Heat damage and in vitro starch digestibility of puffed wheat kernels

Cattaneo, Stefano; Hidalgo, Alyssa; Masotti, Fabio; Stuknytė, Milda; Brandolini, Andrea; Noni, Ivano De

doi:10.1016/j.foodchem.2015.05.019

Cited by 23 publications

(20 citation statements)

References 36 publications

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“…This increase could be probably related to more drastic thermal conditions involved by puffing than by biscuit-making. In fact, puffing led to stronger heat damage than baking (Cattaneo et al 2015;Hidalgo and Brandolini 2011). The optimal puffing treatment, which induced the strongest heat damage (Cattaneo et al 2015), in almost all cases determined the highest concentration rise.…”

Section: Resultsmentioning

confidence: 93%

Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

2015

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The whole meal flour of wheat is rich in phenolic acids, which provide a relevant antioxidant activity to food products. Aim of this research was to assess the influence of processing on phenolic acid content and antioxidant activity of whole meal flour water biscuits and puffed kernels of einkorn and bread wheat. To this end, the evolution of syringaldehyde, ferulic, vanillic, syringic, p-coumaric, phydroxybenzoic, and caffeic acids was studied during manufacturing. Overall, from flour to water biscuit, the total soluble conjugated phenolic acids increased slightly in einkorn, while the insoluble bound phenolic acids decreased in all the accessions as a consequence of losses during the mixing step. In the puffed kernels, instead, the total soluble conjugated phenolic acids increased markedly, while the bound phenolics did not show any clear change, evidencing their high thermal stability. The antioxidant activity, measured by FRAP and ABTS, increased during processing and was highest under the most drastic puffing conditions.

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Section: Resultsmentioning

confidence: 93%

Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

2015

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“…Roasting resulted in significant increases ( p ≤ .05) in starch damage when milling the hard (4.54%), medium‐textured (4.22%), and soft (3.45%) roasted wheats (Table ). Cattaneo et al () reported significantly higher starch damage contents when wheat was puffed at high temperature prior to milling. The present increases in damaged starch contents were attributed to the lower moisture content of tempered roasted wheat samples prior to milling.…”

Section: Resultsmentioning

confidence: 99%

Characterization of white flour produced from roasted wheats differing in hardness and protein content

et al. 2020

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Background and objectives Roasting of cereals can improve sensory properties and increase shelf‐life of products made thereof. Here, the physicochemical properties of white flour from roasted wheats differing in hardness and protein content were characterized. Findings Hard, soft, and intermediate texture wheat kernels were roasted for 140 s at 180°C. Roasting of hard wheat resulted in the largest reduction in hectoliter mass (7.36 kg/hl), flour yield (2.33%), and moisture content (2.87%). The largest increase in flour ash (0.06%) and damaged starch (4.54%) was observed for the soft and hard wheats, respectively. A gluten network did not form during dough mixing with any of the resultant flours. When composite flours were prepared (80% untreated flour and 20% flour from roasted wheat), the water absorption capacity of the medium‐textured wheat composite flour displayed the largest decrease (5.2%) compared to the control. Hard and medium‐textured roasted wheats had improved Chopin P/L ratios and higher levels of free starch than the control. Conclusions Prior roasting impacts wheat flour milling characteristics. Roasting has a greater effect on hard and medium‐textured wheats than on soft wheat. Significance and novelty Roasting of wheat prior to milling results in flour which alone or in composites prepared with regular flour has unique functionalities.

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“…Sendo assim, quaisquer alterações para esta fração do alimento podem ser derivadas da perda de compostos solúveis, como supracitado ou, então, provenientes de reações entre compostos carbônicos (como os presentes na parede celular) com minerais ou grupamentos amino, vindos da fração nitrogenada solúvel de proteína danificada pelo calor de maneira não enzimática (reação de Maillard), a qual é catalisada pelo aumento de temperatura no alimento (15,16) , corroborando com a elevação no conteúdo de NIDN observado para Coastcross, MG4, Marandu e estilosante (Tabela 2). Pelletier et al (17) também relataram elevação dos teores de NIDN em amostras de forrageiras após secagem com uso de FMO.…”

Section: Resultsunclassified

Método De Obtenção De Matéria Seca E Composição Química De Volumosos

et al. 2017

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ResumoObjetivou-se avaliar a influência do método de secagem sobre a composição nutricional de diferentes volumosos. Foram utilizadas quatro gramíneas (Urochloa brizantha cv. Marandu, Urochloa brizantha cv. MG4, Cynodon dactylon cv. Coastcross e Panicum maximum cv. Áries), uma leguminosa forrageira, o estilosante (Stylosanthes cv. Campo Grande) e duas silagens (Zea mays e Triticum aestivum cv. BRS Umbu). Os métodos de secagem se basearam no uso da estufa de ventilação forçada e de forno de micro-ondas. O delineamento estatístico utilizado foi um arranjo fatorial 2 x 8 (2 métodos de secagem e 8 volumosos) com 4 repetições. O método de secagem não influenciou o conteúdo de matéria seca das forragens. A secagem em forno micro-ondas elevou os teores de fibra em detergente neutro nos volumosos avaliados. Houve interação entre o método de secagem e tipo de forragem avaliada, com relação à proteína bruta (estilosante), extrato etéreo (MG4, estilosante e Áries) e nitrogênio insolúvel em detergente neutro (Coastcross, MG4, Marandu e estilosante). O forno de micro-ondas pode ser utilizado como instrumento para obtenção da matéria seca em alimentos volumosos, porém, a técnica pode afetar a composição da forragem avaliada. Palavras-chaves: estufa; micro-ondas; parede celular; proteína bruta; extrato etéreo. AbstractIt was aimed determinate the influence of drying methods on nutritional composition of different roughages. The experimental material were four grass species (Urochloa brizantha cv. Marandu, Urochloa brizantha cv. MG4, Cynodon dactylon cv. Coastcross e Panicum maximum cv. Áries), one forage legume (Stylosanthes cv. Campo Grande) and two silages (Zea mays e Triticum aestivum cv. BRS Umbu). The drying methods were based on use of forced air oven or microwave oven. The experimental design were a 2 x 8 factorial arrangement (2 drying methods and 8 roughages) with 4 repetitions. There was no effect of drying method on roughages dry matter content. Microwave oven drying increased neutral detergent fiber. There was an interaction between drying method and evaluated

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Heat damage and in vitro starch digestibility of puffed wheat kernels

Cited by 23 publications

References 36 publications

Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat

Characterization of white flour produced from roasted wheats differing in hardness and protein content

Método De Obtenção De Matéria Seca E Composição Química De Volumosos

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