Comparison of different rice flour- and wheat flour-based butter cookies for acrylamide formation

Acrylamide (AcA) contents of different rice flour- and wheat flour-based butter cookies baked at 130 °C for 20, 55, or 90 min were investigated. AcA contents of different flour-based cookies increased with baking time. Color parameters in terms of CIE L*, b*, C*, and ΔE values showed significant opposite correlation to the AcA formation in each of the raw flour cookie. The cookies based on white rice flour had the lowest AcA contents ranging from not detectable (ND) to 204 μg/kg, followed by cookies based on brown rice flour (ND to 450 μg/kg), white wheat flour (155 μg/kg to 661 μg/kg), and whole wheat flour (306 μg/kg to 982 μg/kg). Considerably lower AcA levels were found in the rice flour-based cookies than in the wheat flour-based cookies, as well as in the milled flour-based cookies than in the whole-grain cookies. Although the flour source was considered to play a primary role in determining the AcA content, AcA content was apparently not dependent on the quantities of reducing sugars and free asparagine in the starting raw flour and cookies during baking. In summary, given its reducing potential for AcA formation, rice flour could be used in the production of cookies safe from heat-induced contaminants.     

Physico-chemical properties of low-fat cookies containing wheat and oat bran gels as fat replacers

Wheat and oat bran-based fat replacers in the form of gels were used for partial replacement of fat (30–50%) in a cookie formulation. Dough rheological properties, physical (cookie dimension, weight loss, moisture content and water activity), textural (hardness and fracturability), colour and sensory parameters were evaluated to characterize full-fat and fat-reduced cookies. Based on the obtained results it was concluded that the fat reduction in cookie formulation at the level of 30% maintained sensory properties of the full-fat cookies. Therefore, this level of fat replacement was chosen for further analysis: 30% WBG (wheat bran gel-containing cookies) and 30% OBG (oat bran gel-containing cookies) were examined in terms of nutritional and functional properties. It was revealed that fat replacement using bran gels at the level of 30% resulted in the fat-reduced added-value cookies in terms of dietary fibre, minerals and phenolics. 30% WBG cookies possessed higher dietary fibre, mineral and phenolic content in comparison to 30% OBG and the full-fat cookies.     

Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage

In order to investigate the influence of different packaging temperature on thermal-vacuum packaged Chinese steamed bread (CSB) quality under room temperature storage, the packaging temperatures of 50 °C, 70 °C and 90 °C were set respectively to study the effect on the packaging vacuum degree (VD) and starch retrogradation properties. The VD and moisture content of thermal-vacuum packaged CSB significantly increased with the increase of the packaging temperature from 50 °C to 90 °C, while the hardness of CSB decreased, and there was no significant difference in moisture migration during room temperature storage. The results of X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and small angle X-ray scattering (SAXS) indicated that CSB packaged at different temperatures formed B-type crystals, leading to an enhanced the ordered and dense state of starch structure, and the semi-crystalline growth ring structure disappeared during storage. The influence of different packaging temperatures on VD of CSB could effectively hinder the formation of ordered and dense state of CSB starch, consequently delaying the crystallization of amylopectin and inhibiting the progress of staling. The result of this study is of great significance for improving the quality of starchy foods and guiding the industrial development of Chinese steamed bread.     

Enrichment of cookies with glutathione by inactive yeast cells (Saccharomyces cerevisiae): Physicochemical and functional properties

Cookie is one of the favorite cereal products which could be formulated by using various ingredients for enrichment. The aim of this study was to determine the effects of the inactivate yeast cells addition to cookie formulation in terms of glutathione (GSH) content, antioxidant activities, physicochemical and sensorial properties. Also, the cookies were produced with GSH (pure, 98%) addition to compare the effects of inactive yeast GSH with pure GSH on revealed properties. According to results, The GSH contents and the antioxidant activities increased in dough and cookie samples with inactive yeast addition compared to control and pure GSH added dough and cookie samples. The increases in GSH contents and antioxidant activities were observed after baking in all samples. The pure GSH addition increased the moisture content, spread ratio and L* value while decreased the hardness and b* values of the cookies. The contrary results were obtained by inactive yeast addition in terms of the physicochemical properties where the protein content of the cookies increased with inactive yeast addition by approximately 25%. The loss of GSH content decreased while the antioxidant activities and nutritional value increased in cookies by inactivate yeast addition.     

Effect of quick-freezing temperature on starch retrogradation and ice crystals properties of steamed oat roll

Oat roll is one of the traditional oat wholemeal foods. The purpose of this work was to investigate the effects of quick freezing at −20 °C, −40 °C and −80 °C for 90 min before frozen storage on the quality of frozen steamed oat roll. Quick freezing at −40 °C and −80 °C inhibited the increase of peak gelatinization temperature, enthalpy and the ordered degree of oat roll starch, therefore postponing starch retrogradation. The cross-section microstructure confirmed that reducing the quick-freezing temperature could prevent the increase of ice crystals size, ruptured structures and maintain the integrity of internal structure. As the storage time extend, the ice recrystallization led to an increase in size of ice crystals, while a decrease in their number. Frozen steamed oat roll starch had the highest swelling power at the quick-freezing temperature of −80 °C, that indicated strongest water absorption and binding ability when gelatinized again. Texture analysis demonstrated that hardness increased during frozen storage, quick freezing at −80 °C had the best texture properties. Therefore, declining the quick-freezing temperature could obtain a higher quality of frozen steamed oat roll, by means of delaying the starch retrogradation and minimising the size of ice crystals.     

Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality

The influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study was conducted to analyze the effect of HMW-GS composition and wheat-rye translocations on physicochemical flour properties and cookie quality of soft wheat flours. Alleles encoded at Glu-A1, Glu-B1 and Glu-D1 locus had a significant effect over physicochemical flour properties and solvent retention capacity (SRC) profile. The null allele for Glu-A1 locus presented the highest cookie factor observed (CF = 7.10), whereas 1BL/1RS and 1AL/1RS rye translocations had a negative influence on CF. The three cultivars that showed the highest CF (19, 44 and 47) had the following combination: Glu-A1 = null, Glu-B1 = 7 + 8, Glu-D1 = 2 + 12 and no secalins. Two prediction equations were developed to estimate soft wheat CF: one using the HMW-GS composition and the other using physicochemical flour parameters, where SRCsuc, SRC carb, water-soluble pentosans, damaged starch and protein turned out to be better CF predictors. This data suggests that grain protein allelic composition and physicochemical flour properties can be useful tools in breeding programs to select soft wheat of good cookie making quality.     

Effect of high molecular weight glutenins and rye translocations on soft wheat flour cookie quality

The influence of high molecular weight glutenin subunits (HMW-GS) on wheat breadmaking quality has been extensively studied but the effect of different Glu-1 alleles on cookie quality is still poorly understood. This study was conducted to analyze the effect of HMW-GS composition and wheat-rye translocations on physicochemical flour properties and cookie quality of soft wheat flours. Alleles encoded at Glu-A1, Glu-B1 and Glu-D1 locus had a significant effect over physicochemical flour properties and solvent retention capacity (SRC) profile. The null allele for Glu-A1 locus presented the highest cookie factor observed (CF = 7.10), whereas 1BL/1RS and 1AL/1RS rye translocations had a negative influence on CF. The three cultivars that showed the highest CF (19, 44 and 47) had the following combination: Glu-A1 = null, Glu-B1 = 7 + 8, Glu-D1 = 2 + 12 and no secalins. Two prediction equations were developed to estimate soft wheat CF: one using the HMW-GS composition and the other using physicochemical flour parameters, where SRCsuc, SRC carb, water-soluble pentosans, damaged starch and protein turned out to be better CF predictors. This data suggests that grain protein allelic composition and physicochemical flour properties can be useful tools in breeding programs to select soft wheat of good cookie making quality.     

Effect of Low Storage Temperature on Some of the Flavour Precursors in Garlic (Allium Sativum)

Garlic (Allium sativum) cloves were stored at ambient temperature and 4 °C for periods up to six months to establish the effect of position of the individual clove within the bulb and of low storage temperature on the composition of several flavours precursors and other organic sulphur compounds, measured by gradient High Pressure Liquid Chromatography. Levels of alliin, γ glutamyl allyl cysteine sulphoxide and γ glutamyl isoallyl cysteine sulphoxide were statistically significantly higher in outer than in inner cloves. There was no statistically significant change in levels of alliin, the major flavour precursor, in cloves stored at 4 °C, remaining in the average range 17.5±3.8–39.1±7.5 mM. However, isoalliin increased significantly during storage at 4 °C, rising from an average 0.6±0.2 mM (outer cloves)—0.7±0.4 mM (inner cloves) to 7.1±1.7 mM (outer cloves)—4.1±0.7 mM (inner cloves). A decline in other sulphur-containing compounds, most likely to be the peptides γ-glutamyl allylcysteine sulphoxide and γ-glutamyl isoallylcysteine sulphoxide, occurred at the same time and possibly contributed to the increase in the flavour precursor compounds. The degree of chemical changes during storage will be of interest to the food and pharmaceutical industries.     

Comparison on the total phenol contents and the color of fresh and infrared dried olive leaves

The color (L*, a*, b* parameters), the total phenols content and the global chemical composition (moisture, protein, fat, carbohydrates and ash) of four fresh varieties of olive leaves (Chemlali, Chemchali, Zarrazi and Chetoui) were determined. Fresh olive leaves are characterized by a green color (greenness parameter, a*, varying from ?5.01 ± 0.26 to ?9.14 ± 1.21), an intermediate moisture content (0.85 to 1.00 g/g dry matter, i.e. 46 to 50 g/100 g fresh matter) and a variable amount of total phenols according to the olive leaf variety (from ≈2.32 to ≈1.40 g caffeic acid/100 g dry matter).Fresh leaves were submitted to blanching and/or infrared drying at 40, 50, 60 and 70 °C in order to be stabilized by reducing their moisture contents. The impact of IR drying temperature on some quality attributes (color, total phenols and moisture rate removal) was evaluated. Nevertheless, the effect of prior blanching treatment on the quality attributes of dried leaves is less significant and it depends on the olive leaf variety. The infrared drying induces a considerable moisture removal from the fresh leaves (more than 85%) and short drying durations (varying from ≈162 at 40 °C to 15 min at 70 °C). IR drying temperature showed a significant effect of on total phenols content and the color of the leaves whatever the leaf variety. In fact, total phenols content of dried olive leaves increased if compared to fresh ones. For example, total phenols of Chemlali leaves increased from 1.38 ± 0.02 (fresh leaves) to 2.13 ± 0.29 (dried at 40 °C) and to 5.14 ± 0.60 g caffeic acid/100 g dry matter (dried at 70 °C). IR drying allows preserving the greenness color of fresh leaves and enhancing their luminosity. It could be suggested for preserving olives leaves before their use in food or cosmetic applications.     

Temperature-dependent development of Ascotis selenaria (Lepidoptera: Geometridae) and its stage emergence models with field validation

Temperature-dependent development of Ascotis selenaria (Denis et Schiffermüller) was studied in the laboratory. Time to egg eclosion decreased with increasing temperature and ranged from 17.4 d at 16 °C to 5.0 d at 30 and 32 °C. Total development times of larvae decreased from 54.7 d at 16 °C to 17.3 d at 32 °C. The development time of pupae ranged from 29.7 days at 16 °C to 10.2 days at 30 and 32 °C. Eggs, larvae and pupae did not develop successfully to the next stage at 12 and 35 °C. The estimated lower temperature thresholds were 10.4, 9.3, and 9.8 °C for eggs, larvae, and pupae, respectively. Thermal constants of egg, larvae, and pupae were 88.5, 370.4, and 188.7 DD, respectively. Stage emergence models for eggs, larvae, and pupae of A. selenaria were constructed by using the development rate model (Lactin 2 function) and development distribution model (three-parameter Weibull function), which simulate the proportion of individuals shifted from one stage to the next. Pearson's correlation coefficients between actual observations in the field and model outputs were statistically significant with 0.99, 0.68 to 0.87 and 0.96 to 0.98 for egg, larval and pupal stage emergence model, respectively. The egg stage emergence model could be used to facilitate spraying time as it successfully predicted the first instar larval population. Predictability of the pupal stage emergence model was greatly improved when the physiological age of overwintering pupae was assumed to be in various state. The stage emergence models developed here should be useful to construct an A. selenaria population model.     

Physicochemical, Rheological and Structural Characteristics of Starch in Maize Tortillas

Fresh and stored maize (white and blue) tortillas were evaluated for physicochemical, rheological and structural characteristics assessed by calorimetry, x-ray diffraction, Fourier transform infrared (FTIR) spectroscopy, dynamic viscoelastic tests, and high-performance size-exclusion chromatography. Two endotherms were found in studies of fresh and stored tortillas. The low temperature endotherm (50–56 °C) was due to reorganized (retrograded) amylopectin, while the high temperature endotherm (105–123 °C) was attributed to retrograded amylose. The enthalpy value for the lower temperature transition was minor than that of the high temperature transition. Fresh tortillas showed an amorphous starch arrangement by x-ray diffraction study. Stored samples showed the presence of peaks at 2θ = 17o and 23o, indicating re-crystallization of starch components. FTIR results confirmed the development of higher levels of starch crystals during storage. Differences in the viscoelastic parameters were also observed between fresh and stored samples. At the longest storage times, white tortillas were more rigid than blue tortillas. Molar mass values for starch increased for both white and blue tortillas as storage time progressed, though relatively higher values were obtained for white tortillas. More starch reorganization occurred in white tortillas, in accordance to calorimetric, x-ray diffraction, FTIR and rheological results. These results corroborate that changes occurring in tortillas during storage are related to reorganization of starch components, and the maize variety more than the color plays an important role.     

New films based on triticale flour: Properties and effects of storage time

In this study, new films based on triticale flour were prepared by using the casting technique. Colour, microstructure, mechanical, physicochemical and water vapour barrier properties were determined. Triticale flour films were aged up to 60 days at 52% relative humidity and 25 °C. The influence of storage time on functional properties was also studied. All films presented high (from 84.01 to 85.21) lightness values (L*). Results showed that during storage the values of permeability of the films did not change significantly. Tensile strength, elastic modulus of Young and puncture force values increased and the percent of elongation at break decreased towards the last days of storage. Analysis of SEM images of films showed the appearance of small cracks at 60 days of storage. After 45 days of storage, triticale flour films maintained acceptable functional properties. In conclusion, films based on triticale flour showed properties that make them a substantial potential to be incorporated in food packaging applications.     

Synergism between potassium sorbate dips and brief exposure to high CO2 or O2 at curing temperature for the control of citrus postharvest green and blue molds

Synergistic effects and very effective control of citrus postharvest green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, were observed on artificially inoculated ‘Valencia’ oranges and ‘Clemenules’ and ‘Ortanique’ mandarins after a potassium sorbate (PS) treatment was followed by 2 days of storage in atmospheres of elevated CO₂ or O₂ at a curing temperature. A combined treatment consisting of 60-s dips in aqueous solutions of 3% PS heated to 62 °C was followed by 48-h exposure to air, 15 kPa CO₂ or 30 kPa O₂ at 33 °C. Control treatment was a 60-s water dip at 20 °C followed by 24-h exposure to air at 20 °C. Synergism was observed on citrus fruit either incubated at 20 °C for up to 22 days, simulating direct commercialization, or stored at 5 °C for up to 45 days, simulating commercial cold storage. This research offers potential new tools to the citrus industry for implementation of nonpolluting integrated postharvest disease management programs, especially devoted to high added value organic markets or export markets with zero residue tolerance.     

Effect of CIPC on Sprout Inhibition and Processing Quality of Potatoes Stored Under Traditional Storage Systems in India

Indigenous non-refrigerated methods like heaps and pits are used in India for short-term storage of potatoes (Solanum tuberosum L.) to avoid distress sale. Storing untreated potatoes generally results in high losses from sprouting, moisture loss and rotting. To reduce storage losses by inhibition of sprouting and to determine the suitability of stored potatoes for processing into crisps, a single spray application of a commercial formulation of 3-chlorophenyl carbamate (CIPC or chlorpropham) 50% a.i., (Oorja, United Phosphorus Limited, Mumbai, India) of CIPC (or chlorpropham) was tested on potatoes during storage from March to June under two traditional storage methods [heap (17–33 °C, 58–92% relative humidity (RH)) and pit (17–27 °C, 72–95% RH)] in 2 years [2005 up to 90 days of storage (DOS) and 2006 up to 105 DOS], using four cultivars and two rates of CIPC application (20 and 30 mg a.i. kg⁻¹ tubers). The two rates of application were comparably effective in reducing weight losses, sprouting and sprout growth in stored tubers, and the effect was more pronounced in pit storage than in heap storage. By contrast to untreated tubers, CIPC-treated potatoes remained turgid under the two storage methods and fetched market prices comparable to those for cold-stored (2–4 °C) potatoes after 105 days of storage. Reducing sugar concentrations in treated potatoes decreased during storage especially in 2006 when the initial reducing sugar concentration was higher than in 2005. Crisp colour improved only in 2005 after 90 DOS, but it deteriorated in 2006 during storage up to 105 DOS. Sucrose concentration increased tremendously during storage in 2 years. Only one cultivar (Kufri Chipsona-1) with low initial reducing sugar concentration and less sucrose accumulation during storage could produce acceptable colour crisps after storage in both years. The remaining three cultivars—with high initial reducing sugar concentration—were suitable for processing after storage in heap and pit in 2005, but not in 2006. Stored potatoes were safe for human consumption as the CIPC residue concentrations were far below the permissible level of 10 mg kg⁻¹ as prescribed by the European Union. Single spray application of CIPC (20 mg kg⁻¹ treatment) can effectively reduce storage losses in potatoes stored in traditional non-refrigerated methods of heap and pit and extend the storage life by 90 to 105 days.     

Effect of flour type and dough rheological properties on cookie spread measured dynamically during baking

In order to monitor changes that occurred in cookie diameter during baking, a method of calculating cookie diameter was developed using Image Tools software. Cookie images were taken at 30-s intervals during baking using a digital camera. Six biscuit flour types were used in the trial. After the first minutes of baking, a rapid period of expansion started which was significantly different for flour types and finally, after approximately 6th min to the end of baking, cookies showed a slight shrinkage in diameter. A high and significant correlation was found between cookie spread rate and cookie final diameter (r = +0.73, P < 0.001). The technique of lubricated uniaxial compression showed all doughs made from different biscuit flour indicated pseudo-plastic rheological behaviour. However, the measured extensional properties did not correlate with the cookie final diameter.     

Temperature-dependent fecundity of overwintered Unaspis yanonensis (Hemiptera: Diaspididae) and use of degree-days for the prediction of first crawler

The longevity and fecundity of the overwintered arrowhead scale, Unaspis yanonensis (Kuwana) (Hemiptera: Diaspididae), was examined at constant temperatures. The total fecundity increased up to 24 °C and declined thereafter. Total fecundity reached a maximum of 260.9 eggs per female at 24 °C. Females demonstrated periodic oviposition activity but the pattern differed with temperature. The first cycle of fecundity was not significantly different between 16 and 28 °C. However, fecundity in the latter cycles, measured at rearing temperatures of 16, 20 and 32 °C, was lower than at 24 and 28 °C. The pre-oviposition period ranged from 49.0 d at 16 °C to 19.7 d at 32 °C, and was shortest (19.4 d) at 28 °C. The longevity was found to be greatest (87.3 d) at 16 °C and was as short as 48.9 d at 32 °C. Regression of the mean development rate vs. temperature provided a low-threshold temperature estimate of 8.7 °C for the pre-oviposition stage and a thermal constant of 358.4 degree days. The theoretical low threshold temperature and thermal constant applied to the calculation for the completion of the U. yanonensis pre-oviposition period predicted the appearance of first crawlers in the field.     

Incorporation of Buriti Endocarp Flour in Gluten-free Whole Cookies as Potential Source of Dietary Fiber

Cookies were prepared by replacing a mixture of brown rice flour (70 %) and corn starch (30 %) (BRFCS) by buriti endocarp flour (BEF) (0, 5, 10, 15 or 20 %). BEF figured as a potential source of dietary fiber (70.53 g 100 g^?1), especially of insoluble fiber (67.50 g 100 g^?1), and gluten-free whole cookies showed increased dietary fiber content by adding 5, 10, 15 and 20 % BEF (8.58 to 20.02 g 100 g^?1) when compared to control cookie (6.91 g 100 g^?1). The addition of BEF affected diameter, spread ratio, color and texture of cookies. All cookies added with BEF were darker, harder and presented smaller diameter and smaller spread ratio than the control cookie. These difference increased proportionally to level of substitution of BRFSC by BEF. Gluten-free whole cookies with up to 15 % BEF were well accepted by consumers. Therefore, the use of BEF in cookies may increase the availability of functional ingredients source of dietary fiber for celiac consumers, add economic value to buriti processing by-products and decrease environmental impacts due to the high amounts of waste generated by buriti processing industries.     

Accelerated ageing of wheat grains: Part II-influence on thermal characteristics of wheat starch and FTIR spectroscopy of gluten

Wheat quality characteristics are influenced by different factors such as moisture content, storage time and temperature. In this study accelerated ageing of wheat grains was carried out by increasing moisture content (16, 18 and 20%) and keeping the samples in different temperatures (30, 40 and 50 °C) for different periods (2, 5 and 8 days). After milling, the thermal properties of starch and structure of gluten were investigated using Differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR); respectively. The experimental set up was designed using response surface methodology and the three distinct factors were combined by central composite design. Results showed that increasing moisture content caused a decrease in onset, peak and end set temperatures of gelatinization while increasing storage time and temperature increased these parameters. By progressing storage time the band intensity of thiol groups decreased while that of disulfide groups of gluten increased indicating an improvement in gluten quality. Increasing moisture content from 16 to 20% and higher storage temperature (50 °C) decreased intensity of disulfide bands.     

A comparative study of physicochemical tests for quality prediction of Argentine wheat flours used as corrector flours and for cookie production

Several physicochemical tests are employed in quality evaluation of wheat. Most of the exported Argentinean wheat flour is used as corrector flour in breadmaking. A small percentage is actually used in cookie production. No study has determined which predictive tests are most suitable for the quality prediction of bread (using flour as corrector) and cookies made from Argentinean wheat. The objectives of this study were to compare the suitability of predictive tests in the assessment of wheat flour attributes in the production of bread and cookies and to establish the relationship between the tests and flour components. Several expected associations were found between the SRC test and the composition parameters. Moreover, various flour components influencing the SDS sedimentation index (SDS-SI), the Zeleny index and the alkaline water retention capacity (AWRC) were established. The cookie factor (CF) was negatively correlated with sucrose, carbonate and water SRC and with AWRC. In addition, the bread loaf specific volume (LV) was correlated with the SDS-SI, the Zeleny index and the lactic acid SRC. In conclusion, several components of Argentine wheat affecting predictive tests were found. The SRC test allowed straight assessment of the bread and cookie quality of Argentinean wheat.     

The Combined Effect of Blackcurrant Powder and Wholemeal Flours to Improve Health Promoting Properties of Cookies

A diet with high glycaemic index, which causes rapid spikes in blood sugar level, can lead to disorders such as significantly increased risk for type 2 diabetes, cardiovascular disease and obesity. These conditions are also linked to the progression of cognitive decline and neurodegenerative diseases including Alzheimer’s disease. Blackcurrant powder (BC) is a rich source of dietary fibre and bioactive compounds. Wholemeal wheat, barley and oat flours contain high amount of fibre. In this study, a model food (cookie) was developed and used to investigate the in vitro glycaemic glucose equivalent and antioxidant activities of the cookies made with three different wholemeal flours (wheat, barley and oat) with different replacement levels (5, 10 and 15%) of blackcurrant powder. Increasing the proportion of blackcurrant powder in the cookie resulted in a significant (P < 0.05) decrease in glucose release after in vitro digestion compared to the control. In addition, incorporation of blackcurrant powder in cookies up to 15% increased the antioxidant capacity. The combination of wholemeal flour and the bioactive compound rich blackcurrant has the potential to improve the nutritional value and reduce the glycaemic index of such foods.