Phytochemical composition, anti-inflammatory, and antiproliferative activity of whole wheat flour

Whole wheat flour from five wheat cultivars was evaluated for phenolic, carotenoid, and tocopherol compositions as well as anti-inflammatory and antiproliferative activities against HT-29 cells. The total ferulic acid content ranged from 452 to 731 μg/g among the five cultivars and was primarily present in the insoluble-bound form. Lutein was the only carotenoid detected and ranged from 1.5 to 4.0 μg/g, and α-tocopherol levels ranged from 12 to 61 μg/g. Extracts of four cultivars demonstrated significant anti-inflammatory activity, measured as inhibition of interleukin-1β (IL-1β) mRNA expression; however, none of the extracts inhibited tumor necrosis factor-α (TNF-α) mRNA expression, a second indicator of anti-inflammatory activity. Proliferation of HT-29 adenocarcinoma cells was inhibited by extracts from all cultivars at the dose of 100 mg botanical equivalent/mL. The cultivar WestBred 936 had the greatest antiproliferative activity at lower concentrations (20 and 50 mg botanical equivalent/mL), had the greatest anti-inflammatory effect against IL-1β, and also had the highest levels of ferulic acid and α-tocopherol. This research shows that whole wheat flours of these five cultivars varied significantly in their contents of phenolics, carotenoids, and α-tocopherol as well as in their anti-inflammatory and antiproliferative potentials, suggesting the possibility that wheat varieties can be selected based on potential health benefits.

Bread supplemented with amaranth (Amaranthus cruentus): effect of phytates on in vitro iron absorption

The objective of the present study was to evaluate the effect of the bread supplemented with whole amaranth flour (0, 20 and 40%) on iron bioavailability using Caco-2 cells model. The phytate and lower myo-inositol phosphates content in in vitro bread digests were measured by high pressure liquid chromatography. The breads made with amaranth showed significant increase of soluble phytates levels (up to 1.20 μmol/g in dry matter for the 40% of substitution) in comparison with controls, which have not detectable values. A negative correlation among phytate and Fe availability was found when increased levels of amaranth.Ferritin concentration was found 2.7- and 2.0-fold higher (P<0.05) in cultures exposed to 20% and 40% of amaranth formulated bread samples, respectively, compared to control bread. The soluble phytate/Fe molar ratio explained the whole amaranth flour-mediated inhibitory effect associated to the limitation of available Fe; however, the use up to 20% of amaranth in bread formulation appears as a promising strategy to improve the nutritional value of bread, as indicated by the ferritin concentrations quantified in cell cultures. Higher proportion of amaranth flour increased Fe concentration although there was not detected any increase in Fe uptake.

Use of polymorphisms in the γ-gliadin gene of spelt and wheat as a tool for authenticity control

Partial sequencing of the γ-gliadin gene of 62 spelt and 14 soft wheat cultivars was performed. Fifty-six of the 62 spelt cultivars and 13 of the 14 soft wheat cultivars were shown to exhibit the typical spelt or soft wheat γ-gliadin sequence, respectively. Exceptions were ascribed to crossbreeding of soft wheat and spelt. Using the typical soft wheat γ-gliadin sequence, two alternative DNA-based analytical methods were developed for the detection and quantification of spelt flour "adulteration" with soft wheat. A simple and fast detection of soft wheat in spelt flours could be achieved by restriction fragment length (RFLP) analysis. In combination with lab-on-a-chip capillary gel electrophoresis (LOC-CE) the soft wheat proportion could be estimated. Heteroduplex formation served as additional confirmation for the presence of spelt besides soft wheat. Hence, RFLP-LOC-CE constitutes a perfect analysis tool for the quality control of cereal seeds and pure cultivars. A precise quantification of soft wheat "adulterations" in spelt flour down to 1% could be achieved by the developed real-time PCR method. The calibration parameters of the real-time PCR assay fulfilled the minimum performance requirements of the European Network of GMO (genetically modified organisms) Laboratories (ENGL).

Soil chemicals properties and wheat genotype impact on micronutrient and toxic elements content in wheat integral flour

AIM

To determine impact of soil chemical properties and different wheat genotypes in Croatia on micronutrient and toxic elements content in wheat integral flour.

METHODS

Research was conducted and soil samples were collected from two different production areas in the Republic of Croatia: Ovčara and Dalj. Besides soil samples, grain samples of four different Croatian wheat genotypes were also collected and analyzed. In total, 40 samples of soil and 40 samples of wheat grain were analysed for total (aqua regia) and plant available (EDTA extraction) heavy metal content of Fe, Mn, Zn, Cu, Pb, Cd

RESULTS

Determined soil pHKCl ranged from 5.63 to 6.25 at Ovčara and from 6.95 to 7.37 at Dalj sampling sites. The highest total concentration of heavy metals in soil were determined for Fe, followed by Mn, Zn, Cu, Pb and the lowest total concentration was recorded for Cd. The highest EDTA concentrations in soil were determined for Mn, than followed by Fe, Cu, Pb, and the lowest EDTA concentration was recorded for Cd. The highest concentration in integral wheat flour was found for Fe, than lower for Mn, Zn, Cu, Pb and the lowest concentration was found for Cd. If consumers in Croatia used daily 203 g of bread made of integral flour, they would take 2.31 to 8.44 μg Cd daily, depending on soil and wheat genotype.

CONCLUSIONS

The analysed soil and winter wheat genotypes have significant impact on potential daily intake of toxic and essential heavy metals by integral flour or bread.

Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes

BACKGROUND

The rheological properties of wheat dough for yeast-leavened products were tested at different levels of sodium chloride (NaCl) addition ranging from 0 to 40 g NaCl kg⁻¹ wheat flour. Rheological tests carried out to make this evaluation included (1) empirical rheological methods of the Farinograph, load extension and a dough stickiness test and (2) fundamental rheological methods of creep recovery and dynamic rheometry. Modifications to the gluten matrix microstructure by NaCl were examined by confocal laser-scanning microscopy.

RESULTS

Highly significant (P⩽0.001) differences due to NaCl addition could be determined in particular by the stickiness test as well as by examination of the creep test with the Burger model. Rheological changes measured in the creep test probably depend on protein charge shielding due to NaCl interaction, resulting in an improvement in gluten network formation. An increase in dough stickiness was measured when using NaCl.

CONCLUSION

The present result for stickiness is contrary to the common subjective results. Therefore the theory proposed here for increased stickiness suggests that it is based on more non-protein-bound water in the dough system due to NaCl interaction and thus more viscous dough behaviour, which leads to higher stickiness as measured with the stickiness test. This may also suggest that the objectively measured 'stickiness' in this case does not properly indicate the subjectively measured stickiness it was designed to represent.

Effects of germination on nutritional composition of waxy wheat

BACKGROUND

Germination is considered to improve the nutritive value, antioxidant capacity and functional properties of grains. In this study, changes in the chemical composition, nutritive value and antioxidant capacity of waxy wheat during germination were determined.

RESULTS

Over a 48 h period of germination the protein and free lipid contents of germinated waxy wheat were not significantly different from those of the control, whereas the bound lipid content decreased significantly. An increase in levels of ash and dietary fibre was clearly observed for the 48 h-germinated wheat. The total free amino acid content of the 48 h-germinated wheat was 7881 mg kg⁻¹ flour (dry basis (d.b.)), significantly higher than that of the ungerminated wheat (2207 mg kg⁻¹ flour, d.b.). In particular, γ-aminobutyric acid increased from 84 mg kg⁻¹ flour (d.b.) in the control to 155 mg kg⁻¹ flour (d.b.) in the 48 h-germinated wheat. Germination did not significantly affect the fatty acid composition of both free and bound lipids of waxy wheat, whereas free phenolic compounds increased during germination, resulting in an increase in antioxidant capacity of germinated wheat.

CONCLUSION

Germinated waxy wheat had a better nutritional composition, such as higher dietary fibre, free amino acid and total phenolic compound contents, than ungerminated waxy wheat. Therefore germinated waxy wheat should be used to improve the nutritional quality of cereal-based products.

Speciation and monitoring test for inorganic arsenic in white rice flour

A monitoring test for arsenic species in white rice flour was developed and applied to flours made from 20 samples of polished rice collected from locations all over Japan. The arsenic species in white rice flour made from five samples each of four types of rice were analyzed by HPLC-ICP-MS after a heat-assisted aqueous extraction. The total arsenic and major and minor element concentrations in the white rice flours were measured by ICP-MS and ICP-OES after microwave-assisted digestion. 91 ± 1% of the arsenic in the flours was extractable. Concentrations of arsenite [As(III)], arsenate [As(V)], and dimethylarsinic acid (DMAA) were closely positively correlated with the total arsenic concentrations. The total arsenic concentration in flours made from rice collected around Japan was 0.15 ± 0.07 mg kg(-1) (highest, 0.32 mg kg(-1)), which is very low. It was thus confirmed that the white rice flour samples collected in this experiment were not suffered from noticeable As contamination.

Wheat flour dough Alveograph characteristics predicted by Mixolab regression models

BACKGROUND

In Romania, the Alveograph is the most used device to evaluate the rheological properties of wheat flour dough, but lately the Mixolab device has begun to play an important role in the breadmaking industry. These two instruments are based on different principles but there are some correlations that can be found between the parameters determined by the Mixolab and the rheological properties of wheat dough measured with the Alveograph.

RESULTS

Statistical analysis on 80 wheat flour samples using the backward stepwise multiple regression method showed that Mixolab values using the ‘Chopin S’ protocol (40 samples) and ‘Chopin + ’ protocol (40 samples) can be used to elaborate predictive models for estimating the value of the rheological properties of wheat dough: baking strength (W), dough tenacity (P) and extensibility (L). The correlation analysis confirmed significant findings (P < 0.05 and P < 0.01) between the parameters of wheat dough studied by the Mixolab and its rheological properties measured with the Alveograph.

CONCLUSION

A number of six predictive linear equations were obtained. Linear regression models gave multiple regression coefficients with R²(adjusted) > 0.70 for P, R²(adjusted) > 0.70 for W and R²(adjusted) > 0.38 for L, at a 95% confidence interval.

The impact of germination on the characteristics of brown rice flour and starch

BACKGROUND

In recent years, germinated brown rice as a functional food has received great attention with its improved sensory and nutritional properties. Particularly of interest are the high levels of γ-amino butyric acid (GABA) which can be obtained during germination. However, more studies are needed to fully understand the effect of germination on the physicochemical properties of brown rice.

RESULT

Germination altered the chemical composition of brown rice, resulting in an increase in reducing sugar and ash content, and a reduction in amylose. Solubility, paste viscosity, transition temperatures (T(o) , T(p) and T(c) ) and percentage of retrogradation (%Retrogradation) were decreased, while swelling power and turbidity were significantly increased. Scanning electron micrographs indicated that starch granules from germinated brown rice became smaller and less homogeneous. Moreover, germination shortened the chain length of amylopectin and amylose molecules.

CONCLUSION

This investigation provides information on changes in the characteristics of rice flour and rice starch during germination, leading to a better understanding on the chemistry of brown rice germination.

Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship

BACKGROUND

The traditional use of sodium chloride (NaCl) fulfills various important rheological, technological and sensory properties in the manufacturing of yeast-leavened products. However, the use of NaCl in food production has been discussed controversially since a high intake of sodium seems to be associated with hypertension. This study investigates the baking quality parameters of wheat breads containing various levels of NaCl (0-40 g NaCl kg(-1) flour).

RESULTS

Crumb firmness and rate of bread staling decreased with decreasing NaCl levels. A slight increase in loaf volume was observed based on the increased yeast leavening ability resulting from additional NaCl. Higher crumb retrogradation (measured by differential scanning calorimetry) was observed with low NaCl levels.

CONCLUSION

The retrogradation effect is based on the theory that NaCl probably leads to Na(+) inclusion in starch molecules during storage and thus reduces retrogradation. Further, significant (P⩽0.05) linear relationships (r ≥ 0.829) between Rheofermentometer results, bread volume and crumb firmness were found, suggesting a predictability of bread quality by measurement of gas release.

Evaluation of work conditions in a pasta manufacturing plant with particular consideration of dustiness

OBJECTIVE

The objective of the study was evaluation of work conditions in a pasta manufacturing plant, including: physical and psychological load and factors of material work environment. The main aim was determination of the level of employees' exposure to our dust.

METHODS

Studies of work conditions were conducted in a our processing plant in the Lublin region at the workplace of an automatic production line - operator of the noodle production line, employees packaging pasta, and the manual line - employees responsible for the kneading of dough, cutter operators, and employees engaged in packaging. Energy expenditure, static load and monotony of the movements performed were assessed as a part of the physical load. Mental effort and monotony of work were assessed as a part of psychological load. Measurements of dustiness, noise, microclimate and lighting were performed according to the Polish standards and regulations in effect. Dust concentrations at work were carried out in the respiratory zone of workers while performing work activities at individual workplaces. Measurements of weight concentrations were carried out in series for individual workplaces, and covered the measurements of concentrations of individual fractions of dust deposited in the sections of the airways (inhaled, thoracic and alveolar).

RESULTS

The evaluation of work conditions, which covered physical and psychological load and factors of the material occupational environment, showed that their values did not exceed the allowable values contained in respective standards. While kneading dough on the manual line, the highest concentrations of dust were observed of inhaled, thoracic and respirable fractions (12.96 mg/m(3); 3.09 mg/m(3); and 0.18 mg/m(3), respectively), whereas the lowest - at the workplace of an operator of an automatic packer (0.39 mg/m(3); 0.14 mg/m(3); and 0.03 mg/m(3)). At the workplace of an automatic packer the MAC values for inhaled dust were exceeded. At the remaining workplaces on the manual line, and all workplaces on the automatic line, the MAC values for inhaled and respirable dust were not exceeded.

[Detection of recombinant-DNA in foods from stacked genetically modified plants]

A quantitative real-time multiplex polymerase chain reaction method was applied to the detection and quantification of MON863 and MON810 in stacked genetically modified maize MON 810xMON 863. The limit of detection was approximately 0,1%. The accuracy of the quantification, measured as bias from the accepted value and the relative repeatability standard deviation, which measures the intra-laboratory variability, were within 25% at each GM-level. A method verification has demonstrated that the MON 863 and the MON810 methods can be equally applied in quantification of the respective events in stacked MON810xMON 863.

Deoxynivalenol, deoxynivalenol-3-glucoside, and enniatins: the major mycotoxins found in cereal-based products on the Czech market

Fusarium toxins, Alternaria toxins, and ergot alkaloids represent common groups of mycotoxins that can be found in cereals grown under temperate climatic conditions. Because most of them are chemically and thermally stable, these toxic fungal secondary metabolites might be transferred from grains into the final products. To get information on the commensurate contamination of various cereal-based products collected from the Czech retail market in 2010, the occurrence of "traditional" mycotoxins such as groups of A and B trichothecenes and zearalenone, less routinely determined Alternaria toxins (alternariol, alternariol monomethyl ether and altenuene), ergot alkaloids (ergosine, ergocryptine, ergocristine, and ergocornine) and "emerging" mycotoxins (enniatins A, A1, B, and B1 and beauvericin) were monitored. In a total 116 samples derived from white flour and mixed flour, breakfast cereals, snacks, and flour, only trichothecenes A and B and enniatins were found. Deoxynivalenol was detected in 75% of samples with concentrations ranging from 13 to 594 μg/kg, but its masked form, deoxynivalenol-3-β-d-glucoside, has an even higher incidence of 80% of samples, and concentrations ranging between 5 and 72 μg/kg were detected. Nivalenol was found only in three samples at levels of 30 μg/kg. For enniatins, all of the samples investigated were contaminated with at least one of four target enniatins. Enniatin A was detected in 97% of samples (concentration range of 20-2532 μg/kg) followed by enniatin B with an incidence in 91% of the samples (concentration range of 13-941 μg/kg) and enniatin B1 with an incidence of 80% in the samples tested (concentration range of 8-785 μg/kg). Enniatin A1 was found only in 44% of samples at levels ranging between 8 and 851 μg/kg.

[Determination of aluminum in wheat flour food by microwave digestion-high resolution continuum source graphite furnace atomic absorption spectrometry]

The contents of aluminum (Al) in four kinds of wheat flour food (noodle, dumpling wrapper, twisted cruller and soda biscuit) were determined by high resolution continuum source graphite furnace atomic absorption spectrometry (HR-CS GFAAS) combined with microwave digestion. The samples were completely digested by the mixture of HNO3 and H2O2 in closed polytetrafluoroethylene (PTFE) vessels. The conditions for microwave digestion, pyrolysis temperature and atomization temperature were optimized. The optimum experimental conditions were determined as follows. The microwave digestion was performed with HNO3/H2O2 7:1 (volume ratio), microwave power 1000 W and 190 degrees C for 40 minutes. The optimum pyrolysis temperature was 1350 degrees C and the optimum atomization temperature was 2400 degrees C. Magnesium nitrate solution with the concentration of 1 g x L(-1) was used as the matrix modifier. The correlation coefficient for the standard curve was 0.9999, the relative standard deviation (RSD) was from 1.7% to 2.4%, and the recovery for the samples was from 98.16% to 102.67%. The assay method for the determination of Al in wheat flour food established in this study has referential importance for the constituent of the correlated food standards.

Relationship between population growth of the red flour beetle Tribolium castaneum and protein and carbohydrate content in flour and starch

The effects of eight diets (atta flour, wheat flour, self-rising flour, rice flour, custard powder, corn flour, tapioca starch, and potato starch) on the development of the red flour beetle, Tribolium castaneum (Herbst), reared at 29-31 degrees C and 66-70% RH were assessed. Five pairs of male and female T. castaneum were reared on the respective diets for 28 d before the experimental setup was dismantled and adult counts were recorded. In another experiment, the insects were allowed to mate and oviposit in each flour or starch type over a period of 7 d before being removed. The counting of pupae and adult emergence began on the day of emergence and was continued on a daily basis until day 140. Proximate analysis was performed for chemical composition of each diet, and the numbers of new adults that developed were found to be positively correlated (r2 = 0.97; P < 0.05) with the protein content and negatively correlated (r2 = 0.93; P < 0.05) with the carbohydrate content. For T. castaneum, the suitable diets were ranked as follows: atta flour > wheat flour > self-rising flour > rice flour > custard powder > corn flour > tapioca starch > potato starch. T. castaneum larval development to the pupal and adult stages developed significantly faster in atta flour (P < 0.05) than in the other diets, and the greatest number of progeny was produced from beetles reared on atta flour. Fewer adults emerged from wheat flour, self-rising flour, and rice flour, and no new emergences were recorded for the remaining diets. Developmental rate was much slower in beetles reared on diets in which a low number in progeny was produced. These data illustrate that different diets can influence the sustainability of these insects and affect their development and growth.

[Detection of benzoyl peroxide in wheat flour by NIR diffuse reflectance spectroscopy technique]

Adding benzoyl peroxide (BPO) into wheat flour was prohibited by the relevant government departments since May 1, 2011. And it is of great importance to detect BPO additive amount in wheat flour quickly and accurately. Part of BPO which was added into wheat flour will be deoxidized into benzoic acid, and this make it complex to detect the original BPO additive amount. The objective of the present research is to investigate the potential of NIR diffuse reflectance spectroscopy as a way for measurement of BPO original adding amount in wheat flour. A total of 133 wheat flour samples were prepared by adding different content of BPO into pure wheat flour. Spectra data were obtained by NIR spectrometer and then denoised by wavelet transform. Ninety seven samples were taken as calibration set and other 36 samples as prediction set. Partial least squares regression (PLSR) was applied to establish the calibration model between BPO original adding contents and the spectra data. The determination coefficient of model for the calibration set is 0.8901, and root mean squared error of calibration (RMSEC) is 40.85 mg x kg(-1). The determination coefficient for the prediction set is 0.8865, and root mean squared error of prediction (RMSEP) is 44.69 mg x kg(-1). The result indicates that it is feasible to detect the BPO adding contents in wheat flour by NIR diffuse reflectance spectroscopy technique and this technique has the potential to measure some other additives in food.

LC-MS/MS quantification of bioactive angiotensin I-converting enzyme inhibitory peptides in rye malt sourdoughs

This study quantified antiotensin I-converting enzyme (ACE) inhibitory peptides in rye malt sourdoughs supplemented with gluten proteins and fermented with six strains of Lactobacillus spp. Bioinformatic analysis of prolamins from barley, rye, and wheat demonstrated that the ACE inhibitory peptides LQP, LLP, VPP, and IPP are frequently encrypted in their primary sequence. These tripeptides were quantified by liquid chromatography-tandem mass spectrometry. Tripeptide levels in sourdoughs were generally higher as compared to the chemically acidified controls. Sourdoughs fermented with different strains showed different concentrations of LQP and LLP. These differences corresponded to strain-specific differences in PepO and PepN activities. The highest levels of peptides VPP, IPP, LQP, and LLP, 0.23, 0.71, 1.09, and 0.09 mmol (kg DM)(-1), respectively, were observed in rye malt: gluten sourdoughs fermented with Lactobacillus reuteri TMW 1.106 and added protease. These concentrations were 6-7 times higher as compared to sourdough without fungal protease and exceed the IC(50) by 100-1000-fold.

In vitro and in vivo assessment of the glycemic index of bakery products: influence of the reformulation of ingredients

PURPOSE

To evaluate whether the modification of ingredients of two bakery products, muffins and bread, reduces their glycemic index, by means of in vitro and in vivo procedures.

METHODS

In vitro and in vivo glycemic index were evaluated for two types of bread and two types of muffins including one standard product for each category. For the in vitro determination, kinetics of starch digestion method was used. For the in vivo procedure, postprandial glucose measured as IAUC was obtained in a group of eighteen healthy volunteers (ten did the test with muffins and eight with breads).

RESULTS

In in vitro, a reduction in the expected glycemic index regarding the control muffin was achieved with the partial substitution of wheat flour by a mixture of resistant starch, dextrin and lentil flour. In breads, with the partial substitution of wheat flour by a mixture of resistant starch and dextrins, a decrease in the expected glycemic index was also observed. In in vivo, a reduction in GI was also achieved both in muffin and in bread. All the obtained GI was higher in in vitro method.

CONCLUSIONS

Despite the fact that in vitro overestimate in vivo method, the trend in the reduction in GI seems to be similar in both methods. With the substitution assayed, a reduction in the expected glycemic index and the glycemic index were obtained both in muffins and in breads.

Environmental conditions affect semolina quality in durum wheat (Triticum turgidum ssp. durum L.) cultivars with different gluten strength and gluten protein composition

BACKGROUND

Sowing time may impact semolina and pasta cooking quality by changing the environmental conditions during grain filling. The effect of an optimum and a delayed sowing time on semolina quality was studied by comparing six cultivars under irrigation, in order to isolate temperature from drought effects.

RESULTS

Protein content was higher in the old cultivars and in the late sowings, according to the number of days with temperature between 30 and 40 °C during ripening. Gluten index increased as temperature rose to a threshold of about 30 °C, then decreased under higher temperatures. Mixograph parameters were less sensitive to high temperatures. Gliadin:glutenin correlated with gluten strength. Spaghetti firmness and protein content were positively correlated independently of sowing date. Cultivars Trinakria and Cappelli had the highest spaghetti firmness (900 and 828 g).

CONCLUSIONS

Late sowings may represent a way of increasing pasta cooking quality whenever they place grain filling under thermal conditions able to increase protein percentage, although the accompanying decrease in yield may represent a drawback in environments prone to drought stress during ripening. The lower protein percentages of modern durum wheat cultivars under conventional sowing times results in a lower pasta cooking quality despite higher gluten strength.

Cupuassu (Theobroma grandiflorum) peel as potential source of dietary fiber and phytochemicals in whole-bread preparations

Cupuassu (Theobroma grandiflorum) is a fruit tree native to the Brazilian Amazon. Cupuassu beans are extensively used in the Brazilian food industry. Fat from cupuassu beans, which are a rich source of triacylglycerols and fatty acids, is used extensively in the production of candies and confectionery in the northern and northeastern regions of Brazil. The potential use of the agro-industrial by-products of cupuassu has only slightly been addressed by the scientific community. Often, such by-products are sources of bioactive compounds with functional properties. Thus, the aims of this study were to characterize the use of cupuassu peel flour (CPF) and to examine the potential of CPF as a partial replacement in the preparation of breads through various means: chemical analyses, determination of protein digestibility, tannins, phytic acid and phenolic contents, pH, color, volume, and acceptance tests. The results show that CPF is a potential source of dietary fiber (79.81%), mainly insoluble fiber (78.29%), and breads made with added CPF present high dietary fiber content (5.40 and 6.15 g/100 g for inclusions with 6 and 9% CPF, respectively) and phytochemical values. The use of this by-product did not produce substantial changes in the physical, chemical or rheological characteristics of breads. Therefore, breads enhanced with CPF may be a convenient functional food, offering a good source of dietary fiber and phytochemicals. Breads prepared with 6% added CPF presented an acceptable overall quality to consumers.

Influence of dehydration process in Castellano chickpea: changes in bioactive carbohydrates and functional properties

Changes in bioactive carbohydrates, functional, and microstructural characteristics that occurred in chickpea under soaking, cooking, and industrial dehydration processing were evaluated. Raw chickpea exhibited important levels of raffinose family of oligosaccharides (RFOs), resistant starch (RS) and total dietary fibre (TDF), being insoluble dietary fibre (IDF) the main fraction (94%). The dehydration process increased RFOs (43%), RS (47%) and soluble dietary fiber (SDF) (59%) levels significantly. In addition, a noticeable increase in both fibre fractions was observed, being higher in soluble fibre in (SDF) (59%). The minimum nitrogen solubility of raw flours was at pH 4, and a high degree of protein insolubilization (80%) was observed in dehydrated flours. The raw and processed flours exhibited low oil-holding capacities (1.10 mg/ml), and did not show any change by thermal processing, whereas water-holding capacities rose to 5.50 mg/ml of sample. Cooking and industrial dehydration process reduced emulsifying activity and foaming capacity of chickpea flour. The microstructural observations were consistent with the chemical results. Thus, the significant occurrence of these bioactive carbohydrate compounds along with the interesting functional properties of the dehydrated flours could be considered useful as functional ingredients for food formulation.

A comparison of satiety, glycemic index, and insulinemic index of wheat-derived soft pretzels with or without soy

The consumption of nutrient-poor snack foods in Western diets is thought to be contributing to the increasing prevalence of obesity and diabetes. Soy offers unique potential to provide high quality protein, dietary fiber, and phytochemicals to snack foods to produce a more healthful nutritional profile. In this study, 27.3% of wheat flour was replaced with soy ingredients in a soft pretzel and evaluated for impact on satiety, glycemic index (GI), and insulinemic index (II). We first tested the soy pretzel for consumer acceptability by 51 untrained sensory panelists on a 9-point hedonic scale. Second, in a crossover trial, 20 healthy adults consumed soy and traditional pretzels (1000 kJ or 239 kcal each) after an overnight fast. They reported their levels of satiety on a 10 cm visual analog scale (VAS) for 2 h postprandially. Third, 12 healthy, non-diabetic subjects consumed soy or traditional pretzels (50 ± 2 g available carbohydrates) to determine the GI and II of both products. Blood glucose and insulin responses were monitored for 2 h after consumption and compared to a glucose reference. It was found that a consumer-acceptable soy soft pretzel had a lower mean (±SD) GI than its traditional counterpart: 39.1 (±20.4) for soy and 66.4 (±15.3) for wheat, (p = 0.002). However, soy addition did not statistically affect II (p = 0.15), or satiety (p = 0.91). In conclusion, a nutrient-dense soy pretzel formulation with 27.3% of wheat flour replaced by soy ingredients had attenuated postprandial glycemia without significantly affecting insulinemia or satiety in healthy adults.

Genotype and environment effects on the contents of vitamins B1, B2, B3, and B6 in wheat grain

The total contents of thiamine (vitamin B1), riboflavin (B2), and pyridoxine (B6) and the bioavailable forms of niacin (B3) were determined on wholemeal flours of 24 winter wheat varieties grown on four sites (United Kingdom, Poland, France, and Hungary) in 2007 and of two spring varieties grown on the same sites with the exception of Poland. The contents of vitamins B1 (5.53-13.55 μg/g dw), B2 (0.77-1.40 μg/g dw), and B6 (1.27-2.97 μg/g dw) were within the ranges reported previously, while the content of bioavailable vitamin B3 (0.16-1.74 μg/g dw) was about 10-15% of the total contents of vitamin B3 reported in previous studies. Strong correlations were observed between the contents of vitamins B1, B3, and B6, and partitioning of the variance in the contents of these three B vitamins showed that between 48 and 70% was accounted for by the environment. By contrast, the content of vitamin B2 was not correlated with the contents of other B vitamins, and 73% of the variance was ascribed to the error term, which suggests that this trait may be influenced by genotype × environment interactions. Whereas the contents of vitamins B1, B3, and B6 were correlated positively with the mean temperature from heading to harvest (r > 0.8), the content of vitamin B2 was positively correlated with precipitation during the 3 months prior to heading. These results are discussed in relation to the development of new wheat varieties with enhanced health benefits.

Characteristics of pregelatinized ae mutant rice flours prepared by boiling after preroasting

As ae mutant rice, such as EM10, lacks the starch branching enzyme IIb, its amylopectin contains more long-chain glucans than that of ordinary Indica and Japonica rice grains. Although boiled grains of ae rice cultivars are too hard and nonsticky for table rice, they are promising in terms of biofunctionality, such as prevention of diabetes. The present paper investigates the characterization of a novel group of four ae mutant rice cultivars (EM72, EM145, EM174, and EM189). They were subjected to the evaluation for their main chemical components, physical properties, and enzyme activities at different grain conditions (raw milled rice, roasted rice, boiled rice, and rice boiled after preroasting). These mutant rice grains are characterized by high apparent amylose, high protein and high glucose contents, high pasting temperature, high α-amylase activities, high resistant starch, and low degree of gelatinization. A novel method was developed to maintain the high resistant starch contents of gelatinized rice grains. Rice boild after preroasting showed a higher ratio of resistant starch and a lower amount of glucose than ordinary boiled rice. It became possible to produce high-quality and biofunctional pregelatinized rice flours by boiling with frozen fruits, such as tomatoes, after rice grains had been preroasted. These ae mutants were found to be suitable materials for rice/fruit or rice/vegetable products to serve as palatable, low-glucose, and high resistant starch rice products.