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13 pages, 3316 KiB

Open AccessArticle

Impact of the Temperature Reconditioning of Cold-Stored Potatoes on the Color of Potato Chips and French Fries

by Evelyne Nkirote Gikundi, Ariel Buzera, Irene Orina and Daniel Sila

Foods 2024, 13(5), 652; https://doi.org/10.3390/foods13050652 - 21 Feb 2024

Viewed by 859

The effect of temperature reconditioning on cold-stored potato tubers was investigated for three popularly consumed potato varieties (Shangi, Unica, and Dutch robjin) grown in Kenya. The potatoes were stored at 4 °C for 30 days, followed by removal and storage at 22 ± [...] Read more.

The effect of temperature reconditioning on cold-stored potato tubers was investigated for three popularly consumed potato varieties (Shangi, Unica, and Dutch robjin) grown in Kenya. The potatoes were stored at 4 °C for 30 days, followed by removal and storage at 22 ± 3 °C for 9 days during which changes in sugar concentration were evaluated every two days. In parallel, potato chips and French fries were processed, and their colors were determined. The results showed that sugar content decreased significantly with increasing reconditioning time. The relative decrease in fructose content was the highest (p < 0.05) in Dutch robjin (57.49%), followed by Shangi (49.22%) and Unica (38.18%). Glucose content decreased by 54.1% in Dutch robjin, 49.5% in Shangi, and 50.8% in Unica. The lightness (L*) of French fries and chips increased significantly (p < 0.05) with reconditioning time while the redness (a*) values decreased significantly (p < 0.05) across all varieties. The correlation between lightness and the total reducing sugar content of the potatoes was r < −0.93, indicating a strong negative correlation for both products. The coefficient of determination showed that the glucose content of the tubers accounted for 80.5–97.6% of the lightness of French fries and 88.4–94.2% for potato chips. The critical glucose content range for acceptable products in French fries and chips based on the color (L* and a*) values was 12–22 mg/100g and 8–14 mg/100g, respectively, for the varieties in this study. Full article

(This article belongs to the Special Issue Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products)

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18 pages, 4690 KiB

Open AccessArticle

Multi-Scale Structural Insights into Enzymatically Hydrolyzed Lentil Starch Concentrates Prepared by In Vitro Method Using Different Types of Enzymes

by Namei Ren, Xinzhong Hu and Zhen Ma

Foods 2023, 12(11), 2150; https://doi.org/10.3390/foods12112150 - 26 May 2023

Viewed by 989

Abstract

This study was undertaken to investigate the enzymatic hydrolysis of lentil starch concentrates from conventional cooked seeds (CCLSC) by the action of different types of enzymes, including pancreatin (PC-EHSC), heat-stable α-amylase (HS-EHSC), β-amylase (βA-EHSC), amyloglucosidase (AMG-EHSC), and multi-enzymes (βA-HS-AMG-EHSC); their multi-scale structural characteristics [...] Read more.

This study was undertaken to investigate the enzymatic hydrolysis of lentil starch concentrates from conventional cooked seeds (CCLSC) by the action of different types of enzymes, including pancreatin (PC-EHSC), heat-stable α-amylase (HS-EHSC), β-amylase (βA-EHSC), amyloglucosidase (AMG-EHSC), and multi-enzymes (βA-HS-AMG-EHSC); their multi-scale structural characteristics of the enzymatic hydrolysis products of lentil starch concentrates were compared. The morphological features distinguished among different samples. The Fourier-transform infrared spectroscopy and solid-state ¹³C CP/MAS NMR spectral features indicated the possible formation of a binary and ternary complex among amylose, protein and lipids. The X-ray diffraction results revealed that the V-type characteristic diffraction peaks were more obvious for samples including PC-EHSC and βA-EHSC, which was in line with their lowest polydispersity index (DP_n). PC-EHSC and βA-EHSC also showed an increased peak intensity of the scattering maximum on the small-angle X-ray scattering spectra, whereas CCLSC exhibited an overall lower peak intensity within the studied q range of scattering. The highest XRD crystallinity and the lowest DP_n value obtained for PC-EHSC indicated that the starch polymers modified by pancreatin could produce glucan chains with a comparatively homogenous M_w distribution that are readily recrystallized by hydrogen bonding through chain aggregation. Comparatively, the lowest relative crystallinity for HS-EHSC obtained from XRD suggested that thermostable α-amylolysis was unfavorable for the formation of starch structure with a higher degree of molecular order. This study could provide useful information for the needed research to obtain a deeper understanding of the impact of different amylolysis actions on the structural organization of starch hydrolysates and to provide a theoretical foundation for the development of fermentable enzymatically hydrolyzed starch with well-tailored physiological properties. Full article

(This article belongs to the Special Issue Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products)

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16 pages, 9337 KiB

Open AccessArticle

Analysis of Starch Structure and Pasting Characteristics of Millet Thick Wine during Fermentation

by Lixia Wang, Huanyu Ming, Qi Chen, Huayin Pu, Xiaoping Li, Peng Wang, Lihui Zhu, Jing Yan and Haoran Liu

Foods 2023, 12(9), 1840; https://doi.org/10.3390/foods12091840 - 28 Apr 2023

Viewed by 1785

Abstract

Starch is the main substrate in millet thick wine (MTW). In order to control the fermentation process of MTW, it is critical to monitor changes in the starch structure and physicochemical characteristics during the fermentation of MTW. In the present study, the structural [...] Read more.

Starch is the main substrate in millet thick wine (MTW). In order to control the fermentation process of MTW, it is critical to monitor changes in the starch structure and physicochemical characteristics during the fermentation of MTW. In the present study, the structural characteristics of MTW starch were analyzed by scanning electron microscopy (SEM), confocal laser scanning microscopy (CLSM), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR) and rapid viscosity analysis (RVA). The results of SEM and CLSM showed that large starch granules in MTW swelled, developed cavities, and ruptured or even vanished with the prolongation of the fermentation time, whereas the size and shape of small starch granules barely changed, only falling off the pomegranate-seed-like aggregates. With the increase in fermentation time, the relative crystallinity of starch in MTW gradually increased. In addition, the short-range ordered structures underwent complex changes. Changes in the starch morphology and ordered structure led to an increase in the peak viscosity time and the initial gelatinization temperature. The present results reveal the beneficial effect of fermentation on MTW processing and suggest its potential applications in other millet-based fermented products. Full article

(This article belongs to the Special Issue Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products)

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12 pages, 2175 KiB

Open AccessArticle

Physical–Chemical and Sensory Quality of Oat Milk Produced Using Different Cultivars

by Sumei Zhou, Qiuju Jia, Lulu Cui, Ying Dai, Ruoning Li, Jian Tang and Jing Lu

Foods 2023, 12(6), 1165; https://doi.org/10.3390/foods12061165 - 9 Mar 2023

Cited by 9 | Viewed by 6413

Abstract

Oat milk, as an emerging plant-based milk substitute, has become popular in recent years. However, the stability and flavor of oat milk products are hindering their quality. The examination of the processing capacities of potential oat cultivars could help to improve product quality. [...] Read more.

Oat milk, as an emerging plant-based milk substitute, has become popular in recent years. However, the stability and flavor of oat milk products are hindering their quality. The examination of the processing capacities of potential oat cultivars could help to improve product quality. In the present study, the properties of oat milk produced from one Australian and three Chinese cultivars were compared. The stability of oat milk produced using our manufacturing process was superior to the commercial product and was highly influenced by cultivars. Positive correlations of the cultivar’s protein and plant cell debris content with the final products’ separation rate, and the cultivar’s lipid content with the final products’ creaming, were observed. Among the investigated cultivars, Chinese Bayou 01 (ZBY01) was the most suitable for oat milk processing. Oat milk produced with this cultivar has better stability and sensory acceptability. It can provide around 1% of protein, 9.84 mg/mL of β-glucan, and 70.96 mg GAE/100 g DW of polyphenols. Our results support one Chinese cultivar for oat milk processing and provide possible criteria for raw material selection. Full article

(This article belongs to the Special Issue Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products)

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17 pages, 3387 KiB

Open AccessArticle

Effect of Calcium Hydroxide on Physicochemical and In Vitro Digestibility Properties of Tartary Buckwheat Starch-Rutin Complex Prepared by Pre-Gelatinization and Co-Gelatinization Methods

by Xinxin Ding, Xiaoping Li, Qiling Cai, Zhen Ma, Tian Ren and Xinzhong Hu

Foods 2023, 12(5), 951; https://doi.org/10.3390/foods12050951 - 23 Feb 2023

Cited by 2 | Viewed by 1224

Abstract

This study examined the effect of calcium hydroxide (Ca(OH)₂, 0.6%, w/w) on structural, physicochemical and in vitro digestibility properties of the complexed system of Tartary buckwheat starch (TBS) and rutin (10%, w/w). The pre-gelatinization and [...] Read more.

This study examined the effect of calcium hydroxide (Ca(OH)₂, 0.6%, w/w) on structural, physicochemical and in vitro digestibility properties of the complexed system of Tartary buckwheat starch (TBS) and rutin (10%, w/w). The pre-gelatinization and co-gelatinization methods were also compared. SEM results showed that the presence of Ca(OH)₂ promoted the connection and further strengthened the pore wall of the three-dimensional network structure of the gelatinized and retrograded TBS-rutin complex, indicating the complex possessed a more stable structure with the presence of Ca(OH)₂, which were also confirmed by the results of textural analysis and TGA. Additionally, Ca(OH)₂ reduced relative crystallinity (RC), degree of order (DO) and enthalpy, inhibiting their increase during storage, thereby retarding the regeneration of the TBS-rutin complex. A higher storage modulus (G′) value was observed in the complexes when Ca(OH)₂ was added. Results of in vitro digestion revealed that Ca(OH)₂ retarded the hydrolysis of the complex, resulting in an increase in values in slow-digestible starch and resistant starch (RS). Compared with pre-gelatinization, the complex process prepared with the co-gelatinization method presented lower RC, DO, enthalpy, and higher RS. The present work indicates the potential beneficial effect of Ca(OH)₂ during the preparation of starch-polyphenol complex and would be helpful to reveal the mechanism of Ca(OH)₂ on improving the quality of rutin riched Tartary buckwheat products. Full article

(This article belongs to the Special Issue Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products)

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13 pages, 2547 KiB

Open AccessArticle

Impact of Baking Powder and Leavening Acids on Batter and Pound Cake Properties

by Eugenia Ayebea Asamoah, Alain Le-Bail, Anthony Oge, Delphine Queveau, Olivier Rouaud and Patricia Le-Bail

Foods 2023, 12(5), 946; https://doi.org/10.3390/foods12050946 - 23 Feb 2023

Cited by 1 | Viewed by 3937

Abstract

In most soft wheat products such as cakes, baking powder (BP) plays an important role in achieving the desired product volume through batter aeration by the release of CO₂ during baking. However, the optimization of a blend of constituents in BP is [...] Read more.

In most soft wheat products such as cakes, baking powder (BP) plays an important role in achieving the desired product volume through batter aeration by the release of CO₂ during baking. However, the optimization of a blend of constituents in BP is minimally documented, especially the selection of acids, which is often supported by the suppliers based on their experience. The objective of this study was to evaluate the impact of two sodium acid pyrophosphate leavening acids (SAPP10 and SAPP40) at different levels in BP on final pound cake properties. A central composite design of the response surface methodology (RSM) was used to design the blend ratio of SAPP with different amounts of BP to investigate some selected cake parameters such as specific volume and conformation. Results showed that increasing the BP level significantly increased the batter specific volume and porosity but dropped as BP approached maximum (4.52%). The batter pH was influenced by SAPP type; SAPP40 presented a relatively sufficient neutralization of the leaving system as compared to SAPP10. Furthermore, lower BP levels resulted in cakes with large air cells, which presented a non-homogeneous crumb grain. This study therefore highlights the need to identify the optimum amount of BP to attain the desired product qualities. Full article

(This article belongs to the Special Issue Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products)

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15 pages, 1114 KiB

Open AccessArticle

Enrichment of Wholemeal Rye Bread with Plant Sterols: Rheological Analysis, Optimization of the Production, Nutritional Profile and Starch Digestibility

by Mussa Makran, Antonio Cilla, Claudia Monika Haros and Guadalupe Garcia-Llatas

Foods 2023, 12(1), 93; https://doi.org/10.3390/foods12010093 - 24 Dec 2022

Cited by 4 | Viewed by 1703

Abstract

Bread is one of the staple foods of many countries, and its enrichment with bioactive compounds is trending. This phenomenon is focused on breads with a good nutritional profile, such as wholemeal rye bread (WRB), in which enrichment with plant sterols (PSs) is [...] Read more.

Bread is one of the staple foods of many countries, and its enrichment with bioactive compounds is trending. This phenomenon is focused on breads with a good nutritional profile, such as wholemeal rye bread (WRB), in which enrichment with plant sterols (PSs) is allowed in accordance with European regulations. The objective of the present study was to optimize the production of a WRB enriched with PS (PS-WRB) and to evaluate the proximate composition and starch digestibility as an indicator of nutritional quality. The rheological analysis showed that the bread dough presents satisfactory farinographic properties (dough development time 6 min; stability 4 min; degree of softening 100 Brabender units) but high water absorption (67%). The PS-WRB is high in dietary fiber and low in protein (20.4 and 7.7% w/w, dry basis, respectively) compared with other cereals reported in the scientific literature. In turn, a low starch proportion was hydrolyzed during the simulated digestion (59.9% of total starch), being also slowly hydrolyzed, as deduced from the rapidly digestible starch value (56.5% of total starch). In conclusion, WRB is a suitable matrix for PS enrichment, which allows for obtaining a product with a good nutritional profile and potential health benefits. Full article

(This article belongs to the Special Issue Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products)

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13 pages, 2672 KiB

Open AccessArticle

Monitoring the Changes in Heat Transfer and Water Evaporation of French Fries during Frying to Analyze Its Oil Uptake and Quality

by Ying Li, Qi Guo, Kaili Wang, Maheshati Nverjiang, Kairong Wu, Xu Wang and Xiufang Xia

Foods 2022, 11(21), 3473; https://doi.org/10.3390/foods11213473 - 1 Nov 2022

Cited by 1 | Viewed by 2151

Abstract

The effect of frying temperature on heat transfer, water loss kinetic, oil uptake kinetic, and quality of French fries was evaluated. With increasing frying temperature, the core temperature of fries increased, and the Biot number and heat transfer coefficient (h) first decreased and [...] Read more.

The effect of frying temperature on heat transfer, water loss kinetic, oil uptake kinetic, and quality of French fries was evaluated. With increasing frying temperature, the core temperature of fries increased, and the Biot number and heat transfer coefficient (h) first decreased and then increased significantly (p < 0.05). The water loss rate (k_w) and water effective diffusion of fries increased with the increasing frying temperature. The k_w of fries fried at 150–190 °C were 0.2391, 0.2414, 0.3205, 0.3998, and 0.3931, respectively. The oil uptake rate (k_o) first increased and then decreased with increasing frying temperature, and the k_o of samples fried at 150–190 °C were 0.2691, 0.2564, 0.4764, 0.3387, and 0.2522, respectively. There were significant differences in the a*, L*, ΔE, and BI between fries with different temperatures (p < 0.05), while there was no significant difference in the b* (p > 0.05). The hardness and crispness of fries increased with increased frying temperature. The highest overall acceptability scores of fries were fried at 170 °C. Therefore, the changes in color, texture overall acceptability, and oil content were due to the Maillard reaction and the formation of porous structure, which was induced by h and water evaporation of fries when they changed. Full article

(This article belongs to the Special Issue Processing, Physicochemical, Structural and Functional Properties of Starch-Based Materials and Their Derived Food Products)

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