Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion

Sotelo-Díaz, Luz Indira; Igual, Marta; Martı́nez-Monzó, Javier; García-Segovía, Purificación

doi:10.3390/foods12020298

Cited by 10 publications

(4 citation statements)

References 46 publications

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“…Texturisation of the samples led to a significant ( p < 0.05) decrease in FAI in all samples ( Figure 4 ), which is in agreement with the results obtained by Sotelo-Díaz et al [ 46 ] that FAI was reduced with the extrusion of corn samples with cowpea. Extrusion processing caused a decrease in the number of available hydrophobic sites in the samples.…”

Section: Resultssupporting

confidence: 91%

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Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

Peñaranda

Garrido

García-Segovía

et al. 2023

Foods

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There is currently a growing trend towards the consumption of vegetable protein, even if it shows some deficiencies in essential amino acids. It has been driven by consumer passion for health and wellness, environmental sustainability, animal welfare and the flexitarian lifestyle. However, the formulation of plant protein food analogues to meat products is complicated by the technological properties of isolated plant protein. One of the processes used to improve these properties is the texturisation of the protein by extrusion, as well as the use of other plant materials that can enrich the formulation. Therefore, the aim of this study was to evaluate the effect of pea protein (PP) enriched with lucerne (L), spinach (S) and Chlorella (C) in powdered and texturised forms on the physicochemical properties and extrusion parameters, and to evaluate its technological and sensory quality as a meat analogue in vegetal hamburgers. Texturisation reduced the number of soluble components released, thus reducing the molecular degradation in extruded material. The texturised samples were significantly (p < 0.05) less hygroscopic than the non-textured samples. Once the properties of the powder and texturised had been analysed, they were used to prepare vegetal hamburgers. The addition of vegetable-enriched texturised samples with high chlorophyll content led to more intense colour changes in the vegetal hamburgers during cooking, with PP+C providing the darkest colouring, and also resulted in a final product more similar to a traditional meat hamburger, with higher overall and meat odour/flavour intensity, hardness, juiciness and chewiness, and less legume and spice odour and flavour. Overall, texturisation improved the technological properties of the enriched protein isolate, allowing for more efficient production of vegetal hamburgers.

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Section: Resultssupporting

confidence: 91%

“…Thus, texturised proteins with lower solubility than their native counterparts are often observed [ 10 , 44 ]. This effect was observed in maize samples fortified with cowpea as a protein source [ 46 ]. Figure 4 also shows the SWE values, which decreased significantly ( p < 0.05) when the samples were textured.…”

Section: Resultsmentioning

confidence: 99%

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

Peñaranda

Garrido

García-Segovía

et al. 2023

Foods

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“…Hygroscopicity can be defined as the ability of a powder to absorb water from the surrounding environment. This property can determine the stability of products during storage [37].…”

Section: Physical Characterisation Of Dragon Fruit Peel Particlesmentioning

confidence: 99%

“…These observations are in line with Santos et al [14]; as if particles have lower water content, this can result in a higher capacity to absorb moisture from the environment, leading to an increase in hygroscopicity. This relationship between water content and hygroscopicity is important to consider, especially in terms of material storage and stability [37].…”

Section: Physical Characterisation Of Dragon Fruit Peel Particlesmentioning

confidence: 99%

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

Santos,

Almeida,

Albuquerque

et al. 2024

Packag Technol Sci

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In this study, dragon fruit peels were subjected to different times (5, 10, 15, 20 and 25 min) of ultrasound pretreatment (4.870 W m−2/25°C) and then freeze‐drying (FD) (−56°C/48 h) to obtain powder particles, which underwent physical–chemical, functional and structural characterisation. Additionally, the extraction of total phenolic compound (TPC) was evaluated through ultrasound‐assisted kinetics and mechanical agitation. Finally, films based on black rice starch were developed with the addition (0.5, 1.5 and 2.5%) of dragon fruit peel powder particles, and their physical, barrier, antioxidant, structural and mechanical properties were evaluated. The results obtained showed that all particles had low water content (4.21%–6.58%) and high solubility (84.62%–88.73%) with a reduction in particle size (23.21–39.32 μm). In the extraction of TPC, the synergistic effect of the tested conditions increased efficiency, reaching 686.66 mg GAE/100 g for pretreated dragon fruit peel powder particles (25 min) in 180 min of extraction. Furthermore, the type ‘A’ crystallinity structure did not change significantly with pretreatment, but there was a reduction in peak area, reflecting on relative crystallinity, with a maximum decrease of 29.04%. The starch‐based films produced with 2.5% dragon fruit peel powder particles showed low solubility (28.72%) and low water vapour permeability (5.03 × 10−8 g mm s−1 m2 Pa), however, they contained higher levels of TPC (31.78 mg GAE/100 g film) and antioxidant activity (8.17 μmol TE/g film) that were easily migrated in aqueous medium. Furthermore, they also presented low values of tensile strength at break (3.41 MPa) and Young's modulus (4.18 MPa), as well as a high value of elongation at break (45.82%). Finally, our results highlight the potential of ultrasound as a pretreatment for FD of dragon fruit peels, paving the way for the development of rice starch‐based food packaging.

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Comparative analysis of the nutritional, physicochemical, and bioactive characteristics of Artemisia abyssinica and Artemisia arborescens for the evaluation of their potential as ingredients in functional foods

Al‐Maqtari,

Othman,

Mohammed

et al. 2024

Food Science & Nutrition

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Artemisia abyssinica and Artemisia arborescens are unique plants that show significant bioactive properties and are used for the treatment of a variety of diseases. This study assessed the nutritional values, functional properties, chemical composition, and bioactive attributes of these plants as functional nutritional supplements. Compared to A. arborescens, A. abyssinica had higher fat (4.76%), fiber (16.07%), total carbohydrates (55.87%), and energy (302.15 kcal/100 g DW), along with superior functional properties, including higher water and oil absorption capacities (638.81% and 425.85%, respectively) and foaming capacity and stability (25.67% and 58.48%). The investigation of volatile compounds found that A. abyssinica had higher amounts of hotrienol (4.53%), yomogi alcohol (3.92%), caryophyllene (3.67%), and carvotanacetone (3.64%), which possess anti‐inflammatory, antimicrobial, and antioxidant properties. Artemisia abyssinica contributed over 30% of the recommended dietary intake (RDI) of amino acids. It displayed superior levels of sodium (31.46 mg/100 g DW) and calcium (238.07 mg/100 g DW). It also exhibited higher levels of organic acids, particularly malic acid, butyric acid, and succinic acid, compared to A. arborescens. Fatty acid analysis revealed palmitic and linoleic acids as primary components in both plants, with A. abyssinica having a higher palmitic acid content. Artemisia abyssinica also had higher vitamin C and thiamine levels. Although A. arborescens showed the highest total phenolic content (TPC), antioxidant activity, and capacity, A. abyssinica demonstrated acceptable efficiency in TPC and antioxidant content. These findings highlight the potential of both Artemisia species, particularly A. abyssinica, as valuable sources of nutrients and bioactive compounds for various applications.

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Techno-Functional Properties of Corn Flour with Cowpea (Vigna unguilata) Powders Obtained by Extrusion

Cited by 10 publications

References 46 publications

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

Enriched Pea Protein Texturing: Physicochemical Characteristics and Application as a Substitute for Meat in Hamburgers

Effect of Ultrasound and Freeze‐Drying to Enhance the Extraction of Phenolic Compounds in Dragon Fruit Peels and Apply Them in Edible Starch‐Based Films

Comparative analysis of the nutritional, physicochemical, and bioactive characteristics of Artemisia abyssinica and Artemisia arborescens for the evaluation of their potential as ingredients in functional foods

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