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He N, Xia M, Zhang X, He M, Li L, Li B. Quality attributes and functional properties of whole wheat bread baked from frozen dough with the addition of enzymes and hydrocolloids. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1928-1941. [PMID: 37932850 DOI: 10.1002/jsfa.13077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/16/2023] [Revised: 10/18/2023] [Accepted: 10/23/2023] [Indexed: 11/08/2023]
Abstract
BACKGROUND The increased demand for healthy and standardized bread has led to a demand for an efficient and promising dough improver, of natural origin, to reduce the deterioration of whole wheat bread baked from frozen dough caused by the high levels of dietary fiber and by freezing treatment. In this study, the combined effects of xylanase (XYL), lipase (LIP), and xanthan gum (XAN) on the quality attributes and functional properties of whole wheat bread baked from frozen dough were evaluated. RESULTS The optimal combination, which contained XYL (0.12 g kg-1 ), LIP (0.25 g kg-1 ), and XAN (3.1 g kg-1 ), was obtained using response surface methodology (RSM). The addition of the optimal combination endowed frozen dough bread with a higher specific volume, softer texture, better brown crumb color, and greater overall acceptability. The optimal combination had no adverse impact on the volatile organic compounds (VOCs) of frozen dough bread. In terms of the functional properties of bread, the water-holding capacity (WHC), oil-holding capacity (OHC), and swelling capacity (SWC) of dietary fiber in frozen dough bread decreased in the presence of the optimal combination, whereas the glucose adsorption capacity (GAC) did not affect them. Correspondingly, the in vitro digestive glucose release was not significantly different between the control group and the optimal combination group after frozen storage. CONCLUSION The optimal combination could improve the quality attributes and functional properties of whole wheat bread baked from frozen dough effectively, thereby increasing consumption. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Ni He
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Mingwei Xia
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xia Zhang
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Min He
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Lin Li
- Food Chemistry and Technology, College of Oceanology and Food Science, Quanzhou Normal University, Quanzhou, China
| | - Bing Li
- Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Xiang W, Li K, Dong F, Zhang Y, Zeng Q, Jiang L, Zhang D, Huang Y, Xiao L, Zhang Z, Zhang C. Development of a multicriteria decision-making model for evaluating hybrid offspring in the sweetpotato ( Ipomoea batatas L.) breeding process. BREEDING SCIENCE 2023; 73:246-260. [PMID: 37840976 PMCID: PMC10570886 DOI: 10.1270/jsbbs.22096] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 02/13/2023] [Indexed: 10/17/2023]
Abstract
Sweetpotato variety breeding is always a long process. Screening of hybrid offspring is dominated by empirical judgment in this process. Data analysis and decision fatigue have been troubling breeders. In recent years, the low-efficiency screening mode has been unable to meet the requirements of sweetpotato germplasm innovation. Therefore, it is necessary to construct a high-efficiency method that can screen germplasms for different usages, for mining elite genotypes, and to create dedicated sweetpotato varieties. In this article, the multicriteria decision-making (MCDM) model was constructed based on six agronomic traits, including fresh root yield, vine length, vine diameter, branch number, root number and the spatial distribution of storage roots, and five quality traits, including dry matter content, marketable root yield, uniformity of roots, starch content and the edible quality score. Among these, the edible quality score was calculated by using fuzzy comprehensive evaluation to integrate the sensory scores of color, odor, sweetness, stickiness and fibrous taste. The MCDM model was compared with the traditional screening method via an evaluation in 25 sweetpotato materials. The interference of subjective factors on the evaluation results was significantly reduced. The MCDM model is more overall, more accurate and faster than the traditional screening method in the selection of elite sweetpotato materials. It could be programmed to serve the breeders in combination with the traditional screening method.
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Affiliation(s)
- Wei Xiang
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Kailong Li
- Plant Protection Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Fang Dong
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Ya Zhang
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Qiang Zeng
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Ling Jiang
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Daowei Zhang
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Yanlan Huang
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Liang Xiao
- College of Bioscience and Biotechnology, Hunan Agricultural University, Changsha 410128, Hunan, PR China
| | - Zhuo Zhang
- Plant Protection Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
| | - Chaofan Zhang
- Crop Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, Hunan, PR China
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Kim J, Kim M, Choi I. Physicochemical Characteristics, Antioxidant Properties and Consumer Acceptance of Greek Yogurt Fortified with Apple Pomace Syrup. Foods 2023; 12:foods12091856. [PMID: 37174394 PMCID: PMC10178675 DOI: 10.3390/foods12091856] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2023] [Revised: 04/25/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023] Open
Abstract
Despite having high polyphenolic phytochemicals and functional components, apple pomace (AP) is often discarded in landfills, leading to pollution. The study aimed to find a sustainable application for AP in Greek yogurt fortified with AP syrup (APS). Physicochemical characteristics and antioxidant properties were analyzed for APS (APS0.00, APS1.25, APS2.50, APS3.75, APS5.00). As the AP content in the syrup increased, moisture content, titratable acidity, and viscosity significantly increased (p < 0.05). The total polyphenols and flavonoid content of APS increased with increasing AP content. In Greek yogurt fortified with APS (APY), reducing sugar content (0.55 mg/mL to 0.71 mg/mL) significantly increased with fermentation time and AP content, whereas pH level (6.85 to 4.28) decreased. The antioxidant activities by DPPH radical scavenging activity, ABTS radical scavenging activity, ferric reducing antioxidant power, and reducing power were also significantly increased with the AP content and fermentation time. In the consumer acceptance test of APY, APY1.25 had significantly high scores in overall acceptance, taste acceptance, and aftertaste acceptance with purchase intent (p < 0.05). The Greek yogurt fortified with APS as functional food had improved antioxidant properties and consumer acceptance, suggesting the possibility of developing sustainable AP products.
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Affiliation(s)
- Jisoo Kim
- Department of Food and Nutrition, Wonkwang University, Iksandae-ro, Iksan 54538, Republic of Korea
| | - Moonsook Kim
- Department of Food and Nutrition, Wonkwang Health Science University, 514, Iksandae-ro, Iksan 54538, Republic of Korea
| | - Ilsook Choi
- Department of Food and Nutrition, Wonkwang University, Iksandae-ro, Iksan 54538, Republic of Korea
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He Y, Wang B, Wen L, Wang F, Yu H, Chen D, Su X, Zhang C. Effects of dietary fiber on human health. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.07.001] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Awasthi MK, Ferreira JA, Sirohi R, Sarsaiya S, Khoshnevisan B, Baladi S, Sindhu R, Binod P, Pandey A, Juneja A, Kumar D, Zhang Z, Taherzadeh MJ. A critical review on the development stage of biorefinery systems towards the management of apple processing-derived waste. RENEWABLE AND SUSTAINABLE ENERGY REVIEWS 2021; 143:110972. [DOI: 10.1016/j.rser.2021.110972] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/20/2023]
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Han L, Zhang J, Cao X. Effects of orange peel powder on rheological properties of wheat dough and bread aging. Food Sci Nutr 2021; 9:1061-1069. [PMID: 33598189 PMCID: PMC7866614 DOI: 10.1002/fsn3.2080] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2020] [Revised: 12/07/2020] [Accepted: 12/10/2020] [Indexed: 11/17/2022] Open
Abstract
Orange peels, the major byproduct of orange fruit processing, are a good material for functional food production because of their excellent physiological and health function. The effects of orange peel powder (OPP) on the rheological and reho-fermentation properties of high-gluten wheat dough and bread staling were investigated. The results showed that OPP significantly modified wheat dough characteristics and bread quality for its fiber, pectin and polyphenol content. Incorporation of OPP in wheat dough mainly caused competitive water absorption. It improved dough water absorption from 59.70% to 66.82% by increasing the development time (from 1.40 min to 4.51 min) and decreasing the retrogradation degree (from 1.01% to 0.68%) at a low content (no more than 5%) but showed adverse effects at higher content because of stronger gluten-dilution action than excessive water sequestration of OPP. It strengthened the dough elasticity by increasing the value of storage modulus (G') and loss modulus (G″) of dough samples at all contents, G' and G″ value of dough sample containing 7% OPP was more than twice that of the wheat dough. Alveograph and rheofermentographic parameters confirmed that OPP improved the total volume of CO2 production from 1774.11 ml (wheat dough) to 2,458.30 ml (dough sample containing 7% OPP) but reduced the gas retention coefficient from 71.86% to 66.52% during fermentation accordingly. Additionally, no remarkable deterioration of the bread staling was observed. These results contributed to the interpretation of the action mechanism of OPP modification on the wheat dough structure and further guided the application of OPP on cereal product development.
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Affiliation(s)
- Lihong Han
- Collaborative Innovation Center for Food Production and SafetySchool of Biological Science and EngineeringNorth Minzu UniversityYinchuanChina
- Ningxia Ruichun Coarse Cereals Co., Ltd.GuyuanChina
| | - Jiajia Zhang
- Collaborative Innovation Center for Food Production and SafetySchool of Biological Science and EngineeringNorth Minzu UniversityYinchuanChina
| | - Xiaohong Cao
- Collaborative Innovation Center for Food Production and SafetySchool of Biological Science and EngineeringNorth Minzu UniversityYinchuanChina
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Yu M, Zhu K, Wang X, Lu M, Zhang L, Fu X, Wang Y, Xiao Z, Yang Q. Comparison of nutritional quality and sensory acceptability of biscuits obtained from wheat, native, or extruded sorghum flour. Cereal Chem 2020. [DOI: 10.1002/cche.10349] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Miao Yu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Kai Zhu
- Innovation Center Liaoning Academy of Agricultural Sciences Shenyang China
| | - Xiaohe Wang
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Ming Lu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Liangchen Zhang
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Xin Fu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Yanqiu Wang
- Innovation Center Liaoning Academy of Agricultural Sciences Shenyang China
| | - Zhigang Xiao
- College of Grain Science and Technology Shenyang Normal University Shenyang China
| | - Qingyu Yang
- College of Grain Science and Technology Shenyang Normal University Shenyang China
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Wang R, Miao K, Sun J. Intelligent recognition method of infrared imaging target of unmanned autonomous ship based on fuzzy mathematical model. JOURNAL OF INTELLIGENT & FUZZY SYSTEMS 2020. [DOI: 10.3233/jifs-179623] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Renqiang Wang
- Navigation College, Jiangsu Maritime Institute, Gezhi Road, Jiangning District, Nanjing, China
| | - Keyin Miao
- Navigation College, Jiangsu Maritime Institute, Gezhi Road, Jiangning District, Nanjing, China
| | - Jianming Sun
- Navigation College, Jiangsu Maritime Institute, Gezhi Road, Jiangning District, Nanjing, China
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Vivek K, Subbarao K, Routray W, Kamini N, Dash KK. Application of Fuzzy Logic in Sensory Evaluation of Food Products: a Comprehensive Study. FOOD BIOPROCESS TECH 2019. [DOI: 10.1007/s11947-019-02337-4] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Wang R, Xiao L, Yang L, Lu Q. Oxidative stress with the damage of scavenging system: a mechanism for the nutrients loss in rice seeds during post-harvest storage. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1576771] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Ruolan Wang
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Lei Xiao
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
| | - Longsong Yang
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
- School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, China
| | - Qian Lu
- School of Food Science and Technology, Henan University of Technology, Zhengzhou, China
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Wang L, Boussetta N, Lebovka N, Vorobiev E. Effects of ultrasound treatment and concentration of ethanol on selectivity of phenolic extraction from apple pomace. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13835] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Lu Wang
- Laboratoire de Transformations Intégrées de la Matière Renouvelable; EA 4297, Centre de Recherches de Royallieu; Université de Technologie de Compiègne; BP 20529 Compiègne Cedex 60205 France
| | - Nadia Boussetta
- Laboratoire de Transformations Intégrées de la Matière Renouvelable; EA 4297, Centre de Recherches de Royallieu; Université de Technologie de Compiègne; BP 20529 Compiègne Cedex 60205 France
| | - Nikolai Lebovka
- Laboratoire de Transformations Intégrées de la Matière Renouvelable; EA 4297, Centre de Recherches de Royallieu; Université de Technologie de Compiègne; BP 20529 Compiègne Cedex 60205 France
- Institute of Biocolloidal Chemistry named after F. D. Ovcharenko; NAS of Ukraine; 42, blvr. Vernadskogo Kyiv 03142 Ukraine
| | - Eugene Vorobiev
- Laboratoire de Transformations Intégrées de la Matière Renouvelable; EA 4297, Centre de Recherches de Royallieu; Université de Technologie de Compiègne; BP 20529 Compiègne Cedex 60205 France
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