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The effect of quinoa flour on rope spoilage risk (organoleptic method). Source: Compiled by the authors.
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Quinoa flour has high nutritional qualities and is a promising source of functional food ingredients for baked goods. Quinoa was successfully used for enriching wheat bread by domestic and foreign researchers. However, increasing the concentration of quinoa flour decreases the volume yield of wheat bread. This study ultimately aims to increase the...
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Chlorella vulgaris has gained popularity in recent years as a functional food ingredient with its highly nutritious profile. In this study, we have explored the effects of baking at 125 °C for 15 min to C. vulgaris CCAP 211/11b on the biomass's water soluble carbohydrate and protein contents, total lipids, and soluble vitamins (B1, B2, B3, B5, B7,...
Citations
... When the added sourdough had a pH of between 3.5 and 4, just 15% of sourdough was needed to prevent visible rope formation [93]. Interestingly, breads prepared with the same amounts of lactic acid as the dough containing 20% sourdough did not prevent Bacillus growth and subsequent rope development, suggesting that rope formation is prevented by the combination of reduced pH and low-molecular-mass compounds produced by LAB [94,95]. Mantzourani et al. [70] studied sourdough breads prepared with kefir grains, which showed good results against rope spoilage by Bacillus spp. ...
As bread is a very important staple food, its spoilage threatens global food security. Ropy bread spoilage manifests in sticky and stringy degradation of the crumb, slime formation, discoloration, and an odor reminiscent of rotting fruit. Increasing consumer demand for preservative-free products and global warming may increase the occurrence of ropy spoilage. Bacillus amyloliquefaciens, B. subtilis, B. licheniformis, the B. cereus group, B. pumilus, B. sonorensis, Cytobacillus firmus, Niallia circulans, Paenibacillus polymyxa, and Priestia megaterium were reported to cause ropiness in bread. Process hygiene does not prevent ropy spoilage, as contamination of flour with these Bacillus species is unavoidable due to their occurrence as a part of the endophytic commensal microbiota of wheat and the formation of heat-stable endospores that are not inactivated during processing, baking, or storage. To date, the underlying mechanisms behind ropy bread spoilage remain unclear, high-throughput screening tools to identify rope-forming bacteria are missing, and only a limited number of strategies to reduce rope spoilage were described. This review provides a current overview on (i) routes of entry of Bacillus endospores into bread, (ii) bacterial species implicated in rope spoilage, (iii) factors influencing rope development, and (iv) methods used to assess bacterial rope-forming potential. Finally, we pinpoint key gaps in knowledge and related challenges, as well as future research questions.
... The speed of the probe was one mm/s with a trigger of 7 g. The analyzer was connected to a computer that documented data via a software program [21,22]. The firmness of the yogurt samples was estimated and defined as the force necessary to attain a given deformation or the force necessary to reach the maximum depth. ...
The demand for low- and non-fat products has recently increased due to the health problems, such as obesity, diabetes, and cardiovascular diseases, that have resulted from high-fat products. However, the reduction in fat can affect the quality of products adversely. The objective of this work was to explore the potential of whey protein isolate (WPI) in improving the quality of non-fat yogurt prepared using skim milk powder (SMP). Yogurt mixes (standardized at 14% total solids) were formulated using SMP as a milk base enriched with WPI. The SMP was replaced by WPI in the yogurt mixes at a rate of 3, 5, 7, and 9%. Full-fat and non-fat set-style yogurts were prepared from whole milk and skim milk, respectively, as controls. Yogurts were fermented at 43 °C to get a pH of 4.6 and stored at 4 °C for the next day. The texture, microstructure, rheological characteristics, and sensory properties of the yogurt samples were studied. The incorporation of WPI increased the water holding capacity to 50% as compared to the non-fat control. This improved the rheological properties while the yogurt viscosity increased in direct proportion with increasing the WPI. The firmness of yogurt was inversely proportional to the increase in WPI, which resulted in 180 g firmness when 9% WPI was added to the non-fat yogurt formulations. Yogurts’ microstructure improved by the addition of WPI. The non-fat yogurt incorporated with 3 and 7% WPI had comparable sensory and textural characteristics to the full-fat yogurt. WPI can be used as a fat replacer to develop low-fat yogurt with desired features. WPI may be a natural and economical ingredient for producing low- and non-fat fermented dairy food products.
The analysis of the relationship between the nutrition structure and the immune status of a person has been carried out. The role of nutrition in preventing alimentary-dependent and infectious diseases is considered. The nutritional and biological value of quinoa pseudo-grain culture has been studied. A recipe and technology for enriching wheat bread with functional and immunomodulating ingredients of quinoa has been developed. The content of functional ingredients in fortified bread has been determined. From laboratory animal testing, it was found that wheat bread enriched with functional ingredients of quinoa flour reduces blood cholesterol, low density lipoproteins, and helps to reduce blood sugar. The results obtained make it possible to recommend these products for strengthening adaptive immunity and for prevention of infectious diseases of diabetes mellitus.
