1
|
Cañizares L, Meza S, Peres B, Rodrigues L, Jappe SN, Coradi PC, de Oliveira M. Functional Foods from Black Rice ( Oryza sativa L.): An Overview of the Influence of Drying, Storage, and Processing on Bioactive Molecules and Health-Promoting Effects. Foods 2024; 13:1088. [PMID: 38611392 PMCID: PMC11011668 DOI: 10.3390/foods13071088] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2024] [Revised: 03/23/2024] [Accepted: 03/28/2024] [Indexed: 04/14/2024] Open
Abstract
Black rice (Oryza sativa) stands out for its high content of bioactive compounds with functional properties that play an important role in health benefits. The phytochemical level is affected by industrial processing due to its instability to the hydrothermal process. Studies about the influence of industrial processing on the phytochemical profile of black-rice-based foods are still scarce. This study carried out a comprehensive review of the influence of industrial applications on the bioactive compounds in food products based on black rice and their health-promoting effects. Most industrial processes such as drying, storage, cooking, and extrusion affect phytochemical content and antioxidant capacity. Alternatively, technologies such as fermentation, UV-C irradiation, and sprouting can maintain or improve the phytochemical content in black rice products.
Collapse
Affiliation(s)
- Lázaro Cañizares
- Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil; (L.C.); (S.M.); (B.P.); (L.R.); (S.N.J.); (M.d.O.)
| | - Silvia Meza
- Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil; (L.C.); (S.M.); (B.P.); (L.R.); (S.N.J.); (M.d.O.)
| | - Betina Peres
- Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil; (L.C.); (S.M.); (B.P.); (L.R.); (S.N.J.); (M.d.O.)
| | - Larissa Rodrigues
- Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil; (L.C.); (S.M.); (B.P.); (L.R.); (S.N.J.); (M.d.O.)
| | - Silvia Naiane Jappe
- Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil; (L.C.); (S.M.); (B.P.); (L.R.); (S.N.J.); (M.d.O.)
| | - Paulo Carteri Coradi
- Laboratory of Postharvest (LAPOS), Campus Cachoeira do Sul, Federal University of Santa Maria, Avenue Taufik Germano, 3013, Universitário II, Cachoeira do Sul 96503-205, Brazil
| | - Maurício de Oliveira
- Department of Agroindustry Science and Technology, Federal University of Pelotas, Pelotas 96010-900, Brazil; (L.C.); (S.M.); (B.P.); (L.R.); (S.N.J.); (M.d.O.)
| |
Collapse
|
2
|
Park J, Kim HS. Rice-Based Gluten-Free Foods and Technologies: A Review. Foods 2023; 12:4110. [PMID: 38002168 PMCID: PMC10670158 DOI: 10.3390/foods12224110] [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] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2023] [Revised: 11/04/2023] [Accepted: 11/08/2023] [Indexed: 11/26/2023] Open
Abstract
Rice, one of the most widely consumed staples worldwide, serves as a versatile gluten-free substitute. However, review articles on technological developments in grain-free production focusing on rice are scarce. This review assesses various research results concerning the quality attributes of rice-based gluten-free foods, including bread, pasta, and beer. To optimize the key attributes in processed products, such as dough leavening in bread and the physical and cooking properties of noodles and pasta, research has focused on blending different gluten-free grains and incorporating additives that mimic the gluten function. Additionally, various processing technologies, such as starch preprocessing and extrusion puffing processes, have been employed to boost the quality of rice-based gluten-free products. Today, a variety of products, including bread, noodles, and beer, use rice as a partial replacement for barley or wheat. With rapid advancements in technology, a noticeable portion of consumers now shows a preference for products containing rice as a substitute. This trend indicates that rice-based gluten-free foods can be enhanced by leveraging the latest developments in gluten-free product technologies, particularly in countries where rice is a staple or is predominantly cultivated.
Collapse
Affiliation(s)
- Jiyoung Park
- Department of Central Area Crop Science, National Institute of Crop Science (NICS), Rural Development Administration (RDA), 126 Suin-ro, Kwonseon-gu, Suwon 16429, Gyeonggi, Republic of Korea
| | | |
Collapse
|
3
|
Lima CT, dos Santos TM, Neves NDA, Lavado-Cruz A, Paucar-Menacho LM, Clerici MTPS, Meza SLR, Schmiele M. New Breakfast Cereal Developed with Sprouted Whole Ryegrass Flour: Evaluation of Technological and Nutritional Parameters. Foods 2023; 12:3902. [PMID: 37959021 PMCID: PMC10650639 DOI: 10.3390/foods12213902] [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] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Revised: 10/20/2023] [Accepted: 10/23/2023] [Indexed: 11/15/2023] Open
Abstract
Ryegrass is one such cereal that has been underutilized in human nutrition despite its high nutritional and functional value due to the presence of phytochemicals and dietary fibers. Exploiting ryegrass for human consumption is an exciting option, especially for countries that do not produce wheat, as it is easily adaptable and overgrows, making it economically viable. This study evaluated the nutritional content of γ-aminobutyric acid and bioactive compounds (total soluble phenolic compounds) and the physicochemical and technological properties of partially substituting maize flour (MF) with sprouted whole ryegrass flour (SR) in developing extrusion-cooked breakfast cereals. A completely randomized design with substitutions ranging from 0 to 20% of MF with SR was employed as the experimental strategy (p < 0.05). Partial incorporation of SR increased the content of γ-aminobutyric acid and total soluble phenolic compounds. Using sprouted grains can adversely affect the technological quality of extruded foods, mainly due to the activation of the amylolytic enzymes. Still, ryegrass, with its high dietary fiber and low lipid content, mitigates these negative effects. Consequently, breakfast cereals containing 4 and 8% SR exhibited better physicochemical properties when compared to SR12, SR16, SR20, and USR10, presenting reduced hardness and increased crispness, and were similar to SR0. These results are promising for ryegrass and suggest that combining the age-old sprouting process with extrusion can enhance the nutritional quality and bioactive compound content of cereal-based breakfast products while maintaining some technological parameters, especially crispiness, expansion index, water solubility index, and firmness, which are considered satisfactory.
Collapse
Affiliation(s)
- Cristiane Teles Lima
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
| | - Tatiane Monteiro dos Santos
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
| | - Nathália de Andrade Neves
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
| | - Alicia Lavado-Cruz
- Departamento de Agroindustria y Agrónoma, Universidad del Santa (UNS), Nuevo Chimbote, Ancash 02712, Peru; (A.L.-C.); (L.M.P.-M.)
| | - Luz Maria Paucar-Menacho
- Departamento de Agroindustria y Agrónoma, Universidad del Santa (UNS), Nuevo Chimbote, Ancash 02712, Peru; (A.L.-C.); (L.M.P.-M.)
| | | | - Sílvia Letícia Rivero Meza
- Department of Agroindustrial Science and Technology, Federal University of Pelotas (UFPel), Pelotas 96160-000, Brazil;
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), Diamantina 39100-000, Brazil; (C.T.L.); (T.M.d.S.); (N.d.A.N.)
| |
Collapse
|
4
|
Sampaio UM, da Silva MF, Goldbeck R, Clerici MTPS. Technological and prebiotic aspects of young bamboo culm flour (Dendrocalamus latiflorus) combined with rice flour to produce healthy extruded products. Food Res Int 2023; 165:112482. [PMID: 36869495 DOI: 10.1016/j.foodres.2023.112482] [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: 06/13/2022] [Revised: 01/06/2023] [Accepted: 01/11/2023] [Indexed: 01/18/2023]
Abstract
Young bamboo culm flour (YBCF) has proved to be a healthy and sustainable ingredient, due to its high fiber content and high yield of bamboo crops. The present study evaluated the effects of YBCF from Dendrocalamus latiflorus on the physicochemical, technological properties and prebiotic activity of rice-based extrudates aiming to expand its application. The extrudates were produced in a twin-screw extruder with different RF:YBCF concentrations (100:0; 95:5, 90:10, and 85:15 %). During the process, the specific mechanical energy increased as YBCF content increased because of the high shear favored by YBCF particles. With increasing RF replacement by YBCF, the extruded products presented a significant (p < 0.05, by the Scott-Knott test) increase in hardness (57.37 to 82.01 N) and water solubility index (12.80 to 34.10 %), as well as a decrease in color luminosity (L*=85.49 to 82.83), expansion index (2.68 to 1.99), and pasting properties. In addition, all extrudate samples presented bifidogenic activity. Therefore, YBCF exhibited attractive technological properties and can be used as an ingredient in the production of healthy and sustainable extruded products.
Collapse
Affiliation(s)
- Ulliana Marques Sampaio
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870, Campinas, São Paulo, Brazil.
| | - Marcos Fellipe da Silva
- Bioprocess and Metabolic Engineering Laboratory, Department Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, 13.083-862, Campinas, São Paulo, Brazil
| | - Rosana Goldbeck
- Bioprocess and Metabolic Engineering Laboratory, Department Food Engineering and Technology, School of Food Engineering, University of Campinas (UNICAMP) - Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, 13.083-862, Campinas, São Paulo, Brazil
| | - Maria Teresa Pedrosa Silva Clerici
- Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Cidade Universitária Zeferino Vaz, 80th Monteiro Lobato Street, CEP 13.083-870, Campinas, São Paulo, Brazil.
| |
Collapse
|
5
|
Sukumar A, Gurumoorthi P, Athmaselvi KA. Optimization of process parameters for the development of gluten free extruded breakfast cereal based on Quinoa, finger millet and red rice using RSM. J Food Sci Technol 2023; 60:1117-1124. [PMID: 36908353 PMCID: PMC9998755 DOI: 10.1007/s13197-022-05616-9] [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] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/15/2022] [Accepted: 09/18/2022] [Indexed: 11/24/2022]
Abstract
Current research aims to evaluate the effect of high shear extrusion on quinoa, finger millet, and red rice composite flour-based breakfast cereal using response surface methodology with extruder barrel temperature (120-130 °C), screw speed (320-350 rpm) and feed moisture content (10-20 g/100 g) as independent variables. Product responses were fitted on to mathematical model using second-order polynomial equations. Multiple regression analysis of data revealed the high statistical significance of respective mathematical models. Numeric optimization based on acceptable product characteristics revealed optimized processing conditions (barrel temperature 130 °C, screw speed 350 RPM, and feed moisture content 20 g/100 g) with a desirability of 0.9373. Extrudates developed using selected processing conditions along with optimized ones and control were characterized for their nutrient profile and crystallinity. Breakfast cereal developed using optimized processing conditions showed a better nutritional profile and reduction in crystallinity of product after high shear extrusion processing represented starch gelatinization.
Collapse
Affiliation(s)
- Aryasree Sukumar
- Department of Food Process Engineering, School of Bioengineering, SRM IST, Kattankulathur, Chengalpattu, Tamilnadu 603203 India
| | - P. Gurumoorthi
- Department of Food Process Engineering, School of Bioengineering, SRM IST, Kattankulathur, Chengalpattu, Tamilnadu 603203 India
| | - K. A. Athmaselvi
- Center for Excellence in Grain Science, IIFPT, Thanjavur, Tamilnadu 613005 India
| |
Collapse
|
6
|
Paucar-menacho LM, Schmiele M, Lavado-cruz AA, Verona-ruiz AL, Mollá C, Peñas E, Frias J, Simpalo-lopez WD, Castillo-martínez WE, Martínez-villaluenga C. Andean Sprouted Pseudocereals to Produce Healthier Extrudates: Impact in Nutritional and Physicochemical Properties. Foods 2022; 11:3259. [DOI: 10.3390/foods11203259] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The tailored formulation of raw materials and the combination of grain germination and extrusion processes could be a promising strategy to achieve the desired goal of developing healthier expanded extrudates without compromising sensory properties. In this study, modifications in the nutritional, bioactive profile and physicochemical properties of corn extrudates as influenced by the complete or partial replacement by sprouted quinoa (Chenopodium quinoa Willd) and cañihua (Chenopodium pallidicaule Aellen) were investigated. A simplex centroid mixture design was used to study the effects of formulation on nutritional and physicochemical properties of extrudates, and a desirability function was applied to identify the optimal ingredient ratio in flour blends to achieve desired nutritional, texture and color goals. Partial incorporation of sprouted quinoa flour (SQF) and cañihua flour (SCF) in corn grits (CG)-based extrudates increased phytic acid (PA), total soluble phenolic compounds (TSPC), γ-aminobutyric acid (GABA) and oxygen radical antioxidant activity (ORAC) of the extrudates. Sprouted grain flour usually results in an deleterious effect physicochemical properties of extrudates, but the partial mixture of CG with SQF and SCF circumvented the negative effect of germinated flours, improving technological properties, favoring the expansion index and bulk density and increasing water solubility. Two optimal formulations were identified: 0% CG, 14% SQF and 86% SCF (OPM1) and 24% CG, 17% SQF and 59% SCF (OPM2). The optimized extrudates showed a reduced amount of starch and remarkably higher content of total dietary fiber, protein, lipids, ash, PA, TSPC, GABA and ORAC as compared to those in 100% CG extrudates. During digestion, PA, TSPC, GABA and ORAC showed good stability in physiological conditions. Higher antioxidant activity and amounts of bioaccessible TSPC and GABA were found in OPM1 and OPM2 digestates as compared to those in 100% CG extrudates.
Collapse
|
7
|
Anchang MM, Okafor GI. Some physical, functional and antinutrients of breakfast cereals from blends of guinea corn, pigeon pea and mango flour using mixture-process design. J Food Sci Technol 2022; 59:2972-2982. [PMID: 35872722 PMCID: PMC9304536 DOI: 10.1007/s13197-022-05407-2] [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] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/21/2022] [Accepted: 02/10/2022] [Indexed: 06/15/2023]
Abstract
Some functional, physical and anti-nutritional factors of breakfast cereals from blends of sorghum (X1), pigeon pea (X2) and mango (X3) flours were evaluated using mixture-process design. The flours were blended in ratios of 1:0:0, 0:1:0, 0:0:1, 05:0.5:0, 0.5:0:0.5, 0:0.5:0.5, and 1/3:1/3:1/3, for sorghum, pigeon pea, and mango flour, respectively. Twenty-eight samples were generated from a multiplicative (23-1) simplex centroid mixture design and a (2, 2) full factorial design. The samples were roasted at varying temperatures (Z1) (250 and 270 °C) and times (Z2) (4 and 7 min). The water absorption capacity (WAC), pH, bulk density (BD), foam capacity (FC), haemagglutinin, phytates, and tannins were evaluated. Significant (p < 0.05) regression models were generated to explain these responses. The temperature time-combination did not significantly (p > 0.05) affect pH changes. For WAC, BD, FC, and the antinutrients, there was no clear trend to describe the effect of mixture components and process variables. Experimental runs with the same mixture formulation, processed at different temperature-time combinations had different values for these attributes with the degree of reduction of antinutrients being a simultaneous effect of these variables. Cross interactions between the mixture and process variables showed that the selected properties were dependent both on the mixture and processing conditions.
Collapse
Affiliation(s)
- Mumukom Maximus Anchang
- Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State Nigeria
| | - Gabriel Ifeanyi Okafor
- Department of Food Science and Technology, University of Nigeria, Nsukka, Enugu State Nigeria
| |
Collapse
|
8
|
Paucar-Menacho LM, Castillo-Martínez WE, Simpalo-Lopez WD, Verona-Ruiz A, Lavado-Cruz A, Martínez-Villaluenga C, Peñas E, Frias J, Schmiele M. Performance of Thermoplastic Extrusion, Germination, Fermentation, and Hydrolysis Techniques on Phenolic Compounds in Cereals and Pseudocereals. Foods 2022; 11:foods11131957. [PMID: 35804772 PMCID: PMC9265478 DOI: 10.3390/foods11131957] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 06/28/2022] [Accepted: 06/29/2022] [Indexed: 12/17/2022] Open
Abstract
Bioactive compounds, such as phenolic compounds, are phytochemicals found in significant amounts in cereals and pseudocereals and are usually evaluated by spectrophotometric (UV-VIS), HPLC, and LC-MS techniques. However, their bioavailability in grains is quite limited. This restriction on bioavailability and bioaccessibility occurs because they are in conjugated polymeric forms. Additionally, they can be linked through chemical esterification and etherification to macro components. Techniques such as thermoplastic extrusion, germination, fermentation, and hydrolysis have been widely studied to release phenolic compounds in favor of their bioavailability and bioaccessibility, minimizing the loss of these thermosensitive components during processing. The increased availability of phenolic compounds increases the antioxidant capacity and favor their documented health promoting.
Collapse
Affiliation(s)
- Luz María Paucar-Menacho
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Williams Esteward Castillo-Martínez
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Wilson Daniel Simpalo-Lopez
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Anggie Verona-Ruiz
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Alicia Lavado-Cruz
- Departamento de Agroindustria y Agronomía, Facultad de Ingeniería, Universidad Nacional del Santa, Chimbote 02711, Peru; (L.M.P.-M.); (W.E.C.-M.); (W.D.S.-L.); (A.V.-R.); (A.L.-C.)
| | - Cristina Martínez-Villaluenga
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Elena Peñas
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Juana Frias
- Department of Technological Processes and Biotechnology, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, Spain; (C.M.-V.); (E.P.) (J.F.)
| | - Marcio Schmiele
- Institute of Science and Technology, Federal University of Jequitinhonha and Mucuri Valleys (UFVJM), MGT-367 Highway-Km 583, No. 5000, Diamantina 39100-000, Brazil
- Correspondence: ; Tel.: +55-38988037758
| |
Collapse
|
9
|
Jati IRAP, Darmoatmodjo LMYD, Suseno TIP, Ristiarini S, Wibowo C. Effect of Processing on Bioactive Compounds, Antioxidant Activity, Physicochemical, and Sensory Properties of Orange Sweet Potato, Red Rice, and Their Application for Flake Products. Plants 2022; 11:440. [PMID: 35161419 PMCID: PMC8838036 DOI: 10.3390/plants11030440] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/07/2022] [Revised: 01/30/2022] [Accepted: 02/01/2022] [Indexed: 12/18/2022]
Abstract
Orange sweet potato (OSP) and red rice (RR) are rich sources of health benefit-associated substances and can be conventionally cooked or developed into food products. This research approach was to closely monitor the changes of bioactive compounds and their ability as antioxidants from the native form to the food products which are ready to be consumed. Moreover, this research explored the individual carotenoids and tocopherols of raw and cooked OSP and RR and their developed flake products, and also investigated their antioxidant activity, physicochemical properties, and sensory properties. Simultaneous identification using the liquid chromatographic method showed that OSP, RR, and their flake products have significant amounts (µg/g) of β-carotene (278.58–48.83), α-carotene (19.57–15.66), β-cryptoxanthin (4.83–2.97), α-tocopherol (57.65–18.31), and also γ-tocopherol (40.11–12.15). Different responses were observed on the bioactive compound and antioxidant activity affected by heating process. Meanwhile, OSP and RR can be combined to form promising flake products, as shown from the physicochemical analysis such as moisture (5.71–4.25%) and dietary fiber (13.86–9.47%) contents, water absorption index (1.69–1.06), fracturability (8.48–2.27), crispness (3.9–1.5), and color. Those quality parameters were affected by the proportions of OSP and RR in the flake products. Moreover, the preference scores (n = 120 panelists) for the flakes ranged from slightly liked to indifferent. It can be concluded that OSP and RR are potential sources of bioactive compounds which could act as antioxidants and could be developed into flake products that meet the dietary and sensory needs of consumers.
Collapse
|
10
|
Sajid Mushtaq B, Zhang W, Al-Ansi W, Ul Haq F, Rehman A, Omer R, Mahmood Khan I, Niazi S, Ahmad A, Ali Mahdi A, Al-Maqtari QA, Walayat N, Wang L. A Critical Review on the Development, Physicochemical Variations and Technical Concerns of Gluten Free Extrudates in Food Systems. Food Reviews International 2021. [DOI: 10.1080/87559129.2021.1976793] [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] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Bilal Sajid Mushtaq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Wenhui Zhang
- Institute of Food Science, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa, Tibet, China
| | - Waleed Al-Ansi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Faizan Ul Haq
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Abdur Rehman
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Rabia Omer
- State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Imran Mahmood Khan
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Sobia Niazi
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Aqsa Ahmad
- School of Biotechnology, Jiangnan University, Wuxi, China
| | - Amer Ali Mahdi
- School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China
| | - Qais Ali Al-Maqtari
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| | - Noman Walayat
- Department of Food Science and Engineering, College of Ocean, Zhejiang University of Technology, Hangzhou, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, China
| |
Collapse
|
11
|
Rivero Meza SL, Massaretto I, Sinnecker P, Schmiele M, Chang YK, Noldin JA, Lanfer Marquez UM. Impact of thermoplastic extrusion process on chemical, nutritional, technological and sensory properties of gluten‐free breakfast cereals from pigmented rice. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.14893] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [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)
- Silvia Leticia Rivero Meza
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
- Research, Innovation and Dissemination Centers Food Research Center (FoRC‐CEPID) R. do Lago, nº 250 São Paulo São Paulo05508‐080Brazil
| | - Isabel Massaretto
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
- Research, Innovation and Dissemination Centers Food Research Center (FoRC‐CEPID) R. do Lago, nº 250 São Paulo São Paulo05508‐080Brazil
| | - Patricia Sinnecker
- Department of Pharmaceutical Sciences Pharmaceutical Inputs and Food Sector Federal University of São Paulo R. São Nicolau, nº 210 Diadema São Paulo09913‐030Brazil
| | - Marcio Schmiele
- Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Rod. MGT‐367 ‐ Km 583, nº 5000 Diamantina Minas Gerais39100‐000Brazil
| | - Yoon Kil Chang
- Department of Food Technology School of Food Engineering University of Campinas R. Monteiro Lobato, nº 80 Campinas São Paulo13083‐862Brazil
| | - Jose Alberto Noldin
- Rice Research‐Weed Science Agricultural Research and Rural Extension Rod. Antônio Heil, nº 6800 Itajaí Santa Catarina88318‐112Brazil
| | - Ursula Maria Lanfer Marquez
- Department of Food Sciences and Experimental Nutrition School of Pharmaceutical Sciences University of São Paulo Av. Professor Lineu Prestes, nº 580 São Paulo São Paulo05508‐900Brazil
| |
Collapse
|
12
|
Machado Pereira A, Schmiele M, Dierings de Souza EJ, Pio Ávila B, Hirsch Ramos A, Zavareze E, Arocha Gularte M. Extrudate gluten‐free breakfast cereals from rice and corn flours with different amylose content: technological and sensory properties. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15048] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [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)
- Aline Machado Pereira
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Marcio Schmiele
- Institute of Science and Technology Federal University of Jequitinhonha and Mucuri Valleys Diamantina Minas Gerais39100000Brazil
| | | | - Bianca Pio Ávila
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Adriano Hirsch Ramos
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Elessandra Zavareze
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| | - Marcia Arocha Gularte
- Department of Agroindustrial Science and Technology Federal University of Pelotas Pelotas Rio Grande do Sul96010‐900Brazil
| |
Collapse
|