Development and Characterization of Extruded Broken Rice and Lupine (<i>Lupinus albus</i>)

Mixtures of cereals and legumes result in products with higher content of high biological value proteins. The thermoplastic extrusion promotes the transformation of chemical, physical and nutritional characteristics of the food such as starch gelatinization and promotes the inactivation of anti-nutritional compounds and enzymes. This study aimed to develop products extruded using broken rice and lupine and to evaluate the physical and chemical characteristics of those products. The expansion index (EI), water solubility (WSI), water absorption (WAI), texture and color were determined for the extruded rice, and Scanning Electron Microscopy (SEM) of the extruded rice was also performed. As the rice concentration in the mixture increased, the EI, WSI and WAI values as well as the a* color parameter were increased too, and the brightness was reduced. An increase in the levels of essential amino acids with the addition of lupine grain to the extrudates was observed. SEM analysis identified intact loose starch granules or pellets in the raw materials, and the extruded samples showed a compact and amorphous shape without apparent starch granules. Due to the structural changes and reduced expansion rate of the extruded mixture prepared with lupine and rice grits, use of the extruded mixtures as snacks would not be suitable. However, these mixtures could be used in pre-gelatinized flour to formulate various products to increase the protein level.

Understanding the Characteristics and Staling of “Pan de Muerto”: A Traditional Mexican Bread by Relating Its Fat Content to Starch Retrogradation

“Pan de Muerto” is a traditional bread type, emblematic of Mexican bakery. This work’s objectives were defining its characteristics, determining the effect of fat content, fat type, and storage conditions on its staling, and examining the relative impact of these conditions on fat crystallization and starch retrogradation. Staling was evaluated via changes in Young’s modulus. Fat crystallization and starch retrogradation were studied considering the thermal and crystalline properties of unmodified and freeze-dried-defatted crumb. This bread is a hybrid of bakery and pastry products. Fat type, fat proportion, and storage conditions resulted in different staling behaviors not directly dependent on water content. Only butter crystallization depended on storage conditions. Starch retrograded over eight days of storage. The starch crystals’ properties depended on fat content, whereas storage conditions impacted the rate of retrogradation. New relations between fat content and starch retrogradation are shown.

Nutritional,rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream

This study assessed the quality parameters and consumer perception and behavior of butter processed with different ratios of cow and sheep milk cream.Cow milk cream butter(CMCB)showed lower moisture content and higher fat content,smaller fat globules,and higher concentrations of long-chain saturated fatty acids and monounsaturated fatty acids,resulting in improved potential health indices.In addition,CMCB showed yellow color,little salt,and butter taste as the main sensory characteristics,resulting in grateful and good digestibility perceptions.Sheep milk cream addition improved the rheological properties of the products(lower viscosity,consistency index,and rigidity(J0),and higher fluidity and viscoelastic behavior(J1)),mainly due to the increased concentrations of short-chain and medium-chain saturated fatty acids and polyunsaturated fatty acids.However,sheep milk cream butter(SMCB)was characterized by a greasy and striking aroma,with a lower perception of good digestibility and good appearance,and a higher bitter taste.The association of cow and sheep milk cream could be an exciting option to obtain products with improved fatty acid profiles,health indices,and yet maintain desired rheological and sensory properties.The formulation with 60%sheep milk cream and 40%cow milk cream would be the suggested combination.

Antimicrobial potential of aqueous coffee extracts against pathogens and Lactobacillus species:A food matrix application

Coffee is recognized by its bioactive potential,mainly antioxidant and antimicrobial activity.The aim of this study was to evaluate the antimicrobioal potential of aqueous extracts of Coffea arabica(AR)(roasted)and Coffea canephora[roasted(CR)and green(CG)]against patogens Salmonella Typhimurium and Escherichia coli,and probiotics Lactobacillus plantarum and Lactobacillus rhamnosus.Firstly,the strain's sensitivity were tested by disk diffusion method,followed by the evaluation of growth kinetics(lag phase duration,maximum specific growth rate and logarithmic increase in the population)in culture media and in a food matrix(milk)by the adjustment of Gompertz predictive model.In the step of strain sensivity tests,S.Typhimurium and E.coli were sensitive against all coffee extracts from 0.5%to 5.0%,while the Lactobacilli growth were not affected.In the growth kinetic tests in culture media,roasted coffees extracts reduced logarithmic increase in the population and maximum specific growth rate and improved lag phase for S.Typhimurium;for E.coli the growth was completely inhibited with 2.5%CR and 5.0%AR.The correlations between growth parameters with coffee bioactive contents suggested that melanoidins had the main antimicrobial effect.In the step of food matrix application(growth kinetics in milk),the addition of 5.0%CR reduced S.Typhimurium and E.coli multiplication,while the probiotics L.plantarum and L.rhamnosus where not inhibetd,suggesting a selective effect of coffee extracts as an antimicrobial agent,which may be of great interest for the food industry,especially for probiotic foods application.