Dry Heat Processing Research Articles

Preparation of red jujube powder with high content of Amadori compounds and higher antioxidant activity by controlling the Maillard reaction.

Amadori compounds (ACs) are stable compounds produced in the early stage of the Maillard reaction (MR) with health benefits such as immunomodulatory, antithrombosis, and tumor-preventive effects. Jujube is a medicinal and edible fruit in China. It is rich in free amino acids and reducing sugar, but traditionally, little attention was paid to the formation of ACs when jujube was processed, neither the influence of ACs on health effects. In this paper, we aimed to increase ACs through controlling the MR during different heating processes of jujube powder with adjusted water content and find the most effective AC that contributed to the antioxidant effects of jujube powder. The optimal dry-heating conditions to produce ACs were as follows: The water activity was 0.294, the heating temperature was 90°C, and the time was 120min. After processing, the ACs content of jujube powder was 18.55±0.19mg/g dry weight (DW), which was more than 100 times of those in the unheated jujube powder (0.153±0.003mg/g DW). Besides, the antioxidant activity of jujube powder after dry-heating process was higher than that of unheated one. As the most abundant AC in the dry-heated jujube powder (12.90±0.75mg/g DW), N-(1-deoxy-d-fructose-1-yl) proline (Fru-Pro) showed the highest antioxidant activity (62% of equivalent l-ascorbic acid) among 12 ACs in ferric reducing antioxidant power assay. This result provided a method to produce jujube product with high content of ACs and confirmed the positive contribution of Fru-Pro to the antioxidant activity of the jujube powder.

Curcumin-derived carbon quantum dots: Dual actions in mitigating tau hyperphosphorylation and amyloid beta aggregation

The amyloid cascade and tau hypotheses both hold significant implications for the pathogenesis of Alzheimer's disease (AD). Curcumin shows potential by inhibiting the aggregation of amyloid beta (Aβ) and reducing tau hyperphosphorylation, however, its use is limited due to issues with solubility and bioavailability. Carbon dots, recognized for their high biocompatibility and optimal water solubility, have demonstrated the capability to inhibit either Aβ or tau aggregation. Nonetheless, their effects on tau hyperphosphorylation are yet to be extensively explored. This study aims to evaluate the water-soluble curcumin-derived carbon quantum dots (Cur-CQDs) synthesized via an eco-friendly method, designed to preserve the beneficial effects of curcumin while overcoming solubility challenges. The synthesis of Cur-CQDs involves a single-step dry heating process using curcumin, resulting in dots that exhibit negligible cytotoxicity to SH-SY5Y cells at the examined concentrations. Notably, Cur-CQDs have shown the ability to simultaneously mitigate Aβ aggregation and tau hyperphosphorylation. Therefore, it is suggested that Cur-CQDs may hold potential for AD treatment, a hypothesis deserving of further research.

A review: Hydrothermal processing of millets and effect on techno‐functional and nutritional properties

AbstractMillets represent a group of at least 13 highly nutritious, climate‐resilient grain species. Currently being considered as potential replacement to conventional staple food crops, there occurs an urgent necessity for their value addition through processing. Parboiling, heat‐moisture treatment, dry heat processes, and extrusion are the prominent hydrothermal processes for grains. In this article, process principles and research reported on hydrothermally processed millets have been exhaustively reviewed to enable the future positioning of millets in the food industry. Each hydrothermal process is unique and exerts a specific effect on millet properties. Efficiency in the reduction of inherent antinutrient compounds, namely tannins, phytic acid, phenols, and trypsin inhibitors is a key consideration in process designing. Intercomponent interactions in processed millets, namely compound entrapment, Maillard browning, starch–lipid complex, disulfide crosslinking in proteins, protein–lipid complex, tannin–protein complex, and others crucially control the product quality. Processed millet grains and products are established as functional foods, based on biochemical and in vivo studies. The review also identified major gaps in research. With distinct morphological, compositional, and functional differences, each millet variety can be individually dealt for setting process parameters. Being rich in lipid and antioxidant compounds, possibilities for rancidity control need to be examined for stored millet flours. Flours have been mostly used for partial replacement of base flour in developed products. The possibility of using hydrothermally modified millet flours in single flour products can be explored.

Effect of thermal processing on debittering process and its impact on the functional properties of palmyrah young shoot flour

Palmyrah young shoot is rich in starch and fiber and provides good glycemic control. Unfortunately, the consumption rate is limited by the presence of bitter and toxic compounds. Reported literatures reveal that thermal treatment especially dry heat processes like milling the flour at more than 80 °C had an impact on toxicity reduction rather than wet heat processes like boiling. As a result, the current study was aimed to investigate the combined effect of wet (boiling) and dry (radio frequency) heat processing on the debittering of young shoot flour in comparison with tray drying. In the study the flour obtained by a combination of boiling and drying was considered as treated flour and without boiling and drying was considered as untreated flour. The combined effect of wet and dry heat processing had an impact on the nutrients but had no effect on bitterness reduction. The study found tray dried untreated flour favored the feasibility of bitterness reduction as compared to other samples. The compounds (FlabelliferinsB, Flabelliferins–II, isomers of flabelliferins, and vitamin C) responsible for bitterness and its intensity were identified by FTMS. Furthermore, the study revealed that debittering process improved the functional properties of young shoot flour compared to raw flour.

Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)

Qingke (highland hull-less barley) is a grain replete with substantial nutrients and bioactive ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave baking (MB), far-infrared baking (FB), steam explosion (SE), and deep frying (DF) on bioactive components, phenolic compounds, and antioxidant activities of Qingke compared with the effects of traditional roast (TR). Results showed that the soluble dietary fiber, beta-glucan and water-extractable pentosans of Qingke in dry heat processes of TR, SE, MB and FB had a higher content compared with other thermal methods and had a better antioxidant activity of hydroxyl radical scavenging and a better reduction capacity, while those in wet heat processes of BO and ST had a better antioxidant activity of ABTS radical scavenging and a better Fe2+ chelating ability. DF- and SE-Qingke had a higher content of tocopherol, phenolic, and flavonoid. Overall, 6 free phenolic compounds and 12 bound phenolic compounds of Qingke were identified, and free phenolic compounds suffered more damage during thermal processing. Principal component analysis showed that SE had more advantages in retaining and improving the main biological active ingredients of Qingke, and it may be the best method for treating Qingke.

Degree of maturity and dry-heat processing affect visual quality and volatile profile of roasted immature rice grains

Foods from unripe cereals, such as pepeta, i.e., a flakes prepared in Tanzania from immature rice, are popular. However, factors determining sensory quality of these immature rice flakes are inadequately characterised. In this study, grain size, colour, and volatile compounds of immature rice destined for pepeta production were investigated at different maturity stages (i.e., dough-grain, mature-grain, fully-ripe, and over-ripe) and processing conditions (i.e., roasting at 80, 100 and 120 °C, with and without prior to water-soaking for 12 h at room temperature). The highest brightness, lowest redness and yellowness values in pepeta resulted from the pounding process. About 53 volatile compounds were identified in Lawama and TXD306 variety; their concentrations decreased as grain matured except for Lawama at the mature-grain stage. Odour-active compounds such as 2-isopropyl-5-methyl-1-heptanol, butyl acetate, and butyl propionate were formed upon processing into pepeta, whereas abundant 2-pentyl-furan and 2-methoxy-4-vinyl phenol significantly increased with roasting temperature. No characteristic volatile pattern was observed to differentiate pepeta from other processed rice products. Soaking before roasting had no significant (p < 0.05) effect on grain size, colour, or volatile compounds. Degree of maturity and roasting temperature both had impact on colour and volatile compounds, and subsequent sensory quality of the pepeta product.

Vacuum packaging improved inactivation efficacy of moderate dry heat for decontamination of Salmonella on almond kernels

The goal of this study was to develop dry heat processing conditions that could achieve a >5-log reduction of Salmonella with minimal negative impact on almond quality. The effects of almond's water activity (aw) levels and packaging methods on Salmonella inactivation by dry heat were determined. Almonds were dip-inoculated in a four-strain Salmonella cocktail and conditioned to aw of 0.43, 0.33, 0.23, and 0.20. The inoculated almonds were then placed in vacuum-sealed mylar bags (vacuum packaging), ambient-sealed glass tubes (non-vacuum packaging), and petri dishes without covers (no packaging). The packaged and un-packaged almonds were treated by dry heat with 13 % relative humidity at 73 °C. Vacuum packaging in general achieved slightly better (in some cases significantly better (p < 0.05)) or similar inactivation effect on Salmonella than non-vacuum packaging. Both vacuum and non-vacuum packaging methods achieved much greater Salmonella inactivation than the no packaging method. For example, a 4-h treatment at 73 °C reduced Salmonella on almonds with aw of 0.43 by 5.1-, 4.4-, and 1.3-log for mylar bag, tube, and petri dish, respectively. Higher aw levels resulted in better inactivation of Salmonella. To achieve a >4-log reduction of Salmonella on almonds packaged in mylar bags, 3-, 6-, 8-, and 8-h of heat treatment were needed for almonds with aw values of 0.43, 0.33, 0.23 and 0.20, respectively. Vacuum packaging in combination with a 4-h heat treatment of almonds with initial aw of 0.43 or 8-h heat treatment of almonds with initial aw of 0.33 could achieved a ≥5-log reduction of Salmonella. Those two combinations resulted in very little weight loss (≤0.05 %), insignificant color change (∆E ≤ 1.26), and unnoticeable change in visual appearance of almonds, demonstrating that they could be potentially used for raw almond pasteurization.

Reusability of P3 Facial Filter in a Pandemic Emergency: A 3D Analysis of Filter Microstructure with X-ray Microtomography Images after Dry Heat and UV Sterilization Procedures.

Objective: Our goal is to evaluate the effects of heat and ultraviolet (UV) irradiation on P3 facial respirator microstructure. Intervention: P3 facial filters were exposed to dry heat and UV sterilization procedures. Methods: P3 facial filter samples underwent a standardized sterilization process based on dry heat and UV irradiation techniques. We analyzed critical parameters of internal microstructure, such as fiber thickness and porosity, before and after sterilization, using 3D data obtained with synchrotron radiation-based X-ray computed microtomography (micro-CT). The analyzed filter has two inner layers called the “finer” and “coarser” layers. The “finer” layer consists of a dense fiber network, while the “coarser” layer has a less compact fiber network. Results: Analysis of 3D images showed no statistically significant differences between the P3 filter of the controls and the dry heat/UV sterilized samples. In particular, averages fiber thickness in the finer layer of the control and the 60° dry heated and UV-irradiated sample groups was almost identical. Average fiber thickness for the coarser layer of the control and the 60° dry heated and UV-irradiated sample groups was very similar, measuring 19.33 µm (±0.47), 18.33 µm (±0.47), and 18.66 µm (±0.47), respectively. There was no substantial difference in maximum fiber thickness in the finer layers and coarser layers. For the control group samples, maximum thickness was on average 11.43 µm (±1.24) in the finer layer and 59.33 µm (±6.79) in the coarser layer. Similarly, the 60° dry heated group samples were thickened 12.2 µm (±0.21) in the finer layer and 57.33 µm (±1.24) in the coarser layer, while for the UV-irradiated group, the mean max thickness was 12.23 µm (±0.90) in the finer layer and 58.00 µm (±6.68) in the coarser layer. Theoretical porosity analysis resulted in 74% and 88% for the finer and coarser layers. The finer layers’ theoretical porosity tended to decrease in dry heat and UV-irradiated samples compared with the respective control samples. Conclusions: Dry heat and UV sterilization processes do not substantially alter the morphometry of the P3 filter samples’ internal microstructure, as studied with micro-CT. The current study suggests that safe P3 filter facepiece reusability is theoretically feasible and should be further investigated.

Evaluation of ethylene oxide, gamma radiation, dry heat and autoclave sterilization processes on extracellular matrix of biomaterial dental scaffolds

Scaffolds used to receive stem cells are a promising perspective of tissue regeneration research, and one of the most effective solutions to rebuild organs. In the near future will be possible to reconstruct a natural tooth using stems cells, but to avoid an immune-defensive response, sterilize the scaffold is not only desired, but also essential to be successful. A study confirmed stem cells extracted from rat’s natural teeth, and implanted into the alveolar bone, could differentiate themselves in dental cells, but the scaffold’s chemistry, geometry, density, morphology, adherence, biocompatibility and mechanical properties remained an issue. This study intended to produce a completely sterilized dental scaffold with preserved extracellular matrix. Fifty-one samples were collected, kept in formaldehyde, submitted to partial demineralization and decellularization processes and sterilized using four different methods: dry heating; autoclave; ethylene-oxide and gamma-radiation. They were characterized through optical images, micro-hardness, XRD, EDS, XRF, SEM, histology and sterility test. The results evidenced the four sterilization methods were fully effective with preservation of ECM molecular arrangements, variation on chemical composition (proportion of Ca/P) was compatible with Ca/P proportional variation between enamel and dentine regions. Gamma irradiation and ethylene oxide presents excellent results, but their viability are compromised by the costs and technology’s accessibility (requires very expensive equipment and/or consumables). Excepted gamma irradiation, all the sterilization methods more than sterilizing also reduced the remaining pulp. Autoclave presents easy equipment accessibility, lower cost consumables, higher reduction of remaining pulp and complete sterilization, reason why was considered the most promising technique.

PSXIII-1 Effect of varieties and processing methods on physicochemical, nutritional, molecular structural characteristics of feed chickpeas

Abstract The objectives of this study were to evaluate the effect of varieties and heat processing methods on molecular structural, physicochemical, and nutritional characterization of feed chickpeas; evaluate the effect of heat processing methods, dry heat, wet heat and microwave irradiation processing method on feed chickpeas as an alternative source for protein and energy feed for ruminant livestock. To reveal the molecular structure spectral profile of chickpeas varieties and the molecular structure changes when applied heat processing methods, vibrational molecular spectroscopy was applied. Feed chickpea samples were determined for chemical profile, energy values, carbohydrate fractions. Subsequently, chickpea samples were incubated in the rumen of dairy cows for degradation kinetics analysis of nutrients. The intestinal digestion of feed chickpea samples was determined using three-step in vitro method with pre-incubation at 16h. Later, protein and carbohydrate related molecular spectral features before and after incubation were performed using vibrational ATR-FTIR molecular spectroscopy. The interactive relationship between processing induced molecular spectral profile changes and nutrient metabolism and availability were studied. The available results showed that varieties and heat processing methods significantly impacted molecular structural, physicochemical, and nutritional characterization of feed chickpeas.

Reusing Face Covering Masks: Probing the Impact of Heat Treatment.

The COVID-19 pandemic resulted in imminent shortages of personal protective equipment such as face masks. To address the shortage, new sterilization or decontamination procedures for masks are quickly being developed and employed. Dry heat and steam sterilization processes are easily scalable and allow treatment of large sample sizes, thus potentially presenting fast and efficient decontamination routes, which could significantly ease the rapidly increasing need for protective masks globally during a pandemic like COVID-19. In this study, a suite of structural and chemical characterization techniques, including scanning electron microscopy (SEM), contact angle, X-ray diffraction (XRD), X-ray photoelectron spectroscopy (XPS), and Raman were utilized to probe the heat treatment impact on commercially available 3M 8210 N95 Particulate Respirator and VWR Advanced Protection surgical mask. Unique to this study is the use of the synchrotron-based In situ and Operando Soft X-ray Spectroscopy (IOS) beamline (23-ID-2) housed at the National Synchrotron Light Source II at Brookhaven National Laboratory for near-edge X-ray absorption spectroscopy (NEXAFS).

Validating a Method to Ensure the Destruction of Salmonella on Product Surfaces During Impingement Cooking

This study investigated the effectiveness of cooking processes that incorporated hydrated surface lethality (HSL) steps for ensuring the reduction of Salmonella on the surfaces of small-dimension meat and poultry products cooked using short-duration, high-temperature impingement oven processes. Whole-muscle chicken tenders (3% fat), beef patties (10% and 30% fat), pork patties (10% and 30% fat), and chicken patties (10% and 20% fat) were surface inoculated with a 5-strain mixture of Salmonella to yield 8 log colony-forming units/g, then cooked in a two-zone impingement oven using either dry heat or steam-humidified HSL processes. The HSL steps used steam injection to control the wet-bulb temperature at either 71.1°C or 82.2°C. Dry-heat cooking processes using a dry-bulb temperature of 204.4°C and no steam-injected HSL steps failed to consistently achieve a 6.5 log reduction of Salmonella on chicken tenders and the low-fat patty products (≤10% fat). In contrast, processes incorporating an HSL step using an 82.2°C wet-bulb temperature in one or both zones resulted in ≥6.5 log reductions of Salmonella for all products. Sufficient reductions were achieved regardless of whether this 82.2°C wet-bulb HSL step was incorporated before or after a dry-cook step. Processes that incorporated an HSL step using a 71.1°C wet-bulb temperature in both zones also resulted in reductions ≥6.5 log for all products. Processes using a 71.1°C wet-bulb HSL step in only one zone delivered ≥ 6.5 log reduction for all of the patty products. However, the one-zone 71.1°C HSL step achieved ≥6.5 log reduction in chicken tenders only if used in the first zone of the two-zone oven. When the 71.1°C HSL step was used in the second zone for chicken tenders after using dry heat in the first zone, the target reduction of 6.5 log was not achieved. This research successfully validated approaches to ensure ≥6.5 log reduction of Salmonella on product surfaces.

Simple Strategy Preparing Cyclodextrin Carboxylate as a Highly Effective Carrier for Bioactive Compounds.

Many phytochemicals suffer from poor water dispersity and storage stability, which restrict their application within aqueous-based commercial products. β-Cyclodextrin (β-CD) is a water-dispersible molecule with a hydrophobic core that can encapsulate and protect non-polar substances. The functional attributes of β-CD can be further enhanced by chemical modification. In this study, a simple and effective dry-heating process was applied to fabricate succinic acid (SA)-modified β-CD (SACD) through esterification. SACD showed better encapsulation property than non-modified β-CD to guest molecules such as methyl orange (up to 1.41-folds of β-CD) and curcumin (with an encapsulation efficiency of up to 10 mg/g). Meanwhile, higher water solubility (up to 469.30 g per 100 g of H2O) was achieved for SACD, indicating that a high dose of SACD could be applied in an aqueous food matrix. Such a simple strategy exhibiting low cytotoxicity shows great potential incorporating bioactive compounds into functional foods.

Effects of tetrahydro-curcumin on the formation of β-carboline heterocyclic amines in dry-heated soy protein isolate in the presence of glucose

β-carboline heterocyclic amines (β-CHAs) are substances widely present in food products, and are considered to have synergistic teratogenicity. In this study's experiments, the dry-heated glucose (Glc)-containing soy protein isolate (SPI) was used as a model to examine the effects of tetrahydro-curcumin (THC) on the formation of β-CHAs. The structural characteristics of the protein, ninhydrin-reactive amino nitrogen (NRAN), changes in antioxidant properties, and so on, before and after heat treatments were studied at the same time. The results showed that 1 g/100 g Glc in SPI could inhibit the formation of 1-methyl-9H-pyrido [3,4-b]indole (Harman), while promoting the formation of 9H-pyrido [3,4-b]indole (Norharman). THC could inhibit Norharman formation during the dry heat processes of Glc-containing SPI when the addition content was 1 g/100 g (P < 0.05), and the inhibitory effects increased with the increases in the content of THC. In addition, a 5 g/100 g content of THC was observed to significantly inhibit the formation of Harman. β-CHAs and protein structures displayed good correlations, which indicated that interactions between food components may be one of the ways for exogenous additives to inhibit the formation of β-CHAs in protein foods.

A comparative study of the effect of different cooking methods on the quality and shucking of mussels

Fresh mussels (Mytilus galloprovincialis) were heat-treated for various time intervals, using moist-heat and dry-heat processes such as boiling, steaming, baking, and microwaving. The effect of heat treatment methods on cooking loss and shucking (shell opening) of mussels was investigated. All heat treatment methods succeeded 100% shell opening. Results indicated that cooking loss and shell opening of the heat-treated mussels significantly increased with increasing process time. The cooking loss was for the majority of the heat-treated mussels higher than 20% while greater cooking loss values were recorded for the steam-treated mussels. Microwave heating scored better results in shell opening of the mussels compared to the other methods. Multiple response optimization of process parameters revealed that the microwave treatment was found to be the optimal for improving the quality (cooking loss) and the efficiency of shell opening of mussels. The color of the heat-treated mussel meat was more or less orange. Practical applications Nowadays, the food industry faces the challenge to explore new methodologies in order to improve the quality characteristics of their products and, thereby, gain the consumers acceptability. During mussel heat processing, cooking loss is a very important factor strongly related to the heat treatment methods and affects the quality and yield of the final product. Although heating may lead to significant cooking losses, it is required in order to facilitate the shucking of mussels. To address this matter, in this study, the effect of different heat treatment methods on cooking loss and shell opening of mussels are investigated. The results suggest that the microwave heat treatment method can potentially be implemented in industrial mussel processing, guarantying better quality end products than the other methods do.

Effect of Thermal and Non-Thermal Processing on the Nutritional Composition, Pasting Profile and Protein Secondary Structure of Alfalfa

Abstract Alfalfa is an unconventional alternative legume and its potentiality for utilization can be improved by processing. In this study, alfalfa seeds were processed by different thermal and non-thermal techniques and evaluated for their physical properties, colour characteristics, nutritional composition, pasting profile and protein secondary structure. The results were analyzed using Principal Component Analysis to elucidate the effect of processing. Colour of the flour was more affected by thermal processing in comparison to non-thermal processing. Nutritional composition of alfalfa flour was significantly affected by germination as compared to other methods and germinated flour showed an increase in the protein content. All the processing treatments resulted in improving the pasting properties except for germination. Particularly, marked improvement in the pasting properties was observed by wet heat processing and soaking. ATR-FTIR exhibited change in the secondary structure of the protein as a result of processing and showed the dominance of intermolecular β-sheets in extrusion, germination and microwave treated flour and formation of anti-parallel β-sheets after dry heat processing. Wet heat processing and soaking treatment can be employed for alfalfa for enhancing its techno-functionality.

Effect of combination of dry heating and glucose addition on pasting and gelling behavior of starches

Normal corn, waxy corn, potato, and tapioca starches were subjected to dry heating by adding glucose at slightly alkaline conditions to investigate the impact of the combination of dry heating and glucose addition. After dry heating, normal/waxy corn and tapioca starches showed increased peak viscosity and decreased pasting temperatures, whereas potato starch exhibited decreased peak viscosity. The increase in peak viscosity of normal/waxy corn and tapioca starches became more significant after adding glucose to the dry heating process. Moreover, the starch gels became more rigid after dry heating with the addition of glucose than native and control starch. Dry heating alone decreased the melting temperatures and enthalpy of the starches assessed. Nevertheless, dry heating with glucose addition induced no significant changes in the melting characteristics of corn and tapioca starches; however, it significantly increased the melting temperature and enthalpy of potato starch compared to those by dry heating alone. Furthermore, dry heating in combination with glucose addition reduced paste clarity and induced slight thermal browning. These results clearly indicate that the combination of dry heating and glucose addition induces more intense changes in the properties of starch than those by dry heating or glucose addition alone.

Evaluation of amaranth flour processing for noodle making

Amaranth is an ancient grain that is high in gluten-free protein and is a drought tolerant crop. Due to growing consumer interest in nutrition and environment, there is a renewed interest in ancient crops such as amaranth. The objective of this study was to evaluate processing methods such as dry roasting and jet-cooking of amaranth flours for making high protein, gluten-free noodles. Commercial amaranth flour was processed by dry roasting and excess steam jet-cooking. The raw and processed flours were evaluated for proximate and amino acid composition, physical properties such as bulk density, water absorption, and pasting and properties and compared to wheat flour. The noodle dough and noodles made using the three amaranth flours and wheat flour were evaluated for texture, color, and cooking quality. Raw amaranth flour had higher protein, ash, and fat content but lower starch content when compared to wheat flour. Processing of amaranth flour did not affect the protein, starch, and ash content of amaranth flours. Bulk density of raw amaranth flour was significantly lower than wheat flour roasting did not affect the bulk density, but jet-cooking decreased the bulk density. Raw amaranth flour had higher peak viscosity than wheat flour. The jet-cooked amaranth flour had a shorter hydration time, lower peak viscosity, and low setback. Raw Amaranth noodle dough was softer but roasted amaranth flour did not significantly differ in dough hardness from wheat flour dough. The noodles made from raw and processed amaranth flours were softer than wheat flour noodles. Amaranth flour noodles had a softer bite than wheat flour noodles, roasting increased the hardness of the amaranth flour noodles. Raw and roasted amaranth flours had similar cooking yields as wheat flour, but jet-cooked amaranth flour noodles had higher cooking losses and partially disintegrated during cooking. Roasted amaranth flour has potential for replacing wheat flour in the preparation of acceptable gluten-free, nutritive noodles. Practical Application Roasted amaranth flour has potential for replacing wheat flour in the preparation of acceptable gluten-free, nutritive noodles. Amaranth crop is drought tolerant, and amaranth grain is high in protein, rich in essential amino acids and is gluten- free. Roasting a simple dry heat process and jet-cooking a high heat and shear process was applied to improve the nutrition and digestibility of amaranth flour. The raw, roasted, and jet-cooked amaranth flour was evaluated, and characteristics compared to wheat flour. Noodles made from amaranth flours were compared to wheat flour noodles. This work demonstrates that roasting improved the cooking yield and texture of cooked noodles. This will expand utilization of amaranth and contribute to the sustainability of U.S. agriculture in the era of climate change.

Influence of thermal processing on the characteristics and chemical profile of ora-pro-nobis by PS/MS paper spray

This work aimed to evaluate the influence of dry and wet heat processing on the antioxidant profile and antioxidant activity in ora-pro-nobis leaves. The leaves were collected, washed, and separated into three groups for the treatments: application of moist heat (hydrothermal cooking at 100 ºC / 4 minutes), application of dry heat (70 ºC / 8 hours), and control (raw material). The characteristics were evaluated: total soluble solids (SST), total solids (ST), pH, phenolic compounds (CPT), flavonoids (FT), anthocyanins (AT), antioxidant activity (AA). To identify the chemical profile and the chemical profile, fingerprints were obtained using PS / MS paper spray. The content of SST and ST decreased with moist heat. The CFT content increased with wet heat (12.43 ± 0.98) and decreased with dry heat (4.25 ± 0.93 g EAG 100 g-1). There was a decrease in the FT and AT content in the leaves processed with dry heat (132.67 ± 20.28 mg 100 g-1 and 19.70 ± 3.34 mg CG 100 g-1, respectively). AA decreased in both processes, which was higher in ora-pro-nobis leaves processed with dry heat (0.82 ± 0.0033 µmol ET g-1). 26 phenolic compounds were identified in the ora-pro-nob leaves by paper spray. The chemical profile, except for the substances 4,5-dimethyl-2,6-octadiene and methyl ester linolenic acid was not affected by thermal processing. Knowing the effect of food processing is important to understand the behavior of compounds that act beneficially on human health.

Dry-heat processing at different conditions impact the nutritional composition and in vitro starch and protein digestibility of immature rice-based products.

Immature grain represents a precious nutritional source in many rural Africa areas. To optimize processing of immature rice into pepeta (a traditional rice-flakes produced from immature rice grains), immature rice (TXD306 variety) harvested at 18 and 26 days after 50% heading were processed in the laboratory under different soaking (0 and 12 h) and roasting temperature (80, 100 and 120 °C) regimes. Riboflavin, nicotinic acid, nicotinamide and iron concentration increased with severity of roasting temperature, while thiamine has an opposite trend. Heating promoted the transformation of insoluble into soluble dietary fiber, increased lipid digestibility decreasing protein one, which showed the highest value when rice was roasted at 100 °C. Soaking before roasting significantly increased moisture and iron content while slightly increased riboflavin, nicotinic acid and nicotinamide when compared to unsoaked products. Among roasted products, starch digestibility increased with roasting temperature. Microstructure analysis indicated a complete loss of cell wall integrity in cooked rice, determining a complete starch and protein digestion while this is delayed in raw rice and roasted products. We concluded that roasting at 100 °C is the optimum temperature to produce pepeta of the highest protein digestibility and low starch digestibility. Soaking before roasting at 120 °C is best when retaining micronutrients is considered.