Showing papers in "Journal of Food Quality in 2015"

Effects of Gliadin/Glutenin and HMW‐GS/LMW‐GS Ratio on Dough Rheological Properties and Bread‐Making Potential of Wheat Varieties

Abstract: The gliadin/glutenin ratio of 15 diverse wheat varieties ranged from 0.75 to 1.16, whereas the high molecular weight glutenin subunits (HMW-GS) to low molecular weight glutenin subunits (LMW-GS) ratio of these varieties ranged from 0.31 to 0.93. Gliadin/glutenin ratio showed a significant negative relationship with specific loaf volume (r = −0.73), dough development time (DDT; r = −0.73), dough stability (r = −0.79) and positive associations with LMW quantity (r = 0.72). Mixolab classified the wheat varieties into two groups on the basis of HMW-GS located at Glu-A1 and Glu-D1. Wheat varieties HI 977 and DBW 16 with subunits 2* and 5 +10 at Glu-A1 and Glu-D1, respectively, exhibited the characteristics of “extra strong” doughs with longer DDT of 8.3 and 7.2 min, and higher dough stability values of 9.1 and 8.6 min, respectively. Wheat varieties C 306, HW 2004 with null allele at Glu-A1 and 2 + 12 at Glu-D1, in contrast, were weak as they developed quickly, with low dough stability (≤4 min). Practical Applications Bread has been one of the principal forms of food for man from the earliest times. Bread quality is determined by the composition and molecular structure of gluten which in turn controls the interactions of gluten subfractions during processing. Rheological properties, microstructure of gluten, gliadin/glutenin ratio and HMW-GS/LMW-GS ratio have been found to be associated with bread-making quality of wheat varieties. The research implications may be utilized both by industry personnel as well as researchers to assess the bread-making quality of wheat varieties.

Bread Supplementation with Hemp Seed Cake: A By-Product of Hemp Oil Processing

Abstract: Hemp seed cake remaining after oil pressing was processed in the laboratory conditions to obtain hemp flour that influence the rheological properties of wheat dough, and the quality of bread was studied. The obtained hemp flour was mixed with wheat flour at different hemp/wheat flour ratios (0/100, 5/95, 10/90 and 20/80). The obtained results indicated that hemp flour affected water absorption and dough development time, and consequently bread volume, color and structural and textural properties of bread crumb regardless of the level of substitution. However, the presence of hemp flour in formulation, as being nongluten flour, did not necessarily distort all rheological properties. In this context, dough stability and dough strength were not significantly affected by the addition of hemp flour up to 10%, whereas substitution level of 20% resulted in the decrease (P < 0.05) of these parameters. Bread supplemented with hemp flour had higher nutritional value and provided elevated intake of important nutrients such as proteins and macro- and microelements, especially iron. Practical Applications Recent scientific research indicated that hemp seed is a source of valuable nutrients, so it is recognized as one of nature's perfect balanced foods. In order to fulfill the requirements of sustainable food processing, the reutilization of food waste is a common issue especially due to the fact that food waste is rich in proteins, dietary fibers, antioxidants, colorants and other nutrients. In that sense, oilseed meals that remain after oil cold pressing have been recognized as one of the most valuable sources of proteins. One of the promising but not widely investigated cold-pressed seed meals is that which remains after cold pressing of hemp seeds known as hemp flour. Obtained results showed that the breads supplemented with hemp flour had higher nutritional value providing elevated intake of important nutrients such as proteins and macro- and microelements, especially iron, while reducing the metabolizable energy from carbohydrates.

Effects of Ultrasound Treatment on Connective Tissue Collagen and Meat Quality of Beef Semitendinosus Muscle

Abstract: The effects of low-frequency, high-power ultrasound (40 kHz, 1,500 W) on meat quality and connective tissue collagen of beef semitendinosus muscle were assessed. Beef steaks were sonicated for 10, 20, 30, 40, 50 or 60 min. The effects of ultrasound on exudate yield, water-loss rate, cooking loss, meat tenderness, and connective tissue and collagen properties were assessed. The results revealed that ultrasound increased meat exudate and water-loss rates and reduced Warner–Bratzler shear force values. However, ultrasound had no effect on cooking loss or insoluble collagen content and little effects on collagen content and solubility. The mechanical strength of connective tissue decreased in ultrasound-treated beef samples. Following ultrasound treatment of ≥10 min, muscle fibers shrank, the endomysium was disrupted and the perimysium thickness decreased. Protein aggregates formed in the extracellular space. Low-frequency, high-power ultrasound had significant effects on meat texture and connective tissue properties. Practical Applications Intramuscular connective tissue (IMCT) and collagen are related to meat quality, especially meat tenderness and texture. Ultrasound treatment enhances tenderness and sensory attributes of meat by changing cellular structures. However, there are limited data on the effectiveness of ultrasound on meat quality from the viewpoint of IMCT. In this study, we reported the meat quality attributes affected by changes in connective tissue and collagen as a result of ultrasound treatment. The results obtained in this study would be useful for the scientific community and the meat industry.

Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

Abstract: Blueberry, defatted grape seed powder and defatted poppy seeds were incorporated into biscuits at a level of 5%. Some physicochemical and sensory characteristics were evaluated during 5 months storage period. Diameter, a* (−a = greenness, +a = redness) values, ash, fat, crude fiber, Mg and Ca contents increased, while L* (lightness), b* (−b = blueness, +b = yellowness) values decreased significantly (P < 0.05). A significant type of fortification agent × storage time interaction (P < 0.05) existed for all physicochemical parameters analyzed. Defatted poppy seed was the most effective agent for preventing increased peroxide values, whereas defatted grape seed powder addition decreased free fatty acid formation better than blueberry and defatted poppy seeds. All fortification agents increased the total phenolic content of biscuits. Biscuits having 5% blueberry exhibited a high percentage of antioxidant activity. Sensory evaluation results revealed that fortificated biscuits cannot be consumed after 5 months. Practical Applications As the relationship between nutrition and some chronic diseases have been established, the number of research and development studies focusing on functional foods has increased rapidly. Antioxidants became popular because of their positive effects on human health. Grape seed, a by-product of the grape-processing industry, is known as a strong free radical scavenger. Poppy seeds are generally used for their high oil content. Tocopherols found in poppy seeds have strong antioxidative properties. Blueberries, rich in anthocyanins, are widely consumed in different countries. These three botanical ingredients can be used as inexpensive antioxidant sources in snack foods such as biscuits and cookies.

Evaluation of the Cooking Quality Characteristics of Pasta Enriched with Spirulina Platensis

Abstract: Pasta is produced from semolina with the addition of Spirulina platensis at three different levels (5, 10 and 15% w/w) to enhance the sensorial and nutritional quality. Pasta samples were evaluated for cooking quality (weight increase, cooking loss, volume increase), microbiological quality (total mold and yeast count), color (L, a, b) and sensory characteristics. The cooking loss in all pasta samples was similar and was below the technologically acceptable limit (<8%). According to color measurements and evaluations of panelists, adding Spirulina in pasta provided an appealing green tone. Also, mold and yeast were not detected in control and pasta enriched with Spirulina. Sensory evaluation indicated that pasta enriched with 10% S. platensis has a good overall score the same as the control group. In this study, the investigation results of pasta enriched with Spirulina indicated satisfactory technological attributes needed in the pasta industry. Practical Applications Microalgae may enhance the nutritional content of conventional foods to positively affect human health because of their high nutritional components. Pasta is one of the best choices for incorporating Spirulina because it is popular with consumers due to it is easy handling, storage and preparation. There is a great need for scientific knowledge about application of such functional ingredients in industrial food. Determination of the cooking quality parameters of pasta enriched with Spirulina will provide the basic information to the food industry.

The Effects of Thyme and Clove Essential Oil Fortified Edible Films on the Physical, Chemical and Microbiological Characteristics of Kashar Cheese

Abstract: About 1.5% (v/v) thyme and clove essential oils were added to 1.5% (w/v) sorbitol-amended whey isolate-based film. These films were used for coating traditional semi-hard kashar cheese (traditional Turkish cheese). Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus microorganisms were selected for the determination of antimicrobial properties of the films by artificial contamination. Additionally, some physical–chemical properties of the cheese were determined on storage time (1st, 15th, 30th and 60th). Based on the results, it was found that the thyme-fortified film (WPIOF) and the clove-fortified film (WPISF) both had positive effects on the physical–chemical properties of the kashar cheese. During the 60 days of storage, E. coli O157:H7, L. monocytogenes and S. aureus levels all increased in uncoated control samples but decreased in samples coated with WPIOF and WPISF. A significant relationship was detected between the coating of the cheese samples with film containing essential oils and antimicrobial activity (P < 0.05). Practical Applications In this study, essential oil-fortified edible films were produced by adding 1.5% (v/v) thyme and clove essential oils to whey protein isolate (WPI) or emulsifying film (SWPI) obtained by the addition of sorbitol (S). Some of the kashar cheese samples were coated with these films and some of them were not (control samples). All of the cheese samples were artificially contaminated with Escherichia coli O157:H7, Listeria monocytogenes and Staphylococcus aureus for determination of antimicrobial properties of the films. Kashar cheese samples were stored at 4 ± 1C and their microbiological and physical–chemical properties were examined on the 1st, 15th, 30th and 60th days of storage.

Nutraceuticals and Antioxidant Activity of Prepared for Consumption Commercial Mushrooms Agaricus bisporus and Pleurotus ostreatus

Abstract: Agaricus bisporus and Pleurotus ostreatus mushrooms (raw or blanched) were prepared for consumption by braising with 10% rapeseed oil. Fresh mushrooms and mushroom products directly after preparation and storage were analyzed. Fresh mushrooms were characterized by typical proximate composition, content of nutraceuticals and antioxidant activity. One hundred grams fresh weight of ready-made mushrooms fulfilled 2–9%, 10–34%, 7–12% and 1–8% of Recommended Dietary Allowances for adults set by Food and Agriculture Organization/World Health Organization of vitamin B1, B2, B3 and B6, respectively. One hundred grams dry weight of ready-made mushrooms contained 151–300 mg of catechin equivalents of total polyphenols, 35–98 mg of catechin equivalents of total flavonoids, 2.1–5.5 mg vitamin of C, 0.548–1.004 mg of β-carotene, 0.336–0.450 mg of lycopene and 40.46–55.16 mg sum of tocopherols and were characterized by high antioxidant activity in 2,2-azino-bis[3-ethylbenzthiazoline-6-sulphonic acid] (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH) and Ferric Reducing/Antioxidant Power (FRAP) assay. Blanching resulted in lower levels of nutraceuticals and lower values of antioxidant activity. Storage of mushrooms prepared for consumption led to decreases in the amount of several nutraceuticals and to the growth of microorganisms. Practical Applications Commercial mushrooms such as Agaricus bisporus and Pleurotus ostreatus are very popular foods. In Europe, almost 2 kg per person of those mushrooms are consumed every year. As fresh mushrooms are stodgy, they are rarely consumed raw; usually, they are cooked, braised, fried or preserved prior to consumption. The chemical composition and antioxidant properties of fresh mushrooms are widely described in the literature; however, information pertaining to the vitamin content in mushrooms (estimated by high-performance liquid chromatography techniques) and characteristic of processed mushrooms is lacking. The aim of this study was to evaluate nutraceutical and antioxidant properties of commercial mushrooms after preparation for consumption by braising. This research provides information as to how braising and storage after treatment affects vitamins, antioxidants and antioxidant activity of commercial mushrooms. It also allows estimating the storage period for mushroom culinary products basing on microbiological evaluation.

Investigation on Physicochemical and Sensory Evaluation of Cookies Substituted with Papaya Pulp Flour

Abstract: In this present study, papaya pulp flour (PPuF) was used as a substitute for normal wheat flour used in cookies (15, 30 and 50%) and then the nutritional properties of the prepared cookies were investigated. Improvement of the nutritional value of cookies indicated that PPuF contained 17.16% dietary fiber, 8.55 mg/g polyphenol, 1.05% resistant starch and 15.48% 2,2-diphenyl-1-picrylhydrazyl (DPPH) oxidation which is higher than wheat flour. The total dietary fiber content increased from control cookie to 50% cookie substituted with PPuF (3.46 to 6.56%, respectively). The content of polyphenols increased from 0.01 to 1.37 mg/g. The antioxidant properties of cookies with the 50% incorporation of PPuF increased from 0.31 to 9.12%. The cookies incorporated with PPuF showed improved antioxidant properties, dietary fiber, resistant starch and acceptable organoleptic attribute. The sensory evaluation showed higher overall acceptability in cookies made from 50% substituted papaya flour among all cookies. Practical Applications These dried papaya also have bioactive compounds that are useful to human health. Industrial application and relevancy of papaya powder could be exported to other countries as capsulation added to pharmaceutical factories in terms of flavoring and antioxidant activities. Papaya dried powder can be added to wheat flour as composite flour to be used in bakery products in term of flavoring, soluble dietary fiber, antioxidant activities, resistant starch, water-holding capacity and oil binding capacity.

Quality and Postharvest Performance of Watermelon Fruit in Response to Grafting on Interspecific Cucurbit Rootstocks

Abstract: Grafting on disease-resistant rootstocks is a growing practice in watermelon cultivation worldwide. Reports on effects of grafting on watermelon fruit postharvest performance are scarce. The current work examined postharvest performance at 25C of four diploid cultivars grown nongrafted or grafted onto three Cucurbita maxima × C. moschata rootstocks. Despite sucrose accumulation throughout storage at the expense of fructose and glucose, total soluble carbohydrates and soluble solids content declined. Lycopene content peaked 7 days postharvest and intensity of flesh color increased concomitantly; yellowing of flesh was detected at 14 days. Rootstocks reduced soluble solids content only in the second year of experiments by 0.8–1.0°Brix. Rootstocks improved postharvest flesh firmness and lycopene content and enhanced flesh color. Rind was minimally thickened by rootstocks and declined with storage. Grafting diploid cultivars on interspecific rootstocks improved fruit quality and storability. Potential reduction in soluble solids content in response to grafting is limited and not detrimental to fruit quality. Practical Applications Grafting on disease-resistant rootstock has become an imperative for intensive watermelon production since chlorofluorocarbon-based soil fumigants were banned from use. Accordingly, most information on the effects of grafting on watermelon fruit quality derives from rootstock selection studies with emphasis on disease resistance and field performance. However, impaired fruit quality, notably low flesh firmness, constitutes a common problem for the commercial summer crop of field-cultivated watermelon with blame commonly placed on grafting. Moreover, watermelons worldwide are handled postharvest under adverse nonrefrigerated conditions. There remains, however, a paucity of information on the effects of grafting on watermelon postharvest performance. The main objective of this work was to assess the impact of cucurbit hybrid rootstocks, which constitute a major class of disease-resistant commercial rootstocks, on quality and postharvest performance of watermelon. The results could be applicable to improve the quality and postharvest handling of the watermelon fruit.

Ultrasonic‐Assisted Solvent Extraction of Carotenoids From Rapeseed Meal: Optimization Using Response Surface Methodology

Abstract: Ultrasound-assisted solvent extraction of carotenoids from rapeseed meal was investigated and evaluated by response surface methodology. We have compared the yields of carotenoids by using five different solvent systems, and found that the highest yield can be achieved under petroleum ether/acetone (v/v = 1/1). We have further tested the effect of ultrasonic power, modulation frequency, duration, temperature, liquid to material ratio and extraction times on the yield of carotenoids by adopting Plackett–Burman and Box–Behnken experimental design methods. Optimal conditions for obtaining high yield of carotenoids were as follows: temperature 49.6C, liquid to material ratio 41.4 mL/g, duration 48.5 min, ultrasonic power 252.9 W (240 W was used in the control experiments). Under the above conditions, average carotenoid yield was 0.1577 ± 0.0014 mg/g, and the extraction percentage was 79.61 ± 0.71%. The results indicated that rapeseed meal was a promising alternative source for carotenoid extraction. Practical Applications Carotenoids are one of the most common natural food colorants and exist widely in plants, bacteria, fungi and animals. Ultrasound has been utilized to assist the solvent extraction of bioactive compounds from vegetal materials, and led to high yield of desired products. In the present study, we have investigated ultrasound-assisted extraction of carotenoids from rapeseed meal using the response surface methodology. In order to obtain the highest yield of carotenoids, we have examined various operational parameters, such as extraction temperature, liquid to material ratio, solvent composition, extraction time and modulation frequency, and have established optimal conditions to extract carotenoids from rapeseed meal. Our results provide basic knowledge on the extraction of carotenoids from rapeseed meal, which serves as a promising bioresource.

The Effects of Blackthorn (Prunus Spinosa L.) Addition on Certain Quality Characteristics of Ice Cream

Abstract: The aim of this study was to determine the certain physicochemical properties, color values, total phenolic content (TPC) and flavonoid content (TFC), glass transition (Tg′), melting (Tm′), freezing point (Tf) and melting point (Tm) temperatures, and sensory characteristics of ice cream produced with minced blackthorn (BT) (Prunus spinosa L.) at different concentrations. The increment of BT concentration caused an increase in the titratable acidity, viscosity, overrun, first dripping and complete melting times and a* color value, while decreasing the total solid, ash, fat, protein contents, pH, L* and b* color values. TPC and TFC values of samples showed a variation from 42.22 to 84.85 and from 27.40 to 39.03 μg QE/mg extract, respectively, whereas Tg′, Tm′, Tf and Tm values showed a significant decrease with the increment of BT concentration. On the sensory evaluation, only color scores of the samples showed differences from each other at P < 0.05 level. Practical Applications Ice cream is an important dairy product produced with milk, cream, water, fruits, flavoring agents and other ingredients. The acceptability of the ice cream by consumers is affected by some factors, including quality characteristics, ingredients, sensory properties and storage conditions. In recent years, the use of natural and organic additives such as fruits for ice cream production showed an increase. The Prunus spinosa L. (blackthorn [BT]) is a natural fruit and locally grows in some parts of the world. BT contains high amount of antioxidant and polyphenolic compounds, vitamins and minerals. The use of BT at different concentrations for ice cream production caused an acceptable effect on some physicochemical, thermal and sensory properties of ice cream. On the contrary, the concentration increase of BT allowed important effects on most of the observed quality parameters of ice cream samples.

Bioactive Compounds, Physical and Sensory Properties of Cake Made with Walnut Press‐Cake

Abstract: Walnut press-cake, a rich source of phenolics, is a by-product of walnut oil processing. In this study, the effects of walnut press-cake on cake quality, health-enhancing substances and antioxidant activity were determined. Wheat flour was replaced with walnut press-cake at 0, 5, 10, 15 and 20% levels. Results show that specific volume, firmness, resilience, cohesiveness, chewiness, crust a, b and crumb L, b values reduced with increasing walnut press-cake levels. However, polyunsaturated fatty acids, tocopherols, total phenolic content and antioxidant capacity of cakes increased. Antioxidant capacity measured by 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) assays of cakes prepared with 20% walnut press-cake were 10.04- and 5.56-fold, respectively, greater than that of the cake without walnut press-cake. Cakes added with 15% walnut press-cake to wheat flour had the highest scores in all sensory parameters. Walnut press-cake can be successfully incorporated into cake formulation to improve sensory properties and antioxidant activity of the cake. Practical Applications Interest in walnut oil has increased during the past years due to its high polyunsaturated fatty acid content. Although walnut oil has been used in the food, pharmaceutical and cosmetic industries, there is no information about the use of walnut press-cake. Walnut press-cake is a rich source of bioactive compounds, and it is a new by-product with potential use in the baking industry as a supplement. The results of this study provide guidance for the use of walnut press-cake in the manufacture of cakes with higher sensory and nutritional quality.

The Effect of Inulin as a Fat Replacement on Dough and Biscuit Properties

Abstract: This work aims to substitute inulin for (20–50%) fat in biscuits and to investigate how this manipulation would change the properties of dough and biscuits. The results showed that the inulin substitution for 20% fat did not worsen the sensory evaluation of biscuits and had the least influence on their texture. The decrease in fat and the increase in sugar content with simultaneous reduction in caloric value were noticed. The soluble dietary fiber increased compared with the control despite the fact that the polyphenol content and their activity decreased. Substitution of inulin for fat changed the rheological and textural properties of biscuit dough. Practical Applications The study demonstrates that partial replacement of fat with inulin gel in biscuits allows decreasing their caloric value and enriches them with soluble dietary fiber. The observed changes in the physical properties of the dough and in the characteristics of the final products suggest that 20% substitution could be recommended for practical applications. Higher levels of fat replacement could lead to excessive hardness of biscuits and a significant reduction in the content of polyphenols and antioxidant activity.

Reducing Animal Fat in Bologna Sausage Using Pre‐Emulsified Linseed Oil: Technological and Sensory Properties

Abstract: Pre-emulsified linseed oil with sodium caseinate was used to partially replace pork fat in commercial formulations of bologna sausage. A central composite rotational design was carried out to determine the effects of pork fat content (5–20%) and linseed oil (2.5–12.5%) on the emulsion stability, texture profile, color and sensory acceptance of the products. The fat content above 15% influenced both hardness and chewiness of the products. Only the linear effect of the independent variable linseed oil was significant for L* values (P < 0.05). The formulations containing more than 3.95% linseed oil presented higher a* values, lower b* values and improved emulsion stability. The results obtained for the technological properties corroborate the sensory evaluation, in which the attributes color, aroma and flavor had satisfactory scores for the products containing up to 3.95% linseed oil. Practical Applications Bologna sausages are widely consumed in Brazil but traditionally have a high content of saturated fats. Therefore, changing the lipid profile of these products is an alternative to the meat industry to offer healthier products to consumers. In this study, the replacement of pork fat by linseed oil was investigated with the aim of providing a new choice for consumption aimed at meeting the nutritional requirements without affecting the sensory and technological properties.

Aloe Vera Gel and Honey-Based Edible Coatings Combined with Chemical Dip as a Safe Means for Quality Maintenance and Shelf Life Extension of Fresh-Cut Papaya

Abstract: The functionality of Aloe vera gel and honey (10% v/v) for quality improvement of fresh-cut papaya was evaluated individually as well as in combination with chemical dip containing calcium chloride (2% w/v), ascorbic acid (AA) (1% w/v) and vanillin (8 mM). The changes in the physicochemical attributes such as pH, titratable acidity, total soluble solids, weight loss percentage, AA, total phenolic content (TPC), browning index, browning enzymes (polyphenol oxidase [PPO] and peroxidase [POX]) and microbial load of fresh-cut papaya were evaluated during their storage at 4 ± 1C. It has been observed that A. vera gel and 10% honey in combination with chemical dip have a preventive role toward quality maintenance of fresh-cut papaya as indicated by retention of TPC and AA, reduced microbial load and relatively low PPO and POX activity during storage period of 12 days at 4C. Practical Applications Aloe vera gel and honey have been widely used in food industries due to their antioxidant and antimicrobial activities. Most recently, their uses have been expanded for quality enhancement of horticultural commodities as these are found to be safe for food applications. From the present study, it is evident that these selected edible coatings derived from natural sources could maintain the quality of fresh-cut fruit like papaya and also satisfy the consumer's need for safe food. Thus, the studied work has the practical applications in fresh-cut industries.

Variation in Bioactive Compounds and Quality Parameters in Different Modified Atmosphere Packaging during Postharvest Storage of Traditional Leafy Vegetables (Amaranthus cruentus L and Solanum Retroflexum)

Abstract: Amaranthus cruentus L and Solanum retroflexum are popular traditional leafy vegetables produced for urban fresh produce markets. In this study, four types of bi-orientated polypropylene packaging (BOPP), BOPP03, BOPP04, BOPP05 and BOPP06, with different perforations were tested on retention of quality parameters (weight loss, leaf yellowing, color L*, C*, h°), decay, chlorophyll a, chlorophyll b, bioactive compounds (carotenoids, ascorbic acid, total phenolic compounds), antioxidant scavenging activity and sensory properties at 10C at 2-day intervals up to 14 days. The BOPP films without perforation or BOPP film with two macroperforation (two 2 mm holes) and unpacked leaves were included for comparison. The BOPP05 packaging retained the green color of the leaves (higher h°) and the overall appearance; maintained the chlorophyll content, bioactive compounds and antioxidant scavenging activity; and maintained the leaves, thereby being marketable for up to 8 days for A. cruentus and for 10 days for S. retroflexum at 10C. The BOPP05 packaging maintained 4.3% O2 and 7.3% CO2 for A. cruentus leaves and 5.6% O2 and 6.7% CO2 for S. reflexum at the equilibrium steady state on the eighth and the 10th day, respectively, at 10C. Practical Applications The highly perishable nature of Amaranthus cruentus L and Solanum retroflexum leaves limits their storage, distribution and marketing. Loss of quality and bioactive compounds in traditional leafy vegetables A. cruentus L and S. scrabum during marketing can be reduced by using bi-orientated polypropylene (BOPP)05 modified atmosphere packaging. Therefore, the BOPP05 packaging can be recommended to extend the shelf life of A. cruentus L and S. scrabum leaves. This approach can be adopted to commercialize the underutilized vegetables A. cruentus L and S. scrabum that are rich in bioactive compounds.

Effects of Soybean Oil, Moisture and Setting on the Textural and Color Properties of Surimi Gels

Abstract: The objective of this study was to determine the effects of soybean oil, moisture and setting on the texture and color of surimi gels. Increasing the moisture and soybean oil contents resulted in increased whiteness values in the gels, but reduced the breaking forces, hardness and chewiness. The highest deformation, cohesiveness and resilience values were observed in gels with 78% moisture, while the lowest in gels with 80% moisture. At soybean oil content >3%, gels with 80% moisture had a lower springiness than those with 76% and 78% moisture. Setting significantly increased the breaking force, deformation, hardness, cohesiveness, chewiness, resilience and whiteness of surimi gels with soybean oil. Results indicated that soybean oil and setting procedure could be used to modify the texture and color of surimi-based products. Practical Applications In China, animal fats are often added into surimi-based products to improve their flavor, taste and color. In the present study, soybean oil was added into the surimi, while the effects of soybean oil associated with the surimi moisture and setting on the textural and color properties of surimi gel were investigated. The study was aimed to provide experimental evidence for application of vegetable oils in the production of surimi-based products.

Effect of Avishane Shirazi (Zataria Multiflora) and Clove (Syzygium Aromaticum) Essential Oils on Microbiological, Chemical and Sensory Properties of Ground Sheep Meat During Refrigerated Storage

Abstract: The objectives of this study were to examine the efficacy of Avishane shirazi (AEO) and clove (CEO) essential oils in controlling the microbial growth as well as in inhibiting the lipid oxidation and metmyoglobin (MetMb) formation in ground sheep meat during refrigerated storage. Total mesophilic counts (TMC), lactic acid bacteria (LAB) counts, coliform counts, yeast counts and Listeria counts were determined. Thiobarbituric acid (TBA) values, MetMb and sensory attributes (color, odor and overall acceptability) were also evaluated. The greatest effect of AEO was found in controlling the growth of LAB (1.2–3.4 log cycles) and coliforms (1–2.5 log cycles). The inhibitory effects of oils on TMC and yeast counts were minor, while both oils had strong and similar inhibitory effects on the Listeria populations. AEO significantly retarded lipid oxidation and inhibited MetMb formation. AEO and CEO had a noticeable effect on odor and color attributes of ground sheep meat, respectively. Both oils, particularly AEO, could help control the microbial growth and inhibit chemical changes in ground sheep meat during refrigerated storage. Practical Applications Sheep meat is widely consumed in Iran and other Middle East countries. It is one of the major items providing protein in Iranian diet. There are several strategies to preserve meat and meat products. One of the most popular approaches for meat preservation is adding essential oils (EOs) to meat and meat products. The results of the present study showed that the EOs of Avishane shirazi and clove inhibited spoilage flora and retarded lipid oxidation in ground sheep meat. Then, both EOs can be considered as effective natural preservatives for sheep meat.

Effects of husk and harvesting time on provitamin A activity and sensory properties of boiled fresh orange maize hybrids

Abstract: Boiled fresh maize on the cob is a nutritious food staple among Nigerians. This study evaluated the effect of husk and harvesting time on the β-carotene, provitamin A (PVA) activity and sensory properties of boiled orange maize hybrids. Eight freshly harvested cobs of orange maize hybrids were boiled with and without husk using an atmospheric cooking method and evaluated for PVA carotenoids. Sensory evaluation was carried out on the boiled samples within 24 h after harvesting. Husk and harvesting time had highly significant effects (P ≤ 0.001) on the carotenoid components. The best harvesting time to boil fresh orange hybrids for higher β-carotene and PVA is 20 days after pollination (DAP) for boiled maize with husk and 27 DAP for boiled maize without husk. Hybrid variety and harvesting time were very important factors in rating sensory properties of boiled orange maize hybrids, and the sensory properties that determined the acceptance/likeness were found to be aroma, chewiness and taste. Practical Applications The use of orange maize hybrids with enhanced provitamin A levels will be of value in reducing incidence of vitamin A deficiency (VAD) for low-income communities in developing countries. The information obtained from this study will not only increase the understanding of the level of retention of these antioxidant phytochemicals after processing but will also help breeders to adjust their germplasm development activities for high content of such phytochemicals. This information can also help researchers in choosing proper cooking methods to increase the retention of high levels of carotenoids in orange maize that can be delivered to consumers through nutrition education.

Chemical Profile of the Carpino Broad Bean by Conventional and Innovative Physicochemical Analyses

Abstract: A detailed chemical characterization of a typical Apulian legume, the Carpino broad bean, was obtained. Crude proteins, moisture, phosphorus, ash and energy content were evaluated on starting seeds, half-ripening beans and final products. Stable isotope ratios (15N/14N and 13C/12C), major (Ca, Mg, Na and K) and trace metals (Zn, Mo, Mn, Cu, Fe, Cr, Cd, Ni and Co) were also assessed. Moreover, information on a large number of metabolites was obtained by 1H high-resolution magic-angle spinning nuclear magnetic resonance spectroscopy. The data revealed that Carpino broad bean dry seeds supply adequate protein and energy content, 28.1% and 326 kcal, respectively, being also a good source of macro- and microelements. In particular, the iron content was 46.0 mg/kg: this potentially provides about 33% of the recommended daily allowance by a 100 g serving. Moreover, the analyzed samples seem to lack elements considered potentially harmful for health. Practical Applications The Carpino broad bean is a native faba bean cultivar, traditionally cultivated in small quantities in Gargano (Southern Italy). It is commonly considered a traditional food product with interesting nutritional properties. At present, the Carpino broad bean has still not received an official European label as typical product, but it is a Slow Food presidium, this remarks its considerable socio-cultural, nutritional and environmental values. Even if restricted to a limited geographic area, this typical and appreciable cultivation should be protected from extinction, preserving territory identity and working techniques; therefore, it is essential to explore ways to prove the Carpino broad bean quality and peculiarities, starting from a physicochemical characterization, that has not been presented in detail until now, and that could be a considerable basis for an official valorization of this product, for instance, for the attainment of EU Protected Designation of Origin/Protected Geographical Indication (EU PDO/PGI) labels.

Chemical Characteristics and Sensory Evaluation of Raw and Roasted Buckwheat Groats Fermented by Rhizopus Oligosporus

Abstract: The effect of 24-h Rhizopus oligosporus fermentation on raw and roasted buckwheat groats was investigated. The changes in the chemical composition were analyzed and sensory evaluation of fermented product was performed. The significant increase in content of protein and some minerals in both fermented products was observed. In the raw buckwheat groat, the main saturated fatty acids were palmitic and stearic acids and the main unsaturated fatty acids were oleic and linoleic. The fermentation process did not affect the content of fatty acids in both products. A higher content of amino acids was found in the product obtained after the 24-h fermentation as compared with nonfermented samples. The fermentation process by R. oligosporus improved the protein digestibility, in both fermented buckwheat products it exceeded 87%. The sensory evaluation proved that fermented buckwheat products were well accepted by the evaluators.

Relationships between Chemical Composition and Quality‐Related Characteristics in Bread Making with Wheat Flour–Fine Bran Blends

Abstract: The present study investigated the relationships between chemical composition and bread-making quality parameters of white flour substituted with 30% of fine bran from two wheat genotypes. Fine bran with particle diameters ranging from 265 to 155 μm was sifted into two fractions (265–180 and 180–155 μm) and was studied in an experiment with a full factorial design. Each fine bran fraction with its natural chemical composition was found to have a significant effect on bread volume and texture, achieving higher specific volumes and softer breads with 180- to 155-μm fraction (lowest fiber and protein content, but highest starch content) compared with the 265- to 180-μm fraction (highest fiber and protein content, but lowest starch content), at fixed water absorption of 62.5% during mixing. The study showed that the effect on bread-making quality characteristics in flour with fine bran is significantly related to dietary fiber, starch and protein contents. Practical Applications Fiber fractions of different particle sizes are available, thus permitting different approaches to adding fiber to bread products. Here, we prove the usefulness of using fine bran from different types of wheat as an ingredient in bread flour formulations, and show the differences in bran composition based on wheat type and particle size. The present results expose the influences of different components of fine bran and its fractions. Flour replacement with 30% fiber from either of two different wheat grains significantly changes the qualitative and quantitative dough pattern of the resulting hydrated flour–fiber blends, allowing the development of quality fiber-enriched bread.

Effect of Particle Sizes of Soy Okara on Textural, Color, Sensory and Rheological Properties of Pork Meat Gels

Abstract: Soy okara is a by-product from ground soybeans after removal of its water-extractable fraction for soymilk and tofu production. There is a potential to use okara as an extender in meat products. The objective of this study was to investigate the effects of particle sizes of okara on the color, textural, sensory and rheological properties of pork meat gels. Okara of different particle sizes was added into pork meat to prepare gels. Pork meat gels with okara of smaller particle sizes showed higher L* values, but gels with okara of larger particle sizes had higher firmness, cohesiveness, chewiness and resilience. The storage modulus (G′) and loss modulus (G″) of pork batters also decreased with the reduction of the particle sizes of okara. However, the sensory evaluation showed that pork meatballs with okara of smaller particle sizes were preferred by the panelists. This study demonstrated that soy okara might be added into meat products as a dietary supplement for value-added applications and quality improvements. Practical Applications The corresponding results of this investigation can be considered of great importance for developing a novel meat product that contains dietary fiber with improved functional properties, lower material cost and more nutritional benefit.

Effect of Wheat Bran Stabilization Methods on Nutritional and Physico-Mechanical Characteristics of Cookies

Abstract: Wheat bran (WB) stabilized with hot-air oven; microwave and autoclave, and all three stabilized WB (SWB) were added to cookie mix at the three different levels (10, 20 and 30% w/w). The changes in physical, chemical, nutritional and sensorial properties of the cookie samples were evaluated. Addition of 30% SWB increased the ash and protein content of cookies from 1.47 to 2.44%, and from 18.06 to 19.30%, respectively. The lowest phytic acid content of cookie sample was obtained with autoclave SWB-added cookies (758.92 mg/100 g) among the various stabilization methods of WB. Cookie samples with added SWB were darker in color than the control cookie sample with no added WB. Microwave irradiated WB fortification at 30% level resulted in the best mineral and ash content while hot-air oven SWB fortification at 10% level gave the best sensory properties such as color/appearance, taste/flavor and overall acceptability. Practical Applications The main utility of this study was the determination of the applicability of different stabilization methods in wheat bran and its uses in cookie making without an adverse effect. Wheat bran contains lipase and high-lipase activity in bran quickly hydrolyzes the oil into fatty acids, and bran become rancid and perishable during storage period. When these processes occur in bran, undesirable odors and flavors can result. Heat treatment of wheat bran had pronounced effect on lipid oxidation inhibiting enzymes. Additionally, this improves the sensory characteristics and preservation conditions of the wheat bran cookies and allows us to successfully develop preserved wheat bran.

Physicochemical Properties and Determination of Key Instrumental Quality Measurement Parameters of Frozen‐Cooked Rice by Correlating Consumer Acceptance

Abstract: Physicochemical properties and consumer evaluation of frozen-cooked rice made in five rice varieties were investigated. Rice quality evaluation, physicochemical analyses, rapid viscometer analysis, texture measurements and mechanical sensory measurements were conducted. Consumer acceptance test was conducted with 51 consumers. Consumer acceptance ratings were highly correlated with hardness (r =− 0.849) and stickiness (r = 0.958) of texture. Toyo taste value was highly correlated with consumer acceptance (r = 0.726), but eating quality measurement was not correlated with consumer acceptance (r =− 0.018). Partial least square regression between mechanical parameters and consumer acceptance ratings showed which mechanical measurements have more influence on the determination of consumer acceptance of frozen-cooked rice. There were two positive instrumental indicators ‐ ratio of cracked kernel and stickiness ‐ and two negative ones ‐ breakdown of rapid viscometer analysis and hardness. These mechanical parameters can be used as primary indices to screen rice varieties for high quality frozencooked rice.

Biomass and Sterol Production from Vegetal Substrate Fermentation Using Agaricus brasiliensis

Abstract: Agaricus brasiliensis was cultivated in vegetal substrates through submerged and solid-state fermentation. We aimed to determine which combination of fermentation methods and substrates would allow greater production of biomass and sterols for applications in nutraceutical foods. Six vegetal substrates were tested: wheat and malt grains, apple, grape and pineapple pomaces, and pineapple peel. Average ergosterol and total sterol levels ranged from 324 to 1,267 μg/g and from 701 to 2,659 μg/g, respectively. The extraction of ergosterol from biomass was optimized by experimental design. As a consequence, a simple and efficient extraction procedure was achieved. Seven sterols were identified by gas chromatography–mass spectrometry in fermented samples, and ergosterol and β-sitosterol were the most abundant. All substrates allowed a good development of A. brasiliensis mycelium with outstanding results for malt in submerged phase. Practical Applications The vegetal substrates wheat grains, malt grains, apple pomace, grape pomace, pineapple pomace and pineapple peel promote a good development of Agaricus brasiliensis mycelium through solid-state fermentation and submerged fermentation techniques. Some of those substrates are discarded by the food industry. The results in this study indicate that vegetal residues from food industry could be effectively used as substrates to produce edible and medicinal mushrooms and sterols. Production of mycelium from the methods employed proved to be simple, fast, reproducible and efficient. Biomass production using residues from food industry adds value to these residues and at the same time solves disposal problems of agricultural by-products.

Quality of Bread and Cookie Baked from Frozen Dough and Batter Containing β-Glucan-Rich Barley Flour Fraction

Abstract: Prolonged frozen storage of dough and batter unfavorably affects the quality of end baked products. The effect of air-classified barley flour fraction rich in β-glucan (∼25%) on the quality of bread and cookie baked from frozen dough/batter was investigated. Dough and batter were stored at −18C for 8 and 4 weeks, respectively, and evaluated for baking quality at weekly intervals. Bread made from fresh control dough produced the highest loaf specific volume (LSV) compared with those baked from composite dough. Control and composite frozen dough breads exhibited similar LSV and crumb texture profile up to 4 weeks of storage. Frozen storage of batter for 4 weeks resulted in no significant changes in either hardness or stickiness of batter and spread factor of cookie compared with control, while breaking force of cookie decreased. The addition of β-glucan-rich barley flour fraction holds a promise for developing fiber-rich bread or cookie from frozen dough or batter. Practical Applications Incorporation of air-classified barley flour fraction rich in β-glucan in bread dough and cookie batter stored at freezing temperature (−18C) improves their shelf life through the restriction of water mobility in dough or batter without compromising the quality of baked end products. Such data can be invaluable in the baking industry.

Efficacy of Some Essential Oil Components as Food Preservatives Against Food Contaminating Molds, Aflatoxin B1 Production and Free Radical Generation

Abstract: This study explores the efficacy of essential oil components, viz. Z-citral, E-citral, methyl cinnamate and fenchone individually and in combination (1:1:1:1), against food contaminating molds, aflatoxin B1 production and as antioxidant. The oil components (except fenchone) and their combination inhibited the aflatoxigenic strain of Aspergillus flavus (LHP-10) and 13 additional food-infesting molds at minimum inhibitory concentration ranging between 0.50 and 5.25 μL/mL while aflatoxin production inhibited between 0.6 and 2.50 μL/mL. Methyl cinnamate showed the highest antifungal and anti-aflatoxigenic activity followed by the combination, Z-citral, E-citral and fenchone. The oil components exhibited synergistic action during antioxidant activity as the oil combination was substantially superior (IC50 value 5.89 μL/mL) to the sum of the individual antioxidant effects. The antifungal mechanism of action of components and their combination was studied by measuring the ergosterol content in the plasma membrane of mold species. During in vivo experiments in storage containers, the oil combination provided >50% protection of chickpea samples against fungal infestation up to 6 months of storage without affecting their viability. Practical Applications Based on the results of the present investigation, some essential oil components and their combination may be recommended as plant-based preservatives in view of their antifungal activity against food-infesting molds, aflatoxin secretion and as antioxidant. The efficacy of the components in protecting the fungal contamination of chickpea samples during storage condition without affecting their viability strengthens their formulation for practical application. The study recommends some essential oil components to food and agri-industries as safer alternatives of synthetic preservatives in view of their adverse effects on consumer's health and environment.

Degradation Kinetics of Gamma Amino Butyric Acid in Monascus‐Fermented Rice

Abstract: The present study investigated the effect of heat on the reaction kinetics of γ-amino butyric acid (GABA) degradation in Monascus-fermented rice (MFR). At pH 8.0 and 121C temperature, the GABA content decreased rapidly (from 57.1 ± 0.2 to 6.9 ± 0.2) as the time interval was increased from 15 to 120 min. The thermal degradation of GABA follows the first-order reaction kinetics. The temperature dependence of rate constants follows the Arrhenius relationship, with an activation energy value of 101.5 kJ/mol (80–121C, r2 = 0.96). GABA is easily degraded when MFR is heated to a temperature of 121C. More than 70% of the GABA content can be salvaged by limiting the heat treatment of MFR to below 80C. Practical Applications Monascus-fermented rice is being used as a nutraceutical due to the presence of different heart healthy ingredients like monacolin K or lovastatin, GABA and dimerumic acid. However, during processing of Monascus food, there may be degradation of bioactive ingredients. The present research data are given information about how different processing parameters affect the ingredient quality and will find applications in industries and researchers involved in formulating and processing Monascus nutraceuticals.

Effects of Plasma-Modified Polyvinylidenefluoride and Polyethersulfone Ultrafiltration (UF) Membrane Treatments on Quality of Soybean Oil

Abstract: The effects of unmodified and surface-modified polyvinylidenefluoride (PVDF) and polyethersulfone (PES) ultrafiltration membranes on quality of crude soybean oil and crude oil miscellas were studied. Membranes were modified with hexamethyldisiloxane in radiofrequency plasma polymerization (PlzP) at 60 W (PVDF) or 75 W (PES) glow discharge power for 5 min. Contact angle results indicated an interfacial free energy increase between water and solid surface by 2.1- and 12.7-fold for PVDF and PES, respectively, after PlzP, i.e., both membranes became more hydrophobic. Modified PVDF removed 10% more free fatty acids, 8–11% peroxides, and maintained 2–5% more tocopherols compared to those of unmodified PVDF and modified PES. Oxidation products and color compound removal of modified PVDF from crude oil and miscellas were similar to the commercial bleaching step and better than degumming-neutralization step. Total tocopherol loss during modified PVDF treatment was 5.3% and 5.0–6.8% for crude oil and miscellas, respectively, and these values were far below than any processing steps in commercial refining (10.4–28.4% loss). Practical Applications PlzP coating of monomers on a polymeric-based membrane changes the membrane's chemical and physical properties due to series of sequential reactions such as oxidation, degradation and cross-linking. The predominant reactions were determined mainly with plasma power and plasma treatment time. Thus, if one can adjust the plasma parameters properly, one can create a tailor-made surface in terms of angstroms at the molecular/atomic level. The minimal refining method with plasma-modified PVDF and PES membranes described in the present study was a new practical approach to remove undesirable components from crude soybean oil as well as crude oil-hexane miscellas for meeting commercial refining standards. It simultaneously preserves the more healthy minor components found in oil.