Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy

Czaja, Tomasz Pawel; Sobota, Aldona; Szostak, Roman

doi:10.3390/foods9030280

Cited by 53 publications

(33 citation statements)

References 20 publications

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“…Statistically significant changes in dry matter content were also observed-an increasing proportion of bagasse was associated with an increase in dry matter. This is consistent with the results of the study by Czaja et al, who showed that the water content of wheat flour ranges from 9.0% to 15.0% [39], so it is higher than that of chokeberry pomace (about 5.0%). In the studied products, fat came only from the addition of butter, so the fat content of the different variants of shortcrust pastries was similar.…”

Section: Nutritional Valuesupporting

confidence: 93%

Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

et al. 2022

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In this study, an attempt was made to develop shortcrust pastries containing different amounts of chokeberry pomace (0%, 10%, 30%, 50%), modulating their degree of sweetness via the application of sucrose or erythritol. The obtained products were assessed for their nutritional value (energy value, protein, fats, dietary fibre, sugars, minerals). Bioactive compounds, as well as antioxidant and anti-diabetic properties in an in vitro model and sensory attributes, were also analysed. Increasing the proportion of chokeberry pomace in shortcrust pastries improved their nutritional value, especially their energy value (reduction of nearly 30% for shortcrust pastries with 50% pomace sweetened with erythritol), nutritional fibre content (10-fold higher in shortcrust pastries with the highest proportion of pomace) and potassium, calcium, magnesium, and iron content. Chokeberry pomace was also a carrier of 14 bioactive compounds. The most beneficial antioxidant and anti-diabetic effect was shown for shortcrust pastries containing 50% chokeberry pomace. In addition, it was shown that the use of erythritol as a sweetener has a beneficial effect on the perception of sensory attributes. Finally, it was shown that the developed products could be excellent alternatives to traditional shortcrust pastries and, at the same time, be a good way to utilize waste from the fruit industry.

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Section: Nutritional Valuesupporting

confidence: 93%

Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

et al. 2022

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“…Ash content in flour is among the parameter taken in consideration in the assessment of flour quality and defining its use in baked products. High amount of ash in flour can affect its technical quality because of a darker color and greater activity of proteolytic and amylolytic enzymes (Czaja et al, 2020). The ash of the SP flours ranged from 1.22 to 1.48% which complies with the regulatory standard of not more than 1.5 g/100 g (Alamu et al, 2021).…”

Section: Proximate Compositionmentioning

confidence: 77%

Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white‐fleshed sweet potato Algerian cultivar

Belkacemi

2022

Food Sci. Technol

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White sweet potato has high potential for flour production whose using in food preparations depends on its functional characteristics which in turn depend on variety, pretreatment methods and processing steps. This study investigated the effect of unpeeling and blanching on the chemical composition and functional properties of flour produced from white fleshed sweet potato Algerian cultivar. Sweet potato tubers were divided into two batches: a manually peeled batch and the unpeeled one, which were trimmed and soaked in water during 15 min. Each batch was then divided into two equal parts: one part was blanched in water at 100 °C for 5 min, the second part remained non-blanched. All samples were dried at 60 °C during 24 hours. The flours were analyzed for proximate composition, polyphenol and tannin content, and functional properties. Flour processed from unpeeling sweet potato exhibited higher (p < 0.001) lipid, starch, fiber, polyphenol and tannin content. Blanching decreased significantly polyphenols about 39% and 30% and tannins about 48% and 63%, respectively in unpeeled and peeled blanched SP-based flours. Finally, combination of both unpeeling and blanching increased water absorption capacity, swelling power, water solubility, emulsifying capacity of sweet potato flour which are interesting as properties in various food products.

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“…A spectral region 1300–1700 cm −1 were assigned to protein content, whereas a band connected with ash content was very difficult to find. There were also trials to use Raman spectroscopy to determine ash and moisture in a wheat flour [ 129 ]. Analysis of Raman spectra and reference data combined with partial least squares (PLS) regression models allowed for fast and reliable determination of these two parameters with standard error of prediction was ca.…”

Section: Application Of Spectroscopic Methods In Wheat Products Tementioning

confidence: 99%

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

et al. 2021

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This review presents applications of spectroscopic methods, infrared and Raman spectroscopies in the studies of the structure of gluten network and gluten proteins (gliadins and glutenins). Both methods provide complimentary information on the secondary and tertiary structure of the proteins including analysis of amide I and III bands, conformation of disulphide bridges, behaviour of tyrosine and tryptophan residues, and water populations. Changes in the gluten structure can be studied as an effect of dough mixing in different conditions (e.g., hydration level, temperature), dough freezing and frozen storage as well as addition of different compounds to the dough (e.g., dough improvers, dietary fibre preparations, polysaccharides and polyphenols). Additionally, effect of above mentioned factors can be determined in a common wheat dough, model dough (prepared from reconstituted flour containing only wheat starch and wheat gluten), gluten dough (lack of starch), and in gliadins and glutenins. The samples were studied in the hydrated state, in the form of powder, film or in solution. Analysis of the studies presented in this review indicates that an adequate amount of water is a critical factor affecting gluten structure.

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Quantification of Ash and Moisture in Wheat Flour by Raman Spectroscopy

Cited by 53 publications

References 20 publications

Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

Chokeberry Pomace as a Component Shaping the Content of Bioactive Compounds and Nutritional, Health-Promoting (Anti-Diabetic and Antioxidant) and Sensory Properties of Shortcrust Pastries Sweetened with Sucrose and Erythritol

Blanching effect on physicochemical and functional properties of flours processed from peeled and unpeeled white‐fleshed sweet potato Algerian cultivar

Effects of Physical and Chemical Factors on the Structure of Gluten, Gliadins and Glutenins as Studied with Spectroscopic Methods

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