Nutritional, phytochemical, functional and sensorial attributes of Syzygium cumini L. pulp incorporated pasta

Insight into the effect of wheatgrass powder on steamed bread properties: Impacts on gluten polymerization and starch gelatinization behavior

This study investigates the use of wheatgrass powder (WGP) as a functional ingredient in steamed bread, focusing on its effects on the nutritional composition and key biological macromolecules, specifically gluten and starch. Wheatgrass harvested at 8 days demonstrated optimal bioactive content, enhancing steamed bread quality. The incorporation of WGP (2.5 % and 5 %) reduced loaf volume and increased firmness and chewiness while improving flavor and taste. WGP also suppressed starch gelatinization, decreased thermal stability, and altered gluten polymerization by reducing the polymerization of α- and γ-gliadin into glutenin. Scanning electron microscopy (SEM) analysis revealed that WGP disrupted the gluten-starch matrix, leading to a fragmented gluten network and reduced starch gelatinization, which contributed to the increased firmness and chewiness of steamed bread. These findings highlight the potential of WGP as a functional ingredient for wheat-based products and fill the gap by providing WGP insights into the optimization of dough properties and the underlying molecular interactions involving proteins and starch.

Embracing nutritional, physical, pasting, textural, sensory and phenolic profile of functional muffins prepared by partial incorporation of lyophilized wheatgrass, fenugreek and basil microgreens juice powder

BACKGROUND

Muffins are delightful baked food products that have earned a prominent place in the daily diet of a majority of people around the world. The incorporation of microgreens juice powder (MJP) into muffins boosts their nutritional value. The influence of the incorporation of wheatgrass, fenugreek and basil MJP at 1.5% and 3.0% levels on the nutritional composition, physical properties, pasting, sensory, textural and phenolic profile of functional muffins was evaluated.

RESULTS

The results indicated a significant increase in the protein content, ash content, dietary fiber and total phenolic content of MJP incorporated muffins. The incorporation of MJP to the muffins led to a gradual reduction in the L*, a* and b* values. Baking characteristic such as bake loss decreased significantly as a result of MJP incorporation. Furthermore, the incorporation of various MJPs resulted in a significant decrease in the peak viscosity of the flour-MJP blends. Regarding texture, the hardness and chewiness of the muffins increased progressively with an increase in the level of MJP incorporation. The highest hardness (10.15 N) and chewiness (24.45 mJ) were noted for 3% fenugreek MJP incorporated muffins (FK 3.0). The sensory score of MJP incorporated muffins was acceptable and satisfactory. Additionally, 3% basil MJP incorporated muffins (BL 3.0) marked the dominant presence of majority of the detected phenolic acids such as ferulic acid, sinapic acid, chlorogenic acid, caffeic acid, quercetin, cinnamic acid, isothymosin and rosamarinic acid. The highest concentration of p-coumaric acid (11.95 mg kg-1), vanillic acid (26.07 mg kg-1) and kaempferol (8.04 mg kg-1) was recorded for FK 3.0 muffin.

CONCLUSION

MJP incorporated muffins revealed the pool of phenolic acids and the reduced bake loss is of industrial interest. The present study concludes that wheatgrass, fenugreek and basil MJP can be incorporated by up to 3% into baked products as a source of functional ingredients for health benefits. © 2024 Society of Chemical Industry.

Low glycemic index noodle and pasta: Cereal type, ingredient, and processing

The consumption of noodles with a high glycemic index (GI) can affect health, prompting the need for dietary adjustments to manage abnormal blood glucose levels. This review delves into recent progress in low GI noodles and their potential effect for human well-being. Diverse approaches, encompassing the incorporation of soluble dietary fiber, modified starches, proteins, and plant polyphenols, have shown encouraging outcomes in diminishing the GI of noodles. Furthermore, variations in processing, storage, and cooking techniques can influence the GI of noodles, yielding both positive and negative impacts on their glycemic response. Soluble dietary fiber, protein cross-linkers, and plant polyphenols play a pivotal role in reducing the GI of noodles by hindering the interaction between digestive enzymes and starch, thereby curbing enzymatic activity. Future research spotlighting ingredients, processing methodologies, and the underlying mechanisms of low GI noodles will contribute substantively to the development of functional foods boosting enhanced nutritional profiles.

Dragon fruit peel extract microcapsule incorporated pearl millet and dragon fruit pulp powder based functional pasta: formulation, characterization, and release kinetics study

The pearl millet based functional pasta was formulated by incorporating freeze dried dragon fruit pulp powder and 2% (w/w) microcapsule containing dragon fruit peel extract. The control pasta consisted of 100% pearl millet flour. The other four functional pasta samples consisted of pearl millet and freeze-dried dragon fruit pulp powder (DFP) in the ratio of 95:5, 90:10, 85:15, and 80:20 (w/w), respectively. The inclusion of dragon fruit powder enhanced the swelling index, water absorption index, color, and functional properties of the pasta. The total phenolic content (0.24-0.43 mg GAE/100 g d.w.), antioxidant activity (17.76-30.67%), and betacyanin content (0.149-0.152 mg/g d.w.) of the pasta was increased with the increase of dragon fruit pulp level in the formulation. The release kinetics of phenolic compounds into the simulated gastric juice was modeled using Higuchi and Peppas- Sahlin models. Out of these two models Peppas- Sahlin model (R 2 > 0.980 and R M S E < 1.527 ) found to predict the release of phenolics into simulated gastric juice with respect to time of release when compared with Higuchi model (R 2 > 0.964 and R M S E < 6.126 ). The onset of transition temperature and enthalpy of gelatinization of pasta samples was found to be in the range of 66.321-74.681 °C and increased with the increase of dragon fruit level in the formulation.

Preparation of antioxidant-rich tricolor pasta using microwave processed orange pomace and cucumber peel powder: A study on nutraceutical, textural, color, and sensory attributes

The by-products obtained from orange and cucumber industries, such as pomace and peel, are usually discarded after primary processing. In this study, orange pomace and cucumber peel were microwave dried (180 W for 40 min) to prepare powders and incorporated at varying levels (5%-20%) to prepare tricolor pasta. The prepared pasta was evaluated for its nutraceutical, cooking, textural, and sensory characteristics. The viscoelastic behavior of orange pomace (OPP) and cucumber peel (CPP) powder enriched pasta dough was also analyzed. The elastic modulus (G') and viscous modulus (G″) of dough increased with the incorporation of the higher proportion of pomace and peel powder. The total dietary fiber in pasta incorporated with OPP increased from 10.30% to 20.19%, while it was increased to 24.91% upon the incorporation of CPP. These powders also contributed to the natural orange and green color of pasta. The antioxidant activity of OPP pasta increased from 10.64% to 31.9% and 10.64% to 20.29% in CPP (at a 20% level). Total phenolic content, carotenoid content, and chlorophyll content of OPP and CPP enriched pasta were determined, which progressively increased with increased levels of both the powders. The firmness of OPP increased from 0.29 to 1.54 N and 0.29 to 1.87 N in CPP at their highest level (20%) of addition. Therefore, orange pomace and cucumber peel waste from industries can be efficiently used to prepare pasta with improved nutritional characteristics.

Influence of Wheatgrass Juice on Techno-Functional Properties and Bioactive Characteristics of Pasta

Pasta is an excellent source for fortification of ingredients and wheatgrass juice (WGJ) as a natural source of vital nutrients and antioxidants; the study was taken to develop WGJ-rich functional pasta. Wheatgrass juice (WGJ) was added at the rate of 33, 66, and 100% by replacing water during the mixing process of pasta. The samples were assessed by cooking quality, proximate composition, antioxidant properties, color, texture attributes, and sensory evaluation. Fourier transform infrared spectroscopy (FTIR) and scanning electron microscopy (SEM) were performed. Incorporation of WGJ significantly ( $p<0.05$ ) decreased the optimum cooking time of pasta, whereas water absorption capacity was increased. Cooking loss in pasta increased from 2.89 to 3.21% with increasing levels of WGJ from 33 to 100%. The addition of wheatgrass juice to pasta improved the nutritional and antioxidant profile significantly ( $p<0.05$ ), as evidenced by increases in protein, phenolics, flavonoids, chlorophyll, and antioxidant activities (FRAP, DPPH, and ABTS). The incorporation of wheatgrass juice reduced the L value, whereas $a^{\ast }$ of the pasta enhanced gradually. With the addition of WGJ, the stiffness and hardness of the pasta changed dramatically. FTIR spectra validated the existence of bioactive compounds and chlorophyll pigments in pasta. Sensory data revealed that pasta containing 100% of WGJ was acceptable with the highest overall acceptability score of 7.72.

Effect of Thermal Treatment on the Physicochemical, Ultrastructural, and Antioxidant Characteristics of Euryale ferox Seeds and Flour

Euryale ferox seeds (EFS) were less gelatinized, preventing the release of nutrients and functional compounds, resulting in limited applications in meals and the food industry. Nutraceutical importance of EFS includes starch, protein, lipids, 20 amino acids, minerals, and vitamins (C, E, and beta carotene). This study aimed to evaluate the effect of three different thermal treatments on EFS’s physicochemical and nutritional properties and expected to improve its applicability. The results showed that the bulk density, thousand-grain weight, and hardness of thermal treated EFS were significantly decreased (p < 0.05), whereas the maximum decrease was observed in the industrial infrared heating-assisted fluidized bed (IHFH) treatment. Meanwhile, there were more crevices, fissures, and heightened porous structures in EFS between the pericarp and episperm and the endosperm after heat treatment, which facilitated grinding and water absorption. Notably, EFS’s water and oil absorption capacities increased significantly (p < 0.05) with microwave and IHFH treatments. EFS ground’s solubility into powder was increased significantly with thermal treatment (p < 0.05). Furthermore, the functional properties of TPC, TFC, DPPH radical scavenging activity, and reducing power were significantly increased (p < 0.05). In general, the changes in the physicochemical properties of EFS and increased bioactivity were caused by microwave and IHFH treatments. Hence, it might improve the food value of EFS while providing valuable information to researchers and food manufacturers.

Physicochemical Characteristics of Bambara Groundnut Speciality Malts and Extract

Speciality malts and their extracts have physicochemical characteristics such as colour, flavour, and aroma sorted for in food production. Speciality malts used in food production are mostly produced from cereal grains. Hence, this study aimed to produce speciality malts from Bambara groundnut (BGN) seeds and analyse their physicochemical characteristics and metabolites. The base, toasted, caramel, and roasted malt were produced by drying at different temperatures and times. Syrups were produced isothermally from the speciality malts. The speciality malts and syrups were assessed for colour, pH, protein, α and β-amylases, total polyphenols, antioxidants, and metabolite profiling. The BGN speciality malts were assayed for fatty acid methyl esters (FAME), hydrocarbons, sugar alcohols, sugars, acids, amino acids, and volatile components using capillary gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionisation detection (GC-FID). The colours of the speciality malts and syrups were significantly (p = 0.000) different. The protein content of the BGN speciality malts was significantly different (p = 0.000), while the protein content of the syrups was not significantly different. The amylase activities of the BGN speciality malt decreased with the change in kilning temperatures and time. The α- and β-amylase activities for the specialty malts were 1.01, 0.21, 0.29, 0.15 CU/g and 0.11, 0.10, 0.10, 0.06 BU/g. The total polyphenols and antioxidant activities differed for all BGN speciality malts. There were twenty-nine volatiles detected in the BGN speciality malts. Fifteen amino acids consisted of seven essential amino acids, and eight non-essential amino acids were detected in the speciality malts. Fatty acid methyl esters (FAME) identified were palmitoleic, oleic, linolelaidic, linoleic, and arachidic acid. The sugars, organic acids, and sugar alcohols consisted of lactic acid, fructose, sucrose, and myo-inositol. The BGN speciality malts exhibited good physicochemical characteristics and metabolites that can make them useful as household and industrial ingredients for food production, which could be beneficial to consumers.

Wheatgrass powder enriched functional pasta: Techno-functional, phytochemical, textural, sensory and structural characterization

Influence of semolina replacement with wheatgrass powder (WGP) (3-15%) was evaluated with reference to nutritional, techno-functional, phytochemical, textural and structural characteristics of functional pasta. Results showed that incorporation of WGP significantly (p < 0.05) decreased the pasting viscosity of flour blends, while it increases the water and oil absorption capacity and water solubility index. Increased levels of WGP significantly decreased the optimum cooking time from 6.00-4.22 min but increased the cooking loss (2.83-4.36%). Enrichment of pasta with WGP significantly (p < 0.05) enhanced the protein (12.16-17.33 g/100 g), fiber (1.21-4.60 g/100 g), antioxidant activities in terms of DPPH, FRAP, and ABTS. The total phenolic and flavonoid content increased from 56.20-253.90 mg GAE/100 g and 47.41-202.90 mg QE/100 g in the functional pasta. Addition of WGP significantly (p < 0.05) decreased the lightness (L*) while greenness (-a*) of the pasta increased progressively owing to the total chlorophyll pigment. The firmness and toughness of the pasta increased up to 9% WGP level and decreased further, owing to the interaction between WGP protein and fiber with gluten protein matrix as evident from Scanning Electron Microscopy (SEM). Furthermore, cooking of pasta results in significant reduction in all the components in comparison to uncooked pasta. Fourier Transform Infrared (FTIR) spectroscopy further confirmed the presence of phenols, flavonoids and chlorophyll in WGP incorporated pasta. Overall acceptability scores of pastas with 9% WGP found to have highest (7.57), and with increase in further level of WGP, sensory scores decreased (6.55). Moreover, principal component analysis also compliments the sensory results for 9% WGP incorporated pasta.

Enzyme and Antioxidant Activities of Malted Bambara Groundnut as Affected by Steeping and Sprouting Times

Bambara groundnut (BGN) is termed a complete food due to its nutritional composition and has been researched often for its nutritional constituents. Malting BGN seeds have shown improved nutritional and functional characteristics, which can be used to produce an amylase-rich product as a functional ingredient for food and beverage production in homes and industries. The aim of this study was to investigate the enzyme and antioxidant activities of malted BGN affected by steeping and sprouting times. BGN was malted by steeping in distilled water at 25-30 °C for 36 and 48 h and then sprouted for 144 h at 30 °C. Samples were drawn every 24 h for drying to study the effect of steeping and sprouting times on the moisture, sprout length, pH, colour, protein content, amylase, total polyphenols, and antioxidant activities of the BGN seeds. The steeping and sprouting times significantly affected the BGN malt colour quality and pH. The protein content of the malted BGN seeds was not significantly different based on steeping and sprouting times. Steeping and sprouting times significantly affected the α- and β-amylase activities of the BGN seeds. The activity of amylases for 36 and 48 h steeping times were 0.16 and 0.15 CU/g for α-amylase and were 0.22 and 0.23 BU/g for β-amylase, respectively. Amylase-rich BGN malt was produced by steeping for 36 h and sprouting for 96 h. Amylase-rich BGN malt can be useful as a functional food ingredient in food and beverage formulations.

Phytochemical Profile, Biological Properties, and Food Applications of the Medicinal Plant Syzygium cumini

Syzygium cumini, locally known as Jamun in Asia, is a fruit-bearing crop belonging to the Myrtaceae family. This study aims to summarize the most recent literature related to botany, traditional applications, phytochemical ingredients, pharmacological activities, nutrition, and potential food applications of S. cumini. Traditionally, S. cumini has been utilized to combat diabetes and dysentery, and it is given to females with a history of abortions. Anatomical parts of S. cumini exhibit therapeutic potentials including antioxidant, anti-inflammatory, analgesic, antipyretic, antimalarial, anticancer, and antidiabetic activities attributed to the presence of various primary and secondary metabolites such as carbohydrates, proteins, amino acids, alkaloids, flavonoids (i.e., quercetin, myricetin, kaempferol), phenolic acids (gallic acid, caffeic acid, ellagic acid) and anthocyanins (delphinidin-3,5-O-diglucoside, petunidin-3,5-O-diglucoside, malvidin-3,5-O-diglucoside). Different fruit parts of S. cumini have been employed to enhance the nutritional and overall quality of jams, jellies, wines, and fermented products. Today, S. cumini is also used in edible films. So, we believe that S. cumini’s anatomical parts, extracts, and isolated compounds can be used in the food industry with applications in food packaging and as food additives. Future research should focus on the isolation and purification of compounds from S. cumini to treat various disorders. More importantly, clinical trials are required to develop low-cost medications with a low therapeutic index.

Physicochemical and release behaviour of phytochemical compounds based on black jamun pulp extracts-filled alginate hydrogel beads through vibration dripping extrusion

The phytochemical-rich extract obtained from black jamun pulp were encapsulated using vibrating dripping extrusion technique. The utilisation of alginate (AL) with four variations of core-shell material comprising gum Arabic (AL-GA), guar gum (AL-GG), pectin (AL-P) and xanthan gum (AL-X) was engaged to form calcium-alginate based lyophilised jamun extract encapsulated beads. It resulted that among four variations, lyophilised alginate with AL-GG based encapsulated jamun extract filled beads have better physicochemical characteristics and 95% encapsulation efficiency. The results revealed the morphological comparison of each variation. The release behaviour of AL-GG based beads has a higher release of total phenolics (TPC) and total anthocyanin content (TAC). The release kinetics model involving Ritger-Peppas and Higuchi model were applied for release TPC and TAC of all variations of beads. The Ritger-Peppas model was found best suitable in terms of average R² (0.965) and lowest χ² (0.0039). The release kinetics study showed that AL-GA based beads followed by AL-GG could also be the best suitable in release behaviour using simulated gastrointestinal fluids at 140-160 min. Overall, results shown the encapsulated Jamun beads have the best agro-industrial efficacy in form of phytochemical compounds based microparticles, holding decent antioxidant potential.

Use of Microalgae Biomass for Fortification of Food Products from Grain

This article describes the use of Chlorella sorokiniana biomass additives in pasta recipes to enrich the product with biologically active phytonutrients, as well as to achieve the desired color range without the use of synthetic dyes. Samples of dry biomass were obtained by the cultivation of microalgae C. sorokiniana (strain), its quality indicators and nutritional value were determined for use as a food additive. A method of using dry biomass of microalgae C. sorokiniana as a phytoadditive to replace 5% of flour mixture for effective enrichment of pasta with biologically active phytonutrients was proposed. The choice of the optimal amount of addition of microalgae biomass was proved since it turned out that the replacement of flour should be no more than 5% due to the distinct fish flavor of the final product. The present study was conducted to evaluate the effect of adding dry biomass of Chlorella microalgae on total protein, lipid, chlorophyll, and carotenoid content. Substitution of 5% of pasta flour led to an increase in the content of proteins and lipids to 15.7 ± 0.50% and 4.1 ± 0.06%, respectively. Meanwhile, the addition of microalgae Chlorella to pasta has helped to increase the content of polyunsaturated fatty acids, chlorophyll, and carotenoids which are necessary for the prevention of foodborne diseases. The aim of this study is to develop pasta recipe with additives of microalgae biomass C. sorokiniana and study their quality indicators.

Glycemic Index Values of Pasta Products: An Overview

Durum wheat pasta is considered a low-glycemic index (GI) food. In recent years, the interest in developing enriched pasta has increased. Since both the formulation and processing technologies may affect the GI, this study aimed to investigate the GI values of pasta products (pp) reported in the literature until 2020. GI values of pp analyzed following the ISO guidelines were included in this survey. A total of 95 pp were identified and, according to their formulation, classified into 10 categories (n, mean GI): category n 1: 100% refined wheat (35, 55); category n 2: 100% whole wheat (6, 52); category n 3: other cereal-based products (8, 52); category n 4: containing egg (5, 52); category n 5: gluten free (11, 60); category n 6: containing legumes (9, 46); category n 7: noodles and vermicelli (9, 56); category n 8: containing vegetable or algae (6, 51); category n 9: containing other ingredients (5, 37); category n 10: stuffed (1, 58). Overall, pasta is confirmed to be a medium–low-GI food, even if a high variability among or within each category emerged. The formulation of enriched pp able to elicit a controlled glycemic response could represent a strategy to improve the nutritional value of pasta.

Partially defatted tomato seed flour as a fat replacer: effect on physicochemical and sensory characteristics of millet-based cookies

ABSTRACT

Fat is an essential component for cookies structure and sensory attributes, but there is a necessity to replace or mimic fat in order to prevent lifestyle diseases. Hence, this study investigated the effect of industrial by-product, i.e., Partially defatted tomato seed flour (PDTSF) as a fat replacer on physicochemical and sensory characteristics of millet-based cookies at 10, 20, 30, and 40% (w/w) fat replacement levels. The physicochemical and functional properties of PDTSF were analyzed. PDTSF exhibited excellent nutritional profile and functional properties. PDTSF supplemented cookies showed a significant increase (p ≤ 0.05) in hardness, protein, ash, and carbohydrate content and the significant decrease in spread ratio, fat, and energy value with an increment of PDTSF. Descriptive sensory evaluation of millet-based cookies at all fat replacement levels showed good acceptability. Storage analysis for 30 days revealed as acceptance of cookies is not affected due to moisture intake and hardness. Hence, the results confirmed the positive effect on PDTSF as a whole food fat replacer to produce Reduced- fat millet cookies at 10 and 20% fat replacement levels.

GRAPHICAL ABSTRACT

Current Trends in Enrichment of Wheat Pasta: Quality, Nutritional Value and Antioxidant Properties

Wheat pasta is one of the most important cereal products and is becoming increasingly popular worldwide because of its convenience, simple formulation, long shelf life, and high energetic value. Wheat pasta is usually obtained from refined flour rich in carbohydrates but with low content of phytochemicals, micronutrients, and fibre. The increased demand of consumers for healthy foods has generated interest among both researchers and food producers in developing functional food products. This review showcases the current trends in pasta fortification. Changes in the nutritional value, cooking quality, sensory attributes, and antioxidant properties of durum and common wheat pasta enriched with both plant and animal raw materials are discussed.

A new cyanine from oxidative coupling of chlorogenic acid with tryptophan: Assessment of the potential as red dye for food coloring

A red pigment was prepared by reaction of chlorogenic acid (CGA) with tryptophan (TRP) in air at pH 9 (37% w/w yield) and evaluated as food dye. The main component of pigment was formulated as an unusual benzochromeno[2,3-b]indole linked to a TRP unit, featuring a cyanine type chromophore (λ_max 542, 546 nm, 1% extinction coefficient of the sodium salt = 244 ± 2). The chromophore showed a minimal pH dependence and proved stable for at least 3 h at 90 °C, both at pH 3.6 or 7.0, whereas red wine anthocyanins showed a substantial (30%) and betanin a complete abatement after 1 h at the acidic pHs. An intense coloring of different food matrices was obtained with the pigment at 0.01 % w/w. No toxicity was observed up to 0.2 mg/mL on hepatic and colonic cell lines. These data make this dye a promising alternative for red coloring of food.

Sandwich-type sheeting improved the processing and eating qualities of potato noodles

A technology called sandwich-type sheeting was used to produce noodles with potato flakes. The technical parameters of sheeting were first optimized. Then the processing and eating qualities of potato noodles made with sandwich-type sheeting and conventional sheeting were compared. Results showed that the optimal moisture of inner-layer dough and outer-layer dough was 41 and 37%, respectively. The suitable ratio of the thickness of inner layer to that of outer layer was 3:1. The tensile strength of the sandwich-type dough sheet was 1.285 times higher than that of conventional dough sheet. The cooking loss of the sandwich-type noodles was 37.0% lower than that of conventional noodles, and the adhesiveness decreased by 51.0%. In the sandwich-type noodles, the compact gluten network structure of outer wheat layer prevented the leaching of soluble substances in the inner layer added with potato flakes, improving the cooking and eating qualities of potato noodles.

Nanoliposomal encapsulation mediated enhancement of betalain stability: Characterisation, storage stability and antioxidant activity of Basella rubra L. fruits for its applications in vegan gummy candies

Betalains are violet-red, natural food grade pigments with health benefits; however, their stability limits its use in industrial food processing. This can be overcome by placing the betalains in lecithin nanoliposomes (NLs), which causes a 76% improvement of betalain colour and stability. Extended sonication time (8 min) lowered the zeta potential (-47.5 to -40.8), and particle size (74.23 to 55.35 nm). Zeta potential, particle size, and polydispersity index of Betalain NLs (BNLs) didn't change significantly during storage (40 days). Degradation in the colour of BNLs was observed only at 121 °C (20 min) while the native juice degraded at 100 °C (20 min). BNLs were incorporated in gummy candies (GuCa) to improve its colour stability. The betalain retention, colour, texture, antioxidant activity, and shelf-life of the GuCa during storage (5 °C, 28 days) demonstrated the efficacy of BNLs to be explored as a natural colourant for the food industry.

Comparison of rheological behavior, microstructure of wheat flour doughs, and cooking performance of noodles prepared by different mixers

Large deformation characteristics in biaxial tensile and stress relaxation, and small deformation properties in frequency sweeping and microstructure of dough produced by three kinds of mixers were assessed in this study. Differences in noodle quality were also compared. Results indicated that dough made by vacuum or spiral mixer had good resistance to external force and good resilience. But the dough and noodles made by vacuum mixer showed the best tensile and cooking properties respectively, and had overall the best performance. Confocal microscopy revealed that the protein matrix of the three doughs formed along the direction of shear flow, whereas the starch granules of dough made by the vacuum mixer were tightly wrapped in gluten, resulting in a compact and sequential gluten network. Other samples showed signs of minor structural damage (pin mixer) or the presence of holes (spiral mixer). Assessment using Pearson correlation analysis identified a number of significant correlation coefficients between the dough rheological characteristics and noodle quality. Characterization of biaxial tensile and stress relaxation was advantageous for noodle assessment prediction. The index of flow and degree of deformation were negatively correlated with tensile properties. Frequency scanning is superior in predicting cooking and stretching characteristics of noodles. PRACTICAL APPLICATION: The research provides technical guidance for obtaining better dough in noodle processing.

Extraction of red beet extract with β-cyclodextrin-enhanced ultrasound assisted extraction: A strategy for enhancing the extraction efficacy of bioactive compounds and their stability in food models

Improving the extraction efficiency and stability of red beet compounds has gained the attention of researchers due to their high nutritional and health benefits. In this study, β-cyclodextrin (β-CD) enhanced ultrasound assisted extraction was used for the extraction of red beet extract, and lyophilized extracts were characterized with FTIR and DSC analyses. The samples extracted with aqueous 5% β-CD solutions revealed the highest content of betanin (2.243 ± 0.04 mg) and total phenolic compounds (20.03 ± 1.28 mg GAE/g DW), and the highest DPPH inhibition activity (59.87 ± 4.94%). Additionally, complexation with β-CD significantly enhanced the stability of betanin, phenolic compounds and antiradical activity in the stored beverage and gummy candy models at various pH and temperature conditions during 28 days. In conclusion, β-CD-enhanced ultrasound assisted extraction is a suitable approach to extracting and stabilizing the red beet compounds for application in food, nutraceutical, and medical fields.

Influence of multiple environmental factors on the quality and flavor of watermelon juice

Environmental factors (heat, pH, oxygen, light) can induce significant quality changes in watermelon juice during processing. To ascertain the effect of such factors on the quality of watermelon juice, the total soluble solids (TSSs), turbidity, lycopene content, color, and flavor were evaluated during different treatments. The pH had a slight impact on the content of lycopene, but had an obvious impact on turbidity. Heat, oxygen, and illumination had considerable effects on the color of watermelon juice, and the results were visible. The content of aldehydes [hexanal, nonanal, (E)-2-noneal, (Z)-6-nonenal] and ketones (6-methyl-5-hepten-2-one, geranylacetone, β-ionone) decreased in treated watermelon juices, while those of 1-nonanol, (Z)-3-nonen-1-ol and (E,Z)-3,6-nonadien-ol increased during illumination. The order of influence of environmental factors on watermelon-juice quality was light > pH > oxygen > heat.