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Naji‐Tabasi S, Shahidi‐Noghabi M, Modiri Dovom A, Davtalab M. The use of hydrogel structures in production of extruded rice and investigation of its qualitative characteristics. Food Sci Nutr 2023; 11:5873-5881. [PMID: 37823096 PMCID: PMC10563678 DOI: 10.1002/fsn3.3466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2023] [Revised: 05/19/2023] [Accepted: 05/20/2023] [Indexed: 10/13/2023] Open
Abstract
The aim of this study was to investigate the quality parameters of extruded rice containing hydrogel and comparing with natural rice (Hashemi variety rice). Extruded rice was produced with composite hydrogel (gellan, xanthan and sodium alginate) at the concentrations of 0.0 (control sample), gellan (0.5%)-alginate (0.5%) (GA1), gellan (1%)-alginate (1%) (GA2), gellan (0.5%)-alginate (0.5%)-xanthan (0.1%) (GAX 1%), and gellan (1%)-alginate (1%)-xanthan (0.2%) (GAX2%). The use of hydrogels had no significant effect on moisture content, ash content, cooking time, and color properties of extruded rice (p ≥ .05). In contrast, hydrogel significantly increased water absorption ratio (WAR), water solubility index (WSI), water absorption index (WAI), and textural properties (p ˂ .05) of extruded rice. This observation supports the highest score found for extruded rice containing GA2% and GAX2% in sensory properties, which were similar to natural rice. GA2% rice sample showed the similar texture characteristic, cooking feature, and color parameter to natural rice, ultimately, showing better organoleptic properties.
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Affiliation(s)
- Sara Naji‐Tabasi
- Department of Food NanotechnologyResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Mostafa Shahidi‐Noghabi
- Department of Food ChemistryResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Atena Modiri Dovom
- Department of Food NanotechnologyResearch Institute of Food Science and Technology (RIFST)MashhadIran
| | - Maryam Davtalab
- Department of Food NanotechnologyResearch Institute of Food Science and Technology (RIFST)MashhadIran
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Xu X, Liu W, Niu H, Hua M, Su Y, Miao X, Chi Y, Xu H, Wang J, Sun M, Li D. Study on the fermentation effect of Rhodotorula glutinis utilizing tofu whey wastewater and the influence of Rhodotorula glutinis on laying hens. Front Nutr 2023; 10:1125720. [PMID: 36908914 PMCID: PMC9998534 DOI: 10.3389/fnut.2023.1125720] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 02/07/2023] [Indexed: 03/14/2023] Open
Abstract
Background Tofu whey wastewater (TWW) is the wastewater of tofu processing, which is rich in a variety of nutrients. Rhodotorula glutinis can make full use of TWW to ferment and reproduce yeast cells, produce carotenoids and other nutrients, improve the utilization value of TWW, and reduce environmental pollution and resource waste. Methods In this study, the nutrient composition changes of TWW treated by Rhodotorula glutinis were analyzed to reformulate TWW medium, and the optimal composition and proportion of TWW medium that can improve the biomass and carotenoids production of Rhodotorula glutinis were explored. Meanwhile, the Rhodotorula glutinis liquid obtained under these conditions was used to prepare biological feed for laying hens, and the effect of Rhodotorula glutinis growing on TWW as substrate on laying performance and egg quality of laying hens were verified. Results The results showed that the zinc content of TWW after Rhodotorula glutinis fermentation increased by 62.30%, the phosphorus content decreased by 42.31%, and the contents of vitamin B1, B2 and B6 increased to varying degrees. The optimal fermentation conditions of Rhodotorula glutinis in the TWW medium were as follow: the initial pH was 6.40, the amount of soybean oil, glucose and zinc ions was 0.80 ml/L, 16.32 g/L, and 20.52 mg/L, respectively. Under this condition, the biomass of Rhodotorula glutinis reached 2.23 g/L, the carotenoids production was 832.86 μg/g, and the number of effective viable yeast count was 7.08 × 107 cfu/ml. In addition, the laying performance and egg quality of laying hens fed Rhodotorula glutinis biological feed were improved. Discussion In this study, we analyzed the composition changes of TWW, optimized the fermentation conditions of Rhodotorula glutinis in TWW medium, explored the influence of Rhodotorula glutinis utilizing TWW on laying layers, and provided a new idea for the efficient utilization of TWW.
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Affiliation(s)
- Xifei Xu
- Department of Food Science and Engineering, College of Agriculture, Yanbian University, Yanji, China.,Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Wenjian Liu
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China.,Department of Microbiology, College of Life Sciences, Jilin Normal University, Siping, China
| | - Honghong Niu
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Mei Hua
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Ying Su
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Xinyu Miao
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Yanping Chi
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Hongyan Xu
- Department of Food Science and Engineering, College of Agriculture, Yanbian University, Yanji, China
| | - Jinghui Wang
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Mubai Sun
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
| | - Da Li
- Laboratory of Food Microbiology, Institute of Agro-product Process, Jilin Academy of Agricultural Science, Changchun, China
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Xie X, Cai K, Yuan Z, Shang L, Deng L. Effect of Mealworm Powder Substitution on the Properties of High-Gluten Wheat Dough and Bread Based on Different Baking Methods. Foods 2022; 11:4057. [PMID: 36553798 PMCID: PMC9778090 DOI: 10.3390/foods11244057] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2022] [Revised: 12/03/2022] [Accepted: 12/13/2022] [Indexed: 12/23/2022] Open
Abstract
Mealworms (Tenebrio molitor) are protein-rich edible insects that have been regarded as novel food ingredients. In this study, high-gluten wheat flour was formulated with dried mealworm powder at various levels (0%, 5%, 10%, 15%, and 20%) to study its influence on the pasting, farinograph, and extensograph properties and microstructure of the dough. A subsequent decrease in the pasting parameters was observed due to starch dilution. The water absorption, dough development time, and dough stability time decreased gradually from 71.9% to 68.67%, 13.6 min to 10.43 min, and 14.1 min to 5.33 min, respectively, with the increase in the substitution of mealworm powder from 0% to 20%. The farinograph characteristics corresponded to a weak gluten network formed through the dilution of gluten by the replacement of wheat flour with a non-gluten ingredient. The stretch ratio of the high-gluten dough increased gradually from 4.37 (M0) to 6.33 (M15). The increased stretching resistance and extensibility of the dough with 5% and 10% mealworm powder indicated that mealworm powder can act as a plasticizer in the gluten network, which might contribute to the decreased strength and increased elasticity and flexibility of the dough network. The bread made with three different baking methods showed similar increases in specific volume and decreased hardness up to the 10% substitution level, owing to the increased elasticity and flexibility of the dough. The GB/T 35869-2018 Rapid-baking method, GB/T 14611-2008 Straight dough method, and automatic bread maker method exhibited the highest specific volumes of 3.70 mL/g, 3.79 mL/g, and 4.14 mL/g when the wheat flour was substituted with 10% mealworm powder. However, 15% and 20% mealworm powder substitution markedly reduced the bread quality owing to the dilution effect and mealworm powder phase separation. These results provide a perspective on the relationship between the rheological properties of mealworm powder-substituted high-gluten dough and application suggestions for insect food development in the food industry.
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Affiliation(s)
| | | | | | | | - Lingli Deng
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445000, China
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