scholarly journals Techno-Functional and Gelling Properties of Acha (Fonio) (Digitaria exilis stapf) Flour: A Study of Its Potential as a New Gluten-Free Starch Source in Industrial Applications

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 183
Author(s):  
Aloisa G. Deriu ◽  
Antonio J. Vela ◽  
Felicidad Ronda

Fonio (Digitaria exilis Stapf) is an ancient African cereal that represents a rich source of carbohydrate, fat, fiber, vitamins, minerals, and sulfur-containing amino acids. Processing and utilization of fonio require adequate knowledge of its structural, chemical, and nutritional characteristics. The present work evaluates the structural, techno-functional, and gelling properties of fonio and compares them to other major gluten-free cereals (rice, maize, sorghum, and millet). Fonio flour presented significantly higher water absorption index and swelling power, while it scored a lower water solubility index than the reference flours. The pasting viscosity profile of fonio was similar to that of rice, with equivalent peak viscosity but a breakdown viscosity 24% lower than rice, indicative of higher stability and resistance to shearing and heating. Rheological properties demonstrated that fonio generates gels with remarkably strong structures. At 15% concentration, fonio gel withstood stress 579% higher than those observed in the reference flours without breaking its structure. Fonio flour presented the highest gelatinization enthalpy (11.45 J/g) and a narrow gelatinization temperature range (9.96 °C), indicative of a better-packed starch structure than the other analyzed flours. The texture of the gels made with fonio showed higher firmness over the evaluated period. These combined results suggest that fonio is a suitable ingredient for gel-like food formulations.

2021 ◽  
Vol 11 (2) ◽  
pp. 720-726
Author(s):  
Maria Yarla parente ◽  
FABIANA LINHARES ◽  
RENATA ALBUQUERQUE COSTA ◽  
MÁRCIA FACUNDO ARAGÃO

Celiac disease (CD) is defined as an autoimmune pathology mediated by specific antibodies and is associated with genetic factors, which causes an inflammatory process of the intestinal mucosa in response to gluten ingestion. A study was conducted to evaluate some gluten-free cookie formulations using rice and green banana flour as raw material, and to evaluate the acceptance and chemical composition of the cookies elaborated. Three different cookie formulations were prepared to contain 100% rice flour, 50% rice flour and 50% green banana flour and 100% green banana flour. The following sensory attributes were evaluated: crispness, flavor, and overall impression, using the 9-point hedonic scale and purchase intention using the 5-point structured scale, to check the acceptance of cookies. The chemical composition of the formulation most accepted by sensory analysis was quantified. Sensory evaluation showed that all cookie formulations were accepted; however, the increase of the green banana flour content has resulted in lower acceptance, which may be due to the slightly bitter flavor that green banana flour gives the product. The most accepted cookie formulation had 15.78% protein, 0.80% ash, 4.31% moisture content, 12.35% lipid, and 66.77% carbohydrate. These nutritional characteristics are following Brazilian legislation. Therefore, all cookie formulations have marketing potential, which is very important, especially for people with gluten sensitivity.


2019 ◽  
Vol 49 (4) ◽  
pp. 517-527 ◽  
Author(s):  
Katira da Mota Huerta ◽  
Caroline Pagnossim Boeira ◽  
Marcela Bromberger Soquetta ◽  
Jamila dos Santos Alves ◽  
Ernesto Hashime Kubota ◽  
...  

Purpose The preparation of gluten-free bread is a challenge because the gluten in wheat is the main ingredient responsible for the retention of the gases which cause the bread to rise. This paper aims to develop breads without gluten and fat, and to evaluate the effect of the use of chia (Salvia hispanic L.) flour on the physical, nutritional and sensory properties of the breads that were developed. Design/methodology/approach Three formulations were developed with different proportions of chia flour (2.5, 5 and 7.5%), fat-free. Physiochemical, sensorial analyses were performed out in three repetitions (p-value = 0.05). Findings In the nutritional assessment, the results demonstrated that 7.5% chia showed higher levels of protein (15.1%), lipid (3.43%), total fiber (7.04%) and lower levels of carbohydrates (22.49%), with significant nutrient enrichment (p-value = 0.05). The specific volume and the elevation of the dough decreased with the addition of chia flour. In the sensorial analysis, the treatments with chia flour showed no significant difference regarding flavor and texture when compared to the standard. The addition of chia improved the nutritional and sensory properties (p-value = 0.05). Originality/value The chia flour improved the nutritional characteristics of the breads, in the reduction of carbohydrate content and the increase in the content of protein, minerals and fiber. It presented good acceptability and good nutritional characteristics, providing a healthy and differentiated variation in this segment.


2011 ◽  
Vol 63 (4) ◽  
pp. 241-244 ◽  
Author(s):  
Alessandra Marti ◽  
Maria Ambrogina Pagani ◽  
Koushik Seetharaman

2006 ◽  
Vol 84 (8) ◽  
pp. 1167-1185 ◽  
Author(s):  
Ian J. Tetlow

The many varied uses of starch in food and industrial applications often requires an understanding of its physicochemical properties and the detailed variations in granule structure that underpin these properties. The ability to manipulate storage starch structures depends on understanding the biosynthetic pathway, and in particular, how the many components of the pathway are coordinated and regulated. This article presents a current overview of starch structure and the known enzymes involved in the synthesis of the granule, with an emphasis on how current knowledge on the regulation of the pathway in cereals and other crops may be applied to the production of different functional starches.


2020 ◽  
Vol 23 ◽  
Author(s):  
Elvia Murgueytio ◽  
Stalin Santacruz

Abstract Coeliac disease forces on the developing of gluten-free products. Gluten-free cereals may be modified by techniques like cooking-extrusion or by adding compounds like lactic acid in order to obtain mixtures with adequate viscoelastic properties for the developing of baked products. The present work studies the elaboration of gluten-free bread with extruded quinoa (Chenopodium quinoa Willd) flour and lactic acid. The influence of feeding humidity (18% and 25%) and temperature of extrusion (60 °C and 95 °C) on water absorption index (WAI) and water solubility index (WSI) of extruded flours was investigated. The results showed that feeding humidity led to changes on WAI. Baking process was studied by varying the amount of lactic acid added during bread baking. The specific volume, firmness and crumb characteristics (average cell size and cell number per mm2) of bread were determined. A control sample based on commercial gluten-free flour and no lactic acid was used. The results showed that lactic acid content did not affect bread firmness. Bread prepared with extruded flours at 95 °C, 25% feeding moisture had higher firmness (p < 0.05) than bread prepared with other extruded flours and control sample. Low level of lactic acid (0.2%) led to bread with high specific volume. The use of an extruded quinoa flour with low levels of lactic acid led to a gluten-free bread with a high specific volume and low firmness.


Nanomaterials ◽  
2019 ◽  
Vol 9 (8) ◽  
pp. 1073 ◽  
Author(s):  
Zhongshan Hu ◽  
Tao Feng ◽  
Xiaolan Zeng ◽  
Srinivas Janaswamy ◽  
Hui Wang ◽  
...  

Curcumin displays anti-cancer, anti-inflammatory and anti-obesity properties but its water insolubility limits the wholesome utility. In this study, curcumin has been encapsulated in an amphiphilic biopolymer to enhance its water solubility. This was accomplished through self-assembly of octenyl succinic anhydride–short glucan chains (OSA–SGC) and curcumin. The nanoparticles were prepared with the degree of substitution (DS) of 0.112, 0.286 and 0.342 of OSA. Thus prepared nanoparticles were in the range of 150–200 nm and display high encapsulation efficiency and high loading capacity of curcumin. The Fourier-transform infrared (FTIR) and X-ray diffraction analyses confirmed the curcumin loading in the OSA–SGC nanoparticles. The complexes possessed a V-type starch structure. The thermo gravimetric analysis (TGA) revealed the thermal stability of encapsulated curcumin. The OSA–SGC nanoparticles greatly improved the curcumin release and dissolution, and in-turn promoted the sustained release.


Nanomaterials ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 613
Author(s):  
Cristina Di Donato ◽  
Rosa Iacovino ◽  
Carla Isernia ◽  
Gaetano Malgieri ◽  
Angela Varela-Garcia ◽  
...  

Acyclovir (ACV) is one of the most used antiviral drugs for the treatment of herpes simplex virus infections and other relevant mucosal infections caused by viruses. Nevertheless, the low water solubility of ACV limits both its bioavailability and antiviral performance. The combination of block copolymer micelles and cyclodextrins (CDs) may result in polypseudorotaxanes with tunable drug solubilizing and gelling properties. However, the simultaneous addition of various CDs has barely been investigated yet. The aim of this work was to design and characterize ternary combinations of Pluronic® F127 (PF127), αCD and βCD in terms of polypseudorotaxane formation, rheological behavior, and ACV solubilization ability and controlled release. The formation of polypseudorotaxanes between PF127 and the CDs was confirmed by FT-IR spectroscopy, X-ray diffraction, and NMR spectroscopy. The effects of αCD/βCD concentration range (0–7% w/w) on copolymer (6.5% w/w) gel features were evaluated at 20 and 37 °C by rheological studies, resulting in changes of the copolymer gelling properties. PF127 with αCD/βCD improved the solubilization of ACV, maintaining the biocompatibility (hen’s egg test on the chorio-allantoic membrane). In addition, the gels were able to sustain acyclovir delivery. The formulation prepared with similar proportions of αCD and βCD provided a slower and more constant release. The results obtained suggest that the combination of Pluronic with αCD/βCD mixtures can be a valuable approach to tune the rheological features and drug release profiles from these supramolecular gels.


2010 ◽  
Vol 21 (1) ◽  
pp. 5-32 ◽  
Author(s):  
Ian J. Tetlow

AbstractStarch is globally important as a source of food and, in addition, has a wide range of industrial applications. Much of this agriculturally produced starch is synthesized in developing seeds, where its biological function is to provide energy for seedling establishment. Storage starch in developing seeds is synthesized in heterotrophic plastids called amyloplasts and is distinct from the transient synthesis of starch in chloroplasts. This article reviews our current understanding of storage starch biosynthesis occurring in these organelles and discusses recent advances in research in this field. The review discusses starch structure and granule initiation, emerging ideas on the evolution of the pathway, the enzymes of starch synthesis, and the post-translational modification and regulation of key enzymes of amylopectin biosynthesis.


At the present time very little can be claimed to be known as to the effects of weather upon farm crops. The obscurity of the subject, in spite of its immense importance to a great national industry, may be ascribed partly to the inherent complexity of the problem which it presents, and more especially to the lack of quantitative data obtained either under experimental or under industrial conditions, by the study of which accurate knowledge alone can be acquired. Of the industrial applications of such knowledge it is unnecessary to speak here in detail. It is sufficient to indicate that the present system of Life Insurance, which safeguards the economic stability of many thousands of families, and occupies the activities of many of the greatest financial corporations, was made possible by the studies of statistics of human mortality by the mathematicians of the eighteenth and nineteenth centuries, and that on the basis of adequate knowledge similar economic stability with its attendant security of capital should be within the reach of the industrial farmer. The inherent complexity of the relationships which it is sought to elucidate, between the yields of farm crops, and the previous weather which largely controls those yields, arises primarily from the complexity of the problem of specifying the weather itself. Meteorologists have, however, gradually devised a number of instrumental observations, which although far from specifying the total environment of the growing plant, as understood by the plant physiologist, do nevertheless give a sufficiently detailed account of the general environmental conditions of the growing crop, in so far as these vary from season to season. It is probable indeed that almost all the weather influences to which crop variations are due could be expressed in terms of the instrumental observations of a modern meteorological station. The actual difficulty of calculating the crop variations from given instrumental records is, however, immense; only an attack of the most preliminary kind upon the general problem can be attempted in this paper. The complete aim of agricultural meteorology should, however, be emphasised, for it is only by its substantial achievement that other causes of crop variation can be freed from much obscurity.


2021 ◽  
Author(s):  
Luyi Chen ◽  
Yi Liu ◽  
Yaoyao Zhou ◽  
Linjiang Zhu ◽  
Xiaolong Chen

Abstract The α-glucosidase (EC 3.2.1.20) Agl2 produced by Xanthomonas campestris shows high α-glucosyl transfer activity toward alcoholic and phenolic hydroxyl groups. Ethyl vanillin-α-glucoside, a precursor-aroma compound with improved water solubility and thermal stability, can be synthesized through the transglycosylation of ethyl vanillin by Agl2. However, its low ethyl vanillin-α-glucoside yield and ability to hydrolyze ethyl vanillin-α-glucoside limits for industrial applications. Rational design and site-directed mutagenesis were employed to generate three variants of X. campestris α-glucosidase: L145I, S272T and L145I/S272T, which displayed improved transglycosylation activity toward EV The ethyl vanillin-α-glucoside yield of L145I/S272T is the highest and is up to yield 52.41%. Besides, L145I/S272T also remarkably diminished the hydrolysis activity toward the transglycosylation product EVG compared to Agl2. Our rational design based the catalytic mechanism of the α-glucosidase reaction proved to be effective for producing mutants with improved the ratio of transglycosylation/hydrolysis of α-glucosidase, which provides an important theoretical basis for further research on the reaction mechanism of α-glucosidase.


Sign in / Sign up

Export Citation Format

Share Document