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Mateen A, Singh G. Evaluating the potential of millets as blend components with soy protein isolate in a high moisture extrusion system for improved texture, structure, and colour properties of meat analogues. Food Res Int 2023; 173:113395. [PMID: 37803733 DOI: 10.1016/j.foodres.2023.113395] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2023] [Revised: 08/19/2023] [Accepted: 08/22/2023] [Indexed: 10/08/2023]
Abstract
This study explored the use of millets flours as a secondary ingredient with soy protein isolate (SPI) to develop fibrous high moisture meat analogue (HMMA). Three millets (sorghum, pearl millet, and finger millet) with three incorporation levels (10%, 20%, and 30%) were extruded at 60%, 65%, and 70% moisture content. The results showed that millet type, incorporation level, and moisture content significantly influenced the system parameters and textural properties. Good visual texturization was achieved at addition of pearl millet up to 30% incorporation level and sorghum and finger millet up to 20% incorporation level. Furthermore, the textural properties of HMMA made from SPI-millet blends were compared against HMMA made from SPI-gluten blend and real chicken. The HMMA made from SPI-millet flour had lower hardness, chewiness, resilience, springiness, tensile strength, cutting strength than that for SPI and SPI-wheat gluten blend and were much closer to corresponding values for real chicken. The results also showed that each of the three millet types generated distinctly different fibre patterns (thick to thin fibres) and colour (whiter to darker) of HMMA. Thus, HMMA produced from SPI-millet flour blends can offer a wide textural, fibre pattern and colour space for different plant-based meat applications. Since millets do not have gluten, they also offer an opportunity to make gluten-free HMMA's.
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Affiliation(s)
- Abdul Mateen
- Centre for Ayurveda Biology and Holistic Nutrition, The University of Trans-Disciplinary Health Sciences and Technology, Bengaluru, India
| | - Gurmeet Singh
- Centre for Ayurveda Biology and Holistic Nutrition, The University of Trans-Disciplinary Health Sciences and Technology, Bengaluru, India.
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2
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Mehta KA, Quek YCR, Henry CJ. Breadfruit (Artocarpus altilis): Processing, nutritional quality, and food applications. Front Nutr 2023; 10:1156155. [PMID: 37006932 PMCID: PMC10061028 DOI: 10.3389/fnut.2023.1156155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2023] [Accepted: 03/03/2023] [Indexed: 03/18/2023] Open
Abstract
Breadfruit is an underutilized but highly nutritive crop containing complex carbohydrates while being low in fat. It is also a good source of essential amino acids (leucine, isoleucine, and valine). With a better understanding of breadfruit’s morphology, its potential as a global solution to food security has been gaining popularity. Breadfruit has been forecasted to have a larger amount of suitable cultivable land area compared to major crops such as rice and wheat, making its cultivation more desirable. Due to its highly perishable nature, good post-harvesting and post-processing practices are essential to extend the shelf life of breadfruit for global transportation and consumption. This paper aims to provide a comprehensive review on various processing methods of flour and starch, nutritional significance and new food applications of this novel food staple. In this review, the effects of the different processing and post-processing methods of breadfruit flour and starch have been described, and the nutritional composition and application of breadfruit flour as an ingredient replacer in various food applications have been discussed. It is vital to understand the processing and post-processing methods of breadfruit flour to enhance its shelf-life, physicochemical and functional properties. Furthermore, a compilation of novel food applications has been done to promote its use in the food industry. In conclusion, breadfruit flour and starch are highly versatile for use in numerous food products with added health benefits.
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Affiliation(s)
- Kervyn Ajay Mehta
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Yu Chin Rina Quek
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
| | - Christiani Jeyakumar Henry
- Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore, Singapore
- Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
- *Correspondence: Christiani Jeyakumar Henry,
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Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp. Foods 2023; 12:foods12040763. [PMID: 36832838 PMCID: PMC9956308 DOI: 10.3390/foods12040763] [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: 01/07/2023] [Revised: 02/04/2023] [Accepted: 02/06/2023] [Indexed: 02/12/2023] Open
Abstract
Mushroom by-products are economical and eco-friendly raw materials with bioactive and functional characteristics that allow for potential uses as food ingredients. However, mushroom upcycling has yet to be fully exploited, despite the many opportunities that mushrooms may offer. The mushroom protein by-product (MPBP) resulting from mushroom protein production was characterized (chemical composition, physicochemical attributes, and functional properties) and incorporated into plant-based batter formulations to prepare four experimental groups with different ratios (w/w, %) of wheat flour (W) to MPBP (100 W, 75 W/25 MPBP, 25 W/75 MPBP, and 100 MPBP). Subsequently, the batter was used for frying batter-coated shrimp, which was evaluated for cooking loss, coating pick-up, oil absorption, and color parameters (L*, a*, and b*). MPBP showed high content of dietary fiber, mainly insoluble fiber (49%), and it is potentially suited for the formulation of high-fiber food products. The MPBP physicochemical attributes pH (11.69), water activity (0.34), L* (58.56), a* (5.61), b* (18.03), and particle size distribution (250-500 µm (22.12%), 125-250 µm (41.18%), 63-125 µm (37.53%), and < 63 µm (0.82%) were noted. Concerning the MPBP functional characteristics, solubility (12.7%), emulsifying activity index (7.6 m2/gr), emulsion stability index (52.4 min), water holding capacity (4.9%), and oil holding capacity (4.8%) were reported. Adding MPBP into batter formulations for batter-coated shrimp resulted in higher values of cooking loss, oil absorption, coating pick-up, and a* color, while lowering L* and b* values. The best experimental results were reported for group 75 W/25 MPBP, which indicates that MPBP can potentially be accepted as a novel batter ingredient for partial substitution of wheat flour.
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Bohrer B, Izadifar M, Barbut S. Structural and functional properties of modified cellulose ingredients and their application in reduced-fat meat batters. Meat Sci 2023; 195:109011. [DOI: 10.1016/j.meatsci.2022.109011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2022] [Revised: 09/19/2022] [Accepted: 10/14/2022] [Indexed: 11/09/2022]
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Optimization of Convective Tray-Drying Process Parameters for Green Banana Slices Using Response Surface Methodology and Its Characterization. J FOOD QUALITY 2022. [DOI: 10.1155/2022/8208572] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Green banana (Musa spp.) is a significant source of starch (resistant starch ∼50%), phenolics and flavonoid compounds, and minerals (K, Mg, Zn, and Fe). The utilization of green bananas in their fresh form is limited, whereas the drying of bananas provides the opportunity to use them for various purposes. Drying temperature and slice thickness are important to be optimized for drying of bananas as they affect the quality parameters. The present study was conducted using response surface methodology to optimize tray-drying temperatures (50–80°C) and slice thicknesses (2–8 mm) on the basis of phytochemical and physical parameters of dried green banana slices. The cubic model was found to be the best fit for most of the responses (R2 = 0.95–1), and the quadratic model was fit for water activity (
) (R2 = 0.92). The optimized drying conditions were found as drying temperature of 50°C and slice thickness of 4.5 mm. Experimental responses exhibited maximum L
(84.06), C
(13.73), and ho(83.53) and minimum losses of total phenolic content (89.22 mg GAE/100 g) and total flavonoid content (3.10 mg QE/100 g) along with lower
(0.25). The optimized green banana flour was rich in carbohydrates (77.25 ± 0.06%) and low in fat (1.79 ± 0.11%). The flour obtained had good flowability with a mean particle size of 60.75 ± 1.99 µm. Flour’s gelatinization and decomposition temperatures were 102.7 and 292°C, respectively. In addition, flour’s water absorption, oil absorption, and solubility were 5.19 ± 0.01, 1.58 ± 0.01, and 0.14 ± 0.02 g/g, respectively. Green bananas dried at optimized conditions resulted in a better product with less phytochemical loss than dried with other methods.
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Atuna RA, Amagloh FC, Denwar NN, Asase VR, Faisal S, Baako E, Koomson G, Gulkirpik E, Toc M, Donnelly A, Amagloh FK, Andrade Laborde JE. Filling the Protein Gap in Ghana: The Role of Soy. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2021.781571] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The study assessed the nutrient value and desirability of eight improved soybean varieties, for use in soymilk, tofu and as an ingredient to enhance staple foods. The soymilk, tofu, and soybean residue (okara) yields were determined across all varieties. The okara was subsequently used in composite with cassava, as a recipe refinement of gari, a popular cassava-based ready-to-eat food. Multiple composite ratios were compared against a control of 100% cassava gari; 80% cassava: 20% okara, 70% cassava: 30% okara, and 50% cassava: 50% okara. The soymilk and tofu from the various varieties and okara enriched-gari were also evaluated for proximate and sensory qualities (n = 50) using standard protocols. No differences (p > 0.05) existed among soybean varieties in terms of soymilk (p = 0.55; 13.0–14.1 L), tofu (p = 0.05; 0.12–0.15 kg/L) or okara (p = 0.08; 3.17–3.97 kg) yields. The proximate parameters evaluated for soymilk did not vary significantly (p > 0.05) among varieties. However, for total solids (3.33–7.93°Brix; p < 0.01) there were significant differences. Generally, there was an increasing trend in the crude protein, moisture, crude fat and total ash contents for the okara-enriched gari as the okara inclusion increased from 20 to 50%. Thus, the crude protein content of the 50% okara-enriched gari, the formulation with the highest okara incorporation was almost 11-times higher than the 100% cassava gari. The swelling capacity of the okara-enriched gari ranged from 3.29–5.47 and for water holding capacity 439.7–482.1%. The okara-enriched gari was equally preferred by consumers, except for colour which consumers were mostly indifferent towards. The 50%-okara enriched gari composite was compared equally with 100% cassava gari control. The sensory data showed that the “Favour” soybean variety was desirable for soymilk production while Salintuya 1 was desirable for tofu production. Recipe refinements using the desired varieties and compositing okara with cassava may help fill the protein gap among the vulnerable group in Ghana by improving the protein quality of ready-to-eat foods such as gari.
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Kehinde AZ, Erland LA, Liu Y, Ragone D, Jones A, Murch SJ. South Pacific cultivars of breadfruit (Artocarpus altilis (Parkinson) Fosberg and A. mariannensis Trécul) and their hybrids (A. altilis × A. mariannensis) have unique dietary starch, protein and fiber. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104228] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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8
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Hu LT, Elam E, Ni ZJ, Shen Y, Xia B, Thakur K, Jiang L, Zhang JG, Wei ZJ. The structure and flavor of low sodium seasoning salts in combination with different sesame seed meal protein hydrolysate derived Maillard reaction products. Food Chem X 2021; 12:100148. [PMID: 34761203 PMCID: PMC8568604 DOI: 10.1016/j.fochx.2021.100148] [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: 09/02/2021] [Revised: 10/24/2021] [Accepted: 10/25/2021] [Indexed: 12/05/2022] Open
Abstract
The structural and physicochemical properties of a low sodium MRPs were investigated.. Different MRPs low sodium seasoning salts had better flavor characteristics. CMS had the largest bulk density and the highest sensory score. SMS had good hygroscopicity and thermal stability during storage. TMS had the highest solubility, which is significant for its use as seasoning salt.
In recent years, Maillard peptides have attracted considerable attention of food researchers due to their distinct flavor properties in food processing. We investigated the structure and flavor properties of the newly developed low-sodium seasoning salt with sesame seed hydrolysate Maillard products (SSH-MRPs), cysteine Maillard products (Cys-MRPs), methionine Maillard products (Met-MRPs), and thiamine Maillard products (Thi-MRPs). Compared to the control group, the Cys-MRPs salt (CMS) had the smallest angle of repose, the highest bulk density, and the highest sensory score. The seasoning salt with SSH-MRPs (SMS) had appreciable hygroscopicity and thermal stability. The seasoning salt with Thi-MRPs (TMS) had the highest solubility. These MRPs seasoning salts showed better flavor characteristics and physicochemical properties, suggesting that MRPs can replace part of NaCl to develop new low sodium seasoning salts and promote their application in food flavoring systems.
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Affiliation(s)
- Long-Teng Hu
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Elnur Elam
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Zhi-Jing Ni
- Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Yi Shen
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Bing Xia
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Kiran Thakur
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.,Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Li Jiang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China
| | - Jian-Guo Zhang
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.,Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
| | - Zhao-Jun Wei
- School of Food Science and Biological Engineering, Hefei University of Technology, Hefei 230009, People's Republic of China.,Collaborative Innovation Center for Food Production and Safety, School of Biological Science and Engineering, North Minzu University, Yinchuan 750021, People's Republic of China
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9
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Alzate Acevedo S, Díaz Carrillo ÁJ, Flórez-López E, Grande-Tovar CD. Recovery of Banana Waste-Loss from Production and Processing: A Contribution to a Circular Economy. Molecules 2021; 26:molecules26175282. [PMID: 34500714 PMCID: PMC8434441 DOI: 10.3390/molecules26175282] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/23/2021] [Accepted: 08/28/2021] [Indexed: 12/20/2022] Open
Abstract
Banana is a fruit grown mainly in tropical countries of the world. After harvest, almost 60% of banana biomass is left as waste. Worldwide, about 114.08 million metric tons of banana waste-loss are produced, leading to environmental problems such as the excessive emission of greenhouse gases. These wastes contain a high content of paramount industrial importance, such as cellulose, hemicellulose and natural fibers that various processes can modify, such as bacterial fermentation and anaerobic degradation, to obtain bioplastics, organic fertilizers and biofuels such as ethanol, biogas, hydrogen and biodiesel. In addition, they can be used in wastewater treatment methods by producing low-cost biofilters and obtaining activated carbon from rachis and banana peel. Furthermore, nanometric fibers commonly used in nanotechnology applications and silver nanoparticles useful in therapeutic cancer treatments, can be produced from banana pseudostems. The review aims to demonstrate the contribution of the recovery of banana production waste-loss towards a circular economy that would boost the economy of Latin America and many other countries of emerging economies.
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Affiliation(s)
- Sasha Alzate Acevedo
- Programa de Ingeniería Agroindustrial, Facultad de Ingeniería, Universidad del Atlántico, Puerto 081007, Colombia; (S.A.A.); (Á.J.D.C.)
| | - Álvaro José Díaz Carrillo
- Programa de Ingeniería Agroindustrial, Facultad de Ingeniería, Universidad del Atlántico, Puerto 081007, Colombia; (S.A.A.); (Á.J.D.C.)
| | - Edwin Flórez-López
- Grupo de Investigación en Química y Biotecnología QUIBIO, Universidad Santiago de Cali, Calle 5 No 62-00, Cali 760035, Colombia;
| | - Carlos David Grande-Tovar
- Grupo de Investigación en Fotoquímica y Fotobiología, Universidad del Atlántico, Carrera 30 # 8-49, Puerto Colombia 081007, Colombia
- Correspondence: ; Tel.: +57-5-3599484
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10
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Li MC, Chou CF, Lin JS. PHYSICAL AND CHEMICAL PROPERTIES OF DIFFERENT VARIETIES OF TAIWANESE BANANAS AND THEIR APPLICATION IN BANANA FLAT-RICE NOODLES. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1958842] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ming-Chang Li
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan
| | - Chin-fu Chou
- Department of Food Science and Nutrition, Meiho University, Pingtung, Taiwan
| | - Jen-shinn Lin
- Department of Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan
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11
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Huang S, Roman L, Martinez MM, Bohrer BM. The effect of extruded breadfruit flour on structural and physicochemical properties of beef emulsion modeling systems. Meat Sci 2020; 172:108370. [PMID: 33223266 DOI: 10.1016/j.meatsci.2020.108370] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2020] [Revised: 10/19/2020] [Accepted: 11/09/2020] [Indexed: 10/23/2022]
Abstract
The objective was to determine structural and physicochemical properties of beef emulsion modeling systems prepared with native breadfruit flour and four different extruded breadfruit flours. Extrusion conditions for the flours were summarized as two different specific mechanical energies (74 or 145 kJ/kg) and four unique melt temperatures (83 °C, 100 °C, 105 °C, or 126 °C). Meat emulsions formulated at 3% replacement of beef with native or extruded breadfruit flours were compared with control (no additional flour) formulations. Replacement of beef with breadfruit flour (either native or extruded) did not significantly change cooking loss or instrumental redness values of cooked meat emulsions. Interestingly, replacement of beef with the fully gelatinized extruded breadfruit flours altered viscosity during heating as indicated by lower values for storage modulus (44.75% to 62.53% decrease compared with control) and lower values for loss modulus (25.90% to 52.54% decrease compared with control). This resulted in meat emulsions with a significant reduction in textural hardness (28.78% to 37.62% decrease compared with control).
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Affiliation(s)
- Shiqi Huang
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Laura Roman
- School of Engineering, University of Guelph, Guelph, Ontario, Canada
| | - Mario M Martinez
- School of Engineering, University of Guelph, Guelph, Ontario, Canada; Department of Food Science, iFOOD Multidisciplinary Center, Aarhus University, Aarhus, Denmark
| | - Benjamin M Bohrer
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada; Department of Animal Sciences, The Ohio State University, Columbus, OH, USA.
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12
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Rachman A, Brennan MA, Morton J, Brennan CS. Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion. STARCH-STARKE 2020. [DOI: 10.1002/star.202000137] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Adetiya Rachman
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North 4442 New Zealand
- Indonesia Institute for Agricultural Research and Development Jl. Raya Ragunan No 29 Pasar Minggu Jakarta 12540 Indonesia
| | - Margaret A. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
- Riddet Institute (PN 445) Massey University Private Bag 11222 Palmerston North 4442 New Zealand
| | - James Morton
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
| | - Charles S. Brennan
- Department of Wine, Food and Molecular Biosciences Lincoln University P.O. Box 85084 Lincoln 7647 New Zealand
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Modification of Physicochemical Properties of Breadfruit Flour Using Different Twin-Screw Extrusion Conditions and Its Application in Soy Protein Gels. Foods 2020; 9:foods9081071. [PMID: 32781693 PMCID: PMC7465982 DOI: 10.3390/foods9081071] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 07/31/2020] [Accepted: 08/04/2020] [Indexed: 11/28/2022] Open
Abstract
The objective was to modify functional properties of breadfruit flours using twin-screw extrusion and test the physicochemical properties of the extruded flours. Extruded breadfruit flours were produced with twin-screw extrusion using different last barrel temperature (80 °C or 120 °C) and feed moisture content (17% or 30%). These conditions resulted in four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies. At temperatures below the gelatinization of the native starch (<70 °C), swelling power was increased in all extruded treatments. Solubility was dramatically increased in high-SME extruded flours at all tested temperatures. Water holding capacity was dramatically increased in the low-SME extruded flours. A two-fold higher cold peak viscosity was obtained for low SME-high temperature extruded flour compared with the other extruded flours. Low SME-low temperature extruded flour still exhibited a hot peak viscosity, which occurred earlier than in native flour. Setback was decreased in all extruded flours, especially in high-SME treatments. The incorporation of extruded flours into soy protein gels did not affect cooking loss, while hardness and springiness decreased with the addition of extruded flours. Overall, extrusion of breadfruit flour altered functional flour properties, including water holding capacity and pasting properties, and modified the texture of soy protein gels.
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14
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Liu Y, Brown PN, Ragone D, Gibson DL, Murch SJ. Breadfruit flour is a healthy option for modern foods and food security. PLoS One 2020; 15:e0236300. [PMID: 32702056 PMCID: PMC7377419 DOI: 10.1371/journal.pone.0236300] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Accepted: 07/01/2020] [Indexed: 11/18/2022] Open
Abstract
Breadfruit is a traditional staple crop from Pacific islands with the potential to improve worldwide food security and mitigate diabetes. Flour produced from breadfruit is a gluten-free, low glycemic index, nutrient dense and complete protein option for modern foods but basic scientific knowledge of health impacts of a breadfruit-based diet in animals and humans was lacking. We designed a series of studies to provide basic and fundamental data on impacts of a breadfruit-based diet through an in vitro and in vivo model. Cooked breadfruit flour was digested through a multi-stage enzyme digestion model to estimate protein digestibility in comparison to wheat flour. Breadfruit protein was found to be easier to digest than wheat protein in the enzyme digestion model. The flour digestions were applied to Caco-2 cells to test the cytotoxicity and to measure the immunogenicity through cytokine expression. No significant differences were observed for immune factors and cytokines (IL-4, IL-10, IL-8, TNF-α, IFN-γ) on Caco-2 cells between the breadfruit and wheat groups. A breadfruit-based rodent chow was formulated by substitution of all of the wheat in the standard formulation with breadfruit. The diets were isocaloric, nutrient equivalent and used to feed male and female C57BL/6 mice for 21 days. No sign of malnutrition, discomfort, illness or death was observed among the mice because of the diet. The histology and the cytokine expression of the mice ileum from both groups were analyzed and showed similar results. The expression of major bacteria was measured in the colon and showed similar results. Mice fed the breadfruit diet had a significantly higher growth rate and body weight than standard diet fed mice. No negative health outcomes were observed in studies with in vitro or in vivo models and breadfruit flour is a healthy alternative to other starches for modern foods.
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Affiliation(s)
- Ying Liu
- Chemistry, University of British Columbia, Kelowna, British Columbia, Canada
- Natural Health and Food Products Research Group, British Columbia Institute of Technology, Burnaby, British Columbia, Canada
| | - Paula N. Brown
- Natural Health and Food Products Research Group, British Columbia Institute of Technology, Burnaby, British Columbia, Canada
| | - Diane Ragone
- Breadfruit Institute, National Tropical Botanical Garden, Kauai, Hawaii, United States of America
| | - Deanna L. Gibson
- Biology, University of British Columbia, Kelowna, British Columbia, Canada
| | - Susan J. Murch
- Chemistry, University of British Columbia, Kelowna, British Columbia, Canada
- * E-mail:
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15
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Huang S, Bohrer BM. The effect of tropical flours (breadfruit and banana) on structural and technological properties of beef emulsion modeling systems. Meat Sci 2020; 163:108082. [PMID: 32050113 DOI: 10.1016/j.meatsci.2020.108082] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2019] [Revised: 02/04/2020] [Accepted: 02/05/2020] [Indexed: 10/25/2022]
Abstract
This study evaluated structural and technological properties of beef emulsion modeling systems prepared with tropical flours. Treatments consisted of a control (0% flour inclusion) and three inclusion levels (1%, 2% and 4%) of two breadfruit flours and a banana flour. Flour type affected starch content of cooked beef emulsions, with greater starch content for emulsions prepared with banana flour compared with breadfruit flour, yet flour type did not affect cooking loss. Hardness and chewiness of cooked beef emulsion prepared with breadfruit flour decreased as inclusion level increased from 0% to 4%, while hardness was not affected by inclusion level of banana flour. Redness values of cooked beef emulsions increased as flour inclusion level increased, but were not affected by flour type. Evaluation of the beef emulsion microstructure and storage modulus revealed that the starch granules of banana flour behaved remarkably different than breadfruit flour. Overall, there were positive structural and technological attributes when tropical flours were included in beef emulsions.
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Affiliation(s)
- Shiqi Huang
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada
| | - Benjamin M Bohrer
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada..
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