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Mba JC, Paes LT, Viana LM, Ferreira AJC, Queiroz VAV, Martino HSD, Azevedo L, de Carvalho CWP, Felisberto MHF, de Barros FAR. Evaluation of the Physical, Chemical, Technological, and Sensorial Properties of Extrudates and Cookies from Composite Sorghum and Cowpea Flours. Foods 2023; 12:3261. [PMID: 37685193 PMCID: PMC10486629 DOI: 10.3390/foods12173261] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 08/23/2023] [Accepted: 08/27/2023] [Indexed: 09/10/2023] Open
Abstract
In recent years, there has been a growing demand for gluten-free and functional products, driven by consumer preferences for healthier and more diverse food choices. Therefore, there is a need to explore new ingredients that can be used as alternatives to traditional gluten-containing grains. Thus, this work evaluated the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite tannin sorghum (rich in resistant starch) and white cowpea flours. Extrudates and cookies were produced from a composite flour made of sorghum and cowpea, at a sorghum:cowpea flour ratio of 70:30, 50:50, and 30:70. Then, raw flours, cookies, and extrudates were characterized (dietary fiber, resistant starch, proteins, antioxidant capacity, pasting properties, etc.). Results obtained for particle size distribution and bulk density indicated that the particles increased and the color changed with the addition of cowpea flour. The raw tannin sorghum flour had a higher resistant starch concentration (36.3%) and antioxidant capacity (211.2 µmolTE/g), whereas cowpea flour had higher levels of proteins (18.7%) and dietary fiber (20.1%). This difference in the raw flour composition contributed to the nutritional value of the extrudates and cookies, especially the cookies which undergo dry heat and had higher retention of resistant starch and antioxidants. Moreover, sorghum flour presented a higher tendency to retrograde (high setback), which was decreased by the addition of cowpea flour. Overall acceptance and intention to purchase were higher for extrudates with 100% sorghum flour (6.52 and 68.3%, respectively) and cookies with 70% cowpea flour (7.03 and 76.7%, respectively). Therefore, nutritious and functional gluten-free extrudates and cookies, of good acceptability, can be produced from composite tannin sorghum and white cowpea flours.
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Affiliation(s)
- Joy Chinenye Mba
- Department of Food Technology, Federal University of Viçosa, Viçosa 36570-000, MG, Brazil (M.H.F.F.)
- Department of Food Science and Technology, Nnamdi Azikiwe University, Awka 420007, Nigeria
| | - Laise Trindade Paes
- Department of Food Technology, Federal University of Viçosa, Viçosa 36570-000, MG, Brazil (M.H.F.F.)
| | - Leonara Martins Viana
- Department of Food Technology, Federal University of Viçosa, Viçosa 36570-000, MG, Brazil (M.H.F.F.)
| | | | | | | | - Luciana Azevedo
- Faculty of Nutrition, Federal University of Alfenas, Alfenas 37130-001, MG, Brazil
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Li X, Zhang T, An Y, Yin T, Xiong S, Rong H. Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio. Foods 2022; 11:foods11223640. [PMID: 36429230 PMCID: PMC9689315 DOI: 10.3390/foods11223640] [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] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/01/2022] [Accepted: 11/08/2022] [Indexed: 11/16/2022] Open
Abstract
This study investigated the effects of surimi to soybean flour ratio (0:10, 1:9, 2:8, 3:7, 4:6) on the physicochemical characteristics and flavor properties of dual-proteins extrudates. The increasing ratio of surimi improved the color of extrudates and raised the apparent viscosity of the mixed raw materials, which led to the decrease of extrudates' thickness. The excess ratio of surimi and soybean flour (more than 2:8) was bad for extrudates' physicochemical characteristics with sharply decreased tensile strength, macroscopic longitudinal fracture, broken and unevenly distributed microstructure, increased water mobility and decreased free water content. However, the increasing ratio of surimi had no effect on the protein secondary structure of extrudates. Sensory evaluation, E-tongue and E-nose analysis suggested that adding surimi significantly changed the flavor properties of extrudates, with increased sweetness and umami taste, and an appropriate ratio (2:8 or 3:7) could reduce the beany flavor and without an obvious fishy off-flavor.
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Affiliation(s)
- Xiaodong Li
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
| | - Tonghao Zhang
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
| | - Yueqi An
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China
| | - Tao Yin
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China
| | - Shanbai Xiong
- College of Food Science and Technology, National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan 430070, China
- Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan 430070, China
- Correspondence:
| | - Hongshan Rong
- Tianmen Jifude Bean Products Co., Ltd., Tianmen 431700, China
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Zahari I, Ferawati F, Purhagen JK, Rayner M, Ahlström C, Helstad A, Östbring K. Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking. Foods 2021; 10:2397. [PMID: 34681446 PMCID: PMC8535811 DOI: 10.3390/foods10102397] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2021] [Revised: 09/28/2021] [Accepted: 10/01/2021] [Indexed: 11/17/2022] Open
Abstract
Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was to create new plant-based extrudates for application as high-moisture meat analogs from a 50:50 blend of rapeseed protein concentrate (RPC) and yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with a twin-screw extruder to gain a better understanding of the properties of the protein powders and resulting extrudates. The effects of extrusion processing parameters such as moisture content (60%, 63%, 65%, 70%), screw speed (500, 700, and 900 rpm), and a barrel temperature profile of 40-80-130-150 °C on the extrudates' characteristics were studied. When compared to the effect of varying screw speeds, targeted moisture content had a larger impact on textural characteristics. The extrudates had a greater hardness at the same moisture content when the screw speed was reduced. The specific mechanical energy (SME) increased as the screw speed increased, while increased moisture content resulted in a small reduction in SME. The lightness (L*) of most samples was found to increase as the target moisture content increased from 60% to 70%. The RPC:YPI blend was equivalent to proteins produced from other sources and comparable to the FAO/WHO standard requirements.
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Affiliation(s)
- Izalin Zahari
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden; (J.K.P.); (M.R.); (C.A.); (A.H.); (K.Ö.)
- Malaysian Agricultural Research and Development Institute (MARDI), Persiaran MARDI-UPM, Serdang 43400, Selangor, Malaysia
| | - Ferawati Ferawati
- Department of Chemistry and Biomedical Sciences, Linnaeus University, 39231 Kalmar, Sweden;
| | - Jeanette K. Purhagen
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden; (J.K.P.); (M.R.); (C.A.); (A.H.); (K.Ö.)
| | - Marilyn Rayner
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden; (J.K.P.); (M.R.); (C.A.); (A.H.); (K.Ö.)
| | - Cecilia Ahlström
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden; (J.K.P.); (M.R.); (C.A.); (A.H.); (K.Ö.)
| | - Amanda Helstad
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden; (J.K.P.); (M.R.); (C.A.); (A.H.); (K.Ö.)
| | - Karolina Östbring
- Department of Food Technology Engineering and Nutrition, Lund University, Naturvetarvägen 12, 22362 Lund, Sweden; (J.K.P.); (M.R.); (C.A.); (A.H.); (K.Ö.)
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Martin LF, Ackermans NL, Tollefson TN, Kircher PR, Richter H, Hummel J, Codron D, Hatt JM, Clauss M. Tooth wear, growth and height in rabbits (Oryctolagus cuniculus) fed pelleted or extruded diets with or without added abrasives. J Anim Physiol Anim Nutr (Berl) 2021; 106:630-641. [PMID: 33982342 DOI: 10.1111/jpn.13565] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 03/29/2021] [Accepted: 04/15/2021] [Indexed: 11/29/2022]
Abstract
Among the different factors thought to affect dental wear, dietary consistency is possibly the least investigated. To understand tooth wear of herbivorous animals consuming different dietary consistencies with different abrasive potential, we fed 14 rabbits (Oryctolagus cuniculus) exclusively with a timothy grassmeal-based diet in either pelleted or extruded form, or the same diets with an addition of 5% fine sand abrasives (mean size 130 µm). First, we offered the rabbits the pelleted and extruded diets as well as the pelleted control and pelleted abrasive diet in a two-stage preference experiment. Then, the rabbits received each diet for 2 weeks in a randomised serial feeding experiment, where each animal served as its own control. Tooth measurements for wear, growth and height were achieved using a manual calliper, endoscopic examination and CT scans. The analysis of the diets as fed showed almost identical mean particle size, but the extruded diet had a lower density (volume/mass) and softer consistency compared to the pelleted one and was favoured by most rabbits. The rabbits selected against the diet with sand during the preference experiment, possibly because it caused more tooth wear, especially on the teeth most exposed to wear along the upper tooth row (upper P4 and M1). The maxillary teeth also showed evidence of an increased chewing laterality by the end of the experiment. The extruded diet led to a significantly lower cheek teeth height than the pelleted diet, potentially due to the higher chewing effort needed for a similar dry matter intake. The results suggest that dietary hardness alone is a poor predictor of dental wear. The regrowth of the teeth matched wear consistently.
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Affiliation(s)
- Louise F Martin
- Clinic for Zoo Animals, Exotic Pets and Wildlife, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland
| | - Nicole L Ackermans
- Clinic for Zoo Animals, Exotic Pets and Wildlife, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland
| | - Troy N Tollefson
- Mazuri® Exotic Animal Nutrition, PMI Nutrition International LLC, Saint Louis, MO, USA
| | - Patrick R Kircher
- Clinic for Diagnostic Imaging, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland
| | - Henning Richter
- Clinic for Diagnostic Imaging, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland
| | - Jürgen Hummel
- Department of Animal Sciences, Ruminant Nutrition, Georg-August University, Göttingen, Germany
| | - Daryl Codron
- Department of Zoology and Entomology, University of the Free State, Bloemfontein, South Africa
| | - Jean-Michel Hatt
- Clinic for Zoo Animals, Exotic Pets and Wildlife, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland
| | - Marcus Clauss
- Clinic for Zoo Animals, Exotic Pets and Wildlife, Vetsuisse Faculty, University of Zurich, Zurich, Switzerland
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Marengo M, Akoto HF, Zanoletti M, Carpen A, Buratti S, Benedetti S, Barbiroli A, Johnson PNT, Sakyi-Dawson EO, Saalia FK, Bonomi F, Pagani MA, Manful J, Iametti S. Soybean-Enriched Snacks Based on African Rice. Foods 2016; 5:foods5020038. [PMID: 28231133 PMCID: PMC5302339 DOI: 10.3390/foods5020038] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2016] [Revised: 05/16/2016] [Accepted: 05/18/2016] [Indexed: 11/16/2022] Open
Abstract
Snacks were produced by extruding blends of partially-defatted soybean flour with flours from milled or parboiled African-grown rice. The interplay between composition and processing in producing snacks with a satisfactory sensory profile was addressed by e-sensing, and by molecular and rheological approaches. Soybean proteins play a main role in defining the properties of the protein network in the products. At the same content in soybean flour, use of parboiled rice flour increases the snack's hardness. Electronic nose and electronic tongue discriminated samples containing a higher amount of soybean flour from those with a lower soybean flour content.
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Affiliation(s)
- Mauro Marengo
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Hannah F Akoto
- Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana.
| | - Miriam Zanoletti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Aristodemo Carpen
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Simona Buratti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Simona Benedetti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Alberto Barbiroli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Paa-Nii T Johnson
- Council for Scientific and Industrial Research (CSIR)-Head Office, Accra P.O. Box M32, Ghana.
| | - Esther O Sakyi-Dawson
- Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana.
| | - Firibu K Saalia
- Department of Nutrition and Food Science, University of Ghana, Legon P.O. Box LG 25, Ghana.
| | - Francesco Bonomi
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - Maria Ambrogina Pagani
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
| | - John Manful
- Africa Rice Center, Cotonou 01 B.P. 2031, Benin.
| | - Stefania Iametti
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milan, Milan 20133, Italy.
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