Water Biscuits Research Articles

Antioxidants of Amaranth, Quinoa and Buckwheat Wholemeals and Heat-Damage Development in Pseudocereal-Enriched Einkorn Water Biscuits.

A viable approach to improve the nutritional quality of cereal-based foods is their enrichment with pseudocereals. The aim of this research was to evaluate the antioxidant properties of amaranth, quinoa and buckwheat, and the heat damage of water biscuits (WB) produced from either wholemeal or refined flour of einkorn and enriched with 50% buckwheat, amaranth or quinoa wholemeal. Buckwheat had the highest tocols content (86.2 mg/kg), and einkorn the most carotenoids (5.6 mg/kg). Conjugated phenolics concentration was highest in buckwheat (230.2 mg/kg) and quinoa (218.6 mg/kg), while bound phenolics content was greatest in einkorn (712.5 mg/kg) and bread wheat (675.7 mg/kg). The all-wholemeal WB had greater heat damage than those containing refined flour (furosine: 251.5 vs. 235.8 mg/100 g protein; glucosylisomaltol: 1.0 vs. 0.6 mg/kg DM; hydroxymethylfurfural: 4.3 vs. 2.8 mg/kg DM; furfural: 8.6 vs. 4.8 mg/kg DM). The 100% bread wheat and einkorn wholemeal WB showed greater heat damage than the WB with pseudocereals (furfural, 9.2 vs. 5.1 mg/kg; glucosylisomaltol 1.1 vs. 0.7 mg/kg). Despite a superior lysine loss, the amino-acid profile of the pseudocereals-enriched WB remained more balanced compared to that of the wheats WB.

Phenolic acid content and in vitro antioxidant capacity of einkorn water biscuits as affected by baking time

Aim of this research was to study the evolution of heat damage, phenolic acid content and in vitro antioxidant capacity of whole meal einkorn water biscuits baked at 205 °C for increasing times (10 min steps) from 25 to 75 min. The heat damage was gauged by determining furosine, hydroxymethylfurfural (HMF), furfural and glucosylisomaltol (GLI) contents. Furosine increased up to 50 min baking, when HMF started to form; furfural augmented only after 65 min treatment, whereas GLI did not change. An unknown compound, apparently related to the severity of the heat load, aroses through the aldolic condensation of HMF with the acetone used for the extraction of phenolic acids; hence the use of acetone-based solvents in thermally processed cereal products should be avoided. The conjugated phenolic acids ferulic, vanillic, syringic, p-coumaric, p-hydroxybenzoic and syringaldehyde and the bound phenolic acids ferulic, p-coumaric, syringic, and p-hydroxybenzoic were identified in water biscuits. The stronger heating treatments led to an increase of the soluble conjugated compounds, but did not influence the bound fraction. The in vitro antioxidant capacity of water biscuits augmented significantly as baking time increased, likely for the formation of antioxidant compounds as a consequence of heat damage.

Bioaccessibility of anti-AGEs activity, antioxidant capacity and phenolics from water biscuits prepared from fermented buckwheat flours

The bioaccessible anti-AGEs activity of buckwheat biscuits (BB) was studied in bovine serum albumin/glucose model and its relationship to the bioaccessible antioxidant/reducing capacity measured by ABTS test and FRAP assay, and bioaccessible total phenolic compounds was addressed. The BB were baked from common buckwheat flours after liquid-state fermentation (LSF) by select lactic acid bacteria (LAB) and fungi Rhizopus oligosporus 2740. The LAB and fungi-dependent variation in AGEs inhibition by BB extracts was noted. A high bioaccessible anti-AGEs activity, antioxidant/reducing capacity and TPC from BB was found after digestion in vitro of BB. The positive correlation noted between the anti-AGEs bioaccessibility indexes, antioxidant/reducing bioaccessibility indexes and total phenolic compounds bioaccessibility indexes indicated for the contribution of the bioaccessible phenolic antioxidants to the inhibitory activity of buckwheat biscuits against AGEs formation.

Antioxidant properties and heat damage of water biscuits enriched with sprouted wheat and barley

The nutritional value of cereal kernels is markedly improved by the germination process. Aim of this study was to evaluate protein, ash, sugars, heat damage (furosine, hydroxymethylfurfural, glucosylisomaltol), carotenoids, tocols, phenolics and antioxidant capacity (FRAP, ABTS, DPPH, reducing power, superoxide anion, β-carotene bleaching tests) of water biscuits enriched with increasing quantities (0, 5, 10 and 20%) of sprouted bread wheat or barley. The wholemeals from sprouted wheat and barley showed high concentrations of total carotenoids (82.6 and 119.7 mg/kg, respectively), tocols (53.4 and 88.2 mg/kg), conjugated (368.0 and 564.2 mg/kg) and bound (1811.6 and 3022.0 mg/kg) phenolics. Therefore, the enriched water biscuits had higher carotenoids, tocols and phenolics content, heat damage and antioxidant capacity than the controls. The greatest increase was recorded in barley-enriched samples. The addition of 15%–20% sprouted wheat or 5%–10% sprouted barley improved the nutritional quality of water biscuits while limiting heat damage.

Bioaccessibility of D-chiro-inositol from water biscuits formulated from buckwheat flours fermented by lactic acid bacteria and fungi

In this study, the bioaccessibility of D-chiro-inositol (DCI) from water biscuits formulated from raw and roasted buckwheat flours originating from common buckwheat after liquid-state fermentation (LSF) by select lactic acid bacteria (LAB) and fungi Rhizopus oligosporus 2740 was studied. The LAB-dependent variation in DCI content in fermented buckwheat flours was noted. LSF by L. salivarius AWH and R. oligosporus 2740 significantly enhanced the DCI content, whereas most of the applied LAB reduced DCI in the fermented flours. Baking at 220 °C for 30 min significantly enhanced the DCI level; however, no correlation was found between the DCI content in fermented flours and the biscuits prepared from them. The potential bioaccessibility of DCI from water biscuits was low. It can be concluded that, by applying select LAB and R. oligosporus 2740 for LSF, the heat treatment and physical structure of biscuits were mainly responsible for the potential bioaccessibility of DCI.

Microencapsulates and extracts from red beetroot pomace modify antioxidant capacity, heat damage and colour of pseudocereals-enriched einkorn water biscuits

Cereals supply humankind with carbohydrates, proteins and several health-enhancing compounds, including antioxidants. Pomace, a by-product of beetroot juice preparation, is rich in antioxidants (phenolic compounds and betalains). The aim of this work was to study the effect of pomace extract addition, either pure or microencapsulated, on antioxidant properties, heat damage and colour of einkorn water biscuits enriched with pseudocereals. Pomace extract addition had different effects on total polyphenol contents and antioxidant capacity (FRAP and ABTS) in diverse blends. In bread, wheat and einkorn matrices, a significant increase was observed, while in pseudocereals-enriched blends, richer in antioxidants, only microencapsulation improved their content. Pomace extract addition led to furosine reduction and hydroxymethylfurfural increase. Microencapsulate-enriched WB were richest in betanin, isobetanin, total phenolics and antioxidant capacity. In conclusion, pomace extracts, by-products of juice manufacturing, significantly improve some nutritional characteristics of baked products, especially when conveyed as microencapsulates.

Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

Physical Properties of Buckwheat Water Biscuits Formulated from Fermented Flours by Selected Lactic Acid Bacteria

Bioactive compounds and antioxidant properties of pseudocereals-enriched water biscuits and their in vitro digestates

Carotenoids, tocols, phenolic acids and antioxidant capacity were studied during in vitro digestion of water biscuits (WB) from bread wheat, einkorn and einkorn-pseudocereals. Antioxidant and cytotoxic activities of digestates were also measured using a 70% Caco2/30% HT-29 human intestinal co-culture layer. Antioxidant profiles differed among WB formulations. Only hydrophilic molecules were solubilised by gastric digestion. After intestinal digestion, 77% carotenoids and 67% tocols were released. Soluble-conjugated phenolic acids increased (30%) and insoluble-bound forms decreased (17%), suggesting partial conversion from bound to conjugated form. After intestinal digestion, antioxidant capacity increased regardless of type and amount of antioxidants in undigested or digested WB. All WB, especially those with quinoa flour, reduced the AAPH pro-oxidant capacity in co-culture cells. These results highlight the potential health benefits of underutilized crops and the need for in vitro or in vivo models to better address potential bioactivity at intestinal and target organs level.

Iron in fortified biscuits: A simple method for its quantification, bioaccessibility study and physicochemical quality

Iron deficiency is one of the most important nutritional problems in the world. The aims of this study were to determine the total concentration of iron in order to evaluate its bioaccessibility in biscuits produced with fortified flour, check the importance of its contribution to the iron intake and monitor physicochemical parameters such as moisture, acidity and peroxide value (PV) during 150days of storage. The simple and cheap method for iron determination was validated and proved to be adequate. Forty one samples of biscuits including salt water, cream cracker, cornstarch, and buttery biscuits were analyzed and their iron content were 5.3–7.8; 5.0–8.6; 2.5–6.8; and 3.7–5.7mg/100g, respectively. The in vitro assay results varied from 1.2 to 4.3mg/100g and from 0.2 to 2.1mg/100g to solubility and dialysis, respectively. There was significant difference in total, soluble and dialyzed iron content among the biscuit types analyzed. The intake of a biscuit portion can contribute from 5 to 32.5% of the recommended daily intake of iron, depending on the type of biscuit consumed. Lipid content varied from 9.8 to 18.0% for the biscuit types analyzed. In the end of storage time moisture levels increased 1.5% for the majority of samples, besides it was observed that most biscuits showed an increase (around 50%) of titratable acidity after 150days of storage. The highest PV was 27.8meq/kg of oil fat for salt and water biscuit (in 90days of storage), 23.3meq/kg of oil for cream cracker (in 120days of storage), 22.6meq/kg of oil for cornstarch (in 120days of storage) and 14.1meq/kg of oil for buttery biscuit (in 60days of storage), indicating lipid oxidation. Samples with the highest iron and moisture content also presented the highest peroxide value, indicating oxidation. The consumption of biscuits plays an important role in providing the daily requirement of iron intake. However, it is necessary to improve the stability and to provide the desired delivery of nutrients without causing damage to the quality of food and health of the consumers.

Influence of water biscuit processing and kernel puffing on the phenolic acid content and the antioxidant activity of einkorn and bread wheat.

The whole meal flour of wheat is rich in phenolic acids, which provide a relevant antioxidant activity to food products. Aim of this research was to assess the influence of processing on phenolic acid content and antioxidant activity of whole meal flour water biscuits and puffed kernels of einkorn and bread wheat. To this end, the evolution of syringaldehyde, ferulic, vanillic, syringic, p-coumaric, p-hydroxybenzoic, and caffeic acids was studied during manufacturing. Overall, from flour to water biscuit, the total soluble conjugated phenolic acids increased slightly in einkorn, while the insoluble bound phenolic acids decreased in all the accessions as a consequence of losses during the mixing step. In the puffed kernels, instead, the total soluble conjugated phenolic acids increased markedly, while the bound phenolics did not show any clear change, evidencing their high thermal stability. The antioxidant activity, measured by FRAP and ABTS, increased during processing and was highest under the most drastic puffing conditions.

Open-Label Taste-Testing Study to Evaluate the Acceptability of Both Strawberry-Flavored and Orange-Flavored Amylmetacresol/2,4-Dichlorobenzyl Alcohol Throat Lozenges in Healthy Children

BackgroundAcute sore throat (pharyngitis) is one of the most common illnesses for which children are seen by primary care physicians. Most cases are caused by viruses and are benign and self-limiting. Clinically proven, over-the-counter throat lozenges provide rapid and effective relief of acute sore throat symptoms, and are increasingly important in self-management of this condition.ObjectiveThe purpose of this study (International Standard Randomized Controlled Trial Number: ISRCTN34958871) was to evaluate the acceptability of two licensed, commercially available sore throat lozenges containing amylmetacresol and 2,4-dichlorobenzyl (AMC/DCBA)—one strawberry flavored and the other orange flavored—in healthy children.Study designThis was an open-label, single-dose, crossover, taste-testing study in children recruited via a clinical database and advertisements over a 3.5-week period.SettingPotentially eligible participants were invited to attend the taste-testing session at a clinic.ParticipantsAt the screening session, which took place either before or on the day of taste testing, details of relevant medical history, medication, and demographics were recorded. Of the 108 screened subjects, 102 were recruited. These were healthy male and female children aged 6–12 years.InterventionEach child cleansed their palate with water and water biscuits before tasting a strawberry-flavored lozenge (Strepsils® strawberry sugar free, Reckitt Benckiser Healthcare Limited, Nottingham, UK; PL 00063/0395), which was sucked for 1 minute and then expelled. The orange-flavored lozenge (Strepsils® orange with vitamin C, Reckitt Benckiser Healthcare Limited, Nottingham, UK; PL 016242152) was tasted at least 15 minutes later following further cleansing of the palate. The spontaneous reaction of the child on tasting each lozenge was observed and recorded. Subjects were asked to indicate their liking for each lozenge, using a 7-point hedonic facial scale, and were required to answer a series of questions relating to what they liked and disliked about the taste and the feel of the lozenge in the mouth and throat. The primary endpoint was the proportion of subjects with a hedonic facial score of >4. Secondary endpoints included the spontaneous reaction of the child on tasting the lozenge and responses to questions related to taste.ResultsThe taste of the lozenge was scored >4 (i.e. ‘good’, ‘really good’, or ‘super good’) by 85.3 % of subjects for the strawberry flavor and 49.0 % for the orange flavor (p < 0.0001). The mean (standard deviation) score was 5.72 (1) for the strawberry-flavored lozenge and 4.35 (2) for the orange-flavored lozenge. The proportion of subjects willing to take the lozenge again was 94 % for the strawberry flavor and 56 % for the orange flavor.ConclusionsStrawberry-flavored AMC/DCBA lozenges were liked by, and acceptable to, the majority of the children. AMC/DCBA orange-flavored lozenges were also liked by, and acceptable to, approximately half the children. Overall, both strawberry and orange would be suitable flavors for lozenges intended for children when they suffer from sore throat.

Heat damage of water biscuits from einkorn, durum and bread wheat flours

To limit heat damage and improve the nutritional properties of bakery products, furosine, glucosylisomaltol, hydroxymethylfurfural, furfural, sugars, α-amylase, β-amylase and colour were assessed during the production of water biscuits from three einkorn, three bread and one durum wheat flours. Heat damage indices, colour and aw development during baking (from 25 to 75min duration) of water biscuits from one bread wheat were also studied.Furosine was more abundant in durum (86.0±6.29mg/100g protein) and bread wheat (42.5±6.93) than in einkorn (15.7±3.92) water biscuits, while GLI was detected only in durum (10.0±2.02mg/kgDM) and bread wheat (5.2±1.52) products; hydroxymethylfurfural and furfural were always absent. The limited heat damage of Triticum monococcum products was probably due to the moderate β-amylase activity of einkorn, and hence to the low maltose content of its mixes. The colour was correlated to heat damage, as einkorn water biscuits were lighter than those from other wheats.

Tocols stability during bread, water biscuit and pasta processing from wheat flours

The evolution of tocol content was investigated during the manufacture of bread, water biscuit and pasta from refined flours of einkorn wheat, bread wheat and, for pasta only, durum wheat semolina. Total tocol content decreased throughout the processing stages. In bread and water biscuit, the kneading step led to relevant degradation (on average, 21.4 and 28.2%, respectively), while bread leavening and baking had almost negligible effects. In pasta the long kneading phase determined high losses (44.2%), while the extrusion step led to an average decrease of 3.7% under vacuum and of 29.7% with no vacuum; the drying step did not induce significant changes. Considering the production processes from inception to conclusion, average tocol losses were: in bread 24.1% and 25.4% (crumb and crust, respectively), in water biscuits 25.3% and in pasta 41.0% (under vacuum extrusion) and 55.7% (no vacuum). In spite of a significant decrease, einkorn showed better preservation and supplied more tocols in the end products than durum and bread wheats: on average, in pasta tocol content was 20.4 vs. 8.2 vs. 5.3 mg/kg DM, respectively, while in bakery products (bread and water biscuits) was 20.9 (einkorn) vs. 10.4 mg/kg DM (Blasco).

Carotenoids evolution during pasta, bread and water biscuit preparation from wheat flours

Abstract The loss of carotenoids content during food processing was investigated during the production of bread, water biscuits and pasta from refined flours of einkorn, bread and, for pasta only, durum wheat semolina. Total carotenoids content decreased throughout the processing stages. For bread and water biscuits, kneading led to limited degradation (on average, 15% and 12%, respectively), bread leavening had almost negligible effects (3%), while baking had a marked influence on carotenoids loss in bread crust and water biscuits (29% and 19%, respectively) but not in bread crumb (3%). In contrast, in pasta the longer kneading-extrusion phase determined relevant losses (48%), while the drying step did not induce significant changes. During kneading, Triticum monococcum consistently showed lesser percentage degradation, probably because of the lower lipoxygenase activity of its flour. Overall, manufacturing led to average carotenoid losses of 21%, 47%, 31% and 49% for bread crumb, bread crust, water biscuits and pasta, respectively. Notwithstanding the significant decrease, einkorn still supplied considerably more carotenoids than durum and bread wheats in the end products, characterised by an attractive deep yellow colour.

Glycemic index of processed wheat products

Our aim was to determine the in vivo glycemic and insulin responses and in vitro starch digestibility of seven processed wheat products (shortbread biscuits, custard, quick-cooking wheat, wholemeal bread, water biscuits, puffed wheat, and puffed crispbread). The degree of starch gelatinization in the foods was measured. Fifty-gram carbohydrate portions of the foods were fed to eight volunteers after an overnight fast. The calculated glycemic indices (GI) (mean +/- SEM) ranged from 43 +/- 10 for custard to 81 +/- 9 for puffed crispbread. Insulin responses paralleled the glycemic responses. The GI correlated positively with the percentage of starch digested in vitro (p less than 0.05). The degree of starch gelatinization ranged from 0.4 to 60% and correlated positively with the percentage starch digested in vitro (p less than 0.05). Differences in the glycemic and insulin responses to wheat products may be explained in part by the extent of processing and the degree of gelatinization achieved.