1,721,021 research outputs found
Effect of different vegetable oils on extruded plant-based meat analogs: Evaluation of oxidative degradation, textural, rheological, tribological and sensory properties
No full textVegetable oils are often added during high moisture extrusion of plant-based meat analogs to improve their textural and sensory quality. However, the impact of extrusion processing on lipid degradation often receives minimal attention, despite its potential to reduce the nutritional and sensory quality of the product. Therefore, in this study the influence of four different oil types (MCT, coconut, olive and grapeseed oil) at different oil concentrations (0, 3, 6%) on the extrusion process and relevant quality characteristics of wheat gluten-based meat analogs was evaluated. The vegetable oils were added as emulsions, and the die pressure measured during processing, as well as the rheological, textural, tribological and sensory properties of the extrudates were characterized as a function of oil concentration and oil type. Extrudates without oil showed significantly higher storage moduli, which correlated with higher firmness and chewiness as measured by texture profile analysis. With increasing oil concentration, storage modulus, firmness and chewiness decreased significantly for all oil types, which was reflected in a higher perception of tenderness during sensory evaluation. Determination of polar compounds of the oils before and after extrusion processing showed that oils with a high degree of unsaturation, i.e., olive oil and grapeseed oil, are more susceptible to lipid oxidation caused by high moisture extrusion. However, sensory evaluation did not reveal any rancid off-flavors associated with lipid oxidation in any of the extrudates, irrespective of oil type. Future studies could involve the evolution of oxidative degradation during shelf-life, and its implications on sensory properties.16
Almond okara as a valuable ingredient in biscuit preparation
Full text linkBACKGROUND The okara is the water-insoluble residue derived from the production of plant-based beverages, including almond milk. Information on almond okara is scarce, with no scientific references. In the present study, the almond okara was characterized and used to replace wheat flour at 15%, 25% and 35% for biscuit preparation. RESULTS The contents of protein, lipid and dietary fiber of almond okara were 140.08, 421.16 and 407.90 g kg(-1) dry matter, respectively. The lipid fraction of almond okara showed contents of triacylglycerol oligopolymers and oxidized triacylglycerols of 0.12 and 5.14 g kg(-1), respectively, which were significantly lower than the levels observed in the sunflower oil used in the formulation of biscuits. Consequently, the biscuits containing okara showed a content of triacylglycerol oligopolymers lower than that of control biscuits. The texture analysis revealed that the addition of the okara at 25% and 35% caused a significant increase in biscuit hardness and a reduction of the brittleness, compared to the control. The sensory evaluation confirmed these data, highlighting the slight impact of the almond okara on the almond odor, taste and flavor attributes. CONCLUSION Almond okara is a valuable by-product that can be easily used as an ingredient for biscuit preparation, exploiting its fiber, protein and lipid content to improve the nutritional value of food, with a limited impact on the sensory properties. (c) 2022 Society of Chemical Industry
Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods
Full text linkNear-infrared spectroscopy (NIR spectroscopy) is a powerful analytical technology for measuring food characteristics. More and more applications of NIR spectroscopy have been studied, and an increasing number of commercial solutions are available on the market. However, only 25 documents about NIR spectroscopy have been issued by international bodies, while the number of scientific papers published in recent years has always been higher than 60/year. Studies prove that NIR spectroscopy could boost the sustainability of the food system, the food quality, and the optimisation of production by real-time monitoring. Considering the technical, analytical, and environmental advantages of NIR spectroscopy, more efforts should be made to extend the applicability of NIR spectroscopy solutions and promote the development of more official methods based on NIR spectroscopy
Data on the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties of a collection of pea (Pisum sativum L.)
No full textThis dataset refers to a collection of 81 pea ( Pisum sativum L.) genotypes grown at the experimental farm “P. Martucci”of the University of Bari “Aldo Moro”sited in Valenzano, Italy (41 °01 22.1’’ N 16 °54 21.0’’ E) during the 2022–2023 growing season. The dataset reports the nutritional and fatty acid composition, bioactive compounds, in vitro antioxidant activity and techno-functional properties determined on the flour obtained by milling the seeds of each pea genotype. The aim of this study was to assess the potential and the vari- ations of these pea genotypes and provide useful informa- tion to food companies and research institutions. In addition to the study of suitable food applications, these data can be used in genetic research to identify specific genomic regions associated with key nutritional and techno-functional traits, thereby improving understanding of the underlying genetic mechanisms
Nutritional, physico-chemical and functional characterization of a global chickpea collection
No full textA comprehensive study to assess and compare physico-chemical, nutritional and functional properties of a chickpea germplasm collection was carried out. The collection, composed of 57 accessions, also included black chickpeas from Apulia (Southern Italy), previously shown to display peculiar phenotypic and genetic features with respect to desi and kabuli chickpeas, and for which no information is currently available. Associations of genetic and phenotypic traits with nutritional and functional properties were assessed. Black (including Apulian types) and brown chickpeas showed a dietary fiber content ranging from 18.0 to 22.1 g 100 g−1, high bioactive compound contents, and levels of PUFA that reached 64.4 and 67.0 g 100 g−1 of total fatty acids, respectively. Brown accessions were characterized by high values of water absorption capacity (1.9 g water g−1 of flour), therefore could be suitable for mixing with cereal flours to produce cereal-pulse foods. Our findings highlight the nutritional and technological potential of local landraces which are being replaced by modern cultivars and are therefore, at risk of genetic erosion
Effect of mineral and organic fertilization on desi and kabuli chickpea (Cicer arietinum l.): Plant growth and production, hydration properties, bioactive compounds, and antioxidant activity
Full text linkComposting is a strategic technology to convert organic waste into environmentally friendly soil improvers, mitigating the pressure on landfills and contributing to sustainability. This research evaluates the effects of different doses of mineral/organic fertilizers on two chickpea types: desi and kabuli. A randomized block design with three replications and six conditions was adopted: non-fertilized control, two mineral fertilizations (M1, M2), and three organic fertilizations (B1, B2, B3). M1 and B1 provided for comparable NPK amounts. Fertilization and variety significantly influenced plant growth and production, and seed hydration. Fertilization had a lower influence on bioactive compounds. The highest seed yields were obtained with M2 (30–40–100 kg ha−1 of N, P2O5, and K2O, respectively. An addition of 40 kg ha−1 of P2O5 (M1) had no effect on seed yield. B1 (10 Mg ha−1 of Bio Vegetal) and M1 led to the same yield, which did not increase using higher doses of green compost. Mineral and organic fertilizations favored hydration and swelling of chickpeas. Desi chickpea showed a significantly higher seed yield but a lower seed weight than kabuli. Organic fertilization, combined with the recovery of peculiar chickpeas, which are more productive and richer in bioactive compounds, promotes a more sustainable food system
Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches
No full textDry-fractionated (DF) starches are considered co-products of protein production and remain underutilized in food applications, where isolated starches are generally preferred. This study aimed to characterize DF pea starch, compare it with conventional corn starch, and evaluate their potential as sustainable alternatives to gelatin in jelly candies. Gelatin-based jelly candies were prepared as the control (G).
DF pea starch exhibited a higher amylose content and water solubility index compared to corn starch. Least gelling concentration (LGC) was determined to be 16 % for DF pea starch, 12 % for corn starch, and 6 % for gelatin. Based on these values, three jelly candy formulations were developed by increasing the starch content by 4 % and 8 % above the respective LGC. Microscale and macroscale structural behaviors were evaluated using rheological tests and texture profile analysis (TPA), respectively. All jelly candies demonstrated a solid-like structure, as evidenced by a predominance of storage modulus (G′) over loss modulus (G′′). DF pea-based jelly candies showed a significantly higher consistency index (1528 ± 58) than those made with corn starch (555 ± 158). However, DF pea starch candies had the lowest degree of structural recovery (mean value of 1.03 %), indicating a fragile gel network, as confirmed by the texture map and TPA results. DF pea-based jelly candies exhibited a more intense color compared to the other samples. These findings suggest that, despite some structural limitations that may require further optimization, DF pea starch is promising as a plant-based gelling agent in the formulation of vegan jelly candies
Amino acid and fatty acid compositions of texturized vegetable proteins
Full text linkTexturized proteins are the main ingredients of meat analogues. This paper evaluated the amino acid and the fatty acid compositions of texturized proteins produced by pea isolates, soy isolates, or dry-fractionated pea proteins, all combined with oat proteins. The nutritional composition was significantly affected by the protein sources. All the texturized proteins had a balanced amino acid profile, complying with the recommendations by FAO/WHO, except for the sulfur amino acids. The fatty acid profile showed the predominance of the polyunsaturated fraction, which was the highest in the dry-fractionated pea mixes. The trans-isomers’ content was lower than 0.5%
Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods
Full text linkThe study evaluated the rheological properties and volatile profile of emulsion filled gels (EFG) composed of inulin, dry-fractionated proteins of red lentil (RL) and black chickpea (BC), and containing three percentages of sunflower seed oil (5%, 10% and 15%). The EFG were then used as fat replacers in the formulation of low-fat brioches. The EFG showed shear thinning behavior, and the EFG containing 15% oil was found to have the highest consistency index. EFG viscosity and viscoelasticity were significantly affected by RL and BC, oil concentration and storage (4 degrees C for 24 h). EFG made using BC was selected for vegan brioche production due to its lower concentration of undesirable volatile compounds linked to pulse flavor. All the vegan brioches obtained met the criteria for labeling as "low-fat" (Regulation (EC) No 1924/2006). The use of EFG reduced total porosity and pore connectivity but increased hardness and chewiness. The brioche made with EFG containing 15% oil had the lowest levels of hardness and chewiness, and was most similar to the control in its volatile profile and typical brioche odor. These results indicate that EFG containing 15% oil has the potential to replace fat in the production of vegan brioches
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