Effect of Soil Amendment on the Functional and Pasting Properties of False Horn Plantain Flour

There is growing public perception that fruits from fertilized plantain plants have their organoleptic qualities reduced during food preparations. Such perception has the potential consequence of lowering production levels of the commodity in Ghana. To ascertain the veracity of this perception, a study was conducted between July 2012 and March 2015 to determine the effects of different rates of poultry manure, cocoa pod husk and NPK as soil amendments on nutritional composition, physical characteristics and functional properties of plantain pulp flour. The experimental design was a Randomized Complete Block with three replications. Flours from plantain with amended soils recorded moisture contents (8.41 % to 12.08%) which were within the acceptable levels for flours. The flour with the lowest moisture content was produced from plantain with CPH amendment (8.41%). The protein content of false horn plantain flour was however low (3.39 % to 5.27%).The plantain flour starch was not influenced by any of the soil amendments. On the other hand, flour produced from plantain with NPK+PM amendment had low bulk density and low water absorption capacity. Similarly, the false horn plantain flour had lower swelling power values compared to other flours.Flours from plantain with CPH amendment had lower oil absorption capacity. Flour from plantain with PM amendment was more likely to cook faster than the flour from the plantain with the other amendments. Flours from plantain with NPK+CPH amendment would form a more stable paste because of its lower breakdown value. In conclusion, the plantain flours were comparable to known food flours and therefore could be applicable as thickening agents and also find usefulness in fufu powder preparation and baking

Nutritional contributions and processability of pasta made from climate-smart, sustainable crops : a critical review

Total or partial replacement of traditional durum wheat semolina (DS) by alternative flours, such as legumes or wholegrain cereals in pasta improves their nutritional quality and can make them interesting vector for fortification. Climate-smart gluten-free (-GF) flours, such as legumes (bambara groundnut, chickpea, cowpea, faba bean, and pigeon pea), some cereals (amaranth, teff, millet, and sorghum), and tubers (cassava and orange fleshed sweet potato), are of high interest to face ecological transition and develop sustainable food systems. n this review, an overview and a critical analysis of their nutritional potential for pasta production and processing conditions are undertaken. Special emphasis is given to understanding the influence of formulation and processing on techno-functional and nutritional (starch and protein digestibility) properties. Globally -GF flours improve pasta protein quantity and quality, fibers, and micronutrients contents while keeping a low glycemic index and increasing protein digestibility. However, their use introduces anti-nutritional factors and could lead to the alteration of their techno-functional properties (higher cooking losses, lower firmness, and variability in color in comparison to classical DS pasta). Nevertheless, these alternative pasta remain more interesting in terms of nutritional and techno-functional quality than traditional maize and rice-based gluten free pasta.Institut Agro Montpellier in the framework of Innofood Africa project funded by the EU Horizon 2020 and La Région Occitanie, France.https://www.tandfonline.com/journals/BFSNConsumer and Food SciencesSDG-02:Zero HungerSDG-12:Responsible consumption and productio

Pendugaan umur simpan mi kering dari tepung komposit (jagung-singkong) menggunakan metode akselerasi arrhenius

Penelitian pembuatan mi jagung kering untuk diversifikasi produk non gandum telah dilakukan. Penelitian ini bertujuan untuk mengkaji perubahan mutu (organoleptik, kimia dan mikrobiologis) pada produk mi jagung selama penyimpanan dan mendapatkan pendugaan umur simpan produk mi jagung dengan metode Arrhenius. Produk disimpan pada suhu 8oC, 28oC, 38oC, dan 48oC selama 8 minggu dan diamati perubahan mutunya. Parameter mutu yang diamati adalah kadar FFA, kadar air, total mikroba, warna, rasa, dan aroma tengik. Umur simpan diduga menggunakan metode Arrhenius. Hasil penelitian menunjukkan mi jagung kering mengalami penurunan mutu selama 8 minggu yang ditandai dengan meningkatnya asam lemak bebas dan aroma tengik serta menurunnya warna dan rasa. Tetapi mi jagung kering relatif stabil selama penyimpanan berdasarkan parameter  kadar air dan total mikroba. Pada suhu penyimpanan 28oC berdasarkan parameter kritis sensoris rasa. (nilai  Ea = 593,75 kal/mol), yaitu 10,66 minggu. Suhu penyimpanan untuk mi jagung kering yang direkomendasikan adalah 28oC – 38oC

Technological approaches applied in the design of gluten-free bakery products

Acces full text - https://doi.org/10.17221/180/2022-CJFSGluten-free (GF) bakery products differ significantly from standard wheat flour products, usually with inferior characteristics. To reproduce the visco-elastic properties of wheat flour dough, GF bread is balanced by complex formulations based on gluten-free flour and starches, including hydrocolloids. They must ensure maximum similarity with conventional products to reduce the resistance of final consumers to GF products. Identifying formulations or technologies that would help mimic the gluten matrix has been and remains the focus of research in GF product design. Most research focuses on ingredients. This study provides an overview of the various technological strategies in designing GF bakery products: technologies applied to cereals, flours, dough, and final products. The study could broaden the boundaries regarding developing, selecting, and using technologies to design GF products. It would also serve as a support for further research into the development of GF products, perhaps by leveraging local products and ingredients and adapting efficient, low-cost, environmentally friendly (including combined) technologies in such a way as to obtain products with high nutritional, rheological and organoleptic value

The sensory profiles of flatbreads made from sorghum, cassava, and cowpea flour used as wheat flour alternatives

Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan Africa, driving the search for wheat flour alternatives. To extend the use of sorghum, cowpea, and cassava flours toward bread production, it is vital that the sensory properties of these flours are better understood. A trained sensory panel evaluated and described the sensory properties of flatbread models prepared from red non-tannin sorghum, fractions (whole and dehulled) of two cowpea varieties, cassava starch, and designated flour composites. The composites were prepared using cassava starch and sorghum flour at 0%, 35%, and 70%, respectively, with 30% cowpea flour. The addition of sorghum intensified sorghum aroma in flatbread, while cowpea flours contributed a beany flavour. Flatbreads from cassava-cowpea composites had a chewier and rubberier mouthfeel, an intense fermented aroma and flavour, and a sour aftertaste compared to single flours, but were most similar to the wheat flatbread, with a residual beany flavour. Information from this study can guide food product developers toward developing new bread products from sorghum, cassava, and cowpea composite flours, thereby moving Africa towards a more sustainable food system. Further research on the effects of the sensory characteristics on consumer liking of the flatbreads is needed

The Quality Analysis of Vermicelli From Corn (Zea mays L) and Potato (Solanum tuberosum L) Starch

Vermicelli was a food made from flour with a particular characteristic in the form of transparent thread and could be produced from corn and potato starch. It must appropriate the quality standards. The Objectives of the research are: (1) to determine the effect of formulation and drying time on the water content of vermicelli, (2) to determine the appropriate formulation of corn and potato starch, (3) to evaluate the quality of durability, (4) to determine the quality of the total protein content in vermicelli made from corn and potato starch. The experimental design of making vermicelli used the complete random design (CRD) method with 2 factors (composition of corn and potato starch) and drying time (120 and 180 minutes). The quality parameters of vermicelli are water content, sensory analysis, durability, and protein content. The results showed that the drying time has a significant effect on the water content of vermicelli. Still, the interaction of formulation and drying time factors did not significantly influence the water content of vermicelli. The overall preference for sensory analysis showed that the vermicelli formulation of 60:40 for corn and potato starch in 180 minutes of drying was the best formulation for Vermicelli-based corn and potato starch. The durability of this vermicelli was appropriate to quality standards (not easily crushed). The protein content was 1.53%, which is not appropriate to the quality standard of SNI 01-2975-2006 (minimum 4%). The novelty of the research was the best composition of materials to produce vermicelli from corn and potato starch and the drying time to produce it. Suggestions for further research could be to produce vermicelli with the composition of materials by adding nuts, eggs, or other ingredients to increase protein content and to analyze its quality

Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products

Cereal-based products such as pasta and baked goods represent staple foods for human nutrition. Due to their worldwide diffusion, these products can be carriers of nutrients and bioactive compounds; therefore, they lend themselves very well to the fortification process. Furthermore, among new formulations of cereal-based food, gluten-free products have become popular even among people without celiac disease who have chosen a gluten-free lifestyle. The improvement of well-being, sustainable lifestyles, and waste control are also aims of the United Nations for the Agenda 2030, which has motivated food scientists and industrial producers to research new and healthier formulations for pasta and baked goods preparations. In this context, researchers are also encouraged to use agro-industrial by-products of high added value for food fortification. The Special Issue “Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products” collected ten original articles focused on new types of gluten-free pasta or baked product formulations as well as agro-industrial by-product utilization. The final aim was the preparation of valuable products from a nutritional, technological, and sensory viewpoint

Development and sensory properties of extruded sorghum-based gluten-free pasta

Pasta is one of the most consumed staples worldwide. New formulations incorporating novel nutritious ingredients are now common in its production. The purpose of this study was to formulate, optimise and evaluate the sensory properties of sorghum-based extruded gluten-free pasta. Sorghum flour, pearl millet flour, high-iron bean flour (Biofortified NUA 45 beans) and Hermes potato flour were evaluated for proximate and micronutrient composition, formulated to produce pasta through the extrusion process. Three sorghum-based pastas, namely sorghum high bean pasta (SHBP), sorghum bean pasta (SBP) and sorghum high potato pasta (SHPP) were produced and evaluated for sensorial properties (visual, palpatory and gustatory qualities). The Box-Benhken Design (BBD) in conjunction with Response Surface Methodology (RSM) was used to select the best formulation by evaluating cooking quality parameters and sensory parameters. The protein content in the four flours ranged from 10.52% to 22.00%. NUA 45 bean flour had significantly (p0.05) difference in the cross-sectional area, surface appearance and surface property of the three cooked pastas. A significant (p<0.05) difference in shape between SHBP and SBP samples was noted. The gluten-free pasta was developed and produced successfully. Sorghum high bean pasta treatment (SHBP) was found to be superior in terms of sensory, nutritional and physical properties as compared to the other pasta samples, making it good for commercialisation

Study and development of new functional foods containing cereals

The aim of this PhD thesis was the development of staple foods enriched with compounds, which have an important impact on the nutritional and physiological aspects. Selection of ingredients with high content of dietary fibre (inulin, \u3b2-glucans and resistant starch) has been performed to formulate functional foods. In particular, the effect of the ingredients on dough rheological properties, final products quality and on glycaemic response was evaluated in order to identify optimum formulation and manufacturing process conditions for high quality functional foods. In particular, the inclusion of inulin (short and long-chain: GR and HPX respectively) in extruded snack, at levels from 2% to 7%, lowered dough consistency due to a reduction in water absorption. Large differences in elastic properties of samples were observed between 25 and 95 \ub0C due to incompatibility between inulin and starch and different kinetics of starch gelatinization; however, inulin GR had a greater effect than HPX. Short-chain inulin increased product expansion and hardness compared with the reference, while 7% of HPX decreased these parameters. Short-chain inulin lowered the extent of non-enzymatic browning. Snacks made with 5% inulin HPX can be used to enhance the fibre content without impacting negatively on product quality. A level of 8% of the two types of inulin and \u3b2-glucan (Barley Balance) were added to a gluten-starch model system, which represented semolina for pasta production. Dietary fibre ingredients were added individually and in combination. In general, when added individually, inulin lowered dough consistency, while \u3b2-glucan increased this parameter compared to control (without fibre). Moreover, the differences in elastic properties and kinetics of starch gelatinization suggested that short-chain inulin weakens dough structure, while Barley Balance increases elastic effective interactions. However, when dietary fibres were coupled, dough characteristics resulted similar to the gluten-starch model (control); the results suggested that a combination of inulin and Barley Balance allowed to obtain a dough suitable for functional pasta production. A method for predicting the glycaemic content of pasta was developed. With this purpose, a series of experiments were conducted to evaluate the effect of different sample preparation steps, prior to the in vitro starch digestion process, on the predictive in vitro glycaemic response of durum wheat pasta (control) and enriched with fibre (pea flour). The evaluation of the different methods of sample preparation illustrated that the maceration of pasta samples prior to starch digestion significantly increased the extent of starch degradation and hence the area under the curve (AUC) of reducing sugar released during the digestion process. Mastication of the samples prior to in vitro assessment increased the initial reducing sugar content of samples but yielded the lowest recorded AUC for all samples. The results indicate that the choice of the preparation step used prior to in vitro starch digestion procedures can significantly affect the predictive glycaemic response - AUC values of samples, and hence manipulate differences attributed to product composition or structure. This may have an impact in terms of choosing the most appropriate method of glycaemic analysis for the food industry. Based on the results obtained from the study of the gluten-starch model system and from the development of in vitro starch digestion analysis, pasta samples were made by replacing 15% of durum wheat semolina with inulin HPX, inulin GR, Glucagel, psyllium and oat material (added individually and in combinations). The cooking, textural, colour characteristics and predicted glycaemic response of the pastas were evaluated and compared to control sample containing exclusively durum wheat semolina. Generally, material addition to the durum wheat pasta increased the cooking losses, swelling index and water absorption, whilst reduced firmness and resistance to uniaxial extension of pastas. Raw spaghetti samples resulted significantly darker (L*) and more redness (a*) than raw control pasta. In the cooked pasta, all inulin enriched pasta samples were brighter than semolina pasta. Pasta containing 15% semolina of oat flour showed the best performance (except for the colour) compared to the other experimental pasta samples, but was significantly different to control durum wheat sample. Moreover, the inclusion of inulin GR had a less deteriorating effect when added in combination with oat flour. This illustrates that some fibre rich sources may act better in combinations than separately. In general, all enriched dietary fibre pasta sample showed a significant decrease in reducing sugars released and standardised AUC values compared to control pasta. However, this study showed that the combination of dietary fibres in pasta formulation led to an antagonistic effect on the predicted glycaemic response. The last product took in consideration in this research project was gluten free pasta, which was prepared substituting rice flour (reference) with 10, 15 and 20% of resistant starch type II (RS). Farinograph test registered no changes in water absorption at any level of substitution. The presence of fibre caused an increase in optimum cooking time and firmness parameters and a decrease in stickiness and cooking loss values; however, no significant differences among all levels of substitution (10-20%) could be appreciated. The loss of resistant starch content (31%) in raw gluten-free pasta suggested that processing conditions could be a critical point for resistant starch stability. Rhelogical on doughs obtained from all raw pastas showed different G' slopes for fibre-enriched samples compared with the reference, ascribable to some modifications in resistant starch granules during pasta cooking. This observation was confirmed by polarized light microscopy analysis performed on RS granules during heating process conditions. Based on these results, pasta samples made with 20% of RS can be considered as a food product source of dietary fibre