1,721,149 research outputs found
Symbolic meaning and use of broad beans in traditional foods of the Mediterranean Basin and the Middle East
Full text linkBroad beans (Vicia faba L.) are rarely consumed in Northern Europe and in the USA, whereas they are constantly present in the culinary habits of the Mediterranean and Middle Eastern countries. This grain legume is characterized by interesting nutritional properties because of high levels of complex carbohydrates, proteins, and dietary fiber, coupled with a low content of saturated lipids and the presence of several bioactive compounds. However, broad beans are much more than a cheap source of nutrients. Among the oldest domesticated legumes, they have also a cultural value linked to an ancient symbolic meaning. Generally associated with funerary rituals, broad beans have also a positive significance being “dead” seeds with a regenerative capacity. This review focuses on the social symbolism of broad bean consumption and its associated rituals. Furthermore, the culinary habits related to this legume are analyzed along different Mediterranean and Middle Eastern countries, from Egypt to Iran. Soups, thick gruels, and purees were found to be by far the most common culinary preparations. Using the Egyptian ful medames as a model, the study highlights a link between broad bean–based dishes in different countries, which arises from similar environmental conditions and from cultural interactions along trade routes. Enhancing the knowledge of these ethnic legume-based foods could improve the diet of Western countries by increasing the consumption of legumes
Influence of some packaging materials and of natural tocopherols on the sensory properties of breakfast cereals
No full textThe combined effect of natural antioxidants and packaging materials on the quality decay of breakfast cereals during storage was evaluated. Corn flakes were produced on industrial scale, using different packages and adding natural tocopherols to the ingredients, and stored for 1 year. The samples were then submitted to sensory analysis and HS-solid phase microextraction/gas chromatography/mass spectrometry (SPME/GC/MS) analysis. The packaging had a significant influence on the sensory profile of the aged product: metallized polypropylene gave the highest levels of oxidation compounds and sensory defects. The sensory profile was improved using polypropylene and especially high-density polyethylene. Natural tocopherols reduced the sensory decay of the flakes and the oxidative evolution of the volatile profile. They gave the most remarkable improvement in polypropylene (either metallized or not) packs. Polypropylene showed a barrier effect on the scalping of volatiles outside of the pack. This led to higher levels of oxidation volatiles and faster rates of the further oxidative processes involving the volatiles. © The Author(s) 2013
Does the increase of deodorisation temperature improve the oxidative stability of refined olive oils? E
No full textOne sample of lampante olive oil, neutralised and bleached by a laboratory-scale refining plant, was deodorised at the two most frequently adopted temperatures in olive oil refining (220°C and 230°C). The samples of deodorised oil were subjected to oven test at 60°C for 25 days. Aliquots of the oils were sampled at fixed times for analytical determinations, and the oxidative stability was evaluated by measuring the time needed to reach the peroxide value of 20meq O2/kg. The sample that showed the highest oxidative stability was the oil deodorised at the highest temperature. This oil presented a higher level of TAG oligopolymers (TAGP) and lower amounts of oxidised TAGs (ox-TAG) respect to the oil deodorised at lower temperature. These findings could be explained by the greater pro-oxidant effect of ox-TAG respect to TAGP. Practical applications: The results of this paper can help to choose the right deodorisation temperature for an oil. In fact, increasing the deodorisation temperature - other parameters being equal - leads to an increase in the oxidative stability of the refined oil. Therefore it could be an option when refining oils with potentially low stability. Nevertheless, it should be preferred submitting to refining slightly oxidized oils, with lower deodorisation temperatures, in order to obtain oils with low amounts of both ox-TAG and TAGP. © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim
The potential of apulian olive biodiversity: The case of oliva rossa virgin olive oil
Full text linkIn this study, the drupes and virgin olive oils extracted from the Oliva Rossa landrace are characterized. Oliva Rossa is an old landrace part of the autochthonous Apulian olive germplasm for which only few data have been reported till now. During the study, the maturity patterns of the drupes had been followed. Four samplings per year were planned, one every 14 days starting from the middle of October. The pigmentation index, the oil content and the total phenolic content of the drupes were measured. Simultaneously, virgin olive oils were extracted at the lab scale and analyzed for the fatty acid composition, the basic quality parameters and the content of minor compounds. The pigmentation pattern of the drupes was different among the years and, despite this trend, at the third sampling time the stage of maximum oil accumulation was always over. The extracted virgin olive oils had a medium to high level of oleic acid. With colder temperatures, a higher level of monounsaturated fatty acids, oleic/linoleic ratio and antioxidants was observed. The phenolic profile was dominated by 3,4-DPHEA-EDA and p-HPEA-EDA while the volatile profile by (E)-2-hexenal and 3-ethyl-1,5-octadiene
The Use of Durum Wheat Oil in the Preparation of Focaccia: Effects on the Oxidative Stability and Physical and Sensorial Properties
Full text linkDurum wheat oil is an innovative oil that could be considered the “second life” of durum wheat milling by-products. In this study, we proposed the use of this oil in the reformulation of a traditional Italian greased flat bread, namely focaccia, whose typical sensorial features are due to the presence of relevant amounts of oil in its formulation. The chemical, physical, and sensorial features of focaccia with durum wheat oil (DWO) were compared with those of focaccia prepared with olive oil (OO) and sunflower oil (SO). The results showed the prevalence of polyunsaturated fatty acids in DWO, followed by SO. DWO was more resistant to oxidation than SO (induction time 86.2 and 66.3 min, respectively), due to its higher content of tocotrienols (1020 and 70.2 mg/kg in DWO and SO, respectively), but was less resistant than OO, richer in monounsaturated fatty acids, and contained phenolic compounds. The volatile oxidation markers, namely hexanal and nonanal, were less prevalent in OO and DWO than in SO. Texture and color were positively influenced by the use of durum wheat oil, allowing the nutritional improvement of this flat bread in a sustainable and circular manner
An effort to improve the shelf life of breakfast cereals using natural mixed tocopherols
No full textAn experimental investigation was carried out with the aim of appraising the effects of natural tocopherols on lipid oxidation in extruded breakfast cereals. Corn flakes produced on an industrial scale, with and without added tocopherols and stored in commercial packing under shelf conditions, were compared using sensory evaluation and analyses of volatile compounds and triacylglycerol polymerization products. The sensory evaluation showed the effectiveness of tocopherols in limiting the development of off-flavour during storage. The analysis of the volatile compounds, focused on the secondary products of the lipid oxidation, showed that the antioxidant activity of tocopherols limited the evolution of the headspace towards a more intense oxidation, notably the further oxidation of hexanal into hexanoic acid (that reached 32% and 15% in the flakes, respectively, without and with added tocopherols, after 360 days). The percentage of hexanoic acid in the headspace positively correlated with almost all the descriptors of the defect considered for the sensory evaluation. The analysis of the triacylglycerol polymerization products confirmed the inhibiting action of tocopherols on lipid oxidative degradation. © 2007 Elsevier Ltd. All rights reserved
Production of extruded-cooked lentil flours at industrial level: Effect of processing conditions on starch gelatinization, dough rheological properties and techno-functional parameters
Full text linkThe aim of this work was to identify the effect of two different extrusion-cooking (E-C) conditions, milder and more severe, on starch gelatinization, dough rheological properties and techno-functional parameters of lentil flour (Lens culinaris Medik.). Extruded flours were obtained at 100 °C die temperature, with a screw speed of 220 rpm (EF1) and at 115 °C, 230 rpm (EF2), in an industrial plant. The E-C increased the viscoamylograph initial viscosity compared with native flour (NF), with a significantly higher value (p < 0.05) in EF1 (69.3 ± 4.1 Brabender Units, BU) than EF2 (59.1 ± 3.1 BU). The extruded flours also showed a lower degree of starch retrogradation than NF (cooling maximum viscosity = 201.3 ± 6.4 BU in EF1, 194.1 ± 9.2 BU in EF2 and 433.5 ± 8.5 BU in NF). The E-C markedly increased the Mixolab maximum consistency (with EF1 reaching 1.77 ± 0.04 Nm) compared with NF. The techno-functional parameters significantly improved, compared with NF, with an increase in water absorption index (higher in EF1 than in EF2) and oil absorption capacity (higher in EF2 than in EF1), and a decrease in bulk density. Therefore, by conveniently modulating the industrial processing conditions, lentil flour can become a valuable ingredient for several food applications
Use of Legumes in Extrusion Cooking: A Review
Full text linkThe traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion cooking, proving that legumes have excellent potential for the production of extruded ready-to-eat foods by partially or totally replacing cereals. This review identifies the optimal processing conditions for legume-based and legume-added extruded foods, which allow the improvement of the expansion ratio and give the extrudates the spongy and crisp structure expected by consumers. In particular, the effect of the individual processing parameters on the physical-chemical and nutritional properties of the final product is highlighted. The extrusion cooking process, indeed, has a positive effect on nutritional characteristics, because it induces important modifications on starch and proteins, enhancing their digestibility, and reduces the content of trypsin inhibitors, lectins, phytic acid, and tannins, typically present in legumes. Therefore, the extrusion of legume flours is a viable strategy to improve their nutritional features while reducing home preparation time, so as to increase the consumption of these sustainable crops
Sensory evaluation and statistical analysis to assess the changes during storage in extruded cereals. Use of semi-trained panels
No full textEffect of added natural tocopherols on the sensory characteristics of corn flakes during storage
No full textIn order to investigate on the appearance and evolution of sensory defects due to lipid oxidation during the storage of breakfast cereals, and on the possibility to slow down such phenomena, corn flakes added with natural tocopherols have been compared with a control without added antioxidants. The sensory evaluation and the statistic analysis of the data (ANOVA and PCA) have underlined that during the storage of the cereals sensory defects appeared, both nasal and retronasal, due to the lipid oxidation, defined as stale, rancid and pungent. The flakes without added tocopherols presented significantly more intense off-flavors than those perceived in the flakes with added antioxidants, which showed sensory profiles comparable to those shown by control in preceding storage phases
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