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Abdi R, Sharma M, Cao W, Navneet, Duizer L, Joye IJ. Sprouted wheat wholemeal as a techno-functional ingredient in hard pretzels. Food Res Int 2024; 194:114878. [PMID: 39232516 DOI: 10.1016/j.foodres.2024.114878] [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: 07/02/2024] [Revised: 07/31/2024] [Accepted: 08/05/2024] [Indexed: 09/06/2024]
Abstract
There has been a growing interest in incorporating sprouted wheat wholemeal (SWW) into whole grain baking, driven by its heightened nutritional content and improved nutrient bioavailability. This study aimed to assess how substituting soft wheat flour (SWF) with various levels of wheat wholemeal (unsprouted and sprouted) impacts the quality and sensory characteristics of hard pretzel sticks, which are globally enjoyed as popular snacks. The dough samples containing wholemeal did not demonstrate the same extensibility as the SWF dough sample. Additionally, substituting SWF with wholemeal increased the resistance to extension. Analysis of the Raman spectra of SWF and two other selected dough samples containing 75 % unsprouted wheat wholemeal (UWW) or SWW indicated α-helix as the dominant protein secondary structure. As the ratio of wholemeal to SWF increased in both unsprouted and sprouted wheat pretzel samples, protein and fiber content increased and starch content decreased, resulting in a decreased peak viscosity in an RVA (Rapid Visco Analyzer) test. The findings also showed no significant difference in hardness between the SWF pretzel sample and all other samples (p > 0.05), except when SWF was replaced with the highest level (75 %) of SWW, resulting in a significantly softer texture. Color analysis revealed that the introduction of wholemeal led to a decrease in the L* value, indicating a darker surface appearance in the samples, likely due to the presence of bran. Finally, sensory evaluation determined that replacing SWF with 25 % SWW resulted in the creation of a sample most similar to SWF in terms of sensory attributes. This research paves the way for future studies and advancements in the formulation and analysis of pretzel dough, creating opportunities to improve both the quality of the product and consumer satisfaction.
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Affiliation(s)
- Reihaneh Abdi
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Madhu Sharma
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada; McCormick Canada, Mississauga, Ontario L5S 1S7, Canada
| | - Wei Cao
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada; School of Engineering, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Navneet
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Lisa Duizer
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada
| | - Iris J Joye
- Food Science Department, University of Guelph, Guelph, Ontario N1G 2W1, Canada.
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Mafata M, Brand J, Medvedovici A, Buica A. Chemometric and sensometric techniques in enological data analysis. Crit Rev Food Sci Nutr 2022; 63:10995-11009. [PMID: 35730201 DOI: 10.1080/10408398.2022.2089624] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Enological evaluations capture the chemical and sensory space of wine using different techniques; many sensory methods as well as a variety of analytical chemistry techniques contribute to the amount of information generated. Data fusion, especially integrating data sets, is important when working with complex systems. The success reported when trying to integrate different modalities is generally low and has been attributed to the lack of statistically considerate strategies focusing on the data handling process. Multiple stages of data handling must be carefully considered when dealing with multi-modal data. In this review, the different stages in the data analysis process were examined. The study revealed misconceptions surrounding the process and elucidated rules for purpose-driven approaches by examining the complexities of each stage and the impact the decisions made at each stage have on the resulting models. The two major modeling approaches are either supervised (discrimination, classification, prediction) or unsupervised (exploration). Supervised approaches were emphatic on the pre-processing steps and prioritized increasing performance. Unsupervised approaches were mostly used for preliminary steps. The review found aspects often neglected when it came to the data collection and capturing which in the end contributed to the low success in combining sensory and chemistry data.
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Affiliation(s)
- Mpho Mafata
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa
- School for Data Science and Computational Thinking, Stellenbosch University, Stellenbosch, South Africa
| | - Jeanne Brand
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa
| | - Andrei Medvedovici
- Department of Analytical Chemistry, Faculty of Chemistry, University of Bucharest, Bucharest, Romania
| | - Astrid Buica
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Stellenbosch, South Africa
- School for Data Science and Computational Thinking, Stellenbosch University, Stellenbosch, South Africa
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Garrido-Bañuelos G, Buica A, Kuhlman B, Schückel J, Zietsman AJJ, Willats WGT, Moore JP, du Toit WJ. Untangling the impact of red wine maceration times on wine ageing. A multidisciplinary approach focusing on extended maceration in Shiraz wines. Food Res Int 2021; 150:110697. [PMID: 34865745 DOI: 10.1016/j.foodres.2021.110697] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 05/04/2021] [Accepted: 09/01/2021] [Indexed: 11/15/2022]
Abstract
Phenolic composition of young red wines has been shown to play an important role in their ageing potential. Therefore, the modulation of phenolic extraction during maceration may influence the subsequent phenolic evolution of these wines. The present work aimed to evaluate the impact of three different maceration times on the phenolic levels and evolution observed over time, using spectrophotometric and chromatography methods, and the effect on the aroma, taste, and mouthfeel sensory properties using Projective Mapping. Additionally, grape cell wall deconstruction was monitored during the extended maceration phase by GC-MS and Comprehensive Comprehensive Microarray Polymer Profiling (CoMPP). Our findings demonstrated that longer maceration times did not always correspond to an increase in wine phenolic concentration, although the level of complexity of these molecules seemed to be higher. Additionally, continuous depectination and possible solubilisation of the pectin is observed during the extended maceration which may be influencing the sensory perception of these wines. Maceration time was also shown to influence the evolution of the polymeric fraction and sensory perception of the wines.
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Affiliation(s)
- Gonzalo Garrido-Bañuelos
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - Astrid Buica
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa.
| | - Brock Kuhlman
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - Julia Schückel
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark
| | - Anscha J J Zietsman
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - William G T Willats
- Department of Plant and Environmental Sciences, Faculty of Science, University of Copenhagen, DK-1001, Denmark; School of Agriculture, Food and Rural Development, Newcastle University, Newcastle upon Tyne, United Kingdom
| | - John P Moore
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
| | - Wessel J du Toit
- South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland 7062, South Africa
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