Allergenicity of Food Proteins

Hayes, María

doi:10.1002/9781119385332.ch14

Cited by 6 publications

(6 citation statements)

References 40 publications

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“…Additionally, being a cereal crop, its protein content is relatively low (12–15%) compared to legumes (20–35%). Legumes/pulses rich in protein include chickpeas, common beans, dry beans, cowpeas, faba beans, lentils, lupin, mung beans, mesquite pods, peanuts, pigeon peas and soybeans [ 11 , 12 , 13 , 14 ]. Proteins, like other biological macromolecules such as carbohydrates, are important components of organisms and partake in almost every activity inside the organism’s cells.…”

Section: Introductionmentioning

confidence: 99%

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Olakanmi

Jayas

Paliwal

2022

Foods

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Bread is one of the most widely consumed foods in all regions of the world. Wheat flour being its principal ingredient is a cereal crop low in protein. The protein content of a whole grain of wheat is about 12–15% and is deficit in some essential amino acids, for example, lysine. Conversely, the protein and fibre contents of legume crops are between 20 and 35% and 15 and 35%, respectively, depending on the type and cultivar of the legume. The importance of protein-rich diets for the growth and development of body organs and tissues as well as the overall functionality of the body is significant. Thus, in the last two decades, there has been a greater interest in the studies on the utilization of legumes in bread production and how the incorporation impacts the quality characteristics of the bread and the breadmaking process. The addition of plant-based protein flours has been shown to produce an improved quality characteristic, especially the nutritional quality aspect of bread. The objective of this review is to synthesize and critically investigate the body of research on the impact of adding legume flours on the rheological attributes of dough and the quality and baking characteristics of bread.

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Section: Introductionmentioning

confidence: 99%

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Olakanmi

Jayas

Paliwal

2022

Foods

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“…To balance climate change and the increasing protein demands, scientific research and food industries are investigating alternative protein sources (plant-based, insect-based, or cultured-meat) as ingredients for developing protein-rich foods [ 8 , 9 , 10 ]. A recent review discussed sustainable protein resources from marine, plant, dairy, and meat as well as novel sources including insects, rapeseed/canola, cereal, or cultured cells [ 11 ]. Besides, previous authors reported technologically functional, physicochemical, nutritional, and healthy properties of alternative protein sources in different food matrices [ 11 , 12 , 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 ] like in bakery products, pasta, yoghurt, snacks, burgers, and beverages.…”

Section: Introductionmentioning

confidence: 99%

“…A transition towards a plant-based diet has potential benefits for health and the environment [ 11 , 32 , 33 ]. Legumes and pulses are important in many diets because of their high protein content, low cost, and worldwide production.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

García-Segovía

Igual

Martı́nez-Monzó

2020

Foods

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A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.

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“…In the study conducted by Uribe-Wandurraga et al (2020b) cookies presented lower bioaccessibility for Fe, namely, 0.2% for control cookie and 0.6% for 2% C. vulgaris cookie. Such difference between results could be linked to the chelation ability of certain peptides present in snacks and in cookies (Hayes, 2018).…”

Section: In Vitro Digestion and Bioaccessibilitymentioning

confidence: 95%

3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet

Oliveira,

Torres Pérez,

Sousa

et al. 2023

Front. Food. Sci. Technol.

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The aim of the present work was to study the potential health benefits of 3D snacks enriched with increasing levels of incorporation of C. vulgaris (2%–18% w/w). Health impact was evaluated based on the nutritional profile of snacks, as well as protein digestibility, mineral bioaccessibility, glycemic index and antioxidant activity. Higher additions of Chlorella vulgaris to snack’s formulation led to obtain a new food product with elevated nutritional properties, that is a source of protein and minerals, that presents a lower glycemic index, a boosted antioxidant activity and an enhanced mineral bioaccessibility. Despite substantial evidence on the health benefits of microalgae-derived food products, functional food value of algae products remains largely qualitative. The present work contributed to provide insights on bioaccessibility of nutritional compounds of a microalgae food—3D snack–aiming to provide a more sustainable healthy food choice.

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Allergenicity of Food Proteins

Cited by 6 publications

References 40 publications

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Implications of Blending Pulse and Wheat Flours on Rheology and Quality Characteristics of Baked Goods: A Review

Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins

3D-printed Chlorella vulgaris snacks: a contribution to a healthy diet

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