The interest in plant-based products is growing Western countries, mostly due to health and environmental issues that arise from the consumption production of animal-based food products. Many vegan today are made soy, but drawbacks include challenges cultivating soy colder climates such as northern Europe. Therefore, present study investigates whether industrial hemp (

Rapeseed protein is not currently utilized for food applications, although it has excellent physicochemical, functional, and nutritional properties similar to soy protein. Thus, the goal of this study was create new plant-based extrudates application as high-moisture meat analogs from a 50:50 blend rapeseed concentrate (RPC) yellow pea isolate (YPI) using high-moisture-extrusion (HME) cooking with twin-screw extruder gain better understanding powders resulting extrudates. The effects...

Hempseed protein concentrate (HPC) was extracted from hempseed press cake with a content of 85.7% and co-extruded oat fibre residue (OFR) to produce high-moisture meat analogues (HMMA) at different moisture contents (60, 63, 66%), screw speeds (500, 700, 900) temperature profiles (40-70-110-130 °C 40-70-120-150 °C). The effect extrusion processing parameters such as content, speed, on the properties extrudates investigated. produced had fibrous structure brown colour, which may be due...

In this study, the physicochemical, textural, and sensory properties of high-moisture meat analogues (HMMA) prepared with hempseed protein concentrate (HPC), in combination wheat gluten (WG), chickpea (CPC), were investigated. The results showed that materials exhibited different behaviours during processing cooking. Mixing HPC WG resulted higher texturization than alone. HMMA samples ratio 90:10 (HPC:WG) had superior hardness, resilience, chewiness cutting strength compared to other present...

Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for creation products tailored to meet different consumer preferences. The aim study was evaluate effect emulsification intensity on sensory and instrumental characteristics full-fat mayonnaise. Mayonnaise, based a standard recipe, processed at low high intensities, with selected properties then evaluated using an analytical panel back extrusion method. evaluation also included...

Abstract BACKGROUND: The use of dietary fibre in bread products is increasing because consumer demand for healthier products. However, an increase level changes the rheological properties dough and also quality final product. In this study, effects on staling were followed after replacing 3% wheat flour by fibre‐rich additives (fine durum, oat bran, rye bran bran). Free‐standing pan‐baked loaves baked to compare influence baking method loaf shape. RESULTS: All increased stability, with...

During the production of industrial hempseed oil, a press cake is formed as byproduct, which often used animal feed although it contains high amount protein that could be for human consumption. Extracting this valuable would reduce food waste and increase availability plant-based protein. A extraction process based on pH-shift method was adapted to improve yield from (HPC). Parameters such alkali pH, time, temperature, well isoelectric precipitation were investigated in laboratory scale...

The functional properties of Andean grain starches two species, amaranth (

Amaranthus caudatus is a nutrient-rich Andean pseudocereal with wide genetic variability. Six productive varieties (Oscar Blanco, Pucara, Tomina, Cotahuasi, Barbechos, and Guindo Criollo) were compared by proximate, mineral, fatty acid composition. The proximal content showed certain singularities in the varieties. Barbechos Criollo stood out for their fat (9.50% 9.01%, respectively), while Tomina carbohydrate (72.6%), Pucara Oscar Blanco fiber (4.59% 4.48%, respectively). mineral presented...

Okara is a by-product from the production of soy beverages, which has high content protein and fiber. Even though it nutritional value, generally discarded or used as animal feed compost. The problem its short shelf life due to water activity. aim this study was investigate effect high-pressure pasteurization at 200 MPa, 400 600 MPa on okara. Microbiological growth, well thermal properties, viscosity, holding capacity, oil evaluated after pressure treatments. Treatment significantly reduced...

The issue of the short microbiological shelf life residues from plant-based beverage industry creates a large food waste problem. Today, oat residue, in this study referred to as okara, is generally converted energy or used animal feed. High-pressure pasteurization (200 MPa, 400 and 600 MPa) was applied okara investigate effect on activity. A 4-week storage performed thermal properties, viscosity, water oil holding capacities were analyzed. total aerobic count, including yeast mold,...

The canihua (Chenopodium pallidicaule) is a native Andean crop that stands out for its high content of protein, fiber, and minerals has good fatty acid profile. We studied six canihuas cultivars, which were compared according to their proximate, mineral, composition. Based on the form stems, termed growth habit, they belonged two groups: decumbent (Lasta Rosada, Illimani, Kullaca, Cañawiri) ascending (Saigua L24 Saigua L25). Dehulling an important process applied this grain. However, there...

ABSTRACT The properties of a white wheat bread could be changed by adding normal or heat‐treated barley flour in small amounts (2 and 4%) to recipe. Differences regarding gelatinization as well retrogradation were found when analyzing the two flours model systems. was fully gelatinized due prior time, temperature, pressure treatment therefore absorb larger water than other flours. In systems with 40% (dwb), contained less retrograded amylopectin compared after storage for up 14 days, whereas...

Several of the rice quality parameters are nowadays determined manually or partly manually, which leads to subjective results. In order analyse and avoid most manual handling, PaddyCheck instrument was mainly developed measure paddy/rough kernels. However, design technique also suitable for brown The measures physical properties kernels as well texture translucency. Initial calibrations have been correlate these with Head Rice Yield Chalkiness, two common important rice.

Volume is an important measure of fermented bread quality that has traditionally been determined by seed displacement methods. These methods are cumbersome; poorly suited to compressible, sticky, or creased products; prone error; and, date, lack standardization. A collaborative study was conducted the AACC International (AACCI) Physical Testing Methods Technical Committee in 2005 assess performance a new method uses laser topography determine volume baked products. Eleven laboratories...

Potatoes served in large-scale food service systems are often of poor quality.The current recommendation is to cook the potatoes until core has reached a temperature 96°C, but this questionable.In study, three potato varieties have been cooked by using conventional boiling (CB) temperatures 94°C and 96°C steam cooking (SC) 92°C, 96°C.The samples were thereafter analyzed both texture sensorial analyses.The results evaluated with Partial Linear Squares Regression (PLSR).The perceived Softness...

The preparation of steam-cooked potatoes in large-scale food service systems is challenging since it requires high flexibility and handling large volumes.To increase efficiency, potato tubers are industrially pre-treated, which includes peeling chemical pre-treatments to avoid enzymatic browning.In systems, often warm-held before serving.Industrial pre-treatment Warm-Holding (WH) might, however, contribute reduced eating quality terms subsurface hardening.This study investigates the impact...