Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds

Inulin-based emulsion filled gel as fat replacer in shortbread cookies: Effects during storage

Shortbread cookies with 0, 20, 40 and 50% fat replacement were obtained using an emulsion filled gel (EFG) based on inulin and extra virgin olive oil and studied during 60 storage days. Increasing the amount of EFG in shortbread cookies, higher volumes and harder texture were observed, in relation to the higher water availability and the lower fat content. Thermal analysis conducted by means of DSC and 1H-NMR confirmed the key role of lipids and water status on the mechanical properties of shortbread cookies. Darker colour and toasted notes were registered for increasing levels of EFG, in relation to the presence of inulin involved in the Maillard reaction. During storage, all the cookies resulted very stable regarding dimensions, colour and rancidity perception; only slight texture changes were observed, probably related to the moisture redistribution among the cookies components. EFG can be proposed as valuable ingredient to replace fats in shortbread cookies, allowing the use of the health claim “reduced saturated fat content” already from 40% butter substitution

Effect of different atmospheric and subatmospheric cooking techniques on qualitative properties and microstructure of artichoke heads

Quartered Violetto artichokes were cooked with different treatments (boiling, steaming, sous vide and vacuum cooking) at the same cooking value at the thermal centre. Then, the physical (moisture content, texture and colour), histological and chemical (phenolic, 5-hydroxymethylfurfural (HMF) and furan content, total antioxidant capacity) features of bracts and hearts were assessed. A deeply modified microstructure was observed in boiled and steamed samples with an evident decrease in hardness both for bracts and hearts. Lightness of two anatomical parts was decreased by all the treatments (with the exception of sous vide bracts). The highest total colour difference was recorded for steamed samples, whereas the lowest was noted for sous vide samples. Steamed and sous vide artichoke exhibited the highest total phenolic content and total antioxidant capacity. Sous vide samples exhibited the highest concentrations of HMF, 2-furan-methanol and 2,4-dihydroxy-2,5-dimetyl-3(2H)-furanone, whereas the by-product 5-metylfuraldheide was only detected in the steamed product

Effect of Addition of Green Coffee Parchment on Structural, Qualitative and Chemical Properties of Gluten-Free Bread

Green coffee parchment (GCP) is becoming interesting, due to the diffusion of wet processing in which coffee parchment is collected separately; it is one of the less studied coffee by-products, but it is reported to be rich in phenolic compounds and dietary fiber. The addition of GCP (355–500 μm) at 2 % to gluten-free breads was investigated in terms of physical properties (volume, moisture content, water activity, crumb grain, texture, and color), total antioxidant capacity (TAC) and total phenol content during three days of storage. Moreover, the effects of GCP on sensorial characteristics, 5-hydroxymethylfurfural (HMF), and oxidative stability was evaluated. From the sensorial analysis, bread with 2% addition resulted in being acceptable for consumers with no significant differences from the control, while 4% of GCP was discarded by consumers, as it resulted in being too bitter. Moreover, GCP at 2% addition did not modify volume, moisture content, and water activity. On the contrary, GCP deeply affected the color with a darker aspect that was appreciated by consumers. Regarding texture, 2% of GCP did not affect hardness, cohesiveness, and staling process during storage. Interestingly, 2% of GCP significantly improved the TAC and oxidative stability of the bread; in accordance with these results, 2% of GCP reduced the HMF content, thanks to its antioxidant compounds

Effetto della formulazione (con focus su prodotti senza glutine) sulle proprietà reologiche e strutturali di pasta e pane

Negli ultimi anni l’industria alimentare ha cercato di migliorare la qualità dei prodotti senza glutine a causa delle sempre maggiori richieste da parte del crescente numero di persone affette da celiachia e/o intolleranza al glutine. Il miglioramento della qualità dei prodotti senza glutine è risaputo essere una grande sfida a causa della mancanza del network glutinico che è in grado di conferire, ai prodotti che lo contengono, delle proprietà reologiche e strutturali specifiche e ben definite, sia negli impasti che nei prodotti finiti. Sebbene siano stati fatti molti progressi per ottimizzare la qualità dei prodotti senza glutine, la ricerca è tutt’ora all’opera per trovare ingredienti e/o processi alternativi per sopperire all’assenza di glutine. Per risolvere questa problematica diventa di fondamentale importanza formulare nuove ricette, con l’applicazione di metodi sia tradizionali, sia innovativi. Per questa ragione c’è la necessità di acquisire una sempre più profonda conoscenza delle dinamiche che determinano la qualità finale dei prodotti in esame. Lo scopo di questo lavoro è, quindi, quello di capire come diverse formulazioni (senza glutine) impattano sulle proprietà reologiche e strutturali dei due prodotti a base di cereali più diffusi al mondo (pasta e pane), e compararle a prodotti che invece contengono il glutine (ricette tradizionali o addizionate di ingredienti innovativi). Questo lavoro di tesi si è avvalso di un approccio multidimensionale, in cui sono state attentamente valutate le proprietà macroscopiche, mesoscopiche e molecolari di pasta e pane con diverse formulazioni (contenenti e/o non contenti glutine). Nello specifico, in questo lavoro sono stati considerati: i) diverse formulazioni di pasta commerciale durante il processo di cottura; ii) pane senza glutine durante lo storage; ii) l’aggiunta di additivi per ritardare il raffermimento in pane senza glutine. La caratterizzazione di questi prodotti è stata effettuata sia con metodi di analisi convenzionali, sia innovativi, nel tentativo di capire meglio le dinamiche che stanno alla base della qualità finale di questi prodotti.Food industry has, in recent years, tried to answer consumers’ request for high quality gluten-free products, originating from a growing incidence of celiac and gluten intolerant individuals. Gluten free products quality is known to be challenged by the lack of the gluten network that confers unique rheological properties and has an important structural role in dough and final products. Even though considerable improvements were made in gluten-free products’ quality, the research is still looking for suitable alternatives (ingredient and process) to compensate the absence of gluten. To overcome this challenging situation, it becomes crucial to design new formulations, with traditional and/or innovative methods. To achieve such goals, there is intensive need to acquire deep understanding of the dynamics that determine the final quality of the product. In this perspective, this work aims to investigate how different gluten free formulations impacts on rheological and structural properties of the most popular cereal-based products, pasta and bread, as compared to gluten containing products (traditional recipe and formulated with non-usual ingredients). The scientific approach followed within this PhD thesis is a “multidimensional approach”, where macroscopic, mesoscopic, microscopic and molecular features of bread and pasta products made with different formulations (gluten containing and gluten free) were thoroughly discussed. Noteworthy, this work took also into consideration: i) the different cooking phases in commercial formulations of pasta, ii) gluten free bread during storage, iii) the effectiveness of additives in retarding the gluten-free bread staling phenomenon. To enable a full assessment of the possible dynamics that govern the product’s final quality, conventional as well innovative methods for characterization of product’s physic chemical properties were used

Wheat Bread in the Mediterranean Area: From Past to the Future

Bread origins are closely linked with those of the first civilizations of the Mediterranean area. Today bread is spread all over the world and available in many types. The relationship between ingredients, processes and quality of the final products is very close. The use of additional ingredients beside those basic (i.e. wheat flour, water and yeast), and the advent of new technologies have allowed a wide diversification of bread products over the centuries. Despite the technological evolution, bread is still a very traditional product, rooted in the territories of origin and in the habits of some places. In this chapter, an overview on ingredients, technologies, and new trends in breadmaking are described, highlighting the strong link between tradition and innovation existing for this kind of products

Water dynamics of ready to eat shelf stable pasta meals during storage

This work reports for the first time a study of physico-chemical changes in cooked and sterilized pasta meals (pasta 25% and sauce 75%) during 34 days of storage. Water dynamics were studied with a multi-analytical and multidimensional approach: moisture content, water activity and 1H mobility (1H T2 and T1 relaxation times and 1H self diffusion coefficient [D]) have been considered. Macroscopic structure (hardness) of pasta meals became softer during storage. Moisture content and water activity changes did not highlight a macroscopic water migration between the pasta and sauce phases.1H T2 was found to decrease in pasta and more markedly in sauce during storage while 1H T1 increased the mobility in pasta and decreased in sauce. 1H translational mobility (D) was found to decrease more significantly in sauce than in pasta during storage. A water migration between the pasta and sauce phases observable at molecular level was therefore hypothesized