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Tanyitiku MN, Bessem P, Petcheu ICN. Gluten-Free Corn Cookies Incorporated With Stinging Nettle Leaf Flour: Effect on Physical Properties, Storage Stability, and Health Benefits. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2024; 2024:8864560. [PMID: 39135739 PMCID: PMC11319057 DOI: 10.1155/2024/8864560] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 05/08/2024] [Accepted: 07/11/2024] [Indexed: 08/15/2024]
Abstract
The consumption of gluten-free corn cookies is becoming very popular among nonceliac and celiac individuals. However, the absence of gluten and other nutrients in corn generally leads to cookies of lower quality in terms of nutritional value, texture, colour, and shelf life. To improve the quality characteristics of corn cookies, this study investigated the effect of incorporating an underutilised herb (Urtica dioica L. leaves) on its nutritional and physical properties. Stinging nettle leaf flour was incorporated at different levels (5%, 10%, 15%, and 20%) and compared with a control (100% corn cookies). The storage stability of the formulated corn cookies was also investigated at room and frozen (-18 ± 2°C) temperature. The incorporation of stinging nettle leaf flour increased (p < 0.05) the ash and protein content of corn cookies from 0.32% (control) to 2.56% (20% stinging nettle leaf flour incorporation) and 6.44% (control) to 21.52% (20% stinging nettle leaf flour incorporation), respectively. After in vitro starch digestion, the total phenolic content (TPC) and antioxidant activity (AA) also increased approximately 27 and seven times, respectively, and the estimated glycaemic index (GI) (eGI) decreased (p < 0.05) from 48.60% (control) to 33.18% (20% stinging nettle incorporated). Shelf life characteristics (water activity, peroxide value (PV), and microbial count) of formulated corn cookies were within acceptable limits for human consumption upon storage for 6 months. The findings indicated that stinging nettle leaves could serve as a potential food ingredient in gluten-free bakery products, particularly where low GI foods are desirable.
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Affiliation(s)
| | - Prisca Bessem
- Department of Veterinary MedicineFaculty of Agriculture and Veterinary MedicineUniversity of Buea, Buea, Cameroon
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Levickienė D, Kulaitienė J, Vaitkevičienė N, Rakauskaitė L. Influence of Mulberry Leaf Powder Additive on Chemical and Physical Characteristics of Wheat and Rice Flour Butter Cookies. Foods 2024; 13:1737. [PMID: 38890966 PMCID: PMC11171856 DOI: 10.3390/foods13111737] [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: 04/18/2024] [Revised: 05/21/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024] Open
Abstract
People of all age groups consume cookies every day. Consumers' preferences for cookies supplemented with functional plant raw materials have recently increased. Therefore, this research aimed to investigate the influence of a mulberry leaf additive on the proximate and mineral compositions, total phenolic and total chlorophyll content, antioxidant activity, and the hardness and color properties of butter cookies. Wheat and rice flour butter cookies were prepared by replacing the flour with mulberry leaf powder at 0, 4, 8, and 12% (w/w). The results revealed that the investigated chemical and physical characteristics of butter cookies depend on the flour used (rice or wheat) and the addition of mulberry leaf powder. Wheat and rice flour cookies with 12% mulberry leaf powder had the significantly highest contents of fiber (20.34 and 20.23%, respectively), ash (1.73 and 1.75%, respectively), K (170.22 and 160.22 mg 100 g-1, respectively), and Ca (170.45 and 160.68 mg 100 g-1, respectively). The rice flour cookies enriched with 12% leaf powder had the greatest amounts of total phenolics (1.48 mg 100 g-1), Zn (12.25 mg kg-1), Mn (6.28 mg kg-1), Cu (1.95 mg kg-1), and antioxidant activity (67.98%). However, the wheat cookies without mulberry leaf powder contained the most B (9.12 mg kg-1), while the no-added rice cookies contained the most Fe (14.30 mg kg-1). Replacing flour with leaf powder increased the cookies' hardness and decreased their lightness. In conclusion, enriching butter cookies with freeze-dried mulberry leaves can improve their nutritional value and antioxidant activity.
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Affiliation(s)
- Dovilė Levickienė
- Department of Plant Biology and Food Sciences, Agriculture Academy, Vytautas Magnus University, Donelaicio St. 58, 44248 Kaunas, Lithuania; (J.K.); (N.V.); (L.R.)
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Timm M, Offringa LC, Van Klinken BJW, Slavin J. Beyond Insoluble Dietary Fiber: Bioactive Compounds in Plant Foods. Nutrients 2023; 15:4138. [PMID: 37836422 PMCID: PMC10574517 DOI: 10.3390/nu15194138] [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: 08/18/2023] [Revised: 09/06/2023] [Accepted: 09/18/2023] [Indexed: 10/15/2023] Open
Abstract
Consumption of plant foods, including whole grains, vegetables, fruits, pulses, nuts, and seeds, is linked to improved health outcomes. Dietary fiber is a nutrient in plant foods that is associated with improved health outcomes, including a lower risk of chronic diseases such as cardiovascular disease, type 2 diabetes, and certain cancers. Different fibers deliver different health benefits based on their physiochemical properties (solubility, viscosity) and physiological effects (fermentability). Additionally, plant foods contain more than dietary fiber and are rich sources of bioactives, which also provide health benefits. The concept of the solubility of fiber was introduced in the 1970s as a method to explain physiological effects, an idea that is no longer accepted. Dividing total dietary fiber (TDF) into insoluble dietary fiber (IDF) and soluble dietary fiber (SDF) is an analytical distinction, and recent work finds that IDF intake is linked to a wide range of health benefits beyond increased stool weight. We have focused on the IDF content of plant foods and linked the concept of IDF to the bioactives in plant foods. Ancestral humans might have consumed as much as 100 g of dietary fiber daily, which also delivered bioactives that may be more important protective compounds in disease prevention. Isolating fibers to add to human diets may be of limited usefulness unless bioactives are included in the isolated fiber supplement.
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Affiliation(s)
- Madeline Timm
- Department of Food Science and Nutrition, University of Minnesota—Twin Cities, 1334 Eckles Avenue, St. Paul, MN 55108, USA;
| | - Lisa C. Offringa
- Brightseed, 201 Haskins Way, San Francisco, CA 94080, USA; (L.C.O.); (B.J.-W.V.K.)
| | | | - Joanne Slavin
- Department of Food Science and Nutrition, University of Minnesota—Twin Cities, 1334 Eckles Avenue, St. Paul, MN 55108, USA;
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Karimi FZ, Nazari N, Rakhshandeh H, Mazloum SR. The effect of nettle vaginal cream on subjective symptoms of vaginal atrophy in postmenopausal women. Eur J Obstet Gynecol Reprod Biol 2023; 285:41-45. [PMID: 37044017 DOI: 10.1016/j.ejogrb.2023.03.037] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/27/2023] [Accepted: 03/30/2023] [Indexed: 04/14/2023]
Abstract
BACKGROUND AND OBJECTIVE Vaginal atrophy is a condition where the vaginal epithelium gets thinner and includes symptoms, such as vaginal dryness, abnormal vaginal discharge, vaginal bleeding, dyspareunia, and sexual problems. Hormone therapy is associated with some problems and some women prefer herbal medicine to reduce vaginal atrophy. Considering the phytoestrogenic compounds present in the nettle, this study aimed to investigate the effect of the nettle vaginal cream on subjective symptoms of vaginal atrophy in postmenopausal women. MATERIALS AND METHODS This triple-blind randomized placebo-controlled clinical trial study was conducted on 84 eligible postmenopausal women aged 45-60 years, who referred to comprehensive health service centers in Aliabad Katul in 2021-2022. Women eligible for the study received 5% nettle vaginal cream and placebo for 8 weeks. Subjective symptoms of vaginal atrophy were assessed before, four and eight weeks after the intervention. Data collection tools included a checklist for research unit selection, individual and midwifery characteristics questionnaire, vaginal assessment scale (VAS), vaginal pH, laboratory results of the vaginal maturation value (VMV). Data analysis was performed using SPSS software (version 21) and independent t-test, Mann-Whitney, chi-square, Two-way analysis of variance and analysis of covariance. P value less than 0.05 was considered significant. RESULTS Subjective symptoms of vaginal atrophy decreased significantly after the intervention compared to before the intervention in both the nettle and placebo groups (p < 0.001), but in the comparison between groups four weeks and eight weeks after the intervention, the subjective symptoms of vaginal atrophy in nettle group decreased significantly (p < 0.001). In the nettle group, the scores of vaginal burning, vaginal dryness, vaginal itching and dyspareunia significantly improved after the intervention compared to before the intervention (p < 0.001). Also, in the nettle group compared to the placebo group, after the intervention, vaginal burning and vaginal dryness score (p < 0.001) and vaginal itching score (0.004) improved significantly. CONCLUSION Based on the results of the present study, Nettle vaginal cream reduced subjective symptoms of vaginal atrophy, including vaginal burning, vaginal dryness, vaginal itching, and dyspareunia in postmenopausal women, so it is a cost-effective, available and do not have the side effects product that can be useful for menopausal women.
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Affiliation(s)
- Fatemeh Zahra Karimi
- Department of Midwifery, Nursing and Midwifery Care Research Center, School of Nursing and Midwifery, Mashhad University Medical of Medical Sciences, Mashhad, Iran
| | - Nahid Nazari
- School of Nursing and Midwifery, Mashhad University of Medical Sciences, Mashhad, Iran.
| | - Hassan Rakhshandeh
- Department of Pharmacology, Medicinal Plants Pharmacological Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran
| | - Seyed Reza Mazloum
- Department of Nursing, Nursing and Midwifery Care Research Center, School of Nursing and Midwifery, Mashhad University of Medical Sciences, Mashhad, Iran
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Recovery of Polyphenolic Compounds and Vitamins from the Stinging Nettle Leaves: Thermal and Behavior and Biological Activity of Obtained Extracts. Molecules 2023; 28:molecules28052278. [PMID: 36903524 PMCID: PMC10004870 DOI: 10.3390/molecules28052278] [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: 02/11/2023] [Revised: 02/23/2023] [Accepted: 02/25/2023] [Indexed: 03/05/2023] Open
Abstract
Stinging nettle (SN) is an extraordinary plant from the Urticaceae botanical family. It is well-known and widely used in food and folk medicine to treat different disorders and diseases. This article aimed to study the chemical composition of SN leaves extracts, i.e., polyphenolic compounds and vitamins B and C, because many studies ascribed high biological potency to these compounds and their significance in the human diet. Besides the chemical profile, the thermal properties of the extracts were studied. The results confirmed presence of many polyphenolic compounds and vitamins B and C. It also showed that the chemical profile closely correlated with the applied extraction technique. The thermal analysis showed that analyzed samples were thermally stable up to about 160 °C. Thermal degradation of samples UAE, MAE, and MAC took place in four steps, and sample SE in three steps. Altogether, results confirmed the presence of health-beneficial compounds in stinging nettle leaves and indicated the possible application of its extract in pharmaceutical and food industries as both a medicinal and food additive.
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Zingale S, Spina A, Ingrao C, Fallico B, Timpanaro G, Anastasi U, Guarnaccia P. Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review. PLANTS (BASEL, SWITZERLAND) 2023; 12:530. [PMID: 36771615 PMCID: PMC9920027 DOI: 10.3390/plants12030530] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/29/2022] [Revised: 12/30/2022] [Accepted: 01/20/2023] [Indexed: 06/18/2023]
Abstract
Durum wheat is one of the most important food sources in the world, playing a key role in human nutrition, as well as in the economy of the different countries in which its production areas are concentrated. Its grain also represents a staple and highly versatile ingredient in the development of health foods. Nonetheless, the aspects determining durum wheat's health quality and their interactions are many, complex, and not entirely known. Therefore, the present systematic literature review aims at advancing the understanding of the relationships among nutritional, health, and technological properties of durum wheat grain, semolina, and pasta, by evaluating the factors that, either positively or negatively, can affect the quality of the products. Scopus, Science Direct, and Web of Science databases were systematically searched utilising sets of keywords following the PRISMA guidelines, and the relevant results of the definitive 154 eligible studies were presented and discussed. Thus, the review identified the most promising strategies to improve durum wheat quality and highlighted the importance of adopting multidisciplinary approaches for such purposes.
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Affiliation(s)
- Silvia Zingale
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Alfio Spina
- Agricultural Research Council and Economics (CREA)—Research Centre for Cereal and Industrial Crops, Corso Savoia, 190, 95024 Acireale, Italy
| | - Carlo Ingrao
- Department of Economics, Management and Business Law, University of Bari Aldo Moro, Largo Abbazia Santa Scolastica, 53, 70124 Bari, Italy
| | - Biagio Fallico
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Giuseppe Timpanaro
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Umberto Anastasi
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
| | - Paolo Guarnaccia
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Via S. Sofia n. 100, 95123 Catania, Italy
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Kurek M, Repajić M, Ščetar M, Radošević L, Pedisić S, Pelaić Z, Levaj B, Galić K. Physical, Chemical and Sensory Characterization of Deep-Fried Fresh-Cut Potatoes Coated with Hydrocolloid/Herbal Extracts. Food Technol Biotechnol 2022; 60:520-532. [PMID: 36816880 PMCID: PMC9901339 DOI: 10.17113/ftb.60.04.22.7691] [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: 02/17/2022] [Accepted: 07/12/2022] [Indexed: 01/09/2023] Open
Abstract
Research background Recently, natural plant extracts have been used to increase the nutritional value of food and to potentially reduce the absorbed fat and the formation of acrylamide in fried foods. Literature data on the use of edible polymers with nettle or olive leaf extracts are scarce. Experimental approach The effect of novel coatings on colour, fat absorption, phenolic and sugar content, and acrylamide formation in deep-fat-fried fresh-cut potatoes was evaluated. Extracts of olive and nettle leaves were incorporated in carboxymethyl cellulose (CMC) and gum arabic, used as coatings for potatoes and applied before frying. This aimed to improve the nutritional quality of deep-fat-fried fresh-cut potatoes. Results and conclusions Enrichment of the edible coatings with extracts resulted in a significant change in the visible colour of the potatoes before frying. Significant effect of the extract amount on the sensory characteristics of potatoes was also observed. Most importantly, the perception of characteristic potato odour and taste was not significantly affected by the coating. Although higher amounts of the extract (1.5%) resulted in higher phenolic mass fraction in fried potatoes, the sensory scores decreased. After frying, fat mass fraction in the coated potatoes was reduced by about 15% compared to the uncoated samples. The type of extract affected the total sugar mass fraction in fried potatoes, which was lower in the samples with coatings enriched with olive leaf than in those with nettle leaf. Only gum arabic coating had a reducing effect on acrylamide mass fraction by 17%. Based on all the obtained results, CMC and gum arabic coatings did not influence sensory properties, so they can be recommended as carriers of functional compounds or as a frying pre-treatment for potatoes with favourable effect on fat and acrylamide content. Novelty and scientific contribution The knowledge obtained in this study can be exploited for preparation of coatings with functional compounds used as a pre-treatment for fried food with favourable effect on fat and acrylamide content.
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Affiliation(s)
- Mia Kurek
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Maja Repajić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Mario Ščetar
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Lea Radošević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Sandra Pedisić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Zdenka Pelaić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Kata Galić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
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Krawęcka A, Sobota A, Zarzycki P. The Effect of the Addition of Low-Alkaloid Lupine Flour on the Glycemic Index In Vivo and the Physicochemical Properties and Cooking Quality of Durum Wheat Pasta. Foods 2022; 11:3216. [PMCID: PMC9601986 DOI: 10.3390/foods11203216] [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] [Indexed: 11/16/2022] Open
Abstract
The aim of this research was to determine the effect of the addition of lupine flour (LF) on the values of the glycemic index (GI) and glycemic load (GL), physicochemical properties, and cooking quality of durum semolina pasta. The pasta was enriched with 0–25% of lupine flour (LF0-LF25). Additionally, 7.5 and 20% of oat β-glucans, 5% of vital gluten, and 20% of millet flour were used in a selected sample. The addition of 7.5% β-glucans and 5% vital gluten to the product resulted in only a slight decrease in the GI of the products. A significant decrease in pasta GI was noted after the addition of 20% of lupine flour. The product enriched with 20% of lupine flour, 20% of β-glucans, and 20% of millet flour had the lowest glycemic index and glycemic load (GI = 33.75%, GL = 7.2%, respectively). At the same time, the lupine-flour-enriched products were characterized by an increased concentration of protein, fat, ash, and dietary fiber. The addition of lupine flour at the level of up to 20% yielded functional products characterized by good cooking quality.
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Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta. Molecules 2022; 27:molecules27196342. [PMID: 36234886 PMCID: PMC9573312 DOI: 10.3390/molecules27196342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 09/20/2022] [Accepted: 09/21/2022] [Indexed: 11/22/2022] Open
Abstract
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.
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Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment. Foods 2022; 11:foods11162456. [PMID: 36010456 PMCID: PMC9407217 DOI: 10.3390/foods11162456] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 08/03/2022] [Accepted: 08/11/2022] [Indexed: 11/16/2022] Open
Abstract
In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the L* value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5–10% of the KBL additive could be successfully accepted by consumers.
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Szydłowska-Tutaj M, Złotek U, Wójtowicz A, Combrzyński M. The effect of the addition of various species of mushrooms on the physicochemical and sensory properties of semolina pasta. Food Funct 2022; 13:8425-8435. [PMID: 35858282 DOI: 10.1039/d2fo00856d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Interest in foods enriched with natural ingredients containing bioactive compounds prompts scientists to undertake research to investigate them. This work aimed to evaluate the chemical composition, physical properties, texture, and sensory properties of semolina pasta enriched with 2.5-10% dried mushroom powder (Lion's Mane (L), Maitake (M), Reishi (R), and Enoki (E)). Supplementation with dried mushrooms increased the nutritional value of all the enriched pasta variants, mainly by increasing the content of ash, protein, and dietary fiber. Fortification with Lion's Mane (10%), Reishi (7.5% and 10%), and Enoki (10%) increased the cooking loss of the pasta. A decrease in L* (lightness) and b* (yellowness) was observed in the enriched pasta, with the exception of the cooked E and L samples. Hardness was increased in the Enoki-supplemented cooked pasta. Only the pasta with 7.5% and 10% Lion's Mane and Reishi mushrooms did not have acceptable sensory attributes. Based on the research, the recommended level of supplementation is 5% for Lion's Mane and Reishi, 7.5% for Enoki, and 10% for Maitake mushrooms.
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Affiliation(s)
- Magdalena Szydłowska-Tutaj
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str.8, 20-704 Lublin, Poland. .,PZZ Lubella GMW Sp. z o.o., Lublin, Wrotkowska Str. 1, 20-469 Lublin, Poland
| | - Urszula Złotek
- Department of Biochemistry and Food Chemistry, University of Life Sciences in Lublin, Skromna Str.8, 20-704 Lublin, Poland.
| | - Agnieszka Wójtowicz
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka Str. 31, 20-612 Lublin, Poland
| | - Maciej Combrzyński
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, Głęboka Str. 31, 20-612 Lublin, Poland
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Sujka K, Cacak-Pietrzak G, Sułek A, Murgrabia K, Dziki D. Buckwheat Hull-Enriched Pasta: Physicochemical and Sensory Properties. Molecules 2022; 27:molecules27134065. [PMID: 35807310 PMCID: PMC9268230 DOI: 10.3390/molecules27134065] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 06/21/2022] [Accepted: 06/21/2022] [Indexed: 12/29/2022] Open
Abstract
This work aimed to evaluate the effect of partial replacement of semolina with 0, 1, 5, 10, 15, and 20% of ground buckwheat hull (BH) on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. Pasta samples were prepared by dough lamination (tagliatelle shape) and dried at 55 °C until the moisture content was 11–12% (wet basis). Analyses of samples showed that the addition of BH caused an increase in fiber content in pasta from 4.31% (control pasta) to 14.15% (pasta with 20% of BH). Moreover, the brightness and yellowness of BH-enriched products were significantly decreased compared to the control sample, and the total color difference ranged from 23.84 (pasta with 1% of BH) to 32.56 (pasta with 15% BH). In addition, a decrease in optimal cooking time, as well as an increased weight index and cooking loss, was observed in BH-enriched pasta samples. Furthermore, BH-enriched cooked pasta had significantly higher total phenolic content and antioxidant activity but an unpleasant smell and taste, especially if the level of BH was higher than 10%.
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Affiliation(s)
- Katarzyna Sujka
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (K.S.); (G.C.-P.)
| | - Grażyna Cacak-Pietrzak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (K.S.); (G.C.-P.)
| | - Alicja Sułek
- Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Puławy, Poland;
| | - Karolina Murgrabia
- Faculty of Food Technology, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, Lublin University of Life Sciences, Głęboka 31 Street, 20-612 Lublin, Poland
- Correspondence:
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