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Arufe S, Ayetigbo O, Domingo R, Adinsi L, Djibril Moussa MI, Honfozo L, Akissoé NH, Bouniol A, Mestres C. Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4738-4745. [PMID: 37012492 DOI: 10.1002/jsfa.12598] [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: 12/14/2022] [Revised: 03/17/2023] [Accepted: 04/04/2023] [Indexed: 06/19/2023]
Abstract
BACKGROUND Stretchability is the most important sensory textural attribute considered by consumers of pounded yam. It is important both for the processor during pounding and for the consumer during consumption to measure this attribute while screening large populations of yam genotypes intended for advanced breeding and eventual adoption. Texture determined by sensory evaluation and consumer perception is time consuming and expensive. It can be instrumentally mimicked by texture analyzer, thereby providing an efficient alternative screening tool. RESULTS Two instrumental methods (uniaxial extensibility and lubricated squeezing flow) were applied to assess the extensional properties of pounded yam. In order to evaluate the accuracy, repeatability and discrimination of the methods, six yam genotypes with contrasting extensional properties, previously evaluated by 13 panellists in terms of stretchability and moldability and by 99 participants randomly selected in terms of overall liking, were used. Both methods allowed the discrimination of different genotypes as a function of extensional properties. Principal components showed that the genotypes were grouped within separate components associated with specific sensory attributes and their related instrumental texture parameters. Moreover, significant correlations were found between uniaxial extensibility textural attributes, bi-extensional viscosity and consumer overall liking. However, the sensory attributes were not significantly correlated with instrumental data and consumer overall liking. CONCLUSION Bi-extensional viscosity and uniaxial extensibility attributes can be used to discriminate and screen yam genotypes for their stretchability characteristics. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Santiago Arufe
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Oluwatoyin Ayetigbo
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Romain Domingo
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Laurent Adinsi
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
- Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles, Université Nationale d'Agriculture, Sakété, Benin
| | | | - Laurenda Honfozo
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Noël H Akissoé
- Faculté des Sciences Agronomiques, Université d'Abomey-Calavi, Cotonou, Benin
| | - Alexandre Bouniol
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- CIRAD, UMR QualiSud, Cotonou, Benin
| | - Christian Mestres
- CIRAD, UMR QualiSud, Montpellier, France
- QualiSud, Univ Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Ayetigbo O, Arufe S, Kouassi A, Adinsi L, Adesokan M, Escobar A, Delgado LF, Tanimola A, Oroniran O, Kendine Vepowo C, Nakitto M, Khakasa E, Chijioke U, Nowakunda K, Ngoh Newilah G, Otegbayo B, Akissoe N, Lechaudel M, Tran T, Alamu EO, Maziya-Dixon B, Mestres C, Dufour D. Review of instrumental texture measurements as phenotypic tool to assess textural diversity of root, tuber and banana food products. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4527-4539. [PMID: 37872724 DOI: 10.1002/jsfa.13072] [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: 01/31/2023] [Revised: 09/25/2023] [Accepted: 10/24/2023] [Indexed: 10/25/2023]
Abstract
Roots, tubers and bananas (RTBs) contribute immensely to food security and livelihoods in sub-Saharan Africa, Asia and Latin America. The adoption of RTB genotypes in these regions relies on the interplay among agronomic traits, ease of processing and consumer preference. In breeding RTBs, until recently little attention was accorded key textural traits preferred by consumers. Moreover, a lack of standard, discriminant, repeatable protocols that can be used to measure the textural traits deter linkages between breeding better RTB genotypes and end user/consumer preferences. RTB products texture - that is, behaviour of RTB food products under unique deformations, such as disintegration and the flow of a food under force - is a critical component of these preferences. The preferences consumers have for certain product texture can be evaluated from expert sensory panel and consumer surveys, which are useful tools in setting thresholds for textural traits, and inform breeders on what to improve in the quality of RTBs. Textural characterization of RTBs under standard operating procedures (SOPs) is important in ensuring the standardization of texture measurement conditions, predictability of textural quality of RTBs, and ultimately definition of RTB food product profiles. This paper reviews current SOPs for the textural characterization of RTBs, including their various associated methods, parameters, challenges and merits. Case studies of texture characterized during development of SOPs and evaluation of texture of RTB populations are discussed, together with insights into key textural attributes and correlations between instrumental, sensory and consumer assessment of texture unique to various RTB food products. Hardness was considered a universal key textural attribute to discriminate RTBs. The review should provide adequate insight into texture of RTB food products and critical factors in their measurement. It aims to promote inclusion of texture in breeding pipelines by investigating which textural traits are prioritized by consumers, particularly since the inclusion of textural traits has recently gained prominence by breeders in improving RTBs. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Oluwatoyin Ayetigbo
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Santiago Arufe
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Antonin Kouassi
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- Université Nangui Abrogoua (UNA), Abidjan, Ivory Coast
| | - Laurent Adinsi
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Calavi, Benin
| | - Michael Adesokan
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Andres Escobar
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Luis Fernando Delgado
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Abiola Tanimola
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Oluyinka Oroniran
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Cédric Kendine Vepowo
- African Centre for Banana and Plantain Research (CARBAP), Douala, Cameroon
- University of Douala, Douala, Cameroon
| | | | | | - Ugo Chijioke
- National Root Crops Research Institute, Umudike (NRCRI), Umuahia, Nigeria
| | - Kephas Nowakunda
- National Agricultural Research Laboratories (NARL), Kawanda, Uganda
| | - Gérard Ngoh Newilah
- African Centre for Banana and Plantain Research (CARBAP), Douala, Cameroon
- University of Dschang, Dschang, Cameroon
| | - Bolanle Otegbayo
- Department of Food Science and Technology, Bowen University, Iwo, Nigeria
| | - Noel Akissoe
- Laboratoire de Sciences des Aliments, Faculte des Sciences Agronomiques, Universite d'Abomey-Calavi (UAC-FSA), Calavi, Benin
| | - Mathieu Lechaudel
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- UMR Qualisud, CIRAD, F-97130 Capesterre-Belle-Eau, Guadeloupe, France
| | - Thierry Tran
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
- The Alliance of Bioversity and the International Center for Tropical Agriculture (CIAT), Cali, Colombia
| | - Emmanuel Oladeji Alamu
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Lusaka, Zambia
| | - Busie Maziya-Dixon
- Food and Nutrition Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Christian Mestres
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
| | - Dominique Dufour
- French Agricultural Research Centre for International Development (CIRAD), UMR QualiSud, Rue Jean François-Breton, Montpellier, France
- QualiSud, Univ. Montpellier, Avignon Université, CIRAD, Institut Agro, IRD, Université de La Réunion, Montpellier, France
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Xie X, Zhang J, Yuan Z, Wang H, An J, Deng L. Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium-gluten and whole wheat flour. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:1732-1740. [PMID: 37851761 DOI: 10.1002/jsfa.13061] [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: 05/12/2023] [Revised: 10/09/2023] [Accepted: 10/19/2023] [Indexed: 10/20/2023]
Abstract
BACKGROUND Mealworm (Tenebrio molitor) larvae are nutritious edible insects and exhibit the potential to act as protein substitutes in food products. In this study, we added mealworm powder as a substitute to medium-gluten wheat and whole wheat flours to enhance the quality of baked products. We compared the pasting, farinograph and extensograph properties of medium-gluten wheat and whole wheat flours replaced with different concentrations of mealworm powder to explore the interactions between flour and mealworm powder. RESULTS Mealworm powder changed the pasting characteristics of medium-gluten wheat and whole wheat flours. After adding 20% mealworm powder, the pasting temperature of the medium-gluten wheat flour remained unchanged (approximately 89.9 °C), while the pasting temperature of whole wheat flour increased from 88.83 to 90.27 °C. Water absorption of medium-gluten and whole wheat flours exhibited a decreasing trend with increasing mealworm powder concentrations. Mealworm powder substitution resulted in stronger medium-gluten dough but exerted an opposite effect on the farinograph properties of whole wheat dough. Mealworm powder substitution decreased the stretching resistance of medium-gluten dough but increased that of whole wheat dough. With an increase in the concentration of mealworm powder, the specific volume of medium-gluten wheat steamed bread significantly increased from 1.69 mL g-1 (M0) to 3.31 mL g-1 (M10) whereas that of whole wheat steamed bread increased from 1.64 mL g-1 (M0) to 2.34 mL g-1 (M15). The addition of mealworm powder increased the protein, dietary fiber, lipid and sodium contents of steamed bread samples. CONCLUSIONS This study provides a reference for the rheological properties of medium-gluten wheat and whole wheat flours substituted with mealworm powder and supports the addition of insects as a protein source in food products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xinyuan Xie
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
| | - Jinhao Zhang
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
| | - Zhihe Yuan
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
| | - Haibo Wang
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
| | - Jianhui An
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
| | - Lingli Deng
- College of Biological and Food Engineering, Hubei Minzu University, Enshi, China
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Li W, Sun X, Du Y, Su A, Fang Y, Hu Q, Pei F. Effects of co-fermentation on the release of ferulic acid and the rheological properties of whole wheat dough. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103669] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/18/2023]
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Espiricueta-Candelaria RS, Sánchez-Reséndiz AI, Martínez LM, Chuck-Hernández C. Development of functional resins with kafirin obtained with a food-compatible method for application in the baking industry. CYTA - JOURNAL OF FOOD 2022. [DOI: 10.1080/19476337.2022.2128428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
| | | | - Luz María Martínez
- Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, NL, Mexico
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Development of a highly efficient ion-ozone cavitation technology for accelerated bread production. Sci Rep 2021; 11:19129. [PMID: 34580334 PMCID: PMC8476621 DOI: 10.1038/s41598-021-98341-w] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2021] [Accepted: 09/06/2021] [Indexed: 11/17/2022] Open
Abstract
The bakery market is one of the most capacious in Kazakhstan. Manufacturers of bread products are in dire need of the introduction of intensive technologies for improving product quality and safety. This article presents the results of research to develop technology for accelerated production of bread with ion-ozone cavitation treatment. The influence of various modes of exposure to ion-ozone cavitation has been investigated. After baking, bread samples were examined for organoleptic, physicochemical, rheological and microbiological indicators. The optimal method is treatment with ion-ozone at a concentration of 0.0025 units/mg, at a pressure of 1.0 atm for 1 min. As a result, it was proved that this mode accelerates the process of obtaining dough and shortens the fermentation time, and baking bread increases the qualitative and quantitative indicators according to the control method. The results showed that the ion-ozone technology reduces the length of the process of making dough and bread by three times compared to traditional technologies. The developed products with existing analogues in the Kazakhstan market will differ due to their high taste and consumer properties, product safety, long shelf life and low cost.
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Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14868] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Du N, Wei ZC, Deng YY, Zhang Y, Tang XJ, Li P, Huang YB, Zeng QH, Wang JJ, Zhang MW, Liu G. Characterization of recombinant rice quiescin sulfhydryl oxidase and its improvement effect on wheat flour-processing quality. Food Chem 2020; 333:127492. [PMID: 32659673 DOI: 10.1016/j.foodchem.2020.127492] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2020] [Revised: 05/27/2020] [Accepted: 07/02/2020] [Indexed: 01/15/2023]
Abstract
In this study, recombinant rice quiescin sulfhydryl oxidase (rQSOX) was expressed and characterized, and its performance in flour-processing quality was further evaluated. The purified rQSOX exhibited the highest sulfhydryl oxidation activity (1.96 IU/mg) using dithiothreitol as a substrate, accompanying the production of H2O2. The optimal temperature and pH were 60 °C and pH 8.0 for rQSOX catalyzing oxidation of dithiothreitol. And rQSOX retained 50% of its maximum activity after incubation at 80 °C for 1 h. Moreover, rQSOX supplementation improved the farinograph properties of dough, indicated by the increased dough stability time and decreased degree of softening, and enhanced viscoelastic properties of the dough. Addition of rQSOX (10 IU/g flour) provided remarkable improvement in specific volume (37%) and springiness (17%) of the steamed bread, and significantly reduced the hardness by half, which was attributed to the strengthened gluten network. The results provide an understanding for rQSOX using in flour-processing industry.
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Affiliation(s)
- Nian Du
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China; College of Life Science, Yangtze University, Jingzhou, Hubei 434020, China
| | - Zhen-Cheng Wei
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yuan-Yuan Deng
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yan Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Xiao-Jun Tang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Ping Li
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
| | - Yan-Bo Huang
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, Guangzhou, Guangdong 510640, China
| | - Qiao-Hui Zeng
- Department of Food Science, Foshan University, Foshan 528000, China
| | - Jing-Jing Wang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Ming-Wei Zhang
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
| | - Guang Liu
- Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China.
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