Staling Behavior of Chickpea‐Enriched Bread: A Dynamic Mechanical Analysis Approach

Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread

Pizza being the most popular food worldwide, quality and sensory appeal are important considerations during its modification effort. This study was aimed to evaluate the quality of pizza made using two different sources of proteins, chickpea (Cicer arietinum) flour and dried carp fish powder (Cyprinus carpio). Analysis indicated nutrients richness specificity of chickpea flour (higher fiber, energy, iron, zinc, linoleic acid and total nonessential amino acids) and dried carp fish powder (higher contents of protein, fats, ash, oleic acid and total essential amino acids) complementing wheat flour to enhance nutritional value of pizza. Total plate count and thiobarbituric acid were increased (P<0.05) in dried carp fish powder after 45 days of storage, but no Coliform were detected. Wheat flour was substituted with 5, 7.5 and 10% chickpea flour or dried carp fish powder and chemical, textural, sensory and storage evaluation parameters of in pizza were investigated. Dried carp fish powder increased (P<0.05) contents of protein, ash, fats, zinc and protein digestibility of pizza. Chickpea flour increased iron and zinc contents of the pizza. Water activity (aw) was decreased in fish powder and chickpea pizza. Pizza firmness and gumminess were significantly (p<0.05) increased at every level of protein source, but cohesiveness was decreased with 10% chickpea flour. Pizza chewiness was the same (P>0.05) across the levels of two protein sources. Springiness was decreased (P<0.05) with high level (10%) dried fish powder and low/intermediate level of chickpea flour. Chickpea and dried carp fish incorporation up to 7.50% in pizza at the expense of wheat flour had no effect (P>0.05) on all sensorial parameters except for odor values. The results could be useful in utilization of chickpea flour and carp fish powder in designing nutritious pizza for consumers.

Pulses (pea, chickpea, lentil, bean) are an important source of food proteins. They contain high amounts of lysine, leucine, aspartic acid, glutamic acid and arginine and provide well balanced essential amino acid profiles when consumed with cereals. The influence of partial substitution of wheat flour with chickpea flour at the levels of 10, 20 and 30% was carried out to study their pasting properties and bread making quality. Pasting properties were determined using Micro Visco-Amylo-Graph Analyser and Farinograph. The pasting temperature increased with increase chickpea flour concentration and the temperature of pasting ranged between 62 to 66.5°C. No peak of viscosity curve was found for pure chickpea flour and have higher pasting temperature than pure wheat flour. Chickpea flour addition increased the water absorption and dough development time (p < 0.05), Regarding dough stability, it appears that 10% chickpea exhibited higher stability and resistance to mechanical mixing values than the control, while it decreased as the substitute level increases from 20% to 30%. The dough surface of the wheat dough and the blend with 10% was classified as "normal", however the blend with 20% and 30% produced "sticky" dough surface. The presence of chickpea flour in dough affected bread quality in terms of volume, internal structure and texture. The color of crust and crumb got progressively darker as the level of chickpea flour substitution increased. While the substitution of wheat flour with 10% chickpea flour gave loaves as similar as control.

This study is aimed at evaluating the rutting potential of a conventional viscosity graded (VG-30) binder modified with different percentages (2–6%) of nanoclay. Rheological investigations, including performance grading (PG) of the binder, frequency sweep (FS) test and multiple stress creep recovery (MSCR) were carried out using a dynamic shear rheometer (DSR). FS and MSCR were done at four different temperatures ranging from 40 to 70 °C. Master curves plotted at a reference temperature of 60°C using FS data indicated better performance of nanoclay modified binders, especially at lower frequency range. Increase in percentage recovery (R) and reduction of unrecoverable creep compliance (Jnr) from MSCR test proved the efficacy of nanoclay as a positive reinforcing agent. At the reference temperature, R value for 2, 4 and 6% nanoclay increased from 0.47% (for VG-30) to 1.71, 3.34, and 5.3% respectively. The corresponding reduction in Jnr was about 12, 14, and 29%. Cole-Cole plots for each binder obtained from frequency sweep test at different test temperatures were modelled using a 3rd-order polynomial. The h-parameter calculated using the Cole-Cole plots at different temperatures were found to appreciably correlate with the values of Jnr and R for all the asphalt binders. In addition to the positive effect of nanoclay modification, it is concluded that h-parameter from the frequency sweep test can be used to explain the rutting potential of asphalt binders.

In the modern food industry, various methods are used to enhance the quality of food products and optimize the technological process. One effective and relatively simple approach is the use of alternative raw materials that can improve the nutritional value of bread and bakery products. Almond and chickpea flour are examples of such alternative ingredients. This study investigated the impact of adding a mixture of almond and chickpea flour to the recipe on the organoleptic and physicochemical properties of wheat bread. The researchers determined the most effective ratios of almond and chickpea flour that could improve the physical and chemical characteristics of the bread without compromising its organoleptic quality. The results show that the optimal addition to the dough is a mixture of 10% almond flour and 15% chickpea flour, calculated from the total mass of flour. This combination enhanced the nutritional value of the wheat bread without adversely affecting its sensory attributes. The study provides a rationale for using a mixture of almond and chickpea flour as recipe-component solutions when baking wheat bread. The findings suggest that this approach can be a viable strategy to improve the overall quality of bread and bakery products.

During postharvest storage oca tubers can pass for different stages, in which bioactive compounds can change their content; and specifically the sprouting stage, can alter significatively these components. Therefore, this study evaluated the sprout length, loss weight, reducing sugar content, total phenolics content, and antioxidant capacity of three oca tuber varieties (yellow, purple, and orange) during postharvest storage. Oca tuber varieties were stored at 19 °C ±1 ºC and relative humidity of 85% ±1%. A factorial design was used to evaluate the effect of oca variety and postharvest storage time (0, 15, 30, 45, 60, 75, and 90 days). The sprout length of the three oca varieties begin to growth at 15-30 days of postharvest storage, which indicated that dormancy period was broken, moreover, the sprout length was increased until 90 days of storage. Yellow oca had the longest sprout length (26.4 cm) and the highest loss weight (22.55 %) at 90 days of storage, which indicated an effect of oca variety and postharvest storage time (p value≤0.05). The reducing sugar content, total phenolics content, and antioxidant capacity of the three oca varieties exhibited variable behaviors during storage time and initially oca tubers showed a reduction in their values, which were presumably related to the stabilization period. The postharvest storage time and oca variety produced different physiological changes in the oca tubers, which affect the sprout length, weight loss, reducing sugars, total phenolics content, and antioxidant capacity.

Dynamic mechanical analysis (DMA) has been used to investigate the effect of water and glass bead surface treatment on the properties of glass bead–epoxy composites. By treating or not treating the glass beads with a silane coupling agent, we fabricated composites with ostensibly good or poor interfacial adhesion. SEM images of fracture surfaces and water uptake data confirmed this picture. We used dynamic mechanical tests to measure the material properties of dry and wet specimens. Temperature sweep tests of atmosphere-conditioned specimens indicated that the value of the loss tangent at the temperature of the α-α-relaxation peak was most sensitive to interfacial adhesion. For wet specimens, the magnitude of an additional relaxation process, denoted as the ω-relaxation, correlated strongly with water uptake and, indirectly, interfacial adhesion. Master curves constructed from frequency sweep tests also manifested differences among dry and wet specimens, but shift factor data suggested that these tests were more prone to complications due to water loss. Apparent activation energies of α- and β-relaxation processes were statistically significant indicators of interfacial adhesion in dry and wet composites, respectively. © 1996 John Wiley & Sons, Inc.

The stress relaxation, creep-recovery, temperature, and frequency sweep tests were performed within the linear viscoelastic region by using a dynamic mechanical analyzer to investigate the viscoelastic characteristic of oat grain. The result showed that 5-element Maxwell and Burgers model were able to describe viscoelastic behaviors better. The relaxation stress decreased with the increasing moisture content from 6.79 to 23.35%, while the creep strain increased as well as the final percentage recovery decreased from 58.61 to 32.50%. In frequency sweep, storage modulus increased with the increasing frequency. In temperature sweep, there was a clear turning point in storage modulus, loss modulus, and tan delta curves with increasing temperature. The turning value of 167.47, 147.44, 134.27, 132.41, 110.28, and 92.62 °C detected in the tan delta were regarded as the best glass transition temperatures. This temperature was found to be lower than gelatinization heating temperature and decrease with the increase of moisture content. The crystalline structure of oat exhibited a typical A-type pattern and corresponding crystallinity increased from 22.03 to 31.86% with increasing moisture content. The scanning electron microscopy (SEM) micrograph of oat section was found that the size and adhesive effect of starch granules increased due to hydration.

Influence of pre-cutting operations on quality of fresh-cut artichokes (Cynara scolymus L.): Effect of storage time and temperature before cutting

SummaryThe aim of this work was to evaluate the effect of nitrate reduction and storage time on the content of amino acids and biogenic amines (BAs), total antioxidant capacity (TAC) and antioxidative properties of peptides isolated from dry fermented loins. The results showed that reducing the addition of nitrates increased the amount of BAs formed during storage of dry fermented loins. The lowest TAC value (tested by ABTS assay) was recorded for the sample with the highest nitrate addition (150 mg kg‐1) at beginning, while the highest value was noted for the sample without nitrate addition at 180 days of storage. The amino acid profile showed that dry fermented loin with the highest addition of nitrate was characterised by a significantly lower content of amino acids, which are precursors of key aroma compounds compared with loin samples with a lower amount of added sodium nitrate. The sum of ranking differences (SRD) indicated that loin sample with traditional addition of nitrate (150 mg kg‐1) after 120 days of storage was characterised by the lowest SRD result, which means that they are the closest to the assumed values, that is the lowest content of BAs, the highest antioxidant activity and amino acid patterns recommended by WHO/FAO/UNU Experts.

The aim of this work was to determine antioxidant capacity of beverages containing black, white, and green tea extracts using the photochemiluminescence method, and to monitor its changes based on the storage temperature and time. Samples were stored at two different temperatures (refrigerated at 4°C and laboratory temperature 22°C), analyzed after opening of the original package, and consequently after 4 and 7 days. Results of the antioxidant capacity are expressed as the standard equivalents, that is, ascorbic acid in mmol/L. The highest mean value of the antioxidant capacity was found after opening of the original package in fruit-juice-enriched samples and totaled 9.793 mmol/L. This group revealed significant dependence (P < 0.05) not only on the storage time, but also temperature. In samples without added fruit juices containing preservatives the value was 0.428 mmol/L. This group showed significant dependence (P < 0.05) on the decrease of antioxidant capacity only when based on the storage time. Samples without fruit juices or preservatives showed significant decrease in the antioxidant capacity (P < 0.05) after 4 days of storage based on the storage time. The dependence on temperature was revealed only after 7 days of storage.

This research evaluated the alterations of fish muscle with added non-fish protein which was tumbled and then restructured, cooked and stored to produce an innovative restructured fish product. Significant differences were found in the moisture and lipid content and pH of tumbled, egg white added, and stored treatments of catfish muscle. Moisture content of the processed and control groups of the catfish product was stable on the first day of storage, but these levels were lower at the 10th day of storage for the control group. There was no alteration in total protein content irrespective of treatments, although there was a positive trend in the egg white added treatments. However, the lipid contents were altered with egg white, tumbling and storage times, while ash value showed no significant alteration. The pH demonstrated a significant variation with storage time. Tumbling increased the percentage of extracted myofibrillar protein while reducing sarcoplasmic protein extraction in the product when compa...

Effects of temperature, storage time and their combination on germination of aspen (Populus tomentosa) seeds were investigated. Aspen seeds were germinated at 5 to 30°C at 5°C intervals after storage for a period of time under 28°C and 75% relative humidity. The effect of temperature on aspen seed germination could not be effectively described by the thermal time (TT) model, which underestimated the germination rate at 5°C and poorly predicted the time courses of germination at 10, 20, 25 and 30°C. A modified TT model (MTT) which assumed a two-phased linear relationship between germination rate and temperature was more accurate in predicting the germination rate and percentage and had a higher likelihood of being correct than the TT model. The maximum lifetime threshold (MLT) model accurately described the effect of storage time on seed germination across all the germination temperatures. An aging thermal time (ATT) model combining both the TT and MLT models was developed to describe the effect of both temperature and storage time on seed germination. When the ATT model was applied to germination data across all the temperatures and storage times, it produced a relatively poor fit. Adjusting the ATT model to separately fit germination data at low and high temperatures in the suboptimal range increased the models accuracy for predicting seed germination. Both the MLT and ATT models indicate that germination of aspen seeds have distinct physiological responses to temperature within a suboptimal range.

Red lentil (Lens culinaris Medikus), an important pulse crop produced in Western Canada, is mainly consumed as split or whole cotyledon (“football”) after the seed coat has been removed through dehulling. However, related information on the effects of storage time, postharvest treatments and storage temperature on the dehulling efficiency and cooking quality of red lentils at different moisture contents are not readily available for processors, marketers, breeders, as well as growers. The objective of this study is therefore to investigate the effect of storage temperature, postharvest treatments and storage time on the dehulling efficiency and cooking quality of red lentil. While a laboratory Satake dehuller was used to evaluate the dehulling characteristics of red lentil, an automated Mattson cooker was used to determine the cooking quality. Red lentil of ‘Robin’ variety for 2007 harvest with moisture contents of 10.07%, 11.31% and 13.27% w.b., as well as ‘Robin’ samples for 2008 harvest of moisture contents 10.13%, 11.52% and 13.37% were kept in storage at two temperatures of 5oC and 25oC. In addition, samples with the moisture contents of 10.07%, 10.13%, 13.27% and 13.37% were subjected to three freeze-thaw cycles and stored at 5oC only. Similar treatments were given to lentil samples of ‘Impact’ variety with moisture contents of 10.21%, 11.56%, and 13.14% w.b. for 2007 harvest and 10.33%, 11.48% and 13.54% for 2008 harvest. In addition, lentil sample of ‘Impact’ and ‘Robin’ varieties at 13.14% and 13.27% (w.b.) moisture contents for 2007 harvest as well as 13.54% and 13.37% moisture contents for 2008 harvest respectively were further reconditioned to a moisture content of 18% (w.b.). As part of the postharvest treatment, these samples were dried at near ambient temperature and at 80°C under forced convention (simulating extreme drying conditions) to two final moisture contents of 10% and 13%. These samples were further stored at 5°C and 25°C. Dehulling efficiency and cooking quality were determined after 1 and 6 month storage. Also, lentil sample (2007 harvest) of ‘Impact’ variety at 10.21% and 13.14% as well as ‘Robin’ variety at 10.07% and 13.27% moisture contents were subjected to 5 cycles of drying and rewetting in the range of ±2% from its nominal moisture and tested for quality (dehulling efficiency and cooking quality) after 1 and 2 months storage at 5°C. This same postharvest treatment was given to lentil sample (2008 harvest) of ‘Impact’ variety at 10.33% and 13.54% moisture contents as well as ‘Robin’ variety at 10.13% and 13.37% moisture contents. Tests on dehulling efficiency and cooking quality were conducted at specific time intervals. Generally, there was a decrease in the dehulling efficiency values of ‘Robin’ and ‘Impact’ lentil samples with storage time up to 12 months for both harvest years (2007 and 2008). Among the postharvest treatments considered in this study, the drying and rewetting of lentil samples (‘Robin’ and ‘Impact’) had the most significant impact on dehulling efficiency. For other postharvest treatments, the trends were not consistent. In some cases dehulling efficiency increased for samples dried at 80°C, but observations like this were not consistent for other variety. Generally, storage time did not affect the cooking time values of ‘Robin’ and ‘Impact’ lentil samples. This is true for samples stored at 5°C, 25°C and 5°C subject to freeze thaw cycles, and also those subjected to other postharvest treatments at different moisture contents. Drying and rewetting of ‘Robin’ and ‘Impact’ lentils significantly increased the cooking time of these samples.

The study was conducted on 100 unsalted goat cheeses produced on a certified organic farm. From the 100 cheeses, 10 were selected, which constituted the so-called sample day 0 (before the start of cold storage) and were divided into three groups of 30 pieces each: A—unpackaged group; B—vacuum packed group; and C—vacuum packed group with MEGA CO2 absorbing insert. The cheeses were stored in a cold store at a temperature of 4 ± 1 °C and relative humidity of 85% for 5, 10, and 15 days. The greatest weight loss of the cheese was shown in group C (4.63%) and on the 10th day of storage (6.09%). The lowest pH value was recorded in groups B (6.31) and C (6.32) and on the 15th day of storage (5.48). The lowest titratable acidity was recorded in group C (14.90°SH) and in sample 0 (12.40 °SH). The highest value of shear force was in group B (3.89 N) and on the 10th day of storage (3.56 N). An analysis of the color parameters of the cheeses showed that the L* value on the surface and after cutting was the highest at p ≤ 0.01 and p ≤ 0.05 in group C and sample 0 and was, respectively: 94.30 and 94.97 and 95.31 and 96.17. The lowest values of the sensory evaluation were obtained in the case of cheeses from group A and on the 15th day of storage, where these values (points) were, respectively: 3.32 and 3.76—color; 2.79 and 3.32—aroma; 3.27 and 3.64—appearance; 4.07 and 4.18—structure and 2.80 and 2.91—taste.