Food Technology and Biotechnology最新文献

{"title":"Optimised Formulation of a New Sweet Apricot Kernel-Enriched Yoghurt: Assessment of Physicochemical, Sensory and Antioxidant Properties.","authors":"Mohand Teffane, Hafid Boudries, Mostapha Bachir-Bey, Ahcene Kadi, Younes Arroul, Abdeslem Taibi","doi":"10.17113/ftb.62.02.24.8329","DOIUrl":"10.17113/ftb.62.02.24.8329","url":null,"abstract":"<p><strong>Research background: </strong>The addition of sweet apricot kernel powder, a by-product of apricot processing, to yoghurt appears to be particularly interesting option for the innovation of new food products. This study focuses on the formulation of a novel yoghurt enriched with sweet apricot kernel powder, sugar and milk powder.</p><p><strong>Experimental approach: </strong>Different yoghurts were prepared by mixing sweet apricot kernel powder, sugar and milk powder as ingredients based on the simplex-centroid mixture design. The optimisation process took into account the physicochemical, antioxidant and sensory properties of the yoghurt.</p><p><strong>Results and conclusions: </strong>The results showed that the optimum values of sugar, milk powder and apricot kernel powder were 3.07, 2.16 and 2.77 %, respectively. The physicochemical assays showed that the addition of apricot kernel powder led to a significant increase in total phenolic content, antioxidant activity, syneresis, viscosity and acidity. The addition of sugar and milk powder also had a significant effect on the taste, texture and consistency of the yoghurt. Moreover, the enrichment of the product with apricot kernel powder significantly influenced the colour, odour, taste, texture and consistency. In conclusion, the optimised yoghurt enriched with apricot kernel had an interesting phenolic content and antioxidant properties with sensory acceptability, while reducing the amount of sugar and milk powder. This confirms the potential of using sweet apricot kernels as an ingredient in yoghurt production.</p><p><strong>Novelty and scientific contribution: </strong>The use of a simplex-centroid mixture design to optimise a new yoghurt formulation enriched with sweet apricot kernels shows significant improvements in total phenolic content, antioxidant activity and sensory acceptability. In addition, less sugar and milk powder is needed. The addition of sweet apricot kernels to yoghurt is therefore a new approach to improving its nutritional value and sensory appeal.</p>","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 2","pages":"218-229"},"PeriodicalIF":2.3,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11261645/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141751497","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"AI in Scholarly Communication.","authors":"Zrinka Pongrac Habdija","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 1","pages":"127-129"},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11002455/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140850787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Report on the Progress of the Journal Food Technology and Biotechnology.","authors":"Iva Grabarić Andonovski","doi":"","DOIUrl":"","url":null,"abstract":"","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"62 1","pages":"2-3"},"PeriodicalIF":2.4,"publicationDate":"2024-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11002452/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140855819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Quality of High-Fiber Pasta Supplemented with Watermelon Rind Powder with Different Particle Sizes","authors":"Dien Quang Long, Thi Mien Trieu, T. Tran, N. Ton, V. Le","doi":"10.17113/ftb.62.01.24.8196","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8196","url":null,"abstract":"Research background. Watermelon rind, a by-product of watermelon juice processing, contains high amounts of dietary fiber and phenolics with antioxidant capacity. The use of agro-industrial by-products would improve the economic benefits as well as reduce the environmental emissions. The goal of this research was to examine the impacts of particle size of watermelon rind powder on the quality of high-fiber pasta.\u0000Experiment approach. Three samples of watermelon rind powder passed through three sieves with aperture sizes of 400, 210, and 149 μm were determined for their nutritional, physical and physicochemical quality. Wheat durum semolina and watermelon rind powder (90:10 by mass) were then mixed and used to make pasta. Nutritional, textural, and cooking quality, sensory acceptability, in vitro glycemic index, and antioxidant bioaccessibility of high-fiber pasta added with watermelon rind powder with different particle size means were evaluated and compared.\u0000Results and conclusions. When the sieve aperture size was reduced from 400 to 149 µm, the soluble dietary fiber and total phenolic contents of watermelon rind powder were enhanced by 35 and 15%, respectively while its insoluble dietary fiber content was decreased by 21%. Decrease in sieve aperture size from 410 to 149 µm for watermelon rind powder reduced phenolic bioaccessibility of the fortified pasta from 63 to 57% but enhanced its predicted glycemic index from 50 to 69; such decrease also lowered the pasta hardness by 13% but improved its elongation rate and tensile strength by 13 and 40%, respectively. The finer the watermelon rind powder particles, the longer the optimal cooking time, the greater the water absorption index, and the less the cooking loss of the supplemented pasta. Consumers did not notice any significant difference in the overall acceptability among all pasta samples.\u0000Novelty and scientific contribution. Particle size of watermelon rind powder had great impacts on nutritional, textural and cooking quality of the fortified pasta. Particularly, the predicted glycemic index and antioxidant bioaccessibility of high-fiber pasta were significantly affected by the particle size of dietary fiber material used in the recipe.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"65 25","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139449090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Flavonoid Identification, Antioxidant and Antiproliferative Activity of Aqueous Infusions of Calendula officinalis L., Chelidonium majus L., Teucrium chamaedrys L. and Alchemilla vulgaris L.","authors":"T. Bilušić, Ivana Šola, Vedrana Čikeš Čulić","doi":"10.17113/ftb.62.01.24.8175","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8175","url":null,"abstract":"Research background. The current changes in the global economy, characterised by the climate crisis and the economic and health impact of the COVID-19 pandemic, have led to a significant demand for medicinal herbs. This trend is expected to increase significantly by 2050. In this study, we investigated the biopotential of aqueous infusions of four medicinal plants: Calendula officinalis, Chelidonium majus, Teucrium chamaedrys, and Alchemilla vulgaris. \u0000Experimental approach. The flavonoid analysis of the aqueous infusions of selected plants was carried out using the RP-HPLC technique. The antiproliferative activity of the prepared aqueous plant infusions was analysed against three human cancer cell lines (MDA-MD-231, T24, and A549), while the antioxidant potential was measured using three antioxidant methods (DPPH, FRAP, and Rancimat assay). \u0000Results and conclusions. T. chamaedrys had highest total phenolics (2061.20±42.36 mg GAE/L), free radical scavenging activity (IC50 = 1.9 mg/mL) and ferrous reducing antioxidant power (9797.82±26.96 mg FeCl2/L). At a concentration of 1 mg/mL, the antiproliferation of T24 by C. majus was as high as 96 %, and of MDA-MD-231 cells by A. vulgaris 75 % after 72 h. After principal component analysis, T. chamaedrys and C. majus were grouped together. Quercetin-glucoside and antioxidant capacity (DPPH) contributed the most to separate these infusions from the other two. \u0000Novelty and scientific contribution. This study represents a comparative analysis of the biopotential of four medicinal plants. A new RP-HPLC method was developed to separate the flavonoids in the herbal infusions. This is the first report on kaempferol-3-O-rutinoside in C. officinalis, and isorhamnetin-3-O-rutinoside in A. vulgaris aqueous infusion. For the first time, C. majus was shown to contribute to the oxidative stability of edible oil. Furthermore, this is the first comparative study on the antiproliferative activity of selected medicinal plants against the cell lines MDA-MD-231, T24 and A549.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"16 10","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139448566","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Causal Artificial Intelligence Models of Food Quality Data","authors":"Ž. Kurtanjek","doi":"10.17113/ftb.62.01.24.8301","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8301","url":null,"abstract":"Research background. The motivation of this study is to emphasize the importance of artificial intelligence (AI) and causality modelling of food quality and analysis with “big data”. AI with structural causal modelling (SCM), based on Bayes networks and deep learning, enables the integration of theoretical field knowledge in food technology with process production, physical-chemical analytics, and consumer organoleptic assessments. Food products have complex nature and data are highly dimensional, with intricate interrelations (correlations) and are difficult to relate to consumer sensory perception of food quality. Standard regression modelling techniques such as multiple ordinary least squares (OLS) and partial least squares (PLS) are effectively applied for the prediction by linear interpolations of observed data under cross-sectional stationary conditions. Upgrading linear regression models by machine learning (ML) accounts for nonlinear relations and reveals functional patterns, but is prone to confounding and fails predictions under unobserved nonstationary conditions. Confounding of data variables is the main obstacle to applications of the regression models in food innovations under previously untrained conditions. Hence, this manuscript focuses on applying causal graphical models with Bayes networks to infer causal relationships and intervention effects between process variables and consumer sensory assessment of food quality. \u0000Experimental approach. This study is based on the literature available data on the process of wheat bread baking quality, consumer sensory quality assessments of fermented milk products, and professional wine tasting data. The data for wheat baking quality are regularized by the least absolute shrinkage and selection operator (LASSO elastic net). Applied is Bayes statistics for evaluation of the model joint probability function for inferring the network structure and parameters. The obtained SCM models are presented as directed acyclic graphs (DAG). D-separation criteria is applied to block confounding effects in estimating direct and total causal effects of process variables and consumer perception on food quality. Probability distributions of causal effects of the intervention of individual process variables on quality are presented as partial dependency plots determined by Bayes neural networks. In the case of wine quality causality, the total causal effects determined by SCM models are positively validated by the double machine learning (DML) algorithm.\u0000Results and conclusions. Analysed is the data set of 45 continuous variables corresponding to different chemical, physical and biochemical variables of wheat properties from seven Croatian cultivars during two years of controlled cultivation. LASSO regularization of the data set yielded the ten key predictors, accounting for 98 % variance of the baking quality data. Based on the key variables derived is the quality predictive random forest model with 75 % cross","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"17 12","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139448553","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Optimization of Ultrasound-Assisted Microwave Encapsulation of Peanut Oil in Protein-Polysaccharide Complex","authors":"Sachin S. Bhuva, N. Dhamsaniya, Gopal V. Marviya","doi":"10.17113/ftb.62.01.24.8206","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8206","url":null,"abstract":"Research background. Peanut oil (Arachis hypogaea L.) is a rich source of unsaturated fatty acids. Consumption of peanut oil has been reported to have biological effects on human health. Unsaturated, especially poly-unsaturated fatty acids (PUFA), found in peanut oil are highly susceptible to oxidation, resulting in the formation of noxious compounds during processing and storage. The aim was to prevent peanut oil PUFA from oxidation by encapsulation in a protein-polysaccharide complex using the microwave drying process.\u0000Experimental approach. The combination effect of corn starch (CS) and whey protein isolate (WPI) was evaluated for ultrasound assisted microwave encapsulation of peanut oil to prevent oxidative degradation. The effect of independent parameters, viz. CS:WPI ratio (1:1 to 5:1), lecithin (0–5 %), ultrasonication (0–10 min) and microwave power (150–750 W) on encapsulation of peanut oil was evaluated using response surface methodology (RSM). The process responses viz., viscosity and stability of emulsion, encapsulation efficiency, peroxides value, antioxidant activity, free fatty acids (FFA), moisture, angle of repose and flowability (Hausner ratio, HR and Carr’s Index, CI) were recorded and analysed to optimize the independent variables.\u0000Results and conclusions. The viscosity of all the emulsions prepared for encapsulation by ultrasonication ranged 6.90 to 14.40 cP having more than 90 % stability over 7 days. The observed encapsulation efficiency was 21.82–74.25 % for encapsulated peanut oil. Encapsulation efficiency was significantly affected by CS:WPI ratio and ultrasonication. The peroxide value, antioxidant activity and FFA ranged between 1.789–3.723 mg/kg oil, 19.81–72.62 % and 0.042–0.127 %, respectively. Physical properties such as moisture content, angle of repose, HR and CI was observed 1.94–8.70 % (w.b.), 46.5–58.3⁰, 1.117–1.246 and 10.48–22.14 %, respectively. The physical properties were significantly affected by surface characteristics of the encapsulates. The higher efficiency (74.25 %) of the peanut oil encapsulation could be achieved at optimized condition of 1.25 CS:WPI ratio, 0.25 % lecithin, 9.99 min ultrasonication and 355.41 W microwave power.\u0000Novelty and scientific contribution. The findings contribute to the fields of food science and technology by offering a practical approach to preserving the nutritional quality of peanut oil and enhancing its stability by encapsulation, thereby promoting its potential health benefits for consumers and applications in various industries such as dairy and bakery.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"10 11","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139448783","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Açai Flan, A Functional Food with Lacticaseibacillus rhamnosus HN001 Probiotic: Physicochemical Characteristics, Probiotic Survival, Sensory Acceptance and Consumer Perception","authors":"Paulyne Tolentino Anselmo, Beatriz Cardoso Sabino, Carla Prado Rosolém, Márcia Simoni de Melo Rodrigues, J. R. Silva, K. B. Guergoletto, T. C. Pimentel, Carina Moro Benis, W. Spinosa, Giselle Aparecida Nobre Costa","doi":"10.17113/ftb.62.01.24.8208","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8208","url":null,"abstract":"Research background. Açaí berry is rich in antioxidant compounds, therefore, it is closely associated with beneficial effects on health. In this research we aimed to evaluate the potential of using L. rhamnosus HN001 as probiotic culture on açai flan.\u0000Experimental approach. The flan was evaluated for chemical composition, physicochemical and microbiological characteristics, and sensory acceptance during refrigerated storage (5 ºC/42 days). Furthermore, the consumer perception of the product was evaluated using word association presenting to the consumers a photo of the product added or not with the ingredients used and information about the product. \u0000Results and conclusions. The flan presented suitable chemical composition, mainly carbohydrates and proteins, probiotic viability reached 8 log CFU/g in the product and 4 log CFU/g after gastrointestinal simulation, typical açai coloration, significant antioxidant activity, and high sensory acceptance. The information about the ingredients and characteristics of the products increased the healthiness and positive feelings of the consumers about the product.\u0000Novelty and scientific contribution. Açaí flan has proven to be a suitable carrier for L. rhamnosus HN001 as a probiotic culture, further enhancing the characteristic beneficial properties of the fruit. Therefore, combining this information with marketing strategies that inform consumers about the benefits of the product can further improve its acceptance. As far as we know, this is the first study involving açaí flan with added probiotic culture.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"20 4","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139448492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Putrescine Upregulates Melanogenesis Through Modulation of MITF Transcription Factor in B16F1 Mouse Melanoma Cells","authors":"Natchanok Talapphet, Moon-Moo Kim","doi":"10.17113/ftb.62.01.24.8120","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8120","url":null,"abstract":"Research background. Aging is a biochemical, metabolic, and genetic physiological phenomenon. The suppression of melanin biosynthesis, evident in the graying of hair, is a hallmark of aging resulting from translation failure, reduced enzyme activity, and cellular senescence. Putrescine, the smallest member of the polyamine family and an organic chemical, is present in living mammalian cells, playing a crucial role in regulating skin melanogenesis. Therefore, the purpose of this study is to explore the effect of putrescine on the signaling pathways of melanogenesis in melanoma cells.\u0000Experimental approach. Putrescine was studied on the melanin production capacity was examined through a tyrosinase activity assay. To assess the cell viability of B16F1 cells exposed to putrescine, an MTT assay was performed. The impact of putrescine on melanin synthesis in the presence of H2O2 was evaluated using various in vitro assays in B16F1 cells. The effect of putrescine on melanin production in B16F1 cells was achieved through a dedicated melanin production assay. Gene expression analysis was conducted using RT-PCR. Furthermore, the impact of putrescine on the expression of proteins related to melanin production in H2O2-treated cells was examined through immunofluorescence and western blot analysis. \u0000Results and conclusions. Putrescine increased tyrosinase activity and demonstrated non-cytotoxicity in B16F1 cells. Furthermore, putrescine effectively scavenged H2O2, as evidenced by the reduction in intracellular H2O2 levels in DCFH-DA analysis, and promoted melanin production in living cells. The stimulation of melanogenesis by putrescine was attributed to the elevated expression of Mitf, Tyr, Trp-1, and Trp-2 genes. Immunofluorescence investigations revealed that putrescine enhanced the expression of proteins associated with melanogenesis and upregulated TYR, TRP-1, and TRP-2 via the MITF transcription factor and increased the expression of MSRA and MSRB in H2O2-treated cells, thereby effectively promoting melanogenesis. These findings suggest that putrescine may be utilized to stimulate melanin synthesis.\u0000Novelty and scientific contribution. Putrescine could be solely used as a cosmetic agent to prevent premature graying of hair.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"137 40","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139453178","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Synthesis of Pyrodextrins and Enzymatically Resistant Maltodextrins from Makal (Xanthosoma yucatenensis) Starch","authors":"Enrique Barbosa-Martín, E. Sauri-Duch, L. Chel-Guerrero, L. Cuevas-Glory, V. Moo-Huchin, D. Betancur-Ancona","doi":"10.17113/ftb.62.01.24.8163","DOIUrl":"https://doi.org/10.17113/ftb.62.01.24.8163","url":null,"abstract":"Research background. Enzymatically resistant maltodextrins (ERM) are a resistant starch (RS) type 4, synthesized from native starch. They are obtained through sequential application of two processes: pyrodextrinization (PDX), which produces pyrodextrins, and complementary hydrolysis (CH), which generates ERM. These processes produce atypical bonds and confer characteristics similar to dietary fiber to pyrodextrins and ERM, such as resistance to digestion. The objective of this work was to obtain and evaluate some physicochemical characteristics of pyrodextrins and ERM produced from native starch isolated from makal (Xanthosoma yucatanense) tubers.\u0000Experimental approach. PDX and CH were performed by applying factorial designs. For PDX, factors and their levels were starch concentration/2.2 M HCl ratio (80/1 and 160/1 m/V), temperature (90 and 110 °C), and reaction time (1 and 3 h); while for CH were α-amylase-pyrodextrin concentration (0.5 and 1 µL/mL) and reaction time (10 and 30 min). The physicochemical profile included determination of RS content, estimation of color change (ΔE), microscopy, and determination of dextrose equivalents (DE). \u0000Results and conclusions. The best factorial treatment for PDX was at the 160:1 m/V, 90 °C and 3 h levels since it presented the highest RS content (84.73 %) and a lowest ΔE (3.742). Due to its low DE (13.89 %), increased RS (90.73 %), and low ΔE (4.24), ERM resulting from CH with the 0.5 µL/mL α-amylase pyrodextrin concentration and 10 min levels was selected as the best treatment.\u0000Novelty and scientific contribution. Results show that pyrodextrins and ERM obtained from makal can be used as ingredients for functional foods development, due to their high proportion of non-digestible material and low browning degree.","PeriodicalId":12400,"journal":{"name":"Food Technology and Biotechnology","volume":"1 8","pages":""},"PeriodicalIF":2.4,"publicationDate":"2024-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139390673","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}