1,720,988 research outputs found
Physical, chemical, and techno-functional properties of soy okara powders obtained by high pressure homogenization and alkaline-acid recovery
Full text linkHigh pressure homogenization (HPH) at increasing intensity (50, 100, 150 MPa and 150 MPa for 5 passes) was combined with an alkaline-acid recovery method to prepare protein-enriched okara powders intended as ingredients with improved techno-functional properties. The treatment allowed obtaining from 4 to 8 g powder per 100 g fresh okara. The intensity of HPH treatment significantly affected amount, composition, particle size, protein structure and techno-functional properties. Treatments at intermediate pressures in the range 50−100 MPa resulted the most feasible from an industrial perspective allowing to obtain a good balance between protein content and the techno-functionalities (e.g. solubility, foaming, gelling and emulsifying properties) of the okara ingredient. Thus, HPH combined with simple pH-driven precipitation can be considered an efficacious and industrially feasible pre-treatment for okara valorisation into innovative ingredients
Tailor-made protein-rich bread for the elderly: integrating sensory preferences with nutritional and technological goals
No full textThis study aimed to evaluate the mechanical and sensory characteristics of a functional bread, and secondarily examined the attitudes and consumption habits of elderly people toward legumes to assess the potential acceptance of pea protein-based bread in this group. Experimental breads were made by replacing 5% of wheat flour with pea protein concentrate, either untreated or processed via high-pressure homogenization. The breads showed a homemade, heterogeneous appearance, which was appreciated by elderly consumers. They qualified as a "source of protein," had lower sodium content, and featured a darker crust due to the Maillard reaction while keeping acceptable sensory attributes. Textural analysis indicated that breads with untreated pea protein were firmer and chewier than commercial ones. However, sensory tests showed that the experimental breads received higher liking scores, highlighting their appeal. Overall, adding pea protein enhanced nutritional value without affecting sensory quality, supporting its use to promote elderly nutrition and sustainabilit
Monitoring the volatilome of kefir and kefir-like cereal-based beverages during fermentation by PTR-Tof-MS
Full text linkSteering protein and carbohydrate digestibility by food design to address elderly needs: The case of pea protein enriched bread
Full text linkA “source of protein” and a “high protein” bread intended for the elderly were obtained by replacing wheat flour in bread dough with 50 and 165 g/kg pea protein concentrate. Carbohydrate and protein digestibility was evaluated in vitro by mimicking adult and elderly digestive conditions. Protein digestibility was measured by the OPA assay. Carbohydrate digestibility was assessed by determining the incremental area under the glucose curve during the intestinal phase to estimate the glycaemic index (GIe). Pea proteins negatively affected some key features accounting for elderly acceptability of bread, mainly the textural ones, with firmness increasing from 1.2 to 3.3 N. Proteolysis was not affected by physiological conditions but by reformulation, with “high protein” bread presenting the highest proteolysis, followed by “source of protein” and soft wheat bread (around 110, 80 and 70 mmol free NH2/gdw, respectively). Conversely, carbohydrate digestibility was restrained in elderly settings compared to adult ones, with glucose concentration during digestion reaching maximum values of 0.5 and 0.8 respectively, with no differences between enriched bread. Results may contribute to a better understanding of food digestibility under different gastrointestinal conditions and of its dependence on technological factors and would help to design age-tailored foods
Preliminary screening of elderly gut microbiota metabolites of pea protein enrich-bread
No full textThe ageing process affects the human gut microbiota composition and its metabolite production. This research effort intends to provide a preliminary screening on how gut microbiota metabolize food components during in vitro batch fermentation. By continuing to optimize and refine these results, it is possible to consider using DIMS technique
Effect of presence of gluten and spreads on the oral processing behavior of breads
No full textLittle is known about the oral processing behavior of gluten-free (GF) products. This study investigated the oral processing behavior of one commercial GF bread and one gluten-containing (GC) equivalent with and without spreads. Oral processing parameters were determined through video recording and the predominant texture attributes were accessed using a check-all-that-apply test. The GF bread was perceived crumbly, dry and sandy and had a longer eating duration than the GC bread, which was perceived soft, spongy, pasty and sticky. Results suggest that the structure of the GF bread was easily fragmented during mastication and a longer period in the mouth was required to prepare a cohesive bolus for swallowing. The addition of spreads increased softness perception but did not affect chewing behavior. Oral processing behavior of GF products should be further investigated to understand how eating rate, satiation responses and food intake can be modulated in GF products
DIMS techniques and the study on microbial VOCs in food: flavour attributes, fermentation monitoring and emerging trends
No full textThe renewed interest in fermentation as a sustainable and consumer-friendly process leads to a revamp in related R&D activities. DIMS techniques have proven to be versatile tools for monitoring VOCs during fermentation in food and beverages, offering new approaches for improving quality and safety standards and developing new product
A Deep Analytical Investigation of the Aroma Chemistry of Incrocio Bruni 54 and Its Differentiation from Italian White Varieties
Full text linkIncrocio Bruni 54 is a little-known white grape variety developed in the Marche region (Italy) from a cross between Verdicchio and Sauvignon Blanc to combine aromatic freshness with structure. In light of the growing interest in minor and autochthonous cultivars, this study provides the first comprehensive chemical characterization of the aroma profile of Incrocio Bruni 54 wines. Seventeen commercial wines were analyzed for varietal compounds, such as terpenes, norisoprenoids, volatile thiols, methyl salicylate and its glycosides, and fermentative compounds, including esters, alcohols, acids, phenols, aldehydes, and ketones, using GC-MS/MS and LC-MS/MS. Odor activity value (OAV) calculations revealed an aroma profile dominated by ethyl esters, such as ethyl caproate and isopentyl acetate, β-damascenone, 4-vinylguaiacol, TDN, and the volatile thiols 3MH and 4MMP, imparting fruity, floral, spicy, and tropical notes. Comparison with datasets of 246 Italian monovarietal white wines and related sub-datasets composed of Verdicchio and Lugana showed significantly higher concentrations of 3MH and free methyl salicylate in Incrocio Bruni 54, but markedly lower levels of glycosylated methyl salicylate forms, suggesting a greater expression of this odorant in young wines balanced by a lower potential over aging. These findings highlight the distinctive aromatic fingerprint of Incrocio Bruni 54, combining parental traits with unique sensory potential, and support its knowledge and valorization in wine production
Adult and elderly in vitro digestibility patterns of proteins and carbohydrates as affected by different commercial bread types
No full textCarbohydrate and protein digestibility were assessed in different commercial bread types, i.e., soft, durum, and whole wheat, by applying in vitro digestion protocols mimicking adult or elderly physiological conditions. Protein digestibility was measured after the gastric and intestinal phases by the o-phthalaldehyde spectrophotometric assay (OPA). Carbohydrate digestibility was assessed by determining the incremental area under glucose curve during the intestinal phase of digestion to estimate the glycaemic index (GIe). Finally, the correlation between protein and carbohydrate digestibility was computed. Bread proteins presented a high gastric resistance, with a digestibility soft > whole, under both adult (119, 101, and 82, respectively) and elderly (107, 93, and 65, respectively) conditions. The extent of differences under different physiological settings varied depending on the bread type, without significant changes for soft wheat bread (ΔGIe = 8), whereas elderly conditions significantly reduced GIe both for durum (ΔGIe = 12) and whole (ΔGIe = 17) wheat bread. An almost strong positive correlation between protein digestibility and GIe was observed (p = 0.69), indicating that concomitantly addressing sarcopenia and type 2 diabetes can only be pursued by a compromise solution or more desirably requires identifying technological strategies to maximize protein digestibility while restraining the glycaemic response
- …
