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Cunha MCDA, Terra LH, Campos E Sousa P, Vilela DR, Oliveira AL, Silva JS, Simão SD, Pereira J, Alves JGLF, Carvalho EENDE, Vilas Boas EVB. Physical, chemical and sensory implications of pequi (Caryocar brasiliense Camb.) sweet bread made with flour, pulp and fruit by-product. AN ACAD BRAS CIENC 2023; 95:e20201550. [PMID: 37436198 DOI: 10.1590/0001-3765202320201550] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2020] [Accepted: 04/07/2021] [Indexed: 07/13/2023] Open
Abstract
This study aimed to develop and evaluate bread with the use of pulp and flours of pequi, in partial replacement of water and wheat flour, to develop a bakery product with good technological, nutritional and sensorial qualities. The pequi husk and pulp flours were obtained by means of a thermal pre-treatment, oven drying and standardization of the dry material. Whereas, the bread formulation was defined through the baker's formulation. Besides, the dehydration process caused significant changes (p<0.05) in the L* value and chromaticity (C*), mainly of the flours (husk and pequi pulp), such changes are due to non-enzymatic oxidative processes and pigment degradation, especially carotenoids. The effect of the substitution of ingredients (wheat flour and water) by husk and pulp flours and pequi pulp contributed to the increase in lipid, crude fiber, nitrogen-free extract and energy value content. However, the substitution promoted changes in the attributes of color and textural properties, such as increased hardness, chewiness and cohesiveness. Nevertheless, all formulations showed good sensory acceptance and thus, pequi sweet breads can be implemented in school meals for contributing and meeting the nutritional recommendations established by the School Feeding Brazilian Program (PNAE).
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Affiliation(s)
- Mariana C DA Cunha
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Laila H Terra
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Piêtra Campos E Sousa
- Universidade Federal de Lavras, Departamento de Nutrição, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Daiana R Vilela
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Ana Lázara Oliveira
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Jéssyca S Silva
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Sérgio Domingos Simão
- Universidade Federal de Lavras, Departamento de Zootecnia, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - Joelma Pereira
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | - José Guilherme L F Alves
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
| | | | - Eduardo V B Vilas Boas
- Universidade Federal de Lavras, Departamento de Ciência dos Alimentos, Caixa Postal 3037, 37205-012 Lavras, MG, Brazil
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Revilla P, Alves ML, Andelković V, Balconi C, Dinis I, Mendes-Moreira P, Redaelli R, Ruiz de Galarreta JI, Vaz Patto MC, Žilić S, Malvar RA. Traditional Foods From Maize ( Zea mays L.) in Europe. Front Nutr 2022; 8:683399. [PMID: 35071287 PMCID: PMC8780548 DOI: 10.3389/fnut.2021.683399] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2021] [Accepted: 12/13/2021] [Indexed: 12/26/2022] Open
Abstract
Maize (Zea mays L.) is one of the major crops of the world for feed, food, and industrial uses. It was originated in Central America and introduced into Europe and other continents after Columbus trips at the end of the 15th century. Due to the large adaptability of maize, farmers have originated a wide variability of genetic resources with wide diversity of adaptation, characteristics, and uses. Nowadays, in Europe, maize is mainly used for feed, but several food specialties were originated during these five centuries of maize history and became traditional food specialties. This review summarizes the state of the art of traditional foodstuffs made with maize in Southern, South-Western and South-Eastern Europe, from an historic evolution to the last research activities that focus on improving sustainability, quality and safety of food production.
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Affiliation(s)
- Pedro Revilla
- Department of Plant Production, Misión Biológica de Galicia (CSIC), Pontevedra, Spain
| | - Mara Lisa Alves
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Oeiras, Portugal
| | - Violeta Andelković
- Department of Genebank, Maize Research Institute Zemun Polje, Belgrade, Serbia
| | - Carlotta Balconi
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops, Bergamo, Italy
| | - Isabel Dinis
- Instituto Politécnico de Coimbra, Escola Superior Agrária, Coimbra, Portugal
| | | | - Rita Redaelli
- Council for Agricultural Research and Economics, Research Centre for Cereal and Industrial Crops, Bergamo, Italy
| | - Jose Ignacio Ruiz de Galarreta
- Department of Plant Production, NEIKER-Basque Institute for Agricultural Research and Development, Basque Research and Technology Alliance (BRTA), Vitoria, Spain
| | - Maria Carlota Vaz Patto
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Oeiras, Portugal
| | - Sladana Žilić
- Department Food Technology and Biochemistry, Maize Research Institute Zemun Polje, Belgrade, Serbia
| | - Rosa Ana Malvar
- Department of Plant Production, Misión Biológica de Galicia (CSIC), Pontevedra, Spain
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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
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Korus J, Ziobro R, Witczak T, Kapusniak (Jochym) K, Juszczak L. Effect of Octenyl Succinic Anhydride (OSA) Modified Starches on the Rheological Properties of Dough and Characteristic of the Gluten-Free Bread. Molecules 2021; 26:2197. [PMID: 33920373 PMCID: PMC8070360 DOI: 10.3390/molecules26082197] [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] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 03/27/2021] [Accepted: 04/06/2021] [Indexed: 11/29/2022] Open
Abstract
The study focused on the influence of starch modified by octenyl succinic anhydride (OSA) on the rheological and thermal properties of gluten-free dough containing corn and potato starch with the addition of pectin and guar gum as structure-forming substances. The starch blend used in the original dough recipe was partially (5% to 15%) replaced with OSA starch. The rheological properties of dough samples were determined, and the properties of the resulting bread were analyzed. It was found that the dough samples behaved as weak gels, and the values of storage and loss moduli (G' and G″, respectively) significantly depended on angular frequency. Various shares of OSA starch in recipes modified dough in different ways, causing changes in its rheological characteristics. The introduction of OSA starch preparations resulted in changes in the bread volume and physical characteristics of the crumb. All the applied preparations caused an increase in bread porosity and the number of pores larger than 5 mm, and there was a parallel decrease in pore density. The presence of OSA starch preparations modified bread texture depending on the amount and type of the applied preparation. The introduction of OSA starches in gluten-free bread formulation caused a significant drop in the enthalpy of retrograded amylopectin decomposition, indicating a beneficial influence of such type of additive on staling retardation in gluten-free bread.
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Affiliation(s)
- Jarosław Korus
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland; (J.K.); (R.Z.)
| | - Rafał Ziobro
- Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland; (J.K.); (R.Z.)
| | - Teresa Witczak
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland;
| | - Kamila Kapusniak (Jochym)
- Department of Biochemistry, Biotechnology and Ecotoxicology, Faculty of Science and Technology, Jan Dlugosz University in Czestochowa, 42-200 Częstochowa, Poland;
| | - Lesław Juszczak
- Department of Food Analysis and Evaluation of Food Quality, Faculty of Food Technology, University of Agriculture in Krakow, 30-149 Kraków, Poland
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Simić M, Šimurina O, Nježić Z, Vančetović J, Kandić V, Nikolić V, Žilić S. Effects of ascorbic acid and sugar on physical, textural and sensory properties of composite breads. Food & Feed Res 2021. [DOI: 10.5937/ffr48-34944] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
The present study was carried out to demonstrate the combined effects of different maize flour, ascorbic acid and sugar on the physical, textural and sensory properties of composite breads. The composite flour was prepared using 70% of wheat flour and 30% of flour obtained from grain of differently colored maize - light blue, blue, red and yellow maize flour. Chemical characterization of composite flours made with four different types of maize was also assessed. Furthermore, the content of total phenolics, flavonoids, anthocyanins, phenolic acids and antioxidant capacity in composite flours was determined. A total of 12 breads were prepared, four of which were control composite breads, four breads with ascorbic acid, and four were breads with ascorbic acid and sugar. The content of total phenolic compounds showed clear differences among all composite flours. The anthocyanins content determined in composite flours was in the following descending order: blue>red>light blue, while in the yellow maize composite flour anthocyanins were not detected. The results showed that the addition of AsA (0.025%) and sugar (5%) negatively affected the volume as well as the specific volume of composite wheat-maize breads. The texture analysis showed that the addition of AsA in the amount of 0.025% had no impact on springiness, cohesiveness and resilience of bread crumb, while it increased crumb hardness. However, composite breads made with AsA and AsA/sugar showed a more compact structure, with a larger number of cells and smaller mean cell areas. AsA/sugar bread samples within the tested doses had the lowest springiness, which is indicative of brittleness and reflects the tendency of the bread to crumble when slicing. Results of the sensory evaluation revealed that the AsA and sugar addition had a generally positive effect on the investigated sensory attributes.
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Espinosa-Ramírez J, Garzon R, Serna-Saldivar SO, Rosell CM. Exploring the potential of arabinoxylan as structuring agent in model systems for gluten-free yeast-leavened breads. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2020.103080] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Alfieri M, Bresciani A, Zanoletti M, Pagani MA, Marti A, Redaelli R. Physical, chemical and pasting features of maize Italian inbred lines. Eur Food Res Technol 2020. [DOI: 10.1007/s00217-020-03565-1] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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8
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Ekpa O, Palacios-Rojas N, Rosales A, Renzetti S, Fogliano V, Linnemann AR. Genotype selection influences the quality of gluten-free bread from maize. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109214] [Citation(s) in RCA: 2] [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: 01/13/2023]
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Revilla P, Garzón R, Rosell CM, Malvar RA. Effects of high amylopectin (waxy1) and high-quality protein (opaque2) maize mutants in agronomic performance and bakery quality. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102796] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Garzón R, Hernando I, Llorca E, Rosell CM. Understanding the effect of emulsifiers on bread aeration during breadmaking. J Sci Food Agric 2018; 98:5494-5502. [PMID: 29691873 DOI: 10.1002/jsfa.9094] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2017] [Revised: 03/27/2018] [Accepted: 04/19/2018] [Indexed: 06/08/2023]
Abstract
BACKGROUND Much research has been done to explain the action of emulsifiers during breadmaking, but there is still plenty unknown to elucidate their functionality despite their diverse chemical structure. The aim of the present study was to provide some light on the role of emulsifiers on air incorporation into the dough and gas bubbles progress during baking and their relationship with bread features. Emulsifiers like diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), distilled monoglyceride (DMG-45 and DMG-75), lecithin and polyglycerol esters of fatty acids (PGEF) were tested in very hydrated doughs. RESULTS Emulsifiers increase the maximum dough volume during proofing. Emulsifiers increase the number of bubbles incorporated during mixing, observing higher number of bubbles, particularly with PGEF. Major changes in dough occurred at 70 K when bubble size augmented, becoming more heterogeneous. DMG-75 produced the biggest bubbles. As a consequence, emulsifiers tend to increase the number of gas cells with lower size in the bread crumb, but led to greater crumb firmness, which suggested different interactions between emulsifiers and gluten, affecting protein polymerization during baking. CONCLUSION The progress of the bubbles during baking allowed the differentiation of emulsifiers, which could explain their performance in breadmaking. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Raquel Garzón
- Department Food Science, Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
| | - Isabel Hernando
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Empar Llorca
- Food Microstructure and Chemistry Research Group, Department of Food Technology, Universitat Politècnica de València, Valencia, Spain
| | - Cristina M Rosell
- Department Food Science, Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
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Espinosa-ramírez J, Garzon R, Serna-saldivar SO, Rosell CM. Functional and nutritional replacement of gluten in gluten-free yeast-leavened breads by using β-conglycinin concentrate extracted from soybean flour. Food Hydrocoll 2018; 84:353-60. [DOI: 10.1016/j.foodhyd.2018.06.021] [Citation(s) in RCA: 15] [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: 11/20/2022]
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13
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Espinosa-Ramírez J, Garzon R, Serna-Saldivar SO, Rosell CM. Mimicking gluten functionality with β-conglycinin concentrate: Evaluation in gluten free yeast-leavened breads. Food Res Int 2018; 106:64-70. [PMID: 29579970 DOI: 10.1016/j.foodres.2017.12.055] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [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: 10/08/2017] [Revised: 12/16/2017] [Accepted: 12/19/2017] [Indexed: 12/22/2022]
Abstract
Fractionation of soy proteins has proved to produce protein concentrates with viscoelastic properties. In the present study, a β-conglycinin concentrate (βCC) obtained by a pH fractionation of soy flour was tested as structuring agent in gluten-free yeast-leavened bread model. A lean formulation with βCC and corn starch was used to produce gluten-free breads with two hydration conditions and three levels of protein (5%, 10% and 15%). Vital gluten was used to compare the functionality of βCC protein and its performance for breadmaking. Breads were characterized in moisture, color, textural parameters and image analysis. βCC presented lower hydration properties and higher emulsifying activity compared to vital gluten. Blends βCC:starch had higher water binding capacity compared to vital gluten blends. The hydration conditions tested affected the moisture, color and cell density of breads. Breads produced with βCC presented higher 2D area and height and presented higher crumb softness and cohesiveness, and did not present significant differences in springiness and resilience compared to vital gluten breads. The image analysis of crumbs showed higher cell density but lower porosity and mean cell areas in βCC breads. Thus, βCC proved to have potential as a structuring agent in gluten-free breads.
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Affiliation(s)
- Johanan Espinosa-Ramírez
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain; Centro de Investigacion y Desarrollo de Proteinas (CIDPRO) and Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L., Mexico
| | - Raquel Garzon
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain
| | - Sergio O Serna-Saldivar
- Centro de Investigacion y Desarrollo de Proteinas (CIDPRO) and Centro de Biotecnología FEMSA, Escuela de Ingeniería y Ciencias, Tecnológico de Monterrey, Av. Eugenio Garza Sada 2501 Sur, C.P. 64849 Monterrey, N. L., Mexico
| | - Cristina M Rosell
- Institute of Agrochemistry and Food Technology (IATA-CSIC), C/ Agustin Escardino, 7, Paterna 46980, Valencia, Spain.
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Alves ML, Brites C, Paulo M, Carbas B, Belo M, Mendes-Moreira PMR, Brites C, Bronze MDR, Gunjača J, Šatović Z, Vaz Patto MC. Setting Up Decision-Making Tools toward a Quality-Oriented Participatory Maize Breeding Program. Front Plant Sci 2017; 8:2203. [PMID: 29312428 PMCID: PMC5744637 DOI: 10.3389/fpls.2017.02203] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2017] [Accepted: 12/14/2017] [Indexed: 05/30/2023]
Abstract
Previous studies have reported promising differences in the quality of kernels from farmers' maize populations collected in a Portuguese region known to produce maize-based bread. However, several limitations have been identified in the previous characterizations of those populations, such as a limited set of quality traits accessed and a missing accurate agronomic performance evaluation. The objectives of this study were to perform a more detailed quality characterization of Portuguese farmers' maize populations; to estimate their agronomic performance in a broader range of environments; and to integrate quality, agronomic, and molecular data in the setting up of decision-making tools for the establishment of a quality-oriented participatory maize breeding program. Sixteen farmers' maize populations, together with 10 other maize populations chosen for comparison purposes, were multiplied in a common-garden experiment for quality evaluation. Flour obtained from each population was used to study kernel composition (protein, fat, fiber), flour's pasting behavior, and bioactive compound levels (carotenoids, tocopherols, phenolic compounds). These maize populations were evaluated for grain yield and ear weight in nine locations across Portugal; the populations' adaptability and stability were evaluated using additive main effects and multiplication interaction (AMMI) model analysis. The phenotypic characterization of each population was complemented with a molecular characterization, in which 30 individuals per population were genotyped with 20 microsatellites. Almost all farmers' populations were clustered into the same quality-group characterized by high levels of protein and fiber, low levels of carotenoids, volatile aldehydes, α- and δ-tocopherols, and breakdown viscosity. Within this quality-group, variability on particular quality traits (color and some bioactive compounds) could still be found. Regarding the agronomic performance, farmers' maize populations had low, but considerably stable, grain yields across the tested environments. As for their genetic diversity, each farmers' population was genetically heterogeneous; nonetheless, all farmers' populations were distinct from each other's. In conclusion, and taking into consideration different quality improvement objectives, the integration of the data generated within this study allowed the outline and exploration of alternative directions for future breeding activities. As a consequence, more informed choices will optimize the use of the resources available and improve the efficiency of participatory breeding activities.
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Affiliation(s)
- Mara L. Alves
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Oeiras, Portugal
| | - Cláudia Brites
- Instituto Politécnico de Coimbra, Escola Superior Agrária, Coimbra, Portugal
| | - Manuel Paulo
- Instituto Politécnico de Coimbra, Escola Superior Agrária, Coimbra, Portugal
| | - Bruna Carbas
- Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária, Oeiras, Portugal
| | - Maria Belo
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Oeiras, Portugal
| | | | - Carla Brites
- Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária, Oeiras, Portugal
| | - Maria do Rosário Bronze
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Oeiras, Portugal
- Faculdade de Farmácia, Universidade de Lisboa, Lisboa, Portugal
- Food and Health Division, Instituto de Biologia Experimental e Tecnológica, Oeiras, Portugal
| | - Jerko Gunjača
- Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Zagreb, Croatia
| | - Zlatko Šatović
- Faculty of Agriculture, University of Zagreb, Zagreb, Croatia
- Centre of Excellence for Biodiversity and Molecular Plant Breeding (CoE CroP-BioDiv), Zagreb, Croatia
| | - Maria C. Vaz Patto
- Instituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Oeiras, Portugal
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Wardy W, Jack AR, Chonpracha P, Alonso JR, King JM, Prinyawiwatkul W. Gluten‐free muffins: effects of sugar reduction and health benefit information on consumer liking, emotion, and purchase intent. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13582] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [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)
- Wisdom Wardy
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA
| | - Amber Renee Jack
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA
| | - Pitchayapat Chonpracha
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA
| | - Jose Ramon Alonso
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA
| | - Joan M. King
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Louisiana State University Agricultural Center Baton Rouge LA 70803‐4200 USA
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