Mineral Bioaccessibility of Pistachio-Based Beverages: the Effect of Lactic Acid Bacteria Fermentation.

The aim of this work was to study the effects of two LAB strains on the bioaccessibility (BA) of minerals after the fermentation of pistachio-based beverages. The beverages were made with two varieties of pistachio (Argentina, AP and Italian, IP). Aliquots were inoculated with 10 CFU of two different LAB strains and fermented for 24 h at 28 °C.

Influence of Thermal Treatment and Granulometry on Physicochemical, Techno-Functional and Nutritional Properties of Lentil Flours.

Legume flours are an increasingly popular food ingredient. Thermal treatments applied prior to milling legumes and granulometry can modify flour properties, altering sensory, digestibility and functional attributes. Raw and treated (soaked and cooked) lentil flours of different granulometry were produced.

Development and Evaluation of a Fermented Pistachio-Based Beverage Obtained by Colloidal Mill.

The aim of the present study was to develop a fermented pistachio beverage as a plant-based alternative to milk-based drinks. For this purpose, a colloidal mill was used to finely grind and homogenize the pistachios to obtain a homogeneous consistency and prevent sedimentation. In addition, lactic acid bacteria fermentation was used to develop unique flavours and characteristics in the final product and to achieve microbiological stability for up to 30 days of storage a 4 °C.

Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours.

Quinoa is an Andean grain, classified as pseudocereal and the exploitation of its nutritional profile is of great interest for the cereal-based industry. The germination of quinoa seeds (white and red royal) was tested at 20 °C for different times (0, 18, 24 and 48 h) to select the best conditions for improving the nutritional quality of their flours. Changes in proximal composition, total phenolic compounds, antioxidant activity, mineral content, unsaturated fatty acids and essential amino acids profiles of germinated quinoa seeds were determined.

Pasta fortified with C-glycosides-rich carob (Ceratonia siliqua L.) seed germ flour: Inhibitory activity against carbohydrate digesting enzymes.

Carob (Ceratonia siliqua L.) seed germ flour (SGF) is a by-product resulting from the extractionextraction of locust bean gum (E410), which is a texturing and thickening ingredient used for food, pharmaceutical and cosmetic preparations. SGF is a protein-rich edible matrix and contains relatively high amounts of apigenin 6,8-C-di- and poly-glycosylated derivatives.

High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads.

Bread is a highly consumed food whose nutritional value can be improved by adding an oat flour ( L.-variety Bonaerense INTA Calen-Argentina) to a high-industrial quality wheat flour ( L.).

Effect of Freezing Wheat Dough Enriched with Calcium Salts with/without Inulin on Bread Quality.

Bread is a popular food that is widely consumed worldwide but has a short shelf life. Besides that, when incorporating prebiotics and calcium, aging mechanisms accelerate, further shortening the shelf-life. The objective of this work was to evaluate the effect of freezing storage on the rheological (loss tangent, tan δ) and thermal (glass transition temperature, Tg) properties of unfrozen dough, the fermentation times (tf), and the baking quality of wheat bread fortified with calcium and inulin.

Technological and nutritional characterization of wheat breads added with eggplant flour: dependence on the level of flour and the size of fruit.

Eggplant ( L.) is the third solanaceous of horticultural importance in the world, after potato and tomato. In the agricultural production of this vegetable, there are post-harvest losses and waste generation.

Flour from mature Prosopis nigra pods as suitable substrate for the synthesis of prebiotic fructo-oligosaccharides and stabilization of dehydrated Lactobacillus delbrueckii subsp. bulgaricus.

Prosopis nigra, a sucrose-rich crop, was used to enzymatically synthesize fructo-oligosaccharides (FOS). The obtained products were used as stabilizing matrices during freeze-drying and storage of Lactobacillus delbrueckii subsp. bulgaricus CIDCA 333.

Comparative analysis of protein composition and digestibility of Ceratonia siliqua L. and Prosopis spp. seed germ flour.

By virtue of exclusive nutrient composition and nutritional properties, seed germ flours from both European carob (Ceratonia siliqua L.) and South American algarrobo (Prosopis alba and Prosopis nigra) or vinal (Prosopis ruscifolia) have potential as a high nutritional value and health-promoting ingredient for food formulations. In order to define their compositional and functional properties, we investigated the germ protein content of carob compared to the P.

Comparative analysis of C-glycosidic flavonoids from Prosopis spp. and Ceratonia siliqua seed germ flour.

Unlabelled: Seed germ of South American algarrobo (Prosopis species) and European carob (Ceratonia siliqua) contains nutritionally interesting proteins, lipids and phenolics. Using reversed phase-HPLC-diode array detector and nanoflow-HPLC coupled to tandem mass spectrometry (MS/MS), we comparatively characterized and semi-quantified flavonoids from germ of three Argentinean algarrobo (Prosopis alba, Prosopis nigra and Prosopis ruscifolia) and one European carob species. The patterns of glycosylated flavonoids were very similar each other, confirming the taxonomic parentage of the species and supporting their functional similarity on a molecular basis, in view of the use of seed germ flour (SGF) for food applications.

Hydrocolloid interaction with water, protein, and starch in wheat dough.

Interaction of hydrocolloids (xanthan gum, locust bean gum, guar gum, and high-methoxyl pectin) with macrocomponents of dough (water, starch, and protein) was evaluated by different techniques. (1)H spin-spin NMR relaxation assays were applied to study the mobility of the gluten-hydrocolloid-water matrix, and the amount of freezable water was determined by differential scanning calorimetry (DSC). Starch gelatinization parameters (T, enthalpy) were also analyzed by DSC.