Effects of hydrothermal treatment and low-temperature storage of whole wheat grains on in vitro starch hydrolysis and flour properties.

This study evaluated the effect of hydrothermal treatment of whole wheat grains at 100 °C followed by cold-storage (4 °C/ 7 days) on the resulting grains, flakes, and flour characteristics. The extent of starch hydrolysis after oral-gastro-small intestinal digestion in vitro was significantly lower (p < 0.05) in intact grains, flakes, and flours from the cold-stored grains, 35.

Effects of Xanthan Gum, Lambda-Carrageenan and Psyllium Husk on the Physical Characteristics and Glycaemic Potency of White Bread.

White bread contains a high proportion of easily digestible starch, which contributes to an undesirable rapid increase in blood glucose concentration. This study investigated the effects of nonstarch polysaccharides (NSP) -xanthan gum, lambda-carrageenan and psyllium husk on the physical functionality and glycaemic potency of white bread. The amount of water for each formulation was adjusted based on DoughLab set at a target torque value of ~500 FU for sufficient dough development.

Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion.

The hypothesis that coarse grain particles in breads reduce glycaemic response only if the particles remain intact during ingestion was tested. Three breads were formulated: (1) White bread (WB - reference), (2) 75 % of kibbled purple wheat in 25 % white bread matrix (PB) and (3) a 1:1 mixture of 37·5 % kibbled soya beans and 37·5 % of kibble purple wheat in 25 % white bread matrix (SPB). Each bread was ingested in three forms: unchewed (U), as customarily consumed (C) and homogenised (H).

Meat analogs: Protein restructuring during thermomechanical processing.

Increasing awareness of inefficient meat production and its future impact on global food security has led the food industry to look for a sustainable approach. Meat products have superior sensorial perception, because of their molecular composition and fibrous structure. Current understanding in the science of food structuring has enabled the utilization of alternative or nonmeat protein ingredients to create novel structured matrices that could resemble the textural functionality of real meat.

Effects of Maillard-reacted beef bone hydrolysate on the physicochemical properties of extruded meat alternatives.

Meat analogues are made from plant proteins using high-moisture extrusion processing, to have the same textural and structural properties as meat. However, meat analogues exhibit very weak aroma and are almost tasteless, which has resulted in limited market success. Maillard-reacted beef bone hydrolysate (MRP) provides important sensory aspects of heat-treated food products, by contributing to their appearance, texture, flavor, and aroma.

Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction.

This study investigated the changes in physicochemical properties and volatile compounds of beef bone hydrolysates during heat treatment as a result of the Maillard reaction (MR). Five beef bone hydrolysates obtained from single (P-Protamex®, B-bromelain, and F-Flavourzyme®) and simultaneous (P + F and B + F) enzymatic hydrolysis treatments were combined with ribose in aqueous solutions and heated at 113 °C to produce Maillard reaction products (MRPs). Total free amino acids decreased after heat treatment indicating the occurrence of the MR.

The interactions between wheat starch and Mesona chinensis polysaccharide: A study using solid-state NMR.

The interaction between wheat starch and Mesona chinensis polysaccharide (MCP) was found to change the molecular mobility of the water and carbohydrate populations in starch-MCP gels, when measured using proton and carbon nuclear magnetic resonance relaxation methods. The starch and MCP mobilities appeared similar at a micron scale. However, at a distance of less than 5 nm could they be detected as having separate mobility states, indicating close interaction between the starch and MCP.

The effect of gel structure on the in vitro digestibility of wheat starch-Mesona chinensis polysaccharide gels.

The digestibility of wheat starch gels in the presence of Mesona chinensis polysaccharide (MCP) was studied. MCP was found to be the most effective polysaccharide in reducing wheat starch digestion in comparison to starch gels of similar hardness containing xanthan, guar, locust bean gum (LBG) and agar. A 33% reduction in the digestibility of intact starch gels containing 5% w/w MCP (after 120 minutes of digestion) was observed and this was attributed to the strengthening of the gels in the presence of high concentration of the polysaccharide.

Predicting the viscosity of digesta from the physical characteristics of particle suspensions using existing rheological models.

The measurement of the viscosity of digesta is complicated by settling and compositional changes that accompany digestion. The current work determined whether the apparent and relative viscosities ( and ) of digesta could be accurately determined from the actual and maximum solid volume fractions ( and , respectively) using the Maron-Pierce equation. The rheological properties of digesta from the small intestine of six pigs were determined at a shear rate of 1 s at 37°C.

Does viscosity or structure govern the rate at which starch granules are digested?

The rates of in vitro digestion of incompletely or fully gelatinised potato and corn starch were measured at 37 °C over 20 min in a rheometer fitted with cup and vane geometry at shear rates of 0.1, 1 and 10 s(-1). Shear rate did not influence the rate of starch digestion provided it was close to physiological levels.

The partitioning of water in aggregates of undigested and digested dietary particles.

The hydration of fibre particles derived from wheat and wood was quantified, before and after in vitro digestion, and compared with fibre particles from the colonic digesta of pigs and from human faeces. Total water and the extra- and intra-particulate water components were determined using a combination of centrifugation, drying, gas pycnometry and image analysis. The water of saturation (WS) of wood particles and AllBran® measured after in vitro digestion was up to double that of wheat fibres after in vitro digestion, and increased with particle size and loss of soluble material, but was not associated with the chemical composition of the fibres.

The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure.

Pumpkin products confer natural sweetness, desirable flavours and β-carotene, a vitamin A precursor when added as ingredients to extruded snacks. Therefore, a potential use for dried pumpkin flour is as an ingredient in ready-to-eat (RTE) snack foods. Growth in this market has driven food manufacturers to produce a variety of new high value snack foods incorporating diverse ingredients to enhance the appearance and nutritional properties of these foods.

Carbohydrate composition, viscosity, solubility, and sensory acceptance of sweetpotato- and maize-based complementary foods.

Background: Cereal-based complementary foods from non-malted ingredients form a relatively high viscous porridge. Therefore, excessive dilution, usually with water, is required to reduce the viscosity to be appropriate for infant feeding. The dilution invariably leads to energy and nutrient thinning, that is, the reduction of energy and nutrient densities.

Sweet potato-based complementary food for infants in low-income countries.

Background: In low-income countries, most infants are given cereal-based complementary foods prepared at the household level. Such foods are high in phytate, which limits the bioavailability of nutrients, including iron, calcium, zinc, and in some cases proteins, which are crucial to the development of infants.

Objective: To compare the levels of macronutrients (protein, fat, and carbohydrate), gross energy, and fructose in sweet potato-based (denoted ComFa) formulations and enriched Weanimix (dehulled maize-dehulled soybean-groundnut blend with fish powder and sugar incorporated).

Sweetpotato-based complementary food would be less inhibitory on mineral absorption than a maize-based infant food assessed by compositional analysis.

The availability of micronutrients from sweetpotato-based complementary foods (CFs): oven-toasted and roller-dried ComFa, and from a maize-based infant food, enriched Weanimix, was compared using phytate/mineral molar ratios, polyphenols and β-carotene levels. The phytate/calcium, iron and zinc molar ratios of approximately 0.17, 1 and 15 predict better absorption of calcium, iron and zinc respectively.

A household-level sweet potato-based infant food to complement vitamin A supplementation initiatives.

Vitamin A deficiency (VAD) prevalence in Sub-Saharan Africa is high in spite of vitamin A supplementation programmes among children in most countries. Plant-based complementary foods remain the key source of nutrients in addition to breast milk for infants in lower income countries. Cereal-legume blends are superior in protein and energy densities compared with maize, millet or sorghum-only porridge.

Lycopene bioaccessibility and starch digestibility for extruded snacks enriched with tomato derivatives.

To improve the nutritional value of energy-dense extruded snacks, corn grits were replaced with tomato paste and/or tomato skin powder at ratios of 5, 10, and 20% and extruded to make expanded snack foodlike products. Using a model digestion system, lycopene bioaccessibility and uptake from the snacks into Caco-2 cells were determined. The digestibility of the starch, the main nutrient component of the snacks, was also investigated.

Use of quantitative real-time PCR to estimate maize endogenous DNA degradation after cooking and extrusion or in food products.

Polymerase chain reaction (PCR) is being used increasingly to detect DNA sequences for food quality testing for GM content, microbial contamination, and ingredient content. However, food processing often results in DNA degradation and therefore may affect the suitability of PCR or even DNA sequence detection for food quality assurance. This paper describes a novel approach using quantitative real-time PCR (qPCR) to estimate the extent of DNA degradation.