Melt Point of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventionai and Microwave Ovens

Refrigerated muffin batter containing encapsulated sodium bicarbonates (ESB) differing in encapsulate melt points (EMP) and muffins baked from the batters in conventional and microwave ovens were evaluated, Muffin batter was prepared with ESB of 3 EMP (43, 52 and 60°C) and tested after 1 day (0 wk) and 1, 2, 3, and 4 wk. Batter pH increased from 0 wk to 1 wk. Specific volumes of microwave-baked muffins containing EMP 43 or 60°C increased with storage and were highest; the EMP 52°C microwave-baked muffins had the lowest specific volumes. Conventionally baked muffins were darker than microwave-baked muffini. Panelists evaluated microwave-baked muffins as flatter than conventionally baked muffins.     

Particle Size of Encapsulated Sodium Bicarbonates: Effect on Refrigerated Batter and Muffins Baked in Conventional and Microwave Ovens

Refrigerated batter containing encapsulated sodium bicarbonate (ESB) differing in particle size (ESB 1 or powdered, ESB 5 or granular) and muffins baked in conventional and microwave ovens were evaluated. Batter was stored in glass jars at 0–1°C and tested after 1 day and 1, 2, 3, and 4 wk. Batter pH increased from 1 day to 1 wk. Microwave-baked muffins were evaluated by sensory panelists as flatter than conventionally baked muffins. All baked muffins with ESB 1 had greater specific volumes than those with ESB 5. Conventionally baked muffins had lower Hunter L values than microwave-baked regardless of particle size which agreed with sensory evaluation.     

Thermal analysis of flaxseed (Linum usitatissimum) proteins by differential scanning calorimetry

The thermal properties of flaxseed (whole or dehulled), dehulled and delipidated meal, as well as proteins extracted and isolated from the meal, were investigated by differential scanning calorimetry (DSC). A high denaturation temperature (T_d) of 114.7 °C was observed for the major fraction of flaxseed protein isolated by anion-exchange chromatography, representing the 11–12 S storage globulin. Marked decreases in T_d and enthalpy were observed at pH 3 compared with pH of 5 or higher, while the presence of high salt (1.0 M NaCl) resulted in higher thermal stability, enthalpy and greater cooperativity of the transition. Thermal analysis of the major fraction in the presence of chaotropic salts or protein structure perturbants (sodium dodecyl sulfate, urea, dithiothreitol, N-ethylmaleimide, ethylene glycol) suggested the contributions of hydrophobic and ionic interactions, hydrogen bonding as well as disulfide linkages or disulfide–sulfhydryl (SS–SH) interactions, to the thermal stability of flaxseed protein.     

PROCESSING AND PROPERTIES OF EXTRUDED FLAXSEED-CORN PUFF

The effects of flaxseed meal (0, 5, 10 and 15%) in flaxseed meal/corn meal blend and processing variables, including moisture content (16, 18 and 20%), and screw speed (200, 300 and 400 rpm), on extrudate chemical property (lignan residue) and physical properties (specific volume, hardness and color) were studied. The lignan compounds in the flaxseed and corn meals were 2.27 and 0 mg/g, respectively, before extrusion. A higher flaxseed meal level and a higher screw speed favored the retention of lignan compounds, but higher feed moisture showed the opposite effect. About 25–52% lignan compounds were lost after extrusion. Increasing flaxseed meal level, increasing feed moisture or decreasing screw speed significantly reduced the expansion and resulted in harder extrudate that was darker, more reddish and less yellow.     

脱毒亚麻籽粕在面包中的应用研究

由于亚麻籽富含各种营养成分,目前正作为一种功能食品来源。本文将亚麻籽粕脱除毒性物质生氰糖苷后,将其添加到面粉中,以研究其对面团特性、面包烘焙品质以及面包贮存过程中老化程度的影响。结果表明,水煮法处理对除去生氰糖苷有较好的效果,通过正交实验确定以2%的比例添加可改善面团特性及面包烘焙品质,并增加面包的抗老化作用,延长了货架期。     

Reduction of Moniliformin in Corn by Heat Processing

The effects of autoclaving, baking, extrusion, frying, and roasting on the stability of moniliformin (MON) in spiked (5 μg/g of MON) corn‐based food products were investigated. Roasting corn meal at 218 °C for 15 min had the most significant effect (p ≤ 0.05) on the reduction of MON (44.6%). Autoclaving creamed corn at 121 °C for 65 min resulted in only 10% reduction of MON. Reductions of MON ranging from 5.4 to 28.9% were observed when corn chips were prepared from spiked masa. MON was reduced by 42.2% when corn muffins were baked and by 26.7% when corn grits were extruded. Overall, MON showed heat stability similar to or greater than other Fusarium mycotoxins such as deoxynivalenol and fumonisin B₁     

Composition and bioavailability of oxalates in baked taro (Colocasia esculenta var. Schott) leaves eaten with cows milk and cows milk and coconut milk

Taro leaves are an important food in the Pacific Islands but the overall oxalate composition and its nutritional effect has not been investigated. The oxalate contents of taro leaves were determined using chemical and in vitro extraction methods. Maori‐type taro leaves contained 524.2 ± 21.3 mg total oxalates 100 g^?1 fresh weight (FW) and 241.1 ± 20.9 mg soluble oxalates 100 g^?1 FW while the Japanese‐type leaves contained 525.6 ± 19.9 mg total oxalates 100 g^?1 FW and 330.4 ± 28.3 mg soluble oxalates 100 g^?1 FW. Maori‐type taro leaves contained 416.4 ± 1.5 mg gastric soluble oxalates 100 g^?1 FW and 212.4 ± 34.8 mg intestinal soluble oxalates 100 g^?1 FW while the Japanese‐type leaves contained 433.3 ± 9.7 mg gastric soluble oxalates 100 g^?1 FW and 224.2 ± 38.7 mg intestinal soluble oxalates 100 g^?1 FW). Human feeding experiments were conducted to determine the availability of the oxalates in the baked leaves following additions of cows milk and coconut milk. The consumption of a test meal of baked taro leaves resulted in a significant increase (P < 0.001) in the output of urinary oxalate in the following 6 h when compared to the output of oxalate during a reference collection. When the leaves were baked with cows milk or cows milk and coconut milk combined and consumed there was a small non‐significant reduction in urinary oxalate output which suggests that less soluble oxalate was absorbed from these mixtures.     

Bleaching of defatted flaxseed meal to improve its usage as ingredient in food applications

Brown defatted flaxseed meal (FM) was decolourised by dilute hydrogen peroxide (HP). The bleachability was evaluated as function of the FM concentration (2.5%, 5% and 10%), HP concentrations (1%, 2% and 3%), pH (3, 6, 7 and 9), temperature (25, 50 and 75 °C) and reaction time (2, 5 and 10 min). The product whiteness and yellowness were better at pH 9% and 3% HP concentration. The bleachability was enhanced by increasing the temperature but was inversely proportional to the meal concentration. The colour L* value was the highest at 2.5% FM, 3% HP, pH 9 and 10 min at 75 °C (L* = 74.82 ± 0.56) and was the lowest at 10% FM, 1% HP, pH 3 at 25 °C during 10 min (L* = 36.17 ± 0.45). These results may be exploited to improve the profitability of the flax sector using bleached meal as ingredient in food formulations.     

Dehulling Characteristics of Selected Flaxseed Varieties

Dehulling characteristics of six different flaxseed varieties namely Shikha, Rashmi, Shekhar, Sweta, Padmini and Neelam at different residence times (40, 50 and 60 s) were investigated using dry dehulling. The dried flaxseed samples were dehulled in a laboratory model abrasive dehuller (rice polisher) and various dehulling parameters were determined. It was found that dehulling parameters namely embryo recovery, extraction rate, yield, hull and hullability were affected by residence time and varietal characteristics. The embryo recovery, extraction rate, yield, hull and hullability for studied varieties of flaxseed and residence time were 23.71?±?0.77–61.35?±?0.94 %, 58.26?±?2.20–79.11?±?0.43 %, 22.96?±?0.44–43.85?±?1.38 %, 16.83?±?1.75–61.54?±?5.11 % and 45.92?±?0.51–90.62?±?2.85 % (dry basis), respectively. Among the studied flaxseed varieties, Padmini and Neelam varieties were found suitable for dehulling purposes at 60 s residence time. The dehulled flaxseed (embryo), thus obtained, can be utilized for obtaining the good quality edible oil and meal for human consumption and hull as lignin-rich product.     

Consumer Acceptability of Muffins with Flaxseed (Linum usitatissimum)

Flaxseed has recently gained attention as a functional food. The effect of adding flaxseed (7.3%, 11.6%, and 15.5%) to muffins on consumer acceptability was evaluated by a focus group, hedonic scoring, and food action rating scale (FACT). The majority of consumers (82.6%, P < 0.001) rated the control muffin (0 % flaxseed) higher than the flax muffin for appearance, color, flavor, texture, overall acceptability, and food acceptance. Flaxseed muffin (11.6%) was “neither liked nor disliked” to “liked slightly” in overall acceptability. This may have been accounted for by the observation that many persons aged 18 to 25 y did not think they needed to consume “health foods”. This “indifferent” and in some cases “negative” attitude toward the flax muffins, which they considered a “health food”, may have influenced the ratings the flax muffins received. Texture and flavor were strongly and positively correlated (P < 0.01) to overall acceptability. A flaxseed muffin provided at least 16% fiber of the daily recommended value.     

Effect of virgin coconut oil cake on physical,textural, microbial and sensory attributes of muffins

A study was carried out to develop muffins by substituting refined wheat flour (RWF) with virgin coconut oil (VCO) cake (0–50 g/100 g flour blend). Progressive replacement of RWF with VCO cake resulted in significant (P < 0.05) decrease in peak viscosity of flour blends (from 2527.75 cP in the control to 389.5 cP in 50 g VCO cake/100 g flour blend) and the muffins height (from 34.26 mm in the control to 26.88 mm in 50 g VCO cake/100 g flour blend). Significant colour change was observed in the crust and crumb regions. Free fatty acid and microbial analysis revealed that the quality of muffin samples was unaffected by the addition of VCO cake during 16‐day storage at both refrigerated (4 ± 2 °C) and ambient temperature (35 ± 2 °C). Incorporation of 40 g VCO cake/100 g flour blend significantly (P < 0.05) increased the overall acceptability of the muffins (with a maximum score of 8.5). Muffins with 40 g VCO cake/100 g flour blend were enriched with protein (8.49 g/100 g), fat (18.46 g/100 g), crude fibre (1.14 g/100 g) and minerals (1.15 g/100 g).     

Purification of Whole Brown Flaxseed Meal from Coloring Pigments by Treatment in Hydrogen Peroxide Solutions: Impact on Meal Color

The main objective of the present project was the purification of brown flaxseed meal from coloring pigments in order to improve its potential use as ingredient in food formulations. Thus, this work was aimed to study the bleaching of non-defatted brown flaxseed meal in dilute hydrogen peroxide solutions. Bleaching was evaluated according to the Hunter L, (a), and (b) color scale as function of the hydrogen peroxide concentration (1%, 2%, and 3% v/v), the meal concentration (2.5%, 5%, and 10% w/w), the bleaching time (10, 20, and 30?min), and the pH (3, 7, and 9). Effect of all the independent variables was significant. The L value was the most significantly affected parameter and increased as the concentration of hydrogen peroxide increased, but decreased as the concentration of flaxseed meal increased. The L value was observed to be higher at pH?9 than at pH?3 and 7. The b value, which represents the yellowness, was significantly increased from 18.70?±?0.01 (control sample) to 35.45?±?0.04 after the meal was treated with a 3% hydrogen peroxide solution at pH?9. Total phenolics content significantly decreased when the meal was treated with 3% (v/v) hydrogen peroxide solution. This concentration yielded the higher L color value (highly bleached meal).     

Evaluation of grain and oil quality of packaged and ozonized flaxseed

Flaxseed (Linum usitatissimum L.), high in substances with functional properties, depends on good practice for assuring the post-harvest quality and maintenance of its nutritional properties. This study evaluated the effect of ozonation and two types of packaging on the grains and oil quality of brown and golden flaxseed stored. The freshly harvested grains were kept in three different conditions viz. control, polyethylene-coated paper packaging and polypropylene plastic packaging for 90 days at room temperature (21 ± 2 °C), with four replicates of 1.5 kg. Ozone injection occurred within a 110 m³ room containing the packages at 10 ppm for 120 min. The results showed that ozonation on different types of packaging and storage did not influence the moisture content of the grains and index peroxide on flaxseed oil. The golden flaxseed variety showed an increase in free fatty acids after storage, as well as mean values for higher fungi count than those of brown flaxseed, indicating higher contamination. The packaging influenced the lipid content for both varieties studied, and, for brown flaxseed, the polyethylene-coated paper packaging showed better maintaining of quality after storage. The type of packaging influenced the color parameters only before of the storage, i.e., instants after ozone application, and the polyethylene-coated paper packaging presented color values similar to the control, indicating that exposure to the ozone gas did not alter the grains. Thus, polyethylene-coated paper packaging showed better conservation of lipids and maintenance of color parameters. Further studies are desirable to determine the appropriate package for the ozonation process and storage of golden flaxseed.     

The effect of par‐baking and frozen storage time on the quality of cup cake

The effects of frozen storage and initial baking time of par‐baked cake on baking loss, volume, moisture, colour and textural properties of cake obtained after thawing and rebaking were investigated. Cakes, par‐baked at 175 °C for 15, 20 and 25 min, were stored at ?18 °C for 3, 6 and 9 months. After storage, par‐baked cakes were thawed and rebaked at 175 °C for 10, 15 and 20 min. Baking loss, moisture content, L and +b colour values, firmness, gumminess and chewiness of the resulting full‐baked cakes were significantly affected by both par‐baking and frozen storage time, while specific volume, cohesiveness, springiness and resilience values were significantly affected by frozen storage time. The increase in the time of frozen storage of the par‐baked cake leads to a decrease in the quality of the rebaked cake, namely an increase of baking loss and cake crumb firmness, and a loss in the moisture content and specific volume. Moisture of cake crumb, L and +b colour values, firmness, gumminess and chewiness significantly increased as the par‐baking time increased. However, regarding baking loss, specific volume, moisture content and textural properties, 3‐month intermediate storage at ?18 °C and 20‐min initial baking time gave the best result among the cakes produced by using the two‐step baking procedure.     

Influence of Whey Protein Composite Coatings on Plum (Prunus Domestica L.) Fruit Quality

This study evaluated the quality of plums (Prunus domestica L.) coated with whey protein isolate (WPI) and WPI composite coatings containing 5 or 10% (w/w) flaxseed oil blended with beeswax. WPI and 10% lipid composite coatings were less susceptible to crack, flake, and blister defects during the 15 days storage at 5°C compared to the 5% lipid formulation. The firmness of plums, determined by the penetration force using a 10-mm probe, was not significantly affected by the coating types except for the WPI-coated samples, which showed a significantly higher penetration force because of the higher strength for WPI film. Mass loss of plums during storage was substantially reduced because of coating, especially when coatings of higher lipid content were used. This was consistent with the water permeability for the standalone films, which decreased considerably when flaxseed and beeswax were added. The incorporation of lipid phase to WPI also significantly weakened oxygen barrier and mechanical properties. Migration of plasticizer and lipid phase to the film surface was observed during water vapor permeability tests, especially when the films were exposed to elevated humidity conditions. Overall, sensory evaluation showed that the coated plums were more acceptable than the uncoated controls.     

Characterization of a multilayer film activated with Lactobacillus curvatus CRL705 bacteriocins

BACKGROUND: Bacteriocins produced by lactic acid bacteria offer enormous promise for food safety preservation. In this study an active multilayer film obtained by the incorporation of lactocin 705 and lactocin AL705, two bacteriocins produced by Lactobacillus curvatus CRL705 with antimicrobial activity against Lactobacillus plantarum CRL691 and Listeria innocua 7, respectively, was characterized for its potential application in active packaging technology. Film activity performance at different storage conditions, bacteriocins transfer into water and sunflower oil, and film surface properties were evaluated. RESULTS: Film activity against L. innocua 7 was maintained during 2, 4 and 6 weeks at 30, 10 and 5 °C respectively. At 30 and 10 °C, activity loss against L. plantarum CRL691 was observed on the second week of storage and after the fourth week at 5 °C. Results showed no significant difference for active multilayer film contact angle and seal properties compared to the control (without bacteriocins). A decrease in lactocin 705 inhibitory activity after sunflower oil contact was observed, while lactocin AL705 remained unaffected. After water contact, film activity was retained for both bacteriocins. CONCLUSIONS: As demonstrated by antimicrobial activity and physico‐mechanical properties retention, lactocin 705 and AL705 active multilayer film present potential for application in active packaging technology. Copyright © 2011 Society of Chemical Industry     

Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins

BACKGROUND: Consumption of baked products constitutes an important part of a daily breakfast considering that people are continually grabbing meals on the go. Among baked products, muffins rank third in breakfast products and attract a broad range of consumers. Incorporation of red raspberry juice into muffins can add value to the product while preserving health benefits to the consumer. The purpose of this study was to evaluate the effect of mixing time, freeze‐drying and baking on the phenolic and anthocyanin contents and antioxidant capacity of raspberry juice during the preparation of muffins. RESULTS: Freeze‐drying of raspberry batters reduced their phenolic content and antioxidant capacity regardless of mixing time. Non‐freeze‐dried raspberry batter mixed for 5 min had the highest phenolic content (0.88 mg gallic acid equivalent g^?1 dry matter (DM)). Non‐freeze‐dried raspberry muffins had the highest antioxidant capacity (0.041 µmol Trolox equivalent g^?1 DM). Freeze‐dried raspberry batters mixed for 5 and 10 min had the highest anthocyanin content (0.065 mg cyanidin‐3‐glucoside g^?1 DM). Baking reduced the anthocyanin content of both non‐freeze‐dried and freeze‐dried raspberry muffins. CONCLUSION: Despite the reduction in valuable compounds, muffin is a vehicle for the delivery of these compounds. Copyright © 2012 Society of Chemical Industry     

Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical,antioxidant and sensory properties of gluten‐free eggless rice muffins

This study was undertaken to prepare antioxidant‐rich gluten‐free eggless muffins from rice flour blended with varying amounts of jambolan fruit pulp (JFP) and xanthan gum (XG). The batters were evaluated for fundamental rheology, while muffins were analysed for physicochemical (colour, volume, water activity, total phenolic and flavonoid content), texture and sensory properties. The incorporation of JFP and XG increased batter viscoelasticity (increased G′ and G″ while decreased tan δ). JFP incorporation increased greenness (lower a* value), cohesiveness, resilience, water activity (a_w), total phenolic content, total flavonoid content, DPPH and ABTS inhibition of the muffins. Further, XG improved muffin quality characteristics (appearance, specific volume and resilience)_. Sensory analyses revealed that JFP incorporation improved the consumer acceptability of the muffins.     

Structure and stability of edible oleogels prepared with different unsaturated oils and hydrocolloids

Edible oleogels, with three oil types (olive, sunflower and flaxseed), hydroxypropylmethylcellulose (HPMC) and xanthan gum (XG), as structuring agents, were developed using the emulsion-template approach, and subsequent drying of the emulsions using conventional or vacuum drying. Our results showed that for both drying methods, well-structured oleogels were obtained using olive and sunflower oils for the preparation. These oleogels showed oil losses ˂10% after 35 days of storage. However, unstructured non-homogeneous oleogels were obtained when using flaxseed oil and conventional drying, while it was not feasible to develop flaxseed oleogel with vacuum drying. Oleogels showed interesting rheological properties, including a high oleogel strength with an elastic modulus of the order 10⁴–10⁵ Pa, weak dependence on frequency, and good thermostability. Moreover, high oxidative stability was obtained for olive oil oleogels, using both conventional and vacuum drying, and for sunflower oleogels using vacuum drying. Still, the initial oxidation rates of sunflower oleogels using conventional drying should be improved in future studies.     

The Effects of a Beef‐Based Meal Compared to a Calorie Matched Bean‐Based Meal on Appetite and Food Intake

Protein and fiber have strong satiety‐inducing potential. Beef is a high quality, protein‐rich food. Beans contain moderate levels of protein as well as fiber. To determine the effects of a high protein meal (beef) compared to a moderate protein, high fiber meal (beans) on subjective appetite and energy intake at a subsequent meal twenty‐eight adults, 14 men (ages 24 ± 5 y, BMI 23 ± 2 kg/m²) and 14 women (ages 25 ± 5 y, BMI 22 ± 2 kg/m²) consumed 2 test lunches containing a “meatloaf” made from either beef or beans. The beef meal provided 26 g of protein and 3 g of fiber while the bean meal provided 17 g of protein and 12 g of fiber. An ad libitum snack was given 3 h after the test meal. Visual analogue scales were used to assess hunger, satiety, fullness, and prospective food intake. Gastrointestinal (GI) tolerance was assessed over 24 h. No difference between the beef and bean was observed for appetite ratings over 3 h, food intake at the subsequent meal (632 ± 75 kcal compared with 611 ± 75 kcal, respectively), or sum of GI score (2.2 ± 0.5 compared with 2.9 ± 0.5, respectively). Gas and bloating were reported more often after the bean meal than the beef meal (2.0 ± 0.4 compared with 1.3 ± 0.4, P value 0.057). A beef‐based meal with high protein and a bean‐based meal with moderate protein and high fiber produced similar satiety, while the bean‐based meal resulting in higher, yet moderate, gas and bloating.