scholarly journals Effects of Barley Flour and Barley Protein Isolate Addition on Rheological and Sensory Properties of Pita Bread

2014 ◽  
Vol 37 (5) ◽  
pp. 329-338 ◽  
Author(s):  
Muhammad H. Alu'datt ◽  
Taha Rababah ◽  
Ghaid J. Al-Rabadi ◽  
Khalil Ereifej ◽  
Sana Gammoh ◽  
...  
Keyword(s):  
Protein Isolate ◽  
Sensory Properties ◽  
Barley Flour ◽  
Barley Protein ◽  
Pita Bread

Effects of barley flour and barley protein isolate on chemical, functional, nutritional and biological properties of Pita bread

2012 ◽  
Vol 26 (1) ◽  
pp. 135-143 ◽  
Author(s):  
Muhammad H. Alu’datt ◽  
Taha Rababah ◽  
Khalil Ereifej ◽  
Inteaz Alli ◽  
Mohammad A. Alrababah ◽  
...  
Keyword(s):  
Biological Properties ◽  
Protein Isolate ◽  
Barley Flour ◽  
Barley Protein ◽  
Pita Bread

scholarly journals Evaluation of the Physicochemical and Structural Properties and the Sensory Characteristics of Meat Analogues Prepared with Various Non-Animal Based Liquid Additives

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 461 ◽  
Author(s):  
Gihyun Wi ◽  
Junhwan Bae ◽  
Honggyun Kim ◽  
Youngjae Cho ◽  
Mi-Jung Choi
Keyword(s):  
Network Formation ◽  
Hydrophobic Interactions ◽  
Soy Protein Isolate ◽  
Free Water ◽  
Protein Isolate ◽  
Sensory Properties ◽  
High Preference ◽  
Texture Parameters ◽  
Negative Effect ◽  
Meat Analogue

This study investigates the effects of various non-animal-based liquid additives on the physicochemical, structural, and sensory properties of meat analogue. Meat analogue was prepared by blending together textured vegetable protein (TVP), soy protein isolate (SPI), and other liquid additives. Physicochemical (rheological properties, cooking loss (CL), water holding capacity (WHC), texture and color), structural (visible appearance and microstructure), and sensory properties were evaluated. Higher free water content of meat analogue due to water treatment resulted in a decrease in viscoelasticity, the highest CL value, the lowest WHC and hardness value, and a porous structure. Reversely, meat analogue with oil treatment had an increase in viscoelasticity, the lowest CL value, the highest WHC and hardness value, and a dense structure due to hydrophobic interactions. SPI had a positive effect on the gel network formation of TVP matrix, but lecithin had a negative effect resulting in a decrease in viscoelasticity, WHC, hardness value and an increase in CL value and pore size at microstructure. The results of sensory evaluation revealed that juiciness was more affected by water than oil. Oil treatment showed high intensity for texture parameters. On the other hand, emulsion treatment showed high preference scores for texture parameters and overall acceptance.

scholarly journals Effect of Oxidation on Quality of Chiba Tofu Produced by Soy Isolate Protein When Subjected to Storage

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1877
Author(s):  
Yue Xu ◽  
Zhongjiang Wang ◽  
Baokun Qi ◽  
Anqi Ran ◽  
Zengwang Guo ◽  
...  
Keyword(s):  
Loss Modulus ◽  
Structural Characteristics ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Sensory Properties ◽  
Random Coil ◽  
Carbonyl Content ◽  
New Type ◽  
Α Helix

Chiba tofu is a new type of vegetarian food prepared with soy protein isolate (SPI). According to factory feedback, the SPI stored in the factory storeroom in summer undergoes reactive oxidation, which changes the structure of SPI and further affects the quality of Chiba tofu. Consequently, the main objective of this study was to prepare Chiba tofu with SPI with different storage periods and evaluate the effect of different degrees of oxidation on structural characteristics of SPI and rheology, texture, microstructure and sensory properties of Chiba tofu. The carbonyl content and turbidity of SPI significantly increased, and the contents of free sulfhydryl (SH) and disulfide bond (S-S) simultaneously decreased with storage time. The oxidation changes the SPI conformation, leading to a transition of α-helix and β-turn to β-sheet and random coil during the storage periods. In the SDS–PAGE analysis, oxidation promoted the SPI molecules crosslinked and aggregated, which affected the quality of Chiba tofu. In short storage periods (0–12 days), SPI was relatively moderately oxidized when the carbonyl content was between 4.14 and 6.87 mmol/g. The storage and loss modulus of Chiba tofu both increased, the network was compact, and the hardness and springiness of Chiba tofu showed an increasing trend. Moreover, in longer storage periods (12–30 days), the SPI was relatively severely oxidized when the carbonyl content was between 7.24 and 9.14 mmol/g, which had an adverse effect on Chiba tofu rheological and texture properties, microstructure, and sensory properties. In sensory evaluation, Chiba tofu stored 12 days had the highest overall quality score than that stored on other days. This study is expected to provide an argument for the better industrial production of Chiba tofu.

Barley Protein Isolate: Thermal, Functional, Rheological, and Surface Properties

2007 ◽  
Vol 84 (3) ◽  
pp. 281-288 ◽  
Author(s):  
Abdellatif Mohamed ◽  
Mila P. Hojilla-Evangelista ◽  
Steve C. Peterson ◽  
Girma Biresaw
Keyword(s):  
Surface Properties ◽  
Protein Isolate ◽  
Barley Protein

scholarly journals Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 678 ◽  
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.

scholarly journals Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1055 ◽  
Author(s):  
Pia Silventoinen ◽  
Nesli Sozer
Keyword(s):  
Particle Size ◽  
Colloidal Stability ◽  
Protein Solubility ◽  
Protein Isolate ◽  
Ultrasound Treatment ◽  
Liquid Food ◽  
Alkaline Ph ◽  
Ph Values ◽  
Ph Shifting ◽  
Barley Protein

Ultrasonication alone or in combination with a pH-shifting method could be applied as means for improving the techno-functional properties and performance of barley protein ingredients in liquid food matrix. Ultrasound technology was utilised with and without pH-shifting to 3, 7 and 9 aiming at investigating their impact on primary protein structure, protein solubility, particle size and colloidal stability of an air-classified protein-enriched barley fraction and a barley protein isolate. Shifting the pH of sample dispersion to 9 followed by neutralisation to pH 7 improved protein solubility and colloidal stability of the isolate whereas it had less impact on the protein-enriched fraction. Ultrasound treatment improved both protein solubility and colloidal stability of the protein-enriched fraction at alkaline pH and particle size reduction by ultrasonication was observed at all the studied pH-values. For protein isolate, ultrasonication improved protein solubility at all pH-values and colloidal stability was improved at acidic and neutral pH whereas the sample was inherently stable at alkaline pH. The protein profiles of both ingredients remained unaffected by ultrasound treatment. The results suggest adopting ultrasonication as a promising tool for improving applicability of barley protein ingredients in liquid food systems.

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