Feliciano P. Bejosano's research while affiliated with The University of Hong Kong and other places
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Publications (6)
Absract Introduction Utilization of Amaranthus Proteins Use of Sweet Potato in Noodles Conclusion Acknowledgments
Protein concentrates and pepsin hydrolysates were made after isoelectric precipitation of the proteinaceous liquor from wet-milling of grain of five Amaranthus and one buckwheat genotype. The Amaranthus protein concentrates exhibited better solubility, foaming, and emulsification than two commercial soy protein controls. Many protein properties dep...
The relationship between pasting properties (determined with a Rapid Visco-Analyser) of maize starch and the texture of the resulting gel was examined after addition of Amaranthus and buckwheat proteins. An increase in the peak viscosity due to the addition of protein concentrates was observed, and a lesser increase from the addition of protein hyd...
The utilization of Amaranthus (five genotypes) and buckwheat protein concentrates in an emulsion-type meat product comprising beef lean, pork fat, salt and water was studied. 15% of the beef protein was replaced with the protein concentrates and the resulting meat emulsions were evaluated by thermorheology and thermal analysis. The cooking loss and...
Cereal Chem. 75(2):171–176 Isoelectric protein concentrates (IPC) were prepared from one buck-wheat (Fagopyrum esculentum) and five Amaranthus genotypes. Their effect on the mixing properties of a wheat flour was studied. Mixograph and dynamic oscillatory measurements showed significant increases in dough strength with the addition of 2 and 4% IPC,...
Based on the amino acid composition, Amaranthus seed protein is known to be of higher quality than most of the major cereal grains. However, protein quality does not solely depend on amino acid profile but also on its digestibility. In this study we determined amino acid composition and in vitro protein digestibility of wholemeal and isoelectric pr...
Citations
... In addition to its nutritional advantages, amaranth and isolated fractions or components thereof offer unique properties and technological functionality in food applications that have not been exploited to a large extent. Amaranth proteins, concentrates, or isolates are characterized by excellent solubility, as well as foaming, emulsifying, and stabilizing properties (Bejosano & Corke, 1998;Fidantsi & Doxastakis, 2001;Valdez-Meza et al., 2019) and thus have a high potential for functional foods, in particular where gel formation is desired. Valdez-Meza et al. (2019) studied the enrichment of pasta with hydrolyzed amaranth proteins, which affected the overall acceptability but offered a functional pasta product with antihypertensive properties. ...
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... From the study of Baljeet et al. (2010) who also utilized buckwheat flour in cookies and noodles and reported a gradual increase of crude protein content which was from 5.0% to 7.0%. (Bejosano and Corke, 1998) they all also reported the range of crude protein from 9.7 to 15% in buckwheat flour. During the storage of two months of buckwheat supplemented pasta decreasing protein content (%) was recorded as shown in Table 4. ...
... Pseudocereal proteins exhibit excellent emulsifying properties, suitable for producing functional emulsified beverages and Pickering emulsions (Bejosano and Corke 1999;Elsohaimy, Refaay, and Zaytoun 2015;Kierulf et al. 2020;Suárez and Añón 2019). For example, the EAI of buckwheat protein was significantly higher than legume and cereal proteins at pH 7 and 10 (Raikos et al. 2014). ...
... The PT, SB viscosity, and FV of composites decreased (77.98 ± 0.02 to 76.53 ± 0.06 • C, 3063 ± 18 to 2400 ± 37 cP, and 5762 ± 15 to 4875 ± 28 cP) by increasing the MBPI concentration, while the PV and BD viscosity of the composites increased (4691 ± 17 to 5648 ± 13 cP and 1992 ± 20 to 3173 ± 19 cP). These results are similar to those of previous studies [36,38]. PT is the minimum temperature in which the viscosity starts to increase because of heating, which negatively correlates with the water binding capacity (WBC) of the system [34]. ...
... Currently, most studies on black pudding have focused on aspects of safety (Adesiyun and Benjamin, 1996), because the hygienic stability of blood resources is poor when used in food science, demonstrating the need for quality improvement research. Because 1 high functional properties of grains called "super-grain" on physicochemical properties or biological functionalities, there were many studies were conducted to improve quality properties of meat products (Bejosano and Corke, 1998;Pintado et al., 2018;Poursalehi et al., 2021;Tafadzwa et al., 2021;Xiong et al., 2022). However, these studies were focused on commercial meat products such as sausage. ...
