Rice and common bean blends: Effect of cooking on in vitro starch digestibility and phenolics profile

This study aims to evaluate the effects of in vitro digestion of rice and common bean blends on phenolics content and profile. Black and carioca beans were used as common bean sources. Blends consisted of 25:75, 50:50, and 75:25 polished rice:beans (w/w). Pure rice or pure beans were also analyzed. Phenolic compounds were determined in raw, cooked, and digested samples. The glucose release through in vitro digestion was slower as the proportion of black beans or carioca beans increased. Starch digestibility ranged between 41.1 in 100% carioca bean to 84.4% in 100% rice. Hydroxybenzoic acid, ferulic acid, p-coumaric acid, catechin, and epicatechin were the most abundant phenolics detected in the studied samples. Considering the content of phenolic compounds determined in the raw, cooked, and digested grains, only a small fraction was available for absorption in the gut, with amounts varying from 0.1 to 0.6 μg·g^-1.

Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies

Products for consumers with special needs (celiac) and those who prefer a differentiated diet are necessary due to growing demand and a niche market to be exploited. The incorporation of other substances in the formulation of cakes requires a detailed analysis of their characteristics and sensorial attributes. However, the use of these flours may change the sensory characteristics of a product that is normally made from wheat flour. This study aimed to identify the ideal formulation of gluten- and lactose-free brownies made with rice flour and beans/lentils in consumer perception, through the combination of sensory tests. Using these data, the aim was to define recommendations for the reformulation of a product of high consumer acceptance, using easily accessible ingredients. The sensory methods used were descriptive analysis with a group of 20 trained evaluators and a group of 100 consumers evaluated through the check-all-that-apply and just-about-right questionnaire; all groups performed the acceptance test by hedonic scale. Data were analyzed using multivariate techniques and correlation matrices. The results showed that the attributes selected by the trained evaluators and consumers were sufficient to indicate that color and texture were the most striking characteristics that should be improved in brownie formulations without gluten and lactose. PRACTICAL APPLICATION: The study assumes that from the combination of sensory methods it is possible to verify the attributes that are most attractive to consumers in gluten-free and lactose-free cake formulations, using easily accessible ingredients that have technological, nutritional, and sensory quality, such as those formulated with wheat.

Experimental evidences that P21 protein controls Trypanosoma cruzi replication and modulates the pathogenesis of infection

P21 is a protein secreted by Trypanosoma cruzi (T. cruzi). Previous studies have shown a spectrum of biological activities performed by P21 such as induction of phagocytosis, leukocyte chemotaxis and inhibition of angiogenesis. However, the activity of P21 in T. cruzi infection remains unknown. Here, we reported the role of P21 in mice harboring late T. cruzi infection. Treatment with recombinant P21 protein (rP21) reduced parasite load and angiogenesis, and induced fibrosis in the cardiac tissue of infected mice. In addition, rP21 reduced the growth of epimastigotes, inhibited intracellular replication of amastigotes and modulated the parasite cell cycle. Our data suggest that P21 controls parasite replication in the host, supporting the survival of both parasite and host.

Effects of refrigeration on biochemical, digestibility, and technological parameters of carioca beans during storage

The objective of this study was to evaluate the effects of grain moisture, temperature, and storage time on biochemical, digestibility, and technological parameters of carioca beans. The grains were stored at 16.7% and 13.8% of moisture at 12, 20, 28, and 36°C for 240 days. It was observed that a reduction in the storage temperature maintained the germination and vigor of the grains. The temperature of 36°C causes between 3.81% and 4.52% reduction in weight of a thousand grains and significant darkening. Carioca beans stored at 36°C exhibited hard-to-cook (HTC) defect at 80 days and increases in hardness after 240 days. The best digestibility indexes of carioca beans were obtained with refrigerated storage. The refrigerated storage (12°C) provides the best preservability of the grains throughout the storage, verified by the parameters biochemical, digestibility, and technological parameters. PRACTICAL APPLICATIONS: Carioca beans are among the most consumed beans in Brazil and their quality for consumption is directly influenced by storage conditions that alter color, nutritional value, bioactive, and cooking properties. Thus, this study seeks to present a practical and viable solution for stockist of bean grains, so that they can store these grains for long periods, maintaining the quality standards for commercialization. In addition, this technology allows the stockist to identify the best time for commercialization of the carioca beans, which has high added value.

Effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate

The objective of this study was evaluate the effects of moisture and temperature during grain storage on the functional properties and isoflavone profile of soy protein concentrate. The protein concentrate was extracted from soybeans on the first day of storage and after 12months of storage, at 12 and 15% moisture and at temperatures of 11, 18, 25, and 32°C. The protein concentrate obtained from grains stored at 32°C showed decreased extraction yield (51.6% with 15% of moisture) and protein solubility (24.8% with 15% of moisture) with increased emulsifying capacity (52.2% with 12% of moisture) and foam formation, compared with sample obtained at the start of the storage period. The isoflavone profile showed a decrease in the concentrations of glycosylated, malonyl, and acetyl isoflavones and a corresponding increase in the concentrations of aglycone isoflavones, with the magnitude of these changes increasing with increasing storage temperature and moisture content.

Coprodutos do óleo de soja na dieta de codornas: impactos sobre a qualidade durante o armazenamento

Resumo O presente estudo teve por objetivo avaliar a influência do tempo de armazenamento (0, 15 e 30 dias) sobre a degradabilidade de nutrientes em dietas formuladas com óleo ácido de soja, suplementadas ou não com lecitina. Oito dietas experimentais foram avaliadas: 1) dieta basal (DB) com 4% de óleo ácido de soja (OAS); 2) DB com 4% OAS + 1% lecitina (LEC); 3) DB com 8% OAS; 4) DB com 8% OAS + 1% LEC; 5) DB com 4% de óleo degomado de soja (ODS); 6) DB com 4% ODS + 1% LEC; 7) DB com 8% ODS; 8) DB com 8% ODS + 1% LEC. Foram coletadas seis amostras de cada dieta para medir a degradabilidade de nutrientes no início, aos 15 e 30 dias de armazenamento. Foram avaliadas a composição química (matéria seca, proteína bruta e extrato etéreo), a acidez livre e o coeficiente de extinção específica (K232 e K270), em todas as dietas. O tempo de armazenamento influenciou o conteúdo de matéria seca, sendo que o tempo zero apresentou as menores médias para os tratamentos 3, 4 e 5. Foi observada interação significativa entre os fatores dieta e tempo, para as variáveis de acidez e coeficientes de extinção. Dietas com óleo ácido de soja apresentaram maior acidez e mais produtos primários e secundários da oxidação do que dietas com óleo degomado de soja. A proteína bruta e o extrato etéreo não foram afetados pelo tempo de armazenamento, em todas as dietas.

Cooking quality properties and free and bound phenolics content of brown, black, and red rice grains stored at different temperatures for six months

The changes in cooking quality and phenolic composition of whole black and red rice grains stored during six months at different temperatures were evaluated. Brown rice with known cooking quality properties and low phenolic levels was used for purposes comparison. All rice genotypes were stored at 13% moisture content at temperatures of 16, 24, 32, and 40°C. Cooking time, hardness, free and bound phenolics, anthocyanins, proanthocyanidins, and free radical scavenging capacity were analysed. The traditional rice with brown pericarp exhibited an increase in cooking time and free phenolics content, while rice with black pericarp exhibited a reduction in cooking time after six months of storage at the highest studied temperature of 40°C. There as increases in ferulic acid levels occurred as a function of storage temperature. Red pericarp rice grains showed decreased antioxidant capacity against ABTS radical for the soluble phenolic fraction with increased time and storage temperature.

Foliar Desiccators Glyphosate, Carfentrazone, and Paraquat Affect the Technological and Chemical Properties of Cowpea Grains

The effects of the use of glyphosate (GLY), glyphosate plus carfentrazone (GLY/CAR), and paraquat (PAR) as plant desiccators on the technological and chemical properties of cowpea grains were investigated. All studied desiccants provided lower cooking time to freshly harvested cowpea. However, the coat color of PAR- and GLY/CAR-treated cowpea was reddish in comparison to the control treatment. Principal component analysis (PCA) from liquid chromatography-mass spectrometry (LC-MS) data sets showed a clear distinction among cowpea from the different treatments. Catechin-3-glucoside and epicatechin significantly contributed for discriminating GLY-treated cowpea, while citric acid was responsible for discriminating GLY/CAR-treated cowpea. Quercetin derivative and gluconic acid were responsible for discriminating control treatment. Residual glyphosate and paraquat content was higher than the maximum limits allowed by Codex Alimentarius and the European Union Commission. Improvements in the technological and chemical properties of cowpea may not be overlapped by the risks that those desiccants exhibit when exceeding the maximum limits of tolerance in food.

Efeitos da temperatura de armazenamento de grãos de arroz integral de pericarpo pardo, preto e vermelho sobre as propriedades físico-químicas e de pasta

Resumo O arroz (integral com pericarpo pardo, preto e vermelho, polido, parboilizado integral e parboilizado polido) é base da dieta alimentar nos países em desenvolvimento e serve como veículo para vitaminas e minerais. O armazenamento é uma etapa imprescindível, na qual se busca a manutenção da qualidade dos grãos até serem industrializados e consumidos, sendo a temperatura de armazenamento um dos principais fatores que causam alterações durante esse período. Com isso, o objetivo do estudo foi avaliar os efeitos do tempo (seis meses) e da temperatura (16, 24, 32 e 40 °C) de armazenamento de grãos de arroz integral de pericarpo pardo, preto e vermelho sobre a composição proximal, as propriedades de pasta, as proteínas solúveis, o pH dos grãos e a condutividade elétrica. Após seis meses de armazenamento, houve aumento da temperatura de pasta e da condutividade elétrica, com redução do pH e da solubilidade proteica, principalmente no armazenamento a 40 °C. O armazenamento de grãos de arroz com pericarpo pardo, preto e vermelho, na temperatura de 16 °C, é o mais indicado para a redução da atividade metabólica e enzimática, proporcionando as mínimas alterações nas propriedades físico-químicas e de pasta.

The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure

The effects of the type of solvolytic solution and number of extraction steps on the recovery of free phenolics, anthocyanins and proanthocyanidins from different rice samples were evaluated. Moreover, bound phenolic acids were determined as a function of enzymatic and/or alkaline hydrolysis treatment of the rice residue obtained after the extraction of free phenolics. The Acetone/Water (70:30 v/v) was the most effective solvolytic solution for extracting free phenolics from pigmented rice, as well as anthocyanins from black and wild rice, and proanthocyanidins from red rice. The application of three extraction steps increased the recovery of free phenolics up to 10%. The adoption of an enzymatic treatment, with α-amylase in order to reduce the paste viscosity of the residue, increased the extractability of bound phenolics. α-Amylase at 37°C during 15min followed by an alkaline hydrolysis at 37°C was the best treatment for the recovery of bound phenolics.

Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long-Term Storage

Soybean is a rich source of bioactive compounds, such as phenolic acids, flavonoids, isoflavones, carotenoids, and tocopherols. The amount of bioactive compounds in freshly harvested soybeans and their derived products has been determined; however, when they are used in the food industry, soybeans are generally stored prior to being processed. This study aimed to evaluate the effects of soybean moisture content (12%, 15%, and 18%) and storage temperature (11, 18, 25, and 32 °C) on the free phenolic, total flavonoid, vanillic acid, total carotenoid, and δ- and γ-tocopherol content of soybeans stored for 12 mo. Moreover, the ABTS and DPPH radical scavenging activities of phenolic extracts were determined. There was an increase in free phenolics and total flavonoids in the stored grains compared with the grains on the 1st d of storage. Vanillic acid showed a decrease in soybeans stored at 15% and 18% moisture content and 25 or 32 °C, which indicated some degradation into other metabolites. Total carotenoid content decreased as a function of storage temperature and showed some temperature-dependent degradation. The δ- and γ-tocopherol content also tended to decrease in grains stored at 15% or 18% moisture content or 25 or 32 °C, regardless of the moisture content studied.

Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas

The characteristics of modern life has led consumers to seek convenience and speed in food preparation, but storage, which is often prolonged, can result in grain hardening, leading to higher energy consumption during preparation, grain with increased hardness is often discarded. Due to the increasing global demand for grain, the use of alternative techniques aimed at reducing grain waste is necessary. Therefore, we studied a method that meets consumer demand and results in better use of harvested grain. The beans studied were cowpea beans (Vigna unguiculata) of the BRS Guariba cultivar after 1 and 12 months of storage. Sodium chloride (NaCl), potassium chloride (KCl) and sodium bicarbonate (NaHCO3) were added to soaking water at different concentrations as a way to reduce cooking time. These beans were placed in soaking water for 12 h at 3 concentrations (0, 1.0 and 2.5%). The cowpeas soaked in water containing NaHCO3 presented the highest hydration coefficient, which increased with the salt concentration; these beans also had decreased hardness, chewiness and cooking time.

Carcass yield and meat quality in broilers fed with canola meal

1. This study evaluated the effects of canola meal in broiler diets on carcass yield, carcass composition, and instrumental and sensory analyses of meat. 2. A total of 320 one-day-old Cobb broilers were used in a 35-d experiment using a completely randomised design with 5 concentrations of canola meal (0, 10, 20, 30 and 40%) as a dietary substitute for soya bean meal. 3. Polynomial regression at 5% significance was used to evaluate the effects of canola meal content. The following variables were measured: carcass yield, chemical composition of meat, and instrumental and sensorial analyses. 4. The results showed that carcass yield exhibited a quadratic effect that was crescent to the level of 18% of canola meal based on the weight of the leg and a quadratic increase at concentrations up to 8.4% of canola meal based on the weight of the chest. The yield of the chest exhibited a linear behaviour. 5. The chemical composition of leg meat, instrumental analysis of breast meat and sensory characteristics of the breast meat was not significantly affected by the inclusion of canola meal. The chemical composition of the breast meat exhibited an increased linear effect in terms of dry matter and ether extract and a decreased linear behaviour in terms of the ash content. 6. In conclusion, soya bean meal can be substituted with canola meal at concentrations up to 20% of the total diet without affecting carcass yield, composition of meat or the instrumental or sensory characteristics of the meat of broilers.

Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

This study aims to evaluate the effects of polishing and parboiling on proximate composition, structure, phenolic compounds, antioxidant activity, cooking time and hardness of IAC-600 black rice cultivar and MPB-10 red rice lineage. Proximate analysis and light micrographs revealed higher migration of red rice proteins than black rice proteins to the endosperm as a result of parboiling. Parboiling reduced the ash content of red rice while no difference was determined in black rice. Gelatinized starch granules from both genotypes showed similar appearance. There was a decrease in relative crystallinity on both black and red rice subjected to parboiling, which was an indicative of crystallites disruption. Polishing removed more than 90% of free phenolics for both genotypes, while parboiling allowed the partial preservation of free phenolics content in polished rice. Parboiling induced an increase in the cooking time of red rice, but a decrease in the cooking time of black rice.

Isoflavone aglycone content and the thermal, functional, and structural properties of soy protein isolates prepared from hydrothermally treated soybeans

Soybeans were hydrothermally treated at 2 different temperatures (40 °C and 60 °C) and for 4 different hydration times (4, 8, 12, and 16 h) to (i) increase the isoflavone aglycone content in a soy protein isolate and (ii) evaluate the changes in thermal, functional, and structural properties of a soy protein isolate as a function of hydrothermal treatment conditions. Our study is the first to evaluate aglycone content, extraction yield, β-glucosidase activity, differential scanning calorimetry, protein digestibility, scanning electron microscopy, water absorption capacity (WAC), foaming capacity (FC), and foaming stability of soy protein isolates prepared from hydrothermally treated soybeans. For aglycone enhancement and the extraction yield maintenance of soy protein isolates, the condition of 40 °C for 12 h was the best soybean hydrothermal treatment. The structural rearrangement of proteins that occurred with the hydrothermal treatment most likely promoted the capacity of proteins to bind to aglycone. Moreover, the structure shape and size of soy protein isolates verified by scanning electron microscopy appears to be related to the formation of hydrophobic surfaces and hydrophobic zones at 40 °C and 60 °C, respectively, affecting the protein digestibility, WAC, and FC of soy protein isolates.

PRACTICAL APPLICATION

The aglycone content in the soy protein isolate can be improved with the hydrothermal treatment of soybeans. The temperature and time used for hydrothermal treatment must be selected in order to achieve a soy protein isolate with high aglycone content, extraction yield, and functionality. This technology is suitable for providing healthier soy protein isolates for food industry with improved functional and structural properties.

Propriedades tecnológicas e de cocção em grãos de arroz condicionados em diferentes temperaturas antes da parboilização

O arroz é um dos principais cereais produzidos e consumidos no mundo. Objetivou-se, com este estudo, avaliar os efeitos de diferentes temperaturas da massa de grãos no condicionamento e no início da parboilização sobre parâmetros tecnológicos e de cocção. Os grãos foram armazenados com teor de água de 13%, em temperaturas de 5, 15, 25 e 35ºC, durante 7 dias, sendo submetidos com estas temperaturas ao processo de encharcamento a 60ºC, durante 300 minutos, antes da parboilização, autoclavados a 116±1ºC com pressão de 0,6±0,05 kgf cm-2 durante dez minutos e secos em secador estacionário com temperatura de 35ºC até 13%. Após parboilizados, os grãos foram submetidos às análises de renda e rendimento, incidência de defeitos, perfil colorimétrico e branquimétrico, tempo de cocção, rendimento gravimétrico e volumétrico de cocção, parâmetros texturométricos e à avaliação sensorial. Conclui-se que a temperatura de condicionamento antes da parboilização tem efeito negativo na incidência de defeitos em temperaturas mais altas (25 e 35ºC) e positivo no parâmetro "firmeza" da avaliação sensorial, em temperatura de refrigeração (5ºC). Porém, não altera o comportamento de cocção, rendimento gravimétrico, volumétrico e parâmetros texturométricos. O resfriamento artificial no condicionamento de grãos antes de parboilização possibilita uma melhor qualidade industrial e tecnológica no produto final.

Effect of alkali and oxidative treatments on the physicochemical, pasting, thermal and morphological properties of corn starch

BACKGROUND

Few studies on starch modifications using different chemical agents are available in the literature, and no reports were found on the combined effect of oxidation and alkaline treatment of corn starch. Thus this work evaluated the physicochemical, pasting, morphological, cystallinity and thermal properties of chemically modified corn starch, after either the isolated or combined action of alkaline (sodium hydroxide) and oxidative (sodium hypochlorite) treatments.

RESULTS

The highest values for the sum of carbonyl and carboxyl and enzymatic hydrolysis occurred in starches submitted to oxidative treatment at high active chlorine concentrations. The alkali treatment in isolation modified the pasting properties, reduced the paste temperature and increased the peak viscosity, breakdown, final viscosity and setback of starches. Starch modified by the action of sodium hypochlorite and hydroxide in combination presented more severe damage on granule surfaces.

CONCLUSION

The results show that corn starch modified by the combined action of oxidative and alkaline treatments should be studied more, especially at the concentration limit of sodium hydroxide where gelatinization occurs. Under these conditions the effect of oxidation can be more intense and thus allow the production of starches with different properties and an increase in their industrial applications.

Effect of drying temperature on quality of β-glucan in white oat grains

Oats have received attention because of their nutritional characteristics, especially their high-quality content of β-glucan. The drying process reduces water content; therefore they can be preserved for long periods. However, high-temperature drying process may affect the physical, chemical, and functional properties of the grains. The objective of this study was to evaluate the effect of different drying temperatures on β-glucan quality in oat grains. Grains of oats (Avena sativa, L.), cultivar Albasul, harvested at harvest moisture content of 23% were submitted to stationary drying at air temperatures of 25, 50, 75, and 100 ºC until they reached 13% moisture content. The β-glucan content was determined in samples of oat grains and extraction was performed using water as solvent at 90 ºC. The β-glucan extract was evaluated for water holding capacity, water retention capacity, capacity of displacement, and gelation properties. Stationary of oat grains at air temperatures above 25 ºC decreased the water holding capacity, whereas the content of β-glucan and the water retention capacity of β-glucan extract was affected at temperatures above 50 ºC. Physical changes such as increased gelation capacity of the β-glucan extract occurred following drying at air temperature over 75 ºC.