Thermal Treatment to Obtain 5-Hydroxymethyl Furfural (5-HMF), Furfural and Phenolic Compounds from Vinasse Waste from Agave.

Vinasses represent important final disposal problems due to their physical-chemical composition. This work analyzed the composition of tequila vinasses and increased 5-hydroxymethylfurfural, furfural, and phenolic compounds using thermal hydrolysis with hydrogen peroxide as a catalyst. A statistical Taguchi design was used, and a UPLC-MS (XEVO TQS Micro) analysis determined the presence and increase of the components. The treatment at 130 °C, 40 min, and 0.5% of catalyst presented the highest increase for 5-HMF (127 mg/L), furfural (3.07 mg/L), and phenol compounds as chlorogenic (0.36 mg/L), and vanillic acid (2.75 mg/L). Additionally, the highest removal of total sugars (57.3%), sucrose (99.3%), and COD (32.9%). For the treatment T130:30m:0P the syringic (0.74 mg/L) and coumaric (0.013 mg/L) acids obtained the highest increase, and the treatment T120:30m:1P increased 3-hydroxybenzoic (1.30 mg/L) and sinapic (0.06 mg/L) acid. The revaluation of vinasses through thermal treatments provides guidelines to reduce the impact generated on the environment.

Pasta with unripe banana flour: physical, texture, and preference study.

Banana is a starchy food that contains a high proportion of undigestible compounds such as resistant starch and nonstarch polysaccharides. Products with low glycemic response such as pasta are considered favorable to health. The objective of this study was to use unripe banana flour to make spaghetti with low-carbohydrates digestibility and evaluate its physical and texture characteristics, as well as consumer preference. Formulations with 100% durum wheat semolina (control) and formulations with 3 semolina: banana flour ratios (85: 15, 70: 30, and 55: 45) were prepared for spaghetti processing. The use of banana flour decreased the lightness and diameter of cooked spaghetti, and increased the water absorption of the product. Hardness and elasticity of spaghetti were not affected by banana flour, but adhesiveness and chewiness increased as the banana flour level in the blend rose. Spaghettis prepared in the laboratory (control and those with banana flour) did not show differences in preference by consumers. In general, the preference of spaghettis with different banana flour level was similar. The addition of a source of undigestible carbohydrates (banana flour) to spaghetti is possible without affecting the consumer preference.

Composite wheat-plantain starch salted noodles: Preparation, proximal composition and in vitro starch digestibility / Tallarines salados de sémola de trigo y almidón de plátano: Composición proximal y digestibilidad del almidón in vitro. / Talharins salgados de sêmola de trigo e amido de banana da terra: Composição proximal e digestibilidade do amido in vitro.

Salted noodles were prepared with different contents of wheat grits and plantain starch (PS). The blends were hydrated with 2% NaCl (w/v), homogenized, and the resulting doughs were sheeted through a pasta machine, cut into strips ~30cm in length, cooked, and their composition and in vitro starch digestibility was assessed. Moisture (6.43-7.60%) and ash contents (2.08-3.12%) increased by the addition of PS. Fat level decreased from 0.41 to 0.31% as the substitution of wheat grits increased. Results showed a 7.39% lower total starch content in the control sample as compared to the noodle containing 30% PS. A similar pattern was observed for potentially available starch content, but the difference was greater (12.46%). Approximately 50% of total resistant starch (RS) in the noodles was resistant starch associated to fiber, showing that a part of RS is due to the physically inaccessible and retrograded starch fractions. Pure wheat (control) noodles presented a greater final a-amylolysis value, which is suggestive of potentially lower glycemic impact for the plantain/wheat products.

Se elaboraron tallarines salados con diferentes contenidos de sémola de trigo y almidón de plátano (AP). Las mezclas fueron hidratadas con solución NaCl 2% (p/v), homogenizadas y las masas laminadas en una máquina para elaborar pasta. Se cortaron en tiras de ~30cm de longitud, se cocinaron y se estudió su composición, así como la digestibilidad del almidón in vitro. El contenido de humedad (6,43-7,60%) y cenizas (2,08-3,12%) incrementaron con la adición del AP. El contenido de lípidos disminuyó de 0,41 a 0,31% conforme el nivel de sustitución de la semolina incrementó. El contenido de almidón total fue 7,39% menor en la muestra control comparado con el tallarín con 30% de AP. Un comportamiento similar se encontró en el almidón disponible, pero la diferencia fue mayor (12,46%). Aproximadamente 50% del almidón resistente total (AR) en los tallarines fue almidón resistente asociado a fibra, mostrando que una parte del AR es debido al almidón físicamente inaccesible y al almidón retrogradado. El valor final de la a-amilólisis fue mayor en el control de trigo puro, lo cual sugiere que los tallarines elaborados con la mezcla semolina/AP tienen menor impacto glucémico.

Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas.

Tortilla samples were elaborated by four small commercial factories in Mexico, employing masas prepared with the traditional nixtamalization process. Samples were stored at 4 degrees C for up to 72 hours and their chemical composition and in vitro starch digestibility features were evaluated. Chemical composition did not change with the storage time, but soluble carbohydrates decreased slightly during storage. A significant decrease in available starch content upon storage was observed, concomitant with increased resistant starch (RS) levels. These changes are possibly due to retrogradation. Retrograded resistant starch (RRS) values increased with storage time; in some samples, RRS represented more than 75% of total RS whereas in others it only accounted for 25%. The digestion rate (DR) in the freshly prepared tortillas was similar for the various samples, but after 72 h storage some differences among tortillas were found. Also, when a single tortilla sample was compared throughout the different storage times, lower DRs were determined in samples subjected to prolonged storage, which is related to the concomitant. increase in RRS. The differences found among the various tortilla samples may be due to minor variations in the commercial processing conditions and to the use of different corn varieties.

Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas

Se elaboraron tortillas utilizando masa a partir de cuatro tortillerías, la cual fue obtenida mediante el proceso tradicional de nixtamalización. Las muestras fueron almacenadas a 4 ºC hasta por 72 h y se determinó su composición química y digestibilidad del almidón in vitro. La composición química no cambio con el tiempo de almacenamiento, pero los carbohidratos solubles disminuyeron ligeramente durante el almacenamiento. Se observó que el contenido de almidón disponible disminuyó y el almidón resistente (AR) se incrementó con el tiempo de almacenamiento. Estos resultados se deben posiblemente a la retrogradación del almidón. Los contenidos de almidón resistente retrogradado (ARR) se incrementaron con el tiempo de almacenamiento; en algunas muestras el ARR representó más del 75 por ciento del AR total y en otras muestras fue sólo el 25 por ciento. La velocidad de digestión (VD) en las tortillas recién elaboradas fue similar, pero se encontraron diferencias significativas entre las tortillas almacenadas por 72 h. Al comparar las VDs de las tortillas a los diferentes tiempos, se encontró que disminuyeron significativamente con el tiempo de almacenamiento, lo cual esta relacionado con el incremento en el contenido de ARR. Las diferencias determinadas en las tortillas pudo deberse a variaciones en las condiciones del proceso de nixtamalización que usa cada tortillería así como la variedad de maíz utilizada

In vitro starch digestibility changes during storage of maize flour tortillas.

Nixtamalized maize flours elaborated by four factories in Mexico were used for tortilla preparation. Samples were stored at 4 degrees C for up to 72 h and their in vitro starch digestibility features were evaluated. Moisture content was different between flour and tortilla but no evident relation could be established. Protein and lipid levels were lower in tortillas than in flour but ash content was not different in both samples. A decrease in available starch content was observed upon 48 h cold storage (4 degrees C), changes that were concomitant with increased total resistant starch (RS) levels. These changes were due mainly to retrogradation, as suggested by the increased retrograded resistant starch (RRS) levels recorded in stored tortillas; in some samples, RRS represented up to 100% of total RS. The digestion (alpha-amylolysis) rate (DR) of freshly prepared tortillas differed for the various samples. Although the amylolysis patterns for fresh and 72 h-stored tortillas were similar, lower DR values were shown for the stored materials. The differences found among the various tortilla samples may be due to variations in processing conditions during commercial maize flour preparation, and to the use of different maize varieties.