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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.
The Lipid-Soluble Bioactive Substances of Fagopyrum esculentum Varieties under Different Tillage and Nitrogen Fertilisation
Yield and grain composition play an important role in food production. The aim of this study was to determine the content of phytosterols, squalene, and tocopherols in four varieties of common buckwheat grains: Kora, Panda, Smuga, and Korona depending on the tillage and nitrogen doses employed. The grains were cultivated at the Experimental Station of the State Research Institute of Soil Science and Plant Cultivation in Osiny, Poland, with plow tillage, without plow tillage cultivation, and with nitrogen fertilizers (0, 50, and 100 kg N2 ha−1). Gas chromatography with a mass spectrometer was used to assess all the parameters studied. The cultivation methods did not affect the levels of phytosterols, tocopherols, and squalene, but the highest levels of phytosterols were seen in the Kora variety with 50 kg N2 ha−1 (ranging from 1198 μg to 1800 μg·g−1 of sample weight); therefore, the variety was the best source of phytosterols investigated.
Determination of the contents of bioactive compounds in St. John’s wort (Hypericum perforatum): Comparison of commercial and wild samples
Abstract St. John’s wort (Hypericum perforatum) is a medicinal plant with a rich history of traditional use. It has been shown to possess a range of beneficial health properties, including antioxidant and anti-inflammatory activities. In this study, the content of flavonoids and the antioxidant activity of commercially available dried and wild-grown samples were analyzed using the LC–MS/MS method. In addition, these samples were evaluated for their functional constituents, such as phenolic acids (ferulic, caffeic, chlorogenic, and gallic acids), quercetin, rutin, pseudohypericin, and hypericin using the liquid chromatography tandem mass spectrometry method. The most important antioxidant constituents in the samples analyzed were polyphenols with chlorogenic acid as the predominant compound. The content of the most important biocomponents with antidepressant activity was also analyzed. The results suggest that wild plants exposed to more stress factors have higher amount of compounds with antidepressant effects than plants grown in controlled conditions.
Influence of roasted and unroasted berry seed oils on the formation of Maillard reaction products in model gluten-free rice 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
Effect of Black Cumin Cake Addition on the Chemical Composition, Glycemic Index, Antioxidant Activity, and Cooking Quality of Durum Wheat Pasta
Pasta is a good carrier for plant enrichment substances due to its popularity among consumers. The purpose of the study was to investigate the functional potential and optimize the recipe of pasta made from durum semolina with the addition of black cumin cake at the level of 5, 10, 15, 20, and 25%. The use of black cumin cake resulted in a statistically significant (p ≤ 0.05) increase in the content of protein, fat, ash, and fiber, including both the insoluble and soluble fractions. A reduction in the digestible carbohydrate content, in vitro starch hydrolysis index (HI), was observed. Pasta with a reduced glycemic index (GI) compared to the semolina control was obtained. The content of polyphenols, including flavonoids, in the cake-enriched pasta increased significantly (p ≤ 0.05), which resulted in higher antioxidant activity against DPPH. The increase in the iron content was over 2.5 times higher in the sample with the 25% addition of black cumin cake than in the control sample. The functional addition significantly (p ≤ 0.05) increased the loss of dry matter and influenced the cooking time of pasta.
Nɛ-(carboxymethyl)lysine, Available Lysine, and Volatile Compound Profile of Biscuits Enriched with Grape by-Product During Storage
Influence of Nitrogen Fertilizer on the Antioxidative Potential of Basil Varieties (Ocimum basilicum L.)
Total phenolic content (TPC) in extracts of basil depended on the cultivar and type of fertilization used in cultivation. TPC was determined spectrophotometrically with the Folin–Ciocalteu reagent. The antioxidant activity of extracts was analyzed by scavenging of DPPH and ABTS radicals, on the basis of metal chelating ability (MetChel) and ferric reducing antioxidant power (FRAP). The greatest TPC was determined in the purple cultivars—141.35 and 165.44 mg gallic acid/g d.m. for fertilized with ammonium nitrate (NH4NO3) and ammonium sulfate ((NH4)2SO4), respectively. Their extracts had the greatest antioxidant capacity in the majority of the methods used. The results varied depending on the modelling system used. The amount of polyphenols in individual basil cultivars differed significantly (p < 0.05) depending on the fertilization used in the culture. Regarding TPC, DPPH, ABTS, FRAP, and MetChel variables, we observed a significant effect for the applied cultivation. In the case of MetChel factor, lower results of all investigated basil species were observed for cultivation with ammonium sulfate. PCA demonstrated in the present study shows that Sweet and Cinnamon Basil samples cultivated with ammonium nitrate create a separated group. We recommend cultivation with ammonium sulfate fertilizers for these varieties of basil. The high content of phenolic compounds demonstrated in Sweet and Cinnamon Basil cultivated with ammonium sulfate, and thus associated antioxidant activity, indicates that it can constitute a valuable source for bioactive compounds in a balanced diet.