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Phytonutritional profile, cooking quality, in vitro digestibility, organoleptic attributes and storage stability of variety bell pepper incorporated pasta. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01702-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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2
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Pal P, Kaur P, Singh N, Kaur A, Inouchi N, Kubota Y. Morphological, thermal, and rheological properties of starch from brown rice and germinated brown rice from different cultivars. STARCH-STARKE 2022. [DOI: 10.1002/star.202100266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Priyanka Pal
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Parmeet Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Amritpal Kaur
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Naoyoshi Inouchi
- Department of Nutrition and Food Science Faculty of Life Science and Biotechnology Fukuyama University Fukuyama Japan
| | - Yuka Kubota
- Department of Nutrition and Food Science Faculty of Life Science and Biotechnology Fukuyama University Fukuyama Japan
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3
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Vieira A, Silva A, Albuquerque A, Almeida R, Rodrigues T, Silva L, Duarte M, Cavalcanti-Mata M, Rocha A. Effects of long-term frozen storage on the quality and acceptance of gluten-free cassava pasta. Heliyon 2021; 7:e07844. [PMID: 34466708 PMCID: PMC8383059 DOI: 10.1016/j.heliyon.2021.e07844] [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: 03/11/2021] [Revised: 07/22/2021] [Accepted: 08/17/2021] [Indexed: 11/26/2022] Open
Abstract
Cold storage conditions during long-term periods can be critical for the quality of gluten-free products. The objective of this work was to elaborate gluten-free pasta using cassava starch and study the influence of different storage conditions on the textural and sensorial properties of gluten-pasta compared to regular pasta. Samples were initially frozen at two different temperatures, -50 °C and -150 °C, and then stored for six months at -25 °C. Physicochemical and rheological analyses were used to characterize the pasta dough. Then microbiological, instrumental texture, and sensorial analysis were used to further characterize the pasta throughout the cold storage period of 6 months. The gluten-free pasta's nutritional composition showed low fat and protein content and high crude fiber, carbohydrates, and energy value content in relation to the gluten-containing pasta. Both kinds of pasta dough presented a pseudoplastic behavior; however, the wheat flour pasta presented lower apparent viscosity. The texture profile of frozen pasta during the evaluation period did not significantly vary when comparing the two freezing temperatures. Although the firmness, chewability, and cohesiveness parameters slightly decreased during the storage, losses of firmness were not detected by the judges at the sensorial analysis. Finally, cassava starch pasta had a high acceptance. According to the purchase intention research, the judges routinely consume gluten-free pasta, showing the high commercialization potential of the obtained product.
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Affiliation(s)
- Agdylannah Vieira
- Department of Agricultural Engineering, UFCG, Campina Grande, PB, Brazil
| | - Amanda Silva
- Department of Food Engineering, UFCG, Campina Grande, PB, Brazil
| | - Aline Albuquerque
- Department of Agricultural Engineering, UFCG, Campina Grande, PB, Brazil
| | - Renata Almeida
- Department of Food Engineering, UFCG, Campina Grande, PB, Brazil
| | - Thais Rodrigues
- Department of Agricultural Engineering, UFCG, Campina Grande, PB, Brazil
| | - Layanne Silva
- Department of Food Engineering, UFCG, Campina Grande, PB, Brazil
| | - Maria Duarte
- Department of Food Engineering, UFCG, Campina Grande, PB, Brazil
| | | | - Ana Rocha
- Department of Agricultural Engineering, UFCG, Campina Grande, PB, Brazil.,Department of Food Engineering, UFCG, Campina Grande, PB, Brazil
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Farooq MA, Murtaza MA, Aadil RM, Arshad R, Rahaman A, Siddique R, Hassan S, Akhtar HMS, Manzoor MF, Karrar E, Ali A, Haq AU. Investigating the structural properties and in vitro digestion of rice flours. Food Sci Nutr 2021; 9:2668-2675. [PMID: 34026080 PMCID: PMC8116841 DOI: 10.1002/fsn3.2225] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2021] [Revised: 02/23/2021] [Accepted: 02/23/2021] [Indexed: 01/12/2023] Open
Abstract
The physicochemical properties, swelling power, solubility, and digestibility of flour from four rice varieties (black, brown, white, and waxy rice flour) were analyzed. The results showed that the black and brown rice had high-amylose percentage (21.8% and 20.5%), a relatively low percentage of starch content (68.1% and 79.1%), and lower swelling power (6.6% and 7.6%) and solubility (13.5% and 15.7%), respectively. Waxy rice flour attributed to lower gelatinization temperatures and higher enthalpy values. Meanwhile, the brown, black, and white rice showed higher gelatinization temperature and lower enthalpy value. The black and brown rice flour exhibited lower pasting and viscosity values as compared to waxy rice flour. The results showed that all rice flour had an A-type X-ray diffraction pattern, and after cooking all rice flour showed V-type polymorphs except waxy rice flour. Brown and black rice flour after cooking have lower digestion rate than white rice and waxy rice flour, probably due to its lower expansion and solubility rates, and higher gelatinization temperature.
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Affiliation(s)
- Muhammad Adil Farooq
- School of Food and Biological EngineeringJiangsu UniversityZhenjiangChina
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Mian Anjum Murtaza
- Institute of Food Science and NutritionUniversity of SargodhaSargodhaPakistan
| | - Rana Muhammad Aadil
- National Institute of Food Science and TechnologyUniversity of AgricultureFaisalabadPakistan
| | - Rizwan Arshad
- University Institute of Diet and Nutritional SciencesUniversity of Lahore, Chenab CampusGujratPakistan
| | - Abdul Rahaman
- School of Food Science and EngineeringSouth China University of TechnologyGuangzhouChina
| | - Rabia Siddique
- Department of ChemistryGovernment College University FaisalabadFaisalabadPakistan
| | - Sadia Hassan
- Department of Nutritional SciencesGovernment College Women UniversityFaisalabadPakistan
| | | | | | - Emad Karrar
- Department of Food Engineering and TechnologyFaculty of Engineering and TechnologyUniversity of GeziraWad MedaniSudan
| | - Amjad Ali
- Department of Agriculture and Food TechnologyKarakoram International UniversityGilgitPakistan
| | - Ahsan Ul Haq
- Department of Forestry and Range ManagementUniversity of AgricultureFaisalabadPakistan
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Islam T, Reddy CK, Xu B. Pasting properties of rice marketed in Asian countries: a systematic study. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00741-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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Deng M, Reddy CK, Xu B. Morphological, physico-chemical and functional properties of underutilized starches in China. Int J Biol Macromol 2020; 158:648-655. [PMID: 32389654 DOI: 10.1016/j.ijbiomac.2020.05.031] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2020] [Revised: 04/30/2020] [Accepted: 05/04/2020] [Indexed: 12/16/2022]
Abstract
In this study, starches were isolated from different non-conventional sources (acorn, black wheat, buckwheat, coix seed, jiaoyu, kuzhu, longya lily, and naked oat) cultivated in China, and their morphological, physico-chemical, and functional properties were analyzed. Among isolated starches, significant differences (p < 0.05) were observed in morphology, pasting, crystallinity, physico-chemical, and functional properties. After a comparison with commercial corn starch, all these isolated starches presented promising and unique characteristics. The XRD profile of isolated starches presented A-type (naked oat, buckwheat, coix seed, and black wheat), B-type (longya lily, acorn and jiaoyu) and C-type (kuzhu) polymorphic structures. SEM analysis revealed that the starches isolated from different sources showed distinct shapes exclusively globular, elliptic, and polygonal shapes. The high viscosity of jiaoyu and kuzhu starch pastes can be utilized to have an advantage in instant soups and sauces. Hence, the present study will improve the scientific basis on starches from different non-conventional sources, facilitate their utilization in a variety of applications.
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Affiliation(s)
- Mocang Deng
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China
| | | | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College, Zhuhai, Guangdong 519087, China.
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Seok JY, Lee DJ, Lim ST, Reddy CK. Preparation and characterization of inclusion complexes between debranched maize starches and conjugated linoleic acid. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.050] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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Suriya M, Reddy CK, Haripriya S. Functional and thermal behaviors of heat-moisture treated elephant foot yam starch. Int J Biol Macromol 2019; 137:783-789. [DOI: 10.1016/j.ijbiomac.2019.06.228] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2018] [Revised: 06/27/2019] [Accepted: 06/28/2019] [Indexed: 11/24/2022]
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9
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Reddy Surasani VK, Singh A, Gupta A, Sharma S. Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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10
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Tian S, Liu C, Zhao R, Wang Z. Physicochemical Properties and Digestion Characteristics of Corn Starch Esterfied by Malic Acid. J Food Sci 2019; 84:2059-2064. [DOI: 10.1111/1750-3841.14702] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/20/2019] [Revised: 05/14/2019] [Accepted: 05/22/2019] [Indexed: 01/16/2023]
Affiliation(s)
- Shuang‐Qi Tian
- College of Food Science and TechnologyHenan Univ. of Technology Zhengzhou 450001 China
| | - Chen‐Xi Liu
- College of Food Science and TechnologyHenan Univ. of Technology Zhengzhou 450001 China
| | - Ren‐Yong Zhao
- College of Food Science and TechnologyHenan Univ. of Technology Zhengzhou 450001 China
| | - Zi‐Liang Wang
- College of Food Science and TechnologyHenan Univ. of Technology Zhengzhou 450001 China
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Reddy CK, Viswanath KK. Impact of γ-irradiation on physicochemical characteristics, lipoxygenase activity and antioxidant properties of finger millet. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2019; 56:2651-2659. [PMID: 31168147 PMCID: PMC6525687 DOI: 10.1007/s13197-019-03753-2] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/19/2019] [Accepted: 03/26/2019] [Indexed: 11/30/2022]
Abstract
In the present study, the finger millet grains were subjected to γ-irradiation at four different dosage levels: 2, 5, 10, and 15 kGy. Effect of γ-irradiation on the proximate composition, pasting properties, lipoxygenase activity, and antioxidant properties of finger millet flour was evaluated. Moisture, protein, fat, ash, and carbohydrate content of native flour was 12.96, 6.85, 2.73, 1.57, and 73.69 g/100 g, respectively. According to the results of proximate analysis, γ-irradiation significantly (p < 0.05) reduced the moisture contents and increased protein contents; however, the fat content of the irradiated flour was equal to or lower than that of the native flour. Pasting properties of the finger millet flour was reduced with the γ-irradiation. Compared with the native flour, lipoxygenase activity and malondialdehyde content decreased and radical scavenging activity, catalase, and superoxide dismutase activities increased in the irradiated flour with increasing γ-irradiation doses. Finally, the present study suggested that the γ-irradiation process improved the antioxidant enzymes and physicochemical characteristics; which could be helpful in formulating tailored made food products.
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Affiliation(s)
- Chagam Koteswara Reddy
- Department of Bioscience and Biotechnology, Konkuk University, Seoul, 05029 Republic of Korea
- Department of Food Science and Technology, Pondicherry University, Puducherry, 605014 India
| | - Kotapati Kasi Viswanath
- Centre for Bioinformatics, Pondicherry University, Puducherry, 605014 India
- Graduate Institute of Biotechnology, National Chung Hsing University, Taichung City, 402 Taiwan
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Reddy CK, Lee DJ, Lim ST, Park EY. Enzymatic debranching of starches from different botanical sources for complex formation with stearic acid. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.059] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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13
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Khan B, Khan Niazi MB, Jahan Z, Farooq W, Naqvi SR, Ali M, Ahmed I, Hussain A. Effect of ultra-violet cross-linking on the properties of boric acid and glycerol co-plasticized thermoplastic starch films. Food Packag Shelf Life 2019. [DOI: 10.1016/j.fpsl.2018.05.006] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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14
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Wang X, Reddy CK, Xu B. Toward Functional Starch Foods with Longer Shelf Life: Effects of Inulin and Konjac Glucomannan on Freeze-Thaw Stability, Retrogradation, and Pasting Characteristics of Selected Starches. STARCH-STARKE 2018. [DOI: 10.1002/star.201800285] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
Affiliation(s)
- Xiaoxuan Wang
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College; Zhuhai, Guangdong 519087 China
| | - Chagam Koteswara Reddy
- Department of Food Science and Technology, Pondicherry University; Puducherry 605014 India
| | - Baojun Xu
- Food Science and Technology Program, Beijing Normal University-Hong Kong Baptist University United International College; Zhuhai, Guangdong 519087 China
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15
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Wang X, Reddy CK, Xu B. A systematic comparative study on morphological, crystallinity, pasting, thermal and functional characteristics of starches resources utilized in China. Food Chem 2018; 259:81-88. [DOI: 10.1016/j.foodchem.2018.03.121] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 03/24/2018] [Accepted: 03/26/2018] [Indexed: 11/16/2022]
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16
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Reddy CK, Choi SM, Lee DJ, Lim ST. Complex formation between starch and stearic acid: Effect of enzymatic debranching for starch. Food Chem 2018; 244:136-142. [DOI: 10.1016/j.foodchem.2017.10.040] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2017] [Revised: 09/10/2017] [Accepted: 10/09/2017] [Indexed: 11/26/2022]
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17
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Morphology, crystallinity, pasting, thermal and quality characteristics of starches from adzuki bean ( Vigna angularis L.) and edible kudzu ( Pueraria thomsonii Benth). Int J Biol Macromol 2017; 105:354-362. [DOI: 10.1016/j.ijbiomac.2017.07.052] [Citation(s) in RCA: 57] [Impact Index Per Article: 8.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2017] [Revised: 07/04/2017] [Accepted: 07/09/2017] [Indexed: 11/24/2022]
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Functional and physicochemical characteristics of cookies prepared from Amorphophallus paeoniifolius flour. Journal of Food Science and Technology 2017; 54:2156-2165. [PMID: 28720973 DOI: 10.1007/s13197-017-2656-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/15/2017] [Accepted: 04/18/2017] [Indexed: 10/19/2022]
Abstract
This study was undertaken to prepare novelly formulated cookies from elephant foot yam flour (EFYF) with refined wheat flour (RWF) and evaluate their proximate composition, quality characteristics, texture, pasting and organoleptic properties. The formulated cookies prepared from EFYF, substituting RWF up to 70% had sensory properties similar to that of refined flour cookies (control). EFYF and RWF blend revealed reduced water and oil absorption capacity with increased peak and final viscosities when compared with RWF. Reduced lightness, increased redness and hardness were observed for formulated cookies with increase in storage time. Irrespective of the decreasing trend in their texture, overall acceptance of the EFYF cookies by the consumers was increased. Sensory scores revealed the preference of consumers towards formulated cookies. Overall analysis disclosed that the cookies prepared from A. paeoniifolius flour proved acceptable not only in quality characteristics but also fulfil the demand of functional foods in preparation of cookies.
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