NUT 1104 Food Sciences I 2024 Fall Term Lecture 7-Legumes, Pulses and Cereals & Flour and Pasta PDF

NUT 1104 Food Sciences I 2024 Fall Term Ezgi Pulatsu, Ph.D. School of Nutrition Sciences University of Ottawa/ Université d'Ottawa  2 Course Content Module 1...

NUT 1104 Food Sciences I 2024 Fall Term Ezgi Pulatsu, Ph.D. School of Nutrition Sciences University of Ottawa/ Université d'Ottawa  2 Course Content Module 1 Module 2 Module 3 Module 4 INTRODUCTION FOOD COMPONENTS and CHEMISTRY FOOD and FOOD MATERIALS FOOD ADDITIVES and FOOD SAFETY 3.1 Meat, Poultry and 4.1 Food Additives 1.1 Course Introduction 2.1 Water Fish 4.2 Food Safety Syllabus 2.2 Carbohydrates 3.2 Eggs and Dairy Course content 2.3 Proteins 3.3 Legumes, Pulses and Course calendar 2.4 Lipids Cereals Rules 2.5 Vitamins and 3.4 Flour and Pasta Regulations Minerals 3.5 Bread and Baked Goods 3.6 Chocolate  3 Course Calendar  4 Course Calendar Book 1) Essentials of Food Science, 5th Edition 2021 Vaclavik, Vickie, author.; Christian, Elizabeth W.;Campbell, Tad. Book 2) Fennema's Food Chemistry, 4th Edition, Kirk L. Parkin, Owen R. Fennema (Editors), ISBN: 9780429195273.3) Book 3) Understanding food: principles and preparation, Brown, A. C., Walter, J. M., & Beathard, K. (2015). Boston, MA, USA: Cengage learning.  5 Learning outcomes Become familiar with legumes, pulses and cereals Discuss the food products derived from these plant sources Identify food matrices and the roles of their components  6 Outline Introduction Legumes, Pulses and Cereals Definitions Types, nutritional factors, and processing Flour and Pasta Definitions Types, categorization, processing What is the first snack prepared by the humankind? 7  8 http://www.deltamill.org  9 Introduction In 1972, milling companies 45 flour mills in Canada Agriculture and Agri-Food Canada  10 Introduction Canada’s milling companies 🡪 53 (rentechdigital.com) P&H is the largest Canadian-owned milling company. 9 flour mills located across Canada Ontario.ca  11 Introduction Around 50% of the food protein available is derived from cereals In developing countries, cereals provide two thirds of energy and protein intake Cereals are an important source of energy🡪 providing 1400–1600 kJ per 100 g of whole cereal  12 Introduction Cereals constitute a rich source of both non-starch polysaccharides (NSP) and starch, which together comprise 70–77% of the weight of the grain  13 Introduction The NSP and starch can escape digestion and absorption in the small intestine but can be fermented by the microorganisms in the large intestine Proteins account for 6-15% of the weight of cereals Gluten is the major one in wheat and rye Oryzenin is the major protein in rice Processing increases the digestibility but also alters the nutritional content  14 Legumes, Pulses and Cereals Legumes: the seeds of a pod of the Leguminosae family. Legumes are incomplete proteins To meet the complete proteins (or same essential amino acid profile), two or more varieties can be combined For example, combine legumes with either nuts, seed, or grains  15 Legumes, Pulses and Cereals Pulses: dried edible seeds of leguminous vegetables E.g., dry beans, peas and lentils Pulses and cereals complement each other when combined in a diet regarding the protein quality Pulses are rich in fiber, starch, protein. But antinutritional factors and potential allergenicity should also be considered Pulses, cereals, and pseudocereals are good sources of bioactive compounds (e.g., polyphenols and carotenoids) Abdel-Aal, E. S. M. (2023). Legumes and Cereals: Physicochemical Characterization, Technical Innovation and Nutritional Challenges. Foods, 13(1), 5.  16 Legumes, Pulses and Cereals Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  17 Legumes, Pulses and Cereals Cereals: is a cultivated grass. wheat, corn, rice, and oats, which produces an edible seed (grain or fruit) Cereals can be converted into bread (from flours or whole grains), pasta, cereals (boxed breakfast cereals), starch (starchy component of endosperm), and oil (from seed processing). Image source: google Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  18 Legumes, Pulses and Cereals Cereals: is a cultivated grass. wheat, corn, rice, and oats, which produces an edible seed (grain or fruit) Cereals barley (Hordeum vulgare), maize (corn) (Zeamays), millet (Panicum miliaceum or Sorghum bicolor), oats (Avena sativa), rice (Oryza sativa), rye (Secale cereale) and wheat (Triticum sp.). Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  19 Structure of Wheat Kernel Each kernel of grain is composed of germ, endosperm, and bran If all three 🡪 “whole grain” E.g., whole wheat If the bran and/or germ of the seed are removed or separated from the kernel in milling 🡪 it is “refined” Image source: nebraskawheat.gov Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  20 Structure of Wheat Kernel 83% of whole wheat by weight is endosperm 🡪 the source of white flour 14.5% is bran 2.5% is the germ 🡪 the embryo or sprouting section of the seed, the highest lipid percent Image source: nebraskawheat.gov Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  21 Structure of Wheat Kernel Endosperm represents the greatest per- centage of the kernel mostly starch, held as part of a protein matrix, with an exact composition that differs among grain types and varieties lowest in fat, containing less than the germ, with up to only 1.5% of the lipid of the seed lower in fiber than the bran has approximately 70–75% of the protein of the kernel. Image source: nebraskawheat.gov Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  22 Structure of Wheat Kernel Bran is the layered, outer coat of a kernel consists of an outside pericarp layer, offering protection to the seed, and an inside layer that includes the seed coat contains 19% of the protein, 3–5% lipid, and minerals such as iron. contains B vitamins and micronutrients differ among grain types and varieties Image source: nebraskawheat.gov Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  23 Structure of Wheat Kernel Germ contain 6-10% lipid rancidity due to lipoxidase enzyme or nonenzymatic oxidative rancidity due to the rancidity possibility, germ removal or include the synthetic antioxidants such as BHA or BHT 8% of the kernel’s protein and most of the thiamin Image source: nebraskawheat.gov Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  24 Composition of Cereal Grains Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  25 Composition of Cereal Grains Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  26 Major Cereal Grains and Their Uses 1. Wheat Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  27 Major Cereal Grains and Their Uses 1. Wheat Wheat flour is obtained by grinding whole wheat kernels consists of bran, germ, and endosperm These parts are separated during milling to make different flours white flour ---- the finely ground endosperm https://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/whole-grains/ whole wheat flour ---- all three parts of the kernel  28 Major Cereal Grains and Their Uses 2. Rice Staple food, especially in Asia Rice and rice flour is especially important to individuals with wheat allergies, or gluten intolerance. It is commonly eaten as a “first food” by infants because it offers the least cereal allergy Image source: link Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  29 Major Cereal Grains and Their Uses 2. Rice Image source: link Bao, J. (Ed.). (2018). Rice: chemistry and technology. Elsevier.  30 Brown rice has the lowest protein content and total dietary fiber among cereal grains. It has also the highest content of starch and available carbohydrates Bao, J. (Ed.). (2018). Rice: chemistry and technology. Elsevier.  31 Bao, J. (Ed.). (2018). Rice: chemistry and technology. Elsevier.  32 Major Cereal Grains and Their Uses 2. Rice Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  33 Major Cereal Grains and Their Uses 2. Rice Structure of the rice grain Hull Pericarp, seed coat, and nucleus Aleurone layer Embryo (germ) Endosperm  34 Major Cereal Grains and Their Uses 2. Rice proteins Glutelins – most abundant in rice (70-80%), accumulate in endosperm but not in embryo glutelins are insoluble in saline, soluble in dilute acidic and alkaline media Prolamins – second most abundant in rice accumulating in the endosperm (10%) Globulins are minor (5%) Albumins are minor (5%)  35 Major Cereal Grains and Their Uses 2. Rice  36 Major Cereal Grains and Their Uses 3. Corn Both food and feed USA is the world leader Lacks in the two essential amino acids tryptophan and lysine Sweet corn is a cereal but eaten as vegetable Germ yields 🡪 corn oil Can be hydrolyzed in hydrochloric acid Can be treated with enzymes to produce corn syrup, or high- fructose corn syrup (HFCS) Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  37 Major Cereal Grains and Their Uses 3. Corn Composition: starch 68.0%–74.0 %, hemicellulose and cellulose 10.5%, protein 8.0%–11.5%, oil 4.5%, sugars 2.0%, and ash 1.5% https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9607144/#:~:tex t=The%20corn%20grain%20composition%20consists,and%20phys ical%20properties%20of%20cornstarch.  38 Major Cereal Grains and Their Uses 3. Corn proteins 60-70% of the endosperm protein is zeins (prolamin storage proteins) low in essential amino acids lysine and tryptophan majority are storage proteins of the endosperm: zein and glutelin minor amounts of albumin and globulin. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9607144/#:~:t ext=The%20corn%20grain%20composition%20consists,and%20 physical%20properties%20of%20cornstarch.  39 Less Common Cereal Grains and Their Uses 1. Barley 2. Malt 3. Millet 4. Oats 5. Quinoa 6. Rye 7. Triticale Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  40 https://food-guide.canada.ca/en/ Vaclavik, V. A., Christian, E. W., & Campbell, T. (2021). Essentials of food science (5th Ed). New York: Springer.  41 Source: google  42 Wheat Flours There are several classes of wheat Hard Red Winter, Hard Red Spring, Soft Red Winter, Soft White, Hard White, and Durum Hard wheats --- higher protein content and are typically used for bread Soft wheat flours --- for cakes, pastries, cookies, crackers, and Asian noodles Durum wheat--- pasta All-purpose flour --- a blend of hard and soft wheats 43  44 Wheat Flours Whole wheat flour can be milled one of two processes 1. through an integrated mill where wheat is ground all together without separation 2. through reconstitution of various flour streams formed in typical white flour milling Soluble (20% of total proteins) and insoluble fractions The less bran and germ in a flour, the lower the mineral content Atwell, W. A., & Finnie, S. (2016). Wheat flour. Elsevier  45 Types of flours White flour Cake flour endosperm a blend of soft wheats, lower All purpose flour protein and higher starch contents blend of hard and soft wheat Self-rising flour Whole wheat all-purpose flour with added salt and whole kernel leavening agents Bread flour hard wheats and has greater gluten Pastry flour strength white flour from a blend of soft Gluten flour wheats and has properties between that of all-purpose and cake flours ground spring wheat, and it has higher protein and lower starch contents 46  47 Gluten has unique amino acid composition the low water solubility of gluten is due to its low content of Lys, Arg, Glu, and Asp residues about 30% of gluten’s amino acid residues are hydrophobic, 48  49 Rice Flours The difference between rice starch and flour is the protein and lipid contents Most of the native proteins and lipids are removed in starch The goal protein content in rice starch is 0.5% or less Bao, J. (Ed.). (2018). Rice: chemistry and technology. Elsevier.  50 Corn Flours Both corn flour and meal have smaller granulation Popular products due to their long shelf life Extensively used in RTE products, breakfasts and snacks They do not form gluten upon hydration and mixing  51 Pasta Durum wheat is used Spaghetti, lasagna, linguine, and vermicelli 🡪 known as “long goods” Macaroni, rigatoni, ziti, and penne 🡪 examples of ”short goods” Extruded products Atwell, W. A., & Finnie, S. (2016). Wheat flour. Elsevier  52 Pasta Traditional pasta recipes are simple, usually consisting of only semolina and water. As they are made out of semolina, they have a desirable yellow color (dry form) Durable enough for transportation and shipments Cohesive in cooked form Thanks to semolina- gluten protein matrix Atwell, W. A., & Finnie, S. (2016). Wheat flour. Elsevier  53 Pasta Noodles are related products, but they are often made with soft wheat flour instead of semolina. Additionally, they may have salt and egg in their formulation. Very strict requirements in Asian markets Japanese noodles require a low-ash (0.36–0.40%), low-protein (8–10%) wheat flour with a creamy white appearance Image source: google Chinese noodles are made from hard wheat flours with very low ash (i.e., 0.33–0.38%) and protein content (10.5- 12%). Atwell, W. A., & Finnie, S. (2016). Wheat flour. Elsevier  54 Breakfast Cereals Most of the products are made from whole grain Exception: Farina, simply the middlings isolated from a standard milling process Wheat flakes 🡪 usually made from soft wheat Puffed wheat 🡪 durum and hard wheats may also be used Ingredients 🡪 sugar, malt syrup, salt and enrichment Atwell, W. A., & Finnie, S. (2016). Wheat flour. Elsevier 55  56 SUMMARY Definitions of legumes, pulses, and cereals Types, varieties, their products Quality attributes and differences, as well as problems  57 Next Topic… 3.5 Bread and Baked Goods + Dairy Farm Tour Please fill out the pre-tour survey Zoom link will be shared to attend the tour (Not in-class event but at a distance)  58 References  59 Any questions? Contact information: Office hour: Ezgi Pulatsu, PhD Tue 12.00-1.00 pm (Teams-online, the link is on [email protected] Brightspace under the announcements, and syllabus) Or By Appointment TA office hours – by appointment