Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels

The study aimed at assessing effects of partial replacement (0–40%) of wheat flour with roasted flaxseed flour (RFSF) on the quality attributes of biscuits. Nutritional, antioxidative, volatile and sensory properties, as well as texture analysis and the contents of macroelements and microelement were studied. Increasing RFSF content in biscuits resulted in a significant increase (p < 0.05) in protein (from 8.35% to 10.77%), fat (from 15.19% to 28.34%) and ash (from 1.23% to 2.60%) while the hardness and spread factor of the biscuits decreased with the increased level of roasted flaxseed flour. Moreover, the addition of 40% RFSF registered a positive influence on the fibre content of the final baked biscuits, increasing its value about 6.7-fold than in the control sample. Total phenolic content, antioxidant activity and biscuits’ aroma volatile profile increased their amounts with RFSF addition. The nutritional, textural and sensorial results of the present study demonstrated that 25% RFSF could be added in the biscuits manufacturing without affecting the biscuits aftertaste, offering promising healthy and nutritious alternative to consumers.

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Softening of Processed Plant Virus Infected Cucumis sativus Fruits

Agronomy ◽

10.3390/agronomy11081451 ◽

2021 ◽

Vol 11 (8) ◽

pp. 1451

Author(s):

Anne-Katrin Kersten ◽

Sabrina Scharf ◽

Martina Bandte ◽

Peer Martin ◽

Peter Meurer ◽

...

Keyword(s):

Cucumis Sativus ◽

Plant Virus ◽

Plant Viruses ◽

Economic Losses ◽

Symptom Expression ◽

Considerable Influence ◽

Mechanical Inoculation ◽

Morphological Alterations ◽

Texture Properties ◽

Textural Changes

Texture softening of pickled cucumbers does not meet consumers’ quality expectations and leads to economic losses. The factor(s) triggering this phenomenon is still unknown. We investigated the importance of plant viruses such as Cucumber green mottle mosaic tobamovirus (CGMMV) and Zucchini yellow mosaic potyvirus (ZYMV) in the context of softening of pickles. Cucumber plants (Cucumis sativus) were infected by mechanical inoculation, grown under greenhouse conditions and tested positive for the viral infection by ELISA. The severity of virus infection was reflected in yield and symptom expression. Histological and morphological alterations were observed. All fruits were pasteurized, separately stored in jars and subjected to texture measurements after four, six and 12 months. CGMMV-infections were asymptomatic or caused mild symptoms on leaves and fruit, and texture quality was comparable to control. At the same time, fruits of ZYMV-infected plants showed severe symptoms like deformations and discoloration, as well as a reduction in firmness and crunchiness after pasteurization. In addition, histological alterations were detected in such fruits, possibly causing textural changes. We conclude that plant viruses could have a considerable influence on the firmness and crunchiness of pickled cucumbers after pasteurization. It is possible that the severity of symptom expression has an influence on texture properties.

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Influence of fermentation temperature on in situ heteropolysaccharide formation ( Lactobacillus plantarum TMW 1.1478) and texture properties of raw sausages

Food Science & Nutrition ◽

10.1002/fsn3.2054 ◽

2021 ◽

Author(s):

Lina Velasco ◽

Myriam Loeffler ◽

Isabel Torres ◽

Jochen Weiss

Keyword(s):

Lactobacillus Plantarum ◽

Texture Properties ◽

Fermentation Temperature

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Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano ( Trachinotus ovatus )

Journal of Food Science ◽

10.1111/1750-3841.15581 ◽

2021 ◽

Vol 86 (2) ◽

pp. 376-384

Author(s):

Yang Liu ◽

Qinxiu Sun ◽

Yanmo Pan ◽

Shuai Wei ◽

Qiuyu Xia ◽

...

Keyword(s):

Trachinotus Ovatus ◽

Golden Pompano ◽

Texture Properties

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DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

International Journal of Molecular Sciences ◽

10.3390/ijms22147276 ◽

2021 ◽

Vol 22 (14) ◽

pp. 7276

Author(s):

Ryszard Rezler

Keyword(s):

Molecular Structure ◽

Conformational Changes ◽

Potato Starch ◽

Textural Properties ◽

Instrumental Analysis ◽

Rheological Parameters ◽

Water Type ◽

Dynamic Mechanical ◽

Fat Emulsions ◽

Starch Gels

The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch–fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch–fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch–fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties.

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