Bolger, Alexandra MayRastall, Robert A.Oruna-Concha, Maria JoseRodriguez-Garcia, Julia...
13页
查看更多>>摘要：The high sucrose content in sweet bakery products is a nutritional concern. However, the technological functions of sucrose in such products make its replacement challenging. D-allulose, which only has 5% of the energy content of sucrose, may be an ideal sucrose substitute, due to its similar physicochemical and bulk properties. The aim of this study was to investigate the performance of D-allulose as the main sugar component in cupcakes, in comparison to both sucrose and D-fructose, by assessing the physicochemical and physical properties of cupcakes baked for 12, 16, and 20 min. D-allulose batters experienced less volume expansion and took longer to lose weight and thermally set during baking than did sucrose batters. D-allulose cupcakes had lower water activity values at all baking times and developed a browner colour and greater acrylamide concentration, compared to sucrose cupcakes. Comparable textural properties were achieved by D-allulose and sucrose cupcakes at the longest baking time (20 min). D-allulose and D-fructose produced cupcakes with comparable physical properties. There is potential for the use of D-allulose in the bakery products industry, by employing longer baking processes, or in other products requiring lower moisture content and less volume development.
查看更多>>摘要：The purpose of this study was to investigate the relationship between starch digestibility and physicochemical properties of aged rice grains. Fresh rice (FR), aged rice (AR), and accelerated aged rice (AAR) grains were prepared and used as samples. Freshness evaluations of pH and L* based on lipid deterioration showed that polished AR and AAR were degraded samples. Crude protein and apparent amylose contents and molecular weight profiles of proteins did not differ between polished rice. Although there was no significant difference in surface firmness between cooked grains, cooked AAR grains had significantly lower surface adhesiveness and adhesion than cooked FR and AR grains. Microscopic observations showed that intracellular disruption of the aleurone layer tended to increase in the order of polished AR > AAR > FR grains. No significant differences were found in the equilibrium concentration of starch hydrolysis (111.69-112.82%), kinetic constant (k) (7.57 x 10- 3-8.61 x 10-3 min-1), and estimated glycemic index (eGI) (88.78-93.27) of the cooked grains. However, k and eGI showed significant linear correlations with pH and L*, respectively. These results revealed that changes in the tissue structure of polished grains due to aging affected lipid deterioration, correlating with the starch digestibility of cooked grains.
查看更多>>摘要：Nitrite and nitrate are food additives largely investigated in meats. Their levels depend on the specific product characteristics, and no study concerning these differences is available. This study presents the first monitoring on the specific levels of nitrite and nitrate in different types of meat products. Thirteen types of meat products were collected and analyzed using validated and accredited analytical techniques based on ion chromatography with conductivity detection. The highest levels of nitrite were detected in wurstel and Bresaola, while the lowest were detected in seasoned sausage. Ten samples contained nitrate concentrations higher than the EU legal limits, confirming the need of official control. The highest levels of nitrate were detected in Bresaola, followed by Speck; the lowest were detected in canned meat, cooked ham and cooked meat. Relating to the overall nitrite and nitrate levels, Bresaola showed the highest levels, followed by Speck. Lower levels were detected in Mortadella, cooked meat and cooked ham. The lowest concentrations of nitrite/nitrate were registered in canned meat. A contribution to risk assessment was also presented. The highest percentage of ADI, under high exposure scenario, was obtained for cooked ham samples (8.31%) and for ham consumption (0.40%) relating to nitrite and nitrate, respectively.
查看更多>>摘要：This study aimed to determine the physicochemical, textural, and microstructural characteristics of buffalo milk ice cream produced from high-pressure homogenisation (HPH) treated ice cream mix. Ice cream mix was subjected to 0 (control), 30, 60, 90, 120, or 150 MPa. HPH increased the firmness and consistency value of mixes, whereas it decreased cohesiveness and index of viscosity values. Also, HPH improved the lightness, redness, and yellowness of the mix. The mean particle size of HPH-treated mix samples was lower than the control, except HPH-150. The hardness of ice cream samples was between 14.30 and 77.81 N, in which HPH increased hardness value with the increasing pressure. The overrun of ice cream samples ranged from 19.93 to 45.15%, and HPH decreased it. HPH significantly improved resistance to melting in the ice cream. Scanning electron microscopy images revealed that HPH reduced the size of air bubbles. HPH at 150 MPa resulted in a foamy structure in the ice cream. HPH can alter the hardness, microstructure, and melting characteristics of buffalo milk ice cream. Products with improved properties may be developed by further modifying the formulation and processing parameters.
Shi, YuanSingh, AnikaKitts, David D.Pratap-Singh, Anubhav...
10页
查看更多>>摘要：Plant-based protein sources impart grassy off-flavors, when used in bland-tasting products like dairy alternatives, reducing their consumer acceptability. This study aimed at improving the aroma of pea protein isolates (PPI) using lactic acid fermentation (LAF) hypothesizing that LAF could mask undesirable aroma from pea protein. LAF treatments were performed by using Lactobacillus plantarum. Solid-phase microextraction followed by gas chromatography-mass spectrometry (SPME-GC-MS) was used to compare the volatile profile of plant-based protein undergoing LAF treatment. Evolution of functional properties including emulsifying properties, foaming properties, water holding and oil binding capacities of samples, Bradford protein content and sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) profile, were analyzed. Based on the experimental results, water-soluble protein content decreased with increase of fermentation time, and protein configuration was changed, starting from 15-h of fermentation. A 10-h L. plantarum fermentation was found optimal in eliminating off-flavour while maintaining protein functionality. Around 42% aldehyde and 64% ketone content were removed, and a small amount of alcohol was produced. This change in aroma profile was considered desirable for PPI products, which would be used for yogurt substitute production. A descriptive analysis sensory test was performed, and the result showed that LAF treatment improved the PPI aroma and taste.
查看更多>>摘要：This work investigated the effects of low-frequency ultrasound (US) induced conformational variation of duck liver globular proteins (DLGPs) on the binding behavior of n-alkenals based on multi-spectroscopic analysis combined with headspace solid phase microextraction technique. Results suggested that US-treatments, with the frequency of 40 kHz and the power density of 26.7 W/L, induced obvious tertiary and quaternary structure changes of DLGPs, as revealed by fluorescence and ultraviolet-visible absorption spectroscopy, whereas the secondary and primary structures of DLGPs remained almost unaffected, suggesting the presence of moltenglobule (MG) intermediates due to US-treatment. Meanwhile, the particles size and absolute values of zeta-potential exhibited significant increases as the functions of ultrasonic durations. According to multivariate results, the conformational variations, involving natural, MG and post-MG states, could be differentiated successfully. The US-induced conformational changes of DGLPs allowed it easier to interact with volatile n-alkenals, attributed to the enhanced hydrophobic interaction and covalent binding. Correspondingly, the headspace fractions of nalkenals were greatly reduced after ultrasound pretreatments, with different degrees ranging from 5.61 to 59.39%, depending on chemical structures and processing conditions. This work suggests the great potential of specific conformational variations of DLGPs induced by ultrasonic pretreatments to modulate flavor features of protein-based products.
查看更多>>摘要：Chinese dry fermented sausage is a spontaneously fermented food with complex microbial diversity. In this study, the bacterial diversity of long- and round-type Chinese dry fermented sausages from the same region was evaluated using high-throughput sequencing (HTS) technology. Results showed that Proteobacteria, Firmicutes, Bacteroidota, and Actinobacteria were the dominant phyla, accounting for more than 90% of the total. For all samples, Acinetobacter and Psychrobacter comprised the largest proportion of bacteria, followed by Pseudomonas and Macrococcus. The relative abundances of bacterial community proportions at the phylum level were similar but varied greatly at the genus level. The operational taxonomic units (OTUs) of dry fermented sausages ranged from 546 to 1385, and 121 shared OTUs were observed among all samples. Except for shared OTUs, the unique OTUs of round sausages were about three times as high as those of long sausages from the same factory. The bacterial diversity composition showed a stronger correlation with the factory than the product type. Moreover, potentially pathogenic and spoilage bacteria, such as Aeromonas, Pseudomonas, Brochothrix, Serratia, Streptococcus, and Photobacterium, can be detected. Hence, HTS technology is a useful tool to identify the manufacturer, quality and safety of fermented sausages.
查看更多>>摘要：Large yellow croaker roe phospholipid (LYCRPLs) is a kind of multi-functional marine phospholipids. Advanced insights into its emulsifying properties and stability require a deeper exploring. In this study, the chemical composition of LYCRPLs, egg yolk phospholipids (EYPLs) and soybean phospholipids (SPLs) were determined, and their emulsifying properties were investigated systematically. Results suggested that the contents of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in LYCRPLs were the highest (39.35 +/- 1.05%) and LYCRPLs had a different phospholipid composition compared with EYPLs and SPLs, but FTIR analysis shows there was no significant difference in the composition of the main functional groups among LYCRPLs, EYPLs and SPLs. Meanwhile, the initial astaxanthin nanoemulsions showed small particle size (0.23-0.27 mu m) and had the lowest surface tension (34.29 +/- 0.33 mN/m). Furthermore, LYCRPLs was the best one when they prevented nanoemulsions aggregation and phase separation. Findings indicate that LYCRPLs might be used as a reasonable emulsifier in the future.
查看更多>>摘要：This study assesses the effect of reheating methods, formulation, and their interaction on the textural and physical integrity of 3D printed cooked beef pastes aimed for Level 4 (Pureed) of the International Dysphagia Diet Standardisation Initiative (IDDSI) Framework. The pastes labelled as "XG/GG(05)" for 1:1 xanthan gum (XG) and guar gum (GG) in concentration of 0.5 g/100g, "XG/GG(1)" for the same blend in 1 g/100g, and "XG(1)" for 1 g/100g added XG were 3D printed and reheated by microwave, convection oven, and steam convection oven. The shrinkage, cooking loss, texture profile, compliance with the IDDSI descriptors, and microstructure were evaluated to find the heating method that best maintained the integrity and modified texture of the proposed product. Overall, reheating by convection resulted in a soft, thin crust, affecting the compliance with the IDDSI descriptors. Microwave heating resulted in potentially compliant texture but presented structural expansion as a result of internal steam pressure. Sample XG(1) showed the best combination of physical integrity and textural attributes after reheating by steaming. Sample XG/GG(05) maintained the texture only but lost the printed shape, while XG/GG(1) complied with both aspects when reheated by steam only, being potentially sticky when reheated by microwave.
NSTL
Elsevier