Bread making aptitude of mixtures of re-milled semolina and selected durum wheat milling by-products

We evaluated the bread making ability of meals composed of re-milled semolina and either 100 g/kg or 200 g/kg of i) residuals of the second and third debranning steps of durum wheat (DB), ii) the micronized and air-classified thin fraction obtained from the same residuals (MB), or iii) coarse bran obtained from conventional roller milling of non-debranned durum wheat (B). Dietary fibers, proteins, total soluble phenolic compounds, ferulic acid, and antioxidant activity were significantly higher (P < 0.05) in MB and DB than B. The addition of by-products to re-milled semolina lowered the alveograph W and increased the P/L ratio, with stronger effects at higher doses. Particularly negative were the effects of B on P/L and farinograph dough-development time. Bread containing 100 g/kg of MB did not show significant differences (P < 0.05) in specific volume, crumb hardness, resilience, and chewiness with pure re-milled semolina bread but had higher dietary fiber, phenolics and antioxidant activity

A Survey of MicroRNA Length Variants Contributing to miRNome Complexity in Peach (Prunus Persica L.)

MicroRNAs (miRNAs) are short non-coding RNA molecules produced from hairpin structures and involved in gene expression regulation with major roles in plant development and stress response. Although each annotated miRNA in miRBase (www.mirbase.org) is a single defined sequence with no further details on possible variable sequence length, isomiRs – namely the population of variants of miRNAs coming from the same precursors – have been identified in several species and could represent a way of broadening the regulatory network of the cell. Next-gen-based sequencing makes it possible to comprehensively and accurately assess the entire miRNA repertoire including isomiRs. The aim of this work was to survey the complexity of the peach miRNome by carrying out Illumina high-throughput sequencing of miRNAs in three replicates of five biological samples arising from a set of different peach organs and/or phenological stages. Three hundred-ninety-two isomiRs (miRNA and miRNA*-related) corresponding to 26 putative miRNA coding loci, have been highlighted by mirDeep-P and analyzed. The presence of the same isomiRs in different biological replicates of a sample and in different tissues demonstrates that the generation of most of the detected isomiRs is not random. The degree of mature sequence heterogeneity is very different for each individual locus. Results obtained in the present work can thus contribute to a deeper view of the miRNome complexity and to better explore the mechanism of action of these tiny regulators

The effects of the type of cereal on the chemical and textural properties and on the consumer acceptance of pre-cooked, legume-based burgers.

In a future scenario where the world population will have doubled by 2050, legumes will be playing an important role in human nutrition since they are an inexpensive, protein-rich food source. In order to increase legume consumption, innovative solutions are needed to meet the needs of modern consumers. In this context, the aim of this study has been to set up pre-cooked legume-based burgers that couple high nutritional value and good sensory features and to evaluate their chemical, nutritional and textural profile, as well as the consumers acceptance based on the type of cereal used. The proposed legume-based burgers were characterized by fatty-acid and amino acid profile fulfilling the dietary guidelines. Mono-unsaturated fatty acids accounted for about 61% of the total fatty acids, so that more than 20% of the total energy values of the burgers were provided by MUFA. Moreover, fiber content was comprised between 5.58% and 7.88% of fresh matter, so as to meet the requirements for ‘high fiber’ and/or for ‘source of fiber’ nutritional claims. Through a careful choice of the ingredient ratios we achieved a good level of consumer's appreciation, with scores higher than 6.5 for all the parameters considered, indicating good possibilities for industrial upscaling

Effect of composted sewage sludge on morpho-physiological growth parameters, grain yield and selected functional compounds of barley

BACKGROUND: Several studies have evaluated the effects of composted sewage sludge on barley and found a positive influence on crop productivity. No studies have investigated the effects of composted sewage sludge on functional compounds of the caryopsis, such as phenolics and β-glucans. The former play a role in plant defence mechanisms and both could be influenced by variations of kernel size related to fertilization intensity. The present study aimed to evaluate the effect of different doses (3–12 mg ha−1) of composted sewage sludge applied alone or in combination with mineral fertilization on morpho-physiological and yield qualitative parameters, especially phenolics and β-glucans contents of grains, in barley. RESULTS: Increasing fertilization rates, irrespective of fertilizer type, improved morpho-physiological and yield parameters, whereas the phenolic compounds and the related antioxidant activity significantly decreased (P < 0.05). The β-glucans and the main color indices did not show significant differences. The combined application of 6 mg ha−1 sewage sludge and nitrogen was not significantly different from mineral fertilization. Morpho-physiological and qualitative parameters, as well as bioactive compounds, were all significantly correlated with nutrient levels, with higher r values for nitrogen. CONCLUSION: Composted sewage sludge had a similar effect compared to mineral fertilization. © 2016 Society of Chemical Industry

Sviluppo di burger a base di legumi

Le leguminose, dopo i cereali, rappresentano le colture alimentari più diffuse nel mondo e, in un futuro che prevedrà un forte incremento della popolazione mondiale, esse giocheranno un importante ruolo nella nutrizione umana in quanto fonte di proteine a basso costo. In considerazione delle esigenze dei consumatori moderni, che richiedono alimenti caratterizzati da elevata praticità d’uso e buone caratteristiche sensoriali, è nata l’idea di formulare, produrre e caratterizzare da un punto di vista chimico e nutrizionale, un burger precotto a base di legumi. La preliminare valutazione sensoriale ha evidenziato il positivo apprezzamento per il burger prodotto, con punteggi medi superiori a 6,5 per tutti i descrittori esaminati e con differenze che risultavano legate soprattutto all’età dei consumatori. Da un punto di vista chimico e nutrizionale, il burger era caratterizzato da un elevato contenuto in fibre e da un profilo in acidi grassi ed aminoacidi in linea con le più recenti linee guida per una sana e corretta alimentazione. Infine, il contenuto medio percentuale di fibre (pari a 6,4%) era sufficiente per poter applicare, secondo la vigente normativa, il claim nutrizionale “ad alto contenuto di fibre

Genetic, bio-agronomic, and nutritional characterization of kale (Brassica oleracea L. var. acephala) diversity in Apulia, Southern Italy

Kale (Brassica oleracea L. var. acephala) is a widely appreciated vegetable with a century-old history of cultivation in Italy. The present study was addressed to the collection and characterization of kale germplasm traditionally cultivated in Apulia, Southern Italy, nowadays at risk of genetic erosion. In total, nineteen Apulian kale accessions were acquired. Genotyping by means of simple sequence repeat (SSR) DNA markers led to the identification of highly informative primer combinations and highlighted significant patterns of molecular variation among accessions. Consistently, significant differences were observed with respect to morpho-agronomic traits, including yield and harvesting time, and the content of bioactive compounds, namely total phenols, flavonoids, and anthocyanins, associated with antioxidant activity. Overall, this study led to the establishment of an ex situ collection of great importance to preserve endangered Apulian kale germplasm and to provide seed access to potential growers. Meanwhile, it offers a first characterization of Apulian kale, useful to promote its consumption and valorisation through breeding programmes