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Iswari K, Atman, Marlina L, Riska, Antarlina SS, Arief RW, Waryat, Suwarda R, Sjafrina N, Yani A, Sunarmani, Joseph GH, Lintang M, Layuk P, Arif AB. Steaming Maintains Fatty Acids, Antioxidants, and Proximate Content in Snack Bar Products from Cocoa Beans. ScientificWorldJournal 2024; 2024:1406858. [PMID: 38505371 PMCID: PMC10950414 DOI: 10.1155/2024/1406858] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 03/04/2024] [Accepted: 03/05/2024] [Indexed: 03/21/2024] Open
Abstract
Chocolate products on the market are generally in the form of chocolate bars as snacks made from cocoa powder. Fat and powder are separated first through a pressing process to obtain the cocoa powder. Cocoa powder loses most of its fat content during processing. Therefore, the study aimed to determine the effect of steaming time on the cocoa bean content of fatty acids, free fatty acids, proximate levels, and antioxidant activity of snack bar products made from steamed cocoa beans. Seven steaming time intervals for cocoa beans were studied. The results showed that a longer steaming time affects the fatty acids, saturated fatty acids, antioxidants, and proximate in cocoa beans. Steaming time treatment at 45 minutes increased oleic acid, palmitic acid, and antioxidant activity. In addition, reducing free fatty acids represents a quality improvement that meets international Codex Alimentarius standards, offering a competitive advantage in the market. The food industry can adopt this steaming technique to develop snack bars and new products that are healthier and more sustainable by using steaming as an effective processing method in maintaining and increasing the nutritional value of products.
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Affiliation(s)
- Kasma Iswari
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Atman
- Research Center for Horticulture, National Research and Innovation Agency, Bogor, Indonesia
| | - Leni Marlina
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Riska
- Research Center for Horticulture, National Research and Innovation Agency, Bogor, Indonesia
| | - Sri Satya Antarlina
- Research Center for Food Technology and Processing, National Research and Innovation Agency, Yogyakarta, Indonesia
| | - Ratna Wylis Arief
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Waryat
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Rosniyati Suwarda
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Noveria Sjafrina
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Alvi Yani
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Sunarmani
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Gabriel Herald Joseph
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Meivie Lintang
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Payung Layuk
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
| | - Abdullah Bin Arif
- Research Center for Agroindustry, National Research and Innovation Agency, Bogor, Indonesia
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Tang Y, Xu L, Yu Z, Zhang S, Nie E, Wang H, Yang Z. Influence of 10 MeV electron beam irradiation on the lipid stability of oat and barley during storage. Food Chem X 2023; 20:100904. [PMID: 37817988 PMCID: PMC10560779 DOI: 10.1016/j.fochx.2023.100904] [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: 07/19/2023] [Revised: 09/16/2023] [Accepted: 09/26/2023] [Indexed: 10/12/2023] Open
Abstract
This study investigated the effect of electron beam irradiation (EBI) on the lipid stability of oat and barley during long-term storage. Results showed that the initial free fatty acid content in oat was higher than that in barley. This may mean that lipid hydrolysis started under the function of lipase when oat and barley were milled into flours. Both storage and EBI factors influenced lipid-degrading enzyme activity and promoted lipid oxidation in oat and barley. However, it seemed that storage had higher impacts because the DPPH scavenging activity decreased greatly, and the contents of both malondialdehyde and volatile lipid oxidation products increased in all samples. Thus, the antioxidant capacity and level of lipid oxidation after EBI treatment should be considered when producing oat and barley foods. Overall, this study shows the high potential of EBI for use as a non-thermal technique in stabilising the storage quality of oat and barley.
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Affiliation(s)
- Yue Tang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Lei Xu
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Zhiyang Yu
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Sufen Zhang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Enguang Nie
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Haiyan Wang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
| | - Zhen Yang
- Key Laboratory of Nuclear Agricultural Sciences of Ministry of Agriculture and Zhejiang Province, Institute of Nuclear Agricultural Sciences, Zhejiang University, Hangzhou 310058, China
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Yang Z, Xie C, Bao Y, Liu F, Wang H, Wang Y. Oat: Current state and challenges in plant-based food applications. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.02.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2023]
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Zhong Y, Zhang Y, Zhu Z, Wang Y, Zeng Z, Liu C. Comparative study on physicochemical and nutritional properties of black rice influenced by superheated steam, far infrared radiation, and microwave treatment. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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Zeng Z, Wang Y, Xu G, Zhou L, Liu C, Luo S. Peroxidase inactivation by cold plasma and its effects on the storage, physicochemical and bioactive properties of brown rice. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102383] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Zhong Y, Zhang Y, Liu X, Liu C, Wu J, Huang H, Zhang P, Zeng Z. Structural Characteristics of Cooked Black Rice Influenced by Different Stabilization Treatments and Their Effect Mechanism on the In Vitro Digestibility. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02977-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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Bai X, Zhang M, Zhang Y, Zhang Y, Huo R, Guo X. In vitro fermentation of pretreated oat bran by human fecal inoculum and impact on microbiota. J Funct Foods 2022. [DOI: 10.1016/j.jff.2022.105278] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Effects of Pretreatment on the Volatile Composition, Amino Acid, and Fatty Acid Content of Oat Bran. Foods 2022; 11:foods11193070. [PMID: 36230147 PMCID: PMC9562890 DOI: 10.3390/foods11193070] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2022] [Revised: 09/29/2022] [Accepted: 09/30/2022] [Indexed: 11/16/2022] Open
Abstract
Pretreatment improves the edible quality of oat bran and prolongs the shelf life, whereas the effect of pretreatments (i.e., steaming(S-OB), microwaving(M-OB), and hot-air drying(HA-OB)) on the flavor characteristics of oat bran is unknown. This study identified volatile composition using HS-SPME/GC−MS and an electronic nose of oat bran. The amino acid compositions were determined by a High-Speed automatic amino acid analyzer and the fatty acids were determined by gas chromatography. The results showed that steaming and microwaving pretreatments enhanced the nutty notes of oat bran. Sixty-four volatile compounds in four oat brans were identified. OB exhibited higher aroma-active compounds, followed by S-OB, and M-OB, and the HA-OB had the lowest aroma-active compounds. Hexanal, nonanal, (E)-2-octenal,1-octen-3-ol, 2-ethylhexan-1-ol, and 2-pentylfuran were the key volatile compositions in oat bran. The aldehyde content decreased and the esters and ketones increased in steamed oat bran. Microwaving and hot air drying increased the aldehyde content and decreased the ester and alcohol content. Steamed oat bran had the lowest levels of total amino acids (33.54 g/100 g) and bitter taste amino acids (5.66 g/100 g). However, steaming caused a significant reduction in saturated fatty acid content (18.56%) and an increase in unsaturated fatty acid content (79.60%) of oat bran (p < 0.05). Hot air drying did not result in an improvement in aroma. The results indicated that steaming was an effective drying method to improve the flavor quality of oat bran.
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Evaluating the physicochemical properties of barley, oat, and iranian rice bran treated by microwave. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01527-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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