•Heat transfer towards to the center dough bread is reduced when using green banana, corn and rice flour.•Bread dough pore system becomes more discrete and stiffened later.•When the dough turned into ...crumb the pore system was not really opened.•No water migration was found inside the dough during baking.•Thermal properties of composite bread dough could be explored.
Different bread formulations, which provide different dough structures, were studied in order to better understand the effect of wheat flour substitution, flour type and concentration on dough development during baking, and their relationship with physical properties of the final product. Breads were produced with partial substitution of wheat flour by corn (CF), green banana (GF) and rice flour (RF), at different concentrations, and then baked at different times. Wheat flour substitution by CF, GF and RF in bread reduces heat transfer to the dough center by about 21%, 35% and 20%, respectively; and the water loss by about 5%, 15% and 0%, respectively. Those reductions were more influenced by flour type, than flour concentration. When wheat flour is substituted, the mechanisms of water migration are modified, once the pore system of bread dough is more discrete and stiffens later. Calculated thermal conductivity and diffusivity of the different flours used, and its correlations with average composite-bread heating rates (0.93) and water loss (0.85), respectively, indicates that thermal properties of composite bread dough could represent an important issue to be explored in dough systems with reduced gluten concentration.
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•Composite flour elaboration increases nutritional composition.•Extrusion process increased antioxidant activity.•Extruded composite flours presented lower moisture and lipids ...content.•The use of extrusion reduced the presence of mycotoxins.•Oil and water absorption were reduced using extrusion.
Food waste is responsible for the loss of 1.3 billion tons of food, some of which are related to by-products with great nutritional and energy potential that are still underexplored, such as safflower cake derived from the oil extraction industry. Therefore, the aim of this study was to evaluate the effects of incorporating safflower cake (Carthamus tinctorius) and the mixing method used to produce composite wheat-based flour in order to develop a new ingredient. The results were analyzed using ANOVA, and the Tukey test was applied at a significance level of 5 %. The composite flours obtained by the conventional mixing method showed, when compared to wheat flour, a higher concentration of proteins (+5g 100 g−1), minerals (+86 mg kg−1 of Fe, +30 mg kg−1 of Zn), phenolic compounds (15 mg GAE g−1), flavonoids (0.3 mg QE g−1), and lower oil absorption (−0.5 g oil g sample-1), making them suitable for hot flour-based sauces, salad dressings, frozen desserts, cookies and fried products. While extruded composite flours presented better homogenization, reduction of moisture (1 g 100 g−1), lipids (3 g 100 g−1), and mycotoxin concentrations, increased antioxidant activity (DPPH −0.07 IC50 mg/L and ORAC +9 µmol Trolox Eq/g), water absorption and solubility indexes, and oil absorption index, making it suitable for bakery products, meat, and dairy sausages. The developed composite flour proved to be a good nutritional ingredient; thus, its consumption can represent an important nutritional strategy with low production costs, as well as a sustainable solution, reducing food waste and, therefore, toward the concepts of the circular economy.
Oral film (OF) research has intensified due to the effortless administration and advantages related to absorption in systemic circulation. Chitosan is one of the polymers widely used in the ...production of OFs; however, studies evaluating the maintenance of the active principles’ activity are incipient. Propolis has been widely used as an active compound due to its different actions. Printing techniques to incorporate propolis in OFs prove to be efficient. The objective of the present study is to develop and characterize oral films based on chitosan and propolis using printing techniques and to evaluate the main activities of the extract incorporated into the polymeric matrix. The OFs were characterized in relation to the structure using scanning and atomic force electron microscopy; the mechanical properties, disintegration time, wettability, and stability of antioxidant activity were evaluated. The ethanolic extract of green propolis (GPEE) concentration influenced the properties of the OFs. The stability (phenolic compounds and antioxidant activity) was reduced in the first 20 days, and after this period, it remained constant.
The industries and bakeries that produce bread have an important position around the world due to the widespread consumption of this product, which also includes the international nutritional ...aspects. The reviewed literature for baking bread has highlighted the effects of the baking process on the characteristics of the final product, whether in relation to its physical (technological) properties or in relation to its nutritional quality. The final aspects highlighted the need for further studies, as well as professionals in the processing industry, health care, and opinion makers, by providing clear and guided advice about the positive effects of bread on human nutrition.
Celotno besedilo
Dostopno za:
BFBNIB, DOBA, GIS, IJS, IZUM, KILJ, KISLJ, NUK, PILJ, PNG, SAZU, UILJ, UKNU, UL, UM, UPUK
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•Pupunha flour is a promising alternative for cookie production.•Micro-NIR obtained excellent predictions for phenolic compound content.•Micro-NIR represents a great advantage when ...applied in industrial environments.•Even with narrow spectral range, excellent results were obtained.•Pupunha flour is an alternative product aimed at the celiac public.
There are several reports of the potential benefits of phenolic compound (PC) in food products, due to their antioxidant activities (AC). However, in recent years, new research results have demonstrated that PC has potential health risks due to the reduction in absorption of protein nutrients and cytotoxic effects. The PC and AC quantifications are laborious and time-consuming methods, therefore it is necessary to develop simple, fast and precise method to determine these parameters, not only in the raw materials, but also in food products. Therefore, this study focused on the potential of Micro-NIR spectrometer data modeled with partial least square regression to predict PC and AC in processed food (cookies) prepared with peach palm (PP), that is rich in PC. The cookies were prepared using 12.5 to 100 % of PP flour in substitution to wheat flour (WF). The NIR model for AC, determined by the ferric reducing antioxidant power (FRAP) method, shows R2cv = 0.93 (regression coefficient of cross-validation step); RMSECV = 0.05; R2p = 0.87 (regression coefficient of prediction step); RMSEP = 0.04; RPD = 2.73, and by 2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) radical capture (ABTS) exhibit R2cv = 0.83; RMSECV = 3.72; R2p = 0.70; RMSEP = 4.12; RPD = 1.76, and for PC, determined by Folin-Ciocalteu, shows R2cv = 0.86; RMSECV = 0.44; R2p = 0.80; RMSEP = 0.43; RPD = 2.04. These excellent results, mainly for FRAP and PC, demonstrated that portable NIR spectrometers could be a fast, simple and reliable method to predict PC and AC in cookies prepared with different proportion of PP flour and WF. Similar models can also be developed to predict PC and AC in other food products.
Dietary Guidelines in some countries recommend avoiding commercially processed baby food, while others encourage the consultation of ingredients and nutritional information. Therefore, the objective ...of this study was to systematically analyze different baby foods obtained from commercial market and "homemade" produced, in order to verify whether comercial products have low nutritional and unsafety attributes. The samples were analyzed for chemical composition, physicochemical aspects, texture, microbiological and mycotoxin contamination, and pesticide residues. Results showed that, in general, commercial samples have a higher energy density and better ratio of macronutrients. The sodium, pH, and texture of both products were in accordance with the recommendations. None of the baby foods evaluated were contaminated with yeast and molds, total coliforms, or Escherichia coli; however, Salmonella sp. was confirmed in one homemade sample. Pesticide residues were detected in all analyzed baby food samples; however, at lower levels than the limit of quantification. Ochratoxin A was detected in one homemade baby food sample (5.76 µg /kg). Considering the samples evaluated, commercial baby food samples appeared to be safer in relation to microbiological, pesticide residue standards, and mycotoxin contamination. Therefore, it could be concluded that the quality of commercial and homemade baby foods still needs to be improved, as well as more studies related to a critical analyses of both types of processes used.
In the orange juice industry, more than 50% of raw material becomes by-products that are rich in active compounds and have high nutritional content. Improved use of these by-products could represent ...a key strategy for a circular economy. The objective of this study was to produce a flour from orange juice by-product, characterize it, and then apply this flour to produce cookies. Orange by-product flour (OBPF) was characterized in terms of its chemical composition, dietary fiber, phenolic compounds, antioxidant potential, and hygroscopic properties. Subsequently, the effect of substituting wheat flour by OBPF in cookies was evaluated. OBPF presented a very high content of dietary fiber (73.61% dry matter (DM)), minerals (ash = 2.72% DM), and total phenolic compounds (534 ± 30 mg gallic acid equivalent (GAE)/100 g of DM). In general, the properties of cookies were not significantly influenced by using OBPF as a substitution for wheat flour. Sensorial analyses showed that cookies produced with 10% OBPF presented the higher scores. Therefore, OBPF showed interesting characteristics, suggesting its possible use in the development of fiber enriched foods such as cookies; and its production represents a key strategy for the orange juice processing industries towards the application of a circular economy in the food system.
Approximately 500 thousand tons of cocoa bean shells (CSs) are generated annually and treated as waste. However, their composition is of great nutritional, technological, and economic interest due to ...their dietary fiber (46.4 to 60.6%), protein (11.6 to 18.1%), and lipid contents (2 to 18.5%), as well as the presence of flavonoids and alkaloids. Thus, this study aimed to obtain CS flour by milling the CSs, characterizing the flour according to its chemical composition and functionalities, and then applying it in the production of cookies, substituting a wheat flour portion (10, 20, 30, and 40%) with CS flour. Cookies were characterized in terms of water, lipids, proteins, phenolic (PC), and total flavanol (FLA) contents, and specific volume (SV), hardness (H), and L*, a*, and b color scale parameters. Increasing the amount of CS showed positive results, as the cookies were enriched with PC (0.68 to 2.37 mg gallic acid equivalents/g of sample) and FLA (0.10 to 0.19 mg epicatechin equivalents/g of sample) but increased hardness (353 to 472 N). By associating the responses, it was concluded that the wheat flour replacement with 30% CS presented values of PC and FLA 3 and 1.6 times higher than the control and could be a formulation of interest to consumers.
This study evaluated the impact of baking conditions (time, temperature and steam) on the local heating rate and its consequences on bread attributes. Dough was baked under different temperatures ...(160, 190 and 220 °C) and time (9, 12, 15 and 20 min), with the temperature rise monitored throughout the process. Macroscopic quality and macromolecular aspects of bread were analysed. A higher heating rate was observed for bread crumb baked with steam introduced at the beginning of baking and for bread crust baked without steam, at higher temperatures. Although different local heating rates were observed with the various baking conditions, the conditions which produced bread with similar quality aspects were identified. However, a similar trend was not observed for starch gelatinisation, which was unique to each baking condition. Consequently, baking aspects (time, temperature, steam) can be used to modify or to maintain bread characteristics, in which macromolecular changes are unique only due to different thermal development and mass transfer characteristics.
•Different baking condition which induces different local heating rate were evaluated.•It is possible to optimize the bread production by controlling the baking parameters.•Lower heating rates implies higher starch gelatinization.•Local heating rate during baking can influence other macromolecular aspects of bread.
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