Pyrodextrin powder production from sorghum beer residue: optimisation of spray drying parameters for improved conservation properties.

Pyrodextrins are polysaccharides with the potential to be used as food additives, standing out for their nutritional interest associated with their behaviour as soluble dietary fiber. Being isolated from a gluten-free cereal, it is possible to add them to products suitable for individuals with coeliac disease. In the present study, the impact of the spray drying process of sorghum pyrodextrins obtained by pyroconversion of beer mashing residues, is investigated.

Corn starch nanoparticles obtained via wet-stirred media milling: Structural characterization and interfacial activity at the O/W interface.

Polysaccharide-based nanoparticles have emerged as novel stabilizers in Pickering emulsions. Techniques such as wet-stirred media milling (WSMM) to obtain starch nanoparticles have not been widely reported, in contrast to the chemical hydrolysis methods. Hence, this contribution aimed to analyze: 1) the effect of WSMM, and of the different concentrations of SDS (sodium dodecyl sulfate) (0, 0.

Effect of Ultrasound Treatment on Structural and Physical Properties of Native Maize Starch.

The focus of this work was to evaluate the differences between the thermal and mechanical effects generated by ultrasound waves on the properties of corn starch, which facilitate the subsequent enzymatic hydrolysis for the generation of porous starches. The results showed that both the thermal and mechanical effects have the capacity to disorganize/alter the structure of starch, impacting on its properties. Characteristics such as particle size, pasting and thermal properties (peak viscosity 1400-1800 cp.

The Properties of Damaged Starch Granules: The Relationship Between Granule Structure and Water-Starch Polymer Interactions.

The morphology of wheat starch granules with different damaged starch (DS) content was analyzed using a particle size analyzer and scanning electron microscopy (SEM); the granular structure was studied using FT-IR spectroscopy and X-ray diffraction (XRD); and the granule-water interaction was evaluated by thermogravimetric analysis (TGA) and dynamic vapor sorption (DVS). The increase in the level of DS shifted the population of B-type granules towards larger particle diameters and shifted the population of A-type granules towards smaller particle diameters. The appearance of the surface of the starch-damaged granules was rough and flaky (SEM images).

Effect of Damaged Starch and Wheat-Bran Arabinoxylans on Wheat Starch and Wheat Starch-Gluten Systems.

This study investigated the impact of damaged starch and arabinoxylans on the thermal and pasting behavior of mixtures containing starch and gluten. The mixtures containing starch, arabinoxylans, and gluten were dispersed in water and a 50% sucrose solution. When arabinoxylans were added to native starch in water, it did not modify the viscosity profiles.

Chia Oil Microencapsulation Using Tannic Acid and Soy Protein Isolate as Wall Materials.

The use of proteins to produce oil-containing microcapsules has been previously analyzed; however, their chemical modification, in order to improve their performance as wall materials, is a strategy that has not been widely developed yet. This study aimed to analyze the chemical modification of the proteins through cross-linking reactions with tannic acid and to evaluate their performance as wall materials to the microencapsulation of oils rich in polyunsaturated fatty acids. The cross-linking reaction of isolated soy protein and tannic acid was carried out at pH 10-11 and 60 °C.

Sorghum ( L. Moench) Gluten-Free Bread: The Effect of Milling Conditions on the Technological Properties and In Vitro Bioaccessibility of Polyphenols and Minerals.

The absence of gluten proteins in sorghum allows for the production of baked goods that are suitable for celiacs. Previous studies have shown that the milling process affects the performance of sorghum flour in baked products, especially those that are gluten-free (GF). This study aimed to explore the effects of mill type (impact and roller) on flour properties and GF bread quality by assessing the technological quality, antioxidant activity, and mineral content of the bread.

Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality.

Gluten-free batters, in general, require the incorporation of agents to control their rheology; this role is commonly played by hydrocolloids. New natural sources of hydrocolloids are under permanent research. In this regard, the functional properties of the galactomannan extracted from the seed of (Gledi) have been studied.

Complex coacervation and freeze drying using whey protein concentrate, soy protein isolate and arabic gum to improve the oxidative stability of chia oil.

Background: Chia oil (CO) is popular for being the richest vegetable source of α-linolenic acid (60-66%). However, this content of polyunsaturated fatty acids (PUFA) limits the incorporation of bulk CO in food products due to its high probability of oxidation. This justifies the study of alternative wall materials for microencapsulation.

Porous Microparticles of Corn Starch as Bio-Carriers for Chia Oil.

Native corn starch and pretreated corn starch were treated with α-amylase, glucoamylase and mixtures of both to generate starches with high porosity with conserved granular structure. Porous starches were characterized; particle size distribution analysis, nitrogen adsorption-desorption analysis, scanning electron microscopy, water and oil adsorption capacity, differential scanning calorimeter, X-ray diffraction and damaged starch techniques were used. The α-amylase/glucoamylase mixture at the highest dose was the best treatment to generate porous starches with interesting adsorption capacity and granular structure conservation.

Influence of damaged starch on thermal and rheological properties of wheat starch and wheat starch-gluten systems in water and sucrose.

Background: The granular integrity of starch granules is affected by the mechanical action of the milling-process, thus producing what is called damaged starch (DS). The effect of DS on bakery products was extensively studied, but there is not much information about the effect of this minor flour component on batter-type products in which there is a high amount of sucrose. The objective of this work was to study the influence of damaged wheat-starch on starch and starch-gluten systems dispersed in water and sucrose 500 g kg solution.

Effect of microwave and hot air treatment on enzyme activity, oil fraction quality and antioxidant activity of wheat germ.

The aim of this work was to study the effects of microwaves (MW) and hot air (HA) treatments on enzyme activities and quality parameters in wheat germ (WG). Both MW and HA were effective at inactivating lipases. MW treatment inactivated lipases more at lower temperatures (60 and 70 °C) than HA (150-200 °C).

NMR characterization of structure and moisture sorption dynamics of damaged starch granules.

Among the many biopolymers that constitute food products, starch is one of the most common. Starch granules are often damaged in the milling process, which affects the final product quality, mainly due to changes in water adsorption properties. In this work, the crystallinity degree of wheat starch samples as a function of the mechanical damage is determined by low field H NMR.

Effect of sorghum flour properties on gluten-free sponge cake.

Unlabelled: As the demand for gluten-free products increases, the use of sorghum flour becomes a good alternative. Sponge cakes are consumed worldwide and suitable for formulations that could replace wheat flour. One of the most influential parameters on sponge cake quality is the flour particle size.

Greening Ultrasound-Assisted Extraction for Sorghum Flour Multielemental Determination by Microwave-Induced Plasma Optical Emission Spectrometry.

Sorghum is the fourth most important cereal produced in Argentina and the fifth worldwide. It has good agronomic characteristics and could be developed in arid areas, allowing a wide geographic distribution. Its starch content, higher than 70%, makes it possible to obtain a good yield of flours.

Effects of low-temperature microwave treatment of wheat germ.

Background: Wheat germ has a great potential byproduct in food formulations for its outstanding nutritional value. To allow valorization, there is a need to inactivate endogenous enzymes such as lipases to avoid lipid oxidation. In the present study, the effects of microwaves on enzyme activity, as well as on functional and physical properties of wheat germ, were evaluated.

Sorghum Pasta and Noodles: Technological and Nutritional Aspects.

Sorghum is a major cereal crop with various agronomic advantages, contains health-promoting compounds and is gluten-free. There is a growing tendency to use sorghum in pasta and noodle formulations, which are among the most widely consumed products in the world, but its potential benefits in human diet are not being fully exploited. Here we review research carried out during the past few years on the use of sorghum as the main ingredient or as an additive in pasta and noodles, highlighting its properties and production technology.

Physico-chemical characterization of protein fraction from stabilized wheat germ.

Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process.

Impact of chemical modifications in pilot-scale isolated sorghum starch and commercial cassava starch.

The aim of this work was to evaluate the impact of different chemical modification methods on starch from different botanical sources. Brown and white sorghum starch was isolated throughout a time saving process and avoiding the use of dangerous compounds. Brown and white sorghum and commercial cassava starch were treated using acetic acid, acetic anhydride and octanoyl chloride.

Enhancement of Composition and Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil by Blending with Specialty Oils.

Chia seed (Salvia hispanica L.) oil is mainly composed of ω-3 fatty acids (61% to 70%). Despite being nutritionally favorable, higher amounts of polyunsaturated fatty acids result in poorer oxidative stability.

Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products.

Background: The development of new products with a focus on nutrition, rather than other technical aspects, is essential to improve the quality of celiac diets. Nutritional attributes of white and brown sorghum gluten-free pasta developed in a previous work were analyzed. The extent and kinetics of starch in vitro digestion, estimated glycemic index (eGI), potentially bioaccessible and dialyzable polyphenols, and antioxidant activity were evaluated and compared with commercial products.

Effects on bread and oil quality after functionalization with microencapsulated chia oil.

Background: Omega-3 and omega-6 fatty acids-rich oils suffer oxidation reactions that alter their chemical and organoleptic quality. Microencapsulation can be a powerful tool for protection against ambient conditions. In the present study, the addition of microencapsulated chia oil as an ingredient in bread preparations and its effect on the technological and chemical quality of breads was investigated.

Relationships between structural fat properties with sensory, physical and textural attributes of yeast-leavened laminated salty baked product.

The aim of this study was to establish relationships between structural fat properties and sensory, physical and textural attributes of yeast-leavened laminated salty products. Refined bovine fat (MG1) and shortening (MG2), with a solid fat content (SFC) higher than 20% at temperature range of 15-35 °C were more viscous and less sensitive to temperature changes. The micrographs of dough|fat|dough sections corresponding to samples with MG1 and MG2 revealed a lower penetration of the fat sheet in the dough section due to the more entangled fat structures that did not allow a great flow throughout the dough layer.

Effect of Ingredients on the Quality of Gluten-Free Sorghum Pasta.

Sorghum is an underutilized cereal in human food production, despite its flour being a potential gluten-free (GF) source in the development of several foods. Thus, the aim of the present investigation was to evaluate the effects and interactions of different ingredients on cooking quality and texture of GF pasta. Egg albumen (A), egg powder (E), xanthan gum (X), and pregelatinized corn starch (P) were used as ingredients, and Box-Behnken experimental design was applied to study the effects of these ingredients on pasta cooking behavior, color, and texture attributes.