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Piazza I, Carnevali P, Faccini N, Baronchelli M, Terzi V, Morcia C, Ghizzoni R, Patrone V, Morelli L, Cervini M, Giuberti G. Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications. Foods 2023; 12:3418. [PMID: 37761126 PMCID: PMC10529920 DOI: 10.3390/foods12183418] [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: 07/26/2023] [Revised: 09/06/2023] [Accepted: 09/11/2023] [Indexed: 09/29/2023] Open
Abstract
Triticale-based biscuits were formulated with increasing substitution levels (i.e., 0, 25, 50, 75, and 100% w/w) of malted triticale flour (MTF). The products were analyzed for technological and nutritional characteristics, including the evaluation of the in vitro starch digestion. The results indicated that the substitution of triticale flour with MTF increased (p < 0.05) the total dietary fiber and ash contents. Total starch decreased (p < 0.05) when the level of MTF increased in the formulation, causing an increase in reducing sugars and an increase in the starch hydrolysis index and in the in vitro predicted glycemic index (pGI). The hardness and spread ratio values of biscuits decreased (p < 0.05) with increasing levels of MTF in the recipe. The lightness of doughs and biscuits decreased (p < 0.05) with increasing MTF levels. Overall, MTF could be used to formulate biscuits with higher dietary fiber content than native triticale flour and a medium to high in vitro glycemic index value as a function of the substitution level.
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Affiliation(s)
- Isabella Piazza
- Centre BIOGEST-SITEIA, Department of Life Science, University of Study of Modena and Reggio Emilia, Via Amendola, n. 2, 42122 Reggio Emilia, Italy
| | - Paola Carnevali
- R&D Food Microbiology & Molecular Biology Research, Barilla G. e R. Fratelli S.p.A., 43122 Parma, Italy;
| | - Nadia Faccini
- Research Centre for Genomics and Bioinformatics, Council for Agricultural Research and Economics, 29017 Fiorenzuola d’Arda, Italy; (N.F.); (M.B.); (V.T.); (C.M.); (R.G.)
| | - Marina Baronchelli
- Research Centre for Genomics and Bioinformatics, Council for Agricultural Research and Economics, 29017 Fiorenzuola d’Arda, Italy; (N.F.); (M.B.); (V.T.); (C.M.); (R.G.)
| | - Valeria Terzi
- Research Centre for Genomics and Bioinformatics, Council for Agricultural Research and Economics, 29017 Fiorenzuola d’Arda, Italy; (N.F.); (M.B.); (V.T.); (C.M.); (R.G.)
| | - Caterina Morcia
- Research Centre for Genomics and Bioinformatics, Council for Agricultural Research and Economics, 29017 Fiorenzuola d’Arda, Italy; (N.F.); (M.B.); (V.T.); (C.M.); (R.G.)
| | - Roberta Ghizzoni
- Research Centre for Genomics and Bioinformatics, Council for Agricultural Research and Economics, 29017 Fiorenzuola d’Arda, Italy; (N.F.); (M.B.); (V.T.); (C.M.); (R.G.)
| | - Vania Patrone
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (V.P.); (L.M.); (M.C.); (G.G.)
| | - Lorenzo Morelli
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (V.P.); (L.M.); (M.C.); (G.G.)
| | - Mariasole Cervini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (V.P.); (L.M.); (M.C.); (G.G.)
| | - Gianluca Giuberti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; (V.P.); (L.M.); (M.C.); (G.G.)
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Kollemparembil AM, Srivastava S, Zettel V, Gatternig B, Delgado A, Jekle M, Hitzmann B. Application of CO 2 Gas Hydrates as Leavening Agents in Black-and-White Cookies. Foods 2023; 12:2797. [PMID: 37509889 PMCID: PMC10378802 DOI: 10.3390/foods12142797] [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: 06/29/2023] [Revised: 07/18/2023] [Accepted: 07/19/2023] [Indexed: 07/30/2023] Open
Abstract
In this unprecedented study, the application of CO2 gas hydrates (GH) as a leavening agent to produce black-and-white cookies by replacing ammonium bicarbonate is investigated. Ammonium bicarbonate, the principal leavening ingredient in black-and-white cookies, has been linked to the creation of a carcinogenic substance known as acrylamide. Three distinct GH concentrations, 20%, 40%, and 50%, were utilized to determine the necessary amount to obtain a good leavening effect. However, the abrupt reduction in temperature brought on by the addition of GH had an inadmissible effect on the cookie dough. Consequently, an innovative kneading method carried out in a closed mixing unit at a high temperature was developed. The specific volume of the cookies when employing 50% GH as a baking agent was more than half that produced when using ammonium bicarbonate. In the cookies with GH, the springiness and hardness, which are the quality-determining textural characteristics of the pastry, remained within an acceptable range. The amount of acrylamide was reduced from 24.8 µg/Kg to around 18 µg/Kg by this research. Therefore, the presented study demonstrates the possibility of using CO2 GH as a leavening agent in black-and-white cookies and in other products for a healthier future.
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Affiliation(s)
- Ann Mary Kollemparembil
- Department of Process Analytics and Cereal Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - Shubhangi Srivastava
- Department of Process Analytics and Cereal Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - Viktoria Zettel
- Department of Process Analytics and Cereal Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - Bernhard Gatternig
- Institute of Fluid Mechanics (LSTME), FAU Erlangen-Nüremberg, 91058 Erlangen, Germany
- Process Engineering and Circular Economy, University of Applied Sciences Weihenstephan-Triesdorf, 85354 Triesdorf, Germany
- German Engineering Research and Development Center LSTME Busan, Busan 46742, Republic of Korea
| | - Antonio Delgado
- Institute of Fluid Mechanics (LSTME), FAU Erlangen-Nüremberg, 91058 Erlangen, Germany
- German Engineering Research and Development Center LSTME Busan, Busan 46742, Republic of Korea
| | - Mario Jekle
- Department of Plant-Based Foods, Institute of Food Science and Biotechnology, University of Hohenheim, 70599 Stuttgart, Germany
| | - Bernd Hitzmann
- Department of Process Analytics and Cereal Science, University of Hohenheim, 70599 Stuttgart, Germany
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Lukinac J, Jukić M. Barley in the Production of Cereal-Based Products. PLANTS (BASEL, SWITZERLAND) 2022; 11:plants11243519. [PMID: 36559630 PMCID: PMC9780955 DOI: 10.3390/plants11243519] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/30/2022] [Revised: 12/08/2022] [Accepted: 12/09/2022] [Indexed: 05/13/2023]
Abstract
Barley (Hordeum vulgare L.) is unjustly neglected today as a food grain. Interest in the use of barley in the food industry has increased recently. The reason for this is its content of dietary fibre, especially β-glucan, which has been shown to reduce blood cholesterol and lower blood sugar levels. The main nutritional components of barley and barley products, besides the mentioned β-glucan, are starch, sugar, proteins, fat and ash. Although not common in the production of bakery products, barley can be very easily involved in the production of the same products, and such products have improved nutritional characteristics and acceptable sensory characteristics, which make them desirable. Barley has great potential for use in a wide range of cereal-based foods as a partial or full replacement for currently used grains (such as wheat, oats, rice and corn). This article provides basic and general information about the use of barley in food and the processing of barley grains for use in the manufacturing of cereal-based products, with particular attention to the use of barley in the manufacturing of bread (flatbread and leavened bread), noodles and pasta, muffins and cakes and cookies and biscuits.
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Affiliation(s)
- Jasmina Lukinac
- Correspondence: (J.L.); (M.J.); Tel.: +385-31-224-397 (J.L.); +385-31-224-308 (M.J.)
| | - Marko Jukić
- Correspondence: (J.L.); (M.J.); Tel.: +385-31-224-397 (J.L.); +385-31-224-308 (M.J.)
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Nakov G, Jukić M, Šimić G, Šumanovac F, Komlenić DK, Lukinac J. Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies. Foods 2022; 11:foods11162428. [PMID: 36010428 PMCID: PMC9407046 DOI: 10.3390/foods11162428] [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: 07/12/2022] [Revised: 08/04/2022] [Accepted: 08/11/2022] [Indexed: 11/16/2022] Open
Abstract
Short-dough cookies are one of the most popular cereal-based products in the world, but usually they are considered as foods with a low nutritional value. Therefore, the aim of this study was to investigate the possibility of replacing part of the wheat flour (WF) with hulless barley flour (HLBF), in order to improve the functional properties and nutritional value of the cookies. Cookies were prepared from composite flours in the ratios HLBF:WF 0:100, 25:75, 50:50, 75:25, and 100:0. The results show that as the HLBF content in the composite flour increases, the viscosity of the corresponding HLBF:WF slurries also increases, due to the high dietary fiber content (especially the high β-glucan content), which is significantly higher when HLBF is included in the formulation. The addition of HLBF decreases the spread factor of the cookies, and increases their softness compared to the control cookies (100% WF), but these changes are not statistically significant up to 50% HLBF addition. The color of the HLBF:WF cookies is not significantly affected. A significant increase in total phenolic content (TPC) and increased antioxidant capacity (AOC) are observed in the HLBF:WF cookies. In addition, sensory evaluation confirms that WF can be replaced by up to 50% with HLBF without significant deterioration of the organoleptic properties of the cookies. It can be concluded that hulless barley serves as a promising raw material if the nutritional and functional properties of cereal-based products are to be improved.
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Affiliation(s)
- Gjore Nakov
- Institute of Cryobiology and Food Technologies, Agricultural Academy—Sofia, 1407 Sofia, Bulgaria
| | - Marko Jukić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
- Correspondence: (M.J.); (G.Š.)
| | - Gordana Šimić
- Agricultural Institute Osijek, 31000 Osijek, Croatia
- Correspondence: (M.J.); (G.Š.)
| | - Franjo Šumanovac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
| | - Daliborka Koceva Komlenić
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
| | - Jasmina Lukinac
- Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, 31000 Osijek, Croatia
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