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  • 1.
    Eduardo, Maria
    et al.
    Eduardo Mondlane University, Mozambique; Chalmers University of Technology, Sweden.
    Svanberg, Ulf
    Chalmers University of Technology, Sweden.
    Ahrné, Lilia
    RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience. Chalmers University of Technology, Sweden.
    Effect of hydrocolloids and emulsifiers on the shelf-life of composite cassava-maize-wheat bread after storage2016In: Food Science & Nutrition, E-ISSN 2048-7177, Vol. 4, no 4, p. 636-644Article in journal (Refereed)
    Abstract [en]

    The objective of this study was to evaluate the effect of hydrocolloids and/or emulsifiers on the shelf-life of composite cassava-maize-wheat (ratio 40:10:50) reference bread during storage. Added hydrocolloids were carboxymethylcellulose (CMC) and high methoxyl pectin (HM pectin) at a 3% level (w/w) and/or the emulsifiers diacetyl tartaric acid esters of monoglycerides (DATEM), lecithin (LC), and monoglycerides (MG) at a 0.3% level (w/w). After 4 days of storage, composite breads with MG had comparatively lower crumb moisture while crumb density was similar in all breads. The reference bread crumb firmness was 33.4 N, which was reduced with an addition of DATEM (23.0 N), MG (29.8 N), CMC (24.6 N) or HM pectin (22.4 N). However, the CMC/DATEM, CMC/LC, and HM pectin/DATEM combinations further reduced crumb firmness to <20.0 N. The melting peak temperature was increased from 52 C to between 53.0 C and 57.0 C with added hydrocolloids and/or emulsifiers. The melting enthalpy of the retrograded amylopectin was lower in composite bread with hydrocolloids and emulsifiers, 6.7–11.0 J/g compared to 20.0 J/g for the reference bread. These results show that emulsifiers in combination with hydrocolloids can improve the quality and extend the shelf-life of composite cassava-maize-wheat breads.

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  • 2.
    Oliveira, G.
    et al.
    Chalmers University of Technology, Sweden.
    Eliasson, Lovisa
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Maria, Ehrnell
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Höglund, Evelina
    RISE - Research Institutes of Sweden (2017-2019), Bioscience and Materials, Agrifood and Bioscience.
    Andlid, T.
    Chalmers University of Technology, Sweden.
    Alminger, M.
    Chalmers University of Technology, Sweden.
    Tailoring bilberry powder functionality through processing: Effects of drying and fractionation on the stability of total polyphenols and anthocyanins2019In: Food Science & Nutrition, E-ISSN 2048-7177, Vol. 7, no 3, p. 1017-1026Article in journal (Refereed)
    Abstract [en]

    Bilberries are a rich natural source of phenolic compounds, especially anthocyanins. The press cake obtained during the processing of bilberry juice is a potential source of phytochemicals. The objective of this study was to evaluate different drying techniques and the fractionation of bilberry press cake powder toward obtaining phenolic-rich ingredients for incorporation into value-added food products. The derived powders were dispersed in water and dairy cream, to investigate the effects of drying and fractionation on the dispersibility and solubility of phenolic compounds. The drying techniques, hot air drying and microwave drying, applied on bilberry press cake reduced the content of total phenolics and anthocyanins. The degradation was, however, consistently small and similar for both techniques. The major anthocyanins detected in the samples were stable during drying and fractionation treatments. Fractionation of the press cake powder affected the total apparent phenolic content and composition of the different fractions. The highest phenolic content (55.33 +/- 0.06 mg g(-1) DW) and highest anthocyanin content (28.15 +/- 0.47 mg g(-1) DW) were found in the fractions with the smallest particle size (<500 mu m), with delphinidin-3-O-galactoside being the most abundant anthocyanin. Dispersibility of all dried powder samples was higher in dairy cream than water, and the highest level of anthocyanins was measured in samples from the powder with the smallest particle size (<500 mu m), dispersed in cream. The application of drying, milling and fractionation was found to be a promising approach to transform bilberry press cake into stable and deliverable ingredients that can be used for fortification of food products with high levels of phenolic compounds.

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