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Liu Z, Cheng G, Gu Z, Zhou Q, Yang Y, Zhang Z, Zhao R, Li C, Tian J, Feng J, Jiang H. Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics. Int J Biol Macromol 2024:132111. [PMID: 38821788 DOI: 10.1016/j.ijbiomac.2024.132111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2024] [Revised: 04/21/2024] [Accepted: 05/03/2024] [Indexed: 06/02/2024]
Abstract
The objective of this study was to understand how the dynamic rheological behaviors of high-amylose wheat (HAW) dough during various heating stages measured using a mixolab were affected by the starch properties. At the heating stage of 30 °C - 90 °C, low minimum (C2) and peak (C3) torques were observed for HAW doughs, which resulted from their reduced starch granule swelling. During holding at 90 °C, HAW doughs had low minimum (C4) and C3 - C4 torques, indicating a good resistance to mechanical shear and endogenous enzyme degradation. HAW doughs also had low final (C5) and setback (C5 - C4) torques, consistent with their low starch swelling power and solubility. The increased amylose in HAW starch formed long-chain double-helical B-type polymorph and amylose-lipid complex, which resulted in high starch gelatinization-temperatures and enthalpy change, low swelling power and solubility, low pasting viscosity, and high resistance of swollen granules to mechanical shear and enzyme degradation. The overall patterns of dough-rheological behavior of HAW doughs during heating were similar to their respective starch pasting profiles, indicating that starch was the dominant contributor to the dough rheology during heating. This study provides useful information for food applications and manufacturing of HAW-based products, especially none-fermented products requiring firm texture and low viscosity.
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Affiliation(s)
- Zehua Liu
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Gaomin Cheng
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Zhonghua Gu
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Qiong Zhou
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Yunfei Yang
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Zhaowan Zhang
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Renyong Zhao
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China
| | - Chengwei Li
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Jichun Tian
- Shandong Huatian Agricultural Technology Co. Ltd., Taian, Shandong 271604, China
| | - Junwei Feng
- Henan Feitian Biotechnology Co., Ltd., Qixian, Henan 456750, China
| | - Hongxin Jiang
- Grain, Oil and Food Engineering Technology Research Center of the State Grain and Reserves Administration, Key Laboratory of Henan Province, College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; Food Laboratory of Zhongyuan, Luohe, Henan 462300, China.
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Aoun M, Boukid F. Novel quality features to expand durum wheat applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4268-4274. [PMID: 36482810 DOI: 10.1002/jsfa.12374] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/27/2022] [Accepted: 12/09/2022] [Indexed: 06/06/2023]
Abstract
Durum wheat represents a staple food in the human diet owing to its nutritional and technological features. In comparison to common wheat, durum wheat has higher tolerance to biotic and abiotic stresses. However, its production and culinary uses are limited compared to common wheat. Therefore, significant attention was attributed to upgrading the key quality of durum wheat (i.e., hardness, protein, starch and color). This review intends to put the spotlight on the modification of these properties to create new functionalities suiting a wider range of food applications based on critical compilation of scientific publications. Targeting specific genes has been shown to be a valuable strategy to design novel wheat varieties with higher nutritional value (e.g., high amylose), improved technological properties (e.g., higher glutenin content), attractive appearance (e.g., colored wheat) and new uses (e.g., soft durum wheat for breadmaking). Further efforts are still needed to find efficient ways to stabilize and maintain these properties. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Meriem Aoun
- Department of Entomology and Plant Pathology, Oklahoma State University, Stillwater, Oklahoma, USA
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Di Nardo V, De Arcangelis E, Messia MC, Ruggeri S, Marconi E. Folate Enrichment of Whole-Meal Spaghetti Using Durum Wheat Debranning Fractions. Foods 2023; 12:2575. [PMID: 37444312 DOI: 10.3390/foods12132575] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 06/27/2023] [Accepted: 06/29/2023] [Indexed: 07/15/2023] Open
Abstract
Durum wheat debranning fractions (fine and coarse bran) were obtained and included as an ingredient in the formulation of whole-meal spaghetti to study their chemical-nutritional characteristics, in particular folate levels and sensorial properties. Experimental raw pasta had a higher folate content (40.5 µg/100 g) than commercial whole-meal pasta (28.3 µg/100 g), meeting the requirements for the health claim on folate (Reg. EU 432/2012) and for the nutritional claim on dietary fiber. After cooking, folate retention in pasta formulated with coarse bran was 80% and scored an overall "good" sensorial acceptability. Results indicate that whole-meal pasta formulated with folate-rich debranning fractions may represent a natural functional food that, integrated into the diet, could improve the health status of the population.
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Affiliation(s)
- Valentina Di Nardo
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise-Via F. De Sanctis, 86100 Campobasso, Italy
| | - Elisa De Arcangelis
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise-Via F. De Sanctis, 86100 Campobasso, Italy
- Department of Science and Technology for Sustainable Development and One Health, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo 21, 00128 Rome, Italy
| | - Maria Cristina Messia
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise-Via F. De Sanctis, 86100 Campobasso, Italy
| | - Stefania Ruggeri
- Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
| | - Emanuele Marconi
- Dipartimento Agricoltura, Ambiente e Alimenti (DiAAA), Università degli Studi del Molise-Via F. De Sanctis, 86100 Campobasso, Italy
- Department of Science and Technology for Sustainable Development and One Health, Università Campus Bio-Medico di Roma, Via Alvaro del Portillo 21, 00128 Rome, Italy
- Council for Agricultural Research and Economics (CREA), Research Centre for Food and Nutrition, Via Ardeatina 546, 00178 Rome, Italy
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Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization. Food Chem 2023; 404:134675. [DOI: 10.1016/j.foodchem.2022.134675] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 09/23/2022] [Accepted: 10/15/2022] [Indexed: 11/22/2022]
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García-Pérez P, Giuberti G, Sestili F, Lafiandra D, Botticella E, Lucini L. The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics. Food Chem 2023; 418:135959. [PMID: 36996655 DOI: 10.1016/j.foodchem.2023.135959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 02/24/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023]
Abstract
Wheat flour is one of the most prevalent foodstuffs for human consumption, and novel strategies are underway to enhance its nutritional properties. This work evaluated wholegrain flours from bread wheat lines with different amylose/amylopectin ratios through in vitro starch digestion and large intestine fermentation. High-amylose flours presented a higher resistant starch content and lower starch hydrolysis index. Moreover, UHPLC-HRMS metabolomics was carried out to determine the profile of the resulting in vitro fermentates. The multivariate analysis highlighted distinctive profiles between the flours derived from the different lines compared to the wild type. Peptides, glycerophospholipids, polyphenols, and terpenoids were identified as the main markers of the discrimination. The high-amylose flour fermentates showed the richest bioactive profile, containing stilbenes, carotenoids, and saponins. Present findings pave the way toward applying high-amylose flours to design novel functional foods.
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Affiliation(s)
- Pascual García-Pérez
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, Spain
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences, University of Tuscia, Viterbo, Italy
| | - Domenico Lafiandra
- Department of Agriculture and Forest Sciences, University of Tuscia, Viterbo, Italy
| | - Ermelinda Botticella
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Lecce, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
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Rodrigues Sousa H, Sá Lima I, Matheus Lima Neris L, Santos Silva A, Maria Silva Santos Nascimento A, Pereira de Araújo F, Felippe Ratke R, Anteveli Osajima J, Loiola Edvan R, Kauany da Silva Azevedo C, Henrique Vilsinski B, Curti Muniz E, Silva-Filho EC. Innovative hydrogels made from babassu mesocarp for technological application in agriculture. J Mol Liq 2023. [DOI: 10.1016/j.molliq.2023.121463] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/17/2023]
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Effect of Three Bakery Products Formulated with High-Amylose Wheat Flour on Post-Prandial Glycaemia in Healthy Volunteers. Foods 2023; 12:foods12020319. [PMID: 36673410 PMCID: PMC9857412 DOI: 10.3390/foods12020319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2022] [Revised: 01/02/2023] [Accepted: 01/06/2023] [Indexed: 01/10/2023] Open
Abstract
Both Glycaemic index (GI) and Glycaemic Load (GL) were introduced to measure the impact of a carbohydrate-containing food on blood glucose. From this perspective, high-amylose (HA) flours, with a higher percentage of resistant starch (RS), may represent a suitable raw material to improve the glycaemic response. The present work aims to investigate the GI of HA bakery products (biscuits, taralli and bread) compared to products obtained from conventional flour. Ten healthy volunteers were enrolled and their capillary blood glucose was measured every 15 min for 2 h after the consumption of HA and control products containing 50 g of available carbohydrates. On average, in the three bakery products, the amount of total starch replaced by RS was equal to 12%. HA biscuits and HA bread showed significantly lower GI than their control counterparts (p = 0.0116 and p = 0.011, respectively) and better glycaemic control. From the survey to assess liking and willingness to pay on HA snacks, HA packages received an average premium of €0.66 compared to control products. Although HA flour results in lower GI in both biscuits and bread, further studies are needed to evaluate the correct composition of HA products to have beneficial effects on post-prandial glycaemia.
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De Arcangelis E, Angelicola M, Trivisonno MC, Iacovino S, Falasca L, Lafiandra D, Sestili F, Messia MC, Marconi E. High amylose bread wheat and its effects on cooking quality and nutritional properties of pasta. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16028] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Elisa De Arcangelis
- Department of Science and Technology for Humans and the Environment, Università Campus Bio‐Medico di Roma Via Álvaro del Portillo 21 00128 Rome Italy
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Martina Angelicola
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Maria Carmela Trivisonno
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Silvio Iacovino
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Luisa Falasca
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Domenico Lafiandra
- Department of Agriculture and Forest Sciences University of Tuscia Via San Camillo de Lellis snc 01100 Viterbo Italy
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences University of Tuscia Via San Camillo de Lellis snc 01100 Viterbo Italy
| | - Maria Cristina Messia
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
| | - Emanuele Marconi
- Department of Science and Technology for Humans and the Environment, Università Campus Bio‐Medico di Roma Via Álvaro del Portillo 21 00128 Rome Italy
- Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise Via F. De Sanctis, 1 86100 Campobasso Italy
- Centro Interateneo di Eccellenza per la Ricerca e l’Innovazione su Pasta e Cereali trasformati (CERERE) 86100 Campobasso Italy
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Zhang W, Cheng B, Zeng X, Tang Q, Shu Z, Wang P. Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents. Front Nutr 2022; 9:934209. [PMID: 35873418 PMCID: PMC9302023 DOI: 10.3389/fnut.2022.934209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2022] [Accepted: 05/30/2022] [Indexed: 11/22/2022] Open
Abstract
The varieties of black rice with different amylose contents (waxy; medium-amylose: 16.03%; high-amylose: 27.14%) were parboiled and then evaluated for physicochemical and digestible properties. The color, crystalline structure, and swelling property of parboiled rice were analyzed, and the water molecular mobility, texture, and starch digestibility of cooked parboiled rice were determined. The color of black rice was only slightly changed after the parboiling treatment. The crystalline structures of waxy and medium-amylose rice were severely damaged by the parboiling treatment, while the highly crystalline structure was retained in parboiled high-amylose rice. During heating in water, parboiled high-amylose rice had a lower water absorption ratio (WAR) and volume expansion ratio (VER) than the other two varieties. After cooking, parboiled high-amylose rice had higher water molecular mobility and harder texture compared with the other two varieties. Cooked parboiled high-amylose rice contained higher content of resistant starch than cooked parboiled waxy and medium-amylose rice.
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Affiliation(s)
- Wei Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
- *Correspondence: Wei Zhang
| | - Bei Cheng
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Qiuling Tang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Zaixi Shu
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
| | - Pingping Wang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
- Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University), Ministry of Education, Wuhan, China
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Cuomo F, Trivisonno MC, Iacovino S, Messia MC, Marconi E. Sustainable Re-Use of Brewer's Spent Grain for the Production of High Protein and Fibre Pasta. Foods 2022; 11:foods11050642. [PMID: 35267275 PMCID: PMC8909400 DOI: 10.3390/foods11050642] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/18/2022] [Accepted: 02/20/2022] [Indexed: 11/23/2022] Open
Abstract
Brewer’s spent grains are one of the principal by-products of the brewing industry. For protein and fibre content, this by-product represents an interesting raw material to be reused for manufacturing many other products. To maximize the nutritional characteristics of this by-product, in this study, ingredients derived from brewer’s spent grains were included in the design of innovative dry pasta. Two brewer’s spent grains derivative ingredients, one enriched in proteins and the other in fibre were blended with semolina. Based on the rheological evaluation, the optimal amount of the two ingredients for producing pasta was determined. In particular, pasta responding to the claims “High Protein” and “High Fibre” was realized using the formulation enriched with 15% of protein-rich ingredient and the claim “High Fibre” and “Source of proteins” using the formulation enriched with 10% of fibre-rich ingredient. The final products were compared to 100% semolina and 100% wholegrain semolina pasta for composition, color, texture, and cooking quality, revealing excellent quality characteristics. The newly formulated pasta represents a successful match of technological aptitude, nutritional/sensorial quality, and sustainability.
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Affiliation(s)
- Francesca Cuomo
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
| | - Maria Carmela Trivisonno
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
| | - Silvio Iacovino
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
| | - Maria Cristina Messia
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
- Correspondence:
| | - Emanuele Marconi
- Department of Agricultural, Environmental and Food Sciences (DiAAA), Università degli Studi del Molise, Via De Sanctis, 86100 Campobasso, Italy; (F.C.); (M.C.T.); (S.I.); (E.M.)
- Università Campus Bio-Medico di Roma, Via Alvaro del Portillo 21, 00128 Roma, Italy
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