Changes in the phenolic acids composition during pancake preparation: Whole and refined grain flour and processed food classification by UV and NIR spectral fingerprinting method—Proof of concept

Lu, Yingjian; Memon, Ayaz Ali; Fuerst, Patrick; Kizonas, Alecia; Morris, Craig F.; Luthria, Devanand L.

doi:10.1016/j.jfca.2017.03.001

Cited by 15 publications

(9 citation statements)

References 20 publications

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“…This shoulder peak may associate with veratraldehyde, which evolves from the oxidation of veratryl alcohol by LiP in the lignin treatment system. Likewise, this peak could be attributed to some lignin degradation products, such as p-coumaric, vanillic, ferulic, and sinapinic acid (Herrera and Luque de Castro 2005;Waliszewski et al 2007;Lu et al 2017;Soltani et al 2018). After 3 and 6 h of enzymatic degradation treatment, the absorbance at 280 and 310 nm of the supernatants from the P and V system were higher than the C system ( FigA and 2B).…”

Section: Uv-vis Of Supernatant Generated From the Cel Treated By Pyramentioning

confidence: 93%

Synergetic depolymerization of aspen CEL by pyranose 2-oxidase and lignin-degrading peroxidases

Wang

Huang

2019

BioRes

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Three enzymatic treatments were compared for the depolymerization of cellulolytic enzyme lignin (CEL) from aspen; these systems used pyranose 2-oxidase and lignin-degrading peroxidases. The “P” system was mainly composed of pyranose 2-oxidase, lignin peroxidase (LiP), and manganese peroxidase (MnP). Catalase and vitamin C were added to the P system to decompose H2O2 to control the H2O2 concentration. The system to which catalase was added was called the “C” system. The system to which catalase and vitamin C were added together was called the “V” system. Ultraviolet-visible (UV-Vis) spectra of supernatants after aspen CEL treatment by the P, C, or V system was used to monitor the amount of water-soluble lignin fragments that were generated, which increased with system treatment time. A gel permeation chromatography (GPC) analysis showed that after 12 h of system treatment, the molecular weight (Mw) of CEL was efficiently lowered; the maximum Mw reduction of aspen CEL was 20% when compared to the blank and control runs. The residual enzymatic activity of the supernatant after the CEL treatment by the P, C, or V system indicated that MnP and LiP activity for lignin degradation was dependent upon the H2O2 concentration. Therefore, it is advised that MnP and LiP be applied separately for effective lignin degradation.

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Section: Uv-vis Of Supernatant Generated From the Cel Treated By Pyramentioning

confidence: 93%

Synergetic depolymerization of aspen CEL by pyranose 2-oxidase and lignin-degrading peroxidases

Wang

Huang

2019

BioRes

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“…The texture and softness level was higher in thick pancake (Dosa) developed from VBN 5 and T9 varieties compared to VBN 7. Kanchana et al [20] and Lu et al [36] studied the microstructure rupture of idli and dosa from selected rice and pulse varieties. The texture was found to be very soft and more pores were present in idli and dosa prepared from rice variety(Ambai16, Ambai36, ASD19, CR1009) and black gram variety CO 6 and T9.…”

Section: Microstructurementioning

confidence: 99%

Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa)

Kavitha¹

2018

Arch Food Nutr Sci

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The quality characteristics of selected black gram varieties viz., VBN 5, VBN 7, ADT 3, T9 and CO 6 and were evaluated for their suitability for the preparation of thick pancake. The foaming stability and foaming capacity were found to be maximum in VBN 5, CO 6 and T9. Maximum rise in volume was recorded in CO 6 (149 ml) followed by VBN 5 (148 ml) and T9 (147 ml) which is an indication good quality of thick pancake. Thick pancake prepared using 5 black gram varieties were analyzed for the physicochemical and microbial load. The texture profi le viz., springiness, cohesiveness, chewiness and gumminess was evaluated for VBN 5, CO 6, T9 and VBN 7 respectively. The protein content was higher in thick pancake prepared from VBN 5 (25.47/100 g) compared to CO 6 (24.66 g/100g). Among the selected varieties, CO 6, T9 and VBN 5 had good batter content, texture, and microstructure and were found to be most suitable for thick pancake preparation.

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“…Pancakes are commonly eaten at breakfast in the United States (Lu et al, ) and are typically made from soft wheat flour (Kweon, Slade, & Levine, ). Baking powder biscuits are one type of quick breads and are typically made from soft wheat flour of intermediate‐to‐high protein content, intermediate gluten strength, and low damaged starch content (Ma & Baik, ).…”

Section: Introductionmentioning

confidence: 99%

Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits

Lee

Palmquist

et al. 2019

Cereal Chem

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Background and objectives Bran characteristics differ widely among wheat varieties and influence the quality of whole‐wheat products. The objective of this study was to identify bran characteristics that influence the quality of whole‐wheat pancakes and baking powder biscuits made from whole‐wheat meals (WWMs), which were blends of the brans of 17 soft red winter wheat varieties and two wheat flours. Findings Pancake diameters of 34 WWMs ranged from 106.6 to 116.0 mm. Biscuit height and shape factor (SF) of 34 WWMs ranged from 28.8 to 34.2 mm and 1.10–1.24, respectively. Bran protein content showed positive relationships with pancake diameter and biscuit height for both wheat flours blended with brans. Water‐retention capacity, free phenolics, and water‐extractable arabinoxylan contents of bran exhibited significant relationships with pancake diameter and biscuit SF in WWMs for only one wheat flour. Conclusions Whole‐wheat meals containing brans of high protein content produced pancakes of comparable diameter to those made with wheat flour. WWMs containing bran of high protein and soluble dietary fiber (DF) contents, and low arabinoxylan and insoluble DF contents produced biscuits with intermediate‐to‐high height and low‐to‐intermediate SF. Significance and novelty The results identify bran characteristics desirable for making whole‐wheat pancakes and biscuits.

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Changes in the phenolic acids composition during pancake preparation: Whole and refined grain flour and processed food classification by UV and NIR spectral fingerprinting method—Proof of concept

Cited by 15 publications

References 20 publications

Synergetic depolymerization of aspen CEL by pyranose 2-oxidase and lignin-degrading peroxidases

Synergetic depolymerization of aspen CEL by pyranose 2-oxidase and lignin-degrading peroxidases

Nutritional and structural evaluation of selected Black gram varieties for preparation of Fermented Thick Pancake (Dosa)

Bran characteristics influence the quality of whole‐wheat pancakes and baking powder biscuits

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