Production of sourdough and gluten-free bread with brown rice and carioca and cowpea beans flours: biochemical, nutritional and structural characteristics

The gluten-free alternative flours and the application of natural fermentation in the breads production are promising technologies to improving sensory, structural and nutritional properties. The aim of this study was to evaluate the applicability and quality of gluten-free breads made with sour dough from wholegrain rice flours (BR and BRY), carioca beans (BP and BPY) and cowpea (BV and BVY). The sour doughs were prepared without and with the addition of biological yeast (Saccharomyces cerevisiae) represented by the letter “Y”. The breads made from these doughs were subjected to the analysis of: pH, titratable total acidity, color, water activity, moisture, image analysis, specific volume, instrumental texture, proximate composition and energy value. The results indicated higher ash, protein and dietary fiber content in BP and BV flours. At the end of fermentation, the BR and BRY masses showed greater acidity. The doughs made with beans showed greater expansion volumes. Lower volume, firmness and hardness were verified for BBRY bread and the opposite was verified for BVB bread. The BBV, BBVY, BBP and BBPY breads had higher ash, protein and dietary fiber contents and lower digestible carbohydrate content. BPB and BVB breads showed higher protein digestibility and the opposite was observed for BBRY (70.60%), BPBY (81.09%) and BVBY (80.89%). The use of bean flour in the preparation of breads resulted in products rich in dietary fiber and proteins, especially carioca beans.

Jaboticaba (Plinia jaboticaba (Vell.) Berg) peel flour as an anthocyanin-rich ingredient for the elaboration of sequilho biscuits: Effects on sensory and technological properties

Jaboticaba (Plinia spp.) peel is an emerging co-product with high levels of flavonoids, anthocyanins, and differentiated sensory characteristics. During the industrial processing of jaboticaba, as in the production of juices, only the pulp is used, and the peel is discarded. This work aimed to produce sequilho biscuits with different concentrations of jaboticaba peel flour (JPF) and evaluate the technological and sensory properties of the products. Biscuits with four concentrations of JPF (B1= 0.75%, B2= 1.5% B3= 2.25% and B4= 3.0%) were prepared. The physicochemical analysis, instrumental texture, color, total flavonoids, and total anthocyanins were evaluated. Sensory perceptions were investigated using the check-all-that-apply (CATA) questionnaire, hedonic scale, and purchase intention scale. Jaboticaba peel flour had high levels of total flavonoids (227.9±14.6 mg 100 g-1) and total anthocyanins (114.2±4.2 mg cyanidin-3-glycoside 100 g-1). Specific volume and bite force were not affected by the addition of JPF. The global impression for all biscuits elaborated with JPF ranged from approximately 6.5 to 7.5. It positively influenced the global impression of the biscuits, with associations with the CATA terms of fruit flavor, jaboticaba flavor, and fruit aroma. However, terms related to the texture, such as fibrous and hard, negatively influenced the global impression. It is recommended to produce sequilho biscuits with JPF addition up to 1.5%. This study demonstrated that the food industry could better exploit the jaboticaba peel, meeting consumer demand for products with differentiated sensory characteristics

Typical Texture Formulas in Contemporary Music for Button Accordion of Ukrainian Composers: Review and Systematization

The relevance of the topic and problem statement. In the process of formation and development of the original style of button accordion music one of the most important roles is played by the factor of texture, which fully embodies the instrumental specificity of the button accordion, and reflects the originality of forms and varieties of musical fabric in button accordion works. The study of the peculiarities of texture organization, as well as highlighting the main trends in texture formation in modern button accordion music, in particular in the works of Ukrainian composers, is seen as an urgent task to understand the essence of the phenomenon of modern button accordion, and in general — to develop domestic musicology in instrumental art. In previous works of the author of this article, an attempt was made to systematize the textured formations of modern button accordion music, which are determined by the specifics of the design of button accordion keyboards (Stashevskyі, 2021). Continuing further study of the textured organization of modern music for button accordion, there is a need to identify and systematize other typical for this work samples of texture and its components, the structure of which is not due to the structural configuration of sound keys on button accordion keyboards. That is, those that are more universal, but, at the same time, are characterized as typical of modern button accordion art. The purpose of the study is to study the most typical textural elements and combinations of modern button accordion music, as well as their systematization based on the analysis of their internal structural organization. The methodology used in this article is based on the use of methods of theoretical musicology (primarily, analysis of elements of musical language and means of expression), as well as methods of structural and system analysis, generalization and classification. The results. The systematization of typical original texture formulas of modern button accordion creativity carried out in this work provides their division into certain groups and kinds (subgroups) in the middle of these groups, in particular: reverberation (chordal and mixed); stereophony (pulsation, transmission, unison); pedalling arpeggio (rhythmic, non­rhythmic); pedal scale (cluster crescendo); monophonic structural­modular constructions (chromatic by broken intervals; gamma­shaped­arpeggio based on a 5­element fingering group); chord transpositions (interval­algorithmic (chromatics; m3; m2­B2; etc.), thematic­melodic); simplified accompaniment (alternation of tessitura­polar sounds); multi­octave duplications (unison, decomposed­arpeggio). The topicality of the work lies in the fact that for the first time in modern musicology the textured elements of modern button accordion music have received analytical discourse and systematization. The practical significance of the work lies in the possibility of its use in theoretical courses on the study of button accordion art, as well as in the practical work of button accordionists. Conclusions. To sum up, we can state that the considered original textural elements and formulas are typical for modern button accordion music, as they occur in works in many cases. The typical button accordion texture formulas considered in this article, which are often found in the artistic plane of musical works, play an important role in the formation of a kind of stylistic handwriting of modern button accordion speech. At the same time, they, in contrast to the group of determinant texture formulas, reflect a certain universalism of their presentation, as they can be transferred to other instrumental texture (keyboard instruments) conditions and implemented in them.

Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis

The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we selected nine candidate laboratory assays to use on six commercial salamis, which were also eaten and informally described by a consumer discussion group familiar with China-sourced meat products. Several objective measures were strongly related to the flavour perceptions: (i) texture: instrumental texture values, fat release at oral temperature and fat saturation ratios, (ii) aroma: volatile compounds (e.g., alcohols and esters) associated with microbial fermentation and spices (terpenes and sulphur compounds) and (iii) taste: kokumi taste receptor responses. The fat released at oral temperature was associated with unsaturated fatty acids (r = 0.73). However, there was less explanatory worth for associations between sensory perceptions and proximate composition, water activity, pH or L*, a*, b* colourimetry.

Root and tuber flours to improve nutritional quality in instant noodles

The instant noodle (IN) consumption increased significantly among the pasta. The use of regional products may increase the economic value chain, besides the increase of final product functional properties. The aim of this work was to evaluate the partial replacement of refined wheat flour by purple sweet potato, beet and carrot in IN production. The IN were evaluated regarding the fat content (after frying and rehydration), cooking properties, instrumental texture, antioxidant capacity and glycemic index. The results showed that is possible to do the replacement the wheat flour, between the studied conditions, and achieve an IN with similar characteristics to standard sample, but with higher antioxidant capacity and low glycemic index.