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- Babolanimogadam, Nima, et al.
(författare)
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Nutritional, functional, and sensorial properties of oat milk produced by single and combined acid, alkaline, α‐amylase, and sprouting treatments
- 2022
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Ingår i: Food Science & Nutrition. - : Wiley. - 2048-7177.
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Tidskriftsartikel (refereegranskat)abstract
- In this study, the effects of different treatments of the oat slurry on the nutritional, functional, and sensorial properties of oat milk were evaluated. The sprouting and sprouting–acidic treatments have the highest oat milk yield (91.70%) and protein extraction yield (82.74%), respectively. The protein concentrations of alkali, sprouting–acidic, and α-amylase–alkali treatments were significantly (p < .05) higher than other treatments. The alkali treatments showed higher fat content (0.66%). In addition, acidic and alkali treatments in single or combined with other treatments showed the highest dry matter and energy value. The carbohydrate content of α-amylase–alkali treatment (4.35%) was higher than other treatments and also, all acidic treatments showed higher ash content (>1) compared to the other treatments. Furthermore, the sprouting–α-amylase and acidic–α-amylase showed the lowest starch (0.28%) and the highest reducing sugar content (3.15%) compared to the other treatments, respectively. Moreover, the α-amylase–alkali treatment showed the highest total phenolic content and antioxidant activity (342.67 mg GAE/L and 183.08 mg BHT eq/L, respectively). Furthermore, sensory evaluation of most treatments showed acceptable scores (≥7) for consumers, especially in the case of α-amylase, sprouting, and α-amylase–sprouting treatments. Results show that the different treatments had different effects on the nutritional, functional, and sensorial properties of oat milk. In conclusion, from the nutritional and functional point of view, the two-stage treatments were more effective than singular treatments on investigated factors proposing their application in functional plant milk preparation.
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- Barbosa, Gabriel, 1980, et al.
(författare)
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Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins
- 2019
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Ingår i: Food Science and Nutrition. - : Wiley. - 2048-7177. ; 7:3, s. 1017-1026
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Tidskriftsartikel (refereegranskat)abstract
- Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals. The objective of this study was to evaluate different drying techniques and the fractionation of bilberry press cake powder toward obtaining phenolic-rich ingredients for incorporation into value-added food products. The derived powders were dispersed in water and dairy cream, to investigate the effects of drying and fractionation on the dispersibility and solubility of phenolic compounds. The drying techniques, hot air drying and microwave drying, applied on bilberry press cake reduced the content of total phenolics and anthocyanins. The degradation was, however, consistently small and similar for both techniques. The major anthocyanins detected in the samples were stable during drying and fractionation treatments. Fractionation of the press cake powder affected the total apparent phenolic content and composition of the different fractions. The highest phenolic content (55.33 +/- 0.06 mg g(-1) DW) and highest anthocyanin content (28.15 +/- 0.47 mg g(-1) DW) were found in the fractions with the smallest particle size (<500 mu m), with delphinidin-3-O-galactoside being the most abundant anthocyanin. Dispersibility of all dried powder samples was higher in dairy cream than water, and the highest level of anthocyanins was measured in samples from the powder with the smallest particle size (<500 mu m), dispersed in cream. The application of drying, milling and fractionation was found to be a promising approach to transform bilberry press cake into stable and deliverable ingredients that can be used for fortification of food products with high levels of phenolic compounds.
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- Castro-Alba, Vanesa, et al.
(författare)
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Effect of fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa
- 2019
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Ingår i: Food Science and Nutrition. - : Wiley. - 2048-7177. ; 7:12, s. 3902-3911
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Tidskriftsartikel (refereegranskat)abstract
- BackgroundQuinoa is a pseudocereal with relatively high content of proteins and minerals that also contains mineral inhibitors such as phytate. The aim of the present study was to evaluate lactic acid fermentation and dry roasting on the nutritional quality and sensory attributes of quinoa. Various processes were evaluated, and quinoa grains were dry-roasted, milled, and fermented, either with or without the addition of wheat phytase or activated quinoa phytase (added as back-slop starter), for 10 hr. In other processes, raw quinoa flour was fermented for 10 hr or 4 hr and dry-roasted. Hedonic sensory evaluation was then performed to evaluate the acceptability of the fermented flours prepared as porridges. ResultsThe combined dry roasting and fermentation processes significantly (p < .05) degraded phytate between 30% and 73% from initial content. The most effective process was fermentation of raw quinoa flour followed by dry roasting, which improved the estimated zinc and iron bioavailability. Particularly, estimated zinc bioavailability improved from low (Phy:Zn 25.4, PhyZn:Ca 295) to moderate (Phy:Zn 7.14, PhyZn:Ca 81.5). Phytate degradation was mainly attributed to the activation of endogenous phytase during fermentation. Dry roasting was effective in improving the sensory attributes of the fermented quinoa flour. Porridge made with raw quinoa flour fermented for 4 hr and dry-roasted was more favorable to overall acceptability than that which was fermented for 10 hr and dry-roasted. ConclusionFermentation of quinoa flour for 4 hr followed by dry roasting was successful in improving both nutritional and sensory attributes of the final product.
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| 6. |
- Castro-Alba, Vanesa, et al.
(författare)
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Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability
- 2019
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Ingår i: Food Science and Nutrition. - : Wiley. - 2048-7177. ; 7:9, s. 2854-2865
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Tidskriftsartikel (refereegranskat)abstract
- There is a scarcity of information on mineral and phytate content in plant-based foods in Bolivia. This study aimed to analyze iron, zinc, calcium, and phytate content and estimate the mineral bioavailability of foods consumed in Chapare, Bolivia. Minerals and phytate were analyzed, and bioavailability was estimated in 17 food samples. Leafy vegetables and green legumes had the highest mineral content, followed by pseudocereals. Estimated mineral bioavailability was low for cereals, dry legumes, pseudocereals, and flaxseeds foods mainly due to phytate content. But estimated zinc bioavailability for black cornmeal, yellow corn, and dry peas was moderate. Strong correlations (p < 0.01) were found between the three minerals, while phytate correlated negatively to iron, zinc, and calcium. To get an overview of the estimated mineral bioavailability of plant-based diets, we have included foods, from the same area, analyzed in a previous study where the evaluated diet covers 80% of RNI for iron and zinc, but <40% of calcium. In conclusion, leafy vegetables and green legumes had the highest contents of minerals and the lowest phytate content of the foods analyzed in the study. The usage of processing strategies and dietary diversification to reduce phytate content would significantly improve estimated mineral bioavailability in plant-based diets.
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| 7. |
- Eduardo, Maria, 1965, et al.
(författare)
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Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage
- 2016
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Ingår i: Food Science and Nutrition. - : Wiley. - 2048-7177. ; 4:4, s. 636-644
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Tidskriftsartikel (refereegranskat)abstract
- The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40: 10: 50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to
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| 8. |
- Eliasson, Lovisa, et al.
(författare)
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Tailoring bilberry powder functionality through preprocessing and drying
- 2019
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Ingår i: Food Science and Nutrition. - : Wiley. - 2048-7177. ; 7:4, s. 1379-1386
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Tidskriftsartikel (refereegranskat)abstract
- Berry powders are popular as ingredients in a range of food products, where they naturally provide flavor, color, texture, polyphenols, fiber, and other nutrients. The choices regarding processing techniques and conditions influence the quality attributes of berry powders. The aim of this study was to study the effects on bilberry powder functionalities of applying different preprocessing techniques (purée mixing and juice pressing vs. untreated whole berries) prior to hot air drying and milling. Drying of press cake reduced the drying time by 72% and increased the total apparent phenolic content of the final powder by 44%, as compared to the powder of dried whole berries. The press cake powder showed an easier flowing behavior than the powders from whole berries and puréed berries. Dispersibility (in water and dairy cream) was 60% higher for powders from whole berries and puréed berries, as compared to press cake. The total phenolic content of the dispersed powders was highest for whole berries and puréed berries. Bilberry powder functionality can be modulated through the selection of an appropriate preprocessing technique before drying and milling. This tailors the powder properties into food ingredients ready for different applications, without the need for additives.
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| 9. |
- Ferawati, Ferawati, et al.
(författare)
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Flours from Swedish pulses : Effects of treatment on functional properties and nutrient content
- 2019
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Ingår i: Food Science & Nutrition. - : John Wiley & Sons. - 2048-7177. ; 7:12, s. 4116-4126
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Tidskriftsartikel (refereegranskat)abstract
- Despite the high nutritional profile in pulses, pulse consumption in Sweden is still low. However, the recent increase in consumption of sustainable and locally produced food in Sweden is driving demand for a versatile, functional pulse-based ingredient that can be incorporated into different food products. This study assessed different treatments (boiling, roasting, and germination) when preparing flour from domes- tically grown pulses (yellow pea, gray pea, faba bean, and white bean). Functional properties (water and oil absorption capacity, emulsion and foaming properties, and gelation concentration) of the flours produced following different treatments and their nutrient content (total dietary fiber, total choline, and folate content) were de- termined. Depending on pulse type, all treatments increased (p < .001) water ab- sorption capacity up to threefold and gelation concentration up to twofold, whereas emulsion activity and foaming capacity decreased by 3%–33% and 5%–19%, respec- tively, compared with flour made from raw pulses. All treatments also had a signifi- cant effect (p < .001) on nutrient content. Total dietary fiber increased (p < .02) by 11%–33%, depending on treatment and pulse type. Boiling decreased (p < .001) total choline and folate content in all pulse flours, by 17%–27% and 15%–32%, respec- tively. Germination doubled folate content (p < .001) in flour from both pea types compared with flour from the raw peas. In conclusion, treated pulse flours could be useful in food applications such as coating batter, dressings, beverages, or bakery goods, to improve the content of fiber, total choline, and folate.
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| 10. |
- Forsby, Mathilda, 1993, et al.
(författare)
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Nutritional intake and determinants of nutritional quality changes from pregnancy to postpartum—a longitudinal study
- 2024
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Ingår i: Food Science and Nutrition. - 2048-7177. ; 12:2, s. 1245-1256
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Tidskriftsartikel (refereegranskat)abstract
- Nutrient requirements vary across the reproductive cycle, but research on changes in nutritional intake and quality from pregnancy to beyond the lactation period is limited. Thus, we aimed to study nutritional intake and quality changes, among Swedish pregnant participants from late pregnancy to 18 months postpartum and to study the determinants of nutritional quality changes. Participants (n = 72) were studied longitudinally from the third trimester of pregnancy and postpartum (2 weeks 4, 12, and 18 months postpartum). At each visit, participant characteristics and 4-day food diaries were collected. Nutritional quality was assessed by energy adjusted Nutrient Rich Food Index 11.3. Linear mixed models were used to analyze the determinants of change in nutritional quality. Intakes of carbohydrate energy percentage (E%), fiber, vitamin A, vitamin C, and potassium were higher in the third trimester compared to postpartum, whereas intakes of E% protein and monounsaturated fat were lower. Adherence to recommended intakes was low at all study visits for saturated fat (4%–11%), fiber (15%–39%), vitamin D (8%–14%), folate (0%–2%), and iron (6%–21%). Overall, nutritional quality did not differ significantly from third trimester to postpartum. Shorter duration (<4 months) of lactation was negatively related to nutritional quality changes, whereas higher age was positively related to changes. In conclusion, nutritional intake from pregnancy to postpartum changed, whereas quality remained relatively stable, with age and lactation duration as determinants. Identification of people at risk of adverse dietary changes from pregnancy to the postpartum period should be further addressed in future larger and more diverse study populations.
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