Carotenoid and color changes in traditionally flaked and extruded products

The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process (maize grits cooking) promoted a 60% lutein content reduction and 40% in zeaxanthin loss, showing lutein more susceptibility to isomerization and decomposition. After toasting, the last step, the total loss averaged 80% for both compounds. The extruded maize in a plain formulation showed a 35% lutein and zeaxanthin reduction. However, in samples containing quinoa the decrease reached 60%, and the major loss (80%) was found in chia-containing formulations. Correlations between the color coordinate b⁄, total and individual carotenoid content, were obtained. It is of a major importance that the efforts to increase carotenoid content in raw materials are complemented with attempts to reduce the losses during processing.EEA PergaminoFil: Cueto, Mario. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria; ArgentinaFil: Farroni, Abel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Pergamino. Laboratorio Calidad de Alimento, suelos y agua; ArgentinaFil: Schoenlechner, Regine. Universidad de Recursos Naturales y Ciencias de la Vida. Departamento de Ciencias y Tecnología de los Alimentos; AustriaFil: Schleining, Gerhard. Universidad de Recursos Naturales y Ciencias de la Vida. Departamento de Ciencias y Tecnología de los Alimentos; AustriaFil: Buera, Pilar. Cueto, Mario. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industria-Departamento de Química Orgánica; Argentin

Papel de los lípidos en los procesos de cocción-extrusión

Extrusion is a versatile and very efficient technology that is widely used in food and feed processing. The cooking extruders have found many applications, which include: breakfast cereals, snack foods, other cereal based products, pet food and aquatic foods, texturized vegetable proteins, confectionery products, chemical and biochemical reactions, and oil extraction. Lipids are components that play an important role in most of the extrusion cooking processes. They can act as plastificizers or emulsifiers, and affect more significantly texture and stickiness of the extrudate. This paper reviews effect of oils and other lipids reactions during extrusion cooking as well as the effects of amylase-lipid complexation on extrudate quality.La extrusión es, en general, una tecnología versátil y muy eficiente, que se aplica ampliamente en la elaboración de alimentos y piensos. Los equipos de cocción-extrusión tienen numerosas aplicaciones, entre las que pueden incluirse: los cereales de desayuno listos para comer, los aperitivos, diferentes productos basados en cereales, los piensos para animales domésticos y peces, proteínas vegetales texturizadas, productos de pastelería, reacciones químicas y bioquímicas, y la extracción de aceites. Los lípidos son componentes que juegan un papel importante en la mayoría de los procesos de cocción-extrusión. Pueden actuar como plastificantes o como emulsionantes, suministrando lubricación. En este artículo se revisan con detalle los efectos de las reacciones de los aceites y otros lípidos durante el proceso de cocción-extrucción así como el efecto de la formación de complejos amilasa-lípidos sobre la calidad de los extrudados

Development of gluten‑free and egg‑free pasta based on quinoa (Chenopdium quinoa Willd) with addition of lupine four, vegetable proteins and the oxidizing enzyme POx

Universidad Nacional Agraria La Molina. Facultad de Industrias AlimentariasThe aim of this research was to develop gluten-free (GF) and egg-free quinoa pasta with high nutritional value. Extruded and non-extruded quinoa (red and white) four, potato starch, tara gum, and potato, pea and rice protein isolates were investigated in diferent recipes, some of them included egg white as an initial reference point. Results showed that extruded quinoa four, potato starch and tara gum had deteriorating efects on GF and egg-free pasta frmness and cooking quality. Lupine four addition itself was not able to replace egg white when added in the same amounts, but after increasing the concentration to 12%, the frmness and cooking quality decreasing efects could be improved again, especially when tara gum was absent in the formulations. In the fnal recipe, the content of lupine four was increased to 30% because its protein is complementary to the quinoa protein. From the three studied protein isolates, pea protein was superior to potato or rice protein, addition of the oxidizing enzyme POx could even further improve texture frmness. After these trials, the fnal recipe containing lupine four, pea protein and POx showed satisfying GF noodle quality and possessed a valuable nutritional composition with high protein and dietary fbre content

Ohmic heating - a novel approach for gluten-free bread baking

Gluten-free (GF) batters usually present several technological challenges that limit the performance during conventional baking and the resulting product quality. Due to the volumetric heating principle and faster heating rates, ohmic heating (OH) may be advantageous compared with conventional baking. Therefore, the potential of using ohmic heating as a novel approach for gluten-free bread baking was explored. In detail, the effect of different OH process parameters (power input, holding time) on the chemical and functional properties (specific volume, crumb firmness and relative elasticity, pore properties, color, starch gelatinization) and digestibility of breads was investigated. Results showed that GF breads could benefit from the uniform rapid heating during processing, as these breads showed superior functional properties (specific volume, 2.86-3.44 cm3/g; relative elasticity, 45.05-56.83%; porosity, 35.17-40.92%) compared with conventional oven-baked GF bread (specific volume, 2.60 cm3/g; relative elasticity, 44.23%; porosity, 37.63%). In order to maximize bread expansion and the OH performance, it was found that the OH process could be improved by applying the electrical energy in three descending power steps: first step with high power input (in this study, 2–6 kW for 15 s), followed by 1 kW for 10 s, and 0.3 kW for 1–30 min. In total, ohmic baking only needed a few minutes to obtain a fully expanded GF bread. The determination of pasting properties and starch digestibility demonstrated that these breads were comparable or even superior to GF breads baked in a conventional baking oven

The Effect of Different Laboratory-scale Sample Preparation Methods on the Composition of Sorghum (Sorghum bicolor L.) and Millet (Panicum miliaceum L.) Milling Fractions

Sorghum and millet are widely used basic food materials in developing countries, but in developed countries their novel food applications were discovered. For their commercial use, no standardized methods are available yet to evaluate their quality as food materials. In this experiment, two different lab-scale procedure (grinding and sieving with or without decortication) were used to obtain flour samples from Hungarian millet and sorghum cultivars and the changes of chemical composition (protein, ash, fat, starch, dietary fiber content) and phytic acid concentration were determined and compared to commercial flours. Both sample processing methods facilitated the separation of the hull, thereby significantly decreased the antinutritive phytic acid concentrations to the same levels as in commercial flours. Decortication increased the flour yield (59-68 %) of millet, however, in case of sorghum cultivars, no difference in yield (29-35 %) was detected after decortication. In case of millet cultivars, sieving without decortication decreased the crude protein, fat, ash and dietary fiber concentrations in flour samples to a higher extent, whilst in case of sorghum, sieving after decortication had greater impact on the chemical composition of the flour. However, both millet and sorghum flours showed advantageous nutritional composition compared to wheat flour. In conclusion, for millet sieving supported by decortication was found to be a more efficient sample processing method, but in case of sorghum the effect of decortication was negligible, and the same results were obtained by simple grinding and sieving

Classics in a new perspective: gluten as a special food safety and analytical challenge

In the last couple of decades, the nutritional role and perception of gluten became controversial. In one hand, gluten proteins play a central role in determining the baking quality of wheat and other cereals. On the other hand, hypersensitivity reactions triggered by gluten in susceptible individuals have become subjects of growing interest. Of these gluten-related disorders, with an estimated global prevalence of 1%, the most important one is celiac disease (CD), which is an autoimmune disorder accompanied by villous atrophy. CD can manifest in a wide range of symptoms, its only treatment option is a lifelong gluten-free (GF) diet. To support compliance to this diet, current EU legislation maximizes the gluten-content of products sold with a GF label in 20 mg/kg. It necessitates accurate quantification of gluten in this low concentration range. The method-of-choice for this purpose is the immunoanalytical-based ELISA (enzyme-linked immunosorbent assay). However, validation of different ELISA methods and the comparability of their results and, consequently, the reliability of the data they provide is problematic. The major goal of this paper is to introduce the analytical and protein chemistry issues behind this problem and the efforts to improve the conditions of the methodology. We are also including the special role of oats in the GF diet in an attempt to provide the widest possible overview of the food safety and analytical challenges represented by gluten

Rheological and textural properties of gluten - free doughts made from Andean grains

Universidad Nacional Agraria La Molina. Facultad de Industrias Alimentarias. Departamento Académico de Tecnología de Alimentos y Productos AgropecuariosThe objective of this research was to evaluate the rheological and textural properties of gluten-free doughs based on potato starch, which was partially substituted by different proportions of quinoa (10%, 30% and 50%), kiwicha (10%, 30% and 50%) or tarwi flour (10%, 20% and 30%). The influence of the substitution on the kinetics of the leavening process was studied as well. The back-extrusion technique was used to determine rheological and textural properties of the dough, and the leavening kinetics were modelled using the Gompertz equation. The results showed that textural properties such as firmness, consistency, cohesiveness and viscosity index, as well as the consistency index of the doughs increased as the level of substitution of the Andean grain flour in the formulation increased. It was determined that the formulations with an addition of 10% and 20% for quinoa or kiwicha flour, and 10% for tarwi flour would be most suitable for developing gluten-free breads

Klasszikus témák új megvilágításban: a glutén mint speciális élelmiszerbiztonsági és analitikai kihívás

A glutén, vagy sikér fehérjék táplálkozás-élettani szerepe és megítélése az utóbbi évtizedekben kettőssé vált. A glutén fehérjék egyrészt központi szerepet töltenek be a búza és más gabonák sütőipari minőségének kialakításában. Másrészt azonban egyre inkább előtérbe kerülnek olyan túlérzékenységi reakciók, melyeket szintén a glutén fehérjék váltanak ki az arra érzékeny populációban. A glutén által okozott rendellenességek közül 1% körüli globális előfordulásával az egyik legjelentősebb a lisztérzékenység, vagy más néven cöliákia, mely a vékonybél bolyhainak sorvadásával járó autoimmun betegség. A tünetek széles skáláját okozhatja, jelenleg egyetlen ismert kezelési módja az élethosszig tartó gluténmentes diéta. A diéta betartásának elősegítésére a jelenleg érvényes EU szabályozás 20 mg/kg-ban maximalizálja a gluténmentesként értékesíthető termékek gluténtartalmát. Ez pedig szükségessé teszi a glutén mennyiségének minél pontosabb meghatározását ebben az alacsony koncentráció-tartományban. A meghatározás rutinmódszere az immunanalitikai elven működő ELISA (enzyme-linked immunosorbent assay). A különböző ELISA módszerek validálása és eredményeik összehasonlíthatósága, vagyis az általuk szolgáltatott adatok megbízhatósága azonban problémát jelent. Cikkünk fő célkitűzése az ennek hátterében álló analitikai és fehérjekémiai kérdések, valamint a módszertan feltételrendszerének javítását célzó törekvések bemutatása. Emellett kitérünk a zab gluténmentes diétában betöltött különleges szerepére is, így kísérelve meg minél szélesebb körben rálátást nyújtani a glutén által képviselt élelmiszerbiztonsági és analitikai kihívásokra