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Cacak-Pietrzak G, Sujka K, Księżak J, Bojarszczuk J, Ziarno M, Studnicki M, Krajewska A, Dziki D. Assessment of Physicochemical Properties and Quality of the Breads Made from Organically Grown Wheat and Legumes. Foods 2024; 13:1244. [PMID: 38672916 PMCID: PMC11049594 DOI: 10.3390/foods13081244] [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: 03/09/2024] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
This study aimed to explore the feasibility of substituting wheat flour with varying levels (10%, 15%, 20%, and 25%) of flour derived from field bean, chickpea, lentil, and pea seeds. The investigation focused on assessing the physical properties of wheat dough and the physicochemical characteristics of bread samples. The addition of legume seed flours significantly influenced the dough's development time, particularly with chickpea flour causing a notable increase in this parameter. While dough stability was generally shorter for mixtures containing wheat flour and legume seed flour, chickpea flour was an exception, significantly prolonging dough stability time. Furthermore, the inclusion of legume flours resulted in increased protein, ash, fiber, fat, and phenolic contents in the enriched bread, while the carbohydrate content decreased. Additionally, the crumb exhibited increased redness and yellowness and decreased lightness due to the enrichment of the bread. Notably, the antioxidant activity of bread containing legume flour also increased, with the most significant increase observed when pea flour was utilized. Conversely, negative effects on bread volume, crumb density, and texture parameters were noted with the incorporation of legume additives. Taking into consideration the results of both physicochemical analyses and sensory evaluation, it is recommended that the incorporation of the specified legume flours should not exceed 15% in relation to the quantity of wheat flour used.
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Affiliation(s)
- Grażyna Cacak-Pietrzak
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (G.C.-P.); (K.S.); (M.Z.)
| | - Katarzyna Sujka
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (G.C.-P.); (K.S.); (M.Z.)
| | - Jerzy Księżak
- Department of Forage Crop Production, Institute of Soil Sciences and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland; (J.K.); (J.B.)
| | - Jolanta Bojarszczuk
- Department of Forage Crop Production, Institute of Soil Sciences and Plant Cultivation—State Research Institute, 8 Czartoryskich Street, 24-100 Pulawy, Poland; (J.K.); (J.B.)
| | - Małgorzata Ziarno
- Department of Food Technology and Assessment, Institute of Food Sciences, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland; (G.C.-P.); (K.S.); (M.Z.)
| | - Marcin Studnicki
- Department of Biometry, Institute of Agricuture, Warsaw University of Life Sciences, 159C Nowoursynowska Street, 02-776 Warsaw, Poland;
| | - Anna Krajewska
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, Poland;
| | - Dariusz Dziki
- Department of Thermal Technology and Food Process Engineering, University of Life Sciences in Lublin, 31 Głęboka Street, 20-612 Lublin, Poland;
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Nouska C, Irakli M, Palakas P, Lytou AE, Bouloumpasi E, Biliaderis CG, Lazaridou A. Influence of sesame cake on physicochemical, antioxidant and sensorial characteristics of fortified wheat breads. Food Res Int 2024; 178:113980. [PMID: 38309883 DOI: 10.1016/j.foodres.2024.113980] [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: 10/04/2023] [Revised: 12/28/2023] [Accepted: 01/03/2024] [Indexed: 02/05/2024]
Abstract
Incorporation of two sesame cake preparations, differing in fat, 11 % (LF) and 17 % (HF), and protein, 51 % (LF) and 44 % (HF), contents, respectively, into breads at 6, 12 and 20 % wheat flour substitution levels, led to enriched end-products with antioxidants, suitable also to carry the 'high protein' and 'fiber source' nutrition claims (at ≥ 12 % substitution level). Sesame cake decreased wheat dough resistance to mixing and extension, and peak viscosity (empirical rheology), in a concentration-dependent manner, being more pronounced for LF formulations. Breads with LF incorporation ≥ 12 % had lower specific volumes and harder crumb (texture analysis) throughout storage, than control (100 % wheat flour); however, such adverse effects were diminished in HF bread formulations due to the plasticizing and emulsifying action of the sesame cake fat. Calorimetry showed that the sesame cake had no effect on starch retrogradation, but enhanced amylose-lipid complex formation. Antioxidant activity (ABTS, DPPH and FRAP assays), and phenolic acids (ferulic, p-coumaric and sinapic) and lignan (sesaminol glucosides and sesamolin) contents, determined by HPLC-DAD-MS, were higher in LF breads than their HF counterparts. The presence of some sulfur (off-flavor) and pyrazine (nutty flavor) compounds (SPME-GC-MS), as well as the sesame flavor and bitterness (sensory analysis) were of higher intensity in HF breads, while the 6 % LF product received the highest overall acceptability score among all fortified products. Overall, the sesame cake can be a promising ingredient for production of functional wheat bread depending on its composition and fortification level.
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Affiliation(s)
- Chrysanthi Nouska
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - Maria Irakli
- Hellenic Agricultural Organization-DIMITRA, Institute of Plant Breeding and Genetic Resources, 57001 Thermi, Thessaloniki, Greece
| | - Prokopis Palakas
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece
| | - Anastasia E Lytou
- Hellenic Agricultural Organization-DIMITRA, Institute of Plant Breeding and Genetic Resources, 57001 Thermi, Thessaloniki, Greece
| | - Elisavet Bouloumpasi
- Hellenic Agricultural Organization-DIMITRA, Institute of Plant Breeding and Genetic Resources, 57001 Thermi, Thessaloniki, Greece
| | - Costas G Biliaderis
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.
| | - Athina Lazaridou
- Laboratory of Food Chemistry and Biochemistry, Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece.
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Weldeyohanis Gebremariam F, Tadesse Melaku E, Sundramurthy VP, Woldemichael Woldemariam H. Development of functional cookies form wheat-pumpkin seed based composite flour. Heliyon 2024; 10:e24443. [PMID: 38288012 PMCID: PMC10823081 DOI: 10.1016/j.heliyon.2024.e24443] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 12/22/2023] [Accepted: 01/09/2024] [Indexed: 01/31/2024] Open
Abstract
To develop high quality cookies, even seemingly smallest changes depended on factors that can affect taste, texture, and nutritional value. In this light, this study aimed to investigate the upshot of refined wheat flour and pumpkin seed flour on properties of cookies such as antioxidant activity, thermal and oxidative stability. In view of the foregoing, the roasted pumpkin seeds of particle size below 500 μm were blended with wheat flour at different ratios (BR) to bake at selected pre-determined temperatures (T) and time durations (TD). The synergetic effect of aforesaid parameters on cookie development, BR, T, and TD was studied by varying the parameters between the range 6-15 %, 180-200 °C and from 8 to 12 min, respectively, for the baking process of cookies. Further, the process was modelled and scrutinized using numerical optimization to achieve a highly acceptable product. On that account, it was deduced that the optimal condition for BR, T, and TD were 12.87 %, 186 °C and 9.5 min, respectively, that could pave to beget the excellent quality cookies with overall acceptance score of 8, protein content 14.28 %, fat 17.85 %, ash 2.23 %, moisture 2.46 %, fiber 2.38 % and total color difference 12.01. The optimized cookies (OCs) were found to have higher protein (11.49-14.28 %), fiber (0.93-2.41 %), ash (2.19-1.77 %), total antioxidant activity (38.7158-43.1860 %), oxidative stability (28.61-51.24 h), Zn (1.42-2.63 mg/100g), and Fe (2.12-3.20 mg/100g) content as compared to the control. Laconically, the study results provided the optimized processing condition for developing high quality cookies with respect to improved nutritional value and comparable overall acceptability.
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Affiliation(s)
- Feriehiwote Weldeyohanis Gebremariam
- Department of Food Science and Applied Nutrition, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Eneyew Tadesse Melaku
- Department of Food Science and Applied Nutrition, College of Natural and Applied Sciences, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
| | - Venkatesa Prabhu Sundramurthy
- Department of Chemical Engineering, College of Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Centre for Food Nanotechnology, Department of Food Technology, Faculty of Engineering, Karpagam Academy of Higher Education, Coimbatore, Tamilnadu, India - 641021
| | - Henock Woldemichael Woldemariam
- Department of Chemical Engineering, College of Engineering, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
- Center of Excellence for Biotechnology and Bioprocess, Addis Ababa Science and Technology University, P.O.Box 16417, Addis Ababa, Ethiopia
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Pyo SH, Moon CR, Park SW, Choi JY, Park JD, Sung JM, Choi EJ, Son YJ. Quality and staling characteristics of white bread fortified with lysozyme-hydrolyzed mealworm powder ( Tenebrio molitor L.). Curr Res Food Sci 2024; 8:100685. [PMID: 38318313 PMCID: PMC10839563 DOI: 10.1016/j.crfs.2024.100685] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2023] [Revised: 01/03/2024] [Accepted: 01/22/2024] [Indexed: 02/07/2024] Open
Abstract
Edible insects have a low environmental impact but are rich in nutrients and have been promoted as alternative protein sources. However, adding insect flour to bread negatively affects the overall quality, especially loaf volume and textural properties. Furthermore, relevant studies on chitin are limited. Therefore, this study examined chitin hydrolysis using lysozymes to enhance the quality characteristics in defatted mealworm (Tenebrio molitor L.) powder (DF-M)-supplemented bread. The chitin hydrolysis degree by lysozymes was evaluated using the 3,5-dinitrosalicylic acid assay and matrix-assisted laser desorption ionization-time-of-flight mass spectrometry. The amount of chitin oligomers increased with time, and no significant difference in the hydrolysis efficiency between water and 400 mM acetate buffer was observed. Enzymatic hydrolysis improved the DF-M water- and oil-binding and antioxidant capacities. In addition, chitin hydrolysis increased the volume and softened the texture of white bread. In particular, bread supplemented with DF-M hydrolyzed for 4 h at 10 % had the highest moisture content among the mealworm-added bread groups during storage for 5 days. Moreover, sensory evaluation showed a positive effect of chitin hydrolysis on acceptability. Our findings indicate that chitin hydrolysis can improve the quality of bread containing insect additives. In conclusion, this study provides novel insights into producing high-quality and functional bakery products from edible insects by the enzymatic hydrolysis of edible insect powders and could expand the applications of edible insects as food ingredients.
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Affiliation(s)
- Su-Hyeon Pyo
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, 17546, Republic of Korea
| | - Chae-Ryun Moon
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, 17546, Republic of Korea
| | - So-Won Park
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, 17546, Republic of Korea
| | - Ji-yu Choi
- Department of Food and Nutrition, Pai Chai University, Daejeon, 35345, Republic of Korea
| | - Jong-Dae Park
- Korea Food Research Institute, Wanju, 55365, Republic of Korea
| | - Jung Min Sung
- Korea Food Research Institute, Wanju, 55365, Republic of Korea
| | - Eun-Ji Choi
- Korea Food Research Institute, Wanju, 55365, Republic of Korea
| | - Yang-Ju Son
- Department of Food and Nutrition, College of Biotechnology and Natural Resources, Chung-Ang University, Anseong, 17546, Republic of Korea
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Nouska C, Hatzikamari M, Matsakidou A, Biliaderis CG, Lazaridou A. Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism. Foods 2023; 12:3112. [PMID: 37628111 PMCID: PMC10453481 DOI: 10.3390/foods12163112] [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: 07/28/2023] [Revised: 08/13/2023] [Accepted: 08/14/2023] [Indexed: 08/27/2023] Open
Abstract
A traditional Greek sourdough, based on the fermentation of chickpea flour by an autochthonous culture, was evaluated as a wheat bread improver. The dominant indigenous microflora (Clostridium perfringens isolates) was identified by 16S rDNA analysis, and a selected strain (C. perfringens CP8) was employed to ferment chickpea flour to obtain a standardized starter culture (sourdough) for breadmaking. In accordance with toxin-typed strain identification, all isolates lacked the cpe gene; thus, there is no concern for a health hazard. Loaf-specific volumes increased with the addition of liquid, freeze-dried, and freeze-dried/maltodextrin sourdoughs compared to control bread leavened by baker's yeast only. Following storage (4 days/25 °C), the amylopectin retrogradation and crumb hardness changes (texture profile analysis) revealed a lower degree of staling for the sourdough-fortified breads. Modifications in the protein secondary structure of fortified doughs and breads were revealed by FTIR analysis. High amounts of organic acids were also found in the sourdough-supplemented breads; butyric and isobutyric acids seemed to be responsible for the characteristic 'butter-like' flavor of these products (sensory analysis). Overall, the addition of liquid or freeze-dried chickpea sourdough in wheat bread formulations can improve the specific volume, textural characteristics, and sensorial properties of loaves, along with extending bread shelf life.
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Affiliation(s)
- Chrysanthi Nouska
- Department of Food Science and Technology, School of Agriculture, Aristotle University of Thessaloniki, P.O. Box 235, 54124 Thessaloniki, Greece; (M.H.); (A.M.); (C.G.B.); (A.L.)
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Wu DT, Li WX, Wan JJ, Hu YC, Gan RY, Zou L. A Comprehensive Review of Pea ( Pisum sativum L.): Chemical Composition, Processing, Health Benefits, and Food Applications. Foods 2023; 12:2527. [PMID: 37444265 DOI: 10.3390/foods12132527] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [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: 06/02/2023] [Revised: 06/21/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023] Open
Abstract
Pisum sativum L., commonly referred to as dry, green, or field pea, is one of the most common legumes that is popular and economically important. Due to its richness in a variety of nutritional and bioactive ingredients, the consumption of pea has been suggested to be associated with a wide range of health benefits, and there has been increasing focus on its potential as a functional food. However, there have been limited literature reviews concerning the bioactive compounds, health-promoting effects, and potential applications of pea up to now. This review, therefore, summarizes the literature from the last ten years regarding the chemical composition, physicochemical properties, processing, health benefits, and potential applications of pea. Whole peas are rich in macronutrients, including proteins, starches, dietary fiber, and non-starch polysaccharides. In addition, polyphenols, especially flavonoids and phenolic acids, are important bioactive ingredients that are mainly distributed in the pea coats. Anti-nutritional factors, such as phytic acid, lectin, and trypsin inhibitors, may hinder nutrient absorption. Whole pea seeds can be processed by different techniques such as drying, milling, soaking, and cooking to improve their functional properties. In addition, physicochemical and functional properties of pea starches and pea proteins can be improved by chemical, physical, enzymatic, and combined modification methods. Owing to the multiple bioactive ingredients in peas, the pea and its products exhibit various health benefits, such as antioxidant, anti-inflammatory, antimicrobial, anti-renal fibrosis, and regulation of metabolic syndrome effects. Peas have been processed into various products such as pea beverages, germinated pea products, pea flour-incorporated products, pea-based meat alternatives, and encapsulation and packing materials. Furthermore, recommendations are also provided on how to better utilize peas to promote their development as a sustainable and functional grain. Pea and its components can be further developed into more valuable and nutritious products.
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Affiliation(s)
- Ding-Tao Wu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
- Institute for Advanced Study, Chengdu University, Chengdu 610106, China
| | - Wen-Xing Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Jia-Jia Wan
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Yi-Chen Hu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 138669, Singapore
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Sichuan Engineering & Technology Research Center of Coarse Cereal Industralization, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
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Moreno-Araiza O, Boukid F, Suo X, Wang S, Vittadini E. Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making. Foods 2023; 12:2284. [PMID: 37372495 DOI: 10.3390/foods12122284] [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: 04/16/2023] [Revised: 06/02/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
The present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10-50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked under-pressure-steamed (N) green pea flour were evaluated for their rheological, nutritional, and technological features. Compared to wheat flour, legumes had lower viscosity but higher water absorption, development time, and lower retrogradation. Bread made with C10 and P10 showed similar specific volume, cohesiveness, and firmness to the control, whereas addition levels beyond 10% decreased specific volume and increased firmness. During storage, incorporating legume flour (10%) delayed staling. Composite bread increased proteins and fiber. C30 had the lowest rate of starch digestibility, while pre-heated flour increased starch digestibility. In conclusion, P and N can be considered valuable ingredients for making soft and stable bread.
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Affiliation(s)
- Oscar Moreno-Araiza
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Macerata, Italy
| | | | - Xinying Suo
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Macerata, Italy
| | - Shihao Wang
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Macerata, Italy
| | - Elena Vittadini
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Gentile III da Varano, 62032 Macerata, Italy
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Saitta F, Apostolidou A, Papageorgiou M, Signorelli M, Mandala I, Fessas D. Influence of carob flour ingredients on wheat-based systems. J Cereal Sci 2023. [DOI: 10.1016/j.jcs.2023.103655] [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: 03/08/2023]
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Renzetti S, Aisala H, Ngadze RT, Linnemann AR, Noort MW. Bread Products from Blends of African Climate Resilient Crops: Baking Quality, Sensory Profile and Consumers' Perception. Foods 2023; 12. [PMID: 36832764 DOI: 10.3390/foods12040689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2023] [Revised: 01/23/2023] [Accepted: 02/02/2023] [Indexed: 02/08/2023] Open
Abstract
With food insecurity rising dramatically in Sub-Saharan Africa, promoting the use of sorghum, cowpea and cassava flours in staple food such as bread may reduce wheat imports and stimulate the local economy through new value chains. However, studies addressing the technological functionality of blends of these crops and the sensory properties of the obtained breads are scarce. In this study, cowpea varieties (i.e., Glenda and Bechuana), dry-heating of cowpea flour and cowpea to sorghum ratio were studied for their effects on the physical and sensory properties of breads made from flour blends. Increasing cowpea Glenda flour addition from 9 to 27% (in place of sorghum) significantly improved bread specific volume and crumb texture in terms of instrumental hardness and cohesiveness. These improvements were explained by higher water binding, starch gelatinization temperatures and starch granule integrity during pasting of cowpea compared to sorghum and cassava. Differences in physicochemical properties among cowpea flours did not significantly affect bread properties and texture sensory attributes. However, cowpea variety and dry-heating significantly affected flavour attributes (i.e., beany, yeasty and ryebread). Consumer tests indicated that composite breads could be significantly distinguished for most of the sensory attributes compared to commercial wholemeal wheat bread. Nevertheless, the majority of consumers scored the composite breads from neutral to positive with regard to liking. Using these composite doughs, chapati were produced in Uganda by street vendors and tin breads by local bakeries, demonstrating the practical relevance of the study and the potential impact for the local situation. Overall, this study shows that sorghum, cowpea and cassava flour blends can be used for commercial bread-type applications instead of wheat in Sub-Saharan Africa.
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Barker S, McSweeney MB. Sensory characterization of yellow pea and ground chicken hybrid meat burgers using static and dynamic methodologies. J Food Sci 2022; 87:5390-5401. [PMID: 36302120 DOI: 10.1111/1750-3841.16380] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2022] [Revised: 09/28/2022] [Accepted: 10/18/2022] [Indexed: 11/28/2022]
Abstract
To reduce animal protein consumption, new food products need to be created. Furthermore, there is a growing number of consumers who consciously act to reduce their meat consumption. Hybrid meat products (HMP) are food items that combine both plant and animal proteins. The objective of this study was to create a hybrid meat burger (HMB) using yellow pea and chicken and to evaluate the sensory properties of the new product using static (check-all-that-apply [CATA]) and dynamic (temporal check-all-that-apply [TCATA]) methods. Yellow pea flour was added to a chicken burger at 0% (control), 10%, 20%, 30%, and 40%. A sensory trial asked participants (n = 69) to evaluate the HMBs using hedonic scales and CATA. A second sensory trial asked experienced panelists (n = 14) to evaluate the items using TCATA. The addition of the yellow pea flour decreased the liking of the burgers, except for the 10% formulation. The burgers made with higher amounts of yellow pea were associated with off-flavors (beany and nutty; significantly different from the control) during both CATA and TCATA tasks and detracted from consumers' liking. Juicy, moist, meaty, salty, and soft attributes increased the consumers' liking. The study identified that the addition of yellow pea to chicken burgers is only acceptable to consumers in small quantities (10%). In addition, the yellow peas contributed off-flavors and a dry texture that was disliked by the consumers. PRACTICAL APPLICATION: The environmental impacts of livestock production have created a need to incorporate more plant-based proteins into consumers' diets to increase sustainability. The market for meat alternatives, including hybrid meat products, is expanding; however, current products do not always meet consumers' expectations. Chicken is the fastest-growing meat sector in North America, and therefore this study's objective was to determine the sensory properties of a burger made from chicken and pulses (yellow pea). It was found that if 10% of chicken in a burger was substituted with yellow pea, then the sensory properties and consumer liking were not significantly affected.
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Affiliation(s)
- Sophie Barker
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
| | - Matthew B McSweeney
- School of Nutrition and Dietetics, Acadia University, Wolfville, Nova Scotia, Canada
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Daniela CA, Victoria SM, Cecilia PM. Production of legume-wheat dough of optimum quality for breadmaking: essential analyzes required. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100970] [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: 11/30/2022]
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Mouzakitis CK, Sereti V, Matsakidou A, Kotsiou K, Biliaderis CG, Lazaridou A. Physicochemical properties of zein-based edible films and coatings for extending wheat bread shelf life. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107856] [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: 11/17/2022]
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Wang Y, Jian C. Sustainable plant-based ingredients as wheat flour substitutes in bread making. NPJ Sci Food 2022; 6:49. [PMID: 36307422 PMCID: PMC9614748 DOI: 10.1038/s41538-022-00163-1] [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] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2022] [Accepted: 09/29/2022] [Indexed: 11/09/2022] Open
Abstract
Bread as a staple food has been predominantly prepared from refined wheat flour. The world’s demand for food is rising with increased bread consumption in developing countries where climate conditions are unsuitable for wheat cultivation. This reliance on wheat increases the vulnerability to wheat supply shocks caused by force majeure or man-made events, in addition to negative environmental and health consequences. In this review, we discuss the contribution to the sustainability of food systems by partially replacing wheat flour with various types of plant ingredients in bread making, also known as composite bread. The sustainable sources of non-wheat flours, their example use in bread making and potential health and nutritional benefits are summarized. Non-wheat flours pose techno-functional challenges due to significantly different properties of their proteins compared to wheat gluten, and they often contain off-favor compounds that altogether limit the consumer acceptability of final bread products. Therefore, we detail recent advances in processing strategies to improve the sensory and nutritional profiles of composite bread. A special focus is laid on fermentation, for its accessibility and versatility to apply to different ingredients and scenarios. Finally, we outline research needs that require the synergism between sustainability science, human nutrition, microbiomics and food science.
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Affiliation(s)
- Yaqin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing, People's Republic of China.,Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Ching Jian
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland. .,Human Microbiome Research Program, Faculty of Medicine, University of Helsinki, Helsinki, Finland.
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Rountou E, Taplidis K, Georgakoudis G, Georgiou D, Kyriakoudi A, Mourtzinos I, Kalogianni EP, Giotis C, Ritzoulis C. Emulsifiers from Yellow Split Peas. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09757-4] [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: 11/24/2022]
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Atudorei D, Atudorei O, Codină GG. The Impact of Germinated Chickpea Flour Addition on Dough Rheology and Bread Quality. Plants 2022; 11:plants11091225. [PMID: 35567225 PMCID: PMC9105507 DOI: 10.3390/plants11091225] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 04/28/2022] [Accepted: 04/28/2022] [Indexed: 11/16/2022]
Abstract
The research focused on the effect of germinated chickpea flour (GCF) in a lyophilized form on dough rheology, microstructure and bread quality. The GCF addition levels in refined wheat flour with a low α-amylase activity were 5%, 10%, 15% and 20%, up to an optimum falling number value of the mixed flour. Generally, the dough rheological properties of water absorption, tolerance to mixing, dough consistency, dough extensibility, index of swelling, baking strength and loss tangent (tan δ) for the temperature sweep test decreased with the increased level of GCF addition, whereas the total volume of gas production and G′ and G″ modules for the temperature sweep test increased. Dough microstructure analyzed by epifluorescence light microscopy (EFLM) clearly showed a change in the starch and gluten distribution from the dough system by an increase in protein and a decrease in starch granules phase with the increased level of GCF addition in wheat flour. The bread physical characteristics (loaf volume, porosity, elasticity) and sensory ones were improved with up to 15% GCF addition in wheat flour. The bread firmness increased, whereas the bread gumminess, cohesiveness and resilience decreased with increased GCF addition in wheat flour. The bread crust and crumb color of the bread samples become darker with an increased GCF addition in the bread recipe.
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Ortiz-Gómez V, Fernández-Quintero A, Roa-Acosta DF, Bravo-Gómez JE, Solanilla-Duque JF. Physicochemical Characterization of Quinoa (Chenopodium quinoa cv. Nariño) Co-products Obtained by Wet Milling. Front Sustain Food Syst 2022. [DOI: 10.3389/fsufs.2022.851433] [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: 11/13/2022] Open
Abstract
In recent years, great interest has been shown in pseudocereals for their high nutritional value. Wet milling has been used to obtain macromolecules such as proteins and starches. However, the co-products obtained from this food industry have been studied little. A factorial design Box-benhken was used to study the effect of surfactant concentration (SDS), sodium hydroxide (NaOH) concentration and maceration temperature on structural and colorimetric properties. Structural properties were evaluated by infrared spectroscopy (FTIR-ATR) and color changes by the CIElab tristimulus method (L*, a*, b*). A decrease in temperature and NaOH causes a decrease in lightness (L*), resulting in lower starch content and higher protein content in the co-product. This behavior was correlated with the infrared spectroscopy (FTIR-ATR) spectra. The spectra show a possible structural change in the amylose/amylopectin ratio of the starch granule at 1,012 cm−1, 1,077 cm−1, and 1,150 cm−1 bands, which are associated with glycosidic bonds, these bonds were sensitive to NaOH concentration. While those bands assigned to Amide II (1,563 cm−1) and Amide I (1,633 cm−1), were sensitive to the effect of NaOH and maceration temperature, evidencing that protein content in the co-products is variable and depends significantly on the extraction conditions. The co-products obtained by wet milling could be used in the development of functional foods, such as bread, snacks, pasta and other products.
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Kotsiou K, Sacharidis DD, Matsakidou A, Biliaderis CG, Lazaridou A. Physicochemical and functional aspects of composite wheat-roasted chickpea flours in relation to dough rheology, bread quality and staling phenomena. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107322] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Tian B, Zhou C, Li D, Pei J, Guo A, Liu S, Li H. Monitoring the Effects of Hemicellulase on the Different Proofing Stages of Wheat Aleurone-Rich Bread Dough and Bread Quality. Foods 2021; 10:2427. [PMID: 34681483 PMCID: PMC8535788 DOI: 10.3390/foods10102427] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [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: 09/02/2021] [Revised: 10/07/2021] [Accepted: 10/09/2021] [Indexed: 12/31/2022] Open
Abstract
This study investigated the effects of a hemicellulase dosage (20, 40, and 60 mg kg-1 of flour) on the bread quality and rheological properties of wheat aleurone-rich flour. The results showed that hemicellulase could soften dough and improve extensibility. At the optimum hemicellulase dosage (40 mg kg-1 of flour), the bread specific volume increased by 40.91% and firmness of breadcrumb decreased by 104.57% compared to those of the control. Intermolecular forces indicated that the gluten network during the proofing was mainly strengthened via disulfide bonds, hydrophobic interactions, and hydrogen bonds but not through ionic bonds after hemicellulase addition. Fourier infrared spectroscopy indicated that the hydrolytic activity of hemicellulase catalyzed the transition from α-helix to β-sheet, which verified that viscoelasticity of gluten was enhanced at a dosage of 40 mg kg-1 of flour. These results suggested that hydrolyzation of hemicellulase contributed to the structural of gluten changes, thereby improving the quality of wheat aleurone-rich bread.
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Affiliation(s)
- Boyu Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (B.T.); (C.Z.); (J.P.); (A.G.); (S.L.)
| | - Chenxia Zhou
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (B.T.); (C.Z.); (J.P.); (A.G.); (S.L.)
| | - Dongxiao Li
- Key Laboratory of Crop Growth Regulation of Hebei Province, College of Agronomy, Hebei Agricultural University, Baoding 071001, China;
| | - Jiawei Pei
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (B.T.); (C.Z.); (J.P.); (A.G.); (S.L.)
| | - Ailiang Guo
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (B.T.); (C.Z.); (J.P.); (A.G.); (S.L.)
| | - Shuang Liu
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (B.T.); (C.Z.); (J.P.); (A.G.); (S.L.)
| | - Huijing Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China; (B.T.); (C.Z.); (J.P.); (A.G.); (S.L.)
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