Solubility Index Research Articles

Optimization of orange-fleshed sweet potato (SG 18-88-01) flour preparation for maximum carotenoid retention using response surface methodology

Due to the nature of the flour processing methods, the nutritional content of sweet potatoes decreases. Knowing the optimal flour processing conditions is important to maximize the nutrition that one can obtain from sweet potato flour. In this study, optimized flour preparation conditions for maximum β-carotene retention of orangefleshed sweet potato (SG 18-88-01) (OFSP) were determined using response surface methodology. A two-level randomized Box-Behnken design was utilized to assess the effects of blanching temperature (60 to 100°C), blanching time (1 to 3 mins), and drying temperature (50 to 70°C). The optimal conditions were blanching for one minute at 97.75° C and drying at 66.30°C. Using the said conditions, the experimental vitamin A content was reported to be 373.95 IU/g, antioxidant activity was 0.55 mg TE/g, and color values were 82.81 L*, 6.40 a*, 24.92 b*, and 1.32 radians hue angle. The predicted and experimental values were compared using paired t-test and showed no significant differences at p>0.05 and p>0.01. Hence, the model was adequate and had good predicting capacity. The optimized OFSP flour has 5.50±0.80% moisture, 2.14±0.22% ash, 2.51±0.24% crude protein, 3.07±0.09% crude fiber, 0.47±0.03% crude fat, and 86.31% nitrogen-free extract content. The flour has a water absorption index (WAI) of 5.90±0.15 g/g, water solubility index (WSI) of 55.26±0.03%, and swelling power of 13.23±1.34 g/g. Given the results, the generated OFSP flour is ideal to use for food production, particularly in bakery products. It was also revealed that consuming 4-10 g of the flour can meet the Recommended Nutrient Intake in all Filipino age groups.

Characterization of rice noodles fortified with different levels of stabilized rice bran

The study aimed to evaluate the effects of stabilized rice bran (SRB) on the functional, physicochemical, nutritional, and sensory characteristics of rice noodles. This study assessed the influence of SRB on the cooking quality and functional and nutritional properties of rice noodles. A total of five different levels of SRB (0, 2, 5, 10, and 15% w/ w) were incorporated into the rice noodles. Compared to control rice noodles (0% SRB), those incorporating 10 and 15% SRB demonstrated significant differences (p < 0.05) in cooking time (CT) and cooking loss (CL). As the level of SRB increased, the water absorption index (WAI), water solubility index (WSI), hardness, adhesiveness, springiness, and chewiness values of rice noodles decreased, respectively. The incorporation of SRB influenced (p < 0.05) the colour, proximate constituents (moisture, ash, carbohydrate, protein, fat, and crude fibre), antioxidant activity, and total phenolic contents of rice noodles. Noodles with 10% SRB showed the highest score for overall acceptability (7.86±1.14), while noodles with 15% SRB received the lowest score (6.31±0.81) in all sensory elements tested. Therefore, SRB can be used as a functional ingredient to enhance the nutritional and physicochemical properties of rice noodles with improved acceptability.

Effect of reactive extrusion processing conditions on the production of potato-resistant starch and its use as an additive in yogurt.

Starch has multiple uses in the food industry as a stabilizer, adhesive, gelling agent, thickener, and water retention agent. Nonetheless, native starch presents limitations that restrict its applications. Thus, starch can be chemically modified by reactive extrusion (REX) to overcome these disadvantages. Additionally, resistant starch (RS) can be obtained by REX and used as an additive to improve the nutritional quality and physicochemical properties of foods. Hence, this research aimed to determine the optimal processing conditions of REX to obtain RS with an adequate degree of substitution (DS) for use as an additive in yogurt. Potato starch was modified with sodium trimetaphosphate and sodium tripolyphosphate. The effects of extrusion temperature (ET=90.00-160.00°C) and moisture content (MC=18.00-30.00%) on the physicochemical properties (water absorption, solubility index, color, and DS) of extrusion-phosphated potato starch (EPPS) were studied. A single-screw laboratory extruder and a central composite rotatable design were employed. Natural yogurt was prepared with EPPS and conventionally phosphorylated starch, and their physicochemical and sensory properties were evaluated. EPPS showed a higher percentage of RS, which can be attributed to mechanical damage and loss of crystallinity due to REX and the formation of phosphodiester bonds and cross-linking. The optimization analysis identified the best processing conditions (107.40°C ET and 30.00% MC) to obtain EPPS with high RS and WAI values and a DS=0.02. This study demonstrated that ET and MC during REX are crucial for obtaining starch with a high percentage of RS. Adding RS obtained through REX improved the yogurt's physicochemical properties and enhanced its sensory characteristics.

Influences of dietary protein source and extrusion temperature on growth performance, tissue composition, and gut microbiota of grass carp Ctenopharynodon idellus

This study aimed to investigate the effects of dietary protein source (DPS) and extrusion temperature (ET) on the physical qualities of extruded grass carp feed and the growth performance, tissue composition, and gut microbiota of these animals. We used a 2 × 2 factorial experimental design, with DPSs consisting of mostly plant or fishmeal proteins extruded at 120 °C (DP1 and DA1 diets) or 140 °C (DP2 and DA2 diets) for grass carp. The growth trial was performed for 9 weeks, and the gut microbiota trial lasted 4 weeks. Compared with the fishmeal-based diets, the plant protein-based diets produced higher expansion ratios (P < 0.001). A high ET also improved the expansion ratio (P < 0.001) and significantly decreased the feed pellet bulk density (P < 0.001). The DP2 diet had the highest hardness and water solubility index and the lowest water absorption index. The DP1 diet exhibited the lowest protein and phosphorus apparent digestibility coefficients (ADCs). The ET significantly affected the ADCs for the plant protein-based diets, but not for the fishmeal-based diets. Grass carp fed the DP1 diet presented the lowest weight gain and specific growth ratio. The interactions between DPS and ET affected the final body weight (P = 0.030), protein efficiency ratio (P = 0.011), and feed efficiency (P = 0.016), and these indices were significantly greater in grass carp fed the DP2 diet than in those fed the DP1 diet. However, DPS and ET did not affect the concentrations of crude protein or amino acids in the dorsal muscle. Compared with grass carp fed plant-based diets, those fed fishmeal-based diets presented greater fat contents in the muscle (P = 0.011) and liver P = 0.037), and a greater hepatosomatic index (P = 0.003). The interaction of DPS and ET influenced the viscerosomatic index (VSI, P = 0.001), with the highest VSI found after feeding the DA2 diet. DPS (P = 0.001) but not ET (P = 0.172) significantly affected the gut microbial communities, although the plant protein-based diets with increased ET resulted in more differential taxa and greater differences in the abundances of the core microbiota in grass carp compared to the fishmeal-based diets. These results indicate that improving the ET of plant protein-based diets can alter the physical qualities of the diets, further affecting the gut microbiota, and enhancing the growth performance of grass carp. These findings reveal that higher ETs are needed for plant protein-based diets than for fishmeal-based diets, which is a valuable guideline for feed production.

Comparison of technological and physical properties of matcha powders of different geographical origins.

The sorption characteristics and glass transition temperature are important attributes that determine the shelf life of foods, particularly in powder form, whereas color is a key factor influencing consumer acceptance. As the popularity of matcha green tea powder is increasing, this study investigated whether the country of origin of examples of matcha products available on the Polish market influenced the sorption properties, glass transition temperature, and color. All matcha powders exhibited sigmoidal water adsorption isotherms at 25 °C. The monolayer moisture content corresponding to the point of maximum stability ranged from 0.045 to 0.053 g water per g of sample. The glass transition temperature of anhydrous matcha powders varied between 106.3 and 139.0 °C. Based on the sorption and glass transition results, the matcha from Brazil should be the most stable during storage. The same sample showed the highest water solubility index values at temperatures above 80 °C and the lowest bulk density. The color parameters (L*, a*, b*, C*, and h) depended on the matcha powder variant. The results indicate that the optimal storage conditions for tea powders do not depend directly on the country of origin. Further research should therefore focus on analyzing the impact of climate or fertilization. © 2024 Society of Chemical Industry.

Harnessing the power of machine learning for the optimization of CO2 sequestration in saline aquifers: Applied on the tensleep formation at teapot dome in Wyoming

The sequestration of carbon dioxide in deep saline aquifers offers a highly promising approach to mitigate CO2 emissions resulting from the fossil fuels industry. The practicality of this solution is mostly dependent upon the CO2 trapping efficiency, which governs the capacity of the aquifer for CO2 storage. Generally, the compositional reservoir simulation is employed to evaluate the trapping efficiency, but is computationally expensive, particularly when adjusting parameters necessitates hundreds of simulations. In this paper, A machine learning (ML) proxy model was used to address these difficulties for fast evaluation and optimization of the residual and dissolution trapping mechanisms in the Tensleep sandstone formation in the Teapot Dome Field, located in Wyoming, USA. The initial CO2 storage capacity of the aquifer was calculated to be 17.7 thousand tons. In the simulation model, several injection wells were placed in the high porosity regions and CO2 injection was simulated over duration of 10 years, followed by a 90-year post-injection period. The injection rates were optimized to maximize the overall trapping efficiency, which takes into account both residual and solubility indices. In order to construct a dataset for machine learning-based proxy models, the Latin hypercube sampling technique was adopted to generate 100 simulation runs that varied operating constraints: maximum injection rate, maximum injection pressure, and number of injection wells. The Radial Basis Function-Artificial Neural Network (RBF-ANN) was specifically trained to accurately determine the most appropriate injection rates by identifying complex and non-linear correlations within the data. The total CO2 trapping effectiveness by the RBF-ANN model was enhanced from 75% to 83%, accompanied by an insignificant increase in the leakage index from 0.64% to 1.3%. The results indicated that machine learning proxy modeling offers a rapid and accurate approach to optimize the storage of CO2 in saline aquifers. Through the reduction of CO2 emissions, this method significantly improves the viability of large-scale sequestration projects, so making a valuable contribution to climate change mitigation.

Evaluation of the performance of low-fat (oil-fat) dressings based on chemically modified Guayabo plantain starch (Musa paradisiaca L.).

Guayabo plantain (GP) starch was chemically modified by acetylation to evaluate its role as a stabilizer and emulsifier in low-fat dressings. Native starch (NS) from GP was chemically modified starch (MS), and its functional properties, such as water absorption index, water solubility index, swelling power, gelatinization temperature (Tg), were evaluated. Additionally, functional groups and morphology were identified using Fourier transform infrared spectroscopy (FT-IR) and scanning electron microscopy. Low-fat dressings were prepared using NS and MS at two concentrations, 2% and 3% (NS2, NS3, MS2, MS3), and the stability of the dressings was evaluated over a storage period of 28 days at 4 °C ± 2.0 °C. The percentage of acetylation and the degree of substitution obtained were 2.48% and 0.01, respectively, complying with current regulations. MS showed a higher amylose content (23.62 ± 1.89%) than NS (16.01 ± 0.43%). The Tg of MS decreased, and the appearance of bands at 1012 and 1723 cm-1 in the FT-IR spectra suggested a modification in the functional characteristics of starch due to acetylation. Emulsions of MS at 2% and 3% (MS2 and MS3) showed a smaller droplet size and higher interfacial dispersion. However, MS3 had higher viscosity, which contributed to an increase in hydrophobicity and delays in flocculation and subsequent coalescence. This research study provides useful information on the use of 3% MS dressings in new food formulations, reducing fat content while preserving functional characteristics, thus ensuring greater stability.

Characterization of Plant based spray dried powders using oil seed proteins and chokeberry extract from wine byproduct

Spray drying is a standard method for preserving bioactive ingredients and enhancing their storage stability. This study aimed to produce entirely plant-based spray-dried powders by using hemp, canola, and flax seed proteins, combined with maltodextrin, as wall material, while chokeberry extract from wine waste served as core material. We conducted a thorough analysis of the oil-seed proteins, examining their nitrogen solubility index, emulsification, and foaming capacities. The encapsulation process was evaluated based on its yield and efficiency. The spray-dried powders were further assessed through colour analysis, particle morphology and size distribution, hygroscopicity, and storage stability measurements. The encapsulation yield with oil-seed proteins ranged from 75.0 ± 6.2 to 78.5 ± 1.3%, and the efficiency from 58.4 ± 0.8 to 77.5 ± 1.9%. These plant-based spray-dried powders exhibited similar colour parameters, morphology, and stability to those of whey protein powders. The study highlights the significant potential of oil-seed proteins in producing plant-based spray-dried powders.

Mung bean protein enhances the expansion of corn starch during twin-screw extrusion.

This study examined the effects of the inclusion of mung bean protein (MBP) on the direct expansion characteristics of corn starch during twin-screw extrusion. Six blends of corn starch and MBP isolate (0%, 5%, 10%, 15%, 20%, and 25% w/w) were hydrated to three different moisture contents (MCs) (16%, 19%, and 21%w.b.). The blends were extruded using a twin-screw extruder at three screw speeds (SSs) (300, 400, and 500rpm). The resulting extrudates were evaluated for their water solubility index, water absorption index, expansion ratio (ER), true density, unit density, and porosity. As the protein content increased, the porosity of the extrudates increased. The ER of all extrudates ranged from 2.90 to 5.46, with the largest ER observed at an SS of 400rpm, an MC of 19%, and 25% MBP inclusion. The porosity of the extrudates ranged from 1.79% to 11.42%. SS and protein content had a significant impact (p<0.05) on the porosity and ER of the extrudate. PRACTICAL APPLICATION: This work provides valuable information for the industry on utilizing mung bean protein in direct expanded corn starch-based extruded snacks. The information could be useful in the development of high-protein extruded snacks and breakfast cereals.

Morphological, physicochemical, and pasting properties of pre-gelatinized starch prepared by high-pressure homogenizer: A comparative study on starches from different resources

Pre-gelatinized starch, a physically modified starch known for its ability to swell in cold water, has wide applications across various industries. This study assesses the feasibility of high-pressure homogenization (HPH) in producing pre-gelatinized starches and compares their morphological, physicochemical, and pasting properties from different sources. Starches from eleven sources, including mung bean, pea, wheat, sweet potato, cassava, corn, non-waxy rice, waxy rice, chickpea, lentil, and chestnut, were processed using HPH at 150 MPa for three cycles. The resulting pre-gelatinized starch granules exhibited disrupted surface structures, increased water absorption and solubility, decreased crystallinity, and altered gelatinization temperatures. Results showed that waxy rice pre-gelatinized starch had the highest degree of pre-gelatinization (90.27%) and water absorption index (61.95%), while chestnut pre-gelatinized starch had the highest water solubility index (21.58%) and lentil pre-gelatinized starch demonstrated the highest gel strength (2178.00 g). X-ray diffraction analysis revealed a significant reduction in crystallinity, with values ranging from 13.96% to 18.29%. Additionally, the study observed variations in pasting properties, with cassava pre-gelatinized starch exhibiting the highest peak viscosity (5458 cP), trough viscosity (3864 cP), and final viscosity (6536 cP). These findings indicate that HPH is an effective method for producing pre-gelatinized starch with enhanced functional properties, enriching the scientific understanding of pre-gelatinized starches from different sources and promoting their application in the food industry and other sectors.

Solid–Liquid Phase Equilibria of the Aqueous Quaternary System Rb+, Cs+, Mg2+//SO42− - H2O at T = 323.2 K

Sulfate-type salt lakes constitute over half of the total salt lakes in China and are rich in rare elements, such as rubidium and cesium. However, the complex interactions between ions make the separation and extraction process quite challenging. To address this, phase equilibrium studies were conducted on the sulfate system containing rubidium, cesium, and magnesium. Specifically, the phase equilibria of the aqueous quaternary system Rb+, Cs+, Mg2+//SO42− - H2O at 323.2 K were investigated using the isothermal dissolution method. The solubility, density, and refractive index of the system were experimentally measured. The results indicate that the system at 323.2 K belongs to a complex type with the formation of one solid solution (Rb, Cs)2SO4 and two double salts (Rb2SO4·MgSO4·6H2O, Cs2SO4·MgSO4·6H2O). The corresponding phase diagram consists of four quaternary invariant points, nine univariate curves, and six crystallization regions. Among these, the crystalline region for Cs2SO4·MgSO4·6H2O is the largest, while that for the single salt Cs2SO4 is the smallest. Moreover, the crystalline regions for the double salt and solid solutions are significantly larger than those for the single salt, highlighting the difficulty in separation of valuable single salts. A comparison of multi-temperature phase diagrams from 298.2 K to 323.2 K reveals that the crystalline form of MgSO4 changes from MgSO4·7H2O (298.2 K) to MgSO4·6H2O (323.2 K). As the temperature increases, the phase regions for Rb2SO4, Cs2SO4, (Rb, Cs)2SO4, and Cs2SO4·MgSO4·6H2O expand, while the phase region of Rb2SO4·MgSO4·6H2O contracts, indicating that the single salts (Rb2SO4, Cs2SO4) are more readily precipitated at higher temperature, which provides theoretical guidance for the future production and separation of Rb, Cs, and Mg from sulfate-type salt lakes.

Optimization of the foam-mat drying process to develop high-quality tomato powder: A response surface methodology approach

This research aimed to estimate the optimum formulation of process parameters in making tomato powder with optimal physicochemical properties using foam-mat drying. The egg albumin (EA) concentration (1–5%), carboxymethyl cellulose (CMC) concentration (1–1.5 %), and drying temperature (60–70 °C) were employed as independent variables in optimizing through Response Surface Methodology (RSM) in combination with Box-Behnken experimental design (BBD). Based on the total 17 runs of BBD, foam-mat dried powder showed physicochemical properties such as 0.18–0.33 g/cm3 foam density, 178.54–350 % foam expansion, 40–94 % foam stability, 46.80–62 % water soluble index (WSI), 1.13–2.96 water absorption index (WAI), 1.51–2 °Brix TSS, 2.30–3.98 mg/100 mL ascorbic acid, 0.22–0.38 % titratable acidity, and color (L∗: 29.26–48.07, a∗: 9.73–16.86, and b∗: 6.81–21.56). Furthermore, the ANOVA findings revealed the correlation of determination (R2) exceeding 85 % for the models, suggesting that the interaction between the responses and the prediction of the implied model is suitable. The optimal formulation from RSM was 4.59 % EA, 0.70 % CMC, and 60 °C drying temperature. Under the optimized conditions, the experimental values were 0.19 ± 0.03 g/cm3 foam density, 346.60 ± 3.35 % foam expansion, 89.05 ± 2.80 % foam stability, 55.56 ± 3.22 % WSI, 2.49 ± 0.09 WAI, 1.84 ± 0.15 °Brix TSS, 2.93 ± 0.10 mg/100 mL ascorbic acid, 0.39 ± 0.02 % titratable acidity, 46.95 ± 6.35 L∗, 17.54 ± 1.50 a∗, and 21.85 ± 0.74 b∗. The optimized parameters were verified, and there was good agreement between the experimental results and the predicted values (residual standard error (RSE) ≤ 5).

Impact of added enzyme-treated bran on the techno-functional properties of puffed-extruded sorghum snack

Dietary fibre intake is crucial for improving human health and reducing the prevalence of diet-related non-communicable diseases. This study determines the effect of the enzyme (Viscozyme®L: a cocktail of cell wall degrading enzymes including arabanase, cellulase, β-glucanase, hemicellulase and xylanase) hydrolyzed fibre on the techno-functional properties of puffed-extruded sorghum snacks made from sorghum flour. Sorghum flour and sorghum flour mixed with untreated bran, water-incubated bran, and enzyme-treated bran were extruded using a twin-screw extruder. The puffed-extruded snacks from sorghum flour with 2-h enzyme-treated bran showed similar expansion ratios to snacks from sorghum flour without bran. The expansion ratios of the without-bran snacks (2.80) and enzyme-treated bran-added snacks (2.77) were significantly (P < 0.05) higher than those made with untreated sorghum bran (1.87). A higher expansion ratio usually results in a lighter, crispier texture and a more attractive appearance of puffed-extruded snacks, which consumers often prefer. The enzyme treatment also increased the water solubility index and decreased the water absorption index compared to snacks with untreated bran. This study explores the potential of using an enzyme-treated sorghum bran to manufacture puffed-extruded snacks comparable to those made with sorghum flour.

Effect of extrusion on physicochemical and functional properties of cladode flour from Opuntia cochenillifera and Opuntia ficus-indica

In this study, the physicochemical and functional properties of flours obtained from mature cladodes of two nopal species, Opuntia cochenillifera (OC) and Opuntia ficus indica (OF), subjected to different extrusion conditions, varying moisture (20 % and 26 %) and temperature levels (120 °C, 140 °C and 160 °C) were evaluated. The results showed significant differences in chemical composition, physical, functional and phytochemical properties between the two species. OC had a higher ash and ether extract content (29.27 % and 1.28 % respectively), while OF had more protein and carbohydrates (7.83 and 55.31 % respectively). The expansion index was higher (1.06 – 1.27) in OF, especially under high temperature extrusion and low moisture conditions. Bulk density decreased with increasing extrusion temperature, and color was significantly altered by temperature and moisture, with greater changes observed in OF. Functional properties such as oil absorption capacity, water absorption capacity, and water solubility index, were significantly affected by the extrusion process in both species of nopal. In terms of dietary fiber, extrusion increased (4.99 to 10.38 %) the soluble fiber content and decreased (36.91 to 32.30 %) the insoluble fiber content in both species. However, OC had a higher percentage of soluble and total dietary fiber. Phenolic compounds, flavonoids and antioxidant activity were significantly affected by the extrusion process in most treatments, although some maintained or improved these properties. These results highlight the influence of species and extrusion conditions on the properties of nopal flours, providing valuable information for the development of nopal-enriched food products, thereby optimizing their nutritional and technological properties.

Infant Food Flours Made from Local Products to Combat Acute Malnutrition in Children Under 5 Years Old in Côte D’ivoire

In Côte d'Ivoire, recurring stock shortages and difficulties in accessing specialized food products compromise nutritional treatment. This study proposes food formulas of flours composed of locally available products capable of meeting the protein-energy needs of children aged 6 to 59 months diagnosed with moderate acute malnutrition. The methodological approach consists of formulating and determining the physicochemical, nutrient, and functional characteristics of four new formulations (1F, 2F, 3F, 4F, and 5F). The results indicate that the formulated foods have high levels of calcium (215.60-252,29 mg/100g MS), potassium (555,70-789,29 mg/100 g MS), magnesium (261,26-200,63 mg/100g MS), iron (4,86-7,03 mg/100g MS) and phosphorus (392,36 -469,36 mg/100g MS). The fat content varies from 9.66% to 23.86%. The energy value determined for all flours corresponds well to the Codex. The food formulas developed would also be able to meet more than 100% of the daily requirement of vitamins E and B1. The phytate (180.26 - 227.05 mg/100 g) and oxalate (66.00 - 88.00 mg/100 g) contents are low. The presence of phenolic compounds, including flavonoids (7.78-15.44 mg/100 g) and antioxidant activity (31.09-32.84%) would be a significant asset. The levels of deoxynivalenol (62 μg/kg) recorded in flours are below 200 μg/kg recommended for infants and young children. The proposed formulations have high-water absorption capacity (136.15 -252.94%) and high solubility index (56.84 -59.2%). The wettability time ranges from 3.66 ± 0.16 s to 33.71 ± 0.23 s. Flours (1F, 2F, 3F, 5F) have a better absorption capacity for refined palm oil (132 %, 139 %, 121 %; 115 %). The proposed new formulations have nutritional characteristics close to standard data and could therefore be recommended for children aged 6 to 59 months for complementary feeding in the context of the fight against moderate acute malnutrition.

Spray Drying of Inca Peanut Meal Protein Hydrolysate to Produce Protein Powder Drink Mix

The optimal conditions (maltodextrin concentration and inlet air temperature) for spray drying Inca peanut meal protein hydrolysate (IMPH) were determined. The maltodextrin concentration was varied at 5, 10 and 15 % by weight, and inlet air temperature was varied at 150, 160 and 170 °C. The IMPH was subjected to spray drying, where the feed solution was atomized into fine droplets and exposed to a hot air stream, leading to rapid drying and the formation of powder. The moisture, protein, yield, water activity and water solubility index (WSI) of IMPH powder were analyzed. The optimal condition for spray drying IMPH powder utilized 10 % maltodextrin and an inlet air temperature of 160 °C. Under these conditions, the moisture, protein, yield and WSI of IMPH powder were 2.93, 36.93, 38.95 and 99.59 %, respectively, while water activity was 0.41. IMPH powder particles were spherical and non-agglomerate. Inca peanut meal protein powder drink mix (IMPD) with cocoa flavor was the most acceptable. The IMPD with cocoa flavor could be promoted as a high protein and high dietary fiber product. It could be kept at 35 ± 2 °C for 12 weeks, whilst retaining good microbiological properties. HIGHLIGHTS The optimal conditions for spray drying Inca peanut meal protein hydrolysate (IMPH) were determined to be 10% maltodextrin and an inlet air temperature of 160 °C. This resulted in high yield, protein content, and water solubility, while keeping moisture and water activity low. IMPH powder had spherical, non-agglomerated particles, and cocoa-flavored Inca peanut protein powder drink mix (IMPD) was the most preferred in sensory evaluations. The IMPD with cocoa flavor was identified as a high-protein, high-dietary-fiber product, suitable for storage at 35 °C for up to 12 weeks while maintaining good microbiological quality. The study highlights the nutritional benefits of the cocoa-flavored IMPD, which includes essential amino acids, omega-3 fatty acids, and antioxidant properties. GRAPHICAL ABSTRACT

Effect of germination on the physico-functional and nutritional profile of barnyard millet ()(VL-172)

: Barnyard millet is well-known for its abundant nutrients and adaptability, making it a promising candidate for product innovation, especially by exploring new processing methods like germination to boost its nutritional value and effectiveness. It is vital to examine both the physico-functional and nutrient characteristics of barnyard millet in order to fully harness their nutritional advantages in product development. Understanding factors such as grain size and properties like water and oil absorption capacity is crucial for creating inventive, nutritionally enriched foods that can meet a variety of dietary requirements and gain wider market acceptance.: This scientific approach fosters the effects of germination on the physico-functional and nutritional properties of Barnyard millet. : Barnyard millet was collected and soaked for 12 hours and germinated in different time intervals, then dehydrated at 110°C for 4 hours. Physical properties such as kernel size and volume were analysed. Functional properties, including oil and water absorption capacity, water solubility and nutritional analysis were conducted. The study revealed that as the germination time increased, the length-width ratio increased, accompanied by a slight increase in 1000 kernel weight, volume and decrease in bulk density of germinated millet. Furthermore, functional properties such as oil absorption capacity, water absorption capacity and water solubility index increased with germination time, contributing to improved texture. There was increase in protein and fiber, slight decrease in fat content. The mineral content was increased upon germination. The obtained results indicated slight variations in the physical and functional and nutritional characteristics of barnyard millet and its flour upon germination.

Characterization and Hygroscopic Behavior of Mentha crispa Powder Obtained by Foam-Mat Drying

Objective: Characterize and determine the hygroscopic behavior of Mentha crispa powder by obtaining adsorption isotherms and fitting nonlinear regression mathematical models. Theoretical Framework: Mentha crispa is an economically important species in the industry that, due to its perishability, is subjected to drying to increase its shelf life. Hygroscopicity is linked to physical, chemical and microbiological stability and it is necessary to understand its behavior to enable the use of biological products in regions with different climatic characteristics. Method: The powder was characterized according to water content, yield, water solubility index, pH, soluble solids, particle size and color. The adsorption isotherms were obtained by the indirect static method at a temperature of 25 °C. The BET, linear BET, Chung and Pfost, GAB, Halsey, Henderson, Langmuir, Oswin and modified Peleg models were adjusted to the experimental data. Results and Discussion: The results obtained revealed that the increase in drying temperature caused a darkening and degradation of the green hue of the powder. The powder isotherms presented type III behavior, with a sigmoidal shape common to food products. The Oswin and Henderson models are the ones that best represent the adsorption isotherms of Mentha crispa powders under the conditions studied. Research Implications: The research contributes to the literature with practical information on the hygroscopic behavior of the material. Originality/Value: Highlights the importance of adjusting nonlinear regression models to the adsorption isotherms of biological products. The models help to predict the behavior of a material during storage, informing the water content under a given environmental condition.

Impact of dehulling, germination and fermentation on the bioactive and functional properties of grey pea flour.

Grey pea is a largely overlooked legume in the Nordic countries, and its potential uses in various food products remain unexplored. It is a nutrient-rich crop with low environmental impact, making it an attractive option for sustainable and nutritious plant-based alternatives. To investigate the impact of dehulling, germination, and fermentation on the bioactive (polyphenol content and antioxidant capacity) and functional characteristics (water absorption index, water solubility index, water and oil binding capacity, emulsifying properties and gelation concentration) of grey pea flour. Additionally, protein content and pasting properties (temperature, peak viscosity, trough viscosity, breakdown, final viscosity, and setback) were measured. Dehulling was performed using a runner disk sheller. Germination was carried out for 24 and 48 h at ambient temperature, and fermentation was conducted for 8 h at 43°C using a starter culture. The results indicate that dehulling did not significantly affect functional properties and gelling capacity (p = 0.297 for oil absorption capacity, p = 0.5 for emulsion activity, and p = 0.607 for emulsion stability), but it resulted in a notable decrease in total polyphenol content (TPC) and antioxidant capacity (TAC). Conversely, 48 h of germination increased TAC measured by two methods: FRAP (19%) and DPPH (30%). This process increased through viscosity by 1.2-fold, while it did not significantly affect the water absorption index (WAI), water solubility index (WSI), or the emulsifying properties of grey pea flour. Fermentation significantly improved TPC (p < 0.001 for whole grey peas and p = 0.004 for dehulled grey peas), with a TPC increase of up to 67% in fermented dehulled pea flour. TAC measured by both methods, showed significant increases, ranging from 35 to 104%. However, fermentation reduced emulsifying and pasting properties, as indicated by the peak, through and final viscosity, which may be desirable only for certain food products. Further, germination and fermentation showed significant increases in protein content, by 4 and 8%, respectively. Fermented grey pea flour exhibited enhanced bioactive characteristics, while 48-h germination positively impacted pasting properties. Overall, these processes led to changes in both the bioactive and functional properties of grey pea flour, creating opportunities for the use of these flours in a wide array of food products.

VALORIZATION OF ARTICHOKE LEAF POWDER IN EXTRUDED SNACKS: PRODUCT QUALITY AND IN VITRO STARCH DIGESTIBILITY

Artichoke waste is a rich source of fibers and bioactive phenolic substances. The study aimed to investigate the effect of artichoke leaf powder (ALP) addition on physical properties and in vitro starch digestibility of wheat flour (WF) - based extrudates. Feeds were prepared to have extrudates with ALP:WF ratios of 0:100, 3:97, 6:94, and 9:91. Increasing ALP ratio reduced sectional and volume expansion indexes but increased bulk density and hardness values. The water absorption index decreased for the highest ALP: WF ratio (9:91), while the water solubility index was not affected by ALP addition. Rapidly and slowly digestible glucose fractions were not significantly affected by ALP addition. The overall acceptability of products was only affected at the 9:91 ALP: WF ratio. The findings showed that ALP could be valorized as a food ingredient. The information gained could guide future studies that will focus on developing nutritious ready-to-expanded snacks enriched with high fiber ingredients.