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Kozukue N, Kim DS, Choi SH, Mizuno M, Friedman M. Isomers of the Tomato Glycoalkaloids α-Tomatine and Dehydrotomatine: Relationship to Health Benefits. Molecules 2023; 28:molecules28083621. [PMID: 37110854 PMCID: PMC10142774 DOI: 10.3390/molecules28083621] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 03/27/2023] [Accepted: 04/01/2023] [Indexed: 04/29/2023] Open
Abstract
High-performance liquid chromatography (HPLC) analysis of three commercial tomatine samples and another isolated from green tomatoes revealed the presence of two small peaks in addition to those associated with the glycoalkaloids dehydrotomatine and α-tomatine. The present study investigated the possible structures of the compounds associated with the two small peaks using HPLC-mass spectrophotometric (MS) methods. Although the two peaks elute much earlier on chromatographic columns than the elution times of the known tomato glycoalkaloids dehydrotomatine and α-tomatine, isolation of the two compounds by preparative chromatography and subsequent analysis by MS shows the two compounds have identical molecular weights, tetrasaccharide side chains, and MS and MS/MS fragmentation patterns to dehydrotomatine and α-tomatine. We suggest the two isolated compounds are isomeric forms of dehydrotomatine and α-tomatine. The analytical data indicate that widely used commercial tomatine preparations and those extracted from green tomatoes and tomato leaves consist of a mixture of α-tomatine, dehydrotomatine, an α-tomatine isomer, and a dehydrotomatine isomer in an approximate ratio of 81:15:4:1, respectively. The significance of the reported health benefits of tomatine and tomatidine is mentioned.
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Affiliation(s)
- Nobuyuki Kozukue
- Department of Food Service & Culinary Arts, Seowon University, Cheongju-City 28674, Republic of Korea
| | - Dong-Seok Kim
- Department of Food Service & Industry, Yeungnam University, Gyeongsan-City 38541, Republic of Korea
| | - Suk-Hyun Choi
- Department of Food Service & Culinary Arts, Seowon University, Cheongju-City 28674, Republic of Korea
| | - Masashi Mizuno
- Department of Agrobioscience, Graduate School of Agricultural Science, Kobe University, Kobe 657-8501, Japan
| | - Mendel Friedman
- Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA
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Pesce F, Ponzo V, Mazzitelli D, Varetto P, Bo S, Saguy IS. Strategies to Reduce Acrylamide Formation During Food Processing Focusing on Cereals, Children and Toddler Consumption: A Review. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2164896] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Affiliation(s)
- Francesco Pesce
- Department of Agricultural, Forest and Food Sciences, University of Torino, Torino, Italy
| | - Valentina Ponzo
- Department of Medical Sciences, University of Torino, Torino, Italy
| | - Davide Mazzitelli
- Department of Reseach and Development, Soremartec Italia Srl, Alba, CN, Italy
| | - Paolo Varetto
- Department of Reseach and Development, Soremartec Italia Srl, Alba, CN, Italy
| | - Simona Bo
- Department of Medical Sciences, University of Torino, Torino, Italy
| | - I. Sam Saguy
- Robert H. Smith Faculty of Agriculture, Food & Environment, The Hebrew University of Jerusalem, Jerusalem, Israel
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3
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The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114238] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]
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4
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González-Mulero L, Mesías M, Morales F, Delgado-Andrade C. Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion. Food Res Int 2022; 161:111820. [DOI: 10.1016/j.foodres.2022.111820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2022] [Revised: 08/02/2022] [Accepted: 08/18/2022] [Indexed: 11/28/2022]
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Yuksel F, Durmaz A. Evaluation of By-Products of Potato Peel as Food Additive. CURRENT NUTRITION & FOOD SCIENCE 2022. [DOI: 10.2174/1573401317666210702110412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract:
The potato plant is an important food source produced all over the world and it provides a significant portion of daily energy intake in nourishment. In addition, a significant rate of vitamins, fibre, mineral matters, protein, and fat can be obtained by consuming potato. In this study, the production, consumption, and usage areas of potato, a crucial source of our diet, and the possibilities of using it as food additives with the nutritional properties of its peel have been investigated. Generally, potato is consumed after its peel is removed in the homes and industrial areas and many of these peels are disposed off as wastes. Studies show that potato peel has a high content of dietary fibre, protein, carbohydrate, mineral matters, vitamin, phenolic, and antioxidant. The use of potato peel as food additives have also been discussed in this study.
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Affiliation(s)
- Ferhat Yuksel
- Department of Food Science, Gumushane University, 29100, Gumushane, Turkey
- Nigde Omer Halisdemir University,
Department of Nutrition and Dietetics, 51700, Nigde, Turkey
| | - Aysun Durmaz
- Department of Food Science, Gumushane University, 29100, Gumushane, Turkey
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6
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Li X, Kahlon T, Wang SC, Friedman M. Low Acrylamide Flatbreads Prepared from Colored Rice Flours and Relationship to Asparagine and Proximate Content of Flours and Flatbreads. Foods 2021; 10:foods10122909. [PMID: 34945459 PMCID: PMC8700719 DOI: 10.3390/foods10122909] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/19/2021] [Accepted: 11/22/2021] [Indexed: 11/23/2022] Open
Abstract
Acrylamide is a potentially toxic compound present in many plant-based foods, such as coffee, breads, and potato fries, which is reported to have carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content of widely consumed food as low as possible. As pigmented rice contains bioactive phenolic and flavonoid compounds, the objective of this study was to potentially enhance the beneficial properties of flatbreads by evaluating the acrylamide content and proximate composition of 12 novel flatbreads prepared from the following commercial pigmented rice seeds: Black Japonica, Chinese Black, French Camargue, Himalayan Red, Long Grain Brown, Purple Sticky, Short Grain Brown, Wehani, Wild, Indian Brown Basmati, Organic Brown Jasmine, and Organic Jade Pearl. Although acrylamide levels ranged from 4.9 µg/kg in Long Grain Brown to 50.8 µg/kg in Chinese Black, the absolute values were all low (though statistically significantly differences existed among varieties). Acrylamide content did not correlate with its precursor asparagine. The variations in protein, carbohydrate, fat, ash, dry matter, and water content determined by proximate analysis, and the reported health benefits of colored rice cultivars used to prepare the flatbreads, might also be useful for relating composition to nutritional qualities and health properties, facilitating their use as nutritional and health-promoting functional foods.
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Affiliation(s)
- Xueqi Li
- Olive Center, University of California, Davis, CA 95616, USA;
| | - Talwinder Kahlon
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA;
| | - Selina C. Wang
- Olive Center, University of California, Davis, CA 95616, USA;
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
- Correspondence: (S.C.W.); (M.F.); Tel.: +1-530-752-5018 (S.C.W.); +1-510-559-5615 (M.F.)
| | - Mendel Friedman
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA;
- Correspondence: (S.C.W.); (M.F.); Tel.: +1-530-752-5018 (S.C.W.); +1-510-559-5615 (M.F.)
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Li X, Kahlon T, Wang SC, Friedman M. Low Acrylamide Flatbreads from Colored Corn and Other Flours. Foods 2021; 10:foods10102495. [PMID: 34681543 PMCID: PMC8535222 DOI: 10.3390/foods10102495] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2021] [Revised: 10/14/2021] [Accepted: 10/15/2021] [Indexed: 12/16/2022] Open
Abstract
Dietary acrylamide formed during baking and frying of plant-based foods such as bread and other cereal products, coffee, fried potatoes, and olives is reported to induce genotoxic, carcinogenic, neurotoxic, and antifertility properties in vivo, suggesting the need to keep the acrylamide content low with respect to widely consumed heat-processed food including flatbreads. Due to the fact that pigmented corn flours contain biologically active and health-promoting phenolic and anthocyanin compounds, the objective of this study was to potentially define beneficial properties of flatbread by evaluating the acrylamide content determined by high-performance liquid chromatography/mass spectrometry (HPLC/MS) with a detection limit of 1.8 µg/kg and proximate composition by standard methods of six experimental flatbreads made from two white, two blue, one red, and one yellow corn flours obtained by milling commercial seeds. Acrylamide content was also determined in experimental flatbreads made from combinations in quinoa flour, wheat flour, and peanut meal with added broccoli or beet vegetables and of commercial flatbreads including tortillas and wraps. Proximate analysis of flatbreads showed significant differences in protein and fat but not in carbohydrate, mineral, and water content. The acrylamide content of 16 evaluated flatbreads ranged from 0 to 49.1 µg/kg, suggesting that these flatbreads have the potential to serve as low-acrylamide functional foods. The dietary significance of the results is discussed.
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Affiliation(s)
- Xueqi Li
- Olive Center, University of California, Davis, CA 95616, USA;
| | - Talwinder Kahlon
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA;
| | - Selina C. Wang
- Olive Center, University of California, Davis, CA 95616, USA;
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
- Correspondence: (S.C.W.); (M.F.)
| | - Mendel Friedman
- Healthy Processed Foods Research, Western Regional Research Center, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA;
- Correspondence: (S.C.W.); (M.F.)
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8
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Bahrami ME, Honarvar M, Nasrolah M. Potential for acrylamide formation in Iranian dates and date syrups; influence of amino acids and processing condition. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-00977-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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9
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Mousa RMA. Simultaneous inhibition of acrylamide formation and fat oxidation in quinoa cakes using gum Arabic supplementation coupled with fat reduction. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1924779] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Rasha Mousa Ahmed Mousa
- Department of Home Economics, Faculty of Specific Education, Assiut University, -Assiut, Egypt
- Department of Biochemistry, College of Science, University of Jeddah, Jeddah, Saudi Arabia
- Environmental Research Department, University of Jeddah Center for Research and Product Development, University of Jeddah, Jeddah, Saudi Arabia
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10
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Sarion C, Codină GG, Dabija A. Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:4332. [PMID: 33921874 PMCID: PMC8073677 DOI: 10.3390/ijerph18084332] [Citation(s) in RCA: 46] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 04/08/2021] [Accepted: 04/17/2021] [Indexed: 12/13/2022]
Abstract
Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.
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Affiliation(s)
| | - Georgiana Gabriela Codină
- Faculty of Food Engineering, Stefan cel Mare University of Suceava, 720229 Suceava, Romania; (C.S.); (A.D.)
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Mollakhalili-Meybodi N, Khorshidian N, Nematollahi A, Arab M. Acrylamide in bread: a review on formation, health risk assessment, and determination by analytical techniques. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2021; 28:15627-15645. [PMID: 33548042 DOI: 10.1007/s11356-021-12775-3] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/12/2020] [Accepted: 01/29/2021] [Indexed: 06/12/2023]
Abstract
Acrylamide is a water-soluble toxicant found in high-protein and carbohydrate-containing foods exposed to high temperature like bread as the staple foodstuff. This toxicant is mainly formed via Maillard reaction. The potential adverse effects of acrylamide especially possible carcinogenicity in human through dietary exposure necessitate its monitoring. Regarding the existence of its precursors in wheat bread formulation as well as extreme consumption of bread by most population and diversity of bread types, its acrylamide level needs to be investigated. The indicative value for acrylamide in wheat bread is set at 80 μg/kg. Consequently, its determination using liquid chromatography-tandem mass spectrometry (LC-MS/MS), gas chromatography-mass spectrometry (GC-MS), or capillary electrophoresis can be helpful considering both the risk assessment and quality control aspects. In this respect, methods based on LC-MS/MS show good recovery and within laboratory repeatability with a limit of detection of 3-20 μg/kg and limit of quantification of 10-50 μg/kg which is suitable for the immediate requirements for food product monitoring and calculation of consumer exposure.
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Affiliation(s)
- Neda Mollakhalili-Meybodi
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
- Research Center for Food Hygiene and Safety, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
| | - Nasim Khorshidian
- Food Safety Research Center (Salt), School of Nutrition and Food Sciences, Semnan University of Medical Sciences, Semnan, Iran
| | - Amene Nematollahi
- Department of Food Safety and Hygiene, School of Health, Fasa University of Medical Sciences, Fasa, Iran.
| | - Masoumeh Arab
- Department of Food Sciences and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
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12
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Friedman M, Tam CC, Kim JH, Escobar S, Gong S, Liu M, Mao XY, Do C, Kuang I, Boateng K, Ha J, Tran M, Alluri S, Le T, Leong R, Cheng LW, Land KM. Anti-Parasitic Activity of Cherry Tomato Peel Powders. Foods 2021; 10:230. [PMID: 33498638 PMCID: PMC7912415 DOI: 10.3390/foods10020230] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2020] [Revised: 01/20/2021] [Accepted: 01/21/2021] [Indexed: 12/20/2022] Open
Abstract
Trichomoniasis in humans, caused by the protozoal parasite Trichomonas vaginalis, is the most common non-viral sexually transmitted disease, while Tritrichomonas foetus causes trichomonosis, an infection of the gastrointestinal tract and diarrhea in farm animals and domesticated cats. As part of an effort to determine the inhibitory effects of plant-based extracts and pure compounds, seven commercially available cherry tomato varieties were hand-peeled, freeze-dried, and pounded into powders. The anti-trichomonad inhibitory activities of these peel powders at 0.02% concentration determined using an in vitro cell assay varied widely from 0.0% to 66.7% against T. vaginalis G3 (human); from 0.9% to 66.8% for T. foetus C1 (feline); and from 0.0% to 81.3% for T. foetus D1 (bovine). The organic Solanum lycopersicum var. cerasiforme (D) peels were the most active against all three trichomonads, inhibiting 52.2% (G3), 66.8% (C1), and 81.3% (D1). Additional assays showed that none of the powders inhibited the growth of foodborne pathogenic bacteria, pathogenic fungi, or non-pathogenic lactobacilli. Tomato peel and pomace powders with high content of described biologically active compounds could serve as functional food and feed additives that might help overcome adverse effects of wide-ranging diseases and complement the treatment of parasites with the anti-trichomonad drug metronidazole.
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Affiliation(s)
- Mendel Friedman
- Healthy Processed Foods Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA
| | - Christina C. Tam
- Foodborne Toxins Detection and Prevention Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; (C.C.T.); (J.H.K.); (L.W.C.)
| | - Jong H. Kim
- Foodborne Toxins Detection and Prevention Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; (C.C.T.); (J.H.K.); (L.W.C.)
| | - Sydney Escobar
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Steven Gong
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Max Liu
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Xuan Yu Mao
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Cindy Do
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Irene Kuang
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Kelvin Boateng
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Janica Ha
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Megan Tran
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Srimanth Alluri
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Tam Le
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Ryan Leong
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
| | - Luisa W. Cheng
- Foodborne Toxins Detection and Prevention Research Unit, Agricultural Research Service, United States Department of Agriculture, Albany, CA 94710, USA; (C.C.T.); (J.H.K.); (L.W.C.)
| | - Kirkwood M. Land
- Department of Biological Sciences, University of the Pacific, Stockton, CA 95211, USA; (S.E.); (S.G.); (M.L.); (X.Y.M.); (C.D.); (I.K.); (K.B.); (J.H.); (M.T.); (S.A.); (T.L.); (R.L.); (K.M.L.)
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Wang L, Tian Y, Chen Z, Chen J. Effects of
Hericium erinaceus
powder on the digestion, gelatinization of starch, and quality characteristics of Chinese noodles. Cereal Chem 2020. [DOI: 10.1002/cche.10387] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Lei Wang
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Yingpeng Tian
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Zhaoqing Chen
- College of Food Science and Technology Henan University of Technology Zhengzhou China
| | - Jie Chen
- College of Food Science and Technology Henan University of Technology Zhengzhou China
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Kahlon TS, Avena-Bustillos RJ, Brichta JL, Kahlon AK. High-Protein Nutritious Flatbreads and an Option for Gluten-Sensitive Individuals. Foods 2019; 8:foods8110591. [PMID: 31752409 PMCID: PMC6915643 DOI: 10.3390/foods8110591] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 11/12/2019] [Accepted: 11/15/2019] [Indexed: 12/11/2022] Open
Abstract
Whole grain quinoa and wheat, high-protein vegetable flatbreads were evaluated by tasters and a physical analysis was conducted. The objective was to produce nutritious, tasty gluten-free (quinoa) as well as gluten-containing (wheat) flatbreads. Flatbreads were Quinoa Peanut Oilcake Broccoli (QPCBROC), Wheat Peanut Oilcake Broccoli (WPCBROC), Quinoa Peanut Oilcake Beets (QPCBEET) and Wheat Peanut Oilcake Beets (WPCBEET). Peanut Oilcake would increase protein and add value to this farm byproduct. Bile acid binding broccoli and beets with cholesterol-lowering potential were used. Tasters preferred QPCBROC flatbreads for all sensory parameters. Acceptance of flatbreads was QPCBROC (83%), WPCBROC (70%), QPCBEET (78%) and WPCBEET (69%); these values were statistically similar. The objective of ≥25% protein content was exceeded by 5–8% and that of ≥70% acceptance was adequately achieved. These flatbreads were low in fat (5–6%) and contained essential minerals (4%) with only ≤1% added salt. Porosity and expansion data suggest that these flatbreads would take up relatively little shelf space. These flatbreads require only three ingredients and can be made in a household kitchen or by commercial production. These flatbreads offer a nutritious, tasty choice for all, and quinoa flatbreads offer an option for gluten-sensitive individuals.
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