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Păucean A, Șerban LR, Chiș MS, Mureșan V, Pușcaș A, Man SM, Pop CR, Socaci SA, Igual M, Ranga F, Alexa E, Berbecea A, Pop A. Nutritional composition, in vitro carbohydrates digestibility, textural and sensory characteristics of bread as affected by ancient wheat flour type and sourdough fermentation time. Food Chem X 2024; 22:101298. [PMID: 38586221 PMCID: PMC10997827 DOI: 10.1016/j.fochx.2024.101298] [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: 11/17/2023] [Revised: 02/29/2024] [Accepted: 03/14/2024] [Indexed: 04/09/2024] Open
Abstract
This study aimed to investigate the effect of ancient wheat flour type and sourdough fermentation time on the nutritional, textural and sensorial properties of fiber-rich sourdough bread. The proximate composition, minerals, carbohydrates, organic acids, volatiles, total phenolic content, simulated gastrointestinal digestion, textural and sensorial characteristics were investigated. Bread's minerals, total phenolics, cellulose contents and radical scavenging activity variations clearly indicates an increasing trend with sourdoughs fermentation time. Compared to maltose and glucose, fructose was predominant in all bread samples. Sourdough fermentation time and wheat type had non-significant influence on fructose content from digested fraction. Excepting emmer bread, fermentation time increased in vitro digestibility values for tested samples. The crumb textural parameters (hardness, gumminess, chewiness, cohesiveness and springiness index) were positively influenced by fermentation time. The specific clustering of the analysed characteristics distinguished emmer bread from other samples in terms of volatile compounds, textural and overall acceptability, being preferred by panellists.
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Affiliation(s)
- Adriana Păucean
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Larisa-Rebeca Șerban
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Maria Simona Chiș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Vlad Mureșan
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Andreea Pușcaș
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Simona Maria Man
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Carmen Rodica Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Sonia Ancuța Socaci
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022, Valencia, Spain
| | - Floricuța Ranga
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-Food Technologies, University of Life Sciences “King Michael I of Romania”, 119 Aradului Avenue, 300641 Timișoara, Romania
| | - Adina Berbecea
- Department of Soil Sciences, Faculty of Agriculture, University of Life Sciences “King Michael I of Romania”,119 Aradului Avenue, 300641 Timișoara, Romania
| | - Anamaria Pop
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur St., 400372 Cluj-Napoca, Romania
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Poiana MA, Alexa E, Radulov I, Raba DN, Cocan I, Negrea M, Misca CD, Dragomir C, Dossa S, Suster G. Strategies to Formulate Value-Added Pastry Products from Composite Flours Based on Spelt Flour and Grape Pomace Powder. Foods 2023; 12:3239. [PMID: 37685172 PMCID: PMC10487000 DOI: 10.3390/foods12173239] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2023] [Revised: 08/25/2023] [Accepted: 08/26/2023] [Indexed: 09/10/2023] Open
Abstract
In recent years, sustainability has promoted new research to develop reformulation strategies for value-added food products by exploiting grape pomace. Grape pomace powder (GP) was used to substitute spelt flour (SF) at 0, 5, 10, 15, 20 and 25% to obtain three types of fortified pastry products: biscuits and cakes involving a chemical leavening agent, and rolls leavened by yeast. Proximate composition, total phenolic content (TPC), total flavonoids content (TFC), 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and ferric-reducing antioxidant power (FRAP) along with physical characteristics and sensory analysis of the enriched products were considered. The retention rate of the functional attributes of formulations in response to baking was also evaluated. Significant improvements in TPC, TFC and both antioxidant tests were achieved in the fortified products by the incremental incorporation of GP. With a substitution of 25% SF by GP, the following increases were recorded in biscuits, cakes and rolls over the control samples: 7.198-, 7.733- and 8.117-fold for TPC; 8.414-, 7.000- and 8.661-fold for TFC; 16.334-, 17.915- and 18.659-fold for FRAP and 16.384-, 17.908- and 18.775-fold for DPPH. The retention rates of TPC, TFC, FRAP and DPPH relative to the corresponding dough were 41-63%, 37-65%, 48-70% and 45-70%. The formulas leavened by yeast revealed higher functionality than those produced with a chemical raising agent. With the increase in GP, the elasticity and porosity gradually decreased for cakes and rolls, while the spread ratio of biscuits increased. Regarding sensory evaluation, all formulations with incorporated GP up to 10% were rated at an extremely pleasant acceptability level. The solutions derived from this study have great practical applicability for the development of new pastry formulations with improved functionality from GP valorisation.
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Affiliation(s)
- Mariana-Atena Poiana
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Ersilia Alexa
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Isidora Radulov
- Faculty of Agriculture, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania;
| | - Diana-Nicoleta Raba
- Faculty of Tourism and Rural Management, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (D.-N.R.); (G.S.)
| | - Ileana Cocan
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Monica Negrea
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Corina Dana Misca
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Christine Dragomir
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Sylvestre Dossa
- Faculty of Food Engineering, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (M.-A.P.); (I.C.); (M.N.); (C.D.M.); (C.D.); (S.D.)
| | - Gabriel Suster
- Faculty of Tourism and Rural Management, University of Life Sciences “King Michael I” from Timisoara, Aradului Street No 119, 300645 Timisoara, Romania; (D.-N.R.); (G.S.)
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Nanomechanical, Structural and Antioxidant Characterization of Nixtamalized Popcorn Pericarp. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12136789] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Expanded popcorn grain is widely consumed as a healthy snack all around the world; however, the study of the behavior of its components by processes such as nixtamalization is scarce. Therefore, the aim of this work was to characterize the nanomechanical, structural, and antioxidant properties of nixtamalized popcorn grain pericarp. FT-IR results showed that the secondary structure of proteins of the nixtamalized pericarp was α-helix with 42.10%, the turn was 21.5% and 36.33% β-sheet, and proteins of the pericarp did not present the random coil structure. Pericarp showed antioxidant activity, as their values were 550.1 ± 2.9 and 44.2 ± 1.6 (TE)/mL for ABTS and DPPH, respectively; total phenols content was 0.21 ± 0.008 (TE)/mL; reducing power values were around 29 to 31%; hydroxyl radical scavenging ranged from 36 to 55% and iron chelation around 115 to 140% compared to the standard acids. Thickness values of the nixtamalized pericarp by SEM image analysis were 0.15 ± 0.1 mm near the pedicel inferior tip, 0.07 ± 0.01 mm at middle, and 0.03 ± 0.02 mm at upper of the grain. Young’s modulus value was 261.72 ± 23.58 MPa with a Gaussian function fitting at the distribution of all values. This research provides novel and valuable information for understanding the nanomechanical and protein arrangement, as well as and the antioxidant activity of nixtamalized popcorn grain pericarp in order to promote other processes and uses for this kind of pericarp maize.
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Kulichová K, Sokol J, Nemeček P, Maliarová M, Maliar T, Havrlentová M, Kraic J. Phenolic compounds and biological activities of rye (Secale cereale L.) grains. OPEN CHEM 2019. [DOI: 10.1515/chem-2019-0103] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
AbstractThe rye flour is, together with the wheat flour, the basic ingredient used in traditional bread baking. The rye grain contains many compounds with significant impacts on the consumer. Considering that, various biologically active phytochemicals were determined in extracts from mature grains of 19 rye genotypes (Secale cereale L.). The content of total phenols, flavonoids, phenolic acids and thiols, as well as antioxidant activities and inhibitory activities against trypsin, thrombin, and urokinase were analyzed by spectrophotometric methods. The vanillic acid, vanillin, p-coumaric acid, and t-ferulic acid were analyzed in particular by high performance liquid chromatography (HPLC). The observed differences in the amounts and activities between rye genotypes reflected variations in their genetic background. Rye grain is a remarkable source of specific phytochemicals. Genetic diversity in rye makes it possible to identify individual genotypes that have a unique content and biological activity of compounds deposited in mature grains. One subgroup of rye genotypes had higher values of antioxidant properties and concentrations of polyphenols. Other sub-group had higher proteinase inhibitory activities and contents of polyphenols. The third sub-group contained as though the universal genotypes, i.e. genotypes with average values in nearly all the measured parameters.
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Affiliation(s)
- Katarína Kulichová
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Jozef Sokol
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Peter Nemeček
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Mária Maliarová
- Department of Chemistry, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Tibor Maliar
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Michaela Havrlentová
- Research Institute of Plant Production, National Agricultural and Food Centre, Bratislavská cesta 122, 92168Piešťany, Slovakia
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
| | - Ján Kraic
- Department of Biotechnology, Faculty of Natural Sciences, University of Ss. Cyril and Methodius, Nám. J. Herdu 2, 91701Trnava, Slovakia
- Research Institute of Plant Production, National Agricultural and Food Centre, Bratislavská cesta 122, 92168Piešťany, Slovakia
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Quality prediction of bread made from composite flours using different parameters of empirical rheology. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102812] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Kalam Azad MO, Jeong DI, Adnan M, Salitxay T, Heo JW, Naznin MT, Lim JD, Cho DH, Park BJ, Park CH. Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet ( Panicum miliaceum L.) Flour. Foods 2019; 8:foods8070230. [PMID: 31252701 PMCID: PMC6678386 DOI: 10.3390/foods8070230] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 06/26/2019] [Accepted: 06/26/2019] [Indexed: 11/16/2022] Open
Abstract
Broomcorn millet (Panicum miliaceum L.) is an important nutritious ancient minor-cereal food crop. However, this crop is little explored in the food processing arena to improve its functionality. In this context, different processing methods were applied to enhance the secondary compounds of broomcorn millet. Four different individual methods such as roasting, steaming, puffing, and extrusion were applied at 110 °C to enhance the functional attributes of millet flour. It was observed that the significantly highest content of total phenolic (TP) (670 mg/100 g of ferulic acid equivalent) and total flavonoid (TF) (391 mg/100 g of rutin equivalent ) was attained in the roasted whole millet followed by steaming (315 mg/100 g, 282 mg/100 g), puffing (645 mg/100 g, 304 mg/100 g), extrusion (455 mg/100 g, 219 mg/100 g), and control (295 mg/100 g, 183 mg/100 g). The chromatographic analysis showed a greater content of single phenolic acids such as syringic acid, gallic acid, 4-hydroxy benzoic acid, ferulic acid, sinapic acid, and catechin in roasted millet compared to control, and the content of each acid was higher in whole millet than dehulled. Results also indicated that the content of ferulic acid was relatively higher among the quantified single phenolic acid from broomcorn millet. Likewise, in comparison with dehulled millet, the roasted whole millet showed higher total antioxidant capacity, measured by the 2,2-diphenyl-1 picryl hydrazyl (DPPH), the ferric reducing antioxidant power assay (FRAP), the phosphomolybdenum method (PPMD), and the hydroxyl radical scavenging capacity (HRSC) method. Lastly, it is concluded that the roasting method should be taken into consideration in the processing of broomcorn millet to enhance the content of nutraceutical compounds and improve its functionality.
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Affiliation(s)
- Md Obyedul Kalam Azad
- Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea
- Head of Research and Technology, Rentia Plant Factory, Chuncheon 24341, Korea
| | - Da In Jeong
- Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea
| | - Md Adnan
- Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea
| | - Timnoy Salitxay
- Laos-Korea Science and Technology Center, Souphanouvong University, Luangprabang 0603, Laos
| | - Jeong Won Heo
- Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea
| | - Most Tahera Naznin
- Department of Biosystems and Technology, Swedish University of Agricultural Sciences, Box 103 23053 Alnarp, Sweden
| | - Jung Dae Lim
- Department of Herbal Medicine Resource, Kangwon National University, Samcheok 25949, Korea
| | - Dong Ha Cho
- Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea
| | - Byoung Jae Park
- Faculty of Agriculture, Kagoshima University, Kagoshima 890-0065, Japan
| | - Cheol Ho Park
- Department of Bio-Health Technology, College of Biomedical Science, Kangwon National University, Chuncheon 24341, Korea.
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Low-Transition Temperature Mixtures (LTTMs) Made of Bioorganic Molecules: Enhanced Extraction of Antioxidant Phenolics from Industrial Cereal Solid Wastes. RECYCLING 2017. [DOI: 10.3390/recycling2010003] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Effects of Different Processing Methods on the Antioxidant Activity of 6 Cultivars of Foxtail Millet. J FOOD QUALITY 2017. [DOI: 10.1155/2017/8372854] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The total phenolic content (TPC) of millet was whole > dehulled > cooked > steamed and the bound phenolic content (BPC) was the main form. Compared with dehulled millet, the TPC, TFC, and phenolic acid contents were decreased significantly (P< 0.05). The retention rate of TPC of steamed millet ranged from 47% to 55% and cooked millet ranged from 55% to 79%. Additionally, the mean cinnamic acid content of cooked millet was 1.29 times as much as steamed millet. The antioxidant activity of millet was whole > dehulled > cooked > steamed. Therefore, cooked millet was a good choice for human.
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