Effect of defatted almond flour on cooking,chemical and sensorial properties of gluten‐free fresh pasta

The aim of this work was to analyse the influence of defatted almond flour on soya bean‐based gluten‐free pasta. Optimal cooking time of pasta varied between 2.0 and 3.5 min, while cooking loss ranged 6.1% and 19.7%. The total protein content of samples varied from 30.4% to 41.0% (dry basis, db) in cooked pasta. The total phenols content of cooked samples varied between 1.66 and 2.99 mg ellagic acid equivalent/g, while the antioxidant activity (DPPH?) ranged between 19.1% and 41.9%. The sensory test showed no significant differences between the formulated pasta samples among brightness (3.20–3.27), surface appearance (1.14–1.20), hardness (2.14–2.36) and elasticity (1.56–1.71). Pasta developed is an innovative product that improves nutritional and functional properties of gluten‐free pasta compared to gluten‐free and traditional wheat flour pasta available on market.     

New food ingredients from broccoli by-products: physical,chemical and technological properties

Broccoli stems and leaves examined were rich in protein (23.2%, dry weight), fibre (36.5%, dry weight) and polyphenols (11.4 mg gallic acid equivalents g⁻¹). Chlorogenic acid, neochlorogenic acid and quinic acid were the major phenolics found. Broccoli by-products have potential to be developed as differentiated food ingredients by separation. On a dry basis, the pomace and washed pomace fractions were enriched in fibre and had higher water-holding but lower water solubility and emulsifying capacity compared to juice and supernatant from washed pomace, which were enriched in protein. The juice and supernatant had higher polyphenol content and higher antioxidant activity, suggesting that polyphenols were the major contributors to antioxidant activity. For convenience of use, the products may be supplied as packaged powdered ingredients, but this was practical only for broccoli stems and leaves and pomaces as these powders had higher glass transition temperatures than the juice and supernatant fractions.     

Influence of industrial sterilisation,freezing and steam cooking on antioxidant properties of green peas and string beans

We found that peptides or amino acids constituted the main fractions of water‐soluble nitrogenous compounds in green peas and string beans (44% and 79%, respectively). Their proportion increased after processing, especially in frozen peas and beans (61% and 95%, respectively). The content of phenolic compounds was decreased more after industrial processing (by 40% in peas and 50–70% in beans) than after cooking (by 20% in peas and 0–35% in beans). Antiradical activity against ABTS^?+ (2,2′‐azino‐bis[3‐ethylbenzothiazoline‐6‐sulphonic acid]) was much higher in aqueous extracts of peas and beans (33 and 45 μmol Trolox g^?1 d.m., respectively) than in aqueous acetone extracts (approximately 17 μmol Trolox g^?1 d.m. in both). In most cases, the activity decreased after processing. Both aqueous and acetone extracts of peas showed equal activity against DPPH^? (2,2′‐diphenyl‐1‐picrylhydrazyl), whereas in the case of beans this activity was four times lower in aqueous than in acetone extracts. Both reductions and increases of these activities were noted after processing.     

热稳定化过程中水分含量对大米物化性质的影响

本实验采用高压蒸汽对糙米(0%碾减率)、轻碾米(5%碾减率)和精白米(10%碾减率)进行脂肪酶钝化处理,并考察热处理过程中不同水分含量(15%和30%)对大米理化性质的影响。结果表明:对于不同水分含量的大米,120℃条件下处理5min可以有效的钝化大米中的脂肪酶。相对高水分大米而言,热处理对低水分大米的颜色特征(白度、色度和总颜色变化)和质构特性(硬度和粘度)影响较小。这是由于在低水分含量下,热处理对米粒中淀粉的微观形貌和晶型组成影响较小。此外,对两种不同水分大米经过6个月储藏实验发现,热处理能够有效地抑制大米在储藏过程中脂肪酸含量和总饱和脂肪酸百分比的上升,从而延长了大米产品的货架期。      

Effect of extraction method on chemical composition and functional characteristics of high dietary fibre powders obtained from asparagus by-products

Asparagus (Asparagus officinalis L.) by-products, which represent around 50% of the processed vegetable, are a potential source of dietary fibre. The way that these by-products are treated affects the composition and functional properties of fibre-rich powders. Factors such as treatment intensity, solvent, and drying system were studied. Only the more soluble components (soluble sugars, uronic acids and proteins) showed significant differences. All the fibre-rich powders had high concentrations of TDF (62–77%). The IF/SF proportion decreased with the severity of treatment, in this way increasing the physiological quality of the fibre. Functional properties, namely water-holding capacity (WHC), oil-holding capacity (OHC), solubility (SOL), and glucose dialysis retardation index (GDRI), varied according to the preparation procedure. WHC and GDRI were higher in intensely extracted fibres; due to the effect of thermal processing. WHC showed values (11–20 ml water/g powder) similar to those described for other agricultural by-products, but OHC and GDRI were much higher (5–8 ml oil/g powder and 25–45%, respectively). These properties make fibre-rich powders from asparagus by-products a valuable source of dietary fibre to be included in the formulation of fibre-enriched foods.     

Effects of cellulosic fibre on physical and rheological properties of starch,gluten and wheat flour

In this study, we report on the effects of cellulose fibres of different particle size on changes to dough water absorption and rheology; and on effects of fibre on starch and gluten, separately, at different levels of fibre incorporation (0.1–10%). Water absorption and dough‐mixing properties were affected with fibre incorporation, with 40‐μm fibre incorporation resulting in greater absorption values. Dough stickiness and extensibility were affected by cellulose fibre particle size, and decreased with increasing fibre addition. Flour or starch and fibre mixtures were evaluated using a Micro ViscoAmlyoGraph (MVAG), and the resulting gel firmness was measured using a texture analyzer. MVAG peak and final viscosities of flour samples decreased with increasing fibre content. Starch–fibre interactions followed a similar trend as flour–fibre treatments. Gluten–fibre interactions were also measured using a Gluten Peak Tester on flour–fibre and gluten–fibre mixtures. Cellulose fibre enhanced the kinetics of gluten aggregation.     

Changing in processing yield and physical properties of frozen white shrimp (Penaeus vannamei) treated with lysine and sodium bicarbonate

The objective of this research was to investigate the phosphate alternative use of natural compound, lysine with sodium bicarbonate (NaHCO₃), at low concentration for freezing of white shrimp (Penaeus vannamei). Shrimp were treated with lysine, NaHCO₃ and lysine with NaHCO₃ at various concentrations and frozen in an air‐blast freezer. Thawing yield, cooking yield, colour, texture and nanostructure of the sample were studied compared to the control (nontreated sample) and sodium tri‐polyphosphate (STPP) treated one. Use of lysine/NaHCO₃ each at 1% (w/v) could improve water holding capacity (WHC) of the frozen shrimp, increasing cooking yield to 100.45% (w/w), comparable to the 101.73% (w/w) of STPP‐treated sample. The colour of the noncook‐thawed shrimp was also improved. Microstructure and lipid oxidation of the treated samples were also studied. The combination of lysine and NaHCO₃ indicated high potential use as phosphate alternative for frozen white shrimps.     

Significance of different milling methods on white proso millet flour physicochemical,rheological, and baking properties

Proso millet is a nutritious, sustainable, and gluten free food which is currently underutilized. They can be incorporated into the grain industry and provide much needed healthy alternatives. Efficient grinding method should be adopted for easy incorporation. This study aimed to investigate the effect of three different methods of grinding namely, roller milling (RM), pin milling (PM), and hammer milling (HM) on proso millet flour rheology and baking properties for food application. The milling flow sheet was developed toward the production of the quality whole grain flour. The particle size distribution of all the flours showed bi-modal distribution except for the RM flour. The PM produced the flour with the finest particles with geometric mean diameter of 82 μm. The study also revealed that starch damage in the PM flour (4.64%) was higher than RM (2.46%) and HM flour (2.51%). The nutritional composition was not significantly affected by different grinding methods. Pasting properties of the flour were also affected by the grinding method applied. Rapid Visco Analysis profile showed pin mill flour to have a higher peak viscosity (PV) (2,295 cP) compared to HM (2,065 cP) and RM flour (2,130 cP). Finally, this study demonstrated that the production of bread from proso millet flour with desirable quality and texture is possible. The grinding method did not affect the specific volume of bread loaves and C-cell characteristics. The specific volume of the breads ranged from 2.40 to 2.52 cm³/g. This study will help in promoting and producing value-added proso millet food products with enhanced nutritional quality.     

Effect of pork lard content on the chemical, microbiological and sensory properties of a typical fermented meat product (Pitina) obtained from Alpagota sheep

The aim was to investigate the physicochemical, microbiological and sensory properties of Pitina, a typical fermented meat product and evaluate the effect of two levels of pork lard content (Low Fat, LF, 10% vs. High Fat, HF, 30%) on its attributes. HF attained lower pH than LF Pitina, which reached lower water activity. LAB comprised the major flora with substantial counts of micrococci, enterococci and mould and yeast. Gram negative Enterobacteria were recovered as coliforms and faecal coliforms. Listeria monocytogenes was also isolated. The lard level influenced the count of micrococci and some sensory attributes. LF attained higher scores for both hardness and cohesiveness and differed from HF in having a more marked odour of ewe and smoke and sweeter taste. HF had a more pronounced odour and taste of garlic and mould than LF.     

Physical properties and sensory acceptability of cookies made from chickpea addition to white wheat or whole wheat flour compared to gluten‐free amaranth or buckwheat flour

The effects of chickpea addition (0–100%) on the physical properties and sensory attributes of cookies based on white or whole wheat compared to gluten‐free amaranth or buckwheat flour were studied. The physical properties determined were spread factor, colour and hardness. Sensory evaluation was conducted for colour, taste, texture and overall impression. Chickpea addition decreased the lightness in white wheat cookies while increasing it in whole wheat and amaranth cookies and it significantly increased yellowness in all cookies. Spread factor of the gluten‐free cookies was reduced by chickpea addition and hardness was increased in white wheat and buckwheat cookies, and decreased in whole wheat and amaranth cookies. Sensory evaluation demonstrated that chickpea addition increased the acceptability of all cookies, in particular of the gluten‐free cookies. Optimal levels of chickpea addition were 20–40% in wheat cookies and 60–80% for amaranth and buckwheat cookies.     

高温高湿处理对小麦中蛋白质性质的影响

目的:探索高温高湿工艺对小麦及其制品蛋白质性质的影响.方法:分析了经高温高湿工艺处理后小麦粉及其制品的面筋蛋白、麦谷蛋白及麦醇溶蛋白的理化性质、分子性质和超微结构.结果:小麦粉和挂面中蛋白质的水溶性随处理时间的延长而降低;挂面面筋蛋白的持水力优于小麦粉,其中麦谷蛋白的持水能力占主要作用;随着处理时间的延长,小麦蛋白质中...     

Comparative study on chemical composition,thermal properties and microstructure between the muscle of hard shell and soft shell mud crabs

Chemical composition, thermal properties and microstructure of the muscle from hard shell and soft shell mud crabs were studied. Both lump and claw muscle of soft shell mud crabs contained a lower protein content but higher moisture and salt contents than those from hard shell mud crab (p < 0.05). Calcium and magnesium were the major minerals in the muscle of hard and soft shell mud crabs (240.5–699.2 ppm). Approximately one-third of calcium was observed in the muscle of soft shell mud crab, compared to that of hard shell mud crab. Copper, iron and zinc were the trace minerals with the amount less than 50 ppm. Hydroxyproline content ranged from 7.92 to 8.88 mg/g wet muscle in all samples, except claw muscle from soft shell mud crab, which contained considerably low hydroxyproline content (2.75 mg/g wet muscle). Sarcoplasmic and alkali-soluble proteins were the major constituents in all muscles, except claw muscle from soft shell mud crab, in which sarcoplasmic protein was the dominant component. T_max from myosin of lump muscle were 47.58–48.08 °C with enthalpy of 0.20–0.21 J/g, whereas myosin from claw muscle had lower T_max (45.00–47.48 °C) with lower enthalpy (0.17–0.18 J/g). Lump muscle bundles of hard and soft shell mud crabs aligned orderly, while claw muscles of both crabs had partial disintegrations and the porous structure was observed in that from soft shell crab.     

Variation among physical,chemical and technological properties in three Sicilian cultivars of Chickpea (Cicer arietinum L.)

Three Sicilian chickpea cultivars (‘Calia’, ‘Etna’ and ‘Principe’) were evaluated for physical, chemical and technological properties. Whereas no substantial differences were ascertained on seeds chemical composition, the cultivars greatly differed in terms of seed size, specific surface area (SSA) and seed coat incidence. These last two properties affected the technological properties of the seeds. In particular, a high SSA (‘Calia’) contributed to a faster softening, whilst a great coat thickness (‘Etna’) delayed both hydration and softening rate. The time required to obtain an acceptable firmness (cooking time) was greatly reduced by presoaking the seeds in salt solution (0.5% NaCl or NHCO₃). ‘Calia’ required the lowest cooking time when soaked in distilled water or in 0.5% NaCl. Presoaking seed in NaHCO₃ allowed halving the cooking time in all cultivars.     

Effect of green plantain flour addition to gluten‐free bread on functional bread properties and resistant starch content

Green plantain flour (GPF) was used as a functional ingredient to produce gluten‐free (GF) bread based on a flour blend of rice flour and GF wheat starch (50:50) to improve their functional properties and to increase their resistant starch (RS) content. In pretrials, an addition of up to 30% GPF provided acceptable bread quality with maximum RS content. Based on these trials, two 2³ factorial screening experimental designs were applied, where water content, baking temperature and baking time of GF bread containing 30% GPF addition were optimised. The best baking conditions to achieve satisfying GF bread quality – higher loaf volume, softer crumb firmness and regular porosity structure at the highest RS content could be defined to a maximum addition of water at 160%, baking temperature of 180 °C and baking time of 90 min. The incorporation of GPF showed good potential to improve the quality of GF bread.     

Effects of intercropping, Bradyrhizobium inoculation and chicken manure fertilisation on the chemical composition and physical characteristics of soybean seed

A field experiment was carried out to investigate the effect of two Bradyrhizobium strains (local and imported), chicken manure fertilisation (7 t/ha) and intercropping with sorghum on the chemical composition and physical characteristics of soybean seed. For both monocropping and intercropping systems, moisture content slightly increased for both systems and for all treatments, while ash, fibre and carbohydrate contents fluctuated for both systems and treatments. The protein content of the seeds was significantly (p ? 0.05) increased for all treatments. Tannin content was increased significantly (p ? 0.05) with a concomitant decrease in protein digestibility for both systems and for all treatments. The seed weight (100 seeds), hydration coefficient and cookability were increased for all treatments. Mineral composition of the seeds was increased and the increment varied with different treatments.