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Kumar H, Guleria S, Kimta N, Nepovimova E, Dhalaria R, Dhanjal DS, Sethi N, Alomar SY, Kuca K. Selected fruit pomaces: Nutritional profile, health benefits, and applications in functional foods and feeds. Curr Res Food Sci 2024; 9:100791. [PMID: 38979544 PMCID: PMC11228958 DOI: 10.1016/j.crfs.2024.100791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2024] [Revised: 06/09/2024] [Accepted: 06/15/2024] [Indexed: 07/10/2024] Open
Abstract
The utmost objective of every nation is to achieve zero hunger and ensure the health and well-being of its population. However, in impoverished nations, particularly in rural areas, such issues persist on a daily basis. Currently, there is a growing demand for fruit consumption due to their potential health benefits. Surprisingly, their most prevalent by-product is pomace, which is produced in millions of tonnes and is usually discarded as waste after processing or consumption. Even food produced with these kinds of raw resources can contribute to the objective of eradicating world hunger. Owing to these advantages, scientists have begun evaluating the nutritional content of various fruit pomace varieties as well as the chemical composition in different bioactive constituents, which have significant health benefits and can be used to formulate a variety of food products with notable nutraceutical and functional potential. So, the purpose of this review is to understand the existing familiarity of nutritional and phytochemical composition of selected fruit pomaces, those derived from pineapple, orange, grape, apple, and tomato. Furthermore, this article covers pre-clinical and clinical investigations conducted on the selected fruit pomace extracts and/or powder forms and its incorporation into food products and animal feed. Adding fruit pomaces reduces the glycemic index, increases the fibre content and total polyphenolic contents, and reduces the cooking loss, etc. In animal feeds, incorporating fruit pomaces improves the antioxidant enzyme activities, humoral immune system, and growth performance and reduces methane emission.
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Affiliation(s)
- Harsh Kumar
- Centre of Advanced Technologies, Faculty of Science, University of Hradec Kralove, Rokitanskeho 62, 50003, Hradec Kralove, Czech Republic
| | - Shivani Guleria
- Department of Biotechnology, TIFAC-Centre of Relevance and Excellence in Agro and Industrial Biotechnology (CORE), Thapar Institute of Engineering and Technology, Patiala, 147001, India
| | - Neetika Kimta
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Eugenie Nepovimova
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
| | - Rajni Dhalaria
- School of Biological and Environmental Sciences, Shoolini University of Biotechnology and Management Sciences, Solan, 173229, India
| | - Daljeet Singh Dhanjal
- School of Bioengineering and Biosciences, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Nidhi Sethi
- Department of Pharmaceutical Sciences, Guru Nanak Dev University, Amritsar, 143005, India
| | - Suliman Y Alomar
- Zoology Department, College of Science, King Saud University, Riyadh, 11451, Saudi Arabia
| | - Kamil Kuca
- Department of Chemistry, Faculty of Science, University of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
- Biomedical Research Center, University Hospital of Hradec Kralove, 50005, Hradec Kralove, Czech Republic
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Plazzotta S, Nicoli MC, Manzocco L. Upcycling soy processing waste (okara) into structured emulsions for fat replacement in sweet bread. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4025-4033. [PMID: 36440743 DOI: 10.1002/jsfa.12361] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 11/11/2022] [Accepted: 11/28/2022] [Indexed: 05/03/2023]
Abstract
BACKGROUND Okara is the main waste of soy processing and represents a large economic and environmental burden. Nevertheless, the fibre and protein content of okara supports the upcycling of this critical waste. This study aimed at assessing the potentialities of okara as an innovative oil-structuring ingredient. RESULTS Structured emulsions containing up to 520 g oil kg-1 and having oil holding capacity higher than 75% were prepared by high-shear mixing of okara with liquid oil. Microstructural analysis showed that the oil phase was evenly distributed in the okara matrix, probably due to the emulsification ability of the okara fibre-protein network. The performance of okara structured emulsions as palm margarine replacer were tested in the preparation of sweet bread. Okara emulsions (500 g oil kg-1 ) resulted not only in a significant reduction of saturated fatty acids (>50%), but also in an increased protein and fibre content. Compared to the use of liquid oil solely, okara emulsions allowed reducing the oil released from bread loaf. Bread containing okara emulsion also presented physical and sensory properties similar to those of palm margarine bread, the only exception being a more perceivable oiliness and rancid defect, which are, however, easily preventable by applying appropriate formulation strategies. CONCLUSION The use of okara as innovative ingredient for oil structuring would answer the current demand for sustainable heathy diets, based on clean-label foods with low-saturated fat content, and increased protein and fibre supply. This approach would also allow the complete upcycling of this critical waste. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Stella Plazzotta
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Maria Cristina Nicoli
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Udine, Italy
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Kwon H, Lee DU, Lee S. Lutein fortification of wheat bread with marigold powder: impact on rheology, water dynamics, and structure. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023. [PMID: 37046391 DOI: 10.1002/jsfa.12621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/16/2022] [Revised: 04/05/2023] [Accepted: 04/13/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Demands for foods conducive to eye health have been on the increase in the global healthcare sector. Marigold powder as a major source of lutein was utilized to produce lutein-fortified breads for ocular health. The physicochemical characteristics of the doughs and breads were investigated in terms of rheology, water mobility, and protein secondary structures. RESULTS The incorporation of marigold powder decreased the water absorption of doughs without significantly altering thermomechanical properties. With a range of fortification levels (1-3%), marigold powder led to decreased storage and loss modulus of doughs by weakening their gluten network, which was supported by their T2 relaxation times. The resistance of the doughs weakened with increasing levels of marigold powder, while their extensibilities significantly incremented. Fourier transform infrared spectral deconvolution revealed the changes in wheat protein structures upon marigold powder incorporation, in which the proportion of β-turn increased at the expense of β-sheet ratio. The breads with marigold powder displayed increased specific volume from 4.034 to 4.368 mL g-1 , accompanied by softer textures. The baking process led to heat-induced losses in lutein concentration of less than 10% within the crumb and approximately 30% in the crust. CONCLUSION The use of marigold powder induced changes in protein secondary structure and extensional features of doughs, contributing to increased loaf volume and softer texture. Overall, this study provides fundamental information on the rheological and structural effects of marigold powder in a wheat bread system, consequently encouraging the food industry to utilize marigold power as a functional food ingredient. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Hyukjin Kwon
- Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea
| | - Dong-Un Lee
- Department of Food Science and Technology, Chung-Ang University, Anseong, South Korea
| | - Suyong Lee
- Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center, Sejong University, Seoul, South Korea
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Industrial Application and Health Prospective of Fig ( Ficus carica) By-Products. Molecules 2023; 28:molecules28030960. [PMID: 36770628 PMCID: PMC9919570 DOI: 10.3390/molecules28030960] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/08/2023] [Accepted: 01/13/2023] [Indexed: 01/21/2023] Open
Abstract
The current review was carried out on the industrial application of fig by-products and their role against chronic disorders. Fig is basically belonging to fruit and is botanically called Ficus carica. There are different parts of fig, including the leaves, fruits, seeds and latex. The fig parts are a rich source of bioactive compounds and phytochemicals including antioxidants, phenolic compounds, polyunsaturated fatty acids, phytosterols and vitamins. These different parts of fig are used in different food industries such as the bakery, dairy and beverage industries. Fig by-products are used in extract or powder form to value the addition of different food products for the purpose of improving the nutritional value and enhancing the stability. Fig by-products are additive-based products which contain high phytochemicals fatty acids, polyphenols and antioxidants. Due to the high bioactive compounds, these products performed a vital role against various diseases including cancer, diabetes, constipation, cardiovascular disease (CVD) and the gastrointestinal tract (GIT). Concussively, fig-based food products may be important for human beings and produce healthy food.
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Ding J, Hu H, Yang J, Wu T, Sun X, Fang Y, Huang Q. Mechanistic study of the impact of germinated brown rice flour on gluten network formation, dough properties and bread quality. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103217] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kaur S, Sachdev PA, Singh A, Surasani VKR. Utilisation of
Kinnow
peel as a functional ingredient in bread: Physicochemical, functional, textural and sensory attributes. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16040] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
Affiliation(s)
- Simranjeet Kaur
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Poonam Aggarwal Sachdev
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University Ludhiana Punjab 141004 India
| | - Vijay Kumar Reddy Surasani
- Department of Harvest and Post Harvest Technology Guru Angad Dev Veterinary and Animal Sciences University Ludhiana Punjab 141004 India
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Rafiq S, Sofi SA, Kaul R, Dar BN. Effect of freeze‐dried kinnow peel powder incorporation on nutritional, quality characteristics, baking, sensorial properties and storage stability of traditional wheat‐based Soup sticks. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16652] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Shafiya Rafiq
- Division of Food Science and Technology, Sher‐e‐Kashmir University of Agricultural Science and Technology Chatha India
| | - Sajad Ahmad Sofi
- Department of Food Technology Islamic University of Science and Technology Awantipora India
| | - Rajkumari Kaul
- Division of Food Science and Technology, Sher‐e‐Kashmir University of Agricultural Science and Technology Chatha India
| | - B. N. Dar
- Department of Food Technology Islamic University of Science and Technology Awantipora India
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MOSTAFA HS. Assessment of the caffeine-containing beverages available in the local markets, and development of a real energy drink based on the date fruit. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.51820] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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9
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Junejo SA, Rashid A, Yang L, Xu Y, Kraithong S, Zhou Y. Effects of spinach powder on the physicochemical and antioxidant properties of durum wheat bread. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112058] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits. Processes (Basel) 2021. [DOI: 10.3390/pr9081262] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022] Open
Abstract
This study investigated the impact of Parinari curatellifolia peel flour on the nutritional, physical and antioxidant properties of formulated biscuits. Biscuits enriched with 5%, 10%, 15% and 20% of Parinari (P). curatellifolia peel flour were formulated and characterised. Thermal, physicochemical, polyphenolic compounds and antioxidant properties of flour and biscuits were determined. The incorporation of P. curatellifolia peel flour significantly increased (p < 0.05) thermal properties (onset, peak and conclusion temperatures) of flour. However, enthalpy of gelatinisation, viscosity and pH of flour samples decreased. Nutritional analysis revealed an increase in ash (0.74% to 2.23%) and crude fibre contents (0.39% to 2.95%) along with an increase of P. curatellifolia peel flour levels. Protein content and carbohydrates decreased while moisture content was insignificantly affected by the addition of P. curatellifolia peel flour. The L*, b* values and whiteness index of formulated biscuits decreased while parameter a* value (10.76 to 21.89) and yellowness index (69.84 to 102.71) decreased. Physical properties such as diameter (3.57 mm to 3.97 mm), spread ratio (2.67 to 3.45) and hardness (1188.13 g to 2432.60 g) increased with the inclusion levels of peel flour while weight and thickness decreased. The inclusion of P. curatellifolia improved the polyphenolic compounds and antioxidant activity of biscuits with values of total flavonoids content ranging from 0.028 to 0.104 mg CE/g, total phenolic content increasing from 20.01 mg to 48.51 mg GAE/g, ferric reducing antioxidant power (FRAP) increasing from 108.33 mg to 162.67 mg GAE/g and DPPH (2,2-diphenyl-1-picrylhydrazyl) from 48.70% to 94.72%. These results lead to the recommendation of the utilisation of P. curatellifolia peel flour to enhance the nutritional value, polyphenolic compounds and antioxidant activity of bakery products such as biscuits.
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Xu J, Li Y, Zhao Y, Wang D, Wang W. Influence of antioxidant dietary fiber on dough properties and bread qualities: A review. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104434] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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12
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Larrosa APQ, Otero DM. Flour made from fruit by‐products: Characteristics, processing conditions, and applications. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15398] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Ana Paula Q. Larrosa
- Departamento de Engenharia de Alimentos Centro de Tecnologia Universidade Estadual de Maringá Maringá Brazil
| | - Deborah M. Otero
- Departamento de Ciência de Alimentos Escola de Nutrição Universidade Federal da Bahia Salvador Brazil
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Acharjee A, Afrin SM, Sit N. Physicochemical, textural, and rheological properties of yoghurt enriched with orange pomace powder. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15193] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Arijit Acharjee
- Department of Food Engineering and Technology Tezpur University Assam India
| | | | - Nandan Sit
- Department of Food Engineering and Technology Tezpur University Assam India
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Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106203] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Bölek S. Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation. J Food Sci 2020; 86:55-60. [PMID: 33295015 DOI: 10.1111/1750-3841.15548] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2020] [Revised: 10/27/2020] [Accepted: 11/10/2020] [Indexed: 01/29/2023]
Abstract
Being a rich source of antioxidants, phenolic compounds and dietary fiber, the fig seed could be valuable health-promoting food ingredient. The possibility of using fig seed powder in biscuits was investigated. For this purpose, wheat flour was replaced by fig seed powder at levels of 0, 5, 10, and 15%. The effects of replacement on proximate composition, color values, total phenolic contents, antioxidant activity, textural characteristics, and sensorial properties of biscuit samples were investigated. The composition of fig seed powder showed a significantly higher concentration of fiber (56.6 ± 0.27%), protein (14.32 ± 0.21%), fat (20.32 ± 0.32%), and total phenolic content (665.12 ± 0.52 mg GAE/100 g). The biscuit samples were obtained with increased fiber content by adding fig seed powder to the biscuit formulation. Moreover, fig seed powder increased the total phenolic content and antioxidant activity of biscuits significantly (P < 0.05). The addition of fig seed powder to the biscuit formulation up to 10% increased the sensory scores of the biscuits in terms of odor, flavor, and overall impression. PRACTICAL APPLICATION: The use of waste products in food industry is relevant in terms of the circular economy context. The enrichment of biscuit with waste fig seed powder could also supplies accessional channel for valorization of a food waste. Fig seed powder could be used to produce acceptable biscuits with improved nutritional quality.
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Affiliation(s)
- Sibel Bölek
- Department of Food Technology, University of Health Sciences, Üsküdar, Istanbul, Turkey
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Krekora M, Szymańska-Chargot M, Niewiadomski Z, Miś A, Nawrocka A. Effect of cinnamic acid and its derivatives on structure of gluten proteins – A study on model dough with application of FT-Raman spectroscopy. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105935] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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17
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Plant-Based Food By-Products: Prospects for Valorisation in Functional Bread Development. SUSTAINABILITY 2020. [DOI: 10.3390/su12187785] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The industrial and small-scale processing of plant-based food materials is associated with by-products that may have a negative impact on the environment but could add value to bread-based products. The bioactivity of plant-based food by-products, their impact on the properties of functional bread, and their bioavailability/bioaccessibility leading to potential health effects when consumed was reviewed. Plant-based food by-products which may be added to bread include rice bran, wheat bran, corn bran, grape pomace/seed extract, tomato seed/skin, and artichoke stems/leaves. These by-products contain high concentrations of bioactive compounds, including phenolics, bioactive peptides, and arabinoxylan. Pre-treatment procedures, including fermentation and thermal processing, impact the properties of plant-based by-products. In most cases, bread formulated with flour from plant-based by-products demonstrated increased fibre and bioactive compound contents. In terms of the sensory and nutritional acceptability of bread, formulations with an average of 5% flour from plant-based by-products produced bread with acceptable sensory properties. Bread enriched with plant-based by-products demonstrated enhanced bioavailability and bioaccessibility and favourable bioactive properties in human blood, although long-term studies are warranted. There is a need to investigate the bioactive properties of other underutilised plant-based by-products and their potential application in bread as a sustainable approach towards improving food and nutrition security.
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18
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Miś A, Krekora M, Niewiadomski Z, Dziki D, Nawrocka A. Water redistribution between model bread dough components during mixing. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103035] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Ni Q, Ranawana V, Hayes HE, Hayward NJ, Stead D, Raikos V. Addition of Broad Bean Hull to Wheat Flour for the Development of High-Fiber Bread: Effects on Physical and Nutritional Properties. Foods 2020; 9:E1192. [PMID: 32872269 PMCID: PMC7555644 DOI: 10.3390/foods9091192] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 08/19/2020] [Accepted: 08/25/2020] [Indexed: 02/06/2023] Open
Abstract
The seed coat (hull) of broad bean (Vicia faba) (BBH) is a significant secondary product of processing with a promising nutritional profile. Bean hull has a high fiber content (49%), yet it remains underexploited as an ingredient by the food industry. This study investigated the potential of this secondary product to partially replace wheat flour for the development of high-fiber breads. Bread formulations with a range of supplementation levels (0%, 11%, 21% and 31%) were developed and tested for their nutritional and physical properties. The proximate composition of breads revealed that at 31% replacement, the fiber content was 19.19 g/100 g bread, which was significantly higher (p < 0.05) than control breads (3.62 g/100 g bread). The physical (specific volume, density and color) and textural properties of breads were affected by the addition of bean hull. Specific volume and hardness of breads were significantly reduced at ≥21% replacement compared to the control, which may reduce acceptability of the product by some consumer groups. Enzyme-linked immunosorbent assay (ELISA) showed that the gluten content of breads was significantly reduced with bean hull addition (62% depletion for 31% replacement). At 11%, 21% and 31% replacement, one portion (80 g of bread) contains 6.8 g, 11.6 g and 15.3 g of dietary fiber, respectively, which contributes 23%, 38% and 51% of the recommended daily fiber intake (30 g/day). In conclusion, bean hull can be a valuable source of dietary fiber in bread formulations. The study showed BBH could be used to replace up to 21% of the wheat flour without significantly impacting on bread texture and volume.
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Affiliation(s)
| | | | | | | | | | - Vassilios Raikos
- Rowett Institute, University of Aberdeen, Aberdeen AB25 2ZD, UK; (Q.N.); (V.R.); (H.E.H.); (N.J.H.); (D.S.)
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Wang N, Xu Y, Chao H, Zhang M, Zhou Y, Wang M. Effects of celery powder on wheat dough properties and textural, antioxidant and starch digestibility properties of bread. Journal of Food Science and Technology 2019; 57:1710-1718. [PMID: 32327782 DOI: 10.1007/s13197-019-04204-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/30/2019] [Accepted: 12/11/2019] [Indexed: 12/21/2022]
Abstract
In order to investigate the effects of celery powder (CP) on bread quality, wheat flour was replaced by CP which was produced from two celery varieties ('Jinnan Shiqin' and 'Ventura') at different levels (1, 2, 3 and 5/100 g flour). For both kinds of CPs, Mixolab analysis showed that the water absorption of dough increased with the increase of CP, while the protein network weakening (C2), peak viscosity (C3) and crystallinity of starch (C5-C4) decreased. The specific volume of bread decreased at higher CP level, whereas its crumb hardness and chewiness showed a reverse trend. The addition of CP significantly increased the total phenolics content of bread, and thus caused a significant improvement in antioxidant activities. The addition of CP significantly reduced the content of rapidly digestible starch in bread, while the contents of slowly digestible starch and resistant starch were increased. Additionally, bread prepared with a higher CP content showed a lower predicted glycaemic index. Based on the results of sensory analysis, bread incorporated with 2 g/100 g flour for 'Jinnan Shiqin' or 1 g/100 g flour for 'Ventura' didn't show significant effect on its overall acceptability. The present study indicated that addition of CP could be an effective way to produce a bread with higher antioxidant activity and lower starch digestibility.
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Affiliation(s)
- Naifu Wang
- 1Anhui Province Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, 230036 China
- 2Department of Food Science and Engineering, Anhui Agricultural University, Hefei, 230036 China
| | - Yan Xu
- 1Anhui Province Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, 230036 China
- 2Department of Food Science and Engineering, Anhui Agricultural University, Hefei, 230036 China
| | - Huimei Chao
- 1Anhui Province Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, 230036 China
- 2Department of Food Science and Engineering, Anhui Agricultural University, Hefei, 230036 China
| | - Min Zhang
- 1Anhui Province Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, 230036 China
- 2Department of Food Science and Engineering, Anhui Agricultural University, Hefei, 230036 China
| | - Yibin Zhou
- 1Anhui Province Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, 230036 China
- 2Department of Food Science and Engineering, Anhui Agricultural University, Hefei, 230036 China
| | - Mingchun Wang
- 1Anhui Province Engineering Laboratory of Agricultural Products Processing, Anhui Agricultural University, Hefei, 230036 China
- 2Department of Food Science and Engineering, Anhui Agricultural University, Hefei, 230036 China
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Chonpracha P, Gao Y, Tuuri G, Prinyawiwatkul W. Possible Sugar and Calorie Reduction by Visual Cues: A Case of Syrup Added to Brewed Coffee. J Food Sci 2019; 84:3784-3792. [PMID: 31763704 DOI: 10.1111/1750-3841.14964] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2019] [Revised: 10/04/2019] [Accepted: 11/04/2019] [Indexed: 11/29/2022]
Abstract
Visual cues have been reported to influence taste and flavor perceptions. The objectives of this study were to evaluate the impact of visual cues (color and viscosity) of syrups on expected sweetness and bitterness perception (Study I), and on sweetness perception and sweetness liking of brewed coffee after syrup had been added, and the amount of syrups to be added to brewed coffee (Study II). For Study I, the visual stimuli were developed by varying viscosity (80, 800, and 8000 cP) and yellow index (YI) (0.04, 0.08, 0.16, and 0.32), resulting in 12 syrups with 20 degrees Brix. Visual observations indicated greater expected sweetness perceptions of syrups when YI and viscosity were increased. However, YI, but not viscosity, affected expected bitterness perceptions. Increasing YI raised the frequency (%) of "too sweet" perceptions of syrups on a JAR scale. For Study II, only four syrups (LC1, LC2, HC1, HC2; L = viscosity, 80 cP, H = 8,000 cP; C1 = YI 0.04, C2 = YI 0.32) were studied. The visual perception affected consumers' behaviors concerning the amount of syrup added to brewed coffee. Consumers added the greatest volume of syrups with the lowest viscosity and YI (LC1), while the lowest volume of syrups with the highest viscosity and YI (HC2). There were no significant differences in sweetness liking of brewed coffees added with LC1, LC2, and/or HC1 syrups. This study indicated that visual cues could potentially intensify the perceived sweetness of syrups, and reduced the volume of syrup added to brewed coffee and consequently calories consumed. PRACTICAL APPLICATION: Sensory visual cues associated with a syrup can be used to reduce the volume consumed and thereby promote reduced consumption of calories while maintaining sensory acceptability. Increasing a syrup's viscosity and yellow/brown color intensity enhanced the expectation of sweetness and resulted in less volume of syrup added to brewed coffee. This research demonstrated that the impact of visual cues not only influenced expectation and sensory acceptability but also impacted the cognitive process of eating. This strategy could provide a way to promote a sustainable reduction in sugar and, hence, calorie consumption without compromising sensory liking.
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Affiliation(s)
- Pitchayapat Chonpracha
- Authors are with School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
| | - Yupeng Gao
- Authors are with School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
| | - Georgianna Tuuri
- Authors are with School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
| | - Witoon Prinyawiwatkul
- Authors are with School of Nutrition and Food Sciences, Louisiana State Univ. Agricultural Center, Baton Rouge, LA, 70803, U.S.A
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Cerezal Mezquita P, Morales J, Palma J, Ruiz MDC, Jáuregui M. Stability of Lutein Obtained from Muriellopsis sp biomass and used as a natural colorant and antioxidant in a mayonnaise-like dressing sauce. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1609091] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
Affiliation(s)
- Pedro Cerezal Mezquita
- Laboratorio de Microencapsulación de Compuestos Bioactivos (LAMICBA) del Departamento de Alimentos, Facultad de Ciencias de la Salud (FACSA), Universidad de Antofagasta. Avda. Universidad de Antofagasta, Antofagasta, Chile
| | - Juan Morales
- Laboratorio de Microalgas y Análisis. Edificio LEA. Facultad de Ciencias del Mar y Recursos Biológicos (FACIMAR), Universidad de Antofagasta, Antofagasta, Chile
| | - Jenifer Palma
- Laboratorio de Microencapsulación de Compuestos Bioactivos (LAMICBA) del Departamento de Alimentos, Facultad de Ciencias de la Salud (FACSA), Universidad de Antofagasta. Avda. Universidad de Antofagasta, Antofagasta, Chile
| | - Maria Del Carmen Ruiz
- Laboratorio de Microencapsulación de Compuestos Bioactivos (LAMICBA) del Departamento de Alimentos, Facultad de Ciencias de la Salud (FACSA), Universidad de Antofagasta. Avda. Universidad de Antofagasta, Antofagasta, Chile
| | - Marjorie Jáuregui
- Laboratorio de Microencapsulación de Compuestos Bioactivos (LAMICBA) del Departamento de Alimentos, Facultad de Ciencias de la Salud (FACSA), Universidad de Antofagasta. Avda. Universidad de Antofagasta, Antofagasta, Chile
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Tepsongkroh B, Jangchud K, Jangchud A, Chonpracha P, Ardoin R, Prinyawiwatkul W. Consumer perception of extruded snacks containing brown rice and dried mushroom. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14220] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Benjarat Tepsongkroh
- Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Kamolwan Jangchud
- Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Anuvat Jangchud
- Department of Product Development Faculty of Agro‐Industry Kasetsart University Bangkok 10900 Thailand
| | - Pitchayapat Chonpracha
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA 70803 USA
| | - Ryan Ardoin
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA 70803 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA 70803 USA
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Kouhanestani SB, Abbasi H, Zamindar N. The effects of oleaster flour, active gluten and sucrose replacement with potassium acesulfame and isomalt on the qualitative properties of functional sponge cakes. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2019. [DOI: 10.1590/1981-6723.14218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract Oleaster (Elaeagnus angustifolia L.) is a fruit with special nutraceutical value which grows under a wide range of climatic conditions in Europe and Asia. In the present study, the effects of oleaster flour (15%, 30% and 45%) and active gluten at (0 and 3%) on the physical, chemical and sensory properties of sponge cakes were assessed. The best sample was selected based on the qualitative properties and compared with the control with respect to the staling rate and nutritional aspects. In order to decrease the calories, the sucrose content of the selected sample was replaced with potassium acesulfame and isomalt at the levels of 30%, 50% and 70%. Oleaster flour increased the density but decreased the hardness and cohesiveness of the cake. Active gluten decreased the density and hardness but increased the cohesiveness and springiness. Considering the qualitative properties of the sponge cakes, the sample containing 30% oleaster flour and 3% gluten (30 OFG) was selected as the best. Replacement of the sucrose in 30 OFG increased the hardness, density, redness and yellowness of the crumb. With 30% sucrose replacement, the quality of the product was adequately maintained. The use of oleaster significantly increased the calcium, potassium, crude fibre, fat and total phenolic compound contents of the sponge cakes as compared to the control. The sample containing 30% oleaster flour and 3% gluten with 30% sucrose replacement showed appropriate physicochemical, textural and sensory properties.
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Lafarga T, Gallagher E, Bademunt A, Bobo G, Echeverria G, Viñas I, Aguiló‐Aguayo I. Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co‐products. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13908] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Affiliation(s)
- Tomás Lafarga
- IRTA, XaRTA‐Postharvest Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny Edifici Fruitcentre 25003 Lleida Catalonia Spain
| | - Eimear Gallagher
- Department of Food Chemistry and Technology Teagasc Food Research Centre Ashtown Dublin 15 Ireland
| | - Ariadna Bademunt
- Food Technology Department XaRTA‐Postharvest Agrotecnio Center University of Lleida Plaça de Víctor Siurana, 1 25003 Lleida Spain
| | - Gloria Bobo
- IRTA, XaRTA‐Postharvest Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny Edifici Fruitcentre 25003 Lleida Catalonia Spain
| | - Gemma Echeverria
- IRTA, XaRTA‐Postharvest Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny Edifici Fruitcentre 25003 Lleida Catalonia Spain
| | - Inmaculada Viñas
- Food Technology Department XaRTA‐Postharvest Agrotecnio Center University of Lleida Plaça de Víctor Siurana, 1 25003 Lleida Spain
| | - Ingrid Aguiló‐Aguayo
- IRTA, XaRTA‐Postharvest Parc Científic i Tecnològic Agroalimentari de Lleida, Parc de Gardeny Edifici Fruitcentre 25003 Lleida Catalonia Spain
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Plazzotta S, Sillani S, Manzocco L. Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13820] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Stella Plazzotta
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A 33100 Udine Italy
| | - Sandro Sillani
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A 33100 Udine Italy
| | - Lara Manzocco
- Department of Agricultural, Food, Environmental and Animal Sciences University of Udine Via Sondrio 2/A 33100 Udine Italy
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Watts EG, Janes ME, Prinyawiwatkul W, Shen Y, Xu Z, Johnson D. Microbiological changes and their impact on quality characteristics of red hot chilli pepper mash during natural fermentation. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13792] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Affiliation(s)
- Evelyn G. Watts
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Marlene E. Janes
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Yixiao Shen
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Zhimin Xu
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
| | - Danielle Johnson
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803 USA
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Kurek MA, Wyrwisz J, Karp S, Wierzbicka A. Effect of fiber sources on fatty acids profile, glycemic index, and phenolic compound content of in vitro digested fortified wheat bread. Journal of Food Science and Technology 2018; 55:1632-1640. [PMID: 29666515 DOI: 10.1007/s13197-018-3061-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2018] [Accepted: 01/29/2018] [Indexed: 01/17/2023]
Abstract
In this study, some dietary fiber (DF) sources were investigated as fortifiers of wheat bread: oat (OB), flax (FB), and apple (AB). Adding oat and flax fibers to bread significantly changed the fatty acid profiles. OB was highest in oleic acid (33.83% of lipids) and linoleic acid (24.31% of lipids). Only in FB, γ-linolenic fatty acid was present in a significant amount-18.32%. The bioaccessibility trails revealed that the DF slow down the intake of saturated fatty acids. PUFA were least bioaccessible from all fatty acids groups in the range of (72% in OB to 87% in FB). The control bread had the greatest value (80.5) and was significantly higher than values for OB, FB, and AB in terms of glycemic index. OB, FB and AB addition led to obtain low glycemic index. AB had a significant highest value of total phenolic (897.2 mg/kg) with the lowest values in FB (541.2 mg/kg). The only significant lowering of caloric values in this study was observed in AB. The study could address the gap in the area of research about taking into consideration glycemic index, fatty acid profile and phenolic content in parallel in terms of DF application in breads.
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Affiliation(s)
- Marcin Andrzej Kurek
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Jarosław Wyrwisz
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Sabina Karp
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland
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Sukkwai S, Kijroongrojana K, Chonpracha P, Pujols KD, Alonso-Marenco JR, Ardoin R, Prinyawiwatkul W. Effects of colorant concentration and ‘natural colour’ or ‘sodium content’ claim on saltiness perception, consumer liking and emotion, and purchase intent of dipping sauces. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13704] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Sineenath Sukkwai
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; HatYai Songkhla 90112 Thailand
| | - Kongkarn Kijroongrojana
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; HatYai Songkhla 90112 Thailand
| | - Pichayaphat Chonpracha
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Kairy Dharali Pujols
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - José R. Alonso-Marenco
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Ryan Ardoin
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Louisiana State University Agricultural Center; Baton Rouge LA 70803-4200 USA
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Wardy W, Jack AR, Chonpracha P, Alonso JR, King JM, Prinyawiwatkul W. Gluten‐free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intent. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13582] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Wisdom Wardy
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA
| | - Amber Renee Jack
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA
| | - Pitchayapat Chonpracha
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA
| | - Jose Ramon Alonso
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA
| | - Joan M. King
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA
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Sukkwai S, Chonpracha P, Kijroongrojana K, Prinyawiwatkul W. Influences of a natural colourant on colour and salty taste perception, liking, emotion and purchase intent: a case of mayonnaise-based dipping sauces. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13506] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Sineenath Sukkwai
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; HatYai Songkhla 90112 Thailand
| | - Pichayaphat Chonpracha
- School of Nutrition and Food Sciences; Agricultural Center; Louisiana State University; Baton Rouge LA 70803 USA
| | - Kongkarn Kijroongrojana
- Department of Food Technology; Faculty of Agro-Industry; Prince of Songkla University; HatYai Songkhla 90112 Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences; Agricultural Center; Louisiana State University; Baton Rouge LA 70803 USA
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Gómez M, Martinez MM. Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Crit Rev Food Sci Nutr 2017; 58:2119-2135. [DOI: 10.1080/10408398.2017.1305946] [Citation(s) in RCA: 53] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, Palencia, Spain
| | - Mario M. Martinez
- Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, Indiana, USA
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Martins ZE, Pinho O, Ferreira IMPLVO, Jekle M, Becker T. Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics. Eur Food Res Technol 2017. [DOI: 10.1007/s00217-017-2903-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Liu W, Brennan M, Serventi L, Brennan C. Effect of Wheat Bran on Dough Rheology and Final Quality of Chinese Steamed Bread. Cereal Chem 2017. [DOI: 10.1094/cchem-09-16-0234-r] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Wenjun Liu
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Margaret Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Charles Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Science, Lincoln University, Lincoln 7647, Christchurch, New Zealand
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Phimolsiripol Y, Siripatrawan U, Teekachunhatean S, Wangtueai S, Seesuriyachan P, Surawang S, Laokuldilok T, Regenstein JM, Henry CJ. Technological properties,in vitrostarch digestibility andin vivoglycaemic index of bread containing crude malva nut gum. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13369] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
| | - Ubonrat Siripatrawan
- Department of Food Technology, Faculty of Science; Chulalongkorn University; Bangkok 10330 Thailand
| | | | - Sutee Wangtueai
- Faculty of Agro-Industry; Chiang Mai University; Chiang Mai 50100 Thailand
| | | | - Suthat Surawang
- Faculty of Agro-Industry; Chiang Mai University; Chiang Mai 50100 Thailand
| | | | - Joe M. Regenstein
- Faculty of Agro-Industry; Chiang Mai University; Chiang Mai 50100 Thailand
- Department of Food Science; Cornell University; Ithacha NY 14853-7201 USA
| | - Christiani Jeyakumar Henry
- Clinical Nutritional Research Centre; Singapore Institute for Clinical Sciences; Singapore 117609 Singapore
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Miś A, Nawrocka A, Dziki D. Behaviour of Dietary Fibre Supplements During Bread Dough Development Evaluated Using Novel Farinograph Curve Analysis. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-1881-8] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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