Oscillatory Rheology and Creep-Recovery Behaviour of Grape Seed-Wheat Flour Dough: Effect of Grape Seed Particle Size, Variety and Addition Level

In the present study, the influence of grape seeds flour (GSF) addition on the physico-chemical and white wheat flour dough rheological properties were investigated. GSF of two grape varieties, white and red, was added at three particle sizes (L, M and S) and different addition levels (0, 3, 5, 7, 9%) to the white wheat flour. The fundamental rheological properties were investigated by applying oscillatory tests using a dynamic rheometer. The storage (G’) and loss (G”) moduli in function of frequency and temperature respectively, were measured. Creep-recovery tests were also applied to evaluate grape peels-wheat flour dough behaviour. The results showed that the GSF incorporation increased protein content and alpha-amylase activity in composite flour with particle size decrease, affecting gelatization temperature. The changes in dough viscoelasticity depend on the particle size, addition level and grape variety, factors which affected dough capacity to deform. The effects of GSF from white grape were more pronounced compared to GSF from red grape variety. GSF addition exhibited an increase in values of both dynamic moduli, which was more pronounced for the white variety than for the red one. The knowledge of this information is useful in new products development, especially for bakery products manufactory

Optimization of White Wheat Flour Dough Rheological Properties with Different Levels of Grape Peels Flour Addition

The use of grape peels flour to improve the nutritional value of wheat flour bread has received considerable interest due to their high fibers content and bioactive compounds compared to white wheat flour. The aim of this study was to establish the optimal combination of grape peels particle size (PS) and flour replacement (FR) level with grape peel flour on the dynamic and empirical rheological properties of mix flour dough to develop innovative bakery products. The results obtained highlighted that the small PS resulted in increased Farinograph water absorption and Amylograph peak viscosity and decreased dough development time. The FR showed a significant (p < 0.05) effect on Rheofermentometer parameters. The dynamic moduli increased when increasing FR and decreasing PS, while the loss tangent decreased with FR increase. The white wheat flour with 3.80% small particle size of GPF was found to be the best formulation in order to achieve the desirable dough rheological properties

Effects of the dietary millet (Panicum Miliaceum) on some quality characteristics of liver, Longissimus dorsi and Semitendinosus muscle on pigs

The purpose of this study was to evaluate the effect of 25% millet (Panicum miliaceum) as replacement of triticale on some quality characteristics of pig meat. Forty pigs Topigs hybrid (initial body weight 13.58 ± 0.37 kg) used in the trial for 30 days were assigned into two dietary treatments: control diet (M) and experimental diet (E, with 25% millet that replaces triticale from M diet). The pigs were slaughtered (n=3/group) at 81 ± 3 days (final body weight 32 ± 4.5 kg). The samples were taken from the liver, Longissimus dorsi (LD) and Semitendinosus (ST) muscle and analyzed for: pH, colour and texture profile. The pH value of the liver and texture profile of all the tissue samples from E diet were not statistically different comparing to the M diet. Pigs fed E diet had a significantly increased value of redness a* in the liver (>17%) and in the ST (>45.5%) compared to M group. The liver yellowness b* was significantly higher (>53%) in the E group compared to the M group. For all tissue samples, the shear force was significantly affected in group E compared to the M group. In conclusion, the replacement of triticale with millet could be recommended for inclusion in pigs diets, without affecting pig meat quality

Evaluation of different Terminalia chebula varieties and development of functional muffins

Terminalia chebula is a valuable medicinal plant that can be used in human nutrition. The current study was conducted on different varieties of Terminalia chebula (Harad) and aimed to investigate their proximate composition, antioxidant activity (DPPH and FRAP assay), and total phenolic content (TPC) by using different solvents (ethanol, acetone, hexane, and distilled water) for further use in the development of functional muffins. Wheat flour was supplemented with the Harad varieties (at 5%, 7.5%, 10%, or 15%) for the preparation of muffins. The color tonality (L*, a*, b*, C*, and h*) of the final product was measured with a digital colorimeter, and the sensory analysis was performed by using a 15-point scale. The results showed that the DPPH values of the Harad samples varied from 22.16 ± 1.27 to 84.33 ± 1.29, while the FRAP values ranged from 18.65 ± 1.73 to 113.4 ± 2.1 mmol FeSO4/g, depending on the solvent type. TPC in different Harad varieties ranged from 10.77 ± 2.35 to 107.20 ± 1.80 mg GAE/100 g, whereas the total flavonoid content ranged from 3.78 ± 0.03 to 47.91 mg QE/100g. Among Harad varieties, the Kabuli variety contains the highest amount of Ca, Na, and K, namely 95.58, 2.16, and 113.66 mg/kg, followed by the black variety with 89.58, 1.83, and 105.08 mg/kg respectively. The muffins prepared with black Harad give the highest values of the color parameters compared to other samples. According to the consumer’s choice, the sensory profile assessment revealed that the muffins supplemented with 7.5% of different Harad varieties (green, black, and Kabuli) were the most acceptable. Therefore, Harad varieties could partially replace the white flour in muffins to improve their nutritional value. These results can be useful for the bakery industry interested in developing new functional foods

Rheological Approaches of Wheat Flour Dough Enriched with Germinated Soybean and Lentil

Germination is a convenient technique that could be used to enhance the nutritional profile of legumes. Furthermore, consumers&rsquo; increasing demand for diversification of bakery products represents an opportunity to use such germinated flours in wheat-based products. Thus, this study aimed to underline the effects of soybean germinated flour (SGF) and lentil germinated flour (LGF) on the rheological behavior of dough during different processing stages and to optimize the addition level. For this purpose, flour falling number, dough properties during mixing, extension, fermentation, and dynamic rheological characteristics were evaluated. Response surface methodology (RSM) was used for the optimization of SGF and LGF addition levels in wheat flour, optimal and control samples microstructures being also investigated through epifluorescence light microscopy (EFLM). The results revealed that increased SGF and LGF addition levels led to curve configuration ratio, visco-elastic moduli, and maximum gelatinization temperature rises, while the falling number, water absorption, dough extensibility, and baking strength decreased. The interaction between SGF and LGF significantly influenced (p &lt; 0.05) the falling number, dough consistency after 450 s, baking strength, curve configuration ratio, viscous modulus, and maximum gelatinization temperature. The optimal sample was found to contain 5.60% SGF and 3.62% LGF added in wheat flour, with a significantly lower falling number, water absorption, tolerance to kneading, dough consistency, extensibility, and initial gelatinization temperature being observed, while dough tenacity, the maximum height of gaseous production, total CO2 volume production, the volume of the gas retained in the dough at the end of the test, visco-elastic moduli and maximum gelatinization temperatures were higher compared to the control. These results underlined the effects of SGF and LGF on wheat dough rheological properties and could be helpful for novel bakery products development

Advance on the Capitalization of Grape Peels By-Product in Common Wheat Pasta

Capitalization of winery by-products has received high interest among scientists, producers and consumers concerned with healthy diet and environment protection. Grape peels are rich in fiber and polyphenols and can be used as ingredients in pasta matrix in order to increase the nutritional and functional value of such a staple food. The aim of this paper was to investigate the effects of grape peel flour added in various amounts (1&ndash;6%) to common wheat pasta dough viscoelasticity and texture and on pasta chemical composition, color, cooking behavior and texture, revealing at the same time the relations between characteristics. Grape peel flour induced the increase of the elastic (G&prime;) and viscous (G&Prime;) moduli, dough hardness, springiness, cohesiveness, pasta crude ash, crude fat, crude fiber, total polyphenols and resistant starch contents, pasta water absorption, cooking loss and breaking force as the addition level was higher and compared to the control. On the other hand, dough resilience, pasta luminosity, chewiness and firmness decreased as the amount of grape peel flour raised. Significant correlations (p &lt; 0.05) were obtained between the chemical composition and color parameters, while crude fiber, protein and fat were correlated with dough and pasta texture, total polyphenols with resistant starch content, cooking loss with crude fiber and dough textural parameters. The obtained results underlined the opportunity to use a valuable byproduct such as grape peels in novel pasta formulations, being helpful for processors to extend the product variety and to optimize the processes in order to better satisfy consumer&rsquo;s demand for functional foods

Use of Grape Peels By-Product for Wheat Pasta Manufacturing

Grape peels (GP) use in pasta formulation represents an economic and eco-friendly way to create value-added products with multiple nutritional benefits. This study aimed to evaluate the effect of the GP by-product on common wheat flour (Triticum aestivum), dough and pasta properties in order to achieve the optimal level that can be incorporated. Response surface methodology (RSM) was performed taking into account the influence of GP level on flour viscosity, dough cohesiveness and complex modulus, pasta color, fracturability, chewiness, cooking loss, total polyphenols, dietary fibers and resistant starch amounts. The result show that 4.62% GP can be added to wheat flour to obtain higher total polyphenols, resistant starch and dietary fiber contents with minimum negative effects on pasta quality. Flour viscosity, dough cohesiveness, complex modulus and pasta fracturability of the optimal sample were higher compared to the control, while chewiness was lower. Proteins’ secondary structures were influenced by GP addition, while starch was not affected. Smooth starch grains embedded in a compact protein structure containing GP fiber was observed. These results show that GP can be successfully incorporated in wheat pasta, offering nutritional benefits by their antioxidants and fiber contents, without many negative effects on the final product’s properties

Plants, Lichens, Fungi and Algae Ingredients for Nutrition and Health

There is a high awareness in the industry of the need to develop food products enriched with health-promoting ingredients and to avoid nutrition-related disorders [...

Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties

Wheat is one of the main crops that is cultivated and consumed in the world. Since durum wheat is less abundant and more expensive than other types, pasta producers can use common wheat by applying various techniques to achieve the desired quality. A heat moisture treatment was applied to common wheat flour, and the effects on dough rheology and texture, and pasta cooking quality, color, texture, and resistant starch content were evaluated. The results revealed that heat moisture treatment temperature and moisture content induced a proportional increase in visco-elastic moduli, dough firmness, pasta cooking solids loss, and luminosity, as they were higher compared to the control. The breaking force of uncooked pasta decreased when the flour moisture content increased, while the opposite trend was observed for resistant starch content. The highest resistant starch values were obtained for the samples treated at the lowest temperature (60 °C). Significant correlations (p < 0.05) were obtained between some of the textural and physical characteristics analyzed. The studied samples can be grouped in three clusters characterized by different properties. Heat moisture treatment is a convenient physical modification of starch and flours that can be employed in the pasta industry. These results underline the opportunity to enhance common pasta processing and final product functionality by using a green and non-toxic technique to develop new functional products

ANTIOXIDANT ACTIVITY AND TOTAL PHENOLIC CONTENT OF GRAPE SEEDS AND PEELS FROM ROMANIAN VARIETIES

Grape seeds and peels are valuable by-products from wine production industry that can be valorized in food production. Both grape seeds and peels have a great amount of antioxidants and polyphenolic compounds. The aim of this study was to investigate the total phenolic content of red and white grape seeds and peels and to establish the optimal solvent concentration for highest extraction yield. For this purpose, Folin Ciocâlteu method was used to achieve the phenols content and the antioxidant activity was estimated using 2,2 – diphenyl-1-1picrylhydrazyl (DPPH) reagent. The total phenolic content ranged from 81.13 mg GAE/g for red peels, 93.47 mg GAE/g for white peels, to 128.47 mg GAE/g for red seeds and 164.70 mg GAE/g for white seeds. The One-Way ANOVA method was used to see if there are differences between the antioxidant activities depending on the solvent concentration. The results showed that the methanol concentration significantly (p < 0.05) influences the antioxidants extraction. The inhibition percent IC50 ranged from 0,24 to 4,37 μg/mL for white peels, from 3,12 to 6,29 μg/mL for red peels, from 5,53 to 5,90 μg/mL for white seeds and from 4,59 to 6,14 μg/mL for red seeds. This study highlighted the possibility to use grape seeds and peels as food ingredients or natural antioxidant to extend the shelf life of food, especial of lipids and lipid-containing foods because of their high antioxidant activity and total phenolic content