Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat

The use of amaranth, quinoa and buckwheat for the production of gluten-free pasta was investigated in the present study. The aim of the work was to produce pasta of good textural quality, in particular, low cooking loss, optimal cooking weight and texture firmness. The results demonstrated that pasta produced from amaranth had decreased texture firmness and cooking time, while pasta from quinoa mainly showed increased cooking loss. In buckwheat pasta the least negative effects were observed. By combination of all three raw materials to one flour blend in the ratio of 60% buckwheat, 20% amaranth and 20% quinoa, dough matrix was improved. After decreasing dough moisture to 30%, addition of an increased amount of egg white powder of 6% and addition of 1.2% emulsifier (distilled monoglycerides) texture firmness as well as cooking quality of gluten-free pasta produced from such a flour blend reached acceptable values comparable to wheat pasta.     

Multivariable Analysis of Gluten-Free Pasta Elaborated with Non-Conventional Flours Based on the Phenolic Profile,Antioxidant Capacity and Color

The phenolic compounds, color and antioxidant capacity of gluten-free pasta prepared with non-conventional flours such as chickpea (CHF), unripe plantain (UPF), white maize (WMF) and blue maize (BMF) were analyzed. Fifteen phenolic compounds (five anthocyanins, five hydroxybenzoic acids, three hydroxycinnamic acids, one hydroxyphenylacetic acid and one flavonol) were identified in pasta prepared with blue maize, and 10 compounds were identified for samples prepared with white maize. The principal component analysis (PCA) led to results describing 98% of the total variance establishing a clear separation for each pasta. Both the proportion (25, 50 and 75%) and type of maize flour (white and blue) affected the color parameters (L*, C _ab *, h _ab and ΔE* _ab ) and antioxidant properties (DPPH, ABTS and FRAP methods) of samples, thus producing gluten-free products with potential health benefits intended for general consumers (including the population with celiac disease).     

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.     

Determination and Comparison of the Lipid Profile and Sodium Content of Gluten-Free and Gluten-Containing Breads from the Spanish Market

Plant Foods for Human Nutrition - The objective is to verify if gluten-free (GF) and gluten-containing (G) breads differ in their sodium content and lipid profile. Samples of GF...     

Designing a Score-Based Method for the Evaluation of the Nutritional Quality of the Gluten-Free Bakery Products and their Gluten-Containing Counterparts

Gluten-free (GF) products are consumed both by individuals with celiac disease and by an increasing number of people with no specific medical needs. Although the technological quality of GF products has been recently improved, their nutritional quality is still scarcely addressed. Moreover, the few published studies report conflicting results, mostly because the information from product nutrition facts is the only considered factor. The aim of the present study was to develop a score-based method for the nutritional evaluation of 134 packaged Italian GF bakery products and to compare it with that of 162 matched gluten-containing (GC) food items. The score included the information from the nutrition facts and the presence/absence of some nutritionally relevant components in the ingredients list. Results indicated an overall low nutritional quality of the considered GF bakery products. Additionally, with the sole exception of GF bread substitutes, there was no difference in nutritional quality between GF and equivalent GC bakery products. Future research and development of GF bakery products may take advantage of this scoring method, as it may represent an easy approach to evaluate their nutritional quality. The present findings do not justify the consumption of packaged GF bakery products by people without any specific medical needs.     

Effects of Chalkiness on Cooking,Eating and Nutritional Qualities of Rice in Two indica Varieties

An experiment was conducted to investigate the effects of chalkiness on cooking, eating and nutrition qualities of rice using Gangyou 527 (indica hybrid rice) and Zhaiyeqing 8 (conventional indica rice) as materials. Compared with the milled rice without chalkiness, amylose content, final viscosity, setback and consistence increased significantly, while gel consistence, peak viscosity and breakdown decreased remarkably and other RVA values did not have significant changes in the chalky rice of Gangyou 527. The differences in the above indices between the chalky and non-chalky rice was not remarkable in Zhaiyeqing 8. The crude protein content of chalky rice in Zhaiyeqing 8 was significantly lower than that of non-chalky rice, but there was no remarkable change between the chalky and non-chalky rice in Gangyou 527. Glutelin content fell significantly, and albumin, globulin, prolamine and lysine contents did not change significantly in chalky rice compared with non-chalky rice in the two varieties.     

Formulation and Physicochemical and Sensorial Evaluation of Biscuit-Type Cookies Supplemented with Fruit Powders

Cashew apple and guava residues from fruit juice industry were prepared as dehydrated fruit powders and used at different levels of wheat flour substitution for cookies formulations. The effects of guava and cashew apple fruit powders supplementation on physicochemical and sensorial characteristics of the cookies were evaluated. The pH, fibre and protein content were significantly affected. Biscuits with 15 g and 20 g/100g cashew apple and guava fruit powders showed the highest scores for sensorial attributes, respectively. The supplementation seems to be suited for wheat flour substitution and it is possible to obtain cookies with value-added food ingredient within the standards.     

Digestibility and Acceptability of Wheat Flour Cookies Partially Substituted with High Amylose Maize Starch

Plant Foods for Human Nutrition - Cookies are one of the most consumed bakery products and the formulation could be modified to consider them as a functional food. The high amylose maize starch...     

Estimated Glycemic Index and Dietary Fiber Content of Cookies Elaborated with Extruded Wheat Bran

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

不同施氮水平下水稻穗上不同部位籽粒的蒸煮与营养品质变化

以中熟籼稻扬稻6号和中熟粳稻武育粳3号为材料,研究了不同施肥水平下稻米蒸煮及营养品质在穗上不同粒位籽粒间的差异及其分布特点。 总体而言,穗下部一、二次枝梗籽粒的胶稠度较低,直链淀粉含量较高;穗中、上部一、二次枝梗的胶稠度较高,直链淀粉含量较低。在同一个枝梗上,二次枝梗上早开花的第1粒的胶稠度最高,穗子中、上部一次枝梗迟开花的第2粒的直链淀粉含量较高。扬稻6号穗中部一次枝梗籽粒的粗蛋白含量较低,穗上、下部枝梗上籽粒的粗蛋白含量较高;而武育粳3号一次枝梗和二次枝梗籽粒的粗蛋白含量在穗上、中、下三部位间无明显差异。从不施氮到少量施氮（120 kg/hm2）,稻米的胶稠度和粗蛋白含量增加,直链淀粉含量降低。但从少量施氮（120 kg/hm2）到中等施氮（240 kg/hm2）,稻米的胶稠度降低,直链淀粉和粗蛋白含量有不同程度增加。     

新疆冬小麦磨粉品质与面粉及新疆拉面品质的关系

为给新疆冬小麦品种加工新疆拉面的品质改良提供理论依据,选用30个新疆冬小麦品种为试验材料,研究了新疆冬小麦品种磨粉品质与面粉（团）品质性状及新疆拉面加工品质的关系。结果表明,新疆冬小麦品种磨粉品质性状间关系密切,各性状之间相互联系、相互作用;磨粉品质对面粉（团）的主要品质性状具有显著影响,并通过影响面粉（团）品质性状进而影响新疆拉面加工品质,如出粉率、灰分、破损淀粉率通过对面团吸水率、形成时间、延展性、反弹值等品质性状的显著影响进而对新疆拉面表观、适口性、光滑性等产生间接影响。其中,出粉率与拉面的色泽、适口性、光滑性呈显著正相关（r=0.396,0.466,0.475）,灰分与适口性、食味呈显著或极显著负相关（r=-0.364,-0.524）,破损淀粉率与适口性呈极显著正相关（r=0.485）,a^*值与食味呈显著负相关（r=-0.565）,而b^*值与食味呈显著正相关（r=0.402）。因此,冬小麦品种加工新疆拉面的品质改良中应重视磨粉品质的改良,要注重提高出粉率、降低灰分和破损淀粉率,同时还应改良面粉色泽。对16个适合加工优质新疆拉面的冬小麦品种的磨粉品质性状研究后认为优质新疆拉面的磨粉品质指标为：出粉率≥66.04%,灰分(14%MB)≤0.62%,破损淀粉率≤3.69%,面粉颗粒度≤104.28%,L^*≥90.78,a^*≥-0.81,b^*≤8.54。     

Formulation and Sensory Evaluation of Prosopis alba (Algarrobo) Pulp Cookies with Increased Iron and Calcium Dialyzabilities

Prosopis alba (algarrobo) is an important indigenous specie, which fruits are used as food and feed since ancient times. Cookies containing algarrobo pulp (AP) with increased iron and calcium availabilities were formulated and sensory evaluated. AP is preferred as food ingredient because of its high sugar content and pleasant flavour. Formulated cookies mean proximal composition was 8.9 g/100 g protein, 7.2 g/100 g dietary fiber, 25 g/100 g total sugar, and 18.5 g/100 g crude fat with iron and calcium contents 30 ppm and 340 ppm, respectively. Ascorbic (AA) and citric (CA) acids at different mM acid: mM Fe were added in order to increase mineral availabilities being evaluated by an in vitro method. Those ratios were 5:1 and 10:1 for AA:Fe whereas for CA:Fe were 50:1 and 100:1 and combinations of them. After chosen the best AA:Fe and CA:Fe ratios (5:1 and 50:1, respectively), sensory evaluation with trained sensory panel and a consumer acceptability test with one hundred and seventy untrained judges were carried out. Acceptability test showed that 77.65% of the people (<25 years old 41.76%, 25–50 years old 20.00% and>50 years old 15.89%) tasting final formulated cookies indicated that they “like very much” or “moderately like” and there were not consumers rejecting them.     

Chemical and Nutritional Evaluation of Protein-Rich Ingredients Obtained through a Technological Process from Yellow Lupin Seeds (Lupinus luteus)

Plant Foods for Human Nutrition - In recent years, interest in plant-based proteins has been rising due to ethical and sustainability issues. In this context, the production of protein concentrates...     

优质杂交稻中优752的特征特性与生产技术

中优752是江西省农科院水稻所用中国水稻研究所育成的不育系中9A与强恢复系752配组而成的优质超级杂交稻,已获得农业部植物新品种保护权,2004年3月通过江西省省级技术鉴定,成果达同类研究的国内领先水平。2004年3月通过江西省品种审定委员会审定。     

Biochemical and Nutritional Characterization of Three Prickly Pear Species with Different Ripening Behavior

Biochemical and nutritional changes were studied during the ripening process of three Opuntia morphospecies with different ripening behavior: Naranjona (O. ficus-indica), Blanca Cristalina (Opuntia sp.), and Esmeralda (Opuntia sp.) of early, early-intermediate, and intermediate-late ripening, respectively. In loss of fresh weight, Naranjona showed the highest values, while in Blanca Cristalina and Esmeralda, a discrete weight loss was found. No significant differences were found among morphospecies in soluble solids, total titratable acidity and pH during the postharvest days. Blanca Cristalina and Esmeralda showed an increase in the content of carotenoids, while these diminished in Naranjona. The cell wall enzymes evaluated showed particular behaviors during the ripening of each morphospecies suggesting a fine biochemical control and not a clear relationship between fruit softening and enzyme activity. This study provides basic information on prickly pear ripening, in order to understand this process for its control and for improving shelf life.     

Nutritional evaluation of wheat and maize breads supplemented with a mixture of peanut-chickpea flour

Whole wheat and maize (corn) flours were supplemented with 10, 20 and 30% levels of a 1:1 mixture of peanut and chickpea flours (PCF). Supplementation increased the protein content of the wheat and maize blends by 20–61%. Significant increases in other proximate constituents as well as K, Ca, P, Fe, Zn and Cu levels and lysine were observed. The chemical score (FAO/WHO, 1973) of wheat flour increased from 53 to 72 and that of maize flour from 49 to 71 with 30% PCF. Biological evaluation of wheat breads (baking time = 7 min at 220°C) at 10% protein level and maize breads (baking time = 15 min at 250°C) at 8% protein level in the diet showed significant (P<0.05) improvement in the protein quality of PCF-supplemented breads as judged by gain in body weight, protein efficiency ratio, net protein ratio, net protein utilization, biological value and utilizable protein (NPU% × protein% ÷ 100) content. A supplementation level of 20% was considered adequate to achieve the desired nutritive benefits.     

氮肥用量对不同品质类型小麦品种籽粒灌浆特征和产量的影响

在大田条件下,以强筋小麦品种郑麦9023和豫麦34、中筋小麦品种豫麦18以及弱筋小麦品种豫麦50为试验材料,采用10、15和20 kg/667m2三种施氮水平,研究了氮肥用量对不同品质类型小麦品种籽粒灌浆和产量的影响。结果表明,在各施氮处理中不同品质类型小麦品种籽粒灌浆过程均呈“S”型变化,但模型参数因氮肥用量而不同。郑麦9023和豫麦18的各项灌浆参数均表现为15 kg/667m2>20 kg/667m2>10kg/667m2;豫麦34籽粒灌浆持续期、理论最大粒重、最大灌浆出现时间、有效灌浆持续期、有效灌浆持续期增加值、有效灌浆持续期灌浆速率均表现为15 kg/667m2>20 kg/667m2>10 kg/667m2,平均灌浆速率和最大灌浆速率表现为20 kg/667m2最大,15 kg/667m2次之,10 kg/667m2最小。豫麦50籽粒灌浆持续期、有效灌浆持续期以20 kg/667m2最长,15 kg/667m2次之,10 kg/667m2最小;最大籽粒灌浆出现时间、最大灌浆速率、有效灌浆持续粒重增加值、有效灌浆持续期灌浆速率以15 kg/667m2最高(早),20 kg/667m2次之,10 kg/667m2最低(晚);而理论最大粒重、平均灌浆速率则表现为10 kg/667m2>15 kg/667m2>20 kg/667m2。同时,郑麦9023、豫麦18和豫麦34粒重与各灌浆参数均呈正相关,郑麦9023粒重与籽粒灌浆持续期、平均灌浆速率和最大灌浆速率相关系数达到显著水平,与有效灌浆持续期相关系数达到极显著水平;豫麦18粒重与最大灌浆速率和有效灌浆持续期相关系数达到极显著水平,与平均灌浆速率之间达显著水平;豫麦34粒重与籽粒灌浆持续期相关系数达到显著水平;豫麦50粒重与籽粒灌浆持续期呈负相关,与平均灌浆速率、最大灌浆速率、有效灌浆持续期和有效灌浆持续期灌浆速率均呈正相关,差异均不显著。豫麦18和豫麦34在15 kg/667m2下产量最高,且差异分别达到极显著和显著水平,郑麦9023和豫麦50在20 kg/667m2下产量最高,差异达显著水平。     

High Antioxidant Activity Mixture of Extruded Whole Quality Protein Maize and Common Bean Flours for Production of a Nutraceutical Beverage Elaborated with a Traditional Mexican Formulation

The objective of this study was to determine the best combination of extrusion process variables for the production of whole quality protein maize (EQPMF) and common bean (ECBF) flours to prepare a high antioxidant activity mixture (EQPMF + ECBF) suitable to produce a nutraceutical beverage with high acceptability elaborated with a traditional Mexican formulation. Processing conditions were obtained from a factorial combination of barrel temperature (BT?=?120–170 °C) and screw speed (SS?=?120–200 rpm). Response surface methodology was applied to obtain maximum values for antioxidant activity (A _ox A) of the flour mixture (EQPMF + ECBF) and acceptability (A) of the nutraceutical beverage. The best combinations of extrusion process variables for EQPMF and ECBF to prepare an optimized mixture (60%EQPMF?+?40%ECBF) were BT?=?98 °C/SS?=?218 rpm and BT?=?105 °C/SS?=?83 rpm, respectively. The optimized mixture had A _ox A?=?14,320 μmol Trolox equivalent (TE)/100 g sample dry weight (dw) and a calculated protein efficiency ratio (C-PER) of 2.17. A 200 ml portion of a beverage prepared with 25 g of the optimized flour mixture had A _ox A?=?3,222 μmol TE, and A?=?89 (level of satisfaction “I like it extremely”). This nutraceutical beverage could be used as an alternative to beverages with low nutritional/nutraceutical value, such as those prepared with water, simple sugars, artificial flavoring and colorants, which are widely offered in the market.