Amaranth hydrolysates inhibited LPS-induced inflammation in human and mouse macrophages by preventing activation of NF-κB signaling. Extrusion improved anti-inflammatory effect of amaranth hydrolysates in both cells, which might be attributed to the production of bioactive peptides during processing.
Whole white corn was ground, and lime, water and xanthan gum (XG, 0.5% w/w), carboxymethylcellulose (CMC, 0.5% w/w), guar gum (GG, 0.5% w/w) or a gums mix (XG, 0.25% w/w; CMC, 0.15% w/w; GG, 0.10% w/w) were added. Blends were extruded, dried and ground to obtain nixtamalized corn flour (ENCF), and they were used to make tortillas. The particle size distribution, particle size index, water absorption capacity (WAC) and water absorption index (WAI) were determined in flour; moisture content and viscoelastic characteristics (G′, G′′, tan δ) were determined in corn masa; tortillas were made, and texture (cutting force and rollability) and sensory evaluation were carried out. ENCF with XG and gums mix had the highest WAC, and tortillas were softer (33%) than tortillas from ENCF without gums. Corn masa viscoelasticity (tan δ) correlated negatively with tortilla firmness (r = −0.84). Corn tortillas made with XG and gums mix had acceptable organoleptic characteristics.
PRACTICAL APPLICATION
The extrusion process allows the using of the whole corn to make tortillas and reduce processing costs and the contaminant effluents (cooking liquor). The addition of a mix of gums during extrusion makes the corn masa retain more water and modify its rheological properties, improving masa handling characteristics and tortilla textural quality. The evaluation of masa viscoelasticity with the dynamic method makes it possible to differentiate corn masas and to select the best treatments.
Cereal Chem. 85(6):808-816Nixtamalized and extruded flours from quality protein maize (QPM, V-537C) and tortillas made from them were evaluated for some technological and nutritional properties and compared with the commercial brand MASECA. Both QPM flours showed higher (P < 0.05) protein content, total color difference, pH, available lysine, and lower (P < 0.05) total starch content, Hunter L value, water absorption index, gelatinization enthalpy, resistant starch, and retrograded resistant starch than nixtamalized MASECA flour. Tortillas from nixtamalized and extruded QPM flours had higher contents of essential amino acids than tortillas from MASECA flour, except for leucine. Tortillas from processed QPM flours also showed higher (P < 0.05) values of the nutritional indicators calculated protein efficiency ratio (C-PER 1.80-1.85 vs. 1.04), apparent and true in vivo protein digestibility (78.4-79.1 vs. 75.6% and 76.4-77.4 vs. 74.2%, respectively), PER (2.30-2.43 vs. 1.31), net protein retention (NPR; 2.88-2.89 vs. 2.11), and protein digestibility corrected amino acid score (PDCAAS; 54-55 vs. 29% based on preschool children and 100 vs. 85% based on adults) than MASECA flour. The use of QPM for flour and tortilla preparation may have a positive effect on the nutritional status of people from countries where these products are widely consumed.
The effects of solid state fermentation (SSF) on physicochemical, nutritional and antioxidant properties of common bean flour were studied. SSF increased protein content (21.7%) and decreased lipids (-38.4%), carbohydrates (-3.5%) and phytic acid (-58.3%). Fermented (tempeh) flour showed higher dispersability, lower water solubility index and pH than unfermented flour. Fermentation also increased an average of 0.21 g/100 g protein, six of the essential amino acids (EAAs), including total sulfur (Met + Cys), the limiting EAAs in unfermented flour (score = 0.91); Lys and Trp decreased 0.21 and 0.09 g/100 g protein, respectively. SSF improved the in vitro protein digestibility and the calculated protein efficiency ratio. Tempeh flour had 2.2-fold more phenolics than the bean flour and exhibited antiradical activity (43%) and antioxidant activity (38%) correlated with total phenolics content. Common bean tempeh flour may be considered for the fortification of widely consumed legume-based food products and also for the prevention of pathologies associated with oxidative stress.
Solid state fermentation (SSF) represents a technological alternative for processing a great variety of legumes and/or cereals to improve their nutritional quality and to obtain edible products with palatable sensorial characteristics. The objectives of this work were (1) to determine the best combination of SSF process variables (fermentation temperature FT/fermentation time Ft) for producing chickpea tempeh flour and (2) to characterise the physicochemical and nutritional properties of the product.
Response surface methodology was applied as optimisation technique over three response variables: in vitro protein digestibility (PD), true protein (TP) and water absorption index (WAI). A central composite experimental design with two factors and five levels was used. The process variables FT andFt had variation levels of 31-36 • C and 48-72 h respectively. Rhizopus oligosporus (1 × 10 9 spores l −1 in distilled water) was used as starter. Prediction models for response variables were developed as a function of process variables. A conventional graphical method was applied to obtain maximum PD, TP and WAI. Contour plots of each of the response variables were superimposed to obtain a contour plot for observation and selection of the best combination of FT (34.9 • C) and Ft (51.3 h) for producing of chickpea tempeh, which was dried (52 • C, 24 h) and milled to pass through an 80-US mesh (0.180 mm) screen to obtain optimised chickpea tempeh flour. This flour had higher (p ≤ 0.05) TP (25.7 vs 19.7% dry matter (DM)), total colour difference (30.3 vs 16.7), WAI (4.18 vs 2.15 kg gel kg −1 DM), available lysine (42.7 vs 30.4 g kg −1 protein) and PD (83.2 vs 72.2%) and lower lipid content (2.6 vs 6.1% DM), phytic acid (1.1 vs 10.85 g kg −1 DM), tannins (2.65 vs 21.95 g catechin kg −1 DM) and pH (5.9 vs 6.3) than raw chickpea flour.
The lime-cooking extrusion represents an alternative technology for manufacturing pre-gelatinized flours for tortillas with the advantages of saving energy and generation of null effluents. The phytochemical profiles (total phenolics, anthocyanins) and antioxidant activity of four different types of whole pigmented Mexican maize [white (WM), yellow (YM), red (RM), blue maize (BM)] processed into tortillas were studied. The lime-cooking extrusion process caused a significant decrease (p < 0.05) in total phenolics and antioxidant capacity when compared to raw kernels. Most of the total phenols assayed in raw grains (76.1-84.4 %) were bound. Tortillas from extruded maize flours retained 76.4-87.5 % of total phenolics originally found in raw grains. The BM had the highest anthocyanin content (27.52 mg cyanidin 3-glucoside/100 g DW). The WM, YM, RM and NWM contained 3.3, 3.4, 2.9, and 2.2 %, respectively, of the amount of anthocyanins found in BM. The BM lost 53.5 % of total anthocyanins when processed into extruded tortillas. Approximately 64.7 to 74.5 % of bound phytochemicals from raw kernels were the primary contributors to the ORAC values. Extruded tortillas retained amongst 87.2 to 90.7 % of total hydrophilic antioxidant activity when compared to raw kernels. Compared to the data reported by other authors using the conventional process, the lime-cooking extrusion process allowed the retention of more phenolics and antioxidant compounds in all tortillas.
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