Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars DOI Creative Commons
Aliona Ghendov‐Moșanu,

Sorina Ropciuc,

Adriana Dabija

et al.

Foods, Journal Year: 2024, Volume and Issue: 14(1), P. 41 - 41

Published: Dec. 27, 2024

Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale easily adapted the climatic changes BSG low-cost material which may lead “zero-waste” desiderate. In study, dough rheological properties obtained from different cultivars (Ingen 33, Ingen 35, 54, 93) cultivated in Republic Moldova fermented form (BSF) an addition level 10% 17.5% were analyzed. For purpose, devices, such as Mixolab, Alveograph, HAAKE MARS 40 Rheometer, Falling Number, Rheofermentometer, used. Also, pH value samples with levels BSF during fermentation was determined. According data obtained, decreased water absorption values; torques values corresponding stages 1–5 Mixolab curve; dynamic elastic, viscous, complex modules. flour, best results for 33 54 varieties. addition, baking strength tenacity Alveograph curve. The significantly (p < 0.05) increased amount incorporated into recipe. highest 35 varied between 5.58 5.48. During fermentation, all recorded by Rheofermentometer device improved. presented high retention coefficient, 99.1 99.5%. falling number increasing indicating increase α-amylase activity mixed flours. principal component analysis showed strong association flour varieties without those indicate that many mixes bakery products good quality.

Language: Английский

Untargeted Metabolomics Reveals the Metabolic Characteristics and Biomarkers of Antioxidant Properties of Gardeniae Fructus from Different Geographical Origins in China DOI Creative Commons
Jiang Wu, Lingling Jiang, Xiaoli Yin

et al.

Metabolites, Journal Year: 2025, Volume and Issue: 15(1), P. 38 - 38

Published: Jan. 10, 2025

Background/Objectives: Gardeniae Fructus (GF) has been widely used as both food and medicinal purposes for thousands of years, but their antioxidant properties potential metabolite biomarkers remain unclear. Methods: The this study were to examine activities 21 GF varieties from different geographical origins in China identify using an untargeted LC-MS-based metabolomics approach. Results: results demonstrate that had the ability trace GF. We found varied with GF, which was dependent on chemical compositions. key categories obtained primary contributors activity, including prenol lipids, flavonoids, coumarins derivatives, well steroids steroid derivatives. In addition, adouetine Y, coagulin R 3-glucoside epicatechin identified activity Conclusions: Therefore, our sheds light metabolic characteristics contributing selection cultivation a high variety.

Language: Английский

Citations

0
Metabolome and Metagenome Integration Unveiled Synthesis Pathways of Novel Antioxidant Peptides in Fermented Lignocellulosic Biomass of Palm Kernel Meal DOI Creative Commons
Hammad Qamar,

Rong He,

Yuanfei Li

et al.

Antioxidants, Journal Year: 2024, Volume and Issue: 13(10), P. 1253 - 1253

Published: Oct. 17, 2024

Approximately one-third of the entire world's food resources are deemed to be wasted. Palm kernel meal (PKM), a product that is extensively generated by palm oil industry, exhibits unique nutrient-rich composition. However, its recycling seldom prioritized due numerous factors. To evaluate impact enzymatic pretreatment and

Language: Английский

Citations

1
Effect of Brewers’ Spent Grain Addition to a Fermented Form on Dough Rheological Properties from Different Triticale Flour Cultivars DOI Creative Commons
Aliona Ghendov‐Moșanu,

Sorina Ropciuc,

Adriana Dabija

et al.

Foods, Journal Year: 2024, Volume and Issue: 14(1), P. 41 - 41

Published: Dec. 27, 2024

Triticale grains and brewers’ spent grain (BSG) can be new sources to develop food products. From a socio-economical point of view, this fact is important since triticale easily adapted the climatic changes BSG low-cost material which may lead “zero-waste” desiderate. In study, dough rheological properties obtained from different cultivars (Ingen 33, Ingen 35, 54, 93) cultivated in Republic Moldova fermented form (BSF) an addition level 10% 17.5% were analyzed. For purpose, devices, such as Mixolab, Alveograph, HAAKE MARS 40 Rheometer, Falling Number, Rheofermentometer, used. Also, pH value samples with levels BSF during fermentation was determined. According data obtained, decreased water absorption values; torques values corresponding stages 1–5 Mixolab curve; dynamic elastic, viscous, complex modules. flour, best results for 33 54 varieties. addition, baking strength tenacity Alveograph curve. The significantly (p < 0.05) increased amount incorporated into recipe. highest 35 varied between 5.58 5.48. During fermentation, all recorded by Rheofermentometer device improved. presented high retention coefficient, 99.1 99.5%. falling number increasing indicating increase α-amylase activity mixed flours. principal component analysis showed strong association flour varieties without those indicate that many mixes bakery products good quality.

Language: Английский

Citations

0