Preliminary Studies of the Chemical Composition and Sensory Properties of Sweet Potato Starch-Wheat Flour Blend Noodles

Preliminary studies of chemical composition and sensory properties of instant noodles from blends of wheat flour and sweet potato starch were carried out. Sweet potato starch was used to replace wheat flour at 30, 40, 50, 60 and 70%. Proximate, vitamin A, mineral analysis and sensory evaluation were carried out by standard methods. Results showed that the formulated noodles had higher carbohydrate (63.34 – 70.53%), moisture (4.34 – 4.97%) and vitamin A (11.62 – 35.00 mg/100 g) but lower protein (3.36 – 7.89%), fat (16.91 – 25.09%), calcium (0.73 – 0.89%), phosphorus (0.24 – 0.32%), iron (0.10 – 0.27%) and ash content (1.17 – 3.17%) than the commercial noodles from wheat flour. The noodles containing 30% sweet potato starch showed no significant difference (p > 0.05) from commercial noodles (100% wheat flour) in terms of colour, crunchiness, taste and general acceptability, with improved nutrient composition. It is concluded that production and consumption of wheat flour/potato starch blend noodles should be encouraged to increase the calorie and vitamin A intake in the diet, especially for children who are the major consumers of noodles; apart from helping to promote and improve the utilization of sweet potato tubers.     

Effect of superfine green tea powder on the thermodynamic,rheological and fresh noodle making properties of wheat flour

Superfine green tea powder (SGTP) was used to substitute 0 g, 1 g, 2 g, and 3 g of 100 g wheat flour (defined as 0SGTP, 1SGTP, 2SGTP and 3SGTP respectively) to make fresh noodles. The effects of SGTP on the viscosity, thermodynamic and rheological properties of wheat flour were evaluated, as well as the sheet colour, cooking quality, texture properties and sensory characteristics of green tea noodles. The results revealed that the stability, elastic modulus (G′) and viscous modulus (G″) of wheat dough all increased with the increase of green tea powder proportion. No significant differences were found in gelatinisation properties of the green tea-flour systems. Furthermore, adding SGTP could significantly (P < 0.05) retard the retrogradation of the gelatinised wheat flour gel. L¹ value of fresh noodles decreased as SGTP content increased while |a¹| value firstly increased and then decreased at 3 g/100 g. The 2SGTP noodle samples showed the least cooking loss. Sensory evaluation indicated that the control and the 2SGTP fresh noodles scored significantly (P < 0.05) higher in terms of colour. No significant difference was detected for the mouthfeel and overall acceptability among all samples.     

Effects of flour free lipids on textural and cooking qualities of Chinese noodles

The relationships between textural and cooking qualities of Chinese noodles and flour lipids were investigated. Removal of free lipids (FL) or excess FL caused significant decreases in hardness and cohesiveness of noodles. The highest hardness and cohesiveness of noodles were obtained at certain FL levels (1.84 and 1.24 g/100 g flour, respectively). Tensile strength and breaking length of noodles both reached the highest values when FL content in the flour was adjusted to about half of the original level. A good correlation was found between cohesiveness and cooking loss of noodles (r = ?0.967). Hardness and cohesiveness of cooked noodles increased linearly with the increase of polar lipids (PL) relative proportion of FL (r = 0.939 and 0.900, respectively). Entire replacement of PL with nonpolar lipids in flour led to a significant decrease in springiness of noodles. These results suggest that PL play an important role in obtaining strong noodle texture.     

Enrichment of Noodles with Soy Flour and Carrot Powder

Noodles were produced from four flour blends of whole wheat, wheat-cassava, wheat-cassava-soy flour and wheat-cassava-carrot flour blends respectively. The flours were analyzed for proximate analysis, functional properties and total carotenoid content. The cooking time of all samples was also determined. Results show that there were significant differences (p < 0.05) between values obtained for moisture content, protein and total carbohydrates (p < 0.05) while values for fat and ash contents of the samples were not significantly different (p > 0.05). The functional properties also showed significant differences (p < 0.05) between the pasting properties except for pasting temperature and the cooking time of the samples. The total carotenoid content of the dried carrot sample was found to be 28.34 mg/100 g dry weight basis, while the noodle sample containing 10% dried carrot sample (CSC4) had a total carotenoid content of 1.80 mg/100 g dry weight basis. The results suggest that noodles made from the different flour blends can compare favourably with conventional noodles made from wheat flour in quality and that carrot flour can be used for noodle enrichment.     

Physicochemical and Sensory Properties of Instant Kunun-Zaki Flour Blends from Sorghum and Mango Mesocarp Flours

Instant Kunun-zaki, a fermented non-alcoholic sorghum beverage, was prepared by mixing different per cent blend ratios of unmalted sorghum flour: mango mesocarp flour (90:0, 75:15, 70:20, 65:25, and 60:30) with 10% malted sorghum. Proximate compositions, chemical and functional properties of the blends were analyzed. Addition of mango mesocarp flour significantly (p ≤ 0.05) increased the ash (1.31 to 1.75%), crude fibre (2.57 to 3.39%) and decreased significantly (p < 0.05) the energy content (368.21 to 354.67 kcal/100 g) of the blends. The β-carotene content also increased from 95.65 to 139.13 μg/100 g with increased mango mesocarp flour. Hygroscopicity increased significantly (p < 0.05) from 6.10 to 10.28% while viscosity of the blends decreased significantly (p < 0.05) from 1715 to 1195.46 cP. Mango mesocarp flour addition increased the ash, crude fibre and introduced β-carotene into the product.     

Physical,Sensory and Microbiological Properties of Wheat-Fermented Unripe Plantain Flour

The physical, sensory and microbiological properties of wheat-fermented unripe plantain composite flour bread were studied. Mature unripe plantain was peeled, sliced, steam blanched, dried and milled into flour. The flour was made into a slurry (10 g of flour/3 ml of water) and allowed to ferment for 24 h. It was then dried, pounded and sieved through 0.25 mm sieve. The fermented unripe plantain flour was then blended with wheat flour in the ratios of (wheat:fermented unripe plantain) 100:0; 90:10; 80:20; 70:30; and 60:40. Bread was produced from the flour blends using the straight dough method. Loaf weight and volume decreased significantly (p < 0.05) with increasing levels of plantain flour inclusion. Sensory evaluation of the flour samples revealed significant differences in the ratings for crumb colour and texture between 100% wheat flour (100:0) and 60% wheat-40% fermented unripe plantain flour (60:40) bread but no significant difference was observed between all bread samples with respect to crust colour, taste, aroma and overall acceptability. The sensory scores showed that all the bread samples were acceptable. Microbiological analysis (total viable count) revealed that all the bread samples were free of microorganisms for up to four days after production.     

Use of applied air pressure to improve the baking properties of whey protein isolates in angel food cakes

Whey protein isolate (WPI) possesses limited application in angel food cake baking compared to liquid egg white (LEW). This study was conducted to determine whether applying air pressure in the oven during baking would improve the baking properties of WPI in angel food cakes. A special oven was designed for baking at oven air pressures up to 1.5 bar. Control angel food cakes were formulated with LEW (100/0) as its protein source and WPI-containing cakes were formulated with a mixture of 75 mL/100 mL LEW and 25 mL/100 mL WPI solution (75/25) or a mixture of 50 mL/100 mL LEW and 50 mL/100 mL WPI solution (50/50). Cakes were baked at atmospheric air pressure (AP) and at constant applied air pressure (CAP) or variable applied air pressure vs. baking time (VAP) to prevent overexpansion and collapse of WPI-containing cake batter. Cakes 75/25 and 50/50 baked at VAP exhibited improved physical, textural and sensory properties compared to those baked at AP or CAP conditions. Cakes 75/25 baked at VAP compared well with control angel food cakes baked at AP. Although 50/50 cakes baked at VAP were improved slightly over those baked at AP, none of them exhibited satisfactory properties. Therefore, additional research is needed to optimize baking conditions for cakes formulated with less than 75 mL/100 mL LEW.     

Utilization of soybean vinasse for α-galactosidase production

The enzyme α-galactosidase was produced by submerged fermentation using as substrate the soybean vinasse, a residue of the alcoholic fermentation of soybean molasses. Soybean molasses is a by-product of the protein-concentrate soybean meal production. The strain Lactobacillus agilis LPB 56 was selected among nine for presenting the highest enzymatic activity. The C:N relation in the vinasse-based inoculum medium was optimized and adjusted in 6 with yeast extract. The effects of soluble solids concentration in the fermentation medium, C:N relation and size of inoculum were investigated. Results demonstrated that the medium concentration of 30% soluble solids, with a C:N relation of 9, and size of inoculum of 25% (v/v) were the best conditions for α-galactosidase production. The highest enzyme activity (11.07 U/mL) was achieved after 144 h of fermentation.     

The effect of moisture content and compaction on the strength and arch formation of wheat flour in a model bin

An experimental study was carried out to determine the effect of compaction on arching of wheat flour in storage. A model bin 475 mm in height and 600 × 375 mm in cross-section was used to conduct tests and wheat flour at moisture contents (MC) of 8.6% and 14.2% was tested. Direct shear tests were performed to determine the angle of internal friction and cohesion of wheat flour subjected to various compaction pressures. It was observed that the internal friction angles were about the same for the wheat flour at two moisture contents (37.6° vs. 37.5°), but cohesion for 14.2% MC was 72% higher than that for 8.6% MC. The flowability of wheat flour decreased with increasing compaction pressure sharply at the initial stage of compaction. Compaction led to a 64% increase in required hopper opening for arching-free flow for flour at 8.6% MC, and 49% at 14.2% MC. However, compaction pressure had little effect on arch formation after it reached above 5 kPa.     

Effect of Soy Flour and Maize Flour Addition on Phase Separation in Moi-Moi from Soaked Cowpea (Vigna unguiculata) and Cowpea Flour from Different Cowpea Varieties

Two improved varieties of cowpea (IT89KO and IT90K-76) and one local variety (lsiocha) were used to investigate the effects of added soyflour and maize flour on the phase separation in moi-moi made from soaked cowpea and cowpea flour. Different levels (5%, 10%, 15%, 20% and 25%) of maize flour, soyflour and a 1:1 blend of soyflour and maize flour (soy/maize flour) were separately added. The moi-moi from the different combinations was evaluated for phase separation and per cent height of the upper layer calculated. Soaking of cowpea reduced the size of the upper layer in moi-moi compared with the use of cowpea flour. The addition of maize flour or the soy/maize flour reduced the upper layer compared with when either flour was added alone. The upper layer of moi-moi made from cowpea flour with added soy flour (21.20%) was significantly higher (p < 0.05) than moi-moi from soaked cowpea with added soy flour (15.2%). Moi-moi with added maize flour made from cowpea flour produced a significantly (p < 0.05) higher mean per cent upper layer (19.72%) compared with that from soaked cowpea (8.95%). Addition of soyflour produced the greatest upper layer for all varieties used. There were no significant (p > 0.05) differences in the per cent upper layers for moi-moi from all cowpea varieties when maize flour was added. Increasing the proportion of added flours increased the size of the upper layer. Complete prevention of the occurrence of phase separation in moi-moi by addition of soy flour and maize flour alone is not feasible.     

A comparison of the ability of several small and large deformation rheological measurements of wheat dough to predict baking behaviour

The rheological characteristics of twenty wheat flour samples obtained from four organic flour blends and a non-organic control were compared in relation to their ability to predict subsequent loaf volume in the baked bread. The flour samples considered had protein contents that varied between 11–14 g/100 g. Four different rheological methods were employed. Oscillatory stress rheometry on the protein gel extracted from the wheat flour, oscillatory stress rheometry and creep measurement on undeveloped dough samples and biaxial extensional measurements on simple flour–water doughs. None of the fundamental rheological parameters correlated with loaf volume. There was a correlation between the storage modulus of the gel protein and storage modulus for the undeveloped dough (r = 0.85). There was a weak negative correlation between protein content and biaxial extensional viscosity (r = −0.62). Stepwise multiple regression related loaf volume to dough stability time (measured on the Farinograph) and tan (phase angle) for the undeveloped dough samples (overall model r² = 0.54). The results indicate that the four rheological tests considered could not be used as predictors of subsequent loaf volume when the bread is baked.     

Hypoallergenic buckwheat flour preparation by Rhizopus oligosporus and its application to soba noodle

The effect of Rhizopus oligosporus on the structure and functional properties of buckwheat grain during fermentation was investigated and the production of buckwheat hypoallergenic flour was studied. The spores of R. oligosporus were mixed with steamed buckwheat grains, and they were incubated at 30 °C and 85% relative humidity (RH) for 0, 24, 48 and 72 h. The changes of structure, free amino acids, minerals, phytic acid and allergenic proteins in the grains were determined during the time course of incubation. The 48-h-fermented buckwheat (FeB) was found to be involved in formation of amino acids with higher amounts of total amino acids, and some of them increased 50 times more; including isoleucine, leucine, lysine, valine, glycine, histidine, tyrosine and γ-amino butyric acid (GABA). SDS–PAGE and Western Blot analyses showed that R. oligosporus was very effective to reduce allergenic proteins of buckwheat and could produce the hypoallergenic buckwheat flour. In its application to noodle making, the FeB-substituted wheat flour noodle was softer and had more elasticity than the control without FeB flours (1CW), except for the 10% substitution of FeB. Uncooked and cooked noodles were brownish compared to those of the 1CW. The R. oligosporus could possibly be used to produce hypoallergenic buckwheat with higher functional and good rheological properties, and thus produced FeB flour was considered to become a big prospect for development of new food in the future.     

Comparison of subjective grading and objective assessment in meibography

AimTo analyse repeatability of subjective grading and objective assessment in non-contact infra-red meibography.MethodsMeibography photographs of 24 subjects (female 14; mean age = 46; range = 19–69 years, upper-lid images = 12, lower-lid images = 12) were classified in two sessions by three experienced observers (OI, OII, OIII). Relative area or portion affected by meibomian glands (MG) loss was classified applying three different grading scales in randomized order: a four-grade scale (4S) (degree 0 = no partial glands; 1 = <25% partial glands; 3 = 25–75% partial glands; 3 = >75% partial glands), a pictorial five-grade scale (5S) (degree 0 = no meibomian gland loss (MGL); 1 = <25% MGL; 3 = 26–50% MGL; 3 = 51–75%; 4 = >75% MGL) and objectively by a 100-grade scale (DA) applying ImageJ software.ResultsObserved MG loss ranged from 0% to 69%. Intra-observer agreement of the 5S (OI: κ = 0.80, p < 0.001; OII: κ = 0.40, p = 0.009; OIII κ = 0.81, p < 0.001) was better than of the 4S (OI: κ = 0.79, p < 0.001; OII: κ = 0.15, p = 0.342; OIII κ = 0.50, p = 0.0071). Intra-observer agreement of OI and OIII (±0.88 (95% confidence interval), ±1.305) was better than of OII (±2.21) in 4S and 5S (±0.99, ±2.00 and ±0.91; OI, OII and OIII, respectively) while it was relatively similar in DA (±18, ±17 and ±17). Inter-observer agreement was better in DA (OI–OII: ±13, OI–OII: ±19, OII–OIII: ±26) than in 4S (OI–OII: ±1.76; OI–OIII: ±1.29 and OII–OIII: ±1.31) or 5S (OI–OII: ±1.49; OI–OIII: ±0.91 and OII–OIII: ±1.20).ConclusionIntra-observer and inter-observer agreement was better in computerized grading followed by the subjective five-grade scale and four-grade scale.     

Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality

Thirty-six Merino Branco lambs were assigned to six dietary treatments: control diet (C) consisting of 90% dehydrated lucerne and 10% wheat bran; C with 6% of oil blend (CO); C with 2.5% of grape seed extract (GS); GS with 6% of oil blend (GSO); C with 25% of Cistus ladanifer (CL), and CL with 6% of oil blend (CLO). Meat lipid and colour stability was then evaluated during 7 days of storage. The effect of inclusion of grape seed extract and C. ladanifer in diets on meat sensory properties was also evaluated. Meat antioxidant potential, determined after oxidation induction by a ferrous/hydrogen peroxide system, decreased with oil supplementation (P < 0.001), but inclusion of grape seed extract and C. ladanifer in diets protected the meat against lipid oxidation (P = 0.036). Meat colour was not affected by diets. Inclusion of grape seed extract and C. ladanifer in diets did not change the sensory properties of meat.     

Bread Making Potential of Composite Flour of Wheat-Acha (Digitaria exilis staph) Enriched with Cowpea (Vigna unguiculata L. walp) Flour

Bread-making potentials of composite flours containing 90% wheat and 10% acha enriched with 0-15% cowpea flour were investigated. Proximate composition and functional properties of the blends were studied using AOAC standard methods. Bread loaves were prepared from the blends using the straight dough method and evaluated for loaf height, loaf volume, loaf weight and sensory characteristics. Crude protein, crude fat, crude fibre and ash contents increased significantly (p < 0.05) with increase in level of cowpea flour addition, but moisture content was not significantly (p > 0.05) different among the blends. Functional properties, with exception of bulk density and swelling capacity, were significantly (p < 0.05) different among the blends. Average loaf height and loaf volume decreased significantly (p < 0.05) with increased cowpea flour but loaf weight showed opposite trend with significant (p < 0.05) differences as cowpea flour increased. However, the addition of cowpea flour significantly (p < 0.05) decreased the loaf specific volume but all enriched samples were not significantly (p > 0.05) different. Bread samples from composited blends were rated lower than bread from all wheat bread. Bread loaves from enriched composite flour with up to 10% cowpea flour were acceptable to the panelists.     

Physical,Chemical and Sensory Properties of Baked Products from Blends of Wheat and African Yam Bean (Sphenostylis stenocarpa) Water-Extractable Proteins

Blends of wheat flour (WF) and African yam bean water-extractable proteins (AYBWEP) were processed into bread and cookies in the following ratios: 100: 0; 95: 5; 90: 10; 85: 15; 80: 20. The proximate composition, physical, chemical properties and sensory properties of bread and cookies samples from the blends were determined. Breads and cookies produced from the resultant blends were significantly higher (p < 0.05) in protein (16.39% – 18.36%) than the control (11.80% – 12.58%). Carbohydrate content decreased from 60.74% with addition of AYBWEP to 52.81% following 20% substitution. The pH of bread samples prepared from whole wheat flour and blends of wheat flour and AYBWEP were significantly different (p < 0.05) while bulk density and specific volume were not significantly different (p > 0.05). The pH of bread samples and cookies decreased with increase in the proportion of the AYBWEP blend from 5% to 20%. The highest specific volume (3.70 ml/g) was observed in bread samples prepared from the control 100: 0 blends while the 80:20 blends had the lowest specific volume (3.10 ml/g). There was no significant difference (p > 0.05) in the bulk density and thickness of the cookies. The cookies prepared using 80: 20 blends had the higher diameter (22.53 cm) and spread factor (54.03 cm) compared to the control. Generally, acceptability of the bread and cookies decreased with higher ratios of AYBWEP inclusion. The sensory acceptability scores showed the best AYBWEP substitution level for making bread and cookies was 5% and 10% of the AYBWEP respectively. The results are discussed in the context of the growing importance of promoting the processing and utilization of lesser known local crops in baked products.enrichment.     

Peptides derived from high oleic acid soybean meals inhibit colon,liver and lung cancer cell growth

Soybean meal, a co-product after oil extraction from seeds, is rich in protein. Our objective was to utilize this co-product, obtain gastrointestinal (GI) resistant peptides from the isolated protein, and test for bioactivity against colon, liver and lung cancer cell lines. N98-4445A, S03-543CR high oleic acid soybean lines, and R95-1705 high protein soybean line were used for this study. Protein isolates were prepared at alkaline pH and hydrolyzed using alcalase enzyme to generate peptide hydrolysates. After determining gastrointestinal resistance of the peptide hydrolysates they were fractionated into definite molecular sizes of < 5 kDa, 5–10 kDa, and 10–50 kDa and tested against human colon (HCT-116, Caco-2), liver (HepG-2) and lung (NCL-H1299) cancer cell lines. MTS, 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2 H-tetrazolium, cytotoxicity assay was performed to test in vitro cancer cell viability upon treatment with peptide fractions. The peptide fractions from N98-4445A and S03-543CR lines showed cell growth inhibition of 73% of colon cancer (HCT-116), 70% of liver cancer cells and 68% of lung cancer cells. Dose response showed that the peptides had significant inhibitory effect at higher concentrations (1000 μg/mL to 600 μg/mL) and gradually decreased with decreased dosage (500 μg/mL to 100 μg/mL). Reverse phase HPLC identified three single peptides from the 10–50 kDa fractions of N98-4445A soy line that have potential for enhanced activity. Soybean peptide fractions can thus be a source of bioactivity against colon, liver and lung cancer cell proliferation.     

Agronomic Characteristic and Nutrient Content from Several Soybean Promising Lines with High Isoflavones

Soybean is a high protein and source of functional food. Ten soybean promising lines were characterized for its agronomic characters and nutrition contents (protein, lipid, and isoflavone) in eight soybean production centers in Indonesia on 2012. Soybean lines of K/IAC100-64-1004-1037, K/IAC100-997-1035, and IAC100/K-60-1092-1141 have total isoflavone 398.50 ppm, 396.69 ppm, and 394.77 ppm, respectively. The seed yield were 2.70 – 2.82 t/ha, protein content from 34.79 – 37.44%, lipid content from 17.34 – 19.18%, seed weight from 11.53 – 15.33 g, and the days to maturity of 83 days. These lines prospective to be released as high yielding and high isoflavone soybean varieties in Indonesia.     

Effect of Sources of Fibre on Performance of Growing Snail

The proximate and physicochemical properties of cassava leaf and peel meals were evaluated with a view to possible replacement of wheat offal which is the conventional source of fibre in animal feed, with these meals. The effect of feeds produced with cassava leaf and peel meals on the performance of growing snails was also investigated. Feeds (F1, F2 and F3) were formulated to contain 240, 235 and 230 g/kg cassava root meal each and 85, 85 and 90 g/kg cassava peel meal, wheat offal meal and cassava leaf meal respectively. The formulated feeds contain approximately 18.0% crude protein, 7.5% ash, 3% fat, 6.0% crude fibre 8%, calcium, 0.7% phosphorus, and energy level of 2400 kcal ME / kg. A total of 54 growing snails (Archachatina marginata) were used to investigate the nutritive potential of the formulated feeds on performance of growing snails for 15 weeks. Concentrations of the crude protein, crude fat, crude fibre, ash and calcium in cassava leaf meal were higher than those of wheat offal and cassava peel meal, with the exception of nitrogen free extract which was highest (70.01%) in cassava peel meal. Feed intake was 576 g 569 g and 581 g for snails fed with cassava leaf meal, cassava peel meal and wheat offal respectively but the corresponding weight gain ranged between 123.35 and 134.81 % being highest for F1. The feed conversion ratio shows that F1 > F3 > F2 indicating better conversion of feed to edible meat in F1. The results show that cassava leaves and peels have a strong potential to substitute the traditional wheat offal and can therefore be adapted as commercial feed ingredients.     

Development and characterization of extruded snacks from New Zealand Taewa (Maori potato) flours

Crispy extruded snacks were prepared by mixing ungelatinized dried potato flours from four different Taewa cultivars and a modern potato cultivar with corn flour at two different ratios (25:75; 50:50), and their quality characteristics studied. All of the potato flours showed differences in colour, dry matter content, starch content and pasting characteristics. Among the extrudates prepared with 25% potato flours, Huakaroro snacks showed an L¹ value of 51.71, whereas pure corn flour snacks had the highest L¹ value of 61.22. The b¹ at both levels of potato flour incorporation were lowest for Tutaekuri snacks. The microstructural characteristics of the extrudates such as cell structure and cell wall thickness changed considerably when potato flour was incorporated (50%) in the extruder feed. Moemoe, Tutaekuri and 100% corn flour snacks had the highest toughness, whereas the highest crispness was observed for the Huakaroro snacks. Lower and higher cold peak viscosities of 91 and 597 cP were observed for corn and Tutaekuri extrudates (in powdered form), respectively. The extrudates with 50% potato flour had higher breakdown and lower final viscosity than those containing 25% flour. The peak G′ values were highest for 100% corn, Moemoe and Karuparera snack pastes.