Texture profile of fermented rice extracts with probiotic strains and different contents of waxy maize starch,and sensory acceptance of flavoured selected extract

Rice is a staple food for a great part of the world’s population, and its processing generates a great volume of low value by-products, such as bran and broken grains. This work aimed to elaborate fermented rice by-products extracts with probiotic strains and with different waxy maize starch (WMS) contents (0%, 4%, 8%, 12% and 16% w/w), in order to select one with texture profile similar to Greek-style yogurt, and to characterise the chemical composition and sensory acceptance of the selected extract added with artificial strawberry aroma and fresh strawberry syrup. The texture profile of the extract changed with WMS content and the 4% WMS fermented rice by-products extract was the most similar to Greek-style yogurt. The flavoured fermented rice by-products with WMS product presented 72.67% moisture, 2.55% protein, 0.2% lipid, 0.8% ash (340 mg 100 g⁻¹ of potassium), 27.4 µmol Trolox g⁻¹ and 134.74 mg GAE 100 g⁻¹ of phenolic compounds. The flavoured fermented rice by-products extract did not show microbiological risk and presented probiotic characteristic. Regarding the sensory analysis, it was observed that the aroma stood out among the other attributes, obtaining the highest score and acceptance index, while colour, flavour and texture scored ‘liked regularly to moderately’. The flavoured fermented rice by-products extract is an innovative product and feasible regarding the technological, physical, chemical, microbiological and sensory characteristics, having great potential to be inserted into the market.     

Effect of tiger nut fibre on quality characteristics of pork burger

Horchata is a refreshing beverage obtained from tiger nut tubers that yields high amount of by-products. These by-products have a high content of fibre that allows its application in the development of dietary fibre rich foods. The utilization of increasing levels (0%-control, 5%, 10% and 15%) of tiger nut fibre (TNF), in the formulation of pork burgers was evaluated. This evaluation was based on: chemical composition, physicochemical, cooking characteristics and sensory properties of burgers. Pork burgers elaborated with TNF had higher nutritional value (higher fibre content) and better cooking characteristics (higher cooking yield, fat retention and moisture retention) than control burgers. Some of the negative changes in colour (a* decrease and b* increase) and texture (chewiness and springiness increase) parameters due to TNF addition observed in raw burgers were masked by the stronger modifications due to the cooking process. Burgers with TNF were perceived as less greasy, less juicy, more grainy and with less meaty flavour than controls; although this perception did not reduce the overall acceptability of burgers. Overall acceptability scores were slightly lower in burgers with 15% TNF, although no significant differences were detected with the scores of control, 5% and 10% TNF burgers. TNF addition to burgers is a promising and convenient application as dietary fibre of burgers was significantly increased without changes in sensory acceptance.     

Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges

Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.     

青稞全谷及麸皮对饼干品质的影响

饼干是颇受消费者喜欢的休闲食品,提高其品质对人们的生活有着重要的影响。本文通过在饼干的制作过程中添加0%、5%、10%、15%不同比例的青稞全谷物和青稞麸皮,测定了其蛋白质含量、质构、颜色变化并对饼干进行感官评价,结合对CML含量的抑制效果来确认最优添加量。结果表明:青稞全谷物及青稞麸皮添加量均为15%时,此时蛋白质含量最高,分别为6.83%±0.03%和6.78%±0.14%;且质构指标硬度、内聚性、弹性、咀嚼性均在消费者可以接受的范围;饼干呈现棕褐色,深受消费者喜爱;感官得分分别为15.8分和15.1分;对晚期糖基化终产物CML的抑制率分别为27.46%和22.54%,抑制效果最佳。因此在杂粮饼干的加工中,选择青稞全谷物和麸皮添加量均为15%,既能保证饼干具有较好的感官,又能最大限度的抑制CML的生成。     

Dietary fibre and fibre-rich by-products of food processing: Characterisation,technological functionality and commercial applications: A review

Incidental products derived from the manufacturing or processing of plant based foods: cereals, fruits, vegetables, as well as algae, are sources of abundant dietary fibre. These fibre-rich by-products can fortify foods, increase their dietary fibre content and result in healthy products, low in calories, cholesterol and fat. They may also serve as functional ingredients to improve physical and structural properties of hydration, oil holding capacity, viscosity, texture, sensory characteristics, and shelf-life. Analytic methods and fractionation techniques of dietary fibres are evaluated.     

Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles

BACKGROUND: Considering the effect of natural fermentation on the textural improvement of fermented rice noodles in China and South Asia, and given the lack of reports concerning the roles of fermentation metabolites (enzymes, organic acids, glucose and maltose), this study aims to determine fermentation metabolites produced during fermentation of raw milled rice grains, and investigate their effects on rheological and sensory properties of rice noodles. RESULTS: α‐Amylase activity was correlated with reducing sugar content significantly in the supernatant during fermentation process (r = 0.76, P < 0.05). Lactic acid was the dominant organic acid produced by fermentation. Protein and lipid content decreased significantly by fermentation. Treating the rice grains with trypsin, lipase or lactic acid could modify the rheological characteristics and improve the sensory properties of rice noodles. Removal of protein and lipid by physical extraction confirmed the results. The residue of glucose and maltose in rice flour weakened the noodle texture. CONCLUSIONS: Fermentation of raw milled rice decreased protein and lipid content, increased the purity of rice starch, and thus improved the texture of fermented rice noodles. The low molecule weight sugars produced during fermentation should be removed for their negative effect on texture. Copyright © 2008 Society of Chemical Industry     

鱼骨泥对鱼肉蛋黄酱罐头品质的影响

以鱼骨泥为研究对象,将发酵骨泥和不发酵骨泥分别按照鱼肉蛋黄酱质量的10%、20%、30%添加比例加入鱼肉蛋黄酱罐头中,探讨不同骨泥添加量对鱼肉蛋黄酱罐头感官、基本营养成分、质构的影响。结果表明：蛋黄鱼肉酱罐头的感官、基本营养成分和质构在骨泥添加量为10%、20%、30%时均可被接受,但钙含量随着骨泥添加量增加有所提高,发酵骨泥罐头的硫代巴比妥酸反应产物（thiobarbituric acid-reactive substances,TBARS）值和pH值明显小于未发酵骨泥的罐头,可见添加发酵骨泥的鱼肉蛋黄酱罐头有望开发成为一种钙含量丰富、品质稳定的保健食品,此类产品有着重要的开发价值。所以为了提高副产物的利用率,发酵骨泥添加量30%。     

Combined use of cocoa dietary fibre and steviol glycosides in low‐calorie muffins production

Today, consumers are more conscious about nutrition and food products with health benefits. In this study, partial sucrose replacement (20%) with steviol glycosides derived from Stevia Rebaudiana and total replacement of cocoa powder with cocoa fibre preparation in muffins were conducted. There were three levels of dietary fibre addition – 3%, 6% and 12%. Physical analysis of texture, colour, cooking yield and porosity was conducted. Moreover, chemical analysis of total dietary fibre and total phenol content was made as well. Sensory evaluation in two parts was also carried out. The experiment revealed the increase in firmness, porosity, TDF and TCP and the decrease in springiness, cohesiveness and lightness. The best‐ranked sample in sensory evaluation was muffin with 6% of TDF sweetened with mixture of sugar and stevia. Stevia addition enhanced cocoa and sweet taste in tested muffins.     

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

Berry pomace is a by‐product of juice processing that, after drying and milling, may be used as an ingredient in cereal‐based products. This, on the one hand, not only reduces losses of edible raw material components, but also increases the nutritional value of the target food because of its high dietary fibre and bioactive compounds content. By using savoury crackers as model, this study analyses how a partial flour replacement by blackcurrant pomace (levels: 10%, 20% or 30%) affects physical properties of the respective dough (dynamic rheology in simulated baking, extensibility and adhesiveness) and characteristics of the baked product (colour, texture and sensory properties). Pomace addition significantly affected both systems. By considering the high moisture absorption capacity of this material through water level adaptation in formulations and by only substituting gluten‐free flour (which led to a constant gluten content), it is demonstrated that even a flour replacement of up to 30% leads to acceptable products. A restrained protein development was observed in pomace containing dough, leading to a lower extensibility, and to reduced volume increase and lower breaking force after baking. In contrast, dough handling and sensory acceptance were not corrupted by pomace application even though colour of the final product was changed to a great extent.     

Application of common wheat bran for the industrial production of high‐fibre pasta

The study was conducted on the effect of the addition of common wheat bran on the chemical composition, physical properties, cooking quality and sensory traits of durum wheat pasta. The pasta was produced on an industrial scale, applying an addition of common wheat bran at doses ranging from 20 to 40%. The products obtained were compared to the pasta from whole‐grain durum wheat flour, produced under identical conditions and with commercially available whole‐grain durum wheat pasta. The increase in the content of wheat bran in the pasta caused a significant increase (Duncan test, P ≤ 0.05) of the content of protein, lipids, ash and total dietary fibre (TDF). The application of 25–30% addition of common wheat bran allowed obtaining the products which are as rich in dietary fibre as the pasta prepared at the same technological parameters from whole‐grain durum flour. The pasta containing up to 30% of bran was characterised with lower losses of dry mass and higher resistance to overcooking, in comparison with the pasta made of whole‐grain durum. Simultaneously, the products had very good sensory quality.     

Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre

This study aimed to evaluate the physicochemical characteristics and sensory attributes of beef burgers with the addition of pea fibre as a partial substitute of meat or fat. Three formulations were prepared: control (CON) – similar to the commercial formulation; fibre/less meat (FLM)—5% meat reduction and addition of 1% pea fibre; fibre/less fat (FLF)—7% fat reduction and addition of 1% pea fibre. Non-significant differences were obtained for pH, colour parameters (L* and b*), texture profile, cooking loss and size reduction among formulations. Moreover, sensory analysis with consumers of beef burgers did not indicate differences among the formulations for all the analysed attributes. Therefore, pea fibre is a promising partial replacer for meat and fat in beef burgers due to the preservation of technological parameters and sensory acceptance.     

Enhancement of the phytochemical and fibre content of beef patties with Himanthalia elongata seaweed

The effect of adding Himanthalia elongata seaweed (10–40% w/w) as a source of antioxidants and dietary fibre on physical, chemical, microbial and sensory traits of cooked beef patties was studied throughout chilled storage. Patties with seaweed showed reduced cooking losses and were nearly 50% more tender as compared to patties without seaweed. Microbiological counts and lipid oxidation were significantly lower in patties containing seaweed (P < 0.05), and by day 30 of storage, there was no bacterial growth in samples with ≥20% seaweed and lipid oxidation levels were low (0.61 mg malondialdehyde kg^?1 of sample). Seaweed incorporation significantly increased the dietary fibre (1.64 g per 100 g fw in 40% seaweed patties), total phenolic content (up to 28.11 mg GAE per 100 g fw) and DPPH radical scavenging activity (up to 52.32%) of patties compared to the control. Sensory analysis indicated that the seaweed patties were accepted by consumers in terms of aroma, appearance, texture and taste. Patties containing 40% seaweed were rated highest in terms of overall acceptability, most likely due to improvement in texture and mouthfeel. Addition of seaweed in the formulation of beef patties leads to the enhancement of the nutritional and technological quality together with an acceptable sensory quality.     

The sensory acceptance of fibre‐enriched cereal foods: a meta‐analysis

Improved understanding of the sensory responses to fibre fortification may assist manufacturers and health promotion efforts. The effects of fibre fortification (or modified ingredients) on sensory acceptability of baked cereal foods (bread, cookies, muffins) were estimated by linear random‐effects meta‐analysis of twenty eligible studies (869 panellists, 34% male). As little as 2 g per 100 g fortification caused moderate–large reductions in overall acceptability, flavour acceptability, and appearance acceptability in most items, with cookies most negatively affected. Fortification of base nonfortified foods with low initial acceptability improved acceptability; however, at higher basic levels, fortification lowered acceptability. Fortification improved texture acceptability of muffins and bread with low base acceptability, but lowered texture acceptability when base acceptability was high. Flavour improvement of muffins with fortification decreased with increasing base food acceptability. Fibre fortification of baked cereal foods lowers acceptability, but food format and base food acceptability affect the magnitude and direction of responses. Refining fibre fortification approaches could improve consumer uptake.     

Enzymatic determination of the indigestible residue (dietary fibre) content of human food

A simple in vitro method using pepsin and pancreatin is proposed for the determination of the indigestible residue (dietary fibre) content of human food. Results of analyses of some groups of foods are given, e.g. legumes, cereal products, potatoes, some fruits and vegetables, and onions. The discrepancies between crude fibre and values for indigestible residue are great in leguminous seeds and whole cereal products. As far as vegetables are concerned, the discrepancy is greatest in potatoes, endive, curled kale and cassava leaves, and small in white cabbage, carrots and onions.     

Influence of free‐air CO2 enrichment (FACE) on the eating quality of rice

Rice plants (Oryza sativa L cv Akitakomachi) were grown under free‐air CO₂ enrichment (FACE) in farmers' fields in Shizukuishi, Iwate, Japan during 1999 and 2000. The grains were harvested and subsequently analyzed for protein and amylose contents as well as the traits related to cooked‐rice viscosity. The cooked rice was also subjected to sensory evaluation. The protein content of rice grains grown under elevated CO₂ was significantly lower than that of rice grown under ambient conditions. In addition, CO₂ enrichment increased the whiteness of the grains in both brown and milled rice and reduced their surface hardness. Although the amylose content of rice grains was unaffected, starch pasting properties demonstrated that rice grains in elevated CO₂ had higher maximum viscosity and breakdown than those grown in ambient conditions. Sensory evaluation of cooked rice with respect to umami (deliciousness), appearance, aroma, hardness, stickiness and overall palatability index indicated that the sensory properties were not significantly altered by the CO₂ enrichment treatment. Therefore, we conclude that the growth of the rice cultivar Akitakomachi under elevated CO₂ concentration decreased the protein content, but did not change the palatability to a level that may be detected by sensory taste panel evaluation. Copyright © 2005 Society of Chemical Industry     

Comparison of the Cryoprotective Effects of Trehalose,Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage

The cryoprotective effects of trehalose, alginate, and its oligosaccharides on peeled shrimp (Litopenaeus vannamei) during frozen storage was investigated by monitoring thawing loss, color, texture, myofibrillar protein content, Ca²⁺‐ATPase activity, and performing microscopic structural analysis. Data revealed significant (p < 0.05) inhibitory effects on thawing loss and textural variables (springiness and chewiness) in trehalose‐, alginate oligosaccharides‐, and sodium pyrophosphate‐treated shrimp compared with the control and alginate‐treated batches. L* values revealed that these saccharides had a positive effect on color stability during frozen storage. In addition, the results of chemical analyses showed that trehalose and alginate oligosaccharide treatments effectively maintained an increased myofibrillar protein content and Ca²⁺‐ATPase activity in frozen shrimp. In addition, hematoxylin & eosin staining and SDS‐PAGE confirmed that these cryoprotective saccharides slowed the degradation of muscle proteins and the damage to muscle tissue structures. Overall, the application of trehalose and alginate oligosaccharides to peeled frozen shrimp might maintain better quality and extend the commercialization of these refrigerated products.     

Resistant starch as functional ingredient: A review

Dietary starches are important sources of energy for many human societies and it is clear that they can also make quite specific contributions to health. Resistant starch has received much attention for both its potential health benefits (similar to soluble fibre) and functional properties. Resistant starch positively influences the functioning of the digestive tract, microbial flora, the blood cholesterol level, the glycemic index and assists in the control of diabetes. Apart from the potential health benefits of resistant starch, another positive advantage is its lower impact on the sensory properties of food compared with traditional sources of fibre, as whole grains, fruits or bran. Among its desirable physicochemical properties are its swelling capacity, viscosity, gel formation and water-binding capacity, which make it useful in a variety of foods. In this review, we discuss different types of resistant starch, food sources, and potential health benefits and food applications of resistant starch.     

Effect of insoluble dietary fibre addition on technological,sensory, and structural properties of durum wheat spaghetti

Insoluble fibres are important in human health and disease prevention and can be incorporated into food. High fibre pasta prepared with bran is typically inferior quality compared to durum pasta. This study compared spaghetti prepared from durum semolina substituted with various amounts of either durum bran or germ (pollard) dried at high temperature. Pasta was evaluated for cooking properties, texture, sensory, fibre content, antioxidant status (AO) and in vitro starch digestibility to determine the dose producing acceptable quality. Pollard at 10% substitution had minimal impact on quality with higher AO and fibre. Above 30%, pasta had undesirable colour, sensory properties and higher starch digestion. Although bran substituted pasta had undesirable sensory and technological properties, especially at 30% incorporation, it does provide more dietary fibre and antioxidants than regular pasta and does not affect starch digestibility. Interestingly, a significant amount of AO was retained in the cooked pasta. The study illustrates the value of structural analysis to explain observed technological properties of the product with fibre inclusion.