scholarly journals Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1059 ◽  
Author(s):  
Aleksei Kaleda ◽  
Karel Talvistu ◽  
Martti Tamm ◽  
Maret Viirma ◽  
Julia Rosend ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Textural Properties ◽  
Amino Acid Profile ◽  
Raw Material ◽  
Process Conditions ◽  
Maillard Reaction Products ◽  
Plant Proteins ◽  
Reaction Products ◽  
Nutritional Properties ◽  
Plant Materials

Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments. This study demonstrates application of phytase and fermentation to a pea-oat protein blend with a good essential amino acid profile and subsequent texturization using extrusion cooking. Enzymatic treatment reduced the content of antinutrient phytic acid by 32%. Extrusion also degraded phytic acid by up to 18%, but the effect depended on the material. Differences in physicochemical, sensorial, and textural properties between untreated and phytase-treated extruded meat analogs were small. In contrast, fermented material was more difficult to texturize due to degradation of macromolecules; physicochemical and textural properties of extrudates were markedly different; sensory analysis showed enhancement of flavor, but also detected an increase in some unwanted taste attributes (bitterness, cereal and off-taste). Phytic acid was not degraded by fermentation. Analysis of volatile compounds showed extrusion eliminated volatiles from the raw material but introduced Maillard reaction products. Overall, phytase treatment and fermentation demonstrated the potential for application in extruded meat analogs but also highlighted the necessity of optimization of process conditions.

scholarly journals Comparative Study on Phenolic Content and Antioxidant Activity of Different Malt Types

Antioxidants ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1124
Author(s):  
Vesela Shopska ◽  
Rositsa Denkova-Kostova ◽  
Mina Dzhivoderova-Zarcheva ◽  
Desislava Teneva ◽  
Petko Denev ◽  
...  
Keyword(s):  
Principal Component Analysis ◽  
Antioxidant Activity ◽  
Maillard Reaction ◽  
Phenolic Content ◽  
Principal Component ◽  
Component Analysis ◽  
Raw Material ◽  
Antioxidant Potential ◽  
Maillard Reaction Products ◽  
Reaction Products

Malt is the main raw material for beer production, which determines not only its taste and aroma profile, but to a large extent its biological value, as well. The aim of the present research was to determine the antioxidant profile of different malt types as a basis for the development of new types of beer with increased antioxidant activity. In the present study the main brewing characteristics, the phenolic profile and the antioxidant potential of 20 malt types used in craft breweries in Bulgaria have been examined. The main brewing characteristics have been determined by the standardized methods of the European Brewing Convention. Malt phenolic content was determined by two methods, and antioxidant potential by five different methods. Based on a statistical factor analysis performed by the principal component analysis, it was confirmed that there was a relationship between malt color and phenolic compounds content. The principal component analysis confirmed that there was a link between the content of the Maillard reaction products and malt biological activity. Malts with the highest degree of heat treatment were characterized by the highest antioxidant activity, which was due to the content of Maillard reaction products with antioxidant capacity.

The impact of raw materials and baking conditions on Maillard reaction products, thiamine, folate, phytic acid and minerals in white bread

2016 ◽  
Vol 7 (6) ◽  
pp. 2498-2507 ◽  
Author(s):  
Cynthia Helou ◽  
Pascale Gadonna-Widehem ◽  
Nathalie Robert ◽  
Gérard Branlard ◽  
Jacques Thebault ◽  
...  
Keyword(s):  
Phytic Acid ◽  
Maillard Reaction ◽  
Raw Materials ◽  
Maillard Reaction Products ◽  
White Bread ◽  
Reaction Products ◽  
Nutrient Contents ◽  
The Impact ◽  
Baking Conditions

The aim of this study was to develop a white bread with improved nutrient contents and reduced levels of potentially harmful Maillard reaction products.

scholarly journals REMOVAL OF Bi(III) IONS BY PHYTIC ACID DERIVATIVES FROM RICE BRAN

2021 ◽  
pp. 345-352
Author(s):  
Ol'ga Dmitriyevna Arefieva ◽  
Natal'ya Viktorovna Makarenko ◽  
Vladimir Sergeyevich Egorkin ◽  
Lyudmila Alekseyevna Zemnukhova ◽  
Yuliya Aleksandrovna Azarova
Keyword(s):  
Aqueous Solutions ◽  
Metal Ions ◽  
Phytic Acid ◽  
Rice Bran ◽  
Far East ◽  
Economic Problem ◽  
Rice Production ◽  
Raw Material ◽  
Material Base ◽  
Plant Materials

Creation of new multifunctional materials based on renewable raw materials is a major direction in recent years. Large-tonnage waste of rice production (husk, straw, bran) of the Far East is a promising raw material base for obtaining such materials. Composition of rice bran includes inositol hexaphosphoric acid and its derivatives (phytin, phosphoinositol) which are capable of chelating polyvalent metal ions. Bismuth (III) is one of natural water pollutants that come from leaching of bismuth-containing minerals and activities of pharmaceutical and perfume industries. The goal of this work is to study removal conditions of bismuth (III) ions from aqueous solutions of a phytic acid derivative obtained from rice bran. It is shown in the work that with a sorbent: solution ratio of 1: 100, bismuth ions are removed from the solution by 89 %. It was found that removal of bismuth cations depends on the initial concentration (3.17–51.90 mg/l) and varies from 13 to 96 %. A comparative analysis also showed that chromium (III) ions are removed from aqueous solutions by a phosphorus-containing product better than bismuth (III) ions. These studies allow us to give recommendations on the choice of materials for treating solutions from heavy metal ions, expanding the range of currently used natural sorbents based on plant materials and solving at the same time an urgent environmental and economic problem - the disposal of rice production wastes.

scholarly journals Effects of Dark Brown Sugar Replacing Sucrose and Calcium Carbonate, Chitosan, and Chitooligosaccharide Addition on Acrylamide and 5-Hydroxymethylfurfural Mitigation in Brown Sugar Cookies

Processes ◽  
2019 ◽  
Vol 7 (6) ◽  
pp. 360
Author(s):  
Yung-Shin Shyu ◽  
Hsin-I Hsiao ◽  
Jui-Yu Fang ◽  
Wen-Chieh Sung
Keyword(s):  
Calcium Carbonate ◽  
Reducing Power ◽  
Reducing Sugar ◽  
Raw Material ◽  
Control Group ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Brown Sugar ◽  
Acrylamide Formation ◽  
Baking Industry

The objective of this study was to evaluate effects of dark brown sugar on acrylamide and 5-hydroxymethylfurfural (HMF) levels in brown sugar cookies. Dark brown sugar was used as a raw material instead of sucrose, and chitosan, chitooligosaccharides, or calcium carbonate were added to investigate their effect on acrylamide and HMF mitigation. The results demonstrated that the higher the content of acrylamide in the dark brown sugar, the higher the amount of acrylamide produced in baked brown sugar cookies. The addition of dark brown sugar significantly increased the diameter and decreased the thickness of cookies, which induced more acrylamide formation. Therefore, the sucrose control cookies were harder and thicker than dark brown sugar cookies. The addition of 1% chitosan, chitooligosaccharide, or calcium carbonate did not reduce the acrylamide formation of the brown sugar cookies. The content of acrylamide and HMF in the sucrose control group was lower than that in dark brown sugar groups, and chitooligosaccharide increased the level of HMF. This is due to the fact that the content of reducing sugar in dark brown sugar is higher than that in sucrose, and dark brown sugar contains acrylamide. There was no difference in the concentration of reducing sugar between test and control cookies (p > 0.05). The L values of brown sugar were lower than those of sucrose cookies, especially for chitooligosaccharide addition (p < 0.05). The addition of chitooligosaccharide generated more Maillard reaction products and caramelization. The reducing power of dark brown sugar cookies was higher than that of sucrose control cookies. The baking industry should choose sucrose or dark brown sugar containing a low acrylamide content as an ingredient to prevent the final products from containing high levels of acrylamide.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

Pyrolysis of unsubstituted bicyclic hydrocarbons and gas oil

1982 ◽  
Vol 47 (7) ◽  
pp. 1838-1847 ◽  
Author(s):  
Martin Bajus ◽  
Jozef Baxa
Keyword(s):  
Stainless Steel ◽  
Elemental Sulphur ◽  
Raw Material ◽  
Gas Oil ◽  
Mass Ratio ◽  
Reaction Products ◽  
Pyrolysis Products ◽  
Reactor Material ◽  
Tubular Reactors ◽  
Stainless Steel Reactor

Pyrolysis of tetraline, decaline, 1,1'-bicyclohexane, cyclohexylbenzene and gas oil was studied in stainless steel and quartz flow tubular reactors at 780 and 800 °C, residence time 0.08 to 0.5 s and at the mass ratio of steam to the raw material changing from 0.5 to 1.5. The effect of reaction temperature, the mass ratio of steam to the raw material, reactor material and of the added elemental sulphur on the yields of individual reaction products is reported. Of bicyclic hydrocarbons, condensed hydrocarbons are more stable than those with noncondensed rings, cyclanoaromates being more stable than bicyclanes. Pyrolysis of gas oil in the stainless steel reactor yields greater amounts of ethylene, propylene, butadiene and smaller amounts of methane and ethane, compared to the pyrolysis carried out under identical conditions in the quartz reactor. Elemental sulphur increases the conversion of gas oil into gaseous pyrolysis products.

scholarly journals Utilization of Cumbeba (Tacinga inamoena) Residue: Drying Kinetics and Effect of Process Conditions on Antioxidant Bioactive Compounds

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 788
Author(s):  
João Paulo de Lima Ferreira ◽  
Alexandre José de Melo Queiroz ◽  
Rossana Maria Feitosa de Figueirêdo ◽  
Wilton Pereira da Silva ◽  
Josivanda Palmeira Gomes ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Fixed Bed ◽  
Drying Kinetics ◽  
Raw Material ◽  
Process Conditions ◽  
Temperature Range ◽  
Water Diffusivity ◽  
Pharmaceutical Industries ◽  
Effective Water

The residue generated from the processing of Tacinga inamoena (cumbeba) fruit pulp represents a large amount of material that is discarded without proper application. Despite that, it is a raw material that is source of ascorbic acid, carotenoids and phenolic compounds, which are valued in nutraceutical diets for allegedly combating free radicals generated in metabolism. This research paper presents a study focused on the mathematical modeling of drying kinetics and the effect of the process on the level of bioactive of cumbeba residue. The experiments of cumbeba residue drying (untreated or whole residue (WR), crushed residue (CR) and residue in the form of foam (FR)) were carried out in a fixed-bed dryer at four air temperatures (50, 60, 70 and 80 °C). Effective water diffusivity (Deff) was determined by the inverse method and its dependence on temperature was described by an Arrhenius-type equation. It was observed that, regardless of the type of pretreatment, the increase in air temperature resulted in higher rate of water removal. The Midilli model showed better simulation of cumbeba residue drying kinetics than the other models tested within the experimental temperature range studied. Effective water diffusivity (Deff) ranged from 6.4890 to 11.1900 × 10−6 m2/s, 2.9285 to 12.754 × 10−9 m2/s and 1.5393 × 10−8 to 12.4270 × 10−6 m2/s with activation energy of 22.3078, 46.7115 and 58.0736 kJ/mol within the temperature range of 50–80 °C obtained for the whole cumbeba, crushed cumbeba and cumbeba residue in the form of foam, respectively. In relation to bioactive compounds, it was observed that for a fixed temperature the whole residue had higher retention of bioactive compounds, especially phenolic compounds, whereas the crushed residue and the residue in the form of foam had intermediate and lower levels, respectively. This study provides evidence that cumbeba residue in its whole form can be used for the recovery of natural antioxidant bioactive compounds, mainly phenolic compounds, with the possibility of application in the food and pharmaceutical industries.

Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices

Food Control ◽  
2021 ◽  
Vol 123 ◽  
pp. 107855
Author(s):  
Zhouli Wang ◽  
Rui Cai ◽  
Xiandong Yang ◽  
Zhenpeng Gao ◽  
Yahong Yuan ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Maillard Reaction Products ◽  
Reaction Products ◽  
Aroma Components
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