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Mietton L, Mata-Orozco J, Guezenec S, Marlin T, Samson MF, Canaguier E, Godet T, Nolleau V, Segond D, Cassan D, Baylet M, Bedouelle P, Bonnel L, Bouquin H, Christin G, Courteau M, Doucoure M, Hazard V, Kober T, Montard A, Nodet M, Parent M, Dalmasso C, Gainon A, Jouve O, Pichard S, Puel J, Simon R, Nidelet T, Sicard D. Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread. Food Microbiol 2024; 118:104426. [PMID: 38049266 DOI: 10.1016/j.fm.2023.104426] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 10/20/2023] [Accepted: 11/10/2023] [Indexed: 12/06/2023]
Abstract
A number of studies have shown the effect of cereals and sourdough on bread nutritional and organoleptic quality, but the impact of the milling technique remains little studied. There are two main types of milling technic depending on the bread-making food chain. Industrial bakeries mainly use roller mills while artisanal bakeries may also use stone mill. We set up a participatory experiment with six millers and four bakers to study the impact of these two milling techniques on the quality of flours, sourdough microbiota and the quality of breads. Millers made twenty-two different flours from four different wheat grain varieties using either roller or stone mills. Each baker initiated and maintained sourdoughs with three roller-milled and three stone-milled flours during at least 32 backsloppings and then made bread. The analysis of flours revealed a typical granulometry profile linked to wheat hardness with higher particle sizes for stone-milled flours. Stone-milled flours also had a higher maltose content. However, the milling technic did not drive the composition of the sourdough microbiota. Moreover, the analysis of bread revealed that variation in bread protein fractions and in bread aroma compounds were more related to the specific baker microbial community than to the milling technique. Carbohydrate contents were clearly linked to the main LAB species metabolism. These results revealed that the sourdough microbial community shapes the organoleptic and nutritional quality of bread more than milling techniques.
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Affiliation(s)
- Lauriane Mietton
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | | | - Thérèse Marlin
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | - Elodie Canaguier
- IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Teddy Godet
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Valérie Nolleau
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Diego Segond
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Denis Cassan
- IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | | | | | | | | | | | | | | | | | - Tom Kober
- Le Pain des Cairns, Grenoble, France
| | | | | | | | | | | | | | | | - Johan Puel
- Moulin du Rey, Saint-Saturnin-de-Lenne, France
| | - Robin Simon
- Ferme Biodélices, Saint-Julien-sur-Veyle, France
| | - Thibault Nidelet
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France
| | - Delphine Sicard
- SPO, Univ Montpellier, INRAE, Institut Agro, Montpellier, France.
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2
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Zamaratskaia G, Gerhardt K, Knicky M, Wendin K. Buckwheat: an underutilized crop with attractive sensory qualities and health benefits. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37640053 DOI: 10.1080/10408398.2023.2249112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/31/2023]
Abstract
The pseudocereal buckwheat is one of the ancient domesticated crops. The aim of the present review was to outline the potential of buckwheat as an agricultural crop and brings studies on buckwheat into a new larger perspective combining current knowledge in agricultural history and practice, nutritional and sensory properties, as well as possible benefits to human health. Historically, buckwheat was an appreciated crop because of its short growth period, moderate requirements for growth conditions, and high adaptability to adverse environments. Nowadays, interest in buckwheat-based food has increased because of its nutritional composition and many beneficial properties for human health. Buckwheat is a rich course of proteins, dietary fibers, vitamins, minerals, and bioactive compounds, including flavonoids. Moreover, it contains no gluten and can be used in the production of gluten-free foods for individuals diagnosed with celiac disease, non-celiac gluten sensitivity, or wheat protein allergies. Buckwheat is traditionally used in the production of various foods and can be successfully incorporated into various new food formulations with positive effects on their nutritional value and attractive sensory properties. Further research is needed to optimize buckwheat-based food development and understand the mechanism of the health effects of buckwheat consumption on human well-being.
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Affiliation(s)
- Galia Zamaratskaia
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden
- University of South Bohemia in Ceske Budejovice, Faculty of Fisheries and Protection of Waters, South Bohemian Research Centre of Aquaculture and Biodiversity of Hydrocenoses, Vodnany, Czech Republic
| | - Karin Gerhardt
- Swedish Biodiversity Centre, Swedish University of Agricultural Sciences, Uppsala, Sweden
| | - Martin Knicky
- Bioeconomy and Health, Agriculture and Food, RISE Research Institutes of Sweden, Uppsala, Sweden
| | - Karin Wendin
- Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden
- Department of Food Science, University of Copenhagen, Copenhagen, Denmark
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3
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Qian X, Sun B, Gu Y, Tian X, Ma S, Wang X. Milling and roasting impact pasting and rheological properties of oat flours and quality of steamed oat cakes. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114477] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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4
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Characterization of the Key Aroma Compounds of Shandong Matcha Using HS-SPME-GC/MS and SAFE-GC/MS. Foods 2022; 11:foods11192964. [PMID: 36230044 PMCID: PMC9562185 DOI: 10.3390/foods11192964] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/15/2022] [Revised: 09/14/2022] [Accepted: 09/19/2022] [Indexed: 11/21/2022] Open
Abstract
Shandong matcha has the quality characteristics of bright green color, seaweed-like aroma and strong, fresh and brisk taste. In order to identify the characteristic aroma components and clarify the contribution of the grinding process to the aroma of Shandong matcha. Three grades of Shandong matcha and corresponding tencha material were firstly tested with sensory evaluation, and the volatile components were extracted with headspace solid-phase microextraction (HS-SPME) and solvent-assisted flavor evaporation (SAFE) and analyzed using GC–MS. The sensory evaluation results showed that high-grade matcha (M-GS) had prominent seaweed-like, fresh and roasted notes, whereas medium and low-grade matcha (M-G1, M-G2) were gradually coupled with grassy, fatty and high-fired aromas. GC–MS results showed that in the HS-SPME method, heterocyclic compounds (45.84–65.35%) were the highest in Shandong matcha, followed by terpenoids (7.44–16.92%) and esters (6.91–15.27%), while in the safe method, esters were the highest (12.96–24.99%), followed by terpenoids (10.76–25.09%) and heterocyclic compounds (12.12–17.07%). As a whole, the composition of volatile components between M-G1 and M-G2 is relatively close, and there are more differences in volatile components between them and M-GS. The volatile components unique to M-GS were screened using the odor activity value (OAV) evaluation method, with components such as 3-methyl-2-butene-1-thiol, 3-ethyl-Phenol, 2-thiophenemethanethiol, 2,4-undecadienal, (E,E)-2,6-nonadienal, (E,Z)- being evaluated. There were other differentially volatile components, that is, volatile components that coexist in the three grades of matcha, but with different concentrations and proportions. M-G1 and M-G2 contained more volatile substances with high-fired aroma, such as 2-ethyl-3-methyl-pyrazine, coumarin and 5,6,7,8-tetrahydroquinoxaline. The grinding process not only changes the appearance of tencha, but also increases the content of volatile components of matcha as a whole, enhancing the aroma and flavor characteristics of matcha. In this study, the contents of 24 volatile components in matcha were mainly increased, such as benzene, (2,2-dimethoxyethyl)-, cis-7-decen-1-al, safranal and fenchyl acetate. The dual factors of material tencha and matcha grinding technology are indispensable in forming the differences in aroma and flavor of Shandong matcha at different levels.
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Wang R, Li M, Brennan MA, Kulasiri D, Guo B, Brennan CS. Phenolic Release during In Vitro Digestion of Cold and Hot Extruded Noodles Supplemented with Starch and Phenolic Extracts. Nutrients 2022; 14:nu14183864. [PMID: 36145240 PMCID: PMC9504551 DOI: 10.3390/nu14183864] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2022] [Revised: 09/12/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
Dietary phenolic compounds must be released from the food matrix in the gastrointestinal tract to play a bioactive role, the release of which is interfered with by food structure. The release of phenolics (unbound and bound) of cold and hot extruded noodles enriched with phenolics (2.0%) during simulated in vitro gastrointestinal digestion was investigated. Bound phenolic content and X-ray diffraction (XRD) analysis were utilized to characterize the intensity and manner of starch-phenolic complexation during the preparation of extruded noodles. Hot extrusion induced the formation of more complexes, especially the V-type inclusion complexes, with a higher proportion of bound phenolics than cold extrusion, contributing to a more controlled release of phenolics along with slower starch digestion. For instance, during simulated small intestinal digestion, less unbound phenolics (59.4%) were released from hot extruded phenolic-enhanced noodles than from the corresponding cold extruded noodles (68.2%). This is similar to the release behavior of bound phenolics, that cold extruded noodles released more bound phenolics (56.5%) than hot extruded noodles (41.9%). For noodles extruded with rutin, the release of unbound rutin from hot extruded noodles and cold extruded noodles was 63.6% and 79.0%, respectively, in the small intestine phase, and bound rutin was released at a much lower amount from the hot extruded noodles (55.8%) than from the cold extruded noodles (89.7%). Hot extrusion may allow more potential bioaccessible phenolics (such as rutin), further improving the development of starchy foods enriched with controlled phenolics.
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Affiliation(s)
- Ruibin Wang
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
| | - Ming Li
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
| | - Margaret Anne Brennan
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Don Kulasiri
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture & Life Sciences, Lincoln University, Lincoln 7647, New Zealand
| | - Boli Guo
- Key Laboratory of Agro-Products Processing, Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Ministry of Agriculture and Rural Affairs, Beijing 100193, China
- Correspondence: (B.G.); (C.S.B.)
| | - Charles Stephen Brennan
- Riddet Institute, Massey University, Palmerston North 4474, New Zealand
- School of Science, Royal Melbourne Institute of Technology University, Melbourne, VIC 3000, Australia
- Correspondence: (B.G.); (C.S.B.)
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6
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Forestier M, Sopade P. Kinetics of starch digestion in potato (Solanum tuberosum) flours: Innovative modelling and relationships with particle size. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2022.111089] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Sinkovič L, Ogrinc N, Potočnik D, Meglič V. Reply to Horacek, M.; Cannavan, A. Comment on "Sinkovič et al. Isotope Fingerprints of Common and Tartary Buckwheat Grains and Milling Fractions: A Preliminary Study. Foods 2022, 11, 1414". Foods 2022; 11:2628. [PMID: 36076813 PMCID: PMC9455803 DOI: 10.3390/foods11172628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2022] [Revised: 08/18/2022] [Accepted: 08/19/2022] [Indexed: 11/16/2022] Open
Abstract
We thank Dr. Horacek and Dr. Cannavan for their interest [...].
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Affiliation(s)
- Lovro Sinkovič
- Crop Science Department, Agricultural Institute of Slovenia, Hacquetocva Ulica 17, SI-1000 Ljubljana, Slovenia
| | - Nives Ogrinc
- Department of Environmental Sciences, Jožef Stefan Institute, Jamova Cesta 39, SI-1000 Ljubljana, Slovenia
- Jožef Stefan International Postgraduate School, Jamova Cesta 39, SI-1000 Ljubljana, Slovenia
| | - Doris Potočnik
- Department of Environmental Sciences, Jožef Stefan Institute, Jamova Cesta 39, SI-1000 Ljubljana, Slovenia
| | - Vladimir Meglič
- Crop Science Department, Agricultural Institute of Slovenia, Hacquetocva Ulica 17, SI-1000 Ljubljana, Slovenia
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8
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Xiao Y, Zhang J, Zhang L. Effect of superfine grinding on physicochemical properties and endogenous enzyme induced flavonoid transformations of Tartary buckwheat bran. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113420] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Sinkovič L, Deželak M, Kopinč R, Meglič V. Macro/microelements, nutrients and bioactive components in common and Tartary buckwheat (Fagopyrum spp.) grain and stone-milling fractions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113422] [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]
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10
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Wang Y, Nie Z, Ma T. The Effects of Plasma-Activated Water Treatment on the Growth of Tartary Buckwheat Sprouts. Front Nutr 2022; 9:849615. [PMID: 35284468 PMCID: PMC8908094 DOI: 10.3389/fnut.2022.849615] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Accepted: 01/24/2022] [Indexed: 11/30/2022] Open
Abstract
The aim was to investigate the effects of buckwheat sprout treated with plasma-activated water (PAW) and their quality, nutrients (protein, amino acids, fat, and carbohydrates), functional active ingredients (total flavonoids, total phenolic acids, γ-gamma aminobutyric acid (GABA), and polysaccharides), and antioxidant activity during germination. PAW had no negative effects on the germination rate, but promoted the stem growth instead, which indicated 1.12-fold higher germination rate compared with the control group. The results of sensory evaluation demonstrated that the obtained sprouts were bright green, shinning, crisp and smooth, with sufficient moisture, and easy to chew. During germination (1–9 days), the water content, amino acids, and reducing sugars of sprouts showed an increasing trend and were basically higher in the PAW group than in the control group, while protein, carbohydrate, and crude fat presented a decreasing trend. The results were that the flavonoid, phenolic acid, γ-GABA, polysaccharides content, and antioxidant activity during germination showed a gradual upward trend but with slight differences, and the antioxidant properties of buckwheat sprouts might be related to the phenolic acid and polysaccharides content. These data show that the PAW treatment on buckwheat sprout have great potential as a dietary source of antioxidant function with health benefits.
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11
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Tian X, Wang X, Ma S, Sun B, Li L, Wang Z. Study of the ball milling condition effect on physicochemical and structural characteristics of wheat flour. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16203] [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)
- Xiaoling Tian
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Xiaoxi Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Sen Ma
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Binghua Sun
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Li Li
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
| | - Zhen Wang
- College of Food Science and Engineering Henan University of Technology Zhengzhou China
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12
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Zheng Q, Wei T, Song Y, Guo X, Jiang H, Zhang G. Comparative study on composite buckwheat dough and steamed bread modified by transglutaminase and ascorbic acid. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15511] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Qianna Zheng
- Northwest Agriculture and Forest University College of Food Science and Engineering Yangling Shaanxi 712100 China
| | - Teng Wei
- Northwest Agriculture and Forest University College of Food Science and Engineering Yangling Shaanxi 712100 China
| | - Yan Song
- Northwest Agriculture and Forest University College of Food Science and Engineering Yangling Shaanxi 712100 China
| | - Xin Guo
- Northwest Agriculture and Forest University College of Food Science and Engineering Yangling Shaanxi 712100 China
| | - Hao Jiang
- Northwest Agriculture and Forest University College of Food Science and Engineering Yangling Shaanxi 712100 China
| | - Guoquan Zhang
- Northwest Agriculture and Forest University College of Food Science and Engineering Yangling Shaanxi 712100 China
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13
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Wang R, Li M, Wu G, Hui X, Tu J, Brennan MA, Guo B, Brennan CS. Inhibition of phenolics on the
in vitro
digestion of noodles from the view of phenolics release. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15502] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ruibin Wang
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
- Riddet Institute Palmerston North New Zealand
| | - Ming Li
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
| | - Gang Wu
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Xiaodan Hui
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
| | - Juncai Tu
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
| | - Boli Guo
- CAAS/Key Laboratory of Agro‐Products Processing Institute of Food Science and Technology Ministry of Agriculture Beijing 100193 PR China
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture & Life Sciences Lincoln University Christchurch New Zealand
- Riddet Institute Palmerston North New Zealand
- School of Science RMIT Melbourne Australia
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Xu Q, Zheng F, Cao X, Yang P, Xing Y, Zhang P, Liu H, Zhou G, Liu X, Bi X. Effects of Airflow Ultrafine-Grinding on the Physicochemical Characteristics of Tartary Buckwheat Powder. Molecules 2021; 26:5841. [PMID: 34641384 PMCID: PMC8512056 DOI: 10.3390/molecules26195841] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2021] [Revised: 09/21/2021] [Accepted: 09/22/2021] [Indexed: 11/16/2022] Open
Abstract
Five different ultrafine milled flours (UMFs) were prepared from Tartary buckwheat via airflow ultrafine-grinding at different grinding pressures. The airflow ultrafine-grinding resulted in marked differences in particle size (from 100 to 10 μm). The UMFs were all brighter in appearance (higher L*) than Tartary buckwheat common flour (TBCF). Illustrated by the example of 70 °C, the UMFs were also found to have a greater water holding capacity (from 4.42 g/g to 5.24 g/g), water solubility (from 12.57% to 14.10%), and water solubility index (from 5.11% to 6.10%). Moreover, as the particle sizes reduced, the moisture content decreased (from 10.05 g/100 g DW to 7.66 g/100 g DW), as did the total starch content (from 68.88 g/100 g DW to 58.24 g/100 g DW) and the protein content (from 13.16% to 12.04%). However, the grinding process was also found to have negative effects on the mineral content of the Tartary buckwheat. Additionally, several substantial variations were found in their hydration properties along with grinding pressure changes in the differently ground UMFs. Consequently, fine Tartary buckwheat powders of a bright yellow color, with superior food processing properties, were prepared in this study by airflow ultrafine-grinding.
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Affiliation(s)
- Qinglian Xu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Faying Zheng
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Xiaotong Cao
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Ping Yang
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Yage Xing
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Ping Zhang
- Huantai Biotechnology Co., Ltd., Chengdu 610225, China; (P.Z.); (G.Z.)
| | - Hong Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Guangchao Zhou
- Huantai Biotechnology Co., Ltd., Chengdu 610225, China; (P.Z.); (G.Z.)
| | - Xiaocui Liu
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
| | - Xiufang Bi
- Key Laboratory of Grain and Oil Processing and Food Safety of Sichuan Province, College of Food and Bioengineering, Xihua University, Chengdu 610039, China; (Q.X.); (F.Z.); (X.C.); (P.Y.); (H.L.); (X.L.); (X.B.)
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15
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Effect of Wholegrain Flour Particle Size in Bread on Glycaemic and Insulinaemic Response among People with Risk Factors for Type 2 Diabetes: A Randomised Crossover Trial. Nutrients 2021; 13:nu13082579. [PMID: 34444739 PMCID: PMC8398996 DOI: 10.3390/nu13082579] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 07/23/2021] [Accepted: 07/24/2021] [Indexed: 11/16/2022] Open
Abstract
Wholegrain flour produced by roller-milling is predominantly comprised of fine particles, while stoneground flour tends to have a comparatively smaller proportion of fine particles. Differences in flour particle size distribution can affect postprandial glycaemia in people with type 2 diabetes and postprandial insulinaemia in people with and without type 2 diabetes. No prior studies have investigated the effect of wholegrain flour particle size distribution on glycaemic or insulinaemic response among people with impaired glucose tolerance or risk factors for type 2 diabetes. In a randomised crossover study, we tested the 180-min acute glycaemic and insulinaemic responses to three wholegrain breads differing in flour particle size and milling method: (1) fine roller-milled flour, (2) fine stoneground flour, and (3) coarse stoneground flour. Participants (n = 23) were males and females with risk factors for type 2 diabetes (age 55-75 y, BMI >28 kg/m2, completing less than 150 min moderate to vigorous intensity activity per week). Each test meal provided 50 g available carbohydrate, and test foods were matched for energy and macronutrients. There was no significant difference in blood glucose iAUC (incremental area under the curve) between the coarse stoneground flour bread and the fine stoneground flour bread (mean difference -20.8 (95% CI: -51.5, 10.0) mmol·min/L) and between the coarse stoneground flour bread and the fine roller-milled flour bread (mean difference -23.3 (95% CI: -57.6, 11.0) mmol·min/L). The mean difference in insulin iAUC for fine stoneground flour bread compared with the fine roller-milled flour bread was -6.9% (95% CI: -20.5%, 9.2%) and compared with the coarse stoneground flour bread was 9.9% (95% CI: -2.6%, 23.9%). There was no evidence of an effect of flour particle size on postprandial glycaemia and insulinaemia among older people with risk factors for type 2 diabetes, most of whom were normoglycaemic.
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16
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Milling fractions composition of common (Fagopyrum esculentum Moench) and Tartary (Fagopyrum tataricum (L.) Gaertn.) buckwheat. Food Chem 2021; 365:130459. [PMID: 34216911 DOI: 10.1016/j.foodchem.2021.130459] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2020] [Revised: 05/31/2021] [Accepted: 06/23/2021] [Indexed: 12/12/2022]
Abstract
Buckwheat is a pseudocereal with important nutritional qualities and great potential for broad consumption. The study aimed to determine the biochemical composition, antioxidant properties and multi-mineral composition of the whole grains, hulls, bran, and the light flour of common (Fagopyrum esculentum Moench) and Tartary (Fagopyrum tataricum (L.) Gaertn.) buckwheat harvested in two consecutive years. Significant differences between fractions of both species were observed. On the other hand, the differences between the production years were not so significant. Biochemical and multi-mineral compositions of common and Tartary buckwheat were comparable, while significant differences between species were observed in antioxidant properties. The antioxidant potential (AOP), total phenolic content (TPC), and total flavonoid content (TFC) were higher in all fractions of Tartary buckwheat compared to individual fractions of common buckwheat. Fourteen minerals were quantified in fractions. Contents of all major minerals and most of the trace minerals were the highest in bran fraction.
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Rumler R, Bender D, Speranza S, Frauenlob J, Gamper L, Hoek J, Jäger H, Schönlechner R. Chemical and Physical Characterization of Sorghum Milling Fractions and Sorghum Whole Meal Flours Obtained via Stone or Roller Milling. Foods 2021; 10:foods10040870. [PMID: 33923433 PMCID: PMC8074047 DOI: 10.3390/foods10040870] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2021] [Revised: 04/12/2021] [Accepted: 04/14/2021] [Indexed: 12/13/2022] Open
Abstract
Due to climate change sorghum might gain widespread in the Western countries, as the grain is adapted to hot climate. Additionally sorghum contains a notable amount of health-promoting nutrients. However, Western countries do not have a long history of sorghum consumption, and thus little experience in processing it. Milling systems in these areas were mostly developed for wheat or rye milling. In the present work, the effectiveness of sorghum milling when using a stone and a roller milling system (pilot scale) was investigated as well as its impact on the chemical and physical properties of the obtained flour fractions and whole-grain flours. Results showed that both milling systems could be successfully adapted to producing chemically and physically distinct flour and bran fractions from the small sorghum kernels. Fractions with increased bran material that contained higher amounts of ash, protein, fat, total dietary fiber, and total phenolic content but less starch, showed enhanced water absorption indices and water solubility indices. Interestingly, no significant difference was found in the ash and fat content of the different fractions obtained from stone milling. Overall, the study provided information on the production and composition of distinct flour fractions, which offer a wider range of future food applications.
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Affiliation(s)
- Rubina Rumler
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria; (R.R.); (D.B.); (S.S.); (L.G.); (H.J.)
| | - Denisse Bender
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria; (R.R.); (D.B.); (S.S.); (L.G.); (H.J.)
| | - Sofia Speranza
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria; (R.R.); (D.B.); (S.S.); (L.G.); (H.J.)
| | | | - Lydia Gamper
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria; (R.R.); (D.B.); (S.S.); (L.G.); (H.J.)
| | - Joost Hoek
- Department of Food Process Engineering, Wageningen University and Research, 6708 PB Wageningen, The Netherlands;
| | - Henry Jäger
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria; (R.R.); (D.B.); (S.S.); (L.G.); (H.J.)
| | - Regine Schönlechner
- Department of Food Science and Technology, University of Natural Resources and Life Sciences, Muthgasse 18, 1190 Vienna, Austria; (R.R.); (D.B.); (S.S.); (L.G.); (H.J.)
- Correspondence: ; Tel.: +43-14-765-475-240
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Wang Q, Li L, Zheng X, Xiong X. Effect of extrusion feeding moisture on dough, nutritional, and texture properties of noodles fortified with extruded buckwheat flour. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14978] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Qingfa Wang
- College of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Limin Li
- College of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Xueling Zheng
- College of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
| | - Xiaoqing Xiong
- College of Grain, Oil and Food Science Henan University of Technology Zhengzhou China
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Chen Y, Qin L, Wen A, Mazhar M, Wang H, Zhu Y. Three‐solvent extracting method comprehensively evaluates phenolics profile and antioxidant activities of Tartary buckwheat. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15020] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Yue Chen
- School of Liquor and Food Engineering Guizhou University Guiyang P. R. China
| | - Likang Qin
- School of Liquor and Food Engineering Guizhou University Guiyang P. R. China
- National and Local Joint Engineering Centre for the Development and Utilization Technology of Drug and Food Resources in Southwest China Guizhou University Guiyang P. R. China
- College of Life Sciences Guizhou University Guiyang P. R. China
| | - Anyan Wen
- College of Life Sciences Guizhou University Guiyang P. R. China
| | - Muhammad Mazhar
- College of Life Sciences Guizhou University Guiyang P. R. China
| | - Hezhu Wang
- School of Liquor and Food Engineering Guizhou University Guiyang P. R. China
| | - Yong Zhu
- School of Liquor and Food Engineering Guizhou University Guiyang P. R. China
- National and Local Joint Engineering Centre for the Development and Utilization Technology of Drug and Food Resources in Southwest China Guizhou University Guiyang P. R. China
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Rachman A, Chen L, Brennan M, Brennan C. Effects of addition of buckwheat bran on physicochemical, pasting properties and starch digestion of buckwheat gels. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03560-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Bhinder S, Kaur A, Singh B, Yadav MP, Singh N. Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties. Food Res Int 2020; 130:108946. [DOI: 10.1016/j.foodres.2019.108946] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 12/14/2019] [Accepted: 12/21/2019] [Indexed: 11/25/2022]
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Stone milling versus roller milling: A systematic review of the effects on wheat flour quality, dough rheology, and bread characteristics. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.01.008] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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Zhou Y, Jiang Y, Shi R, Chen Z, Li Z, Wei Y, Zhou X. Structural and antioxidant analysis of Tartary buckwheat (Fagopyrum tartaricum Gaertn.) 13S globulin. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:1220-1229. [PMID: 31680256 DOI: 10.1002/jsfa.10133] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 10/22/2019] [Accepted: 11/01/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND The main component of buckwheat seed storage proteins is 13S globulin. In this study, Tartary buckwheat 13S globulin was separated and its structural features were investigated using Edman sequencing and matrix-assisted laser desorption / ionization time of flight mass spectrometry (MALDI-TOF-MS). The protective effect of its enzymatic hydrolysates against oxidative stress induced by H2 O2 was also evaluated to elucidate the antioxidant mechanism. RESULTS Results showed that the isolated Tartary buckwheat 13S globulin contained one acidic and one basic subunit, which were linked by a disulfide bond. Six Tartary buckwheat active peptides were obtained from the enzymatic hydrolysates of Tartary buckwheat 13S globulin acidic subunit with a molecular weight of 38 kDa, namely Pep-1, Pep-2, Pep-3, Pep-4, Pep-5, and Pep-6. Pre-treatment of cells with Tartary buckwheat active peptides maintained the redox state balance of HepG2 cells and protected the activity of antioxidant enzymes in HepG2 cells. The Tartary buckwheat active peptides improved oxidative stress in HepG2 cells via the PPAR-α/HO-1 pathway. CONCLUSION These results provide an insight into the antioxidant mechanism of Tartary buckwheat 13S globulin and suggest that Tartary buckwheat active peptides can be used as a functional ingredient in the food industry. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | | | | | | | | | | | - Xiaoli Zhou
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
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Bender ABB, Speroni CS, Moro KIB, Morisso FDP, dos Santos DR, da Silva LP, Penna NG. Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108652] [Citation(s) in RCA: 47] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Martín-García B, Pasini F, Verardo V, Gómez-Caravaca AM, Marconi E, Caboni MF. Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions. Foods 2019; 8:foods8120670. [PMID: 31842252 PMCID: PMC6963307 DOI: 10.3390/foods8120670] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2019] [Revised: 12/07/2019] [Accepted: 12/09/2019] [Indexed: 11/30/2022] Open
Abstract
Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and bran). Hull is removed before the milling of buckwheat to obtain flours. In order to evaluate the phenolic composition in dehulled buckwheat milling fractions, it was carried out a determination of free and bound phenolic compounds in dehulled whole buckwheat flour, light flour, bran flour, and middling flour by high-performance liquid chromatography-mass spectrometry (HPLC–MS). The most abundant free phenolic compounds were rutin and epiafzelchin–epicatechin-O-dimethylgallate, whereas the most abundant bound phenolic compounds were catechin and epicatechin in all buckwheat flours. Besides, the highest content of free phenolic compounds was obtained in bran flour (1249.49 mg/kg d.w.), whereas the greatest bound phenolic content was in middling (704.47 mg/kg d.w.) and bran flours (689.81 mg/kg d.w.). Thus, middling and bran flours are naturally enriched flours in phenolic compounds that could be used to develop functional foods.
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Affiliation(s)
- Beatriz Martín-García
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain; (B.M.-G.); (A.M.G.-C.)
| | - Federica Pasini
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, (FC) 47521 Cesena, Italy; (F.P.); (M.F.C.)
| | - Vito Verardo
- Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain
- Institute of Nutrition and Food Technology ‘José Mataix’, Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain
- Correspondence: ; Tel.: +34-958243863
| | - Ana María Gómez-Caravaca
- Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain; (B.M.-G.); (A.M.G.-C.)
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti, Università del Molise, via De Sanctis s/n, I-86100 Campobasso, Italy;
| | - Maria Fiorenza Caboni
- Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, (FC) 47521 Cesena, Italy; (F.P.); (M.F.C.)
- Interdepartmental Centre for Agri-Food Industrial Research, Alma Mater Studiorum, Università di Bologna, via Quinto Bucci 336, 47521 Cesena (FC), Italy
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Ng ZX, See AN. Effect of in vitro digestion on the total polyphenol and flavonoid, antioxidant activity and carbohydrate hydrolyzing enzymes inhibitory potential of selected functional plant‐based foods. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.13903] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Affiliation(s)
- Zhi Xiang Ng
- Faculty of Science and Engineering, School of Biosciences University of Nottingham Malaysia Semenyih Malaysia
| | - Ann Na See
- Faculty of Science and Engineering, School of Biosciences University of Nottingham Malaysia Semenyih Malaysia
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