Impact of Thermal Treatment on the Starch-Protein Interplay in Red Lentils: Connecting Molecular Features and Rheological Properties.

Thermal treatments are widely applied to gluten-free (GF) flours to change their functionality. Despite the interest in using pulses in GF formulations, the effects of thermal treatment at the molecular level and their relationship with dough rheology have not been fully addressed. Raw and heat-treated red lentils were tested for starch and protein features. Interactions with water were assessed by thermogravimetric analysis and water-holding capacity. Finally, mixing properties were investigated. The thermal treatment of red lentils induced a structural modification of both starch and proteins. In the case of starch, such changes consequently affected the kinetics of gelatinization. Flour treatment increased the temperature required for gelatinization, and led to an increased viscosity during both gelatinization and retrogradation. Regarding proteins, heat treatment promoted the formation of aggregates, mainly stabilized by hydrophobic interactions between (partially) unfolded proteins. Overall, the structural modifications of starch and proteins enhanced the hydration properties of the dough, resulting in increased consistency during mixing.

Application of near-infrared handheld spectrometers to predict semolina quality.

BACKGROUND: Durum wheat semolina is the best raw material for pasta production and its protein content and gluten strength are essential for cooking quality. The need to develop rapid methods to speed up quality control makes near-infrared spectroscopy (NIR) a useful method that is widely accepted in the cereal sector. In this study, two non-destructive and rapid technologies, a low-cost sensor providing a short wavelength NIR range (swNIR: 700-1100 nm) and a handheld NIR spectrometer (NIR: 1600-2400 nm), were employed to evaluate semolina quality. The spectra data were correlated with chemical (protein content) and rheological parameters (i.e., Gluten Index, Alveograph®, Sedimentation test, GlutoPeak®). A partial least squares (PLS) model was used to compare the efficacy of swNIR and NIR. RESULTS: The protein content was the reference parameter that correlated best with the spectra data and provided the best regression model (r model = 0.9788 for NIR and 0.9561 for swNIR). GlutoPeak indices also correlated well with spectral data, particularly with swNIR spectra. A provisional multivariate model was applied to classify semolina samples in quality classes by using their spectra. Better modeling efficiency was obtained for swNIR. CONCLUSION: The results highlighted the advantages of a pocket-sized low cost sensor (swNIR), which is easier to use directly at the sample source than laboratory instruments or more expensive portable devices. © 2020 Society of Chemical Industry.

Capitalizing on a double crop: Recent advances in proso millet's transition to a food crop.

Across the globe, strategies to adapt food production to a changing climate as well as to unforeseen events (such as a pandemic) are needed, for example, if farmers miss planting times due to abnormal weather patterns or harvests are lost. Such food security considerations represent reasons for why proso millet deserves a more prominent place at the table. It has one of the shortest growing seasons and water requirements among cereals and is already grown in rotation with other crops, for example, in the American Midwest. Yet, most consumers in the Western world are unfamiliar with it, which limits its market potential. Introducing proso millet to consumers requires development of products with acceptable textural and sensory attributes as well as convincing selling points. These can be found in its nutritional profile, as it is a gluten-free "ancient" grain and millet-based products frequently have low glycemic indices. This review presents a synthesis of recent studies that utilized processing strategies to advance proso millet functionality. Results are put into the context of the most frequently addressed compositional and functional attributes, organized in clusters. Diversity across varieties in amylose to amylopectin ratios presents an opportunity to utilize proso millet for foods with specific pasting requirements, as in bread versus pasta. Hydrothermal or pressure treatments may further adapt its functionality for baked goods. Bitterness remains an unsolved issue, even when decorticated material is used. In addition, heating dramatically lowers in vitro protein digestibility, whereas starch digestibility appears to be matrix dependent (more than raw material dependent).

Electric Drive Supervisor for Milling Process 4.0 Automation: A Process Analytical Approach with IIoT NIR Devices for Common Wheat.

The milling industry envisions solutions to become fully compatible with the industry 4.0 technology where sensors interconnect devices, machines and processes. In this contest, the work presents an integrated solution merging a deeper understanding and control of the process due to real-time data collection by MicroNIR sensors (VIAVI, Santa Rosa, CA)-directly from the manufacturing process-and data analysis by Chemometrics. To the aim the sensors were positioned at wheat cleaning and at the flour blends phase and near infrared spectra (951-1608 nm) were collected online. Regression models were developed merging the spectra information with the results obtained by reference analyses, i.e., chemical composition and rheological properties of dough by Farinograph® (Brabender GmbH and Co., Duisburg, Germany), Alveograph® (Chopin, NG Villeneuve-la-Garenne Cedex, France) and Extensograph®.(Brabender GmbH and Co., Duisburg, Germany) The model performance was tested by an external dataset obtaining, for most of the parameters, RPRED higher than 0.80 and Root Mean Squares Errors in prediction lower than two-fold the value of the reference method errors. The real-time implementation resulted in optimal (100% of samples) or really good (99.9%-80% of samples) prediction ability. The proposed work succeeded in the implementation of a process analytical approach with Industrial Internet of Things near infrared (IIoT NIR) devices for the prediction of relevant grain and flour characteristics of common wheat at the industrial level.

Sprouting improves the bread-making performance of whole wheat flour (Triticum aestivum L.).

BACKGROUND: Pre-harvest sprouting of wheat is viewed negatively because of the high level of enzymatic activity, which leads to a deterioration in the bread-making performance of the related flours. On the other hand, improvements in bread properties (i.e. volume and crumb softness) are reported when sprouted wheat under controlled conditions is used in mixtures with a conventional unsprouted flour. However, knowledge about the effects of sprouting on gluten functionality and its relationship with bread features is still limited, especially in the case of whole wheat flour. RESULTS: Under the conditions applied in this study (48 h, 20 °C and 90% relative humidity), proteins of sprouted wheat were still able to aggregate, even if changes in gluten aggregation kinetics suggested gluten weakening. On the other hand, sprouting led to an increase in gluten stretching ability, suggesting an increase in dough extensibility. In the dough system, sprouting was responsible for a decrease in water absorption, development time, and stability during mixing. However, when the values for development time and water absorption indicated by the Farinograph® were followed carefully, sprouting improved bread height (~20%), specific volume (~15%), and crumb softness (~200% after 24 h of storage), even when whole wheat flour was used. CONCLUSION: It is possible to produce bread with improved volume and crumb softness using whole wheat flour from sprouted kernels. Thus, sprouting can be exploited as a pre-treatment to improve the bread-making performance of fiber-enriched systems. © 2020 Society of Chemical Industry.

Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.).

This study aims at understanding the relation among sprouting time (from 12 up to 72 h), changes in protein and starch components, and flour functionality in quinoa. Changes related to the activity of sprouting-related proteases were observed after 48 h of sprouting in all protein fractions. Progressive proteolysis resulted in relevant modification in the organization of quinoa storage proteins, with a concomitant increase in the availability of physiologically relevant metals such as copper and zinc. Changes in the protein profile upon sprouting resulted in improved foam stability, but in impaired foaming capacity. The increased levels of amylolytic enzymes upon sprouting also made starch less prompt to gelatinize upon heating. Consequently, starch re-association in a more ordered structure upon cooling was less effective, resulting in low setback viscosity. The nature and the intensity of these modifications suggest various possibilities as for using flour from sprouted quinoa as an ingredient in the formulation of baked products.

Effect of sprouting on nutritional quality of pulses.

In order to investigate the nutritional quality of industrial-scale sprouted versus unsprouted chickpeas and green peas, before and after cooking, the ultrastructure, chemical composition, antioxidant capacity, starch digestibility, mineral content and accessibility were analysed. Sprouting did not deeply affect raw seed structure, although after cooking starch granules appeared more porous and swelled. Chemical composition of raw sprouted seeds was not strongly affected, excepting an increase in protein (both pulses), and in free sugars (in peas; +10% and +80%, respectively, p < .05). The industrial sprouting favoured phytic acid leaching in cooking water (-35% in seeds, compared to unsprouted cooked ones, p < .05), and promoted antioxidant capacity reductions in raw and cooked seeds (-10% and -37%, respectively, p < .05). In conclusion, sprouting on an industrial-scale induced mild structural modifications in chickpeas and peas, sufficient to reduce antinutritional factors, without strongly influencing their nutritional quality. These products could represent nutritionally interesting ingredients for different dietary patterns as well as for enriched cereal-based foods.

Quinoa bitterness: causes and solutions for improving product acceptability.

Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America, where it is a native crop, but also in Europe and the USA. However, producing wheat or gluten-free based products enriched with quinoa alters some quality characteristics, including sensory acceptance. Several anti-nutritional factors such as saponins are concentrated in the grain pericarp. These bitter and astringent substances may interfere with the digestion and absorption of various nutrients. Developing processes to decrease or modify the bitterness of quinoa can enhance palatability, and thus consumption, of quinoa. In addition to the production of sweet varieties of quinoa, other processes have been proposed. Some of them (i.e. washing, pearling and the combination of the two) have a direct effect on saponins, either by solubilization and/or the mechanical removal of seed layers. Others, such as fermentation or germination, are able to mask the bitterness with aroma compounds and/or sugar formation. This review presents the major sources of the undesirable sensory attributes of quinoa, including bitterness, and various ways of counteracting the negative characteristics of quinoa. © 2018 Society of Chemical Industry.

Enriching gluten-free rice pasta with soybean and sweet potato flours.

The development of innovative rice products is a way to exploiting and adding value to low-grade African rice varieties. To this purpose, rice-based pasta was enriched with flours from soybean and orange-fleshed sweet potato, that are common ingredients in the African tradition. Four different formulations based on pre-gelatinized rice flour and liquid egg albumen, and containing soybean and/or sweet potato (up to 20%) were prepared and characterized via a multidisciplinary approach. Soybean and sweet potato enrichment leads to a decrease in the pasta consistency and in significant changes in the color of the resulting samples, likely due to Maillard-type reactions. E-sensing approaches indicated that the sensory profile of the various pasta products strongly depends on the type of enrichment. Data collected after cooking suggest that both soybean and sweet potato have a role in defining the firmness and water absorption, as well as the optimum cooking time. Structural characterization of proteins in the uncooked products indicates the presence of protein aggregates stabilized by hydrophobic interactions and disulfide bonds in all samples, although structural properties of the aggregates related to specific compositional traits.

Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation.

The combined effects of grain germination and of subsequent fermentation on the physicochemical properties of sorghum flour were investigated by studying the structural changes occurring in the starch and protein fractions and by assessing their effects on physical properties of the resulting materials most relevant to end use. The sequential treatments were more effective than either individual treatment in the modification of starch-related properties, whereas modification of the protein components only occurs in the fermentation step, almost regardless of a previous germination step. The resulting profile of physicochemical traits offers several hints as for the suitability of flour from treated sorghum as an ingredient for various types of gluten-free food products, and provides a basis for expanding the use of processed sorghum in applications other than traditional African foods.

Quality and nutritional properties of pasta products enriched with immature wheat grain.

In this study, nutritional and sensory properties of pasta enriched with 30% immature wheat grain (IWG), a natural source of fructo-oligosaccharides (FOS), are evaluated. Colour and cooking quality, nutritional value and glycaemic index (GI) of pasta were assessed in comparison with commercially enriched inulin and 100% wholewheat pastas. IWG integration induced deep changes in colour, without negatively affecting the cooking quality of pasta, and promoted nutritional quality by increasing the fibre content; IWG pasta presented a remarkable leaching of FOS in cooking water, thus providing only 1 g of FOS per serving. IWG pastas showed a GI of 67 (dried) and 79 (fresh), not significantly different from commercial pasta products. IWG can be considered an interesting ingredient to obtain functional products 'naturally enriched' in FOS and fibre. Results about FOS leaching suggest that, in dealing with functional effects, the actual prebiotic content should be carefully considered on food 'as eaten'.

Effect of resistant starch on the cooking quality of yam (Dioscorea spp.) and cassava (Manihot esculenta) based paste products.

Total starch (TS) and resistant starch (RS) contents in pasty edible product of mealy and hard cooking tubers of three yam varieties and four cassava varieties were determined to evaluate their contribution in their cooking quality. TS and RS contents appeared as the main components in determining yam cooking quality. Mealy cooking yam varieties were characterized by a significant higher TS content (75.2 ± 7.7 g/100 g d.m.) and lower RS content (13.8 ± 3.4 g/100 g d.m.) than hard cooking yam varieties, which, in contrast, contained less TS (61.7 ± 12.1 g/100 g d.m.) and particularly high RS (21.8 ± 9.9 g/100 g d.m.), possibly as a consequence of the prevalence of large granules (35-40 µm) observed by light microscope. Conversely, TS and RS contents appeared not determinant on the cooking quality of cassava. Moreover, higher amylose contents were associated with substantially elevated percentages of RS in yam and cassava, and high RS content in samples modulates their pasting properties by reducing the peak viscosity and the breakdown and requiring higher temperature and longer time to the peak.

Plant-Based Meat Alternatives: Technological, Nutritional, Environmental, Market, and Social Challenges and Opportunities.

There is a growing awareness that fostering the transition toward plant-based diets with reduced meat consumption levels is essential to alleviating the detrimental impacts of the food system on the planet and to improving human health and animal welfare. The reduction in average meat intake may be reached via many possible ways, one possibility being the increased consumption of plant-based meat alternatives (PBMAs). For this reason, in recent years, hundreds of products have been launched on the market with sensory attributes (i.e., taste, texture, appearance, and smell) similar to their animal counterparts; however, these products have often a long list of ingredients and their nutritional values are very different from animal meat. The present review aims to highlight the main opportunities and challenges related to the production and consumption of PBMAs through an interdisciplinary approach. Aspects related to the production technology, nutritional profiles, potential impacts on health and the environment, and the current market and consumer acceptance of PBMAs are discussed. Focusing on the growing literature on this topic, this review will also highlight research gaps related to PBMAs that should be considered in the future, possibly through the collaboration of different stakeholders that can support the transition toward sustainable plant-based diets.

Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response.

This study investigated the impact of seed coats from peas (PC) and chickpeas (CC) (at 15 % and 30 % levels) on rice-based co-extruded snacks. Using PC and CC reduced the content of soluble (29 %) and cell-wall bound phenolic acids (21 %), but it enhanced the amount and the profile of flavonoids of rice-based snacks (up to 16 times with PC), resulting in significantly higher antioxidant activity (134 %). Snacks with 15 % CC showed a higher section area (about 335 versus 191 mm2) and a lower average pore radius (20.1 versus 23.9 mm) than PC-snacks; however, such features did not affect either texture or porosity. At 30 % level, PC resulted in a more porous structure (porosity: 73.1 versus 66.7 %) with smaller pores (17.2 versus 27.3 mm) and high firmness (55.9 versus 40.1 N). Consumers' acceptability evaluation revealed that samples containing pulse seed coat were comparable and preferred to the control (i.e., 100 % polished rice).

Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products.

The suitability of chickpea, red lentil and green pea for the production of extruded products (i.e., snacks and pasta) was studied. Besides starch and technological properties, the impact of processing on some bioactive compounds was evaluated. The best results were obtained for lentil: the snacks showed the lowest porosity (21 %), the highest average pore radius (18.8 µm), and high expansion (section area: 310 mm2; inner area: 114 mm2), while pasta exhibited low cooking loss (5.7 g 100 g-1) and high firmness (924 N). Extrusion-cooking reduced the soluble phenolic acid content (-45 %) and flavonoids (-41 %), but increased the cell-wall bound phenolic acids and antioxidant activity. The different pulses did not lead to a marked difference in the antioxidant activity of the extruded products, although the lentil maintained the highest flavonoid content after both processes.

Reformulating Couscous with Sprouted Buckwheat: Physico-Chemical Properties and Sensory Characteristics Assessed by E-Senses.

In the frame of reformulating food products for valorizing underutilized crops and enhancing both the nutritional and sensory characteristics of traditional foods, this study explored the potential impact of sprouting on some features of couscous prepared from buckwheat. Specifically, the impact of two sprouting times (48 h and 72 h) and two enrichment levels (25% and 50%) on physical properties (bulk density, hydration properties), cooking behavior (e.g., texture), chemical features (e.g., total phenolic content, rutin and quercetin), antioxidant activity (DPPH assay), and sensory traits (by means of electronic nose, tongue, and eye) was considered. Results showed that the replacement of 50% of pre-gelatinized buckwheat flour with 72 h-sprouted buckwheat flour resulted in a couscous with a higher content of phenolic compounds (including rutin and quercetin) and antioxidant activity; the related values further increased upon cooking. Moreover, except for the hardness and gumminess that were worsened (i.e., their values increased), cohesiveness and resilience improved in the presence of sprouted buckwheat (i.e., their values increased). Finally, the overall sensory traits improved with the addition of 50% sprouted buckwheat, since both bitterness and astringency decreased in the reformulated couscous.

Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization.

Waxy (WX) and high-amylose (HA) wheat flours have interesting functional and/or nutritional characteristics, but low technological properties compared to regular wheat. Here a set of three wheat lines, having different amylose content but sharing the same varietal background, were compared to shed light on the role of the amylose/amylopectin ratio on the protein conformational changes that lead to gluten formation. Despite the absence of differences in their protein profile, as also confirmed by thiolomic approaches, both WX and HA lines developed a weaker gluten than the control sample. The altered amylose/amylopectin ratio exerts a matrix effect establishing a competition for water with proteins, leading to a different protein structure and three-dimensional organization of the gluten network. These results add a piece to the understanding of the molecular aspects that oversee matrix effects on gluten formation in wheat, which description can be helpful for a rational optimization of the transformation process.

Effect of Sprouting on Biomolecular and Antioxidant Features of Common Buckwheat (Fagopyrum esculentum).

Buckwheat is a pseudo-cereal widely grown and consumed throughout the world. Buckwheat is recognized as a good source of nutrients and, in combination with other health-promoting components, is receiving increasing attention as a potential functional food. Despite the high nutritional value of buckwheat, a variety of anti-nutritional features makes it difficult to exploit its full potential. In this framework, sprouting (or germination) may represent a process capable of improving the macromolecular profile, including reducing anti-nutritional factors and/or synthesizing or releasing bioactives. This study addressed changes in the biomolecular profile and composition of buckwheat that was sprouted for 48 and 72 h. Sprouting increased the content of peptides and free-phenolic compounds and the antioxidant activity, caused a marked decline in the concentration of several anti-nutritional components, and affected the metabolomic profile with an overall improvement in the nutritional characteristics. These results further confirm sprouting as a process suitable for improving the compositional traits of cereals and pseudo-cereals, and are further steps towards the exploitation of sprouted buckwheat as a high-quality ingredient in innovative products of industrial interest.

Physicochemical and Nutritional Characterization of Bran-Enriched Products.

The incorporation of cereal bran or bran constituents can improve the nutritional profile of products and serve as a means to utilize milling by-products that otherwise may only go towards feed [...].

Pasta-Making Process: A Narrative Review on the Relation between Process Variables and Pasta Quality.

Pasta is an increasingly popular food worldwide and different formulations have been developed to improve its nutritional profile. Semolina that is high both in protein and gluten content is recognized as the ideal raw material to produce conventional dry pasta. When alternative raw materials are used, an understanding of the relationship between processing variables and pasta quality is crucial in order to optimize the redesign of the production process. This review aims to: (1) investigate the main challenges of the pasta-making process, highlighting the processing variables that most affect pasta quality; and (2) indicate the unknown factors that influence the pasta-making process and which need to be studied. After overviewing the last twenty years of research in the pasta sector, the interplay/relationship between processing variables and pasta quality is examined, together with the main innovations proposed for each step of pasta processing. An analysis of all the variables involved in the process and their influence on each other will elucidate how to optimize certain parameters to ensure the production of pasta with the desired characteristics.