scholarly journals The Rheological Performance and Structure of Wheat/Acorn Composite Dough and the Quality and In Vitro Digestibility of Its Noodles

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2727
Author(s):  
Qian Zhang ◽  
Jiangtao Yu ◽  
Kui Li ◽  
Junqiing Bai ◽  
Xiuyun Zhang ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Enzyme Hydrolysis ◽  
Partial Substitution ◽  
In Vitro Digestibility ◽  
Food Ingredient ◽  
Sem Images ◽  
Overall Acceptability ◽  
Cooking Properties ◽  
Acorn Flour

Wheat flour was partially replaced by debittered acorn flour (DAF) with 0%, 10%, 15%, 20% as well as 25%. Rheological properties of wheat/acorn dough and quality and in vitro digestibility of its noodles were determined. Results showed that DAF addition significantly improved pasting viscosity and dough stability time while excessive addition weakened the protein network and decreased maximum fermentation height. Furthermore, noodles with substitutions exhibited promising technological properties as a food ingredient for noodle making (higher hardness, chewiness, gumminess, firmness, and less cooking time) but poor extensibility, smaller lightness values, and a slight deterioration in cooking quality. Furthermore, PCA and correlation analysis demonstrated a significant relationship between textural and cooking properties and pasting and mixing parameters. Moreover, SEM images of acorn noodles presented coarser surfaces but a tighter cross-section structure. Finally, in vitro digestibility results indicated that DAF addition significantly reduced the susceptibility of the starches to enzyme hydrolysis, while the addition of acorn flour slightly decreased the overall acceptability. Thus, the partial substitution of wheat flour with acorn flour can favorably be used in noodles formulation.

scholarly journals Effect of Substituting Purple Rice Flour for Wheat Flour on Physicochemical Characteristics, In Vitro Digestibility, and Sensory Evaluation of Biscuits

2018 ◽  
Vol 2018 ◽  
pp. 1-8 ◽  
Author(s):  
Warinporn Klunklin ◽  
Geoffrey Savage
Keyword(s):  
Wheat Flour ◽  
Antioxidant Activities ◽  
Protein Digestibility ◽  
Rice Flour ◽  
Physicochemical Characteristics ◽  
Antioxidant Compounds ◽  
In Vitro Digestibility ◽  
High Fiber ◽  
Overall Acceptability

Purple rice flour contains high levels of a number of antioxidant compounds; however, it has seldom been used as an ingredient in bakery products. The aim was to increase the nutritional value of biscuits by adding purple rice flour to a basic wheat flour biscuit. The substitution of purple rice flour in place of wheat flour modified the characteristics of the biscuits in terms of increasing the nutritional values. They contained high fiber, antioxidants, and antioxidant activities, while slightly changing the physical properties such as hardness and spread ratio. The study showed that the protein digestibility increased as the content of the purple rice flour was increased in the biscuit mix. The 100% purple rice flour biscuits had the lowest predicted glycemic index (pGI) of all the biscuits. Sensory analysis showed that the overall acceptability of the blended flour biscuits at 25 and 50% substitution levels was slightly less than that of the control biscuits with only 9%; however, the scores were above 5 which means the panelists still liked the biscuits a lot. Overall, the inclusion of purple rice flour in biscuits mix increased crude protein content, protein digestibility, and bioactive compounds with acceptable sensory scores from consumers up to 50% substitution of purple rice.

scholarly journals Antioxidant Activity and Main Chemical Components of a Novel Fermented Tea

Molecules ◽  
2019 ◽  
Vol 24 (16) ◽  
pp. 2917 ◽  
Author(s):  
Tao Tong ◽  
Ya-Juan Liu ◽  
Jinhong Kang ◽  
Cheng-Mei Zhang ◽  
Seong-Gook Kang
Keyword(s):  
Antioxidant Activities ◽  
Reducing Power ◽  
Black Tea ◽  
Chemical Components ◽  
Total Phenolic ◽  
Food Ingredient ◽  
Functional Activities ◽  
Overall Acceptability ◽  
High Level

In the present study, we aimed to develop a novel fermented tea (NFT) product and to evaluate their in vitro antioxidant potential and chemical composition. We found that NFT contained a high level of total phenolic compounds (102.98 mg gallic acid equivalents/g extract) and exhibited diverse antioxidant activities, such as scavenging of 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and hydroxyl radicals, as well as reducing power. The total catechins in NFT were comparable to those of Lipton black tea (LBT), but lower than those of Boseong green tea (BGT) or Tieguanyin oolong tea (TOT). Among all catechins tested, epigallocatechin (EGC) and epigallocatechin-3-O-gallate (EGCG) were the predominant compounds in NFT. In particular, the contents of total theaflavins (TFs), theaflavin (TF), theaflavin-3-gallate (TF3G), and theaflavin-3’-gallate (TF3’G) in NFT were significantly higher than that of BGT, TOT, or LBT. NFT had the highest level of total essential amino acid and γ-aminobutyric acid (GABA) compared with BGT, TOT and LBT. Furthermore, the sensory evaluation results showed that NFT had satisfactory color, aroma, taste, and overall acceptability scores. Our results highlight the potential usefulness of this novel fermented tea as a nutraceutical food/ingredient with special functional activities.

scholarly journals Heat-Moisture Treatment Further Reduces In Vitro Digestibility and Enhances Resistant Starch Content of a High-Resistant Starch and Low-Glutelin Rice

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2562
Author(s):  
Zhiyuan Li ◽  
Dongshu Guo ◽  
Xiao Li ◽  
Zhaocheng Tang ◽  
Xitie Ling ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Kidney Diseases ◽  
Starch Content ◽  
Rice Flour ◽  
Targeted Mutagenesis ◽  
In Vitro Digestibility ◽  
Food Ingredient ◽  
Heat Moisture Treatment ◽  
Moisture Treatment

A novel rice germplasm sbeIIb/Lgc1 producing grains rich in resistant starch (RS) but low in glutelin has been developed through CRISPR/Cas9-mediated targeted mutagenesis for its potential benefits to patients with diabetes and kidney diseases. In this study, a hydrothermal approach known as heat-moisture treatment (HMT) was identified as a simple and effective method in reinforcing the nutritional benefits of sbeIIb/Lgc1 rice. As a result of HMT treatment at 120 °C for 2 h, significant reductions in in vitro digestibility and enhancements in RS content were observed in sbeIIb/Lgc1 rice flour when the rice flour mass fraction was 80% and 90%. The low-glutelin feature of sbeIIb/Lgc1 rice was not compromised by HMT. The potential impacts of HMT on a range of physicochemical properties of sbeIIb/Lgc1 rice flour have also been analyzed. HMT resulted in a darker color of rice flour, alteration in the semi-crystalline structure, an increase in gelatinization temperatures, and reductions in the pasting viscosities as the moisture content increased. This study provides vital data for the food industry to facilitate the application of this dual-functional rice flour as a health food ingredient.

scholarly journals Preparation and Evaluation of Pan Bread Made with Wheat Flour and Psyllium Seeds for Obese Patients

2020 ◽  
pp. 1-13
Author(s):  
G. S. El- Hadidy
Keyword(s):  
Amino Acids ◽  
Wheat Flour ◽  
Mineral Elements ◽  
Partial Substitution ◽  
Loaf Volume ◽  
Bioactive Constituents ◽  
Overall Acceptability ◽  
Seed Flour ◽  
Pan Bread ◽  
Significant Difference

In this covenant of functional foods, the world seeks for new healthier food products with appropriate proportions of bioactive constituents such as fiber, mineral elements, amino acids and phenols. The psyllium seed has good nutritional and pharmaceutical properties; therefore, its incorporation in pan bread could be beneficial in improving human health. In the current study, partial substitution of wheat flour (WF) with psyllium seed flour (PSF) at levels of 5%, 10% and 15% were carried out to investigate the rheology properties of dough, baking performance, proximate compositions and physical properties of the pan bread. Partial substitution of WF with PSF increased the water absorption, arrival time and developing time of dough (P ≤ 0.05), while, the dough extensibility was reduced. Also, elasticity and energy were increased by addition of PSF. Pan bread supplemented with PSF resulted in a reduction in quality in terms of specific loaf volume, while, weight was increased. PSF up to 15% could partially replace WF in pan bread; increase its nutritional value in terms of fiber, amino acids content and minerals, with only a small depreciation in the bread quality. Sensory evaluation showed that pan bread supplemented up to 15% PSF were acceptable to the panelists and there was significant difference in terms of appearance, crumb texture, crumb grain, crust color, taste, odor and overall acceptability compared to the control. The incorporation of PSF increased the minerals contents, amino acids contents and nutritional properties compared to the control (for pan bread).

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