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Cardoso PIFDC, Grisi CVB, Vieira ÉDA, de Almeida DKL, Cardarelli HR. Cereal flours with Bacillus coagulans and beta-glucan: Technological properties and sensory acceptability. Food Chem 2024; 448:139146. [PMID: 38569414 DOI: 10.1016/j.foodchem.2024.139146] [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: 09/26/2023] [Revised: 03/21/2024] [Accepted: 03/24/2024] [Indexed: 04/05/2024]
Abstract
This study aimed to develop three formulations of cereal flours: control cereal flour (CCF), probiotic cereal flour (PCF), and symbiotic cereal flour (SCF), and porridges from the flours were manufactured as a functional food. No significant differences were observed in the microbiological quality and the color of the flours for 150 days. The technological and functional potential of the flours were variously improved with the addition of Bacillus coagulans as a probiotic and beta-glucan as a prebiotic. The addition of beta-glucan fiber did not change the viability of the probiotic, which was higher than 7.45 log CFU/g for SCF and 7.13 log CFU/g for PCF until the end of the storage period. All porridge samples showed non-Newtonian fluid behavior with pseudoplastic characteristics; and the PCF and SCF porridges differed regarding the parameters of hardness (1.10 to 1.38 N), adhesiveness (5.88 to 8.86 mJ), cohesiveness (0.78 to 0.95) and gumminess (0.93 to 1.52 N) over time. The addition of the beta-glucan prebiotic interfered with these attributes due to its gelling capacity in the presence of water. The PCF obtained the best sensory acceptance scores when compared to the other formulations. The addition of Bacillus coagulans and beta-glucan did not interfere with thermographic behavior. The SCF differed in the observed crystallinity parameters from CCF and PCF, with the presence of larger solids and agglomerates.
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Affiliation(s)
- Paula Izabela Felinto da Costa Cardoso
- Postgraduation Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil
| | | | - Érica de Andrade Vieira
- Postgraduation Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil
| | - Dayanne Kelly Lopes de Almeida
- Department of Food Technology, Center for Technology and Regional Development, Federal University of Paraiba, João Pessoa, PB, Brazil
| | - Haíssa Roberta Cardarelli
- Postgraduation Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil; Department of Food Technology, Center for Technology and Regional Development, Federal University of Paraiba, João Pessoa, PB, Brazil.
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Szpicer A, Onopiuk A, Półtorak A, Wierzbicka A. The influence of oat β-glucan content on the physicochemical and sensory properties of low-fat beef burgers. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1750095] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Arkadiusz Szpicer
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Anna Onopiuk
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Andrzej Półtorak
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
| | - Agnieszka Wierzbicka
- Department of Technique and Food Product Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
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Abstract
Β-glucan is a strongly hydrophilic non-starchy polysaccharide, which, when incorporated in food, is renowned for its ability to alter functional characteristics such as viscosity, rheology, texture, and sensory properties of the food product. The functional properties of β-glucans are directly linked to their origin/source, molecular weight, and structural features. The molecular weight and structural/conformational features are in turn influenced by method of extraction and modification of the β-glucan. For example, whereas physical modification techniques influence only the spatial structures, modification by chemical agents, enzyme hydrolysis, mechanical treatment, and irradiation affect both spatial conformation and primary structures of β-glucan. Consequently, β-glucan can be modified (via one or more of the aforementioned techniques) into forms that have desired morphological, rheological, and (bio)functional properties. This review describes how various modification techniques affect the structure, properties, and applications of β-glucans in the food industry.
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Hussain SZ, Beigh MA, Qadri T, Naseer B, Zargar I. Development of low glycemic index muffins using water chestnut and barley flour. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14049] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Syed Zameer Hussain
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
| | - Mushtaq Ahmed Beigh
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
| | - Tahiya Qadri
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
| | - Bazila Naseer
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
| | - Imtiyaz Zargar
- Division of Food Science and Technology Sher‐e‐Kashmir University of Agricultural Sciences and Technology (SKUAST) Kashmir Srinagar India
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Bader Ul Ain H, Saeed F, Ahmad N, Imran A, Niaz B, Afzaal M, Imran M, Tufail T, Javed A. Functional and health-endorsing properties of wheat and barley cell wall’s non-starch polysaccharides. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1489837] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Affiliation(s)
- Huma Bader Ul Ain
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Farhan Saeed
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Nazir Ahmad
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ali Imran
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Bushra Niaz
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Afzaal
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Muhammad Imran
- University Institute of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, The University of Lahore-Lahore, Lahore, Pakistan
| | - Tabussam Tufail
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
| | - Ahsan Javed
- Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan
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Enzymatic Quantification of β-glucan in a Finely Comminuted Meat Product System. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0856-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Xuan H, Ren J, Zhu Y, Liu X, Ge L. A green method to fabricate uniform porous responsive one-dimensional photonic crystals. Colloids Surf A Physicochem Eng Asp 2016. [DOI: 10.1016/j.colsurfa.2016.07.046] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Ren J, Xuan H, Liu C, Yao C, Zhu Y, Liu X, Ge L. Graphene oxide hydrogel improved sensitivity in one-dimensional photonic crystals for detection of beta-glucan. RSC Adv 2015. [DOI: 10.1039/c5ra12155h] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
This study establishes a new approach to quantify beta-glucan in oats by combining the dye Congo red with 1DPhCs with a PANI defect.
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Affiliation(s)
- Jiaoyu Ren
- State Key Laboratory of Bioelectronics
- School of Biological Science and Medical Engineering
- Southeast University
- Nanjing 210096
- P. R. China
| | - Hongyun Xuan
- State Key Laboratory of Bioelectronics
- School of Biological Science and Medical Engineering
- Southeast University
- Nanjing 210096
- P. R. China
| | - Cihui Liu
- State Key Laboratory of Bioelectronics
- School of Biological Science and Medical Engineering
- Southeast University
- Nanjing 210096
- P. R. China
| | - Chong Yao
- State Key Laboratory of Bioelectronics
- School of Biological Science and Medical Engineering
- Southeast University
- Nanjing 210096
- P. R. China
| | - Yanxi Zhu
- State Key Laboratory of Bioelectronics
- School of Biological Science and Medical Engineering
- Southeast University
- Nanjing 210096
- P. R. China
| | - Xuefan Liu
- State Key Laboratory of Bioelectronics
- School of Biological Science and Medical Engineering
- Southeast University
- Nanjing 210096
- P. R. China
| | - Liqin Ge
- State Key Laboratory of Bioelectronics
- School of Biological Science and Medical Engineering
- Southeast University
- Nanjing 210096
- P. R. China
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