1,720,964 research outputs found
Fibre, protein and mineral fortification of wheat bread through incorporation of both milled and fermented malt rootlet and brewer's spent grain
No full textBarley ranks fourth amongst all cereals in total world production and cultivation area with
its primary use in malting and brewing applications. The two major bulky by-products of
beer production are brewer’s spent grain (BSG) and rootlets. Currently, these barley
derivatives are predominantly used as animal fodder. The aim of our research was to
exploit these nutrient-rich raw materials as functional ingredients in wheat bread, up to a
level of 20%, thus offering consumers a high nutrition alternative to wholemeal breads
with improved technological attributes. BSG and rootlets were milled and then
incorporated into bread formulations. Additionally, they were processed by traditional
lactic acid bacteria (LAB) fermentation, using Lactobacillus plantarum FST 1.7, before
use as ingredients.
The four materials (BSG, rootlets, BSG sourdough (SD) and rootlet SD) were
characterised from a nutritional perspective to ascertain their potential benefits as
functional food ingredients. BSG contained (% w/w); 22.13 % protein including an
exceptionally high levels of essential amino acids, 1.13 % minerals, 131 mg/L
polyphenols, 50.2 % dietary fibre and 51.1 % (total fats) essential fatty acids. Analyses
showed that rootlets contributed natural nutrients and bioactive compounds such as (%
w/w); 36.75 % protein, 2.88 % minerals, 102 mg/L polyphenols, 43.0 % dietary fibre and
67.2 % (total fat) essential fatty acids. Rootlets are particularly rich in essential amino
acids, particularly lysine (6.6 %, total protein).
Additionally, BSG and rootlet sourdough addition to the bread, at certain levels, resulted
in significantly softer breads with increased springiness. Rheological measurements
showed a positively correlated increase in resistance of the dough in line with by-product
and SD incorporation. Additionally, supplemented breads were acceptable up to levels of
10 % for each ingredient resulting in products which compared favourably with
wholemeal breads from a nutrient, technological and textural perspective. Furthermore
they were well accepted by sensory panellists. Using these by-products/ SD as a
mainstream food ingredient would have the additional benefit of increasing the market
value of these brewing by-products
The application of dextran compared to other hydrocolloids as a novel food ingredient to compensate for low protein in biscuit and wholemeal wheat flour
No full textWheat is primarily used for bread-making. However, fungal diseases, grain moisture at harvest and low-protein contents strongly influence the quality of the wheat flour, thus creating challenges for traders, millers and commercial bakers who struggle to produce consistently high-quality products. This paper address the replacement of low-protein/wholemeal flour functionality for bread-making purposes. Three hydrocolloids, xanthan gum, dextran and hydroxypropyl methylcellulose, were incorporated into bread recipes based on high-protein flours, low-protein flours and coarse wholemeal flour. Hydrocolloid levels of 0-5 % (flour basis) were used in bread recipes to test the water absorption. The quality parameters of dough (farinograph, extensograph, rheofermentometre) and bread (specific volume, crumb structure and staling profile) were determined. Results showed that xanthan had negative impact on the dough and bread quality characteristics. HPMC and dextran generally improved dough and bread quality and showed dosage dependence. Volume of low-protein flour breads were significantly improved by incorporation of 0.5 % of the latter two hydrocolloids. However, dextran outperformed HPMC regarding initial bread hardness and staling shelf life regardless the flour applied in the formulation
Lactic acid bacteria as a cell factory for the delivery of functional biomolecules and ingredients in cereal based beverages: a review
No full textQuantification of cyclic dipeptides from cultures of Lactobacillus brevis R2 Delta. by HRGC/MS using stable isotope dilution assay
No full textLactic acid bacteria (LAB) play an important role as natural preservatives in fermented food and beverage systems, reducing the application of chemical additives. Thus, investigating their antifungal compounds, such as cyclic dipeptides, has gained prominence. Previous research has primarily focussed on isolation of these compounds. However, their precise quantification will provide further information regarding their antifungal performance in a complex system. To address this, deuterated labelled standards of the cyclic dipeptides cyclo(Leu-Pro), cyclo(Pro-Pro), cyclo(Met-Pro) and cyclo(Phe-Pro) were synthesized, and stable isotope dilution assays were developed, enabling an accurate quantification of cyclo(Leu-Pro), cyclo(Pro-Pro), cyclo(Met-Pro) and cyclo(Phe-Pro) in MRS-broth and wort. Quantitative results showed that, in the Lactobacillus brevis R2 Delta. fermented MRS-broth, the concentrations of cyclo(Leu-Pro), cyclo(Pro-Pro) and cyclo(Phe-Pro) were significantly higher (P < 0.05), than in wort for cyclo (Leu-Pro) when compared with their controls. This indicates that the formation of these three cyclic dipeptides is related to L. brevis R2 Delta. metabolism. Furthermore, this represents the first report of cyclic dipeptides quantification using stable isotope dilution assays in LAB cultures both in vitro and in a food system
Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific dietary management
No full textWestern countries are finding health care costs to be a continuously increasing financial burden in excess of previous budgetary allocations. With current health care costs accounting for greater than 15% of the national expenditure, governments are seeking innovative cost-limiting strategies. Medical nutrition therapy (MNT) has proven to be an efficient cost minimising tool whilst concurrently ameliorating the patient's quality of life. In the MNT approach, the incorporation of foodomics technologies in medical foods has a pivotal role regarding quality, safety, nutrition and health. These MNTs are defined as specially processed or formulated foods that are used for the dietary management of patients. Amongst the medical foods, low-protein/protein-free (LP/PF) foods have been shown to improve the physical manifestation of metabolic disorders in patients with amino acid or protein-related diseases, such as Phenylketonuria, Tyrosinaemia type I, as well as chronic kidney, and coeliac. Most of the cereal-based LP/PF foods currently marketed are a blend of refined or chemically-based food ingredients with unpalatable, frequently artificial flavours, having excessive sweetness to mask the chemical tasting ingredients (drug-like approach). However, the adoption of an alternative to convention, such as a food-like approach to developing medical foods, is a surprisingly complex process. This is specifically true when the technological aspects of LP/PF foods and, in particular, protein-free cereal foods are considered. The primary processing issues arise when trying to replace gluten in baked cereal products. This presents a significant technological challenge, as gluten is an essential structural network-building protein necessary for formulating high-quality baked goods. Additional considerations such as physical/chemical compatibility, product shelf life, appearance, and palatability determine the success and potential for commercialisation of these therapeutic foods. In this review, the suitable food technology strategies, in particular the foodomics research areas comprising genomics, proteomics, metabolomics and materiomics, for developing LP/PF cereal foods able to overcome the significant limitations of a food-like approach will be addressed. (C) 2013 Elsevier Ltd. All rights reserved
Barley malt wort fermentation by exopolysaccharide-forming Weissella cibaria MG1 for the production of a novel beverage
No full textAimsThe growing interest of governments and industry in developing healthy and natural alternative foods and beverages that will fulfil the consumer drive towards a healthy lifestyle and clean-label, natural diet has led to an increase in traditional lactic acid bacteria fermentation research. In particular, this research aims to address the organoleptic modulation of beverages using in situ-produced bacterial polysaccharides. Methods and ResultsWeissella cibaria MG1 is capable of producing exopolysaccharides (dextran) and oligosaccharides (glucooligosaccharides) during sucrose-supplemented barley-malt-derived wort fermentation. Up to 364g l(-1) of dextran was produced in an optimized system, which improved the rheological profile of the resulting fermentate. Additionally, small amounts of organic acids were formed, and ethanol remained below 05%(v/v), the threshold volume for a potential health claim designation. ConclusionsThe results suggest that the cereal fermentate produced by W.cibaria MG1 could be potentially used for the production of a range of novel, nutritious and functional beverages. Significance and Impact of the StudyUsing conventional raw materials and traditional processes, novel LAB-fermented beverages can be produced representing an innovative mechanism towards fulfilling the aim to decrease government and personal costs as well as potentially ameliorating consumer lifestyle regarding dietary-related disease
Ecofriendly control of potato late blight causative agent and the potential role of lactic acid bacteria: a review
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Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
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