Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

Effect of debittered salmon frame hydrolysate (DSFH) at various levels (0, 5, 10, 15, 20 and 25 g/100 g) on physicochemical, textural, sensory and nutritional properties of biscuits was investigated. The highest thickness was obtained for the sample with 25 g/100 g DSFH (P < 0.05). There was no difference in diameter among all the biscuit samples (P > 0.05). The samples added with DSFH had lower weight, water activity and moisture content than the control (CONT, without DSFH) (P < 0.05). DSFH at 15 g/100 g showed no detrimental effect on sensory properties of resulting biscuits (DSFH-15). The DSFH-15 biscuit showed reduction in cutting force and fracturability. Scanning electron microscopic and cross-sectional images showed that DSFH-15 biscuit had more porous structure, compared to the CONT. The biscuits fortified with 15 g/100 g DSFH had higher protein but had lower energy value, fat and carbohydrate content than the CONT.     

民间名小吃标准化产业化发展思考

我国民间名小吃资源丰富,但标准化、产业化生产程度较低,挖掘民间名小吃资源,制定相应的生产标准,走产业化发展之路是开发民间名小吃食文化资源,促进民间名小吃良性发展,做大做强饮食文化产业的重要内容。文章提出了民间名小吃标准化、产业化生产构想,探讨了其标准化产业化发展的策略。     

Brewer’s spent grain as a functional ingredient for breadsticks

Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf‐life, as changes in texture, moisture and a_w progressed at a low rate. Addition of 25% and 35% BSG significantly increased the protein content of the snacks, and addition of 15% BSG more than doubled the content of dietary fibre in the samples.     

Physical and nutritional properties of extruded products based on whole grain with the addition of wild legumes (Vicia lutea subsp. lutea var. hirta and Vicia sativa subsp. sativa)

Flour blends based on whole corn and rice with two added wild legumes at 15% level of cereal replacement were extruded to produce whole grain snacks. Extrusion temperature was 175 °C, and the moisture content was adjusted to 14%. The extruded products were evaluated for their physical, chemical and nutritional properties. Results showed that the addition of legumes produces a decrease in expansion in rice‐containing samples and an increase in solubility in corn‐containing samples. With only 15% of legume added to cereal, a significant increase in protein content and quality was obtained. An increase in fibre, polyphenol, iron and zinc content was also obtained. Protein digestibility was in the range of 81.8–85.3%. Mineral availability ranged from 6.4 to 16.3% for iron and 10–16.3% for zinc. The performance of each mixture during extrusion and the physical properties of the extruded products were considered to be similar to those expected for snack‐type products and described in the literature.     

The Impact of Linseed Oil Lipids on the Physical Properties of Corn Crisps and the Possibility of Obtaining Crisps Enriched with n‐3 Fatty Acids

Linseed oil, also known as flaxseed oil, is obtained from the dried, ripened seeds of the flax plant (Linum usitatissimum). The oil is obtained by pressing, sometimes followed by solvent extraction supported by a refining process. Linseed oil is an edible oil that is in demand as a nutritional supplement, as a source of α‐linolenic acid an n‐3 fatty acid. The aim of this work was to investigate: (1) the influence of the corn crisp extrusion process on the degradation of fatty acids in linseed oil (LO) and some preparations obtained from the linseed oil such as ethyl ester (EE) and free fatty acids (FFA) added to the corn in order to increase the nutritional value of the crisps, (2) influence of the oil and two fatty preparations obtained from it on the quality of corn crisps, (3) interaction of the lipid fraction with starch. The extrusion process did not degrade the fatty acids significantly. Expansion ratio obtained in the corn crisp extrusion process decreased from 620 % down to 153 %, the size of pores/thickness of the starch–protein walls forming the structure of the extruded product decreased from 10 μm down to 4 μm, the hardness of the crisps increased from 20 to 75 N, and number of lipid–starch complexes increased with rising polarity of the lipid fraction. FFA were complexed mostly by starch (about 90 %), to a lesser degree by EE (about 60 %) and to the least extent by triacylglycerols (about 10 %). The studies performed under industrial conditions using the single screw extruder for the production of corn crisps with the application of standard parameters of the extrusion process indicated that the addition of a mass of 5 % of the various lipids (triacylglycerols of linseed oil, ethyl esters and fatty acids obtained from linseed oil) to corn grits prior to the extrusion process significantly affect the quality of corn crisps.     

Composition and functionality of wheat bran and its application in some cereal food products

Production of wheat bran (WB) for human consumption is estimated to be about 90 million tonnes per year. WB is a cheap and abundant source of dietary fibre which has been linked to improved bowel health and possible prevention of some diseases such as colon cancer. It also contains minerals, vitamins and bioactive compounds such as phenolic acids, arabinoxylans, alkylresorcinol and phytosterols. These compounds have been suggested as an aid in prevention of noncommunicable diseases such as cardiovascular disease. This article discusses WB extraction, its nutritional properties, potential health benefits, effects on quality and sensory properties of some cereal foods, and its application in some baked products as well as in fried cereal snacks, as an additive for oil reduction and fibre enrichment.     

DIRECTION REVERSALS IN THE MECHANICAL SIGNATURE OF CELLULAR SNACKS: A MEASURE OF BRITTLENESS?

The “mechanical signatures” of brittle cellular foods are known to be irregular and irreproducible. Nevertheless, their degree of jaggedness is remarkably similar and can be a measure of such foods' brittleness and perceived crunchiness/crispiness. An irregular curve's “jaggedness” is manifested by frequent direction reversals. Hence, their number can serve as a jaggedness's index. Counting the number of direction reversals in a digitized force‐displacement curve can be done with a simple algorithm, implemented in any general‐purpose software. The number of direction reversals is strongly correlated with the signature's apparent fractal dimension. It is also a reproducible enough parameter to monitor the loss of brittleness in snacks as a result of moisture sorption. This measure of jaggedness, however, is inapplicable to smooth force‐displacement curves because in such records, the small random force fluctuations produced by the digitizing process can create a false impression of “jaggedness.” Although a correction for this artifact can be introduced into the program, its utility is doubtful.     

Microwave vacuum drying and puffing of the meat tissue - process analysis

Tenderization based on papain and microwave vacuum drying and puffing (MVDP) as well as adequate processing conditions enabled expansion of slices of the raw meat tissue. The main aim of the study was to use the response surface method and find the conditions of puffing that could maximize the expansion of meat during MVDP. The bound was set on the expansion: the most expanded puffings should be of good quality, including a desirable porous structure. The best combination of values of the MVDP process conditions (e.g., the initial moisture content in meat slices, microwave energy, and the vacuum absolute pressure) was found during experiments using the central composite design. The volume of slices puffed under these conditions was 1.60–1.78 times greater than the volume of slices before MVDP, and the sensory quality index remained acceptable. The research showed that pretreatment reduced the hardness of sample by over 25% and increased its crispiness, which was confirmed in cryo-scanning electron microscopy images.     

浅谈民国时期南京点心小吃

民国时期国内的动荡与战争不断,但时为国府的南京在二三十年代(沦陷前)却是比较繁荣。成为首善之区的南京,饮食店铺的生意也特别红火,官僚政客、外商通使、文人骚客的吃、喝、玩、乐与应酬交际,为南京饮食业的发展起到了推波助澜的作用;南京的点心小吃店更是异常的兴旺发达,以夫子庙为中心的饮食店铺、各式各样的点心小吃吸引了四面八方的过往来客。     

The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products

The effect of different levels of feed moisture (12–17%) during extrusion cooking, using a co-rotating twin-screw extruder on selected nutritional and physical properties of extruded products was investigated. Four different formulations were used based on wheat flour and corn starch with the addition of 10% brewer’s spent grain (BSG) and red cabbage (RC) trimming reducing the flour and starch. The samples were: wheat flour + BSG (WBSG), corn starch + BSG (CBSG), wheat flour + red cabbage (WRC) and corn starch + red cabbage (CRC). Process conditions utilised were: constant feed rate of 25 kg/h, screw speed 200 rpm and barrel temperature of 80 and 120 °C. The results indicated that increasing the water feed to 15% increased the level of total dietary fibre (TDF) in all the extrudates while extrusion processing increased the level of TDF in WBSG, CBSG and CRC but decreased in WRC products. Extrusion cooking increased the level of total antioxidant capacity (TAC) and total phenolic compounds (TPC) in WRC and CRC. In addition to water feed level affecting the TDF of the extrudates, also affected were the expansion ratio, bulk density, hardness, WSI, SME and colour. The protein level of the products and hardness of extrudates were related to the different formulations.