Production of innovative gluten-free breakfast cereals based on red and black rice by extrusion processing technology.

The transformation of black and red, broken or not, whole rice grains, into breakfast cereals is an interesting way to add value to these snacks for some reasons. Firstly, broken kernels hardly achieve a high market value; whole rice is healthy not only for their nutrient contents but also for their phytochemical profile, rich in phenolic compounds; breakfast cereals from pigmented rice are colored by themselves, and any additional colorant is unneeded; finally, rice is naturally gluten-free and suitable for those with conditions like celiac disease or gluten sensitivity. The objective of this study was to optimize some extrusion parameters that account for the physicochemical properties of extrudates by using response surface methodology. Feed moisture between 15 and 21% and the 4th barrel zone temperature between 110 and 160 °C were the independent variables. Specific features such as color, texture, water solubility and absorption, cold viscosity, expansion, specific volume, and compression force were evaluated. The trials have shown that moisture had a higher impact on the extrusion process than temperature. Less expanded, denser, harder, and darker products were obtained at higher moisture levels. The optimum points were defined at 15.5% and 16.0% of feed moisture and 159 °C and 150 °C of temperature for black and red rice extrudates, respectively. These conditions resulted in cereal breakfast balls with optimal water solubility, volume, texture, and good color. Additionally, cold viscosities and a low compression led to products with a potential high approval by consumers.

Characterization of baru nut (Dipteryx alata Vog) flour and its application in reduced-fat cupcakes.

Baru is a native specie from the Brazilian "cerrado" with interesting nutritional and sensory characteristics. The aim of our study was to characterize baru nut flour (BF) and to explore the possibility of producing reduced-fat baru cupcakes. Four different cupcake formulations were produced wheat flour (WF) containing 30% BF with reductions of 50 (F1), 75 (F2) and 100% (F3) margarine, compared to a control with 100% WF and 100% margarine (FC). BF showed 2.76% moisture, 19.2% proteins, 40.8% lipids, 3.05% ash and 18.51% dietary fiber. The substitution of wheat flour with 30% BF increased the mixing tolerance index and resistance to extension in the rheological analyses; however, these changes did not greatly influence cupcake quality. Firmness was the parameter most affected during shelf life, with statistically significant differences between the formulations. The cupcakes prepared with the blend of 70% WF + 30% BF and with fat reductions (F2 and F3) can be considered "light", with the reduction of more than 30% margarine and a significant reduction of trans fatty acids. In the sensory analysis, formulation F2 obtained good acceptance scores.

Interaction between xylanase, glucose oxidase and ascorbic acid on the technological quality of whole wheat bread / Interação entre xilanase, glicose oxidase e ácido ascórbico na qualidade tecnológica de pão elaborado com farinha do trigo integral

ABSTRACT: This study aimed to verify the performance of xylanase and its interaction with oxidants agents (glucose oxidase and ascorbic acid) on the quality of whole wheat bread. The experiment was based on a central composite rotational design and the Response Surface Methodology was used to analyze the results. None of the xylanase, glucose oxidase or ascorbic acid concentrations within the studied range led to a significant difference in the specific volume. The highest moisture content and the lowest firmness values were reported in the bread with lower and intermediate levels of xylanase and larger amounts of glucose oxidase and ascorbic acid. This effect was observed mainly at the end of the storage period. A minimum amount of xylanase (from 33 to 63 EDX kg-1 flour) showed to be essential for obtaining best results. Levels of ascorbic acid above 63mg kg-1 and glucose oxidase above 91 SRU kg-1 proved to be necessary to offer the beneficial effect of xylanase.

RESUMO: O objetivo deste estudo foi verificar o desempenho da xilanase e sua interação com agentes oxidantes (glicose oxidase e ácido ascórbico) na qualidade de pão elaborado com farinha do trigo integral. O experimento foi baseado em um delineamento composto central rotacional (DCCR) e a Metodologia de Superfície de Resposta foi utilizada para analisar os resultados. Nenhuma das concentrações de xilanase, glicose oxidase e ácido ascórbico, dentro da faixa estudada, levaram a uma diferença significativa no volume específico. Mais alto conteúdo de umidade e menor firmeza foram encontrados nos pães com concentrações menores e intermediárias de xilanase e concentrações maiores de glicose oxidase e ácido ascórbico. Este efeito foi observado principalmente no final do período de estocagem. Uma quantidade mínima de xilanase (de 33 a 63 EDX kg-1 farinha) mostra ser essencial na obtenção dos melhores resultados. Concentrações de ácido ascórbico acima de 63mg kg-1 e glicose oxidase acima de 91 SRU kg-1 mostraram ser necessárias para que o efeito benéfico da xilanase fosse observado.

Par-baked Bread Technology: Formulation and Process Studies to Improve Quality.

Extending the shelf-life of bakery products has been an important requirement resulting from the mechanization of this industry and the need to increase the distance for the distribution of final products, caused by the increase in production and consumer demand. Technologies based on the interruption of the breadmaking process represent an alternative to overcome product staling and microbiological deterioration. The production of par-baked breads is one of these technologies. It consists of baking the bread in two stages, and due to the possibility of retarding the second stage, it can be said that the bread can always be offered fresh to the consumer. The technology inserts logistics as part of the production process and creates the "hot point" concept, these being the locations where the bread is finalized, such as in the consumers' homes or sales locations. In this work, a review of the papers published on this subject was carried out, and aspects related to both the formulation and the process were considered. This technology still faces a few challenges, such as solving bread quality problems that appear due to process modifications, and these will also be considered. The market for these breads has grown rapidly and the bakery industry searches innovations related to par-baked bread technology.

Functional bread with n-3 alpha linolenic acid from whole chia (Salvia hispanica L.) flour.

This work proposed to study the effects of the addition of whole chia flour (WCF) on the technological, nutritional and sensory qualities of bread. Different WCF contents (0 and 20 %) and vital gluten (VG) (0 and 4 %) were added to bread according to a 2(2) central composite rotational design. WCF decreased the specific volume, lightness and hue angle of the bread loaves, but did not affect the chroma values. WCF and VG contributed to maintenance of the moisture content of the loaves during the storage period. The increased firmness found with the addition of high levels of WCF (more than 10 %) was countered by larger amounts of VG (more than 2 %). The optimum loaf (10 % WCF and 2 % VG) showed 26 % more lipids, 19 % more protein and 11 % more ash than the standard loaf (0 % WCF and 0 % VG). A better lipid profile was also found (higher omega-3 fatty acid content and a better omega-6/omega-3 ratio). Both breads were positively rated in the sensory profile analysis.

Determinação da concentração de diferentes sistemas de solventes na solubilização de proteínas de análogo de carne / Determination of the concentration of different solvents systems in the protein solubilization of meat analogue

O uso de solventes específicos para extração de proteínas determina o tipo de reação química que ocorre entre os componentes proteicos, principalmente quando estes foram submetidos a tratamentos térmicos como a extrusão termoplástica, uma tecnologia de alta versatilidade, baixo custo, alta produtividade e que não gera efluentes. No entanto, é necessário o uso de concentrações adequadas dos solventes para maximizar a extração das proteínas. Neste trabalho foi avaliada a solubilização de proteínas de análogo de carne a base de isolado proteico de soja e glúten vital, submetidos ao processo de extrusão termoplástica a baixa (23%) e alta (60%) umidade. Os solventes utilizados foram: tampão fosfato (pH 7,5) de 10, 20, 40, 60, 80 e 100mM, dodecil sulfato de sódio de 1, 2, 3, 4 e 5%, β-mercaptoetanol de 1, 2, 3 e 4%, Triton X-100 de 1, 2, 3 e 4% e ureia de 6, 7, 8, 9 e 10M. Todos os reagentes foram dissolvidos ou solubilizados em tampão fosfato 40mM (pH 7,5). Os resultados mostraram que as maiores extrações proteicas foram obtidas com o uso de 40mM de tampão fosfato, 2% de dodecil sulfato de sódio, 2% de β-mercaptoetanol, 3% de Triton X-100 e 7M de ureia.

The use of specific solvents for protein extraction determines the type of chemical reaction, which occurs between the protein components, mainly when the protein was submitted to thermal treatment, such as thermoplastic extrusion, a technology with high versatility, low cost and high throughput and without effluent generation. However, it is necessary to use adequate solvents concentration in order to maximize the protein extraction. The aim of this research was to evaluate the protein solubilization of meat analogue based on isolate soy protein and vital gluten submitted to thermoplastic extrusion process at low moisture content (23%) and high moisture content (60%). The solvents used were: phosphate buffer (pH 7.5) at 10, 20, 40, 60, 80 and 100mM, sodium dodecyl sulphate at 1, 2, 3, 4 and 5%, β-mercaptoethanol at 1, 2, 3 and 4%, Triton X-100 at 1, 2, 3 and 4% and urea at 6, 7, 8, 9 and 10M. All the chemical reagents were dissolved or solubilized in phosphate buffer 40mM (pH 7.5). The results showed that the highest protein extraction were obtained when phosphate buffer 40mM, sodium dodecil sulphate 2%, β-mercaptoethanol 2%, Triton X-100 3% and urea 7M were used.

Effect of proving time on the quality of frozen pre-baked French style rolls elaborated with the addition of wholegrain flour and enzymes.

Proving is a step in the breadmaking process that can be crucial in determining the final characteristics of the product presented to the consumer. The objective of this work was to evaluate the effect of proving time on the quality of frozen pre-baked French style rolls elaborated with the addition of wholegrain flour and enzymes. With this objective, doughs from six different formulations were allowed to ferment to different stages of proving. The first stage corresponded to the stage where the dough presented the maximum point of volume development without losing its resistance to touch. The second stage was soon after the first one, being characterized by a loss of resistance to touch but without a marked loss of volume. The rolls were evaluated for their specific volume, crumb texture (firmness and springiness), oven spring, shape, cut opening and cut height. The results showed that the proving time influenced various characteristics of the pre-baked French bread. A longer proving time tended to result in greater specific volume of the rolls with greater crumb springiness, but with a less firm crumb and reduced cut opening and cut height. The oven spring and shape were not altered by the proving time. The increase in volume was the result of increases in the width and length of the rolls. This study showed that the proving time was one of the factors responsible for the collapse in the structure of the pre-baked rolls, and that an adequate formulation could overcome the loss in cut opening and cut height resulting from a longer proving time.

Impact of germination and enzymatic hydrolysis of cowpea bean (Vigna unguiculata) on the generation of peptides capable of inhibiting dipeptidyl peptidase IV.

The objective of this work was to determine the impact of germination of cowpea (Vigna unguiculata), combined with enzymatic hydrolysis on the generation of bioactive peptides with dipeptidyl peptidase IV (DPP-IV) inhibition activity and antioxidant capacity. Germination (25°C, up to 48h) and alcalase hydrolysis (up to 4h) significantly increased antioxidant capacity of cowpea proteins from 293.4 to 993.7µmol TE/g soluble protein (SP). The non-germinated and 1h alcalase hydrolysates showed the highest DPP-IV inhibition (IC50=0.58mgSP/mL), after in vitro simulated gastrointestinal digestion. Selected peptides in the hydrolysates were analyzed by computational modeling. The TTAGLLE peptide interacted with S2 (GLU205, GLU206) and S3 (SER209, ARG358, PHE357) pockets of DPP-IV, and it is expected to inhibit DPP-IV by blocking its active site. Cowpea short time germination (24h) and alcalase protein hydrolysis (1h) can be used to produce ingredients with high antioxidant capacity and DPP-IV inhibition.

Massa alimentícia sem glúten com elevado teor proteico obtida por processo convencional / Gluten-free pasta with high protein content obtained by conventional processing

Indivíduos celíacos necessitam de dieta sem glúten como, por exemplo, massas alimentícias de arroz. No entanto, esse cereal apresenta o menor teor de proteínas, em relação aos demais cereais, e deficiência em características tecnológicas de cozimento e textura para as massas alimentícias. O objetivo deste trabalho foi desenvolver massa de farinha de arroz com alto teor de proteína através de Delineamento Composto Central Rotacional de três variáveis independentes, sendo: X1 - isolado proteico de soja (IPS - 0-20%); X2 - albumina de ovo modificada e desidratada (ALB - 0-15%); e X3 - farinha de arroz pré-gelatinizada (FAG - 0-30%). As massas foram analisadas quanto a tempo de cozimento (TC), perda de sólidos na água de cozimento (PS), aumento de peso (AP), firmeza e adesividade. Verificou-se que a adição de IPS, ALB e FAG influenciou significativamente (P<0,10) no TC, PS e firmeza, com valores entre 300 e 525s, 2,22 e 9,84% e 4,82 e 11,13N, respectivamente. O ponto ótimo foi obtido com adição de 17% de IPS, 15% de ALB e 15% de FAG, indicando um produto com excelentes características de cozimento e textura para inclusão na dieta de celíacos.

Celiac individuals require a gluten free diet, which includes products such as rice pasta. However, this cereal has lower protein content, when compared with other cereals, and poor cooking and texture technological characteristics for pasta. The aim of this research was the development of rice pasta with high protein content through a Central and Rotational Composite Design with three independent variables, as follows: X1 - isolated soy protein (ISP - 0-20 %); X2 - modified and dehydrated egg albumin (ALB - 0-15 %); and X3 - pre-gelatinized rice flour (GRF - 0-30%). The pasta samples were analyzed for cooking time (CT), solid loss in cooking water (SL), weight gain (WG), firmness and adhesiveness. It was verified that ISP, ALB and GRF significantly influenced (P<0.10) CT, SL and firmness, with values between 300 and 525s, 2.22 and 9.84% and 4.82 and 11.13N, respectively. The optimum point was obtained with the addition of 17% ISP, 15% ALB and 15% GRF, indicating a product with excellent cooking and texture properties to include in the diet of celiacs.

Bowman-Birk and Kunitz protease inhibitors among antinutrients and bioactives modified by germination and hydrolysis in Brazilian soybean cultivar BRS 133.

Soybean contains constituents that have antinutritional and bioactive properties. Enzymatic hydrolysis and germination can enhance the biological activity of these compounds in soybean. The objective of this study was to investigate the effect of germination, Alcalase (protease) hydrolysis, and their combination on the concentrations of antinutritional and bioactive compounds in Brazilian soybean cultivar BRS 133. A combination of germination and Alcalase hydrolysis resulted in the degradation of Bowman-Birk inhibitor (BBI), Kunitz trypsin inhibitor (KTI), and lunasin by 96.9, 97.8, and 38.4%. Lectin was not affected by any of the processing treatments when compared to nongerminated and nonhydrolyzed soy protein extract. Total isoflavones (ISF) and total saponins (SAP) increased by 16.2 and 28.7%, respectively, after 18 h of germination, while Alcalase hydrolysis led to the reduction of these compounds. A significant correlation was found between concentrations of BBI and KTI, BBI and lunasin, BBI and ISF, KTI and lunasin, KTI and ISF, KTI and SAP, lunasin and ISF, and ISF and SAP. Germination and Alcalase hydrolysis interacted in reducing BBI, ISF, and SAP. This study presents a process of preparing soy flour ingredients with lower concentrations of antinutritional factors and with biologically active constituents, important for the promotion of health associated with soybean consumption. In conclusion, 18 h of germination and 3 h of Alcalase hydrolysis is recommended for elimination of protease inhibitors, while bioactives are maintained by at least 50% of their original concentrations.

Antioxidant and antiinflammatory properties of germinated and hydrolysed Brazilian soybean flours.

The effect of germination in combination with Alcalase hydrolysis of Brazilian soybean cultivar BRS 133 on the production of soybean flours with bioactive peptides as modulators of oxidative stress and markers of inflammation was monitored. The electrophoretic profile showed a weak protein breakdown during germination. However, a strong breakdown of the proteins can be observed after the first hour of hydrolysis with Alcalase. MALDI-TOF-MS analysis of the protein extracts showed differences in the intensity and profile of peptide mass fingerprint due to germination and hydrolysis. Germinated flour showed higher soluble protein concentration and antioxidant capacity. All soybean protein extracts and protein hydrolysates produced (G0, G18 and G72) showed a significant (p<0.05) inhibition on inflammatory markers such as nitric oxide (20.5-69.3%), iNOS (22.8-93.6%), PGE(2) (64.0-88.3%), COX-2 (36.2-76.7%), and TNF-α (93.9-99.5%) in LPS-induced RAW 264.7 macrophages. However, protein extracts of flours with 18 h of germination were more potent in inhibiting pro-inflammatory responses when compared to 72 h. It can be concluded that a combination of 72 h of soybean BRS 133 germination and 1h Alcalase hydrolysis resulted in the formation of bioactive compounds with more potent antioxidant activity, and improvement in the reduction of some of the markers of inflammation.

Addition of green banana flour to instant noodles: rheological and technological properties / Adição de farinha de banana verde em macarrão instantâneo: propriedades reológicas e tecnológicas

Nowadays, there is considerable concern about the consumption of high fat and low fiber foods. The objective was to develop instant noodles (IN) with functional properties by adding 10 percent green banana flour (GBF), and determine the effect of this on the dough rheological properties. Noodles were obtained through sheeting, steaming and frying process. The IN were characterized for their moisture, fat, resistant starch (RS), texture and color. The proximate composition showed that GBF was rich in ash (3.16 percent), fiber (8.88 percent) and RS (45.70 percent), being an attractive raw material for the production of functional IN. When 10 percent GBF was added, rheological properties of dough changed because of dilution of gluten, making it weaker, but with enough extensibility and elasticity for functional IN production. The addition of 10 percent GBF significantly reduced the oil content in all the frying times, when compared to the control noodles, increasing also RS content. Ban10 noodles showed a lower L* value (78.12), indicating a darker color than the control noodles (92.36). In analyzing the firmness of Ban10 noodles, a decrease was observed due to dilution of gluten. However, Ban10 noodles showed a better nutritional profile due to the increase in ash and dietary fiber contents. In conclusion it can be affirmed that Ban10 noodles can be considered as functional IN, due to the presence of fiber (5.79 percent) and RS (3.98 percent) contents in the final product.

Atualmente, existe uma preocupação com relação ao consumo de alimentos com alto teor de gordura e baixo em fibras. Neste trabalho, objetivou-se desenvolver macarrão instantâneo com propriedades funcionais através da adição de 10 por cento de farinha de banana verde (FBV) e determinar os efeitos nas propriedades reológicas da massa. Os macarrões instantâneos foram obtidos por processos de laminação, cozimento a vapor e fritura. Os macarrões foram caracterizados quanto à umidade, gordura, amido resistente, textura e cor. A composição centesimal mostrou que a FBV contém alto teor de cinzas (3,16 por cento), fibras (8,88 por cento) e amido resistente (45,70 por cento), sendo uma matéria-prima interessante na produção de macarrão instantâneo funcional. Quando adicionado 10 por cento de FBV à farinha de trigo as propriedades reológicas da massa foram alteradas, em razão da diluição do glúten, tornando-o mais fraco, mas com extensibilidade e elasticidade suficiente para a produção de macarrão instantâneo funcional. A adição de FBV reduziu significativamente o teor de gordura em todos os tempos de fritura e aumentou o teor de amido resistente, quando comparado ao macarrão instantâneo controle. Os macarrões Ban10 apresentaram um menor valor no parâmetro L* (78,12), indicando uma coloração mais escura do que o controle (92,36). A adição de FBV diminuiu a firmeza dos macarrões, em decorrência da diluição do glúten. No entanto, os macarrões Ban10 apresentaram um melhor perfil nutricional, pelo aumento no teor de cinzas e fibra alimentar total. Em conclusão, pode ser afirmado que os macarrões Ban10 podem ser considerados funcionais, em razão do teor alto de fibra (5,79 por cento) e de amido resistente (3,98 por cento).

Influência da adição de farinha integral de aveia, flocos de aveia e isolado protéico de soja na qualidade tecnológica de bolo inglês / Influence of the addition of oat flour, oat bran and soy protein isolate on the technological quality of English cake

Avaliou-se a qualidade de bolos elaborados com substituição parcial da farinha de trigo por isolado proteico de soja na faixa de 0 a 12% e mistura de farinha integral de aveia e flocos de aveia na faixa de 0 a 40%, mediante metodologia de superfície de resposta. Avaliaram-se características físico-químicas como composição centesimal e granulometria das matérias-primas utilizadas e as qualidades reológicas da farinha de trigo (farinografia e alveografia). Os resultados indicaram produto com melhor simetria e textura com menor firmeza quando incorporada aveia e melhor volume específico com o incremento de isolado proteico de soja. A análise sensorial indicou a viabilidade de produção dos bolos com ingredientes funcionais por meio da aceitação do produto pelos julgadores e intenção de compra.

Physicochemical and rheological characteristics of commercial nixtamalised Mexican maize flours for tortillas.

Three commercial nixtamalised Mexican maize flours (CNMFs) designated HI-A, HI-B and HI-C were evaluated in this work. For each brand, four samples corresponding to four consecutive months of production were evaluated. Tortillas prepared by the traditional process of nixtamalisation were used as the control. The maize flours and their respective tortillas showed variations between samples in their physical, chemical and rheological parameters. The three commercial maize flours incorporated additives and preservatives. The moisture content, colour, pH, subjective water absorption capacity, water solubility index, water absorption index and swelling capacity of flours showed strong differences between the three CNMFs with respect to the chemical analysis. Important differences in the protein, calcium and amylose contents were observed. Tortillas from CNMFs had a blander maize flavour, less desirable texture and staled more rapidly than traditional tortillas. Some modifications are required in the current Official Mexican Quality Standard, principally in the appropriate selection of additives and levels used in the preparation of CNMFs. © 2000 Society of Chemical Industry.