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  • Online Resource  (43)
  • MDPI AG  (43)
  • 1
    Online Resource
    Online Resource
    Protein, Amino Acid, Fatty Acid Composition, and in Vitro Digestibility of Bread Fortified with Oncorhynchus tschawytscha Powder
    MDPI AG ; 2018
    In:  Nutrients Vol. 10, No. 12 ( 2018-12-05), p. 1923-
    Details
    In: Nutrients, MDPI AG, Vol. 10, No. 12 ( 2018-12-05), p. 1923-
    Abstract: This study investigated protein, amino acid, fatty acid composition, in vitro starch and protein digestibility, and phenolic and antioxidant composition of bread fortified with salmon fish (Oncorhynchus tschawytscha) powder (SFP). The proximate composition in control and SFP breads ranged between (34.00 ± 0.55–31.42 ± 0.73%) moisture, (13.91 ± 0.19–20.04 ± 0.10%) protein, (3.86 ± 0.02–9.13 ± 0.02%) fat, (2.13 ± 0.02–2.42 ± 0.09%) ash, (80.10 ± 0.018–68.42 ± 0.11%) carbohydrate, and (410.8 ± 0.18–435.96 ± 0.36 kcal) energy. The essential amino acids of the control and SFP breads ranged between 261.75 ± 9.23 and 306.96 ± 6.76 mg/g protein, which satisfies the score recommended by FAO/WHO/UNU (2007). Protein digestibility of the products was assessed using an in vitro assay. The protein digestibility, comma, amino acid score, essential amino acid index, biological value, and nutritional index ranged between 79.96 ± 0.65–80.80 ± 0.99%, 0.15 ± 0.06–0.42 ± 0.06%, 62.51 ± 1.15–76.68 ± 1.40%, 56.44 ± 1.05–71.68 ± 1.10%, 8.69 ± 0.10–15.36 ± 0.21%, respectively. Control and SFP breads contained 60.31 ± 0.21–43.60 ± 0.35 g/100 g total fatty acids (saturated fatty acids) and 13.51 ± 0.10–17.00 ± 0.09 g/100 g total fatty acids (polyunsaturated fatty acids), and SFP breads fulfil the ω-6/ω-3 score recommended by food authority. There was a significant effect of SFP on bread-specific volume, crumb color, and textural properties. The in vitro starch digestibility results illustrate that the incorporation of SFP into wheat bread decreased the potential glycemic response of bread and increased the antioxidant capacity of bread. In conclusion, this nutrient-rich SFP bread has the potential to be a technological alternative for the food industry.
    Type of Medium: Online Resource
    ISSN: 2072-6643
    URL: Article
    DOI: 10.3390/nu10121923
    Language: English
    Publisher: MDPI AG
    Publication Date: 2018
    detail.hit.zdb_id: 2518386-2
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  • 2
    Online Resource
    Online Resource
    The Potential of Modulating the Reducing Sugar Released (and the Potential Glycemic Response) of Muffins Using a Combination of a Stevia Sweetener and Cocoa Powder
    MDPI AG ; 2019
    In:  Foods Vol. 8, No. 12 ( 2019-12-05), p. 644-
    Details
    In: Foods, MDPI AG, Vol. 8, No. 12 ( 2019-12-05), p. 644-
    Abstract: Muffins are popular bakery products. However, they generally contain high amounts of sugar. The over-consumption of muffins may therefore result in a high calorie intake and could lead to increased health risks. For this reason, muffins were prepared substituting sucrose with two levels of a base of stevia (Stevianna®). In addition, cocoa powder and vanilla were added to the muffin formulation with and without Stevianna® to mask any potential off flavors. Results illustrate that muffins with 50% Stevianna® replacement of sucrose were similar to the control samples in terms of volume, density and texture. However, replacement of sugar with 100% Stevianna® resulted in reductions in height (from 41 to 28 mm), volume (from 63 to 51 mL), and increased firmness (by four-fold) compared to the control sample. Sugar replacement significantly reduced the in vitro predictive glycemic response of muffins (by up to 55% of the control sample). This work illustrates the importance of sugar in maintaining muffin structure as well as controlling the rate of glucose release during simulated digestions.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods8120644
    Language: English
    Publisher: MDPI AG
    Publication Date: 2019
    detail.hit.zdb_id: 2704223-6
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  • 3
    Online Resource
    Online Resource
    Effect of Egg White Protein and Soy Protein Isolate Addition on Nutritional Properties and In-Vitro Digestibility of Gluten-Free Pasta Based on Banana Flour
    MDPI AG ; 2020
    In:  Foods Vol. 9, No. 5 ( 2020-05-06), p. 589-
    Details
    In: Foods, MDPI AG, Vol. 9, No. 5 ( 2020-05-06), p. 589-
    Abstract: The effects of egg white protein and soy protein isolate addition on the nutritional and digestibility of gluten-free pasta based on banana flour were studied. The level of protein additions (soy protein or egg white protein) were 0, 5, 10 and 15% of banana flour (w/w). Pasta made from 100% durum wheat semolina was used as a control. Soy protein isolate inclusion into banana pasta increased total phenolic content (TPC) and antioxidant capacities, while egg white protein decreased the TPC and antioxidant capacities with the increasing level of addition. Starch digestibility was affected by the type of protein addition. Egg white protein lowered starch digestibility compared to soy protein isolate. Protein inclusion in banana pasta also altered protein digestibility, amino acid profiles and protein digestibility-corrected amino acid score (PDCAAS). Soy protein isolate increased protein digestibility of gluten-free pasta compared to egg white protein. Protein enrichment gave better amino acid profiles of banana pasta compared to semolina pasta with egg white protein and performed a better PDCAAS compared to soy protein isolate. These results showed that soy protein isolate and egg white protein addition enhanced nutritional qualities and digestibility properties of gluten-free banana pasta.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods9050589
    Language: English
    Publisher: MDPI AG
    Publication Date: 2020
    detail.hit.zdb_id: 2704223-6
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  • 4
    Online Resource
    Online Resource
    Delivery of Phenolic Compounds, Peptides and β-Glucan to the Gastrointestinal Tract by Incorporating Dietary Fibre-Rich Mushrooms into Sorghum Biscuits
    MDPI AG ; 2021
    In:  Foods Vol. 10, No. 8 ( 2021-08-05), p. 1812-
    Details
    In: Foods, MDPI AG, Vol. 10, No. 8 ( 2021-08-05), p. 1812-
    Abstract: Sorghum biscuits were enriched with mushroom powders (Lentinula edodes, Auricularia auricula and Tremella fuciformis) at 5%, 10% and 15% substitution levels. An in vitro gastrointestinal digestion was used to evaluate the effect of this enrichment on the phenolic content and soluble peptide content as well as antioxidant activities of the gastric or intestinal supernatants (bio-accessible fractions), and the remaining portions of phenolic compounds, antioxidants and β-glucan in the undigested residue (non-digestible fraction). The phenolic content of the gastric and intestinal supernatants obtained from digested mushroom-enriched biscuits was found to be higher than that of control biscuit, and the phenolic content was positively correlated to the antioxidant activities in each fraction (p 〈 0.001). L. edodes and T. fuciformis enrichment increased the soluble protein content (small peptide) of sorghum biscuits after in vitro digestion. All mushroom enrichment increased the total phenolic content and β-glucan content of the undigested residue and they were positively correlated (p 〈 0.001). The insoluble dietary fibre of biscuits was positively correlated with β-glucan content (p 〈 0.001) of undigested residue. These findings suggested that enriching food with mushroom derived dietary fibre increases the bioavailability of the non-digestible β-glucan and phenolic compounds.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods10081812
    Language: English
    Publisher: MDPI AG
    Publication Date: 2021
    detail.hit.zdb_id: 2704223-6
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  • 5
    Online Resource
    Online Resource
    Effect of Fortification with Fish (Pseudophycis bachus) Powder on Nutritional Quality of Durum Wheat Pasta
    MDPI AG ; 2018
    In:  Foods Vol. 7, No. 4 ( 2018-04-17), p. 62-
    Details
    In: Foods, MDPI AG, Vol. 7, No. 4 ( 2018-04-17), p. 62-
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods7040062
    Language: English
    Publisher: MDPI AG
    Publication Date: 2018
    detail.hit.zdb_id: 2704223-6
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  • 6
    Online Resource
    Online Resource
    Effect of Enyzmes on the Quality and Predicting Glycaemic Response of Chinese Steamed Bread
    MDPI AG ; 2023
    In:  Foods Vol. 12, No. 2 ( 2023-01-06), p. 273-
    Details
    In: Foods, MDPI AG, Vol. 12, No. 2 ( 2023-01-06), p. 273-
    Abstract: The present study investigates the individual and interactional effects of α-amylase (6 and 10 ppm), xylanase (70 and 120 ppm) and cellulase (35 and 60 ppm) on the physicochemical characteristics and nutritional quality of Chinese steamed bread (CSB) incorporated with 15% oat bran. As a result, the single enzyme can significantly improve the specific volume and texture of CSB. Compared to the single enzyme, the combined enzymes improved the specific volume of CSB up to the highest value (2.51 mL/g) and decreased the hardness to the minimum value (233.61 g) when the concentration was 6, 70 and 35 ppm. With respect to chemical and nutritional properties, the addition of single enzyme had no great changes, while the combined enzymes (6, 70 and 35 ppm) significantly (p 〈 0.05) decreased the total starch from 37.52 to 34.11% and hence increased the area under the reducing sugar release curve during 2 h in vitro digestion (AUC) from 344.61 to 371.26. Consequently, enzymes combination can significantly improve the quality of oat bran CSB whereas reduce the nutritional value of oat bran CSB.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods12020273
    Language: English
    Publisher: MDPI AG
    Publication Date: 2023
    detail.hit.zdb_id: 2704223-6
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  • 7
    Online Resource
    Online Resource
    Enhancing the Nutritional Properties of Bread by Incorporating Mushroom Bioactive Compounds: The Manipulation of the Pre-Dictive Glycaemic Response and the Phenolic Properties
    MDPI AG ; 2021
    In:  Foods Vol. 10, No. 4 ( 2021-03-30), p. 731-
    Details
    In: Foods, MDPI AG, Vol. 10, No. 4 ( 2021-03-30), p. 731-
    Abstract: Wheat bread supplemented with mushroom powder from three different species of mushrooms was investigated in terms of starch characteristics (content, gelatinisation, and digestibility) and antioxidant capacities. The decrease in total starch contents, and increase in phenolic contents of the breads, were associated with increased mushroom powder contents. Mushroom inclusion reduced the rate of reducing sugar released over 120 min in an in vitro digestion compared to the control sample, implying a lower area under the curve (AUC) value with the inclusion of mushroom powder and a potentially lower predicted glycaemic response of the bread. Mushroom powder incorporation also enhanced the DPPH radical scavenging assay and oxygen radical absorbance capacity (ORAC) compared to control bread. The action of the addition of different mushroom powders on the bread crust and crumb microstructure properties was also studied. Mushroom powder altered the internal microstructure of the bread crust and crumb by affecting the interactions between starch and the other components of the bread. Overall, this shows that mushroom powder could be added to bread to deliver health benefits to consumers.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods10040731
    Language: English
    Publisher: MDPI AG
    Publication Date: 2021
    detail.hit.zdb_id: 2704223-6
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  • 8
    Online Resource
    Online Resource
    Effect of Vegetable Juice, Puree, and Pomace on Chemical and Technological Quality of Fresh Pasta
    MDPI AG ; 2021
    In:  Foods Vol. 10, No. 8 ( 2021-08-20), p. 1931-
    Details
    In: Foods, MDPI AG, Vol. 10, No. 8 ( 2021-08-20), p. 1931-
    Abstract: Vegetable pasta is a premium product, and its consumption may deliver health benefits by increasing vegetable intake. This study investigated the replacement of semolina with juice, puree, and pomace of spinach and red cabbage. The effect of replacement on chemical composition, cooking performance (cooking loss, swelling index, water absorption), texture quality (elasticity, firmness), and colour was evaluated. The cooking loss of pasta made with spinach juice and spinach puree at 1 g/100 g substitution was the same as the control, while all other samples had a higher cooking loss. Spinach pasta had a higher breaking force but lower breaking distance in the tensile test than the control, while red cabbage pasta had a lower breaking force and breaking distance. Spinach juice fortified pasta was firmer than the control. Red cabbage juice pasta was less firm than other forms of fortified pasta at 1 g/100 g substitution level. Spinach and red cabbage juice are better colorants than puree or pomace as they change the colour of the pasta more dramatically at the same substitution level. Cooking performance and texture quality of spinach juice pasta were better than other samples, which indicates a premium pasta product for the food industry.
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods10081931
    Language: English
    Publisher: MDPI AG
    Publication Date: 2021
    detail.hit.zdb_id: 2704223-6
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  • 9
    Online Resource
    Online Resource
    The Effects of Fortification of Legumes and Extrusion on the Protein Digestibility of Wheat Based Snack
    MDPI AG ; 2016
    In:  Foods Vol. 5, No. 4 ( 2016-04-06), p. 26-
    Details
    In: Foods, MDPI AG, Vol. 5, No. 4 ( 2016-04-06), p. 26-
    Type of Medium: Online Resource
    ISSN: 2304-8158
    URL: Article
    DOI: 10.3390/foods5020026
    Language: English
    Publisher: MDPI AG
    Publication Date: 2016
    detail.hit.zdb_id: 2704223-6
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  • 10
    Online Resource
    Online Resource
    The Effects of Bioactive Compounds from Blueberry and Blackcurrant Powder on Oat Bran Pastes: Enhancing In Vitro Antioxidant Activity and Reducing Reactive Oxygen Species in Lipopolysaccharide-Stimulated Raw264.7 Macrophages
    MDPI AG ; 2021
    In:  Antioxidants Vol. 10, No. 3 ( 2021-03-05), p. 388-
    Details
    In: Antioxidants, MDPI AG, Vol. 10, No. 3 ( 2021-03-05), p. 388-
    Abstract: In this study, blueberry and blackcurrant powder were chosen as the phenolic-rich enrichments for oat bran. A Rapid Visco Analyser was used to form blueberry and blackcurrant enriched oat pastes. An in vitro digestion process evaluated the changes of phenolic compounds and the in vitro antioxidant potential of extracts of pastes. The anthocyanidin profiles in the extracts were characterised by the pH differential method. The results showed that blueberry and blackcurrant powder significantly increased the content of phenolic compounds and the in vitro antioxidant capacity of pastes, while the total flavonoid content decreased after digestion compared to the undigested samples. Strong correlations between these bioactive compounds and antioxidant values were observed. Lipopolysaccharide-stimulated RAW264.7 macrophages were used to investigate the intracellular antioxidant activity of the extracts from the digested oat bran paste with 25% enrichment of blueberry or blackcurrant powder. The results indicated that the extracts of digested pastes prevented the macrophages from experiencing lipopolysaccharide (LPS)-stimulated intracellular reactive oxygen species accumulation, mainly by the Kelch-like ECH-associated protein 1 (Keap1)/nuclear factor erythroid 2-related factor 2 (Nrf2) signalling pathway. These findings suggest that the bioactive ingredients from blueberry and blackcurrant powder enhanced the in vitro and intracellular antioxidant capacity of oat bran pastes, and these enriched pastes have the potential to be utilised in the development of the functional foods.
    Type of Medium: Online Resource
    ISSN: 2076-3921
    URL: Article
    DOI: 10.3390/antiox10030388
    Language: English
    Publisher: MDPI AG
    Publication Date: 2021
    detail.hit.zdb_id: 2704216-9
    SSG: 15,3
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