/j.ijbiomac.2021.06.204] [Citation(s) in RCA: 33] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2021] [Revised: 06/27/2021] [Accepted: 06/29/2021] [Indexed: 01/21/2023]
Abstract
Highland barley (HB) is mainly composed of starch, which may account for up to 65% of the dry weight to the kernel. HB possesses unique physical and chemical properties and has good industrial application potential. It has also been identified as a minor grain crop with excellent nutritional and health functions. Highland barley starch (HBS) features a number of structural and functional properties that render it a useful material for numerous food and non-food applications. This review summarizes the current status of research on the extraction processes, chemical composition, molecular fine structures, granular morphology, physicochemical properties, digestibility, chemical and physical modifications, and potential uses of HBS. The findings provide a comprehensive reference for further research on HBS and its applications in various food and non-food industries.
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5
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Wang J, Brennan MA, Serventi L, Brennan CS. Impact of functional vegetable ingredients on the technical and nutritional quality of pasta. Crit Rev Food Sci Nutr 2021; 62:6069-6080. [PMID: 33780308 DOI: 10.1080/10408398.2021.1895712] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
Pasta is a popular staple food around world. This makes pasta a great vehicle for delivering functional ingredients. This article reviews the popular functional ingredients - cereals, pseudocereal, legumes and vegetables, that are used to enrich pasta. The influence of these functional ingredients, additives and cooking process on pasta's nutritional, technical and sensory properties is summarized. This article focusses on the effects of different forms of these ingredients on the quality of cereal foods. Such as carrot juice pasta has a superior technical quality than carrot flour pasta. As far as can be established there are very few articles examining the effects of different forms of ingredients on pasta. Puree or liquid form raw vegetable materials offfers a better option than conventional powder form to add to semolina to produce functional pasta with superior technical quality and improved nutritional value.
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Affiliation(s)
- Jinghong Wang
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand.,Riddet Research Institute, Palmerston North, New Zealand
| | | | - Luca Serventi
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand
| | - Charles Stephen Brennan
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, New Zealand.,Riddet Research Institute, Palmerston North, New Zealand.,School of Science, RMIT, Melbournene, Australia
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6
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Obadi M, Sun J, Xu B. Highland barley: Chemical composition, bioactive compounds, health effects, and applications. Food Res Int 2021; 140:110065. [DOI: 10.1016/j.foodres.2020.110065] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2020] [Revised: 12/16/2020] [Accepted: 12/21/2020] [Indexed: 12/15/2022]
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7
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Zhao B, Wang L, Shang J, Liu L, Tong L, Zhou X, Wang S, Zhang Y, Zhou S. Application of pearling in modified roller milling of hull‐less barley and effect on noodles quality. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14838] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Bo Zhao
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Jiaying Shang
- College of Grain and Food Henan University of Technology Henan China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - LiTao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Xianrong Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
| | - Shanshan Wang
- Institute of Food Science and Technology Tibet Academy of Agricultural and Animal Husbandry Sciences Lhasa China
| | - Yuhong Zhang
- Institute of Food Science and Technology Tibet Academy of Agricultural and Animal Husbandry Sciences Lhasa China
| | - Sumei Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing China
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8
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Zhao B, Shang J, Wang L, Liu L, Tong L, Zhou X, Wang S, Zhang Y, Zhou S. Evaluation of ingredient mixing procedure on quality characteristics of noodles enriched with half hulless barley flour. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14599] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Bo Zhao
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Jiaying Shang
- College of Grain and Food Henan University of Technology Zhengzhou 450000 Henan China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - LiTao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Xianrong Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
| | - Shanshan Wang
- Tibet Academy of Agricultural and Animal Husbandry Sciences Lhasa 850000 Tibet China
| | - Yuhong Zhang
- Tibet Academy of Agricultural and Animal Husbandry Sciences Lhasa 850000 Tibet China
| | - Sumei Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Beijing 100193 China
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9
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Micro-computed tomographic and proton NMR characterization of cooked noodles and their correlation with conventional methods. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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10
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Tuersuntuoheti T, Wang Z, Wang Z, Duan M, Zheng Y, Wu Y, Liang S, Li X, Zhang M. Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14275] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Mengjie Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Yan Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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11
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Zheng Y, Wang Z, Tuersuntuoheti T, Wang Z, Liang S, Wang X, Zhang M. Changes in shelf life and quality of fresh hull‐less barley noodles during storage. Cereal Chem 2019. [DOI: 10.1002/cche.10225] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
| | - Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
| | - Xinyue Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health (Beijing Technology and Business University) Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing China
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12
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Tuersuntuoheti T, Wang Z, Zheng Y, Wang S, Wang Z, Wu Y, Liang S, Li X, Zhang M. Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives. Food Sci Nutr 2019; 7:2958-2967. [PMID: 31572589 PMCID: PMC6766552 DOI: 10.1002/fsn3.1151] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 06/09/2019] [Accepted: 06/11/2019] [Indexed: 11/11/2022] Open
Abstract
In this work, the effect of microwave (MW), ε-poly-L-lysine (ε-PL), calcium propionate (CP), and their combinations on the shelf life and quality characteristics of highland barley fresh noodle (HBFN) was studied. Firstly, the mixed flour was treated by MW (800 W) for different time. Subsequently, HBFN was prepared by mixing flour and sterilized water with addition of 0.04% ε-PL combined with different concentrations of CP (0.025%, 0.020%, 0.015%) and stored at 25 ± 1°C. Changes of total plate count (TPC), moisture content, water state, textural properties, color, and pH in HBFN were monitored during storage. The results indicated that microwave treatment (40 s) provided 30% reduction of initial TPC of the flour without decline of noodle quality. Shelf life of HBFN treated with MW + ε-PL (0.04%) + CP (0.02%/0.025%) reached 80 and 88 hr, respectively, and had good edible qualities during storage.
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Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shuai Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yan Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
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13
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Deng X, Pan Z, Li Q, Deng G, Long H, Tashi N, Zhao Y, Yu M. Nutritional components, in vitro digestibility, and textural properties of cookies made from whole hull‐less barley. Cereal Chem 2019. [DOI: 10.1002/cche.10189] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Xiao‐Qing Deng
- Chengdu Institute of Biology Chinese Academy of Sciences Chengdu China
- College of Life Sciences Sichuan University Chengdu China
- University of the Chinese Academy of Sciences Beijing China
| | - Zhi‐Fen Pan
- Chengdu Institute of Biology Chinese Academy of Sciences Chengdu China
| | - Qiao Li
- Chengdu Institute of Biology Chinese Academy of Sciences Chengdu China
| | - Guang‐Bing Deng
- Chengdu Institute of Biology Chinese Academy of Sciences Chengdu China
| | - Hai Long
- Chengdu Institute of Biology Chinese Academy of Sciences Chengdu China
| | - Nima Tashi
- State Key Laboratory of Barley and Yak Germplasm Resources and Genetic Improvement Lhasa China
| | - Yun Zhao
- College of Life Sciences Sichuan University Chengdu China
| | - Mao‐Qun Yu
- Chengdu Institute of Biology Chinese Academy of Sciences Chengdu China
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14
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Bhalerao PP, Chaudhari NS, Muley AB, Talib MI, Parate VR, Kudake DC. Fortification of Wheat Flour With Ragi Flour: Effect on Physical, Nutritional, Antioxidant and Sensory Profile of Noodles. CURRENT RESEARCH IN NUTRITION AND FOOD SCIENCE 2018. [DOI: 10.12944/crnfsj.6.1.19] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The utilization of ragi flour for noodles preparation can be ideal due to its higher dietary fiber and essential minerals content. Therefore, the current work was focused to prepare high nutrients noodles by supplementing ragi flour in wheat flour at 10, 20, 30, and 40% levels. The fortified uncooked noodles showed an increase in steady diameter from 1.23+0.03mm to 2.33±0.06mm with a gradual decrease in lightness and whiteness index from 45.46±1.23 to 32.38±1.27 and 43.07±1.06% to 31.09±1.14%, with respective increase of ragi flour. The moisture content of uncooked noodles decreased steadily, while minor changes were observed in fat and ash content. Significant increase in protein (1.06 to 1.25 folds) and crude fiber content (1.64 to 3.62 folds) was noticed in ragi flour noodles in correlation to the control, respectively. The ragi flour fortified noodles not only had a prominent DPPH and ABTS radical scavenging activity but also increased phenolics content. The sensory studies depicted that a maximum of 20% ragi flour can be integrated in the noodles to attain desired overall acceptability and that was further verified by t-test at significance level p 0.05.
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Affiliation(s)
- Prasanna P. Bhalerao
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Nikita S. Chaudhari
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Abhijeet B. Muley
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Mohammed I. Talib
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Vishal R. Parate
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
| | - Dnyaneshwar C. Kudake
- Department of Food Technology, University Institute of Chemical Technology, North Maharashtra University, Jalgaon- 425001, India
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15
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Apostu PM, Mihociu TE, Nicolau AI. Technological and sensorial role of yeast β-glucan in meat batter reformulations. Journal of Food Science and Technology 2017; 54:2653-2660. [PMID: 28928505 DOI: 10.1007/s13197-017-2696-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/13/2017] [Accepted: 05/12/2017] [Indexed: 10/19/2022]
Abstract
This study shows that apart from acting as nutritional value improver, yeast β-glucan can be successfully used to reformulate meat products. When added to meat batters, yeast derived ingredients containing β-glucans (GOLDCELL® IY B and GOLDCELL® BETA GLUCAN) improved the emulsifying capacity (up to 5 increments), the water holding capacity (up to 8 increments) as well as the emulsion stability. A decrease in total fluid release up to 4.30% and 3.99%, respectively with GOLDCELL® IY B and GOLDCELL® BETA GLUCAN respectively, at 1.5% addition level was observed. A significant decrease in hardness and fracturability values was also observed, while maintaining the structural cohesiveness of the samples, in part due to the increase in humidity content. A maximum level of 3% ingredient mixture can be added to meat batter formulations without significant impact on sensory characteristics. Adding yeast β-glucan to meat batters can allow food to decrease the NaCl and polyphosphate content in meat products.
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Affiliation(s)
- Paul Mihai Apostu
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galaţi, Str. Domneasca 47, 800008 Galati, Romania.,National Research and Development Institute for Food Bioresources - IBA Bucharest, Str. Ancuta Baneasa 5, Sector 2, 020323 Bucharest, Romania
| | - Tamara Elena Mihociu
- National Research and Development Institute for Food Bioresources - IBA Bucharest, Str. Ancuta Baneasa 5, Sector 2, 020323 Bucharest, Romania
| | - Anca Ioana Nicolau
- Faculty of Food Science and Engineering, Dunarea de Jos University of Galaţi, Str. Domneasca 47, 800008 Galati, Romania
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16
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Yamasaki Y, Saito T, Akutsu S, Hoshi Y, Okamoto T, Tamura M. Evaluation of the Physical and Functional Properties of Barley Noodle with Added Gluten. J JPN SOC FOOD SCI 2017. [DOI: 10.3136/nskkk.64.567] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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17
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Mitra S, James AP, Fenton HK, Cato L, Solah VA. The Impact of Oat Quality on White Salted Noodles Containing Oat Flour. Cereal Chem 2016. [DOI: 10.1094/cchem-05-15-0100-r] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Sabori Mitra
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA, 6845, Australia
- Australian Export Grains Innovation Centre (AEGIC), Perth, WA, 6151, Australia
| | - Anthony Paul James
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA, 6845, Australia
| | - Haelee Kim Fenton
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA, 6845, Australia
| | - Larisa Cato
- Australian Export Grains Innovation Centre (AEGIC), Perth, WA, 6151, Australia
| | - Vicky Ann Solah
- Nutrition, Dietetics and Food Science, School of Public Health, Faculty of Health Sciences, Curtin University, Perth, WA, 6845, Australia
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18
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Sharma P, Kotari SL. Barley: Impact of processing on physicochemical and thermal properties—A review. FOOD REVIEWS INTERNATIONAL 2016. [DOI: 10.1080/87559129.2016.1175009] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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19
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Comino P, Collins H, Lahnstein J, Gidley MJ. Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre. J FOOD ENG 2016. [DOI: 10.1016/j.jfoodeng.2015.08.037] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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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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21
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Hatcher D, Salimi A, Daugelaite D, Strybulevych A, Scanlon M, Page J. Application of Ultrasound to the Evaluation of Rheological Properties of Raw Asian Noodles Fortified with Barley β
-Glucan. J Texture Stud 2014. [DOI: 10.1111/jtxs.12067] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- D.W. Hatcher
- Grain Research Laboratory; Canadian Grain Commission; 1404-303 Main St. Winnipeg Manitoba R3C 3G8 Canada
| | - A. Salimi
- Grain Research Laboratory; Canadian Grain Commission; 1404-303 Main St. Winnipeg Manitoba R3C 3G8 Canada
- Department of Food Science; University of Manitoba; Winnipeg Manitoba Canada
| | - D. Daugelaite
- Grain Research Laboratory; Canadian Grain Commission; 1404-303 Main St. Winnipeg Manitoba R3C 3G8 Canada
| | - A. Strybulevych
- Department of Physics and Astronomy; University of Manitoba; Winnipeg Manitoba Canada
| | - M.G. Scanlon
- Department of Food Science; University of Manitoba; Winnipeg Manitoba Canada
| | - J.H. Page
- Department of Physics and Astronomy; University of Manitoba; Winnipeg Manitoba Canada
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22
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Utilization of Lentinus edodes mushroom β-glucan to enhance the functional properties of gluten-free rice noodles. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2013.10.002] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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23
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Gulia N, Dhaka V, Khatkar BS. Instant Noodles: Processing, Quality, and Nutritional Aspects. Crit Rev Food Sci Nutr 2014; 54:1386-99. [DOI: 10.1080/10408398.2011.638227] [Citation(s) in RCA: 66] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Lu D, Lu W. Effects of protein removal on the physicochemical properties of waxy maize flours. STARCH-STARKE 2012. [DOI: 10.1002/star.201200038] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Zhang W, Sun C, He F, Tian J. Textural Characteristics and Sensory Evaluation of Cooked Dry Chinese Noodles Based on Wheat-Sweet Potato Composite Flour. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2010. [DOI: 10.1080/10942910802338194] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Toma A, Omary MB, Marquart LF, Arndt EA, Rosentrater KA, Burns-Whitmore B, Kessler L, Hwan K, Sandoval A, Sung A. Children's acceptance, nutritional, and instrumental evaluations of whole grain and soluble fiber enriched foods. J Food Sci 2009; 74:H139-46. [PMID: 19646047 DOI: 10.1111/j.1750-3841.2009.01165.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The Dietary Guidelines for Americans 2005 report recommends 3 or more daily ounce-equivalents of whole grains (WG), and the FDA suggests consumption of 25 g of total dietary fiber (TDF) and 6 g of soluble fiber (SF) for a 2000-calorie diet. Efforts to increase the consumption of WG and SF among elementary school-aged children are needed. The objectives of this study were to examine the consumption of WG- and SF-enriched burritos and cookies among elementary school-aged children and to perform a quality evaluation of all products. Children in grades K to 6 from a local elementary school consumed control (CTR) products made with refined flour along with the test products (TRT) over a 13-wk period. TRT burritos and cookies contained 51% and 100% WG, respectively. CTR and TRT products were served on 3 and 4 different Fridays, respectively. Children's consumption was determined via plate waste. Quality parameters such as texture, color, water activity, weight, and product dimensions were also measured. No significant differences in consumption between CTR and TRT burritos and cookies were found (36% and 90%, respectively). Texture (area) was higher for CTR burritos compared with TRT burritos (1.31 and 0.66 kg-s, respectively). CTR burritos were lighter than TRT burritos with L* values of 80.04 and 64.61, respectively. CTR cookies required a higher breaking force (3.14 compared with 0.58 kg), were lighter than TRT cookies (63.18 compared with 50.27), and had lower water activity (0.5 compared with 0.71).
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Affiliation(s)
- A Toma
- Human Nutrition and Food Science Dept., Pomona, CA 91768, USA
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Prasopsunwattana N, Omary MB, Arndt EA, Cooke PH, Flores RA, Yokoyama W, Toma A, Chongcham S, Lee SP. Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley. Cereal Chem 2009. [DOI: 10.1094/cchem-86-4-0439] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Naruemon Prasopsunwattana
- Human Nutrition & Food Science Dept., California State Polytechnic University, Pomona, CA 91768. Mention of a trade name, propriety product or specific equipment does not constitute a guarantee or warranty by Cal Poly Pomona University
| | - María Botero Omary
- Human Nutrition & Food Science Dept., California State Polytechnic University, Pomona, CA 91768. Mention of a trade name, propriety product or specific equipment does not constitute a guarantee or warranty by Cal Poly Pomona University
- Corresponding author. Phone: 909-869-2180. Fax: 909-869-5078. E-mail address:
| | | | - Peter H. Cooke
- USDA/ARS/ERRC, Wyndmoor, PA 19038. Names are necessary to report factually on available data; however, the USDA neither guarantees nor warrants the standard of the product, and the use of the name by the USDA implies no approval of the product to the exclusion of others that may also be suitable
| | | | | | - Ayako Toma
- Human Nutrition & Food Science Dept., California State Polytechnic University, Pomona, CA 91768. Mention of a trade name, propriety product or specific equipment does not constitute a guarantee or warranty by Cal Poly Pomona University
| | - Sutida Chongcham
- Human Nutrition & Food Science Dept., California State Polytechnic University, Pomona, CA 91768. Mention of a trade name, propriety product or specific equipment does not constitute a guarantee or warranty by Cal Poly Pomona University
| | - Sylvia P. Lee
- Human Nutrition & Food Science Dept., California State Polytechnic University, Pomona, CA 91768. Mention of a trade name, propriety product or specific equipment does not constitute a guarantee or warranty by Cal Poly Pomona University
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Wójtowicz A, Mościcki L. Influence of Extrusion-Cooking Parameters on Some Quality Aspects of Precooked Pasta-Like Products. J Food Sci 2009; 74:E226-33. [DOI: 10.1111/j.1750-3841.2009.01168.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Izydorczyk M, Dexter J. Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review. Food Res Int 2008. [DOI: 10.1016/j.foodres.2008.04.001] [Citation(s) in RCA: 354] [Impact Index Per Article: 22.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Lazaridou A, Biliaderis C. Molecular aspects of cereal β-glucan functionality: Physical properties, technological applications and physiological effects. J Cereal Sci 2007. [DOI: 10.1016/j.jcs.2007.05.003] [Citation(s) in RCA: 429] [Impact Index Per Article: 25.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Lagassé SL, Hatcher DW, Dexter JE, Rossnagel BG, Izydorczyk MS. Quality Characteristics of Fresh and Dried White Salted Noodles Enriched with Flour from Hull-less Barley Genotypes of Diverse Amylose Content. Cereal Chem 2006. [DOI: 10.1094/cc-83-0202] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- S. L. Lagassé
- The University of Manitoba, Food Science Dept. Currently at the Food Development Center, Portage La Prairie, MB, Canada
| | - D. W. Hatcher
- Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St. Winnipeg, MB. Canada, R3C 3G8
| | - J. E. Dexter
- Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St. Winnipeg, MB. Canada, R3C 3G8
| | - B. G. Rossnagel
- The Crop Development Center, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK. S7N 5A8, Canada
| | - M. S. Izydorczyk
- Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St. Winnipeg, MB. Canada, R3C 3G8
- Corresponding author. E-mail:
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Ross AS. Instrumental Measurement of Physical Properties of Cooked Asian Wheat Flour Noodles. Cereal Chem 2006. [DOI: 10.1094/cc-83-0042] [Citation(s) in RCA: 52] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Andrew S. Ross
- Oregon State University, Department of Crop and Soil Science, Corvallis OR, 97331. Phone: 541-737-9149. E-mail:
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Mann G, Leyne E, Li Z, Morell MK. Effects of a Novel Barley, Himalaya 292, on Rheological and Breadmaking Properties of Wheat and Barley Doughs. Cereal Chem 2005. [DOI: 10.1094/cc-82-0626] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- G. Mann
- CSIRO Plant Industry, GPO BOX 1600, Canberra, ACT 2601, Australia
- Corresponding author. Phone: +61 2 6246 5380. Fax: +61 2 6246 5000. E-mail:
| | - E. Leyne
- CSIRO Plant Industry, GPO BOX 1600, Canberra, ACT 2601, Australia
| | - Z. Li
- CSIRO Plant Industry, GPO BOX 1600, Canberra, ACT 2601, Australia
| | - M. K. Morell
- CSIRO Plant Industry, GPO BOX 1600, Canberra, ACT 2601, Australia
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