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Al Juhaimi F, Ahmed IAM, Özcan MM, Uslu N. Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth ( Amaranthus cruentus L.) seed roasted in pan, and principal component analysis. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:129-138. [PMID: 38192701 PMCID: PMC10771394 DOI: 10.1007/s13197-023-05828-7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/11/2023] [Accepted: 08/23/2023] [Indexed: 01/10/2024]
Abstract
In this study, the effect of roasting times on bioactive compounds, antioxidant capacity, fatty acids, polyphenol and nutrients of amaranth seed and oils roasted in pan at 120 °C was investigated. Total phenolic and flavonoid results of the seeds of unroasted (control) and roasted-amaranth were recorded between 48.81 (6 min) and 231.35 mg GAE/100 g (15 min) to 64.29 (6 min) and 144.29 mg/100 g (15 min), respectively. Antioxidant activities of unroasted and roasted-amaranth extracts were recorded between 5.50 (control) and 12.78 mmol/kg (15 min). L* values of amaranth seeds ranged from 51.21 to 78.53. Roasting for 3 min and 6 min was increased the L* values of samples, while roasting for 9-12 min caused a decrease in L* values. Gallic acid results of amaranth seeds were identified between 21.94 (control) and 71.06 mg/100 g (15 min). The linoleic acid results of amaranth seed oils were reported between 44.24 (control) and 45.76% (12 min). The highest amounts of elements in roasted and unroasted amaranth seeds were P, K,Ca, Mg and S. In general, it was observed that both macro and micro-elements of amaranth seed samples increased with the application of heat treatment. However, microelement contents differed depending on the roasting time. Graphical abstract In this study, the effect of thermal process times on total phenol, flavonoid, antioxidant activity, fatty acids, phenolic and minerals of amaranth seed and oils roasted in pan at 120 °C was investigated.
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Affiliation(s)
- Fahad Al Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mehmet Musa Özcan
- Faculty of Agriculture, Department of Food Engineering, Selcuk University, 42031 Konya, Turkey
| | - Nurhan Uslu
- Faculty of Agriculture, Department of Food Engineering, Selcuk University, 42031 Konya, Turkey
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Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder. Foods 2022; 11:foods11030305. [PMID: 35159461 PMCID: PMC8834499 DOI: 10.3390/foods11030305] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/18/2022] [Accepted: 01/20/2022] [Indexed: 02/05/2023] Open
Abstract
Date seeds are a major waste product that can be utilised as a valuable and nutritional material in the food industry. The aim of the present study was to improve cookies quality in terms of functional and textural value and assess the effect of date seed powder flour substitution on the physical and chemical characteristics of cookies. Three substitution levels (2.5, 5 and 7.5%) of flour by fine date seed powder from six varieties locally named Khalas, Khinaizi, Sukkary, Shaham, Zahidi and Fardh were prepared. Two types of flour were used (white flour and whole wheat) at two different baking temperatures: 180 and 200 °C. The incorporation of date seed had no or slight effect on moisture, ash, fat and protein content of the baked cookies. On the other hand, incorporation significantly affected the lightness and hardness of cookies; the higher level of addition, the darker and crispier the resulting cookies. The sensory analysis indicated that the produced cookies were acceptable in terms of smell, taste, texture and overall acceptability. The results indicate that the most acceptable cookies across all evaluated parameters were produced using whole wheat flour with 7.5% levels of date seed powder using Khalas and Zahidi varieties. Overall, the analysis indicated that cookies with acceptable physical characteristics and an improved nutritional profile could be produced with partial replacement of the white/whole wheat flour by date seed powder.
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Bodroža-Solarov M, Šimurina O, Kojić J, Krulj J, Filipović J, Cvetković B, Ilić N. Utilization of Amaranthus spp. grains in food. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr0-37163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally more favourable than many widespread kinds of cereal and meets most of the requirements of modern diets. The incorporation of amaranth species in food formulations would expand the assortment of food products present on the market. The high nutritional quality and potential functionality of amaranth-based food products have been the subject of extensive scientific research. This study aims at reviewing the currently available data on the application of amaranth grains in the food industry and manufacturing and focuses on the functionalities of these products, providing an overview of the current amaranth value chain.
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Bodroža-Solarov M, Šimurina O, Kojić J, Krulj J, Filipović J, Cvetković B, Ilić N. Utilization of Amaranthus spp. grains in food. FOOD AND FEED RESEARCH 2022. [DOI: 10.5937/ffr49-37163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022] Open
Abstract
Recently there has been a rediscovery of some ancient crops due to increased consumer demands for a healthier diet with medicinal and therapeutic effects. One such crop is a pseudocereal Amaranthus sp., which is nutritionally more favourable than many widespread kinds of cereal and meets most of the requirements of modern diets. The incorporation of amaranth species in food formulations would expand the assortment of food products present on the market. The high nutritional quality and potential functionality of amaranth-based food products have been the subject of extensive scientific research. This study aims at reviewing the currently available data on the application of amaranth grains in the food industry and manufacturing and focuses on the functionalities of these products, providing an overview of the current amaranth value chain.
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Uriarte-Frías G, Hernández-Ortega MM, Gutiérrez-Salmeán G, Santiago-Ortiz MM, Morris-Quevedo HJ, Meneses-Mayo M. Pre-Hispanic Foods Oyster Mushroom ( Pleurotus ostreatus), Nopal ( Opuntia ficus-indica) and Amaranth ( Amaranthus sp.) as New Alternative Ingredients for Developing Functional Cookies. J Fungi (Basel) 2021; 7:911. [PMID: 34829200 PMCID: PMC8619982 DOI: 10.3390/jof7110911] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/11/2021] [Accepted: 10/21/2021] [Indexed: 12/23/2022] Open
Abstract
Oyster mushroom (Pleurotusostreatus), nopal (Opuntia ficus-indica) and amaranth (Amaranthus spp.) are pre-Hispanic foods widely consumed in Mexico. However, there are no standard products developed with these ingredientsas functional cookies. This study evaluated the impact of partial replacement (50%) of whole-wheat flour (WWF) with three formulations of P. ostreatus, nopal and amaranth flours (POF, NF and AF, respectively) on the nutritional/antioxidant properties of fortified cookies. The proportion of the flours' ingredients (WWF:AF:NF:POF) were 100% WWF (traditional cookies), 50:35:10:5 (F1), 50:30:15:5 (F2) and 50:40:5:5 (F3). Proximal composition, phenolic/flavonoid contents, and ABTS•+ scavenging activity were determined in flours and cookies.POF, NF and AF possess a high nutritional value comprising polyphenols/flavonoids and a significant antioxidant potential. Total protein, ash and flavonoids were higher in fortified cookies than in controls. Cookies prepared with F2-the highest nopal level-contained 5.29% of dietary fiber and five times higher polyphenol content than control cookies. The ABTS•+ scavenging ability was similar in the three enriched cookies (87.73-89.58%), but higher than that in traditional cookies (75.60%). The applicability of POF/NF/AF for replacing up to 50% of WWF in the production of functional cookies was demonstrated without compromising products' acceptability.This research promotes renewable local bioresouces for a sustainable agri-food chain, especially edible mushrooms.
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Affiliation(s)
- Georgina Uriarte-Frías
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
| | - Martha M. Hernández-Ortega
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
| | - Gabriela Gutiérrez-Salmeán
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
| | - Miriam Magale Santiago-Ortiz
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
| | - Humberto J. Morris-Quevedo
- Centro de Estudios de Biotecnología Industrial (CEBI), Universidad de Oriente, Ave. Patricio Lumumba s/n, Reparto Jiménez, Santiago de Cuba 90500, Cuba
| | - Marcos Meneses-Mayo
- Centro de Investigación en Ciencias de la Salud (CICSA), Facultad de Ciencias de la Salud, Universidad Anáhuac México, Lomas Anáhuac, Huixquilucan 52786, Estado de Mexico, Mexico; (G.U.-F.); (M.M.H.-O.); (G.G.-S.); (M.M.S.-O.)
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Dilek NM, Bilgiçli N. Effect of taro [
Colocasia esculenta
(L.) Schott] flour and different shortening ratio on physical and chemical properties of gluten‐free cookie. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15894] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Nazik Meziyet Dilek
- Department of Nutrition and Dietetics Kadir Yallagöz School of HealthSelçuk University Akşehir, Konya Turkey
| | - Nermin Bilgiçli
- Department of Food Engineering Faculty of Engineering Necmettin Erbakan University Konya Turkey
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Elucidating the role of amaranth flour in formulation of gluten free black rice muffins and its premix: nutritional, physico-chemical and textural characteristics. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00675-y] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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8
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Ashwath Kumar K, Sudha ML. Effect of fat and sugar replacement on rheological, textural and nutritional characteristics of multigrain cookies. Journal of Food Science and Technology 2020; 58:2630-2640. [PMID: 34194098 DOI: 10.1007/s13197-020-04769-9] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/26/2020] [Accepted: 08/28/2020] [Indexed: 11/29/2022]
Abstract
Fat and sugar are responsible for the structure of cookies but make them nutritionally inferior. Therefore, in the present study, cookies with improved nutrition using whole wheat flour (WWF) and incorporation of multigrain mix (MM-oats, peas and fenugreek flours) at 0, 25, 50, 75 and 100% levels was studied. Further, fat was replaced using pumpkin seed (PS) or watermelon seed (WS) at 25, 50 and 75% level and sugar was replaced using dry dates (DD) or raisins (RS) separately at 20, 40 and 60%. MM having protein at 15.13% and dietary fibre at 12.83% significantly decreased the water absorption (68.1-60.6%), stability (2.52-1.35 min), amylograph peak viscosity (665-821 BU), and cookie dough hardness (1737-690.5) at 100% MM. Based on the physico-sensory analysis, 75% replacement of WWF with MM was selected for replacement of fat or sugar. Addition of PS or WS increased the dough hardness (1235-4103 g), whereas the spread ratio of cookies decreased from 6.25 and 6.31 to 5.54 and 4.06 respectively. Replacement of fat with PS at 50%, sugar by DD at 40% along with a combination of sodium stearoyl lactylate (SSL) and glycerol mono stearate (GMS) showed improvement in the cookie texture. The scanning electron microscope (SEM) of cookie showed coating of starch granules and appearance of sheet-like covering of protein network. The mono and polyunsaturated fatty acid profile of cookies improved apart from a two-fold increase in protein and three-fold increase in dietary fibre.
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Affiliation(s)
- K Ashwath Kumar
- Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
| | - M L Sudha
- Flour Milling, Baking and Confectionery Technology Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020 India
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Aderibigbe OR, Ezekiel OO, Owolade SO, Korese JK, Sturm B, Hensel O. Exploring the potentials of underutilized grain amaranth ( Amaranthus spp.) along the value chain for food and nutrition security: A review. Crit Rev Food Sci Nutr 2020; 62:656-669. [PMID: 33021382 DOI: 10.1080/10408398.2020.1825323] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The burden of malnutrition in Africa calls for deeper exploration of underutilized species which are rich in nutrients and have the potential to reduce food and nutrition insecurity. The common staple crops are not able to meet daily requirements for both macro- and micro-nutrients. In order to lessen this burden; protein, calorie and micronutrient deficiencies must be properly addressed for optimal growth and development to be attained. African indigenous underutilized vegetables can play a significant role in the food security of vulnerable groups like under-five children and women in both urban and rural settings. The potential of grain amaranth in meeting the nutrition needs of humans has remained a subject of interest in scientific research. Amaranth is considered one of the most commonly produced and consumed indigenous vegetables on the African continent with high nutritional potentials but yet to be fully exploited. This review therefore aims at discussing the current knowledge of the inherent potentials of grain amaranths, its current application in the food industry and proposes a framework for actions and partnerships required to scale up and improve amaranth value chain.
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Affiliation(s)
- O R Aderibigbe
- Product Development Programme, National Horticultural Research Institute, Ibadan, Nigeria
| | - O O Ezekiel
- Faculty of Technology, Department of Food Technology, University of Ibadan, Ibadan, Nigeria
| | - S O Owolade
- Product Development Programme, National Horticultural Research Institute, Ibadan, Nigeria
| | - J K Korese
- Faculty of Agriculture, Department of Agricultural Mechanization and Irrigation Technology, University for Development Studies, Tamale, Ghana
| | - B Sturm
- Faculty of Organic Agricultural Sciences, Section of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
| | - O Hensel
- Faculty of Organic Agricultural Sciences, Section of Agricultural and Biosystems Engineering, University of Kassel, Witzenhausen, Germany
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Ahmed M, Ramachandraiah K, Jiang GH, Eun JB. Effects of Ultra-Sonication and Agitation on Bioactive Compounds and Structure of Amaranth Extract. Foods 2020; 9:E1116. [PMID: 32823760 PMCID: PMC7466107 DOI: 10.3390/foods9081116] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/06/2020] [Accepted: 08/11/2020] [Indexed: 12/20/2022] Open
Abstract
Amaranth is an excellent source of various bioactive compounds that could be beneficial in the prevention of some human diseases. This study investigated the extraction and characterization of bioactive compounds from amaranth using ultra-sonication and agitation at 30, 50 and 70 °C. Color L* values showed significant (p < 0.05) differences at 70 °C between ultra-sonication and agitation. Ultra-sonication temperature had significant effect on L* and a* values whereas agitation temperature did not have a significant effect on L*, a* and b* values. No significant (p < 0.05) differences were found in terms of total phenol, total flavonoid, DPPH•+, ABTS+ scavenging activity, betacyanins, betaxanthin and betanicaicd between ultra-sonication and agitation. However, temperature had a significant (p < 0.05) effect on total phenol (8.64-10.598 mg/g), DPPH+scavenging activity (84.36-94.44%), betacyanins (4585.95-5325.32 mg/100 g), betaxanthin (1312.56-1524.06 mg/100 g) and betalamic acid (1408.15-1790.22 mg/100 g) in ultra-sonication. Higher temperature (70 °C) showed greater amount of arbutin and hydroxybenzoic acid than those of lower temperature (30 °C) for both extraction methods. Meanwhile, temperature did not affect vanillic acid, p-coumaric acid and ferulic acid for both samples. Fourier-transformed infrared (FTIR) spectrometry showed that ultra-sonication and agitation resulted in similar effect on the structure of amaranth extracts. Higher temperature was correlated with bioactive compounds, which were observed by principal component analysis (PCA). Therefore, agitation at 70 °C could be used as an alternative for ultra-sonication to improve the bioactive compounds and antioxidant activities of amaranth. In addition, agitation and ultra-sonication techniques might be served as an alternative of conventional technique.
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Affiliation(s)
- Maruf Ahmed
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur 5400, Bangladesh;
| | - Karna Ramachandraiah
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea;
| | - Gui-Hun Jiang
- School of Public Health, Jilin Medical University, Jilin, Changchun 130026, China;
| | - Jong Bang Eun
- Department of Food Science and Technology and BK 21 PlusProgram, Graduate School of Chonnam National University, Gwanju 61186, Korea
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Rheological, chemical and sensory characterization of fortified cookies with edible flour of Xuta ( Jatropha curcas L.). Journal of Food Science and Technology 2020; 57:3502-3508. [PMID: 32728296 DOI: 10.1007/s13197-020-04385-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/16/2020] [Accepted: 03/31/2020] [Indexed: 10/24/2022]
Abstract
In this research, the dough rheological properties of wheat flour mixed with defatted edible J. curcas flour to improve protein content in cookies were study. The wheat and J. curcas mix proportions were 100:0 (CT, control), 95:5% (T-5), 90:10% (T-10), 85:15% (T-15), 80:20% (T-20). The dough variables responds were strength, toughness, extensibility, tenacity extensibility index, water adsorption, development time, weakening grade, and mix tolerance index. In cookies, the physicochemical and hedonic characteristic were quantified. As the addition of J. curcas flour increased, the dough force and extensibility decreased up to 200.5 W × 10-4 J and 60 mm, but tenacity increased up to 16.46 mm, which in consequence increased the tenacity extensibility index in 1.75, respect to the control. Dough water adsorption and development time increased 7.62% and 1.00% while the weakening grade, mix tolerance index and stability decreased 60.17 UB, 79.2 UB and 2.1 min, respectively, when J. curcas flour was added up to 20%. In cookies water adsorption, protein, lipids and ashes increased 1.18%, 6.98%, 0.42%, 2.26%, respectively, when 20% J. curcas flour was added. The fortify cookies factor decreased 0.4 that correspond to a very good quality. The sensory evaluation indicated no differences in acceptability of fortify cookies with J. curcas flour. It can be concluded that it is suitable to mix up to 80:20% wheat and J. curcas flour because the alveographic and farinographic properties were in the require range to elaborate cookies, which increased 6.98% the protein content and maintained the physicochemical and hedonic acceptance.
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12
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Salve AR, Arya SS. Bioactive constituents, microstructural and nutritional quality characterisation of peanut flat bread. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00406-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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13
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Application of milk thistle (Silybum marianum) in functional biscuits formulation. ACTA CHIMICA SLOVACA 2020. [DOI: 10.2478/acs-2019-0027] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Abstract
Due to the substantial protective effects of milk thistle to liver against various chemical compounds, a new healthy cereal product replacing wheat flour with milk thistle seed flour in the range of 5; 10; 15; 20; 25 and 30 % has been studied. As it has been found, milk thistle seed flour is a good source of total dietary fibre, proteins, mineral compounds and fats. During the experiments, effects of wheat flour replacement on technological properties of the dough were studied using Mixolab characteristics. From the results it can be stated that milk thistle seed flour replacement led to a decrease in water absorption and stability of dough. After baking, physical, mechanical, colour and sensorial properties of the biscuits were studied. The results have shown that even a 10 % replacement results in a significant difference at p < 0.05 in measured parameters compared to ones. However, it has been calculated that statistically insignificant replacement of wheat flour with milk thistle seed flour is up to 9.3 % with quality and sensorial parameters of the biscuits equal to those prepared from 100 % wheat flour. Thus, production of functional biscuits at these conditions is fully possible.
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Pamisetty A, Kumar KA, Indrani D, Singh RP. Rheological, physico-sensory and antioxidant properties of punicic acid rich wheat bread. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2020; 57:253-262. [PMID: 31975728 PMCID: PMC6952524 DOI: 10.1007/s13197-019-04055-3] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/19/2019] [Accepted: 08/21/2019] [Indexed: 12/16/2022]
Abstract
Punicic acid (PA), a predominant fatty acid (85%) in pomegranate seeds, also called as an ω-5 fatty acid, is known to render various health beneficial effects to humans. The objective of this study was to prepare and observe the effect of replacement of wheat flour with 5-12.5% punicic acid rich pomegranate seed powder (PSP, 9XXX fraction) on rheological, physico-sensory and antioxidant properties of bread. The increasing amount of PSP caused decrease in farinograph water absorption capacity, dough stability; amylograph peak viscosity; bread volume and overall quality score, whereas crumb hardness was increased. The combination of additives (CA) showed significant improvement in dough strength, texture and quality of bread with 10% PSP. The total polyphenol content (TPP) and radical scavenging activity (RSA) increased by 10- to 30-fold while PA was increased to 60-fold when compared to control. The recovery of PA from bread samples was in range of 45-60% and further increased by the addition of CA (65%). Hence, 10% PSP bread having 60% recovery of PA can be successfully considered for formulations without altering the rheological and sensory quality of bread. These results reveal that PA rich PSP prepared from a fruit industry by-product can be utilized for preparing antioxidant rich functional bread which also helps in overall improvement of bone health.
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Affiliation(s)
- Aruna Pamisetty
- Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570 020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
| | - K. Ashwath Kumar
- Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysuru, Karnataka 570 020 India
| | - D. Indrani
- Flour Milling, Baking and Confectionery Technology, CSIR-Central Food Technological Research Institute, Council of Scientific and Industrial Research (CSIR), Mysuru, Karnataka 570 020 India
| | - R. P. Singh
- Department of Biochemistry, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570 020 India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201002 India
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15
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Nieto‐Mazzocco E, Saldaña‐Robles A, Franco‐Robles E, Rangel‐Contreras AK, Cerón‐García A, Ozuna C. Optimization of sorghum, rice, and amaranth flour levels in the development of gluten‐free bakery products using response surface methodology. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14302] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Elizabeth Nieto‐Mazzocco
- Posgrado en Biociencias, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México
| | - Adriana Saldaña‐Robles
- Posgrado en Biociencias, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México
- Departamento de Ingeniería Agrícola, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México
| | - Elena Franco‐Robles
- Posgrado en Biociencias, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México
- Departamento de Veterinaria y Zootecnia, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México
| | - Ana Karen Rangel‐Contreras
- Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México
| | - Abel Cerón‐García
- Posgrado en Biociencias, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México
- Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México
| | - César Ozuna
- Posgrado en Biociencias, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México
- Posgrado en Biociencias, Departamento de Alimentos, División de Ciencias de la Vida Universidad de Guanajuato Irapuato México
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Hussain S, Mohamed AA, Alamri MS, Ibraheem MA, Abdo Qasem AA, Serag El-Din MF, Almaiman SAM. Wheat-millet flour cookies: Physical, textural, sensory attributes and antioxidant potential. FOOD SCI TECHNOL INT 2019; 26:311-320. [PMID: 31818128 DOI: 10.1177/1082013219894127] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Millet flour (water washed or alkali washed) was replaced with wheat flour (WF) at 0, 25, 50, 75, and 100% levels. Objectives of the research were to characterize the flour blends for their technical properties and to produce cookies with less or no gluten contents. All types of flour blends were evaluated for their pasting properties. The cookies were baked and evaluated for their textural and physical attributes. Inclusion of millet flour (both types) in wheat flour resulted in significant reduction in peak and final viscosities while setback viscosities were affected non-significantly. Pasting temperature was increased from 65 ℃ (100% wheat flour) to 91 ℃ (100% millet flour). The hardness of cookies was reduced in the presence of millet flour. Fracturability values of cookies with higher millet flour were higher as compared to control cookies (prepared from 100% wheat flour). Cookies prepared from blends having more that 50% millet flour were not much liked by sensory panelists. The phenolic contents of cookies containing higher levels of either water washed or alkali washed millet flour were found to be higher when compared to cookies prepared from plain WF (1.90 ± 0.14 mg gallic acid/g sample). The 2,2-diphenyl-1-picrylhydrazyl activity (%) of cookies ranged from 16.39 ± 0.34 (100% water washed millet flour) to 10.39 ± 0.26 (100% WF; control). The study will help the non-coeliac people to consume low gluten (≈1.6-6.5%) or gluten intolerant people to consume gluten-free cookies (0%) from millet flour having abundant of antioxidants and health-promoting polyphenols.
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Affiliation(s)
- S Hussain
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - A A Mohamed
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - M S Alamri
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - M A Ibraheem
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Akram A Abdo Qasem
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Mohamed F Serag El-Din
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia.,Department of Nutrition and Food Science, Faculty of Home Economics, Menoufia University, Menoufia, Egypt
| | - Salah Abdulaziz M Almaiman
- Department of Food Sciences, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia
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17
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Guardianelli LM, Salinas MV, Puppo MC. Hydration and rheological properties of amaranth-wheat flour dough: Influence of germination of amaranth seeds. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.105242] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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18
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Idowu AT, Benjakul S, Sinthusamran S, Pongsetkul J, Sae-Leaw T, Sookchoo P. Whole wheat cracker fortified with biocalcium and protein hydrolysate powders from salmon frame: characteristics and nutritional value. FOOD QUALITY AND SAFETY 2019. [DOI: 10.1093/fqsafe/fyz012] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Abstract
Objectives
This study aimed to develop whole wheat crackers fortified with biocalcium (BC) and protein hydrolysate (PH) powders from salmon frame at varying substitution levels.
Materials and Methods
Whole wheat cracker fortified with BC and protein hydrolysate PH powders from salmon frame was produced. BC and PH powders or their mixtures at different ratios (3:1, 1:1, 1:3) were used to fortify the dough mix at a substitution level of 16.67% based on the whole wheat flour content. The physical, textural, sensory, and nutritional profiles of the crackers produced were examined and compared with crackers without fortification.
Results
The weight, colour, textural properties, and thickness of the crackers varied with the addition of different ratios of BC and PH powders. The incorporation of BC/PH at ratio (3:1) showed no negative effect on sensory properties. The crackers thus produced possessed higher protein, fat, calcium, phosphorus, sodium, and cholesterol but lower carbohydrate, sugar, fibre, and energy value than the control crackers without fortification. The crackers contained 0.026–0.045 mg/100 g polyunsaturated fatty acid. Developed crackers had a denser structure and were less porous than the control crackers as shown in scanning electron microscopic images. In scanning electron microscopy-energy dispersive X-ray spectroscopic (SEM-EDX) analysis, the crackers fortified with BC/PH at ratio (3:1) had higher calcium and phosphorus contents and intensity than the control.
Conclusions
This study demonstrated that the addition of BC and PH powders obtained from salmon frame represent a promising means of increasing the nutritive values of crackers.
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Affiliation(s)
- Anthony Temitope Idowu
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai
| | - Sittichoke Sinthusamran
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai
| | - Jaksuma Pongsetkul
- School of Animal Technology and Innovation, Institute of Agricultural Science, Suranaree University of Technology, Nakhon Ratchasima
| | - Thanasak Sae-Leaw
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai
| | - Pornsatit Sookchoo
- Department of Material Product Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Thailand
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19
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Agglomeration properties of gluten-free flours under water addition and shearing conditions. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.058] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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20
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Díaz A, Bomben R, Dini C, Viña SZ, García MA, Ponzi M, Comelli N. Jerusalem artichoke tuber flour as a wheat flour substitute for biscuit elaboration. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.082] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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21
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Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour. Foods 2019; 8:foods8060218. [PMID: 31216730 PMCID: PMC6617216 DOI: 10.3390/foods8060218] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 06/06/2019] [Accepted: 06/13/2019] [Indexed: 01/03/2023] Open
Abstract
γ-Aminobutyric acid (GABA) is the primary inhibitory neurotransmitter of the central nervous system and possesses various physiological functions. GABA production can be obtained thanks to lactic acid bacteria activity in different foods such as sourdoughs. Recently, breads made from blends of pseudocereals and wheat flours have attracted much attention. Amaranth is especially interesting because of its high nutritional value, having a high protein content and containing different antioxidant compounds. Therefore, this study aimed to obtain sourdough breads enriched with GABA thanks to bacterial activity and to investigate the effect of amaranth flour addition on the antioxidant and sensorial properties of bread. Eighteen lactobacilli strains were assayed for GABA production in amaranth and wheat flour liquid sourdoughs. Two strains, Lactobacillus brevis A7 and Lactobacillus farciminis A11, demonstrated high GABA producing capability; hence, they were used to prepare breads containing 20% amaranth flour. The results confirmed the capability of the two strains to increase GABA concentrations (up to 39 mg/kg) in breads. Samples with amaranth addition showed a significantly higher total phenolic content compared to the control bread (more than 15 mg GAE 100 g-1 dwb); sensory analysis showed that breads with amaranth were moderately acceptable. Nevertheless, their general liking evaluation was significantly lower compared to the control bread. The addition of pseudocereal to traditional wheat sourdough and selection of lactobacilli allowed the production of baked goods with enhanced GABA content and antioxidant capacity, but recipes have to be developed to increase the organoleptic acceptability of the final products.
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22
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AJAY S, PRADYUMAN K. Optimization of gluten free biscuit from foxtail, copra meal and amaranth. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.22917] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
- Singh AJAY
- Sant Longowal Institute of Engineering and Technology, India
| | - Kumar PRADYUMAN
- Sant Longowal Institute of Engineering and Technology, India
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23
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Sabbione AC, Suárez S, Añón MC, Scilingo A. Amaranth functional cookies exert potential antithrombotic and antihypertensive activities. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.13930] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ana Clara Sabbione
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas UNLP. CIC. CONICET (Consejo Nacional de Investigaciones Científica y Técnicas) Calle 47 y 116 – 1900 La Plata Argentina
| | - Santiago Suárez
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas UNLP. CIC. CONICET (Consejo Nacional de Investigaciones Científica y Técnicas) Calle 47 y 116 – 1900 La Plata Argentina
| | - María Cristina Añón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas UNLP. CIC. CONICET (Consejo Nacional de Investigaciones Científica y Técnicas) Calle 47 y 116 – 1900 La Plata Argentina
| | - Adriana Scilingo
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) Facultad de Ciencias Exactas UNLP. CIC. CONICET (Consejo Nacional de Investigaciones Científica y Técnicas) Calle 47 y 116 – 1900 La Plata Argentina
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24
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Vasileva I, Denkova R, Chochkov R, Teneva D, Denkova Z, Dessev T, Denev P, Slavov A. Effect of lavender (Lavandula angustifolia) and melissa (Melissa Officinalis) waste on quality and shelf life of bread. Food Chem 2018; 253:13-21. [DOI: 10.1016/j.foodchem.2018.01.131] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 12/13/2017] [Accepted: 01/21/2018] [Indexed: 01/04/2023]
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25
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Bello-Pérez LA, Rodriguez-Ambriz SL, Hoyos-Leyva JD, Agama-Acevedo E, Pacheco-Vargas G, Alvarez-Ramirez J. Characteristics of Starch from Opaque and Translucent Perisperm of Amaranth (A. hypochondriacus
) Grains. STARCH-STARKE 2018. [DOI: 10.1002/star.201700260] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | | | | | | | | | - Jose Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica; Universidad Autónoma Metropolitana-Iztapalapa; Iztapalapa Ciudad de México 09340 México
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26
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Antoniewska A, Rutkowska J, Pineda MM, Adamska A. Antioxidative, nutritional and sensory properties of muffins with buckwheat flakes and amaranth flour blend partially substituting for wheat flour. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.10.039] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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27
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The effect of surfactants on multigrain incorporated short biscuit dough and its baking quality. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9750-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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28
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M S Hussein A, M Hussein M, Salama MF, M Hamed I, Aly Fouda K, Mohamed RS. Formulation and Evaluation of Functional Cookies for Improving Health of Primary School Children. Pak J Biol Sci 2018; 21:401-408. [PMID: 30418002 DOI: 10.3923/pjbs.2018.401.408] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
BACKGROUND AND OBJECTIVE School children especially in Egypt need a safe meal which is able to meet their daily nutrient needs and ameliorate cognition. So, the current study aimed to evaluate formula prepared as cookies to be served as a meal for primary school children. MATERIALS AND METHODS Wheat, roasted chickpea, milk protein concentrate, cinnamon and brewer's yeast were used to prepare cookies which have been exposed to sensory, chemical and biological evaluation. Peroxide number, amino acids, vitamins (D, B12, folic acid and E) and minerals (calcium, zinc, iron and selenium) were determined. Twenty four rats of weaning age were used, 12 rats to estimate the true protein digestibility and 12 rats to estimate the protein efficiency ratio and the effect of feeding on cookies (28 days) on hemoglobin, glucose, total protein, liver and kidney functions and antioxidant status. RESULTS Palatability and acceptability of cookies were insured via the sensory evaluation results. The value of peroxide number indicated that there is no possibility of rancidity during the storage. The cookies showed high contents of protein (14.88%), fat (16.83%) and carbohydrate (55.1%). Also cookies showed acceptable levels of amino acids, minerals and vitamins that meet a large amount of daily requirements of children. Results of the animal experiment declared the complete safety of the cookies and high nutritional and biological quality. CONCLUSION Cookies can serve as a meal for the governmental school children to provide them with their needs from nutrients that reducing hunger and improving health benefits and scholastic achievement.
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29
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Jan KN, Panesar PS, Singh S. Textural, in vitro antioxidant activity and sensory characteristics of cookies made from blends of wheat-quinoa grown in India. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13542] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Khan Nadiya Jan
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology, (SLIET), (Deemed - University), Longowal; Sangrur Punjab India
| | - P. S. Panesar
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology, (SLIET), (Deemed - University), Longowal; Sangrur Punjab India
| | - Sukhcharn Singh
- Department of Food Engineering and Technology; Sant Longowal Institute of Engineering & Technology, (SLIET), (Deemed - University), Longowal; Sangrur Punjab India
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30
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Banerji A, Ananthanarayan L, Lele S. Rheological and nutritional studies of amaranth enriched wheat chapatti(Indian flat bread). J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13361] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Anamika Banerji
- Food Engineering and Technology Department; Institute Of Chemical Technology, N. P. Marg; Matunga Mumbai 400019 India
| | - Laxmi Ananthanarayan
- Food Engineering and Technology Department; Institute Of Chemical Technology, N. P. Marg; Matunga Mumbai 400019 India
| | - Smita Lele
- Food Engineering and Technology Department; Institute Of Chemical Technology, N. P. Marg; Matunga Mumbai 400019 India
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31
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Burešová I, Tokár M, Mareček J, Hřivna L, Faměra O, Šottníková V. The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.04.004] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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32
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Rheological characterization and biscuit making potential of gluten free flours. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9524-3] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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33
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Janssen F, Pauly A, Rombouts I, Jansens KJA, Deleu LJ, Delcour JA. Proteins of Amaranth (Amaranthus spp.), Buckwheat (Fagopyrum spp.), and Quinoa (Chenopodium spp.): A Food Science and Technology Perspective. Compr Rev Food Sci Food Saf 2016; 16:39-58. [PMID: 33371541 DOI: 10.1111/1541-4337.12240] [Citation(s) in RCA: 83] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2016] [Revised: 09/23/2016] [Accepted: 09/26/2016] [Indexed: 12/17/2022]
Abstract
There is currently much interest in the use of pseudocereals for developing nutritious food products. Amaranth, buckwheat, and quinoa are the 3 major pseudocereals in terms of world production. They contain high levels of starch, proteins, dietary fiber, minerals, vitamins, and other bioactives. Their proteins have well-balanced amino acid compositions, are more sustainable than those from animal sources, and can be consumed by patients suffering from celiac disease. While pseudocereal proteins mainly consist of albumins and globulins, the predominant cereal proteins are prolamins and glutelins. We here discuss the structural properties, denaturation and aggregation behaviors, and solubility, as well as the foaming, emulsifying, and gelling properties of amaranth, buckwheat, and quinoa proteins. In addition, the technological impact of incorporating amaranth, buckwheat, and quinoa in bread, pasta, noodles, and cookies and strategies to affect the functionality of pseudocereal flour proteins are discussed. Literature concerning pseudocereal proteins is often inconsistent and contradictory, particularly in the methods used to obtain globulins and glutelins. Also, most studies on protein denaturation and techno-functional properties have focused on isolates obtained by alkaline extraction and subsequent isoelectric precipitation at acidic pH, even if the outcome of such studies is not necessarily relevant for understanding the role of the native proteins in food processing. Finally, even though establishing in-depth structure-function relationships seems challenging, it would undoubtedly be of major help in the design of tailor-made pseudocereal foods.
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Affiliation(s)
- Frederik Janssen
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Anneleen Pauly
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Ine Rombouts
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Koen J A Jansens
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Lomme J Deleu
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
| | - Jan A Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition, Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001, Leuven, Belgium
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Tańska M, Roszkowska B, Czaplicki S, Borowska EJ, Bojarska J, Dąbrowska A. Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2016; 71:307-313. [PMID: 27319014 PMCID: PMC4996867 DOI: 10.1007/s11130-016-0561-6] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Fruit pomace remaining after juice extraction is still a source of bioactive compounds. Especially rich in these compounds is the pomace from blackcurrant fruit and from fruits of little-known horticultural plants, like: rowan, rosehip and elderberry. The addition of fruit pomace to bakery and confectionery products, especially to those made of white flour, may significantly enrich their composition with dietary fiber, vitamins and phenolic compounds. This study was aimed at determining the effect of 20 % addition of fruit pomace from rosehip, rowan, blackcurrant and elderberry on the properties of shortbread cookies. The pomace-containing cookies, compared to those without additives, were characterized by a darker color with a higher contribution of yellowness, and by higher hardness. The overall organoleptic assessment was comparable for all types of cookies, however the cookies with pomace were characterized by more perceptible taste and aroma, and were sourer. The extracts from pomace-supplemented cookies had a significantly stronger antioxidant capacity than that from the cookies without pomace, but they were ineffective in inhibiting lipid oxidation. The study showed that fruit pomace could improve the nutritional value of shortbread cookies. Furthermore, non-typical color of such a new product may be attractive to consumers.
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Affiliation(s)
- Małgorzata Tańska
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Beata Roszkowska
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Sylwester Czaplicki
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland.
| | - Eulalia Julitta Borowska
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Justyna Bojarska
- Chair of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszyński 1, 10-726, Olsztyn, Poland
| | - Aneta Dąbrowska
- Chair of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury, Oczapowskiego 7, 10-719, Olsztyn, Poland
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35
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Sudha ML, Dharmesh SM, Pynam H, Bhimangouder SV, Eipson SW, Somasundaram R, Nanjarajurs SM. Antioxidant and cyto/DNA protective properties of apple pomace enriched bakery products. Journal of Food Science and Technology 2016; 53:1909-18. [PMID: 27413217 DOI: 10.1007/s13197-015-2151-2] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/09/2015] [Accepted: 12/15/2015] [Indexed: 11/30/2022]
Abstract
Apple pomace (AP), the residue that remains after the extraction of juice from apple accounts for ~25 % of total apple weight. Current study is aimed at identification of phytochemicals and utilization of Dehydrated apple pomace (DAP) in the preparation of bakery products with potential health benefits. DAP was prepared by drying the pomace obtained by crushing peeled apple fruits. DAP was incorporated into bakery products such as bun, muffin and cookies for value addition. Bioactivity such as free radical scavenging, cyto/DNA protectivity was evaluated in these products. DAP contained 17 g/100 g starch, 49.86 g/100 g fructose and 37 g/100 g dietary fibre. The phenolics and flavonoids content was 1.5 mg/g and 3.92 mg/g, respectively. Increase in DAP resulted in decreased volume and enhanced firmness of buns and muffins. DAP at 15 % in buns, 30 % in muffins and 20 % in cookies were found to be acceptable. DAP blended products exhibited better free radical scavenging as well as cyto/DNA protective properties suggesting the retention of bioactivity after baking. Addition of DAP potentially enhanced the bioactivity of the products evaluated.
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Affiliation(s)
- M L Sudha
- Department of Flour Milling, Baking & Confectionary Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
| | - Shylaja M Dharmesh
- Department of Biochemistry and Nutrition, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
| | - Hasitha Pynam
- Department of Biochemistry and Nutrition, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
| | - Shivaleela V Bhimangouder
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
| | - Sushma W Eipson
- Department of Flour Milling, Baking & Confectionary Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
| | - Rajarathnam Somasundaram
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
| | - Shashirekha M Nanjarajurs
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysore, -570020 India
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Influence of water chestnut (Trapa natans) on chemical, rheological, sensory and nutritional characteristics of muffins. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2015. [DOI: 10.1007/s11694-015-9295-7] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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37
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Chauhan A, Saxena D, Singh S. Total dietary fibre and antioxidant activity of gluten free cookies made from raw and germinated amaranth (Amaranthus spp.) flour. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.115] [Citation(s) in RCA: 97] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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38
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Inglett GE, Chen D, Liu SX. Physical properties of gluten-free sugar cookies made from amaranth–oat composites. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.03.056] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Bashir A, Ashraf SA, Khan MA, Ahmad Azad ZA. Development and Compositional Analysis of Protein Enriched Soybean-Pea-Wheat Flour Blended Cookies. ACTA ACUST UNITED AC 2015. [DOI: 10.3923/ajcn.2015.76.83] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Sudha ML, Leelavathi K. Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, microstructure and pasta making quality. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2012; 49:713-20. [PMID: 24293690 PMCID: PMC3550830 DOI: 10.1007/s13197-010-0213-z] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/22/2010] [Accepted: 12/23/2010] [Indexed: 10/18/2022]
Abstract
Effect of dehydrated green pea flour (DGPF) and additives like glycerol mono stearate (GMS), sodium stearoyl lactylate (SSL) and dry gluten on the rheological characteristics and pasta making quality made from Indian Triticum aestivum was studied. 5-10% of amaranth seed flour was used in the formulation to enhance the protein and fiber contents of the product. Increase in DGPF from 0 to 30% decreased the maximum consistency values from 550 to 513 FU, whereas the mixing tolerance index values decreased from 108 to 52 FU. The cooked weight and cooking loss increased from 320.8 to 332.9 g% and 5.0 to 8.2% respectively and the firmness values decreased from 104 to 75 g. Sensory evaluation of pasta showed that addition of DGPF above 20% resulted in greenish colour pasta of mashy texture. Addition of additives improved the quality of pasta at 30% level as seen in the reduction in the cooking loss from 8.2 to 5.9%, increase in the firmness values to 140 g and improvement in the eating quality. Protein content of pasta improved from 9.56 to 16.57%. Scanning electron microscopic studies revealed that the addition of additives in combination helped in the formation of rupture free structure with a continuous network.
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Affiliation(s)
- M. L. Sudha
- Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore, 570 020 India
| | - K. Leelavathi
- Flour Milling, Baking and Confectionery Technology Department, Central Food Technological Research Institute, Mysore, 570 020 India
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Devi K, Haripriya S. Pasting Behaviors of Starch and Protein in Soy Flour-Enriched Composite Flours on Quality of Biscuits. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00752.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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MIRONEASA SILVIA, CODINĂ GEORGIANAGABRIELA, MIRONEASA COSTEL. THE EFFECTS OF WHEAT FLOUR SUBSTITUTION WITH GRAPE SEED FLOUR ON THE RHEOLOGICAL PARAMETERS OF THE DOUGH ASSESSED BY MIXOLAB. J Texture Stud 2011. [DOI: 10.1111/j.1745-4603.2011.00315.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Kamaljit K, Baljeet S, Amarjeet K. Preparation of Bakery Products by Incorporating Pea Flour as a Functional Ingredient. ACTA ACUST UNITED AC 2010. [DOI: 10.3923/ajft.2010.130.135] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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HadiNezhad M, Butler F. Association of Glutenin Subunit Composition and Dough Rheological Characteristics with Cookie Baking Properties of Soft Wheat Cultivars. Cereal Chem 2009. [DOI: 10.1094/cchem-86-3-0339] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Mehri HadiNezhad
- Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Ireland
- Corresponding author. Phone: +353-1-7167473. Fax: +353-1-716 7415. E-mail:
| | - Francis Butler
- Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Ireland
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HadiNezhad M, Butler F. Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking. J Cereal Sci 2009. [DOI: 10.1016/j.jcs.2008.09.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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BODROŽA-SOLAROV MARIJA, FILIPČEV BOJANA, KEVREŠAN ŽARKO, MANDIĆ ANAMARIJA, ŠIMURINA OLIVERA. QUALITY OF BREAD SUPPLEMENTED WITH POPPEDAMARANTHUS CRUENTUSGRAIN. J FOOD PROCESS ENG 2008. [DOI: 10.1111/j.1745-4530.2007.00177.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Anjum FM, Pasha I, Ahmad S, Issa Khan M, Iqbal Z. Effect of emulsifiers on wheat‐potato composite flour for the production of leavened flat bread (naan). ACTA ACUST UNITED AC 2008. [DOI: 10.1108/00346650810907001] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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