1
|
Martínez-Subirà M, Meints B, Tomasino E, Hayes P. Effects of roasting and steeping on nutrients and physiochemical compounds in organically grown naked barley teas. Food Chem X 2024; 22:101385. [PMID: 38665632 PMCID: PMC11043873 DOI: 10.1016/j.fochx.2024.101385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 04/09/2024] [Accepted: 04/11/2024] [Indexed: 04/28/2024] Open
Abstract
Barley tea, a popular beverage with cultural traditions in East Asia, has long been esteemed for its flavor, aroma, thirst-quenching properties and perceived health benefits attributed to bioactive compounds. This study investigated the nutritional, bioactive, and antioxidant aspects of three commercial naked barley varieties, focusing on the impact of roasting and subsequent steeping for tea. Roasting did not affect total dietary fiber or β-glucan content. The process reduced sugar content and led to the disappearance of free amino acids, contributing to high levels of acrylamide and color changes. Roasting diminished total phenolic compounds, particularly flavonoids, resulting in reduced antioxidant activity. Metabolite analysis identified compounds in roasted grains that could influence tea flavor and aroma. Roasted barley tea made from these varieties was not a source of dietary fiber or antioxidants, but also contained no acrylamide. Therefore, consumers seeking such benefits from barley are urged to consume whole grain foods.
Collapse
Affiliation(s)
| | - Brigid Meints
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, USA
| | - Elizabeth Tomasino
- Department of Food Science &Technology, Oregon State University, Corvallis, OR, USA
| | - Patrick Hayes
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, USA
| |
Collapse
|
2
|
Kaur M, Singh B, Kaur A. Dry-air roasting impact on physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products of flaxseed flour and cake flour. Food Chem 2024; 442:138571. [PMID: 38306766 DOI: 10.1016/j.foodchem.2024.138571] [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: 07/02/2023] [Revised: 01/20/2024] [Accepted: 01/23/2024] [Indexed: 02/04/2024]
Abstract
The study investigated and compared physicochemical, functional, antioxidant properties, phenolic profile and Maillard reaction products (MRP) of flaxseed flour (FF) and flaxseed cake flour (FCF) upon dry-air roasting (DaR) of flaxseeds at 140, 160 and 180 °C for 5 and 10 min. This information on FF and FCF is limited and has considerable gaps. The raw FF exhibited higher fat, ash, antioxidant and functional properties while lower protein than the FCF. Upon increasing DaR conditions, the ash and protein increased in FCF and decreased in FF. DaR at 180 °C for 10 min augmented water solubility index, ΔE, MRP, free rutin and syringic acid, bound epicatechin, gallic acid and syringic acid while lowered moisture, L*, b*, hue, chroma, potassium, iron, selenium, emulsion indexes, caffeic acid, flavonoids and free resveratrol in FF and FCF. In conclusion, DaR improves phenolic profile, antioxidant properties, MRP, water solubility and oil absorption capacity of FF and FCF.
Collapse
Affiliation(s)
- Manpreet Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India
| | - Balwinder Singh
- P.G. Department of Botany, Khalsa College, Amritsar 143002, Punjab, India.
| | - Amritpal Kaur
- Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143005, Punjab, India.
| |
Collapse
|
3
|
Arora A, Das AK, Kumar R, Sharma S, Kaur N, Dixit S, Kaur Y, Saxena DC, Rakshit S. Development of high-yielding white maize hybrids with better chapatti-making quality compared to traditionally used local landraces. Front Nutr 2024; 11:1330662. [PMID: 38501069 PMCID: PMC10947182 DOI: 10.3389/fnut.2024.1330662] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2023] [Accepted: 01/31/2024] [Indexed: 03/20/2024] Open
Abstract
Introduction The present research focuses on the chapatti making quality of high-yielding white maize hybrids compared to available low-yielding local yellow and white landraces in India. Materials and methods In this study, the top nine superior hybrids were selected for testing the physical properties of the maize kernels, proximate composition of flours and chapattis, physical parameters of chapatti, textural properties, sensory evaluation of chapattis and pasting properties of maize flour. Results and discussion The results revealed the superiority of white maize hybrids (WMH), viz., WHM 1, WHM 2, and WHM 8 over the local yellow and white landraces for most of the parameters studied. In sensory analysis, though, the yellow landrace was considered superior by the panellists in terms of colour but the white maize hybrids outperformed in overall sensory analysis and were more acceptable than the yellow and white maize landraces. These high yielding white maize hybrids with good consumer acceptance may cater for the needs of rural and tribal populations in India who prefer white maize as a staple food.
Collapse
Affiliation(s)
- Arushi Arora
- Plant Breeding and Genetics, Punjab Agricultural University, Ludhiana, India
| | - Abhijit Kumar Das
- ICAR-Indian Institute of Maize Research, PAU Campus, Ludhiana, India
| | - Ramesh Kumar
- ICAR-Indian Institute of Maize Research, PAU Campus, Ludhiana, India
| | - Savita Sharma
- Food Science and Technology, Punjab Agricultural University, Ludhiana, India
| | - Navjot Kaur
- ICAR-Indian Institute of Maize Research, PAU Campus, Ludhiana, India
| | - Shubhank Dixit
- ICAR-Indian Institute of Maize Research, PAU Campus, Ludhiana, India
| | - Yashmeet Kaur
- ICAR-Indian Institute of Maize Research, PAU Campus, Ludhiana, India
| | - D. C. Saxena
- Sant Longowal Institute of Engineering and Technology, Punjab, India
| | - Sujay Rakshit
- ICAR-Indian Institute of Maize Research, PAU Campus, Ludhiana, India
- ICAR-Indian Institute of Agricultural Biotechnology, Ranchi, Jharkhand, India
| |
Collapse
|
4
|
González-Félix GK, Luna-Suárez S, García-Ulloa M, Martínez-Montaño E, Barreto-Curiel F, Rodríguez-González H. Extraction methods and nutritional characterization of protein concentrates obtained from bean, chickpea, and corn discard grains. Curr Res Food Sci 2023; 7:100612. [PMID: 37868001 PMCID: PMC10587706 DOI: 10.1016/j.crfs.2023.100612] [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: 06/30/2023] [Revised: 09/27/2023] [Accepted: 10/03/2023] [Indexed: 10/24/2023] Open
Abstract
Protein concentrates obtained from discarded grain flours of white chickpea Sinaloa (Cicer arietinum) (CC), "Azufrazin" bean (Phaseolus vulgaris) (BC), and white corn (Zea mays) (MC), were characterized biochemically through bromatological analyses (protein, lipid, fiber, moisture, ashes, and nitrogen free extract), HPLC techniques (amino acids content), and spectrophotometry (anti-nutrients: phytic acid, trypsin inhibitors, and saponins). The percentage of protein obtained from CC, BC, and MC was 71.23, 81.10, and 55.69%, respectively. Most peptides in the BC and CC flours had a molecular weight of <1.35 kDa, meanwhile, MC peptides were heavier (1.35 to 17 kDa). The amino acids (AA) profile of flours and protein concentrates were similar; however, all the protein concentrates showed an increased AA accumulation (300 to -400%) compared with their flours. The protein concentrates from BC registered the highest AA accumulation (77.4 g of AA/100 g of protein concentrates). Except for the phytic acid in CC and trypsin inhibitor in CC and MC, respectively, the rest of the protein concentrates exhibited higher amounts of the anti-nutrients compared with their flours; however, these levels do not exceed the reported toxicity for some animals, mainly when used in combination with other ingredients for feed formulations. It is concluded that CC and BC protein concentrates showed better nutritional characteristics than MC (level of protein, size of peptides, and AA profile). After biochemical characterization, protein concentrates derived from by-products have nutritional potential for the animal feed industry.
Collapse
Affiliation(s)
- Griselda Karina González-Félix
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Sinaloa, Departamento de Acuacultura, Guasave, Sinaloa, 81101, Mexico
| | - Silvia Luna-Suárez
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada, Tepetitla, Tlaxcala, 90700, Mexico
| | - Manuel García-Ulloa
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Sinaloa, Departamento de Acuacultura, Guasave, Sinaloa, 81101, Mexico
| | - Emmanuel Martínez-Montaño
- Maestría en Ciencias Aplicadas. Unidad Académica de Ingeniería en Biotecnología. Universidad Politécnica de Sinaloa, Mazatlán, Sinaloa, 82199, Mexico
- Consejo Nacional de Humanidades Ciencias y Tecnologías, CONAHCYT, México City, Mexico
| | - Fernando Barreto-Curiel
- Universidada Autónoma de Baja California, Facultad de Ciencias Marinas, Ensenada, BCS, Mexico
| | - Hervey Rodríguez-González
- Instituto Politécnico Nacional, Centro Interdisciplinario de Investigación para el Desarrollo Integral Regional Unidad Sinaloa, Departamento de Acuacultura, Guasave, Sinaloa, 81101, Mexico
| |
Collapse
|
5
|
Keramaris A, Papadopoulos V, Kasapidou E, Mitlianga P. A Comprehensive Analysis on Nutritional and Antioxidant Characteristics of a Traditional Roasted Maize Flour (Furniko) of Pontic Greeks: Comparative Study to Related Flour Products. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2023:10.1007/s11130-023-01078-2. [PMID: 37428289 PMCID: PMC10363040 DOI: 10.1007/s11130-023-01078-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Accepted: 06/28/2023] [Indexed: 07/11/2023]
Abstract
Furniko flour (FF) is a traditional roasted flour derived from a maize landrace, commonly consumed by Greeks of Pontic origin in the northern regions of Greece. Despite its perceived nutritional benefits, there is a lack of scientific data to support and highlight its value. This study aimed to compare the nutritional, physicochemical, anti-nutritional, functional, and antioxidant characteristics of FF with those of traditional and non-traditional types of maize flour. Furniko flour (FF) presented the highest values for protein (10.86 ± 0.36 g/100 g), fat (5.05 ± 0.08 g/100 g), K (539.93 mg/100 g), Mg (126.38 mg/100 g), P (296.4 mg/100 g), Zn (2.44 mg/100 g), and total phenolic content (TPC) (156 mg GAE/100 g). However, FF exhibited lower levels of Fe (3.83 mg/100 g), carbohydrates (70.55 ± 0.24 g/100 g), and antioxidant activity (0.27 ± 0.02 µmol of TE/g) than other types of flour examined. Furniko's functional properties make it an excellent source for porridges, while its low content of antinutrients reduces the possibility of low bioavailability of Fe, Zn, Mg, and Ca. Due to its significant and functional characteristics, Furniko flour could be considered an important material in the food industry, especially in bakery goods and health-oriented foods like energy bars, breakfast cereals, and gluten-free pasta. More research is needed, however, to thoroughly investigate its dietary potential and compatibility with other components.
Collapse
Affiliation(s)
- Achillefs Keramaris
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, University of Western Macedonia, ZEP Campus, Kozani, 50100, Greece
| | - Vasileios Papadopoulos
- Department of Agriculture, University of Western Macedonia, Florina, Florina, 53100, Greece
| | - Eleni Kasapidou
- Department of Agriculture, University of Western Macedonia, Florina, Florina, 53100, Greece
| | - Paraskevi Mitlianga
- Laboratory of Food Chemistry and Technology, Department of Chemical Engineering, University of Western Macedonia, ZEP Campus, Kozani, 50100, Greece.
| |
Collapse
|
6
|
Ujong AE, Emelike NJT, Woka FI, Otekeiwebia JNR F. Formulation of fiber enriched crackers biscuit: Effect on nutritional composition, physical and sensory properties. Heliyon 2023; 9:e15941. [PMID: 37305519 PMCID: PMC10256926 DOI: 10.1016/j.heliyon.2023.e15941] [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: 01/19/2023] [Revised: 04/18/2023] [Accepted: 04/27/2023] [Indexed: 06/13/2023] Open
Abstract
Refined wheat flour commonly used in making crackers biscuits is rich in starch but low in protein and fibre. This study investigated the effect of adding different levels of lemon basil (LBP) and scent leaf powders (SLP) and cashew kernel flour (CKF) incorporation in crackers biscuits on the nutritional, phytochemical, physical and sensory properties. Seven formulations of crackers biscuits were prepared by mixing LBP and SLP in the ratio of 1.0%, 2.5% and 5.0%, respectively and 20% CKF with wheat flour. The result showed that the ash, crude protein, fat and crude fibre content of the enriched crackers was significantly (p < 0.05) higher than the control. Samples containing 5.0% LBP and SLP had the highest calcium, sodium and magnesium and differed significantly (p < 0.05) from the control. Increase in the incorporation with LBP and SLP resulted in a significant (p < 0.05) increase in the phytochemical content. The incorporation of LBP and SLP had no significant (p > 0.05) effect on the height and weight of the crackers. The control crackers scored highest for overall acceptability and this was followed closely by the crackers enriched with 2.5% LBP and 1.0% SLP. Nutritious and acceptable crackers could thus be produced with 1.0% SLP and 2.5% LBP incorporation.
Collapse
|
7
|
Wang C, Zhang Z, Zhang X, Tian X, Chen K, Zeng X. Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures. Foods 2022; 11:foods11182921. [PMID: 36141048 PMCID: PMC9498828 DOI: 10.3390/foods11182921] [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: 08/15/2022] [Revised: 09/14/2022] [Accepted: 09/16/2022] [Indexed: 11/17/2022] Open
Abstract
Colored highland barley (CHB) is featured with its potential health-promoting benefits. CHB is frequently processed through roasting, which changes its volatile smells, color, and composition. The objective of this work was to establish the volatile fingerprints of CHB that had been roasted at different temperatures using E-nose and headspace-gas-chromatography-ion-mobility spectroscopy (HS-GC-IMS). The findings showed that roasting increased the relative contents of pyrazines, aldehydes, and ketones while decreasing the relative contents of alcohols, esters, and sulfides. Pyrazines were identified as the markers for volatile substances of the roasted CHB (RCHB). The outcomes of the principal component analysis (PCA) and hierarchical clustering analysis (HCA) demonstrated that the volatiles could easily distinguish between raw CHB and RCHB instead of differentiating between CHB roasted at different temperatures. Additionally, after roasting, the color characteristics and CHB constituents underwent changes, and the effect of roasting temperature on these changes differed depending on the cultivar. Protein, free amino acids, and flavonoids appeared to primarily participate in the variations of volatile substances, and the free fluorescence intermediary compounds might involve changes in color parameters and aromas. These findings improved our knowledge of the volatiles in CHB that were roasted under various conditions.
Collapse
Affiliation(s)
- Cong Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Zhiming Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xiayin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Xinyi Tian
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Kai Chen
- School of Food Science and Pharmacy, Xinjiang Agriculture University, Urumqi 830052, China
| | - Xiaoxiong Zeng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| |
Collapse
|
8
|
Zhang K, Gao L, Zhang C, Feng T, Zhuang H. Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS. Front Chem 2022; 10:725208. [PMID: 35860630 PMCID: PMC9290320 DOI: 10.3389/fchem.2022.725208] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 05/11/2022] [Indexed: 11/13/2022] Open
Abstract
To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers. The fingerprints of corns under different treatments, including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and freeze-drying, were depicted via gas chromatography ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). It was found via the Venn diagram and relative odor activity value (ROAV) that n-hexanal, 1-octene-3-ol, decylaldehyde, and 2-pentylthiazole could be the key flavor compounds present in corns. In addition, according to volatile fingerprint characteristics and the aroma profile of sensory evaluation, it was found that corns could be divided into four categories, which was consistent with the results of GC-IMS. Also, the results of the sensory panel showed that steamed, boiled, and fried corns were much more popular than corns under other treatments with the panel. The results indicated that a rapid method to classify products was established by GC-IMS. A suitable processing technology could produce a specific flavor, and further refined research might be focused on finding the best way to process corns.
Collapse
Affiliation(s)
- Kangyi Zhang
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Lingling Gao
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
| | - Can Zhang
- Institute of Agricultural Products Processing, Henan Academy of Agricultural Sciences, Zhengzhou, China
- *Correspondence: Can Zhang, ; Haining Zhuang,
| | - Tao Feng
- School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China
| | - Haining Zhuang
- School of Health and Society Care, Shanghai Urban Construction Vocational College, Shanghai, China
- *Correspondence: Can Zhang, ; Haining Zhuang,
| |
Collapse
|
9
|
Nanomechanical, Structural and Antioxidant Characterization of Nixtamalized Popcorn Pericarp. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Expanded popcorn grain is widely consumed as a healthy snack all around the world; however, the study of the behavior of its components by processes such as nixtamalization is scarce. Therefore, the aim of this work was to characterize the nanomechanical, structural, and antioxidant properties of nixtamalized popcorn grain pericarp. FT-IR results showed that the secondary structure of proteins of the nixtamalized pericarp was α-helix with 42.10%, the turn was 21.5% and 36.33% β-sheet, and proteins of the pericarp did not present the random coil structure. Pericarp showed antioxidant activity, as their values were 550.1 ± 2.9 and 44.2 ± 1.6 (TE)/mL for ABTS and DPPH, respectively; total phenols content was 0.21 ± 0.008 (TE)/mL; reducing power values were around 29 to 31%; hydroxyl radical scavenging ranged from 36 to 55% and iron chelation around 115 to 140% compared to the standard acids. Thickness values of the nixtamalized pericarp by SEM image analysis were 0.15 ± 0.1 mm near the pedicel inferior tip, 0.07 ± 0.01 mm at middle, and 0.03 ± 0.02 mm at upper of the grain. Young’s modulus value was 261.72 ± 23.58 MPa with a Gaussian function fitting at the distribution of all values. This research provides novel and valuable information for understanding the nanomechanical and protein arrangement, as well as and the antioxidant activity of nixtamalized popcorn grain pericarp in order to promote other processes and uses for this kind of pericarp maize.
Collapse
|
10
|
Awolu O, Iwambe V, Oluwajuyitan T, Bukola Adeloye J, Ifesan B. Quality Evaluation of ‘ Fufu’ Produced from Sweet Cassava ( Manihot Esculenta) and Guinea Corn ( Sorghum Bicolor) Flour. JOURNAL OF CULINARY SCIENCE & TECHNOLOGY 2022. [DOI: 10.1080/15428052.2020.1821858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Olugbenga Awolu
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Victoria Iwambe
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Timilehin Oluwajuyitan
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Jumoke Bukola Adeloye
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| | - Beatrice Ifesan
- Department of Food Science and Technology, Federal University of Technology, Akure, Nigeria
| |
Collapse
|
11
|
Atuna RA, Ametei PN, Bawa AA, Amagloh FK. Traditional processing methods reduced phytate in cereal flour, improved nutritional, functional and rheological properties. SCIENTIFIC AFRICAN 2022. [DOI: 10.1016/j.sciaf.2021.e01063] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
|
12
|
LE NL, LE TTH, NGUYEN NTM, VU LTK. Impact of different treatments on chemical composition, physical, anti-nutritional, antioxidant characteristics and in vitro starch digestibility of green-kernel black bean flours. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.31321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
- Ngoc Lieu LE
- International University, Vietnam; Vietnam National University, Vietnam
| | - Thanh Thi Ha LE
- International University, Vietnam; Vietnam National University, Vietnam
| | - Nguyet Thi Minh NGUYEN
- Ho Chi Minh City University of Technology and Education, Viet Nam; Dong An Polytechnic, Vietnam
| | | |
Collapse
|
13
|
Kim DS, Joo N. Feasibility of Elder-Friendly Food Applications of Sacha Inchi According to Cooking Method: Focusing on Analysis of Antioxidative Activity and Brain Neuron Cell Viability. Foods 2021; 10:2948. [PMID: 34945501 PMCID: PMC8700732 DOI: 10.3390/foods10122948] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2021] [Revised: 11/15/2021] [Accepted: 11/29/2021] [Indexed: 11/17/2022] Open
Abstract
One of the objectives of this study was to determine the effect of the cooking method on the antioxidant activity of Sacha inchi (Plukenetia volubilis). This work was focused on the importance of performing proper cooking for studying Sacha inchi. The result of this study sheds light on preventing nutritional loss with appropriate cooking methods. Three types of cooking processes were selected: uncooked, roasted at 160 °C for 6 min, boiled at 100 °C for 13 min. The results of the present study indicated that roasted Sacha inchi is distinguishable for its high content of antioxidants (total polyphenol content 485.50 μM, total flavonoid content 0.02 μg/mL, DPPH free radical scavenging activity 33.05%, ferric reducing ability 0.19 μM). The results of the present study also indicated that Sacha inchi uniquely promotes HT22 cell viability. With roasted Sacha inchi treatment, HT22 hippocampal neuronal cell showed a significantly increased number of growth (p < 0.001). Results also suggest that the development of tenderized Sacha inchi could help the elderly consumers achieve their target antioxidant provision in smaller portion sizes, thus curtailing the peril of sarcopenia. The mousse type of elderly food may also change the taste of many other nut consumers as they may opt to start selling and consuming Sacha inchi. It could be in the Sacha inchi industry's best interest to make certain all of the population's textural favors are catered.
Collapse
Affiliation(s)
| | - Nami Joo
- Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea;
| |
Collapse
|
14
|
Xiang Z, Deng J, Yang K, Zhu Y, Xia C, Chen J, Liu T. Effect of processing on the release of phenolic compounds and antioxidant activity during in vitro digestion of hulless barley. ARAB J CHEM 2021. [DOI: 10.1016/j.arabjc.2021.103447] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
|
15
|
Lee J, Nyachoti CM. Heat processing increased the digestibility of phosphorus in soybean expeller, canola meal, and canola expeller fed to growing pigs. J Anim Sci 2021; 99:skab276. [PMID: 34598273 PMCID: PMC8525502 DOI: 10.1093/jas/skab276] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2021] [Accepted: 09/27/2021] [Indexed: 11/14/2022] Open
Abstract
It is hypothesized that heat processing may increase P digestibility in different protein sources fed to growing pigs. A study was conducted to determine the apparent total tract digestibility (ATTD) and standardized total tract digestibility (STTD) of P in soybean expeller (SBE) produced from oil extraction using dry extrusion and expelling and to investigate the effects of heat treatment on the ATTD and STTD of P in SBE, canola meal (CM), and canola expeller (CE) fed to growing pigs. Thirty-six growing barrows with an initial body weight of 19.0 ± 1.0 kg (mean ± SD) were assigned to 1 of 6 experimental diets in a completely randomized design to give 6 replicates per diet. The experimental design was a 3 × 2 factorial arrangement including three oilseed meals with or without heat treatment. The diets were formulated to contain non-autoclaved or autoclaved (at 121 °C for 60 min) SBE, CM, and CE as the sole source of P. Limestone was included in diets to maintain a Ca:total P ratio of 1.3:1 across diets. Pigs were individually housed in metabolism crates for 12 d, including 7 d for adaptation and 5 d for total collection of feces. Pigs were offered their daily ration at 2.8 times their maintenance energy requirement. Data were analyzed using the PROC MIXED of SAS. Heat treatment increased (P < 0.05) the ATTD and STTD of P. Pigs fed the SBE diets had greater (P < 0.05) ATTD and STTD of P than pigs fed CM and CE diets. For the autoclaved ingredients, the values of STTD of P were 49.4%, 23.2%, and 25.8% for SBE, CM, and CE, respectively, whereas STTD of P in non-autoclaved SBE, CM, and CE were 48.5%, 20.2%, and 22.5%. Heat treatment increased (P < 0.05) the ATTD of Ca. In conclusion, heat treatment increased ATTD and STTD of P and ATTD of Ca in SBE, CM, and CE fed to growing pigs. The ATTD and STTD of P in SBE determined in the current study were 41.0% and 48.5%, respectively.
Collapse
Affiliation(s)
- Jinyoung Lee
- Department of Animal Science, University of Manitoba, Winnipeg, MB R3T 2N2, Canada
| | | |
Collapse
|
16
|
Rico D, Cano AB, Martín-Diana AB. Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour. Molecules 2021; 26:5578. [PMID: 34577047 PMCID: PMC8467424 DOI: 10.3390/molecules26185578] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Revised: 09/07/2021] [Accepted: 09/11/2021] [Indexed: 11/16/2022] Open
Abstract
Extrusion is an interesting technological tool that facilitates pulse formulation into flour mixtures, with tailored fibre content, total antioxidant capacity (TAC) and glycemic index (GI) among other components in final formulas. The gluten-free (GF) market has significantly grown during the last years. GF products have evolved from specialty health foods to products targeted to the general population and not only associated to celiac consumers. This study evaluates how temperature, cereal base (rice/corn) and pulse concentration affect extruded flour properties and which conditions are more efficient to develop a gluten-free flour with high TAC and low GI. Additionally, it evaluated the effect of this optimal formula after the baking process. The results showed an increase of total phenol (TP) and antioxidant activity with extrusion, with a temperature-dependent effect (130 °C ≥ 120 °C ≥ 110 °C), which may imply an enhanced bioaccessibility of phenolics compounds after extraction. Extrusion increased GI in comparison to native flour; however, a dough temperature of 130 °C resulted in a significantly (p ≤ 0.05) lower GI than that observed for 110-120 °C doughs, probably associated to the pastification that occurred at higher temperatures, which would decrease the degree of gelatinization of the starches and therefore a significant (p ≤ 0.05) GI reduction. Corn-lentil flour showed higher antioxidant properties and lower GI index in comparison with rice-lentil blends. The formulation of the optimal blend flour into a baked product (muffin) resulted in a significant loss of antioxidant properties, with the exception of the reducing power (FRAP), although the final antioxidant values of the baked product were in the range of the original native flour blend before any process.
Collapse
Affiliation(s)
- Daniel Rico
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, Spain;
| | | | - Ana Belén Martín-Diana
- Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, Ctra. Burgos km. 119, 47171 Valladolid, Spain;
| |
Collapse
|
17
|
Akinsola OT, Alamu EO, Otegbayo BO, Menkir A, Maziya-Dixon B. Nutritional Properties of Ogi Powder and Sensory Perception of Ogi Porridge Made From Synthetic Provitamin: A Maize Genotype. Front Nutr 2021; 8:685004. [PMID: 34249994 PMCID: PMC8267175 DOI: 10.3389/fnut.2021.685004] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2021] [Accepted: 05/21/2021] [Indexed: 11/13/2022] Open
Abstract
Provitamin-A maize (PVA) with increased carotenoid content obtained through conventional breeding techniques has been largely successful in sub-Saharan Africa. This resulted in a need to evaluate their susceptibility, retention, and nutritional content during processing into local foods. This study evaluated the chemical, carotenoid composition, and retention of PVA, the phytic acid content in ogi powder, and the sensory perception of ogi porridge produced traditionally from the three novel PVA maize genotypes (PVA SYN HGAC0 Maize 1; PVA SYN HGBC0 Maize 2; and PVA SYN HGBC1 Maize 3) and one yellow maize variety (control). Chemical composition analyses showed significant differences (p < 0.05) in all parameters. The PVA ranged from 5.96 to 8.43 μg/g in Maize 2 and 3 before processing while the true percentage retention after processing into ogi powder ranged from 20.25 to 37.54% in Maize 1 and 2, respectively. In addition, there was a reduction in the phytate content of ogi powder, and Maize 2 contained the lowest (2.78 mg/g from 4.09 mg/g). Maize 2 genotype had the highest vitamin A contribution; it can meet 18.3% of the vitamin A requirements in children while in adult males and females (>19 years), 6.2 and 7.7%, respectively. Sensory evaluation showed that the ogi 3 porridge (Maize 3) was the most acceptable, followed by Maize 2. In conclusion, Maize 2 had the highest PVA, true retention of carotenoid, vitamin A contributions, and the second most acceptable ogi porridge with the lowest phytate content.
Collapse
Affiliation(s)
| | - Emmanuel Oladeji Alamu
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Southern Africa Hub, Lusaka, Zambia
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | | | - Abebe Menkir
- Maize Breeding Unit, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Busie Maziya-Dixon
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| |
Collapse
|
18
|
Adetola OY, Kruger J, Ferruzzi MG, Hamaker BR, Taylor JRN. Potential of moringa leaf and baobab fruit food-to-food fortification of wholegrain maize porridge to improve iron and zinc bioaccessibility. Int J Food Sci Nutr 2021; 73:15-27. [PMID: 33858271 DOI: 10.1080/09637486.2021.1911962] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
Food-to-food fortification (FtFF) with moringa leaf (iron source) and/or baobab fruit (citric acid and ascorbic acid source) (each 13-15 g/100 g porridge dry basis (db)) was studied to improve iron and zinc nutritive quality in African-type wholegrain maize-based porridges using in vitro dialysability assay. Moringa FtFF decreased percentage and total bioaccessible iron and zinc, by up to 84% and 45%, respectively. Moringa was very high in calcium, approximately 3% db and calcium-iron-phytate complexes inhibit iron bioavailability. Baobab FtFF increased percentage and total bioaccessible iron and zinc, especially in porridges containing carrot + mango (β-carotene source) and conventionally fortified with FeSO4, by up to 111% and 60%, respectively. The effects were similar to those when ascorbic and citric acids were added as mineral absorption enhancers. While moringa FtFF could be inhibitory to iron and zinc bioavailability in cereal-based porridges, baobab fruit FtFF could improve their bioavailability, especially in combination with conventional iron fortification.
Collapse
Affiliation(s)
- Oluyimika Y Adetola
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| | - Johanita Kruger
- Institute of Nutritional Sciences, University of Hohenheim, Stuttgart, Germany
| | - Mario G Ferruzzi
- Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, USA
| | - Bruce R Hamaker
- Department of Food Science, Purdue University, West Lafayette, IN, USA
| | - John R N Taylor
- Department of Consumer and Food Sciences and Institute for Food, Nutrition and Well-being, University of Pretoria, Pretoria, South Africa
| |
Collapse
|
19
|
Lakshmi S, Goudar G, Singh M, Dhaliwal HS, Sharma P, Longvah T. Variability in resistant starch, vitamins, carotenoids, phytochemicals and in-vitro antioxidant properties among diverse pigmented grains. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00864-3] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
|
20
|
Alamu EO, Maziya-Dixon B, Menkir A, Irondi EA, Olaofe O. Bioactive Composition and Free Radical Scavenging Activity of Fresh Orange Maize Hybrids: Impacts of Genotype, Maturity Stages, and Processing Methods. Front Nutr 2021; 8:640563. [PMID: 33718422 PMCID: PMC7943467 DOI: 10.3389/fnut.2021.640563] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2020] [Accepted: 02/04/2021] [Indexed: 11/25/2022] Open
Abstract
Bioactive compounds in foods are responsible for their biological activities, but biotic and abiotic factors may influence their levels. This study evaluated the impact of three genotypes (designated 4, 5, and 7), maturity stages (20, 27, and 34 days after pollination) and processing methods (hydrothermal and dry-heating) on the bioactive constituents (carotenoids, phytate, tannins, vitamin C) and 2,2-diphenyl-2-picrylhydrazyl radical (DPPH*) scavenging activity of fresh orange maize hybrids. Freshly harvested maize cobs of each genotype were subjected to hydrothermal processing at 100°C and dry-heating with husks and without husks. Carotenoids (lutein, zeaxanthin, β-cryptoxanthin, α-carotene, and total β-carotene) contents of fresh and processed samples were analyzed using HPLC; other bioactive constituents and DPPH* scavenging ability were determined using spectrophotometric methods. Genotype had a significant effect on the levels of carotenoids (p < 0.001) and vitamin C (p < 0.05), while genotype (p < 0.001), and processing methods (p < 0.001) had significant effects on DPPH* SC50. Maturity stages, processing methods and their interaction also had significant effects (p < 0.001) on the levels of all the bioactive constituents. A positive moderate to strong correlation was observed between (p < 0.001) α-carotene and the following: lutein (r = 0.57), β-cryptoxanthin (r = 0.69), total β-carotene (r = 0.62). However, the relationship between α-carotene and zeaxanthin was positive but weak (r = 0.39). A positive moderate correlation (p < 0.001) was observed between lutein and the following: β-cryptoxanthin (r = 0.57), total β-carotene (r = 0.58), and zeaxanthin (r = 0.52). A positive strong correlation (p < 0.001) was observed between β-cryptoxanthin and each of total β-carotene (r = 0.92) and zeaxanthin (r = 0.63); total β-carotene and zeaxanthin (r = 0.65); while the association between vitamin C and DPPH* SC50 was negative and weak (r = −0.38). Generally, genotype 4 and harvesting at 34 days after pollination had the best combination of bioactive constituents and DPPH* scavenging ability.
Collapse
Affiliation(s)
- Emmanuel Oladeji Alamu
- International Institute of Tropical Agriculture, Southern Africa Research and Administration Hub (SARAH) Campus, Lusaka, Zambia.,Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Bussie Maziya-Dixon
- Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | - Abebe Menkir
- Maize Breeding Unit, International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria
| | | | | |
Collapse
|
21
|
Eleazu CO, Eleazu KF, Ukamaka G, Adeolu T, Ezeorah V, Ezeorah B, Ituma C, Ilom J. Nutrient and Antinutrient Composition and Heavy Metal and Phenolic Profiles of Maize (Zea mays) as Affected by Different Processing Techniques. ACS FOOD SCIENCE & TECHNOLOGY 2020. [DOI: 10.1021/acsfoodscitech.0c00045] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Chinedum Ogbonnaya Eleazu
- Department of Chemistry, Biochemistry and Molecular Biology, Alex Ekwueme Federal University, Ndufu-Alike, Ikwo, Ebonyi Nigeria
| | - Kate Frank Eleazu
- Department of Chemistry, Biochemistry and Molecular Biology, Alex Ekwueme Federal University, Ndufu-Alike, Ikwo, Ebonyi Nigeria
| | - Gladys Ukamaka
- Department of Chemistry, Biochemistry and Molecular Biology, Alex Ekwueme Federal University, Ndufu-Alike, Ikwo, Ebonyi Nigeria
| | - Tosin Adeolu
- Department of Chemistry, Biochemistry and Molecular Biology, Alex Ekwueme Federal University, Ndufu-Alike, Ikwo, Ebonyi Nigeria
| | - Valentine Ezeorah
- Department of Chemistry, Biochemistry and Molecular Biology, Alex Ekwueme Federal University, Ndufu-Alike, Ikwo, Ebonyi Nigeria
| | - Blessing Ezeorah
- Department of Chemistry, Biochemistry and Molecular Biology, Alex Ekwueme Federal University, Ndufu-Alike, Ikwo, Ebonyi Nigeria
| | - Chiamaka Ituma
- Department of Chemistry, Biochemistry and Molecular Biology, Alex Ekwueme Federal University, Ndufu-Alike, Ikwo, Ebonyi Nigeria
| | - Judith Ilom
- Department of Chemistry, Biochemistry and Molecular Biology, Alex Ekwueme Federal University, Ndufu-Alike, Ikwo, Ebonyi Nigeria
| |
Collapse
|
22
|
Oladiran DA, Emmambux NM. Locally Available African Complementary Foods: Nutritional Limitations and Processing Technologies to Improve Nutritional Quality—A Review. FOOD REVIEWS INTERNATIONAL 2020. [DOI: 10.1080/87559129.2020.1762640] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Dolapo A. Oladiran
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
| | - Naushad M. Emmambux
- Department of Consumer and Food Sciences, University of Pretoria, Hatfield, South Africa
| |
Collapse
|
23
|
Haile M, Bae HM, Kang WH. Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods. Antioxidants (Basel) 2020; 9:E408. [PMID: 32403247 PMCID: PMC7278605 DOI: 10.3390/antiox9050408] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 05/03/2020] [Accepted: 05/08/2020] [Indexed: 11/16/2022] Open
Abstract
There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffee is produced. The elephant dung coffee is produced using the digestive bioprocessing method. In the present experiment, the antioxidant activity and volatile compounds of coffee that have been processed using different methods were compared. The antioxidant activity, total phenolic content (TPC), total flavonoid content (TFC), and total tannin content (TTC) of green coffee beans from all treatments were higher as compared to roasted coffee beans. Regarding the green coffee beans, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of elephant dung coffee beans was higher as compared to that of the DP and WP coffee beans. The green coffee beans had higher DPPH activity and ferric reducing antioxidant power (FRAP) value compared to the roasted coffee beans. The green beans of elephant dung coffee had a high TPC than the beans obtained by WP and DP methods. TFC in elephant dung coffee in both green and roasted condition was improved in contrast to the beans processed using dry and wet methods. The elephant dung coffee had an increased TTC in comparison to the DP and WP coffee (green beans). About 37 volatile compounds of acids, alcohols, aldehydes, amide, esters, ethers, furans, furanones, ketones, phenols, pyrazines, pyridines, Heterocyclic N, and pyrroles functional classes have been found. Some of the most abundant volatile compounds detected in all treatments of coffee were 2-furanmethanol, acetic acid, 2-methylpyrazine, 2,6-dimethylpyrazine, pyridine, and 5-methylfurfural. Few volatile compounds have been detected only in elephant dung coffee. The principal component analysis (PCAs) was performed using the percentage of relative peak areas of the volatile compound classes and individual volatile compounds. This study will provide a better understanding of the impacts of processing methods on the antioxidants and volatile compounds of coffee.
Collapse
Affiliation(s)
- Mesfin Haile
- Department of Horticulture, Kangwon National University, Chuncheon 24341, Korea; (M.H.); (H.M.B.)
| | - Hyung Min Bae
- Department of Horticulture, Kangwon National University, Chuncheon 24341, Korea; (M.H.); (H.M.B.)
| | - Won Hee Kang
- Department of Horticulture, Kangwon National University, Chuncheon 24341, Korea; (M.H.); (H.M.B.)
- Convergence Program of Coffee Science, Kangwon National University, Chuncheon 24341, Korea
| |
Collapse
|
24
|
Samtiya M, Aluko RE, Dhewa T. Plant food anti-nutritional factors and their reduction strategies: an overview. FOOD PRODUCTION, PROCESSING AND NUTRITION 2020. [DOI: 10.1186/s43014-020-0020-5] [Citation(s) in RCA: 160] [Impact Index Per Article: 40.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Abstract
Legumes and cereals contain high amounts of macronutrients and micronutrients but also anti-nutritional factors. Major anti-nutritional factors, which are found in edible crops include saponins, tannins, phytic acid, gossypol, lectins, protease inhibitors, amylase inhibitor, and goitrogens. Anti-nutritional factors combine with nutrients and act as the major concern because of reduced nutrient bioavailability. Various other factors like trypsin inhibitors and phytates, which are present mainly in legumes and cereals, reduce the digestibility of proteins and mineral absorption. Anti-nutrients are one of the key factors, which reduce the bioavailability of various components of the cereals and legumes. These factors can cause micronutrient malnutrition and mineral deficiencies. There are various traditional methods and technologies, which can be used to reduce the levels of these anti-nutrient factors. Several processing techniques and methods such as fermentation, germination, debranning, autoclaving, soaking etc. are used to reduce the anti-nutrient contents in foods. By using various methods alone or in combinations, it is possible to reduce the level of anti-nutrients in foods. This review is focused on different types of anti-nutrients, and possible processing methods that can be used to reduce the level of these factors in food products.
Graphical abstract
A brief overview of beneficial effects of anti-nutrients and reduction strategy.
Collapse
|
25
|
Antioxidant Properties of Fermented Green Coffee Beans with Wickerhamomyces anomalus (Strain KNU18Y3). FERMENTATION 2020. [DOI: 10.3390/fermentation6010018] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
Abstract
A few yeast species have been tested frequently to improve the tastes, flavors, and other important quality parameters of coffee. However, continuing evaluations of different yeast species for fermenting green coffee beans will have a significant positive contribution to the coffee industry. This experiment was conducted to evaluate the antioxidant properties, total phenol content (TPC), total flavonoid content (TFC), total tannin content (TTC), and the consumer acceptability of fermented green coffee beans with Wickerhamomyces anomalu. The coffee beans were roasted at different roasting conditions (light, medium, and dark). There was no significant (p > 0.05) difference between the yeast-fermented and non-fermented coffee with regard to the oxygen radical absorbance capacity (ORAC) values in medium and dark roasted coffee. Similarly, the superoxide dismutase-like (SOD)-like activity did not significantly differ in all roasting conditions. However, the SOD-like activity was significantly different (p < 0.05), particularly within light roasted and medium roasted, and between light roasted and dark roasted in both the control and fermented coffee extracts. The 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and ferric reducing antioxidant power (FRAP) were improved in fermented coffee beans. There was a significant (p ≤ 0.05) difference between the yeast-fermented and non-fermented coffee with respect to the TPC and TFC in all roasting types and the TTC in the light and dark roasting conditions. The fermentation of green coffee beans with W. anomalus increased the TPC and TFC. However, the TTC was lower in the fermented coffee beans compared to the non-fermented coffee beans in medium and dark roasted coffee. In general, fermentation of green coffee beans with W. anomalus has the potential to improve the functionality of coffee beans.
Collapse
|
26
|
Germishuys Z, Delcour JA, Deleu LJ, Manley M. Characterization of white flour produced from roasted wheats differing in hardness and protein content. Cereal Chem 2020. [DOI: 10.1002/cche.10250] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Zandré Germishuys
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Lomme J. Deleu
- Laboratory of Food Chemistry and Biochemistry Leuven Food Science and Nutrition Research Centre (LFoRCe) KU Leuven Leuven Belgium
| | - Marena Manley
- Department of Food Science Stellenbosch University Stellenbosch South Africa
| |
Collapse
|
27
|
Quality Evaluation of Tigernut Milk-Based Popsicles Produced with Date Palm Fruits as Sweetener. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2019. [DOI: 10.2478/aucft-2019-0017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
Popsicle is a flavored and edible ice on stick that can be produced with dairy products. This study aimed to investigate the possibility of using milk from tigernut as a non-dairy source and date palm fruits as sweetener for producing popsicles with enhanced bioactive properties and acceptability. Tigernut milk-based popsicles sweetened with sugar, unroasted date or roasted date were made. The physical properties, antioxidant activity, total phenolic content, melting rate, and sensory characteristics were evaluated. The roasting process significantly influenced the total phenol, antioxidant activity and sensory characteristics of the popsicles. Melting resistance was higher in the popsicles containing both the roasted and unroasted dates compared to the sugar sweetened popsicles. Popsicles sweetened with roasted dates exhibited the most acceptable sensory properties in terms of flavour, taste and overall acceptability.
Collapse
|
28
|
Oghbaei M, Prakash J. Bioaccessible phenolics and flavonoids from wheat flour products subjected to different processing variables. Cereal Chem 2019. [DOI: 10.1002/cche.10214] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Morteza Oghbaei
- Department of Food Science and Nutrition University of Mysore Mysuru India
| | - Jamuna Prakash
- Department of Food Science and Nutrition University of Mysore Mysuru India
| |
Collapse
|
29
|
Farag MA, Ammar NM, El Gendy AN, Mohsen E. Effect of grilling as processing method on
Zea mays
(corn) metabolites composition as analyzed via SPME GC‐MS and chemometrics. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14165] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Mohamed A. Farag
- Pharmacognosy Department, Faculty of Pharmacy Cairo University Cairo Egypt
- Chemistry Department, School of Sciences & Engineering The American University in Cairo New Cairo Egypt
| | - Naglaa M. Ammar
- Therapeutic Chemistry Department National Research Centre Cairo Egypt
| | - Abdel Nasser El Gendy
- Medicinal and Aromatic Plants Research Department National Research Centre Cairo Egypt
| | - Engy Mohsen
- Pharmacognosy Department, Faculty of Pharmacy Cairo University Cairo Egypt
| |
Collapse
|
30
|
Nikolić N, Mitrović J, Karabegović I, Savić S, Petrović S, Lazić M, Stojanović G. A comparison between wheat and different kinds of corn flour based on minerals, free phenolic acid composition and antioxidant activity. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS 2019. [DOI: 10.3920/qas2018.1411] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Affiliation(s)
- N. Nikolić
- University of Niš, Faculty of Technology, Department for Food Technologies and Biotechnology, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - J. Mitrović
- University of Niš, Faculty of Technology, Department for Food Technologies and Biotechnology, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - I. Karabegović
- University of Niš, Faculty of Technology, Department for Food Technologies and Biotechnology, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - S. Savić
- University of Niš, Faculty of Technology, Department for Food Technologies and Biotechnology, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - S. Petrović
- University of Niš, Faculty of Technology, Department for Food Technologies and Biotechnology, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - M. Lazić
- University of Niš, Faculty of Technology, Department for Food Technologies and Biotechnology, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
| | - G. Stojanović
- University of Niš, Faculty of Science and Mathematics, Department of Chemistry, Višegradska 33, 18000 Niš, Serbia
| |
Collapse
|
31
|
Ekpa O, Palacios-Rojas N, Kruseman G, Fogliano V, Linnemann AR. Sub-Saharan African Maize-Based Foods - Processing Practices, Challenges and Opportunities. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1588290] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Onu Ekpa
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Natalia Palacios-Rojas
- Global Maize Program, International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico
| | - Gideon Kruseman
- Socio-Economics Program, International Maize and Wheat Improvement Center (CIMMYT), Texcoco, Mexico
| | - Vincenzo Fogliano
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| | - Anita R. Linnemann
- Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University and Research Centre, Wageningen, The Netherlands
| |
Collapse
|
32
|
Oven and Forced Convection Continuous Tumble (FCCT) Roasting: Effect on Physicochemical, Structural and Functional Properties of Wheat Grain. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2200-8] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
|
33
|
Cabrera-Soto L, Pixley KV, Rosales-Nolasco A, Galicia-Flores LA, Palacios-Rojas N. Carotenoid and Tocochromanol Profiles during Kernel Development Make Consumption of Biofortified "Fresh" Maize an Option to Improve Micronutrient Nutrition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:9391-9398. [PMID: 30130402 DOI: 10.1021/acs.jafc.8b01886] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Biofortification is a strategy to reduce micronutrient malnutrition. The aim of this study was to investigate whether consumption of biofortified fresh maize can supply nutritionally meaningful amounts of provitamin A carotenoids (PVA), zinc, lysine, and tryptophan. The accumulation patterns for PVA and tocochromanol compounds in developing grain of 23 PVA hybrids was studied, and nutritionally meaningful amounts of those compounds were found in grain by milk stage, when fresh maize is eaten. The highest PVA and tocochromanol accumulation occurred by physiological maturity. The percent apparent retention in boiled fresh maize was 92%, 117%, 99%, and 66% for PVA, zinc, lysine, and tryptophan, respectively. Consumption of 0.5 to 2 ears of fresh maize daily could supply 33-62.2%, 11-24% and more than 85% of the estimated average requirement of PVA, tryptophan, and zinc, respectively. The results indicate that eating biofortified fresh maize can contribute to improved micronutrient nutrition.
Collapse
Affiliation(s)
- Luisa Cabrera-Soto
- International Maize and Wheat Improvement Center (CIMMYT), CIMMYT Research Station , Km. 45 Carretera Mexico-Veracruz, El Batán , Texcoco , CP 56237 Edo. de México , México
| | - Kevin V Pixley
- International Maize and Wheat Improvement Center (CIMMYT), CIMMYT Research Station , Km. 45 Carretera Mexico-Veracruz, El Batán , Texcoco , CP 56237 Edo. de México , México
| | - Aldo Rosales-Nolasco
- International Maize and Wheat Improvement Center (CIMMYT), CIMMYT Research Station , Km. 45 Carretera Mexico-Veracruz, El Batán , Texcoco , CP 56237 Edo. de México , México
| | - Luis A Galicia-Flores
- International Maize and Wheat Improvement Center (CIMMYT), CIMMYT Research Station , Km. 45 Carretera Mexico-Veracruz, El Batán , Texcoco , CP 56237 Edo. de México , México
| | - Natalia Palacios-Rojas
- International Maize and Wheat Improvement Center (CIMMYT), CIMMYT Research Station , Km. 45 Carretera Mexico-Veracruz, El Batán , Texcoco , CP 56237 Edo. de México , México
| |
Collapse
|
34
|
Schoeman L, du Plessis A, Verboven P, Nicolaï BM, Cantre D, Manley M. Effect of oven and forced convection continuous tumble (FCCT) roasting on the microstructure and dry milling properties of white maize. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
|
35
|
Effect of Soaking and Roasting on the Physicochemical and Pasting Properties of Soybean Flour. Foods 2017; 6:foods6020012. [PMID: 28231091 PMCID: PMC5332905 DOI: 10.3390/foods6020012] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2016] [Revised: 12/30/2016] [Accepted: 01/17/2017] [Indexed: 11/17/2022] Open
Abstract
The effects of soaking and roasting on the physicochemical and pasting properties of soybean flour were evaluated. Soybean seeds were soaked overnight in tap water for 0–72 h, hand dehulled, dried, and part of the sample was roasted. Roasted and unroasted soy beans were milled into flour and analyzed. The results showed that the total carbohydrates (22.8–27.9 g/100 g), the ash content (3.5–3.6 g/100 g), and the total polyphenols (0.29–0.51 g/100 g) did not significantly change during both the soaking and roasting processes. However, the total proteins (35.8–46.0 g/100 g) and lipid contents (21.4–29.5 g/100 g) were significantly (p < 0.05) affected only by soaking, with a decrease in total protein and an increase in lipid contents. Phytate content (0.22–0.26 g/100 g) decreased significantly (p < 0.05) only with roasting. The tannins (0.01–0.30 g/100 g) and soluble proteins (4.0–29.0 g/100 g) significantly (p < 0.05) diminished with both treatments. There was a significant increase in the least gelation concentration (20–30 g/100 mL), a decrease in the swelling power (1.3–2.0 mL/mL), and consequently, reduction in the viscosity (range peak viscosity 18–210 cP) of the flour slurry after soaking and roasting. All these qualities—needed for producing nutritious flour for infants—highlighted the efficiency of these endogenous technologies.
Collapse
|
36
|
Awolu OO, Omoba OS, Olawoye O, Dairo M. Optimization of production and quality evaluation of maize-based snack supplemented with soybean and tiger-nut ( Cyperus esculenta) flour. Food Sci Nutr 2017; 5:3-13. [PMID: 28070311 PMCID: PMC5217868 DOI: 10.1002/fsn3.359] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2015] [Revised: 02/24/2016] [Accepted: 02/25/2016] [Indexed: 11/11/2022] Open
Abstract
Optimization of the production and evaluation of the quality of maize-based snack supplemented with soy and tigernut flour was carried out. Experimental design for the composite flour was carried out using optimal design model of response surface methodology. The variables were toasted maize flour (75-85%), soy flour (10-20%), and tigernut flour (5-10%); while the responses were proximate composition and mineral contents. Three blends were selected from optimization results; runs 2, 7, and 11. The functional properties, pasting properties, antioxidant, antinutritional, and amino acid profile of the three blends were evaluated. In addition, sensory evaluation of the cookies produced from the three blends was determined. The results (75/100 g toasted maize flour, 20/100 g soy flour, and 5/100 g tigernut flour) had 16.4/100 g protein, 4.2/100 g ash, 3.5/100 g moisture, 58.5/100 g carbohydrate, 3.0/100 g crude fiber, 14.4/100 g fat, 30.20 ppm calcium, 38.90 ppm potassium, 0.25 ppm manganese, 1.91 ppm iron, 0.14 ppm copper, and 0.98 ppm zinc contents. It also had best overall acceptability.
Collapse
Affiliation(s)
- Olugbenga O Awolu
- Department of Food Science and Technology Federal University of Technology Akure Nigeria
| | - Olufunmilayo S Omoba
- Department of Food Science and Technology Federal University of Technology Akure Nigeria
| | - Olumide Olawoye
- Department of Food Science and Technology Federal University of Technology Akure Nigeria
| | - Modupe Dairo
- Quintas Renewable Energy Solutions Ltd Akure Nigeria
| |
Collapse
|
37
|
Paraginski RT, de Souza NL, Alves GH, Ziegler V, de Oliveira M, Elias MC. Sensory and nutritional evaluation of popcorn kernels with yellow, white and red pericarps expanded in different ways. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.05.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
|
38
|
Carrera Y, Utrilla-Coello R, Bello-Pérez A, Alvarez-Ramirez J, Vernon-Carter E. In vitro digestibility, crystallinity, rheological, thermal, particle size and morphological characteristics of pinole, a traditional energy food obtained from toasted ground maize. Carbohydr Polym 2015; 123:246-55. [DOI: 10.1016/j.carbpol.2015.01.044] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2014] [Revised: 06/07/2014] [Accepted: 01/18/2015] [Indexed: 11/27/2022]
|
39
|
Das AK, Sreerama YN, Singh V. Diversity in Phytochemical Composition and Antioxidant Capacity of Dent, Flint, and Specialty Corns. Cereal Chem 2014. [DOI: 10.1094/cchem-02-14-0030-r] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Amit K. Das
- Department of Grain Science and Technology, CSIR–Central Food Technological Research Institute, Mysore, 570020, Karnataka, India
| | - Yadahally N. Sreerama
- Department of Grain Science and Technology, CSIR–Central Food Technological Research Institute, Mysore, 570020, Karnataka, India
| | - Vasudeva Singh
- Department of Grain Science and Technology, CSIR–Central Food Technological Research Institute, Mysore, 570020, Karnataka, India
- Corresponding author. Phone: +91 9901992971
| |
Collapse
|
40
|
Ragaee S, Seetharaman K, Abdel-Aal ESM. The impact of milling and thermal processing on phenolic compounds in cereal grains. Crit Rev Food Sci Nutr 2014; 54:837-49. [PMID: 24499063 DOI: 10.1080/10408398.2011.610906] [Citation(s) in RCA: 79] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
Consumption of wholegrain foods has been recommended for healthy diets. The beneficial health properties of wholegrain products have been associated with the presence of higher amounts of dietary fiber and antioxidants and lower calories as compared to their respective refined ones. Phenolic compounds are mainly attributed to antioxidant properties of wholegrain foods. This review article provides a single comprehensive source that describes effects of milling and thermal processing on phenolic compounds and antioxidant properties in cereals. In general, milling and pearling processes affect the distribution of phenolic, compounds and thus antioxidant properties vary among the milling fractions. Thermal processes such as baking and extrusion could cause negative or positive effects on phenolic compounds and antioxidant properties of the end product subject to grain type and processing conditions. Thus factors that enhance health benefits of wholegrain cereal products have been discussed.
Collapse
Affiliation(s)
- Sanaa Ragaee
- a Department of Food Science , Ontario College of Agriculture, University of Guelph , Guelph , Ontario , N1G 2W1 , Canada
| | | | | |
Collapse
|
41
|
Adetuyi F, Ibrahim T. Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds. ACTA ACUST UNITED AC 2014. [DOI: 10.1016/s0189-7241(15)30128-4] [Citation(s) in RCA: 71] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
42
|
NAWAZ H, SHAD MA, BATOOL Z. Inter-varietal Variation in Biochemical, Phytochemical and Antioxidant Composition of Maize (Zea mays L.) Grains. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.1133] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
|
43
|
Gupta V, Nagar R. Minerals and antinutrients profile of rabadi after different traditional preparation methods. Journal of Food Science and Technology 2012; 51:1617-21. [PMID: 25114357 DOI: 10.1007/s13197-012-0667-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/07/2012] [Accepted: 02/17/2012] [Indexed: 10/28/2022]
Abstract
Rabadi is a cereal and buttermilk based traditional fermented recipe of western region of India. There are many traditional preparation methods, which may alter biochemical composition of rabadi, therefore, in the present study, role of traditional processings (cooking, fermentation, dehulling, utensil, preparation methods and cereals) on minerals and antinutrients of pearl millet, wheat flour and refined wheat flour rabadi was investigated on fresh weight basis. Results showed that the process of cooking and fermentation enhanced minerals (Ca, Fe and P) in all types of rabadi samples at different levels of significance, while antinutrients (phytic acid, total phenols and oxalates) reflected a declining trend. Intercomparison of different types of rabadies exhibited that fermented- cooked -fermented samples were better than cooked -fermented rabadies. Dehulling caused a loss of minerals, but antinutrients were also degraded after dehulling; therefore dehulled sample showed very good nutritional profile after fermentation. Earthen pot rabadi samples presented better biochemical composition than rabadies prepared in steel pot. Intercomparison of different cereals based rabadies reflected superior position of fermented -cooked- fermented pearl millet flour rabadi than cooked- fermented pearl millet flour rabadi, wheat and refined wheat flour rabadi samples.
Collapse
Affiliation(s)
- Vineeta Gupta
- PG Department of Home Science, University of Rajasthan, Jaipur, 302 004 India
| | - Ranjana Nagar
- PG Department of Home Science, University of Rajasthan, Jaipur, 302 004 India
| |
Collapse
|
44
|
Adedayo BC, Ademiluyi AO, Oboh G, Akindahunsi AA. Interaction of aqueous extracts of two varieties of Yam tubers (Dioscorea spp) on some key enzymes linked to type 2 Diabetes in vitro. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2011.02896.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
|