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Yu K, Huang X, He W, Wu D, Du C. Kinetics of polyphenol losses during cooking of dried green tea noodles as influenced by microwave treatment of dough. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/28/2023]
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2
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Nowacka-Perrin A, Steglich T, Topgaard D, Bernin D. In situ 13 C solid-state polarization transfer NMR to follow starch transformations in food. MAGNETIC RESONANCE IN CHEMISTRY : MRC 2022; 60:671-677. [PMID: 35094442 DOI: 10.1002/mrc.5253] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/27/2021] [Revised: 01/24/2022] [Accepted: 01/25/2022] [Indexed: 06/14/2023]
Abstract
Convenience food products tend to alter their quality and texture while stored. Texture-giving food components are often starch-rich ingredients, such as pasta or rice. Starch transforms depending on time, temperature and water content, which alters the properties of products. Monitoring these transformations, which are associated with a change in mobility of the starch chain segments, could optimize the quality of food products containing multiple ingredients. In order to do so, we applied a simple and efficient in situ 13 C solid-state magic angle spinning (MAS) NMR approach, based on two different polarization transfer schemes, cross polarization (CP) and insensitive nuclei enhanced by polarization transfer (INEPT). The efficiency of the CP and INEPT transfer depends strongly on the mobility of chain segments-the time scale of reorientation of the CH-bond and the order parameter. Rigid crystalline or amorphous starch chains give rise to CP peaks, whereas mobile gelatinized starch chains appear as INEPT peaks. Comparing 13 C solid-state MAS NMR experiments based on CP and INEPT allows insight into the progress of gelatinization, and other starch transformations, by reporting on both rigid and mobile starch chains simultaneously with atomic resolution by the 13 C chemical shift. In conjunction with 1 H solid-state MAS NMR, complementary information about other food components present at low concentration, such as lipids and protein, can be obtained. We demonstrate our approach on starch-based products and commercial pasta as a function of temperature and storage.
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Affiliation(s)
| | - Thomas Steglich
- Department of Food Science, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden
- Structure and Material Design, SP Food and Bioscience, Structure and Material Design, Gothenburg, Sweden
| | | | - Diana Bernin
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Gothenburg, Sweden
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Ribeiro AR, Madeira T, Botelho G, Martins D, Ferreira RM, Silva AMS, Cardoso SM, Costa R. Brown Algae Fucus vesiculosus in Pasta: Effects on Textural Quality, Cooking Properties, and Sensorial Traits. Foods 2022; 11:foods11111561. [PMID: 35681311 PMCID: PMC9180126 DOI: 10.3390/foods11111561] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2022] [Revised: 05/21/2022] [Accepted: 05/23/2022] [Indexed: 12/10/2022] Open
Abstract
Fucus vesiculosus is a brown seaweed rich in iodine, fucoxanthin, and phlorotannins, all known to be bioactive compounds associated with health-promoting events. The enrichment of a staple food such as pasta with seaweed flour, could convey health benefits without changing eating habits. In this work, F. vesiculosus flour (FVF) was incorporated into durum wheat pasta at 1, 5.5, and 10% gradient levels. The pasta enriched with FVF needed additional water during dough formation and required more cooking time, resulting in higher weight gain but also increased cooking loss (observed with 5.5 and 10%). The fracturability of raw pasta decreased for all the FVF pasta, though the cooked firmness and hardness were only affected with the inclusion of 10% FVF. The substitution of wheat semolina with FVF at a 10% level caused an increase in the pasta’s fiber content, which resulted in a more discontinuous protein–matrix structure, as observed at the microscopic level. Untrained consumers were very positive about the overall sensory traits of the pasta with low supplementation levels (1 and 5.5%). About 72% of panelists selected the 1% FVF pasta as their favorite sample. The utilization of FVF in pasta should be targeted at low inclusion levels to cope with the expected texture quality and prevent the impairment of the sensory traits.
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Affiliation(s)
- Ana Ramalho Ribeiro
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
- Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Tiago Madeira
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Goreti Botelho
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
- Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
| | - Diana Martins
- Polytechnic Institute of Coimbra, Coimbra Health School, Rua 5 de Outubro-S. Martinho Bispo, Apartado 7006, 3046-854 Coimbra, Portugal
- Coimbra Institute for Clinical and Biomedical Research (iCBR) Area of Environment Genetics and Oncobiology (CIMAGO), Biophysics Institute of Faculty of Medicine, University of Coimbra, 3004-531 Coimbra, Portugal
- Center for Innovative Biomedicine and Biotechnology (CIBB), University of Coimbra, 3004-531 Coimbra, Portugal
- Clinical Academic Center of Coimbra (CACC), 3004-531 Coimbra, Portugal
| | - Ricardo M Ferreira
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Artur M S Silva
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Susana M Cardoso
- LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Rui Costa
- Polytechnic Institute of Coimbra, Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
- Research Centre for Natural Resources, Environment and Society (CERNAS), Coimbra Agriculture School, Bencanta, 3045-601 Coimbra, Portugal
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Amini Khoozani A, Kebede B, El-Din Ahmed Bekhit A. Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109252] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Gallo V, Romano A, Masi P. Does the presence of fibres affect the microstructure and in vitro starch digestibility of commercial Italian pasta? FOOD STRUCTURE-NETHERLANDS 2020. [DOI: 10.1016/j.foostr.2020.100139] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Diantom A, Curti E, Carini E, Boukid F, Mattarozzi M, Vodovotz Y, Careri M, Vittadini E. A multi-scale approach for pasta quality features assessment. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Littardi P, Diantom A, Carini E, Curti E, Boukid F, Vodovotz Y, Vittadini E. A multi‐scale characterisation of the durum wheat pasta cooking process. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14057] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- P. Littardi
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/A 43124 Parma Italy
| | - A. Diantom
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/A 43124 Parma Italy
| | - E. Carini
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/A 43124 Parma Italy
- Siteia.Parma Interdepartmental Centre University of Parma Parco Area delle Scienze 181/A 43124 Parma Italy
| | - E. Curti
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/A 43124 Parma Italy
- Siteia.Parma Interdepartmental Centre University of Parma Parco Area delle Scienze 181/A 43124 Parma Italy
| | - F. Boukid
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/A 43124 Parma Italy
- Siteia.Parma Interdepartmental Centre University of Parma Parco Area delle Scienze 181/A 43124 Parma Italy
| | - Y. Vodovotz
- Department of Food Science The Ohio State University 2015 Fyffe Rd Columbus OH 43210 USA
| | - E. Vittadini
- Department of Food and Drug University of Parma Parco Area delle Scienze 47/A 43124 Parma Italy
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Mercier S, Moresoli C, Mondor M, Villeneuve S, Marcos B. A Meta-Analysis of Enriched Pasta: What Are the Effects of Enrichment and Process Specifications on the Quality Attributes of Pasta? Compr Rev Food Sci Food Saf 2016; 15:685-704. [DOI: 10.1111/1541-4337.12207] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 03/08/2016] [Accepted: 03/10/2016] [Indexed: 11/29/2022]
Affiliation(s)
- Samuel Mercier
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université Blvd Sherbrooke Quebec Canada J1K 2R1
| | - Christine Moresoli
- Dept. of Chemical Engineering; Univ. of Waterloo, 200 University Avenue West; Waterloo Ontario Canada N2L 3G1
| | - Martin Mondor
- Agriculture and Agri-Food Canada; Saint-Hyacinthe Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec Canada J2S 8E3
| | - Sébastien Villeneuve
- Agriculture and Agri-Food Canada; Saint-Hyacinthe Research and Development Centre; 3600 Casavant Blvd West Saint-Hyacinthe Quebec Canada J2S 8E3
| | - Bernard Marcos
- Dept. of Chemical and Biotechnological Engineering; Univ. de Sherbrooke; 2500 Université Blvd Sherbrooke Quebec Canada J1K 2R1
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Steglich T, Bernin D, Moldin A, Topgaard D, Langton M. Bran Particle Size Influence on Pasta Microstructure, Water Distribution, and Sensory Properties. Cereal Chem 2015. [DOI: 10.1094/cchem-03-15-0038-r] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Thomas Steglich
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
- Structure and Material Design, SP Food and Bioscience, Göteborg, Sweden
- Department of Chemistry and Chemical Engineering, Chalmers University of Technology, Göteborg, Sweden
| | - Diana Bernin
- Swedish NMR Centre, University of Gothenburg, Göteborg, Sweden
| | | | | | - Maud Langton
- Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
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Bernin D, Steglich T, Röding M, Moldin A, Topgaard D, Langton M. Multi-scale characterization of pasta during cooking using microscopy and real-time magnetic resonance imaging. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.09.007] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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