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关键词： Starch  

摘要： Increasing metabolic disorders and changing lifestyles have created an increased demand for healthy convenience food, especially breakfast. The study aims to identify an ideal processing method to formulate a ready-to-cook savory wheat (Dalia) porridge with reduced starch digestibility and enriched protein and fiber content. Pressure cooking (WP), autoclaving (WA), drum drying (WD), flaking (WF), and toasting (WT) were adopted for instantization. The energy distribution was as per the guidelines of the American Diabetes Association. Processing resulted in reduced cooking time, changes in color parameters, increased water absorption, and solubility. Complete gelatinization of starch was observed in all samples except WA and WT. Resistant starch content increased in all samples (8.95-16.70 g/100 g) except WD and WT. The estimated glycemic Index (eGI) ranged from 65.8 to 54.8, with maximum eGI shown by WD and minimum by WA. Increase in vitro protein digestibility 5%-10% was observed. All the porridge showed good sensory characteristics and acceptability. Practical applications Breakfast is considered as a crucial meal of the day in a healthy lifestyle. Skipping or consuming a nutritionally imbalanced hunger sufficing breakfasts has been increasing due to changing work cultures and time lack for cooking which is attributed to increasing metabolic diseases. Thus, the development of a healthy convenience breakfast has acquired great attention. In this study, the interaction between protein, fiber, starch, and fat has been utilized in formulating a low GI ready-to-cook (RTC) breakfast mix with the energy distribution as suggested by the American Diabetic Association for diabetes. The RTC breakfast mix with modulated eGI will cater to the needs of diabetic, obese, and elderly population. The product will have good compliance, as it is prepared with the staple ingredients and GI is modulated using natural ingredients and can be scaled up with minimum operating steps for comm

关键词： Food products  

摘要： This work describes the functional and nutritional quality of the flour of 10 common beans to verify their potential for application as ingredients in food products. Bean flours were prepared from seven carioca and three colored bean grains. The higher content of protein (25 g center dot 100 g(-1)), fat (1.5 g center dot 100 g(-1)), and low carbohydrate (55 g center dot 100 g(-1)) was found in the pink bean. The purple bean presented the highest phenolic content (54.47 mg center dot g(-1)), anthocyanins (76.4 mu g center dot g(-1)), and antioxidant activity (21.17 mu mol Trolox center dot g(-1)). The carioca bean flour presented a low content of phytates (4.84 mg center dot g(-1)) and tannins (0.0 mg center dot g(-1)). Concerning the pasting properties, the bean flour presented a high variation for the final viscosity (227-1,934 cP), setback (147-596 cP). For water solubility and emulsification capacity, carioca bean showed high values (28 g center dot 100 g(-1) and 59%, respectively). The aged bean flours may be suitable for various food applications due to their variability in nutritional composition and technological parameters. Practical applications We have obtained flours from different aged common beans. Our interest is to expand the use of aged beans as an ingredient (i.e., as flour) by showing its functional and nutritional properties as well its potential for use in various food systems. We show that the aged bean flour presented a potential for application as an ingredient in food products (e.g., soups, creams, pasta, and others). Additionally, bean flours may permit the development of food products with nutritional appeal since beans are an important source of nutrients.

关键词： farinograph property   fresh wet noodles   microbial decontamination   microstructure   non-thermal plasma treatment   polyphenol oxidase activity  

摘要： The effects of non-thermal plasma (NTP) on the physicochemical properties of wheat flour and the quality of fresh wet noodles (FWN) were investigated. The results showed that NTP effectively decreased the total plate count (TPC), yeast and mould count (YMC) and Bacillus spp. in wheat flour. Wet gluten contents and the stability time reached the maximum when treated for 20 s. The viscosity of starch increased significantly after treatment due to the increased of damaged starch. The contents of secondary structure were altered to some extent, which was because that the ordered network structure of gluten protein broken. Furthermore, compared with the control, texture properties of FWN were enhanced significantly at 20 s, and the darkening rate of FWN was greatly inhibited due to the low polyphenol oxidase (PPO) activity. Consequently, the most suitable treatment was 500 W for 20 s, providing a basis for the application of NTP in flour products.

关键词： Indica rice   Branching enzymes   Starch chain length distribution   CRISPR   Cas9  

摘要： Key message Down-regulation of starch branching enzymes alters fine structure and starch properties, especially the B-type crystalline pattern and extremely high amylose content identified in the BEIIb-deficiency mutant in the indica rice. The relative importance of the starch branching enzymes in determining the molecular fine structure and starch functional properties were uncovered in this study. An indica rice, Guangluai 4 with high amylose content (AC) and high gelatinization temperature (GT) was used to generate the clustered regularly interspaced short palindromic repeats (CRISPR)/associated protein-9 (Cas9) knockout lines. Five mutant lines were identified including be1-1, be1-2, be2a-1, be2a-2 and be2b-1, and analysis of western blot showed the CRISPR/Cas9 system was successful in inducing mutations in the targeted genes. AC of be2b-1 (34.1%) was greater than that of wild type (WT) (27.4%) and other mutants. Mutations of either BEI or BEIIa did not alter the starch crystallite pattern (A-type). The BEIIb deficiency caused an opaque endosperm phenotype, changed the crystallite pattern from A- to B-type, and dramatically increased the degree of ordered structure, the relative proportion of amylose chains and intermediate to long amylopectin chains, average chain length of amylopectin molecules as well as GT. The BEIIa deficiency had no effect on the proportion of amylose chains, the length of amylopectin intermediate-long chains, conclusion temperature and enthalpy of gelatinization. Down-regulation of BEI increased the proportion of shortest amylopectin chains (fa) but decreased the proportion of long amylopectin chains (fb2 and fb3), leading to a lower GT. It is concluded that the relative importance in determining starch fine structures and functionality was in the order of BEIIb > BEI > BEIIa. Our results provide new information for utilizations of BE-deficient mutants in rice quality breeding.

关键词： Chitosan  

摘要： Nanoparticles were prepared with encapsulation of nisin in chitosan (NCNs) using two different preparation treatments. The nanoparticles were characterized through Fourier-transform infrared spectroscopy, X-ray diffraction, scanning electron microscopy, and particle size examinations. The nanoparticles from treatment with optimum size (1003.6 +/- 13.6 nm) were added to the sausage and stored at 4 degrees C for 20 days. The changes in total viable counts (TVC), color, thiobarbituric acid reactive substances (TBARS), pH, texture analysis (TCA), and total volatile basic nitrogen (TVB-N) in encapsulated nisin in chitosan nanoparticles, chitosan, and nisin separate treatments was calculated and compared to the control group with no additives (p < .05). Results claimed that 0.6% chitosan plus 0.1% nisin treatment offered better quality preservation impacts including TVC growth control, TVB-N, and TBA reduction (p < .05), as well as pH and color maintenance compared to the control, chitosan, and nisin separate treatments (p < .05). Novelty impact statement Nisin-loaded Chitosan can act as a commercial additive to extend the shelf life of fish sausage. Nisin/chitosan nanoparticles show considerable biochemical effects on the preservation of lipids and proteins. Chitosan can be a powerful wall of capsules releasing nisin under control to the food matrix.

关键词： Human health   Magnetism   Mineral nutrition   Organic fertilization   Ozonated water   Soil leaching   Superabsorbent polymers   Zeolite  

摘要： Medicinal plants are important sources of biochemical compounds affecting human health. However, because large areas of the world are subjected to different stresses including salinity, it is important to find methods, which may control the growth and biochemical properties of medicinal plants in such conditions. Another aspect of cropping medicinal plants in saline soils is the alteration of their biochemical properties by stress. Due to the significance of planting medicinal plants in saline soils, the objective of the present review article is to investigate and analyze the physicochemical approaches including soil leaching, organic fertilization, mineral nutrition, ozonated water, magnetism, superabsorbent polymers, and zeolite, which may control the effects of salinity stress on the growth and biochemical properties (production of secondary metabolites) of medicinal plants. In our just-published review article, we investigated the biological approaches, which may affect the growth and biochemical properties of medicinal properties in saline soils. Although salinity stress may induce the production of biochemical products in medicinal plants, the use of physicochemical approaches is also recommendable for the improved growth and biochemical properties of medicinal plants in saline soils. More has yet to be indicated on the use of the physicochemical approaches, which may affect the growth and biochemical properties of medicinal plants in salt stress conditions.

关键词： Aged rice   Rice starch   Multi-scale structure   Pasting properties   Digestibility  

摘要： Rice short-term (less than 12 months) storage significantly affected starch structures and physicochemical properties, and in turn, influenced rice functionalities. However, effects of rice long-term (more than 12 months) storage on starch structures and functionalities have been not resolved yet. This study revealed the changes in structures and physicochemical properties of starch during rice long-term storage (12-36 months). Rice storage resulted in degradation of starch molecules, which increased amylose content and reduced the content of long branch-chains of amylopectin, double helices, short-range ordered structures, crystalline structures, and lamellar ordering degree along with apparent erosion of starch granules. Those structural changes significantly increased starch thermostability, favored starch short-term reassociation, and promoted starch enzymatic digestion. Comparing with the short-term storage (1 year of storage), the long-term storage (2 or 3 years of storage) yielded a more serious degradation on starch multi-scale structures, and in turn, resulted in a higher thermostability, and better-defined gel structures and higher starch digestion extent after cooking and cooling. Compared with the short-term aged rice, the long-term aged rice is a better candidate to prepare rice-based gel-like foods such as noodles. This study provided a promising pathway to control structures and physicochemical properties of rice starch and even rice-based foods via simply controlling rice-storage time.

关键词： Sugar (sucrose)  

摘要： This study was aimed at investigating the impact of different non-caloric and reduced-calorie sugar blends on the physicochemical, rheological and sensory properties of sweet confectioneries. The systems were formulated using low-methoxyl pectin (1% wt/vol) and orange juice processed by pilot-scale UV-C light (Dean-Vortex reactor;390 mJ/cm(2);Reynolds number: 3824). Consumer perception was measured using the conjoint, difference from control and CATA tests. A control, elaborated with sucrose (S:10% wt/vol), and 27 systems containing blends of S (0-6.0% wt/vol), erythritol (E:0-11.0% wt/vol), rebaudioside A (RA:0-0.038% wt/vol) and polydextrose (P:0%-20% wt/vol) were prepared according to a Box-Behnken design. Multiple combinations of sweeteners that predicted water holding capacity (WHC) and hardness 1 (H1) like control were found using the Response Surface Methodology (RSM). P increased degrees Brix while lowered H1;whereas, E decreased WHC and increased pH. The confectionery was perceived as very healthy and with a high willingness to try. All the evaluated systems displayed a solid/gel behavior dominating the viscoelastic response. Two systems (S5 = 3.0% wt/vol S-0.019% wt/vol RA and S7 = 0.019% wt/vol RA-5.5% wt/vol E) were selected according to RSM, PCAs, MANOVA and sensory tests as both resembled the full-sucrose sample. This study proposes interesting formulations of sugar-reduced and sugar-substitute blends for being used in sweet confectioneries produced from UV-C preserved orange juice and low-methoxyl pectin, with physicochemical, rheological and sensory characteristics like the full-sucrose options. Practical applications Consumers are becoming fully aware of the significant role that food and beverages play in overall health. This trend has a decisive impact on the food industry in terms of innovation and the development of better-for-you products. The present study involves firstly, a conjoint study to investigate the interest of local consumers in a n

关键词： Wine  

摘要： It is difficult to implement the sensory quality evaluation of bulk wine before and after transportation due to geographical, time, cost, and personnel limitation. This study aimed to use the physicochemical indicators of bulk wine to construct an evaluation model of sensory quality. First, this paper designed and carried out the simulation experiment of bulk wine transportation and obtained experimental data on physicochemical and sensory indicators of wine. Afterwards, principal component analysis (PCA) was used to reduce the dimension and fuse features of the physicochemical index. Then, the extracted features were used as the input of the evaluation model, least square support vector machine (LSSVM) was constructed for sensory evaluation, and particle swarm optimization (PSO) algorithm was selected to optimize LSSVM parameters. Finally, the PCA-PSO-LSSVM model was practically applied in sampled winery. The results showed that comparing models' accuracy the PCA-PSO-LSSVM model was superior to traditional models LSSVM and PSO-LSSVM, there is significant difference between PCA-PSO-LSSVM and LSSVM, and the predictive accuracy in appearance and taste attributes was high and the overall prediction accuracy was 86.6%. The application results revealed the changes of sensory quality for bulk wine after transportation. This research provides a set of simple and feasible methods for the sensory evaluation of bulk wine. Practical applications To study the method of using the basic physicochemical index of wine to intelligently evaluate the sensory attributes of bulk wine, so as to realize the accurate evaluation of the quality of bulk wine after transportation. By comparing the comprehensive and accurate quality evaluation before and after the bulk wine transportation, it is helpful for wine companies to understand the impact of the transportation link on the wine quality, further improve the transportation method of bulk wine, and ensure the quality of the wine has importa

关键词： Proteolysis  

摘要： The aim of the current study was to assess the effects of probiotic adjuncts on physiochemical characteristics, organic acids, water-soluble nitrogen percentage (WSN%), total free amino acids (TFAA), and proteolytic patterns in buffalo milk probiotic Cheddar cheese during 120 days of ripening at 4 degrees C. Cheddar cheese was prepared with commercially available mesophilic cheese starter cultures (control), Lactobacillus acidophilus, and Bifidobacterium bifidum individually as well as in synergistic manner to prepare probiotic cheese. The results appeared with a significant difference in control and probiotic cheese with reference to citric, lactic, butyric, and acetic acids, WSN%, and TFAA production. The proteolytic pattern of probiotic bacteria modified the proteolysis and expedited the formation of bioactive peptides in Cheddar cheese. Among probiotic adjuncts, Cheddar having B. bifidum exhibited higher WSN% and TFAA as compared to the other two probiotic cheese samples. Hence, it can be concluded that B. bifidum is slightly more proteolytic as compared to other probiotic adjuncts and the incorporation of probiotic adjuncts enhanced the hydrolysis of alpha s(1-) casein in Cheddar cheese. Practical applications Bioactive peptides remain inactive within the protein molecule. When milk undergoes enzymatic hydrolysis (protein), fermentation (through the proteolytic starter), or enzymatic proteolysis, bioactive compounds become active and capable to exhibit their therapeutic potential. Probiotic adjuncts modify the proteolysis, balance bio-diversity removed by pasteurization and expedite the formation of bioactive peptides in Cheddar cheese. Regarding probiotic adjuncts, cheese serves as one of the most efficient carriers of probiotic bacteria owing to its matrix efficiency and ability to maintain the viability of bacteria and facilitate their entry into the human gut.