Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace.
Identifieur interne : 000599 ( PubMed/Checkpoint ); précédent : 000598; suivant : 000600Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace.
Auteurs : Danyang Ying [Australie] ; Mya Myintzu Hlaing [Australie] ; Julie Lerisson [France] ; Keith Pitts [Australie] ; Lijiang Cheng [Australie] ; Luz Sanguansri [Australie] ; Mary Ann Augustin [Australie]Source :
- Food research international (Ottawa, Ont.) [ 1873-7145 ] ; 2017.
Abstract
Olive pomace, a waste stream from olive oil processing, was fractionated by centrifugation to obtain a supernatant and a flesh-enriched fraction, and freeze dried to obtain a powder. The dried supernatant contained 5.8% moisture, 4.8% protein, 3.5% fat, 3.5% ash, 82.4% carbohydrate (including 17.2% dietary fiber) and polyphenols (2970mg gallic acid equivalents (GAE)/100g). The dried flesh-enriched fraction, contained 5.9% moisture, 13.4% protein, 14.2% fat, 3.5% ash, 63.1% carbohydrate (including 42.7% dietary fiber) and polyphenols (1960mg GAE/100g). The extruded products using rice-oat flour or maize-oat flour mixtures as the base were formulated to contain 5% or 10% olive pomace fractions (dry basis). The extruded products with added olive pomace fractions has higher fiber (2-7g/100g) and polyphenol contents (67-161mg GAE/100g) compared to the corresponding mixtures of rice-oat flour base (0.92g/100g fiber, 20mg GAE/100g) or maize-oat flour base (3.2g/100g fiber, 20mg GAE/100g) without olive pomace fractions. Addition of olive pomace fractions reduced the die pressure and specific mechanical energy during extrusion and resulted in lower radial expansion in the extruded product. The impact of the addition of olive pomace fraction on physical characteristics of the extruded product is higher for rice-oat flour base than maize-oat flour base. The underlining mechanism was explained by FTIR analysis. FTIR showed that there were significant changes in the carbohydrate components and the structure of the proteins on extrusion, with consequent effects on the expansion and density of the extruded product. This study showed the feasibility of preparing fiber and polyphenol enriched extruded products by incorporation of olive pomace. This shows the potential of recovery and diversion of edible components from waste streams of olive oil processing for formulation of extruded products.
DOI: 10.1016/j.foodres.2017.07.062
PubMed: 28873735
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Electronic address: Danyang.ying@csiro.au.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030</wicri:regionArea><wicri:noRegion>VIC 3030</wicri:noRegion></affiliation></author><author><name sortKey="Hlaing, Mya Myintzu" sort="Hlaing, Mya Myintzu" uniqKey="Hlaing M" first="Mya Myintzu" last="Hlaing">Mya Myintzu Hlaing</name><affiliation wicri:level="1"><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030</wicri:regionArea><wicri:noRegion>VIC 3030</wicri:noRegion></affiliation></author><author><name sortKey="Lerisson, Julie" sort="Lerisson, Julie" uniqKey="Lerisson J" first="Julie" last="Lerisson">Julie Lerisson</name><affiliation wicri:level="1"><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; ENSCBP, The Graduate School of Chemistry, Biology and Physics of Bordeaux (ENSCBP), France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; ENSCBP, The Graduate School of Chemistry, Biology and Physics of Bordeaux (ENSCBP)</wicri:regionArea><wicri:noRegion>Biology and Physics of Bordeaux (ENSCBP)</wicri:noRegion><wicri:noRegion>Biology and Physics of Bordeaux (ENSCBP)</wicri:noRegion></affiliation></author><author><name sortKey="Pitts, Keith" sort="Pitts, Keith" uniqKey="Pitts K" first="Keith" last="Pitts">Keith Pitts</name><affiliation wicri:level="1"><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030</wicri:regionArea><wicri:noRegion>VIC 3030</wicri:noRegion></affiliation></author><author><name sortKey="Cheng, Lijiang" sort="Cheng, Lijiang" uniqKey="Cheng L" first="Lijiang" last="Cheng">Lijiang Cheng</name><affiliation wicri:level="1"><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030</wicri:regionArea><wicri:noRegion>VIC 3030</wicri:noRegion></affiliation></author><author><name sortKey="Sanguansri, Luz" sort="Sanguansri, Luz" uniqKey="Sanguansri L" first="Luz" last="Sanguansri">Luz Sanguansri</name><affiliation wicri:level="1"><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030</wicri:regionArea><wicri:noRegion>VIC 3030</wicri:noRegion></affiliation></author><author><name sortKey="Augustin, Mary Ann" sort="Augustin, Mary Ann" uniqKey="Augustin M" first="Mary Ann" last="Augustin">Mary Ann Augustin</name><affiliation wicri:level="1"><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030</wicri:regionArea><wicri:noRegion>VIC 3030</wicri:noRegion></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="2017">2017</date><idno type="RBID">pubmed:28873735</idno><idno type="pmid">28873735</idno><idno type="doi">10.1016/j.foodres.2017.07.062</idno><idno type="wicri:Area/PubMed/Corpus">000410</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Corpus" wicri:corpus="PubMed">000410</idno><idno type="wicri:Area/PubMed/Curation">000408</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Curation">000408</idno><idno type="wicri:Area/PubMed/Checkpoint">000408</idno><idno type="wicri:explorRef" wicri:stream="Checkpoint" wicri:step="PubMed">000408</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace.</title><author><name sortKey="Ying, Danyang" sort="Ying, Danyang" uniqKey="Ying D" first="Danyang" last="Ying">Danyang Ying</name><affiliation wicri:level="1"><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia. Electronic address: Danyang.ying@csiro.au.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030</wicri:regionArea><wicri:noRegion>VIC 3030</wicri:noRegion></affiliation></author><author><name sortKey="Hlaing, Mya Myintzu" sort="Hlaing, Mya Myintzu" uniqKey="Hlaing M" first="Mya Myintzu" last="Hlaing">Mya Myintzu Hlaing</name><affiliation wicri:level="1"><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030</wicri:regionArea><wicri:noRegion>VIC 3030</wicri:noRegion></affiliation></author><author><name sortKey="Lerisson, Julie" sort="Lerisson, Julie" uniqKey="Lerisson J" first="Julie" last="Lerisson">Julie Lerisson</name><affiliation wicri:level="1"><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; ENSCBP, The Graduate School of Chemistry, Biology and Physics of Bordeaux (ENSCBP), France.</nlm:affiliation><country xml:lang="fr">France</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; ENSCBP, The Graduate School of Chemistry, Biology and Physics of Bordeaux (ENSCBP)</wicri:regionArea><wicri:noRegion>Biology and Physics of Bordeaux (ENSCBP)</wicri:noRegion><wicri:noRegion>Biology and Physics of Bordeaux (ENSCBP)</wicri:noRegion></affiliation></author><author><name sortKey="Pitts, Keith" sort="Pitts, Keith" uniqKey="Pitts K" first="Keith" last="Pitts">Keith Pitts</name><affiliation wicri:level="1"><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030</wicri:regionArea><wicri:noRegion>VIC 3030</wicri:noRegion></affiliation></author><author><name sortKey="Cheng, Lijiang" sort="Cheng, Lijiang" uniqKey="Cheng L" first="Lijiang" last="Cheng">Lijiang Cheng</name><affiliation wicri:level="1"><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030</wicri:regionArea><wicri:noRegion>VIC 3030</wicri:noRegion></affiliation></author><author><name sortKey="Sanguansri, Luz" sort="Sanguansri, Luz" uniqKey="Sanguansri L" first="Luz" last="Sanguansri">Luz Sanguansri</name><affiliation wicri:level="1"><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030</wicri:regionArea><wicri:noRegion>VIC 3030</wicri:noRegion></affiliation></author><author><name sortKey="Augustin, Mary Ann" sort="Augustin, Mary Ann" uniqKey="Augustin M" first="Mary Ann" last="Augustin">Mary Ann Augustin</name><affiliation wicri:level="1"><nlm:affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</nlm:affiliation><country xml:lang="fr">Australie</country><wicri:regionArea>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030</wicri:regionArea><wicri:noRegion>VIC 3030</wicri:noRegion></affiliation></author></analytic><series><title level="j">Food research international (Ottawa, Ont.)</title><idno type="eISSN">1873-7145</idno><imprint><date when="2017" type="published">2017</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Olive pomace, a waste stream from olive oil processing, was fractionated by centrifugation to obtain a supernatant and a flesh-enriched fraction, and freeze dried to obtain a powder. The dried supernatant contained 5.8% moisture, 4.8% protein, 3.5% fat, 3.5% ash, 82.4% carbohydrate (including 17.2% dietary fiber) and polyphenols (2970mg gallic acid equivalents (GAE)/100g). The dried flesh-enriched fraction, contained 5.9% moisture, 13.4% protein, 14.2% fat, 3.5% ash, 63.1% carbohydrate (including 42.7% dietary fiber) and polyphenols (1960mg GAE/100g). The extruded products using rice-oat flour or maize-oat flour mixtures as the base were formulated to contain 5% or 10% olive pomace fractions (dry basis). The extruded products with added olive pomace fractions has higher fiber (2-7g/100g) and polyphenol contents (67-161mg GAE/100g) compared to the corresponding mixtures of rice-oat flour base (0.92g/100g fiber, 20mg GAE/100g) or maize-oat flour base (3.2g/100g fiber, 20mg GAE/100g) without olive pomace fractions. Addition of olive pomace fractions reduced the die pressure and specific mechanical energy during extrusion and resulted in lower radial expansion in the extruded product. The impact of the addition of olive pomace fraction on physical characteristics of the extruded product is higher for rice-oat flour base than maize-oat flour base. The underlining mechanism was explained by FTIR analysis. FTIR showed that there were significant changes in the carbohydrate components and the structure of the proteins on extrusion, with consequent effects on the expansion and density of the extruded product. This study showed the feasibility of preparing fiber and polyphenol enriched extruded products by incorporation of olive pomace. This shows the potential of recovery and diversion of edible components from waste streams of olive oil processing for formulation of extruded products.</div></front></TEI><pubmed><MedlineCitation Status="In-Data-Review" Owner="NLM"><PMID Version="1">28873735</PMID><DateCreated><Year>2017</Year><Month>09</Month><Day>06</Day></DateCreated><DateRevised><Year>2017</Year><Month>09</Month><Day>06</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1873-7145</ISSN><JournalIssue CitedMedium="Internet"><Volume>100</Volume><Issue>Pt 1</Issue><PubDate><Year>2017</Year><Month>Oct</Month></PubDate></JournalIssue><Title>Food research international (Ottawa, Ont.)</Title><ISOAbbreviation>Food Res. Int.</ISOAbbreviation></Journal><ArticleTitle>Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace.</ArticleTitle><Pagination><MedlinePgn>665-673</MedlinePgn></Pagination><ELocationID EIdType="pii" ValidYN="Y">S0963-9969(17)30401-5</ELocationID><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.foodres.2017.07.062</ELocationID><Abstract><AbstractText>Olive pomace, a waste stream from olive oil processing, was fractionated by centrifugation to obtain a supernatant and a flesh-enriched fraction, and freeze dried to obtain a powder. The dried supernatant contained 5.8% moisture, 4.8% protein, 3.5% fat, 3.5% ash, 82.4% carbohydrate (including 17.2% dietary fiber) and polyphenols (2970mg gallic acid equivalents (GAE)/100g). The dried flesh-enriched fraction, contained 5.9% moisture, 13.4% protein, 14.2% fat, 3.5% ash, 63.1% carbohydrate (including 42.7% dietary fiber) and polyphenols (1960mg GAE/100g). The extruded products using rice-oat flour or maize-oat flour mixtures as the base were formulated to contain 5% or 10% olive pomace fractions (dry basis). The extruded products with added olive pomace fractions has higher fiber (2-7g/100g) and polyphenol contents (67-161mg GAE/100g) compared to the corresponding mixtures of rice-oat flour base (0.92g/100g fiber, 20mg GAE/100g) or maize-oat flour base (3.2g/100g fiber, 20mg GAE/100g) without olive pomace fractions. Addition of olive pomace fractions reduced the die pressure and specific mechanical energy during extrusion and resulted in lower radial expansion in the extruded product. The impact of the addition of olive pomace fraction on physical characteristics of the extruded product is higher for rice-oat flour base than maize-oat flour base. The underlining mechanism was explained by FTIR analysis. FTIR showed that there were significant changes in the carbohydrate components and the structure of the proteins on extrusion, with consequent effects on the expansion and density of the extruded product. This study showed the feasibility of preparing fiber and polyphenol enriched extruded products by incorporation of olive pomace. This shows the potential of recovery and diversion of edible components from waste streams of olive oil processing for formulation of extruded products.</AbstractText><CopyrightInformation>Copyright © 2017 Elsevier Ltd. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Ying</LastName><ForeName>DanYang</ForeName><Initials>D</Initials><AffiliationInfo><Affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia. Electronic address: Danyang.ying@csiro.au.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Hlaing</LastName><ForeName>Mya Myintzu</ForeName><Initials>MM</Initials><AffiliationInfo><Affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Lerisson</LastName><ForeName>Julie</ForeName><Initials>J</Initials><AffiliationInfo><Affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia; ENSCBP, The Graduate School of Chemistry, Biology and Physics of Bordeaux (ENSCBP), France.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Pitts</LastName><ForeName>Keith</ForeName><Initials>K</Initials><AffiliationInfo><Affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Cheng</LastName><ForeName>Lijiang</ForeName><Initials>L</Initials><AffiliationInfo><Affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Sanguansri</LastName><ForeName>Luz</ForeName><Initials>L</Initials><AffiliationInfo><Affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Augustin</LastName><ForeName>Mary Ann</ForeName><Initials>MA</Initials><AffiliationInfo><Affiliation>CSIRO Agriculture and Food, 671 Sneydes Rd, Werribee, VIC 3030, Australia.</Affiliation></AffiliationInfo></Author></AuthorList><Language>eng</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2017</Year><Month>07</Month><Day>27</Day></ArticleDate></Article><MedlineJournalInfo><Country>Canada</Country><MedlineTA>Food Res Int</MedlineTA><NlmUniqueID>9210143</NlmUniqueID><ISSNLinking>0963-9969</ISSNLinking></MedlineJournalInfo><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Breakfast cereal</Keyword><Keyword MajorTopicYN="N">Extrusion</Keyword><Keyword MajorTopicYN="N">High protein & fiber</Keyword><Keyword MajorTopicYN="N">Olive pomace</Keyword><Keyword MajorTopicYN="N">Polyphenols</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2017</Year><Month>04</Month><Day>28</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2017</Year><Month>07</Month><Day>26</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2017</Year><Month>07</Month><Day>26</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2017</Year><Month>9</Month><Day>7</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2017</Year><Month>9</Month><Day>7</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2017</Year><Month>9</Month><Day>7</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">28873735</ArticleId><ArticleId IdType="pii">S0963-9969(17)30401-5</ArticleId><ArticleId IdType="doi">10.1016/j.foodres.2017.07.062</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Australie</li><li>France</li></country></list><tree><country name="Australie"><noRegion><name sortKey="Ying, Danyang" sort="Ying, Danyang" uniqKey="Ying D" first="Danyang" last="Ying">Danyang Ying</name></noRegion><name sortKey="Augustin, Mary Ann" sort="Augustin, Mary Ann" uniqKey="Augustin M" first="Mary Ann" last="Augustin">Mary Ann Augustin</name><name sortKey="Cheng, Lijiang" sort="Cheng, Lijiang" uniqKey="Cheng L" first="Lijiang" last="Cheng">Lijiang Cheng</name><name sortKey="Hlaing, Mya Myintzu" sort="Hlaing, Mya Myintzu" uniqKey="Hlaing M" first="Mya Myintzu" last="Hlaing">Mya Myintzu Hlaing</name><name sortKey="Pitts, Keith" sort="Pitts, Keith" uniqKey="Pitts K" first="Keith" last="Pitts">Keith Pitts</name><name sortKey="Sanguansri, Luz" sort="Sanguansri, Luz" uniqKey="Sanguansri L" first="Luz" last="Sanguansri">Luz Sanguansri</name></country><country name="France"><noRegion><name sortKey="Lerisson, Julie" sort="Lerisson, Julie" uniqKey="Lerisson J" first="Julie" last="Lerisson">Julie Lerisson</name></noRegion></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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