Flour Food Products Research Articles

Scientific substantiation of use of food plant raw materials for production of specialized flour food products in cases of pathologies of metabolism protein component

There is a number of diseases caused by metabolism protein disorders. The treatment requires dietary therapy with specialized food products. Information on diseases associated with metabolism protein disorders protein in this paper, as well as restrictions in the formulation of diets, analyzing vegetable crops and their products, which can be used in the production of flour food products intended for people with metabolism protein disorders. Use of raw materials in development and production of such products is often not confirmed by the results of chemical composition and, as a consequence, isgroundless and inexpedient. Vegetable raw materials characterized by low protein content or absence of gluten have significant differences in technological properties compared to wheat flour, which forms the basis of most flour food products, which requires adjustments in the formulation or technological process of production of various groups of flour food products. Samples of buckwheat flour, including whole-milled flour from green buckwheat, rice and corn flours, sorghum flour, native potato and corn starches from different producers were used in the study. During the research we used common and special methods of determining the chemical composition, organoleptic and physical-and-chemical quality indicators, technological properties of the products and their chemical properties.

Magnesium, Potassium, Calcium and Phosphorus in Durian Seed Flour Food Products

Durian seed flour can be used for the manufacture of food products such as sticks and steamed sponges. Sticks and steamed sponge cake are foods that many people like from children to adults. Durian seed flour is rich in minerals including magnesium, potassium, calcium and phosphorus. This study aims to determine the content of magnesium, potassium, calcium and phosphorus in food products from durian seed flour using Atomic Absorption Spectrophotometer (SSA) and UV-Vis Spectrophotometry. The results showed that the magnesium content in the sticks of durian seed flour with formulation 1 (0% durian seed flour) amounted to 84,053 mg/kg, formulation 2 (50% durian seed flour) amounted to 145,213 mg/kg and formulation 3 (100% durian seed flour) amounted to 142,313 mg/kg. Potassium content on sticks from durian seed flour with formulation 1 (0% durian seed flour) of 1,186 mg/kg, formulation 2 (50% durian seed flour) of 1,863 mg / kg and formulation 3 (100% durian seed flour) of 1,693 mg/kg. The calcium content in steamed sponge from durian seed flour with formulation 1 (0% durian seed flour) of 30.37 mg/kg, formulation 2 (50% durian seed flour) of 37.84 mg/kg and formulation 3 (100% durian seed flour) of 35.84 mg /kg. While the phosphorus content n steamed sponge from durian seed flour with formulation 1 (0% durian seed flour) of 17.1 mg/kg, formulation 2 (50% durian seed flour) of 27.1 mg/kg and formulation 3 (100% durian seed flour) of 24.3 mg/kg.

Trehalose-induced changes in the aggregation behavior and structural properties of wheat gluten

Trehalose is widely used in the food and cosmetics industry owing to its unique stabilizing properties. In this study, we aimed to further understand the effect of trehalose on the aggregation and structural properties of gluten. We investigated changes in the aggregation and textural properties, molecular weight distribution, disulfide bond contents, secondary structure, and network structure for weak-, middle-, and strong-gluten when supplemented with trehalose. The results showed that the macromolecular aggregation of gluten proteins was impaired. The hardness, gumminess, and chewiness of dough reduced, whereas adhesiveness increased significantly. Moreover, a looser gluten network structure was obtained with increase in trehalose content. High levels of trehalose (<5%) caused a decrease in the disulfide bond content. Secondary structure analysis of gluten indicated that the α-helix content increased for weak-gluten. In strong-gluten wheat, the β-sheet content was converted to random coil. This suggests that trehalose affected the hydration level of gluten. Trehalose likely competes with gluten for the available water by disrupting the hydrogen bonds between gluten and water molecules and breaking the ‘‘loop and train” model of gluten. Thus, the decreased disulfide bond content and increased α-helix and random coil contents induced by trehalose inhibited gluten aggregation and interrupted the gluten network. The study findings improve our understanding of trehalose functionality in dough of different gluten strength. Furthermore, these data provide valuable insights into the application of trehalose in wheat flour food products.

Empirical Investigation on the Design and Fabrication of Cassava Grating Machine of 4.5kw

Abstract: Cassava products has been diversified ranging from one product to another, such as the use of cassava in livestock feed, means that more maize and other feed materials used in the past can now be available for other uses. Diverse uses of cassava flour food products such as its glucose for pharmaceuticals products as well as food supplements, and to make alcohol and other beverages, would enhance farmers to cultivate more because of its financial benefits. There is a gap between industrial processors and producers of cassava products that must be strengthened. The Federal government of Nigeria’s mandate to include 10% HQCF (High Quality Cassava Flour) flour in all products of wheat flour for bread-making has led to farmers and food processors demanding equipment and machinery to increase production. The aim of this research is to design and fabricate a cassava grating machine of 4.5kw and to carry out performance evaluation of the machine which met the objective of effective grating replacing the wooden grating machines. The materials were sourced locally which led to cost effectiveness of the machine. After, the machine was designed and fabricated, the performance evaluation of the machine was tested, the feed rate and grating rate were obtained as a function of time. The average feed rate of the machine was found to be 30kg/min which gave an input capacity of 1800kg/hr. Authors reported that it takes 1 hour to completely grate 740kg of cassava tubers. Keywords: Power Transmission: Tacking: Stitching: Rotational Torgue: Speed Transmission: Design Calculations, Tabe Shear, Bending Machine: Welding machine

Vortex- assisted liquid- liquid microextraction for the trace determination of potassium bromate in flour food products

Potassium bromate, also reported as a carcinogenic agent, commonly functions to improve flour in the baking industry to increase bread volume. In this study, a green and novel preconcentration and microextraction method, termed as vortex assisted liquid–liquid microextraction combined with UV–Vis spectrophotometry was developed and utilized for trace determination of Potassium Bromate in food samples. Furthermore, various chemometric methods have been used. Under optimum conditions, the linearity range was obtained in the range between 0.02 and 2 µg/mL. Using the proposed analytical approach, the detection limits and quantitation of KBrO3 were 0.02 and 0.07 µg/mL, respectively. A pre-concentration factor of 22.2 was reported. The precision of the method was evaluated in the terms of repeatability and reproducibility and expressed by the relative standard deviation; the levels of them were considerably higher than 5.07 and 4.8%. The proposed approach was applied to the determination of trace bromate in different flour products.

MARKET ANALYSIS OF EXTRUDED FIELD BEAN FLOUR FOOD PRODUCT POTENTIAL

The consumption of functional food is increasing in almost all industrialized countries, not only because of an aging population but also because of a more enthusiastic lifestyle, which makes meeting the nutritional requirements more difficult. In part, the transition to processed, easily packaged and pre-cooked foods is considered to be a response to long working hours. It resulted in an increased demand for ready-to-eat foods in recent years and it is expected to continue growing. The aim of the research is to study and analyse the need for extruded field bean flour food products in the market. Methods used in the research – monographic, synthesis, statistical analysis methods. The research developed proposals for the sale of extruded field bean flour as a food raw material in different markets.

Aggregative and structural properties of wheat gluten induced by pectin

Pectin is a common food additive used for enhancing the health benefits of dietary fibers, and is the most structurally and functionally complex polysaccharide, rich in galacturonic acid. In this study, we investigated changes in the aggregative property of gluten, their rheological properties, and secondary structure, as well as in the gluten network, when supplemented by apple pectin. Adding pectin was shown to enhance the macromolecular aggregation of gluten, and improved the rheological properties of dough by inducing a dense network of gluten. The presence of pectin decreased α-helix content but increased β-sheet and β-turn structure of gluten, suggesting that pectin affected the hydration level of gluten, leading to the formation of aggregated β-structures. This study provides a better understanding of pectin functionality in wheat flour dough, and is valuable for guiding in the application of pectin in wheat flour food products.

Reduction, Prevention, and Control of Salmonella enterica Viable but Non-culturable Cells in Flour Food.

The processing and storage conditions of flour food inevitably pose environmental stress, which promote bacteria to enter a viable but non-culturable (VBNC) state. The existence of VBNC cells causes false-negative detection in traditional culture-based detection methods, resulting in food quality and safety issues. This study aimed at investigating the influence factors including nutrition, acid, salt, and temperature for the entry into a VBNC state of Salmonella enterica and an efficient detection method. During induction with multi-stress conditions, nutrition starvation antagonizes with low-level acidity. Besides, high-level acidity was considered as an inhibitor for VBNC induction. Four inducers including nutrition starvation, salt stress, low-level acidity, and low temperature were concluded for a VBNC state. In addition, the keynote conditions for S. enterica entering a VBNC state included (i) nutrient-rich acidic environment, (ii) oligotrophic low-acidity environment, and (iii) oligotrophic refrigerated environment. Based on the keynote conditions, the environmental conditions of high acidity (1.0% v/v acetate) with low temperature (−20°C) could successfully eliminate the formation of S. enterica VBNC cells in flour food. In addition, combining with propidium monoazide pretreatment, PCR technology was applied to detect S. enterica VBNC cells. The sensitivity of the PMA–PCR technology was 105 CFU/ml in an artificially simulated food system. The results derived from this study might aid in the detection and control of VBNC state S. enterica in flour food products.

Conceptual Relation Between Quality of Life and Environmentally Friendly Food

One of the most important indicators of the quality of life is environmentally friendly nutrition implying the use and rational combination of eco-friendly raw materials contained in recipes of new generation products, thus guaranteeing full supply of food and biologically active agents to all vital systems of an organism. The development of the society fosters the increasing interdependence and interconditionality of processes within the “nature-person-society” system. The current environmental situation brought the problem of environmental culture and its role in the optimization of socionatural interaction to the foreground. The paper presents the materials of theoretical justification of conceptual relations between the quality of life and eco-friendly nutrition; it describes pilot studies of safety indicators, polysaccharide composition of aromatic plants for their use in the production of functional food to enrich the composition with protective components. It is established that the studied aromatic plants (AP) growing in environmentally friendly territories of the Republic of North Ossetia-Alania are characterized by low weight ratio of toxic substances (below admissible hygienic standards), high content of dietary fibers (DF). The sorption capacity of AP powders in relation to lead is studied. All studied powders of AP modification products are characterized by high sorption capacity. The technologies of flour food with addition of AP powders are developed. It is revealed that in comparison with control samples certain flour food products almost twice reduce the lead content in the blood of laboratory infant rats.

Millifluidic chip with a modular design used as a sample pretreatment cartridge for flour and flour food products

The integration of sample pretreatment remains one of the hurdles towards a rapid, automated micro total analytical system (µ-TAS) for real samples. In this paper, a modular design, which was used for sample preparation, has been developed as the polydimethylsiloxane (PDMS) millifluidic chips with channels at a millimeter level. Multiple functional units, including extraction, filtration, mixing and solid phase extraction (SPE), for sample pretreatment were integrated in one chip. In this chip, each functional unit was connected by pump tubings and one-way valves in series to form a fully automated system. Based on the modular design, multiple functional units have been combined in different sequences according to practical needs. In addition, the proposed system has characteristics of miniaturization, portability, and real-time application. Herein, spiked benzoyl peroxide (BPO) in flour samples was used as a model compound to study the system's performances. With a portable integrated Raman spectrometer for detection, the detection limit of BPO was 0.017gkg−1, with a linear relationship from 0.025 to 0.5gkg−1. This modular design was demonstrated to be effective and it can be expanded for pretreatment of other food samples.

Life Cycle Assessment of a New Feed Production Obtained by Wasted Flour Food Collected from the Distribution and Retail Phases

Abstract This study assesses the suitability of flour food products wasted during the distribution phase to be used as raw material for the production of animal feed. Landfill is nowadays the most adopted end of life option for flour food products. Nonetheless, by setting up a specific sorting system, it would be possible to separate the wasted food from its packaging and to recover both of them. In this latter case, food waste could be better valorised, by diverting it to alternative channels, such as anaerobic digestion or animal feeding. In this study, the environmental performance of two valorisation scenarios for floor food waste intended to be used to produce animal feed were analysed using the Life Cycle Assessment methodology. The new scenarios are compared with one another and with the traditional feed production. Results of the study show that the new scenarios lead to environmental benefits for all the considered impact categories.

Risk assessment of buckwheat flour contaminated by thorn-apple (Datura stramonium L.) alkaloids: a case study from Slovenia

In Slovenia, a mass poisoning incident involving 73 consumers with symptoms such as dry mouth, hot red skin, blurred vision, tachycardia, urinary retention, ataxia, speech disturbance, disorientation and visual hallucinations occurred in 2003. In all cases, consumers had eaten buckwheat flour food products within the last few hours. Investigations by responsible authorities identified the contamination of a range of buckwheat food products with thorn-apple (Datura stramonium L.) seeds containing toxic alkaloids, atropine and scopolamine. To ensure the safe consumption of buckwheat food products, we carried out risk characterisation and proposed provisional maximum residue levels (MRLs) of atropine and scopolamine mixture in buckwheat flour. In the absence of critical “no observed adverse effect levels” for atropine and scopolamine, we based our estimation of the acute reference doses on the lowest recommended therapeutic doses. Taking into account the additive effect of the two alkaloids, we calculated acute reference doses of the mixture, that is 0.05 µg/kg of body mass for atropine and 0.03 µg/kg of body mass for scopolamine. MRLs for atropine and scopolamine mixture in buckwheat flour were estimated in a worst-case scenario, that is consumption of 100 g of flour by a child weighing 10 kg and taking into account a range of atropine/scopolamine ratio in implicated food products, that is 0.85–3.3. We proposed the national MRLs for atropine/scopolamine mixture in buckwheat food products: 4.0 µg/kg (atropine) and 2.0 µg/kg(scopolamine). However, in view of the large variability in the alkaloid content, depending on the origin of the Datura, we propose that risk assessment should be carried out on a case-by-case basis, taking into account the ratio between atropine and scopolamine content in a particular sample.

Determination of total arsenic, total inorganic arsenic and inorganic arsenic species in rice and rice flour by electrothermal atomic absorption spectrometry

The determination of inorganic arsenic species in food has become very important during the last few years, since As(III) and As(V) are considered carcinogenic and found at high concentrations in food products, such as rice. The present work describes the development of three different methods for the determination of total arsenic, total inorganic arsenic, and As(III)–As(V) in rice and rice flour food products, purchased from the local market by electrothermal atomic absorption spectrometry (ETAAS). The methods were based on the use of different selective extraction procedures and the optimization of all crucial instrumental and methodological parameters. By these new preparation procedures for the determination of arsenic species, the loss and transformation of analytes during the extraction and digestion steps was prevented. For the validation of each method, precision, accuracy, and selectivity have been assessed, as performance criteria. All developed methods were accurate and precise. The calculated recoveries ranged between 92% and 105% and the (%) relative standard deviation values, under repeatability or reproducibility conditions, were lower than 15% for all different concentration levels tested. The validated methods were applied successfully for the determination of total arsenic and total inorganic arsenic in a proficiency test organized by the International Measurement Evaluation Program (IMEP-107). The methods were also applied in rice and rice flour samples purchased from the Greek market and the obtained results indicated that in almost all samples total arsenic and total inorganic arsenic were detected at ng/g levels.