•Phenolic compounds and antioxidant capacity in quinoa grown in Brazil.•Phenolic compounds contribute to antioxidant capacity.•Usual processes influence the phenolic compounds and antioxidant ...capacity.•Washing and cooking increase the phenolic compounds and antioxidant capacity.
The effects of five processing forms on the content of phenolic compounds, antioxidant capacity, and saponin content in quinoa grains were evaluated. The processes included washing, washing followed by hydration, cooking (with or without pressure), and toasting. The highest content of phenolic compounds was obtained after cooking under pressure; however, these compounds also increased with grain washing. The toasting process caused the greatest loss. The antioxidant capacity of the grains was similarly affected by the processing techniques. According to the amount of saponins, the grains were classified as bitter. Washing caused a reduction in these compounds, but the levels remained unchanged after cooking (with and without) pressure and toasting; however, they significantly increased after hydration. Cooking, especially with pressure, had greater effects than the other processes, and potentiated the functional properties of quinoa grains.
Hydrocolloids are largely used in food processing because of their functional properties, but scarce information is available about the direct impact of different hydrocolloids on the starch ...digestibility. The objective of this study was to assess the effect of different hydrocolloids on the digestibility of corn and potato starch and to establish the possible relationship between physicochemical and
in vitro hydrolysis of starch. Hydrocolloids significantly affected the
in vitro hydrolysis of starch changing the pattern of the starch fractions favoring the starch hydrolysis and increasing the rapid digestible starch fraction. The effect of hydrocolloids on the starch hydrolysis was greatly dependent on the starch origin. Guar gum was the unique hydrocolloid that combined with potato starch decreases the enzymatic hydrolysis and glycemic index of this starch. Correlations were observed between hydration, pasting and starch digestibility in corn and potato starch.
The aim of the study was to investigate the impact of incorporation of different legumes (chickpea, pea, lentil and bean) on quality, chemical composition and in vitro protein and starch ...digestibility of gluten-free layer cake (rice flour/legume flour, 50:50). The incorporation of legume flours increased the batter viscosity and, with exception of chickpea, resulted in higher specific cake volume than that in control. Chickpea and pea containing cakes had the brightest and the most yellowish crust. The legumes significantly increased the hardness and chewiness in the cakes, except with addition of lentil. Enriched cakes had higher total protein, available proteins, minerals, fat, as well as fiber content with except in the case of chickpeas. Legumes significantly affect the in vitro hydrolysis of starch fractions, decreasing the rapidly digestible starch yielding a reduction in the eGI, except chickpea containing samples. Overall, considering physicochemical properties and nutritional quality, lentil flour incorporation resulting in the best gluten-free cakes.
The effect of different fibers, added individually or in combination, to improve the functional properties of gluten-free layer cakes was examined. Soluble (inulin and guar gum), and insoluble (oat ...fiber) fibers were used to replace up to 20% of rice flour in gluten-free layer cakes formulation. The incorporation of fibers increased the batter viscosity, with the exception of inulin. Fiber enriched gluten-free cakes containing blends of oat fiber–inulin resulted in improved specific volume. Significantly brighter crust and crumb was obtained in the presence of fibers, excepting the crumb of oat–guar gum containing cake. Fibers and its blends increased the crumb hardness; but the smallest effect was observed with the addition of oat, individually or combined with inulin. Enriched cakes increased significantly their dietary fiber content, which was connected to the nature of the fibers added. Fibers significantly affected the in vitro hydrolysis of starch fractions, being the most pronounced effect the decrease in the slowly digestible starch. Overall combination of oat fiber–inulin resulted in better gluten-free cakes.
► Insoluble and soluble fiber incorporation in gluten-free layer cakes was examined. ► Gluten-free cakes containing blends of oat fiber–inulin have better specific volume. ► Combination of soluble and insoluble fibers provides enriched gluten-free cakes.
•Germination increased protein content and starch digestibility.•Bread with sprouted rice flour with higher specific volume.•Solid texture, higher chewiness, hardness, and gumminess.•Attitude ...questionnaire and word association showed potential buyers.
Gluten-free bakery products have nutritional deficiencies and technological flaws; therefore, some alternatives could improve these characteristics. Germinated rice flour has become a promising alternative due to its differentiated composition. The nutritional and technological properties of gluten-free bread made with germinated rice flour were analyzed. The cultivars IRGA 424 RI and IRGA 430 (Brazil, RS) rice varieties were used for this purpose. Germination was performed in the incubation oven BOD for 24 h and 48 h at 25°C. Of the flours, the proximate composition, colorimetric and texturometric profile, protein and starch digestibility, total and resistant starch, specific volume, image test, physical and sensory proprieties, online consumer research and association of words were analyzed after bread production. The germination improves the nutritional, technological, and sensory aspects of bread and increases the protein content and starch digestibility. Bread made from the IRGA 430 variety with germination period of 24 h gave higher specific volume; the IRGA 424 RI variety with a germination period of 48 h showed higher values of Chewiness, Hardness, and Gumminess. In addition, the present study revealed that the results obtained using the word association method in conjunction with the rice flour and germinated grains consumption questionnaire and the market questionnaire reflect the perception of consumers and potential buyers of this type of food.
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The objective of this work was to identify the perception of consumers regarding the consumption of capybara meat, as well as to generate information that will help in the development of the ...productive chain of the species. Free word association and application of a questionnaire containing questions were performed. We classified dimensions with categories related to the words of greatest impact mentioned. Through the method of word association, it was noticed that terms related to taste and aroma were the most cited. From the 14 factors explored by the questionnaire, four were identified as responsible for explaining 71% of the total common variance of the variables. The exploratory and confirmatory factorial analysis showed that four factors were sufficient to measure the main characteristics that should be considered in marketing strategies by the industries and breeders who want to increase the consumption of capybara meat. These main factors were animal welfare, price, quality and the dissemination of the benefits of meat.
Beans (Phaseolus vulgaris L.) contain nutritional and functional compounds, and form a staple diet for approximately one-third of the population worldwide. Due to the seasonal production of beans, ...the grains need to be stored for the off-season, and, in general, quality losses are observed. Among the main property changes, changes in color and cooking properties are easily perceived. Therefore, the storage conditions that prevent (low temperature and vacuum) and that favor (room temperature and absence of vacuum) the occurrence of these changes was studied to better understand the possible causative modifications and alterations in the proteomic profile of beans. The best storage condition involved the combination of low temperatures with vacuum; however, with one year of storage at this condition, a loss of quality with respect to coloration, cooking property and protein profile was observed.
•Nutritionally important proteins are affected during bean storage.•Vacuum storage does not maintain the nutritional characteristics of common beans.•The common beans, there is a loss of quality such as coloration, cooking property and protein profile during storage.
Products for consumers with special needs (celiac) and those who prefer a differentiated diet are necessary due to growing demand and a niche market to be exploited. The incorporation of other ...substances in the formulation of cakes requires a detailed analysis of their characteristics and sensorial attributes. However, the use of these flours may change the sensory characteristics of a product that is normally made from wheat flour. This study aimed to identify the ideal formulation of gluten‐ and lactose‐free brownies made with rice flour and beans/lentils in consumer perception, through the combination of sensory tests. Using these data, the aim was to define recommendations for the reformulation of a product of high consumer acceptance, using easily accessible ingredients. The sensory methods used were descriptive analysis with a group of 20 trained evaluators and a group of 100 consumers evaluated through the check‐all‐that‐apply and just‐about‐right questionnaire; all groups performed the acceptance test by hedonic scale. Data were analyzed using multivariate techniques and correlation matrices. The results showed that the attributes selected by the trained evaluators and consumers were sufficient to indicate that color and texture were the most striking characteristics that should be improved in brownie formulations without gluten and lactose.
Practical Application
The study assumes that from the combination of sensory methods it is possible to verify the attributes that are most attractive to consumers in gluten‐free and lactose‐free cake formulations, using easily accessible ingredients that have technological, nutritional, and sensory quality, such as those formulated with wheat.
•The orange essential oil has activity against S. aureus and L. monocytogenes.•Starch films with orange essential oil have activity against L. monocytogenes.•Starch films incorporated with orange ...essential oil have activity against S. aureus.•Starch films with orange essential oil have potential for use as bioactive films.•Orange essential oil increased the moisture, water solubility, and PWV of the films.
The incorporation of antimicrobial compounds into natural polymers can promote increased shelf life and ensure food safety. The aim of this study was to evaluate the antibacterial activity, morphological, optical, mechanical, and barrier properties of corn starch films containing orange (Citrus sinensis var. Valencia) essential oil (OEO). The corn starch films were prepared using the casting method. OEO and the corn starch films incorporated with OEO showed higher antibacterial activity against Staphylococcus aureus and Listeria monocytogenes. The addition of OEO to the films increased the morphological heterogeneity and contributed to the reduction of the tensile strength and elongation of the films, and it increased the moisture content, water solubility, and water vapor permeability. The water vapor permeability and partial or total solubility of a film in water prior to consumption of a product are of interest when the film is used as food coating or for encapsulation of specific molecules.
The characteristics of modern life has led consumers to seek convenience and speed in food preparation, but storage, which is often prolonged, can result in grain hardening, leading to higher energy ...consumption during preparation, grain with increased hardness is often discarded. Due to the increasing global demand for grain, the use of alternative techniques aimed at reducing grain waste is necessary. Therefore, we studied a method that meets consumer demand and results in better use of harvested grain. The beans studied were cowpea beans (Vigna unguiculata) of the BRS Guariba cultivar after 1 and 12 months of storage. Sodium chloride (NaCl), potassium chloride (KCl) and sodium bicarbonate (NaHCO₃) were added to soaking water at different concentrations as a way to reduce cooking time. These beans were placed in soaking water for 12 h at 3 concentrations (0, 1.0 and 2.5 %). The cowpeas soaked in water containing NaHCO₃ presented the highest hydration coefficient, which increased with the salt concentration; these beans also had decreased hardness, chewiness and cooking time.
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