| 1. |
- Auer, Jaqueline, et al.
(författare)
-
Assessing the digestibility and estimated bioavailability/bioaccessibility of plant-based protein from soy, pea and faba bean ingredients.
- 2024
-
Ingår i: LWT - Food Science and Technology. - 1096-1127 .- 0023-6438. ; 197
-
Tidskriftsartikel (refereegranskat)abstract
- Concerns have been raised about the nutritional adequacy of plant-based foods due to the presence of antinutrients and overall low protein digestibility. Therefore, this study characterizes the estimated bioavailability/bioaccessibility of iron and zinc and the protein digestibility of 11 commercially available plant-based ingredients to assess their potential in the future development of nutritious plant-based foods. The accessibility of iron and zinc was limited in all ingredients, with only faba bean isolate, pea isolate, faba bean concentrate and texturized pea containing accessible iron. Faba bean isolate was found to have the highest amount of accessible iron (67.4 mg/kg) whereas textured pea showed the lowest amount (0.5 mg/kg). The estimated bioavailability of iron and zinc, based on the calculated molar ratio of phytate, was low for all studied ingredients, with isolates showing the highest overall tendency for available iron and zinc. The amino acid composition data revealed limitations regarding valine and/or isoleucine in all protein concentrates and texturized proteins, soy isolate, and faba bean flour. In contrast, no significant differences were found in overall protein digestibility, suggesting that all tested raw materials, including faba bean, can be considered good protein sources.
|
|
| 2. |
|
|
| 3. |
- Iversen, Kia Nøhr, et al.
(författare)
-
A hypocaloric diet rich in high fiber rye foods causes greater reduction in body weight and body fat than a diet rich in refined wheat : A parallel randomized controlled trial in adults with overweight and obesity (the RyeWeight study)
- 2021
-
Ingår i: Clinical Nutrition. - : Elsevier. - 0261-5614 .- 1532-1983 .- 2405-4577. ; 45, s. 155-169
-
Tidskriftsartikel (refereegranskat)abstract
- Background and aim: A high intake of whole grain foods is inversely associated with body mass index (BMI) and body fat in observational studies, but mixed results have been found in interventional studies. Among whole grains, rye is the richest source of dietary fiber and meals containing high-fiber rye foods have shown increased satiety up to 8 h, compared to meals containing refined wheat products. The aim of the study was to determine the effect of consuming high fiber rye products, compared to refined wheat products, on body weight and body fat loss in the context of an energy restricted diet.Methods: After a 2-week run-in period, 242 males and females with overweight or obesity (BMI 27-35 kg/m2), aged 30-70 years, were randomized (1:1) to consume high fiber rye products or refined wheat products for 12 weeks, while adhering to a hypocaloric diet. At week 0, week 6 and week 12 body weight and body composition (dual energy x-ray absorptiometry) was measured and fasting blood samples were collected. Subjective appetite was evaluated for 14 h at week 0, 6 and 12.Results: After 12 weeks the participants in the rye group had lost 1.08 kg body weight and 0.54% body fat more than the wheat group (95% confidence interval (CI): 0.36; 1.80, p < 0.01 and 0.05; 1.03, p = 0.03, respectively). C-reactive protein was 28% lower in the rye vs wheat group after 12 weeks of intervention (CI: 7; 53, p < 0.01). There were no consistent group differences on subjective appetite or on other cardiometabolic risk markers.Conclusion: Consumption of high fiber rye products as part of a hypocaloric diet for 12 weeks caused a greater weight loss and body fat loss, as well as reduction in C-reactive protein, compared to refined wheat. The difference in weight loss could not be linked to differences in appetite response
|
|
| 4. |
- Langton, Maud, 1954
(författare)
-
Correlating Microstructure with Texture of Particulate Biopolymer Gels
- 1995
-
Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The microstructure of particulate biopolymer gels has been studied to comprehend the effect of microstructure on textural properties. Particulate structures have been characterized at different levels by using light microscopy, scanning electron microscopy, and transmission electron microscopy. Various microstructural parameters have been defined for particulate structures. Methods for quantification have been developed and particulate structures have been quantified. Two different systems have been analysed: dispersions of starch particles and particulate protein gels. The microstructure of particulate gels has been related to texture, as measured instrumentally and by sensory perception. Two protein systems were chosen as particulate gel model systems, (-lactoglobulin and whey protein, WPC. Both proteins form gels on heating and particulate gels are formed around the iso-electrical point (∼ pH 5.2). Fine-stranded gels were formed at high pH, above pH 6, and at low pH, below 4, when no salt was added. In order to comprehend the size concept in microstructural terms, such as individual particles or clusters, particles in a dispersion were analysed. The size of industrially produced spherical starch particles was estimated by using light microscopy in combination with image analysis. Methods for size estimation were analysed taking clustering and orientation of clusters into account. Quantification of microstructural parameters facilitated the structural analysis of a large amount of samples and the statistical correlation of structure with the perceived texture. A stereological approach was used to estimate the size of pores and particles in the particulate gels. The size was estimated by the star volume. Three-dimensional features, such as strand characteristics and clustering phenomena, have been defined and quantified in an objective manner by the trained human experts on a microstructural panel. The microstructural data was correlated to textural data. It was found that the microstructure can explain texture, as measured instrumentally or perceived sensorily. Microstructural parameters of particulate protein gels can be divided into two groups: overall network characteristics (pore size and particle size) and strand characteristics ('mode of aggregation'). The test principles of analysing texture can also be divided into two groups: destructive tests and non-destructive tests. The texture analysed by using a large force, either when perceived sensorily (chewing or the appearance of a newly cut surface) or when measured instrumentally (tensile tests), was sensitive to the overall network dimensions. The texture analysed by using a small deformation, either as perceived sensorily by pressing lightly with the forefinger or as measured viscoelastically, was shown to be sensitive to the strand characteristics of the particulate gels.
|
|
| 5. |
- Langton, Maud, 1954, et al.
(författare)
-
Microstructure control for ingredient processing
- 2006
-
Ingår i: Gums and stabillisers for the food industry: 13th Gums and Stabilisers for the Food Industry Conference; Wrexham; United Kingdom; 20 June 2005 through 24 June 2005. - 0854046739 ; , s. 161-169
-
Konferensbidrag (refereegranskat)
|
|
| 6. |
|
|
| 7. |
- Lemmens, L., et al.
(författare)
-
Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects
- 2009
-
Ingår i: Innovative Food Science and Emerging Technologies. - : Elsevier BV. - 1466-8564 .- 1878-5522. ; 10:4, s. 522-529
-
Tidskriftsartikel (refereegranskat)abstract
- During fruit and vegetable processing, different thermal processes (blanching, pasteurization, sterilization) based on different heating techniques can be used. In this context, it is important to evaluate the impact of blanching on quality related parameters. This paper describes a case study on carrot pieces, studying the effect of thermal pretreatments (high temperature blanching, low temperature blanching and low temperature blanching in combination with Ca 2+ -soaking) on enzyme activity (peroxidase (POD), pectinmethylesterase (PME)), structural properties (degree of methoxylation (DM), texture) and nutritional aspects (β-carotene content). The thermal pretreatments were carried out by conventional heating as well as by microwave heating and ohmic heating, since these new heating methods can become important new technologies in food industry. It has been shown that, depending on the application, selecting the right pretreatment conditions can help to control the enzyme activity. To obtain a firm carrot texture after thermal processing, low temperature blanching seems to be the most appropriate pretreatment condition. This was supported by the micrographs and the analysis of the degree of methoxylation. Furthermore almost no influence of the pretreatments on the β-carotene content of the samples could be noticed. For all quality parameters studied, no unambiguous effect of the heating technique could be detected. Thus, the time/temperature conditions of the thermal pretreatments determine the quality related aspect s, independent of the heating technique used. Industrial relevance: With regard to consumer acceptance, a good quality control of fruit and vegetables is important. Food quality covers a wide range of parameters, including enzyme content, structural properties, nutritional properties, sensorial characteristics etc. This study gives an overview of the effect of blanching, which is a common preprocessing step in food processing, on quality related parameters in carrots. The data deliver integrated information on structural level as well as on nutritional level and on enzyme content. Moreover, novel thermal process technologies (microwave heating, ohmic heating), which gain more and more attention in food industry, are being considered as alternatives for conventional blanching. © 2009 Elsevier Ltd. All rights reserved.
|
|
| 8. |
|
|
| 9. |
- Lopez-Sanchez, Patricia, 1977, et al.
(författare)
-
Rheology and microstructure of carrot and tomato emulsions as a result of high-pressure homogenization conditions
- 2011
-
Ingår i: Journal of Food Science. - : Wiley. - 1750-3841 .- 0022-1147. ; 76:1, s. E130-E140
-
Tidskriftsartikel (refereegranskat)abstract
- High-pressure homogenization, as a way to further mechanically disrupt plant cells and cell walls compared to conventional blending, has been applied to thermally treated and comminuted carrot and tomato material in the presence of 5% olive oil. Mixes of both vegetables in a 1:1 ratio were also included. Both the effect of homogenization pressure and the effect of multiple process cycles were studied. The different microstructures generated were linked to different rheological properties analyzed by oscillatory and steady state measurements. The results showed that while carrot tissue requires a high shear input to be disrupted into cells and cell fragments, tomato cells were broken across the cell walls already at moderate shear input, and the nature of the tomato particles changed to amorphous aggregates, probably composed of cell contents and cell wall polymers. All the plant stabilized emulsions generated were stable against creaming under centrifugation. While for tomato a low-pressure multiple cycle and a high-pressure single-cycle process led to comparable microstructures and rheological properties, carrot showed different rheological properties after these treatments linked to differences in particle morphology. Mixes of carrot and tomato showed similar rheological properties after homogenizing in a single or in a split-stream process.
|
|
| 10. |
- Marmon, Sofia, 1982, et al.
(författare)
-
Changes in Salt Solubility and Microstructure of Proteins from Herring (Clupea harengus) after pH-Shift Processing
- 2012
-
Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 60:32, s. 7965-7972
-
Tidskriftsartikel (refereegranskat)abstract
- Salt solubility of pH-shift isolated herring (Clupea harengus) muscle proteins was studied in relation to pH exposure and microstructure using transmission electron microscopy (TEM). Using protein solubilization at pH 11.2 with subsequent precipitation at pH 5.5, salt solubility of the proteins decreased from 78 to 17%. By precipitating the alkali-solubilized proteins at the pH of native herring muscle, 6.5, salt solubility only decreased to 59%, proving that pH values between 6.5 and 5.5 affected protein salt solubility more than the pH cycle 6.5 -> 11.2 -> 6.5. Precipitation at pH 5.5 resulted in hydrogen bonds, hydrophobic interactions, and S-S bridges, whereas precipitation at pH 6.5 resulted only in the formation of hydrophobic interactions. The alkaline pH-shift isolation process severely rearranged the protein microstructure, with precipitation at pH 6.5 forming a finer, more homogeneous network than precipitation at pH 5.5. The former protein isolate also contained less lipid oxidation products and formed more deformable gels, without affecting protein yield.
|
|
