Parenti, OttaviaCarini, EleonoraMarchini, MiaTuccio, Maria Grazia...
9页
查看更多>>摘要：Owing to the increasing demand for wholewheat flours (WWF) in bread-making, techniques are needed to improve WWF's poor technological properties and the resulting bread quality. We tested the effect of a common bakers' strategy to improve WWF performance: adding part of the water of the recipe during the kneading operation. First, the kneading operating conditions were optimized to perform the gradual water addition. The optimized dough sample was tested in a second trial to make an in-depth investigation of the effect of (i) the amount of water added during kneading and (ii) the total water content on dough molecular mobility (with Low Resolution H-1 NMR), dough rheology and bread quality. The gradual addition of water caused significant variations in proton mobility and dynamics; it improved dough rheological properties, but did not affect the bread quality. A higher dough water content (i.e., 60%) than predicted by the Farinograph test significantly improved the bread quality in terms of bread and crumb specific volumes, and bread texture. Combining the gradual water addition with high water content could be a strategy to enhance the quality of WWF doughs and breads, promoting the consumption of fibre-enriched foods.
查看更多>>摘要：Traditional hot air drying of asparagus is known to lead to a powder with a poor aroma profile. We here concentrated asparagus juice into asparagus concentrate (21.7% w/w) and spray-dried it with maltodextrin DE12 as carrier agent to improve the volatile profiles of asparagus powder and to valorise fresh asparagus side-streams. We performed headspace GC-MS with untargeted metabolomics to assess the overall metabolite profile of the spray-dried asparagus powders and identified 70 volatile compounds. The maltodextrin content was positively correlated to the retention of an asparagus key odorant 1-octen-3-ol, as well as other alcohols and aldehydes. Nevertheless, drying conditions had limited effect on the volatile retention of the powders. Moreover, higher outlet temperatures increase the presence of volatiles that were formed during drying, such as 3-methylthio-propanal. From our analyses, it was further found that an increased concentration of maltodextrin was correlated to a lower moisture content, a higher glass transition temperature (T-g) and a narrower size distribution of the spray-dried powders. The T-g of all powders was described with the Gordon-Taylor equation for multicomponent mixtures, and we found a minimum weight fraction of 0.67 (w/dw) maltodextrin required to obtain glassy asparagus powder for storing at ambient conditions.
Felix-Medina, Jennifer, VGutierrez-Dorado, RobertoLopez-Valenzuela, Jose A.Lopez-Angulo, Gabriela...
7页
查看更多>>摘要：In this research, a healthy ready-to-eat expanded snack was produced using a maize/common bean (70/30%) mixture and characterized for its nutritional value, antioxidant potential, and phytochemical composition. Free and bound extracts were obtained and analyzed for phenolic profiles by ultra-high performance liquid chromatography with diode-array detector-tandem mass spectrometry (UPLC-DAD-MSn) and antioxidant activity (IC50) by ABTS and DPPH methods. Fatty acids and amino acid profiles were obtained by gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC), respectively. Fourteen phenolic compounds were identified and quantified (mg/100 g, dw); the main compounds included three phenolic acids (ferulic, diferulic, p-coumaric) and three flavonoids (naringenin, kaempferol, methyl isoflavone). The IC50 (mg/mL) values obtained by ABTS (4.17 and 0.12) were smaller than those measured by DPPH (5.93 and 0.33). Seven fatty acids were also identified and the two most abundant were unsaturated (oleic, linoleic). The snack also showed an acceptable balance of amino acids according to the FAO, 2013 requirements, as well as a chemical score = 74.09 in vitro protein digestibility = 77.21%, C-PER = 1.53 and PDCAAS = 57.20%. The expanded snack could be source of bioactive, nutritional and antioxidant compounds for the improvement of the consumer's health.
查看更多>>摘要：Brown sugar (BS), muscovado sugar (MS), and brown granulated sugar (BGS) are manufactured from sugarcane (Saccharum officinarum). The odors of these three kinds of sugar have been analyzed using liquid-liquid extraction combined with gas chromatography-olfactometry-mass spectrometry (GC-O-MS). A total of 92 odor compounds were detected in these three kinds of sugar products; among which, the acid compounds exhibited the highest content, followed by phenolic compounds, aldehydes, and ketones. Statistical analysis demonstrated significant differences in the odor compounds among different sugar products. Abundant Maillard reaction products (such as pyrazines and furanones) were detected in brown sugar as compared to the other two kinds of sugars. As muscovado sugar was prepared by boiling the mixture for a longer time, the Maillard reaction was more efficient, and the contents of small molecular organic acids (such as formic acid and acetic acid) in muscovado sugar were significantly higher than those in brown sugar. As the molasses was separated during the production of the brown granulated sugar, its odor compounds were lost, and the contents of odor compounds in brown granulated sugar were lower than those in brown sugar and muscovado sugar.
查看更多>>摘要：Novel protein ingredients were produced by encapsulating blackcurrant concentrate (BC) with sodium caseinate (NaCas) through spray- and freeze-drying strategies. The effects of encapsulation strategies and addition of BC on the proximal compositions, colour profiles, and nutritional properties (including total phenolic content, antioxidant capacity, predicted in vitro glycaemic, and inhibitory activity towards alpha-amylase) of the powders, were evaluated. The protein content of NaCas-BC powder was more than 80 g/100 g. Addition of BC significantly changed the colour profiles, increased the total phenol content, and the antioxidant capacity of the powders. Freeze-dried NaCas-BC extract (20076.30 +/- 212.24 mu g/100 g) had significantly higher total anthocyanin content than spray-dried NaCas-BC extract (17236.25 +/- 31.17 mu g/100 g) (p < 0.01). The encapsulation efficiency of freeze-dried NaCas-BC powder was obviously higher (p < 0.01) than spray-dried NaCas-BC powder. Addition of BC reduced the reducing sugar released from NaCas powder during the in vitro digestion. This could be due to its inhibitory a-amylase activity. Taken together, NaCas-BC powder can be utilized as high protein ingredient to reduce glycaemic response and increase protein content of starchy food. Freeze-drying might be a better encapsulation strategy than spray-drying, regarding its more effective preservation of the bioactive components.
查看更多>>摘要：The improvement of different hydrocolloids (hydroxypropylmethyl cellulose (HPMC), carboxymethylcellulose (CMC), xanthan gum (XG) and apple pectin (AP)) and proteins (egg white protein (EWP), soy protein isolate (SPI), total egg protein (TEP) and whey protein concentrate (WPC)) on the quality of sweet potato-wheat bread (SPWB) from 50% sweet potato flour (SPF) and 50% wheat flour (WF) were investigated. The changes of thermomechanical behaviour, rheological properties, water mobility of dough and in vitro starch digestibility of SPWB were evaluated. XG incorporation significantly increased the peak viscosity (from 259.50 to 1300.67 RVU) and water absorption (from 56.89% to 63.45%) of sweet potato-wheat flour. Dough incorporated with XG showed a homogeneous network structure with immense protein cross-linkages. SPWB with XG exhibited higher specific volume (2.09 ml/g), lower hardness (27.95 N), and expected glycemic index (35.87) as compared to other formulas. XG supplementation could be applied to produce novel SPWB with high quality.
查看更多>>摘要：This study investigated the effects of temporary rearing (6 weeks) in brackish water on the taste-related metabolites of crab muscle for adult male E. sinensis. Salinity-responsive factors, including 5'-nucleotides and free amino acids (FAAs) of crab muscle, were identified using tri-step infrared spectroscopy. Compared to the fresh water group, the content of umami and sweet FAAs were higher in the 2nd and 4th week in the brackish water group (P < 0.05). Similarly, the content of 5'-adenosine triphosphate (ATP) significantly increased in the 2 nd week in the brackish water group (P < 0.05). Cl- contents were significantly increased in the 4th and 6th weeks in the brackish water group (P < 0.05). The salinity-responsive contributors, including aspartic acid, glutamic acid, threonine, alanine, lysine, cystine, Ca2+ and Cl- were involved in osmoregulation. Crab muscle was able to accumulate ATP, which could increase the adaptive capacity of an organism and form flavor nucleotides. The infrared spectroscopy could effectively identify the main difference of taste-related metabolites. According to our results, the optimal period for temporary rearing of crabs in brackish water was 2-4 weeks.
Sarteshnizi, Roghayeh AminiSahari, Mohammad AliGavlighi, Hassan AhmadiRegenstein, Joe M....
9页
查看更多>>摘要：This study investigated the effects of protease type (Alcalase, papain and pepsin), fractionation (2 and 10 kDa nominal molecular weight cutoff) and pistachio green hull (PGH) extract addition on antioxidant activity (DPPH radical scavenging and metal chelating activity), alpha-glucosidase, alpha-amylase, and dipeptidyl peptidase IV (DPP-IV) inhibitory activity of Sind sardine hydrolysates. Papain led to the highest degree of hydrolysis and antioxidant activity and the addition of PGH enhanced the bioactivity. Hydrolysates and fractions had stronger inhibition of alpha-amylase than alpha-glucosidase, and hydrolysates from papain and Alcalase were more active than those from pepsin against alpha-amylase. Interaction of PGH and the hydrolysates/peptidic fractions resulted in a decrease in alpha-glucosidase and alpha-amylase inhibition. The kinetics of alpha-amylase inhibition with papain hydrolysates and papain-PGH showed competitive inhibition. Hydrolysates and fractions also significantly inhibited DPP-IV, but PGH did not inhibit the enzyme or change the inhibitory effect of the hydrolysates and fractions (P >= 0.05). Furthermore, the highest surface hydrophobicity was observed for the >10 kDa fractions and the values increased by the addition of PGH to the hydrolysates. Therefore, PGH-hydrolysate interaction improved only the antioxidant capacity of the protein hydrolysates with nil or negative effects on the enzyme inhibition.
查看更多>>摘要：The present work involves utilization of Brassica juncea meal concentrate for the preparation of functionally improved breadsticks. The mustard meal concentrate was prepared and a portion of this was extruded after optimization of process parameters which resulted in improvement of quality of meal concentrate in terms of better protein, less bitterness and lower Allyl isothiocyanate content. Meal concentrate and its extruded form were studied prior to breadstick formulation in terms of their physicochemical attributes. Thereafter, extruded and non-extruded seed meal concentrates were used to fortify wheat flour based bread at different ratios to improve the protein and fiber level compared to the control bread. The study also investigated the physical attributes, proximate analysis and antioxidant properties of the breadsticks produced. Protein content was found between 15 and 20 g/100 g sample and fiber content of 6g/100 g was obtained with 15 g of meal incorporation in the products. Sensory evaluation showed that extrusion cooked meal concentrate based breadsticks gained significant improvement in acceptability than the control and non-extruded meal concentrate based products. Results from the present study suggest that extrusion treated mustard meal concentrate proved out to be an excellent choice for use in functionally improved breadstick preparation.
查看更多>>摘要：Lesser mealworm (Alphitobius diaperinus) is an insect species that can be reared on an industrial scale for human consumption. In this study, the hydration behavior of processed lesser mealworm food ingredients (whole powder, protein concentrate, textured protein) was analyzed in comparison to whey protein concentrate and tofu. Moisture adsorption isotherms were determined gravimetrically over 0.11-0.96 water activity range at 5 and 20 degrees C, and seven sorption models were applied to fit the experimental data. The Guggenheim-Anderson-de Boer model performed best on the isotherms of all studied samples. The determined adsorption isotherms were type III according to Brunauer classification. Mealworm protein concentrate presented the strongest hydration capacity at 20 degrees C, followed by whey protein concentrate and whole mealworm powder. Textured mealworm protein and tofu exhibited similar hydration behavior at 5 degrees C. Moreover, browning and agglomeration of mealworm protein concentrate powder were observed at water activities of 0.73 and higher, which can be explained by its composition and porous structure and were not typical for whey protein concentrate. The moisture adsorption results are important for the prediction of lesser mealworm ingredients shelf-life or prevention of undesirable quality changes during storage, but more research on microbial growth and sensory quality is needed.
NSTL
Elsevier