Article
Food Science & Technology
Dan Xu, Wenyuan Guan, Fengfeng Wu, Yamei Jin, Na Yang, Zhengyu Jin, Xueming Xu
Summary: The use of alternative raw materials and ingredients is a critical driving force for the snack food industry. This study found that protease-treated wheat flour can improve the quality of wheat chips, with bromelain as the optimal enzyme for hydrolysis.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Acoustics
Dare Oloruntoba, Josephine Ampofo, Michael Ngadi
Summary: This study investigated the effects of ultrasound treated hydrocolloid-based batters on fried chicken nuggets. The results showed that ultrasonication significantly reduced batter pickup, flow behavior, and gelatinization enthalpy. It also led to a reduction in fat content in the chicken nuggets. Chicken nuggets coated with ultrasound treated batters exhibited higher cutting force values immediately after frying but declined within the first 10 minutes of heat lamp exposure. Overall, guar gum batter showed the most minimal variability in cutting force during post-frying holding, indicating better crispiness maintenance.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Food Science & Technology
Wen Yang, Kexue Zhu, Xiaona Guo
Summary: The study evaluated the impact of bacterial content in wheat flour on the shelf life and storage stability of fresh wet noodles (FWNs). It was found that higher bacterial content led to shorter shelf life of FWNs, increased acidity, lower pH value and L* value, and decreased viscosity. Changes in protein content and texture characteristics of the noodles were also observed during storage.
Article
Food Science & Technology
Yu Sun, Xiuyu Ji, Yaya Yao, Huijing Li
Summary: The aim of this study was to use microwave heating to inactivate enzymes and improve the lipid stability of whole wheat flour (WWF). Results showed that microwave treatment at 70 degrees C for 20 min significantly decreased the activities of lipase, lipoxygenase, peroxidase, and polyphenol oxidase in WWF. Storage experiments indicated that microwave treatment reduced free fatty acid content, but did not significantly affect peroxide value. Furthermore, microwave treatment maintained the color, total phenolic content, and antioxidant capacity of the WWF and inhibited deterioration of L* and a* values.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Jiangnan Huang, Yajing Qi, Muhammad Faisal Manzoor, Qin Guo, Bin Xu
Summary: This study found that fresh noodles prepared with wheat flour treated by superheated steam showed improved initial quality, shortened cooking time, and extended shelf life. SS treatment also enhanced the storage stability of fresh noodles, reducing total plate count and acidity while inhibiting texture deterioration during storage.
Article
Chemistry, Applied
Patricia Calvo Magroa, Isaac Maestro-Gaitan, Maria Reguera Blazquez, Javier Matias Prieto, Francisco Manuel Sanchez Iniguez, Veronica Cruz Sobrado, Maria Jose Rodriguez Gomez
Summary: This study evaluated the nutritional composition of snacks made from quinoa or amaranth flours combined with red pepper, carrot, or zucchini, and compared them with snacks made from wheat flour. The results showed that the quinoa or amaranth snacks had higher protein content and lower saturated fatty acid content.
Article
Chemistry, Applied
Wan-Ting Jia, Zhen Yang, Xiao-Na Guo, Ke-Xue Zhu
Summary: The study found that superheated steam treatment (SST) can effectively improve the lipid stability of whole wheat flour (WWF) during storage, reducing lipid oxidation and degradation, and thus extending its shelf life.
Article
Food Science & Technology
Tawheed Amin, H. R. Naik, Syed Zameer Hussain, Sajad Ahmad Rather, H. A. Makroo, B. N. Dar, Sajad Mohd Wani, Omar Bashir
Summary: Rice cake prepared from hydrolyzed flour has lower energy, starch, and glycemic index, higher resistant starch content, and better storage stability compared to control.
Article
Food Science & Technology
Kun Zhuang, Zhouliang Sun, Yaqi Huang, Qingyun Lyu, Wei Zhang, Xi Chen, Guozheng Wang, Wenping Ding, Yuehui Wang
Summary: This study investigated the effects of various pretreatment methods on wheat bran-germ powder and the quality of Chinese steamed bread made from reconstituted whole wheat flour. The results showed that low-temperature extrusion pretreatment was the most suitable method for improving the quality of wheat bran-germ powder and Chinese steamed bread.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sobhy A. El-Sohaimy, Miral G. Abd El-Wahab, Zilolakhon A. Oleneva, Abduvali D. Toshev
Summary: The study developed quinoa-coated chicken nuggets using quinoa flour instead of wheat flour, and found that quinoa flour was more effective in delaying lipid and protein oxidation and reducing microbial load, thus extending the shelf life of the product.
JOURNAL OF FOOD QUALITY
(2022)
Article
Food Science & Technology
Selin Babacan Cevik, Kevser Kahraman, Lutfiye Ekici
Summary: This study aimed to develop a healthy and nutritious snack food by adding red lentil flour and oven-baking the chips. The research showed that supplementation of red lentil flour increased the nutritional value and resistant starch content of the chips significantly.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Agriculture, Multidisciplinary
Xinyuan Xie, Jinhao Zhang, Zhihe Yuan, Haibo Wang, Jianhui An, Lingli Deng
Summary: This study investigated the effects of substituting mealworm powder on the pasting, farinograph, and extensograph properties of medium-gluten wheat and whole wheat flours. The results showed that mealworm powder changed the pasting characteristics of the flours and had different effects on the dough properties.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Food Science & Technology
Vegonia Marboh, Charu Lata Mahanta
Summary: The study investigated the use of Sohphlang flour as a replacement for wheat flour in cake preparation. Sohphlang flour was found to have higher levels of nutrition, antioxidant activities, and water absorption capacity compared to wheat flour. Increasing the proportion of Sohphlang flour in the batter reduced viscosity while increasing moduli and specific gravity. Cakes made with Sohphlang flour had reduced baking loss, decreased whiteness, and lower volume index compared to the control cake. However, they had higher levels of phenolic compounds, flavonoids, antioxidant activities, and firmness. Cakes containing 20% Sohphlang flour received the highest score for overall acceptability. Furthermore, the presence of Sohphlang flour reduced the formation of mold on the cake crumbs surface during storage.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2022)
Article
Food Science & Technology
Jianlou Mu, Yiwen Qi, Kexin Gong, Zhizhou Chen, Margaret A. Brennan, Qianyun Ma, Jie Wang, Yanlou Gen, Wei Lv, Charles S. Brennan
Summary: The substitution of wheat flour with quinoa flour can decrease the cooking time and iodine contrast index of noodles, increase the hardness of noodles, but has no effect on cooking loss. Substitution with quinoa whole flour decreases the protein digestibility and reducing sugar released during starch digestion. The sensory indicators of noodles are better when the substitution level of quinoa flour is <= 20%.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Sachin Ramdas Adsare, Uday Shriramrao Annapure
Summary: This study investigated the application of partially defatted coconut flour (PDCF) in the production of muffins. The addition of PDCF significantly affected the batter rheology, textural properties, and color of the muffins. Incorporating 50% PDCF resulted in a significant increase in overall acceptability. Storage stability studies indicated that microbial count increased while textural properties decreased, but remained within acceptable ranges.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2023)