Use of fenugreek seed gum in edible film formation: major drawbacks and applicable methods to overcome.

Researching on potential biopolymer sources with the aim of developing edible films with better mechanical and barrier properties has become innovative as it would be a key factor to minimize the use of synthetic polymers in food packaging. Therefore, different biopolymers such as galactomannan have been gaining attention recently. Fenugreek seed gum is a rich source of galactomannan which is minimally researched on its applicability in edible film making. The degree of galactose substitution and polymerization are the main factors that determine the functional properties of galactomannan. A strong and cohesive film matrix cannot be produced from fenugreek seed gum as its molecular interaction is weakened due to the high galactose substitution with a high galactose/mannose ratio, 1:1. Structural modifications of galactomannan in fenugreek seed gum will lead to films with the required mechanical properties. Hence, this review summarizes recent scientific studies on the limitations of fenugreek seed gum as a film forming agent and the specific modification techniques that can be applied in order to increase its film forming capability and performance.

Effect of Process Variables on Rice Flour Functional Properties, and Porous Structure of Rice and Wheat-Based Leavened Food Products.

Research background: Various processing techniques significantly affect physicochemical and functional properties of rice flour and the quality of the final products. This study aims to modify rice flour with different treatments and to select the best one to develop rice and wheat-based leavened food products. Experimental approach: Eight treatment combinations were applied on rice flour according to 23 factorial design considering three variables at two levels, namely, pretreatment of rice grain (heat-moisture treatment, dual modification treatment: soaking of rice grains in NaHCO3 solution followed by heat treatment), grinding method (dry or wet grinding), and flour particle size (75-180 and <75 µm). Eight dough samples were prepared by mixing 50 g rice flour from each treatment with 50 g wheat flour. Then, the dough samples were subjected to fermentation and gelatinization under pressure (externally applied 1.0 kg/cm2 initial air pressure) in a pressure adjustable chamber. Results and conclusions: Rice flour sample with particle size of 75-180 µm that underwent heat-moisture treatment followed by wet grinding improved the gas retention capacity of the leavened dough. With the externally applied initial air pressure of 1.0 kg/cm2, we obtained highly porous and better textured rice and wheat-based leavened food products. Novelty and scientific contribution: Rice flour can be modified using the described method to improve its functional properties, and the textural and structural properties of rice and wheat-based leavened food products. Also, conducting fermentation and gelatinization under pressure is a novel food processing technique, which contributes to restricting the escape of gas from leavened rice/wheat composite dough mass.

Potential food applications of sorghum (Sorghum bicolor) and rapid screening methods of nutritional traits by spectroscopic platforms.

Sorghum is a drought-resistant crop widely spread in tropical regions of the American, African, and Asian continents. Sorghum flour is considered the main alternative for wheat flour, and it exhibits gluten-free nature. Generally, conventional wet chemical methods are used to analyze the nutritional profile of sorghum. Since many sorghum plants are available in breeding grounds, the application of conventional methods has limitations due to high cost and time consumption. Therefore, rapid screening protocols have been introduced as nondestructive alternatives. The current review highlights novel and portable devices that can be used to analyze the nutritional composition, color parameters, and pest resistance. Sorghum is often a traditional food item with minimal processing, and the review elaborates on emerging food applications and feasible food product developments from sorghum. The demand for gluten-free products has been rapidly increasing in developed countries. In order to develop food products according to market requirements, it is necessary to screen high-quality sorghum plants. Rapid analysis techniques effectively select the best sorghum types, and the novel tools have outperformed existing conventional methods.

Improving porous crumb structure of rice-related leavened food products by fermentation and gelatinization at slightly higher air pressure conditions.

Porous crumb structure of rice-related leavened food products developed under air pressure conditions during fermentation and gelatinization in a fabricated fermentation chamber were characterized. Therein, four samples were prepared under three pressurized conditions (sample pressurized by the leavened gas itself, 1 kg/cm2 initial pressure, 1.5 kg/cm2 initial pressure) along with a control (unpressurized). Crumb volume, specific volume, bulk density, pH as well as crumb texture profile and cellular structure were analyzed. Results revealed that fermentation and gelatinization under air pressure (slightly higher than the atmospheric air pressure) conditions in the fabricated fermentation chamber help to arrest leavening gas within the dough mass to improve the properties of porous crumb structure. Sample fermented and gelatinized at 1 kg/cm2 initial pressure presented better crumb mechanical and cellular structural properties compared to the other two pressurized samples and the control.