1
|
Augustin MA, Chen JY, Ye JH. Processing to improve the sustainability of chickpea as a functional food ingredient. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38619292 DOI: 10.1002/jsfa.13532] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/16/2023] [Revised: 04/07/2024] [Accepted: 04/15/2024] [Indexed: 04/16/2024]
Abstract
Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant-based value-added ingredients for the food and nutraceutical industries. This article reviews the characteristics of chickpea (composition, health properties, and techno-functionality) and chickpea grain that influence their use as whole foods or ingredients in formulated food. It covers the exploitation of traditional and emerging processes for the conversion of chickpea into value-added differentiated food ingredients. The influence of processing on the composition, health-promoting properties, and techno-functionality of chickpea is discussed. Opportunities to tailor chickpea ingredients to facilitate their incorporation in traditional food applications and in the expanding plant-based meat alternative and dairy alternative markets are highlighted. The review includes an assessment of the possible uses of by-products of chickpea processing. Recommendations are provided for future research to build a sustainable industry using chickpea as a value-added ingredient. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Mary Ann Augustin
- CSIRO Agriculture and Food, Werribee, Australia
- School of Agriculture, Food and Wine, The University of Adelaide, Urrbrae, Australia
| | - Jia-Ying Chen
- Tea Research Institute, Zhejiang University, Hangzhou, China
| | - Jian-Hui Ye
- Tea Research Institute, Zhejiang University, Hangzhou, China
| |
Collapse
|
2
|
Tridtitanakiat PC, Hernández-Estrada ZJ, Rayas-Duarte P. Modeling the Influence of Okara Flour Supplementation from Time-Temperature Drying Treatment on the Quality of Gluten-Free Roll Produced from Rice Flour. Foods 2023; 12:3421. [PMID: 37761130 PMCID: PMC10527693 DOI: 10.3390/foods12183421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/11/2023] [Accepted: 09/12/2023] [Indexed: 09/29/2023] Open
Abstract
Okara, an unassuming residue, is emerging as a notable reservoir of essential nutrients, encompassing an abundant supply of protein, dietary fiber, and potent antioxidant components. Hence, the incorporation of okara as an ingredient in the production of rice flour-based rolls held a considerable interest in nutritional and functional aspects. Okara flour supplement was prepared by drying at 100 °C for 2 h and selected based on the highest antioxidant level. Gluten-free rolls were prepared containing 0, 5, and 10% okara flour dried at 100 °C for 2 h, and their physicochemical properties were analyzed. Okara flour addition reduced the deformation of gluten-free batter roll by improving solid and liquid-like behavior, as evaluated with rheological measurements. Rolls containing okara flour processed at 100 °C for 2 h had increased firmness and decreased specific volume compared to the control. However, there were no significant differences in the sensory evaluation scores, suggesting that the consumers' acceptance of the control and the Okara rolls was similar. Okara flour supplement at 10% addition led to the nutritional improvement of the gluten-free rolls (increase of 2.4% protein and 1.32 times dietary fiber, dry basis). In contrast, there were no significant differences in the antioxidant level compared to the control. Okara flour is a functional ingredient with potential use in gluten-free products and a variety of novel products where enrichment is desirable.
Collapse
Affiliation(s)
- Pavalee Chompoorat Tridtitanakiat
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
- Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA;
- Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50200, Thailand
| | - Zorba J. Hernández-Estrada
- Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA;
- Tecnológico Nacional de México/I.T. Veracruz, Calz. Miguel Angel de Quevedo 2779 Col. Formando Hogar, Veracruz 91860, Mexico
| | - Patricia Rayas-Duarte
- Robert M Kerr Food & Agricultural Products Center, Department of Biochemistry and Molecular Biology, Oklahoma State University, Stillwater, OK 74078, USA;
| |
Collapse
|
3
|
Cerdá-Bernad D, Frutos MJ. Saffron Floral By-Products as Novel Sustainable Vegan Ingredients for the Functional and Nutritional Improvement of Traditional Wheat and Spelt Breads. Foods 2023; 12:2380. [PMID: 37372590 DOI: 10.3390/foods12122380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/12/2023] [Accepted: 06/13/2023] [Indexed: 06/29/2023] Open
Abstract
Saffron (Crocus sativus L.) is a traditional Mediterranean plant whose stigmas are used to obtain the most expensive spice in the world. Nevertheless, there is a lack of sustainability in its production, since, to produce 1 kg of saffron, about 350 kg of tepals are discarded. Therefore, this study aimed to develop wheat and spelt breads enriched with saffron floral by-products at a ratio of 0, 2.5, 5, and 10% (w/w), respectively, and to evaluate their nutritional, physicochemical, functional, and sensory properties, as well as the stability of antioxidant compounds during the in vitro digestion. The results revealed that the addition of saffron floral by-products, especially at 10%, increased the dietary fiber content by 25-30% of traditional wheat and spelt breads; improved their mineral content (270-290 mg/100 g for K, 90-95 mg/100 g for Ca, 40-50 mg/100 g for Mg, and 15-18 mg/100 g for Fe); changed their textural properties; and significantly enhanced the phenolic content and antioxidant ability (at 5 and 10%), which remained stable throughout the in vitro oral and gastrointestinal digestion processes. From a sensory point of view, the addition of saffron flowers modified the organoleptic properties of breads. Thus, these novel vegan enriched breads could exert beneficial effects on human health after their intake, making saffron floral by-products suitable and sustainable ingredients to develop new functional foods such as healthier alternative vegan bakery products.
Collapse
Affiliation(s)
- Débora Cerdá-Bernad
- Research Group on Quality and Safety, Agro-Food Technology Department, CIAGRO-UMH, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University, 03312 Orihuela, Spain
| | - María José Frutos
- Research Group on Quality and Safety, Agro-Food Technology Department, CIAGRO-UMH, Centro de Investigación e Innovación Agroalimentaria y Agroambiental, Miguel Hernández University, 03312 Orihuela, Spain
| |
Collapse
|
4
|
Bak SL, Cha SH, Park SB, Jiang S, Hyun TK, Jang KI. Quality Characteristics of Noodles Produced Using Steam-Treated Dough Prepared with Psyllium Husk and Soaked-and-Dried Soybean. J FOOD PROCESS PRES 2023. [DOI: 10.1155/2023/5351057] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Abstract
We analyzed the quality characteristics of wheat-free, gluten-free dough, steam-treated dough, and cooked noodles. Dough was prepared from soaked-and-dried soybean (SDS) powder amended with 10%, 25%, or 40% psyllium husk; the SDS was prepared by soaking soybeans for 12 h at room temperature and hot air drying at 60°C for 24 h. Dough was then steam-treated at 120°C for 5, 10, or 15 min and subsequently formed into noodles. Dough and noodle can be made using SDS powder and psyllium husk powder, but it is difficult to maintain noodle shape after cooking without steam treatment. Steam treatment improved the texture of the dough, enabling noodle production. The hardness, gumminess, springiness, cohesiveness, and chewiness of the steam-treated dough were improved compared to nonsteamed dough, yielding a texture similar to wheat flour dough. Moreover, the dough cross-section became denser after steam treatment. As the cooking time increased, the hardness, gumminess, cohesiveness, and chewiness of cooked noodles decreased, and the springiness of cooked noodles increased by increasing of water absorption rate; overall, their form was maintained. Therefore, steam-treated psyllium husk-containing dough enables noodle production without the addition of gluten.
Collapse
Affiliation(s)
- Se-Lim Bak
- Department of Food Science and Biotechnology, Chungbuk National University, 28644 Cheongju, Republic of Korea
| | - Seung-Hyeon Cha
- Department of Food Science and Biotechnology, Chungbuk National University, 28644 Cheongju, Republic of Korea
| | - Sang-Beom Park
- Department of Food Science and Biotechnology, Chungbuk National University, 28644 Cheongju, Republic of Korea
| | - Shangle Jiang
- Department of Food Science and Biotechnology, Chungbuk National University, 28644 Cheongju, Republic of Korea
| | - Tae Kyung Hyun
- Department of Industrial Plant Science and Technology, Chungbuk National University, 28644 Cheongju, Republic of Korea
| | - Keum-Il Jang
- Department of Food Science and Biotechnology, Chungbuk National University, 28644 Cheongju, Republic of Korea
| |
Collapse
|
5
|
De Angelis D, Pasqualone A, Squeo G, Summo C. Almond okara as a valuable ingredient in biscuit preparation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:1676-1683. [PMID: 36268730 DOI: 10.1002/jsfa.12286] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/18/2022] [Accepted: 10/21/2022] [Indexed: 06/16/2023]
Abstract
BACKGROUND The okara is the water-insoluble residue derived from the production of plant-based beverages, including almond milk. Information on almond okara is scarce, with no scientific references. In the present study, the almond okara was characterized and used to replace wheat flour at 15%, 25% and 35% for biscuit preparation. RESULTS The contents of protein, lipid and dietary fiber of almond okara were 140.08, 421.16 and 407.90 g kg-1 dry matter, respectively. The lipid fraction of almond okara showed contents of triacylglycerol oligopolymers and oxidized triacylglycerols of 0.12 and 5.14 g kg-1 , respectively, which were significantly lower than the levels observed in the sunflower oil used in the formulation of biscuits. Consequently, the biscuits containing okara showed a content of triacylglycerol oligopolymers lower than that of control biscuits. The texture analysis revealed that the addition of the okara at 25% and 35% caused a significant increase in biscuit hardness and a reduction of the brittleness, compared to the control. The sensory evaluation confirmed these data, highlighting the slight impact of the almond okara on the almond odor, taste and flavor attributes. CONCLUSION Almond okara is a valuable by-product that can be easily used as an ingredient for biscuit preparation, exploiting its fiber, protein and lipid content to improve the nutritional value of food, with a limited impact on the sensory properties. © 2022 Society of Chemical Industry.
Collapse
Affiliation(s)
- Davide De Angelis
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Giacomo Squeo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| | - Carmine Summo
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Bari, Italy
| |
Collapse
|
6
|
Egea MB, De Sousa TL, Dos Santos DC, De Oliveira Filho JG, Guimarães RM, Yoshiara LY, Lemes AC. Application of Soy, Corn, and Bean By-products in the Gluten-free Baking Process: A Review. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-022-02975-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
7
|
Aussanasuwannakul A, Teangpook C, Treesuwan W, Puntaburt K, Butsuwan P. Effect of the Addition of Soybean Residue (Okara) on the Physicochemical, Tribological, Instrumental, and Sensory Texture Properties of Extruded Snacks. Foods 2022; 11:2967. [PMID: 36230041 PMCID: PMC9564180 DOI: 10.3390/foods11192967] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 08/27/2022] [Accepted: 09/16/2022] [Indexed: 11/16/2022] Open
Abstract
An extrusion process was used to improve the physical and textural characteristics of an extruded snack supplemented with soybean residue (okara). An extreme vertices mixture design with a constraint for okara flour (0−50%), mung bean flour (20−70%), and rice flour (20−80%) resulted in the production of eleven formulations. The color, radial expansion index (REI), bulk density, tribological behavior, and instrumental and sensory texture of the extruded snacks were evaluated. Increasing the quantity of okara resulted in an extrudate with a darker, redder color, decreased REI, increased bulk density, and decreased crispness. The tribological pattern of the snack was determined by its dominant composition (protein, starch, or fiber) in the flour mixture, which contributed to the stability of the lubricating film under rotational shear. A principal component analysis of sensory data captured a total of 81.9% variations in the first two dimensions. Texture appeal was inversely related to tooth packing (r = −0.646, p < 0.05). The optimized formulation for texture preference had an okara content of 19%, which was 104% crispier and 168% tougher than an okara content of 40%. This by-product of soybean milk processing can thus be used to develop gluten-free snacks with desirable physical characteristics and texture.
Collapse
Affiliation(s)
- Aunchalee Aussanasuwannakul
- Department of Food Chemistry and Physics, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand
| | - Chowladda Teangpook
- Department of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand
| | - Witcha Treesuwan
- Department of Nutrition and Health, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand
| | - Kassamaporn Puntaburt
- Department of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand
| | - Pisut Butsuwan
- Department of Food Processing and Preservation, Institute of Food Research and Product Development, Kasetsart University, Bangkok 10903, Thailand
| |
Collapse
|
8
|
Canaan JMM, Brasil GSP, de Barros NR, Mussagy CU, Guerra NB, Herculano RD. Soybean processing wastes and their potential in the generation of high value added products. Food Chem 2022; 373:131476. [PMID: 34731815 DOI: 10.1016/j.foodchem.2021.131476] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 10/18/2021] [Accepted: 10/24/2021] [Indexed: 01/22/2023]
Abstract
Soybean and its derivatives are rich sources of nutrients and bioactive compounds with antioxidant properties, however, the wastes with high nutritional value are discarded by the industry. This study aimed to evaluate centesimal composition, microbial safety and antioxidant activity of soybean processing wastes (okara and okara flour) and soymilk. High fiber, carbohydrate, energy and lipids contents were found. Antioxidant activity by spectrophotometric and Electron Paramagnetic Resonance assays showed values for soybean (72.4% and 83.5%), okara (9.6% and 7.7%), okara flour (30.7% and 11.5%) and soymilk (28.4% and 36.5%). The total phenolic content was an average of 3.33 mg of gallic acid equivalent.g-1. Infrared spectra revealed no significant changes in the absorption bands, guaranteeing non-alteration in the compounds composition after processing. Microbiological assays indicated that soybean derivatives are safe for consumption. These results reinforce that these wastes contain bioactive compounds of interest with great potential to generate high value added products.
Collapse
Affiliation(s)
- Josiane Márcia Maria Canaan
- São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil
| | - Giovana Sant'Ana Pegorin Brasil
- São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil.
| | - Natan Roberto de Barros
- São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil
| | - Cassamo Ussemane Mussagy
- São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil
| | - Nayrim Brizuela Guerra
- São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil
| | - Rondinelli Donizetti Herculano
- São Paulo State University (UNESP), School of Pharmaceutical Sciences, Department of Biotechnology and Bioprocesses Engineering, Araraquara, Brazil; São Paulo State University (UNESP), Institute of Chemistry, Department of Biochemistry and Chemical Technology, Araraquara, Brazil; Terasaki Institute for Biomedical Innovation (TIBI), 11570 West Olympic Boulevard, Los Angeles, CA 90064, USA; University of Caxias do Sul (UCS), Area of Exact Sciences and Engineering, Caxias do Sul, Brazil.
| |
Collapse
|
9
|
Agarwal D, Wallace A, Kim EHJ, Wadamori Y, Feng L, Hedderley D, Morgenstern MP. Rheological, structural and textural characteristics of 3D-printed and conventionally-produced gluten-free snack made with chickpea and lupin flour. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100134] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
|
10
|
Silvestre‐De‐León R, Espinosa‐Ramírez J, Pérez‐Carrillo E, Serna‐Saldívar SO. Extruded chickpea flour sequentially treated with alcalase and α‐amylase produces dry instant beverage powders with enhanced yield and nutritional properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15199] [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)
- Robinzon Silvestre‐De‐León
- Tecnologico de Monterrey School of Engineering and Sciences Av. Eugenio Garza Sada 2501 Sur Monterrey Nuevo Leon 64849 Mexico
| | - Johanan Espinosa‐Ramírez
- Tecnologico de Monterrey School of Engineering and Sciences Av. Eugenio Garza Sada 2501 Sur Monterrey Nuevo Leon 64849 Mexico
| | - Esther Pérez‐Carrillo
- Tecnologico de Monterrey School of Engineering and Sciences Av. Eugenio Garza Sada 2501 Sur Monterrey Nuevo Leon 64849 Mexico
| | - Sergio O. Serna‐Saldívar
- Tecnologico de Monterrey School of Engineering and Sciences Av. Eugenio Garza Sada 2501 Sur Monterrey Nuevo Leon 64849 Mexico
| |
Collapse
|
11
|
Nguyen Doan Mai H, Phan Thi Lan K, Techapun C, Leksawasdi N, Taesuwan S, Hanprom N, Sompakdee N, Nunta R, Khemacheewakul J. Quality Evaluation of Butter Cake Prepared by Substitution of Wheat Flour with Green Soybean ( Glycine Max L.) Okara. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2021. [DOI: 10.1080/15428052.2021.1978363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Huynh Nguyen Doan Mai
- Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Khanh Phan Thi Lan
- Faculty of Food Science and Technology, Nong Lam University, Ho Chi Minh City, Vietnam
| | - Charin Techapun
- Bioprocess Research Cluster, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Noppol Leksawasdi
- Bioprocess Research Cluster, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Siraphat Taesuwan
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Nattharika Hanprom
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Norramon Sompakdee
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| | - Rojarej Nunta
- Bioprocess Research Cluster, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Division of Food Science and Technology, Faculty of Science and Technology, Lampang Rajabhat University, Lampang, Thailand
| | - Julaluk Khemacheewakul
- Bioprocess Research Cluster, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
- Division of Food Science and Technology, School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand
| |
Collapse
|
12
|
Insights into the structural characteristics and in vitro starch digestibility on steamed rice bread as affected by the addition of okara. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106533] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
|
13
|
Huq S, Das PC, Islam MA, Jubayer MF, Ranganathan TV, Mazumder MAR. Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15310] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Safinaj Huq
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh Bangladesh
| | - Pabitra Chandra Das
- Department of Chemical and Food Process Engineering Rajshahi University of Engineering & Technology Rajshahi Bangladesh
| | - Md. Ahmadul Islam
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh Bangladesh
| | - Md. Fahad Jubayer
- Department of Food Engineering and Technology Sylhet Agricultural University Sylhet Bangladesh
| | - Thottiam Vasudevan Ranganathan
- Department of Food Processing Technology School of Agriculture and Bioscience Karunya Institute of Technology and Sciences Coimbatore India
| | - Md. Anisur Rahman Mazumder
- Department of Food Technology and Rural Industries Bangladesh Agricultural University Mymensingh Bangladesh
| |
Collapse
|
14
|
Pycia K, Ivanišová E. Physicochemical and Antioxidant Properties of Wheat Bread Enriched with Hazelnuts and Walnuts. Foods 2020; 9:foods9081081. [PMID: 32784390 PMCID: PMC7466170 DOI: 10.3390/foods9081081] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/04/2020] [Accepted: 08/06/2020] [Indexed: 01/04/2023] Open
Abstract
The aim of this study was to evaluate the effect of wheat bread enrichment using hazelnuts and walnuts (1%, 3%, 6%, 9%) on the nutritional value and selected physicochemical and antioxidant properties. The dough and bread yield, volume, specific volume and porosity were also determined. The crumb texture was analyzed by texture profile analysis (TPA) test using a texture meter. The color of the crumb was assessed in the CIE L*a*b* color space. Antioxidant properties were determined by the ABTS+ radical method. The contents of phenolic acids, flavonoids and total polyphenols were also determined. The test demonstrated that the enrichment of bread with nuts increased the level of minerals, protein, fiber and fat. Breads containing walnuts were characterized by the highest content of these nutrients. The bread with a 9% walnut content by the smallest volume (380 cm3) had lowest value of L*. The crumb of the enriched breads was characterized by greater hardness, gumminess and chewiness, the values of these parameters generally increasing in parallel to the nut content. Breads enriched with walnuts were characterized by a higher average total content of polyphenols (35.77 mg gallic acid equivalent (GAE)/100 g dry mass (DM)) compared to the breads enriched with walnuts (25.35 mg GAE/100 g DM).
Collapse
Affiliation(s)
- Karolina Pycia
- Department Food Technology and Human Nutrition, Institute of Food Technology, College of Natural Science, University of Rzeszow, Zelwerowicza 4 St., 35-601 Rzeszow, Poland
- Correspondence: ; Tel.: +48-17-785-5244
| | - Eva Ivanišová
- Department of Technology and Quality of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, SK-949 76 Nitra, Slovakia;
| |
Collapse
|