Steady, dynamic and structural deformation (three interval thixotropy test) characteristics of gluten-free Tarhana soup prepared with different concentrations of quinoa flour

Incorporation of quinoa seeds accessions in instant noodles improves their textural and quality characteristics

The instant noodles were prepared with incorporation of two Egyptian quinoa seeds accessions to assess the impact of adding quinoa on cooking quality, texture properties, and organoleptic characteristics of instant noodles. Two groups of instant noodles were formulated with substituting wheat flour (72% extract) by quinoa seeds flour from red-colored SHAMS 17-2 and non-colored SHAMS 16 accessions at 10, 20, 30, 40, and 50% (w/w). The physicochemical and functional properties were determined as well as FTIR analysis was carried out. The results showed that incorporation of 10-30% quinoa seeds flour (w/w) in wheat-flour increased total polyphenol content, antioxidant activity, textural parameters, and cooking qualities without influencing the overall acceptability and instrumental color of noodles. The addition of quinoa flour donated to rapid rehydration, advanced cooking loss, water absorption, and amplified porosity. Besides, noodles with 50% of SHAMS 17-2 or SHAMS 16 shifted the FTIR spectrum of each amid in a noodle model, confirming that the phyto-complexes of quinoa seeds interacted with glutenins and/or gliadins amides of wheat flour, thus altering noodles properties. In conclusion, this work provided evidence that the red-colored quinoa seeds might be expended as a partial-ingredient for wheat-flour during instant noodles manufacturing.

Flow behavior of concentrated tricalcium phosphate suspensions in oil through injection for softgel encapsulation

Softgel encapsulation is an important manufacturing process used to produce convenient oral dosage forms of pharmaceuticals and dietary supplements. An important step in this process involves the injection of a fill material into a gelatin lined mold, and poor flow of the fill material during the injection may lead to undesired defects. We investigated the effect of fill composition on the injection behavior of an oil-based tricalcium phosphate (TCP) suspension containing lecithin by rheological measurements, capillary breakup extensional rheometry (CaBER), and high-speed flow visualization experiments. Shear rheology for TCP suspensions in soybean oil at concentrations of 27.8 wt% and 55.6 wt% showed shear thinning behaviors both with and without the addition of lecithin. Adding up to 0.5 wt% lecithin led to decreases in shear viscosity, while additions up to 1 wt% caused a slight increase. Results from CaBER and breakoff studies indicated that the length at which flow breakoff occurs was closely related to the Ohnesorge number, a dimensionless parameter representing the relative importance of viscous to surface-tension forces during breakoff, with higher values correlated to longer breakoff lengths. An optimal lecithin concentration exists for minimized TCP suspension viscosity which shortens flow breakoff times and improves softgel capsule seaming quality.

Dysphagia management in Parkinson's disease: Comparison of the effect of thickening agents on taste, aroma, and texture

Dysphagia is a frequent symptom in Parkinson's disease (PD). Thickening liquids facilitates safe swallowing, however, low treatment compliance is a major issue, due to patients' dislike of thickened liquids. Some studies suggest a negative impact of gum-based thickeners, currently most used in clinical practice, on sensory properties compared to starch-based thickeners. This has not yet been investigated in PD. This study's aim was to compare taste, texture, and aroma of gum-based and starch-based thickened soups in participants with PD. Gum-based resource thicken up clear (RTUC) and starch-based kitchen products potato starch (PS) and quinoa flour (QF) were evaluated in broccoli soup. Texture, aroma, and taste were characterized by rheology, volatile, and sensory profiling. Thickened soups were evaluated in participants with PD and controls through a paired comparison test. Reduced release of 61.4%, 46.2%, and 38.5% of volatiles was observed after thickening with RTUC, PS, and QF, respectively. Overall taste intensity was reduced in RTUC- and PS-thickened soup, respectively. Taste and aroma of PS-thickened soup were considered more intense by 70.3% and 63.8% of all participants, respectively (n = 36 PD, n = 41 controls), 56.3% preferred the PS-thickened soup's texture . Taste and aroma of QF-thickened soup were considered more intense by 68.1% and 65.6% of all participants, respectively (n = 47 PD, n = 31 controls), 58.0% preferred the QF-thickened soup's texture. Starch-based thickeners demonstrated higher taste and aroma intensity. However, volatile and sensory profiling demonstrated reduced taste and aroma in all thickeners. Combining kitchen products with flavor enhancers may increase palatability of thickened beverages.