Detoxification of Rapeseed Meals by Steam Explosion

Gu, Xiaowei; Dong, Wei; He, Yiming

doi:10.1007/s11746-011-1852-6

Cited by 19 publications

(8 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…We found similar concentrations of 3-phenylpropanenitrile in all cheeses. This compound may have originated from the rapeseed meal contained in the concentrate because 3-phenylpropanenitrile is a breakdown product of glucosinolates commonly found in Brassicaceae (Gu et al, 2011). The increased content of Mg in milk from cows fed fresh herbage may be due to a higher content or higher bioavailability of Mg in fresh herbage than in conserved forages fed in the present experiment or a higher Mg content in the herbage of the second growing cycle (Schlegel et al, 2016), but it was not correlated with any other compositional, technological, rheological, or sensory variable.…”

Section: Differences Between Milk and Cheese From Conserved Versus Fresh Herbagementioning

confidence: 99%

Feeding cows with hay, silage, or fresh herbage on pasture or indoors affects sensory properties and chemical composition of milk and cheese

Manzocchi

Martin

Bord

et al. 2021

Journal of Dairy Science

View full text Add to dashboard Cite

In European countries, silage-free feeding is an ancient tradition and has a particularly positive reputation among consumers. In the present study, we compared grass-based forages from the same plot conserved as hay or silage or fed fresh either on pasture or indoors, and we evaluated the differences in sensory properties of milk and uncooked pressed cheese. All herbage from the first cut of a grassland dominated by perennial ryegrass was harvested on the same day and preserved either as hay or silage. The first regrowth of the same plot was used for strip grazing or green feeding indoors. Balanced by breed, 24 Montbéliarde and 24 Holstein cows were allocated to the 4 treatments. Apart from the forages, the late-lactation cows received 3 kg/d of dry matter from concentrate. After 2 wk of dietary adaptation, the bulk milk of 3 subgroups, each with 4 cows, was collected. Part of the milk was pasteurized, and part was left raw and partly transformed to small-sized Cantal-type cheese ripened for 9 wk. Milk and cheese underwent descriptive sensory analysis by a trained sensory panel, as well as analyses of physicochemical traits. Volatile organic compounds of the cheeses were also analyzed. Raw and pasteurized milk from hay-fed cows had less intense odors of cooked milk, cream, and barnyard than milk from grazing cows, whereby the effect of pasteurization did not differ between herbage utilization methods. Cheeses obtained from cows fed fresh herbage (grazing and indoors) were clearly yellower than cheeses from silage-and hay-fed cows, which coincided with the color intensity perceived by the panelists. Moreover, cheeses from cows fed fresh herbage had more intense barnyard and dry fruit flavors, were perceived as creamier and having less lactic odor, and exhibited more fat exudation than those from cows fed conserved herbage. Only a few differences were observed in milk and cheeses from hay-fed compared with silage-fed cows, and those differences were far less pronounced than those of milk and cheeses from cows fed fresh herbage. In conclusion, the present study did not substantiate assumptions of clear sensory differences of milk and uncooked pressed cheese from hay-fed compared with silage-fed cows. For the first time, this study reports that the global flavor intensity of cheeses from indoor green-fed cows is similar to that of cheeses derived from cows fed conserved forages, whereas cheeses from grazing cows have the greatest global flavor intensity.

show abstract

Section: Differences Between Milk and Cheese From Conserved Versus Fresh Herbagementioning

confidence: 99%

Feeding cows with hay, silage, or fresh herbage on pasture or indoors affects sensory properties and chemical composition of milk and cheese

Manzocchi

Martin

Bord

et al. 2021

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…Steam explosion, involving high pressure and high temperature, has recently been used on various substrates and by-products to break insoluble fibre into smaller soluble dietary fibre units [5,6], to decompose some anti-nutrients [7] and as a sterilisation method [8]. The US company Planetarians uses steam explosion on sunflower cake to produce a commercially available food grade defatted sunflower seed flour (DSSF) without the need for purification steps [9].…”

Section: Introductionmentioning

confidence: 99%

The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits

Grasso

Omoarukhe

Xiaokang

et al. 2019

Foods

View full text Add to dashboard Cite

Defatted sunflower seed flour (DSSF) is an upcycled by-product of sunflower oil extraction, rich in protein, fibre and antioxidants. This study assessed the instrumental and sensory quality of biscuits enriched with DSSF at 18% and 36% w/w as a replacement for wheat flour. Measurements included colour, texture, total phenolic content (TPC) and antioxidant capacity. Sensory analysis was carried out with Quantitative Descriptive Analysis (QDA). The inclusion of DSSF significantly increased the protein content of the biscuits, as well as the TPC and antioxidant capacity of the biscuits. The resulting products were significantly darker, less red and less yellow with increasing DSSF levels, while hardness (measured instrumentally) increased. Sensory results agreed with colour measurements, concluding that DSSF biscuits were more “Brown” than the control, and with texture measurements where biscuits with 36% DSSF had a significantly firmer bite. In addition, DSSF biscuits at 36% inclusion had higher QDA scores for “Off-note” and the lowest scores for “Crumbly” and “Crumb aeration”. DSSF biscuits at 18% inclusion were similar to the control in most parameters and should be considered for further developments. These results show the potential of the upcycled DSSF by-product as a novel, sustainable and healthy food ingredient.

show abstract

“…Numerous approaches have been studied for their efficacy to reduce/remove antinutritive compounds from rapeseed meal. They include, but are not limited to, alkaline [6] or thermal [6,7] treatments, fermentation [8] and extraction with NH4 + or Ca 2+ containing solvents [9,10].…”

Section: Introductionmentioning

confidence: 99%

Valorization of Rapeseed Meal: Influence of Ethanol Antinutrients Removal on Protein Extractability, Amino Acid Composition and Fractional Profile

Kalaydzhiev

Ivanova

Stoyanova

et al. 2019

Waste Biomass Valor

View full text Add to dashboard Cite

The production of rapeseed oil leads to generation of large quantities of rapeseed meal as a by-product. To increase the applicability of the rapeseed meal in feed and food industries, the content of antinutrient compounds is often reduced by treatment with ethanol. The aim of the study was to evaluate the influence of ethanol pre-treatment of the rapeseed meal on protein extractability, amino acid composition and fractional profile. The ethanol treatment of the rapeseed meal significantly increased the protein content from 37.4% to 42.3% and reduced the lipid concentration from 1.9% to 1.1%. Approximately 4-and 14-fold reductions of the phenols and glucosinolate contents were achieved respectively. Protein yield, however, was diminished from 26.4% to 23.6%. A stronger decrease of the protein yield, from 47.8% to 26.4%, was caused by processing of the rape seeds to rapeseed meal. The process resulted in the reduction of lysine content, while further ethanol treatment of the rapeseed meal affected more amino acids, both essential (threonine, phenylalanine) and non-essential (alanine, tyrosine, arginine, histidine).Comparative fractional protein profiles of rape seeds, rapeseed meal and ethanol treated rapeseed meal exhibited differences in both composition of the fractions and the relative quantity of the proteins. Data suggested that the treatment of the rapeseed meal with ethanol impacted protein solubility, amino acid composition and protein fractional profile. This knowledge is valuable when ethanol treated rapeseed meal is used either as a protein feed additive or as a source for generation of protein-rich ingredients with specific nutritive value and functionality.

show abstract

Detoxification of Rapeseed Meals by Steam Explosion

Cited by 19 publications

References 30 publications

Feeding cows with hay, silage, or fresh herbage on pasture or indoors affects sensory properties and chemical composition of milk and cheese

Feeding cows with hay, silage, or fresh herbage on pasture or indoors affects sensory properties and chemical composition of milk and cheese

The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits

Valorization of Rapeseed Meal: Influence of Ethanol Antinutrients Removal on Protein Extractability, Amino Acid Composition and Fractional Profile

Contact Info

Product

Resources

About