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Insight into the Gluten-Free Dough and Bread Properties Obtained from Extruded Rice Flour: Physicochemical, Mechanical, and Molecular Studies
The present study aimed to evaluate the effect of the extrusion process and particle size on the properties of rice flour (microstructure, pasting properties), gluten-free dough (rheological properties), and bread (texture, specific volume, water absorption capacity, low-field nuclear magnetic resonance (LF NMR) relaxometry). Rice flours were extruded at 80 and 120 °C with feed moisture (15 and 30%) and with the same particle size (<132 and >132–200 µm). Significant differences were observed between the pasting profiles of the flours before and after extrusion. The pasting profile of extruded flours confirmed that hydrothermal treatment partially gelatinized the starch, decreasing the viscosity during heating. The water binding properties increased with the extrusion temperature and moisture content and also with the particle size of the flour. The most important parameter influencing the mechanical properties of the dough was the moisture content of the flour and significant differences were observed between fine (<132 μm) and coarse flours (>132–200 μm). The molecular dynamics of particles containing protons in the bound and bulk fractions in each sample do not depend on the extruder parameters or granulation of the obtained fraction. LF NMR results confirmed that extrusion of rice flour led to a significant decrease in the T21 value compared to the control sample and an increase in the T22 value in breads made with flours with particle size <132 μm. A linear relationship was found between the spin-spin relaxation times (T1) changes and the equilibrium water activity (ar). The results showed that bread with extruded rice flour at the same die temperature resulted in a significantly higher bread volume (31%) and lower hardness (27%) compared to the control. The highest hardness was observed in the case of samples prepared with extruded flour with the addition of 15% moisture, regardless of temperature and particle size.
Formation rates of selected Maillard reaction products in model gluten-free bread, with consideration of erythritol: A preliminary study
Physicochemical and Morphological Study of the Saccharomyces cerevisiae Cell-Based Microcapsules with Novel Cold-Pressed Oil Blends
Vegetable oils rich in polyunsaturated fatty acids are a valuable component of the human diet. Properly composed oil blends are characterized by a 5:1 ratio of ω6/ω3 fatty acids, which is favorable from a nutritional point of view. Unfortunately, their composition makes them difficult to use in food production, as they are susceptible to oxidation and are often characterized by a strong smell. Encapsulation in yeast cells is a possible solution to these problems. This paper is a report on the use of native and autolyzed yeast in the encapsulation of oils. The fatty acid profile, encapsulation efficiency, morphology of the capsules obtained, and thermal behavior were assessed. Fourier transform infrared analysis and low-field nuclear magnetic resonance relaxation time measurements were also performed. The process of yeast autolysis changed the structure of the yeast cell membranes and improved the loading capacity. Lower encapsulation yield was recorded for capsules made from native yeast; the autolysis process significantly increased the value of this parameter. It was observed that NY-based YBMCs are characterized by a high degree of aggregation, which may adversely affect their stability. The average size of the AY capsules for each of the three oil blends was two times smaller than the NY-based capsules. The encapsulation of oils in yeast cells, especially those subjected to the autolysis process, ensured better oxidative stability, as determined by DSC, compared to fresh blends of vegetable oils. From LF NMR analysis of the relaxation times, it was shown that the encapsulation process affects both spin-lattice T1 and spin-spin T2* relaxation times. The T1 time values of the YBMCs decreased relative to the yeast empty cells, and the T2* time was significantly extended. On the basis of the obtained results, it has been proven that highly unsaturated oils can be used as an ingredient in the preparation of functional food via protection through yeast cell encapsulation.
Effect of Cricket Powder Incorporation on the Profile of Volatile Organic Compounds, Free Amino Acids and Sensory Properties of Gluten-Free Bread
Exploring the impact of dietary fiber enrichment on molecular water properties and indicators of Maillard reaction (furosine, Nε-carboxymethyllysine, and Nε-carboxyethyllysine) in model gluten-free bread
Badania nad możliwością regulacji poziomu potencjalnie szkodliwych produktów reakcji Maillarda i karmelizacji w pieczywie bezglutenowym
Influence of roasted and unroasted berry seed oils on the formation of Maillard reaction products in model gluten-free rice bread
Functional constituents of plant-based foods boost immunity against acute and chronic disorders
AbstractPlant-based foods are becoming an increasingly frequent topic of discussion, both scientific and social, due to the dissemination of information and exchange of experiences in the media. Plant-based diets are considered beneficial for human health due to the supply of many valuable nutrients, including health-promoting compounds. Replacing meat-based foods with plant-based products will provide many valuable compounds, including antioxidants, phenolic compounds, fibers, vitamins, minerals, and some ω3 fatty acids. Due to their high nutritional and functional composition, plant-based foods are beneficial in acute and chronic diseases. This article attempts to review the literature to present the most important data on nutrients of plant-based foods that can then help in the prevention of many diseases, such as different infections, such as coronavirus disease, pneumonia, common cold and flu, asthma, and bacterial diseases, such as bronchitis. A properly structured plant-based diet not only provides the necessary nutrients but also can help in the prevention of many diseases.
Pasta with Kiwiberry (Actinidia arguta): Effect on Structure, Quality, Consumer Acceptance, and Changes in Bioactivity during Thermal Treatment
In this study, kiwiberry lyophilizate (KBL) was incorporated into pasta at different levels (5%, 10%, and 15% w/w). Kiwiberry fruits’ characteristics (ascorbic acid, carotenoids, phenolic compounds, and antioxidant activity determination) as well as physical (cooking properties, color, microscopic structure determination, texture, and water molecular dynamics analysis by low-field NMR) and chemical analyses (proximate composition phenolic compounds composition and antioxidant activity) of KBL-enriched pasta were investigated. The replacement of semolina with KBL in the production of pasta significantly changed its culinary properties. Results showed that the addition of KBL leads to a reduction in optimal cooking time and cooking weight (47.6% and 37.3%, respectively). Additionally, a significant effect of the KBL incorporation on the color of both fresh and cooked pasta was observed. A significant reduction in the L* value for fresh (27.8%) and cooked (20.2%) pasta was found. The KBL-enriched pasta had a different surface microstructure than the control pasta and reduced firmness (on average 44.7%). Low-field NMR results have confirmed that the ingredients in kiwiberry fruit can bind the water available in fresh pasta. The heat treatment resulted in increasing the availability of phenolic compounds and the antioxidant activity (64.7%) of cooked pasta. Sensory evaluation scores showed that the use of 5–10% of the KBL additive could be successfully accepted by consumers.