Journal of Food Science and Technology

Shevkani, Khetan; Singh, Narpinder; Chen, Ying; Kaur, Amritpal; Yu, Long

doi: 10.1007/s13197-019-03723-8pmid: 31205335

Pulses are the second most important source of food for humans after cereals. They hold an important position in human nutrition. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and phytochemicals and are low in lipids. Pulses are also considered the most suitable for preparing protein ingredients (concentrates and isolates) because of their high protein content, wide acceptability and low cost. In addition, pulse proteins exhibit functional properties (foaming and emulsification, water and fat absorption and gelation) as well as nutraceutical/health benefiting-properties which makes them healthier and low cost alternative to conventional protein sources like soy, wheat and animals. Proteins from different pulses (beans, peas, lentils, cowpeas, chickpeas, pigeon peas, etc.) differ in their composition and structure hence for finished product suitability. Therefore, this article aimed to review composition, structure–function relationship and current applications of different pulse proteins in the food industry.

Chisenga, Shadrack; Workneh, Tilahun; Bultosa, Geremew; Alimi, Buliyaminu

doi: 10.1007/s13197-019-03814-6pmid: 31205336

The cassava flours and starches have elicited great use in the food and non-food industry. The diversity in cassava genotypes accounts for differences in end-product properties, and would require characterization of cassava varieties for suitability of culinary and processing. This review showed that screening criteria of cassava cultivars end-user properties include proximate contents, amylose content, structural, swelling, gelatinization and pasting characteristics, including freeze–thaw stability properties of cassava-derived flours and starches. Literature shows that the physiochemical properties vary with genetic factors (i.e. genotype). In this review, the amylose content was found to be the main genetic trait for discriminating the cassava varieties for gelatinization and pasting processes including resistant starches. Moreover, cassava derived raw materials (flours and starches) were found to have various application in baking, edible film, syrup, glucose, alcohol, and soups production.

Islam, Monzurul; Wahid, Khan; Dinh, Anh; Bhowmik, Pankaj

doi: 10.1007/s13197-019-03590-3pmid: 31205337

Onion is perishable and thereby subject to drying during unrefrigerated storage. Its moisture content is important to ensure optimum quality in storage. To track and analyze the dynamics of natural dehydration in onion and also to assess its moisture content, noninvasive and nondestructive methods are preferred. One of them is known as electrical impedance spectroscopy (or EIS in short). In the first phase of our experiment, we have used EIS, where we apply alternating current with multiple frequency to the object (onion in this case) and generate impedance spectrum which is used to characterize the object. We then develop an equivalent electrical circuit representing onion characteristics using a computer assisted optimization technique that allows us to monitor the response of onion undergoing natural drying for a duration of 3 weeks. The developed electrical model shows better congruence with the impedance data measured experimentally when compared to other conventional models for plant tissue with a mean absolute error of 0.42% and root mean squared error of 0.55%. In the second phase of our experiment, we attempted to find a correlation between the previous impedance data and the actual moisture content of the onions under test (measured by weighing) and developed a mathematical model. This model will provide an alternative tool for assessing the moisture content of onion nondestructively. Our model shows excellent correlation with the ground truth data with a deterministic coefficient of 0.9767, root mean square error of 0.02976 and sum of squared error of 0.01329. Therefore, our two models will offer plant scientists the ability to study the physiological status of onion both qualitatively and quantitatively.

Li, Hua; Wang, Jingjing; Pan, Li; Lu, Qiyu

doi: 10.1007/s13197-019-03688-8pmid: 31205338

Wheat protein contains a large number of side chain groups, amino, hydroxyl groups and sulfydryl, which influence on the quality of Chinese noodles has not been reported. Amino and thiol groups of wheat gluten were modified by chemical reactions, and acetylated gluten (AG) and reduced gluten with anhydrous sodium sulfite (SG) were obtained. Two types of noodles were made by addition of AG and SG, and the effects of AG and SG on texture and cooking properties were investigated. With the increase of AG amount in the original flour, the sedimentation value of reconstituted flour and the tensile force of fresh and cooked noodles decreased, whereas the hardness and adhesiveness increased. The gluten index and springiness of the reconstituted flour did not vary significantly compared to those of the original flour. In addition, most of the texture and cooking quality properties of the two types of noodles decreased except the adhesiveness and tensile force of fresh noodles with a rising trend along with the increase of SG. Furthermore, the cooking yield was reduced, whereas the cooking and protein losses increased along with the elevation of modified gluten levels. Our results indicated that significant differences (p < 0.05) were present between the texture and cooking properties of Chinese noodles made by flour with AG and SG and those of unmodified samples, except for the springiness of AG noodles, and the reduction of disulfide bond was disadvantageous for the quality of noodles. Therefore, the results of the present study indicate that amino and sulfhydryl groups of wheat gluten have an important role in obtaining high-quality noodles.

Jiang, Gui-Hun; Lee, Ki-Chang; Ameer, Kashif; Eun, Jong-Bang

doi: 10.1007/s13197-019-03700-1pmid: 31205339

The bioaccessibility, antioxidant activity, and bioactive and volatile compounds of freeze-dried Asian pear powder (FDAPP) and hot air-dried Asian pear powder (HDAPP) were investigated. Compared to FDAPP, HDAPP exhibited significantly (p < 0.05) higher total phenolic, arbutin, and bioaccessible phenolic contents and the ferric reducing ability of plasma for the free phenolic fraction. However, all antioxidant activities for the bound phenolic fraction were lower in HDAPP, which could contribute to the release of bound antioxidant components due to cell rupture in the HDAPP. Based on the volatile profile, hot air drying provided a sweet as well as attractive flavor in the Asian pear powder (APP). Considering economic viability, higher levels of bioactive compounds, and desirable aromatic properties, hot air drying is the better option compared to freeze-drying for APP production, which could be used as a functional ingredient in food products.

Cankurtaran, Tekmile; Bilgiçli, Nermin

doi: 10.1007/s13197-019-03705-wpmid: 31205340

The effects of wheat bran (WB) and wheat germ (WG) (5, 10, 15 and 20%) on physical, chemical and sensory properties of filled (with cheese) and unfilled fresh pasta were investigated. Pasta formulations with increased WB and WG ratio resulted in higher water uptake, volume increase, cooking loss, and lower firmness values. Filling material usage and the addition of WB or WG significantly (p < 0.05) affected the color parameters (L*, a* and b*) of the fresh pasta samples. WG supplemented samples had higher protein, fat, Mg, P, Zn content and antioxidant activity, as well as lower cellulose, Ca, Fe, K and phytic acid content than those of containing WB. Filled fresh pasta samples presented superior chemical properties (excluding cellulose and Fe content) compared to unfilled ones. Increasing amount of WB and WG enhanced all the chemical properties of fresh pasta. Sensory analyses results demonstrated a decrease in the overall acceptability of fresh pasta formulations prepared with over 10% of WB and 15% of WG.

Jiang, Hongrui; Hettiararchchy, Navam; Horax, Ronny

doi: 10.1007/s13197-019-03717-6pmid: 31205341

This study aimed to develop gluten-free protein-enriched corn snack chips and evaluate their physical properties and in vitro estimated glycemic index. Flours containing yellow corn and soybean flours, and soy protein isolate (in a proportion of 2.5:1.0:1.0 by weight respectively), cellulose gum, salt, and baking powder were homogeneously mixed followed by the addition of water and kneaded to form a dough. Response surface methodology was used to optimize baking powder levels (0–2.0%), dough sheet thickness (0.7–1.7 mm), and baking time (6–12 min) of the chips baked at 160 °C. Dough sheet thickness and baking time had significant effect on all the examined physical properties (water activity ranged from 0.15 to 0.71, hardness ranged from 377 to 2105 g, and browning index ranged from 38.4 to 60.7) (P < 0.05) except fracturability. However, all the variables had a significant quadratic effect on the fracturability (ranged from 1 to 23 peaks) of the chips (P < 0.01). The chips prepared from 1.2% baking powder, 1.2 mm dough sheet thickness, and baked for 9.0 min were considered the best and were significantly lower in the estimated GI value (48.8) (P < 0.05) when compared to non-soy corn chips (75.0). These baked protein-enriched corn chips developed could be considered as protein-rich and low glycemic index healthy snacks.

Liu, Xingli; Mu, Taihua; Sun, Hongnan; Zhang, Miao; Chen, Jingwang; Fauconnier, Marie

doi: 10.1007/s13197-019-03730-9pmid: 31205342

Response surface methodology was used to analyze effects of the amounts of pregelatinized potato flour (PGPF), hydroxypropylmethylcellulose (HPMC), egg white protein (EWP), and water on the dough fermentation and physical properties of gluten-free (GF) steamed bread based on potato flour. The results showed that PGPF, HPMC, EWP, and water at the appropriate amounts improved the maximum dough height (H m), specific volume (SV) and hardness, as well as H m correlated with SV (R 2 = 0.6993) and hardness (R 2 = 0.7273). Moreover, the optimal formulation contained 4.84 g/100 g PGPF, 1.68 g/100 g HPMC, 5.87 g/100 g EWP, and 69.69 g/100 g water, potato flour basis. Furthermore, the dietary fiber, total polyphenol content, antioxidant activity, and estimated glycemic index of the steamed GF bread were, respectively, 3.17-, 1.56-, 1.44-, and 0.75-fold of those of steamed wheat bread. The optimized steamed GF bread was found to be acceptable according to the results of sensory analysis. Information collected within this study may provide further insight for optimizing the formulation of steamed GF bread based on potato flour.

Bastos, Valdeci; Uekane, Thais; Bello, Neyde; Rezende, Claudia; Flosi Paschoalin, Vânia; Aguila, Eduardo

doi: 10.1007/s13197-019-03736-3pmid: 31205343

The effects of indigenous fermentation on volatile compound profiles in a Theobroma cacao L, TSH565 clone, resistant to Moniliophtora perniciosa and Phytophthora spp. were evaluated in Southern Brazil. Sixty-three volatile flavor compounds in pulp and 36 in grains were identified by SPME-HS/GC–MS and classified as terpenes, alcohols, esters, ketones and aldehydes, among others. The relative amount of these compounds and their evolution until the end of the fermentation process were assessed in both fresh and fermented grains/pulp masses. β-myrcene and β-cis-ocimene, among terpenes, were detected in high amounts and are associated to a fine chocolate aroma. The sensory evaluation of chocolates manufactured from the fermented cocoa was performed by trained panelists, which defined 15 sensory descriptors. Chocolates from the TSH565 cultivar were characterized by a rich, fruity, intense cocoa flavor and bitterness, which are valuable sensorial and commercial attributes.

Zhou, Wensi; Sun-Waterhouse, Dongxiao; Xiong, Jian; Cui, Chun; Wang, Wei; Dong, Keming

doi: 10.1007/s13197-019-03742-5pmid: 31205344

This is the first report on the effect of low temperature stress applied during initial moromi fermentation on the quality and taste of soy sauce. Koji was prepared to yield initial moromi under three comparative fermentation conditions over 9 days: (1) 4 °C and 0% brine (i.e., water) (LTSF); (2) 4 °C and 16% w/w brine (LTSH); (3) 25 °C and 16% w/w brine (the control, CRTH). Greater extent of autolysis in samples was found under low temperature stress conditions (i.e., at 4 °C, a temperature much lower than the normal temperature range like 25 °C for natural microbial growth and performance). Compared to CRTH, LTSF had a two-fold increase of glutaminase activity in dregs and 65.17% increase in supernatant, and after 60 days of moromi fermentation, a 5.73% and 3.47% increase, respectively, in the contents of glutamic acid (Glu) and aspartic acid (Asp). LTSF had the highest total free amino acid content due to both the low temperature stress and absence of salt. The intensity ranking of umaminess and kokumi sensation (LTSF > LTSH > CRTH) revealed by sensory analysis followed the changing trends of their umami and sweet amino acid contents with a trend reversal in the bitter amino acid content. Low temperature (4 °C) without brine for initial moromi fermentation seemed beneficial, leading to a soy sauce product with desired taste and amino acid contents.