121 research outputs found
Functional and thermorheological properties of rice flour gels for gluten-free pasta applications
Based on the European Commission directives on circular economy, this work explores the functional
and thermorheological properties of rice flour from broken kernels, a by-product from the rice industry,
in order to evaluate its possible use in food applications, back into the value chain. Chemical and hydration
properties of two rice varieties (Guiana – Indica spp, Ariete – Japonica spp) were accessed, as well as
the impact of the rice variety on the texture and viscoelasticity of rice flour gels (6–26%). Both rice varieties
presented statistically different physicochemical properties (protein, lipid and amylose contents), and
hydration properties that support the distinct texture and rheology behaviour of gels obtained. Rheology
results suggested the formation of a gel-network structure with high frequency dependence, especially at
lower rice concentrations. Texture results suggest that both rice varieties could be suited for development
of gluten-free products that require pre-gelatinised starch, such as pasta. The effect of gelatinised rice flour
(10–25%) and gelatinised flour/rice flour ratio (40:60, 50:50, 60:40) on the physical properties and cooking
quality of pasta were assessed. Better overall cooking quality and texture properties were obtained for the
formulation with 20% gelatinised rice flour and 50:50 rice gel:rice flour ratioinfo:eu-repo/semantics/publishedVersio
Gelled vegetable desserts containing pea protein, k-carrageenan and starch
Due to recent animal diseases, cholesterol in
take worries and strong demand for healthy food, there
is a greater pressure for the direct consumption of vegetable proteins in food products. In this work, the objective is to develop alternative of strictly vegetable origin desserts based on gelled systems with required physical
structure and perceived texture. For this reason, it is important to control the properties of the biopolymer mixtures and understand the phase separation behaviour un-
der different physicochemical conditions. The firmness
and storage modulus of different formulations of pea
protein/k-carrageenan/starch systems processed and
cooled at different conditions are compared with those parameters obtained for commercial products. Formulation
and thermal conditions were determined to influence the
texture and storage modulus of the mixed systems. Confocal microscopic images showed that phase separation between pea protein and k-carrageenan takes place, leading
to the formation of two network systems. The binding of
water effect, of the starch swollen granules, promotes the
concentration of pea protein and k-carrageenan, reinforcing the gel structure
Yogurt and curd cheese as alternative ingredients to improve the gluten-free breadmaking
Gluten-free products are on today's agenda since they represent the most hastily growing segments in the market, representing an opportunity for food companies. Nevertheless, it is well-known that gluten is a crucial network structure in the wheat dough systems, which accounts for the overall desired technological features of the final bakery goods. Therefore, the absence of gluten negatively affects the characteristics of gluten-free bread, triggering a technological challenge in the manufacturing of products with resembled characteristics of wheat-derived counterparts. The search for new protein sources has been studied as an approach to circumvent the technological drawbacks of gluten removal. Dairy proteins are functional molecules that can likely be capable of building up a protein-network structure so that it would improve the technological properties of gluten-free products. In the present work, different levels of dairy product addition (10 and 20%, w/w) were used to supplement the gluten-free bread formulas, and the impact on dough rheology properties was well correlated to the bread technological quality parameters obtained. Linear correlations (R-2 > 0.904) between steady shear (viscosity) and oscillatory (elastic and viscous moduli) values of the dough rheology with bread quality parameters (volume and firmness) were obtained, suggesting that the bread quality improvements are proportional to the levels of dairies added. Likewise, strong linear correlations (R-2 > -0.910) between pasting properties parameters and bread staling rate supported the hypothesis that the dairies tested have a high potential to generate bread with a low staling rate, which is an advantage to extending the shelf-life. In short, results confirmed that the addition of both dairy products, as bakery ingredients, can constitute a technological advantage to improve the overall gluten-free bread quality.Peer reviewe
Psyllium and Laminaria partnership - An overview of possible food gel applications
Featured Application: Laminaria-psyllium gels with distinct texture and rheological features,
designed for a wide range of food applicationsSeaweeds are a novel source of important nutritional compounds with interesting biological
activities that could be processed into added-value products. In this study, two previously developed
products obtained by Laminaria ochroleuca processing (liquid extract and a purée-like mixture) were
processed with Psyllium gel to develop functional hydrogels. The optimization of the formulation and
the characterization of the Laminaria-Psyllium gels in terms of their mechanical features have allowed
the proposal of potential food applications. A beneficial interaction was found between Laminaria and
Psyllium in terms of the reinforcement of texture and rheological properties. The obtained outcomes
could provide new healthy gelling formulations with attractive properties to alleviate the growing
market demand of eco-novel food matricesinfo:eu-repo/semantics/publishedVersio
Yogurt as an alternative ingredient to improve the functional and nutritional properties of gluten-free breads
Absence of gluten in bakery goods is a technological challenge, generating gluten-free
breads with low functional and nutritional properties. However, these issues can be minimized using
new protein sources, by the addition of nutritional added-value products. Fresh yogurt represents
an interesting approach since it is a source of protein, polysaccharides, and minerals, with potential
to mimic the gluten network, while improving the nutritional value of gluten-free products. In the
present work, di erent levels of yogurt addition (5% up to 20% weight/weight) were incorporated
into gluten-free bread formulations, and the impact on dough rheology properties and bread quality
parameters were assessed. Linear correlations (R2 > 0.9041) between steady shear (viscosity) and
oscillatory (elastic modulus, at 1 Hz) values of the dough rheology with bread quality parameters
(volume and firmness) were obtained. Results confirmed that the yogurt addition led to a significant
improvement on bread quality properties, increasing the volume and crumb softness and lowering
the staling rate, with a good nutritional contribution in terms of proteins and minerals, to improve
the daily diet of celiac peopleinfo:eu-repo/semantics/publishedVersio
Improving the technological and nutritive properties of gluten-free bread by fresh curd cheese enrichment
Replacing wheat flour in the breadmaking process is a technology challenge since the
elimination of gluten has a strong influence on bread quality. Proteins addition are often used to form
a protein network capable of mimicking gluten-like structure, giving to dough a foaming support.
This study aimed to evaluate the potential of denatured whey proteins coming from fresh curd cheese
addition, to strengthening gluten-free dough structure, enhancing the breadmaking performance.
Curd cheese additions were tested (5% up to 20%, weight/weight) and the e ect on dough rheology
behavior and bread quality was evaluated. Findings obtained revealed that the technology and
nutritional properties of the bread can be enhanced by curd cheese addition, and such e ects should
be related to the composition and functionality of denatured whey proteins. Considering higher levels
of curd cheese (20%) tested, improvements on bread quality was observed, leading to a considerable
increase in bread volume (73%), softness (65%), with a significant reduction on staling kinetics (70%),
comparing with control bread. Additionally, an improvement in nutritional value in terms of proteins
(80%) and minerals content (P—50.0%, Mg—6.0%, and Ca—360.3%) was obtained, which can give an
additional contribution to the nutritional daily requirements of celiac patients. Linear correlations
between dough rheology properties and bread quality attributes were found, supporting the good
breadmaking performance obtainedinfo:eu-repo/semantics/publishedVersio
Printability evaluation of Chlorella vulgaris snacks
The aim of this work was to evaluate the influence of Chlorella vulgaris (C. vulgaris) additions on the printability of
cereal-based doughs. Increasing C. vulgaris levels of incorporation (2–30 % w/w) were tested and a limit of
incorporation (30 %) for printing was reached. Evaluation of printability was conducted based on the rheology
and texture properties of the doughs and shape fidelity of the 3D printed doughs. The combination of rheology
and texture properties and shape fidelity assessment led to the development of printability maps, where doughs
were grouped into different levels of printability (1–3), providing industrial relevant information for successful
printing of food materials. Doughs with lower texture (firmness and adhesiveness) and rheology (viscoelasticity
and viscosity) properties corresponded to doughs with lower levels of C. vulgaris incorporation. Doughs with up
to 12 % microalga incorporation presented the most accurate printed structures. Color measurements indicated
that increasing additions of microalga produced darker doughs with perceptible color differences by human eye,
when comparing the control dough to doughs with C. vulgaris. Sensory analysis revealed that low microalga
incorporation (2 %) improved snack's global appreciation. Further results from CATA analysis revealed that
subtle sensory attributes had a positive impact on global appreciationinfo:eu-repo/semantics/publishedVersio
Rheological behaviour and microstructure of pea protein/K-carrageenan/starch gels with different setting conditions
The aim of this work was to study the rheological properties and microstructure of pea protein/k-carrageenan/starch gels as affected by
different cooling conditions. Dynamic oscillatory measurements for mixed gels, cooled at different rates, were conducted in a stress-
controlled rheometer in order to clarify the kinetics of gel formation and characterise the structure of the matured gels. Texture parameters
were determined from the texture profile analysis using a texturometer. Microstructure was observed using confocal laser scanning
microscopy. In order to understand the role of each hydrocolloid on the gel network, rheology of single component gels were also studied.
The results showed that gel setting conditions had a significant influence on the phase separation process of pea protein and k-carrageenan,
and hence on the final structure and textural properties of the mixed gel. Slower cooling promotes an extensive phase separation between pea
protein and k-carrageenan. Consequently, the size of pea protein aggregates was larger at the lowest cooling rate and decreased with
increasing cooling rate. At faster cooling, an increase in elastic modulus and texture parameters of the gels were observed. Comparison of
cooling and maturation profiles for the mixed system with those obtained for the individual components suggested that the gelation
mechanism of k-carrageenan should govern that of the multicomponent gel
Eco-novel food and feed
This is a reprint of articles from the Special Issue published online in the open access journal
Applied Sciences (ISSN 2076-3417) (available at: https://www.mdpi.com/journal/applsci/special
issues/Eco-Novel Food Feed)To keep up with the dynamics of the food business, the food industry has for a permanent need
to develop new food products, adjusting to consumer demands and, in the near future, to the scarcity
of food resources and sustainability boundaries. With the expectation of a demographic burst from
the current 7.8 billion up to 9 billion in less than three decades, the production of food—especially
proteins—must be increased by about 70% to meet the population nutrition needs. The concepts of
sustainable food production, food products as health and wellness promoters, the use of alternative
ingredients such as new protein sources, and the use of by-products in designing food or feed
formulations according to bioeconomic principles are current topics that act as driving forces for
innovation. With the increasing awareness of our endangered planet, the finitude of resources,
and climate change, sustainability is coming to the forefront of human conciousness and activities.
Sustainability in the production of food ingredients and the economic viability of their production, as
well as their subsequent transformation into well-accepted commercial food products, are essential
for the progress of the food industry. These have a strong impact on the economy and wellbeing.
The use of food industry by-products as a source of food ingredients (e.g., proteins, structuring
biopolymers, fibers) along with underexplored sources of food (e.g., macro or microalgae, psyllium,
insects) are some of the challenges in creating novel food or feed products for large or niche markets,
such as vegan foods, gluten-free foods, salt- or sugar-free foods, etc. Finally, the consumer attitude
towards new food products is a relevant issue for the success of the novelties, and should be assessed
for close-to-market novel products. Innovation, eco-friendliness, and economics are the words for
success of Eco-Novel Foods and Feedinfo:eu-repo/semantics/publishedVersio
Special Issue: Rheology and quality research of cereal-based food
EditorialNew trends in the cereal industry deal with a permanent need to develop new food
products that are adjusted to consumer demands and, in the near future, the scarcity of food resources.
Sustainable food products as health and wellness promoters can be developed redesigning traditional
staple foods, using environmentally friendly ingredients (such as microalgae biomass or pulses) or
by-products (e.g., tomato seeds) in accordance with the bioeconomy principles. These are topics that
act as driving forces for innovation and will be discussed in the present special issue. Rheology always
was the reference discipline to determine dough and bread properties. A routine analysis of cereal
grains includes empirical rheology techniques that imply the use of well-known equipment in cereal
industries (e.g., alveograph, mixograph, extensograph). Their parameters determine the blending of
the grains and are crucial on the technical sheets that determine the use of flours. In addition, the
structure of gluten-free cereal-based foods has proven to be a determinant for the appeal and strongly
impacts consumers’ acceptance. Fundamental rheology has a relevant contribution to help overcome
the technological challenges of working with gluten-free flours. These aspects will also be pointed
out in order to provide a prospective view of the relevant developments to take place in the area of
cereal technologyinfo:eu-repo/semantics/publishedVersio
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