No abstract

No abstract

Barley is rarely used in the food industry, even though it is a main source of β-glucans, which have important health benefits and a technological role in food. This work evaluated the humid extraction of barley β-glucans and partially characterized them. The extraction was studied using surface response methodology with both temperature and pH as variables. The extracted β-glucans were characterized by chemical and rheological analysis, infrared spectroscopy and scanning electron microscopy. The effect on extraction of linear and quadratic terms of pH and temperature corresponding to the regression model was significant, and we obtained a maximum concentration of 53.4% at pH 7.56 and temperature 45.5°C, with protein and mainly starch contamination. The extracted β-glucans presented a higher apparent viscosity than the commercial ones, the behavior of the commercial and extracted samples can be described as Newtonian and pseudoplastic, respectively. The results of infrared spectroscopy and scanning electron microscopy were characteristic of commercial β-glucans, indicating that this method is efficient for extracting β-glucans.

No abstract

No abstract

BACKGROUND Spirulina microalgae have been added to food; however, there have been few reports on the methods used to protect the antioxidant potential against process conditions, and the effects on the sensory characteristics of products need to be better described. The aim of this study was to evaluate the influence on the technological properties, sensory profile, and acceptability of the pasta with free or microencapsulated Spirulina biomass added. Pasta formulations included: free Spirulina (FSP), microencapsulated Spirulina (MSP), and empty microspheres (EMP), which were compared with the control pasta (CP). RESULTS The microencapsulation protected the antioxidant potential of Spirulina in 37.8% of the pasta cooking conditions. The microspheres presented low solubility in water (86 g.kg−1) and high encapsulation efficiency (87.6%), this being appropriate for addition to products that need cooking in water. The technological properties of pasta (water absorption, weight gain, firmness, and adhesiveness) were affected, but the overall acceptability index (85.13%) was not influenced by the addition of microspheres, despite changes observed in the sensory profile obtained by the CATA (check‐all‐that‐apply). CONCLUSIONS Spirulina could be added to pasta even without microencapsulation but the microencapsulation in alginate allows for the protection of the antioxidant potential of the biomass, representing a potential alternative for the bakery industry. © 2019 Society of Chemical Industry

The physicochemical and sensory characteristics of pecan nut [Carya illinoensis (Wangenh.) K. Koch] oil obtained by cold pressing and stored at room temperature (average of 22.5°C) in amber glass flasks for 120 days were determined. The pecan nut oil had an iodine value of 98.4; a refraction index at 40°C of 1.469; saponification value of 184.3 g/100 g; a peroxide value (PV) of 0.55 mequiv O 2 /kg; an Oil Stability Index (OSI), i.e. an oxidative stability of 9.8 h and an acid value of 0.13 mg KOH/g. During the storage period, changes in the peroxide value (PV), specific extinction (SE) at 232 nm, acid value, and color of the oil were observed but, after 120 days, the oil still had adequate quality characteristics according to the Brazilian legislation for crude oils. Sensory analysis (descriptive profile and acceptance) showed that the sensory characteristics of pecan nut oil were unaltered for up to 60 days of storage. After 90 days, there was a significant increase in oxidized taste and bitterness, with a reduction in nut taste and acceptability of the oil (p B 0.05). After 120 days of storage, sensory changes became more pronounced and were unacceptable. It was concluded that crude pecan nut oil stored in amber glass flasks at room temperature had a shelf life of 90 days.

Whole grain wheat flour (WG) of three different particles sizes (194.9, 609.4, and 830.0 µm) was prepared by milling whole grain. The effect of particle size on the thermo-mechanical properties of flour was investigated using Mixolab equipment and solvent retention capacity (SRC). The results showed that particle size influences the functionality of the gluten network. The SRC test revealed that the water absorption increased from 77.43% to 85.76%, with decrease in particle size. The C2 (protein weakening) values were correlated with the values for water absorption in the SRC and wet gluten test, respectively. The degree of gelatinization of starch (C3) showed that the presence of the fibers in the WG samples limited the availability of water to the starch, and this effect was especially true for flour with smaller particle size. In summary, the Mixolab equipment allowed a better understanding of the functionality of WG with regard to the behavior of protein properties. WG with coarse particles demonstrated a greater impact on the gluten network, indicating a negative effect on the baking quality.