Changes in Aroma and Sensory Profile of Food Ingredients Smoked in the Presence of a Zeolite Filter

Pea protein concentrates and isolates are important raw materials for the production of plant-based food products. To select suitable peas (Pisum sativum L.) for protein extraction for further use as food ingredients, twelve different cultivars were subjected to isoelectric precipitation and spray drying. Both the dehulled pea flours and protein isolates were characterized regarding their chemical composition and the isolates were analyzed for their functional properties, sensory profiles, and molecular weight distributions. Orchestra, Florida, Dolores, and RLPY cultivars showed the highest protein yields. The electrophoretic profiles were similar, indicating the presence of all main pea allergens in all isolates. The colors of the isolates were significantly different regarding lightness (L*) and red-green (a*) components. The largest particle size was shown by the isolate from Florida cultivar, whereas the lowest was from the RLPY isolate. At pH 7, protein solubility ranged from 40% to 62% and the emulsifying capacity ranged from 600 to 835 mL g−1. The principal component analysis revealed similarities among certain pea cultivars regarding their physicochemical and functional properties. The sensory profile of the individual isolates was rather similar, with an exception of the pea-like and bitter attributes, which were significantly different among the isolates.

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Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications

Foods ◽

10.3390/foods9111525 ◽

2020 ◽

Vol 9 (11) ◽

pp. 1525

Author(s):

Alfonso Clemente ◽

Jose C. Jimenez-Lopez

Keyword(s):

Grain Legumes ◽

Sensory Profile ◽

Special Issue ◽

Food Ingredient ◽

Food Ingredients ◽

Wide Range ◽

Key Aspects ◽

Lactic Bacteria ◽

Essential Food

Legumes are major ingredients in the Mediterranean diet, playing an essential role in developing countries. Grain legumes, such as lentil, chickpea, pea, lupin and beans, among others, are recognized as good sources of proteins, starch, fiber, vitamins and minerals for human nutrition, being an essential food crop for people worldwide. Due to their nutritional and techno-functional properties, legumes are widely used by the food industry as ingredients in a wide range of products for general and specific groups of the population, including vegetarians, diabetics or celiac patients. The Special Issue “Legumes as Food Ingredients: Characterization, Processing, and Applications” covers key aspects regarding the nutritional quality of legume flours and their derived products, as well as the health benefits of some of their bioactive components. The amounts of antinutritional components, such as certain allergens that might pose risks to sensitized consumers, are reported to be reduced by processing. Several pretreatments, including fermentation with lactic bacteria and yeasts, are used to improve the nutritional and sensory profile of the legume-derived products, increasing their acceptance by consumers.

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Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates

Foods ◽

10.3390/foods8120678 ◽

2019 ◽

Vol 8 (12) ◽

pp. 678 ◽

Cited By ~ 5

Author(s):

Katharina Schlegel ◽

Anika Leidigkeit ◽

Peter Eisner ◽

Ute Schweiggert-Weisz

Keyword(s):

Functional Properties ◽

Lactobacillus Brevis ◽

Protein Isolate ◽

Sensory Properties ◽

Sensory Profile ◽

Foam Formation ◽

Food Ingredients ◽

Protein Isolates ◽

Lupin Protein ◽

Emulsifying Capacity

Lupin protein isolate was fermented with eight different microorganisms to evaluate the influence on sensory profile, techno-functional properties and protein integrity. All investigated microorganisms were able to grow in lupin protein isolate. The results showed that the foaming activity in the range of 1646–1703% and the emulsifying capacity in the range of 347–595 mL of the fermented lupin protein isolates were similar to those of the unfermented ones. Protein solubility at pH 4 showed no significant changes compared to unfermented lupin protein isolate, whereas the solubility at pH 7 decreased significantly from 63.59% for lupin protein isolate to solubilities lower than 42.35% for fermented lupin protein isolate. Fermentation with all microorganisms showed the tendency to decrease bitterness from 2.3 for lupin protein isolate (LPI) to 1.0–2.0 for the fermented ones. The most promising microorganisms for the improvement of the sensory properties of lupin protein isolates were Lactobacillus brevis as it reduced the intensity of characteristic aroma impression (pea-like, green bell pepper-like) from 4.5 to 1.0. The SDS-PAGE results showed the fermentation treatment appeared not to be sufficiently effective to destruct the protein integrity and thus, deplete the allergen potential of lupin proteins. Fermentation allows the development of food ingredients with good functional properties in foam formation and emulsifying capacity, with a well-balanced aroma and taste profile.

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Interest of Coffee Melanoidins as Sustainable Healthier Food Ingredients

Frontiers in Nutrition ◽

10.3389/fnut.2021.730343 ◽

2021 ◽

Vol 8 ◽

Author(s):

Amaia Iriondo-DeHond ◽

Alejandra Rodríguez Casas ◽

Maria Dolores del Castillo

Keyword(s):

Point Of View ◽

Sensory Profile ◽

Food Ingredients ◽

Coffee Brew ◽

Daily Diet ◽

Regulatory Status ◽

Coffee Grounds ◽

Health Promoting ◽

Multiple Health ◽

By Products

Coffee melanoidins are generated by the Maillard reaction during the thermal processes occurring in the journey of coffee from the plant to the cup (during drying and roasting). Melanoidins, the brown pigments formed as the end products of this reaction, have been reported in cascara, silverskin, spent coffee grounds, and coffee brew. The latter is one of the main natural sources of melanoidins of the daily diet worldwide. However, their presence in coffee by-products has been recently described. These complex macromolecules possess multiple health-promoting properties, such as antioxidant, anti-inflammatory, dietary fiber effect, and prebiotic capacity, which make them very interesting from a nutritional point of view. In addition, they have a great impact on the sensory profile of foods and their acceptance by the consumers. The present study is a descriptive, narrative, mini-review about the nature, structure, digestibility, properties (sensory, nutritional, and health-promoting), safety and regulatory status of melanoidins from the coffee brew and its by-products with a special emphasis on the latter.

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Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1

Foods ◽

10.3390/foods10020281 ◽

2021 ◽

Vol 10 (2) ◽

pp. 281

Author(s):

Katharina Schlegel ◽

Norbert Lidzba ◽

Elke Ueberham ◽

Peter Eisner ◽

Ute Schweiggert-Weisz

Keyword(s):

Enzymatic Hydrolysis ◽

Functional Properties ◽

Protein Solubility ◽

Protein Isolate ◽

Lactobacillus Helveticus ◽

Sensory Profile ◽

Foam Formation ◽

Acid Fermentation ◽

Food Ingredients ◽

Lupin Protein

Lupin protein isolate was treated using the combination of enzymatic hydrolysis (Papain, Alcalase 2.4 L and Pepsin) and lactic acid fermentation (Lactobacillus sakei ssp. carnosus, Lactobacillus amylolyticus and Lactobacillus helveticus) to investigate the effect on functional properties, sensory profile and protein integrity. The results showed increased foaming activity (2466–3481%) and solubility at pH 4.0 (19.7–36.7%) of all fermented hydrolysates compared to the untreated lupin protein isolate with 1613% of foaming activity and a solubility of 7.3 (pH 4.0). Results of the SDS-PAGE and Bead-Assay showed that the combination of enzymatic hydrolysis and fermentation of LPI was effective in reducing L. angustifolius major allergen Lup an 1 to a residual level of <0.5%. The combination of enzymatic hydrolysis and fermentation enables the production of food ingredients with good functional properties in terms of protein solubility and foam formation, with a balanced aroma and taste profile.

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Relating microstructure, sensory and instrumental texture of processed oat

Agricultural and Food Science ◽

10.2137/1239099041838102 ◽

2008 ◽

Vol 13 (1-2) ◽

pp. 124 ◽

Cited By ~ 5

Author(s):

M. SALMENKALLIO-MARTTILA ◽

R-L. HEINIÖ ◽

O. MYLLYMÄKI

Keyword(s):

Cell Wall ◽

Profile Analysis ◽

Sensory Profile ◽

Grain Structure ◽

Wall Structure ◽

Starchy Endosperm ◽

Food Ingredients ◽

Germination Process ◽

Dry Heating ◽

Instrumental Methods

This study is a part of a larger project aiming to produce new, healthy, and tasty food ingredients from oat. Germination and different heating processes can be used to improve the texture and flavour of cereals. In this study effects of germination and wet and dry heating on the microstructure, instrumental structure and sensory properties of two oat varieties were assessed. The microstructure of native, germinated, autoclaved and extruded grains of the hulled cv. Veli and hull-less cv. Lisbeth was examined by light microscopy, the texture was measured by determining the milling energy and hardness of the grains and sensory characteristics were evaluated with descriptive sensory profile analysis. In cv. Veli the cells of the starchy endosperm were smaller than in cv. Lisbeth and ß-glucan was concentrated in the subaleurone layer. In cv. Lisbeth ß-glucan was evenly distributed in the starchy endosperm. The grains of cv. Lisbeth were more extensively modified in the germination process than the grains of cv. Veli, otherwise the effects of processing on the grains of the two cultivars were similar. Germination caused cell wall degradation, autoclaving and extrusion cooking caused starch gelatinization. Autoclaving resulted in the hardest perceived texture in oat. Gelatinization of starch appeared to contribute more to the hardness of oat groats than the cell wall structure. Of the instrumental methods used in this study the milling energy measurement appeared to be the most useful method for the analysis of the effects of processing on grain structure.;

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Fruit and berry raw materials is a promising source of food ingredients for flour confectionery.

Khleboproducty ◽

10.32462/0235-2508-2020-29-10-45-49 ◽

2020 ◽

Vol 29 (11) ◽

pp. 45-49

Author(s):

L.N. Fedyanina ◽

◽

E.S. Smertina ◽

V.A. Lyakh ◽

A.E. Elizarova ◽

...

Keyword(s):

Dietary Fiber ◽

Scientific Literature ◽

Consumer Demand ◽

Raw Materials ◽

Plant Materials ◽

Food Ingredients ◽

Promising Source

The article considers the problem of improving the range of confectionery from the standpoint of use plant materials of satisfaction by consumer demand in dieteticpreventive foods. The analysis of domestic and foreign scientific literature on promising directions of improving the range of dietetic-preventive confectionery is given. It is noted that in the recipes for flour confectionery introduced from non-traditional raw materials containing dietary fiber.

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PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

JURNAL TEKNOLOGI DAN INDUSTRI PANGAN ◽

10.33061/jitipari.v5i1.3643 ◽

2020 ◽

Vol 5 (1) ◽

Author(s):

Aulia Alfi

Keyword(s):

Moisture Content ◽

Shelf Life ◽

Coconut Oil ◽

Temperature Treatment ◽

Ash Content ◽

Virgin Coconut Oil ◽

Food Ingredients ◽

Life Analysis ◽

Antibacterial And Antifungal ◽

Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

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