Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due to their high protein content with interesting functionality, ...sustainability, availability, affordability and hypo-allergenicity. This popularity has been parallel to an intensive research from protein isolation to their applications. Pea protein ingredients can be obtained through wet extraction, dry fractionation or more recently mild fractionation. As such, commercial pea proteins ingredients include flour (20–25% protein), concentrate (50–75% protein), and isolate (>80% protein). Beside protein content, these ingredients differ in their chemical composition, thereby affecting their functionality.
In this perspective, this review offers the latest update on essential knowledge for developing innovative food and beverages using pea proteins through emphasizing the production and the characteristics of pea proteins, addressing the efficiency of pea proteins as functional ingredients in foodstuffs making, and discussing the challenges encountered for pea protein popularization.
Current research indicates the importance of developing extraction and drying technologies to reach target techno-functional and organoleptic attributes of pea proteins. A better modulation of processing steps can enable designing high-quality pea protein rich food and beverage.
•Pea proteins as promising ingredient for food and beverage design.•Novel technologies for improving pea protein functionality and sensory perception.•Mitigation strategies for reducing/masking off-flavors of pea proteins.•Pea proteins impact on nutritional and technological properties of foodstuffs.
Due to a rising demand for proteins, food industry is considering new alternative protein sources that can be used for human food. The aim of this research was to explore the potential use of ...insects' flour as protein-rich ingredient for bakery products. Hermetia illucens, Acheta domestica and Tenebrio molitor were ground and used to replace 5% wheat flour in doughs and breads. The protein content of the insect flours ranged from 45% to 57% (d.m.) and fat content from 27% to 36% (d.m.). The inclusion of insects' flour affected the rheological properties (water absorption and stability), of dough during mixing, having less water adsorption. Breadmaking process could be carried out with all the composite flours. Breads containing A. domestica flour showed similar specific volume and texture parameters than wheat bread, but with higher content of proteins and fibers. Globally, results confirmed the usefulness of insects' flour for making breads with improved nutritional value.
This study evaluated the potential application of three different insects as protein source ingredients for bakery products. Results confirm that insects flour could be added to replace wheat flour in breads without significantly affecting dough properties and leading to breads with acceptable technological quality and improved nutritional profile.
•Mealworm, larvae of black soldier fly and cricket were ground and applied in bakery.•Nutritional composition of those insects was determined.•The insect flours were added to replace 5% wheat flour in breads.•Insect flours reduced the water adsorption of the dough.•Cricket flour led to breads with adequate volume and increased the proteins and fibers content.
•Porous corn starch was obtained with different hydrolases treatment and using a range of enzyme levels.•Amyloglucosidase led porous starch with the largest pore size and wider ...distribution.•Amyloglucosidase and branching enzyme increased amylose content in the treated starches.•Porous starches showed different pasting and thermal properties.
The objective was to compare the action of different hydrolases for producing porous corn starches. Amyloglucosidase (AMG), α-amylase (AM), cyclodextrin-glycosyltransferase (CGTase) and branching enzyme (BE) were tested using a range of concentrations. Microstructure, adsorptive capacity, pasting and thermal properties were assessed on the porous starches. SEM micrographs showed porous structures with diverse pore size distribution and pore area depending on the enzyme type and its level; AMG promoted the largest holes. Adsorptive capacity was significantly affected by enzymatic modification being greater influenced by AMG activity. Unexpectedly, amylose content increased in the starch treated with AMG and BE, and the opposite trend was observed in AM and CGTase treated samples, suggesting different mode of action. A heatmap illustrated the diverse pasting properties of the different porous starches, which also showed significant different thermal properties, with lower To and Tp. Porous starch properties could be modulated by using different enzymes and concentrations.
•Effects of flour particle size and hydration level on gluten-free breads were studied.•Coarse rice fraction and high dough hydration led to high bread specific volume.•Estimated glycaemic index was ...higher in breads with higher hydration.•Slowly digestible starch and resistant starch increased in coarse flour breads.
The impact of dough hydration level and particle size distribution of the rice flour on the gluten free bread quality and in vitro starch hydrolysis was studied. Rice flour was fractionated in fine and coarse parts and mixed with different amounts of water (70%, 90% and 110% hydration levels) and the rest of ingredients used for making gluten free bread. A larger bread specific volume was obtained when coarser fraction and great dough hydration (90–110%) were combined. The crumb texture improved when increasing dough hydration, although that effect was more pronounced when breads were obtained from a fine fraction. The estimated glycaemic index was higher in breads with higher hydration (90–110%). Slowly digestible starch (SDS) and resistant starch (RS) increased in the coarse flour breads. The coarse fraction complemented with a great dough hydration (90–110%) was the most suitable combination for developing rice bread when considering the bread volume and crumb texture. However, the lowest dough hydration limited starch gelatinization and hindered the in vitro starch digestibility.
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•Phenolic acids inhibited α-amylase and α-glucosidase activities.•Chemical structure of phenolic acids affected their interaction with enzymes.•Inhibition could result from the ...interaction between phenolic acids and substrates.•Phenolic acids were slightly adsorbed on starch during gelatinization.
Phenolic acids are involved in modulating the activity of starch digestive enzymes but remains unclear if their interaction with enzymes or starch is governing the inhibition. The potential inhibition of nine phenolic acids against α-amylase and α-glucosidase was studied applying different methodologies to understand interactions between phenolic acids and either enzymes or substrates. Vanillic and syringic acids were prone to interact with α-amylase requiring low half-maximum inhibitory concentration (IC50) to inhibit starch hydrolysis. Nevertheless, the initial interaction of phenolic acids with starch somewhat obstructed their interaction with starch, requiring 10 times higher IC50, with the exception of chlorogenic and gallic acid. The study demonstrates that 10% of the phenolic acids were retained during starch gelatinization. Those effects were not really evident with α-glucosidase, likely due to the small molecular size of maltose substrate. Phenolic acids with > 1 hydroxyl group like caffeic and protocatechuic acids showed the lowest IC50 against α-glucosidase.
Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart ...product-specific quality characteristics through their functionalities. Even though, fat is crucial for baked product quality, strategies have been developed to replace fat in their formulas as high fat intake is associated with chronic diseases such as obesity, diabetes, and cardiovascular heart diseases. Besides, the solid bakery fats contain trans- and saturated fats, and their consumption has been shown to increase total and low-density lipoprotein cholesterol levels and to constitute a risk factor for cardiovascular diseases when consumed at elevated levels. Therefore, the aim of this review was to provide a detailed summary of the functionality of lipids/fats (endogenous lipids, surfactants, shortening) in different baked products, the rheological behavior of bakery fats and their contribution to baked product quality, the impact of different types of fat replacers (carbohydrate-, protein-, lipid-based) on dough/batter rheology, and on the quality characteristics of the resulting reduced-fat baked products.
•Banana flour characteristics varied significantly among ripening stages.•Banana climacteric peak changed characteristics of banana flour.•Starch degradation during ripening affected rheological and ...hydration properties.•1st and 2nd ripening stages are more suitable to obtain flours.
Banana flour has been recognized as functional ingredient, owing to its healthy nutritional pattern. Nevertheless, unripe and ripe banana flours show different characteristics and scarce information is available about changes undergone during banana ripening. This study evaluates the changes on physiochemical (chemical composition, hydration properties, rheological properties and structural characteristic) and nutritional (resistant starch content, phenolic compound and antioxidant activity) characteristics of banana flour at the initial four ripening stages. The significant increase in protein content and decrease in carbohydrate and apparent amylose content, besides the reduction in pasting properties, between 2nd and 3rd stages suggested a climacteric peak during ripening. Between those stages, a significant decrease in total and resistant starch was produced together with an increase in total phenolic content and antioxidant activity. Therefore, the knowledge of the physicochemical and nutritional characteristics of banana flour at each ripening stage allows better selection depending on the industrial application.
•Germination effect on the nutritional benefits of germinated brown rice bread is determined.•Germination for 48h provides gluten free bread with nutritionally superior quality.•Breads with higher ...content of protein, lipids and bioactive compounds are obtained.•Breads also have increased antioxidant activity and reduced phytic acid content.•Germination reduces significantly the glycaemic index of rice based gluten free breads.
The effect of germination conditions on the nutritional benefits of germinated brown rice flour (GBR) bread has been determined. The proximate composition, phytic acid, in vitro protein digestibility and in vitro enzymatic hydrolysis of starch, glucose and starch content, as well as the most relevant bioactive compounds (GABA, γ-oryzanol and total phenolic compounds) and antioxidant activity of breads prepared with GBR at different germination conditions was determined. When comparing different germination times (0h, 12h, 24h and 48h), germination for 48h provides GBR bread with nutritionally superior quality on the basis of its higher content of protein, lipids and bioactive compounds (GABA and polyphenols), increased antioxidant activity and reduced phytic acid content and glycaemic index, although a slight decrease in in vitro protein digestibility was detected. Overall, germination seems to be a natural and sustainable way to improving the nutritional quality of gluten-free rice breads.
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•Different amylolytic enzymes led to porous starches.•Surface porous depended on the botanical source of the starch.•Cereal starches presented higher susceptibility to enzymatic ...attack.•Amyloglucosidase hydrolysis increased amylose content in the cereal porous starch.•Porous starches showed different pasting and thermal properties.
Porous starches might offer an attractive alternative as bio-adsorbents of a variety of compounds. However, morphology and physicochemical properties of starches must be understood before exploring their applications. Objective was to study the action of different amylolytic enzymes for producing porous starches. Wheat, rice, potato and cassava starches were treated with Amyloglucosidase (AMG), α-amylase (AM) and cyclodextrin-glycosyltransferase (CGTase). Morphological characteristics, chemical composition, adsorptive capacity and pasting/thermal properties were assessed. Scanning Electron Microscopy (SEM) showed porous structures with diverse pore size distribution, which was dependent on the enzyme type and starch source, but no differences were observed in the total granule surface occupied by pores. The adsorptive capacity analysis revealed that modified starches had high water absorptive capacity and showed different oil adsorptive capacity depending on the enzyme type. Amylose content analysis revealed different hydrolysis pattern of the amylases, suggesting that AMG mainly affected crystalline region meanwhile AM and CGTase attacked amorphous area. A heatmap illustrated the diverse pasting properties of the different porous starches, which also showed significant different thermal properties, with different behavior between cereal and tuber starches. Therefore, it is possible to modulate the properties of starches through the use of different enzymes.
Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are ...gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review's intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition.
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