Crude Fat Analysis from Some Meat Products by Differential Scanning Calorimetry

This paper presents the thermal analysis of crude fat from salami samples which were reformulated by their lipid profile differentiation using the differential scanning calorimetry (DSC) method. Salami samples were manufactured by partial substitution of the back fat with vegetable oils and walnuts. Thermal curves profile of the crude fat was correlated with the lipids profile determined by gas-chromatography%252Fmass spectrometry (GC%252FMS) method. The addition of lipids from vegetable sources determined a decrease of the ratio of saturated%252Funsaturated fatty acids from 0.639 (control) to 0.283 (salami with oil) and 0.218 (salami with oil and walnuts). The thermal curves obtained were different between the samples. For each sample, the crystallization profile showed an exothermic event for the reformulated samples and two events for the control sample, for different onset temperatures%253A 15.410C (control sample), 1.730C (salami with oil) and -5.120C (salami with oil and walnuts). The same profile was observed for two different heat flow rates%253A 100C%252Fmin and 200C%252Fmin, respectively. The melting profile showed three endothermic events for the reformulated samples and two events for the control sample. The samples were different regarding the onset temperature of the last endothermic event which was 11.820C for the control sample, 18.730C for salami with oil and 15.150C for salami with oil and walnuts, respectively, for both heat flow rates. DSC showed the physical properties and thermal behaviour for each chemical composition of the fat. DSC is a promising and rapid method for assessing the thermal fingerprint of a meat product by analyzing the crude fat

Evaluation of Cold Pressed Walnut Oil (Junglas Regia) Adulteration with Refined Sunflower Oil Using Differential Scanning Calaorimetry Technique

This paper presents the potential of differential scanning calorimetry (DSC) method to be applied in adulteration of cold pressed walnut oil (Junglas Regia). Two brands of cold pressed walnut oil were adulterated with 5%25 and 10%25 of refined sunflower oil. Thermal curves profile of oil samples was correlated with the level of oils oxidation determined by OxiTest and the lipids profile was determined by gas-chromatography%252Fmass spectrometry (GC%252FMS). An increase in the lipid oxidation values was recorded for one brand of cold pressed walnut oil. Based on the lipid profile analysis, differences between samples were observed regarding the linolenic acid which was reduced by 0.1-0.4%25 in cold pressed walnut oil adulterated with 5%25 refined sunflower oil and 1.1%25 in the samples adulterated a percentage of 10%25. A clear differentiation between samples was found on the thermal crystallization curves where in 2 temperatures area (-17deg%253BC _ -20deg%253BC and -37deg%253BC_ -48deg%253BC), the thermal energy transferred indicated different degrees of freedom of the TAGs compositions. Also, it was observed that a temperature area (-52deg%253BC_-59deg%253BC) where the crystallization temperature (Tc) of the dilutions is very close to the Tc of the adulterated oil. The DSC method used in this study highlighted the adulteration of cold pressed walnut oil on the crystallization thermal curves

Valorisation of theanine from decaffeinated tea dust in bakery functional food

Nowadays, consumers appreciate the positive properties of decaffeinated tea for their well-being. During decaffeination process, a very fine tea dust powder is obtained as by-product, which contains the same quantity of bioactives as decaffeinated tea: the antioxidant polyphenols and the amino acid theanine. The aim was to add value to theanine gained from black tea powder dust and to develop theanine-enriched bread. A theanine containing powder was obtained by column separation of decaffeinated tea dust extract and spray-drying using carrier supports. This powder contains also the very polar compounds from decaffeinated tea such as amino acids, sugars and minerals. Breads with 110, 220 and 330 ppm of theanine, respectively, were prepared with the theanine powder. Physical properties, theanine and total polyphenolic content in bread were analysed. Bread and other bakery food serve as good products to add value to bioactive tea dust ingredients

Influence of black tea fractions addition on dough characteristics, textural properties and shelf life of wheat bread

Theanine (T) and polyphenols (P) enriched fractions obtained from decaffeinated black tea dust by fractionation on a XAD resin, were incorporated into wheat bread formulation. The effect on dough properties and quality characteristics of supplemented breads was investigated. The development time and mixing resistance of dough was significantly increased by P fraction addition, indicating a stronger dough structure. P inhibited the Gram-positive bacteria, while E. coli was only inhibited by T fraction. Addition of P fraction provided an extension of bread shelf life up to 4 days as compared to control bread, while T fraction increased shelf life for 1 day. P fraction hindered the retrogradation of amylopectin which had no antifirming effect in bread. During storage, starch retrogradation in P bread crumbs was significantly retarded as compared with the control. P fraction produced darker, harder and coarser crumb structure and lower loaf volume. Crumb hardness was negatively correlated with bread volume (r=−0.90, p<0.05). The electronic nose system discriminated the bread odor based on the fraction used. Bread samples of different storage times were distinguished by e-nose with discrimination index above 90

Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads

The antiglycoxidative properties of theanine (TEF) and polyphenols enriched fractions (PEF) prepared from tea dust were tested in a model system composed of bovine serum albumin (BSA) and methylglyoxal (MGO). PEF caused a decrease in available free amino groups of BSA in presence and absence of MGO, suggesting the simultaneous occurrence of glycoxidation reaction and phenols-protein interaction. The presence of PEF and TEF inhibited formation of fluorescent advanced glycation end-products (AGEs). Moreover, theanine (TB) and polyphenol-enriched bread (PB) were formulated. A significant increase in free amino groups was observed in TBs with a dose-response effect, while addition of PEF in bread produced a significant decrease (p < 0.05). PEF efficiently reduced fluorescent AGE formation in breads compared with TEF. The results are in line with the simplified model systems. PEF used as food ingredient allows obtaining a tasty food possessing health promoting properties and lower content of potential harmful compounds (AGEs).AC was a fellow of the Scientific Exchange Programme founded by Rectors’ Conference of the Swiss Universities (CRUS, Project code: 12.030). The authors wish to thank Infré SA (Semsales, Switzerland) for supplying the tea dust. Authors also want to thank the Spanish Ministry of Economy and Competitiveness for funding part of the research activity here in reported (project AGL2010-17779).Peer Reviewe

Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread

Plant protein concentrates are used to enhance the nutritional quality of bread and to respond to the demand of consumers with respect to increased protein intake. In the present study, bread samples were produced using pea protein concentrate (PP) and soy protein concentrate (SP) substituting wheat flour by 5%, 10%, and 15%. The protein levels were between 1.2- and 1.7-fold (PP) and 1.1- and 1.3-fold (SP) higher than the control bread. The incorporation of 10% and 15% PP allowed for the achievement of a &ldquo;high protein&rdquo; claim. Water absorption was correlated with the protein contents of the breads (r = 0.9441). The decrease in bread volume was higher for the PP than SP incorporations, and it was highly negatively correlated with the protein content (r = &minus;0.9356). Soy breads had a softer crumb than pea breads. The total change in crumb colour was higher in the PP than SP breads. The soy breads had an overall acceptability between 6.3 and 6.8, which did not differ (p &gt; 0.05) from the control. PP breads were statistically less liked (p &lt; 0.05). The results underlined that the choice of the type and amount of protein concentrates influenced the bread properties differently

Effect of theanine and polyphenols enriched fractions from decaffeinated tea dust on the formation of Maillard reaction products and sensory attributes of breads

The antiglycoxidative properties of theanine (TEF) and polyphenols enriched fractions (PEF) prepared from tea dust were tested in a model system composed of bovine serum albumin (BSA) and methylglyoxal (MGO). PEF caused a decrease in available free amino groups of BSA in presence and absence of MGO, suggesting the simultaneous occurrence of glycoxidation reaction and phenols-protein interaction. The presence of PEF and TEF inhibited formation of fluorescent advanced glycation end-products (AGEs). Moreover, theanine (TB) and polyphenol-enriched bread (PB) were formulated. A significant increase in free amino groups was observed in TBs with a dose–response effect, while addition of PEF in bread produced a significant decrease (p < 0.05). PEF efficiently reduced fluorescent AGE formation in breads compared with TEF. The results are in line with the simplified model systems. PEF used as food ingredient allows obtaining a tasty food possessing health promoting properties and lower content of potential harmful compounds (AGEs)

Influence of soy protein hydrolysates on the rheological characteristics of wheat dough

The use of protein hydrolysates in bakery products is gaining importance due to the presence of bioactive peptides in their composition. Soy protein hydrolysates (SPHs) have gained interest due to the lack of antinutritional factors and presence of various bioactivities (antioxidant activity, cholesterol-lowering activity or immunoregulatory properties). The aim of the study was to evaluate the dough rheology parameters of wheat flour replaced by 5% withdifferent SPHs. SPHs were obtained by enzymatic hydrolysis of soy protein concentrate with different proteases: Alcalase® 2.4L, Everlase 16.0L, Neutrase® 0.8L, Papain and Umamizyme. The rheological behavior of flour mixtures was evaluated using a Mixolab analyzer (Chopin Technologies) with the “Chopin+” protocol. The SPHaddition in the wheat flour resulted in decreases in water absorption with almost 3.9% as compared with control dough. Dough development time increased with SPH addition, with the highest value registered for umamizyme hydrolysate (5.9 min towards 1.4 min for control). Thus, SPHs prevented gluten network development.Stability and C2 value (which represents the beginning of the protein destabilization and unfolding) decreased with the SPH addition in the dough formulation, which proves the weakening of the gluten network. In the same trend, starch gelatinization (C3), stability of the starch gel (C4) as well as starch retrogradation (C5) were reduced by the addition of SPHs. These values were decreased in the order: control > alcalase ≈ everlase ≈ umamizyme > neutrase > papain. In conclusion, dough characteristics provided by Mixolab are the results of the interaction of SPHs components with the flour constituents.Papain hydrolysate could contribute to the increase of the shelf-life of bakery products

Нови безглутенски пекарски производи од модификованог пшеничног брашна

Експонат: Производ је добијен комбинованим поступком који се заснива на примени микроталасног претретмана и специфичних ензима у циљу смањења алергеног потенцијала глутена уз очувана реолошка и нутритивна својства. Садржај глијадина одређен компетитивним ЕЛИСА тестом је смањен испод 20 ppm. Експонат је развијен у оквиру пројекта: Novel bioprocessing tools for production of improved bakery products with detoxified gluten and fortified with dietary fibres, EUREKA пројекат; E! 13082 BIOFLOSBAKE-LAVGLU. Организације које су учествовале на пројекту: Технолошко-металуршки факултет, Универзитет у Београду – носилац пројекта; Сојапротеин д.о. Бечеј, Република Србија; The National Institute for Research and Development on Food Bioresources (IBA) Bucharest – Romania; Natural Ingredients R&D SRL Fagaras – Romania; Expergo Business Network SRL – Romania