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Applicability of Food Grade Modified Starches as a Carrier of Microelements
Growth in the human population and intensive, large-scale farming results in a lowering in the quality of nutrition. An oversupply of food energy is often accompanied with a deficiency in micronutrients. To address this problem, the food industry provides products enriched with bioactive substances. The main challenge of this technology is the even distribution of micronutrients in the matrix of the fortified food. A possible solution to this challenge is to use stable and effective carriers. The aim of this work was to verify the applicability of native potato starch and modified starches (commonly used in the food industry) as carriers for microelements. Adsorptions were carried out in starch suspensions at a temperature below gelatinisation. The native potato starch and the modified starches (E 1404, E 1412, E 1420, and E 1422) were assessed for their effectiveness in adsorbing copper, iron, and zinc sulphates or gluconates. Pasting characteristics were analysed using a Brabender viscograph and light microscopy. Furthermore, texture profile analysis of starch-based desserts was carried out with the use of the tested carriers. Starch in both its native and modified forms was able to effectively adsorb copper, iron, and zinc ions. Adsorption was more efficient when using modified starches containing hydrophilic carboxyl groups. The effectiveness of adsorption with oxidised starches increased with an increase in the degree of substitution. Starches containing more hydrophobic acetyl groups were less effective as adsorbents of microelements. The cation adsorption efficiency decreased in the order copper > iron > zinc, and sulphates were better adsorbed than gluconates. Copper ions influenced the pasting characteristics of the oxidised starches, and these effects were dependent on the degree of substitution with carboxyl groups. As observed by light microscopy, the presence of copper ions changes the interaction between the starch macromolecules and water. However, the above-mentioned changes did not significantly affect the texture of traditional sweet desserts. Starch, particularly its oxidised derivatives containing hydrophilic oxidised groups, can be recommended as a carrier of microelements for food fortification. The use of modified starches containing relatively hydrophobic acetyl groups is not appropriate because they absorb microelements less efficiently than native starch.
Functionality of alternative flours as additives enriching bread with proteins
Legume cultivation is important for a wide array of reasons, including its positive effects on the environment, the economy, and human health. Legumes have different amino acid profiles that complement those of the three globally most important staple foods (rice, corn, and wheat). Therefore, the aim of this work was to assess the functionality of legume flours (as well as hemp as an emerging hemp protein source) as enriching supplements in breadmaking. The research focused on both the nutritional and sensory evaluation of flour with the assistance of novel research techniques such as diffusing wave spectroscopy and static multiple light scattering. The nutritional value of yellow and green peas as well as chickpeas was comparable, with the most noticeable difference being total fiber content, that ranged between 6.8 and 9.7 g/100 g of flour. Hemp flour outclassed all legume flours both in terms of protein content as well as fiber, which was over quadrupled. However, it was associated with the cost of worse technological properties. Addition of all investigated flours increased the dough stability, which was proved by static multiple light scattering and a reduction in the Turbiscan Stability Index. Microrheology of the dough was improved only by the addition of yellow pea flour, which was manifested by an increase in the macroscopic viscosity index and decrease in the fluidity index. This flour had also the most beneficial properties for the bread quality, including texture and sensory perception, including appearance, taste, and overall acceptance.