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Snack consumption contributes to the prevalence of noncommunicable diseases because snacks contain high quantities of fat, sodium, and sugar. It is possible to reformulate these foods to improve their nutritional composition by incorporating coconut byproducts. This study aims to improve the nutritional profile of a snack by adding coconut flour to it. A Box–Behnken design was used to study the effects of coconut flour (40-60%), baking time (15-20 min), and temperature (140-160°C) on the physicochemical properties of the snack. There were considered response variables color aspects (L ∗ , a ∗ , b ∗ , C ∗ , and h ∗ ), aw, moisture, BI, and hardness. The R 2 was over 0.73 for aw, moisture, a ∗ , and b ∗ ; meanwhile, as for the rest of the variables, it was lower to 0.71, except for the hardness, for which the model was not significant. For that, the variables considered for the optimization were aw, moisture, a ∗ , and b ∗ . It was found that the moisture content and a ∗ and b ∗ values decreased as the amount of coconut flour increased. Time and temperature reduced the moisture content and the aw and b ∗ values. The optimum conditions of coconut flour amount, time, and temperature were 55.3%, 20 min, and 159°C, respectively. The result was a snack with appropriate physicochemical properties and an increase in the content of protein, fat, and ash compared to the nixtamalized corn flour; also, the principal fatty acid of the snack was the lauric acid, characteristic of the coconut. This study validates the production of a snack made with a virgin coconut oil byproduct.

The effect of L-cysteine on the solubility, protein structure, rheological and textural characteristics of corn masas were investigated. Masa was prepared with L-cysteine at two levels (0.25, 0.50 %). Size exclusion chromatography and Fourier transform infrared spectroscopy were utilized for protein characterization. Dynamic rheology and textural profile analysis were carried out on masas. There was a significant difference in relative solubility between the control and masas containing L-cysteine. Treatments with L-cysteine increased the relative solubility of proteins. Determination of FT-IR revealed that addition of L-cysteine did not affects secondary structure of protein. Data also showed significant differences in textural properties. Masas con L-cysteine improved the springiness, adhesiveness and cohesiveness. This investigation reveal that L-cysteine, may improve the elasticity or storage moduli, important characteristics of masas.

The processes to obtain value-added products from brewers’ spent grain, a contaminant industrial waste, require alkaline non-ecofriendly pre-treatments. The arabinoxylans from brewers’ spent grain were extracted by nixtamalization evaluating the extraction procedure, antioxidant capacity and molecular characteristics. The best arabinoxylans yields were those extracted with CaO at 100 °C and 25 °C (6.43% and 3.37%, respectively). The antioxidant capacity by 2,2-diphenyl-1-picrylhydrazyl assay of the arabinoxylans after thermal treatment and additional arabinoxylans after thermal treatment proteolysis were 434 and 118 mg TE/g, while by 2,20′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt assay the value was similar (380 μmol TE/g). The intrinsic viscosities and viscosimetric molecular weights were 69 mL/g and 13 kDa for arabinoxylans after thermal treatment, and 15 mL/g and 1.6 kDa for arabinoxylans after thermal treatment proteolysis, respectively. The protein and lignin contents were 3.1% and 6.4% for arabinoxylans after thermal treatment and, 0.9% and 4.6% for arabinoxylans after thermal treatment proteolysis, while their arabinose: xylose ratios were 0.39 and 0.36, with ferulic acid contents of 0.63 and 0.14 mg/g, respectively. Both products of arabinoxylans were molecularly identical by Fourier transform infra-red. Although the purity of the extracted arabinoxylans was improved with proteolysis, their intrinsic viscosity and viscosimetric molecular weight were affected. The extraction of arabinoxylans from brewers’ spent grain by CaO nixtamalization alone or after additional proteolysis was successful to obtain purity and good antioxidant capacity.

El objetivo de este trabajo fue evaluar el efecto de la sustitución de harina de trigo (HT) con harina de fibra de avena (HFA) con diferente tamaño de partícula sobre las propiedades reológicas, texturales y de panificación. El tamaño de partícula obtenido después de la molienda de la fibra de avena fue de 250 y 177 µm (micrones). Los porcentajes de sustitución utilizados fueron de 10, 20 ó 30%. A las mezclas de harinas se les determinó color, capacidad de retención de agua (CRA) y perfil de viscosidad. A las masas se les midió fuerza y extensibilidad por la prueba de Kieffer, mientras que al pan se le midió volumen específico, actividad de agua y perfil de textura. Los resultados mostraron incrementos de fuerza en la masa cuando se utilizaron las dos fracciones de HFA (250 o 177 µm) en la sustitución de HT con respeto a la obtenida de HT (0.25 N). En extensibilidad, los incrementos más importantes fueron observados cuando se utilizó HFA de 177 µm. El volumen específico del pan se vio favorecido cuando se utilizó 10 o 20% de HFA (177 µm) observándose valores muy parecidos entre ellos (4.54 y 4.56 cm3 g-1, respectivamente), sin mostrar diferencias significativas al obtenido de HT (4.57 cm3 g-1). El perfil de textura mostró la obtención de panes más blandos cuando se utilizó HFA (177 µm), en sus tres diferentes porcentajes de sustitución (4.86, 4.71 y 7.05 N), incluso mejoró al medido en HT (7.84 N).

Brewers’ spent grain (BSG) is the major by-product of the brewing industry, with great potential as a functional ingredient due to its bioactive compounds. Thus, BSG could be suitable for improving the low nutritional quality of wheat-based snacks highly consumed by young people. The objective of this study was to substitute wheat flour with BSG (0, 10, 20, and 30%) for cookies elaboration, and evaluate the dough rheology, phenolic acids, antioxidant capacity, arabinoxylans content and proximate composition of the cookies Protein content and bioactive compounds (ferulic and p-coumaric acids, water unextractable arabinoxylans) of cookies significantly (p

Las harinas de grano entero de trigo (HGET) son fuente de fibra, antioxidantes, vitaminas, fitoquímicos y nutrientes y podrían suplir la creciente demanda de la industria panadera de trigos con alta calidad. El objetivo del estudio fue evaluar la calidad panadera de HGET de las variedades Cal Blanco F2011 (HCB); Mattchet F2011 (HM) y RSM-Norman F2008 (HN) cultivadas en México en otoño-inverno 2014 a 2016, mediante pruebas convencionales y una no convencional (consiste en la medición del volumen de fermentación de cada muestra de harina). Se realizaron determinaciones bromatológicas, reológicas, de calidad panadera por triplicado. Se realizó un ANDEVA, prueba por DMS (p, Whole grain wheat flour (WGWF) is a source of fiber, antioxidants, vitamins, phytochemicals and nutrients and could supply the growing demand of the bakery industry for wheats with high quality. The objective of the study was to evaluate the baking quality of HGET of the varieties Cal Blanco F2011 (HCB); Mattchet F2011 (HM) and RSM-Norman F2008 (HN) grown in Mexico in autumn-winter 2014 to 2016, by means of conventional tests and an unconventional one (it consists of measuring the fermentation volume of each flour sample). Bromatological, rheological, bakery quality determinations were made in triplicate. An ANDEVA, DMS test (p, Facultad de Ciencias Agrarias y Forestales

Una parte importante del proceso de panificación es la fermentación. El objetivo fue evaluar el efecto de la temperatura (80, 100 o 130 °C) sobre la capacidad fermentativa de las harinas de avena (HA), maíz (HM) o sorgo (HS) al utilizarse en la sustitución de harina de trigo (HT) a niveles de 10 o 20 %. Se determinó la distribución del tamaño de partícula, capacidad de retención de agua (CRA), y perfil de viscosidad de las harinas utilizando el RVA (Rapid Visco Analyser) y la capacidad fermentativa (medida como volumen de la masa) después de una hora de fermentación. La CRA se vio favorecida cuando se utilizó HA al 20 % tratada térmicamente a 100 °C. Parámetros de viscosidad: temperatura de empaste, viscosidad pico y final fueron afectados al tratar térmicamente las harinas. Estos efectos fueron más notorios al ser sometidas a 130 °C. La capacidad fermentativa mejoró considerablemente cuando se utilizó HA al 20 % (163.93 cm3) tratada a 100 °C, incluso mayor a la alcanzada por HT (136.32 cm3). La utilización de HM y HS al 10% tratada a 130 °C también favoreció este parámetro, sin embargo, no al nivel alcanzado por HT.

espanolSe evaluo el efecto de la sustitucion del 2.5, 5, 7.5 y 10% de harina de trigo (HT) con harina de avena (HA), de maiz (HM) y de sorgo (HS) sobre las propiedades reologicas de la masa, texturales y sensoriales del pan. Se determino la capacidad de retencion de agua (CRA), temperatura de empaste, viscosidad pico y viscosidad final en harinas. En masa, se determino fuerza (F) y volumen a 1 h de fermentacion. Se realizo un analisis sensorial en pan para determinar las preferencias de los panelistas, asi como el analisis del perfil de textura (TPA). Los resultados mostraron diferencias significativas en las mediciones realizadas. El volumen de la masa obtenido al utilizar HA en los cuatro diferentes niveles no mostro diferencias con HT (136.32 cm3 ± 4.62). El analisis sensorial no mostro diferencias cuando el pan se elaboro con HA o HM a 10% y el obtenido solo de HT. EnglishThe effect of substitution of 2.5, 5, 7.5 and 10% of wheat flour (HT) with oat flour (HA), corn (HM) and sorghum (HS) on the rheological properties of the dough, textural and sensorial bread properties was evaluated. The water holding capacity (CRA), pasting temperature, peak viscosity and final viscosity in flour was determined. In dough, force (F) and volume within an hour of fermentation was measured. A sensory analysis of bread to determine the preferences of the panelists and a texture profile analysis (TPA) were also carried out. The results showed significant differences (p ˂ 0.05) among measurements. The volume of the dough using HA at the four levels did not show significant differences compared with HT (136.32 cm3 ± 4.62). Sensory analysis of bread showed no difference (p ˃ 0.05) between the bread made with 10% HA or HM and the HT only bread.

Background: Alcalase-treated amaranth proteins generate angiotensin-1-converting enzyme (ACE-1) inhibitory peptides, which could be useful for functional foods development. Our aim was to evaluate the technological, sensory, and antihypertensive properties of pasta enriched with an amaranth hydrolysate. Methods: Pasta with 11% (A, control), 15% (B), and 20% (C) of protein content were formulated. Pastas B and C were supplemented with an alcalase-treated amaranth protein concentrate. Cooking time, cooking lost, color, and texture were assessed. An untrained panel (n = 30) evaluated sensory attributes. The antihypertensive effect was evaluated in hypertensive rats. Results: The hydrolysate IC50 was 0.014 mg/mL. Optimum cooking time and cooking loss decreased in products B and C vs. A (p &lt, 0.05). The L* values decreased in pasta C. Firmness increased in pasta C vs. A (p &lt, 0.05). Adhesiveness was different among groups (p &lt, 0.05). Pasta A had the highest acceptability (p &lt, 0.05). The products B and C, and captopril (positive control) showed antihypertensive properties after 3 h of supplementation (p &lt, 0.05). This effect remained after 7 h, 8 h, or 9 h. Conclusions: The addition of amaranth hydrolysates to pasta negatively impacts on the overall acceptability and, to a lesser extent, on pasta taste. However, it is possible to maintain the antihypertensive properties of the supplemented pasta under physiological conditions.

Fiber-reinforced starch-based biocomposites provide an environmentally friendly alternative to replace petroleum-based plastics. Nevertheless, these materials present structural stability problems owing to their hydrophilicity. Therefore, a chemical modification is usually necessary. Hence, the aim of this research is to obtain biocomposites based on acetylated corn starch (AS), acetylated sugarcane fiber (AcSF) and glycerol. Also, to assess the AcSF content (FC, 0.0–20.0%) and glycerol content (GC, 20.0–30.0%) on their physical, mechanical and microstructural properties. A single-screw extruder and central composite rotatable design were employed. Due to acetylation and possible interaction between matrix-fiber, there was an improvement in water resistance; while the mechanical properties were enhanced by increasing FC up to 12.0%. Biodegradability recorded a range of 24.2–39.3%. Microstructural analysis evidenced the extrusion process effect, chemical modification and new interactions formation. It was found that an optimum blend was of FC = 12.0% and GC = 24.0%. The acetylation of both sugarcane fiber and corn starch allowed us to obtain eco-friendly materials with good mechanical properties and water resistance.

Celiac disease and other-gluten related disorders are characterized by an inadequate immune reaction against dietary gluten. Some strategies have been developed for gluten modification, to reduce or avoid the immune response. The aim of this study was to modify gluten proteins in wheat flour using the Aspergillus niger prolyl-endopeptidase (AnPEP) to elaborate bread supplemented with amaranth blends, evaluating its immunoreactivity and technological quality. The reaction conditions: enzyme (dilutions 1:50, 1:100 and 1:500), temperature (35 or 40 °C), substrate (WF) (10% or 20%, w/v), time (1–8 h), gluten content by R5-ELISA, and the protein composition by SE-HPLC were analyzed. For bread-making, 60% of modified WF and 40% of amaranth blends (20:80, 30:70, 40:60; raw: popped, respectively), and two fermentation times (52 and 90 min) were tested. Specific volume and gluten content were evaluated. The best reaction conditions were (1:50) AnPEP, 20% WF, and 8 h incubation at 35 °C. The bread supplemented with the 20:80 amaranth blend showed a higher specific volume and after a 52 min fermentation had 99% less immunogenic gluten than the wheat bread. The use of the amaranth blend in combination with WF modified by AnPEP is an effective way to obtain gluten-reduced breads with acceptable quality.

Changes in the solubility of corn proteins occurring during traditional nixtamalization and extrusion processes used to produce tortillas were studied using size exclusion chromatography, SDS-PAGE and the Dumas method to measure 50% propanol-insoluble protein. Size exclusion chromatography (HPL-SEC) studies furthered the understanding of protein solubility changes during both processes. Extrusion caused more protein aggregation in tortilla intermediate and final products than traditional nixtamalization. Mixing during extrusion and in the intermediate step of masa production in the traditional nixtamalization process was critical in reducing protein solubility. Baking tortillas also considerably reduced the protein solubility for the traditional nixtamalization process. Baking produced aggregation that could not be disrupted with a reducing agent.

The effect of consuming baked foods enriched with antihypertensive compounds on blood pressure remains uncertain. In this study, an alcalase-generated amaranth hydrolyzate was used to prepare cookies and their technological characteristics (expansion factor, color, and texture) and antihypertensive properties evaluated. The bioavailability of the antihypertensive compounds were assessed in Balb/c mice and the antihypertensive effects in hypertensive rats. Enriched cookies developed a more intense yellow-brown color than the non-enriched ones (p

The aim of this study was to determine the Cd2+ removal capacity of a biosorbent system formed by Saccharomyces cerevisiae in calcium alginate beads. The adsorption of Cd2+ by a S. cerevisiae&ndash, alginate system was tested either by batch or fixed-bed column experiments. The S. cerevisiae&ndash, alginate system was characterized using dynamic light scattering (DLS, zeta potential), size, hardness, scanning electron microscopy (SEM), and Fourier-transform infrared spectroscopy. Beads of the S. cerevisiae&ndash, alginate system showed a spherical&ndash, elliptical morphology, diameter of 1.62 &plusmn, 0.02 mm, 96% moisture, negative surface charge (&minus, 29.3 &plusmn, 2.57 mV), and texture stability during storage at 4 &deg, C for 20 days. In batch conditions, the system adsorbed 4.3 &micro, g of Cd2+/g of yeast&ndash, alginate beads, using a Cd2+ initial concentration of 5 mg/L. Adsorption capacity increased to 15.4 &micro, g/g in a fixed-bed column system, removing 83% of total Cd2+. In conclusion, the yeast&ndash, alginate system is an efficient option for the removal of cadmium at low concentrations in drinking water.

Consumers with gluten-related disorders require gluten-free (GF) foods to avoid an immune response. Alternative to the use of non-gluten containing grains to prepare GF bread, the gluten reactivity has been greatly reduced using a proline specific cleavage enzyme, however, the gluten functionality was lost. The aim of this study was to evaluate the effect of adding an amaranth flour blend (AFB) to enzymatically modified wheat-flour proteins on dough functionality and to evaluate the immunoreactivity and acceptability of the prepared bread. First, wheat flour (20% w/v, substrate) was hydrolyzed using 8.4 U mg−1 protein Aspergillus niger prolyl-endopeptidase (AnPEP) for 8 h at 40 °C under constant agitation. Four types of breads were prepared with the same formulation except for the type of flour (14% w.b.): wheat flour (WF), WF-AFB unmodified not incubated, WF-AFB unmodified incubated and WF-AFB modified. The protein composition and free thiols were analyzed before and after amaranth addition, and the flour and bread proteins were run using SDS-PAGE and immune-detected in blots with IgA from celiac disease patients. The immunoreactive gluten content, specific volume and bread acceptability were evaluated. The polymeric proteins and free thiol groups of WF decreased after AnPEP treatment. The electrophoretic patterns of the modified flour and bread proteins were different and the IgA-immunodetection in blots was highly reduced, particularly for the higher molecular weight subunits. The addition of AFB to the modified wheat flour prepared using AnPEP improved the dough functionality by increasing the thiol groups and allowed the preparation of a sensorially acceptable bread with only 60 mg kg−1 immunoreactive gluten.

The replacement of semolina (SEM) with raw:popped (90:10) amaranth flour blend (AFB) in pasta making at 25, 50, 75, and 100 g/100 g levels (flour basis, 14 g of water/100 g) was carried out to evaluate the effects on cooking quality and texture of the supplemented pasta samples. Significant differences on cooking quality characteristics and texture of the pasta samples were observed. The pasta solid loss increased, weight gain and firmness decreased as the AFB level increased. The semolina pasta showed the lowest solid loss (7 g/100 g) and the highest weight gain (188.3 g/100 g) and firmness (1.49 N), whereas the amaranth blend pasta was the softer (around half of the firmness of semolina pasta) and lost the higher amount of solids (11.5 g/100 g). The raw and popped AFB was suitable for increasing the nutritional quality through dietary fiber and high quality protein and even to obtain gluten-free pasta with acceptable cooking quality (solid loss of 3.5 g/100 g higher than that considered as acceptable for semolina pasta). The amaranth blend used in this study enables the partial or total replacement of wheat semolina in pastas with acceptable cooking quality and texture.

An increased consumption of healthy foods to reduce chronic diseases risks is needed. We developed and evaluated a multigrain snack as a nutritive alternative to the highly consumed corn tortilla chips. Corn, wheat, and chickpea grains were boiled in 1 % calcium oxide solution, steeped, washed, and ground before being mixed with soy protein isolate and oat flour to prepare the multigrain masa. Multigrain tortillas were moulded, baked, dried, and fried. Proximate composition, dietary fiber, protein quality, sensorial, and textural properties were evaluated. A commercial tortilla chip was used as control. The multigrain snack contained 153 % more protein, 53 % more dietary fiber, and 43 % less fat than commercial tortilla chips. Its lysine and isoleucine contents helped to increase the corrected-net protein utilization by 10 %, while digestibility increased from 83.5 to 91.8 % as compared to commercial tortilla chips. The mean breaking force was 6,082 g for the multigrain snack and 4,780 g for the commercial tortilla chips. The mean acceptability score for the multigrain snack was 12.1 (unstructured line scale 0–15 cm), and 82 % of the panelists rated the snack as acceptable. In conclusion, a nutritionally enhanced multigrain tortilla snack was developed which provides significantly more dietary fiber and protein and less fat than traditional commercial corn tortilla chips, but with comparable appearance and high acceptability.

Probiotics are live microorganisms that confer a number of health benefits when consumed in adequate amounts, mostly due to improvement of intestinal microflora. Bacterial strains from the genera Lactobacillus, Bifidobacterium, and Bacillus have been widely studied and are used to prepare ready-to-eat foods. However, the physicochemical stability and bioavailability of these bacteria have represented a challenge for many years, particularly in nonrefrigerated foodstuffs. Microencapsulation (ME) helps to improve the survival of these bacteria because it protects them from harsh conditions, such as high temperature, pH, or salinity, during the preparation of a final food product and its gastrointestinal passage. The most common coating materials used in the ME of probiotics are ionic polysaccharides, microbial exopolysaccharides, and milk proteins, which exhibit different physicochemical features as well as mucoadhesion. Structurally, the survival of improved bacteria depends on the quantity and strength of the functional groups located in the bacterial cell walls, coating materials, and cross-linkers. However, studies addressing the role of these interacting groups and the resulting metabolic impacts are still scarce. The fate of new probiotic-based products for the 21st century depends on the correct selection of the bacterial strain, coating material, preparation technique, and food vehicle, which are all briefly reviewed in this article.

The increasing demand for high-fiber products has favored the design of numerous bakery products rich in fiber such as bread, cookies, and cakes. The objective of this study was to evaluate the dietary fiber and estimated glycemic index of cookies containing extruded wheat bran. Wheat bran was subjected to extrusion process under three temperature profiles: TP1;(60, 75, 85 and 100 °C), TP2;(60, 80, 100 and 120 °C), and TP3;(60, 80, 110 and 140 °C) and three moisture contents: (15, 23, and 31 %). Cookies were elaborated using extruded wheat bran (30 %), separated into two fractions (coarse and fine). The dietary fiber content of cookies elaborated with extruded wheat bran was higher than the controls; C0 (100 % wheat flour) and C1 (30 % of no extruded bran coarse fraction) and C2 (30 % of no extruded bran fine fraction). The higher values of dietary fiber were observed on cookies from treatments 5 (TP1, 31 % moisture content and coarse fraction) and 11 (TP2, 31 % moisture content and coarse fraction). The estimated glycemic index of cookies ranged from 68.54 to 80.16. The dietary fiber content of cookies was increased and the lowest glycemic index corresponded to the cookies elaborated with extruded wheat bran. Cookie made with the treatment 11 had a better dietary fiber content and lower estimated glycemic index.

Gluten-related diseases are a range of inflammatory disorders of the small intestine, characterized by an adverse response to gluten ingestion; therefore, the treatment is a gluten withdrawal. In spite of the increased market of gluten-free products, widely available breads with high acceptability are still missing due to the technological challenge of substituting the special gluten properties. Instead of using alternative ingredients for baking, some attempts have been done to decrease gluten immunogenicity by its enzymatic degradation with microbial proteases. Although the gluten immunogenicity reduction has been reached to an acceptable level, some quality parameters of the products are affected. This review focus on the use of microbial peptidases to prepare less immunogenic baked goods and their effect on product quality.

Ferulated arabinoxylans were alkali-extracted from wheat bran at different incubation times (0.0, 0.5, 1.0, 1.5 and 2.0 h). Wheat bran ferulated arabinoxylans (WBAX) arabinose-to-xylose ratio, ferulic acid content, intrinsic viscosity and viscosimetric molecular weight values decreased as the incubation time of extraction increased. WBAX enzymatic cross-linking capability was affected by incubation time while an increase in WBAX concentration from 5 to 6% (w/v) favored gelation. The WBAX gels formed presented a macroporous structure with mesh size ranging from 40 to 119 nm and hardness values varying from 1.7 to 5 N.

Five experimental bread wheat lines (BWL) were grown at the Yaqui Valley Experimental Station in Sonora, Mexico during two consecutive growing cycles. The effect of five nitrogen fertilization (NF) treatments on protein size distribution (PSD), physical dough properties (PDP), and baking performance of the BWL was evaluated. Polymeric and monomeric proteins were evalu-ated by SE-HPLC. PDP were carried out by the National Mixograph and the TA-XT2 Texture Analyzer. Baking performance was evaluated using the straight dough method. Protein content (PC), main protein fractions (glutenins, gliadins, albumins-globulins), and mixograph development time (MDT) were significantly influenced by NF treatment and BWL but not by their interaction. On the other hand, PDP measured by the Kieffer rig, and baking performance were significantly influenced by the main factors (NF and BWL) and their interaction. The amount and timing of fertilizer applied to the BWL modified the PC, PSD, PDP, and bread loaf volume. PDP exhibited a larger variation in comparison to the PSD of glutenins. The split application of 150 kg of urea/ha (50-50-50) to all BWL showed a better loaf volume response than the same amount of urea applied at sowing (150-0-0). The application of 300 kg of urea/ha to all BWL, either at sowing or at three split applications of 100 kg of urea/ha each, resulted in higher flour unextractable polymeric protein (FUPP). On the other hand, the split application of 100-100-100 kg of urea/ha to three of the BWL represented the higher total unextractable polymeric protein (TUPP). Differences on PC and PSD were reflected on differences on PDP and bread loaf volume observed among the BWL.

Celiac disease (CD) is caused by ingestion of wheat gluten proteins, due to immune response to proline- and glutamine-rich sequences. In this study, for reduction of the immune recognition, gluten proteins were enzymatically modified by binding methionine to the amino lateral groups of glutamine residues. Additionally, a bread-making process with modified gluten was assayed. The methionine binding was monitored by measuring the alpha-amino group disappearance and reduction of celiac IgA immunoreactivity. The best methionine binding was after 60 min reaction at pH 10, inducing a reduced to null IgA immunoreactivity to prolamins extracted from modified gluten. The bread prepared with modified gluten had lower specific volume (3.86 cm 3 /g) than the control wheat bread (4.52 cm 3 /g) but higher than those reported for gluten-free loaves. The preserved functionality of gluten proteins will make it feasible to apply this kind of modification in different wheat-based foodstuffs like the assayed bread in this study.

The migration of α-tocopherol (α-T) from low density polyethylene (LDPE) films, added with 20 (film A) and 40 mg g −1 (film B) to corn oil for 12 weeks at 5, 20 and 30 °C was determined. A LDPE film added with no α-T was used as control (film C). Diffusion coefficient ( D ) values for the film A system were 1.4 × 10 −11 , 7.1 × 10 −11 and 30.3 × 10 −11 cm 2 s −1 at 5, 20 and 30 °C, respectively. Meanwhile, D values for the film B system were 1.3 × 10 −11 , 9.6 × 10 −11 and 51.1 × 10 −11 cm 2 s −1 at the same temperatures. The activation energy ( E a ) for the diffusion of α-T was 126.5 (film A) and 105.9 kJ mol −1 (film B). The effect of the migration of α-T on the oxidative stability of corn oil was evaluated by monitoring hexanal content by solid phase micro-extraction (SPME) and gas chromatography. The hexanal content in the oil showed that both films added with α-T resulted suitable to maintain the oxidative stability of the oil for about 16 weeks at 30 °C, compared to 12 weeks for the oil in contact with the film C.

Antioxidant active packaging consisting of coextruded films made of low density polyethylene (LDPE) added with 0, 8, and 14 mg/g of butylated hydroxytoluene (BHT) and polyamide 6/66 were fabricated. The release of BHT from the films to Asadero cheese was determined. Most of the BHT was diffused from the LDPE layer to the cheese during the first 20 d of storage at 5 degrees C. Diffusion coefficient for the diffusion of BHT from the films 8 and 14 to the cheese was calculated as 6.24E-12 and 6.26E-12 cm2/s, respectively. The release of BHT from the film added with 8 mg/g of the antioxidant in the LDPE layer complied with the legal limit established for food products. However, the film added with 14 mg/g of the antioxidant exceeded that limit. The film added with 8 mg/g of BHT maintained the same levels of oxidized odor from 20 to 100 d of storage.

This research aimed to prepare instant flour from malted and raw (un-malted) corn flours nixtamalized by the extrusion process and evaluate the effect on the physicochemical properties of tortillas prepared using these flours. White maize was malted for 24 h, dried at 50 ± 1 °C, and ground. Subsequently, 0.3 % lime and 25 or 30 % water were added to ground malted or un-malted corn, and the mixture was refrigerated (4 °C) for 12 h. These samples were nixtamalized by an extrusion process in a single screw extruder at two temperature profiles within four heating zones, TP1 (60, 60, 70, and 80 °C) and TP2 (60, 70, 80, and 90 °C), to obtain corn flour. Water was added to the extruded corn flours to make a dough, or masa, and the masa was then molded and baked to obtain tortillas. The corn flours were characterized according to their ability to absorb water and viscosity profile (RVA). The firmness and rollability after 2 and 24 h of storage were determined, and a sensory evaluation was conducted. The malted corn flour extruded with a 25 % moisture content and TP2 temperature profile yielded tortillas with the best firmness and rollability. In conclusion, the changes during the malting of corn grain and the nixtamalization by the extrusion process improved the water absorption capacity of flours and textural properties of the tortilla and produced a product with acceptable sensory properties.

The inhibitory capacity of the globulin fraction of wheat bran against the diphenolase activity of mushroom tyrosinase, using l-tyrosine as substrate, was evaluated. Enzyme kinetics was monitored in the presence of globulin solutions by measuring the absorbance at 475nm. Lineweaver-Burk plots were drawn in order to determine Vmax, Km, and type of inhibition. Results showed that globulins from wheat bran competitively inhibited, the activity of mushroom tyrosinase with a KI of 0.79%(w/v). The degree of inhibition was 24% at 2 mM of the substrate L-tyrosine.

Wheat bran arabinoxylan (WBAX) gels entrapping standard model proteins at different mass ratios were formed. The entrapment of protein affected the gel elasticity and viscosity values, which decreased from 177 to 138 Pa. The presence of protein did not modify the covalent cross-links content of the gel. The distribution of protein through the network was investigated by confocal laser scanning microscopy. In mixed gels, protein aggregates forming clusters were detected at protein/polysaccharide ratios higher than 0.25. These clusters were not homogeneously distributed, suggesting that WBAX and protein are located in two different phases. The apparent diffusion coefficient (Dm) of proteins during release from mixed gels was investigated for mass ratios of 0.06 and 0.12. For insulin, Dm increased significantly from 2.64 × 10−7 to 3.20 × 10−7 cm2/s as the mass ratio augmented from 0.06 to 0.12. No significant difference was found for Dm values of ovalbumin and bovine serum albumin released from the mixed gels. The results indicate that homogeneous protein/WBAX gels can be formed at low mass ratios, allowing the estimation of Dm by using an analytical solution of the second Fick’s law.

Different formulations for chocolate pastries making (brownies) were prepared by substituting 15, 20, and 25% of the wheat flour by inulin. The batter characteristics of each formulation were evaluated and the batters were baked at 175 degrees C for 15 min. After baking, the brownies were allowed to cool, put into crystal polystyrene trays, and their texture after 1, 3, 7, and 15 days of storage at room temperature (25 degrees C) and 65% of relative humidity, was evaluated. Based on the evaluations of batter characteristics and brownies textural properties during storage, the formulation containing 20% of inulin was the best. Proximate analysis was determined, and total, soluble and insoluble dietary fiber were quantified for brownies control and 20% inulin ones, as well as commercial brownies. The brownies containing 20% inulin showed lower firmness, gumminess, and masticability than the control and higher protein and lower fat content (6,3 vs 26,3%) and caloric value (331,4 vs 467.9 kcal/100 g) in comparison to the commercial brownies. The brownie with 20% inulin had twice the total dietary fiber and 22 times more soluble fiber than the brownie control. The acceptability of the brownie with 20% inulin was similar to that of the control. The incorporation of inulin in the production of brownies allowed to reduce the caloric value and to increase the soluble fiber content without adverse effects in texture of the pastries.

Gluten-free pasta represents a challenge for food technologists and nutritionists since gluten-free materials used in conventional formulations have poor functional and nutritional properties. A novel extrusion-cooking process was set up to improve the textural characteristics of rice-based pasta, and to enrich it with amaranth. Mineral and fiber content, and protein digestibility were improved by amaranth enrichment. Extrusion-cooking of a 75/25 mixture of rice flour and amaranth prior to pasta-making gave the best results as for the textural characteristics of the final product. The firmness of cooked pasta increased due to the extrusion-cooking process, that also decreased protein solubility in the amaranth-enriched pasta. The content in accessible thiols also decreased in amaranth-enriched pastas, indicating that amaranth proteins may be involved in forming disulphide bonds during the pasta-making process. Our results suggest that starch in rice flour interacts best with amaranth proteins when starch gelatinization occurs simultaneously to protein denaturation in the extrusion-cooking process.

Gluten-free bakery foodstuffs are a challenge for technologists and nutritionists since alternative ingredients used in their formulations have poor functional and nutritional properties. Therefore, gluten-free bread and cookies using raw and popped amaranth, a grain with high quality nutrients and promising functional properties, were formulated looking for the best combinations. The best formulation for bread included 60–70% popped amaranth flour and 30–40% raw amaranth flour which produced loaves with homogeneous crumb and higher specific volume (3.5 ml/g) than with other gluten-free breads. The best cookies recipe had 20% of popped amaranth flour and 13% of whole-grain popped amaranth. The expansion factor was similar to starch-based controls and the hardness was similar (10.88 N) to other gluten-free cookies. Gluten content of the final products was around 12 ppm. The functionality of amaranth-based doughs was acceptable although hydrocolloids were not added and the final gluten-free products had a high nutritional value.

Due to an increasing incidence of celiac disease (CD) and other gluten-related disorders, different gluten-free breads have been developed using starches and additives as a substitute for gluten. Thus, patients miss not only the taste and aroma of wheat bread but also risk their sensitive intestines. Therefore, modifying gluten to avoid an immune response in CD and its application to baking is in progress. The aim of the study was to enzymatically modify gluten on wheat flour, during bread-making avoiding the use of additives, to reduce immunoreactivity, preserving its properties. Microbial transglutaminase (mTG) or chymotrypsin (ChT) was used to bind lysine or valine to gluten proteins in a model system. The best conditions were directly applied to wheat flour for bread-making with and without punching at 45 min. Subsequently, the rheological properties of the doughs, specific volume of the loaves, immunoreactive gluten content and modification of the extracted proteins were evaluated. ChT-treated breads presented a better appearance with a more homogeneous crumb, higher specific volume values (3.34-4.25 cm(3) g(-1)) and higher reactive gluten reduction (up to 71%) than the mTG-treated ones (1.23-2.66 cm(3) g(-1)) with only a 42% reactive gluten reduction. Thus, transpeptidation during bread-making is a promising technology, although it is necessary to improve the modification process to obtain the reactive gluten reduction required in breads for the treatment of CD patients and other gluten-related disorders.

Los componentes quimicos de las harinas, principalmente las proteinas, determinan el comportamiento reologico y la calidad de las mismas. En los programas de mejoramiento genetico del trigo, ademas de evaluar las caracteristicas agronomicas y susceptibilidad a enfermedades en este cultivo, es necesario evaluar el potencial de una harina para un determinado uso final. En este trabajo se caracterizaron quimica y reologicamente 10 harinas de lineas experimentales (LE) de trigo y se realizaron pruebas de panificacion para evaluar su potencial panadero. Las mediciones reologicas se realizaron en el mixografo y el analizador de textura. Las cantidades relativas de proteinas polimericas y monomericas se determinaron de los extractos de buffer-SDS separados en el sistema SE-HPLC. La calidad panadera (volumen de pan) fue evaluada mediante la prueba de panificacion de masa directa con 30 g de harina. Sobresalieron 5 harinas de las LE por su mayor proporcion de proteina polimerica y proteina polimerica no extraible en harina, ademas de presentar un gluten mejor balanceado y producir pan con volumenes significativamente mayores (291.03 a 304.26 cm3). La resistencia maxima (151.52 g) fue significativamente mayor en la LE 1075 con respecto al resto de LE. Las LE mostraron diferencias importantes en los parametros evaluados en sus harinas, las cuales pueden ser utilizadas como base para determinar la conveniencia de mantenerlas en los programas de mejoramiento genetico de trigos panaderos.

Ademas de la firmeza, es importante contar con otras medidas objetivas de la calidad del espagueti cocido; Es por ello que se planeo un experimento donde se uso espagueti comercial, se sometio a tres tiempos de cocimiento (9.5, 12.5 y 15.5 min) y de reposo (0, 2 y 5 h). Se midio la viscosidad extensional biaxial y la firmeza en espagueti, determinando ademas la relacion entre ambas. Para medir la viscosidad extensional biaxial en espagueti, se utilizo el metodo de compresion uniaxial con lubricacion a una velocidad de deformacion de 0.3 mm-min-1. La firmeza del espagueti fue medida en el analizador de textura TA-XT2. Se observo que tanto la viscosidad extensional biaxial como la firmeza disminuyen significativamente con el tiempo de cocimiento y con el de reposo. Los perfiles de comportamiento de la viscosidad extensional biaxial y la firmeza fueron similares, tanto para los tiempos de cocimiento como para los de reposo. Se encontro una correlacion altamente significativa (r = 0.83) entre los valores de viscosidad extensional biaxial y firmeza. Esto indica que los cambios en la calidad del espagueti cocido mostrados en la medicion de firmeza tambien fueron detectados por la viscosidad extensional biaxial, la cual podra servir como una nueva y util medicion complementaria de la calidad del espagueti cocido.

RESUMEN Las enfermedades relacionadas al gluten se caracterizan por inadecuada reacción inmunológica a este compuesto, por lo que se busca modificarlo para evitar esa respuesta. El objetivo de la tesis fue modificar gluten en harina de trigo con prolil-endopeptidasa de Aspergillus niger (AnPEP), elaborar pan complementando con amaranto, evaluar inmunoreactividad y calidad tecnológica. Se buscaron condiciones de reacción para la modificación: dilución de AnPEP (1:500, 1:100, 1:50), sustrato (harina de trigo al 10% o 20%, p/v), tiempo (1-8 h) y temperatura (35 y 40 °C), cuantificando gluten inmunoreactivo. Se probaron 3 combinaciones de amaranto (20:80, 30:70, 40:60, amaranto crudo:reventado), para sumar 40% a 60% de la masa de trigo modificada, para elaborar pan compuesto. Se evaluó la composición proteica y contenido de tioles libres en las harinas de amaranto y trigo sin modificar y modificado. Se probaron tiempos de fermentación (52 y 90 min), se evaluó el volumen específico del pan, contenido de gluten y aceptabilidad. Las proteínas de harinas y pan separadas por electroforesis, se inmunodetectaron con IgA sérica de celiacos. Las mejores condiciones de modificación enzimática fueron: dilución 1:50 (AnPEP), sustrato 20% (p/v), 8 h y 40 °C. La proporción 20:80 de amaranto mejoró la consistencia de la masa y volumen específico del pan, con 52 min de fermentación. Disminuyeron la proteína polimérica (la fracción no extraíble) y los tioles libres por efecto de la AnPEP. Los perfiles electroforéticos de las proteínas se modificaron por el tratamiento y se redujo la inmunodetección de las de alto peso molecular. Mediante la modificación enzimática, se obtuvo un pan con 10.2/15 en aceptabilidad general, volumen específico de 2.5 cm3/g y reducción significativa (99.9%) de gluten reactivo. Con la harina compuesta (trigo modificado + amaranto) se obtuvo un pan aceptable, con muy bajo contenido de gluten inmunoreactivo (60 mg/kg).

Enzimas como amilasas y peptidasas tienen múltiples aplicaciones en la industria alimentaria y cervecera. Están ampliamente distribuidas en la naturaleza y presentan una alta actividad en algunos cereales germinados. Hoy en día, la industria alimentaria aplica ultrasonido (US) para mejorar la velocidad de diferentes procesos de granos germinados. El objetivo de este estudio fue evaluar el efecto del ultrasonido (US) en la germinación y las actividades de alfa amilasa y peptidasas de grano de trigo. Se aplicó el US a grano previamente remojado de las variedades Patronato y Ónavas, a 3 diferentes intensidades (27, 81 y 108 Watts) durante 3 minutos a una frecuencia de 25 kHz. Las muestras se germinaron a 25 °C y 90% HR hasta 7 días, regándolas 3 veces/día. Los granos germinados se recolectaron a los 1, 3, 5, y 7 días. Posteriormente, se secaron a 50°C por 48 h y se molieron con un molino Cyclotec usando una malla de 0.5 mm. Se evaluaron la pérdida de sólidos y la actividad de alfa amilasa medida indirectamente con el analizador rápido de viscosidad (RVA) y directamente por el método Ceralpha. La actividad de peptidasas se determinó por un método espectrofotométrico. El tiempo de germinación afectó significativamente (p˂0.05) a la pérdida de sólidos y actividades de alfa amilasa y peptidasas en ambas variedades. Además del tiempo de germinación, el tratamiento de US y la variedad tuvieron un efecto significativo en la actividad de alfa amilasa medida por ambos métodos. La interacción tratamiento de US*variedad no fue significativa (p>0.05) para la actividad medida por el RVA, tampoco lo fue para la actividad de peptidasas. La actividad de alfa amilasa incrementó con el tiempo de germinación, mostrando correspondencia entre los métodos utilizados para su medición. A partir del tercer día, se observó un incremento importante en su actividad, siendo Ónavas la que mostró una actividad mayor. Al quinto y séptimo, no hubo diferencias significativas en la actividad de esta enzima, excepto al aplicar 81 Watts a ambas variedades.

"Tradicionalmente los productos de panadería son de alto índice glucémico (IG) y se han visto asociados al problema de obesidad y consecuencias como diabetes tipo 2. El objetivo de este trabajo fue evaluar el efecto de la nixtamalización con choque térmico de los granos en la funcionalidad de una harina multigrano, para la elaboración de pan de moderado IG. Se establecieron las condiciones óptimas de cocimiento de granos. Posteriormente los granos fueron nixtamalizados de forma tradicional y con choque térmico a 30 °C y a , se obtuvieron las harinas y se evaluaron tres formulaciones multigrano, de las cuales se seleccionó una para finalmente elaborar pan multigrano y evaluar la composición proximal, el contenido de almidón resistente (RS) e IG in vitro. Los resultados mostraron diferencias significativas en los perfiles viscoamilográficos de los distintos tratamientos conforme aumentó la intensidad del proceso. Así mismo, el maíz con choque térmico a 30 °C y el garbanzo con choque térmico a 1 °C resultaron en mayor RS. Comparado con el pan blanco, se encontró un aumento en el contenido de proteína, grasa y ceniza en los panes multigrano. El contenido de RS en el pan multigrano aumentó con el uso de harinas nixtamalizadas comparado con el pan multigrano con harinas sin nixtamalizar. Se logró reducir el IG en un 15.6% en los panes multigrano sin comprometer demasiado la calidad del pan. Se concluye que la nixtamalizaci n con cho ue t rmico tanto a 30 °C como a 1 °C, aumenta el contenido del RS pero no mejora la funcionalidad de las harinas. Finalmente el aumento del RS en el pan multigrano no causó efecto significativo en la reducción del IG con respecto al pan con harinas sin nixtamalizar, sin embargo representa una mejor opción que el pan blanco. Es necesaria más investigación para lograr reducir más el IG del pan sin comprometer sus características sensoriales. Palabras clave: Pan multigrano, índice glucémico y almidón resistente"

El trigo es uno de los tres cereales más cultivados en el mundo, conformando la base de la alimentación de gran parte de la población, en diversas formulaciones. Sin embargo, en algunas personas es causa de enfermedad ya que induce diferentes reacciones inmunológicas. Entre ellas está la enfermedad celiaca (EC), que se desencadena con la ingestión de gluten de trigo y otros cereales emparentados como la cebada y el centeno. La EC involucra un proceso inflamatorio que lleva a la atrofia de las vellosidades del intestino delgado, en personas predispuestas genéticamente. Esto se debe a que las proteínas del gluten, en especial las prolaminas (proteínas solubles en alcohol) del trigo son ricas en prolina y glutamina. La prolina es un aminoácido con estructura cíclica inaccesible para la mayoría de las enzimas proteolíticas digestivas. Por esto las proteínas del gluten no se digieren por completo y algunos de sus péptidos llegan al intestino y atraviesan la barrera intestinal cuya permeabilidad está atrofiada en los pacientes celiacos. En la lámina propria, la transglutaminasa tisular, el autoantígeno en la EC, desamina las glutaminas de los péptidos confiriéndoles mayor afinidad a los antígenos leucocitarios humanos (HLA) del tipo DQ2 y DQ8 de las células presentadoras de antígenos. Estas células presentan dichos epítopes a las células T que se activan y proliferan produciendo citocinas proinflamatorias y estimulando a las células B para la producción de anticuerpos contra gluten y contra la propia transglutaminasa tisular. La prevalencia de la EC se ha estimado en 1-2% alrededor del mundo con un incremento sostenido durante las últimas décadas. Los factores involucrados en el desarrollo de la EC son tanto intrínsecos, como los genéticos y extrínsecos o ambientales, como la exposición al gluten.

La enfermedad celiaca (EC) o intolerancia al gluten del trigo es una enteropatía autoinmune, con prevalencia mundial de un 1 %, manifestándose a cualquier edad. En los niños se da con síntomas agudos que los desnutren. El único tratamiento es una dieta sin gluten, que puede inducirles deficiencias nutricias. Además, los alimentos etiquetados "exentos de gluten", elaborados con harinas alternativas tienen funcionalidad baja. Una guía dietaria para los niños, incluyendo recetas caseras con ingredientes seguros, podría ayudar a prevenir recaídas así como a mantener un estado nutricio saludable. OBJETIVO: Diseñar una guía dietaria para niños entre 1 y 6 años de edad, que incluya recetas de pan y galletas con ingredientes accesibles, buenas características tecnológicas y seguros inmunológicamente. RESULTADOS: Se diseñó y editó una guía dietaria para niños de 1 a 6 años, incluyendo información general sobre EC, recetas diseñadas ex profeso de galletas y pan de amaranto y almidón de maíz, con baja respuesta inmune a los celiacos, y propiedades aceptables. Además, la guía presenta 18 menúes completos para el manejo de una dieta exenta de gluten. CONCLUSIÓN: La guía dietaria será útil a los padres de los niños que padecen EC, evitándoles gastos excesivos y manteniendo a sus hijos saludables.