Search Results (206)

Andean crops can be efficiently incorporated into food industrialization after the characterization of their components. This study evaluated tarwi (Lupinus mutabilis Sweet) flours from three ecotypes: PNTF (punto negro), WTF (white), and MTF (moro), with a particle size of 125 µm, analyzing their color, proximate composition, amino acid profile, bioactive compounds, and spectroscopic, thermal, and microstructural properties. Significant differences among ecotypes were determined at p < 0.05. The white ecotype showed greater accumulation in Dx (50), while black point exhibited the highest Dx (90), indicating a higher proportion of large particles. Regarding color, WTF presented the highest lightness and whiteness index, PNTF intermediate values, and MTF the darkest coloration, with greenish tones in black point and reddish tones in moro. The MTF ecotype showed the highest protein content (56.28%) and higher levels of essential amino acids, with methionine being the limiting amino acid. It also contained phenolic compounds ranging from 29.97 to 35.49 mg GAE/100 g, flavonoids from 9.36 to 10.8 mg quercetin/100 g, and antioxidant capacity measured by DPPH ranging from 25.79 to 55.30 mg TE/100 g, particularly notable in MTF. PNTF stood out for its dietary fiber (5.93%) and carbohydrate (17.22%) content. Infrared spectroscopy analysis revealed a similar macromolecular fingerprint among the samples. Differential Scanning Calorimetry (DSC) and Thermogravimetric Analysis (TGA) indicated greater thermal stability in MTF. Scanning Electron Microscopy (SEM) revealed greater compaction of irregular particles in MTF and greater dispersion in PNTF. These results support the differentiated valorization of tarwi ecotypes as complementary raw materials for the development of high-value-added foods in the current food industry. Full article

This study compared physical and chemical properties of extruded Tartary buckwheat flour (ETBF) and microwave-extruded Tartary buckwheat flour (M-ETBF), as well as the quality of dough and noodles made with these flours. The results showed that M-ETBF had higher protein and flavonoid contents, smaller particle size and darker color (lower L* value) compared to ETBF. With increasing ETBF or M-ETBF in wheat flour, gelatinization temperature rose and viscosity decreased. The dough became darker in color, with a lighter green and deeper yellow. Dough with 20% ETBF or M-ETBF had rheological properties similar to pure wheat dough. In noodles, increasing Tartary buckwheat flour decreased springiness, but also increased hardness, chewiness and cooking loss. The best taste and overall quality were at 20% addition for both types of flour. When added in equal amounts, M-ETBF noodles had slightly better viscosity and springiness. Full article

The valorization of agri-food by-products as functional ingredients requires understanding how processing and formulation affect their nutritional and metabolic properties. This study evaluated the combined effects of drying method (hot air drying, HAD; freeze-drying, FD), particle size (80 and 500 µm), and gum Arabic (GA) addition on the compositional and metabolic functionality of faba bean (Vicia faba L.) pod flour. Proximate composition, total phenolic content (TPC), estimated glycemic index (eGI), glucose dialysis retardation index (GDRI), and enzyme inhibitory activities (α-glucosidase and pancreatic lipase) were determined. Results showed that all factors significantly affected eGI, with independent contributions, whereas GDRI was mainly influenced by particle size and GA, with significant interaction effects. GA addition consistently reduced eGI and increased GDRI, indicating improved modulation of both starch hydrolysis and glucose diffusion. HAD samples showed higher enzyme inhibitory activity, while FD combined with GA enhanced TPC. Particle size modulated structural properties affecting starch accessibility and glucose diffusion. Soluble dietary fiber and phenolic compounds were key contributors to in vitro metabolic functionality, while matrix structure determined their effectiveness. These results suggest that faba bean pod powders may serve as sustainable functional ingredients for food applications, contributing to the valorization of agri-food by-products within a circular economy approach. Full article

This study investigates the dry pneumatic separation of wheat flour using a newly designed rotating air classifier to obtain starch- and protein-enriched fractions. The process is based on differences in particle density and size, enabling separation without water or chemical reagents. The influence of key process parameters, including air flow velocity 6–12 m/s, classifier geometry, and particle size distribution, was investigated. Statistical analysis confirmed that the air flow velocity and orifice diameter significantly affect the separation efficiency. The optimal conditions of 9–10 m/s and 1.8 mm resulted in a starch fraction with a purity of about 89% and a protein-enriched fraction containing approximately 45% protein. Regression models (R² > 0.99) demonstrated a strong relationship between the process parameters and fraction yield. Compared with conventional wet fractionation, the proposed method reduces energy consumption by approximately 28% and eliminates water use. These results confirm the feasibility of dry pneumatic classification as a sustainable and efficient technology for producing functional wheat-based ingredients. All experiments were conducted in triplicate (n = 3), and the results are presented as mean ± standard deviation. The reported yields correspond to the fraction mass, while the composition values indicate component purity within each fraction. Full article

Variations in the particle size of cereal flour could influence its techno-functional properties and affect the quality of the end products. In this study, common buckwheat (Fagopyrum esculentum) seeds were milled and then sieved into five fractions (≥200, 150–200, 100–150, 80–100, and 60–80 mesh). Proximate analysis showed that the protein and ash contents of buckwheat flour decreased with decreased particle size, whereas the starch content increased. Reducing the particle size did not change the A-type crystalline structure and the short-range ordered structure of buckwheat starch, whereas the buckwheat batter flowability, foaming properties and foam stability of the batter supernatant increased. The steamed buckwheat cakes made from ≥100-mesh flour showed a desirable appearance, cross-sectional structure, color, flavor, and texture. Pearson correlation analysis revealed that the starch content and relative crystallinity of buckwheat flour were significantly positively correlated with its pasting parameters and the textural properties (springiness, cohesiveness, resilience) and overall acceptability of steamed buckwheat cake, whereas the protein, lipid, and β-sheet content of buckwheat flour showed the opposite trend. This study demonstrated that differential sieving caused a difference in particle size and chemical composition, which were key variables governing the processing performance of buckwheat flour and important to the quality of its end products. Full article

The transition from starch-dominated to protein-enriched gluten-free systems represents a critical step in improving the functional and nutritional quality of composite flours. This study investigated the effects of progressive substitution of Amaranthus caudatus (amaranth) with Lupinus mutabilis (Andean lupin) on the physicochemical, rheological, and antioxidant properties of gluten-free flour blends. A multimodal dataset comprising 33 variables across six measurement domains (proximal composition, hydration properties, thermomechanical behavior, pasting profiles, particle size, and antioxidant activity) was analyzed using an integrated framework combining univariate inference (FDR-adjusted p-values), PCA, Multiple Factor Analysis (MFA), and sparse Partial Least Squares Discriminant Analysis (sPLS-DA). Results revealed that increasing lupin content (10–40%) significantly increased protein and fiber levels while decreasing starch content, leading to higher water absorption capacity and reduced peak viscosity and setback. Multivariate models showed that the protein/fiber–starch trade-off was the principal axis of compositional differentiation (PC1, ~41% variance), while PC2 captured rheological and antioxidant variability, with formulations containing higher proportions of amaranth exhibiting greater antioxidant activity. The sPLS-DA model achieved 72% separation accuracy with moisture, protein, water absorption, and torque parameters as top discriminants. These findings provide an evidence-based framework for gluten-free flour optimization using Andean crops and highlight how statistical modeling can inform targeted formulation decisions. The approach is transferable to other compositional transitions in food systems, underscoring the utility of multivariate analytics in applied food research. The multivariate framework further suggests that intermediate substitution levels may offer an optimal balance between nutritional enrichment and rheological functionality. Full article

Harvesting time is an important but insufficiently characterized factor affecting rice starch structure and digestibility. Wuyoudao4 (WYD4) rice was harvested weekly from 45 to 87 days after heading to investigate changes in starch structure, physicochemical properties, and in vitro digestion. With delayed harvesting, starch crystallinity of cooked rice decreased from 6.27% to 4.97%, while total amylase and α-amylase activities increased significantly. Rice flour particle size (D10 and D90) was reduced after mid-harvest, indicating improved enzyme accessibility. Consequently, starch digestibility at 120 min increased from 80.53% (week 1) to 95.60% (week 7). Kinetic analysis confirmed a single-stage digestion mechanism, with enzyme binding as the rate-limiting step and higher digestion extent at later harvest time. These results demonstrate that harvest time modulates rice starch digestibility through coordinated changes in crystallinity, enzymatic activity, and particle accessibility, providing new mechanistic insight into harvest-dependent starch digestion behavior. Full article

This paper aimed to investigate the impact of dry heat treatment and fractionation on white sorghum grain’s chemical and rheological properties. For this, dry heat treatment was applied to sorghum grains of different granulations, integral (I), large (L > 300 μm), medium (200 μm < M < 250 μm), and small (S < 200 μm), at corresponding temperatures of 144 °C, 132 °C (M), and 121 °C (S). The content of amino acids, fatty acids, minerals, and volatile compounds was determined in sorghum flours, along with the dynamic rheological behavior of sorghum dough. The results indicated that dry heat treatment increased mono and polyunsaturated fatty acid content, and decreased lysine, isoleucine, and glutamic acid contents. Significant differences (p < 0.05) in amino acid and fatty acid profiles were observed between fractions. Generally, Ca and Na increased after dry heat treatment of sorghum grains, while Fe, Zn, and Cu decreased, except in the M particle size sample. The optimal fraction M is distinguished by an increase in Fe, Zn and Cu content compared to the control. Volatile compounds were affected by both fractionation and dry heat treatment, with samples with S particle size possessing a distinct volatile profile. Dry heat treatment produced a stiffer, less deformable dough, maintaining elastic dominance and slightly reducing the peak gelatinization temperature. Particle size reduction led to dough strengthening and an increase in elastic and viscous moduli. The combined use of fractionation and dry heat treatment permits precise control of sorghum’s nutritional and rheological properties. Full article

(1) Background: Starch-based breads can closely mimic wheat bread in texture and appearance; however, their nutritional value must be improved while maintaining their inherent bread-like characteristics. The objective of this study was to incorporate whole-grain pearl millet flour (PMF) into a starch-based bread formulation to enhance its dietary fiber and protein content. (2) Methods: The PMF was obtained using a combination of laboratory rollers and hammer mills, as well as appropriate sieves to obtain a particle size ≤ 250 µm. The incorporation of PMF affected the properties of the base flour (BF), dough, and gluten-free bread (GFB). (3) Results: In the BF, setback viscosity was significantly reduced from 6379 to 1354 mPa·s. Similarly, in the freshly kneaded dough, both the elastic and viscous moduli decreased, from 168.3 to 17.8 kPa and from 36.3 to 4.3 kPa, respectively. During fermentation, dough-specific volume increased from 0.76 to 1.73 cm³/g. In the GFB, the moisture content decreased from 47.9 to 42.2%, bread specific volume varied from 2.13 to 2.68 cm³/g, and crumb hardness increased from 12.8 to 25.3 N. PMF incorporation segmented bread consumers into two preference-based clusters, characterized by lower (1) and higher (2) PMF levels. (4) Conclusions: Incorporating 30% PMF increased the fiber and protein contents of the starch-based bread by 4.9% and 2.2%, respectively, without compromising specific volume (2.56 g/cm³) or overall acceptance, which remained comparable to that of a commercial gluten-free bread (7.30 and 6.32 for clusters (1) and (2), respectively). Full article

The aim of this study was to investigate the substitution of egg yolk in mayonnaise-type sauces with alternative protein components and to optimize the hydrocolloid composition for improved stability and rheological properties. Mustard powder (1%), soybean flour (1%), casein (2%), and cream powder (1%) blends were employed as emulsifiers. The influence of the ratio of potato starch, carboxymethylcellulose (CMC), pectin, and xanthan gum (0–1% each) on the properties of low-fat mayonnaise formulations with 30% oil content was examined. Sedimentation and thermal stability tests revealed high resistance of all samples (98–99%) after 24 h of storage. Optical microscopy confirmed a homogeneous structure with individual dispersed particles of 100–150 μm corresponding to plant protein inclusions. The particle size distribution D [3,4] exhibited a bimodal profile with peaks at 0.1–1 μm and 2–8 μm, indicating efficient homogenization. Storage experiments demonstrated an increase in particle size by 1.4–1.6 times and a decrease in viscosity, likely due to flocculation and aggregation of polysaccharide clusters into larger agglomerates. Among the tested formulations, the sample containing 0.3% CMC, 0.3% xanthan gum, and 0.4% pectin showed the most favorable physicochemical and sensory properties, highlighting the synergistic effect of hydrocolloid blends in stabilizing reduced-fat mayonnaise-type emulsions. Full article

This study evaluated the effects of atmospheric cold plasma (ACP) treatment duration on the physicochemical and functional properties of hazelnut protein. Proteins were extracted from defatted hazelnut flour and subjected to ACP for 0, 2, 4, 6, and 8 min. The results demonstrated that ACP treatment significantly modified protein characteristics: it generally reduced particle size and increased absolute zeta potential, with the smallest particles observed after 4 and 6 min of treatment. Concurrently, a decrease in L, a, and b color values indicated sample darkening with extended processing. Structural analysis revealed that ACP induced changes in protein secondary structure, leading to a significant increase in surface hydrophobicity and a decrease in free sulfhydryl content. These structural and physicochemical modifications, particularly the enhanced surface hydrophobicity and reduced particle size, collectively improved emulsifying activity and stability, as well as foaming capacity and stability. The highest emulsion and foaming stability were observed in samples treated for 6 min. Hazelnut protein gels exhibited pronounced solid-like behavior and ACP treatment enhanced the rheological properties of the gels, with the maximum gel strength observed at a 6 min treatment. Overall, these findings indicate that ACP is an effective non-thermal technology for positively altering the physicochemical and techno-functional properties of hazelnut protein. Full article

Background: Occupational exposure to aerosol particles can pose a substantial health risk. The study aimed to characterise the deposition of occupationally relevant aerosols in a 3D anatomical adult nasal cavity model under steady and unsteady flows. Materials: The deposition of aerosolised wheat flour, pine wood sanding dust, carbon black, and Arizona Test Dust A3 was quantified under steady flows (5, 7.5, and 20 L/min per nostril) and an unsteady breathing pattern generated by the commercial breathing simulator. Image analysis with custom software quantified the area covered by deposited particles. The Downstream Penetration Index (DPI) was determined from the outlet mass. Results: The highest segmental deposition occurred in the anterior segment of the lateral wall (WA) and septum (SA), with moderate values in the middle lateral wall (WM) and the lowest in the posterior lateral wall (WP, nasopharynx) and septum (SP). Arizona Test Dust A3 and carbon black demonstrated higher middle-posterior deposition and DPI, consistent with finer particle size distributions (PSD) and greater sub-10 µm fractions. In contrast, wheat flour and pine wood dust, with larger median particle sizes and lower sub-10 µm fractions, showed stronger anterior filtration and lower DPI. Increased flow enhanced anterior filtration of coarse particles and shifted deposition forward, aligning with increased inertial impaction, but elevated DPI for fine particles. Under unsteady flow, deposition was intermediate between 7.5 and 20 L/min. Conclusions: This study shows that PSD, morphology, and flow conditions influence nasal deposition. Coarse aerosols were filtered in the anterior nose, while fine-rich aerosols showed relatively greater middle-posterior deposition and higher DPI. These findings are essential for assessing occupational exposure and developing interventions and prevention strategies. Full article

Temperature and relative humidity can significantly affect quality of paddy rice during storage. Limited studies established the link between storage time, environmental fluctuations, changes in grain and flour physicochemical properties, and culinary performances. In a West African context, IR 841 paddy rice variety was stored under humid–sub-humid (HSH), and dry (DRY) conditions for 12 months. Over 12 months, rice stored under DRY conditions experienced greater environmental fluctuations than rice stored under HSH conditions. Grain water absorption capacity (WAC) increased during storage under DRY conditions, rising from 3.3 ± 0.3 to 3.8 ± 0.3 g/g DM between 0 and 12 months. Flour amylose content and soluble solids remained relatively stable from month 0 to 6 in all conditions, and further under HSH conditions. The observed changes led to improved grain cooking performance after 6 months of storage under DRY conditions. After 12 months, a decrease in rice flour WAC and a peak in viscosity were observed, while mean particle size increased from 42 ± 1 to 67 ± 3 μm under HSH conditions and from 31 ± 3 to 83 ± 3 μm under DRY conditions. Storage time may reduce the breadmaking capacity of rice flour. Overall, environmental fluctuations under DRY conditions strongly affected rice grain and flour properties. Full article

The still-growing demand for nutritious gluten-free products necessitates the development of a composite flour that addresses the nutritional deficiencies common in conventional gluten-free formulations. This study aimed to comprehensively characterize brown teff (Eragrostis tef (Zucc.) Trotter) and soybean (Glycine max (L.) Merr.) composite flours at 0%, 10%, 20%, 30%, and 40% soybean inclusion levels (w/w) to establish evidence-based formulation guidelines for future products. Proximate composition, antioxidant properties (total polyphenol content—TPC, antioxidant capacity vs. 2,2-diphenyl-1-picrylhydrazyl radical—DPPH and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid radical—ABTS, ferric reducing antioxidant power—FRAP), particle size distribution, pasting properties, color characteristics, and molecular fingerprints (Fourier transform infrared spectroscopy—FTIR) were evaluated. A principal component analysis (PCA) was employed to identify compositional–functional relationships. Soybean inclusion significantly enhanced protein content from 9.93% (pure teff) to 23.07% (60:40 blend, dry matter), fat from 2.14% to 10.47%, and fiber from 3.43% to 6.72%. The antioxidant capacity increased proportionally with soybean content, with a 40% inclusion yielding FRAP values of 5.19 mg FeSO₄/g DM and TPC of 3.44 mg GAE/g DM. However, pasting viscosity decreased notably from 12,198.00 mPa·s (pure teff) to 129.00 mPa·s (60:40 blend), indicating a reduced gel-forming capacity caused by soybean addition. PCA revealed that nutritional composition (PC1: 70.6% variance) and pasting properties (PC2: 21.0% variance) vary independently, suggesting non-additive functional behavior in blends. Brown teff–soybean blends at a 20–30% soybean inclusion optimize the balance between protein enhancement, antioxidant preservation, and the maintenance of functional properties suitable for traditional applications, providing a nutritionally superior alternative for gluten-free product development. Full article

This investigation focuses on optimising the milling processes of white quinoa (Chenopodium quinoa Willd.) to enhance its industrial applications. Three milling technologies—knife, disc, and ball milling—were employed to produce flours characterised by various physicochemical analyses. The granulometric analysis indicated that ball milling achieved the finest particle size distribution, significantly improving water absorption capacity and dispersion. Mathematical modelling confirmed that the Rosin–Rammler–Bennett model provided superior predictive capability for rheological behaviour (R² > 0.9624). X-ray diffraction revealed a reduction in crystallinity as milling progressed, while differential scanning calorimetry indicated a decrease in gelatinisation enthalpy and temperature range, suggesting enhanced thermal processing efficiency. Ball milling of the quinoa flour resulted in marked structural changes, as observed by electron microscopy, which are associated in the literature with potential benefits for technological applications in gluten-free and health-oriented foods. Furthermore, fractionation of the flours yielded nutrient-rich bran, containing high levels of protein and fibre. These findings establish critical processing–structure–function relationships, promoting the scalable production of high-value quinoa ingredients that cater to the increasing demand for sustainable and health-oriented food solutions. Full article