Due to its dual function, inulin is an important prebiotic compound in the cereal industry, especially in bread production. In other words, improving technological features and creating health ...properties (such as reducing the risk of type 2 diabetes, heart disease, metabolic syndrome, and osteoporosis) have led to the widespread use of this compound. Inulin has many important technological functions in bread, including its ability to interact with water, create structure, and influence rheological properties, texture, and overall acceptability of the final product. Nevertheless, bread processing conditions can influence the structural integrity of inulin and thus affect its technological efficiency. Therefore, this review article aims to investigate the technological properties and factors affecting the stability of inulin during bread processing conditions. Generally, the addition of inulin could considerably improve the technical performance of bread. However, the stability of inulin depends on the formulation components, type of fermentation, and baking process.
This article investigated the different function of inulin in bread. Effects of adding inulin in bread technical properties are investigated. Effect of different factors on the stability of inulin during bread processing conditions has been investigated.
Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food ...industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.
With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as ...a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.
Various anti-nutritional compounds (including phytic acid, saponin, oxalate, and …) that naturally exist in grains and seeds, playing an essential role in the growth and survival of plants, are ...considered as limiting factors for human consumption due to their different disadvantages such as disturbance in the function of digestive enzymes or decrease in the bioavailability of various types of ions, minerals, and vitamins and should be reduced or eliminated. However conventional methods (e.g. thermal processing), have low efficiency in reducing the anti-nutritional substances, negatively impact the quality parameters of the foods, are time-consuming, and in some cases require the use of chemicals that limit the commercial usage of conventional methods. Non-thermal processing such as irradiation, cold plasma, high pressure, ultrasound, pulsed light, and pulse electric field, has been given attention recently for reducing the anti-nutritional content of the foods. The effectiveness of these methods depends both on the main factors related to each type of processing method, and on the type and concentration of anti-nutritional substance and the effective method can be identified based on the type of anti-nutritional substance present in different kinds of seeds and grains. Therefore this review is focused on investigating the effectiveness of novel non-thermal processing on the anti-nutritional compounds of seeds and grains.
Coffee is one of the most popular non-alcoholic beverages, consumed as a raw material in different food sectors. The popularity of coffee is induced by its pleasant flavor, taste, and highly ...nutritious nature. However, the absorption of potentially toxic elements (PTEs) through preharvest, harvesting, and post-harvest stages makes it a potentially rich source. Essential elements are potentially toxic at a higher concentration than required for the human body to work. PTEs intake through food systems may lead to health risks, including mutagenicity, teratogenicity, carcinogenicity, and embryotoxic effects. Different analytical techniques such as spectroscopy, electromigration, and electrochemical. are used for PTEs content determination of coffee. Considering the importance of PTEs in human health and the worldwide popularity of coffee, their monitoring of coffee is crucial. Therefore, this study is aimed to investigate the classification, prevalence, and determination techniques of PTEs in different coffee types.
Cereals are generally damaged at different stages before consumption, reducing their quality. Nowadays, non-thermal irradiation treatment (including X-ray, gamma-ray, and electron beam radiation) has ...been used to prevent the destruction of cereals against microbial contamination (microorganisms, insects, fungi, etc.) as a safe and efficient physical treatment. However, unwanted changes in the nutritional and technological characteristics of cereals are predictable based on the type and dose of irradiation treatment, as well as the cereal type. Depolymerization and hydrolysis of starch, breakdown and/or formation of crosslinks in protein, and facilitated oxidation of lipids are considered as the main ionization-induced changes. Furthermore, these changes may also influence the nutritional and technological characteristics of cereals in terms of pasting viscosity, solubility, digestibility, anti-oxidant activity, etc., and ultimately affect their applicability in different food formulations. Regarding the increasing application of non-thermal irradiation treatments in cereal science and their potential side effects, the current review aimed to investigate the microbial, nutritional, and technological efficiency of irradiation treatment on cereals.
•Non-thermal irradiation treatments are promising techniques for reduction of microbial contamination in cereals.•The irradiation treatment could cause changes in structure, chemical composition of cereals.•The irradiation treatment could influence the nutritional and technological characteristics of cereals.
