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García-Gómez B, Fernández-Canto N, Vázquez-Odériz ML, Quiroga-García M, Muñoz-Ferreiro N, Romero-Rodríguez MÁ. Sensory descriptive analysis and hedonic consumer test for Galician type breads. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108765] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Cardone G, Rumler R, Speranza S, Marti A, Schönlechner R. Sprouting Time Affects Sorghum ( Sorghum bicolor [L.] Moench) Functionality and Bread-Baking Performance. Foods 2021; 10:foods10102285. [PMID: 34681334 PMCID: PMC8534832 DOI: 10.3390/foods10102285] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2021] [Revised: 09/17/2021] [Accepted: 09/24/2021] [Indexed: 11/16/2022] Open
Abstract
Despite being considered a climate-resilient crop, sorghum is still underutilized in food processing because of the limited starch and protein functionality. For this reason, the objective of this study was to investigate the effect of sprouting time on sorghum functional properties and the possibility to exploit sprouted sorghum in bread making. In this context, red sorghum was sprouted for 24, 36, 48, 72, and 96 h at 27 °C. Sprouting time did not strongly affect the sorghum composition in terms of total starch, fiber, and protein contents. On the other hand, the developed proteolytic activity had a positive effect on oil-absorption capacity, pasting, and gelation properties. Conversely, the increased α-amylase activity in sprouted samples (≥36 h) altered starch functionality. As regards sorghum-enriched bread, the blends containing 48 h-sprouted sorghum showed high specific volume and low crumb firmness. In addition, enrichment in sprouted sorghum increased both the in vitro protein digestibility and the slowly digestible starch fraction of bread. Overall, this study showed that 48 h-sprouted sorghum enhanced the bread-making performance of wheat-based products.
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Affiliation(s)
- Gaetano Cardone
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Rubina Rumler
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Sofia Speranza
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
| | - Alessandra Marti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Via G. Celoria 2, 20133 Milan, Italy;
- Correspondence:
| | - Regine Schönlechner
- Department of Food Science and Technology, Institute of Food Technology, University of Natural Resources and Life Sciences, Muthgasse 18, A-1190 Vienna, Austria; (R.R.); (S.S.); (R.S.)
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Kupkanchanakul W, Yamaguchi T, Naivikul O. Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits. J Nutr Sci Vitaminol (Tokyo) 2019; 65:S206-S211. [PMID: 31619632 DOI: 10.3177/jnsv.65.s206] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
Gluten-free rice breading (RB) is generally prepared by shredding of gluten-free rice bread. It is an alternative product for Celiac patients, who are gluten allergic. The aim of this research was to formulate gluten-free rice bread formula by using composited rice flour (RF) and pre-germinated brown rice flour (PGBRF) from two Thai rice cultivars, Pathum-Thani1 (15% amylose) and Phitsanulok2 (27% amylose) at the ratio of 1:1, by considering the structural properties of bread, health benefit of breading, and the properties of breading as coating material of fried frozen croquette (C-) and compared to those of samples prepared from wheat flour. Increasing PGBRF from 0% to 50% in gluten-free rice bread formula increased the puffed cell wall of air cell in gluten-free rice bread. Antioxidative activity of RB containing 50% PGBRF (RB-50%) was 4 and 9 times higher than RB without PGBRF (RB-0%) and wheat breading (WB), respectively. WB contained 356,289 mg/kg of gluten, while RB contained less than 2 mg/kg of gluten, which could be labeled "gluten-free". When compared all breading samples as coating material of C-, oil absorption of C-RB-50% (14.32%) was 3 times lower than that of WB (44.36%). Therefore, the RB-50% had health benefits for consumers who are suffered from Celiac disease and also other health-conscious consumers considering the higher antioxidative properties and lower oil uptake than the consumption of WB.
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Affiliation(s)
- Warunee Kupkanchanakul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University
| | - Tomoko Yamaguchi
- Department of Life Science, Faculty of Education, Niigata University
| | - Onanong Naivikul
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University.,Associate Fellows, Academy of Science, Office of the Royal Society
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Amoah I, Cairncross C, Sturny A, Rush E. Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread - a review. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13934] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Isaac Amoah
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
| | - Carolyn Cairncross
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
| | - Arno Sturny
- School of Tourism and Hospitality; Auckland University of Technology; Auckland 1010 New Zealand
| | - Elaine Rush
- Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand
- Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand
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Wanjuu C, Abong G, Mbogo D, Heck S, Low J, Muzhingi T. The physiochemical properties and shelf-life of orange-fleshed sweet potato puree composite bread. Food Sci Nutr 2018; 6:1555-1563. [PMID: 30258598 PMCID: PMC6145253 DOI: 10.1002/fsn3.710] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 05/28/2018] [Accepted: 05/28/2018] [Indexed: 11/08/2022] Open
Abstract
Value addition of orange-fleshed sweet potato (OFSP) increases diversified utilization of this crop, which is rich in provitamin A carotenoids. OFSP bread, in which 30%-45% of wheat flour is replaced with OFSP puree, has been successfully commercialized in Kenya. However, the effect of this substitution on the bread's physiochemical properties and its shelf-life are currently unknown. This study was designed to determine the physiochemical properties and shelf-life of OFSP puree-wheat flour composite bread (30% puree), compared to standard, 100% wheat flour, bread. Freshly baked bread samples were stored at 7, 20, 25, and 30°C, and monitored for moisture content, water activity, color, texture, volume, carotenoids, and microbial load. The moisture content, β-carotene content, and color of bread significantly decreased with increase in storage temperature and time (p < 0.05). Bread made with OFSP puree had a longer shelf-life, showing spoilage on day six compared with the white bread, which spoiled on the fourth day. This is attributed to the significantly higher water activity in white bread than in the OFSP bread. The substitution of wheat with OFSP puree resulted in reduced extensibility of gluten, thus, specific volume of white bread was significantly (p < 0.05) higher than that in OFSP puree bread. Refrigeration increased crumb firmness, chewiness and cohesiveness in both types of bread. In conclusion, OFSP puree increases the water binding capacity of the bread, which reduces water activity and increases its shelf-life.
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Affiliation(s)
- Cecilia Wanjuu
- Department of Food Science, Nutrition and TechnologyUniversity of NairobiKangemiKenya
| | - George Abong
- Department of Food Science, Nutrition and TechnologyUniversity of NairobiKangemiKenya
| | - Daniel Mbogo
- Food and Nutritional Evaluation Laboratory (FANEL)CIP‐SSABiosciences east and Central Africa (BecA)ILRINairobiKenya
- International Potato Centre (CIP), Sub‐Saharan Africa (SSA) Regional OfficeNairobiKenya
| | - Simon Heck
- Food and Nutritional Evaluation Laboratory (FANEL)CIP‐SSABiosciences east and Central Africa (BecA)ILRINairobiKenya
- International Potato Centre (CIP), Sub‐Saharan Africa (SSA) Regional OfficeNairobiKenya
| | - Jan Low
- Food and Nutritional Evaluation Laboratory (FANEL)CIP‐SSABiosciences east and Central Africa (BecA)ILRINairobiKenya
- International Potato Centre (CIP), Sub‐Saharan Africa (SSA) Regional OfficeNairobiKenya
| | - Tawanda Muzhingi
- Food and Nutritional Evaluation Laboratory (FANEL)CIP‐SSABiosciences east and Central Africa (BecA)ILRINairobiKenya
- International Potato Centre (CIP), Sub‐Saharan Africa (SSA) Regional OfficeNairobiKenya
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An Overview of Whole Grain Regulations, Recommendations and Research across Southeast Asia. Nutrients 2018; 10:nu10060752. [PMID: 29891782 PMCID: PMC6024883 DOI: 10.3390/nu10060752] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2018] [Revised: 06/05/2018] [Accepted: 06/06/2018] [Indexed: 01/31/2023] Open
Abstract
The Association of Southeast Asian Nations (ASEAN) is a diverse region that is experiencing economic growth and increased non-communicable disease burden. This paper aims to evaluate the current regulations, dietary recommendations and research related to whole grains in this region. To do this, a systematic literature review was carried out and information was collected on regulations and dietary recommendations from each member state. The majority of publications on whole grains from the region (99 of 147) were in the area of food science and technology, with few observational studies (n = 13) and human intervention studies (n = 10) related to whole grains being apparent. Information from six countries (Indonesia, Malaysia, The Philippines, Singapore, Thailand and Vietnam) was available. Wholegrain food-labelling regulations were only noted in Malaysia and Singapore. Public health recommendation related to whole grains were apparent in four countries (Indonesia, Malaysia, The Philippines, Singapore), while recent intake data from whole grains was only apparent from Malaysia, The Philippines and Singapore. In all cases, consumption of whole grains appeared to be very low. These findings highlight a need for further monitoring of dietary intake in the region and further strategies targeted at increasing the intake of whole grains.
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Cornejo F, Rosell CM. Influence of germination time of brown rice in relation to flour and gluten free bread quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2015; 52:6591-8. [PMID: 26396405 PMCID: PMC4573127 DOI: 10.1007/s13197-015-1720-8] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/23/2014] [Accepted: 01/06/2015] [Indexed: 10/24/2022]
Abstract
The effect of germination time on physicochemical characteristics of brown rice flour and its effect on gluten free bread qualities have been investigated. Germination was carried out at 28 °C and 100 % RH for 12, 24 and 48 h; brown rice and soaked brown rice was also analyzed. Significant changes on hydration and pasting properties of brown rice flour were found during germination. The starch degradation by enzyme activity could be evidenced with the decrease in viscosity and water binding capacity (WBC). No significant effect in specific volume, humidity and water activity of the gluten free bread was found as germination time increase, but a significant softness of the crumb was obtained. However, at 48 h of germination, the intense action of α amylase could result in excessive liquefaction and dextrinisation, causing inferior bread quality. Overall, germinated rice flour showed appropriate functionality for being used as raw ingredient in gluten free breadmaking.
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Affiliation(s)
- Fabiola Cornejo
- />Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustín Escardino, 7, Paterna, 46980 Valencia Spain
- />Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
| | - Cristina M. Rosell
- />Institute of Agrochemistry and Food Technology (IATA-CSIC), Avenida Agustín Escardino, 7, Paterna, 46980 Valencia Spain
- />Escuela Superior Politécnica del Litoral, ESPOL, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo Km 30.5 Vía Perimetral, P.O. Box 09-01-5863, Guayaquil, Ecuador
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Balthazar CF, Gaze LV, Azevedo da Silva HL, Pereira CS, Franco RM, Conte-Júnior CA, de Freitas MQ, de Oliveira Silva AC. Sensory evaluation of ovine milk yoghurt with inulin addition. INT J DAIRY TECHNOL 2015. [DOI: 10.1111/1471-0307.12189] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Celso Fasura Balthazar
- Department of Food Technology; Veterinary College; Federal Fluminense University; Rua Vital Brazil Filho 64 Niterói RJ 24.230. 340 Brazil
| | - Leonardo Varon Gaze
- Department of Food Technology; Veterinary College; Federal Fluminense University; Rua Vital Brazil Filho 64 Niterói RJ 24.230. 340 Brazil
| | - Hugo Leandro Azevedo da Silva
- Department of Food Technology; Veterinary College; Federal Fluminense University; Rua Vital Brazil Filho 64 Niterói RJ 24.230. 340 Brazil
| | - Camila Serva Pereira
- Department of Food Technology; Veterinary College; Federal Fluminense University; Rua Vital Brazil Filho 64 Niterói RJ 24.230. 340 Brazil
| | - Robson Maia Franco
- Department of Food Technology; Veterinary College; Federal Fluminense University; Rua Vital Brazil Filho 64 Niterói RJ 24.230. 340 Brazil
| | - Carlos Adam Conte-Júnior
- Department of Food Technology; Veterinary College; Federal Fluminense University; Rua Vital Brazil Filho 64 Niterói RJ 24.230. 340 Brazil
| | - Mônica Queiroz de Freitas
- Department of Food Technology; Veterinary College; Federal Fluminense University; Rua Vital Brazil Filho 64 Niterói RJ 24.230. 340 Brazil
| | - Adriana Cristina de Oliveira Silva
- Department of Food Technology; Veterinary College; Federal Fluminense University; Rua Vital Brazil Filho 64 Niterói RJ 24.230. 340 Brazil
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Villeneuve S, Mondor M. Processing and bread-making potential of proteins isolated from malted and non-malted pea seeds by ultrafiltration/diafiltration. FOOD BIOSCI 2014. [DOI: 10.1016/j.fbio.2014.10.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kwak HS, Chang YH, Lee Y. Estimation of crispness and consumer acceptance of fried potato chips by mechanical and acoustic measurements. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12696] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Han Sub Kwak
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition; Kyung Hee University; Seoul 130-701 Korea
| | - Youngseung Lee
- Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
- Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
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Chung HJ, Cho A, Lim ST. Utilization of germinated and heat-moisture treated brown rices in sugar-snap cookies. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.01.018] [Citation(s) in RCA: 86] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Jervis S, Jervis M, Guthrie B, Drake M. The Efficacy of Using Photographs to Represent Attributes of Sliced Sandwich Bread in an Adaptive Choice-Based Conjoint. J SENS STUD 2014. [DOI: 10.1111/joss.12082] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- S.M. Jervis
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Raleigh NC 27695
| | - M.G. Jervis
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Raleigh NC 27695
| | - B. Guthrie
- Cargill Global Food Research; Wayzata MN 55391
| | - M.A. Drake
- Department of Food, Bioprocessing and Nutrition Sciences; North Carolina State University; Raleigh NC 27695
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Khiari Z, Omana DA, Pietrasik Z, Betti M. Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts. J Food Sci 2013; 78:S1069-75. [DOI: 10.1111/1750-3841.12167] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2013] [Accepted: 04/27/2013] [Indexed: 11/28/2022]
Affiliation(s)
- Zied Khiari
- Dept. of Agricultural, Food and Nutritional Science; Univ. of Alberta, Edmonton, Alberta T6G 2P5; Canada
| | - Dileep A. Omana
- Dept. of Agricultural, Food and Nutritional Science; Univ. of Alberta, Edmonton, Alberta T6G 2P5; Canada
| | - Zeb Pietrasik
- Food Processing Div., Alberta Agriculture and Rural Development; Leduc, Alberta T9E 7C5; Canada
| | - Mirko Betti
- Dept. of Agricultural, Food and Nutritional Science; Univ. of Alberta, Edmonton, Alberta T6G 2P5; Canada
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Antidiabetic properties of germinated brown rice: a systematic review. EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE 2012; 2012:816501. [PMID: 23304216 PMCID: PMC3529503 DOI: 10.1155/2012/816501] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 08/30/2012] [Revised: 10/19/2012] [Accepted: 10/21/2012] [Indexed: 11/17/2022]
Abstract
Diet is an important variable in the course of type 2 diabetes, which has generated interest in dietary options like germinated brown rice (GBR) for effective management of the disease among rice-consuming populations. In vitro data and animal experiments show that GBR has potentials as a functional diet for managing this disease, and short-term clinical studies indicate encouraging results. Mechanisms for antidiabetic effects of GBR due to bioactive compounds like γ-aminobutyric acid (GABA), γ-oryzanol, dietary fibre, phenolics, vitamins, acylated steryl β-glucoside, and minerals include antihyperglycemia, low insulin index, antioxidative effect, antithrombosis, antihypertensive effect, hypocholesterolemia, and neuroprotective effects. The evidence so far suggests that there may be enormous benefits for diabetics in rice-consuming populations if white rice is replaced with GBR. However, long-term clinical studies are still needed to verify these findings on antidiabetic effects of GBR. Thus, we present a review on the antidiabetic properties of GBR from relevant preclinical and clinical studies, in order to provide detailed information on this subject for researchers to review the potential of GBR in combating this disease.
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Chueamchaitrakun P, Chompreeda P, Haruthaithanasan V, Suwonsichon T, Kasemsamran S, Prinyawiwatkul W. Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02757.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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