Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità

Riassunto Due tipologie di amaretti sono state ottenute utilizzando diverse formulazioni, una contenente amido come strutturante (VR) ed una preparata in accordo all’attuale normativa (NR) che non ammette la presenza di amido nella formulazione. Gli amaretti formulati con la nuova ricetta (NR) hanno mostrato valori di densità e durezza minori di quelli ottenuti con la vecchia ricetta ma una friabilità non significativamente differente. Le cinetiche di reidratazione e le caratteristiche meccaniche dei prodotti a diversi livelli di idratazione sono state studiate a seguito di immersione degli amaretti in soluzione di saccarosio a 25° C e di contatto su gelato a -15° C. In soluzione di saccarosio il prodotto NR ha mostrato una maggiore capacità di reidratazione ed una minore durezza e friabilità a tutti i livelli di idratazione. Nella reidratazione a -15° C su gelato il prodotto NR ha mostrato un acquisto di umidità non differente rispetto a VR ed una minore riduzione della friabilità, pur presentando una consistenza minore di VR a tutti i livelli di idratazione. La sostituzione dell’amido nella formulazione di biscotti modifica le proprietà fisiche e meccaniche del prodotto ma può permette migliori performance in termini di friabilità a bassi livelli di umidità.Two types of ‘amaretti’ biscuits were produced with different formulations: one containing starch as a structuring agent (VR) and the other modified according to the current Italian legislation (NR) which does not permit the use of starch in the ‘amaretti’formulation. Amaretti formulated with the new recipe (NR) showed lower density and hardness than VR amaretti but not a significantly different friability value. Rehydration experiments in sucrose solution (25° C) and on ice-cream (-15° C) were carried out and rehydration kinetics and texture changes upon rehydration were evaluated. During rehydration in sucrose solution, the NR product showed a higher moisture uptake than VR and lower hardness and friability values at different hydration levels. When rehydration was carried out on ice-cream (at -15° C), NR showed a lower friability reduction than VR and a not different moisture uptake but it still showed lower hardness values than the latter at each hydration level. The replacement of starch in biscuits formulation affects the physical and mechanical properties of the products but could permit better performance in terms of friability retention at low moisture content

Persimmon fours as functional ingredients in spaghetti: chemical, physico‑chemical and cooking quality

The aims of the current work were to enrich durum wheat semolina spaghetti with two types of persimmon fours (from cv. “Rojo Brillante” and “Triumph”) obtained from persimmon juice coproducts, at two concentrations (3% and 6%), to evaluate their chemical composition, physicochemical properties and cooking quality and to asses if they can be detected as diferent from control wheat semolina spaghetti (without any persimmon fours added) by sensory analysis. Persimmon four enriched spaghetti had higher total dietary fber than control spaghetti, which allows applying the nutritional claim ‘source of fber”. The addition of persimmon fours also increased their total yellow content (related to carotenoid content) in a dose-dependent way, which produced a higher yellow colour, typical and well appreciated by consumers in this type of pasta. Another positive characteristic of these spaghetti enriched with persimmon fours is that they need a short optimum cooking time in comparison with control spaghetti without it imply any signifcant change in their cooking quality. The type of persimmon four and its concentration caused diferences in colour of uncooked and cooked spaghetti, optimum cooking time, total organic matter, weight increase, fracturability and stickiness. Furthermore, 3% spaghetti formulations were not diferent from the control by sensory evaluation. In conclusion, the enrichment of durum wheat semolina spaghetti with persimmon fours allowed the valorization of persimmon coproducts and the production of spaghetti with similar cooking quality to traditional durum wheat semolina spaghetti, furthermore, the best results were obtained when persimmon four from ‘Rojo Brillante’ was added at 3

Composition, protein contents and microstructural characterisation of grains and flours of Emmer wheats (Triticum turgidum ssp dicoccum) of the central italy type

The microstructural characteristics were evaluated of two types of Italian Farro (Triticum turgidum ssp. dicoccum) with spring and autumn growth habits, the former with a vitreous tendency and the latter with a floury tendency. Common wheat flours and grains (Triticum aestivum) were used as controls. Protein fractions such as glutenin and gliadin were extracted from Triticum turgidum ssp. dicoccum flours and studied by SDS-PAGE in order to make a comparison between the electrophoretic analyses and microstructural studies which were conducted on the same samples using Scanning Electron Microscopy (SEM and Cryo-SEM). The results obtained by SDS-PAGE showed that the gliadin patterns of both emmer samples were similar, while the common wheat gliadins showed a band at 90 kD a that was not present in the gliadin fraction of emmer. When the glutenin patterns were analysed, the autumn emmer did not show the low molecular weight protein bands (16-23 kDa) whilst spring emmer wheat appeared more similar to common wheat. Regarding the microstructural characteristics of the kernels, spring (vitreous tendency) emmer showed starch granules covered by protein to a higher extent than autumn emmer. These differences were also observed in flours. The gluten of spring emmer wheat was observed as a homogeneous structure showing similarities with common wheat gluten, while autumnal emmer gluten appeared more heterogeneous and lacking in structure.Giacintucci, V.; Guardeño Expósito, LM.; Puig Gómez, CA.; Hernando Hernando, MI.; Sacchetti, G.; Pittia, P. (2014). Composition, protein contents and microstructural characterisation of grains and flours of Emmer wheats (Triticum turgidum ssp dicoccum) of the central italy type. Czech Journal of Food Sciences. 32(2):115-121. http://hdl.handle.net/10251/64424S11512132

Bioactive micro-constituents of ackee arilli (Blighia sapida K.D. Koenig)

Abstract: Ackee (Blighia sapida K. D. Koenig) is an exotic fruit widely consumed in the Caribbean countries. While there is extensive research on the presence of hypoglycin A, other bioactive compounds have not been studied. We identified and quantified the changes in bioactive molecules (total phenol, ascorbic acid, hypoglycin A, squalene, D: A-Friedooleanan-7-ol, (7.alpha.), and oleic acid), antioxidant potential, and volatile compounds during two stages of ripe. A clear reduction in hypoglycin A, ascorbic acid, and total polyphenols during the maturation process were observed. On the contrary, oleic acid, squalene, and D: A-Friedooleanan-7-ol, (7.alpha.) contents increased about 12, 12, and 13 times, respectively with advancing maturity. These bioactive molecules were positively correlated with radical scavenging (DDPH and ABTS). Solid phase microextraction (SPME) and gas chromatography coupled mass spectrometry (GC/MS) analysis revealed more than 50 compounds with 3-penten-2-one and hexanal as the major compounds in the fully ripe stage. The results suggested that ripe ackee arilli could serve as an appreciable source of natural bioactive micro-constituents

Impact of COVID-19 on cardiovascular testing in the United States versus the rest of the world

Objectives: This study sought to quantify and compare the decline in volumes of cardiovascular procedures between the United States and non-US institutions during the early phase of the coronavirus disease-2019 (COVID-19) pandemic. Background: The COVID-19 pandemic has disrupted the care of many non-COVID-19 illnesses. Reductions in diagnostic cardiovascular testing around the world have led to concerns over the implications of reduced testing for cardiovascular disease (CVD) morbidity and mortality. Methods: Data were submitted to the INCAPS-COVID (International Atomic Energy Agency Non-Invasive Cardiology Protocols Study of COVID-19), a multinational registry comprising 909 institutions in 108 countries (including 155 facilities in 40 U.S. states), assessing the impact of the COVID-19 pandemic on volumes of diagnostic cardiovascular procedures. Data were obtained for April 2020 and compared with volumes of baseline procedures from March 2019. We compared laboratory characteristics, practices, and procedure volumes between U.S. and non-U.S. facilities and between U.S. geographic regions and identified factors associated with volume reduction in the United States. Results: Reductions in the volumes of procedures in the United States were similar to those in non-U.S. facilities (68% vs. 63%, respectively; p = 0.237), although U.S. facilities reported greater reductions in invasive coronary angiography (69% vs. 53%, respectively; p < 0.001). Significantly more U.S. facilities reported increased use of telehealth and patient screening measures than non-U.S. facilities, such as temperature checks, symptom screenings, and COVID-19 testing. Reductions in volumes of procedures differed between U.S. regions, with larger declines observed in the Northeast (76%) and Midwest (74%) than in the South (62%) and West (44%). Prevalence of COVID-19, staff redeployments, outpatient centers, and urban centers were associated with greater reductions in volume in U.S. facilities in a multivariable analysis. Conclusions: We observed marked reductions in U.S. cardiovascular testing in the early phase of the pandemic and significant variability between U.S. regions. The association between reductions of volumes and COVID-19 prevalence in the United States highlighted the need for proactive efforts to maintain access to cardiovascular testing in areas most affected by outbreaks of COVID-19 infection

Antiplasticization effect of water in amorphous foods. A review

Water is the most effective plasticizer in food matrices, decreasing glass transition temperature (Tg) and mechanical resistance anddetermining a softening effect with the increasing of its concentration. However an opposite effect (i.e. hardening, toughening) couldbe observed in some food and in specific moisture or aw range and this is referred to an anti-plasticization effect. Several are the possiblecauses for this phenomenon and various are the factors that have been recognized to affect its occurrence in a food matrix: mechanicaltesting method, mechanical parameter tested, type of food (composition and micro-macrostructure).In this paper, several studies on anti-plasticization effect of water are reviewed by focusing the attention on the interactions water–food matrix and in particular to those occurring in amorphous cell foods. The different chemical and physical factors that affect thisphenomenon are also discussed.The simultaneous occurrence of a plasticization and anti-plasticization effect of water, even if in different aw range, and the results ofstudies on amorphous food matrices may suggest an important effect of water–matrix interaction on the textural properties.[…