Search

The effect of high‐intensity ultrasound (HIU) on technological and consumer acceptance of whole pork leg sub‐primals was evaluated. Sub‐primals ('inside', 'knuckle', 'inner shank', 'eye of round' and 'shank off') were processed following standard industrial pork processing for deboned legs in Mexico. They were allocated to one of the three treatments; HIU (22 W/cm2 and 37 kHz) for 0, 10 or 30 min. Sub‐primals were injected (10% w/v NaCl), tumbled and ultrasonicated. After 15 d of freezing storage, sub‐primals were thawed following common industrial practice. HIU increased the pH and water‐holding capacity and reduced fluid losses after thawing up to 50% (P < 0.05). Meat colour was not affected by HIU, but it significantly reduced shear force (P < 0.001). HIU slightly decreased the consumer preference and acceptance due to a saltier perception. Nevertheless, HIU application offered a clear advantage with positive effects on technological properties of pork for further processing. [ABSTRACT FROM AUTHOR]

Summary: A combination of high‐pressure processing (HPP, 200 MPa, 10 min) and CaCl2 (0.2%, w/w) on the cooking loss (CL), expressible moisture (EM), textural properties (hardness, springiness, cohesiveness, chewiness and firmness) and sensory attributes of reduced‐sodium (1.25% NaCl) chicken meat batters (RCMB) was investigated. The results revealed that combining HPP with CaCl2 significantly decreased EM, elevated sensory properties and acted synergistically in reducing CL and improving hardness, chewiness and firmness, which enabled RCMB to obtain quality characteristics similar to those with high salt (2.5% NaCl) content. These changes brought about by combined HPP and CaCl2 could be attributed to increased apparent viscosity and proportion of immobilised water, enhanced rheological (elastic) properties and a denser, homogeneous protein gel network with evenly dispersed small fat globules. It is interesting to take advantage of the synergy between moderate HPP and low concentrations of CaCl2 to develop meat products with reduced sodium content. [ABSTRACT FROM AUTHOR]

Summary: Broccoli stems and leaves examined were rich in protein (23.2%, dry weight), fibre (36.5%, dry weight) and polyphenols (11.4 mg gallic acid equivalents g−1). Chlorogenic acid, neochlorogenic acid and quinic acid were the major phenolics found. Broccoli by‐products have potential to be developed as differentiated food ingredients by separation. On a dry basis, the pomace and washed pomace fractions were enriched in fibre and had higher water‐holding but lower water solubility and emulsifying capacity compared to juice and supernatant from washed pomace, which were enriched in protein. The juice and supernatant had higher polyphenol content and higher antioxidant activity, suggesting that polyphenols were the major contributors to antioxidant activity. For convenience of use, the products may be supplied as packaged powdered ingredients, but this was practical only for broccoli stems and leaves and pomaces as these powders had higher glass transition temperatures than the juice and supernatant fractions. [ABSTRACT FROM AUTHOR]

Summary: Broccoli by‐products, in particular leaves, are rich sources of nutritional and bioactive components thus could constitute a valuable food additive. Although an upsurge in quantity of gluten‐free products is observed further studies are required on improvement of their nutritional quality and palatability. This study aimed to investigate the influence of broccoli leaf powder (BLP) on dough behaviour, and technological characteristics and sensory quality of gluten‐free mini sponge cake (GFS). Broccoli leaf powder replaced an equivalent amount (2.5%, 5%, 7.5%; w/w) of corn and potato starches in GFS formulation. Applied BLP increased the instrumental firmness of GFS but sensorial attributes (elasticity, crustiness, mastication and adhesiveness) were similar to the control. All broccoli GFS were vividly green, had small size pores properly distributed. Among them, sample with 2.5% BLP was distinguished for its desirable sensory quality, despite a slightly perceived cabbage aroma and taste. Moderate amount of BLP allows to preserve a good quality GFS improving its attractiveness and palatability. [ABSTRACT FROM AUTHOR]

This study focused on twenty-five different European common wheat varieties and aimed to identify correlations between the most important quality characteristics. When considering the physicochemical characteristics of the wheat samples, our results indicated that milling value is not correlated with vitreous kernel and test weight, but is correlated with gliadin/glutenin. The technological properties of the wholewheat flours estimated by means of Mixolab indicated rather good protein quality and the ability to form doughs with good stability in case of most of the samples. Technological behaviour of the flour was affected by dietary fibres and pentosan contents. The starch behaviour was positively correlated with the pentosan contents. The principal components analysis allowed establishing correlations between physicochemical, technological and nutritional parameters of wheat varieties. This finding is important for efficient selecting among wheat varieties, especially when healthy cereal-based foods are desired. [ABSTRACT FROM AUTHOR]

The effect of substituting wheat flour with 0%, 5%, 10% and 15% protein concentrates from natural and yeast fermented rice bran on the rheological properties of their dough and bread properties was studied. Rheological properties of wheat dough were influenced by addition of rice bran protein concentrates. Overall acceptability score and specific loaf volume of 100% wheat bread were not significantly different from composite bread up to 10% rice bran protein substitution, and therefore, the optimised level of substitution was established. The optimised composite bread contained higher total amino acid content, radical scavenging activity and ferric reducing ability power (43.04-48.87 g/100 g, 182.77-201.65 mmol TEAC/100 g and 613.29-637.81 mmol TE/100 g) than control (33.86 g/100 g, 109.43 mmol TEAC/100 g and 540.13 mmol TE/100 g). Springiness, cohesiveness and resilience values of wheat bread were not significantly different from composite bread. Scanning electron microscopy revealed that composite bread had surfaces with embedded granules like protein deposits with small spores. [ABSTRACT FROM AUTHOR]

The aim of this work was to prepare and evaluate an instant soup formulated with broken rice and beans processed by thermoplastic extrusion using a pilot-scale, single-screw extruder. The final product was characterised regarding its physicochemical composition, amino acid profile, functional-technological properties and sensory performance. The extrusion parameters were set using three extrusion zone temperatures (30, 40 and 70 °C), a screw speed of 177 rpm, feed rate of 260 g min−1. and circular matrix of 3.85 mm. The final product contained considerable levels of protein (12.91 g per 100 g) and dietary fibre (8.07 g per 100 g). Amino acid profile analysis showed that only sulphur-containing amino acids and tryptophan were limiting with the remaining present in adequate concentrations to meet children's requirements. Regarding functional and technological properties, the instant soup powder showed appropriate water solubility and water absorption indexes as expected. The soup sensory analysis indicated good acceptability, with a purchase intent index of 71%. [ABSTRACT FROM AUTHOR]

The best method for wheat planning and its food industrial usage is evaluation of its technological properties. Classification of protein content and some technological properties of eighteen important Iranian wheat cultivars were investigated. Statistical analysis revealed, highest protein content (11%), protein quality (SDS = 35.6 mL), hardness degree (63%), in Rooshan of Karaj (I), Zagroos of Ahvaz (K) and Marvdasht of Karaj (O) varieties, respectively. On the basis of the quality, the Zagross of Ahvaz (K), Zarrine of Aurumieh (L), Rooshan of Karaj (I), and Chamran of Ahvaz (D) varieties were recognized for their farinograph and extensograph characteristics (water absorption = 61–65%, dough development time = 2.3–5.3 min, dough stability to break down = 15–19.3 min, mixing tolerance index = 22.3–32.3 BU, valorimetry index = 55–64.3 Unit, maximum resistance to extension = 134–450 BU, dough energy = 11.3–100.3 cm2 and extensibility = 156–179 mm). The dendrogram was classified into four groups and in general, the wheat cultivar K was the most separated from the other cultivars, followed by L and I. [ABSTRACT FROM AUTHOR]