High-protein Flour Research Articles

Two-step process for gossypol reduction and protein enhancement in cottonseed kernel powder

AbstractCottonseed is the major by-product of cotton and it contains about 33% protein which shows its potential to be utilized for food applications. However, the presence of gossypol restricts its use for edible purpose. The previous attempts made for gossypol reduction in cottonseed meal resulted in poor extraction efficiency and loss in protein quality. The present study aimed at efficient removal of gossypol from the cottonseed kernel powder to produce the high-protein flour with an excellent amino acid profile. The process was divided into two stages; in the first part, gossypol was extracted from the kernel powder at optimized conditions (acetone-to-water ratio 90:10, sample-to-solution ratio (1:10), 30-min shaken time, and number of extractions 4). Further, the oil was removed from the acetone-treated sample that yielded 15.7% oil. In the second-stage processing, the de-oiled sample was treated at optimized conditions (ethanol-to-water ratio 50:50, citric acid 0.2 M, sample-to-solvent ratio 1:15, and incubation time 30 min) in a water bath at 100 ℃ temperature. The cottonseed flour produced in the present study had 64% protein, 23% carbohydrates, 0.24% total gossypol, and all essential amino acids except tryptophan.

Пневмоцентробежная классификация дисперсных частиц в процессе переработки зерна в муку

Russia enjoys a stable demand for flour products, including those obtained by the dry method of starch and gluten production. This study featured pneumocentrifugal parameters of fine particles in a spiral separator that classified milled grain into fractions, separated the solid phase from air, and identified the high-protein flour fraction in the flow. 
 Pneumatically classified flour was subjected to mathematical modeling and experimental research. The analysis of movement and deposition of particles in the working area covered particle mass, density, air-flow rate, and geometry, as well as their effect on the trajectory of particle movement and deposition. The experiment also involved the effect of air-flow rate and air-mix concentration on the classification efficiency.
 Particles from various grinding and break systems demonstrated classification modes that differed in soaring rate, size, and density. At an air-flow rate of 6–8 m/s, turn 1 of the spiral separator had the ratio of the internal coil radius to the inner pipe diameter as r1/dpipe = 7.9; it was r1/dpipe = 7 on turn 2 and fell down to r1/dpipe = 6.25 on turn 3; for all subsequent turns, the ratio was r1/dpipe < 5. Under these conditions, the fraction reached 160 µm and included small high-protein flour fractions with a particle size of 17–20 µm. The percentage of product accumulated on turns 1, 2, and 3 was 80, 12, and 8%, respectively. The maximal product separation efficiency of the third drain system was as high as 98% at an input rate of 6 m/s. The maximal separation efficiency for premium flour reached 99.2% at an input rate of 4.2 m/s.
 The separator proved efficient in classifying wheat grain flour into fractions as it was able to separate high-protein fraction and dispersed particles from the air flow. The separator could be used both as an independent device and as part of a complex technological scheme at the stage of pneumatic separators and unloaders.

Main biologically active substances of amaranth grain

The purpose of the study was to determine the nutritional value and main biologically active substances in amaranth grain from different geographical regions of growth and its processed products. Nine commercially available amaranth samples were selected for the study: 1-3. amaranth grain originated from Russia, Peru and India, respectively, 4. extruded flour, 5. high-protein flour, 30% protein 6. flour with a protein content of 20%, 7. flour, enriched with fiber, 8. cake flour, 9. amaranth grain that has not undergone technological purification (samples 4-9 - country of origin - Russia). The protein content in amaranth samples varied from 12.6 to 33.8%, the fat content was in the range of 5.6-8.1%, and the carbohydrate content was 50.4-72.2% , the ash content was 2.06-6.12% and moisture 2.1-7.1%. The main hydrocinnamic acids in amaranth samples were identified: caffeic, ferulic and p-coumaric. The main flavonoids in the studied samples were rutin pentoside, rutin and nicotiflorin (kaempferol-3-rutinoside). The main fatty acids identified: linoleic, oleic, palmitic, stearic, vaccenic, alpha-linolenic (ω-3).

PENGARUH PENAMBAHAN AIR REBUSAN BUAH PARE (MOMORDICA CHARANTIA L) DENGAN PERSENTASE BERBEDA TERHADAP SIFAT KIMIA DAN FISIK MIE BASAH

Wet noodles with the addition of boiled water for bitter melon are made from high protein flour, salt, eggs, and boiled water for bitter melon. The purpose of this study was to determine the effect of adding boiled water to bitter melon with different percentages on chemical properties (antioxidant capacity, total flavonoids, and water content) and physical properties (color and elongation). This study used a completely randomized design experimental method with three treatments, namely the addition of boiled water from bitter melon fruit by 60%, 75%, and 90%, and carried out two replications, followed by the One Way ANOVA data test and the Duncan Multiple Test Range (DMRT) follow-up test.). The results showed that the addition of boiled water pare gave a significant effect on the chemical properties (antioxidant capacity, total flavonoids, and water content) and physical properties (color and elongation) of wet noodles with the addition of boiled water from bitter melon.

Physiochemical and Sensory Properties of Bread Fortified with Wheat Bran and Whey Protein Isolates

This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino acids, were chosen to create high-protein flour blends. The main advantage of WBPI is that it is derived from readily available and inexpensive wheat bran. High-protein flour blends fortified with substitutions of 5%, 10%, and 15% flour with WBPI and WPI were subjected to chemical and rheological analysis. WBPI substitution slightly increased water binding and softening, but it resulted in a decrease in dough quality. In contrast, WPI substitution prolonged dough development time, improved dough stability, and enhanced farinographic quality. WBPI-substituted dough exhibited comparable extensographic properties to the reference flour, with 5% WBPI substitution leading to improved energy and dough resistance. However, as the level of WBPI flour substitution increased, extensographic parameters gradually declined without further enhancing the dough’s mechanical properties. Samples with 5% WPI substitution demonstrated superior mechanical properties compared to the reference sample. Baguette with high WBPI substitution was associated with reduced overall acceptance due to a bitter taste caused by the presence of small peptides, ferulic acid, and tannins, as confirmed by correlation analysis.

Mexican grasshopper (Sphenarium purpurascens) as source of high protein flour: Techno-functional characterization, and in silico and in vitro biological potential

The aim of this work was to evaluate the techno-functional properties of Mexican grasshopper flour with different thermal pretreatments, as well as to assess the anti-inflammatory and antioxidant potential of their protein hydrolysates. Insect flour was thermally treated at 70, 80, 90, and 121 °C. Insect flour protein solubility (184.3 – 278.5 mg/g) was higher at pH 7.0 – 11.0. Thermally processed flour at 70, 80 and 90 °C showed no significant differences (p > 0.05) in water/oil holding capacity, emulsion properties and gel minimum concentration. Protein hydrolysates presented antioxidant potential for DPPH (IC50: 0.78 mg/mL), ABTS (IC50: 0.63 mg/mL) and nitric oxide (IC50: 2.21 mg/mL). Protein hydrolysates showed inhibition potential against enzymes COX-2 (IC50: 0.52 mg/mL) and iNOS (IC50: 0.51 mg/mL) in biochemical trials. Molecular docking showed that from the 37 identified peptide sequences, GPPGPAGV (-9.5 kcal/mol) and KPTVGVVTY (-10.4 kcal/mol) have the lower binding energies for COX-2 and iNOS, respectively. S. purpurascens flour and protein hydrolysates could be used as a functional ingredient.

Buckwheat, Fava Bean and Hemp Flours Fortified with Anthocyanins and Other Bioactive Phytochemicals as Sustainable Ingredients for Functional Food Development

Facing a climate emergency and an increasingly unhealthy population, functional foods should not only address health issues but must be prepared from sustainable ingredients while contributing to our sustainable development goals, such as tackling waste and promoting a healthy environment. High-protein crop flours, i.e., buckwheat, hemp and fava bean, are investigated as potential matrices to be fortified with key bioactive phytochemicals from soft fruits to explore potential waste valorization and to deliver sustainable functional food ingredients. Hemp flour provided the best matrix for anthocyanin fortification, adsorbing of 88.45 ± 0.88% anthocyanins and 69.77 mg/kg of additional phytochemicals. Buckwheat and fava bean absorbed 78.64 ± 3.15% and 50.46 ± 2.94% of anthocyanins 118.22 mg/kg and 103.88 mg/kg of additional phytochemicals, respectively. During the fortification, there was no detectable adsorption of the berry sugars to the flours, and the quantities of free sugars from the flours were also removed. One gram of fortified hemp flour provides the same amount of anthocyanins found in 20 g of fresh bilberries but has substantially less sugar. The optimum conditions for high protein flour fortification with anthocyanins was established and showed that it is a viable way to reduce and valorize potential agricultural waste, contributing to a circular and greener nutrition.

Uses of multigrain for functional ice cream cone

A study was conducted to understand the acceptance of blended healthy gluten-free high protein flour; we aimed to standardize an innovative, preservative-free, simple, and nutritional that is cost-effective. Grains are a staple and major part of the human diet. Multigrain products are made by combining more than two grains. They give more nutrients. They give more than regular single grain consumption and fulfill deficiencies of nutrients of other grains. The study explored Whole wheat flour, Millet, Oats, Quinoa and Amaranth. Without whole wheat flour develop an ice cream cone. Processing of grains may lead to the destruction of nutrients from grain therefore different types of grain are mixed to make multigrain food products. Bioactive compounds are fatty acids, minerals, vitamins, prebiotics, probiotics, dietary fiber, carotenoids, enzymes, antioxidants, and phytochemicals. These bioactive compounds help in the prevention of various chronic diseases as well as keep your body healthy. In this review, I discuss multigrain product and their nutrition, the product designed was multigrain flour, the effect of processing on grains and their health benefits. The study explored multigrain flour to develop an ice cream cone. The product was developed under laboratory conditions, standard steps were followed to develop the product. The Evaluation was performed on sensory attributes like Appearance, color, taste, texture, aroma, and overall acceptability of the product. In the preparation of ice-cream cones yield %, baking time, and ice cream holding time were investigated. Microbial analysis was carried out for validation of its shelf life. Our other vital focus was on the packaging and nutritional labeling.

STRENGTHENING CADRES CAPABILITIES IN THE DEVELOPMENT OF TODDLERS HEALTHY SNACK ON HIGH PROTEIN LOCAL MIXED FLOUR PRODUCTS IN ACCELERATION OF STUNTING MANAGEMENT IN TULUNGAGUNG

ABSTRACTStunting in Tulungagung Regency is still a serious threat to the health of infants and toddlers. The Covid-19 pandemic has hampered posyandu activities as health service facilities in the community. Strengthening the knowledge and skills of posyandu cadres is very important, because posyandu cadres are educational agents who are directly related to mothers of toddlers. This community service aims to increase the role of posyandu cadres in an effort to reduce stunting through the development of healthy snack innovations from high-protein flour products. There were three methods, namely counseling, training and mentoring. Counseling on stunting and the use of local food, training on making healthy snacks based on high-protein mixed flour, as well as mentoring participants in the development and innovation of healthy snacks based on high-protein mixed flour. The community service program was carried out in a hybrid manner, namely online and offline in the work area of the Pakel Health Center, with a total of 50 participants. The counseling was carried out using visual power point media, training with demonstrations of making healthy snacks, and mentoring which contained direct practice of making healthy snacks independently for two weeks after the counseling and training activities were carried out. The result shows that community service in the form of counseling has an impact on increasing the knowledge of Posyandu cadres at Pakel Health Center, by 4,5%. Training and assistance in making healthy snacks can also be practiced independently by cadres and mothers of toddlers as evidenced by the success and emergence of various menus. In conclusion, the counseling, training, and assistance provided were able to increase the creativity of posyandu cadres and mothers of toddlers in creating healthy snacks based on high-protein mixed flour as an acceleration of stunting prevention.

Разработка мучного кондитерского изделия геродиетического назначения

A protein component was modeled based on a mixture of milk protein concentrate and high-protein flour from sunflower shrot, which has a complete set of amino acids that meet the requirements for a reference protein. The use of a simulated protein component in the muffin recipe composition is proposed, which contributes to an increase in the content of complete protein. A modification of the muffin's carbohydrate profile has been carried out, which consists in replacing wheaten flour with a composition containing rye-oat flour, as well as in excluding a part of sugar and introducing an ingredient that does not cause a hyperglycemic effect - a sweetener trehalose. The introduction of milk thistle seedling sublimate provides the content of silymarin - a natural composition of biologically active substances in the finished product. This allows the developed product to be positioned as goods of gerodietetic purpose.

Wafers for a Vegetarian Diet: Development of a Recipe with High-Protein Flour from Sunflower Grist “Bioprotein”

M E Tkeshelashvili, G A Bobozhonova and M A Ananiev Recently, the problem of proper nutrition is relevant. People increasingly began to switch over to a vegetarian lifestyle. A significant issue in nutrition of vegan or strict vegetarians is the amount of protein and especially its biological value.

Antioxidant potential of extruded snacks enriched with hyper-protein quinoa flour and vegetable extracts

To account for the global trend towards a healthier diet, in recent years the snack market has grown substantially, with a demand for products that are more beneficial to consumers' health. Extruded snacks from a mixture of cereals, quinoa, and corn, with and without the addition of vegetables were used. Snacks made from a mixture of rice flour and quinoa high protein flour (HHP) supplied by SEGALCO S.A.S., (Popayán, Colombia) were studied. Thus, the use of sources of phenolic compounds such as Beet, Broccoli, Avocado, and Spinach, combined with sources of protein such as quinoa, can increase the nutritional quality of snack products. A combination of cereals and vegetables can produce nutrient-rich products. In this paper, phenolic compounds (given in mg AGE/g sample d.b.) and antioxidant capacity were determined using ABTS•+, DPPH and FRAP (in mg AEAC /g sample d.b.). The highest content of phenolic compounds was found in Spinach 4% and HHP snacks (5.7 ± 0.3 and 3.5 ± 0.2 AGE/g sample d.b., respectively). Kale (2%) and Beet (4%) snacks showed a significant increase in antioxidant capacity using the ABTS•+ method. The antioxidant capacity determined using the DPPH method increased significantly in snacks made from Beet (4%), Broccoli (4%), Avocado (4%), and Spinach (4%). Using FRAP, the antioxidant capacity showed a significant increase in Kale snacks (2%) and a significant decrease in Spinach snacks (4%). In conclusion, snacks with an elevated antioxidant potential can be produced from vegetables such as kale, which can be an alternative for the food industry to develop healthier products and satisfy market trends.

Department of Food Technology and Commodity Science, Regional Open Social Institute

It is proposed to use a mixture of milk protein concentrate and high-protein flour from sunflower meal, close in the content of essential amino acids to the “ideal” protein, and vitamin and mineral mixture “Kolos 8” in the recipe composition of muffins in order to increase their biological value. It has been found that when a single serving (100 g) of enriched muffin is consumed, 25% of the daily physiological protein requirement is satisfied. The range of fortified flour confectionery products has been expanded.

Improving the nutritional value of sugar cookies

The use of high-protein flour from sunflower meal pellets, vitamin and mineral mixture “Kolos-Forte” and liquid vegetable oil in the recipe composition of sugar cookies is proposed in order to increase their nutritional value. It has been found that when a single serving (100 g) of the developed sugar cookies is consumed, 16% of the daily physiological protein requirement is satisfied. The range of flour confectionery products of increased nutritional value has been expanded.

Quality improvement and shelf life of sweets of the Assorty type

The current stage of development of the confectionery industry is characterized by a high degree of market saturation with a variety of products. In this regard, perfection of the assortment of products and improving their consumer properties are very relevant and timely. The purpose of the study is the development of the formula composition of sweets of the Assorty type, providing an increase of the nutritional qualities and flavor properties of products. The work is performed at the scientific research institute of «Food security» and the department of commodity science and commodity expertise of Plekhanov Russian University of Economics. Based on the laboratory tests, the composition of the components in the formula of sweets of the Assorty type of increased nutritional qualities was selected. High-protein flour from sunflower shrot was used to provide a high protein content in the product. The possibility of using a valuable food ingredient - powder from carob beans (carob) - as a substitute for cocoa solids has been shown. The nutritional qualities of the developed sweets was calculated, the obtained results confirmed the efficiency of the selected formula composition: the developed products exceed the control sample 1.5 times in protein content, while reducing the fraction of fat, carbohydrates and caloric content. The analysis of the complex of organoleptic indicators points to the high flavor and aroma properties of the developed sweets. The quality control of the developed products was conducted by organoleptic and physico-chemical indicators during storage. It is established that the developed composition provides the quality safety of sweets for 12 months.

Influence of high-protein flour from sunflower shrot on the change in the properties of chocolate masses

The current trends forming a healthy diet dictate the need to create food products, including confectionery with high nutritional value. The use of nontraditional types of raw material in food production can contribute to their enrichment with proteins and micronutrients. The secondary resources of plant raw materials are currently actively used in solving food problems, being an additional source of naturally substances. A significant number of secondary resources is generated during the processing of sunflower seeds. High-protein flour «Bioproten» obtained from sunflower shrot with a protein content of 45-48% can serve as a perspective source of protein substances. The data on the amino acid composition of high-protein flour from sunflower shrot have been presented in the article. The influence of various dosages of high-protein flour from sunflower shrot on the change in consumer and technological properties of chocolate masses has been explored. The technological properties of the simulated chocolate masses promote the creation of a technology of the mass production as the preparation of liquid semi-finished products and in the process of forming finished products. The expediency of using this additive in the confectionery production, in particular chocolate, has been demonstrated. The composition of the chocolate mass that does not reduce the taste characteristics of the finished chocolate product is presented. A new technical result of the resistance of chocolate to fat bloom has been achieved.

The technology for producing a high-protein additive from soy and its use in the formulation of dry mix for baking muffins

Introduction of additives to the formula of flour confectionery products that can increase nutritional and biological value, and positively affect the organoleptic characteristics is one of the main ways to expand the list of products for a healthy diet. This article presents a scientific data on the technology development of producing a new high-protein supplement from soy through its technological transformation together with natural cinnamon sticks and ascorbic acid. It has been found that the process of preparing combined flour largely depends on the amount of prepared cinnamon introduced into the mixture, formed for drying granules diameter, and the temperature of their drying. Compliance with the established cooking parameters contributes to the production of flour with high organoleptic characteristics. An experimental study of the chemical composition of combined soy-cinnamon flour made it possible to establish a high content of protein, fat, carbohydrates, primarily dietary fiber, minerals, vitamins C, vitamin E and vitamin PP. The obtained high-protein flour was introduced into food concentrates - semi-finished products of flour products - dry baking mixes for muffins, which allowed one to significantly enrich their composition with vegetable protein, dietary fiber, vitamins and minerals. In terms of chemical composition, the level of satisfaction of the daily needs for basic nutrients and organoleptic characteristics, muffins that were made of a baking developed mix formula are significantly superior to muffins that were made of a traditional mix formula. The results of the studies allow us to attribute a high-protein supplement in the form of soy-cinnamon flour and products with its use to products that have a positive effect on human health.

Leuconostoc citreum TR116 as a Microbial Cell Factory to Functionalise High-Protein Faba Bean Ingredients for Bakery Applications.

Grain legumes, such as faba beans, have been investigated as promising ingredients to enhance the nutritional value of wheat bread. However, a detrimental effect on technological bread quality was often reported. Furthermore, considerable amounts of antinutritional compounds present in faba beans are a subject of concern. Sourdough-like fermentation can positively affect baking performance and nutritional attributes of faba bean flours. The multifunctional lactic acid bacteria strain Leuconostoc citreum TR116 was employed to ferment two faba bean flours with different protein contents (dehulled flour (DF); high-protein flour (PR)). The strain’s fermentation profile (growth, acidification, carbohydrate metabolism and antifungal phenolic acids) was monitored in both substrates. The fermentates were applied in regular wheat bread by replacing 15% of wheat flour. Water absorption, gluten aggregation behaviour, bread quality characteristics and in vitro starch digestibility were compared to formulations containing unfermented DF and PR and to a control wheat bread. Similar microbial growth, carbohydrate consumption as well as production of lactic and acetic acid were observed in both faba bean ingredients. A less pronounced pH drop as well as a slightly higher amount of antifungal phenolic acids were measured in the PR fermentate. Fermentation caused a striking improvement of the ingredients’ baking performance. GlutoPeak measurements allowed for an association of this observation with an improved gluten aggregation. Given its higher potential to improve protein quality in cereal products, the PR fermentate seemed generally more promising as functional ingredient due to its positive impact on bread quality and only moderately increased starch digestibility in bread.

Changes in Protein Non-Covalent Bonds and Aggregate Size during Dough Formation.

This research investigated changes in the amounts and sizes of monomeric proteins and protein aggregates during dough mixing, with a focus on the contribution of non-covalent bonds in the aggregation of gluten proteins. High protein flour (HF) and low protein flour (LF) were used in this study. As dough mixing progressed from flour to overmixed dough, the total amount of protein aggregates increased while the amount of monomeric protein decreased. Omega-gliadin was the major monomeric protein that decreased in quantity. Interestingly, the amount of larger-sized protein aggregates decreased and that of smaller-sized protein aggregates increased. The amount of gluten protein macro-polymer aggregated through strong non-covalent bonds decreased whereas aggregates formed with weaker non-covalent bonds increased. LF dough behaved similar to HF dough. Large-sized gluten protein aggregates disaggregated due to the weakening of non-covalent bonds and became smaller. Omega-gliadin was incorporated into gluten protein aggregates during dough mixing.

Application efficiency of new raw materials in the production of flour confectionery products with increased nutritional value

The article deals with the issues of efficiency in the production of flour confectionery products with increased nutritional value due to the introduction of developed technologies for the production of high-protein flour from wheat grain. A comparison for the norms of quality indicators for three-grade grinding flour and the high-protein fractions isolated from them is made. It was found that the isolation of a high-protein fraction at optimal technological parameters had virtually no effect on the main quality indicators of the main product. Calculations for the production efficiency of flour confectionery products (gingerbread) showed that the profit from the sale of 1 ton of finished developed products is higher than in the production of traditional gingerbread, the profitability of new products was 22.3 %. Adding high-protein flour to the gingerbread recipe increases the nutritional value of the finished product, increases the amount of proteins and B vitamins.