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Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed raw materials, die pressure, torque and specific mechanical energy (SME) during high moisture extrusion, texture properties, color, water distribution, and water activity of extrudates were analyzed to determine the relationships among the raw material characteristics, extruder response parameters, and extrudate quality. At a WG ratio of 50%, the extrudates have the lowest hardness (2.76 kg), the highest springiness (0.95), and a fibrous degree of up to 1.75. The addition of WG caused a significant rightward shift in the relaxation time of hydrogen protons in the extrudates, representing increased water mobility and water activity. A ratio of 50:50 gave the smallest total color difference (ΔE) (about 18.12). When the added amount of WG was 50% or less, it improved the lightness and reduced the ΔE compared to >50% WG. Therefore, clarifying the relationship among raw material characteristics, extruder response parameters, and extruded product quality is helpful in the systematic understanding and regulation of the fiber textural process of binary protein meat analogs.

This study aimed to investigate the optimal stewing time (0, 30, 60, 90, 120, and 150 min) for industrialized preparation of Sichuan-style braised beef with different demands. With prolonged stewing time, the hardness and chewiness of the braised beef initially increased and then decreased (p < 0.05), whereas springiness and cohesiveness gradually decreased. The moisture content of braised beef and the endogenous fluorescence intensity of braised beef protein significantly decreased (p < 0.05). However, the thiobarbituric acid reaction substances (TBARS) value and protein carbonyl content of braised beef greatly increased (p < 0.05). During the stewing process, the texture properties of Sichuan-style braised beef were affected by the moisture content, oxidation of proteins and lipids, and integrity of the muscle fibers. Considering texture traits, when Sichuan-style pre-braised beef bought by consumers is stewed with other ingredients for about 30 min, its corresponding stewing time is 60 min in industrialized production processes. This process parameter can not only save energy consumption for practical production, but also improve the hardness value of the as-obtained Sichuan-style pre-braised beef, which is conducive to transportation through refraining from cracking of pre-braised beef pieces. When consumers only use simple heating to eat the Sichuan-style pre-braised beef product, stewing times of 120 or 150 min can be considered in industrialized production processes. This work provided a theoretical reference for the industrialized and standardized production of different types of prepared Sichuan-style braised beef.

This study aimed to investigate the effect of hydrolyzed soy protein isolate (HSPI) as a plasticizer in the soy protein mixture-wheat gluten (SP-WG) extrudates on its structural and mechanical properties during high moisture extrusion. Those SP were prepared by mixing soy protein isolate (SPI) and HSPI with different ratios. HSPI primarily consisted of small molecular weight peptides measured with size exclusion chromatography and sodium dodecyl sulfate-polyacrylamide gel electrophoresis. The elastic modulus of SP-WG blends decreased with increased HSPI contents through the closed cavity rheometer. Adding HSPI at low concentrations (≤30 wt% of SP) enhanced a fibrous appearance and higher mechanical anisotropy while adding more HSPI resulted in a compact and brittle structure and tended to be isotropic. It can be concluded that the partial addition of HSPI as a plasticizer can promote the formation of a fibrous structure with enhanced mechanical anisotropy.

Processed cheese has rapidly been established as a commercial product in recent years. A new ingredient, a byproduct from date fruit seed (DFS), was obtained and tested as a fortified fiber from food industrial waste in block-type processed cheese. This is the first inclusive investigation to report such a test. Different concentrations of DFS (0%, 5%, 10%, 15%, and 20%) were added to block-type processed cheese as a partial substitution for butter. The current investigation was undertaken to estimate the impact of the partial substitution of butter by DFS and its effect on the product’s quality in terms of its shelf life and physicochemical, microstructure, color, and sensory properties. Quality was assessed over a 150-day storage period. The results indicate that adding DFS to cheese increased its nutritional value due to the addition of fiber. Additionally, the texture profile of cheese was decreased in terms of hardness, adhesion, springiness, and cohesiveness. The overall structure of cheeses became less compact and had a more open cheese network, which increased with increasing DFS% and duration of storage. Moreover, DFS exhibited the darkest color with increasing ratios of supplementary DFS and duration of storage. Based on the results found in the present investigation, it was concluded that an acceptable quality of block-type processed cheese could be achieved using DFS fiber at 5% and 10% levels of fortification.

The application of potato starch in flour products is very important for potato staple food. The gluten protein of wheat flour will be weakened after being mixed with potato starch, which could have inhibitory effect on quality properties of flour products. Therefore, it is, it is necessary to study the influence of substitution wheat flour with potato starch on the quality of Chinese steamed bread (CSB), which is an important staple food in North China. This study investigated the effect of potato starch modified by heat-moisture treatment (HMTS) and microwave treatment (MWS) as wheat flour substitute in the making of CSB. The research results showed that the specific volume of CSB decreased with more incorporation of HMTS or MWS. The differences color (ΔE>3) between the control and experimental CSB were detectable by the human eye when the substitution level of HMTS or MWS was higher than 30% or 20%, respectively. Texture properties of CSB were affected with substitution due to the disruption of dough structure, and the incorporation of HMTS or MWS led to firmer and denser structure of CSB. The total sensory score of CSB decreased with more incorporation of HMTS or MWS. CSB can be accepted by consumers when the substitution level of wheat flour with HMTS or MWS was lower than 30%. In general, the research results revealed that modified potato starch (HMTS and MWS) incorporation levels affected the specific volume, color, texture properties and sensory evaluation of CSB. This research can provide comprehension of the influence of modified potato starch (HMTS or MWS) on CSB and provide valuable guidance for further application of potato starch in wheat-based products

The combination of two emulsifiers, lecithin and hydroxypropyl methylcellulose (HPMC), into emulsions is an interesting strategy to design fat replacers in food matrices. The objective of this study was to investigate the effect of HPMC type and concentration on the formation, stability, and microstructure of conventional emulsions and nanoemulsions. Two different types of HPMC with low and high content of methyl and hydroxypropyl groups (HPMC-L and HPMC-H) were evaluated. The results showed that the molecular structure and concentration of HPMC play a major role in the viscoelastic behaviour, the gelation temperature, and the strength of gel formed. The firmness and work of shear of HPMC solutions increased significantly (p < 0.05) with increasing concentration. HPMC-L illustrated a more stable gel structure than the HPMC-H solution. Nanoemulsions showed lower moduli values, firmness, and work of shear than conventional emulsions due to the influence of high-pressure homogenization. A combination of lecithin and HPMC improved the physical and lipid oxidative stability of the emulsions, presenting a lower creaming index and thiobarbituric acid reactive substances (TBARS). In conclusion, HPMC-L at 2% w/w could be a suitable type and concentration combined with lecithin to formulate a saturated fat replacer that could mimic butter technological performance during food manufacturing operations.

In this study, cooked brown rice (BR), germinated brown rice (GBR), fermented brown rice (FBR) and white rice (WR) were prepared by traditional cooking techniques, and extruded brown rice (EBR) was obtained by extrusion processing technology. The nutritional, cooking and sensory properties of different BR products were investigated. The results indicated that the soluble dietary fiber (SDF) content, free total phenolic content (TPC), total flavonoid content (TFC) and antioxidant capacity (DPPH, ABTS, T-AOC) in processed BR products were significantly higher than those in cooked BR and WR. The values of SDF, free TPC, TFC and T-AOC in EBR increased by 38.78%, 232.36%, 102.01% and 153.92%, respectively, compared with cooked BR. Cooked FBR and EBR had more nutrients, required less cooking time, had a softer texture and were whiter than cooked GBR and BR, especially EBR. In addition, the water absorption rate of EBR was 14.29% and 25.41% higher than that of cooked FBR and GBR. The hardness of EBR was significantly lower than that of cooked FBR and BR, even lower than that of cooked WR. However, there was no significant difference between the hardness of cooked GBR and that of cooked BR. The flavor compounds in EBR were similar to that of cooked WR, while those in cooked GBR and FBR did not differ greatly compared to cooked BR. Collectively, cooked FBR and EBR had better nutritional value, cooking and sensory properties than cooked BR, and the comprehensive value of EBR was higher.

The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treatments). Fat replacement (in the amount of 25%) mostly had no significant influence on pH, cooking loss, purge loss, fluid release under pressure, residual nitrite level, and texture properties. On the other hand, higher yellowness and hue angle were observed when backfat was replaced with encapsulated PSO, but only in treatments with phosphates. The use of shell powder as a phosphate replacer led to significantly higher pH values and thus to significantly higher residual nitrite level: 70.87–74.64 mg/kg (C treatments) vs . 56.79–62.16 mg/kg (F treatments). The nitrite depletion rate during the seven-week storage was lower in C treatments. Moreover, higher lightness, yellowness and hue angle could be expected, as well as lower hardness, springiness, cohesiveness and chewiness. For the most part, seven-week storage had no influence on the observed technological properties, except on colour properties in which an opposite trend was observed in terms of yellowness – increase in treatments with phosphates and decrease in treatments with shell powder. Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.

The texture, colour and sensory properties of non-fat yoghurts prepared with different tara gum concentrations (0.25, 0.50 and 1.0 gL-1) and different tara gum (TG) with buttermilk powder (BP) combinations (0.25+10, 0.50+10 and 1.0+10 gL-1) were investigated during storage. While addition of 0.25 and 0.50 gL-1 of tara gum caused an increase in firmness, consistency, cohesiveness, viscosity index of yoghurt samples, use of 1 gL-1 of tara gum and combinations of tara gum with buttermilk powder led to a decrease in these properties. During the storage period, increasing the concentration of tara gum resulted in significant decrease in L* and a* values, significant increase in b* value in yoghurt. Sensory properties of non-fat yoghurts supplemented with 0.25 and 0.50 gL-1 did not significantly differ from those of control yoghurts. In contrast, use of 1 gL-1 of tara gum and combinations of tara gum and buttermilk powder caused a significant decrease of sensory properties of non-fat yoghurt.

The demand for functional, nutraceutical and low calories dairy products has grown in recent decades. The effects of using different concentrations of polydextrose (1.5%, 3%, and 5%) on the textural and organoleptic properties of fat-free buffalo set yogurt (FFBS) were investigated. Addition of polydextrose significantly (P < .05) improved the water-holding capacity (WHC), sensory attributes and texture properties compared to the FFBS control yogurt. The sensory attributes, pH and WHC values were gradually decreased during cold storage of 21 days. Viability of yogurt culture was enhanced in the presence of 3% polydextrose compared with the FFBS control yogurt.

The effect of antifreeze protein (AFP) on the water-holding capacity (WHC) and texture properties of the Patinopecten yessoensis adductor muscles during freeze–thaw cycles (FTCs) were evaluated based on three impregnation methods: general impregnation (GI), vacuum impregnation (VI), and ultrasound-assisted VI (US-VI). The WHC, texture properties, and tissue microstructure were all evaluated. Results showed that the WHC and texture properties of adductor muscle were significantly improved in the VI and US-VI groups during FTCs (p < 0.05). The WHC of the adductor muscle in the US-VI group was maximally enhanced in terms of yield (6.63%), centrifugal loss, cooking loss, and T22. The US-VI group of the adductor muscle had the optimal chewiness and springiness compared to others, and the shear force and hardness were most effectively enhanced by VI. The growth and recrystallization of ice crystals in the frozen adductor muscle were significantly inhibited by VI and US-VI. The average cross-sectional area and roundness of ice crystals in the US-VI group were decreased by 61.89% and increased by 22.22% compared with those of the control, respectively. The partial least squares regression (PLSR) model further confirmed that the WHC and texture properties of the adductor muscle were correlated appreciably with the degree of modification of ice crystal morphology through the AFP.

Highlights • Ultrasound-assisted tumbling (UAT) treatment significantly increased the NaCl content in pork. • The applied NaCl transfer model could accurately describe the NaCl diffusion coefficient. • Moderate UAT treatment improved the tumbling yield, water-holding capacity, and textural properties of pork. • Moderate UAT treatment facilitated the protein extraction. • Excessive UAT treatment led to protein denaturation., The present study aimed to investigate the impact of ultrasound-assisted tumbling (UAT; 20 kHz, 100, 300, 500 and 700 W) with different treatment time (30, 60, 90 and 120 min) on the diffusion and distribution of NaCl as well as the change of pork texture properties during curing. Results showed that in comparison with the single tumbling (ST), the NaCl content and the NaCl diffusion coefficient were increased along with UAT treatment (P

Set type yoghurts are characterised by a semi-solid texture, which is created during the fermentation process. The tea infusion in this type of yoghurt production can influence the quality of the final product. Therefore, the aim of the experiment was to evaluate the influence of the addition of 3, 6 and 9% inulin to oolong tea-infused yoghurts on the sensory quality. It has been evaluated by trained experts using a Quantitative Descriptive Profile analysis and by consumers using hedonic scaling, as well as on instrumentally evaluated features such as texture, stability and visual parameters. The addition of oolong tea to yoghurt resulted in positive changes in the perception of sweet, peach and nectar odours and flavours, and also creaminess, as well as negative changes in the presence of a bitter taste, the whey presence and a colour intensification towards dark cream (p ≤ 0.05). The addition of inulin to the tested oolong tea yogurts caused a decrease in the whey presence and brightened the yoghurt’s colour (6% and 9%, p ≤ 0.05, respectively), as well as an improved creaminess and an increase in the sweet taste of the yoghurt. It was also observed that the addition of oolong tea deteriorated the instrumentally evaluated texture of the set yoghurts, while inulin at a higher concentration (9%, p ≤ 0.05) increased the firmness and adhesiveness. Moreover, the addition of inulin also had a positive effect on the yoghurt’s stability. The addition of inulin to oolong tea-infused set yoghurts may be valuable both as a source of prebiotic fibre in functional products and as a factor improving the quality of these products.

The aim of this study was to evaluate the effect of astaxanthin (AX) on the quality and sensory characteristics of emulsified pork sausages during cold storage. The changes of Peroxide value (PV), 2-thiobarbituric acid-reactive substances (TBARS), thiol content, texture profile analysis, instrumental color, and sensorial qualities were assessed on specific storage days. The emulsified sausages with added AX exhibited significantly (p &lt, 0.05) higher redness values and total color differences (ΔE) on all storage days. Sensory values recorded the reddest color and greater overall acceptability scores to the sample with AX. In addition, AX had a significantly (p &lt, 0.05) greater effect on PV, TBARS, and thiol content of sausages, compared with the control (CON). AX showed higher oxidation stability than CON for regression coefficient, and the level of inhibition of malondialdehyde formation was similar to that of butylated hydroxytoluene (BHT) on storage days. Synthetically, AX had a desirable consequence on antioxidant activity and color of emulsified sausages, therefore, it can be used as a multifunctional additive in emulsified pork sausages.

Meat analogue products are considered to help consumers reducing their meat consumption. Their key success factor is their high similarity in sensory properties compared to meat. Even though the structure and texture characteristics of meat are well documented, dedicated methods used to analyse meat analogues are limited still. This review summarises texture and structure analysis methods of meat and meat analogues: mechanical testing; for example Texture Profile Analysis, spectroscopy; for example NMR and imaging techniques; for example hyperspectral imaging. Furthermore, the advantages and limitations of each texture and structure method are described. Finally, characterizations aspects specific to meat analogues are discussed. Promising methods for future research are described that have potential to get more insight into the fibers of meat analogues and the structure development during thermomechanical processing of meat analogues. Industrial relevance To be commercially successful for large groups of consumers, alternatives for meat should be highly similar to meat. That is why meat analogues should resemble existing meat in their texture. It is thus important to understand the texture properties with the help of relevant techniques, such as mechanical, spectroscopy and imaging techniques. In this manuscript, we describe promising texture methods for characterization of properties specific to meat analogues. The development of novel techniques to quantify meat analogue properties will stimulate the development of meat analogues that satisfy the values and wishes of consumers.

In the present study, the potential to design natural tea-infused set yoghurt was investigated. Three types of tea (Camellia sinensis): black, green and oolong tea as well as lemon balm (Melissa officinalis L.) were used to produce set yoghurt. The sensory quality (using Quantitative Descriptive Profile analysis and consumer hedonic test) and texture analysis, yield stress, physical stability and colour analysis were assessed to describe the profile of the yoghurt and influence of quality attributes of the product on the consumer acceptability of infused yoghurts in comparison with plain yoghurt. Among the analyzed plant additives for yoghurt, addition of 2% oolong tea to the yoghurt allows a functional food to be obtained with satisfactory texture and sensory properties, accepted by consumers at the same level as for control yoghurt. Both types of yoghurt were also characterised by high consumer willingness to buy, which confirms the legitimacy of using oolong tea as a natural, functional yoghurt additive that improves the sensory quality of the product. The high overall quality of yoghurt with oolong tea in comparison to other plant extracts was associated with the intensive peach flavour and odour, nectar and sweet odour and flavour, and the highest creaminess and thickness. That was confirmed by principal component analysis (PCA) where the overall sensory quality of yoghurts was mainly positively correlated with peach flavour and odour, sweet odour and yoghurt odour, while it was negatively correlated with herbs flavor and odour, and green tea flavour and odour. The sensory profile confirmed no differences in textural profile between plain yoghurt and the tea-infused one measured in the mouth, which corresponds to the result of textural properties such as firmness and adhesiveness.

The aim of the study was to investigate the effect of ultrasound treatment and freezing/thawing on the physical properties of blueberries (Vaccinium corymbosum L.). Fruits were subjected to ultrasound treatment, mechanical freezing/thawing, and freezing/thawing with subsequent ultrasound treatment. Moisture, density, porosity, hardness, springiness, cohesiveness, chewiness, gumminess, and color of blueberries were analyzed. Ultrasound treatment and freezing/thawing significantly decreased particle density and increased porosity of blueberries (p 0.05); however, it is an interesting technique for processing fresh blueberries and an alternative to freezing/thawing, when the preservation of product quality is a priority or when rapid textural damage is required before diffusion processes.

Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from mechanically separated chicken meat surimi-like material (MSCM-SLM) processing wastewater by acidic pH-shifting, on the composition and texture of RP-MSCM-SLM, with RP contents of 0, 10, 20 and 30% (w/w) in the mixture. For that, proximate composition and gel properties were evaluated. The fat content of the MSCM-SLM was significantly reduced to 11.98% and protein increased to 83.64% (dry basis) after three washing cycles. The addition of 30% RP in the MSCM-SLM significantly augmented the protein content to 93.45% and reduced fat content from to 2.78%. On the other hand, the addition of RP was responsible for a drastic decrease in texture parameters, reaching 252.36 g, 185.23 g.cm, and 6.97 N for breaking force, gel strength and cutting strength, respectively, when 30% of RP was included in the MSCM-SLM. It was concluded that the obtained intermediary product (RP-MSCM-SLM) is a good option to applications in processed meat products where high texture parameters are dispensable, e.g., emulsified inlaid frankfurter-type sausages, but high protein content and low fat content desired.

The paper presents the possibility of applying different press constructions for juice extraction in small farms. The research was carried out with three different varieties of apples, namely, Rubin, Mutsu, and Jonaprince. Two types of presses were tested: a basket press and a screw press. Generally, application of the screw press makes it possible to obtain a higher yield of extraction compared to the basket press. In our study, the differences in the pressing yield among press machines also depended on the apple variety used. The juices obtained on the screw press were found to be of a higher quality characterized by a higher content of soluble solids, higher viscosity, higher total content of polyphenols, higher antioxidant activity, and lower acidity. Thus, the selection of an appropriate press is the key to producing high-quality apple juice with health-promoting properties for manufacturers of apple juice at the local marketplace.

In order to improve the nutritional value and quality of steamed bread, and promote the industrial development of the whole-grain food industry, a texture analyzer was used to study the effects of cultivars of whole foxtail millet flour (WFMF) on the texture of Chinese steamed bread (CSB). Orthogonal partial least squares discriminant analysis (OPLS-DA) was also conducted. The addition of different cultivars of WFMF significantly altered the height–diameter ratio, specific volume, hardness, cohesiveness, gumminess, and chewiness of CSB (p &lt, 0.05). Large amounts of foxtail millet flour significantly increased the hardness, gumminess and chewiness of the bread (p &lt, 0.05), and the bread height–diameter ratio, specific volume, cohesiveness and springiness significantly decreased (p &lt, 0.05). We screened sensory evaluation, chewiness, specific volume, and hardness as the signature differences in the quality components according to the variable influence on the projection (VIP) values. OPLS-DA could distinguish the addition levels of different samples.

In this study were evaluated the Edam cheeses with fat content in dry matter 30% and 45% (w/w) produced using two different starter cultures YY and LL during 6 months of ripening. Sampling times were 26, 54, 89, 117, 146 and 180 days after production. The surface and central parts of cheeses have been evaluated separately.Cheese texture was analysed by using a Tira test 27025. The force needed to compress the sample was recorded (N). Ripening time had significant effect on rheological characteristics of the cheeses. The improvement of texture was related to the ripening time. At the beginning of ripening (1st month), there is a significantly higher hardness on surface layer of the cheese in samples of cheeses with 30% fat in dry matter. This is the case in both cultures. This difference has evened out after 2 months of ripening. The force needed to compression of the centrepiece of cheese with lower fat content in dry matter was 30.96 N and of cheese with higher fat content in dry matter 36.51 N, while after 60 days of ripening of cheese with lower fat content in dry matter it was 50.56 N and of cheese with higher fat content in dry matter 63.23 N.The influence of two different types of starter culture on the texture was evaluated. It was found out that after 60 days of ripening of cheese with 45% (w/w) fat in dry matter there was significant difference (P ≤ 0.01) in the firmness between cheese with starter culture YY (force 63.23 N) and LL (force 48 N). In every Edam sample after 3 months of aging (optimal ripe Edam) there was no dependence on the type of starter culture. After 120 days of ripening there was a significant difference in firmness of cheese with culture YY (44.58 N) and LL (33.61 N). Satistically significant difference (P ≤ 0.05) between the firmness of the surface and the central parts of the cheese was not found after one month of ripening.

This study is aimed at supplementing Watermelon rind flour (WF) into cakes production with Plantain Flour (PF). Six cake samples were produced from the composite mixture of PF and WF in varying proportions of 100:0, 90:10, 80:20,70:30, 60:40 and 50:50. The composite flour of plantain-watermelon rind was evaluated for proximate, functional and pasting properties while the cakes were assessed for proximate, texture and sensory qualities using laboratory standard methods. The water absorption capacity (WAC) of the composite flours has a significant (P

Dry-cured loins elaborated from frozen (-20 degrees C/20 weeks)/thawed longissimus dorsi muscles (F) were compared with counterparts elaborated from fresh (unfrozen) muscles (UF) for the extent of protein oxidation (carbonylation and Schiff base formation) and their sensory profile (quantitative-descriptive analysis). All samples had similar moisture, fat and protein contents (p > 0.05). In accordance with previous studies, freezing meat prior to processing affected the oxidative stability of meat proteins. This chemical change occurred concomitantly with modifications of the sensory profile of the loins as F-samples received significantly (p < 0.05) higher scores for rancid and salty flavor, hardness and fibrousness than UF-counterparts. The formation of cross-links (assessed as Schiff bases) during freezing and the subsequent processing may have contributed to strengthening the meat structure and hence, impairing the texture properties of dry-cured loins. (C) 2015 Elsevier Ltd. All rights reserved.

Protein gelation is the main step in the preparation of surimi-based products. Salt addition is essential in thermal gelation in order to dissolve myofibrillar proteins before heating. The manufacture of reduced-NaCl surimi-based products poses a technological challenge to the surimi gelation in that the proteins are not previously unfolded. In this study reduced-NaCl surimi gels (0.3 g/100 g NaCl) were made by adding cystine (0.1 g/100 g) or lysine (0.1 g/100 g), with or without high pressure assistance (300 MPa) to determine the influence of those additives on surimi gel and on stability over up to 28 days of chilled storage. Results indicated that the physicochemical properties achieved in the reduced-NaCl surimi gels were similar to those of the gels with regular NaCl content (3 g/100 g). Gel properties remained stable throughout chilled storage, indicating a successful gelation process and a well stabilized protein network. Although gels were microbiologically safe (, This research was supported by the Spanish Ministry of Economy and Competitiveness under the project AGL2011-24693 and the fellowship through the ‘‘Formación de Personal Investigador FPI 2012 (BES-2011-053420)” programme.

In this work, the chemical compositions and texture characteristics of three native Romanian wine grape varieties (Feteasca regala, Feteasca alba, and Feteasca neagra) were studied. We assessed the distinct characteristics directly linked to their phenolic compositions, volatile profiles, and mechanical properties and compared these characteristics with those of Pinot noir grapes. The effect of the growing zone was also evaluated. Various spectrophotometric indices directly related to the phenolic compositions of berry skins and seeds were determined. The detailed phenolic compositions (anthocyanins, hydroxycinnamoyl tartaric acids, and stilbenes) of the skins were determined using high-performance liquid chromatography methods. Free and bound volatile compounds in the berries were quantified by gas chromatography/mass spectrometry. The textural properties of the skins and seeds were measured by instrumental texture analysis. The results showed high diversity among the varieties and zones that affected th...

Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein hydrolysates (10%, 20%, and 30%), and their physicochemical, microbiological, and sensorial characteristics were evaluated for 60 days of storage at 4 °C. The higher substitutions resulted in sausages more susceptible to lipid oxidation with higher TBARS values during storage; however, these values were lower than the organoleptic perception threshold. The sausages were darker and less red, with lower lightness (L*) and redness (a*) values than those of the control treatment. They had soft texture, which was evidenced by both the instrumental and sensory analysis. Therefore, the formulation containing 10% of MDCM protein hydrolysates proved to be the most suitable for mortadella-type sausage elaboration.

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

The objective of this study was to assess the impact of using heat-denatured whey:buttermilk protein aggregate in acid-set type yogurt production. Whey and buttermilk (25:75) protein concentrate was adjusted to pH 4.6, heated at 90 °C for 5 min, homogenized and freeze-dried. Set-type yogurts were prepared from skim milk standardized to 15% (w/v) total solids and 4.2% (w/v) protein using different levels of powdered skim milk or freeze-dried protein aggregate. The use of the protein aggregate significantly modified yogurt texture, but did not affect the water-holding capacity of the gel. Confocal laser-scanning microscope images showed the presence of large particles in milk enriched with protein aggregate, which directly affected the homogeneity of the clusters within the protein matrix. Thiol groups were freed during heating of the protein aggregate suspended in water, suggesting that the aggregates could interact with milk proteins during heating.

7 páginas, 4 figuras, 5 tablas, The antioxidant effectiveness of caffeic acid addition to minced fish muscle with or without wheat dietary fibre added was studied. Wheat dietary fibre showed a significant prooxidant effect on minced fish muscle during chilled storage that was significantly inhibited in presence of 100 mg/kg caffeic acid. In samples containing caffeic acid and wheat dietary fibre, lipid oxidation was completely inhibited after 10 days. Results obtained from the instrumental texture profile analysis showed that the inclusion of wheat dietary fibre with or without caffeic acid lowered the texture profile analysis parameters. Caffeic acid did not render any changes on the water binding capacity. These results prove that caffeic acid can be successfully used as a natural antioxidant in wheat dietary fibre minced fish restructured products., This work was performed within the Integrated Research Project SEAFOODplus, contract No FOOD-CT-2004-506359 and the research project AGL2006-26016-E/GAN. The [partial] financing of this work by the European Union and the Spanish Ministerio de Educación y Ciencia is gratefully acknowledged.

9 pages, 1 figures, 6 tables. Published online 23 December 2007., Legume flours, due to their amino acid composition and fibre content are ideal ingredients for improving the nutritional value of bread and bakery products. In this study, the influence of the total or partial replacement of wheat flour by chickpea flour on the quality characteristics of two kinds of cake was analyzed. The effects of the chickpea variety and the kind of flour used (white or whole) were also considered. Volume, symmetry, chroma, and crust and crumb L* diminished when increasing the amount of chickpea flour. The replacement of wheat flour by chickpea flour also induced an increase in the initial firmness but cohesiveness and resilience diminished, increasing the tendency to hardening. Among the studied varieties, Pedrosillano and Sinaloa produced cakes with the highest volume. Those varieties also gave layer cakes with the lowest firmness, gumminess and chewiness. White flours produced sponge cakes with higher volume and symmetry than whole flours. No significant differences, however, were observed in layer cakes between white and whole flours. In both layer and sponge cakes, white flour produced cakes with lower firmness, gumminess and chewiness than whole flours., This work was financially supported by the Spanish Ministerio de Educación y Ciencia Project (MCYT, AGL2005-05192-C04).

It is a novel idea to make steamed bread by adding potato flour into wheat flour considering the production and nutritional factors of potato. In this study, the influence of potato flour (0–35%) on dough rheology and quality of steamed bread were investigated. Potato flour addition significantly influenced the dough rheological properties and steamed bread quality, such as increased water absorption, the maximum gaseous release height, total volume of CO2 and hardness, while decreased dough stability and specific volume of steamed bread. Moreover, correlation analysis suggested that dough height at the maximum development time, dough stability, water absorption and the phase tangent can be used for predicting the technological quality of steamed bread. Potato-wheat steamed bread had higher dietary fibre, ash content and antioxidant activity than those of wheat steamed bread. The estimated glycemic index decreased from 73.63 (0%) to 60.01 (35%). Considering the sensory evaluation, the steamed bread with 20% potato flour is acceptable. In conclusion, adding appropriate quantity of potato flour to wheat flour for steamed bread production will not only maintain the technological quality, but also can improve the nutritional value of the steamed bread.