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Cabello-Olmo M, Krishnan PG, Araña M, Oneca M, Díaz JV, Barajas M, Rovai M. Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product. Foods 2023; 12:2817. [PMID: 37569086 PMCID: PMC10417715 DOI: 10.3390/foods12152817] [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: 06/14/2023] [Revised: 07/14/2023] [Accepted: 07/23/2023] [Indexed: 08/13/2023] Open
Abstract
In response to the demand for healthier foods in the current market, this study aimed to develop a new bread product using a fermented food product (FFP), a plant-based product composed of soya flour, alfalfa meal, barley sprouts, and viable microorganisms that showed beneficial effects in previous studies. White bread products prepared with three different substitution levels (5, 10, and 15%) of FFP were evaluated for physical characteristics (loaf peak height, length, width), color indices (lightness, redness/greenness, yellowness/blueness), quality properties (loaf mass, volume, specific volume), protein content, crumb digital image analysis, and sensory characteristics. The results revealed that FFP significantly affected all studied parameters, and in most cases, there was a dose-response effect. FFP supplementation affected the nutritional profile and increased the protein content (p < 0.001). The sensory test indicated that consumer acceptance of the studied sensory attributes differed significantly between groups, and bread with high levels of FFP (10 and 15% FFP) was generally more poorly rated than the control (0%) and 5% FFP for most of the variables studied. Despite this, all groups received acceptable scores (overall liking score ≥ 5) from consumers. The sensory analysis concluded that there is a possible niche in the market for these improved versions of bread products.
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Affiliation(s)
- Miriam Cabello-Olmo
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain
| | - Padmanaban G. Krishnan
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
| | - Miriam Araña
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain
| | - Maria Oneca
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain
| | - Jesús V. Díaz
- Pentabiol S.L., Polígono Noain-Esquiroz s/n, 31191 Pamplona, Spain
| | - Miguel Barajas
- Biochemistry Area, Department of Health Science, Public University of Navarre, 31008 Pamplona, Spain
| | - Maristela Rovai
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA
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Li X, Wang C, Krishnan PG. Effects of corn distillers dried grains on dough properties and quality of Chinese steamed bread. Food Sci Nutr 2020; 8:3999-4008. [PMID: 32884681 PMCID: PMC7455979 DOI: 10.1002/fsn3.1604] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 11/07/2019] [Accepted: 11/09/2019] [Indexed: 11/18/2022] Open
Abstract
Chinese steamed bread (CSB) accounts for 30% of the wheat end-use in China. CSB was studied as a platform for fiber and protein enrichment, employing corn distillers dried grains. Food grade distiller's grain (FDDG) processed from co-products from the corn ethanol industry was used as the enrichment ingredient. Since CSB uses a lean formula with little or no added sugar or fat, it relies entirely on fermentation and steaming for flavor and texture development. FDDG was used to replace 0%-25% all-purpose flour (APF) in CSB formulations. Effects of FDDG on dough properties and quality of CSB were evaluated by instrumental (Farinograph, Mixolab, and Texture Analyzer), nutritional, and sensory methods. Protein and dietary fiber contents showed significant increases to 18.8% and 15.3%, respectively, for 100 g of steamed bread (25% FDDG db). Fiber in 100 g of fresh FDDG CSB ranged from 2.8 to 7.7 g. FDDG fortified doughs demonstrated higher water absorption, while dough development time, dough stability, and dough extensibility decreased significantly with partial APF replacement. FDDG contributed to increased hardness and adhesiveness in the CSB. Crumb analysis revealed reduced number of gas cells at higher FDDG substitution. FDDG enrichment reduced brightness (L*) of flour blends and CSB. Rheological and sensory analysis showed an upper level of FDDG substitution of 15% was acceptable without detriment to dough functionality, texture, and taste.
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Affiliation(s)
- Xiaona Li
- College of Food ScienceShenyang Agricultural UniversityShenyangChina
| | - Chunyang Wang
- College of Health and Human SciencesNorth Carolina State UniversityCullowheeNCUSA
| | - Padmanaban G. Krishnan
- Department of Dairy and Food ScienceCollege of Agriculture, Food and Environmental SciencesSouth Dakota State UniversityBrookingsSDUSA
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Pourafshar S, Rosentrater KA, Krishnan PG. Production of Barbari Bread (Traditional Iranian Bread) Using Different Levels of Distillers Dried Grains with Solubles (DDGS) and Sodium Stearoyl Lactate (SSL). Foods 2018; 7:E31. [PMID: 29494562 PMCID: PMC5867546 DOI: 10.3390/foods7030031] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2017] [Revised: 01/30/2018] [Accepted: 02/27/2018] [Indexed: 12/05/2022] Open
Abstract
Bread is one of the oldest foods known throughout history and even though it is one of the principal types of staple around the world, it usually lacks enough nutrients, including protein and fiber. As such, fortification is one of the best solutions to overcome this problem. Thus, the objective this study was to examine the effect of three levels of distillers dried grains with solubles (DDGS) (0%, 10% and 20%) in conjunction with three levels of SSL (sodium stearoyl lactate) (0%, 2% and 5%) on physical and chemical properties of Barbari bread (traditional Iranian bread). To the best of our knowledge, this is the first study to evaluate DDGS and Sodium Stearoyl-2-Lactilate (SSL), as sources of fortification in Barbari bread. The results showed that incorporation of 20% of DDGS and 0% SSL caused a significant increase in the amount of fiber and protein. As for the physical attributes, using higher amount of DDGS caused a darker color, and as for the texture parameters, the highest firmness was measured when 10% DDGS and 5% of SSL were used. Different Mixolab and Rapid Visco Analyzer (RVA) parameters also were measured with varying results. The findings of this study show that DDGS can be a valuable source of fiber and protein, which can be used as a cost effective source to fortify cereal-based products.
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Affiliation(s)
- Shirin Pourafshar
- Department of Health and Nutritional Sciences, South Dakota State University, Brookings, SD 57007, USA.
| | - Kurt A Rosentrater
- Department of Agriculture and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA.
- Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011, USA.
| | - Padmanaban G Krishnan
- Dairy and Food Science Department, South Dakota State University, Brookings, SD 57007, USA.
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Rasul G, Glover KD, Krishnan PG, Wu J, Berzonsky WA, Fofana B. Genetic analyses using GGE model and a mixed linear model approach, and stability analyses using AMMI bi-plot for late-maturity alpha-amylase activity in bread wheat genotypes. Genetica 2017; 145:259-268. [PMID: 28314965 DOI: 10.1007/s10709-017-9962-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2016] [Accepted: 03/04/2017] [Indexed: 11/30/2022]
Abstract
Low falling number and discounting grain when it is downgraded in class are the consequences of excessive late-maturity α-amylase activity (LMAA) in bread wheat (Triticum aestivum L.). Grain expressing high LMAA produces poorer quality bread products. To effectively breed for low LMAA, it is necessary to understand what genes control it and how they are expressed, particularly when genotypes are grown in different environments. In this study, an International Collection (IC) of 18 spring wheat genotypes and another set of 15 spring wheat cultivars adapted to South Dakota (SD), USA were assessed to characterize the genetic component of LMAA over 5 and 13 environments, respectively. The data were analysed using a GGE model with a mixed linear model approach and stability analysis was presented using an AMMI bi-plot on R software. All estimated variance components and their proportions to the total phenotypic variance were highly significant for both sets of genotypes, which were validated by the AMMI model analysis. Broad-sense heritability for LMAA was higher in SD adapted cultivars (53%) compared to that in IC (49%). Significant genetic effects and stability analyses showed some genotypes, e.g. 'Lancer', 'Chester' and 'LoSprout' from IC, and 'Alsen', 'Traverse' and 'Forefront' from SD cultivars could be used as parents to develop new cultivars expressing low levels of LMAA. Stability analysis using an AMMI bi-plot revealed that 'Chester', 'Lancer' and 'Advance' were the most stable across environments, while in contrast, 'Kinsman', 'Lerma52' and 'Traverse' exhibited the lowest stability for LMAA across environments.
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Affiliation(s)
- Golam Rasul
- Department of Plant Science, South Dakota State University, Brookings, SD, 57006, USA.
| | - Karl D Glover
- Department of Plant Science, South Dakota State University, Brookings, SD, 57006, USA
| | - Padmanaban G Krishnan
- Dairy and Food Science Department, South Dakota State University, Brookings, SD, 57007, USA
| | - Jixiang Wu
- Department of Plant Science, South Dakota State University, Brookings, SD, 57006, USA
| | | | - Bourlaye Fofana
- Crop and Livestock Research Centre, Agriculture and Agri-Food Canada, Charlottetown, PEI, C1A 4N6, Canada
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Affiliation(s)
- David Karki
- South Dakota State University, Plant Science/Extension, Watertown, SD 57201, U.S.A
| | - Karl D. Glover
- South Dakota State University, Plant Science, Brookings, SD 57007, U.S.A
| | | | - Padmanaban G. Krishnan
- South Dakota State University, Department of Nutrition, Food Science and Hospitality, Brookings, SD 57007, U.S.A
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Pourafshar S, Rosentrater KA, Krishnan PG. Using alternative flours as partial replacement of barbari bread formulation (traditional Iranian bread). J Food Sci Technol 2015; 52:5691-9. [PMID: 26344982 DOI: 10.1007/s13197-014-1640-z] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/11/2013] [Accepted: 11/05/2014] [Indexed: 11/28/2022]
Abstract
Wheat flour is used in most of breads because of its nutrient components and high availability, but different problems are associated with this flour, such as allergies and loss of nutrient components due to milling and refining. In this study, five flours were used (20 %) in combination with wheat flour (80 %).to produce traditional Iranian Barbari bread. These included amaranth, barley, DDGS, rye and oat. Compositional measurements of moisture, fat, fiber, protein and ash content were taken. Physical tests were done to understand the changes in color, thickness, and texture. Results showed that the gluten content of each flour had a significant effect on the texture and thickness of the bread. Bread made with rye flour had the highest L* and that made with oat flour had the highest a*. As for b*, the highest was for the bread made with DDGS. It was also determined that bread made with 20 % DDGS and 80 % wheat flour had the highest fiber and moisture content, while that made with amaranth had the highest ash content, and that with rye had the highest fat. Adding different flours to wheat changed the physical and chemical attributes of final producst significantly.
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Affiliation(s)
| | - Kurt A Rosentrater
- Department of Agricultural and Biosystems Engineering, Iowa State University, 3167 NSRIC Building, Ames, IA 50011 USA
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Pourafshar S, Rosentrater KA, Krishnan PG. Changes in chemical and physical properties of Latin American wheat flour based tortillas substituted with different levels of distillers dried grains with solubles (DDGS). J Food Sci Technol 2015; 52:5243-9. [PMID: 26243948 DOI: 10.1007/s13197-014-1566-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/02/2014] [Accepted: 09/15/2014] [Indexed: 11/30/2022]
Abstract
Tortilla is the most popular type of bread both in South and Central America. Since the demand for this bread among different classes of society is significant, improving its nutrient content could be important. Distillers dried grains with solubles is good source of fiber and protein, and can be used in the fortification of tortilla. In this study, three levels of DDGS (0, 10 and 20 %) were substituted for wheat flour and the physical and chemical properties of the resulting products were evaluated. Results showed that for the 20 % DDGS level, minimum force was required to rupture the tortilla. The color of the tortillas substituted with 10 and 20 % DDGS were darker, being 64.11 and 59.99, respectively (P < 0.05). As for chemical properties, the samples fortified with 10 and 20 % DDGS had higher protein (9.35 and 10.78 % dried basis), fiber (2.21 and 2.33 % dried basis) and fat (23.60 and 24.65 % dried basis) values at P < 0.05. Thus, it appeared that using DDGS in wheat tortillas can improve some of the nutritional values such as protein and fiber as well as the textural properties of these breads. Further work should examine consumer acceptability of these products.
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Affiliation(s)
| | - Kurt A Rosentrater
- Department of Agricultural and Biosystems Engineering, Iowa State University, 3327 Elings Hall, Ames, IA 50011 USA
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Affiliation(s)
- Julie Y. Kindelspire
- South Dakota State University, Department of Health and Nutritional Sciences, Brookings, SD 57007, U.S.A
| | - Karl D. Glover
- South Dakota State University, Department of Plant Science, Brookings, SD 57007, U.S.A
| | - Melanie Caffé-Treml
- South Dakota State University, Department of Plant Science, Brookings, SD 57007, U.S.A
| | - Padmanaban G. Krishnan
- South Dakota State University, Department of Health and Nutritional Sciences, Brookings, SD 57007, U.S.A
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Caffe-Treml M, Glover KD, Krishnan PG, Hareland GA, Bondalapati KD, Stein J. Effect of Wheat Genotype and Environment on Relationships Between Dough Extensibility and Breadmaking Quality. Cereal Chem 2011. [DOI: 10.1094/cchem-08-10-0111] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Melanie Caffe-Treml
- Plant Science Department, South Dakota State University, Brookings, SD 57007
- Corresponding author. Phone: 605-633-0003. E-mail:
| | - Karl D. Glover
- Plant Science Department, South Dakota State University, Brookings, SD 57007
| | - Padmanaban G. Krishnan
- Department of Health and Nutritional Sciences, South Dakota State University, Brookings, SD 57007
| | - Gary A. Hareland
- USDA-ARS Hard Red Spring Wheat Quality Laboratory, Fargo, ND 58501
| | | | - Jeff Stein
- Plant Science Department, South Dakota State University, Brookings, SD 57007
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Caffe-Treml M, Glover KD, Krishnan PG, Hareland GA. Variability and Relationships Among Mixolab, Mixograph, and Baking Parameters Based on Multienvironment Spring Wheat Trials. Cereal Chem 2010. [DOI: 10.1094/cchem-04-10-0068] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Melanie Caffe-Treml
- Plant Science Department, South Dakota State University, Brookings SD 57007
- Corresponding author. Phone: 605-690-0846. E-mail:
| | - Karl D. Glover
- Plant Science Department, South Dakota State University, Brookings SD 57007
| | - Padmanaban G. Krishnan
- Dept. of Health and Nutritional Sciences, South Dakota State University, Brookings SD 57007
| | - Gary A. Hareland
- USDA-ARS Hard Red Spring Wheat Quality Laboratory, Fargo, ND 58501
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Affiliation(s)
- Jun Lin
- ; Department of Nutrition, Food Science and Hospitality; South Dakota State University; Box 2275A Brookings 57007 South Dakota
| | - Padmanaban G. Krishnan
- ; Department of Nutrition, Food Science and Hospitality; South Dakota State University; Box 2275A Brookings 57007 South Dakota
| | - Chunyang Wang
- ; Department of Nutrition, Food Science and Hospitality; South Dakota State University; Box 2275A Brookings 57007 South Dakota
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Affiliation(s)
- Padmanaban G. Krishnan
- Associate professor and professor, respectively, Department of Nutrition and Food Science, South Dakota State University, Brookings, SD 57007-0497
- Corresponding author. E-mail: Phone: 605/688-4040. Fax: 605/688-5603
| | - Iftekher Mahmud
- Scientist 2, Novartis Pharmaceuticals Corporation, Lab 3NW, New Building, 25 Old Mill Road, Suffern, NY 10901
| | - Duane P. Matthees
- Associate professor and professor, respectively, Department of Nutrition and Food Science, South Dakota State University, Brookings, SD 57007-0497
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Krishnan PG, Julson JL, Robison DJ, Pathak YV. Polyethylene-starch extrudates as erodible carriers for bioactive materials: I. Erodibility and in vitro dye release studies. J Biomater Appl 1994; 8:285-97. [PMID: 8176638 DOI: 10.1177/088532829400800306] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
The objective of the present investigation is to develop and evaluate polyethylene-starch based carriers for sustaining the release of bioactive materials. Polyethylene-starch carriers were prepared by incorporating various amounts of corn starch 0, 40, 80, and 100% in polyethylene beads with and without dye. Acid orange dye was incorporated (1%) to study release patterns and the effect of starch (%) on release. The granulated mixtures were extruded to form uniform dispersions of starch and polyethylene throughout the extrudate. The extrudates obtained were studied for SEM surface characterization before, during, and after release studies to study the erosion process. In the case of 100% starch, 80% of the matrix was eroded in 5 weeks, while with 40% and 80% starch, erosion was less than 20%. The dye release studies showed that release could be sustained well over 12 weeks, depending on the starch (%) incorporated. The erosion process was studied using scanning electron microscopic techniques, which showed gradual erosion of starch particles, leaving a polyethylene skeleton. These materials show promising potential for use as carriers for bioactive materials.
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Affiliation(s)
- P G Krishnan
- Department of Nutrition and Food Science, South Dakota State University, Brookings 57007
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