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The purpose of the present study was to examine the extrusion-cooking process of cereal blends with addition of hatchery waste (HW). The effect of HW addition on the physical properties and chemical composition of the extrudates was examined. The share of the HW in blends with corn meal was variable in the range of 5–30%. The study was conducted using a counter-rotating twin-screw extruder (L:D ratio 12:1, screw speed 75 rpm, die diameters 3 mm × 6 mm, profile of barrel temperature 120/140/180/180/130°C, and material moisture 28%). Increase in the content of the HW from 5 to 30% reduced the expansion ratio, pellet durability index, water absorption index, and water solubility index of the extrudates. The microstructure of the extrudates with HW addition is non-homogeneous; the areas with densely packed and adherent granules, interwoven with fibrous structures, can be observed. Increase in the share of HW leads to a lowering of the levels of crude fiber and total dietary fiber in the extrudates. Moreover, a significant increase in the content of protein, crude fat, and mineral elements such as calcium, sodium, magnesium, and iron was observed.

The distribution of a fraction of soluble dietary fibre (1,3)(1,4)-β-D-glucans was depicted in selected Polish oat grains (Avena sativa L.). Localisation of β-glucans within the grains was visualised by the light microscopy with Calcofluor white as a fluorescence agent. The content of β-glucans varied in samples from 3.08% d.m. to 5.04% d.m. Analysis of distribution of (1,3)(1,4)-β-D-glucans showed that the localization of β-glucans varied between various cultivars and lines. It was demonstrated that the total content of (1,3)(1,4)-β-D-glucans in oat kernels had an effect on their distribution. All the lines and cultivars tested displayed the greatest accumulation of (1,3)(1,4)-β-D-glucans in the cells of the subaleurone layer. With increase in the levels of β-glucans in high-glucan oat cultivars and lines, a tendency was observed towards their greater accumulation in the central parts of the kernel. It makes oat grain particularly suitable for the production of wholemeal foods. It is important not only to focus on increasing the content of β-glucans, but also to investigate molecules distribution in the seed. It was also demonstrated that Dukat cultivar was characterised by an especially valuable triple aleurone layer, which makes this cultivar predestined for further breeding studies as an extremely valuable carrier of genetic information.

Background and Objectives: There is a growing demand in the food market for vegan and vegetarian products. However, they often contain incomplete protein and small amounts of protein. Therefore, plant‐enriched products with increased nutritional and biological value are increasingly being sought. This study was undertaken to determine the effect of adding wheat germ (WG) (wheat milling by‐product) and wheat germ protein isolate (WGPI) to durum wheat pasta. The aim of this study was to obtain high‐protein wheat pasta with an improved amino acid composition. Another objective was to evaluate the physicochemical parameters and assess the cooking quality of obtained pasta samples. Findings: Pasta was enriched with the addition of milled WG at 5%, 10%, 15%, 20%, and 25% or WGPI at 4%, 8%, and 12%. The study showed that the addition of 25% WG and 12% WGPI increased the protein content in the pasta by 35% and 53%, respectively, compared to the control sample. Both raw materials improved the amino acid composition of the pasta but only the addition of 12% WGPI resulted in a twofold increase in the lysine content and yielded a product with complete protein. Conclusions: High‐protein pasta was obtained through enrichment of wheat semolina pasta with 25% of WG or 8% of WGPI. The WG and WGPI addition yielded pasta with high cooking quality and increased firmness. Significance and Novelty: Protein isolate obtained from wheat germ can be successfully used to produce high‐protein pasta. [ABSTRACT FROM AUTHOR]

BACKGROUND Fortification of rolls, one of the most popular snacks for children and adults, with coconut by‐products can be interesting in terms of both nutritional enrichment and reduction of food waste. Coconut by‐products, such as residues from coconut milk (RCM) and coconut oil (RCO) extraction, are a valuable source of dietary fiber. In the study, coconut flours obtained from RCM and RCO were used (FCM and FCO, respectively) for supplementation of rolls; white wheat flour was replaced with FCM or FCO at levels of 6, 12, and 18 g per 100 g. RESULTS: The effect of the addition of the coconut by‐products on the nutritional value, sensory evaluation, physical properties, and texture of rolls was determined after 24 and 72 h of storage. The research showed a positive effect of FCM and FCO on the roll yield, crumb moisture, and baking loss. The sensory evaluation revealed that the 12% addition of coconut residues yielded products with high overall acceptability (8 points on a 9‐point scale). Compared with the control, a 12% addition of FCO or FCM contributed to an increase in proteins of 7.9% and 3.9% respectively and an increase in dietary fiber of 76% and 57% respectively. Despite the increase in the fat and protein contents, the energy value of the coconut rolls was significantly lower (244.6 kcal and 245.3 kcal for FCO and FCM respectively) than in the control wheat rolls (266.0 kcal). CONCLUSION: White rolls with coconut flours obtained after grinding residues from oil or coconut milk extraction significantly increased the nutritional value of the rolls. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: Quinoa seeds are an excellent source of nutrients and phytochemical compounds with well documented activity; however, different cultivars are usually characterized by different physical properties and chemical composition. This study presented the physical properties, nutrient content, and antioxidant capacities of 25 cultivars of yellow‐coated quinoa. Results: The results demonstrated that quinoa seeds may be an excellent source of dietary fiber (up to 198 g kg−1 d.m. – Baer cultivar), with a 1:2 ratio of the soluble to insoluble fraction. Digestible carbohydrates were present at the highest level in the Puno cultivar (640 g kg−1). The highest content of proteins was determined in the Colorado 407D and Faro cultivars (c.a. 16%). The average content of albumin and globulins in the seeds was 29.2 and 65.6 g kg−1, respectively. The quinoa seeds were characterized by low activity of protease inhibitors. The lowest inhibition of trypsin was determined for the UDEC‐3, Faro Orange, and Titicaca cultivars, and the highest value was exhibited by the Titicaca White and UDEC‐5 cultivars. Phenolics in the tested cultivars ranged from 7.1 g kg−1 (UDEC‐3) to 10.6 g kg−1 (Temuko). The best antiradical properties were determined for Temuco and Rainbow (2.05 g TE kg−1 and 1.85 g TE kg−1, respectively), while the Baer and Temuco cultivars were characterized by the highest reducing power (2.28 g TE kg−1 and 2.17 g TE kg−1, respectively). Conclusion: This study has shown that quinoa cultivated in European countries is a good source of nutrients, dietary fiber, and antioxidants; however, its composition varies significantly. © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Background. The aim of the study was to determine the possibility of full or partial replacement of durum semolina with cheaper common wheat flour to obtain high-quality pasta. It also examined whether the addition of eggs could minimize qualitative changes in these products. Material and methods. In eggless, one-egg and two-egg pasta, semolina durum was substituted with common wheat flour to a degree of between 0-100%. The study was carried out in semi-technical conditions with the use of a MAC 30S-Lab Pasta Extruder and an EAC 30-Lab Pasta Dryer. The physicochemical parameters and cooking quality of the pasta samples were tested. Results. The results showed that the addition of the common wheat flour reduced the protein and dietary fibre content in the pasta, increased losses of dry matter during cooking, and decreased the yellowness index. However, it increased the weight increase index and shortened the cooking time. Adding eggs significantly improved the quality of the common wheat pasta. Conclusion. On the basis of the tests carried out, it was found that the addition of common wheat flour to eggless and one-egg pasta should not exceed 50% and 60%, respectively. It was shown that on adding two eggs, 100% of durum semolina could be replaced with common wheat flour without any significant deterioration in the quality of the product. [ABSTRACT FROM AUTHOR]

The effect of stabilization time (0.5-3 h), pH (1.5-12), and shear rate (200-1200 s–1) on the apparent viscosity of the aqueous dispersion of wholemeal barley flour was determined. Six barley flours with different (1→3), (1→4)β–D–glucan contents were used in this study. The results revealed the significant effect of pH on apparent viscosity, but no unidirectional relationships were observed. The highest values of apparent viscosity were obtained at the highest pH (pH 12). An increase in the apparent viscosity of the barley flour dispersion with the passage of time was observed. A significant linear correlation between the apparent viscosity of aqueous dispersions of wholemeal barley flour and the content of (1→3), (1→4)–β–D glucans in wholemeal barley flour was found. These results suggest that measurements of apparent viscosity may be used to rapidly estimate (1→3), (1→4)–β–D glucan content in barley wholemeal flour. The content of (1→3), (1→4)–β–D glucans may be determined with an accuracy of 87% by the apparent viscosity of the barley flour dispersion (R² = 0.87) with the following measurement conditions: 10% w/w wholemeal barley flour water dispersions, shear rate 1200 s–1, pH 12, 1.5-2 h time stabilization. [ABSTRACT FROM AUTHOR]

Research was undertaken to determine the effects of pH (1.5–12), stabilization time (1–3 h), and shear rate (200–1200 s−1) on the apparent viscosity of wholemeal oat flour—water dispersions (10% w/w). Six oat cultivars, with different content of dietary fibre, especially of (1–3) (1–4) β-D-glucans, were used in this study. The study demonstrated instability of apparent viscosity of wholemeal oat flour dispersions. An increase of viscosity was observed with the increase in stabilization time. The range of viscosity changes was related with the dispersion pH level—the greatest range of changes was noted for dispersion with pH 9.5. Wholemeal oat flour dispersions, irrespective of the pH level, displayed pseudoplastic flow behaviour. A moderate to high significant linear correlations (Pearson, p ≤ 0.05) existed between the apparent viscosity and the (1–3) (1–4) β-D-glucans, soluble dietary fibre and total dietary fibre content. Measurements of apparent viscosity of wholemeal oat flour water dispersions can be used for the estimation of particular dietary fibre fractions content, especially of (1–3) (1–4) β-D glucans. With the application of suitable measurement conditions, the content of (1→3) (1→4) β—D glucans can be explained by the apparent viscosity of the oat flour dispersion (R2= 0.97–0.98). [ABSTRACT FROM AUTHOR]

A study was conducted on the use of wheat bran as a potential source of dietary fibre in the technology of counter-rotation twin-screw extrusion. The determinations included the effect of the composition of mixtures, distribution of barrel temperatures and of corn grits mixture moisture content on the possibility of extrusion conditions stabilisation, dry mass solubility, and chemical composition. The process of extrusion resulted in a decrease in the content of proteins, in the content of crude fibre, and in the content of all fibre fractions determined with the detergent method. Also, significant changes were observed in the fraction composition of dietary fibre determined with the enzymatic method, showing a decrease in the content of total dietary fibre (TDF) and of its insoluble fraction (IDF) in the extrudates. As a result of the process of extrusion, an increased content of the soluble fraction of dietary, fibre (SDF) was recorded. Extrusion process caused also a very significant increase of solubility of dry matter (WSI). [ABSTRACT FROM AUTHOR]