Effect of Proline and Glutamine on the Functional Properties of Wheat Dough in Winter Wheat Varieties

Fermin, Brenda C.; Hahm, Tae‐Shik; Radinsky, Julia A.; Kratochvil, Robert J.; Hall, John E.; Lo, Y. Martin

doi:10.1111/j.1365-2621.2005.tb07183.x

Cited by 21 publications

(12 citation statements)

References 30 publications

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“…Resilience is the capability to recover from deformation in terms of speed and force [ 29 ]. In simple terms, it measures the elastic recovery of the sample when a compression load is removed.…”

Section: Resultsmentioning

confidence: 99%

Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours

Talens

Llorente²,

Simó-Boyle³

et al. 2022

Foods

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The social, environmental and health concerns associated with the massive consumption of meat products has resulted in calls for a reduction in meat consumption. A simplex lattice design was used for studying the effect of combining broccoli, upcycled brewer’s spent grain (BSG) and insect flours from Tenebrio molitor (IF) as alternative sources of protein and micronutrients, in hybrid sausages formulation. The techno-functional properties of the ingredients and the nutritional and textural properties of nine hybrid sausages were analysed. The effect of adding these ingredients (constituting 35% of a turkey-based sausage) on protein, fat, fibre, iron and zinc content, and textural properties (Texture Profile Analysis (TPA) and Warner–Bratzler parameters) were modelled employing linear regression (0.72 < R2 < 1). The “desirability” function was used for multi-response optimisation of the samples for the highest protein content, optimum chewiness and a* value (closeness to red). The analysis of sensory data for the three optimised samples showed no significant differences in juiciness and odour between the hybrid meat sausage with 22% broccoli, 3% BSG, and 10% IF and the commercial Bratwurst sausage elaborated exclusively with animal protein. Colour, appearance, chewiness and pastiness were rated higher than for the reference. The instrumental chewiness highly correlated with sensorial chewiness (R2 = 0.98). Thus, a strategy introducing less refined and more sustainable sources of protein and micronutrients was successfully employed to model and statistically optimise a meat product formulation with reduced animal protein content.

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Section: Resultsmentioning

confidence: 99%

Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours

Talens

Llorente²,

Simó-Boyle³

et al. 2022

Foods

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“…Moreover, dough stability also increased thanks to the fig seed powder which is a rich source of dietary fiber. On the other hand, the stability of the dough increased thanks to their H‐bonding capability, glutamine, and proline, which are abundant amino acids of fig seed (Solomon et al., 2006), (Fermin et al., 2005).…”

Section: Resultsmentioning

confidence: 99%

Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation

Bölek

2020

Journal of Food Science

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Being a rich source of antioxidants, phenolic compounds and dietary fiber, the fig seed could be valuable health‐promoting food ingredient. The possibility of using fig seed powder in biscuits was investigated. For this purpose, wheat flour was replaced by fig seed powder at levels of 0, 5, 10, and 15%. The effects of replacement on proximate composition, color values, total phenolic contents, antioxidant activity, textural characteristics, and sensorial properties of biscuit samples were investigated. The composition of fig seed powder showed a significantly higher concentration of fiber (56.6 ± 0.27%), protein (14.32 ± 0.21%), fat (20.32 ± 0.32%), and total phenolic content (665.12 ± 0.52 mg GAE/100 g). The biscuit samples were obtained with increased fiber content by adding fig seed powder to the biscuit formulation. Moreover, fig seed powder increased the total phenolic content and antioxidant activity of biscuits significantly (P < 0.05). The addition of fig seed powder to the biscuit formulation up to 10% increased the sensory scores of the biscuits in terms of odor, flavor, and overall impression.Practical ApplicationThe use of waste products in food industry is relevant in terms of the circular economy context. The enrichment of biscuit with waste fig seed powder could also supplies accessional channel for valorization of a food waste. Fig seed powder could be used to produce acceptable biscuits with improved nutritional quality.

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“…Two slices (about 0.8 mm) were superposed and adjusted pretest speed: 2 mm/s, test speed: 1 mm/s, post-test speed: 1 mm/s, deformation rate: 40% and trigger force: 10 g [43,44,45,46,47]. This procedure was repeated for the triplicate analysis.…”

Section: Texture Analysismentioning

confidence: 99%

Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (Tinca tinca L., 1758) Flesh in Turkey

Oğur¹

2014

JFNR

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The aim of the present study was to evaluate amino acid changes and crumb hardness of enriched bread with tench (Tinca tinca L., 1758) flesh. Bread was formulated with washed fish mince at the ratio of 5%, 10%, 15% and 20% and the amino acid changes and crumb hardness of breads were evaluated. Adding washed fish mince into bread resulted in a significant increase in the protein content. The amount of amino acids such as aspartic acid, glutamic acid, serine, glycine, threonine, arginine, tyrosine, cystine, phenylalanine, isoleucine, lysine, hydroxyproline and proline (p<0.05) also increased. Alanine and leucine amino acids were detectable in none of the breads. The crumb hardness value of breads also increased with the addition rate of fish flesh and over time (p<0.05). This study resulted in an alternative product (bread is rich in protein) that can be eaten without changing customs of bread consumption. This enriched bread can be helpful in solving health problems due to protein and essential amino acid deficiency.

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Effect of Proline and Glutamine on the Functional Properties of Wheat Dough in Winter Wheat Varieties

Cited by 21 publications

References 30 publications

Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours

Hybrid Sausages: Modelling the Effect of Partial Meat Replacement with Broccoli, Upcycled Brewer’s Spent Grain and Insect Flours

Effects of waste fig seed powder on quality as an innovative ingredient in biscuit formulation

Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (<i>Tinca</i><i> </i><i>tinca</i><i> </i><i>L.</i>, 1758) Flesh in Turkey

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