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In this research, rice bran protein extracted was added into food model such as fruit juices, and fruit-flavored beverages that are consumed for refreshment, quenching thirst, and nutritional value to make consumers refreshed, quench and provide nutritional value based on important substances added to functional beverages. The development of ready-to-drink fruit juice offers consumers convenience and creates new experiences from functional beverages that were available in the market. The value-added of rice bran by extract the protein and extend its application in food. The enzymetic method was used to extract protein from rice bran (Hom mali 105). Physical and functional properties of rice bran protein extracted had 0.45 g/ml of density, 7.73% of moisture content, 22.32% of protein and 7.28 mg gallic/g for phenolic content and 2,495.26 mg ASC/g sample of ABTS values. The development of functional fruit juice consisted of two concentrate fruit juice (80 red grapes : 20 apples ratio), the mixture was mixed with 60% fruit juice, 30% water, 8% syrup and 2% rice bran protein powder, which was pasteurized under 75 °C for 2 minutes 50 s. Microbial analysis showed that the values met the standard (microbial count less than 250 colonies/ml, Coliform bacteria and Escherichia coli less than

Two oat (Avena sativa L.) and ten naked oat (Avena nuda L.) cultivars grown on an experimental farm in two consecutive years were analyzed for their content of β-glucan, ash, fat, protein and Osborne protein fractions. Concentration of the antioxidant substances avenanthramides, tocopherols, tocotrienols and total phenolic compounds was analyzed. The antioxidant capacity of the oat cultivars was studied by ABTS•+-scavenging assay and FRAP assay. Cultivar Vazec and conservation cultivar Klimt showed high contents of fat, avenanthramides and total phenolic compounds, as well as a high antioxidant capacity. Klimt also had a high total protein content, and the highest proportion of avenanthramide 2c, which has the highest antioxidant activity of the analyzed avenanthramides. On the other hand, Klimt was also relatively low in β-glucan and tocopherols and tocotrienols. The two cultivars of husked oat, Effektiv and Max, have high yields and low prolamin contents, but showed poor results in all analyzed antioxidant parameters. Comparison of the two cultivation periods showed large differences in many of the analyzed parameters. The hot, dry climate of 2015 had negative influences on the nutritional quality of the oat, especially concerning the antioxidant properties. No cultivar could be identified that was robust against these climatic influences.

The purpose of this research was to improve the functional properties of gluten-free (GF) wholemeal buckwheat bread by sourdough fermentation and addition of arabinoxylan (AX) and pyranose 2-oxidase (POx). AXs are able to cross-link to other AX molecules under acidic conditions, which is supported by the addition of oxidizing enzymes (e.g., POx). On a first approach, the optimal sourdough concentration (% acidification of total flour weight) was adjusted. The best results were seen at an acidification of 82% of total flour weight. The optimal dosage of 3% AX and 1 nkat POx/g flour was able to increase the specific volume from 1.80 to 1.93 cm3/g bread and reduce the firmness from 9.61 to 4.69 N compared to the control bread and presented an acceptable relative elasticity of 62.20 ± 0.96%. These effects were then compared in breads produced from wholemeal and refined buckwheat flour. Interestingly, the wholemeal buckwheat bread showed a significantly lower firmness and higher relative elasticity than the bread from refined flour, which can be mainly attributed to the higher protein and dietary fibre content of wholemeal flour. Overall, this study suggested that addition of AX and POx could positively increase the quality of GF buckwheat bread.

Summary: Understanding the behaviour of legumes during soaking results of importance since this might affect subsequent processing steps and thus final product quality. The aim of this study was to determine the effect of different ultrasound‐assisted soaking conditions (45.8–108.7 W cm−2 for 10–30 min) on the hydration, physicochemical and nutritional properties of kabuli chickpeas. During sonication, the temperature of the soaking media was either controlled at 20 °C (treatment referred to as US) or allowed to rise (treatment referred to as US + T). Selected temperature treatments without sonication (treatment referred to as T) were also included to identify thermal effects. Results showed that higher sonication intensities enhanced water imbibition up to a moisture content of 74.5% (w/w), being more pronounced in treatments where a temperature rise was allowed. Hydration kinetics were well described by the Peleg model (R2 = 0.961–0.998). Samples treated with temperature (US + T; T) showed high solid (0.8–5.1%), di‐ (13.2–59.7%) and α‐galactosyl‐sucrose oligosaccharide (5.4–58.7%) losses. In contrast, high US treatments enhanced oligosaccharides to up to 26.2% as well as pasting properties, while decreasing leaching losses (0.93–3.33%). Nutritional properties of sonicated chickpeas were only slightly affected after cooking following no clear trend. Overall, sonication was an effective pre‐treatment to reduce hydration time of up to 90% in chickpeas, especially when combined with temperature, and could be applied to drastically reduce the processing time of chickpea and chickpea flour in the food industry. [ABSTRACT FROM AUTHOR]

In general, micro-baking tests are used to determine the baking quality when only low amounts of test flour are available, for example, in grain breeding. Several micro-methods are described in literature, but none of them allows the determination of bread crumb texture parameters. Therefore, a micro-baking procedure that offers this option was developed, and it was also evaluated for bread made from pre-fermented frozen doughs. In this procedure, Rapid Visco Analyser (RVA) sample cans were used as baking pans. To examine the capability of this procedure, three wheat flours with different starch properties were chosen. The obtained breads were analyzed with respect to specific loaf volume, crust color and bread crumb firmness. Additionally, a storage test (0-5 days) was performed to determine the crumb firming parameters by kinetics of the Avrami equation. The obtained specific bread volumes revealed significant differences between the flours and the coefficients of variation ranged between 4.2 and 5.5%. Crumb firmness measurement was able to identify significant differences within the samples. The obtained data on firming kinetics reflected the expected properties of samples with different starch properties. Overall, this work demonstrated the feasibility of crumb property measurement on breads on a micro-scale.

Cereals and legumes offer many nutritional benefits, and should therefore be consumed widely. In particular, legume consumption is very low in northern countries. Although many species of cereals, pseudocereals and legumes are available for human nutrition, today only a limited range of them is used in larger amounts. Wheat, rice and maize are dominating the cereal sector and beans, chickpeas and peas are the most produced legumes. Specialty cereals (e.g., colored varieties), pseudocereals (amaranth, quinoa, buckwheat) and legumes show great potential for the development of new food products due to their good nutritional composition and different functional properties.

The influences of preservatives types (sodium benzoate and citric acid), storage temperatures (-10, 4 and 25 degrees Celsius) and container types (low-density polyethylene; LDPE and laminate nylon) on quality changes (physical, microbiological and sensory) of ready-to-eat trimmed and sliced bamboo shoot (slice shape) during storage were investigated. The ready-to-eat bamboo shoot treated with citric acid had good color and microbial stabilities than the control (without the preservatives) and the treated with sodium benzoate at 4th week of storage period. However, the weight loss percentage of the sodium benzoate treatment was lower than the citric acid treatment and the control. At 4 degrees Celsius of storage temperature, the bamboo shoot had the lowest of weight loss percentage compared to other treatments, which the qualities of bamboo shoot at 14 days of storage in this temperature showed an acceptable of weight loss, color, microbial and sensory qualities and could be stored up to 21 days before spoilage. While the storage at 25 degrees Celsius, the bamboo shoot had a shelf life for 7 days. The storage of bamboo shoot in 60 micron LDPE bag was comparable to the laminate nylon bag in term of all quality aspects.