Reduced of mycotoxin levels in parboiled rice by using ozone and its effects on technological and chemical properties.

Contamination of foods by mycotoxins is a reality. However, emerging technologies such as ozonization can be used to reduce the levels of these contaminants. Thus, the aim of this study was to evaluate the effects of using ozone at different period and application times during the soaking step of parboiling process. Samples were analyzed for qualitative and quantitative analysis of mycotoxins, swelling power and solubility, head rice yield, protein solubility, cooking time, texturometric profile, colorimetric profile and defective grains. The results showed tha parboiled rice grains treated with ozone present significant reduction of mycotoxins contamination, regardless of the time and period of application and the mycotoxin evaluated. Regardig to technological properties, the samples treated with ozone in the final 3 h and for 5 h of soaking presented higher head rice yield, luminosity and hardness, with decreases in cooking time, percentage of defective grains and soluble protein.

Effects of different hydration treatments on technological, physical, nutritional, and bioactive parameters of lentils / Efectos de diferentes tratamientos de hidratación sobre los parámetros tecnológicos, físicos, nutricionales y bioactivos de las lentejas

ABSTRACT Regular lentil consumption may improve health and prevent certain chronic diseases. Lentils have high antioxidant activity and contain proteins, essential amino acids, fiber, minerals, and bioactive compounds. However, few studies have investigated the physicochemical characteristics of lentils when subjected to various soaking and cooking methods. We aimed to evaluate the effects of different hydration and cooking practices on the hydration coefficient, cooking time, primary metabolism compounds (lipids, proteins, fibers, carbohydrates), energy value, soluble protein, color and texture characteristics, amino acid and mineral profiles, bioactive compounds, antioxidant activity, and antinutritional factors (phytates and tannins) in lentils. Hydration water was preheated to initial temperatures of 25°C or 90°C. Lentils pre-hydrated with water at 90°C needed less cooking time, obtained greater softness, and had less decreases in amino acids, minerals, bioactive compounds, and antioxidant activity.

RESUMEN El consumo regular de lentejas puede mejorar la salud y prevenir ciertas enfermedades crónicas. Las lentejas tienen una alta actividad antioxidante y contienen proteínas, aminoácidos esenciales, fibra, minerales y compuestos bioactivos. Sin embargo, pocos estudios han investigado las características fisicoquímicas de las lentejas sometidas a varios métodos de remojo y cocción. El objetivo de este estudio fue evaluar los efectos de diferentes procesos de cocción e hidratación sobre el coeficiente de hidratación, el tiempo de cocción, los metabolitos primarios (lípidos, proteínas, fibras, carbohidratos), el valor energético, la proteína soluble, color y textura, los perfiles de aminoácidos y minerales, los compuestos bioactivos, la actividad antioxidante y los factores antinutricionales (fitatos y taninos) en la lenteja. El agua de hidratación se precalentó a temperaturas iniciales de 25°C o 90°C. Las lentejas prehidratadas con agua a 90°C necesitaban menos tiempo de cocción y obtuvieron una mayor suavidad, disminuyendo también la pérdida de aminoácidos, minerales, compuestos bioactivos y actividad antioxidante.

Electrospun potato starch nanofibers for thyme essential oil encapsulation: antioxidant activity and thermal resistance.

BACKGROUND: Thyme essential oil (TEO) is an excellent natural substitute for synthetic compounds to maintain the quality and safety of food products. It acts as an antioxidant agent. We aimed to nanoencapsulate TEO at concentrations of 1%, 3%, and 5% (v/w, dry basis) in electrospun nanofibers made of starch (50% w/v) and formic acid (75% v/v). The rheological parameters of the fiber-forming solutions were measured, and various physical and chemical properties of the nanofibers were analyzed. RESULTS: The starch/TEO nanofibers presented homogeneous morphology. The starch nanofibers showed high encapsulation efficiency (EE, 99.1% to 99.8%), which, along with the Fourier transform infra-red (FTIR) spectrum and thermogravimetric analysis (TGA) analysis, indicate strong protection of the phenolic compounds of TEO. Nanofibers with 5% TEO retained up to 50% of the phenolic compounds after exposure to thermal treatment. The antioxidant activity against 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals of the starch/TEO nanofibers varied from 11.1% to 14.2% and the inhibition values (29.8%, P ≤ 0.05) against hydroxyl radicals were the same for free TEO and the nanofibers. CONCLUSION: Owing to these properties, electrospun starch/TEO nanofibers can be applied in food products or food packaging.

Consumers' Sensory Perception of Food Attributes: Identifying the Ideal Formulation of Gluten- and Lactose-Free Brownie Using Sensory Methodologies.

Products for consumers with special needs (celiac) and those who prefer a differentiated diet are necessary due to growing demand and a niche market to be exploited. The incorporation of other substances in the formulation of cakes requires a detailed analysis of their characteristics and sensorial attributes. However, the use of these flours may change the sensory characteristics of a product that is normally made from wheat flour. This study aimed to identify the ideal formulation of gluten- and lactose-free brownies made with rice flour and beans/lentils in consumer perception, through the combination of sensory tests. Using these data, the aim was to define recommendations for the reformulation of a product of high consumer acceptance, using easily accessible ingredients. The sensory methods used were descriptive analysis with a group of 20 trained evaluators and a group of 100 consumers evaluated through the check-all-that-apply and just-about-right questionnaire; all groups performed the acceptance test by hedonic scale. Data were analyzed using multivariate techniques and correlation matrices. The results showed that the attributes selected by the trained evaluators and consumers were sufficient to indicate that color and texture were the most striking characteristics that should be improved in brownie formulations without gluten and lactose. PRACTICAL APPLICATION: The study assumes that from the combination of sensory methods it is possible to verify the attributes that are most attractive to consumers in gluten-free and lactose-free cake formulations, using easily accessible ingredients that have technological, nutritional, and sensory quality, such as those formulated with wheat.

Effect of different hydration temperatures on the sensory, nutritional, and instrumental profile of black beans / Efecto de diferentes temperaturas de hidratación en el perfil sensorial, nutricional e instrumental de los frijoles negros

ABSTRACT The objective of this study was to evaluate the effect of temperature using different hydration methods on the sensory profile, nutritional value, instrumental color, hardness, and rupture of the tegument, viscosity, and total soluble solids in the broth of common black beans. The black bean, Guapo Brilhante (Phaseolus vulgaris), was analyzed after treatment with different hydration temperatures. The physico-chemical analysis showed that the treatments did not affect the hydration on protein and fiber content. The evaluation of the sensory profile was performed using the Optimized Descriptive Profile test with 16 evaluators. The evaluators recognized differences in the color, rupture, and viscosity attributes; however, a difference was detected in the hardness only in the sample of cooked beans hydrated at 90°C, which was not consistent with instrumental texturometric analysis. When hydration treatments were conducted the soluble solid content of the broth increased and grains were less hard and chewy. In the optimized descriptive profile, the disposal of the water, it was what differentiated sensorial the samples being that the evaluators perceived colors lighter, and with the lower viscosity of the broth. However, the sensory attributes relating to the instruments on the whole, there was a difference between treatments, and correlations for all variables.

RESUMEN El objetivo de la presente investigación fue evaluar el efecto de diferentes temperaturas de hidratación en el perfil sensorial, valor nutricional, color instrumental, dureza, ruptura del tegumento, viscosidad y sólidos solubles totales en el caldo del frijol negro común. La cultivar "Guapo Brillante", del frijol negro (Phaseolus vulgaris) fue analizada después de desarrollar el tratamiento con diferentes temperaturas de hidratación. El análisis físico-químico mostró que los tratamientos de hidratación no afectaron el contenido de proteína y fibra. La evaluación del perfil sensorial se realizó mediante la prueba del perfil descriptivo optimizado con dieciséis evaluadores. Los evaluadores reconocieron las diferencias de los atributos de color, ruptura y viscosidad. Se detectó diferencia para el atributo "dureza" en la muestra de frijol cocido con el agua de hidratación a 90°C, lo cual no concuerda con el análisis texturométricas. Cuando se realizaron tratamientos de hidratación, los contenidos de sólidos solubles del caldo aumentaron, así como los granos se mostraron más indulgentes en relación con la dureza y la masticabilidad. En el perfil descriptivo optimizado, la eliminación del agua fue lo que diferenció sensorialmente a las muestras, ya que los evaluadores percibieron los colores más claros y con la menor viscosidad del caldo. Sin embargo, relacionando los atributos sensoriales con los instrumentales en la totalidad, se verificó una diferenciación entre los tratamientos, y con correlaciones en todas las variables.

The revisited levels of free and bound phenolics in rice: Effects of the extraction procedure.

The effects of the type of solvolytic solution and number of extraction steps on the recovery of free phenolics, anthocyanins and proanthocyanidins from different rice samples were evaluated. Moreover, bound phenolic acids were determined as a function of enzymatic and/or alkaline hydrolysis treatment of the rice residue obtained after the extraction of free phenolics. The Acetone/Water (70:30 v/v) was the most effective solvolytic solution for extracting free phenolics from pigmented rice, as well as anthocyanins from black and wild rice, and proanthocyanidins from red rice. The application of three extraction steps increased the recovery of free phenolics up to 10%. The adoption of an enzymatic treatment, with α-amylase in order to reduce the paste viscosity of the residue, increased the extractability of bound phenolics. α-Amylase at 37°C during 15min followed by an alkaline hydrolysis at 37°C was the best treatment for the recovery of bound phenolics.

Changes in the Bioactive Compounds Content of Soybean as a Function of Grain Moisture Content and Temperature during Long-Term Storage.

Soybean is a rich source of bioactive compounds, such as phenolic acids, flavonoids, isoflavones, carotenoids, and tocopherols. The amount of bioactive compounds in freshly harvested soybeans and their derived products has been determined; however, when they are used in the food industry, soybeans are generally stored prior to being processed. This study aimed to evaluate the effects of soybean moisture content (12%, 15%, and 18%) and storage temperature (11, 18, 25, and 32 °C) on the free phenolic, total flavonoid, vanillic acid, total carotenoid, and δ- and γ-tocopherol content of soybeans stored for 12 mo. Moreover, the ABTS and DPPH radical scavenging activities of phenolic extracts were determined. There was an increase in free phenolics and total flavonoids in the stored grains compared with the grains on the 1st d of storage. Vanillic acid showed a decrease in soybeans stored at 15% and 18% moisture content and 25 or 32 °C, which indicated some degradation into other metabolites. Total carotenoid content decreased as a function of storage temperature and showed some temperature-dependent degradation. The δ- and γ-tocopherol content also tended to decrease in grains stored at 15% or 18% moisture content or 25 or 32 °C, regardless of the moisture content studied.

Impact of Different Salts in Soaking Water on the Cooking Time, Texture and Physical Parameters of Cowpeas.

The characteristics of modern life has led consumers to seek convenience and speed in food preparation, but storage, which is often prolonged, can result in grain hardening, leading to higher energy consumption during preparation, grain with increased hardness is often discarded. Due to the increasing global demand for grain, the use of alternative techniques aimed at reducing grain waste is necessary. Therefore, we studied a method that meets consumer demand and results in better use of harvested grain. The beans studied were cowpea beans (Vigna unguiculata) of the BRS Guariba cultivar after 1 and 12 months of storage. Sodium chloride (NaCl), potassium chloride (KCl) and sodium bicarbonate (NaHCO3) were added to soaking water at different concentrations as a way to reduce cooking time. These beans were placed in soaking water for 12 h at 3 concentrations (0, 1.0 and 2.5%). The cowpeas soaked in water containing NaHCO3 presented the highest hydration coefficient, which increased with the salt concentration; these beans also had decreased hardness, chewiness and cooking time.