The effect of germinated black lentils on cookie quality by applying ultraviolet radiation and ultrasound technology

Black lentils contain protein, carbohydrates, dietary fiber, minerals, and vitamins, as well as phytochemicals and various bioactive compounds. Ultraviolet (UV) radiation and ultrasound (US) methods are innovative technologies that can be used to increase the efficiency of the germination process in grains and legumes. To improve the nutritional value and bioactive compounds of the cookies, black lentils germinated by applying UV radiation and US technology were used in the cookie formulation. Before the germination process, UV, US, and their combination (UV+US) were applied, and pretreated and unpretreated germinated black lentil flours were used at a level of 20% in the cookie formulation. The results revealed that pretreatment application increased the total phenolic content and antioxidant activity more than the lentil sample germinated without any treatment. In addition, the pretreatments applied further reduced the amount of phytic acid in black lentils and the lowest phytic acid content was obtained with the UV-US combination. Compared to cookies containing unpretreated germinated black lentil flour, higher L* values and lower a* values were obtained in the cookie samples containing pretreated germinated black lentil flour. Cookies containing all pretreated germinated lentils generally exhibited higher Ca and K content. This study demonstrated that UV radiation and US improved the nutritional value and bioactive components of the germinated black lentil flour and the cookies in which it was used, compared to the black lentils germinated without any treatment. PRACTICAL APPLICATION: Pretreatment of black lentils with UV/US application before germination resulted in a greater increase in total phenolic content and antioxidant activity compared to the control sample. The applied pretreatments caused a further decrease in the amount of phytic acid in black lentil samples. Black lentils germinated with the UV+US combination revealed higher Ca, Fe, K, and Mg content compared to the sample germinated without any treatment.

Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides

This research assessed how three preprocessing techniques [soaking (S), soaking and reconstitution (SR), and soaking and dehulling (SD)] impact the protein digestibility and bioactivity of faba bean flours when combined with thermoplastic extrusion. Samples were compared against a control (C) of extruded faba bean flour without preprocessing. Applying preprocessing techniques followed by extrusion diminished antinutrient levels while enhancing protein hydrolysis and in vitro bioactivity in higher extent compared to C. Specifically, SD combined with extrusion was the most effective, achieving an 80% rate of protein hydrolysis and uniquely promoting the release of gastric digestion-resistant proteins (50-70 kDa). It also resulted in the highest release of small peptides (<3kDa, 22.51%) and free amino acids (15.50%) during intestinal digestion. Moreover, while all preprocessing techniques increased antioxidant (ABTS radical-scavenging), antidiabetic, and anti-hypertensive activities, SD extruded flour displayed the highest levels of dipeptidyl peptidase inhibition (DPP-IVi, IC50=13.20 µg/mL), pancreatic α-amylase inhibition (IC50=8.59 mg/mL), and angiotensin I-converting enzyme inhibition (ACEi, IC50=1.71 mg protein/mL). As a result, it was selected for further peptide and in silico bioactive analysis. A total of 24 bioactive peptides were identified in intestinal digests from SD extruded flour, all with potential DPP-IVi and ACEi activities, and six were also predicted as antioxidant peptides. VIPAGYPVAIK and GLTETWNPNHPEL were highlighted as resistant bioactive peptides with the highest antidiabetic and antioxidant potential. Our findings demonstrated that combining preprocessing (particularly SD) and thermoplastic extrusion enhances protein digestibility in faba beans and promotes the release of beneficial bioactive peptides in the intestine.

Exploring the relationship between starch structure and physicochemical properties: The impact of extrusion on highland barley flour

Highland barley (HB) is an intriguing plateau cereal crop with high nutrition and health benefits. However, abundant dietary fiber and deficient gluten pose challenges to the processing and taste of whole HB products. Extrusion technology has been proved to be effective in overcoming these hurdles, but the association between the structure and physicochemical properties during extrusion remains inadequately unexplored. Therefore, this study aims to comprehensively understand the impact of extrusion conditions on the physicochemical properties of HB flour (HBF) and the multi-scale structure of starch. Results indicated that the nutritional value of HBF were significantly increased (soluble dietary fiber and β-glucan increased by 24.05%, 19.85% respectively) after extrusion. Typical underlying mechanisms based on starch structure were established. High temperature facilitated starch gelatinization, resulting in double helices unwinding, amylose leaching, and starch-lipid complexes forming. These alterations enhanced the water absorption capacity, cold thickening ability, and peak viscosity of HBF. More V-type complexes impeded amylose rearrangement, thus enhancing resistance to retrogradation and thermal stability. Extrusion at high temperature and moisture exhibited similarities to hydrothermal treatment, partly promoting amylose rearrangement and enhancing HBF peak viscosity. Conversely, under low temperature and high moisture, well-swelled starch granules were easily broken into shorter branch-chains by higher shear force, which enhanced the instant solubility and retrogradation resistance of HBF as well as reduced its pasting viscosity and the capacity to form gel networks. Importantly, starch degradation products during this condition were experimentally confirmed from various aspects. This study provided some reference for profiting from extrusion for further development of HB functional food and "clean label" food additives.

Physicochemical changes in starch during the conversion of corn to tortilla in the traditional nixtamalization process associated with RS2

This work aimed to study the changes in starch and isolated starch resulting from the conversion of corn to tortilla, focusing on the orthorhombic crystal structure and its association with resistant starch. Scanning electron microscopy images show whole, partially, and completely damaged starch granules in nixtamalized corn, masa, and tortillas. More importantly, whole isolated starch granules were found in nixtamal, masa, and tortillas. Transmission electron microscopy shows the presence of nanocrystals with orthorhombic structures in isolated starch. Some of them remained almost undamaged during the nixtamalization process. The X-ray patterns showed orthorhombic crystals in nixtamal, masa, and tortilla and their isolated starches. The RS increased from 2.61 to 5.31 % from corn to tortilla and from 2.52 to 5.61 % for isolated starches from corn and tortilla during the traditional nixtamalization process. The results suggest that the nanocrystals in corn to tortilla are part of RS2.

Effect of starch granule size on the properties of dough and the oil absorption of fried potato crisps

Starch is a key element in fried potato crisps, however, the effect of starch granule size on oil absorption of the product have yet to be fully investigated. The study explored the impact of starch granule size on both the dough characteristics and oil absorption in potato crisps. The dough composed of small-sized potato granules showed more compact and uniform network system. Additionally, X-ray Microscope analysis showed that potato crisps prepared with small-sized potato granules had limited matrix expansion and fewer pores, cracks, and voids. The small-sized potato and small-sized wheat starches granule addition crisps displayed a significantly greater average cell thickness (52.05 and 53.44 μm) than other samples, while exhibiting notably lower average porosity (61.37 % and 60.28 %) compared to other samples. Results revealed that potato crisps with medium and small potato granules had 12.91 % and 21.92 % lower oil content than those containing large potato starch. Potato crisps with B-type wheat starch showed 16.36 % less oil absorption than those with A-type wheat starch. Small-sized starches significantly influence the dough structure and contribute to the reduction of oil absorption in fried products. The generated insights may provide monitoring indexes for cultivating potato varieties with low oil absorption.

Dietary methanotroph bacteria meal alleviates soybean meal-induced enteritis by improving immune tolerance and intestinal flora profile of juvenile turbot (Scophthalmus maximus L.)

An 8-week growth trial was performed to investigate the protective effects of methanotroph bacteria meal (MBM) produced from methane against soybean meal-induced enteritis (SBMIE) in juvenile turbot (Scophthalmus maximus L.). Five isonitrogenous and isolipidic diets were formulated: fishmeal-based diet (FM, the control group); FM with approximate 50% of fishmeal substituted by 399.4 g/kg soybean meal (SBM); SBM supplemented with 63.6, 127.2 and 190.8 g/kg MBM (named MBM1, MBM2 and MBM3), each diet was randomly assigned to triplicate fibreglass tanks. Results showed that fish fed with SBM exhibited enteritis, identified by reduced relative weight of intestine (RWI), as well as expanded lamina propria width and up-regulated gene expression of pro-inflammatory cytokines (tnf-α, il-6 and il-8) in intestine. While the above symptoms were reversed when diet SBM supplemented with MBM at the levels of 63.6 and 127.2 g/kg, as well as characterized by up-regulated gene expression of anti-inflammatory cytokines (tgf-β and il-10) and tight junction protein (claudin3, claudin4 and claudin7) in intestine. Intestinal transcriptome analysis showed that the differentially expressed genes between groups FM and SBM predominantly enriched in the JAK-STAT signaling pathway, and the enrichment of differentially expressed genes between groups SBM and SBM supplemented with 63.6 g/kg MBM was in the inflammatory bowel disease (IBD) and JAK-STAT signaling pathway. To be specific, the expression of jak1, jak2b, stat1 and stat5a was significantly up-regulated when fish fed with SBM, suggested the activation of JAK-STAT signaling pathway, while the expression of these above genes was depressed by providing MBM to diet SBM, and the gene expression of toll-like receptors tlr2 and tlr5b showed a similar pattern. Moreover, intestinal flora analysis showed that community richness and abundance of beneficial bacteria (Cetobacterium and acillus_coagulans) were improved when fish fed with SBM supplemented with 63.6 g/kg MBM. Overall, methanotroph bacteria meal may alleviate SBMIE by regulating the expression of tight junction protein, toll-like receptors and JAK-STAT signaling pathway, as well as improving intestinal flora profile, which would be beneficial for enhancing the immune tolerance and utilization efficiency of turbot to dietary soybean meal.

Exploitation of Aureobasidium pullulans NRRL Y-2311-1 xylanase in mulberry and rice flours-based gluten-free cookie formulation: Effects on dough properties and cookie characteristics

Xylanases are mainly utilized in bakery industry for the hydrolysis of dietary fiber-based fractions. Their applications in gluten-free products have not been considered before. In the present study, the xylanase produced by Aureobasidium pullulans NRRL Y-2311-1 was utilized in a mulberry and rice flours-based gluten-free cookie formulation for the first time. Effects of various xylanase concentrations on gluten-free dough rheology and cookie characteristics were elucidated. Only rice flour-based cookie and only wheat flour-based cookie formulations were also prepared as comparison. Incorporation of xylanase into all cookie recipes resulted in softer cookie doughs with lower absolute stickiness. The hardness and absolute stickiness of the cookie doughs prepared by the mixture of mulberry and rice flours decreased by the addition of the enzyme into the formulation in a concentration-dependent manner. Enzyme concentrations above 100 U/100 g flour did not provide statistically significant further changes on gluten-free cookie doughs. Incorporation of xylanase into the cookie recipes resulted in increased baking loss and spread ratio in an enzyme concentration-dependent manner for all cookie types. Hardness values of both types of gluten-free cookies decreased by xylanase incorporation. Different effects on fracturability were observed depending on the cookie type and enzyme concentration. Enzyme concentration of 100 U/100 g flour provided mulberry and rice flours-based cookies with a more flexible and softer structure. No significant effects on color parameters of cookies were observed by xylanase incorporation.

Development of a corn flour certified reference material for the accurate determination of zearalenone

A certified reference material (CRM, KRISS 108-01-002) for zearalenone in corn flour was developed to assure reliable and accurate measurements in testing laboratories. Commercially available corn flour underwent freeze-drying, pulverization, sieving, and homogenization. The final product was packed in amber bottles, approximately 14 g per unit, and preserved at -70 °C. 13C18-Zearalenone was used as an internal standard (IS) for the certification of zearalenone by isotope-dilution liquid chromatography-tandem mass spectrometry (ID-LC‒MS/MS) and for the analysis of α-zearalenol, β-zearalenol, and zearalanone by LC‒MS/MS. The prepared CRM was sufficiently homogeneous, as the among-unit relative standard deviation for each mycotoxin ranged from 2.2 to 5.7 %. Additionally, the stability of the mycotoxins in the CRM was evaluated under different temperature conditions and scheduled test periods, including storage at -70°C, -20°C, and 4°C and room temperature for up to 12 months, 6 months, and 1 month, respectively. The content of each target mycotoxin in the CRM remained stable throughout the monitoring period at each temperature. Zearalenone content (153.6 ± 8.0 µg/kg) was assigned as the certified value. Meanwhile, the contents of α-zearalenol (1.30 ± 0.17 µg/kg), β-zearalenol (4.75 ± 0.33 µg/kg), and zearalanone (2.09 ± 0.16 µg/kg) were provided as informative values.

Effect of addition of wheat bran hydrolysate on bread properties

Although the addition of bran to bread makes it healthier and more functional, it brings with it some technological problems. One way to eliminate these problems is hydrothermal pretreatment of wheat bran. In this study, five different ratios (10%, 20%, 30%, 50%, and 100%) of hydrolysates from hydrothermal pretreatment of wheat bran (150°C, 30 min) were substituted with dough-kneading water during dough kneading for bread making. The physical, chemical, functional, textural and important starch fractions of the bread produced were determined. The addition of hydrolysate in different amounts to the dough-kneading water resulted in similar physical properties (height, specific volume, and crust color) as the control bread. While the addition of hydrolysate decreased the hardness of the breads, it positively improved important starch fractions (increasing the amount of slowly digestible starch and decreasing the amount of rapidly digestible starch). It also increased antioxidant capacity (iron (III) reducing antioxidant power, ABTS, and DPPH (2,2-diphenyl-1-picrylhydrazyl) and reduced the starch hydrolysis index of the bread. It was shown that the hydrolysate obtained after the hydrothermal treatment of bran could be used in bread making to satisfy the demand for products preferred by consumers from both health and sensory points of view.

Nutritional, physicochemical, and functional properties of Hawaiian taro (Colocasia esculenta) flours: A comparative study

Taro (Colocasia esculenta) flour is a viable carbohydrate alternative and a functional additive for food formulation; however, different taro varieties may possess distinct characteristics that may influence their suitability for food production. This study evaluated the nutritional, physicochemical, and functional properties of flours from five Hawaiian taro varieties: Bun-Long, Mana Ulu, Moi, Kaua'i Lehua, and Tahitian. Tahitian, Bun-long, and Moi had high total starch contents of 40.8, 38.9, and 34.1 g/100 g, respectively. Additionally, Moi had the highest neutral detergent fiber (25.5 g/100 g), lignin (1.39 g/100 g), and cellulose (5.31 g/100 g). In terms of physicochemical properties, Tahitian showed the highest water solubility index (33.3 g/100 g), while Tahitian and Moi exhibited the two highest water absorption indices (5.81 g/g and 5.68 g/g, respectively). Regarding functional properties, Tahitian had the highest water absorption capacity (3.48 g/g), and Tahitian and Moi had the two highest oil absorption capacities (3.15 g/g and 2.68 g/g, respectively). Therefore, the flours from these Hawaiian taro varieties possess promising characteristics that could enhance food quality when used as alternative additives in food processing.

Insights into the hierarchical structure and physicochemical properties of starch isolated from fermented dough

Understanding the hierarchical structure and physicochemical properties of starch isolated from fermented dough with different times (0-120 min) is valuable for improving the quality of fermented dough-based products. The results indicate that fermentation disrupted the starch granule surface and decreased the average particle size from 19.72 μm to 18.45 μm. Short-term fermentation (< 60 min) disrupted the crystalline, lamellar, short-range ordered molecular and helical structures of starch, while long-term fermentation (60-120 min) elevated the ordered degree of these structures. For example, relative crystallinity and double helix contents increased from 23.7 % to 26.8 % and 34.4 % to 37.2 %, respectively. During short-term fermentation, the structural amorphization facilitated interactions between starch molecular chains and water molecules, which increased the peak viscosity from 275.4 to 320.6 mPa·s and the swelling power from 7.99 to 8.52 g/g. In contrast, starches extracted from long-term fermented dough displayed the opposite results. Interestingly, the hardness and springiness of starch gels gradually decreased as fermentation time increased. These findings extend our understanding of the starch structure-property relationship during varied fermentation stages, potentially benefiting the production of better-fermented foods.

Expanding Fortification with Folic Acid: Thinking Outside the Cereal-Grain Box

(1) Background: Fortifying maize and wheat flours with folic acid has effectively reduced neural tube defect-affected births. However, maize and wheat flours may not be widely consumed in all countries; further reduction in neural tube defect-affected births could benefit from the identification of alternative food vehicles. We aimed to use dietary intake or apparent consumption data to determine alternative food vehicles for large-scale fortification with folic acid in low-income and lower-middle-income countries (LILMICs) and identify current research related to examining the technological feasibility of fortifying alternative foods with folic acid. (2) Methods: We identified 81 LILMICs, defined by the World Bank's (WB) 2018 income classifications. To identify dietary intake or apparent consumption, we reviewed WB's Microdata Library and Global Health Data Exchange for national surveys from 1997-2018. We reviewed survey reports for dietary intake or apparent consumption data and analyzed survey datasets for population coverage of foods. We defined alternative food vehicles as those that may cover/be consumed by ≥30% of the population or households; cereal grains (maize and wheat flours and rice) were included as an alternative food vehicle if a country did not have existing mandatory fortification legislation. To identify current research on fortification with folic acid in foods other than cereal grains, we conducted a systematic review of published literature and unpublished theses, and screened for foods or food products. (3) Results: We extracted or analyzed data from 18 national surveys and countries. The alternative foods most represented in the surveys were oil (n = 16), sugar (n = 16), and salt (n = 14). The coverage of oil ranged from 33.2 to 95.7%, sugar from 32.2 to 98.4%, and salt from 49.8 to 99.9%. We found 34 eligible studies describing research on alternative foods. The most studied alternative foods for fortification with folic acid were dairy products (n = 10), salt (n = 6), and various fruit juices (n = 5). (4) Conclusions: Because of their high coverage, oil, sugar, and salt emerge as potential alternative foods for large-scale fortification with folic acid. However, except for salt, there are limited or no studies examining the technological feasibility of fortifying these foods with folic acid.

Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients

This study evaluated the nutritional profile and fiber content of innovative formulations of wheat-based biscuits enriched with chia seeds, carob flour and coconut sugar. The in vitro antioxidant, cytotoxic, anti-inflammatory and antimicrobial activities were also investigated to understand the potential health advantages of the incorporation of these new ingredients. The novel biscuits demonstrated significant improvements in protein and mineral content, with increases of 50% and 100% in chia biscuits, and up to 20% and 40% in carob biscuits, respectively. Fiber also notably increased, particularly in samples containing 10% carob flour, which increased four times as compared to wheat-based samples. The new ingredients exhibited antibacterial and antifungal activity, particularly against Yersinia enterocolitica (minimum inhibitory concentration 1.25 mg mL-1 in coconut sugar) and Aspergillus fumigatus (minimum inhibitory concentration/minimum fungicidal concentrations 2.5/5 mg mL-1 in chia seeds). However, the final biscuits only displayed antifungal properties. Carob flour and chia seeds had a remarkably high capacity to inhibit the formation of TBARS and promoted greater antioxidant activity in biscuit formulations, with EC50 values decreasing from 23.25 mg mL-1 (control) to 4.54 mg mL-1 (15% defatted ground chia seeds) and 1.19 mg mL-1 (10% carob flour). Only chia seeds exhibited cellular antioxidant, anti-inflammatory and cytotoxic activity, attributes that were lost when seeds were added into the biscuits. These findings highlight the potential health benefits of these ingredients, particularly when incorporated in new wheat-based formulations.

Improving the Quality of Wheat Flour Bread by a Thermophilic Xylanase with Ultra Activity and Stability Reconstructed by Ancestral Sequence and Computational-Aided Analysis

Xylanase is an essential component used to hydrolyze the xylan in wheat flour to enhance the quality of bread. Presently, cold-activated xylanase is popularly utilized to aid in the development of dough. In this study, ancestral sequence reconstruction and molecular docking of xylanase and wheat xylan were used to enhance the activity and stability of a thermophilic xylanase. The results indicated that the ancestral enzyme TmxN3 exhibited significantly improved activity and thermal stability. The Vmax increased by 2.7 times, and the catalytic efficiency (Kcat/Km) increased by 1.7 times in comparison to TmxB. After being incubated at 100 °C for 120 min, it still retained 87.3% of its activity, and the half-life in 100 °C was 330 min, while the wild type xylanase was only 55 min. This resulted in an improved shelf life of bread, while adding TmxN3 considerably enhanced its quality with excellent volume and reduced hardness, chewiness, and gumminess. The results showed that the hardness was reduced by 55.2%, the chewiness was reduced by 40.11%, and the gumminess was reduced by 53.52%. To facilitate its industrial application, we further optimized the production conditions in a 5L bioreactor, and the xylanase activity reached 1.52 × 106 U/mL culture.

Structural and Rheological Characterization of Vegetable Crispbread Enriched with Legume Purée

Crispbread is gaining popularity as a healthy snack or bread substitute. This is a lightweight dry type of flat food that stays fresh for a very long time due to its lack of water and usually contains different types of grain flour, including gluten-containing wheat or rye flour. The incorporation of legume purée into crispbread represents an innovative approach to enhancing the nutritional profile and taste of the product. The rheological properties of various legume purées (chickpea, white bean, black bean, and red bean) mixed with citrus pectin were examined, revealing significant differences in fluid behavior and viscosity. Crispbread formulations were analyzed for water content and activity, color, structure, FT-IR spectra, water vapor adsorption isotherms, and sensory evaluation. The results showed the possibility of obtaining crispbread based on the purée of legumes and citrus pectin. Crispbread enriched with red bean purée exhibited low water activity (0.156) and water content (3.16%), along with a continuous porous structure, and received the highest sensory evaluation score among the products. These findings can be treated as a basis for the development of other innovative recipes and combinations using legumes.

Assessment of tropane alkaloid levels in Brazilian buckwheat flour products: A novel LC-UHPLC-MS/MS approach using solid-liquid extraction at low temperature

In recent years, the monitoring of tropane alkaloids, specifically hyoscyamine and scopolamine, in food has become a pressing concern. This is due to increasing reports of food contamination with these compounds worldwide, raising awareness about the potential risks associated with their consumption. A novel method is proposed here for the determination of the sum of (+)-hyoscyamine, (-)-hyoscyamine, and (-)-scopolamine in buckwheat-based matrices, using solid-liquid extraction at low temperature and quantification by bidimensional chromatography coupled to tandem mass spectrometry. The validated method presented a linear response in the concentration range of 2.5-15 μg kg-1 (r > 0.99). The precision and accuracy were in the ranges from 0.8 to 11.0 % and from 96 to 103 %, respectively. The limit of quantification (LOQ) was 2.5 μg kg-1. No contamination was found at levels above the LOQ in any of the 18 samples analyzed (buckwheat flour, grains, and gluten-free mix).

Effects of germination time on the structure, functionality, flavour attributes, and in vitro digestibility of green Altamura lentils (Lens culinaris Medik.) flour

There has been an increase in the use of adoptable bioprocessing methods for the development of high-quality leguminous ingredients. The potential use of germinated green Altamura lentils as a food ingredient is closely related to the resulting properties. The objective of this study was to evaluate the impact of three germination times - 0 (C), 24 (G) and 48 (H) hours - on the physicochemical, microstructural, flavour, functional, and nutritional features of lentil flour samples (CF, GF and HF). Lentil flour samples were obtained by grinding both whole green seeds (C) and germinated seeds (G and H), and then sifting them to obtain a particle size < 300 μm. The germinated samples - GF (24 h) and HF (48 h) - exhibited differences (P < 0.05) in the physicochemical and bioactive properties of CF (control). Similarly, compared with those in the control sample, the total starch, amylose and total phenolic contents in the GF and HF samples decreased, while the protein content increased (p < 0.05). A decrease in the presence of intact starch granules was observed via SEM in the germinated samples. The germination time had a significant (P < 0.05) effect on the colour indices, L*, a*, and b* of the samples. Flavour attributes were significantly influenced by the germination time. Overall, a total of 14 (CF) and 17 (GF and HF) aromatic compounds were identified. The technological characteristics of the CF, GF and HF dough samples were studied using a Brabender farinograph. Germination time affects the flour properties, leading to a significant decrease in farinographic parameters such as water absorption (WA), dough development time (DT), and dough stability (DS) and an increase in the degree of dough weakening (DOS). Differential scanning calorimetry was employed to examine the gelatinization transition of the samples. Germination strongly influenced all the thermal properties of the samples. It also had a significant impact on the in vitro starch digestibility, starch fraction and glycaemic index (eGI) of the samples. In particular, the eGI of germinated lentils was lower than that of the CF. In conclusion, the germination time could be a key factor modulating some crucial lentil flour properties.

Rhubarb powder: Potential uses as a functional bread ingredient

As a traditional staple food, bread lacks several nutrients such as fiber and minerals. In this study, the possibilities of using rhubarb powder to enrich wheat bread were investigated. Rhubarb powder was replaced with wheat flour at the ratios of 0%, 4%, 8%, and 12%. In order to reveal effects of rhubarb powder on quality properties of bread, color, moisture, total protein, fat content, antioxidant activity, textural, and sensory analysis were conducted. As the rhubarb powder ratio increased, the fiber (10.60 ± 0.55), ash (4.34 ± 0.13), and fat content (2.17 ± 0.55) of bread samples increased significantly (p < 0.05). Antioxidant activity (19.61% ± 0.53%) and total phenolic contents (916.38 ± 2.69) of bread samples also increased significantly (p < 0.05). The colors of the enriched breads were relatively dark. The breads containing 12% rhubarb powder had the highest ash content (4.34 ± 0.13). The samples containing 4% rhubarb powder took the highest sensory scores from the sensory panel in terms of odor, flavor, and overall impression. However, as the ratio of rhubarb powder increased, the sensory values of bread samples decreased. According to the results of this study, rhubarb powder could be used up to 4% to produce acceptable breads in terms of sensory properties with improved nutritional quality.

Large flour aggregates containing ordered B + V starch crystals significantly improved the digestion resistance of starch in pretreated multigrain flour

The starch digestibility of flour is influenced by both physicochemical treatment and flour particle size, but the interactive effect of these two factors is still unclear. In this study, the effect of pullulanase debranching, combined with heat-moisture treatment (P-HMT), on starch digestibility of multi-grain flours (including oat, buckwheat and wheat) differing in particle size was investigated. The results showed that the larger-size flour always resulted in a higher resistant starch (RS) content either in natural or treated multi-grain flour (NMF or PHF). P-HMT doubled the RS content in NMFs and the large-size PHF yielded the highest RS content (78.43 %). In NMFs, the cell wall integrity and flour particle size were positively related to starch anti-digestibility. P-HMT caused the destruction of cell walls and starch granules, as well as the formation of rigid flour aggregates with B + V starch crystallite. The largest flour aggregates with the most ordered B + V starch were found in large-size PHF, which contributed to its highest RS yield, while the medium- and small-size PHFs with smaller aggregates were sensitive to P-HMT, resulting in the lower ordered starch but stronger interactions between starch and free lipid or monomeric proteins, eventually leading to their lower RS but higher SDS yield.

Mild steam treatment: Enhancing the rehydration performance of instant rice noodles by changing the physicochemical properties and gel structure of rice starch

The "instant" quality of instant rice noodles is significantly affected by slow rehydration during cooking. This happens as a result of the native rice starch's low ability to gelatinize as well as the high shear and pressure utilized in industries during the widely used extrusion molding process. In order to address this issue, the rice flour was pretreated with mild steam (MS) technology. The results revealed that the rehydration qualities of the rice noodles that were extruded from the steam-treated flour significantly improved. There was a reduction of 25.5% in the rehydration time, from 443 to 330 s. The MS-treated rice starch's peak viscosity increased to 4503 from 4044 mPa/s. Decreases in gelatinization enthalpy (ΔH) and short-range ordering also suggest a reduction in difficulty in accomplishing starch gelatinization. Scanning electron microscopy studies showed particle aggregation increased as the treatment duration lasted longer. In conclusion, our findings indicate that we successfully addressed the issue of slow rehydration in instant rice noodles while presenting a novel approach for their manufacturing in the manufacturing sector.

Microwave irradiation of guar seed flour: Effect on anti-nutritional factors, phytochemicals, in vitro protein digestibility, thermo-pasting, structural, and functional attributes

Guar seed flour (GSF) has a high amount of carbohydrates, proteins, phytochemicals, and anti-nutritional factors (ANFs), which limits its use. To address this issue, the current study was undertaken to understand the effect of microwave (MW) irradiation on ANFs, phytochemicals, in vitro protein digestibility (IVPD), and functional attributes of GSF at varying power density (Pd: 1-3 W/g) and duration (3-9 min). The ANFs were determined using a colorimetric assay and a Fourier transform infrared spectrum. At 3 Pd-9 min, the maximum reduction in ANFs (tannin, phytic acid, saponin, and trypsin inhibitor activity) was observed. Higher Pd and treatment duration increased antioxidant activity and total phenolic content, except for total flavonoid content. Furthermore, compared to the control sample (78.38%), the IVPD of the GSF samples increased to 3.28% (3 Pd-9 min). An increase in Pd and duration of MW treatment improved the thermal and pasting properties of GSF samples up to 2 Pd-9 min. Due to inter- and intramolecular hydrogen bonding degradation, the relative crystallinity of the 3 Pd-9 min treated GSF sample was 30.58%, which was lower than that of the control (40.08%). In MW-treated samples, SEM images revealed smaller clusters with rough and porous structures. However, no noticeable color (ΔE) changes were observed in MW-treated samples. Aside from water absorption capacity and water solubility index, MW treatment reduced oil absorption capacity, foaming capacity, and emulsifying capacity. As demonstrated by principal component analysis, MW irradiation with moderate Pd (2-3) was more effective in reducing ANFs, retaining nutritional contents, and improving the digestible properties of GSF, which could be a potential ingredient for developing gluten-free products.

Improvement of sorghum-wheat blended flours by E-beam irradiation: Physicochemical properties, rheological behavior, microstructure, and quality properties

To enhance the processing suitability of blended flours, this study used 4 kGy E-beam irradiated (EBI) sorghum flour in different ratios blended with wheat flour and further verified the improvement mechanism of the processed products under the optimal ratios. The results suggested that the EBI can mitigate the deterioration of the blend flour farinograph properties while enhancing the gas release during dough fermentation. Under the same addition ratio, the irradiated blend flours showed higher expansion height, gas release, cavitation time, and gas retention coefficient than the control flours. Also, irradiated blend flours retained a gluten network at a higher addition rate (20 %). Moreover, the irradiated blend flours were optimized at 10 % as its pasting and thermal properties were improved. Notably, this ameliorating effect promotes a decrease in hardness and chewiness and an increase in cohesion of the bread cores, presenting better textural attributes and delaying the aging rate during storage. The findings are instructive for applying EBI technology in the manufacture and quality improvement of mixed grain breads and open a new research avenue for processing sorghum staple foods.

Minimal influence of milling technique in contrast to sourdough on the nutritional and organoleptic quality of bread

A number of studies have shown the effect of cereals and sourdough on bread nutritional and organoleptic quality, but the impact of the milling technique remains little studied. There are two main types of milling technic depending on the bread-making food chain. Industrial bakeries mainly use roller mills while artisanal bakeries may also use stone mill. We set up a participatory experiment with six millers and four bakers to study the impact of these two milling techniques on the quality of flours, sourdough microbiota and the quality of breads. Millers made twenty-two different flours from four different wheat grain varieties using either roller or stone mills. Each baker initiated and maintained sourdoughs with three roller-milled and three stone-milled flours during at least 32 backsloppings and then made bread. The analysis of flours revealed a typical granulometry profile linked to wheat hardness with higher particle sizes for stone-milled flours. Stone-milled flours also had a higher maltose content. However, the milling technic did not drive the composition of the sourdough microbiota. Moreover, the analysis of bread revealed that variation in bread protein fractions and in bread aroma compounds were more related to the specific baker microbial community than to the milling technique. Carbohydrate contents were clearly linked to the main LAB species metabolism. These results revealed that the sourdough microbial community shapes the organoleptic and nutritional quality of bread more than milling techniques.

Folding during sheeting improved qualities of dried noodles through gluten network proteins

The texture properties after cooking for 12 min were selected to optimize the sheeting parameters, and the results were verified using the comprehensive quality of dried noodles. The distribution of water, characteristics of gluten protein, and interaction between gluten network and starch were analyzed to clarify the mechanism of the quality of dried noodles. Results showed that the optimal folding angle was 45°, under this condition, the largest anti-extension displacement perpendicular to the rolling direction and the smallest cooking loss were obtained. The hardness and smoothness of cooked noodles increased by about 14% to 17%. Further, the transverse relaxation time of strongly bound water significantly decreased, while the relative content and binding strength increased. The hydrogen bonds and α-helix contents increased by about 68.8% and 53.1%, respectively. Folding and sheeting enhanced the combination of starch granules and gluten network causing, decreased in the average length and porosity of the gluten network. It is depicted from the results that the method of optimizing the sheeting process based on the texture of dried noodles cooked for 12 min was feasible. And the 45° folding and sheeting could help to improve the quality of dried noodles.

Effect of radio frequency explosion puffing on physicochemical, functional and crystalline properties, and in vitro digestibility of yam flour

Yam flour was modified by radio frequency explosion puffing at different moisture content, puffing temperature, and puffing pressure difference. After puffing, the protein content and lipid content increased by 0.56-1.28 % and 0.23-0.39 %, respectively. Puffing caused the flour granules to aggregate, increasing the thermal transition temperatures and reducing the pasting viscosities, enthalpy, 1047/1022 cm-1 ratio, and relative crystallinity. Puffing reduced the intensity of the infrared spectrum peak at 1641 cm-1 by breaking the hydrogen bonds without changing A-type crystalline structure. Puffing promoted the conversion of random-coil and α-helix protein structure to β-turn and β-sheet. Puffing retarded in vitro digestibility by reducing rapidly digestible starch content by 7.04-11.12 % and rising slowly digestible starch content and resistant starch content by 4.02-4.89 % and 2.77-3.10 %, respectively. Radio frequency explosion puffing altered flour's physicochemical, functional and digestibility properties by destroying the protein structure and promoting the interaction of starch and proteins/lipids.