This work aims to evaluate the use of bottom biomass ash as an alternative raw material in porcelain stoneware bodies. For this purpose, ash coming from a biomass thermoelectric power plant in ...Emilia-Romagna (Italy) was selected and its chemical, mineralogical and thermal properties determined. Data indicated its technological role as a flux, so it was introduced in a porcelain stoneware batch in partial replacement of feldspars and experimented at laboratory scale. A bottleneck, relative to the rheological behavior of the slips, was overcome by a slight deflocculant increase. The powder compacts were fired from 1000° to 1220 °C in order to follow the evolution of the technological properties, phase composition (XRPD-Rietveld) and microstructure (SEM). The introduction of ash allowed to lower the firing temperature by 20 °C, while keeping the technological properties comparable with those of the benchmark. Moreover, the mineralogical and microstructural data revealed different sintering kinetics.
Gluten elimination in bakery goods is a technological challenge since the absence of gluten generates breads with poor capacity to retain gas during leavening, which can be minimised with the use of ...gluten-free proteins in combination with hydrocolloids and/or enzymes. Due to the increasing world population and scarce land resources to expand current food production, it is necessary to find alternative and sustainable ways of growing food. This study aimed to characterise cricket (Gryllus assimilis) powder as a new protein source for gluten-free breads in comparison with the use of lentil and buckwheat flours. Cricket powder presented high water and oil holding capacities and appropriate microbiological features for human consumption. Results confirm that the enrichment with cricket powder can lead to the production of gluten-free bread with acceptable technological properties and high protein content. As the addition of cricket powder increases lipid contents, for better nutritional and functional results, the use of oil-free formulations is recommended.
Considering the rising world population and the scarce water and land resources, it is extremely important to find new and sustainable ways to produce food. Edible insects are particularly interesting due to its high protein content and lower environmental impacts compared to traditional livestock. This study evaluated the use of cricket powder as protein source for the production of gluten-free bread in comparison with two other protein sources: buckwheat and lentil flours. Results confirm that the enrichment with cricket powder can lead to the production of gluten free bread with acceptable technological properties and high protein content.
•The main components of the cricket powder are protein and lipids•Cricket powder presented high water and oil holding capacities•The oil removal from the formulations using cricket powder had positive impacts in breads texture•The addition of cricket powder generated breads with higher porosity•The addition of 10% of cricket powder led to a 47% increase in protein content
The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pâté was assessed. Four different treatments were elaborated: ...control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P < 0.001) decrease in fat and cholesterol contents. The inclusion of vegetable oils resulted in a significant (P < 0.001) modification of colour parameters, being tigernut batches which presented the highest redness and yellowness values. Moreover, softer textures were observed in reformulated pâtés. The fatty acid composition of pâtés with microencapsulated oils was modified, decreasing the total amount of SFA and increasing PUFA (chia and linseed pâtés) or MUFA contents (tigernut pâtés). Pâtés prepared with oils that contained high n-3 PUFA levels displayed higher TBARS values.
•The inclusion of encapsulated oils modified proximate and physicochemical parameters.•Reformulated pátê presented low amounts of fat, cholesterol and saturated fatty acids.•The substitution of pork fat by oils is a good strategy to obtain healthier pâtés.
Andean maize is produced in the Argentine Northwest and can be used in gluten-free bread formulations. Water has an important role in the technological properties of flour and consequently in ...gluten-free bread quality. Processing whole-grain flour is difficult but improves the final product’s nutritional profile. The work aimed to evaluate the effect of different levels of water (100, 110, and 120% based on flour weight) on the flow properties of dough, textural properties and cooking of bread. For the formulation of the mold bread, Andean maize (Capia and Bolita) whole-grain flour was used. The flow properties of dough, weight losses and textural properties in breads were determined. The flow tests showed a drop in the consistency index with increasing dough hydration. In contrast, the flow index increased with respect to its initial value in both varieties of maize. The weight loss after baking tended to increase significantly from 4.60 to 5.8% with hydration increasing in Capia maize bread. However, this trend was not observed in Bolita. The hardness, springiness, gumminess and chewiness determined varied significantly only in Bolita maize bread due to the effects of hydration. More consistent dough resulted in harder, more elastic, rubbery and chewier bread.
Two human-originated bacterial strains Limosilactobacillus reuteri NCDC958 and Lacticaseibacillus rhamnosus NCDC953, previously characterized as extracellular B12-producers, were tested in the ...current study for the in vitro probiotic potential, and for the development and technological characterization of probiotic fermented soymilk. During in vitro probiotic testing, both strains showed 1.6 to 2.2 log reduction at pH 3, tolerate 0.3% bile salt, exhibited auto- (36–47%) and co-aggregation features (28–32%), along with moderate hydrophobicity (26–63% for xylene, ethyl acetate, and chloroform) and noticeable (≥13 mm inhibition zone) antimicrobial activity against food-related pathogenic indicators (Escherichia coli, Bacillus cereus, Salmonella typhimurium, Enterococcus faecalis, Staphylococcus aureus). Both cultures lacked hemolytic activity and showed variable susceptibility and resistance towards clinical antibiotics. The addition of 0.1% modified starch and 1% vanilla flavor improved sensory, rheological and textural properties of both the fermented soymilks with final acceptability above 7 on a 9-point hedonic scale. No significant differences (P > 0.05) were observed in acidity, pH, and microbiological counts. According to obtained results, fermented soymilks developed using probiotic strain NCDC958 or NCDC953 were found satisfactory on all technological and sensorial attributes under evaluation and may be forwarded for scale-up fermentation.
•Lactobacillus strains were evaluated for both probiotic and starter culture potential.•Strains exhibited appreciable survival at high acidity and bile salt concentrations.•Strains displayed distinct antagonism towards various pathogens.•Strains survived in fermented soymilk with or without modified starch and flavor.•Fermented soymilk with modified starch and flavor improved overall acceptability.
Reduction of fat content and improving fatty acid composition were the strategies used to reformulate Spanish salchichón with better lipid content by partial substitution of pork backfat by ...microencapsulated fish oil in konjac glucomannan matrix. For the present study, four different batches were manufactured: control (CO) with 100% of pork backfat and ME25, ME50 and ME75 where the pork backfat was replaced with 25, 50 and 75% by microencapsulated fish oil, respectively. The fat replacement by microencapsulated fish oil was accompanied by a decrease (P<0.05) in lightness and redness. On the other hand, the incorporation of microencapsulated fish oil increased (P<0.001) hardness, gumminess and chewiness, but did not influence springiness and cohesiveness. The incorporation of microencapsulated fish oil in konjac gel significantly (P>0.001) decreased the fat content (30.4%) as compared with the CO group. The total amount of PUFA in the modified sausages increased by 2.3% compared to the control batches. Finally, the reformulation process showed a significant (P<0.05) increase in the lipid oxidation (TBARs values and aldehydes content) related to the greater susceptibility to lipid oxidation of unsaturated (particularly EPA and DHA) fatty acids. To conclude, it is technologically feasible to develop Spanish salchichón enriched with microencapsulated n−3 fatty acids from fish oil.
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•Spanish salchichón was reformulated to produce better lipid compositions.•The incorporation of microencapsulated fish oil in konjac gel significantly (P>0.001) decreased the fat content.•The fat replacement by microencapsulated fish oil was accompanied by a decrease (P<0.05) in lightness and redness.•The total amount of PUFA in the modified sausages increased by 2.3%.•The reformulation process showed an increase of the lipid oxidation.
House cricket (Acheta domesticus; AD) and yellow mealworm (Tenebrio molitor; TM) are two promising insect species for possible novel food applications. In this research the insect protein fractions ...were extracted, characterised, and used in the manufacturing of pasta by replacing semolina with 14% of powdered proteins. Pasta samples were then analysed to evaluate technological quality aspects. Results showed that insect protein inclusion resulted in a darker (L* value: 76.7, 53.4, 59.9 for control, AD and TM, respectively) and firmer (12.4, 13.7, 13.8 N: control, AD and TM, respectively) AD and TM pasta, and a higher water absorption index for AD (148, 178, 150%: control, AD and TM, respectively). In conclusion, both extracts offer interesting opportunity for pasta formulations, possibly leading to an improved protein content and quality. From an industrial perspective, the present study demonstrated that the tested edible insects can provide protein extracts for the possible fortification of pasta with high-quality protein and technological traits, thus representing an ingredient with interesting potential for several food applications.
•Two insect protein extracts were used to formulate pasta.•Protein extract from Acheta domesticus increased water absorption index of pasta.•Tenebrio molitor and Acheta domesticus enhanced pasta firmness and increased cooking loss.•Insect-pasta was darker compared to the control (durum wheat) one.•Both insect proteins can be successfully used to obtain high quality pasta.
The objective of the present work was to develop novel alternative gluten-free premixes for their application in the production of a bread product. Eight formulations of premixes based on light ...buckwheat flour (LBF) or whole buckwheat flour (WBF) supplemented with chia flour (CF) in a 90:10 ratio (w/w), with and without the addition of xanthan gum (XG 2 g/100 g) were evaluated. A commercial gluten-free premix was used as control. Breads were baked using each formulation and the control premix. The loaves prepared with buckwheat flour and supplemented with CF and XG exhibited a significantly lower mass loss during baking than the control. All the loaves made with LBF presented a higher air fraction, alveolar area and lightness than those prepared with WBF. The joint addition of XG:CF decreased the hardness of the LBF-based loaves. The selected premix (LBF:XG:CF) and the bread exhibited a higher protein, ash, crude fiber and polyunsaturated fatty acid content and antioxidant activity than the commercial premix and its bread (control). The development of premixes based on buckwheat and chia flour represents an alternative with high nutritional value that can be applied to the formulation of gluten-free breads, with adequate technological properties.
•Buckwheat, chia, and xanthan gum (XG) were used for developing gluten-free bread.•Buckwheat and chia flours presented excellent nutritional and functional properties.•Addition of chia flour and XG improved volume and mass loss of light buckwheat bread.•Selected premix (SP) and bread have significant content linoleic and linolenic acids.•SP (light buckwheat: chia: XG) and bread exhibited a high antioxidant activity.
•Chia mucilage extraction with two types of drying: lyophilization and dried at 50°C.•The replacement of fat by mucilage chia proposed.•Development of bread and chocolate cake with fat ...reduction.•Chia mucilage can replace up to 75% in bakery products.
In this study, breads and chocolate cakes were prepared with different levels of chia mucilage dried at 50°C or lyophilized as fat, resulting in healthier products. Results indicated that breads and chocolate cakes made with chia mucilage can replace up to 50% of fat without affecting the technological and physical characteristics. The replacement of 75% of fat, for both types of mucilage, had a significant reduction in fat content of 56.6% in breads and 51.6% in cakes, producing a slight decrease in the technological characteristics of the products. Sensorial parameters showed good acceptability, with greater purchase intent for both products when added with chia mucilage dried at 50°C. Therefore, chia mucilage proved to be a new alternative for replacing fat in food products, preserving the quality attributes and making them healthier foods.
The development of gluten-free breads has attracted great attention as a result of better diagnoses of relationship between gluten-free products and health. The market demand for gluten-free products ...is increasing day by day due to growing number of celiac disease cases. Development of gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process and in bread structure, appearance, texture and shelf life.
This review covers recent advances in the application of hydrocolloids in dough handling, technological and nutritional properties of gluten-free breads, which affect its quality and value.
Gluten-free breads results from the combination of different ingredients and hydrocolloids required to building up network structures responsible for bread quality. Various gluten-free formulations have applied hydrocolloids to mimic the viscoelastic properties of gluten. In addition, the impact of different hydrocolloids on the characteristics of dough and bread quality is known to be highly dependent on raw materials, the nature and quantity of hydrocolloids. Hydrocolloids improve the texture, increase the moisture content and extend the overall quality of bread. The results of the reviewed studies indicate that some of those products were acceptable and presented similar or better sensory attributes than control formulations and some were even comparable to their wheat-based counterparts. Based on successful applications of hydrocolloids, it is suggested that novel nutritious ingredients, combined with hydrocolloids can be added to gluten-free bread formulations to improve the quality of life.
•Production of high quality gluten-free breads is a big challenge for the baking industry.•Hydrocolloids play an important role in the production gluten-free breads.•Hydrocolloids significantly affect the dough handling and technological properties of gluten-free breads.•Gluten-free breads show diverse nutritional properties incorporated with various functional ingredients.
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