Effect of rehydration on textural properties, oral behavior, Kinetics and water state of textured wheat gluten

The effect of mixture material with different levels which consisted in soybean residue, soy protein isolate and wheat gluten(0/65/35%-60/5/35%) during high-moisture extrusion, using a laboratory size co-rotating, twin screw food extruder under 50%-60% feed moisture content and 130-150 °C cooking temperature on selected extruder responses, color and textural properties of extruded products was studied. The results show that soybean residue content and feed moisture is negative correlation (r=-0.666 and -0.601) with the hardness of fibrous meat analogs. But cooking temperature has not significant correlation (P>0.05) with the changes of extruder response, color or textural properties of meat analogs.

Download Full-text

Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed

Biointerface Research in Applied Chemistry ◽

10.33263/briac105.65656576 ◽

2020 ◽

Vol 10 (5) ◽

pp. 6565-6576 ◽

Cited By ~ 1

Keyword(s):

Celiac Disease ◽

Pearl Millet ◽

Profile Analysis ◽

Wheat Gluten ◽

Textural Properties ◽

Gluten Free ◽

Free Products ◽

Texture Profile ◽

Psyllium Husk ◽

Common Term

Gluten is common term refered to proteins found in wheat and related grains which is responsible for elasticity of dough and chewy texture of final product. But gluten causes problems to patients suffering from celiac diseases hence gluten free diet is the only existing treatment for celiac disease today. This study was conducted with an objective to create a dough system composed of pearl millet and flaxseed proteins that would be able to reproduce the same rheological and textural properties as wheat gluten in cookie making. A dough mixture comprising of pearl millet and flaxseed were used to prepare gluten free cookies. Psyllium husk was used to provide gelling property to the gluten free dough. Different dough samples with varying concentrations of flaxseed flour (i.e. 15g, 17g, 20g, and 22.5g) were prepared and thus optimized by rheological testing of dough samples. The cookies formulated from different dough samples with varying flaxseed concentrations were tested for rheological properties and texture profile analysis of the formulations was done. This study indicated that it is feasible to develop gluten free cookies as a commercial snack towards the fast and emerging need of gluten free products for the patients suffering from celiac disease.

Download Full-text

Effect of Added Wheat Gluten and Mixing Time on Physical and Sensory Properties of Spent Fowl Restructured Steaks

Journal of Food Protection ◽

10.4315/0362-028x-45.4.297 ◽

1982 ◽

Vol 45 (4) ◽

pp. 297-300 ◽

Cited By ~ 2

Author(s):

S. C. SEIDEMAN ◽

P. R. DURLAND ◽

N. M. QUENZER ◽

C. W. CARLSON

Keyword(s):

Moisture Content ◽

Mixing Time ◽

Wheat Gluten ◽

Textural Properties ◽

Fat Content ◽

Sensory Attributes ◽

Sensory Properties ◽

Cooking Loss ◽

White Meat

Spent fowl meat (50 % dark/50% white meat) was flaked and formulated to include: (a) no added wheat gluten (control), (b) 1 % wheat gluten and (c) 2% wheat gluten. Each formulation was mixed for 5 min, half was removed and the remainder was mixed an additional 10 min. After mixing, each formulation was pressed into logs, frozen and cut into steaks. Steaks were evaluated for fat and moisture content, cooking loss, textural properties and sensory attributes. Neither addition of wheat gluten nor mixing time had any significant effect on moisture and fat content or total cooking losses. Texture desirability ratings showed a preference for the firmer steaks made with added gluten and mixed for 15 min. These steaks were also rated as being more juicy. Addition of 2% wheat gluten adversely affected flavor desirability.

Download Full-text

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour

Foods ◽

10.3390/foods7090135 ◽

2018 ◽

Vol 7 (9) ◽

pp. 135 ◽

Cited By ~ 8

Author(s):

Bouchra Sayed-Ahmad ◽

Thierry Talou ◽

Evita Straumite ◽

Martins Sabovics ◽

Zanda Kruma ◽

...

Keyword(s):

Antioxidant Activity ◽

Wheat Gluten ◽

Textural Properties ◽

Sensory Profile ◽

Wheat Bread ◽

Bread Making ◽

Whole Wheat ◽

Whole Wheat Bread ◽

Chia Seed ◽

Defatted Cake

The aim of this study was to investigate and compare the effect of wheat bread fortification with varied levels (2%, 4%, and 6%) of chia seed powder (full fat) and cakes (defatted, residue after oil extraction). Chia flour was added to whole wheat bread rich in vital wheat gluten for the first time. The breadcrumbs were assessed for their antioxidant activity, nutritional content, textural properties, color, and sensory profiles. The addition of chia seed powder, particularly in high levels, was more effective in improving antioxidant activity compared to bread fortified with chia cakes. Bread supplementation with chia flour improves its nutritional value, especially in the case of chia cakes. A higher moisture content and lower hardness were observed after bread fortification, the influence was more evident with the defatted cake than with seed powder. Fortification with chia flour led to darker breads without significantly affecting their global acceptability. However, the fortified bread showed better values than control in terms of sensory profile. These results suggest that the addition of chia seed powder and defatted cake can enhance the overall whole wheat bread quality. Our results also highlight that bread making could be an unconventional alternative for the exploitation of defatted chia seed.

Download Full-text

Effects of auditory stimulation on covert oral behavior during silent reading.

Journal of Experimental Psychology ◽

10.1037/h0025673 ◽

1968 ◽

Vol 76 (4, Pt.1) ◽

pp. 649-655 ◽

Cited By ~ 23

Author(s):

F. J. McGuigan ◽

William I. Rodier

Keyword(s):

Silent Reading ◽

Auditory Stimulation ◽

Oral Behavior

Download Full-text

Oxidising supported reagents-II-influence of the chemical and textural properties of the K2Cr2O7 supported reagents on the oxidation of menthol.

Tetrahedron ◽

10.1016/s0040-4020(01)96245-3 ◽

1988 ◽

Vol 44 (10) ◽

pp. 2963-2968 ◽

Cited By ~ 1

Author(s):

M Climent

Keyword(s):

Textural Properties

Download Full-text

Water, State and the City

10.1057/9781137468673 ◽

2015 ◽

Author(s):

Antonio A. R. Ioris

Keyword(s):

Water State ◽

The City

Download Full-text

Trade Creation or Trade Diversion in ASEAN and ASEAN+6 FTAs: Trade Indicators Approach

Journal of Economics and Development ◽

10.33301/2015.17.03.02 ◽

2015 ◽

pp. 25-41

Author(s):

Anh Tu Thuy ◽

Ngoc Le Minh

Keyword(s):

Comparative Advantage ◽

Wheat Gluten ◽

Free Trade Area ◽

Private Investment ◽

Trade Diversion ◽

Trade Creation ◽

Public And Private ◽

Trade Area ◽

Economic Partnership ◽

Regional Comprehensive Economic Partnership

This paper makes use of two trade indicators, Revealed Comparative Advantage (RCA) and Regional Orientation (RO), to evaluate the economic impacts of the ASEAN Free Trade Area (The) and the Regional Comprehensive Economic Partnership (RCEP) on Vietnamese commodities at the Harmonized System (HS) 2-digit level. Several sectors in which Vietnam has revealed a comparative advantage, has benefited from the AFTA, and would continue to enjoy trade creation from the RCEP, are: Cereals (10), Salt, sulphur, earth, stone, plaster, lime and cement (25), Rubber (40), Knitted or crocheted fabric (60), etc. More importantly, the result provides a list of commodities in which Vietnam has a comparative advantage and only experiences trade creation when participating in the RCEP. These are: Milling products, malt, starches, inulin, wheat gluten (11), Vegetable plaiting materials, vegetable products not elsewhere specified (14), Wood and articles of wood, wood charcoal (44), etc. Findings also show commodities in which Vietnam has a comparative advantage; but are not well positioned in the RCEP market yet, e.g. Cereal, flour, starch, milk preparations and products (19) and Manmade staple fibres (55). If sufficient investment decisions and marketing strategies are applied to these commodities, they will well penetrate the RCEP market and bring trade creation and welfare improvement to Vietnam. Public and private investment should consider the above-mentioned commodities as targets to leapfrog the benefits of RCEP.

Download Full-text