Chickpea is an important food legume that usually undergoes various processing treatments to enhance nutritional value and functional properties. This study aimed to investigate the effects of different cooking conditions on physicochemical, structural, and functional properties of chickpea, especially its protein macromolecules. Kabuli chickpea seeds were processed by water cooking at different temperatures (63, 79, 88, and 96 degrees C), followed by evaluating flour solubility, water-holding capacity (WHC), pasting property, as well as the total protein profile and fractionated protein distributions. Cooking treatments significantly decreased flour solubility (from 39.45 to 25.21 g/100 g flour) and pasting viscosity (peak and final viscosities, from 1081 to 300.5 cP and 1323 to 532 cP, respectively), while increasing WHC (from 0.862 to 1.144 g H2O/g flour) of chickpea flour (p < 0.05). These behaviors were enhanced by increasing cooking temperature. Meanwhile, cooking induced a significant change of chickpea proteins, modifying the albumin- and globulin-like fractions of chickpea protein to display glutelin-like behavior. The current study provides potential approaches for manipulating chickpea flour functionalities (e.g., solubility, viscosity, and WHC) to address the process and product challenges and favor product innovation.

Conventional techniques used to measure oil content in the food are laborious, rely on chemical agents, and have a negative environmental impact. In this study, near-infrared hyperspectral imaging was used as a rapid and nondestructive tool to determine the oil content and its distribution in commercial flat-cooked and batch-cooked potato chips. By evaluating various algorithmic models, such as partial least-squares regression (PLSR), ridge regression, random forest, gradient boosting, and support vector regression, in combination with preprocessing methods like multiplicative scattering correction, standard normal variable (SNV) transform, Savitzky-Golay filtering, normalization, and baseline correction, the most effective preprocessing method and model combination was determined to be SNV-PLSR. Moreover, by employing the optimized PLSR model, a highly accurate oil content prediction model was developed, achieving a coefficient of determination (R2) of 0.95. To identify the wavelengths that contributed most significantly to the model's predictive power, variable importance in projection (VIP) analysis was utilized. A dimensionally reduced PLSR model using only 68 selected wavelengths was developed based on the VIP analysis. This simplified model maintained similar performance to that of the full-spectrum model while using a smaller data set. The model was also used to apply the hyperspectral images of potato chips at the pixel level to visualize the oil distribution in potato chips with the intent to provide a real-time approach to quality control for the potato chip industry.

The aim of this work was to study the physical stability and rheological properties of an oil-in-water emulsion stabilized by a konjac glucomannan–whey protein (KGM-WP) mixture at a konjac glucomannan concentration of 0.1–0.5% (w/w) and a whey protein concentration of 1.0–3.0% (w/w). The droplet size, microstructure, stackability, flow behavior, and viscoelastic properties were measured. The experimental results showed that with an increase in KGM and WP concentrations, the droplet size (D4,3) of the emulsion gradually decreased to 12.9 μm, and the macroscopic performance of the emulsion was a gel-like structure that can be inverted and resist flow and can also be extruded and stacked. The static shear viscosity and viscoelasticity generally increased with the increase of konjac glucomannan and whey protein concentration. Emulsions were pseudo-plastic fluids with shear thinning behavior (flow behavior index: 0.15 ≤ n ≤ 0.49) and exhibited viscoelastic behavior with a storage modulus (G′) greater than their loss modulus (G″), indicating that the samples all had gel-like behavior (0.10 < n′ < 0.22). Moreover, storage modulus and loss modulus of all samples increased with increasing KGM and WP concentrations. When the concentration of konjac glucomannan was 0.3% w/w, the emulsion had similar rheological behavior to commercial mayonnaise. These results suggested that the KGM-WP mixture can be used as an effective substitute for egg yolk to make a cholesterol-free mayonnaise-like emulsion. The knowledge obtained here had important implications for the application of protein–polysaccharide mixtures as emulsifiers/stabilizers to make mayonnaise-like emulsions in sauce and condiments.

Background: Consumers are increasingly concerned with high sugar and aging quality in bread. The use of sugar alcohols as sugar replacers in bakery products is a common practice, due mainly to their modulating process properties, improving quality and health benefits. They are not only sweeteners with reduced-calorie, commonly used in combination with other sweeteners to achieve desirable taste and sweetness level, but also improvers for bread and other cereal foods to obtain a stable and strong network, retard staling, good taste and longer shelf-life. Scope and approach: The review summarized the effects of sugar alcohols on dough rheological properties, elucidated the rate of fermentation and specific volume, illustrated moisture distribution and migration, analyzed the retrogradation in sugar alcohol-bread, and further provide insights in utilization of sugar alcohols in bakery industry. Key findings and conclusions: Molecule structure, size and level of sugar alcohols in bread could affect dough rheological characterization, starch pasting, gelatinization, and retrogradation, and further have an effect on bread quality. Such effects might be contributed to hydrogen bonds formed between hydroxyl groups in sugar alcohols and starch chains. Starch retrogradation and water migration are two main factors played key role in influencing bread staling. Sugar alcohols are highly associated with moisture migration and redistribution further to affect bread aging and quality. However, information in the above area is limited. The mechanism of action in antistaling and/or starch recrystallization in bread influenced by sugar alcohols will be explored in this review.

Background: Slowly digested carbohydrates are perceived as beneficial by some consumers, and various regulatory bodies have published specific criteria defining lower postprandial glycemic response. We developed an optimized savory cluster snack containing slowly digested starch. Objective: We compared the glucose and insulin responses elicited by the optimized (test-) cluster, a control-cluster, and an available-carbohydrate-matched portion of white bread in healthy individuals. The primary outcome was blood-glucose peak rise. Methods: We tested healthy individuals (n = 25) on 3 occasions using a randomized crossover design. On each occasion, the participants provided fasting blood samples and then consumed 1 serving of test-cluster, control-cluster, or white bread. We then measured the participants' blood-glucose and serum-insulin concentrations over the next 4 h. Results: The test-cluster elicited a significantly lower blood-glucose peak rise (mean +/- SEM: 1.24 +/- 0.09 mmol/L) and incremental area under the curve (iAUC; 67 +/- 8 mmol x min/L) than the control-cluster (2.27 +/- 0.13 mmol/L and 117 +/- 10 mmol x min/L, respectively) and white bread (2.27 +/- 0.16 mmol/L and 114 +/- 9 mmol x min/L, respectively). The serum-insulin peak rise and iAUC elicited by the test-cluster (128 +/- 13 pmol/L and 6.10 +/- 0.73 nmol x min/L, respectively) and white bread (141 +/- 20 pmol/L and 6.47 +/- 1.11 nmol x min/L, respectively) were significantly lower than those elicited by the control-cluster (205 +/- 26 pmol/L and 9.60 +/- 1.31 nmol x min/L, respectively). Conclusions: The test-cluster elicited lower glucose and insulin responses than the control-cluster. The results support the hypothesis that the carbohydrates in the test-cluster are digested and absorbed slowly in vivo.

The influence of maltitol on the physicochemical properties of wheat flour dough and bread were evaluated in terms of texture, thermal features, water mobility, and retrogradation kinetics. The presence of maltitol could slow down the fermentation rate of dough. Breads with 6% of maltitol exhibited lower hardness and chewiness, with a significant decrease of 42% and 31%, respectively (p < 0.05). The use of maltitol could remarkably enhance the gelatinization temperature (p < 0.05) that was confirmed by DSC tool. Through the approach of LF-NMR, the addition of maltitol could increase the mobility of immobilized water, further retarded bread staling. The k values from chewiness and total signal amplitude in breads with 2% and 4% levels of maltitol were smaller than the control, which was proven through kinetics of retrogradation analysis, revealing an overall retarding effect of maltitol in prevention of bread staling.

The study aims to elucidate the effects of trehalose on the mechanical, thermal, and rheological properties of wheat flour dough and water distribution in bread. Texture profile analysis, DSC, farinograph, extensograph, and frequency sweep were applied in dough. The results from SEM revealed that the gluten film became less notable with the presence of trehalose. The kinetics of staling process, low-field 1H NMR, and water-binding capacity were employed to characterize physicochemical properties of bread. Trehalose decreased the staling rate constant k, indicating an inhibitory effect on firming process in bread. Trehalose had the ability to retain water by hindering the interaction among water molecules, gluten and starch, thus relatively increasing the immobility of the part of water represented by T22 in low-field 1H NMR tests. Trehalose restricted water mobilization during storage, resulting in a better water-holding capacity. Our findings reveal that trehalose could be an improver in dough and bread-making performance, as well as an antistaling agent in bread.

It is important to understand the influence of processing conditions to design a desirable food product. The microstructure and water sorption capacity of three types of fried potato chips were evaluated in order to gain an understanding of how the different processing conditions impacted their structures and further, their textures and shelf life. Pore structures were quantified and analyzed using both the capillary penetration technique of a mercury porosimeter and the imaging technique of X-ray computed tomography (CT). Additionally, the water vapor sorption isotherm was quantified using a Pro Umid SPSx-1 system. The results indicated that ridged potato chips (RPC) showed the highest porosity (50.78 +/- 3.02%), followed by flat potato chips (FPC) (41.15 +/- 3.56%), and batch cooked potato chips (BCPC) (32.58 +/- 4.21%). A similar trend was exhibited in the data obtained from X-ray CT. The solids distribution in RPC, FPC, and BCPC was 21.56 +/- 7.97%, 24.87 +/- 5.83%, and 34.28 +/- 9.49%, respectively, determined by mu CT. mu CT cross-section images displayed a highly porous microstructure in FPC, while RPC appeared to have thicker walls and larger cells than the others. The data suggested that the critical water activity (a(w)) of the three types of potato chips ranged from 0.70 to 0.85. At higher aw (above 0.85), RPC displayed the highest moisture absorption capacity, followed by FPC, and BCPC. The results also showed that a higher percentage of porosity is followed by higher moisture content in the potato chips. The findings propose that water vapor sorption of the three types of potato chip was governed by the Flory Huggins model. In addition, the oil significantly blocked water sorption in the samples (p < 0.05). (C) 2017 Elsevier Ltd. All rights reserved.

The physicochemical properties and fatty acid composition of tea seed oil were analyzed,and the effects of natural antioxidants on oxidative stability of tea seed oil were studied to select the optimal antioxidant.The results showed that the acid value,peroxide value and color were 0.216 1 mgKOH/g,0.266 4 mmoL/kg and Y0.5 R0 (25.4 mm groove) respectively.The tea seed oil was clear,transparent and had no peculiar smell.The fatty acids of tea seed oil were mainly composed of oleic acid (63.580％),linoleic acid(26.460％) and palmitic acid(8.697％),and the content of unsaturated fatty acid was above 90％.Tea seed oil was suitable for cosmetic base oil.With BHT as positive control,when dosage of antioxidant was 0.02％,the antioxidant effect of rosemary extract was the strongest,followed by tea polyphenols and BHT,VC palmitate,coenzyme Q,blank control and VE.When dosage of rosemary extract was 0.02％,tea seed oil had the strongest antioxidation capacity and citric acid of 0.01％ had a certain synergism to the rosemary extract of 0.02％ at later antioxidation period of tea seed oil.

The effects of boiling and steaming on lotus root volatile compounds and some of its physicochemical properties were determined. A total of 52 compounds identified in the raw tuber by GC–MS were a combination of the rhizome’s native compounds and those from the soil and water environment, and are predominantly a mixture of straight chain and cyclic alkanes, and aromatic hydrocarbons. Boiling increased concentrations of most of these compounds, unlike steaming that lowered total volatile components of the tuber. Cooking increased complexity of volatile compounds with the production of new compounds such as methylated derivatives, particularly in steam cooked lotus. Other heat-induced compounds include antioxidants such as butylated hydroxyl compounds and antifungal organic compounds such as dimethyl disulfide. Instrumental texture measurements indicate that the characteristic post-cooked retention of crunchiness in lotus root is likely to be related to retention of its springiness index through the cooking process.

There is interest in novel fibers as potential prebiotics for new and reformulated food products. Two konjac glucomannan (KGM) hydrolysates were developed by enzymatic hydrolysis with (KGMH I) or without (KGMH II) mechanical shear pre-treatment. These were characterized and evaluated as fermentation substrates using five lactobacilli and three bifidobacteria. Enzymatic treatment of native KGM reduced the average molecular weights of supernatant and pellet by ∼3-fold. Additional mechanical shear pre-treatment further reduced supernatant and pellet molecular weights by 5% and 35%, respectively. We postulated that pulverized and depolymerized short-chain KGM would better promote the growth of lactobacilli and bifidobacteria. Most lactobacilli fermented KGM hydrolysates. Lactobacillus acidophilus and Lactobacillus plantarum fermented KGMH I and II better than they fermented inulin. Overall, bifidobacteria were not strong fermenters of KGM hydrolysates. Both pulverization and enzymatic depolymerization significantly affected KGM molecular weight, suggesting that human gastrointestinal bacteria can utilize KGM hydrolysates with reduced weights.

Bioactive components in Gardenia oil were extracted by ultrasound-assisted extraction, identified and quantified by HPLC-DAD/ESI-MS2 and HPLC-DAD analysis.

Dietary fibres (DFs) from yellow soybean hulls (Glycine max) were developed by mimicking pH in the human digestive system. Using both traditional AOAC991.43 and newly developed AOAC2011.25 methods, DFs were quantified, and their physicochemical properties were characterised by determining colour, particle size, water absorption and solubility capacity. Viscoelastic properties of the fibres with whole wheat flours were evaluated using dynamic rheological measurements. The results showed that colour of lightness (L value) was significantly improved (p<0.05). The levels of soluble, insoluble, and total dietary fibres determined by 2011.25 were 2.6±0.7%, 85.9±0.4%, and 88.5±0.8% (as is), respectively. There was an approximately 50% increase of total dietary fibre in the treatment, which reached 98.6±0.8% (dry basis). The results clearly indicated that acid–base hydrolysis and autoclaving processes in yellow soybean hulls could significantly boost total dietary fibre content, which has potential application in snacks.

To examine the mechanisms in the interaction of sorghum procyanidins trimer (SPT) with porcine pancreatic α-amylase (PPA), fluorescence quenching, circular dichroism, and UV spectra methods were adopted. The procyanidins binding mode, binding constant and effect of procyanidins on protein stability and conformation were determined. The fluorescence spectroscopy results showed that the Stern–Volmer quenching constant KSV of SPT on PPA, bimolecular quenching constant kq, and apparent static quenching constant K were 2639.5M−1, 2.6395×1011M−1s−1, and 495.19M−1, respectively. In addition, binding constant KA and number of binding sites were 872.971M−1 and 1, respectively. Circular dichroism study revealed that PPA conformation was altered by SPT with a major reduction of β-sheet, increase of β-turn, minor change of random coil. UV spectra indicated that SPT influenced the micro-environment of aromatic amino acid residues in PPA. These findings directly elucidate the mechanisms of high molecular weight SPT in interaction with PPA.

The microwave-assisted extraction of water-soluble dietary fiber(SDF) from Zingiber striolatum Diels fruits was optimized by response surface methodology. An experimental design was carried out involving four variables at three levels each. An extraction time of 151.4 s with a microwave power of 264 W using sulphuric acid solution at pH 3.65 as the extraction solvent with a solid-to-solvent ratio of 1:33(g/mL) was found to be optimal. Experiments carried out under the optimized conditions resulted in an extraction yield of 5.52%, agreeing with the predicted value(5.75%). The extraction procedure presented in this study is characterized by time saving, low energy consumption and high extraction efficiency.

To better understand mechanisms underlying the health benefits of oats, the free radical scavenging capacities of oat avenanthramides 2c, 2f, and 2p and their ability to inhibit NF-κB activation were evaluated. The antioxidant capacities of 2c, 2f, and 2p against peroxyl radicals, hydroxyl radicals, superoxide anion, singlet oxygen, and peroxynitrite were determined by using ORAC, HORAC, SORAC, SOAC, and NORAC assays, respectively. The total antioxidant capacity of 2c was approximately 1.5-fold those of 2f and 2p. Total antioxidant capacity was primarily attributable to SORAC and ORAC for 2c (>77%, p < 0.05), and to ORAC and SOAC for 2f. ORAC accounted for approximately 32% of total antioxidant capacity in 2p. EC50 values for inhibiting TNF-α-induced NF-κB activation in C2C12 cells were 64.3, 29.3, and 9.10 μM for 2c, 2f, and 2p, respectively. Differences in antioxidant capacities and ability to inhibit NF-κB among the avenanthramides could be ascribed to structural variations.

以豆渣和面粉为原料,通过单因素试验及正交试验L9(34)设计,综合其营养价值及感官品质,得出高纤维高蛋白豆渣面包的主要配方为豆渣粉30 g、面粉100 g、酵母粉4 g、面包改良剂0.9 g.

In order to improve processing performance and functionality of wheat flour dough, the influence of emulsifiers including distilled mono-glycerides (DMGs), polysorbate-60 (P60), and diacetyl tartaric esters of mono-glycerides (DATEM) on dough rheological properties and quality of fried instant noodles have been investigated. Farinograph, extensograph, and scanning electron microscopy analysis were conducted to characterize the dough rheological property. The addition of P60 and DATEM in dough strengthened its rheological properties, being indicated by high stability, low degree of softening within 12 min, increase in resistance to extension, and enhancement of extensibility in comparison with the control. The quality of noodle including sensory, water content, degree of gelatinization, and oil content was evaluated. As compared to the control, the oil content in fried instant noodle with the addition of 0.2 g P60/100 g and 0.2 g DATEM/100 g flour reduced 18.3% and 9.9%, respectively; the time of rehydration decreased 25.0% and 12.5%, respectively; and the degree of gelatinization increased 10.2% and 8.1%, respectively. Both P60 and DATEM showed a significant impact on springiness, firmness, and overall acceptability in noodles. The results clearly indicate that dough rheological characteristics and quality of noodles improved with the addition of certain emulsifiers. (C) 2013 Elsevier Ltd. All rights reserved.

The phytochemicals present in fruits and vegetables may play an important role in deceasing chronic disease risk. Grapes, one of the most popular and widely cultivated and consumed fruits in the world, are rich in phytochemicals. Epidemiological evidence has linked the consumption of grapes with reduced risk of chronic diseases, including certain types of cancer and cardiovascular disease. In vitro and in vivo studies have shown that grapes have strong antioxidant activity, inhibiting cancer cell proliferation and suppressing platelet aggregation, while also lowering cholesterol. Grapes contain a variety of phytochemicals, like phenolic acids, stilbenes, anthocyanins, and proanthocyanidins, all of which are strong antioxidants. The phytochemical composition of grapes, however, varies greatly among different varieties. While extensive research exists, a literature review of the health benefits of grapes and their phytochemicals has not been compiled to summarize this work. The aim of this paper is to critically review the most recent literature regarding the concentrations, biological activities, and mechanisms of grape phytochemicals.