Physicochemical, rheological, bioactive and consumer acceptance analyses of concha-type Mexican sweet bread containing Lima bean or cowpea hydrolysates

Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread

“…adding more essential amino acids to the diet. With this goal in mind, the search for new protein sources is constantly facing new challenges in Europe [5] as well as worldwide [10]. To date, a number of nutrition interventions to boost protein intake through the consumption of bread have been explored, including, among others, the use of cumin and caraway seed by-product flours [11], whey and soy protein hydrolysates [5], and even insect powders [3, 12, 13].…”

Untitled

“…In the other hand the lower water adsorption capacity in some flours may be due to less availability of polar amino acids in flours [2]. Oil absorption capacity is another important functional property of flours, since it plays an important role in enhancing the mouth feel and retaining the flavor, improvement of palatability and extension of shelf life particularly in bakery or meat products where fat absorption is desired [4]. The oil absorption capacity for the cowpea was ranged from 1.67 to 2.04 with no significant difference (P < 0.05) among the different cowpea-sweet potato ratio samples ( Table 2).…”

“…Cowpea grain contains about 25% protein, making it extremely valuable where many people can't afford proteins from animal sources such as meat and fish [1,2]. Cowpea flour has been used as a nutritious ingredient in fried and baked products, as well as comminuted meat products, such as chicken nuggets and meatballs [3][4][5][6]. Sweet potato (Ipomoea batatas L.) is an important sources of calories for the people of the developing nations; is the seventh most important food crop grown in around 111 countries with 80% of the world production came from China, where the roots of sweet potato are used as food or as raw material for starch and noodle manufacture [7,8].…”

“…Functional properties constitute the major criteria for the adoption and acceptability of proteins or starch in the food systems [4,9]. The suitability of cowpea flour enriched with sweet potato flour as food systems of making akara a traditional popular West African recipe made from cowpea paste, is dependent on their functional properties, such as foaming, water and oil absorption capacities, as well as thermally induced gelling [10].…”

Protein enrichment of wheat flour doughs: empirical rheology using protein hydrolysates

“…Thus, the study of the empirical rheology of wheat flour doughs with the addition of protein hydrolysates is very important, not only because it is the initial stage and aims to predict their behavior in the process, but also because the hydrolysates are little explored in this scope. On addition, generally studies with relatively low concentrations are found: up to 15% of whey protein hydrolysate (Gani et al, 2015a;2015b); up to 4.5% of collagen protein hydrolysate (Menezes et al, 2014); up to 20% of soy protein hydrolysates (Schmiele et al, 2017) and up to 3% of Lima bean and cowpea hydrolysates (Franco-Miranda et al, 2017); all studies, in replacement of wheat flour. We chose to add collagen and whey protein hydrolysates (0 to 20%) to wheat flour and to evaluate the rheological behavior of the doughs produced, not only because of the desired properties of these hydrolysates (high protein content, amino acid content, lower allergenicity, foaming properties, emulsification and gelation), but also because of the differences in their composition.…”