Soya Proteins Functional and Sensory Characteristics Improved in Cornminuted bleats

Soya proteins (flour, concentrate, isolate) were incorporated in formulations of frankfurters as preemulsified fat (PEF) and as powders. Sensory analysis showed that incorporation of soya proteins as PEF resulted in a reduction of specific soybean off-flavor (beany and bitterness notes) and off-aroma. Soya proteins added as PEF increased water-holding capacity and yield, decreased cook losses, and had no detrimental effect on color. Using soya proteins as stabilizer in PEF could improve functionality of these proteins and sensory characteristics of comminuted meats to which they are added.     

Rapid Rehydration Methods for Dried Beans

Rapid methods of rehydrating dried kidney, pinto or navy beans by soaking at 82°C or 93°C for 5, 10 or 30 min were compared to standard 18 hr soaking at ambient temperature. Canned beans processed 21 min at 121°C had higher drained weights and softer texture with fewer split beans than those processed 41 min at 116°C. Kidney, pinto and navy beans soaked 30 min at 82°C had higher drained weight than those soaked 30 min at 93°C. Hydration coefficient (2.07) of controls (18-hr soak) and beans soaked 82°C (1.94) or 93°C for 30 min were not different. Pre soaking 30 min at 82°C provided adequate rehydration prior to canning.     

Impact of household food processing strategies on antinutrient (phytate,tannin and polyphenol) contents of chickpeas (Cicer arietinum L.) and beans (Phaseolus vulgaris L.): a review

Pulses, which include beans and chickpeas, are major constituents of the human diet. They are important sources of energy and nutrients, particularly protein, folate and minerals. However, they also contain antinutrients which bind minerals, mainly iron and zinc, rendering them less bioavailable or unavailable for absorption. The levels of these antinutrients may be reduced by food processing techniques such as soaking and germination. Researchers have used these techniques in a number of studies; however, there is no consensus regarding the optimum processing conditions for reduction in the levels of these antinutrients. Thus, this review was conducted to describe the results of studies on soaking and germination of chickpeas and beans. A systematic search was carried out utilising Food Science and Technology Abstracts (FSTA) (1969 to present), Web of Science (1899 to present) and Scopus (1823 to present). A total of thirty‐three articles were reviewed. Both soaking and germination resulted in significant but variable degrees of reduction in levels of antinutrients in most studies.     

浸泡和发芽对杂豆酚类物质及其抗氧化性的影响

为了确定发芽过程中杂豆酚类物质的变化规律,研究了浸泡和发芽对六种杂豆中总酚、总黄酮、总花青素、总缩合单宁含量以及总抗氧化能力的影响。结果表明,浸泡处理可显著降低大部分杂豆酚类物质含量和总抗氧化能力,但浸泡后的绿豆中总酚、黑小豆中总黄酮、红芸豆中总花青素显著升高(P0.05)。发芽可显著提高黑大豆、黑小豆、绿豆和红芸豆酚类物质含量且在发4 d或5 d出现最大值,对红小豆和紫花芸豆的酚类物质无显著影响或使其显著降低(P0.05)。总抗氧化能力与总酚、总黄酮等指标呈极显著正相关(P0.01)。另外,发芽使杂豆中的花青素显著降低(P0.05),且花青素含量与其他指标无显著相关性(P0.05)。     

Effect of fat content on the physical properties and consumer acceptability of vanilla ice cream

Ice cream is a complex food matrix that contains multiple physical phases. Removal of 1 ingredient may affect not only its physical properties but also multiple sensory characteristics that may or may not be important to consumers. Fat not only contributes to texture, mouth feel, and flavor, but also serves as a structural element. We evaluated the effect of replacing fat with maltodextrin (MD) on select physical properties of ice cream and on consumer acceptability. Vanilla ice creams were formulated to contain 6, 8, 10, 12, and 14% fat, and the difference was made up with 8, 6, 4, 2, and 0% maltodextrin, respectively, to balance the mix. Physical characterization included measurements of overrun, apparent viscosity, fat particle size, fat destabilization, hardness, and melting rate. A series of sensory tests were conducted to measure liking and the intensity of various attributes. Tests were also conducted after 19 weeks of storage at −18°C to assess changes in acceptance due to prolonged storage at unfavorable temperatures. Then, discrimination tests were performed to determine which differences in fat content were detectable by consumers. Mix viscosity decreased with increasing fat content and decreasing maltodextrin content. Fat particle size and fat destabilization significantly increased with increasing fat content. However, acceptability did not differ significantly across the samples for fresh or stored ice cream. Following storage, ice creams with 6, 12, and 14% fat did not differ in acceptability compared with fresh ice cream. However, the 8% fat, 6% MD and 10% fat, 4% MD ice creams showed a significant drop in acceptance after storage relative to fresh ice cream at the same fat content. Consumers were unable to detect a difference of 2 percentage points in fat level between 6 and 12% fat. They were able to detect a difference of 4 percentage points for ice creams with 6% versus 10%, but not for those with 8% versus 12% fat. Removing fat and replacing it with maltodextrin caused minimal changes in physical properties in ice cream and mix and did not change consumer acceptability for either fresh or stored ice cream.     

Improved Fermentation of Cocoa Beans with Enhanced Aroma Profiles

The cocoa (Theobroma cacao) fermentation was carried out using starter consortia of Saccharomyces cerevisiae, Lactobacillus plantarum, and Acetobacter aceti with 10% inoculum. The fermented beans were soaked with sterile water (1:3 wt/v) for the duration of 1, 3, and 5 h. The treated beans were dried to the moisture content of 7 ± 1%. The samples were then roasted, ground and subjected to steam distillation. The volatiles were extracted and identified using GC-MS. The samples soaked for 1 h scored 100% cut score along with 0.85% fermentation index. The volatile and non-volatiles were associated with beans treated in water after fermentation. Volatile compounds were classified as esters, alcohols, acids, aldehydes, ketones, pyrazines, hydroperoxides, and hydrocarbons. Most of the oxygenated aliphatic compounds and aromatics were potentially derived via an acetic acid and shikimic acid pathways, respectively. Untreated cocoa beans contained 12 sesquiterpene hydrocarbons potentially derived through the mevalonic acid pathway and contributed to harsh notes. Also, these metabolites were completely absent in the treated samples indicating depletion while soaking. Thus, the treated samples (1 h) had enhanced quality with high flavor notes with 8.5 rating on sensory evaluation. Thus, these soaking treatments with fermentation lead to improvement of flavor profiles which confers improved cocoa quality.