Diversity in seed and flour properties in field pea (Pisum sativum) germplasm

The genetic diversity in agronomic, seeds (physicochemical, hydration, textural and cooking) and flour (pasting and gel texture) characteristics amongst 71 field pea lines was studied. L∗-, a∗-, b∗-values, seed weight, density, hydration capacity, swelling capacity and cooking time ranged between 43.6 and 67.1, −2.3 and 6.2, 5.8 and 17.4, 4.26 and 25.65 g/100 seeds, 0.55 and 2.01 g/ml, 0.05 and 0.31 g/seed, 0.02 and 0.76 ml/seed and 45 and 81 min, respectively. Amylose content of starch ranged between 21.4% and 58.3%. Pasting temperature, peak viscosity, breakdown, final viscosity and setback of flours from different lines ranged from 73.5 to 81.5 °C, 533 to 3000, 8 to 187, 121 to 2276, and 183 to 998 cP, respectively. The frequency distribution and principal component analysis revealed significant variation in quality traits amongst the 71 field pea lines.     

Physicochemical,cooking and textural characteristics of some Indian black gram (Phaseolus mungo L) varieties

Physicochemical, cooking and textural properties of black gram varieties were studied and related to each other using Pearson correlation. Different varieties showed significant variation in their physicochemical, cooking and textural properties. Varieties having higher seed weight and seed volume had higher values of cooking time, swelling capacity, hydration capacity and hardness. The relationships between textural parameters of cooked grains from different black gram varieties showed a significant positive correlation of hardness with cohesiveness (r = 0.472), gumminess (r = 0.938) and chewiness (r = 0.859). Swelling index, cohesiveness and gumminess of black gram varieties were observed to be related to their fibre content. Swelling capacity and swelling index correlated well with cooking time, hardness and gumminess. Cooking time had a positive correlation with hardness (p < 0.05) and gumminess (p < 0.05) and a negative correlation with springiness. Copyright © 2004 Society of Chemical Industry     

Relationships Between Selected Properties of Seeds,Flours, and Starches from Different Chickpea Cultivars

ABSTRACT

Five desi (PBG-1, PDG-4, PDG-3, GL-769, and GPF-2) and one kabuli type (L-550) chickpea cultivars were evaluated for their seed mass, volume, hydration capacity, swelling capacity, cooking time, and instrumental textural properties (hardness, cohesiveness, gumminess, and chewiness). Flour was prepared from these chickpea cultivars and various physicochemical and functional properties were determined. The pasting (pasting temperature, peak viscosity, breakdown, and final viscosity) and gelatinization (T _o, T _p, T _c, and ΔH _gel) properties of these flours were measured using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC), respectively. Starch was also isolated from chickpea cultivars and evaluated for amylose content, swelling power, solubility, and syneresis values. Physicochemical, cooking, and instrumental textural properties of seeds of different chickpea cultivars were related to physicochemical, gelatinization, and pasting properties of their flours and physicochemical properties of their starches. Selected properties of chickpea seeds were significantly correlated with the properties of their starches and flours. Hardness value of soaked chickpea seeds was positively correlated to cooking time, seed mass, seed volume, hydration, and swelling capacity (p < 0.01). Water solubility index (WSI) of chickpea flours was positively correlated to seed mass, volume, hydration capacity, and hardness value (p < 0.05). Selected instrumental textural parameters of seeds had positive correlation with ΔH _gel of flours (p < 0.01). Peak viscosity of flours showed positive correlation to breakdown, final viscosity, bulk density, and negative correlation to cohesiveness of soaked seeds (p < 0.01). Final viscosity showed negative correlation to bulk density and water absorption index (WAI) (p < 0.01) of flours.     

TEXTURAL PROPERTIES OF RESTRUCTURED BEEF PRODUCTS WITH FIVE BINDERS AT FOUR ISOTHERMAL TEMPERATURES1

Texture profile analysis (TPA) and shear force of restructured beef products with one of five binders (isolated soy protein, sodium caseinate, waxy modified corn starch, carrageenan, and oat flour) were analyzed at 35, 45, 55 and 65 C. Hardness, cohesiveness, springiness, gumminess, and chewiness were significantly affected (p<0.05) by binders, temperatures and their interactions. Hardness and gumminess showed no significant (p<0.05) differences among binders and temperatures below 45C, but each increased between 45 – 65C. Isolated soy protein gave the highest hardness and gumminess values; oat flour, the lowest at 55 and 65C. Except for oat flour, cohesiveness, springiness and chewiness decreased from the raw state until 45C, and then increased. Oat flour gave the highest values for cohesiveness, springiness and chewiness < 45C; the lowest at 55 and 65C. Oat flour gave the lowest shear force (N) values at 55 and 65C. Conclusions were reached that the influence of these binders on the textural parameters of restructured beef products was temperature-dependent.     

滚揉时间和食盐水浓度对鸡肉调理制品食用品质的影响

以鸡胸肉为实验材料,以pH值﹑肉色﹑蒸煮出品率﹑压榨损失﹑盐溶性蛋白质溶出量和质构特征为评定指标,探讨了滚揉时间和食盐水浓度对鸡肉调理制品食用品质的影响。结果表明:在0～4℃环境中,增加食盐水浓度(0.0%～9.8%﹚,可极显著增加盐溶性蛋白的溶出量,极显著降低了蒸煮损失率和压榨损失率,显著提高鸡肉调理制品的弹性、咀嚼性和降低肉的硬度,对凝聚性和胶着性影响不显著;延长滚揉时间﹙0.0 h～14.0 h﹚可显著增加盐溶性蛋白的溶出量,极显著降低了压榨损失率,显著提高鸡肉调理制品的凝聚性、弹性、咀嚼性和胶着性,而对蒸煮损失率和硬度影响不显著。滚揉处理提高了鸡肉调理制品的pH值、改善了肉色和食用品质。     

Genotypic diversity in physico-chemical,pasting and gel textural properties of chickpea (Cicer arietinum L.)

Twenty chickpea cultivars were evaluated for genetic diversity in seeds (physical, hydration and cooking), flours (composition, pasting and gel textural) and starch (swelling, thermal, amylose content and amylopectin structure) properties. Frequency distribution and principal component analysis revealed significant differences among the cultivars studied. Pasting temperature, peak viscosity, breakdown, final viscosity and setback of flours ranged from 75.0 to 87.1 °C, 564 to 853 cP, 32 to 123 cP, 573 to 969 cP, and 84 to 185 cP, respectively. Amylose content of starch ranged from 28.26% to 52.82%. Amylopectin unit chains of DP 6–12, 13–18, 19–24 and 25–30 ranged from 36.2% to 43.25%, 36.44% to 38.68%, 14.86% to 18.22% and 4.95% to 6.9%, respectively. To establish the relationships between different properties Pearson correlation coefficients (r) were computed. Cluster analysis for grain and flour characteristics was also done to see the association between chickpea cultivars.     

薏仁米储藏过程中蒸煮品质及质构特性的研究

以贵州兴仁薏仁米作为实验材料,研究了薏仁米储藏一年(储藏温度25 ℃,相对湿度40%)过程中蒸煮品质及质构特性的变化。结果表明:随着储藏时间的延长,薏仁米质构特性中的硬度、压缩功、胶着性和咀嚼性变化明显,均呈先升后降的趋势;弹性、弹力和内聚性在储藏过程中无明显变化规律且变化幅度较小。薏仁米蒸煮指标中的加热吸水率、浸渍吸水率、透光率随储藏时间的延长呈上升趋势,碘蓝值和pH呈下降趋势。对薏仁米质构特性和蒸煮指标的相关性分析表明,薏仁米的部分质构特性与蒸煮指标间具有显著的相关性,反映随着储藏时间的延长,薏仁米蒸煮品质及耐储性的逐渐下降。因此,部分质构指标(硬度、压缩功、胶着性和咀嚼性)和蒸煮指标可对薏仁米的储藏品质进行评价。     

pH值、NaCl浓度和加热温度对猪肉匀浆物凝胶质构特性的影响

采用二次通用旋转试验设计,研究了pH值、NaCl浓度和加热温度对猪后腿肉匀浆物热诱导凝胶质构特性的影响。结果表明:不同处理条件对凝胶质构特性的影响存在差异。不同加热温度下,pH值和NaCl浓度对凝胶硬度、弹性、内聚性、胶粘性和咀嚼性影响的总体趋势一致且两者存在明显的交互作用。pH值较低时,随着NaCl浓度的增加,凝胶的硬度、弹性、内聚性、胶粘性和咀嚼性均增大;pH值较高时,NaCl浓度对凝胶硬度、弹性和胶粘性影响较小,内聚性随着NaCl浓度增加而降低。同时,随着加热温度的升高,凝胶的硬度和胶粘性增大,内聚性和咀嚼性减小,而凝胶弹性变化较小。     

Evaluation of Texture Differences among Varieties of Cooked Quinoa

Texture differences of cooked quinoa were studied among 13 different varieties. Correlations between the texture parameters and seed composition, seed characteristics, cooking quality, flour pasting properties, and flour thermal properties were determined. The results showed that texture of cooked quinoa was significantly differed among varieties. ‘Black,’ ‘Cahuil,’ and ‘Red Commercial’ yielded harder texture, while ‘49ALC,’ ‘1ESP,’ and ‘Col.#6197’ showed softer texture. ‘49ALC,’ ‘1ESP,’ ‘Col.#6197,’ and ‘QQ63’ were more adhesive, while other varieties were not sticky. The texture profile correlated to physical?‐chemical properties in different ways. Protein content was positively correlated with all the texture profile analysis (TPA) parameters. Seed hardness was positively correlated with TPA hardness, gumminess, and chewiness at P ≤ 0.09. Seed density was negatively correlated with TPA hardness, cohesiveness, gumminess, and chewiness, whereas seed coat proportion was positively correlated with these TPA parameters. Increased cooking time of quinoa was correlated with increased hardness, cohesiveness, gumminess, and chewiness. The water uptake ratio was inversely related to TPA hardness, gumminess, and chewiness. Rapid Visco Analyzer peak viscosity was negatively correlated with the hardness, gumminess, and chewiness (P < 0.07); breakdown was also negatively correlated with those TPA parameters (P < 0.09); final viscosity and setback were negatively correlated with the hardness, cohesiveness, gumminess, and chewiness (P < 0.05); setback was correlated with the adhesiveness as well (r = ?0.63, P = 0.02). Onset gelatinization temperature (T_o) was significantly positively correlated with all the texture profile parameters, and peak temperature (T_p) was moderately correlated with cohesiveness, whereas neither conclusion temperature (T_c) nor enthalpy correlated with the texture of cooked quinoa.     

Pasting behaviour, textural properties and freeze-thaw stability of wheat flour-crude malva nut (Scaphium scaphigerum) gum system

The effect of replacement of crude malva nut gum (CMG) at 0%, 2.5%, 5%, 7.5% and 10% w/w on pasting behaviour, textural properties and freeze-thaw stability of wheat flour was investigated. Replacement of wheat flour by CMG significantly elevated (p < 0.05) the peak viscosity (128-669 RVU), hot paste viscosity (77-363 RVU), breakdown (51-306 RVU) and final viscosity (157-557 RVU) of wheat flour pastes. Pasting temperature (59-85 °C) of the flour decreased with increasing CMG content. The textural parameters including hardness, springiness, cohesiveness, gumminess and chewiness of the mix gels decreased with higher level of CMG. Freeze-thaw stability measurement revealed that wheat gel mixtures containing higher level (7.5% and 10%) of CMG decreased syneresis more than 80% after 3 freeze-thaw cycles, when compared to non-CMG sample. The rate of syneresis depended on CMG concentration and number of freeze-thaw cycles. The results demonstrated that higher viscosity, softer texture and lower syneresis of wheat gel could be attained using CMG.     

Effect of Compositional Variation of Gluten Proteins and Rheological Characteristics of Wheat Flour on the Textural Quality of White Salted Noodles

Protein quality parameters of wheat flour, as well as protein content, showed significant relationship with hardness, cohesiveness, springiness, adhesiveness, chewiness, and gumminess of the cooked noodles. A significant positive correlation (0.54) was observed between glutenins and hardness of noodles. Chewiness of the noodles increased with the protein content, sodium dodecyl sulfate sedimentation volume, dough development time, dough stability, and glutenins. Hardness, springiness, cohesiveness, gumminess, and chewiness of the noodles were negatively affected by gliadin to glutenin ratio. Multiple regression analysis depicted significant relationships of the various noodle quality parameters with wheat flour characteristics. The results revealed that the relative composition of the gliadins and glutenins had a considerable effect on the textural profile of noodles indicating their defining contribution on the noodle quality. The resulting information could be useful in predicting the noodle-quality potential of the varieties.     

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

The effects of reducing pork fat levels from 30% to 20% and partially substituting the pork fat with a mix of grape seed oil (0%, 5%, 10% and 15%) and 2% rice bran fiber were investigated based on chemical composition, cooking characteristics, physicochemical and textural properties, and viscosity of reduced-fat meat batters. For reduced-fat meat batters containing grape seed oil and rice bran fiber the moisture and ash contents, uncooked and cooked pH values, yellowness, cohesiveness, gumminess, chewiness, and sarcoplasmic protein solubility were higher than in the control samples. The reduced-fat samples with increasing grape seed oil concentrations had lower cooking loss, emulsion stability, and apparent viscosity. The incorporation of grape seed oil and rice bran fiber successfully reduced the animal fat content in the final products while improving other characteristics.     

Comparison Study of Laboratory and Pilot Plant Methods for Asian Salted Noodle Processing

ABSTRACT: A small-scale (35 g flour) laboratory method for Asian salted noodle processing was developed. Six wheat varieties were selected to compare laboratory and pilot plant production methods and resultant noodle products. Raw noodle color and discoloration after 24-h storage, cooking loss, and noodle weight gain during cooking were measured. Cooked noodle hardness, springiness, cohesiveness, adhesiveness, gumminess, and chewiness were analyzed with a TA-XT2 Texture Analyzer. All these properties, except springiness, were highly correlated between laboratory and pilot plant products. Both methods were reproducible with high precision, and they were comparable to each other. When the quality of noodles from different wheat varieties was ranked, similar rankings were obtained for both processing methods; the laboratory method is suitable for evaluating wheat breeding lines for noodle quality.     

Effects of partial substitution of potato flour on cooking characteristics,texture properties and in vitro starch digestibility of fresh extruded rice-shaped kernels

Effects of partial substitution of potato flour (0%, 10%, 20%, 30% and 40%) for rice flour on cooking characteristics, textural properties and in vitro starch digestibility of fresh extruded rice-shaped kernels (FER). With the increase in potato flour content, the water absorption index (WAI) increased gradually, the water solubility index (WSI) decreases gradually. Hardness, elasticity, adhesion and chewiness first increased and then decreased. When the potato flour content was 30%, the peak viscosity, trough viscosity, breakdown viscosity, final viscosity and setback viscosity of the pasting test were 325, 168, 157, 312 and 144 cp, respectively. The WAI of the cooking test was 7.50 g g⁻¹, and the WSI was 4.71%. The texture test had a hardness of 1211.82 g, flexibility of 0.85 mm, cohesiveness of 0.73 gs, adhesion of 715.38 g and chewiness of 519.28 g. The highest overall acceptability score was 4.51 in sensory evaluation. Finally, the predicted glycaemic index indicated that potato flour is a suitable raw material for low GI products.     

Influence of amylose content on cooking time and textural properties of white salted noodles

White salted noodles were prepared from reconstituted flours of various amylose content to determine the effects of amylose content on noodle dough properties and texture of noodles cooked for optimum cooking time. With decrease of amylose content from 26.5 to 3. 0%, optimum water absorption of noodle dough increased from 39 to 49% and cooking time of noodles decreased from 16 to 7 min. Hardness of cooked noodles prepared from reconstituted flour consistently decreased with increase in proportion of waxy starch. Noodles less than 12.4% amylose content exhibited higher springiness and cohesiveness than noodles greater than 17.1% amylose content. Cohesiveness and springiness of noodles prepared with partial waxy starches, of which amylose content ranged from 16. 6 to 22. 7%, were comparable to those of noodles prepared from <12. 4% amylose content. Amylose content of starch was significantly correlated with hardness, springiness, and cohesiveness of cooked noodles prepared from reconstituted flours.     

Study of polyphenol content in the seeds of red grape (Vitis vinifera L.) varieties cultivated in Turkey and their antiradical activity

The polyphenolic content and antioxidant capacity in the seeds of 11 red grape varieties (five international and six native) widely cultivated in Turkey were investigated. Total phenolic, total flavanol and total polymeric procyanidin content ranged from 79.2 to 154.6, 89.2 to 179.4, and 27.0 to 43.3 mg/g seed, respectively. While (+)-catechin (4.71–23.8 mg/g seed) was found as main flavanol, galloylated catechin monomer and dimeric procyanidin amounts varied between 2.89–17.2 and 0.97–2.97 mg/g seed, respectively. All seed extracts showed remarkable DPPH radical scavenging activity (EC₅₀) and oxygen radical scavenging capacity (ORAC) ranging from 2.71 to 4.62 μg/mL and 1425.9 to 3009.2 μmol Trolox equivalent/g seed, respectively. With high amount of total phenolic content and antioxidant activity, seeds of Okuzgozu, Papaz Karasi, Ada Karasi and Kalecik Karasi varieties could be evaluated as dietary supplement.     

Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón

The changes in the physico-chemical, microbiological, textural and sensory attributes of foal salchichón were followed during ripening. Foal salchichón samples were taken at 0 days (mix before stuffing), and after 7, 14, 21, 28, 35, 42 and 49 days of ripening. The final a_w was 0.82, whereas pH values stayed around their initial values. TBAR'S values increased significantly (P < 0.001) during processing, from 0.44 to 2.26 mg/kg of sausage. Ripening time also affected the lightness (L*), redness (a*) and yellowness (b*) (P < 0.001). Hardness, gumminess and chewiness increased (P < 0.001) from 0.96, 0.6 and 0.47 to 46.92 kg/cm², 21.34 kg/cm² and 15.14 kg, respectively during processing, whereas cohesiveness and springiness values decreased during ripening. Lactic acid bacteria increased slowly in number and a large increase of Micrococcaceae was noticed. Regarding sensorial characteristics, foal salchichón samples showed high values for intensity of flavour (7.22 ± 0.44), hardness (7.33 ± 0.71) and dryness (6.67 ± 0.71) and low scores for acid taste (1.67 ± 0.71) and saltiness (3.11 ± 0.6).     

增城丝苗米米饭理化性质与质构特性的相关性分析

选用7份增城丝苗米的原料大米,研究米饭的质构特性,并分析其与大米的热特性、糊化特性和理化指标之间的相关性。结果表明,增城丝苗米原料大米的硬度、粘性的差别较大,而凝聚性、胶粘性、咀嚼性和回复性均较接近。大米直链淀粉含量与米饭质构特性呈显著相关,米饭硬度、粘性与大米淀粉的糊化起始温度呈正相关,与热焓值呈负相关。米饭的硬度、粘性、凝聚性、胶粘性、咀嚼性和回复性与大米淀粉糊化的最终粘度、崩解值呈负相关,与消减值呈正相关,粘性与回生值呈负相关。因此,开发大米配方时, 将直链淀粉含量检测与大米的糊化特性、米饭硬度和粘性测试分析相结合,对于提高大米配方的品质稳定具有重要意义。     

Effects of ohmic thawing on histological and textural properties of beef cuts

The changes in the histology and the texture of beef cuts during ohmic thawing were compared with those during conventional thawing method. The beef cut samples were thawed from −18 to 10 °C by applying different voltage gradients (10, 20 and 30 V/cm) during ohmic treatment whereas conventional thawing was applied at constant temperature (25 °C, 95% RH) in the controlled incubator. There were significant differences between the effects of thawing methods in terms of hardness, chewiness, gumminess of beef cut samples (p < 0.05). The sample treated ohmically at 30 V/cm voltage gradient was significantly different from the other thawed samples in terms of springiness, cohesiveness and resilience (p < 0.05). The change in the textural properties was explained by investigating the histological changes of beef cuts for both thawing method. Ohmic thawing provided the thawed meat sample having lower textural and histological changes rather than conventionally thawed ones.     

Effect of Storage Conditions of Dry Bean Seeds (Phaseolus vulgaris L.) on Texture Profile Parameters After Cooking

Red kidney beans were stored at constant moisture and high and low temperature for 6 months. Instrumentally measured parameters of hardness, fracturabihty, gumminess, chewiness, springiness and cohesiveness were higher in samples stored at elevated temperatures than the control (2°C). The sensory panel found the stored beans had higher hardness, fracturability, lumpiness, chewiness, and skin toughness and less starchiness, gumminess, pastiness and moisture absorption than the control. Puncture forces followed approximately a normal distribution curve, and there was always some overlap between stored and control beans even when the stored beans had a much higher mean puncture force than the control. All textural parameters of cooked bean cotyledons changed substantially during storage of the seeds at elevated temperatures and high relative humidity.