Development of Organic Breads and Confectionery

End of project reportIn recent years, concern for the environment and consumer dissatisfaction with conventional food has led to growing interest in organic farming and food. The demand has also been fuelled by highly-publicised food scares. Food safety and genetic modification issues have led some consumers to opt for organic food as a safer alternative. Recently, there has been a significant increase in the number of launches of organic bakery products in Ireland. As a result, there is an increased need to identify suitable organic bakery ingredients for use in bread and confectionery formulations. However, only a limited number of scientific studies on the physical, chemical and functional properties of organic flours and ingredients exist. The effects of commonly-used ingredients in baking, i.e. organic improvers and fats, on the baking characteristics of organic products have not yet been reported and little is known about the influence of approved additives that may be beneficial to organic baking. Arising from these gaps in the knowledge base on the use of organic flours and ingredients, the objective of this study was to evaluate the chemical, rheological and baking characteristics of white, wholemeal and confectionery organic flours and to assess the baking potential of organic bakery ingredients, in particular improvers, fats and additives. Ingredients and baked goods were compared to non-organic controls.National Development Plan (NDP

Agronomic performance of acid-based liquid fertilisers on winter wheat.

End of Project ReportIn the early 90’s, a new and novel means (liquid Flex system) of crop fertilisation was launched on the Irish market which was capable of supplying the crop’s total nitrogen, phosphorus, potassium and trace element requirement in liquid form, formulated to meet specific crop requirements. This system included novel chemistry, untested under Irish conditions and with little specific reference in the scientific literature. The chemistry of the liquid Flex system consists of an acid-based material. Stable compounds i.e. urea sulphate, urea phosphate and urea-metal complexes are formed by the reaction of urea with sulphuric acid, phosphoric acid and metal salts, respectively. Interest in these materials has been generated because they possess a number of physical and chemical characteristics, which, in theory, should be beneficial. However, the ability of the Flex system to effectively supply nutrients to the plant has not been researched. A field and greenhouse experimental programme was carried out over the three seasons, 1996-1998 to compare acid-base/urea-metal complexes with conventional fertilisers and to investigate whether this unconventional chemistry could lead to increased biological efficiency. The trial programme evaluated the Flex system, both as individual components and as a complete fertiliser. In field comparisons, formulation of P as urea phosphate gave similar results to conventional granular superphosphate in terms of grain yield, recovery of P by the crop and grain quality, regardless of soil type. This was supported by the results from the greenhouse experiment. In field comparisons of the main soil-applied liquid Flex source of N, i.e. N24 (urea with the addition of a standard level of acid and metal salts) with conventional N formulations, N24 gave poorer performance than CAN and granular urea in warm dry conditions due to insufficient inhibition to substantially reduce ammonia volatilisation. In wet conditions, the slow release of N from inhibited urea may have reduced the potential loss from leaching or denitrification, and led to a better performance than CAN or urea. The additional product of the Flex system, i.e. liquid Flex urea - N18 (urea with the addition of metal salts), applied as a foliar spray, was no more efficient than liquid urea as a late N source. The Flex urea had the disadvantage that it gave higher scorch levels than conventional liquid urea. When flag leaf scorch was excessive, grain yield was affected and quality suffered, with reduced grain and hectolitre weights. Where early application of P may have been critical to obtain maximum response, the N that accompanied the early application of P as urea phosphate was most likely lost through leaching. The application of large quantities of K in any one application with the liquid system was restricted due to solubility problems, which ultimately resulted in delayed application in soils with low K levels. The Flex system does not lead to increased biological efficiency. However, as farms get bigger and greater emphasis is placed on the reduction of water and air pollution, the liquid Flex system may become attractive because of its practical advantages in handling, storage and application and the ability to tailor-make specific formulations for given crop requirements

Brewer’s Spent Grain as a Functional Ingredient for Breadsticks

Brewer’s spent grain (BSG) was evaluated for its potential as a functional baking ingredient. Scanning electron microscopy (SEM) was used to examine the microstructure of BSG and wheat flours. Baked snacks (breadsticks) were prepared using 15%, 25% and 35% BSG and evaluated for their baking quality and fibre and protein content (over a period of 3 months). The addition of BSG altered the baking characteristics of the breadsticks by affecting their structure and texture. The snacks appeared to lack in cellular structure and crispiness. However, they had quite a stable shelf-life, as changes in texture, moisture and aw progressed at a low rate. Addition of 25% and 35% BSG significantly increased the protein content of the snacks, and addition of 15% BSG more than doubled the content of dietary fibre in the samples

Bioaccessibility, physicochemical, sensorial, and nutritional characteristics of bread containing broccoli co‐products

The effects of the inclusion of industrial broccoli co‐products namely stalks and leaves into bread on physicochemical and nutritional properties were evaluated. Incorporation of powdered broccoli co‐products at a concentration of 2% (w/w) into bread formulations resulted in decreased weight and specific volumes when compared to the control (p < 0.05). Broccoli‐containing breads showed an increased green hue and a higher crust and crumb color intensity (p < 0.05). Incorporation of broccoli co‐products into bread formulations significantly increased the total phenolic content and antioxidant capacity of the breads (p < 0.05). The overall acceptance and appearance of the breads were not affected by broccoli incorporation. The phenolic content and antioxidant capacity of the three formulations increased after the gastric and intestinal phases of digestion when compared to the initial stage, measured from a methanol:water extract (p < 0.05). Results obtained herein could open novel commercial opportunities for food processors and reduce the amount of food discarded as waste.This work was supported by the CERCA Programme of Generalitat de Catalunya. T. Lafarga is in receipt of Juan de la Cierva contract awarded by the Spanish Ministry of Economy and Competitiveness (FJCI-2016-29541). I. Aguiló-Aguayo thanks the Spanish Ministry of Economy and Competitiveness and the European Social Fund for the Postdoctoral Senior Grant Ramon y Cajal (RYC-2016-19949). Authors thank Congelados de Navarra S.A.U (Navarra, Spain) for kindly providing broccoli processing co-products

Potential applications for virtual and augmented reality technologies in sensory science

peer-reviewedSensory science has advanced significantly in the past decade and is quickly evolving to become a key tool for predicting food product success in the marketplace. Increasingly, sensory data techniques are moving towards more dynamic aspects of sensory perception, taking account of the various stages of user-product interactions. Recent technological advancements in virtual reality and augmented reality have unlocked the potential for new immersive and interactive systems which could be applied as powerful tools for capturing and deciphering the complexities of human sensory perception. This paper reviews recent advancements in virtual and augmented reality technologies and identifies and explores their potential application within the field of sensory science. The paper also considers the possible benefits for the food industry as well as key challenges posed for widespread adoption. The findings indicate that these technologies have the potential to alter the research landscape in sensory science by facilitating promising innovations in five principal areas: consumption context, biometrics, food structure and texture, sensory marketing and augmenting sensory perception. Although the advent of augmented and virtual reality in sensory science offers new exciting developments, the exploitation of these technologies is in its infancy and future research will understand how they can be fully integrated with food and human responses. Industrial relevance: The need for sensory evaluation within the food industry is becoming increasingly complex as companies continuously compete for consumer product acceptance in today's highly innovative and global food environment. Recent technological developments in virtual and augmented reality offer the food industry new opportunities for generating more reliable insights into consumer sensory perceptions of food and beverages, contributing to the design and development of new products with optimised consumer benefits. These technologies also hold significant potential for improving the predictive validity of newly launched products within the marketplace

The effect of temperature during retail display on the colour stability of CO pretreated vacuum packaged beef steaks

peer-reviewedThe effect of CO pretreatments applied to beef striploin steaks (Longissimus thoracis et lumborum, LTL) prior to vacuum packaging and display temperature on colour stability, shelf life and tenderness was determined. Steaks were exposed to 5% CO, 60% CO2 and 35% N2 for 3 (CO3), 5 (CO5) or 7 (CO7) h, followed by 28 days display at 2 °C (good industry practice) or 6 °C (mild abuse). CO5 was the optimum exposure time as it induced the desirable colour while not retaining the bright colour, irrespective of display temperature. K/S ratios confirmed that CO pretreatment did not mask spoilage and could be more sensitive than colour parameters at monitoring discoloration as colour was not retained. Exposure to CO did not have any negative effect on meat quality attributes, while mild temperature abuse (6 °C) increased purge loss and decreased pH

A Visual Guide for Communities Working with Academics on Participatory Research Projects

This illustrated guide is for communities interested in participatory research and engagement with academics as part of participatory projects. It has been written by community members, activists and academics who have been involved in research of this kind. It is intended to provide communities with basic explanations of the background to, and motivations for, participatory research, as well as overviews of the processes of research, the implications that communities should consider when deciding whether or not to participate in projects and the key steps participants can take to minimize risks and maximize benefits. What follows should be regarded only as an introduction to the topic and should be read in combination with more detailed work on specific elements of participatory research outlined in the references list below. While there are many other forms of engagement between communities and academics, such as practice placements, site visits and teaching contributions, this guide deals only with participatory research – a process which can stem from, or provide the basis for, other instances of collaboration. It is freely available online on the website of ‘A Cross-Cultural Working Group on “Good Culture” and Precariousness’ (http://wp.lancs.ac.uk/good-culture/a-guide-for-communities-working-withacademics-on-participatory-research-projects/), a participatory project involving community members from Ashington, Northumberland, and Aboriginal groups around Brisbane, Australia. It was during the development of this broader project that the need for an introductory guide emerged. It is hoped that drawing on those experiences, among others, will help community members and academics to find mutually beneficial means of advancing research capable of improving the lives of those participating in it

Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flour

Pulse grains were identified as a key resource for food innovation during the International Year of the Pulse (IYP), 2016. Pulse flour offers a sustainable source of plant protein for innovation in protein enriched cereal based foods. Fava-bean (Vicia faba), green- and yellow-pea (Pisum sativum) flour were analysed for proximate composition, minerals, amino acids, phenolic content, phytic acid and trypsin inhibitory activity. Fava-bean flour had the highest protein content (28 g/100 g), while green-pea flour had the highest total dietary fibre content (15 g/100 g). All three flours contained essential amino acids in adequate quantity, highlighting them as a source of good quality protein for in the formulation of protein-enriched foods. Fava-bean flour had significantly higher phenolic content and antioxidant activity than pea flours (387 mg GAE/100 g and 250 mg AAE/100 g respectively). Pulse flour contained high levels of potassium and zinc, while fava-bean flour was also high in iron. Phytic acid ranged from 543 to 889 mg/100 g; the lowest of which was observed in green-pea flour. Green-pea flour also exhibited the lowest trypsin inhibition (3.7 TIU/mg). Results demonstrate the significant potential of pulse flour to enhance the nutritional value of cereal based foods which is not possible with wheat flour alone

Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour

Thermal and non-thermal processing may alter the structure and improve the techno-functional properties of pulses and pulse flours, increasing their range of applications in protein-enhanced foods. The effects of germination and toasting of yellow peas (Pisum sativum) on flour and dough characteristics were investigated. Wheat flour was substituted with raw, germinated and toasted pea flour (30%). The resulting bread-baking properties were assessed. Toasting increased dough water absorption and improved dough stability compared with germinated and raw pea flour (p \u3c 0.05). This resulted in bread loaves with comparable specific volume and loaf density to that of a wheat flour control. Significant correlations between dough rheological properties and loaf characteristics were observed. Addition of pea flours increased the protein content of the breads from 8.4% in the control white bread, to 10.1–10.8% (p \u3c 0.001). Toasting demonstrated the potential to improve the techno-functional properties of pea flour. Results highlight the potential application of pea flour in bread-making to increase the protein content

Investigation of different dietary-fibre-ingredients for the design of a fibre enriched bread formulation low in FODMAPs based on wheat starch and vital gluten

Consumption of fermentable oligo-, di-, monosaccharides and polyols (FODMAPs) often induces symptoms of irritable bowel syndrome (IBS). Since FODMAPs and dietary fbre (DF) share certain characteristics, IBS-patients have a limited intake of DF. Therefore, enrichment of a low FODMAP model bread (based on 84% wheat starch and 16% vital gluten) with various fbres (bamboo, cellulose, psyllium, guar gum) in two diferent concentrations (3 g/100 g and 6 g/100 g) was investigated. Physico-chemical properties of doughs and breads were analysed (fermentation quality, gluten development, specifc volume and hardness), as well as the release of reducing sugars during in vitro digestion. High performance anion exchange chromatography with coupled pulsed amperometric detection (HPAEC-PAD) was used to determine the FODMAP levels (contents of mannitol, sorbitol, fructose in excess of glucose, fructans and α-galactooligosaccharides) of both dough and bread. Prototypes were compared with wheat four-based breads (bakers’ four with and without wheat bran addition) to assess the performance of these prototypes. Prototypes showed a decreased quality compared to a baker’s four control, however, a quality comparable to commercial wheat bran breads was found. This in combination with a lower release of reducing sugars during in vitro digestion underline the potential of fbre enriched breads as part of a healthier and more palateable low FODMAP diet. Furthermore, this study highlights the importance of the type (viscous and insoluble) and the concentration of fbres used. Application of psyllium in a concentration of 3 g/100 g showed the most benefcial impact on both physical (specifc volume, hardness after 0 h and 24 h) and nutritional aspects of bread