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Cereals, due to their high carbohydrate content, undergo changes that are sometimes desirable and sometimes undesirable during heating. One of these reactions is Millard. Including Harmful products of this reaction can be called acrylamide. Therefore, the aim of this study was to investigate the effect of degree of toasting on the amount of acrylamide and the effect of two methods of asparaginase enzyme and acetic acid on its reduction in Taftoonbread.For this purpose, the amount of acrylamide was evaluated in Taftoon bread in the level zero, one and two toasting, and as expected, with increasing the amount of toasting (increasing the baking time), more acrylamide was produced in the bread. Then the amount of acrylamide and sensory properties were investigated in breads whose dough was treated with acetic acid at concentrations of 0.15 and 0.3% and asparaginase at concentrations of 250 and 500 ppm.The use of acetic acid and asparaginase enzyme was done in combination according to the plan with Design expert 2013 software. Analysis of variance showed that the effect of toasting on the color was significant, the effect of asparaginase enzyme and acetic acid on the color was not significant and the effect of toasting and asparaginase enzyme on the acrylamide content was significant.The results of optimization with Design expert 2013 software showed that baking bread in level two toast in the presence of asparaginase enzyme with a concentration of 500 ppm and acetic acid with a concentration of 0.3%, the lowest amount of acrylamide, while maintaining the desirability of organoleptic properties. [ABSTRACT FROM AUTHOR]

Traditionally, the best wines are aged in oak barrels. It is generally accepted that the quality of wines and spirits depends on their aging in contact with oak wood. The selection of oak wood and its maturation are mandatory stages of barrel production. Considering the many factors involved in the selection of raw materials and the natural drying phase of oak wood, it is very difficult to determine the effect of drying time and the effect of wood selection factors. Wines aged in contact with wood are in great demand among consumers around the world. Oak wood allows you to change the organoleptic characteristics of wine. Numerous phenomena occur during aging in wood and affect the structure of the wine. These are mainly oxidation-reduction reactions, dissolution of volatile and non-volatile components of wood, which enrich wines. Aromas derived from oak wood contribute to the wine's aromatic profile, and the main extractable polyphenols ellagitannins can alter taste sensations such as astringency and bitterness. Thus, all the compounds derived from the wood contribute to the balance and quality of the wines. These phenomena themselves depend on numerous parameters, including the nature and conditions of barrel production, as well as the storage temperature or the ethanol content of the alcoholic beverages to be matured. Aging of wine in containers with the addition of alternative products from oak wood is becoming more and more popular in all wine-producing countries of the world. The main reasons for the development of such products are the optimization of their production, the reduction of the cost of wine aging, as well as the improvement of the level of hygiene in production. This review discusses traditional and alternative winemaking technologies and their impact on wine quality and sensory characteristics. The rapid spread of alternative aging technologies justifies a study evaluating the impact of the oak alternative on the chemical characteristics of wines and evaluating any differences from the traditional aging of wines and spirits in oak barrels. [ABSTRACT FROM AUTHOR]

Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points. [ABSTRACT FROM AUTHOR]

In this study, we conducted extraction experiments using model wine on French oak chips toasted at various temperatures to investigate the extracted sugars. A certain amount of sugars were extracted from the oak chips, and the quantity significantly varied depending on the toasting temperature. Analysis of the composition of the extracted sugars revealed the presence of substantial amounts of xylose and glucose, with the composition showing significant differences based on the toasting temperature. Furthermore, it was elucidated that the extracted sugars included monosaccharides and oligo or polysaccharides. This research represents the first comprehensive analysis correlating the toasting temperature with the extraction of a substantial amount of sugars from toasted chips.

Tocopherol sources in diets are often a combination of all-rac-α-tocopheryl acetate (synthetic α-tocopherol) from vitamin supplements and natural tocopherols and 2R-(4′R, 8′R)-5,7,8-trimethyltocotrienol (α-tocotrienols) from the feed sources. Synthetic α-tocopherol consists of 8 different stereoisomers including 2R-(4′R, 8′R)-5,7,8-trimethyltocol (RRR-α-tocopherol), 2R-(4′S, 8′R)-5,7,8-trimethyltocol (RSR-α-tocopherol), 2R-(4′R, 8′S)-5,7,8-trimethyltocol (RRS-α-tocopherol), 2R-(4′S, 8′S)-5,7,8-trimethyltocol (RSS-α-tocopherol), 2S-(4′S, 8′S)-5,7,8-trimethyltocol (SSS-α-tocopherol), 2S-(4′R, 8′S)-5,7,8-trimethyltocol (SRS-α-tocopherol), 2S-(4′S, 8′R)-5,7,8-trimethyltocol (SSR-α-tocopherol), and 2S-(4′R, 8′R)-5,7,8-trimethyltocol (SRR-α-tocopherol). The pre-absorption metabolism of tocopherols and tocotrienols in ruminants differs from monogastric animals due to the extensive microbial fermentation in the anaerobic rumen. The current study investigated the impact of toasting and decortication of oats on metabolism in the digestive tract (synthesis, digestion), and intestinal digestibility of tocopherols in dairy cows by using 4 ruminal and intestinal cannulated Danish Holstein cows in a 4 × 4 Latin square design for 4 periods. Cows were fed a total mixed ration ad libitum containing different forms of oats: whole oat, decorticated oat, toasted oat, and decorticated toasted oat, all rolled before mixed ration. Overall means across 4 treatments were statistically analyzed, testing whether overall means were different from zero. Decortication or toasting did not affect the balance or digestibility of α-tocopherols in rumen. Average across treatments showed the ruminal degradation of synthetic α-tocopherol (279 mg/d, P = 0.02; P-value shows that average across treatments is different from zero), synthetic 2R-α-tocopherol (133 mg/d, P natural α-tocopherol > synthetic α-tocopherols > 2R-(4′R, 8′R)-,7,8-dimethyltocol (γ-tocopherol). The average across treatments for small intestinal and feed-ileum digestibility ranked in the following order: RRR-α-tocopherol > synthetic 2R-α-tocopherol > 2S-α-tocopherol. Results showed the first evidence for RRR-α-tocopherol formation under anaerobic conditions in the rumen. In addition, synthetic α-tocopherol stereoisomers, γ-tocopherol and α-tocotrienol were degraded in the rumen. There was a discrimination against absorption of synthetic 2R- and 2S-α-tocopherol in the small intestine.

Traditionally, the best wines are aged in oak barrels. It is generally accepted that the quality of wines and spirits depends on their aging in contact with oak wood. The selection of oak wood and its maturation are mandatory stages of barrel production. Considering the many factors involved in the selection of raw materials and the natural drying phase of oak wood, it is very difficult to determine the effect of drying time and the effect of wood selection factors. Wines aged in contact with wood are in great demand among consumers around the world. Oak wood allows you to change the organoleptic characteristics of wine. Numerous phenomena occur during aging in wood and affect the structure of the wine. These are mainly oxidation-reduction reactions, dissolution of volatile and non-volatile components of wood, which enrich wines. Aromas derived from oak wood contribute to the wine's aromatic profile, and the main extractable polyphenols ellagitannins can alter taste sensations such as astringency and bitterness. Thus, all the compounds derived from the wood contribute to the balance and quality of the wines. These phenomena themselves depend on numerous parameters, including the nature and conditions of barrel production, as well as the storage temperature or the ethanol content of the alcoholic beverages to be matured. Aging of wine in containers with the addition of alternative products from oak wood is becoming more and more popular in all wine-producing countries of the world. The main reasons for the development of such products are the optimization of their production, the reduction of the cost of wine aging, as well as the improvement of the level of hygiene in production. This review discusses traditional and alternative winemaking technologies and their impact on wine quality and sensory characteristics. The rapid spread of alternative aging technologies justifies a study evaluating the impact of the oak alternative on the chemical characteristics of wines and evaluating any differences from the traditional aging of wines and spirits in oak barrels.

Plant foods contain almost all of the essential mineral and organic nutrients for human, as well as several unique organic phytochemicals that have been linked to the promotion of good health. This study investigated the influence of traditional food processing systems on the food safety, chemical compositions, and functional properties of pumpkin (Cucurbita pepo L) seed flour. Methods: Fresh mature pumpkin fruits were procured from the laboratory. The pumpkin seed was divided into three different portions and subjected to traditional sand toasting, germination, and processing into flour. The samples were analyzed for proximate composition, minerals, heavy metals, vitamins, functional properties, and microbial safety. Results: The result of proximate composition analyses revealed that raw and traditionally processed pumpkin seed flour had 33.75-39.63% protein, 43.65-36.36% fat, 7.38-5.89% moisture, 4.85-6.04% ash, 1.89-2.25% fiber, and 5.94-14.49% carbohydrate. The mineral and heavy metal content were in the range of 7.17-4.13 mg/100 Iron, 117.88-221.55 mg/100 g Potassium, 7.41-9.01 mg/100 g Calcium, 45.67-55.65 mg/100 g Phosphorus, 0.89-4.67 mg/100 g Iodine, and 7.39-6.33 mg/100 g Zinc. The toxic/deleterious elements values for Hg, Pb, As, and Cd were 0.018-0.004 mg/100 g; 0.021–0.062 mg/100 g, 0.013–0.092 mg/100 g, and 0.0011-0.0051 mg/100 g, respectively. Cyanide, Nitrate, Phytate, and Oxalate contents of the pumpkin seed flour were 0.72-0.32 mg/100 g, 2.77–1.00 mg/100 g, 35.56–14.56 mg/100 g, and 0.073–0.030 mg/100 g, respectively. An appreciable amount of vitamins (Beta-carotene, vitamin C, and thiamine) were recorded with excellent functional properties. The microbial count was within the limit of national and international standards showing the processed pumpkin seed flour to be safe. Conclusion: It can be concluded that subjecting pumpkin seeds to traditional processing methods enhanced their nutritional properties and food safety quality. Therefore, adopting this traditional processing approach can be used in rural community nutrition and nutrition in emergency feeding programs in developing countries.

Carbon quantum dots (CQDs) are known for their biocompatibility and versatile applications in the biomedical sector. These CQDs retain high solubility, robust chemical inertness, facile modification, and good resistance to photobleaching, which makes them ideal for cell bioimaging. Many fabrication processes produce CQDs, but most require expensive equipment, toxic chemicals, and a long processing time. This study developed a facile and rapid toasting method to prepare CQDs using various slices of bread as precursors without any additional chemicals. This fast and cost-effective toasting method could produce CQDs within 2 h, compared with the 10 h process in the commonly used hydrothermal method. The CQDs derived from the toasting method could be used to bioimage two types of colon cancer cells, namely, CT-26 and HT-29, derived from mice and humans, respectively. Significantly, these CQDs from the rapid toasting method produced equally bright images as CQDs derived from the hydrothermal method. [ABSTRACT FROM AUTHOR]

Entomophagy has recently gained attention as a potential solution to the problems of food and nutritional security. One example is the consumption of edible stinkbug. Different drying techniques may affect the nutritional, microbiological and sensory properties of the edible stinkbugs. Thus, the study assessed the effects of toasting, microwave, oven and sun drying on the nutritional composition, microbiological quality and sensory attributes of processed edible stinkbugs. Drying significantly (p oven dried > microwave dried > sun dried edible stinkbugs. Toasting, oven and microwave drying can be used for processing of edible stinkbugs.

Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points.

Oat (Avena sativa) is well-known for its nutritional value and health-promoting properties. There are only a few oat-based value-added products on the market in Ethiopia, and this study attempted to develop a new product that is both nutritionally enhanced and sensory acceptable, therefore, the objective of this study was to optimize the nutritional and sensory properties of a beverage made from oat, lupine (Lupinus albus), stinging nettle (Urtica simensis), and premix. D-optimal mixture experimental design was used to generate 11 runs applying the following constraints: 60–70% toasted oat, 10–25% roasted and soaked de-bittered white lupine, 5–15% boiled stinging nettle leaves, and 10% premix (flour of toasted black cardamom (2.8%), malted wheat (2.8%), pumpkin (2.6%), spiced chili peppers (1.1%), and table salt (0.7%). Statistical model evaluation and optimization were carried out using Minitab 19 software. The nutritional composition of the product was assessed, and results show that increasing the proportion of oat flour in the blend resulted in a significant (p < 0.05) increase in fat, carbohydrate, gross energy, and mineral contents (Fe, Zn). An increase in lupine flour increased crude protein, crude fiber, gross energy, phytate, tannin, oxalate, and antinutrient to mineral molar ratios. In contrast increased in stinging nettle leaf powder increased the ash and beta-carotene contents. Sensory of 11 composite sample beverages and control (90% oat plus 10% premix) were also carried out by 50 untrained panelists. Consequently, eight responses were optimized: protein, fat, Fe, Zn, beta-carotene, taste, appearance, and overall acceptability. The optimal blending ratio obtained was 70% oats, 11.3% lupine, 8.7% stinging nettle flour, and 10.0% premix. The study's findings suggested that the optimal combination of these traditionally processed ingredients in a beverage can be considered a valuable food with the potential to improve diet quality.

Carbon quantum dots (CQDs) are known for their biocompatibility and versatile applications in the biomedical sector. These CQDs retain high solubility, robust chemical inertness, facile modification, and good resistance to photobleaching, which makes them ideal for cell bioimaging. Many fabrication processes produce CQDs, but most require expensive equipment, toxic chemicals, and a long processing time. This study developed a facile and rapid toasting method to prepare CQDs using various slices of bread as precursors without any additional chemicals. This fast and cost-effective toasting method could produce CQDs within 2 h, compared with the 10 h process in the commonly used hydrothermal method. The CQDs derived from the toasting method could be used to bioimage two types of colon cancer cells, namely, CT-26 and HT-29, derived from mice and humans, respectively. Significantly, these CQDs from the rapid toasting method produced equally bright images as CQDs derived from the hydrothermal method.

The purpose of this study is to increase the development possibility of K-pop music by analyzing K-pop music and analyzing the use of world music in it. As a research method, we will first look at the world music elements Puerto Rico's reggaeton, Jamaica's toasting, and the melody of Indian music. After that, we analyze two songs, Hyo-yeon's and Hyun-A & Dawn's , with rhythm and melody elements to find out the utilization of World Music. As a result of the study, it was found that it rhythmically showed the type of Dembow rhythm derived from Puerto Rico's reggaeton, and melody followed the form of Jamaican toasting and the melody of Arabic music. This study is meaningful in presenting the possibility of development and various directions of K-pop in the future by analyzing the use of world music used in K-pop music. Through the convergence of various world music and K-pop, I hope that K-pop music will become a culture that is supported by a wider public. [ABSTRACT FROM AUTHOR]

Jatropha curcas seeds (JCS) have high crude protein and excellent amino acid profile. However, JCS contain antinutrients which affect the health of animals fed with it negatively. Therefore, this study evaluated toasting at varying durations (0, 10, 20, and 30 min) as a means of detoxifying the JCS, and evaluated the health implication and nutritional characteristics of Clarias gariepinus fed diets included with the seeds (35% CP; 315 kcal/g). The nutritional profile of the JCS was substantially improved by decreasing antinutrients with prolonged duration of processing by toasting (i.e., between 10 and 30 min). However, protein seems to be substantially reduced beyond the 20th minute of treatment. The fish fed the toasted seed also performed better than the control in terms of growth and survival. The second-order polynomial regression analysis estimates that 24 min was optimum for toasting the JCS to attain maximum dietary utilization by the fish. Aside from the carcass protein deposition that was significantly higher, hematological parameters such as hematocrit (23%), hemoglobin (7.7 g/dL), and red blood cell (1.2 × 106 cells/mm3) were higher in treatments with prolonged toasting (i.e., 20 min above) compared with others and raw JCS. In the same vein, it was estimated that it will cost less to culture 1 kg of the catfish using the toasted JCS compared to the raw JCS. It was concluded that the processing of JCS by toasting should not exceed 24 min to improve the health and dietary utilization by catfish. [ABSTRACT FROM AUTHOR]

Legume grains such as field peas and field beans can be produced on a local level, and may be reliable sources of dietary protein and energy apart from common soybean and rapeseed meals. In ruminants, protein, starch, and carbohydrates from peas and field beans are fermented in large part before reaching the small intestine. The objective of this study was to evaluate the effects of a combination of ensiling and hydro-thermic treatment (i.e., toasting at 160 °C for 30 min) of grains of peas and field beans on the concentrations of post-ruminal crude protein (PRCP) and rumen-undegraded protein (RUP). Moreover, 24-h gas production and methane production were measured. For this, an in vitro batch culture system with ruminal fluid from sheep was used. Rumen-undegraded protein was determined using the Streptomyces griseus protease test. Scanning electron micrographs were used to visualize morphological changes of starch granules and their joint matrices in peas and field beans after ensiling, toasting, or a combination of both. Native pea grains contained crude protein (CP) at 199 g/kg DM, PRCP at 155 g/kg DM at a ruminal passage rate of 0.08/h (Kp8), RUP at 33 g/kg DM at Kp8, and starch at 530 g/kg DM. Native field beans contained CP at 296 g/kg DM, PRCP at 212 g/kg DM at Kp8, RUP at 54 g of/kg DM at Kp8, and starch at 450 g/kg DM. The PRCP did not considerably differ among native and treated peas or field beans. Especially in the peas, RUP at Kp8 increased after ensiling by 10 g/kg DM (i.e., 30%; P

Africa is blessed with a rich array of local spices such as Tetrapleura tetraptera. The culinary uses of T.tetraptera are many. The seed of Uhiokirihio is majorly used in the preparation of 'Banga' (palm fruit) soup, meat pepper soup and other types of soup in the southern part of Nigeria. It is also commonly used in soups of nursing mothers to prevent post-partum contractions. The rich antioxidant activity of this spice has been reported. There is, however, a dearth of information on the effect of different cooking methods on its antioxidant activity. This study, therefore, evaluated the effect of cooking methods on the antioxidant status of the seeds of Tetrapleura tetraptera. The raw seeds of the spice were both toasted and boiled separately for 0,5, 10, 15 and 20 minutes, respectively. The samples were analysed for anti-nutrients, vitamin contents and antioxidant properties. Anti-nutrient evaluation of the ethanolic (80% ethanol) extract revealed that both toasting and boiling time caused significant (p<0.05) variations in all the anti-nutrients studied. Total phenolics increased (p<0.05) from 20.80mg/100g to 28.53mg/100g for toasted samples and from 20.80mg/100g to 30.51mg/100g for boiled samples, respectively. Both cooking methods caused significant reduction in the phytate and tannin levels of the seeds. At the end of the cooking processes, tannin level was reduced by 62.07 % for boiling and 75.68 % for toasting treatment. The cooking methods led to significant reduction in both the vitamin C and ß-carotene levels of the samples. Boiling for 20 min caused a 91.98% decrease in vitamin c and a 59.52 % decrease in ß-carotene while toasting reduced these nutrients by 86.73 % and 39.88 %, respectively. Antioxidant activity as measured by DPPH scavenging activity and FRAP showed a significant rise with increase in cooking time. The DPPH activity of the toasted samples increased from 22.06pg/ml to 27.64 pg/ml while the boiled samples increased from 22.06pg/ml to 43.26pg/ml. It was observed that boiling led to a greater increase in total phenolics and antioxidant activity than toasting. It could, therefore, be concluded that cooking T.tetraptera seeds would improve its antioxidant properties. [ABSTRACT FROM AUTHOR]

The effect of replacing mixtures of wheat and soybean meal and wheat and rapeseed meal by toasted fava beans, and the effect of toasting fava beans on feed intake, milk yield, and composition of milk and feces were investigated using 40 Holstein cows in each of two 4 × 4 Latin square design trials conducted simultaneously. In trial 1, the 4 treatment concentrates were untreated fava beans, toasted fava beans, 42% soybean meal + 58% rolled wheat, and a 21, 29, and 50% mix of soybean meal, rolled wheat, and toasted fava beans, respectively [on dry matter (DM) basis]. In trial 2, the 4 experimental treatments were untreated fava beans, toasted fava beans, 64% rapeseed meal + 36% rolled wheat, and a 32, 18, and 50% mix of rapeseed meal, rolled wheat, and toasted fava beans, respectively (on DM basis). In each trial, 16 primiparous and 24 multiparous cows were fed the treatment concentrates as part of a partial mixed ration, of which the forage consisted of 50% corn silage and 50% grass-clover silage. Substitution of soybean meal and wheat or rapeseed meal and wheat with toasted fava beans did not affect total DM intake, and no linear effects were observed on milk yield or energy-corrected milk (ECM) yield. However, in trial 2, a quadratic effect was observed on milk yield when substituting rapeseed meal and wheat with toasted fava beans. In both trials, substitution of soybean meal and wheat or rapeseed meal and wheat with toasted fava beans increased milk lactose concentration and decreased milk protein yield and concentration of protein in milk. In both trials, fecal concentration of starch increased linearly when substituting soybean meal and wheat or rapeseed meal and wheat with toasted fava beans. In trial 2, fecal concentration of P decreased when substituting rapeseed meal and wheat with toasted fava beans. In situ investigations showed increased rumen undegradable protein concentration and thereby increased estimated metabolizable protein supply when toasting fava beans. However, in both trials, milk protein yield and concentration decreased when cows were fed toasted compared with untreated fava beans. Furthermore, when cows were fed toasted compared with untreated fava beans in trial 1, milk yield, ECM yield, and nitrogen efficiency decreased. We conclude that toasted fava beans could substitute soybean meal and wheat or rapeseed meal and wheat with regard to ECM yield. However, milk protein yield decreased when substituting soybean meal and wheat or rapeseed meal and wheat with toasted fava beans. Compared with untreated fava beans, toasting had no positive effect on milk production and nitrogen efficiency. [ABSTRACT FROM AUTHOR]

The nutritional value of Jatropha curcas kernel (JCK) can be improved through different processing methods; however, when using a thermal treatment, optimization of the process is needed to prevent denaturation of nutrients. In this study, JCK was toasted for varying durations (0, 10, 20, and 30 min) and nutritionally evaluated. The implication of feeding Clarias gariepinus with dietary inclusions (35% CP; 315 kcal g−1) of the toasted JCK was also reported. The results obtained suggest that prolonged duration of toasting improved the nutritional characteristics of the JCK until the 20th min. Beyond this time, the protein content and essential amino acids are reduced. However, the antinutrients continuously decreased with prolonged processing. The growth, carcass analysis, and haematology of the fish groups fed toasted JCK at varying duration also did better than those fed raw JCK. Importantly, the performance tends to reduce for those fed JCK toasted beyond 20 min. The estimated cost of producing 1 kg of the fish also substantially reduced with feeding the processed JCK than feeding raw JCK. Histological examination of the intestine and liver tissues further revealed fewer signs of histopathological degeneration for fish-fed processed JCK compared to the control. It was concluded that the processing of JCK by toasting should not exceed 20 min to improve the nutritional composition of the feed ingredients and their dietary utilization by fish. [ABSTRACT FROM AUTHOR]

This study examines the effect of toasting on the antioxidant and functional properties of full fat and defatted sesame (Sesamum indicum L.) seed flours for use in food system. The seeds were processed and divided into two portions. One was toasted at 120°C for 10, 20 and 30 min, respectively, while the control was not. They were milled and sieved through 280 µm sieve and defatted with n-hexane. Defatting decreased the crude fat content by up to 88% but increased the crude protein by more than two-fold. Toasting had no significant effect on the amino acid composition. However, it increased the emulsification potential and foaming stability of the flour accompanied by an increase in antioxidant potentials as toasting time increased. Hence, toasted sesame seed flour can find useful application as a functional food ingredient including use as toasted snacks with potential health benefits. [ABSTRACT FROM AUTHOR]

This study examined the potential for decorticating and toasting of oat (Avena sativa) to supply crude protein (CP) and amino acids (AA) in dairy cows. Four lactating Danish Holstein Friesian cows fitted with ruminal, duodenal, and ileal cannulas were assigned to a 4 × 4 Latin square design. Cows were fed experimental diets ad libitum based on grass-clover silage and toasted fava beans, with oat included in different forms arranged in a 2 × 2 factorial: whole oat, decorticated oat, toasted oat, and decorticated toasted oat. In situ rumen degradability of processed oat was also evaluated. Decortication increased starch intake by 0.38 kg/d and reduced NDF intake by 0.91 kg/d. Toasting reduced ruminal AA digestibility and increased duodenal flow of CP by 0.41 kg/d. In situ degradation rate and effective degradability of CP in the rumen were reduced by 0.46 h−1 and 310 g/kg CP due to toasting. Both decortication and toasting increased microbial synthesis of CP by 0.20 and 0.41 kg/d, respectively. Decortication and toasting did not affect small intestinal AA digestibility, but did increase the total digested amount of AA by 154 and 250 g/d, respectively. Milk production was not affected by treatments. Methane production (L/d) decreased with decortication and toasting. In conclusion, unless an interaction exists between decortication and toasting, the results indicate additive effects of toasting and decorticating oat for increasing the supply of digestible AA to the small intestine of dairy cows. [ABSTRACT FROM AUTHOR]

Oat cultivars were toasted and studied for their physical properties (1000 kernel weight, bulk density, and l/b ratio). Both the control and toasted samples were milled into flour and studied for their functional (water absorption capacity, WAC; oil absorption capacity, OAC), color (L∗, a∗, b∗ values), and antioxidant (total phenolic content, TPC; antioxidant activity, AOA; metal chelating activity, MCA; and total flavonoids content, TFC) properties. Toasting resulted in significant (p

Adega do Casal Manteiga is a winery, publicly owned by the Municipality of Oeiras that produces Carcavelos fortified wine. Carcavelos fortified wine is an appellation of origin and demarcated as D.O.P. (Denominação de Origem Protegida). This study examines the effects of barrels made from botanical species (Quercus pyrenaica, and Quercus robur) and toasting method (medium and high) on a single vintage wine that has been aged for 8 years. Twenty barrels were used, with five replicates for each factor. The barrels were fabricated and toasted using the same cooperage, J.M. Gonçalves in Portugal. Significant differences were seen between the species Q. robur and Q. pyrenaica, with an impact on total phenolic content, including both flavonoids and non-flavonoids. The total phenols of the wine aged in Q. pyrenaica barrels was significantly higher than in the Q. robur barrels, and Q. pyrenaica contained more flavonoids than Q. robur in medium and high toast barrels. Q. pyrenaica showed more non-flavonoid compounds than Q. robur inhigh and medium toasted barrels, but this difference in non-flavonoids was only statistically significant in the high toasted barrels. The degree of toasting had significant effects on the flavonoid content of the wine, as well as the tanning power. Flavonoid content increased for both Q. pyrenaica and Q. robur in the wines that were aged in high tasted barrels compared to those that were medium toasted. The tannin power decreased for both Q. pyrenaica and Q. robur when the toasting increased.

Highlights • The presence/absence of oak wood during MLF was evaluated for Chardonnay wine. • Three different barrel toastings were considered during MLF and/or wine ageing. • Aroma profile was more impacted by MLF-container and ellagitannins by toasting. • Use of barrels as MLF-containers does not change perception of Chardonnay character. • Higher woody aroma content of MLF-barrel wines does not mask fruity/floral notes. Abstract Malolactic fermentation (MLF) and oak barrels aging are two oenological processes which modify wine composition and sensory characteristics. The effect of MLF-container (stainless steel tanks, barrels) and barrel toasting (T1, T2, T3) on ellagitannin concentration, volatile composition and sensory attributes of Chardonnay wines was evaluated. Barrel toasting had higher impact on ellagitannin content than MLF-container. When comparing both MLF-modalities, barrel-fermented wines exhibited greater amounts of vanillin and whiskey-lactones but lower concentrations of fruity aroma compounds. Regarding sensory analysis, greater citrus and floral aromas were perceived for MLF-tank wines, and higher nuts aroma for MLF-barrel wines. Using barrels as MLF-containers i) did not change the aroma perception defining Chardonnay character (peach, apricot and gun flint); ii) did not impact the aromatic intensity and persistence, sweetness, acidity, mouthfeel volume and/or bitterness; and iii) did not confer significantly higher overall woody aromas which might mask fruity, floral and mineral (gun flint) character. [ABSTRACT FROM AUTHOR]

BACKGROUND: The most frequent renewal of barrels of different origins and species is a current trend, but this demand does not match the current availability of wood. An alternative could be the use of Quercus humboldtii wood. However, there is little information about its composition. Because of this, the aim was to study low‐molecular‐weight phenols (LMWP), ellagitannins and volatile compounds in untoasted and toasted Q. humboldtii oak, and compare these with the species traditionally used in cooperage: Q. petraea (French and Romanian) and Q. alba (American). RESULTS: The LMWPs in Q. humboldtii were comparable to those in Q. petraea and Q. alba. Ellagitannin composition in Q. humboldtii was similar to that in Q. alba. The toasting process improved volatile composition, mainly in Q. humboldtii, presenting the highest concentration of several volatile compounds. CONCLUSION: The results indicate that Q. humboldtii could be considered suitable for aging wine, although it is necessary to continue the study of this wood species to confirm its potential use in oenology. © 2018 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

African yambean (Sphenostylis stenocarpa, Hochst. Ex A. Rich, Harms) is an indigenous legume in tropical Africa. This food crop legume is highly under-exploited and very little scientific information is available in literature. In this study, the chemical composition (proximate, minerals and anti-nutritional profile) of raw and processed African yambean (AYB) seeds was investigated. Seeds of brown seed coat landraces of African yambean were collected from various locations in the Northern part of Cross River State. The seed characteristics were noted and subjected to boiling and toasting for one hour and thereafter evaluated for proximate composition, gross energy, mineral and antinutritional properties. Results showed that boiling significantly (P<0.05) increased crude Protein (CP) (22.10%), ether extract (EE) (7.53%) and gross energy (GE) (5.23 Kcal/g) compared to the raw (21.61% CP, 5.12% EE and 4.88 Kcal/g GE) as well as toasted seeds (21.41% CP, 5.195 EE and 4.51 Kcal/g GE). Toasting significantly (P<0.05) increased nitrogen free extract (NFE) (50.65%) and ash values. Processing (boiling/toasting) had significant (P<0.05) effect on mineral composition (Ca, Mg, K, Na and Fe) of the seeds except for phosphorus. Boiling significantly (P<0.05) reduced phytate (0.68%), alkaloid (0.70%) and trypsin-inhibitor (0.08 IU/mg) contents. Results have shown that African yambean seeds are rich sources of nutrients but have low human preference for food. But have a high potential as an energy/protein source in livestock feeds. The boiled AYB seeds had highest CP, mineral and lowest in anti-nutrient contents. Hence, boiling was the preferred processing method for AYB seeds. [ABSTRACT FROM AUTHOR]

The study compared the chemical composition of fermented and toasted Icacina manni meal and evaluated their feeding and economic values using broiler chickens. The harvested roots were processed under two methods: the first involved peeling, chopping and fermentation of the roots for 48hours, while in second method, peeled tubers were grated and the liquid component squeezed out prior to toasting. Three diets each were formulated at starter and finisher phase of production, with diet one as the control. Diets two and three had 30% of maize replaced by fermented I. Manni and toasted I. manni meals, respectively. One hundred and thirty five day old broiler chicks were divided into three groups of forty five chicks, randomly allocated to the three experimental diets in a completely randomized design and fed for 28 days each of starter and finisher phase. Data generated were analysed using the general linear models procedure of SPSS options, Version 18.00 (SPSS Inc., 2010). The result revealed that I. manni samples were similar (P>0.05) to maize in ash and carbohydrate components. The processing methods significantly (P<0.05) reduced the levels of anti-nutrients in the samples, except for phytates, with the fermentation method causing the highest reduction in the anti-nutrients levels. At the starter phase, birds on control diet recorded superior (P<0.05) average daily feed intake and weight gain while the feed conversion ratio (FCR) values were not influenced by the treatment at both phases of production. The dressing percentage and relative weights of the cut parts and internal organs were not (P>0.05) influenced by the treatment. The dietary inclusion of I. manni meals reduced the cost of feed production by 50%, the cost of feed consumed from 135.96 to 42.35 and 57.41 in toasted and fermented I. manni diets, respectively and the cost of producing a kilogram of meal at the starter phase. From the economic perspective, it was concluded that toasting could serve as an alternative method of processing I. manni meal for poultry feeding. [ABSTRACT FROM AUTHOR]

This study was carried out to determine the phytochemical and antinutrient contents of toasted African breadfruit seeds. Fresh breadfruit seeds were parboiled for 15 min at 100°C, dehulled manually, winnowed to remove the hulls and toasted in a frying pan at 45°C for 15 min with constant stirring, during which the colour turned to light brown. Breadfruit seeds were washed, sorted, toasted as above and allowed to cool to room temperature before manual dehulling. Phytochemical and antinutrient content were analyzed. Results showed that undehulled toasted breadfruit seeds contain alkaloid (0.35%), saponin (0.87%), tannin (0.53%), flavonoid (0.42%), oxalate (0.67%), hydrogen cyanide (0.26%) and phytate (0.62%), while dehulled toasted contained 0.19%, 0.81%, 0.37%, 0.41%, 0.54%, 0.19% and 0.53% respectively. Phytochemical and nutrient contents of both toasted bread fruit seeds were less than toxicity levels and therefore safe for human consumption. [ABSTRACT FROM AUTHOR]

Losses of volatile compounds during baking are expected due to their evaporation at the high temperatures of the oven, which can lead to a decrease in the aroma intensity of the final product, which is crucial for gluten-free breads that are known for their weak aroma. Volatiles from fermentation and lipids oxidation are transferred from crumb to crust, and they flow out to the air together with Maillard and caramelisation compounds from the crust. In this study, the release to the oven of volatile compounds from five gluten-free breads (quinoa, teff and rice flours, and corn and wheat starches) and wheat bread during baking and toasting was measured in real-time using proton transfer reaction-time of flight-mass spectrometry (PTR-ToF-MS). Baking showed different volatile release patterns that are described by bell-shaped curves, plateaus and exponential growths. Flour-based breads had the higher overall volatile release during baking, but also high ratios in the final bread, while starch-based breads showed high pyrazine releases due to moisture losses. Meanwhile, toasting promoted the release of volatile compounds from the bread matrix, but also the additional generation of volatiles from Maillard reaction and caramelisation. Interestingly, gluten-free breads presented higher losses of volatiles during baking than wheat bread, which could partially explain their weaker aroma.

In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time. These two compounds exhibited [M−H]− ion peak at m/z 1055.0631 (compound A) and at m/z 1011.0756 (compound B). A compound is named Castacrenin E and is produced by Castacrenin D oxidation. Castacrenin D is a vescalagin with an additional aromating ring to the C-1 through a C-C bond. These compounds are not only found under laboratory conditions but also in commercial oak wood representing different toasting methods and sizes. Their levels are conditioned by oak wood dimensions and toasting degree. The wood pieces with the smallest size present almost two times more compounds A and B. Moreover, the compound B is the only compound to be present in medium toasting temperatures of the smallest wood pieces. Both of them can influence either astringency sensation or bitterness taste.

We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein—widely used as an ingredient in meat replacers—is recovered through a wet fractionation, protein recovery from starch bearing pulses like faba bean can be done via dry fractionation. This process does not require drying or heating steps and therefore, keeps the original protein functionality intact. This results in differences in properties such as water binding capacity of the protein fraction. Faba bean protein concentrate was dry-heated at temperatures from 75–175 °C, which resulted in higher water-holding capacity and less soluble protein, approaching values of soy protein concentrate. These changes were due to partial denaturation of protein, changing the structure of the protein, and exposing hydrophobic sites. This led to protein aggregation, as observed by light microscopy. Only noncovalent bonds caused the decrease of solubility of dry-heated faba bean protein concentrate. We conclude that dry-heating of dry fractionated faba bean protein can change the functional properties of the protein fraction to desired properties for certain applications. The effect is similar to that on soy, but the underlying mechanisms differ.

Stainless-steel tanks and wooden barrels are the most common wine ageing and storage vessels. Wooden barrels are often toasted to improve their chemical composition and influence on wine. The aim of this study was to investigate the changes in Merlot red wine aroma from the 2020 and 2021 vintages during 12-month storage (with sampling every 3 months) in a stainless-steel tank (SST), Excellence oak barrels with medium (EMT), medium plus (EMT+) and medium long (EMLT) toasting and a Premium oak barrel with medium toasting (PMT). The results showed that even slight differences in the time and temperature of medium toasting influenced the extraction of aroma compounds from wood to wine. The changes in individual aroma compounds depended on the vessel type, toasting level, initial wine composition and storage time. An increase in the total concentration of compounds with smoky, spicy and woody notes occurred in both wine vintages stored in wooden barrels, especially during longer storage. In samples from SST, floral, fruity and herbal aromas were more pronounced, according to the gas chromatography and sensory evaluators. Sensory evaluators rated the samples according to the 100-point test, and after 12 months of storage, 2020 and 2021 vintage Merlot stored in PMT obtained the highest points.

Hazelnuts are a well-known source of different healthy molecules. However, only few studies have investigated deeply their amounts considering simultaneously the contribution of the cultivar, the pellicle and the effect of roasting. For such purpose, peeled/unpeeled and raw/toasted samples of “Nocchione”, “Tonda di Giffoni”, “Tonda Gentile delle Langhe” and “Tonda Gentile Romana” hazelnuts were investigated as regards to their fatty acid composition, tocopherols and total phenolic compounds. Our results indicate that all four cultivars contain a high fraction of mono- and poly-unsaturated fatty acids, about 110-210 mg/kg of tocopherols and, when unpeeled, 1250-2100 mg/kg of phenolic compounds. In particular, unpeeled and toasted “Tonda Gentile delle Langhe” hazelnuts contain more than 2 g/kg dry weight of hydrophilic phenolics and more than 200 mg/kg dry weight of tocopherols. The study confirms that the highest concentration of bioactive compounds is contained in hazelnut’s pellicle. Accordingly, a principal component analysis (PCA) demonstrates that removal of the pellicle is associated with reduced amounts of phenolic compounds and α- and γ-tocopherols. The PCA also indicates that β-tocopherol, together with total fat, are the variables that most characterize the cultivar. Toasting, on the other hand, induces the oxidation of monounsaturated fatty acids, but does not influence the presence of tocopherols and has a positive impact on the presence of phenolic compounds whose concentration significantly increased regardless of kernel’s pellicle. [ABSTRACT FROM AUTHOR]

Faba beans (Vicia faba) are an alternative protein source that likely can be used to a higher extent in broiler diets. White-flowered faba beans contain antinutritional substances (ANS) such as non-starch polysaccharides (NSP), trypsin inhibitors, and lectins, which might limit its inclusion level. Lectins and trypsin inhibitors are heat labile and previous studies have shown that steam-pelleting and enzyme treatment improves the nutritional value of faba beans. However, alternative to pelleting would facilitate for farmers to add faba beans on-farm. Currently, there are machines available for toasting faba beans on-farm, which might be used for broiler mash diets. The objective of this study was to investigate the effect of inclusion level (0, 10, 20 and 30%), toasting (140°C 5.5 min) and different enzymes (xylanase + phytase vs. xylanase, phytase, amylase, protease) of faba bean diets on growth performance and organ parameters in broilers. To test this, 2 experiments 34 and 35 days, using a total of 480 chickenswere performed. Feed intake, body weight (BW) and feed conversion ratio were registered weekly, in addition, organ and carcass weights were registered at slaughter. The results showed that inclusion of 20% faba beans is possible in a pelleted diet with maintained broiler growth performance. When 20% was included in a mash diet, feed intake and BW decreased compared to chickens fed pelleted diets, irrespectively of pre-toasting of the beans. It can be concluded that toasting cannot replace pelleting. Supplementation of protease and amylase in addition to xylanase and phytase did not improve the nutritional value of faba beans. [ABSTRACT FROM AUTHOR]

Oat cultivars were toasted and studied for their physical properties (1000 kernel weight, bulk density, and l / b ratio). Both the control and toasted samples were milled into flour and studied for their functional (water absorption capacity, WAC; oil absorption capacity, OAC), color ( L ∗ , a ∗ , b ∗ values), and antioxidant (total phenolic content, TPC; antioxidant activity, AOA; metal chelating activity, MCA; and total flavonoids content, TFC) properties. Toasting resulted in significant ( p < 0.05) decrease in physical parameters, hunter L ∗ value, and TFC. However, it resulted in increase in WAC, OAC, hunter a ∗ and b ∗ values, TPC, AOA and metal chelating values. Toasting increased TPC, AOA, and MCA by 11.5–27.1%, 29.1–53.6%, 33.9–74.4%, respectively and decreased TFC by 23–40.1%. Pearson correlation coefficients ( r ) were also calculated to study the relationships among various properties studied. AOA exhibited a positive correlation ( r = 0.931, p < 0.05) with TPC which upon toasting showed a decrease ( r = 0.851, p < 0.05). TPC, AOA, MCA, and TFC of control oat cultivars varied from 1744 to 2687 μg GAE/g, 11.9% to 15.3%, 28.4% to 46.2%, and 433 to 612 μg CE/g, respectively. [ABSTRACT FROM AUTHOR]

Thermal damage to proteins can reduce their nutritional value. The effects of toasting time on the kinetics of hydrolysis, the resulting molecular weight distribution of 00-rapeseed meal (RSM) and the soluble and insoluble protein fractions separated from the RSM were studied. Hydrolysis was performed with pancreatic proteases to represent in vitro protein digestibility. Increasing the toasting time of RSM linearly decreased the rate of protein hydrolysis of RSM and the insoluble protein fractions. The extent of hydrolysis was, on average, 44% higher for the insoluble compared with the soluble protein fraction. In contrast, the rate of protein hydrolysis of the soluble protein fraction was 3-9-fold higher than that of the insoluble protein fraction. The rate of hydrolysis of the insoluble protein fraction linearly decreased by more than 60% when comparing the untoasted to the 120 min toasted RSM. Increasing the toasting time elicited the formation of Maillard reaction products (furosine, N -carboxymethyl-lysine and N -carboxyethyl-lysine) and disulfide bonds in the insoluble protein fraction, which is proposed to explain the reduction in the hydrolysis rate of this fraction. Overall, longer toasting times increased the size of the peptides resulting after hydrolysis of the RSM and the insoluble protein fraction. The hydrolysis kinetics of the soluble and insoluble protein fractions and the proportion of soluble:insoluble proteins in the RSM explain the reduction in the rate of protein hydrolysis observed in the RSM with increasing toasting time. [ABSTRACT FROM AUTHOR]

Tocopherol sources in diets are often a combination of all-rac -α-tocopheryl acetate (synthetic α-tocopherol) from vitamin supplements and natural tocopherols and 2R-(4'R, 8'R)-5,7,8-trimethyltocotrienol (α-tocotrienols) from the feed sources. Synthetic α-tocopherol consists of 8 different stereoisomers including 2R-(4'R, 8'R)-5,7,8-trimethyltocol ( RRR -α-tocopherol), 2R-(4'S, 8'R)-5,7,8-trimethyltocol ( RSR -α-tocopherol), 2R-(4'R, 8'S)-5,7,8-trimethyltocol ( RRS -α-tocopherol), 2R-(4'S, 8'S)-5,7,8-trimethyltocol ( RSS -α-tocopherol), 2S-(4'S, 8'S)-5,7,8-trimethyltocol ( SSS -α-tocopherol), 2S-(4'R, 8'S)-5,7,8-trimethyltocol ( SRS -α-tocopherol), 2S-(4'S, 8'R)-5,7,8-trimethyltocol ( SSR -α-tocopherol), and 2S-(4'R, 8'R)-5,7,8-trimethyltocol ( SRR -α-tocopherol). The pre-absorption metabolism of tocopherols and tocotrienols in ruminants differs from monogastric animals due to the extensive microbial fermentation in the anaerobic rumen. The current study investigated the impact of toasting and decortication of oats on metabolism in the digestive tract (synthesis, digestion), and intestinal digestibility of tocopherols in dairy cows by using 4 ruminal and intestinal cannulated Danish Holstein cows in a 4 × 4 Latin square design for 4 periods. Cows were fed a total mixed ration ad libitum containing different forms of oats: whole oat, decorticated oat, toasted oat, and decorticated toasted oat, all rolled before mixed ration. Overall means across 4 treatments were statistically analyzed, testing whether overall means were different from zero. Decortication or toasting did not affect the balance or digestibility of α-tocopherols in rumen. Average across treatments showed the ruminal degradation of synthetic α-tocopherol (279 mg/d, P  = 0.02; P -value shows that average across treatments is different from zero), synthetic 2R-α-tocopherol (133 mg/d, P  < 0.01; summation of RRS -, RSR - and RSS -α-tocopherol), and 2S-α-tocopherol (190 mg/d; P  < 0.01, summation of SSS -, SRS -, SSR , and SRR -α-tocopherol), while RRR -α-tocopherol was formed in the rumen (221 mg/d, P  = 0.10). The average across treatments showed that small intestinal digestibility of tocopherols ranked in the following order: α-tocotrienol > natural α-tocopherol > synthetic α-tocopherols > 2R-(4'R, 8'R)-,7,8-dimethyltocol (γ-tocopherol). The average across treatments for small intestinal and feed-ileum digestibility ranked in the following order: RRR -α-tocopherol > synthetic 2R-α-tocopherol > 2S-α-tocopherol. Results showed the first evidence for RRR -α-tocopherol formation under anaerobic conditions in the rumen. In addition, synthetic α-tocopherol stereoisomers, γ-tocopherol and α-tocotrienol were degraded in the rumen. There was a discrimination against absorption of synthetic 2R- and 2S-α-tocopherol in the small intestine., Competing Interests: We declare that we have no financial and personal relationships with other people or organizations that can inappropriately influence our work, and there is no professional or other personal interest of any nature or kind in any product, service and/or company that could be construed as influencing the content of this paper., (© 2023 The Authors. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co. Ltd.)

Entomophagy has recently gained attention as a potential solution to the problems of food and nutritional security. One example is the consumption of edible stinkbug. Different drying techniques may affect the nutritional, microbiological and sensory properties of the edible stinkbugs. Thus, the study assessed the effects of toasting, microwave, oven and sun drying on the nutritional composition, microbiological quality and sensory attributes of processed edible stinkbugs. Drying significantly (p < 0.05) increased the crude protein and fat content of the edible stink bugs with the highest values being recorded for the toasted samples (66.65 & 37.17% respectively). Highest Ca, K, Zn, Mg, Fe and P values were recorded after microwave drying. Reduction of 2.94 and 2.99 log cycles of the total viable count (TVC) was observed in oven and microwave dried edible stinkbugs. Toasting and microwave drying eliminated the yeasts and moulds, Enterobacteriaceae and lactic acid bacteria (LAB) in edible stinkbugs. The appearance, aroma, taste, texture and overall acceptability scores were in the same order for toasted > oven dried > microwave dried > sun dried edible stinkbugs. Toasting, oven and microwave drying can be used for processing of edible stinkbugs., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2023 The Authors.)

The results of a study of the chemical composition and functional properties of the plant raw material in the form of wheat germ flakes (WGFs) with a view to combining it with a meat feedstock are represented. WGFs subjected to preliminary heat treatment in various modes (toasted) are studied. It is found that water-soluble and salt-soluble proteins of WGFs exhibit high solubility, which achieves maximum values of 45 В± 2% at a pH of 7.0-8.0 and a sodium chloride concentration of 2.0%. The functional properties of WGFs and dependences of the functional and technological properties of combined ground meat systems prepared of meat feedstocks of different types and nature of autolysis are determined. A preliminary heat treatment of WGFs does not decrease their functional properties, which are particularly shown in feedstock with anomalies in the development of autolysis, and contributes to a decrease in the oxidative transformation of lipids. In combined ground meat systems, toasted WGFs should be used in conjunction with 0.3% of a Delikaroma smoking flavor; this inhibits the oxidation of the lipid fraction of both raw and heat-treated ground meat systems

Ellagitannins and aromatic compounds evolution in Cabernet Sauvignon wines macerated in oak barrels for a year was studied. Identical barrels with different toastings (medium toasting, medium toasting with watering, Noisette) were used in French, Italian and USA cellars. Ellagitannins increased by 84–96% with aging time, as did woody volatiles, by 86–91% in French wines and 23–35% in Italian wines, while fruity aroma compounds declined by 50–57% in the French and Italian wines over a 12-months period. Nevertheless, other behaviors and different kinetics rates for these compounds were observed depending on barrel toasting, wine matrix and their interactions. Perceived overall woody intensity was closely related to trans -whiskey lactone, guaiacol and vanillin, whereas astringency and bitterness were significantly linked to ellagitannins ( p < 0.05). This is the first study that evaluates the toasting effect on wines from different countries matured in the same oak barrels. [ABSTRACT FROM AUTHOR]

The effects of five processing forms on the content of phenolic compounds, antioxidant capacity, and saponin content in quinoa grains were evaluated. The processes included washing, washing followed by hydration, cooking (with or without pressure), and toasting. The highest content of phenolic compounds was obtained after cooking under pressure; however, these compounds also increased with grain washing. The toasting process caused the greatest loss. The antioxidant capacity of the grains was similarly affected by the processing techniques. According to the amount of saponins, the grains were classified as bitter. Washing caused a reduction in these compounds, but the levels remained unchanged after cooking (with and without) pressure and toasting; however, they significantly increased after hydration. Cooking, especially with pressure, had greater effects than the other processes, and potentiated the functional properties of quinoa grains. [ABSTRACT FROM AUTHOR]