Search Results (11)

To reduce the hard texture of cooked early indica rice, two types of polydextrose (ST with 1% moisture content (MC) and XG with 4.7% MC) were added at 0%, 3%, 5%, 7%, and 10%, respectively, to the cooking milled rice polished from the paddies of the 2.5-year-stored IP46 variety and the newly harvested Sharuan Nian (SRN) variety. Compared with early indica rice without polydextrose, the cooking time was significantly reduced and gruel solids loss was increased with the increase in polydextrose addition. Generalized linear model (GLM) analysis shows that both polydextrose equally reduced the hardness, adhesive force, adhesiveness, cohesiveness, gumminess, and chewiness of the cooked early indica rice, and maintained the resilience. They also significantly reduced the rapid viscosity analysis (RVA) parameters like the peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity of early indica rice, and significantly increased the peak time and pasting temperature. Both polydextrose significantly increased the gelatinization temperature of rice flour measured by a differential scanning calorimeter (DSC)and reduced the gelatinization enthalpy and aging. Compared with the sample without polydextrose, the addition of two types of polydextrose significantly increased the dough development time of rice flour measured by a Mixolab, but reduced the maximum gelatinization torque, starch breakdown and setback torque, and heating rate. XG had a higher capability in decreasing the rice cooking time and the aging of retrograded rice flour paste, and in increasing the score of the appearance structure and taste in cooked rice than ST; ST was better in decreasing the gelatinization enthalpy of rice flour paste and the setback torque of rice dough than XG, maybe due to the polymer molecular weight. Microstructure analysis showed that adding polydextrose promoted the entry of water molecules into the surface of the rice kernel and the dissolution of starch, and the honeycomb structure was gradually destroyed, resulting in larger pores. The cross-section of the cooked rice kernel formed cracks due to the entry of water, the cracks in the IP46 variety were larger and shallower than those in the SRN variety, and there were more filamentous aggregates in the IP46 variety. Polydextrose addition aggravated the swelling of starch granules, made the internal structure loose and produced an obvious depression in the central area of the cross-section, forming soft and evenly swollen rice kernels. These results suggest that polydextrose addition can significantly improve the hard texture of cooked early indica rice and shorten the cooking time. Full article

Biscuits are characterized by their popular sweet taste, but they have a poor nutritional profile due to their high sugar and saturated fat content, along with low fibre levels. Their sweetness primarily comes from sucrose, which not only determines the flavour but also performs several technological functions, making it difficult to replace in pastry products. Commercial sweeteners and soluble fibres designed for pastry products are available. Therefore, it is necessary to test the feasibility of using these ingredients in biscuit formulations and assess their impact on biscuit quality. Concurrently, the correlation analysis of dough rheological parameters, structure, and instrumental texture parameters with sensory characteristics will help identify which parameters are strongly correlated and can be used to predict biscuit quality. The purpose of this study was to investigate the dough rheological properties, structure, texture, and sensory characteristics of biscuits in which sucrose was replaced by the commercial sweeteners Tagatesse, maltitol, and erythritol–stevia, with the addition of soluble fibres Nutriose^® FB (wheat fibre) and PromOat 35 (oat fibre). At the same time, a correlation analysis was conducted between dough rheological parameters (stickiness, work of adhesion, dough strength) and biscuit quality parameters, such as water activity, water content, colour, texture (pore area, pore shape, pore elongation), and instrumental texture properties (hardness, brittleness, number of acoustic emission (AE) events, AE event energy), with sensory discrimination evaluated through a consumer test. The use of wheat and oat fibres in combination with sucrose resulted in biscuits with lower apparent density, increased porosity, and weaker texture (fracturability, hardness, number of AE events), yet they had better sensory properties compared to biscuits containing sucrose alone. Replacing sucrose with sweeteners combined with fibres led to a deterioration in the sensory quality of the biscuits and a significant change in the dough’s rheological properties. Regardless of the type of sweetener, biscuits with wheat fibre were rated better than those with oat fibre. Of the tested sweeteners, only maltitol combined with wheat fibre resulted in a sensory quality similar to that of sucrose biscuits. Correlation analysis of all measured biscuit quality parameters showed that only the number of AE events had a strong positive correlation with all tested sensory attributes. Porosity was only correlated with sensory crispness, and fracturability was correlated with sweetness, taste, and overall acceptability. Therefore, it appears that the number of AE events recorded at the time of breaking may be a reliable parameter for predicting biscuit quality. Full article

The effects of different modified soybean residues’ dietary fiber on the physicochemical properties of wheat dough and the quality of steamed bread were systematically analyzed in this study. The physical and chemical parameters of dough, such as texture characteristics, water distribution, secondary structure, and the specific volume, color, and sensory evaluation results of steamed bread products were analyzed in detail. The results showed that adding 6% modified soybean residue dietary fiber enhanced the gluten network, increasing the S–S bond content and improving gluten stability. Notably, the inclusion of 6% residue modified by the ultrasound combined with enzyme method (UEDF) led to a 2.55% increase in the β-fold content of gluten proteins and a 3.60% rise in disulfide bond content. These changes resulted in a reduction in dough relaxation time, promoting a more uniform and compact pore structure in the dough. Additionally, steamed bread made with 6% UEDF showed a 0.3 mL/g increase in specific volume, a 4.69 point rise in L* value, and improved sensory attributes such as taste, odor, and appearance. These research results provide valuable insights and guidance for the development of soybean residue dietary fiber foods. Full article

Taste perception plays a crucial role in health and well-being but can be compromised by conditions such as diabetes mellitus (DM). This study delved into the efficacy of 4-hexylresorcinol (4-HR) in mitigating taste bud apoptosis, particularly in relation to DM-induced taste issues. Two primary rat groups were investigated: healthy rats and streptozotocin (STZ)-induced diabetic rats. Each group was further divided into control and experimental subsets, with the experimental group receiving 4-HR injections. A histological analysis of the circumvallate papillae (CVP) highlighted significant taste bud deterioration in the STZ subgroup, including loss of cellular content and a deviation from their typical morphology. Quantitatively, the control group had a mean of 39.6 ± 14.3 taste bud pores/mm², contrasting with the 4HR, STZ, and STZ/4HR groups, which had means of 33.7 ± 14.2, 20.3 ± 6.1, and 28.0 ± 8.3, respectively. Additionally, a TUNEL assay and IHC staining for c-caspase-3 both identified increased apoptotic cells in the STZ subgroup, with the mean number of apoptotic cells per taste bud profile being notably higher in the STZ group at 3.2 ± 1.6. This study underscores the profound impact of diabetes on taste bud physiology and the potential therapeutic benefits of 4-HR. Further research is essential to delve deeper into its mechanisms and to ascertain optimal dosages, with the aim of enhancing the quality of life of diabetic patients. Full article

The aim of this study was to develop a recipe for vegan muffins using wheat flour (100%) and a blend of whole-grain spelt flour (50%) and wheat flour (50%) enriched with microalgae (0, 0.5, 1.0, and 1.5% (g/100 g flour)). Replacing wheat flour with whole-grain spelt flour and adding microalgae while eliminating egg white from a recipe can affect the rheological properties of the dough and also the microstructure and texture of the muffins. The study analyzed the effects of the type of flour and the addition of microalgae on the rheological properties of the raw dough, measured through the oscillatory method, as well as the texture and microstructure, determined via X-ray microtomography. Additionally, the sensorial quality of the muffins was analyzed. The use of spelt flour in the formulation of muffins affected the rheological properties of the dough irrespective of the addition of microalgae. The dough made with spelt flour exhibited higher viscosity (consistency coefficient (K) was 74.7 Pa·sⁿ), but it was more cohesive and less springy compared to the dough made with wheat flour alone, which had a K = 58.3 Pa·sⁿ. Incorporating a mixture of spelt and wheat flour along with a 1.5% addition of microalgae made the dough more viscous (K = 118.6 Pa·sⁿ), leading to a fine, porous microstructure (porosity was 69.7%) and a crumbly texture (hardness was 52.2 N) in the muffins. On the other hand, the wheat flour dough with 1.5% microalgae had a consistency coefficient of 69.3 Pa·sⁿ, while the muffin porosity was 67.1% and the hardness 61.8 N. The microstructure had a strong effect on the texture of the muffin crumb. The new wheat flour products with microalgae exhibited a higher proportion of closed pores in their microstructure, whereas samples containing spelt flour and microalgae showed the opposite trend, with more open pores. The greatest difference in closed pores was observed with the addition of 1.5% of microalgae (33.4% in wheat muffins and 26.9% in spelled muffins). The presence of closed porosity contributed to the harder and less consistent texture observed in the muffins. However, despite the instrumental evaluation results, all the new products were accepted by consumers in terms of appearance, taste, and overall quality. Full article

High-protein rice is nutritional, but its taste attributes are inferior to low-protein rice. Many documents correlate its taste attributes with its gelatinization and retrogradation properties. This study investigated the changes in gelatinization and retrogradation properties of low- and high-amylose reconstituted rice flour (RRF) added with different fractions of proteins extracted from high-protein rice. The addition of protein decreased the RVA (rapid viscosity analyzer) viscosity parameters of the RRF but increased the peak time. The high amylose fractions in the RRF mainly increased the parameters PV, FV, SB, and peak times, and scarcely affected the parameters BD and PaT. The interaction between amylose and protein determined the pasting temperature. Protein addition in RRF significantly decreased gelatinization enthalpies but increased the onset temperature (T_o) and peak temperature (T_p), while the amylose in RRF increased the gelatinization enthalpies, T_o and T_p. Protein additions decreased the gel hardness and the pore size, while the amylose increased the gel hardness but decreased pore size. Our findings may be potentially useful in breeding and cultivating high-protein rice. Full article

Roux-en-Y gastric bypass (RYGB) in rats attenuates preference for, and intake of, sugar solutions. Additionally, maintenance on a high-fat diet (HFD) reportedly alters behavioral responsiveness to sucrose in rodents in short-term drinking tests. Due to the fact that the behavioral tests to date rely on the hedonic value of the stimulus to drive responsiveness, we sought to determine whether taste detection thresholds to sucrose and NaCl are affected by these manipulations as measured in an operant two-response signal detection paradigm. Female rats were maintained on HFD or chow for 10 weeks, at which point animals received either RYGB or SHAM surgery followed by a gel-based diet and then powdered chow. Upon recovery, half of the rats that were previously on HFD were switched permanently to chow, and the other rats were maintained on their presurgical diets (n = 5–9/diet condition × surgery group for behavioral testing). The rats were then trained and tested in a gustometer. There was a significant interaction between diet condition and surgery on NaCl threshold that was attributable to a lower value in RYGB vs. SHAM rats in the HFD condition, but this failed to survive a Bonferroni correction. Importantly, there were no effects of diet condition or surgery on sucrose thresholds. Additionally, although recent evidence suggests that maintenance on HFD alters taste bud number in the circumvallate papillae (CV) of mice, in a subset of rats, we did not find that diet significantly influenced taste pores in the anterior tongue or CV of female rats. These results suggest that any changes in sucrose responsiveness in intake/preference or hedonically oriented tests in rats as a function of HFD maintenance or RYGB are not attributable to alterations in taste sensitivity. Full article

Ice cream is a popular dessert product across the world. Structure, body, taste, and odor properties are created by adding non-milk ingredients and milk ingredients. The main aim of the study is to decrease the caloric value of ice cream by using sugar and fat replacements. Ice cream treatments were investigated based on microstructural, chemical, physical, microbiological, sensory, and calorific values. Four different ice creams were used (control ice cream (SC1), ice cream with stevia (SC2), ice cream with sucralose (SC3), and ice cream with sorbitol (SC4)). The chemical properties in all treatments of ice cream were significantly recorded (p < 0.05). The highest sucrose and fat levels were detected in the SC1 treatment compared with the other treatments (p < 0.05). The lowest fat and sugar amounts were observed in the SC2, SC3, and SC4 treatments (p < 0.05). The highest viscosity, overrun, and hardness values (p < 0.05) were detected in the control ice cream. Total aerobic mesophilic bacterial counts were not significantly recorded between different ice cream treatments (p < 0.05). The sensory scores were not significantly affected by sweeteners and bulk agents in the different treatments. The highest calorific value was calculated in the SC1 samples (p < 0.05). On the other hand, the lowest calorific value was calculated in SC2, followed by the SC3 and SC4 treatments. In scanning electron microscopy (SEM), the gel exhibited a homogeneous structure with a fine network within the SC2, SC3, and SC4 treatments, as it contained a cohesive structure with small-sized pores. Full article

Yogurt is a popular fermented milk product across the world. Structure, taste, and odor characteristics are created by fermenting yogurt with diverse ingredients and lactic acid bacteria (LAB), which contribute the most to the acceptance and quality of yogurt. In this study, low-fat buffalo milk yogurts (LFBY) were produced with the enrichment of 1% (w/w) whey protein concentrate (WPC) and Ca-caseinate (Ca-CN). Yogurts were analyzed based on microstructural, microbiological, organoleptical properties; volatile compounds (solid-phase microextraction method associated with gas chromatography-mass spectrometry) during cold storage for 21 days. Yogurts enriched with WPC and Ca-CN had higher total solids, total protein contents, and pH values. A total of 36 volatile components were identified in all produced yogurts. Acetic acid, butanoic acid, acetaldehyde, acetoin, 2,3-butanedione, ethanol, and 1-heptanol were found in significant amounts and mainly contributed to organoleptical properties. Interestingly, the focused volatile compounds that improve taste and odor were higher in LFBY+WPC yogurt than in plain LFBY or LFBY+Ca-CN yogurt. The Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus viable counts were higher in LFBY+WPC yogurt than plain LFBY or/and LFBY+Ca-CN. Conclusively, yogurt enriched with 1% WPC exhibited the best organoleptical properties and volatile component concentrations. The microstructure of the LFBY with WPC was less compact and dense, and regular, with tiny pores and long and individualized casein filaments than the other treatments. The microstructure of the Ca-CN samples caused a compact structure and coarse than in the control yogurt. Full article

Preserved eggs are prone to lose water during storage, which causes the preserved eggs to shrink and have poor taste, bad flavor, and reduced quality. By studying a degradable coating agent and applying it to preserved eggs, we explored its effect on the quality of preserved eggs during storage. In this paper, the structure and performance of gelatin film (GF), gelatin–bacterial cellulose film (GBF), and gelatin–bacterial cellulose–MgO nanocomposite film (GBMF) were explored by adding bacterial cellulose (BC) and MgO nanoparticles to gelatin. The results showed that the BC solution increased the particle size and absolute value of the zeta potential. The cross-sectional microstructure of the film showed fewer and smaller pores. The water vapor permeability (WVP) decreased, and the elongation at break (EB) increased significantly. The addition of MgO nanoparticles increased the particle size and reduced the absolute value of the zeta potential. The cross section of the film became denser and more uniform by adding MgO nanoparticles, and the surface hydrophobicity of the film increased, and the EB decreased. After coating the preserved eggs with these films, the weight loss rate, the content of total volatile base nitrogen (TVB-N), and the hardness were lower than that of uncoated preserved eggs. The pH of the uncoated preserved eggs also dropped faster than the coated preserved eggs. Moreover, the preserved egg coated with GBMF had the lowest weight loss rate and the highest sensory score. It can be seen that these three films had a certain preservation effect on preserved eggs, and the GBMF had the best preservation effect. Full article

Adenosine triphosphate (ATP) has been well established as an important extracellular ligand of autocrine signaling, intercellular communication, and neurotransmission with numerous physiological and pathophysiological roles. In addition to the classical exocytosis, non-vesicular mechanisms of cellular ATP release have been demonstrated in many cell types. Although large and negatively charged ATP molecules cannot diffuse across the lipid bilayer of the plasma membrane, conductive ATP release from the cytosol into the extracellular space is possible through ATP-permeable channels. Such channels must possess two minimum qualifications for ATP permeation: anion permeability and a large ion-conducting pore. Currently, five groups of channels are acknowledged as ATP-release channels: connexin hemichannels, pannexin 1, calcium homeostasis modulator 1 (CALHM1), volume-regulated anion channels (VRACs, also known as volume-sensitive outwardly rectifying (VSOR) anion channels), and maxi-anion channels (MACs). Recently, major breakthroughs have been made in the field by molecular identification of CALHM1 as the action potential-dependent ATP-release channel in taste bud cells, LRRC8s as components of VRACs, and SLCO2A1 as a core subunit of MACs. Here, the function and physiological roles of these five groups of ATP-release channels are summarized, along with a discussion on the future implications of understanding these channels. Full article