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Carboni AD, Puppo MC, Ferrero C. Gluten-free lentil cakes with optimal technological and nutritional characteristics. J Sci Food Agric 2024. [PMID: 38501745 DOI: 10.1002/jsfa.13459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/29/2023] [Revised: 03/01/2024] [Accepted: 03/11/2024] [Indexed: 03/20/2024]
Abstract
BACKGROUND Celiac population usually struggle finding nutritive gluten-free (GF) baked goods. GF foods can be improved using legume flours. Eleven GF cake formulations were elaborated according to different percentages of lentil flour (LF), corn flour (CF) and rice flour (RF) using a simplex lattice design. Water holding capacity (WHC) and particle size of flours were evaluated. Moisture, aw, pH, specific volume, texture profile analysis, relaxation, color and alveolar characteristics were determined for crumbs of all formulations. An optimization process was used to enhance the technological and nutritional attributes, selecting the three best formulations containing LF: 46 % LF + 54 % RF (CLF+RF ); 49 % LF + 51 % CF (CLF+CF ); and 100 % LF (CLF ), evaluated in their proximal composition and sensory characteristics. Linear and quadratic models for predicting behavior of GF lentil cakes were obtained. RESULTS LF and CF could favor water incorporation and more resistance to enzymatic digestion than RF. Formulations with LF showed an improve in specific volume and alveolar parameters, while use of RF led to better cohesiveness, elasticity and resilience but it deteriorated chewiness and firmness. CLF can be labeled as high in protein and fiber and presented the lowest amounts of lipids, carbohydrates and energy content. Consumer preference leaned towards CLF+RF. CONCLUSION: It was possible to elaborate GF cakes using LF, obtaining nutritive products that can be offered to people intolerant to gluten ingestion. This article is protected by copyright. All rights reserved.
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Affiliation(s)
- Angela D Carboni
- CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), Calle 47 y 116, 1900, La Plata, Argentina
| | - María C Puppo
- CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), Calle 47 y 116, 1900, La Plata, Argentina
- Facultad de Ciencias Agrarias y Forestales (FCAyF - UNLP), 60 y 119, 1900, La Plata, Argentina
| | - Cristina Ferrero
- CIDCA - Facultad de Ciencias Exactas (UNLP - CONICET), Calle 47 y 116, 1900, La Plata, Argentina
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Ayunta CA, Quinzio CM, Iturriaga LB, Puppo MC. Gels of carrageenan-caprine whey protein concentrate: A physicochemical study. FOOD SCI TECHNOL INT 2024; 30:117-127. [PMID: 36352548 DOI: 10.1177/10820132221137619] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2023]
Abstract
Mixed gels of carrageenan (Car) and caprine whey protein concentrate (WPCc) (pH 7) were studied and compared with those prepared with Car and commercial bovine whey protein concentrate (WPCb). Dynamic rheology studies indicate that gels with WPCc were weaker (lower G') than those made with WPCb. However, textural parameters such as, hardness, springiness and cohesiveness were similar in both type of gels. The addition of CaCl2 incremented the elastic modulus (G'), hardness and adhesiveness of gels. The samples with caprine whey showed higher water holding capacity than samples with bovine whey. Confocal laser scanning microscope images of the gels, showed very different aspects according to the type of WPC used: WPCc-Car gels exhibited aggregates of proteins that interrupt the carrageenan network, while WPCb-Car gels showed a homogeneous appearance with proteins distributed throughout all the matrix.
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Affiliation(s)
- Carolina A Ayunta
- Facultad de Agronomía y Agroindustrias-Universidad Nacional de Santiago del Estero, Santiago del Estero, Argentina
| | - Claudia M Quinzio
- Facultad de Agronomía y Agroindustrias-Universidad Nacional de Santiago del Estero, Santiago del Estero, Argentina
| | - Laura B Iturriaga
- Facultad de Agronomía y Agroindustrias-Universidad Nacional de Santiago del Estero, Santiago del Estero, Argentina
| | - María C Puppo
- CIDCA, Facultad de Ciencias Exactas, Univ. Nacional de La Plata, La Plata, Argentina
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Guardianelli LM, Carbas B, Brites C, Puppo MC, Salinas MV. White Lupine ( Lupinus albus L.) Flours for Healthy Wheat Breads: Rheological Properties of Dough and the Bread Quality. Foods 2023; 12:foods12081645. [PMID: 37107440 PMCID: PMC10137421 DOI: 10.3390/foods12081645] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2023] [Revised: 04/05/2023] [Accepted: 04/12/2023] [Indexed: 04/29/2023] Open
Abstract
Protein-based foods based on sweet lupine are gaining the attention of industry and consumers on account of their being one of the legumes with the highest content of proteins (28-48%). Our objective was to study the thermal properties of two lupine flours (Misak and Rumbo) and the influence of different amounts of lupine flour (0, 10, 20 and 30%) incorporations on the hydration and rheological properties of dough and bread quality. The thermograms of both lupine flours showed three peaks at 77-78 °C, 88-89 °C and 104-105 °C, corresponding to 2S, 7S and 11S globulins, respectively. For Misak flour, higher energy was needed to denature proteins in contrast to Rumbo flour, which may be due to its higher protein amount (50.7% vs. 34.2%). The water absorption of dough with 10% lupine flour was lower than the control, while higher values were obtained for dough with 20% and 30% lupine flour. In contrast, the hardness and adhesiveness of the dough were higher with 10 and 20% lupine flour, but for 30%, these values were lower than the control. However, no differences were observed for G', G″ and tan δ parameters between dough. In breads, the protein content increased ~46% with the maximum level of lupine flour, from 7.27% in wheat bread to 13.55% in bread with 30% Rumbo flour. Analyzing texture parameters, the chewiness and firmness increased with incorporations of lupine flour with respect to the control sample while the elasticity decreased, and no differences were observed for specific volume. It can be concluded that breads of good technological quality and high protein content could be obtained by the inclusion of lupine flours in wheat flour. Therefore, our study highlights the great technological aptitude and the high nutritional value of lupine flours as ingredients for the breadmaking food industry.
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Affiliation(s)
- Luciano M Guardianelli
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-UNLP-CONICET, 47 y 116, La Plata 1900, Argentina
| | - Bruna Carbas
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Av. Da República, Quinta do Marquês, 2780-157 Oeiras, Portugal
- Centre for the Research and Technology of Agro-Environmental and Biological Sciences, University of Trás-os-Montes and Alto Douro (CITAB-UTAD), 5000-801 Vila Real, Portugal
| | - Carla Brites
- National Institute for Agricultural and Veterinary Research (INIAV), I.P., Av. Da República, Quinta do Marquês, 2780-157 Oeiras, Portugal
- GREEN-IT Bioresources for Sustainability, ITQB NOVA, Av. da República, 2780-157 Oeiras, Portugal
| | - María C Puppo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-UNLP-CONICET, 47 y 116, La Plata 1900, Argentina
- Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, La Plata 1900, Argentina
| | - María V Salinas
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas-UNLP-CONICET, 47 y 116, La Plata 1900, Argentina
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D.Carboni A, Weisstaub A, Ferrero C, Zuleta A, C. Puppo M. Impact of lentil-wheat bread on calcium metabolism, cecal and serum parameters in growing Wistar rats. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.101805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Guardianelli L, Puppo MC, Salinas MV. Influence of pistachio by-product from edible oil industry on rheological, hydration, and thermal properties of wheat dough. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111917] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Abstract
Amaranth flour from germinated (GA) and non-germinated (A) seeds (0%-C, 5%, 15%, 25%) were mixed with wheat flour for breadmaking. Fermentation parameters of dough (time-tf, maximum volume-Vmax) were obtained. Specific volume (Vsp) of breads, crust color, texture and relaxation of crumb were analyzed. A high amount of germinated amaranth flour decreased Vmax and increased tf, obtaining breads with low Vsp and darkness crust. A firmed and chewy crumb, although with a more aerated structure (high area occupied by alveoli) was obtained. The GA25 bread presented the softer crumb. The elastic modulus-E1 of crumb increased and the relaxation time-T1 decreased with higher amounts of amaranth flour, suggesting the formation of a more structured crumb; mainly in the case of non-germinated amaranth flour. Wheat flour resisted the inclusion of 25% of germinated amaranth seeds (GA25) without substantial changes in bread quality.
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Affiliation(s)
- Luciano M Guardianelli
- CIDCA (CIC-CONICET - Facultad de Ciencias Exactas - Universidad Nacional de La Plata), Argentina
| | - María V Salinas
- CIDCA (CIC-CONICET - Facultad de Ciencias Exactas - Universidad Nacional de La Plata), Argentina
| | - María C Puppo
- CIDCA (CIC-CONICET - Facultad de Ciencias Exactas - Universidad Nacional de La Plata), Argentina.,Universidad Nacional de La Plata, Argentina
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Salinas MV, Guardianelli LM, Sciammaro LP, Picariello G, Mamone G, Puppo MC. Nutritional ingredient by-product of the pistachio oil industry: physicochemical characterization. J Food Sci Technol 2021; 58:921-930. [PMID: 33678875 PMCID: PMC7884555 DOI: 10.1007/s13197-020-04606-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/24/2020] [Accepted: 06/19/2020] [Indexed: 06/12/2023]
Abstract
Pistachio flour obtained from oil industry was nutritionally characterized for use as food ingredient in functional foods. Proximal composition, jointly with mineral content, amino acids and fatty acid profile were studied. In addition, different components present in this food ingredient have been analyzed by attenuated total reflectance Fourier transform infrared spectroscopy and thermal properties of proteins were evaluated by differential scanning calorimetry. This flour presented high mineral content such as potassium, phosphorus, magnesium and calcium. Moreover, high amount of unsaturated fatty acids, mainly oleic and linoleic were found. Secondary structure of proteins mainly was formed by parallel β-sheet and α-helix. In the by-product, pistachio protein is in a native state and is able to be denatured at temperatures higher than 100 °C. Therefore, food processing of this ingredient can affect the structure of components.
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Affiliation(s)
- María V. Salinas
- CIDCA (CIC-CONICET, Facultad de Ciencias Exactas, Universidad Nacional de La Plata), 47 y 116, 1900, La Plata, Argentina
| | - Luciano M. Guardianelli
- CIDCA (CIC-CONICET, Facultad de Ciencias Exactas, Universidad Nacional de La Plata), 47 y 116, 1900, La Plata, Argentina
| | - Leonardo P. Sciammaro
- CIDCA (CIC-CONICET, Facultad de Ciencias Exactas, Universidad Nacional de La Plata), 47 y 116, 1900, La Plata, Argentina
| | - Gianluca Picariello
- Istituto Di Scienze Dell’Alimentazione, Consiglio Nazionale Delle Ricerche (CNR), Via Roma 64, 83100 Avellino, Italy
| | - Gianfrano Mamone
- Istituto Di Scienze Dell’Alimentazione, Consiglio Nazionale Delle Ricerche (CNR), Via Roma 64, 83100 Avellino, Italy
| | - María C. Puppo
- CIDCA (CIC-CONICET, Facultad de Ciencias Exactas, Universidad Nacional de La Plata), 47 y 116, 1900, La Plata, Argentina
- Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, 60 y 119, 1900, La Plata, Argentina
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Ayunta CA, Quinzio CM, Puppo MC, Iturriaga LB. Physicochemical properties of caprine and commercial bovine whey protein concentrate. Food Measure 2019. [DOI: 10.1007/s11694-019-00194-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Guardianelli LM, Salinas MV, Puppo MC. Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105242] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Salinas MV, Puppo MC. Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2167-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Salinas MV, Hamet MF, Binaghi J, Abraham AG, Weisstaub A, Zuleta A, Ronayne de Ferrer P, Puppo MC. Calcium-inulin wheat bread: prebiotic effect and bone mineralisation in growing rats. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13531] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- María V. Salinas
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
| | - María Fernanda Hamet
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
| | - Julieta Binaghi
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - Analia G. Abraham
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
| | - Adriana Weisstaub
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - Angela Zuleta
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - Patricia Ronayne de Ferrer
- Facultad de Farmacia y Bioquímica-Universidad de Buenos Aires; Junín 956 1113 Ciudad de Buenos Aires Argentina
| | - María C. Puppo
- CIDCA (CIC - CONICET - Facultad de Ciencias Exactas-Universidad Nacional de La Plata); 47 y 116 1900 La Plata Argentina
- Facultad de Ciencias Agrarias y Forestales-Universidad Nacional de La Plata; 60 y 119 1900 La Plata Argentina
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Correa MJ, Salinas MV, Carbas B, Ferrero C, Brites C, Puppo MC. Technological quality of dough and breads from commercial algarroba-wheat flour blends. J Food Sci Technol 2017; 54:2104-2114. [PMID: 28720968 DOI: 10.1007/s13197-017-2650-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/10/2017] [Accepted: 04/18/2017] [Indexed: 11/29/2022]
Abstract
Algarroba flour is used to supplement lysine-limiting systems such as wheat flour due to its amino acidic composition. The effects of adding up to 30% of this flour to wheat flour (W-A30) on dough characteristics and breadmaking performance were studied. Dough rheology was tested by farinograph, oscillatory rheometry and texture profile analyses. Molecular mobility was evaluated by nuclear magnetic resonance, and thermal properties were analyzed by differential scanning calorimetry and viscoamylograph studies. Besides, different bread quality parameters were evaluated. Incorporation of algarroba flour resulted into increase in water absorption, development time and degree of softening, and decrease in stability of wheat flour, leading to softer, less adhesive and elastic dough, although at intermediate replacement levels cohesiveness improved. At the molecular level, a reduction of water activity and limited proton motion were observed in W-A30 samples, suggesting that protons were highly bound to the dough matrix. Dough samples with algarroba flour showed lower G' and G″ values than the control, although with the formation of a more elastic structure for W-A30. In addition, algarroba flour produced a protective effect on starch granule disruption and interfered with amylose-amylose association during cooling. The specific volume of breads decreased with the increase in algarroba level, W-A30 reaching the highest decrease (15%). Bread crumbs with algarroba flour exhibited higher values of hardness and resilience. The use of algarroba flour resulted in lower quality when compared to the control. However, algarroba flour at 20% level can be added to wheat flour to obtain bakery products of similar technological quality and with improved nutritional components.
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Affiliation(s)
- M J Correa
- CIDCA - CIC -CONICET- Facultad de Ciencias Exactas Universidad Nacional de La Plata, 47 y 116, CP 1900, La Plata, Argentina
| | - M V Salinas
- CIDCA - CIC -CONICET- Facultad de Ciencias Exactas Universidad Nacional de La Plata, 47 y 116, CP 1900, La Plata, Argentina
| | - B Carbas
- Unidade Tecnologia Alimentar, Instituto Nacional dos Recursos Biológicos, I.P, L-Instituto Nacional de Investigação Agrá, L-INIA, Oeiras, Portugal
| | - C Ferrero
- CIDCA - CIC -CONICET- Facultad de Ciencias Exactas Universidad Nacional de La Plata, 47 y 116, CP 1900, La Plata, Argentina
| | - C Brites
- Unidade Tecnologia Alimentar, Instituto Nacional dos Recursos Biológicos, I.P, L-Instituto Nacional de Investigação Agrá, L-INIA, Oeiras, Portugal
| | - M C Puppo
- CIDCA - CIC -CONICET- Facultad de Ciencias Exactas Universidad Nacional de La Plata, 47 y 116, CP 1900, La Plata, Argentina.,Facultad de Ciencias Agrarias y Forestales-Universidad Nacional de La Plata, 60 y 119, CP 1900, La Plata, Argentina
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Bengoechea C, Ortiz SEM, Guerrero A, Puppo MC. Effect of pH on the thermal gelation of carob protein isolate. J Food Sci Technol 2017; 54:153-163. [PMID: 28242913 DOI: 10.1007/s13197-016-2447-x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/10/2016] [Accepted: 12/16/2016] [Indexed: 10/20/2022]
Abstract
The specific aim of this work was to study the capability of a carob protein isolate (CPI) to produce self-supporting gels when subjected to a thermal treatment. CPI aqueous dispersions (10, 20 and 30 wt% protein basis) at three different pH values (2, 6 and 10) were subjected to a heating/cooling process (95 °C-30 min/4 °C-24 h) leading to the formation of self-supporting gels. Those gels were characterized for dynamic rheological properties; water holding capacity (WHC); textural properties; extractability in different media; scanning electron microscopy; and SDS-PAGE profiles of the soluble proteins. The results demonstrated that self-supporting CPI gels can only be obtained at concentrations higher than 20 wt%, being favoured at extreme pH values, especially at alkaline pH. At pH 10, gels with higher dynamic elastic and hardness properties and appropriate WHC were formed due to the promotion of disulphide bonds formation. Thus, if higher rheological properties and hardness are required for thermally treated CPI gels, alkaline pH conditions that favour hydrophobic interactions and disulphide bonding should be selected.
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Affiliation(s)
- Carlos Bengoechea
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/Profesor García González, 1, 41012 Seville, Spain
| | - Sara E Molina Ortiz
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET, La Plata, UNLP), 47 and 116, 1900 La Plata, Argentina
| | - Antonio Guerrero
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET, La Plata, UNLP), 47 and 116, 1900 La Plata, Argentina
| | - María C Puppo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CONICET, La Plata, UNLP), 47 and 116, 1900 La Plata, Argentina
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Bigne F, Puppo MC, Ferrero C. Fibre enrichment of wheat flour with mesquite (Prosopis spp.): Effect on breadmaking performance and staling. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.09.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Salinas MV, Zuleta A, Ronayne P, Puppo MC. Wheat bread enriched with organic calcium salts and inulin. A bread quality study. J Food Sci Technol 2015; 53:491-500. [PMID: 26787968 DOI: 10.1007/s13197-015-2008-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/18/2015] [Accepted: 08/24/2015] [Indexed: 12/27/2022]
Abstract
The objective of this work was to study quality parameters of enriched wheat bread with calcium citrate (Ca3CI2) or lactate (CaLA2) and inulin (In), also to optimize bread formulation. Fermentation time (tf), specific volume (Vs), browning index of crust (BI) and crumb properties (moisture, alveolus, texture) were studied. Generally, tf and Vs decreased with prebiotic increment. Ca3CI2 did not change Vs at equal inulin quantity, whereas with CaLA2 smaller breads were obtained (at 6.5 % In). Moisture of crumbs decreased with an increase in Ca3CI2 (at ≤ 6.5 %); while for CaLA2 was more influenced by the prebiotic. Up to 6.5 % In, the addition of both salts decreased crumb firmness and increased cohesiveness. Using a desirability function, the optimum calcium-prebiotic bread obtained with Ca3CI2 contained 2.40 g/kg Ca and 7.49 % In and with CaLA2 presented 1.33 g/kg Ca and 4.68 % In. Breads of high-quality with higher calcium and prebiotic quantity were able to obtain with Ca3CI2.
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Affiliation(s)
- María V Salinas
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-Facultad de Ciencias Exactas-UNLP-CONICET, 47 y 116, 1900 La Plata, Argentina
| | - Angela Zuleta
- Catedra de Bromatologia y Nutrición-Facultad de Farmacia y Bioquimica, Universidad de Buenos Aires, Junin 956, 1113 Buenos Aires, Argentina
| | - Patricia Ronayne
- Catedra de Bromatologia y Nutrición-Facultad de Farmacia y Bioquimica, Universidad de Buenos Aires, Junin 956, 1113 Buenos Aires, Argentina
| | - María C Puppo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA)-Facultad de Ciencias Exactas-UNLP-CONICET, 47 y 116, 1900 La Plata, Argentina ; Facultad de Ciencias Agrarias y Forestales-UNLP-CONICET, 60 y 119, 1900 La Plata, Argentina
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Bigne F, Puppo MC, Ferrero C. Rheological and Microstructure Characterization of Composite Dough with Wheat and Mesquite (Prosopis spp) Flours. International Journal of Food Properties 2015. [DOI: 10.1080/10942912.2015.1020435] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Ferrer EG, Gómez AV, Añón MC, Puppo MC. Structural changes in gluten protein structure after addition of emulsifier. A Raman spectroscopy study. Spectrochim Acta A Mol Biomol Spectrosc 2011; 79:278-281. [PMID: 21458365 DOI: 10.1016/j.saa.2011.02.022] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/15/2010] [Revised: 02/09/2011] [Accepted: 02/10/2011] [Indexed: 05/30/2023]
Abstract
Food protein product, gluten protein, was chemically modified by varying levels of sodium stearoyl lactylate (SSL); and the extent of modifications (secondary and tertiary structures) of this protein was analyzed by using Raman spectroscopy. Analysis of the Amide I band showed an increase in its intensity mainly after the addition of the 0.25% of SSL to wheat flour to produced modified gluten protein, pointing the formation of a more ordered structure. Side chain vibrations also confirmed the observed changes.
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Affiliation(s)
- Evelina G Ferrer
- Centro de Química Inorgánica (CEQUINOR, CONICET/UNLP), Facultad de Ciencias Exactas, Universidad Nacional de La Plata, La Plata, Argentina.
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del Carmen Vasallo M, Puppo MC, Palazolo GG, Otero MA, Beress L, Wagner JR. Cell wall proteins of Kluyveromyces fragilis: Surface and emulsifying properties. Lebensm Wiss Technol 2006. [DOI: 10.1016/j.lwt.2005.06.003] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Speroni F, Puppo MC, Chapleau N, de Lamballerie M, Castellani O, Añón MC, Anton M. High-pressure induced physicochemical and functional modifications of low-density lipoproteins from hen egg yolk. J Agric Food Chem 2005; 53:5719-25. [PMID: 15998139 DOI: 10.1021/jf0502808] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
High-pressure treatment represents a potential method to stabilize microbiologically agricultural raw materials that are sensitive to heat treatments. Low-density lipoproteins (LDL), the main contributors to the exceptional emulsifying properties of yolk, are particularly sensitive to heat treatment. In this study, high-pressure treatments have been performed on LDL, and their impact on LDL physicochemical and emulsifying properties has been assessed. LDL dispersions at two pH levels (pH 3 and 8) were treated at different pressure levels: 200, 400, and 600 MPa at 20 degrees C. LDL dispersion characteristics (solubility, aggregation, and protein denaturation) and LDL emulsifying properties (o/w 30:70 emulsions: droplet size, flocculation, and protein adsorption) of nontreated and high-pressure treated dispersions were compared. Solubility is not altered by high-pressure treatment whatever the pH, whereas aggregation and protein denaturation are drastically enhanced, in particular at pH 8. The effects of these modifications on LDL emulsifying properties are mainly a diminution of the flocculation (depletion and bridging) at this same pH. Finally, it seems that high-pressure treatment combined with an alkaline pH decreases droplet flocculation of LDL dispersions.
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Affiliation(s)
- F Speroni
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos-CIDCA (UNLP-CONICET) 47 y 116, 1900 La Plata, Argentina
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