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12 pages, 2960 KiB

Open AccessArticle

The Effects of Oil Content on the Structural and Textural Properties of Cottonseed Butter/Spread Products

by Zhongqi He, Stephen I. Rogers, Sunghyun Nam and K. Thomas Klasson

Foods 2023, 12(22), 4158; https://doi.org/10.3390/foods12224158 - 17 Nov 2023

Cited by 1 | Viewed by 855

Plant-based butters from nuts and seeds have steadily increased in consumer popularity due to their unique flavors and healthy nutritional properties. Oil content is a critical parameter to measure the proper consistency and stability of plant butter and spread products. Previous work has [...] Read more.

Plant-based butters from nuts and seeds have steadily increased in consumer popularity due to their unique flavors and healthy nutritional properties. Oil content is a critical parameter to measure the proper consistency and stability of plant butter and spread products. Previous work has shown that glandless cottonseed can be used to formulate cottonseed butter products to increase the values of cottonseed. As part of the efforts made in the valorization of cottonseed, this work evaluated the effects of oil content on the microstructural and textural properties of cottonseed butter/spread products. While the oil content in the raw cottonseed kernels was 35% of the kernel biomass, additional cottonseed oil was added to make cottonseed butter products with six oil content levels (i.e., 36, 43, 47, 50, 53, and 57%). The values of three textural parameters, firmness, spreadability, and adhesiveness, decreased rapidly in an exponential mode with the increasing oil content. The particle size population in these butter samples was characterized by similar trimodal distribution, with the majority in the middle mode region with particle sizes around 4.5–10 μm. Higher oil content decreased the butter particle size slightly but increased oil separation during storage. The oxidation stability with a rapid oxygen measurement was gradually reduced from 250 min with 36% oil to 65 min with 57% oil. The results of this work provide information for the further optimization of formulation parameters of cottonseed butter products. Full article

(This article belongs to the Special Issue Effects of Processing on Physical, Rheological and Microstructural Properties of Food)

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14 pages, 1885 KiB

Open AccessArticle

Conformational and Structural Changes in Chickpea Proteins Caused by Simulated Salivary Alterations in the Elderly

by Ingrid Contardo, Fanny Guzmán and Javier Enrione

Foods 2023, 12(19), 3668; https://doi.org/10.3390/foods12193668 - 05 Oct 2023

Cited by 1 | Viewed by 976

Abstract

The impact of salivary alterations on chickpea protein structure in the elderly has not been well documented. This study aimed to understand the role of simulated salivary alterations in the conformational properties and secondary structure of the chickpea protein isolate (CPI). Whey protein [...] Read more.

The impact of salivary alterations on chickpea protein structure in the elderly has not been well documented. This study aimed to understand the role of simulated salivary alterations in the conformational properties and secondary structure of the chickpea protein isolate (CPI). Whey protein isolate (WPI) was used as the reference. Protein dispersions (10%) were subjected to in vitro oral processing under simulated salivary conditions in both the elderly and adult subjects. Proteins and their oral counterparts were characterized in terms of their composition, charge, size, solubility, water absorption, molecular weight (MW), and secondary structure (Circular Dichroism and Raman spectroscopy). Under condition of simulated oral digestion in the elderly population, the ordered secondary protein structure was significantly affected, decreasing α-helix by ~36% and ~29% in CPI and WPI compared to the control (adult) population, respectively. An increase in the unordered random coil state was observed. These results could be attributed to an increase in electrolytes in the salivary composition. The structure of CPI is more stable than that of WPI because of its higher MW, more rigid structure, less charged surface, and different amino acid compositions. This study is meaningful in understanding how alterations in the elderly oral system affect protein conformation and is expected to improve the understanding of plant-based protein digestibility. Full article

(This article belongs to the Special Issue Effects of Processing on Physical, Rheological and Microstructural Properties of Food)

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16 pages, 1918 KiB

Open AccessArticle

Comparative Analysis of Concurrent (CC), Mixed Flow (MX), and Combined Spray Drying Configurations on the Physicochemical Characteristics of Satsuma Mandarin (Citrus unshiu) Juice Powders

by Javier Cruz-Padilla, Vondel Reyes, George Cavender, Arranee Chotiko, James Gratzek and Kevin Mis Solval

Foods 2023, 12(18), 3514; https://doi.org/10.3390/foods12183514 - 21 Sep 2023

Viewed by 914

Abstract

Satsuma mandarins are good sources of vitamin C and can be used as raw materials to produce novel plant-based food ingredients including satsuma mandarin juice powders (SJP). Food powders produced via spray drying often show thermal degradation due to the drying conditions and [...] Read more.

Satsuma mandarins are good sources of vitamin C and can be used as raw materials to produce novel plant-based food ingredients including satsuma mandarin juice powders (SJP). Food powders produced via spray drying often show thermal degradation due to the drying conditions and high drying air temperatures. The aim of this study was to evaluate the effect of using different spray drying configurations, including concurrent (CC), mixed flow (MX), and combined (CC + MX), at two inlet air temperatures (160 and 180 °C) on the physicochemical properties of SJP. Remarkably, SJP produced using the CC spray drying configuration exhibited a higher vitamin C content (3.56–4.01 mg/g) and lower moisture levels (15.18–16.35 g/100 g) than powders produced via MX or CC + MX. The vitamin C content of MX and CC + MX powders ranged from 2.88 to 3.33 mg/g. Meanwhile, all SJP had water activity values below 0.19. Furthermore, MX powders displayed the largest mean particle sizes (D₅₀) (8.69–8.83 µm), higher agglomeration, and a rapid dissolution. Despite these differences, all SJP variants exhibited consistent color, surface area, and pore volumes. Notably, powders dried at higher inlet air temperatures (180 °C) showed less vitamin C content and increased thermal damage when compared with powders dried at 160 °C inlet air temperature. This study demonstrated the feasibility of producing high-quality SJP with an extended shelf life. SJP can be used as a novel plant-based ingredient in different food applications. Full article

(This article belongs to the Special Issue Effects of Processing on Physical, Rheological and Microstructural Properties of Food)

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17 pages, 2768 KiB

Open AccessArticle

The Effects of Okara Ratio and Particle Size on the Physical Properties and Consumer Acceptance of Tofu

by Kay Hyun Joo, William L. Kerr and George A. Cavender

Foods 2023, 12(16), 3004; https://doi.org/10.3390/foods12163004 - 09 Aug 2023

Cited by 2 | Viewed by 1396

Abstract

Okara, the solid byproduct of soymilk production, poses a sustainability concern, despite being rich in fiber and other healthful compounds. In this study, the physical properties of tofu made from soymilk fortified with differing levels of okara—either whole or fine (<180 µm)—and made [...] Read more.

Okara, the solid byproduct of soymilk production, poses a sustainability concern, despite being rich in fiber and other healthful compounds. In this study, the physical properties of tofu made from soymilk fortified with differing levels of okara—either whole or fine (<180 µm)—and made with the traditional coagulant nigari were examined. The yield increased linearly with the okara concentration with values of 18.2–29.5% compared to 14.5% for the control. The initial moisture in the fortified samples was higher than the control (79.69–82.78% versus 76.78%), and both the expressible moisture and total moisture after compression were also greater in the fortified samples. With a few exceptions, the texture parameters did not differ between samples. Dynamic rheology showed that all samples had G′ > G″. The storage moduli increased at different rates during each gelling step, with G′ before and after gelling increasing with the fortification level, and was greater for the samples with fine particles than with whole particles. Consumer sensory panels using the hedonic scale showed traditional tofu had a slightly higher acceptability, but the panelists indicated they would be more willing to purchase okara-fortified tofu because of the health and sustainability benefits it might have. Thus, tofu could be produced with added okara with predictable but not profound changes in its physical properties. Full article

(This article belongs to the Special Issue Effects of Processing on Physical, Rheological and Microstructural Properties of Food)

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18 pages, 1154 KiB

Open AccessEditor’s ChoiceArticle

Evaluation of Processing Conditions and Hydrocolloid Addition on Functional Properties of Aquafaba

by Kaelyn Crawford, Catrin Tyl and William Kerr

Foods 2023, 12(4), 775; https://doi.org/10.3390/foods12040775 - 10 Feb 2023

Cited by 7 | Viewed by 2428

Abstract

Aquafaba, the cooking water from chickpeas, could replace animal-derived ingredients such as egg whites in systems that require the stabilization of an oil or gas phase. However, little is known about how processing methods and additives affect its functional properties. In this study, [...] Read more.

Aquafaba, the cooking water from chickpeas, could replace animal-derived ingredients such as egg whites in systems that require the stabilization of an oil or gas phase. However, little is known about how processing methods and additives affect its functional properties. In this study, aquafaba was prepared via boiling or pressure-cooking at water-to-seed (WSR) ratios of 5:1, 4:1 and 3:1. The effects of preparation method and pH adjustment on viscosity, protein content, solubility and profile were evaluated. Samples were further analyzed for foaming capacity/stability (FC/FS) and emulsifying activity/stability index (EAI/ESI). Foams were also prepared in combination with xanthan gum or hydroxypropyl methylcellulose (HPMC). Solubility was lowest near pH 4 and not affected by cooking method and protein profile was not affected by method or ratio. Samples with pH 3 had high EAI and FS, but low ESI and FC. WSR did not significantly affect interfacial properties. Xanthan gum had a greater effect than HPMC on viscosity and prevented foam liquid drainage for 24 h. While the preparation method affects aquafaba properties, subsequent pH adjustment is of greater relevance for interfacial properties. Foam volumes can be maximized and foam drainage limited by appropriate choice of hydrocolloids and addition levels. Full article

(This article belongs to the Special Issue Effects of Processing on Physical, Rheological and Microstructural Properties of Food)

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18 pages, 1746 KiB

Open AccessArticle

Mineral Content, Functional, Thermo-Pasting, and Microstructural Properties of Spontaneously Fermented Finger Millet Flours

by Masala Mudau, Shonisani Eugenia Ramashia and Mpho Edward Mashau

Foods 2022, 11(16), 2474; https://doi.org/10.3390/foods11162474 - 17 Aug 2022

Cited by 8 | Viewed by 2045

Abstract

Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger [...] Read more.

Finger millet is a cereal grain which is superior to wheat and rice in terms of dietary fibre, minerals, and micronutrients. Fermentation is one of the oldest methods of food processing, and it has been used to ferment cereal grains such as finger millet (FM) for centuries. The aim of this study was to investigate the impact of spontaneous fermentation (SF) on mineral content, functional, thermo-pasting, and microstructural properties of light- and dark-brown FM flours. Spontaneous fermentation exhibited a significant increase in the macro-minerals and micro-minerals of FM flours. In terms of functional properties, SF decreased the packed bulk density and swelling capacity, and it increased the water/oil absorption capacity of both FM flours. Spontaneous fermentation had no effect on the cold paste viscosity of FM flours. However, significant decreases from 421.61 to 265.33 cP and 320.67 to 253.67 cP were observed in the cooked paste viscosity of light- and dark-brown FM flours, respectively. Moreover, SF induced alterations in the thermal properties of FM flours as increments in gelatinisation temperatures and gelatinisation enthalpy were observed. The results of pasting properties exhibited the low peak viscosities (1709.67 and 2695.67 cP), through viscosities (1349.67 and 2480.33 cP), and final viscosities (1616.33 and 2754.67 cP), along with high breakdown viscosities (360.00 and 215.33 cP) and setback viscosity (349.33 and 274.33 cP), of spontaneously fermented FM flours. Scanning electron microscopy showed that SF influenced changes in the microstructural properties of FM flours. The changes induced by SF in FM flours suggest that flours can be used in the food industry to produce weaning foods, jelly foods, and gluten-free products that are rich in minerals. Full article

(This article belongs to the Special Issue Effects of Processing on Physical, Rheological and Microstructural Properties of Food)

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21 pages, 3751 KiB

Open AccessArticle

Development of Bread Dough by Sheeting: Effects of Sheeting Regime, Bran Level and Bran Particle Size

by Mohamed Otman Saleh Albasir, Mohammad Alyassin and Grant Murray Campbell

Foods 2022, 11(15), 2300; https://doi.org/10.3390/foods11152300 - 02 Aug 2022

Cited by 3 | Viewed by 1594

Abstract

The effects of sheeting on bread dough development and baked loaf quality were investigated, using Dynamic Dough Density and springback to quantify development, and examining effects of the sheeting regime on bread quality in terms of loaf volume and crumb structure. Bread doughs, [...] Read more.

The effects of sheeting on bread dough development and baked loaf quality were investigated, using Dynamic Dough Density and springback to quantify development, and examining effects of the sheeting regime on bread quality in terms of loaf volume and crumb structure. Bread doughs, with and without bran at different levels and particle sizes, were formed through a short mixing period, then sheeted through a benchtop manual sheeter at roll gaps of 6, 9 and 12 mm for different numbers of sheeting passes. The sheeting of doughs without bran increased dough expansion and baked loaf volume up to 12 sheeting passes. Loaves were larger after sheeting at a 6 mm roll gap, reflecting the greater gluten development at the smaller gap, although the crumb structure was less fine, with fewer gas cells and larger average gas cell diameters. The addition of bran decreased dough expansion and loaf volumes, with Fine bran and Coarse bran both more damaging than Medium bran, indicating the opportunity to optimise bran particle size to maximise bread quality. Sheeting was effective in alleviating the damaging effects of bran, with sheeting for 8 passes giving more dough expansion, larger loaf volumes and finer crumb structures than sheeting for 12 passes, indicating an even more damaging effect of bran when gluten is overstretched by sheeting. The work demonstrates the opportunity to enhance bread quality, particularly of healthy high-fibre breads, by employing sheeting to enhance gluten development and to offset the damage to gluten caused by the presence of bran. Full article

(This article belongs to the Special Issue Effects of Processing on Physical, Rheological and Microstructural Properties of Food)

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Review

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18 pages, 2899 KiB

Open AccessEditor’s ChoiceReview

Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review

by Xiaoyue Huang, Hongsheng Liu, Yue Ma, Shihua Mai and Cheng Li

Foods 2022, 11(16), 2538; https://doi.org/10.3390/foods11162538 - 22 Aug 2022

Cited by 17 | Viewed by 4158

Abstract

Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics. Starch digestibility is a crucial nutritional factor that can largely determine the human postprandial [...] Read more.

Extrusion is a thermomechanical technology that has been widely used in the production of various starch-based foods and can transform raw materials into edible products with unique nutritional characteristics. Starch digestibility is a crucial nutritional factor that can largely determine the human postprandial glycemic response, and frequent consumption of foods with rapid starch digestibility is related to the occurrence of type 2 diabetes. The extrusion process involves starch degradation and order–disorder structural transition, which could result in large variance in starch digestibility in these foods depending on the raw material properties and processing conditions. It provides opportunities to modify starch digestibility by selecting a desirable combination of raw food materials and extrusion settings. This review firstly introduces the application of extrusion techniques in starch-based food production, while, more importantly, it discusses the effects of extrusion on the alteration of starch structures and consequentially starch digestibility in various foods. This review contains important information to generate a new generation of foods with slow starch digestibility by the extrusion technique. Full article

(This article belongs to the Special Issue Effects of Processing on Physical, Rheological and Microstructural Properties of Food)

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