Influence of prebiotics, probiotics and protein ingredients on mycotoxin bioaccessibility

2015 ◽  
Vol 6 (3) ◽  
pp. 987-994 ◽  
Author(s):  
M. Ferrer ◽  
L. Manyes ◽  
J. Mañes ◽  
G. Meca
Keyword(s):  
Wheat Flour ◽  
Food Ingredients ◽  
Milk Whey ◽  
Β Lactoglobulin

The aim of this study was to investigate the influence of prebiotic compounds (cellulose and inulin), food ingredients (milk whey, β-lactoglobulin and calcium caseinate) and several probiotic microorganisms on the bioaccessibility of beauvericin (BEA), enniatins (ENs A, A1, B, B1), deoxynivalenol (DON) and zearalenone (ZEA) present in wheat crispy bread produced with wheat flour previously fermented with F. tricinctum, F. culmorum and G. zeae.

Quality Improvement of Cakes with Buckwheat Flour, and its Comparison with Local Branded Cakes

2021 ◽  
Vol 9 (2) ◽  
pp. 570-577
Author(s):  
Tasnim Farzana ◽  
Jannatun Fatema ◽  
Fahiza Bisrat Hossain ◽  
Sadia Afrin ◽  
Shaikh Shahinur Rahman
Keyword(s):  
Wheat Flour ◽  
Comparative Evaluation ◽  
Food Industry ◽  
Point Of View ◽  
Composite Flour ◽  
Bakery Products ◽  
Food Ingredients ◽  
Potential Food ◽  
Sensory Tests ◽  
Buckwheat Flour

Buckwheat is one of the potential food ingredients for the functional food industry. A growing trend for consumer demand highlights the need for the development of composite flour-based bakery products like cookies and cakes. The aim of this study was to analysis the nutrient composition, and microbiological safety examination of buckwheat fortified cakes (BFC), as well as comparative evaluation with locally available branded cakes (LBC). BFC was prepared with the incorporation of 10, 20, 30, and 40% buckwheat flour in wheat flour to measure the quality and acceptability of cakes. As the concentration of buckwheat flour was increased up to 30%, BFC got the best quality, and high sensorial acceptability score evaluated by skilled panelists. BFC had the highest protein, fat, fiber, and micronutrients than all other LBC. No significant (P<0.05) changes were found in sensory tests of the tested cakes. On the basis of microbiological point of view, BFC was found acceptable up to 09 days. Therefore, cake prepared with the incorporation of 30% buckwheat in wheat flour is nutritionally more acceptable than other cakes available in Bangladesh.

Study of the interactions between rosmarinic acid and bovine milk whey protein α-Lactalbumin, β-Lactoglobulin and Lactoferrin

2015 ◽  
Vol 77 ◽  
pp. 450-459 ◽  
Author(s):  
Vincenza Ferraro ◽  
Ana Raquel Madureira ◽  
Bruno Sarmento ◽  
Ana Gomes ◽  
Manuela E. Pintado
Keyword(s):  
Whey Protein ◽  
Rosmarinic Acid ◽  
Bovine Milk ◽  
Milk Whey ◽  
Β Lactoglobulin ◽  
Milk Whey Protein

Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates

2017 ◽  
Vol 219 ◽  
pp. 169-178 ◽  
Author(s):  
Natalia Estévez ◽  
Pablo Fuciños ◽  
Verónica Bargiela ◽  
Guillermo Picó ◽  
Nadia Woitovich Valetti ◽  
...  
Keyword(s):  
Viscoelastic Properties ◽  
Bovine Milk ◽  
Milk Whey ◽  
Β Lactoglobulin ◽  
Influence Of Ph

scholarly journals POTENSI PATI TEMULAWAK SEBAGAI BAHAN PANGAN PENGGANTI TEPUNG TERIGU PADA KUE BOLU

2019 ◽  
Vol 3 (1) ◽  
pp. 60
Author(s):  
Ema Lestari ◽  
Fatimah Fatimah ◽  
Dwi Sandri ◽  
Retno Yuniarti
Keyword(s):  
Tropical Forest ◽  
Wheat Flour ◽  
Test Preparation ◽  
Processed Food ◽  
Food Ingredients ◽  
Sponge Cake ◽  
Organoleptic Test ◽  
White Flour ◽  
Yellowish White

Temulawak is one of tubers plant which grows in tropical forest areas and has good benefits for health. Temulawak also contained large enough starch, making has great potential as an additive in alternative products for processed food ingredients. Processing of temulawak starch flour is done to reduce the import of wheat flour to Indonesia. The purpose of this study are get starch of temulawak from tuber of temulawak plant, substituting wheat flour with temulawak starch flour for making sponge cake and knowing the panelist's favorite level of sponge cake made from temulawak starch flour. Sponge cake created with 3 treatments, 100% wheat flour as control, 50% temulawak starch with 50% wheat flour and 100% temulawak starch, then execute organoleptic test. Preparation of temulawak starch flour produces yellowish white flour. The organoleptic test showed that sponge cake with substitution of temulawak starch was 50% and 100% preferred over sponge cake without starch flour of temulawak. Based on this research, it was found that temulawak starch flour potency as commodity source of food substitute of wheat flour in making sponge cake because it can substitute wheat flour to 100%.

scholarly journals Effect of Some Food Ingredients on Various Characteristics of Instant Tanier Flakes and Wheat Flour

1969 ◽  
Vol 61 (2) ◽  
pp. 234-241
Author(s):  
E. J. Rodríguez-Sosa ◽  
M. A. González
Keyword(s):  
Wheat Flour ◽  
Pasting Properties ◽  
Wheat Starch ◽  
Good Stability ◽  
Bread Making ◽  
Food Ingredients ◽  
Gel Texture ◽  
Light Reflectance ◽  
Shear Press

The influence of some food ingredients commonly used in bread making on various characteristics of instant tanier (Xantohosoma sp.) flakes, wheat flour, and a mixture of 15% tanier flakes, and 85% wheat flour (15-85 mixture) was determined. Pasting measurements, taken us in~ the Brabender Amylograph-Viscograph, were higher for samples contaimng wheat flour. Tanier starch from flakes was stronger than wheat starch. Both starches showed good stability while cooking for 1 hour at 93 and at 50° C. A peak viscosity was observed in some samples while cooling to 50° C. In tanier flakes, ingredients tended to decrease pasting measurements while in wheat flour they tended to increase them. Pasting properties of the 15-85 mixture followed the same pattern of wheat flour, but the presence of tanier flakes tended to lower the values. Light reflectance measured after amylography (paste clarity) was higher for wheat flour while shear press (gel texture) tended to be higher for the 15-85 mixture.

scholarly journals The acute effect of commercially available pulse powders on postprandial glycaemic response in healthy young men

2014 ◽  
Vol 112 (12) ◽  
pp. 1966-1973 ◽  
Author(s):  
G. Harvey Anderson ◽  
Yudan Liu ◽  
Christopher E. Smith ◽  
Ting Ting Liu ◽  
Maria Fernanda Nunez ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Young Men ◽  
Value Added ◽  
Postprandial Blood Glucose ◽  
Glycaemic Response ◽  
Navy Bean ◽  
Food Ingredients ◽  
Whole Wheat Flour ◽  
Whole Wheat ◽  
The Mean

Whole pulses (beans, peas, chickpeas and lentils) elicit low postprandial blood glucose (BG) responses in adults; however, their consumption in North America is low. One potential strategy to increase the dietary intake of pulses is the utilisation of commercial pulse powders in food products; however, it is unclear whether they retain the biological benefits observed with whole pulses. Therefore, the present study examined the effects of commercially prepared pulse powders on BG response before and after a subsequent meal in healthy young men. Overall, three randomised, within-subject experiments were conducted. In each experiment, participants received whole, puréed and powdered pulses (navy beans in Expt 1; lentils in Expt 2; chickpeas in Expt 3) and whole-wheat flour as the control. All treatments were controlled for available carbohydrate content. A fixed-energy pizza meal (50·2 kJ/kg body weight) was provided at 120 min. BG concentration was measured before (0–120 min) and after (140–200 min) the pizza meal. BG concentration peaked at 30 min in all experiments, and pulse forms did not predict their effect on BG response. Compared with the whole-wheat flour control, navy bean treatments lowered peak BG concentrations (Expt 1, P< 0·05), but not the mean BG concentration over 120 min. The mean BG concentration was lower for all lentil (Expt 2, P= 0·008) and chickpea (Expt 3, P= 0·002) treatments over 120 min. Processing pulses to powdered form does not eliminate the benefits of whole pulses on BG response, lending support to the use of pulse powders as value-added food ingredients to moderate postprandial glycaemic response.

Short-term effects of selenium supplementation of cows' feed on the content and distribution of selenium, copper and zinc in bovine milk, whey and blood plasma

2008 ◽  
Vol 75 (3) ◽  
pp. 326-334 ◽  
Author(s):  
Tien Hoac ◽  
Jan Stagsted ◽  
Thomas Lundh ◽  
Jacob H Nielsen ◽  
Björn Åkesson
Keyword(s):  
Inductively Coupled Plasma ◽  
Bovine Milk ◽  
Selenium Supplementation ◽  
Size Exclusion ◽  
Milk Whey ◽  
Inductively Coupled ◽  
Zn And Cu In ◽  
Exclusion Chromatography ◽  
Rapid Kinetics ◽  
Β Lactoglobulin

The effect of selenium supplementation of feed on the Se content in bovine milk, whey and plasma, and on the distribution of Se, Zn and Cu in whey and plasma was investigated. In a cross-over study two groups of cows were given a basal feed with 0·16 ppm selenite (approx. 3 mg Se/d) with or without 25 mg yeast Se/d for 2 weeks. In the supplemented group the Se content increased 10-fold in milk, 10-fold in whey and 2-fold in plasma, and after the cessation of the supplementation, selenium in milk decreased with a calculated half-life of 3·5 d. In another experiment, two groups of cows were given either 100 mg yeast Se/d for 1 week or only the basal feed. The increase in Se content in both whole and defatted milk was 40–50-fold, and in whey it was approx. 20-fold. Size-exclusion chromatography of whey using inductively coupled plasma mass spectrometry for detection showed that supplementation increased the proportion of Se in the β-lactoglobulin-α-lactalbumin fraction. Distribution of Cu and Zn was essentially unaffected. In plasma, supplementation increased the Se content in all major Se fractions like selenoprotein P, albumin and low-molecular-weight compounds, but the distribution profiles of Zn and Cu underwent no major changes. The study showed for the first time the rapid kinetics of the Se increase and decrease in milk after the initiation and cessation of supplementation, respectively, and the preferential appearance of Se in the β-lactoglobulin-α-lactalbumin fraction of whey. Milk highly enriched in selenium will be a useful tool for different research purposes.

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