Effect Of Toasting Research Articles

Immunohistological visualization of the effect of soybean processing on Kunitz trypsin inhibitor

Anti-nutritional factors such as trypsin inhibitors represent a major hindrance in the usage of soybean-based products as feed for non-ruminant feedstock. Here we studied the effect of four different methods of soybean processing to generate soybean meal (oil-extraction with a solvent, toasting, mechanical extraction, and fermentation) on the Kunitz trypsin inhibitor and soy protein. We visualized both proteins in situ using indirect immunofluorescence on resin sections with specific rabbit-raised polyclonal antibodies and laser-scanning confocal microscopy We characterized their cellular localization in raw soybeans and show that Kunitz trypsin inhibitor and soy protein occupy different domains related to protein globoids. Semi-quantification of the signal intensities showed an only moderate reduction in detectable Kunitz trypsin inhibitor epitopes after any type of processing. On the other hand, a considerable loss of trypsin inhibitor activity was shown with a standardized assay. The effect of toasting can be seen as significantly increased green fluorescence possibly due to the production of advanced glycosylation end products. This work introduces antibody-based in situ visualization as a new promising way to study anti-nutritional factors in soybean-derived products.

Effect of toasting and decortication of oat on rumen biohydrogenation and intestinal digestibility of fatty acids in dairy cows

This experiment quantified the effect of decorticated and toasted oat (Avena sativa L.) on fatty acid (FA) supply, ruminal biohydrogenation (BH) of FA, and intestinal digestibility of FA in 4 ruminal and intestinal cannulated Danish Holstein cows. Experimental diets containing untreated oat, decorticated oat, toasted oat, and decorticated and toasted oat were fed ad libitum to the cows in a 2 × 2 factorial arrangement in a Latin square design throughout 4 periods. Unless otherwise mentioned, the results of this study indicate the main effect of decortication and toasting. Decortication increased the intake of FA by 40.3 g/d and increased feed-ileum digested FA, whereas toasting decreased the intake of FA by 69.3 g/d. Toasting increased both feed-ileum and total-tract digestibility of FA by 59.8 and 67.4 g/kg of FA intake, respectively. The proportion of C18:2n-6 in FA intake increased, and the C18:3n-3 proportion in FA intake decreased due to decortication. Toasting resulted in a dramatic reduction of the C18:2n-6 proportion in FA intake, and it increased the proportions of C18:0 and C18:3n-3 in FA intake. Toasting reduced ruminal BH of C18:1n-9 and C18:2n-6 by 134 and 11.7 g/kg of FA intake, respectively, and toasting increased the proportion of unsaturated FA to saturated FA in the duodenal FA flow. Decortication decreased the ruminal BH of C18:3n-3 by 38.0 g/kg of FA intake. Decortication increased small intestinal digestibility of C12:0, C15:0, C20:0, and C22:0. Toasting increased the small intestinal digestibility of C15:0, C18:0, trans-C18:1, C20:0, and C24:0. Toasting reduced the small intestinal digestibility of C18:1n-9, C18:2n-6, and C20:1n-9. This study showed that decortication successfully increased the intake of FA and flow of FA at the duodenum and feed-ileum digested FA. However, toasting oat at 121°C caused a remarkable decline in FA concentration in oat, and thereby FA intake; therefore, toasting cannot be recommended.

11. What’s in a Loaf? A Bio-accessibility Study of Toxic Elements in Gluten-free and Rye Breads and the Effect of Toasting Bread on the Bio-accessibility of those Elements Using ICP-MS

Bread is a staple in the North American diet with over 4 million tonnes consumed in the US annually. The popularity of breads made from alternative grains (such as rye, quinoa, and pumpernickel) and the increase in gluten free (GF) alternatives (made from a mixture of rice and other alternative grains) has significantly contributed to this growth[1] While the hunger for alternative breads is increasing, there is little research into the risks associated with consuming breads made from alternative grains. Studies[2] have shown that many grains can contain high levels of toxic elements, especially if they are grown in soils with high levels of these elements.
 A previous study [3] investigated the risk associated with toxic elements in rice, and concluded that these elements are highly bio-accessible when the rice is not washed before processing. It is therefore extremely important to investigate the risk and bio-accessibility of toxic elements in these popular alternative breads.
 Two different alternative breads were analyzed for their toxic element compositions, and the bio-accessibility of these elements was investigated. Results showed that the gluten free breads contained high concentrations of arsenic and selenium, and little to no levels of cadmium or lead. Rye bread, in comparison, contained little arsenic, cadmium, or selenium which was consistent with previous studies. Further work will investigate the effect of toasting and will also utilize an innovative online leaching method that significantly improves bio-accessibility results [3,4].

Effects of toasting, inclusion levels and different enzyme supplementations of faba beans on growth performance of broiler chickens

Faba beans (Vicia faba) are an alternative protein source that likely can be used to a higher extent in broiler diets. White-flowered faba beans contain antinutritional substances (ANS) such as non-starch polysaccharides (NSP), trypsin inhibitors, and lectins, which might limit its inclusion level. Lectins and trypsin inhibitors are heat labile and previous studies have shown that steam-pelleting and enzyme treatment improves the nutritional value of faba beans. However, alternative to pelleting would facilitate for farmers to add faba beans on-farm. Currently, there are machines available for toasting faba beans on-farm, which might be used for broiler mash diets. The objective of this study was to investigate the effect of inclusion level (0, 10, 20 and 30%), toasting (140°C 5.5 min) and different enzymes (xylanase + phytase vs. xylanase, phytase, amylase, protease) of faba bean diets on growth performance and organ parameters in broilers. To test this, 2 experiments 34 and 35 days, using a total of 480 chickens were performed. Feed intake, body weight (BW) and feed conversion ratio were registered weekly, in addition, organ and carcass weights were registered at slaughter. The results showed that inclusion of 20% faba beans is possible in a pelleted diet with maintained broiler growth performance. When 20% was included in a mash diet, feed intake and BW decreased compared to chickens fed pelleted diets, irrespectively of pre-toasting of the beans. It can be concluded that toasting cannot replace pelleting. Supplementation of protease and amylase in addition to xylanase and phytase did not improve the nutritional value of faba beans.

Effect of heat processing on the antioxidant properties of pearl millet (Pennisetum glaucum L.) cultivars

The effect of toasting (mild heat treatment) and cooking (severe heat treatment) on color and antioxidant properties of flours from pearl millet cultivars grown in India were investigated. The antioxidant properties studied were total phenolic content (TPC), total flavonoids content (TFC), antioxidant activity (AOA), metal chelating activity (MCA), and ABTS+ scavenging activity. Toasting resulted in increase in antioxidant properties (TPC, TFC, AOA, MCA, and ABTS+) as well as hunter a* and b* values. The hunter L* value was, however, decreased. Except for increase in hunter L* value and MCA all other antioxidant properties of flours studied showed a decrease after cooking as compared to flours from their native counterparts. Comparison of both the processing methods revealed that except for MCA, all other antioxidant properties of flours after toasting had significantly (p < 0.05) higher values than after cooking.

토스팅에 따른 김의 지방질 산화, 산화방지성분과 색소 변화

The effects of toasting, simulated gimgui (dried and toasted laver) manufacturing, on lipid oxidation and antioxidant and pigment contents of dried laver (Porphyra spp.) were evaluated by peroxide value (POV) and conjugated dienoic acid (CDA) value measurement, HPLC, and spectrophotometry. Dried laver was toasted for 40 or 300 s at 120℃, or for 2 or 5 s at 250℃. The POV and CDA contents were significantly higher in the toasted samples (0.60-0.69 mmol/kg and 2.17-4.20%, respectively) except in samples toasted at 120℃ for 40 s, compared to those in the non-toasted samples (0.43 mmol/kg and 1.21%, respectively). Chlorophyll was the most stable pigment during toasting (>90% retention), followed by carotenoids (50-77% retention) and phycocyanins and phycoerythrins (13-73% retention). Porphyran was the most stable antioxidant (>95% retention), and polyphenols, the most unstable antioxidant (24-75% retention). Despite the degradation of pigments and antioxidants during toasting, the dried laver still contained health-benefiting components after toasting.

Influence of toasting treatment on permeability of six wood species for enological use

Abstract The major physical properties and permeability of six wood species, namely, Castanea sativa, Prunus avium, Robinia pseudoacacia, Fraxinus excelsior, Quercus alba, and Quercus petraea, have been investigated from the enological point of view. With permeability studies in focus, impregnation and evaporation losses were assessed by means of a hydroalcoholic solution similar to wine. Both native and toasted woods were tested, as toasting is a common pretreatment for barrels destined to be used in wine aging. Evaporation losses of all species, with and without treatment, follow a positively sloped linear model with R 2 adjusted ≥90%, whereas losses by impregnation followed an asymptotic model with R 2 values ≥80%. The effects of toasting are species specific. It was observed that the impregnation and evaporation losses decrease significantly in the species C. sativa, R. pseudoacacia, Q. alba, and P. avium. It is remarkable that toasted F. excelsior has total losses much higher than the other woods tested; thus, toasting of this type of wood is not recommendable for manufacturing wood staves for winemaking.

High-power ultrasonication-assisted extraction of soybean isoflavones and effect of toasting

The effect of high-power ultrasonication (HPU) on extraction of soybean isoflavones and components, including total phenolic and DPPH radical scavenging activities (RSA) were evaluated. Isoflavones from defatted soybean flakes were extracted using a bench scale HPU system at 20 kHz and varying amplitudes (18–54 μm) for 1 and 3 min. Aqueous acetonitrile, and aqueous ethanol based solvents were evaluated for extraction at samples-to-solvent ratios of 0.1:1 and 0.2:1. The non-sonication control extraction was with mixing with magnetic stirrer for 2 h. Preliminary data indicated 1.2–1.5 times more genistein recovery at 1, and 3 min sonication compared to control, however, total phenolic decreased. The genistein recovery was lower at higher sonication levels. RSA also decreased to 40% for HPU-assisted extractions. Total isoflavones recovery in HPU-assisted extractions increased from 600 to 5813 μg/g. The concentration of major isoflavone components, genistein, daidzein, and glycitein also increased by 10-fold. HPU for 3 min reduced the average particle size of treated soy flakes from 530 μm to 60 μm. Toasting at 150 °C of defatted soy flake for longer period of time led to higher aglycone concentration in extract; however, 2 h toasting was sufficient prior to HPU-assisted extraction.

Effects of the addition of a meal deriving from toasted durum wheat kernels on dough properties and spaghetti cooking behaviorEfectos de la adición de una harina derivada de granos tostados de trigo duro en las propiedades de masa y comportamiento para el cocido de espaguetis

The aim was to study the effects of toasting of durum wheat kernels on the properties of dough and spaghetti produced with semolina and increasing amounts of the meal deriving from toasted kernels. The replacement of semolina with the toasted meal caused a decrease in the dough strength and an increase of its tenacity already at a substitution level of 100 g kg−1. Pasta made with 100% semolina or with a mixture of semolina and 200 g kg−1 of toasted durum wheat meal appeared as the best, being the less compressible and showing the highest values of cohesiveness. Water sorption curves were successfully described through the Peleg's equation. The application of response surface regression followed by stepwise regression allowed to write one equation for each of the textural properties measured. Gluten index was the best predictor of compressibility, cohesiveness, and gumminess whereas elasticity was better predicted on the basis of both gluten content and gluten index. Observed and predicted values were highly correlated with R 2 ranging from 0.707 (compressibility) to 0.867 (gumminess). El objetivo fue investigar los efectos de tostado de granos de trigo duro en las propiedades de masa y espaguetis producidos con semolina y cantidades cada vez mayores de la harina derivada de granos tostados. La sustitución de semolina por la harina tostada originó una disminución de la fuerza de la masa y un incremento de su tenacidad ya a un nivel de sustitución de 100 g kg−1. La pasta hecha con 100% semolina o con una mezcla de semolina y 200 g kg−1 de harina tostada de trigo duro (TDWM) se mostró como la mejor, siendo la menos compresible y mostrando los valores más altos de cohesión. Las curvas de absorción de agua se describieron exitosamente a través de la ecuación de Peleg. La aplicación de la regresión de superficie de respuesta seguida de regresión progresiva permitió escribir una ecuación para cada una de las propiedades texturales medidas. El índice de gluten fue el mejor predictor de compresibilidad, cohesión y gomosidad, mientras la elasticidad fue predicha mejor en base a ambos contenido de gluten e índice de gluten. Valores observados y predichos fueron altamente correlacionados con R2 entre 0,707 (compresibilidad) y 0,867 (gomosidad).

The effect of toasting and boiling on the fate of B-aflatoxins during pinole preparation

The fate of B-aflatoxins was studied during the toasting and boiling of contaminated maize. One lot of aflatoxin-free grain served as the control Lot 1 (L1). Lot 2 (L2) and Lot 3 (L3) had aflatoxin concentrations of 120.7 and 575.0 μg kg −1. In the case of contaminated pinole-powder, the aflatoxin content was 22.9 for L2 and 171.0 μg kg −1 for L3 and, after atole preparation (a Mexican porridge-like drink), the aflatoxin content was 9.7 and 68.2 μg kg −1 for L2 and L3, respectively. According to these results, higher reductions in mycotoxin levels were achieved during the toasting process and only a moderate extra-reduction occurred during the boiling process.

Effect of Toasting and Extrusion at Different Shear Levels on Soy Protein Interactions

The effect of toasting and extrusion at different shear levels on protein interactions in soybean meal was studied by extraction methods using buffers containing urea and dithiothreitol (DTT). It is suggested that noncovalent interactions were the main forces in protein structure formation during the toasting process but are less important during extrusion. After extrusion, both noncovalent interactions and disulfide bonds may be involved during low-shear extrusion. At higher shear levels, other covalent cross-linking reactions may also occur. After extrusion, mainly polypeptides of glycinin were found in the protein fractions obtained after extraction with DTT, especially the acidic polypeptide. In combination with in vitro protein digestibility results, it was concluded that glycinin is less digestible compared with β-conglycinin. It appeared that after toasting and especially after extrusion, an increasing amount of still active trypsin inhibitors could be detected after extraction with DTT, urea, and ...

Digestibility of dried and toasted peas in pigs. 2. Ileal and total tract digestibilities of amino acids, protein and other nutrients

Two experiments in which pigs were fed dried or toasted peas ( Pisum sativum var. Solara) from 2 years of harvest were performed. Diets with peas as the sole source of nitrogen were formulated to contain ≈ 170 g kg −1 crude protein (CP). Toasting applied in the present conditions (moisture content ≈ 150 g kg −1, 130°C, 3–4 min) did not damage the lysine of the peas. The animals were fitted with a T-shaped cannula at the end of the ileum, and two balances with ileal and faecal collections were carried out. When peas from one of the harvests (Experiment 1) were fed, the ileal digestibility of most amino acids was increased by toasting; the digestibility of dry matter (DM) increased from 69.4 to 76.1%, the digestibility of energy from 71.2 to 77.2%, and the same tendency ( P = 0.16) was observed for protein digestibility. When peas from the other harvest (Experiment 2) were fed, no effect of toasting was observed on the ileal digestibilities of nutrients. DM ( P = 0.16) and energy ( P = 0.12) digestibilities showed tendencies for lower values after toasting. At total tract level, digestibilities were higher than at ileal level, and no effect of heat treatment on the digestibilities of nutrients was observed in either of the two experiments. It was concluded that toasting applied under specified conditions (moisture content ≈ 150 g kg −1, 130°C, 3–4 min) can improve the ileal digestibility of peas. However, harvests of different years can show different digestibilities and heat treatment can affect them unequally. Therefore, conclusions should be drawn with caution.