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Trindler C, Annika Kopf-Bolanz K, Denkel C. Aroma of peas, its constituents and reduction strategies - Effects from breeding to processing. Food Chem 2021; 376:131892. [PMID: 34971885 DOI: 10.1016/j.foodchem.2021.131892] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 11/26/2021] [Accepted: 12/15/2021] [Indexed: 12/17/2022]
Abstract
Peas as an alternative protein source have attracted a great deal of interest from the food industry and consumers in recent years. However, pea proteins usually do not taste neutral and exhibit a distinct flavor, often characterized as "beany". This is usually contrasted by the food industry's desire for sensory neutral protein sources. In this review, we highlight the current state of knowledge about the aroma of peas and its changes along the pea value chain. Possible causes and origins, and approaches to reduce or eliminate the aroma constituents are presented. Fermentative methods were identified as interesting to mitigate undesirable off-flavors. Major potential has also been discussed for breeding, as there appears to be a considerable leverage at this point in the value chain: a reduction of plant-derived flavors, precursors, or substrates involved in off-flavor evolution could prevent the need for expensive removal later.
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Salis S, Virmani A, Priyambada L, Mohan M, Hansda K, de Beaufort C. 'Old Is Gold': How Traditional Indian Dietary Practices Can Support Pediatric Diabetes Management. Nutrients 2021; 13:4427. [PMID: 34959978 PMCID: PMC8707693 DOI: 10.3390/nu13124427] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2021] [Revised: 12/04/2021] [Accepted: 12/07/2021] [Indexed: 12/16/2022] Open
Abstract
Nutrition is crucial for maintaining normal growth, development, and glycemic control in young people with diabetes (PwD). Undue restrictions cause nutrient deficiencies as well as poor adherence to meal plans. Widespread availability of low-cost, ultra-processed, and hyperpalatable food is further damaging. Most families struggle to find ways to provide nutritious, yet attractive, food with a low glycemic index (GI). India is one of the oldest continuous civilizations with a rich and diverse cultural and culinary heritage. Traditional dietary practices, including the centuries-old 'Thali' (meaning plate) concept, emphasize combinations (grains, lentils, vegetables, dairy, spices, prebiotics and probiotics, and fats) of local, seasonal, and predominantly plant-based ingredients. These practices ensure that all of the necessary food groups are provided and fit well with current evidence-based recommendations, including the International Society for Pediatric and Adolescent Diabetes (ISPAD) 2018 Guidelines. Techniques for the preparation, cooking, and preservation of food further impact the GI and nutrient availability. These practices benefit nutrient density, diet diversity, and palatability and thus improve adherence to meal plans and glycemic control. This narrative review describes the ancient wisdom, food composition, and culinary practices from across India which are still valuable today. These may be of benefit worldwide to improve glycemic control as well as quality of life, especially in PwD.
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Affiliation(s)
- Sheryl Salis
- Department of Nutrition, Nurture Health Solutions, Mumbai 400098, India
| | - Anju Virmani
- Department of Pediatric Endocrinology, Max Super Speciality Hospital, New Delhi 110017, India;
- Department of Pediatric Endocrinology, Madhukar Rainbow Children’s Hospital, New Delhi 110017, India
- Department of Pediatric Endocrinology, Pentamed Hospital, Delhi 110009, India
| | - Leena Priyambada
- Division of Pediatric Endocrinology, Rainbow Children’s Hospital, Hyderabad 500034, India;
| | - Meena Mohan
- Department of Pediatric Endocrinology, PSG Super Speciality Hospital, Coimbatore 641004, India;
| | - Kajal Hansda
- Department of Nutrition, Diabetes Awareness and You, Kolkata 700039, India;
| | - Carine de Beaufort
- Department of Pediatric Endocrinology, DECCP/Centre Hospitalier de Luxembourg, 1210 Luxembourg, Luxembourg;
- Faculty of Science, Technology and Medicine, Université of Luxembourg, 4365 Esch-sur-Alzette, Luxembourg
- Department of Pediatric Endocrinology, Free University Hospital Brussels UZ-VUB, 1090 Bruxelles, Belgium
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Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits. Food Chem 2020; 339:127878. [PMID: 32866702 DOI: 10.1016/j.foodchem.2020.127878] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2019] [Revised: 08/05/2020] [Accepted: 08/16/2020] [Indexed: 12/23/2022]
Abstract
Volatile compounds of raw and cooked adzuki beans under three cooking methods namely frying, roasting, and boiling were extracted and identified. The odorants in raw beans changed from "green" and "grassy" to "roasted" and "nutty" in fried and roasted beans. Roasted adzuki beans had the greatest number of volatile compounds and best flavor properties. Because volatiles improve biscuit flavor profiles, biscuits were prepared in which wheat flour was substituted with adzuki bean flour and/or millet flour. The effects of grain flours on the sensory acceptability and aroma of biscuits were evaluated. Descriptive sensory analysis showed that the adzuki bean-millet biscuit had the best sensory quality. Correlation of volatile compounds, biscuit sensory attributes, and biscuit samples showed that maltol contributed to the "caramel-like" aroma of adzuki bean-millet biscuits. Adzuki bean and millet flours have potential in the development of biscuits that meet flavor and nutritional requirements.
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Bi S, Xu X, Luo D, Lao F, Pang X, Shen Q, Hu X, Wu J. Characterization of Key Aroma Compounds in Raw and Roasted Peas ( Pisum sativum L.) by Application of Instrumental and Sensory Techniques. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:2718-2727. [PMID: 32013424 DOI: 10.1021/acs.jafc.9b07711] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Gas chromatography-olfactometry (GC-O) coupled with GC-mass spectrometry (GC-MS) and aroma recombination-omission experiments led to the identification of the key aroma compounds responsible for the different flavors of raw and roasted peas. The results demonstrated that a total of 30 odorants were identified in raw and roasted peas. Nine and twenty compounds were identified as important odorants in raw and roasted peas with odor activity values (OAVs) greater than 1, respectively. Aroma recombination-omission experiments demonstrated that six aroma compounds significantly contributed to the characteristic aroma of peas (p < 0.05). Among these, 3-methylbutanoic acid (OAV = 382) and hexanal (OAV = 280) significantly contributed to the aroma of peas. Fifteen aroma compounds significantly contributed to the characteristic aroma of roasted peas (p < 0.05). Among these, pyrazines and pyranones showed important contribution to the aroma of roasted peas. Roasting increased the variety of key aroma compounds significantly and contributed a nutty flavor to peas. The comprehensive aroma characterization of peas and determination of the effect of roasting on key aroma compound alteration will be helpful for new pea products' flavor quality control.
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Affiliation(s)
- Shuang Bi
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Xinxing Xu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Dongsheng Luo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Fei Lao
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Xueli Pang
- Laboratory of Tobacco and Aromatic Plants Quality and Safety Risk Assessment, Ministry of Agriculture and Rural Affairs, Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266001, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Xiaosong Hu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
| | - Jihong Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
- National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China
- Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China
- Beijing Key Laboratory for Food Non-Thermal Processing, Beijing 100083, China
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Fatoretto MB, de Lara IAR, Loro AC, Spoto MHF. Sensory evaluation of dehydrated tomatoes using the proportional odds mixed model. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Maíra Blumer Fatoretto
- Department of Exact Sciences, Luiz de Queiroz College of Agriculture; University of São Paulo; Piracicaba Brazil
| | | | - Ana Carolina Loro
- Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture; University of São Paulo; Piracicaba Brazil
| | - Marta Helena Fillet Spoto
- Department of Agri-Food Industry, Food and Nutrition, Luiz de Queiroz College of Agriculture; University of São Paulo; Piracicaba Brazil
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