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Lin Z, Chen Y, Xi G, Qiao D, Wang Q, Chen Z, Zhao S, Niu M, Zhang B. Changing the ionic strength can regulate the resistant starch content of binary complex including starch and protein or its hydrolysates. Int J Biol Macromol 2024; 262:129992. [PMID: 38331070 DOI: 10.1016/j.ijbiomac.2024.129992] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Revised: 01/30/2024] [Accepted: 02/03/2024] [Indexed: 02/10/2024]
Abstract
Ionic strength condition is a crucial parameter for food processing, but it remains unclear how ionic strength alters the structure and digestibility of binary complexes containing starch and protein/protein hydrolysates. Here, the binary complex with varied ionic strength (0-0.40 M) was built by native corn starch (NS) and soy protein isolate (SPI)/hydrolysates (SPIH) through NaCl. The inclusion of SPI and SPIH allowed a compact network structure, especially the SPIH with reduced molecule size, which enriched the resistant starch (RS) of NS-SPIH. Particularly, the higher ionic strength caused the larger nonperiodic structures and induced loosener network structures, largely increasing the possibility of amylase for starch digestion and resulting in a decreased RS content from 19.07 % to 15.52 %. In other words, the SPIH hindered starch digestion while increasing ionic strength had the opposite effect, which should be considered in staple food production.
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Affiliation(s)
- Zexue Lin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
| | - Yanyu Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
| | - Gaolei Xi
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Dongling Qiao
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China
| | - Qiuling Wang
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Zhifei Chen
- Technology Center for China Tobacco Henan Industrial Limited Company, Zhengzhou 450000, China
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
| | - Meng Niu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Binjia Zhang
- College of Food Science, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Southwest University, Chongqing 400715, China.
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2
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Amaresh, Mitra J, Kaushal M. Influence of incorporation of peanut protein isolate on pasting, rheological and textural properties of rice starch. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2022.111312] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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3
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Kaur N, Aggarwal P, Kaur N, Kaur S. Phytonutritional profile, cooking quality, in vitro digestibility, organoleptic attributes and storage stability of variety bell pepper incorporated pasta. Food Measure 2022. [DOI: 10.1007/s11694-022-01702-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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4
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Tarahi M, Shahidi F, Hedayati S. Physicochemical, Pasting, and Thermal Properties of Native Corn Starch-Mung Bean Protein Isolate Composites. Gels 2022; 8:693. [PMID: 36354601 PMCID: PMC9689853 DOI: 10.3390/gels8110693] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2022] [Revised: 10/12/2022] [Accepted: 10/22/2022] [Indexed: 08/27/2023] Open
Abstract
Starch is widely used in food and non-food industries because of its unique characteristics. However, native starch shows some weaknesses that restrict its applications. Recently, some studies have demonstrated the benefits of using protein to overcome these limitations. Therefore, the aim of the present study was to investigate the effect of mung bean protein isolate (MBPI) (2%, 4%, 6%, and 8%) on the physicochemical, pasting, and thermal properties of native corn starch (NCS), as a novel starch-protein composite. Higher swelling power (SP), water absorbance capacity (WAC), and solubility values of NCS were observed with increasing MBPI concentration. Additionally, by the addition of MBPI, the rapid visco analyzer (RVA) showed a reduction in pasting temperature (77.98 to 76.53 °C), final viscosity (5762 to 4875 cP), and setback (3063 to 2400 cP), while the peak viscosity (4691 to 5648 cP) and breakdown (1992 to 3173 cP) increased. The thermal properties of NCS/MBPI gels investigated by differential scanning calorimetry (DSC) showed higher onset, peak, and conclusion temperatures (69.69 to 72.21 °C, 73.45 to 76.72 °C, and 77.75 to 82.26 °C, respectively), but lower gelatinization enthalpy (10.85 to 8.79 J/g) by increasing MBPI concentration. Fourier transform infrared spectroscopy (FT-IR) indicated that the addition of MBPI decreased the amount of hydrogen bonds within starch. Furthermore, after three cycles of freeze-thaw shocks, the syneresis of NCS-MBPI composites decreased from 38.18 to 22.01%. These results indicated that the MBPI could improve the physicochemical properties of NCS, especially its syneresis and retrogradation characteristics.
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Affiliation(s)
- Mohammad Tarahi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, Iran
| | - Fakhri Shahidi
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, Iran
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
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5
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Raina S, Gupta A, Singh A, Surasani VKR, Sharma S. Functionality of pasta enriched with pumpkin seed meal: cooking quality, techno‐functional properties, textural and structural characterization. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Simran Raina
- Department of Food Science and Technology Punjab Agricultural University 141004 Ludhiana Punjab
| | - Antima Gupta
- Department of Food Science and Technology Punjab Agricultural University 141004 Ludhiana Punjab
| | - Arashdeep Singh
- Department of Food Science and Technology Punjab Agricultural University 141004 Ludhiana Punjab
| | - Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology Guru Angad Dev Veterinary and Animal Sciences University 141004 Ludhiana Punjab
| | - Savita Sharma
- Department of Food Science and Technology Punjab Agricultural University 141004 Ludhiana Punjab
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6
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Wang Z, Mhaske P, Farahnaky A, Kasapis S, Majzoobi M. Cassava starch: Chemical modification and its impact on functional properties and digestibility, a review. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107542] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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7
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Schlangen M, Taghian Dinani S, Schutyser MA, van der Goot AJ. Dry fractionation to produce functional fractions from mung bean, yellow pea and cowpea flour. INNOV FOOD SCI EMERG 2022; 78:103018. [DOI: 10.1016/j.ifset.2022.103018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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8
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Pang Z, Bourouis I, Sun M, Cao J, Liu P, Sun R, Chen C, Li H, Liu X. Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions. Int J Biol Macromol 2022; 209:2061-2069. [PMID: 35490766 DOI: 10.1016/j.ijbiomac.2022.04.187] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 04/08/2022] [Accepted: 04/25/2022] [Indexed: 11/05/2022]
Abstract
Rice starch (RS) and soy protein (SP) were mixed at various ratios and the physicochemical, rheological and tribological properties of the resulted pastes were analyzed. Microscopy and spectral techniques were applied to follow the structural changes during cooling and heating processes. Higher proportion of SP resulted in lower swelling power. According to DSC and RVA results, SP inhibited the gelatinization of starch, leading to higher pasting temperature; the peak, trough, final viscosities, set back and enthalpy changes were decreased with increasing SP concentration. All the samples presented a shear thinning behavior and the mixtures with soy proteins showed lower viscosity, yield stress and consistency coefficient than pure starch paste. The creep-recovery test showed that the addition of soy proteins resulted in more liquid-like mixtures, causing weakening of instantaneous elastic recovery. The combination of rice starch and soy proteins increased the friction, compared with their individual components, except RS/SP 9/1 at sliding speed >20 mm/s. According to the microstructure and spectra analysis, the soy protein adhered on the surface of starch granules, which might have hindered the leaching of amylopectin; and the association between starch and soy proteins mainly occurred when the starch granules were gelatinized, which could be reinforced during starch retrogradation.
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Affiliation(s)
- Zhihua Pang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
| | - Imane Bourouis
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Mengya Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Jinnuo Cao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Ping Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Ruohao Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Cunshe Chen
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - He Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
| | - Xinqi Liu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, China
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9
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Yoon S, Yang G, Kwon H, Lee S. Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein‐fortified precooked noodles. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15727] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Seong Yoon
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center Sejong University Seoul 05006 Korea
| | - Geunhyuk Yang
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center Sejong University Seoul 05006 Korea
| | - Hyukjin Kwon
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center Sejong University Seoul 05006 Korea
| | - Suyong Lee
- Department of Food Science & Biotechnology and Carbohydrate Bioproduct Research Center Sejong University Seoul 05006 Korea
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10
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Cruz-Romero MC, O'Flynn CC, Troy D, Mullen AM, Kerry JP. The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat. Foods 2021; 11:17. [PMID: 35010144 DOI: 10.3390/foods11010017] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2021] [Revised: 11/24/2021] [Accepted: 12/16/2021] [Indexed: 11/25/2022] Open
Abstract
The objective of this study was to investigate the use of potassium chloride (KCl) and tapioca starch (TS) to reduce salt levels below 1.5% in sausages manufactured using previously high pressure (HP) processed pork (150 MPa). A 3 × 2 × 1 factorial design was used to formulate breakfast sausages with three salt levels (0.5%, 1.0%, and 1.5%), two ingredient levels (no added ingredient or added as a combination of KCl\TS), and one pressure level (150 MPa). Partial replacement of NaCl with KCl and addition of TS had beneficial effects on the water binding abilities of sausage batters by decreasing (p < 0.05) total expressible fluid (%) and increasing water holding capacity (%). Overall, results indicated that the use of KCl\TS imparted some beneficial effects to salt-reduced low fat breakfast sausages and has the potential to reduce salt levels in the breakfast sausages to 1.0% while still maintaining the organoleptic and functional properties traditionally associated with these meat products.
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11
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Lawal OM, van Stuijvenberg L, Boon N, Awolu O, Fogliano V, Linnemann AR. Technological and nutritional properties of amaranth-fortified yellow cassava pasta. J Food Sci 2021; 86:5213-5225. [PMID: 34796502 PMCID: PMC9299002 DOI: 10.1111/1750-3841.15975] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 10/10/2021] [Accepted: 10/18/2021] [Indexed: 01/18/2023]
Abstract
Yellow cassava is an affordable starting material to design a healthy food, having high β-carotene content. White and yellow cassava functional pasta were fortified with 50 g/kg (w/w) amaranth dry leaf powder and analyzed to evaluate the impact of cultivar difference, processing, and addition of amaranth leaf powder on the physicochemical, functional, pasting, antioxidant, and cooking properties of the white and yellow cassava pasta samples. Significant differences were observed among the cassava pasta samples. Leaf powder addition significantly enhanced the dietary fiber (7.6-9.1 g/100 g) and protein (1.41-4.69 g/100 g) contents of formulated cassava pasta. Yellow cassava-amaranth pasta had higher β-carotene (2.07 µg/g), iron (59 mg/kg), and zinc (9 mg/kg) contents than the white cassava-amaranth pasta. The addition of amaranth leaf powder also enhanced the antioxidant capacities of pasta products. Cooking time and gruel solid loss were reduced upon the addition of amaranth leaf powder, which is beneficial to the consumers. Data showed the potential of amaranth-fortified yellow cassava pasta in contributing to a healthy diet in low- and middle-income countries by combining a biofortified crop with leafy vegetables via food-to-food fortification. Practical Application: This work demonstrates the feasibility of a cassava-based pasta fortified with amaranth vegetables as an affordable and nutritious food to benefit micronutrient deficient consumers in countries with high cassava consumption but low vegetable intake. The inclusion of amaranth leaf powder enhanced the developed pasta's nutritional and technological properties, thus presenting a healthy food choice with the potentials for scaling up commercially.
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Affiliation(s)
- Oluranti M Lawal
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands.,Food Science and Technology Department, Federal University of Technology, Akure, Nigeria
| | - Louka van Stuijvenberg
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Nienke Boon
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Olugbenga Awolu
- Food Science and Technology Department, Federal University of Technology, Akure, Nigeria
| | - Vincenzo Fogliano
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Anita R Linnemann
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
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12
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Oskaybaş-Emlek B, Özbey A, Kahraman K. Effects of germination on the physicochemical and nutritional characteristics of lentil and its utilization potential in cookie-making. Food Measure 2021. [DOI: 10.1007/s11694-021-00958-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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13
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Lawal OM, Sanni O, Oluwamukomi M, Fogliano V, Linnemann AR. The addition of fluted pumpkin (Telfairia occidentalis) leaf powder improves the techno-functional properties of cassava pasta. Food Structure 2021. [DOI: 10.1016/j.foostr.2021.100241] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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14
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Zhang B, Qiao D, Zhao S, Lin Q, Wang J, Xie F. Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.05.033] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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15
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Sharma R, Dar B, Sharma S, Singh B. In vitro digestibility, cooking quality, bio-functional composition, and sensory properties of pasta incorporated with potato and pigeonpea flour. Int J Gastron Food Sci 2021; 23:100300. [DOI: 10.1016/j.ijgfs.2020.100300] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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16
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Puttarat N, Thangrongthong S, Kasemwong K, Kerdsup P, Taweechotipatr M. Spray-drying microencapsulation using whey protein isolate and nano-crystalline starch for enhancing the survivability and stability of Lactobacillus reuteri TF-7. Food Sci Biotechnol 2021; 30:245-56. [PMID: 33732515 DOI: 10.1007/s10068-020-00870-z] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 10/19/2020] [Accepted: 12/23/2020] [Indexed: 10/22/2022] Open
Abstract
Decrease of survivability and stability is a major problem affecting probiotic functional food. Thus, in this study, Lactobacillus reuteri TF-7 producing bile salt hydrolase was microencapsulated in whey protein isolate (WPI) or whey protein isolate combined with nano-crystalline starch (WPI-NCS) using the spray-drying technique to enhance the survivability and stability of probiotics under various adverse conditions. Spherical microcapsules were generated with this microencapsulation technique. In addition, the survival of L. reuteri TF-7 loaded in WPI-NCS microcapsules was significantly higher than WPI microcapsules and free cells after exposure to heat, pH, and simulated gastrointestinal conditions. During long-term storage at 4, 25, and 35 °C, WPI-NCS microcapsules could retain both survival and biological activity. These findings suggest that microcapsules fabricated from WPI-NCS provide the most robust efficiency for enhancing the survivability and stability of probiotics, in which their great potentials appropriate to develop as the cholesterol-lowering probiotic supplements.
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Krajang M, Malairuang K, Sukna J, Rattanapradit K, Chamsart S. Single-step ethanol production from raw cassava starch using a combination of raw starch hydrolysis and fermentation, scale-up from 5-L laboratory and 200-L pilot plant to 3000-L industrial fermenters. Biotechnol Biofuels 2021; 14:68. [PMID: 33726825 PMCID: PMC7962325 DOI: 10.1186/s13068-021-01903-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 08/13/2020] [Accepted: 02/16/2021] [Indexed: 06/12/2023]
Abstract
BACKGROUND A single-step ethanol production is the combination of raw cassava starch hydrolysis and fermentation. For the development of raw starch consolidated bioprocessing technologies, this research was to investigate the optimum conditions and technical procedures for the production of ethanol from raw cassava starch in a single step. It successfully resulted in high yields and productivities of all the experiments from the laboratory, the pilot, through the industrial scales. Yields of ethanol concentration are comparable with those in the commercial industries that use molasses and hydrolyzed starch as the raw materials. RESULTS Before single-step ethanol production, studies of raw cassava starch hydrolysis by a granular starch hydrolyzing enzyme, StargenTM002, were carefully conducted. It successfully converted 80.19% (w/v) of raw cassava starch to glucose at a concentration of 176.41 g/L with a productivity at 2.45 g/L/h when it was pretreated at 60 °C for 1 h with 0.10% (v/w dry starch basis) of Distillase ASP before hydrolysis. The single-step ethanol production at 34 °C in a 5-L fermenter showed that Saccharomyces cerevisiae (Fali, active dry yeast) produced the maximum ethanol concentration, pmax at 81.86 g/L (10.37% v/v) with a yield coefficient, Yp/s of 0.43 g/g, a productivity or production rate, rp at 1.14 g/L/h and an efficiency, Ef of 75.29%. Scale-up experiments of the single-step ethanol production using this method, from the 5-L fermenter to the 200-L fermenter and further to the 3000-L industrial fermenter were successfully achieved with essentially good results. The values of pmax, Yp/s, rp, and Ef of the 200-L scale were at 80.85 g/L (10.25% v/v), 0.42 g/g, 1.12 g/L/h and 74.40%, respectively, and those of the 3000-L scale were at 70.74 g/L (8.97% v/v), 0.38 g/g, 0.98 g/L/h and 67.56%, respectively. Because of using raw starch, major by-products, i.e., glycerol, lactic acid, and acetic acid of all three scales were very low, in ranges of 0.940-1.140, 0.046-0.052, 0.000-0.059 (% w/v), respectively, where are less than those values in the industries. CONCLUSION The single-step ethanol production using the combination of raw cassava starch hydrolysis and fermentation of three fermentation scales in this study is practicable and feasible for the scale-up of industrial production of ethanol from raw starch.
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Affiliation(s)
- Morakot Krajang
- Biological Science Program, Faculty of Science, Burapha University, Chon Buri, 20131, Thailand
| | - Kwanruthai Malairuang
- Department of Biology, Faculty of Science, Burapha University, Chon Buri, 20131, Thailand
- Biochemical Engineering Pilot Plant, Faculty of Science, Burapha University, Chon Buri, 20131, Thailand
| | - Jatuporn Sukna
- Department of Biology, Faculty of Science, Burapha University, Chon Buri, 20131, Thailand
- Biochemical Engineering Pilot Plant, Faculty of Science, Burapha University, Chon Buri, 20131, Thailand
| | - Krongchan Rattanapradit
- Biochemical Engineering Pilot Plant, Faculty of Science, Burapha University, Chon Buri, 20131, Thailand
- Department of Biotechnology, Faculty of Science, Burapha University, Chon Buri, 20131, Thailand
| | - Saethawat Chamsart
- Department of Biology, Faculty of Science, Burapha University, Chon Buri, 20131, Thailand.
- Biochemical Engineering Pilot Plant, Faculty of Science, Burapha University, Chon Buri, 20131, Thailand.
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18
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Obadi M, Xu B. Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products. Food Hydrocoll 2021; 112:106286. [DOI: 10.1016/j.foodhyd.2020.106286] [Citation(s) in RCA: 37] [Impact Index Per Article: 12.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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19
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Gupta A, Sharma S, Reddy Surasani VK. Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110045] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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20
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Jeong D, Hong JS, Liu Q, Choi H, Chung H. The effects of different levels of heat‐treated legume flour on nutritional, physical, textural, and sensory properties of gluten‐free muffins. Cereal Chem 2020. [DOI: 10.1002/cche.10379] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Affiliation(s)
- Duyun Jeong
- Division of Food and Nutrition Chonnam National University Gwangju Korea
| | - Jung Sun Hong
- Research Division of Strategic Food Technology Korea Food Research Institute Wanju Korea
| | - Qiang Liu
- Guelph Research and Development Centre Agriculture and Agri‐Food Canada Guelph ON Canada
| | - Hee‐Don Choi
- Research Division of Strategic Food Technology Korea Food Research Institute Wanju Korea
| | - Hyun‐Jung Chung
- Division of Food and Nutrition Chonnam National University Gwangju Korea
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21
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Awoyale W, Oyedele HA, Maziya‐Dixon B. Correlation of the sensory attributes of thick yam paste (
amala
) and the functional and pasting properties of the flour as affected by storage periods and packaging materials. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14732] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wasiu Awoyale
- International Institute of Tropical Agriculture Ibadan Nigeria
- Department of Food Science & Technology Kwara State University Malete Ilorin Nigeria
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Malairuang K, Krajang M, Rotsattarat R, Chamsart S. Intensive Multiple Sequential Batch Simultaneous Saccharification and Cultivation of Kluyveromyces marxianus SS106 Thermotolerant Yeast Strain for Single-Step Ethanol Fermentation from Raw Cassava Starch. Processes (Basel) 2020; 8:898. [DOI: 10.3390/pr8080898] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
We developed the intensive multiple sequential batch simultaneous saccharification and cultivation of the selected thermotolerant yeast strain for single-step ethanol production. The selection and high-cell-density inoculum production of thermotolerant yeast able to produce ethanol under the optimal conditions for single-step ethanol fermentation has become a necessity. In this study, the newly isolated Kluyveromyces marxianus SS106 could tolerate high temperatures (35–45 °C) and grow under a wide range of pH values (3.0–5.5), which are the optimum conditions of raw cassava starch hydrolyzing enzyme used in single-step ethanol fermentation. The high-cell-density concentration of K. marxianus SS106 was produced by a single batch and an intensive multiple sequential batch process in a 5-L stirred tank bioreactor using the simultaneous saccharification and cultivation (SSC) method. The single SSC process yielded the yeast cell biomass at a concentration of 39.30 g/L with a productivity of 3.28 g/L/h and a specific growth rate of 0.49 h−1. However, the yeast cell density concentration was higher in the intensive multiple sequential batch SSC than in the single batch process. This process yielded yeast cell biomass at concentrations of 36.09–45.82 g/L with productivities of 3.01–3.82 g/L/h and specific growth rates of 0.29–0.44 h−1 in the first six batch cycle. The results suggested that the intensive multiple sequential batch simultaneous saccharification and cultivation of K. marxianus SS106 would be a promising process for high-cell-density yeast production for use as the inoculum in single-step ethanol fermentation. Furthermore, we also experimented with single-step ethanol production from raw cassava starch by K. marxianus SS106 in a 5-L stirred tank fermenter. This produced ethanol at a concentration of 61.72 g/L with a productivity of 0.86 g/L/h.
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Salve AR, Arya SS. Bioactive constituents, microstructural and nutritional quality characterisation of peanut flat bread. Food Measure 2020. [DOI: 10.1007/s11694-020-00406-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Bhinder S, Kaur A, Singh B, Yadav MP, Singh N. Proximate composition, amino acid profile, pasting and process characteristics of flour from different Tartary buckwheat varieties. Food Res Int 2020; 130:108946. [DOI: 10.1016/j.foodres.2019.108946] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2019] [Revised: 12/14/2019] [Accepted: 12/21/2019] [Indexed: 11/25/2022]
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25
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Kaushik M, Yadav BS, Yadav RB, Dangi N. Assessing the influence of lentil protein concentrate on pasting and rheological properties of barley starch. Food Measure 2020. [DOI: 10.1007/s11694-020-00410-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Bravo‐Núñez Á, Sahagún M, Bravo‐Núñez A, Gómez M. Optimisation of protein‐enriched gluten‐free layer cakes using a mixture design. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14470] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ángela Bravo‐Núñez
- Food Technology Area College of Agricultural Engineering University of Valladolid 34071 Palencia Spain
| | - Marta Sahagún
- Food Technology Area College of Agricultural Engineering University of Valladolid 34071 Palencia Spain
| | - Andrés Bravo‐Núñez
- Food Technology Area College of Agricultural Engineering University of Valladolid 34071 Palencia Spain
| | - Manuel Gómez
- Food Technology Area College of Agricultural Engineering University of Valladolid 34071 Palencia Spain
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Affiliation(s)
- Jie Liu
- College of Food Science and TechnologyHenan University of Technology Zhengzhou 450001 P. R. China
| | - Rui Lai
- College of Food Science and TechnologyHenan University of Technology Zhengzhou 450001 P. R. China
| | - Xiangli Wang
- College of Food Science and TechnologyHenan University of Technology Zhengzhou 450001 P. R. China
| | - Haiyang Wang
- College of Food Science and TechnologyHenan University of Technology Zhengzhou 450001 P. R. China
| | - Yawei Liu
- College of Food Science and TechnologyHenan University of Technology Zhengzhou 450001 P. R. China
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28
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Bravo-Núñez Á, Gómez M. Assessing the influence of vegetal protein source on the physicochemical properties of maize flour. Food Measure 2019. [DOI: 10.1007/s11694-019-00256-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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29
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Lian H, Luo K, Gong Y, Zhang S, Serventi L. Okara flours from chickpea and soy are thickeners: increased dough viscosity and moisture content in gluten‐free bread. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14332] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Heying Lian
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University RFH Building, PO Box 85054 Lincoln, Christchurch 7647 New Zealand
| | - Kaibin Luo
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University RFH Building, PO Box 85054 Lincoln, Christchurch 7647 New Zealand
| | - Yuxin Gong
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University RFH Building, PO Box 85054 Lincoln, Christchurch 7647 New Zealand
| | - Shiji Zhang
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University RFH Building, PO Box 85054 Lincoln, Christchurch 7647 New Zealand
| | - Luca Serventi
- Department of Wine, Food and Molecular Biosciences Faculty of Agriculture and Life Sciences Lincoln University RFH Building, PO Box 85054 Lincoln, Christchurch 7647 New Zealand
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Reddy Surasani VK, Singh A, Gupta A, Sharma S. Functionality and cooking characteristics of pasta supplemented with protein isolate from pangas processing waste. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.014] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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31
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Chisenga SM, Workneh TS, Bultosa G, Alimi BA. Progress in research and applications of cassava flour and starch: a review. J Food Sci Technol 2019; 56:2799-2813. [PMID: 31205336 PMCID: PMC6542882 DOI: 10.1007/s13197-019-03814-6] [Citation(s) in RCA: 43] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/02/2019] [Accepted: 05/08/2019] [Indexed: 01/04/2023]
Abstract
The cassava flours and starches have elicited great use in the food and non-food industry. The diversity in cassava genotypes accounts for differences in end-product properties, and would require characterization of cassava varieties for suitability of culinary and processing. This review showed that screening criteria of cassava cultivars end-user properties include proximate contents, amylose content, structural, swelling, gelatinization and pasting characteristics, including freeze-thaw stability properties of cassava-derived flours and starches. Literature shows that the physiochemical properties vary with genetic factors (i.e. genotype). In this review, the amylose content was found to be the main genetic trait for discriminating the cassava varieties for gelatinization and pasting processes including resistant starches. Moreover, cassava derived raw materials (flours and starches) were found to have various application in baking, edible film, syrup, glucose, alcohol, and soups production.
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Affiliation(s)
- Shadrack Mubanga Chisenga
- Department of Bioresources Engineering, University of KwaZulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Scottsville, Private Bag X01, Pietermaritzburg, KZN 3209 South Africa
| | - Tilahun Seyoum Workneh
- Department of Bioresources Engineering, University of KwaZulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Scottsville, Private Bag X01, Pietermaritzburg, KZN 3209 South Africa
| | - Geremew Bultosa
- Department of Food Science and Technology, Botswana University of Agriculture and Natural Resources, Private Bag 0027, Gaborone, Botswana
| | - Buliyaminu Adegbemiro Alimi
- Department of Bioresources Engineering, University of KwaZulu-Natal, Carbis Road, Rabie Saunders Building Scottsville, Scottsville, Private Bag X01, Pietermaritzburg, KZN 3209 South Africa
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Mishyna M, Martinez JJI, Chen J, Davidovich-Pinhas M, Benjamin O. Heat-induced aggregation and gelation of proteins from edible honey bee brood (Apis mellifera) as a function of temperature and pH. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.017] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
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33
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Roman L, Belorio M, Gomez M. Gluten‐Free Breads: The Gap Between Research and Commercial Reality. Compr Rev Food Sci Food Saf 2019; 18:690-702. [DOI: 10.1111/1541-4337.12437] [Citation(s) in RCA: 76] [Impact Index Per Article: 15.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Revised: 02/04/2019] [Accepted: 02/04/2019] [Indexed: 11/30/2022]
Affiliation(s)
- Laura Roman
- Food Technology AreaCollege of Agricultural EngineeringUniv. of Valladolid Palencia 34004 Spain
| | - Mayara Belorio
- Food Technology AreaCollege of Agricultural EngineeringUniv. of Valladolid Palencia 34004 Spain
| | - Manuel Gomez
- Food Technology AreaCollege of Agricultural EngineeringUniv. of Valladolid Palencia 34004 Spain
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Hema Prabha P, Ranganathan TV. Process optimization for evaluation of barrier properties of tapioca starch based biodegradable polymer film. Int J Biol Macromol 2018; 120:361-70. [DOI: 10.1016/j.ijbiomac.2018.08.100] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2018] [Revised: 08/10/2018] [Accepted: 08/21/2018] [Indexed: 11/18/2022]
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35
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Villanueva M, De Lamo B, Harasym J, Ronda F. Microwave radiation and protein addition modulate hydration, pasting and gel rheological characteristics of rice and potato starches. Carbohydr Polym 2018; 201:374-381. [DOI: 10.1016/j.carbpol.2018.08.052] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 08/06/2018] [Accepted: 08/11/2018] [Indexed: 11/30/2022]
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36
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Sahagún M, Gómez M. Influence of protein source on characteristics and quality of gluten-free cookies. J Food Sci Technol 2018; 55:4131-4138. [PMID: 30228411 PMCID: PMC6133865 DOI: 10.1007/s13197-018-3339-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/04/2018] [Accepted: 07/09/2018] [Indexed: 12/23/2022]
Abstract
Proteins are essential nutrients in the diet, with the recommended amount of daily protein consumption varying for people with different health status and activity level. Cookies could be an adequate carrier of proteins because of their great acceptability. The aim of this study was to analyse the effect of flour substitution with different types of protein (pea, potato, egg white and whey) in gluten-free cookies. Hydration properties, dough rheology, cookie characteristics (protein content, dimensions, texture) and sensory acceptability were studied. The hydration properties of mixtures with protein were lower than the control, with the exception of pea protein. As for results from rheological analysis, G' and G″ values for pea and potato protein were similar to the control, while egg white and whey protein had lower values. Addition of egg white and whey protein respectively, produced harder and wider cookies. The addition of potato protein yielded cookies with darker edges, however, pea protein did not lead to any significant change in cookie parameters. Sensory evaluation showed that the addition of pea protein produced cookies with the same scores as the control sample, signifying that cookies with added pea protein had the best acceptability.
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Affiliation(s)
- Marta Sahagún
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
| | - Manuel Gómez
- Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain
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38
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Nyembwe PM, de Kock HL, Taylor JR. Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.02.062] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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39
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Alamu EO, Maziya-dixon B, Dixon AG. Evaluation of proximate composition and pasting properties of high quality cassava flour (HQCF) from cassava genotypes (Manihot esculenta Crantz) of β-carotene-enriched roots. Lebensm Wiss Technol 2017; 86:501-6. [DOI: 10.1016/j.lwt.2017.08.040] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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40
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Mehta D, Kumar MHS, Sabikhi L. Development of high protein, high fiber smoothie as a grab-and-go breakfast option using response surface methodology. J Food Sci Technol 2017; 54:3859-3866. [PMID: 29085128 DOI: 10.1007/s13197-017-2841-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/08/2017] [Accepted: 08/28/2017] [Indexed: 10/18/2022]
Abstract
The current work aimed to formulate smoothie by optimizing varying levels of soy protein isolate (1.5-2.5% w/w), sucralose (150-190 ppm) and pectin (0.3-0.5% w/w) along with milk, legume (chickpea), vegetable (carrot), fruit (mango), honey and trisodium citrate by response surface methodology on the basis of sensory (color and appearance, flavor, consistency, sweetness and overall acceptability) and physical (expressible serum and viscosity) responses. Soy protein isolate and pectin levels influenced color and appearance, flavor, consistency and overall acceptability significantly. Soy protein isolate and pectin showed a positive correlation with viscosity of smoothie with reduced expressible serum. Smoothie was optimized with 1.8% (w/w) soy protein isolate, 166.8 ppm sucralose, and 0.5% (w/w) pectin with acceptable quality. One serving (325 ml) of optimized smoothie provides approximately 23% protein, 27% dietary fiber of the recommended daily values and provides approximately 74 kcal per 100 ml of smoothie, which renders smoothie as a high protein, high fiber, grab-and-go breakfast option.
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Affiliation(s)
- Dipakkumar Mehta
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007 USA
| | - M H Sathish Kumar
- Dairy Technology Section, SRS-National Dairy Research Institute, Adugodi, Bengaluru, Karnataka 560030 India
| | - Latha Sabikhi
- Dairy Technology Division, National Dairy Research Institute, Karnal, Haryana 132001 India
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41
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Thakur R, Pristijono P, Golding JB, Stathopoulos CE, Scarlett C, Bowyer M, Singh SP, Vuong QV. Effect of starch physiology, gelatinization, and retrogradation on the attributes of rice starch‐ι‐carrageenan film. STARCH-STARKE 2017. [DOI: 10.1002/star.201700099] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Rahul Thakur
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
| | - Penta Pristijono
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
| | - John B. Golding
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
- NSW Department of Primary IndustriesOurimbahNSWAustralia
| | - Costas E. Stathopoulos
- Division of Food and DrinkSchool of ScienceEngineering and TechnologyUniversity of AbertayDundeeUK
| | - Christopher Scarlett
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
| | - Michael Bowyer
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
| | - Sukhvinder P. Singh
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
- NSW Department of Primary IndustriesOurimbahNSWAustralia
| | - Quan V. Vuong
- School of Environmental and Life SciencesUniversity of NewcastleOurimbahNSWAustralia
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Tumwesigye K, Oliveira J, Sousa-Gallagher M. Quantitative and mechanistic analysis of impact of novel cassava-assisted improved processing on fluid transport phenomenon in humidity-temperature-stressed bio-derived films. Eur Polym J 2017. [DOI: 10.1016/j.eurpolymj.2017.04.027] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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43
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Thakur R, Saberi B, Pristijono P, Golding J, Stathopoulos C, Scarlett C, Bowyer M, Vuong Q. Characterization of rice starch-ι-carrageenan biodegradable edible film. Effect of stearic acid on the film properties. Int J Biol Macromol 2016; 93:952-60. [DOI: 10.1016/j.ijbiomac.2016.09.053] [Citation(s) in RCA: 71] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2016] [Revised: 09/14/2016] [Accepted: 09/15/2016] [Indexed: 02/07/2023]
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44
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Ghumman A, Kaur A, Singh N. Functionality and digestibility of albumins and globulins from lentil and horse gram and their effect on starch rheology. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.07.013] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Abstract
Insufficient supply, high prices and competition with the human food and biofuel industries means there is a continuous demand for alternative energy sources for poultry. As a result, cassava is becoming an increasingly important ingredient in poultry diets, largely due to its high availability. Efficient use of cassava products has been shown to reduce feed costs of poultry production. The utilisation of cassava is, however, limited by a number of factors, including its high fibre and low energy content and the presence of anti-nutritional factors, primarily hydrocyanic acid (HCN). With correct processing the inclusion level of cassava in poultry diets could be increased. Extensive research has been conducted on cassava products for poultry, but there is still a lack of consistency amongst the measured nutritive values for cassava and its products, hence variation exists in results from poultry studies. This paper reviews the nutrient composition of cassava products and its value as an alternative energy source in poultry diets.
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Affiliation(s)
- Natalie K. Morgan
- School of Environmental & Rural Science, University of New England, Armidale 2351, Australia
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46
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Hernández-Fernández N, Adriano-Anaya L, Salvador-Figueroa M, Betancur-Ancona D, Vázquez-Ovando A. Impact of organic fertilization on physicochemical and functional properties of cassava starch. STARCH-STARKE 2016. [DOI: 10.1002/star.201500257] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
| | | | | | - David Betancur-Ancona
- Facultad de Ingeniería Química; Universidad Autónoma de Yucatán; Mérida Yucatán Mexico
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47
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Yu S, Liu J, Li L, Jiang LZ. Relationships Between Soybean 11S Globulin Content and Thermal and Retrogradation Properties of Nonwaxy Maize Starch. Cereal Chem 2016. [DOI: 10.1094/cchem-03-15-0039-r] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Shifeng Yu
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
| | - Jinling Liu
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
| | - Liang Li
- College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, China
| | - Lian-Zhou Jiang
- College of Food Science, Northeast Agricultural University, Harbin 150030, China
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Chen J, Chen F, Wang X, Zhao X, Ao Q. The forward and backward transport processes in the AOT/hexane reversed micellar extraction of soybean protein. J Food Sci Technol 2014; 51:2851-6. [PMID: 25328237 DOI: 10.1007/s13197-012-0801-1] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/28/2012] [Accepted: 08/09/2012] [Indexed: 11/24/2022]
Abstract
Soybean protein was taken as a model protein to investigate two aspects of the protein extraction by sodium bis(2-ethylhexyl) sulfosuccinate (AOT) reverse micelles: (1) the forward protein extraction from the solid state, and the effect of pH, AOT concentration, alcohol and water content (W0) on the transfer efficiency; (2) the back-transfer, the capability of the protein to be recovered from the micellar solution. The experimental results led to the conclusion that the highest forward extraction efficiency of soybean protein was reached at AOT concentration 180 mmol l(-1), aqueous pH 7.0, KCl concentration 0.05 mol l(-1), 0.5 % (v/v) alcohol, W0 18. Under these conditions, the forward extraction efficiency of soybean protein achieved 70.1 %. It was noted that the percentage of protein back extraction depended on the salt concentration and pH value. Around 92 % of protein recovery was obtained after back extraction.
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Affiliation(s)
- Jun Chen
- Institute Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, 250100 China
| | - Fengliang Chen
- Institute Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, 250100 China
| | - Xianchang Wang
- Institute Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, 250100 China
| | - Xiaoyan Zhao
- Institute Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Jinan, 250100 China ; Institute Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, No. 198, Gongyebei Road, Jinan, 250100 China
| | - Qiang Ao
- Institute of Neurological Disorders, Tsinghua University, Beijing, 100049 People's Republic of China
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49
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Enyinnaya Chinma C, Chukwuma Ariahu C, Alakali J. Moisture sorption and thermodynamic properties of cassava starch and soy protein concentrate based edible films. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12231] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Chiemela Enyinnaya Chinma
- Department of Food Science and Nutrition; Federal University of Technology; P.M.B. 65 Minna; Nigeria
| | - Charles Chukwuma Ariahu
- Department of Food Science and Technology; University of Agriculture; P.M.B. 2373 Makurdi; Nigeria
| | - Joseph Alakali
- Department of Food Science and Technology; University of Agriculture; P.M.B. 2373 Makurdi; Nigeria
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50
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