Rheological properties of wheat flour and quality characteristics of pan bread as modified by partial additions of wheat bran or whole grain wheat flour

The use of bran and whole grain flour changes dough rheology and causes difficulties in manufacturing bakery products. The aim of this study was to analyse the influence of substituting refined wheat flour (WF) by wheat bran (WB; 5%, 10%, 20%, 30% and 40%) or whole grain wheat flour (WGWF; 10%, 20%, 30%, 40% and 50%) on dough rheological properties and pan bread quality characteristics. The addition of WB and WGWF increased water absorption and resistance to extension and decreased stability, extensibility and peak viscosity. Effects with WB were more pronounced. The presence of WB or WGWF increased crumb moisture content, firmness and hardness and decreased specific volume of pan bread. It is important to set new farinographic and extensographic standards when using WB and WGWF, allowing for a correct correlation between rheology and quality characteristics of bakery products, as the same standards used for WF are not valid.     

Microencapsulation of Propolis in Protein Matrix Using Spray Drying for Application in Food Systems

Propolis presents several health benefits due to the presence of bioactive compounds, mainly phenolic compounds; however, its application in food is limited due to undesirable odor and low water solubility. The bioactive compounds are usually susceptible to degradation by exposure to light, heat, or oxygen or by interaction with other compounds, which may limit its biological activity. The study aimed the propolis extract microencapsulation using rice, pea, soybean, and ovoalbumin proteins as wall material by spray drying and to analyze their in vitro digestion. The propolis extract presented a high concentration of apigenin. Encapsulation efficiency was greater than 70%, and it was maintained the antioxidant activity of propolis (88% inhibition of DPPH for propolis extract and >?73% for the microparticles). The DSC, ATR-FTIR, and X-ray diffraction techniques confirmed the encapsulation. The microparticles showed different shapes, sizes, and physical characteristics. The microparticles encapsulated with pea protein could be used in formulations of Minas Frescal cheese due to the controlled released, whereas the other microparticles could be used in pudding formulations.     

Use of Multi-response Modelling to Investigate Mechanisms of β-Carotene Degradation in Dried Orange-Fleshed Sweet Potato During Storage: from Carotenoids to Aroma Compounds

In order to give insight into β-carotene degradation mechanism during the storage of dried orange-fleshed sweet potato, and particularly into the role of isomers and norisoprenoids formation, multi-response kinetic modelling was applied. Determination of degradation compounds were carried out by HPLD-DAD and SPME-GC-MS as a function of time between 10 and 40 °C and at four water activities from 0.13 to 0.76. Kinetic modelling was developed assuming first-order reactions and by using mass balance. Eight compounds, namely, two isomers (9-cis- and 13-cis-β-carotene), two β-carotene epoxides (β-carotene 5,6 and 5,8 epoxide) and four volatile compounds (β-cyclocitral, β-ionone, 5,6-epoxy-β-ionone and dihydroactinidiolide), were integrated into two theoretical reaction schemes. The different models were discriminated according to goodness of fit to experimental data. This work showed that: (1) the formation of cis-isomers from β-carotene preceded oxidation, (2) β-cyclocitral arose directly from β-carotene scission while the other norisoprenoids resulted from β-carotene epoxide degradation, (3) cis-isomers were high reactive compounds. Temperature had a major influence on reaction rates k while water activities only impacted k at values under 0.51. Therefore, multi-response modelling is not only a tool to predict β-carotene degradation but a interesting way to select the appropriate degradation scheme based on the different options presented in literature.     

Iron deficiency anemia following prenatal nutrition interventions.

PURPOSE: Iron deficiency anemia (IDA) during pregnancy and infancy is still common in developed countries, especially in low-income groups. We examined the prevalence of anemia and IDA in healthy low-income pregnant women participating in the Early Childhood Initiatives (ECI) program, and in their infants when they reached six months of age. METHODS: Pregnant women were recruited by nutritionists. In mothers, hemoglobin (Hb), mean corpuscular volume, and serum ferritin (SF) were measured at 36 +/- 2 weeks of gestation. In infants, Hb, mean corpuscular volume, SF, serum iron, total iron binding capacity (TIBC), and transferrin saturation (TS) were measured at six months of age. Thirty-one mother-infant pairs participated. RESULTS: Among the 31 pregnant women participating in the ECI program, six (19.4%) were anemic (Hb <110 g/L) and five (16.1%) suffered from IDA (Hb <110 g/L and SF <10 microg/L). Among infants, seven of 23 (30.4%) were anemic (Hb <110 g/L) and five of 23 (21.7%) suffered from IDA (Hb <110 g/L plus two of the following: TIBC >60 micromol/L, SF <10 microg/L, serum iron <5.3 micromol/L, TS < or = 15%). CONCLUSIONS: The prevalence of anemia in this group of low-income pregnant women is comparable to that in privileged women. The prevalence of IDA in infants is comparable to that observed in other high-risk groups. Effective strategies are needed to prevent IDA in vulnerable groups.     

Determination of the lipid content in fish muscle by a self‐calibrated NMR relaxometry method: comparison with classical chemical extraction methods

A low‐cost, accurate NMR method was developed to determine the lipid content in fish flesh. The fish samples are dried before NMR measurements, and the method is self‐calibrated with an oil reference. The NMR technique gave an intermediate fat content value, 4.7% lower in relative value than those obtained by a chemical cold extraction method and 6.7% higher than those from a petroleum ether extraction method at high temperature. Taking into account this systematic bias, the prediction error was only 3 g kg^?1 fat content between NMR and Soxhlet method determinations (R² = 0.98). The NMR technique thus offers a promising alternative method for determining the lipid content in previously dried fish flesh, since it is rapid, easily usable and solvent‐free, unlike chemical extraction methods. Furthermore, this accurate NMR method should be valuable to calibrate the fast but less accurate NMR, NIR and microwave methods based on fresh samples and to estimate the fat content in other animal meats when the fat is maintained in an amorphous state. © 2001 Society of Chemical Industry     

Reduction of folic acid during baking and implications for mandatory fortification of bread

A pilot scale study designed to quantify the reduction of folic acid during bread baking in Ireland was undertaken. Flour was fortified with different concentrations of folic acid and used to make four different types of commercial bread. The dispersal of folic acid in flour on a pilot scale was variable but better homogeneity would have been achieved in the final bread due to batch size and thorough mixing of the dough. Generally, the heat degradation of folic acid during baking was between 21.9% and 32.1%. Whilst the percentage degradation of folic acid in white pan loaves, white baguettes and brown soda bread were similar the result in wholemeal bread was found to be significantly higher than in other bread types tested. Taking into account all variables affecting folic acid concentration during baking, a concentration of c. 225 μg 100 g^?1 folic acid would be needed in flour to deliver commercial bread in Ireland with an average folic acid content of 120 μg 100 g^?1 in line with Government requirements.     

Effect of light,food additives and heat on the stability of sorghum 3-deoxyanthocyanins in model beverages

This work aimed to evaluate the stability of sorghum 3-deoxyanthocyanins (DXA) in model beverages (pH 3.5) elaborated with crude sorghum phenolic extract, containing ascorbic acid and sulphite, under fluorescent light exposure and subjected to heat treatment. There was no significant difference in the DXA degradation during storage under light exposure (24.16%) and absence of light (20.72%). DXA degradation did not differ in the presence of ascorbic acid during storage under light exposure (23.99–25.38%) and absence of light (19.87–21.74%). The addition of sulphite caused an initial bleaching reaction, but as a reversible reaction, the anthocyanin content was higher on the last day of storage compared to the first day. There were no significant differences in total anthocyanin content of all treatments subjected to the heat treatment (80 °C for 5 and 25 min). Thus, crude DXA are very stable under light, additives and heat, and may be useful as natural food colourants.