Article
Food Science & Technology
Xinyuan Xie, Zhihe Yuan, Kai Fu, Jianhui An, Lingli Deng
Summary: Mealworm powder substitution affects the properties and nutritional characteristics of wheat flour and baking products, but does not significantly affect the texture and sensory properties of the dough at a certain substitution level.
Article
Food Science & Technology
Narpinder Singh, Mehak Katyal, Amardeep Singh Virdi, Johar Singh Saini, Anju Mahendru Singh, Arvind Kumar Ahlawat
Summary: Flours from wheat grown at high and low altitudes were compared for various properties. Flours from high altitude wheat showed larger particle size, higher protein content, gluten, ash content, and certain protein fractions, but lower gluten index compared to low altitude wheat flours. High altitude wheat flours also exhibited differences in protein composition, pasting properties, and dough rheology compared to low altitude wheat flours. These differences were attributed to variations in protein, starch, and arabinoxylan accumulation.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Feng Jia, Hang Wang, Longyuan Zhao, Zhihang Qiao, Yongqing Wang, Rumeng Wang, Jingting Ma, Li Zhang, Ying Liang, Jinshui Wang
Summary: The study found that sweet potato flour has an effect on dough when substituted for wheat flour. After mixing sweet potato flour and wheat flour, the pasting characteristics decrease, the dough becomes harder and less elastic. Sweet potato flour changes the pore structure of the gluten network and causes starch accumulation. It accelerates gluten aggregation, weakens the strength of the gluten network, and is possibly related to the increase in disulfide bonds formed with the gluten.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Yu Zhang, Xiaoxuan Wang, Xiao Guan
Summary: The study investigated the pasting, farinographic and viscoelastic properties of Quinoa flour (QF)-wheat flour (WF) composite dough. Adding QF to the dough reduced viscosity and increased elasticity, but excessive addition had negative effects. A 20% QF addition exhibited ideal rheological properties for the composite dough.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Manoj Kumar Pulivarthi, Manivannan Selladurai, Eric Nkurikiye, Yonghui Li, Kaliramesh Siliveru
Summary: Teff, a gluten-free grain, has gained popularity for its baking and nutritional properties. Different milling methods result in similar protein and fiber content, but significant differences in pasting properties and bread-making performance. Pin milling produces superior teff flour, leading to bread with larger volume and lower hardness.
JOURNAL OF TEXTURE STUDIES
(2022)
Article
Chemistry, Multidisciplinary
Maria Barbara Rozanska, Patrycja Kokolus, Jakub Krolak, Patrycja Jankowska, Agata Osos, Magda Romanowska, Lukasz Szala, Przemyslaw Lukasz Kowalczewski, Jacek Lewandowicz, Lukasz Masewicz, Hanna Maria Baranowska, Sylwia Mildner-Szkudlarz
Summary: The study examined the effects of extrusion process and particle size on the properties of rice flour, gluten-free dough, and bread. Extrusion was found to partially gelatinize the starch in the flour, leading to changes in pasting properties and water binding. The moisture content of the flour was the most important factor influencing the mechanical properties of the dough. The results also showed that extrusion of rice flour improved the volume and texture of the bread.
APPLIED SCIENCES-BASEL
(2023)
Review
Chemistry, Applied
Yun Zhou, Sushil Dhital, Chenyang Zhao, Fayin Ye, Jia Chen, Guohua Zhao
Summary: The interactions between dietary fiber and gluten in wheat flour dough are complex and involve alterations in protein structures and bonding patterns. Soluble fibers interact with gluten noncovalently via hydrogen bonding and hydrophobic interactions, while the role of electrostatic interactions in anionic soluble fibers remains unclear. Understanding these interactions can help control the structure and properties of gluten proteins, leading to the design of functional foods with minimized variability.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Xinyuan Xie, Ke Cai, Zhihe Yuan, Longchen Shang, Lingli Deng
Summary: Mealworm powder was added to high-gluten dough to study its effects on the dough properties and bread quality. The addition of mealworm powder decreased water absorption, dough development time, and dough stability time, resulting in a weaker gluten network. The dough with 5% and 10% mealworm powder showed increased extensibility and stretch ratio, leading to improved elasticity and flexibility of the bread. However, the bread quality significantly decreased when the substitution level reached 15% and 20% mealworm powder.
Article
Plant Sciences
Matilde Lopez-Fernandez, Laura Pascual, Isabel Faci, Mario Fernandez, Magdalena Ruiz, Elena Benavente, Patricia Giraldo
Summary: Modern plant-breeding practices have narrowed the genetic base of wheat, highlighting the importance of introducing new germplasms with underexploited diversity. Wheat landraces from Spain exhibit a wide genetic diversity and quality-related traits, with specific alleles associated with high quality identified. Novel variability in high-molecular-weight glutenin and puroindolines within the landraces was also discovered, warranting further characterization for assessing its influence on wheat quality. Additionally, select landraces showing outstanding gluten quality and agronomic performance were identified for potential direct use in cropping systems.
Review
Food Science & Technology
Mohammed Obadi, Jiyao Zhang, Bin Xu
Summary: The addition of inorganic salts can improve the quality of noodles and dough characteristics, but excessive amounts can diminish the quality. Alkaline salts and NaCl decrease the nutritional quality of cooked noodles, while phosphates can decrease cooking loss.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Engineering, Chemical
Silvia Brandner, Thomas Becker, Mario Jekle
Summary: By applying alternating current electric fields to wheat dough, the structural relaxation can be accelerated, increasing extensibility and softness, allowing for continuous dough processing without affecting gas release or textural properties of the product.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Food Science & Technology
Andrea Brandolini, Mara Lucisano, Manuela Mariotti, Lorenzo Estivi, Alyssa Hidalgo
Summary: This research evaluated the composition and technological characteristics of flours and breads of two elite einkorns and a bread wheat grown in four different environments. The results showed that einkorn flour had better composition and technological characteristics compared to bread wheat, resulting in larger and softer breads with a longer shelf life.
Article
Chemistry, Applied
Narpinder Singh, Amardeep Singh Virdi, Mehak Katyal, Amritpal Kaur, Deepinder Kaur, Arvind Kumar Ahlawat, Anju Mahendru Singh, Ram Kumar Sharma
Summary: Delayed sown wheat (DSW) experienced a shorter growth period and higher temperatures during flowering, resulting in increased protein content and altered pasting and dough rheological properties.
Review
Food Science & Technology
Huijuan Zhang, Shuchang Liu, Xuejia Feng, Feiyue Ren, Jing Wang
Summary: Hydrocolloids are commonly used in the food industry for various purposes. This comprehensive review examines the effects of hydrocolloids on gluten proteins, dough, and flour products. It discusses their impact on protein structures, dough properties, and the appearance and texture of different food products. This review provides valuable insights for the development and utilization of hydrocolloids in flour products, and offers a theoretical basis for improving product processing characteristics.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Chemistry, Applied
Susane Trevisan, Ali Salimi Khorshidi, Elaine Sopiwnyk, Yi Xie, Zhaoxian Zhou, James D. House, Martin G. Scanlon
Summary: This study investigates the relationship between wheat free asparagine concentration, gluten strength, and whole wheat bread quality. The findings show a negative correlation between gluten strength and wheat free asparagine concentration, and reducing free asparagine in wheat does not affect bread quality.
Article
Food Science & Technology
Kanchan Suri, Balwinder Singh, Amritpal Kaur, Narpinder Singh
Summary: The study investigated the influence of dry air and infrared pre-treatments on the quality characteristics of linseed oil. It was found that dry air roasting at 180 degrees C for 10 min was more effective in improving the oxidative stability, antioxidant activity and other quality characteristics of linseed oil.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2022)
Article
Food Science & Technology
Ritika Bajaj, Narpinder Singh, Atinder Ghumman, Amritpal Kaur, Hari Niwas Mishra
Summary: High pressure treatment affects the structure and properties of starch, including changes in granule size, crystallinity, solubility, and pasting characteristics. Significant reductions in gelatinization temperatures and enthalpy of gelatinization are observed, with complete destruction of crystalline structure in some starches treated at 600 MPa. High pressure treatment also leads to alterations in digestibility and resistant starch content of starches.
Article
Food Science & Technology
Priyanka Pal, Parmeet Kaur, Narpinder Singh, Amritpal Kaur, Naoyoshi Inouchi, Yuka Kubota
Summary: This study investigated the morphological, thermal, functional, pasting, and rheological properties of starch from brown rice and germinated brown rice. The starch from germinated brown rice exhibited rougher starch granules and lower gelatinization temperatures and enthalpy. It also had higher long side chain content and lower short side chain content compared to starch from brown rice. Additionally, germinated brown rice starch showed lower moduli and transition temperatures, making it more suitable for food formulations with higher starch content but without an increase in viscosity.
Article
Chemistry, Applied
Seerat Bhinder, Narpinder Singh, Amritpal Kaur
Summary: The curly leaf trait in Tartary buckwheat is a valuable but unstable characteristic, regulated by core genes. Persistence and stability have significant impacts on this trait.
FOOD HYDROCOLLOIDS
(2022)
Review
Food Science & Technology
Jatinder Pal Singh, Balwinder Singh, Amritpal Kaur
Summary: Fig fruit is a rich source of polyphenols, with the peel part containing a greater diversity of these compounds compared to the pulp. These polyphenols, primarily flavonoids and phenolic acids, have antioxidant activities and provide various health benefits, such as antihyperglycemic, hepatoprotective, and antispasmodic activities.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Nancydeep Kaur, Balwinder Singh, Amritpal Kaur, Madhav P. Yadav
Summary: This study investigated the proximate, mineral, chlorophyll, amino acid, phenolic, and antioxidant properties of black gram, mung bean, and chickpea microgreens grown under different conditions. The results showed that soil-grown chickpea microgreens had the highest nutrient and antioxidant content, while mung bean microgreens grown with the nutrient solution had abundant amino acids.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Manpreet Kaur, Balwinder Singh, Amritpal Kaur
Summary: Incorporating oilseed cake flour into muffins improves the batter's viscoelasticity, hardness, springiness, and gumminess, while decreasing its cohesiveness. This addition also increases the ash, fat, protein, phenolic content, and radical scavenging activity of the muffins, while decreasing the moisture content, color values, bake loss, specific volume, and height. The incorporation of 30% nigella cake flour led to longer shelf life but lower sensory scores, while 10% flaxseed and sesame cake flour showed better texture, nutritional profile, and shelf life.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Shyam Sundar, Balwinder Singh, Amritpal Kaur, Madhav P. Yadav
Summary: This study examines the impact of infrared and dry-air roasting on sesame oil quality and stability characteristics. Dry-air roasting at 180 degrees C for 15 min proves effective in improving sesame oil stability and quality characteristics.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Food Science & Technology
Nouratan Singh, Poonam Rani, Neeraj Tandan, Dinesh Kumar Arya, Ansuman Mahato
Summary: An Ultra-High-Performance Liquid Chromatography (UHPLC) method was developed and validated for the analysis of 16 PAH compounds in soil samples from Manesar, India. The study found that PAH concentrations were highest in the winter season in industrial areas, while the lowest levels were observed during the monsoon season. The PAH levels in Manesar were relatively lower compared to Brazil, UK, Germany, and Korea.
JOURNAL OF MICROBIOLOGY BIOTECHNOLOGY AND FOOD SCIENCES
(2022)
Article
Food Science & Technology
Arun Kumar, Narpinder Singh, Amritpal Kaur, Raj Sukhwinder Singh Kaler, Sukhraj Kaur
Summary: This study aimed to improve the storability of apple peel with minimal loss of nutrients. The peel was stored for 7 days with pink rock salt, Lactobacillus spp. inoculum, and a combination of both. The results showed that Lactobacillus spp. inoculation significantly increased the phenolic content and antioxidant activity of the apple peel. Different treatments also affected the color parameters of the peel.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Supriya Kumari, Seerat Bhinder, Balwinder Singh, Amritpal Kaur
Summary: The germinated freeze-dried grain flours of foxtail millet, proso millet, and common buckwheat were studied to understand the changes in their chemical composition. Germination caused a decrease in fat and non-nutrients, while protein, reducing sugar, and crude fiber increased for all three grains. Among non-nutrients, saponins, tannins, and phytic acid showed the highest decline, with common buckwheat exhibiting the greatest loss.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Chemistry, Applied
Shyam Sundar, Balwinder Singh, Amritpal Kaur
Summary: This research investigated the effects of hot-air (HAP) and infra-red (IRP) pretreatments on the physicochemical characteristics, phenolic composition, and stability attributes of white (WCO) and black chia seed oil (BCO). Higher HAP and IRP exposure duration and temperature significantly increased phenolic compounds, oxidative stability, and Maillard reaction products, while decreasing L*, b*, chroma, and hue values. HAP at 180°C for 15 min resulted in the highest levels of phenolic acids, flavonoids, and hydroxybenzoic acids in the oil. Additionally, HAP was found to be more effective than IRP in improving oil yield, oxidative stability, and phenolic profile.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Food Science & Technology
Shyam Sundar, Balwinder Singh, Amritpal Kaur
Summary: The effect of microwave pretreatment (MWP) on the quality, phenolic composition, and stability characteristics of black and white chia seed oil (ChO) was investigated. The results showed that increasing MWP power and duration improved the content of phenolic compounds, flavonoids, tocopherols, and oxidative stability of ChO. The study concluded that MWP at 540 W for 10 min significantly improved the phenolic profile, radical scavenging activity, oxidative stability, and yield of ChO.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
(2023)
Article
Agricultural Engineering
Shyam Sundar, Balwinder Singh, Amritpal Kaur
Summary: Infrared pretreatment can improve the quality of hemp seed oil and increase the content of bioactive compounds. Among the different parameters tested, infrared pretreatment at 160C for 10 minutes was found to be the most suitable condition.
INDUSTRIAL CROPS AND PRODUCTS
(2023)
Article
Mathematical & Computational Biology
Poonam Rani, Nouratan Singh, Monika Bhaskar, Neeraj Tandan
Summary: This study surveyed the microbial community and their antibiotic profiling in the domestic environment of rural and urban areas in Meerut city, India. The results revealed a higher bacterial load compared to fungal load, with kitchens being more contaminated than living rooms. The dominant bacteria were Pseudomonas sps, Citrobacter sps, Bacillus Subtilis, Brevundimonas diminuta, Bacillus megaterium, and Klebsiella pneumoniae. Antibiotic resistance was mainly derived from plasmids.
Article
Food Science & Technology
Yonghong Ye, Songyan Zheng, Yuanxing Wang
Summary: In this study, the changes of aroma components in Gannan navel orange during growth were systematically studied using HS-SPME-GC-MS. Key aroma components and markers were identified. These findings contribute to a better understanding of the dynamic variation of aroma compounds during navel orange growth and have potential for industrial applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Jia Xu, Yayuan Zhang, Mengke Zhang, Xinlin Wei, Yiming Zhou
Summary: This study evaluated the effects of glucosamine selenium on summer-autumn tea, showing that it can enhance nutritional quality, improve sensory characteristics, and increase plant adaptation to environmental changes and abiotic stresses.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yuanming Chu, Zhaoyang Ding, Jing Xie
Summary: This study investigated the use of ice glazing containing D-sodium erythorbate (DSE) and vacuum packaging to maintain the quality of large yellow croaker during frozen storage. The results showed that vacuum packaging effectively inhibited ice crystal growth and minimized water loss, while the combination of vacuum packaging and 0.3% DSE-infused ice glazing maintained freshness indicators at low levels throughout the 300-day storage period. This combination was considered the most effective in preserving the quality of the fish.
FOOD RESEARCH INTERNATIONAL
(2024)
Review
Food Science & Technology
Md. Ashikur Rahman, Shirin Akter, Md. Ashrafudoulla, Md. Anamul Hasan Chowdhury, A. G. M. Sofi Uddin Mahamud, Si Hong Park, Sang-Do Ha
Summary: This comprehensive review aims to provide insights into the mechanisms and key factors influencing biofilm formation by A. hydrophila in the food industry. It explores the molecular processes involved in various stages of biofilm formation and investigates the impact of intrinsic factors and environmental conditions on biofilm architecture and resilience. The article also highlights the potential of bibliometric analysis in conceptualizing the research landscape and identifying knowledge gaps in A. hydrophila biofilm research.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Chujing Wang, Wenni Tian, Zengliu Song, Qun Wang, Yong Cao, Jie Xiao
Summary: Solid lipid ratio in emulsions has significant effects on colloidal stability, mucus permeability, and bioavailability in vivo. Higher solid lipid ratio improves intestinal stability but reduces mucus permeability.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Dacai Zhong, Liping Kang, Juan Liu, Xiang Li, Li Zhou, Luqi Huang, Zidong Qiu
Summary: In this study, a novel online extraction electrospray ionization mass spectrometry method was developed to comprehensively characterize complex foods. Meanwhile, a characteristic marker screening method and chemometrics modeling were used for the accurate authentication of highly-similar foods. This research has significant implications for ensuring food quality and safety.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Qiannan Zhao, Jinyi Yang, Jiahui Li, Lei Zhang, Xiaohai Yan, Tianli Yue, Yahong Yuan
Summary: This study investigated the transport and hypoglycemic effects of phenolics in mulberry leaves using an in vitro digestion model. The results showed that digested phenolics had higher absorbability and could inhibit glucose digestion and absorption. Phenolics also regulated glucose metabolism. Luteoforol and p-coumaric acid were found to be the primary phenolics strongly correlated with the hypoglycemic ability of mulberry leaves.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Yanyun Cao, Qingling Wang, Jinou Lin, Yin-Yi Ding, Jianzhong Han
Summary: This study investigated the effects of gallic acid (GA) and epigallocatechin gallate (EGCG) at different ratios on the gel properties of calcium induced-whey protein emulsion gel. It was found that GA and EGCG could promote gel formation, increase gel strength, and delay the release of emulsified oil droplets.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Monique Martins Strieder, Vitor Lacerda Sanches, Mauricio Ariel Rostagno
Summary: This study proposed an integrated and automated procedure for extracting, separating, and quantifying bioactive compounds from coffee co-products. By optimizing the extraction, separation, and analysis method, real-time analysis was achieved. The results suggest that coupling different techniques can efficiently extract, separate, and analyze phenolic compounds, providing an integrated method to produce high-added value ingredients for various applications.
FOOD RESEARCH INTERNATIONAL
(2024)
Article
Food Science & Technology
Kyu Sang Sim, Hyoyoung Kim, Suel Hye Hur, Tae Woong Na, Ji Hye Lee, Ho Jin Kim
Summary: Geographical origin plays a crucial role in determining the quality and safety of agricultural products. In this study, ICP analysis was used to determine the inorganic elemental content of onions and identify their geographical origin. Chemometric methods were applied to analyze the ICP results, and the accuracy of distinguishing between Korean and Chinese onions was found to be excellent. The findings suggest that this method can be beneficial for identifying agricultural products.
FOOD RESEARCH INTERNATIONAL
(2024)
