Germination has been applied to different seeds to increase their nutritional values. Nevertheless, the potential impact of species has not been considered yet. This research evaluates the changes in ...the physiochemical and nutritional properties of A. quitensis (black specie) and A. caudatus (white specie) after germination. Hydration, thermal and rheological properties were evaluated. Also, starch and protein digestibility, phenolic compound, antioxidant activity and dietary fiber were determined. The reduction in pasting and viscoelastic properties as well as total and resistant starch content in A. quitensis, after being subjected to 24 h germination, were significantly higher (P < .05) than the reduction observed in these respective properties in A. caudatus. These results revealed that during germination the enzymatic degradation of starch is greater in A. quitensis than A. caudatus. In addition, A. quitensis showed a significant lower glycemic index and higher protein digestibility than A. caudatus (P < .05). The data in this study demonstrates the impact of species in the application of germination to improve physicochemical or nutritional properties of amaranth.
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•Amaranth species responded differently to germination.•Physico-chemical properties of amaranth flour are largely dependent on the specie.•A quitensis present weaker starch structure that affected its response to germination.
Rice is a very popular food throughout the world and the basis of the diet of the citizens of many countries. It is used as a raw material for the preparation of many complex dishes in which ...different ingredients are involved. Rice, as a consequence of their cultivation, harvesting, and handling, is often contaminated with spores of
, a ubiquitous microorganism found mainly in the soil.
can multiply under temperature conditions as low as 4 °C in foods that contain rice and have been cooked or subjected to treatments that do not produce commercial sterility.
produces diarrhoeal or emetic foodborne toxin when the consumer eats food in which a sufficient number of cells have grown. These circumstances mean that every year many outbreaks of intoxication or intestinal problems related to this microorganism are reported. This work is a review from the perspective of risk assessment of the risk posed by
to the health of consumers and of some control measures that can be used to mitigate such a risk.
Starch hydrolysis is attracting much attention due to its relationship to digestion and glucose release. The objective is to propose rapid and continuous analytical methods that allow measuring gels ...hydrolysis following apparent viscosity (μ). Three different starches (corn, wheat, and rice) are tested recording starch gelatinization followed by gels digestions (digestograms) using a rapid‐visco analyzer (RVA) or a rheometer. Results are compared with those obtained by measuring glucose release along hydrolysis. A modified first‐order kinetic model in the RVA (R2 > 0.99) and rheometer (R2 > 0.99) describes the gels digestograms. Wheat gel shows a higher hydrolysis rate (k), which indicates faster digestion followed by rice and corn gels. The proposed models allow rapid analysis of starch digestograms, allowing to discriminate among hydrolysis rate of different starches. These less time‐consuming methods can be an option to continuously analyze starch gelatinization followed by enzymatic digestion.
Rapid visco analyzer and rheometer methods are proposed for the study in a single test of the starch performance during gelatinization and behavior during enzymatic digestion by following viscosity. This methodology could be used to predict starch performance in digestion.
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.
•Addition of microalga up to 3% in the dough affected only water absorption.•Microalga addition led to green breads with higher crumb hardness.•Only levels greater than 2% resulted in significant ...increase of total phenolic content.•Chemical acidification and sourdough fermentation enhanced the antioxidant activity.
Microalgae nutritional and healthy dietary pattern might be affected by processes like breadmaking when used as ingredient. This study aims to determine the role of dough acidification on the nutritional pattern of Chlorella vulgaris enriched breads. Different levels of microalga (1%, 2% and 3%) were incorporated in the recipe in the presence of either 10% sourdough or chemically acidified doughs. Dough and bread characteristics were evaluated. Addition of microalga reduced the slice area and increased the crumb hardness, but it could be counteracted by increasing dough hydration and adapting proofing time. Doughs and breads enriched with microalga had green color. Dough acidification led to softer breads and enhanced the antioxidant activity of enriched breads. Microalgae incorporation increased the protein and ash content of the breads. Microalgae enriched breads made with chemically acidified doughs or sourdoughs had higher Total Phenolic Content and antioxidant activity as assessed by FRAP and ABTS methods.
The increasing demand for gluten-free products has favoured the design of numerous gluten-free bakery products which intended to mimic the quality characteristics of wheat bakery products. The ...objective of this study was to evaluate the nutritional pattern of gluten-free breads representative of the Spanish market for this type of products. The protein, fat and mineral content of the gluten-free breads showed great variation, ranging from 0.90 to 15.5 g/100 g, 2.00 to 26.1 g/100 g and 1.10 to 5.43 g/100 g, respectively. Gluten-free breads had very low contribution to the recommended daily protein intake, with a high contribution to the carbohydrate dietary reference intake. Dietary fiber content also showed great variation varying from 1.30 to 7.20 g/100 g.
In vitro
enzymatic hydrolysis of starch showed that the most predominant fraction was the rapidly digestible starch that varied from 75.6 to 92.5 g/100 g. Overall, gluten-free breads showed great variation in the nutrient composition, being starchy based foods low in proteins and high in fat content, with high glycaemic index.
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•Toasted breads were used to assess texture perception without moisture interference.•Texture and structure differences of toasted breads were not detected by panelists.•Bread texture ...and structure affected mastication behavior.•Bolus properties were influenced by bread structure.
Texture and structure of breads have been related to oral processing (FOP) performance and sensory perceptions, but moisture content might play a significant role. To evaluate the real impact of breads texture and structure, eliminating the possible role of moisture content, different toasted breads were investigated. Four commercial toasted sliced breads (white bread -WHB-, whole wheat bread -WWB-, non-added sugar bread -NSU-, non-added salt bread -NSA-) with similar ingredients but different texture and structure were selected. Texture and structure were instrumentally and sensory evaluated, besides FOP (total chewing time, number of chews until swallowing, chewing frequency, and mouthful) and bolus properties (moisture, saliva to bread ratio, hardness, adhesiveness, and cohesiveness). Toasted breads showed significant differences in hardness, cutting strength, and porosity, but panelists did not discriminate among them. FOP results indicated that harder samples (NSU) required longer mastication and a number of chews, and open crumb structures (WWB, WHB) with higher cell areas required less mastication. Also, bolus characteristics were affected by bread types, and bread with lower crumb hardness (WHB) produced more cohesive bolus. Having toasted breads allowed to eliminate possible influence of moisture content differences on sensory perception, mouthful and bolus water incorporation during mastication.
Numerous bread-like gluten-free products have been lately developed due to the rising demand on wheat-free foods. A range of parameters has been used to describe these products, but there is no ...general agreement about the most suitable assessment to characterize them. The objective of this research was to characterize diverse gluten-free like breads (GFB) in order to discriminate them and to establish possible correlations among descriptive parameters of GFB features determined by instrumental methods and sensory analysis. Statistical analysis showed that all physical, physicochemical characteristics (specific volume, moisture content, water activity,
,
,
, hue and chroma), hydration properties (swelling, water holding capacity and water binding capacity), texture profile analysis parameters (hardness, springiness, chewiness, cohesiveness and resilience), and structural analysis of the crumbs (number of cells and total area) significantly (
p
< 0.05) discriminated between the GFB types tested. Sensory analysis revealed great divergences in crumb appearance, odor, springiness, crumbliness, and color of samples, but no significant differences (
p
< 0.05) in flavor, aftertaste, and hardness of them. Certain significant correlations were established within the parameters determined by instrumental methods. Hydration properties of the crumb showed positive correlations with cohesiveness and resilience. Significant correlations, but scientifically meaningless, were observed among the instrumental and sensory parameters, because correlation coefficients were rather low, which represent very weak or low linear correlations (
r
≤ 0.35). The principal component analysis showed that sensory parameters described in this study and also hydration properties besides texture parameters would be suitable for characterizing bread-like gluten-free products.
Dietary fiber incorporation into bread dough systems greatly interferes with protein association and behavior during heating and cooling. The objective of this study was to understand the individual ...and combined effects of dietary fibers on dough behavior during mixing, overmixing, pasting and gelling using the Mixolab® device. Impact of different commercial dietary fibers (inulin, sugar beet fiber, pea cell wall fiber and pea hull fiber) on wheat dough mixing, pasting and gelling profiles has been investigated. Mixolab® plots indicate that the incorporation of sugar beet fiber into the dough matrix induces the disruption of the viscoelastic system yielding weaker doughs, and it greatly competes for water with starch affecting pasting and gelling. Conversely, inulin in the range tested seems to integrate into the dough increasing its stability. Additionally, the responses acquired with this device were compared with those obtained with other available methodologies, such as the Brabender Farinograph and the Rapid Visco Analyser, to explore its use as a suitable technique for studying fiber-enriched bread dough physical properties. A broad range of correlation between Mixolab® and traditional devices were found.
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