Papers by Jose Martin Ramos-Diaz
Food Research International, 2022
Faba bean, processed into ingredients (flour, protein concentrate, protein isolate), can be extru... more Faba bean, processed into ingredients (flour, protein concentrate, protein isolate), can be extruded to meat alternatives with a fibrous texture. Despite its importance for consumer acceptance, not enough is known about the flavor of faba bean ingredients nor about the chemical and sensory changes caused by high-moisture extrusion. Therefore, the aim of this work was to describe the flavor of faba bean ingredients and the corresponding extrudates and to understand how their composition affects the perception of sensory attributes. Firstly, faba bean protein ingredients and extrudates were characterized for lipid-degrading enzymatic activities, flavor precursors, and volatile and non-volatile flavor-active compounds. Secondly, sensory profiling was conducted. Thirdly, partial least squares regression was applied to understand the relationship between chemical and sensory data. This study showed that faba bean protein concentrate had the strongest taste and aftertaste (respectively 7 and 6, on a 0-10 intensity scale), bitterness (6-7), and pea flavor and odor (respectively 6 and 5), whereas faba bean protein isolate had the strongest cereal flavor (4) and odor (4), and off-flavor (2) and off-odor (3). Faba bean flour had the mildest flavor. High-moisture extrusion brought several chemical changes to the ingredients, including the formation of several volatile compounds and inactivation of lipid-degrading enzymes. Only traces of tannins were found in extrudates. The presence of free phenolics, vicine, and convicine was linked to strong taste and aftertaste, bitterness, and a drying sensation of the mouth, whereas lipid oxidation products were related to pea, cereal, and off-odors and flavors.
Heliyon, 2023
Lupin is a nutritious, yet undervalued grain used as a fodder and food crop. In the present study... more Lupin is a nutritious, yet undervalued grain used as a fodder and food crop. In the present study, native lupin flour (LF), lupin protein concentrate (LPC), and lupin protein isolate (LPI) were combined (70% LPI:LPC blend ratios [30:70, 50:50, and 70:30] and 30% LF constant fraction), extruded at high moisture (45–55%), and shaped with a long cooling die (800 mm) to obtain texturized meat analogues (TMAs) with fibrous structures. The characteristics of TMAs (e.g., hardness, water hydration capacity) depended heavily on water content, blend ratios (LPI:LPC), and to a lesser extent, the long cooling die temperature. Color changes (i.e., L*, b*) were mostly attributed to variations in blend ratios (LPI:LPC). Microstructure analysis showed that TMAs with higher water content (55%) were more likely to have thinner walls and smaller void thickness. Fluorescence imagery revealed that TMAs with lower LPI content presented more homogeneous structures. These findings show that reasonable amounts (30% d.m.) of native lupin flour can be incorporated into meat analogues by maintaining a sufficiently high protein content (>50% d.m.) to trigger the formation of fibrous structures.
The flavor of faba bean ingredients and extrudates: Chemical and sensory properties
Food Research International
Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat
Current Research in Food Science
Oat has been recognized for its health-promoting fiber, β-glucan, while protein-rich faba bean ha... more Oat has been recognized for its health-promoting fiber, β-glucan, while protein-rich faba bean has remained underutilized in Nordic countries despite its good nutritional quality. This research investigated the functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat (SMs). The resulting product aimed at mimicking the mechanical and physicochemical characteristics of beef minced meat (BM) and its applications (i.e., fried and burger patty). In this regard, the mechanical properties (e.g., chewiness, Young's modulus) of original/fried SMs were comparable to or higher than those of original/fried BM. SM patties (45% SMs) were structurally weaker than beef burger patties (100% BM). The rheological analysis showed that the presence of oat fiber concentrate increased the gel-like properties of the blend, which correlated with the overall strength of original SMs (e.g., Young's modulus). The results suggested that SMs could be used as BM for the preparation of vegetarian meat-like products.
Foods
Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in... more Faba bean is a potential ingredient due to its high protein yield and its possible cultivation in colder climate regions. In this study, meat analogues made from faba bean protein isolate (FPI) and concentrate (FPC) blends were produced using high moisture extrusion. The aim of this study was to investigate the effect of the FPI content (FPIc), feed water content (FWC), and temperature of the long cooling die (LT) during extrusion on the mechanical and physicochemical properties as well as on the structure of the meat analogues. Increased FPIc resulted in higher values in hardness, gumminess, chewiness, and cutting strengths as well as in darker colour and decreased water absorption capacity. The effect of increased FWC on these properties was weaker and the opposite. Images from microtomography revealed that higher FPIc led to a less organised fibrous structure. In conclusion, fibrous structures can be achieved by utilising a mixture of faba bean protein ingredients, and a higher F...
Effects of UV-B on hormonal balance in Chenopodium quinoa
The 36th Annual Meeting of the Japanese Society for Plant Cell and Molecular Biology, 2018
Fibrous meat analogues containing oat fiber concentrate and pea protein isolate: Mechanical and physicochemical characterization
Innovative Food Science & Emerging Technologies, 2022
This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.
Plants, 2021
Increased ultraviolet-B (UV-B) due to global change can affect plant development and metabolism. ... more Increased ultraviolet-B (UV-B) due to global change can affect plant development and metabolism. Quinoa tolerates extreme conditions including high UV levels. However, the physiological mechanisms behind its abiotic stress tolerance are unclear, especially those related to UV-B. We previously demonstrated that 9.12 kJ m−2 d−1 may induce UV-B-specific signaling while 18.24 kJ m−2 d−1 promotes a UV-B-independent response. Here, we explored the effects of these UV-B doses on hormonal regulation linked to plant morphology and defense among diverse varieties. Changes in fluorescence parameters of photosystem II, flavonoids and hormones (indoleacetic acid (IAA), jasmonic acid (JA), abscisic acid (ABA) and salicylic acid (SA)) were surveyed under controlled conditions. Here, we showed that the sensitivity to short acute UV-B doses in varieties from different habitats is influenced by their parental lines and breeding time. UV-B sensitivity does not necessarily correlate with quinoa’s geogr...
Cátedra Villarreal, 2016
Faba bean (Vicia faba) is a legume available in Finland that is used in human and animal consumpt... more Faba bean (Vicia faba) is a legume available in Finland that is used in human and animal consumption due to its high content of protein and fiber. Unlike other legumes, little is known about the aroma volatiles developed by faba beans in storage, and the descriptors associated to it. Suspensions containing heat treated (H) and non-heat treated (NH) faba bean samples were stored at 4 °C for 0, 7 and 14 days, and evaluated with descriptive analysis. The training sessions encouraged the elicitation of aroma descriptors linked to faba bean. The final attributes were: fresh pea, musty, bitter, grassy, yeast-like and total intensity. Faba bean suspensions (H and NH) were also analysed for volatile compounds using SPME-GC-MS. The results indicated that the intensity of total intensity, yeast-like, bitter and musty increased at the longest storage time regardless of the heat treatment. In contrast, fresh pea and grassy appeared to reach a peak at 7-day storage. Statistical results suggested heat treatment had a much lesser effect on aroma development than storage time. The analysis of volatile compounds showed that 2-butanone-3-hydroxy and 3-methyl-1-butanol had the most prominent peak areas at 7 and 14-day storage (particularly for NH). H and NH samples were associated to almost the same volatile compounds until the 7 day and linked to distinct compounds by the end of the storage. It is believed that fresh pea and grassy are strongly associated to ketones present in H and NH samples at 7-day storage while musty, bitter and yeast-like are more associated to alcohols and ketones present in NH samples at 14-day storage.
Comparative study of mycotoxin occurrence in Andean and cereal grains cultivated in South America and North Europe
Food Control, 2021
Abstract The consumption of high-quality Andean grains (a.k.a. pseudocereals) is increasing world... more Abstract The consumption of high-quality Andean grains (a.k.a. pseudocereals) is increasing worldwide, and yet very little is known about the susceptibility of these crops to mycotoxin contamination. In this survey study, a multi-analyte liquid chromatography–tandem mass spectrometry (LC–MS/MS) method was utilised to determine mycotoxin and fungal metabolite levels in Andean grains (quinoa and kaniwa) in comparison to cereal grains (barley, oats and wheat), cultivated in both South American (Bolivia and Peru) and North European (Denmark, Finland and Latvia) countries. A total of 101 analytes were detected at varying levels, primarily produced by Penicillium spp., Fusarium spp. and Aspergillus spp., depending on the type of crop, geographical location and agricultural practices used. Generally, Andean grains from South America showed lower mycotoxin contamination (concentration and assortment) than those from North Europe, while the opposite occurred with cereal grains. Mycotoxin contamination profiles exhibited marked differences between Andean and cereal grains, even when harvested from the same regions, highlighting the need for crop-specific approaches for mycotoxin risk mitigation. Lastly, the efficacy of grain cleaning in respect to total mycotoxin content was assessed, which resulted in significantly lower levels (overall reduction approx. 50%) in cleaned samples for the majority of contaminants.
Foods, 2020
Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, part... more Quinoa epitomizes the drive for healthier foods with ethnic concepts in developed countries, particularly among millennials. As a result, the popularity of quinoa as a gluten-free alternative has steadily grown over the last 20 years. Despite this, little is known about the impact of specific varieties on processed foods. The purpose of this study was to examine the impact of quinoa varieties (variety and content) on the mechanical and textural properties of buckwheat-based extruded pasta (spaghetti). Peruvian native (var. rosada taraco, kuchivila, negra collana, and mistura) and Latvian-grown (var. titicaca) varieties were independently incorporated to pasta between 5 and 20% (w/w). Pasta containing 20% quinoa var. negra collana, which presented the largest content of fiber and lowest content of saponin, was strongly associated to structural resilience (i.e., cohesiveness, firmness). Conversely, pasta containing 20% quinoa var. Titicaca appeared structurally weak (i.e., smooth). Th...
LWT, 2018
The complete image that was measured K: Number of measured wavelengths Mi: The image mask for sam... more The complete image that was measured K: Number of measured wavelengths Mi: The image mask for sample i N: Sample number Ni: Number of pixels (excluding background) for sample i NIR: Near infrared
European Food Research and Technology, 2017
Interactions of food proteins and lipids under oxidative conditions may lead to alterations in fo... more Interactions of food proteins and lipids under oxidative conditions may lead to alterations in food texture as well as loss of nutritional and sensory quality. Oxidative and physical stability of oil-in-water emulsions stabilized with water-soluble proteins extracted from quinoa (Chenopodium quinoa) and amaranth (Amaranthus caudatus) were monitored in an oxidation study at 30 °C for 7 days. Alkaline extraction of proteins from the flours followed by acid precipitation and freeze-drying was conducted and purified rapeseed oil was used to prepare emulsions via high-pressure microfluidizer. Protein stabilized emulsions showed lower physical and oxidative stability compared to Tween ® 20-stabilized emulsions. Lipid oxidation volatile profiles of protein stabilized emulsions indicated advanced oxidation. Comparison with the physically more stable emulsions stored at 6 °C pointed to the role of co-oxidation between proteins and lipids in coalescence of oil droplets and increase in droplet size. Emulsions stabilized with amaranth proteins showed higher resistance to oxidation compared to quinoa protein containing emulsions.
Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn-Based Snacks Containing Kañiwa and Lupine
Journal of Food Process Engineering, 2016
Kaniwa (Chenopodium pallidicaule) and lupine (Lupinus angustifolius) are good gluten-free sources... more Kaniwa (Chenopodium pallidicaule) and lupine (Lupinus angustifolius) are good gluten-free sources of protein and fiber. The effect of various contents of kaniwa or lupine flour on physical and chemical properties of extruded snacks was investigated. Grain type (kaniwa or lupine), content of kaniwa or lupine flour (20–50% of solids), temperature of die (140–160°C), screw speed (200–500 rpm) and WCM (14–18%) as well as content of protein, ash, fiber and main fatty acids of blend were the predictors in the PLSR model 1. SEI decreased with increasing WCM and content protein and fiber of blend, and increased with increasing screw speed. The stiffness of extrudates containing kaniwa or lupine increased with decreasing screw speed, and increased with increasing WCM, and content of protein and fiber of blend. Extrudates with higher content of kaniwa or lupine presented higher retention of fatty acids and tocopherols while the content of total phenolic compounds and folate was comparable to that of unprocessed flour blends according to PLSR model 2. This study showed that extrudates containing up to 50% kaniwa and at most 20% lupine of solids can maintain high SEI as well as added nutritional value. This study applied successfully PLSR to study the incorporation of kaniwa and lupine to corn-based extrudates. Practical Applications Up to 50% kaniwa and 20% lupine can be successfully added to expanded corn-based extrudates, thereby increasing the overall content of protein and fiber compared to pure corn extrudates. Extrusion had a minor effect on total phenolic compounds and folate, meaning that some of the nutritional value conferred by kaniwa or lupine was not lost under the conditions tested. Kaniwa, in particular, could have an outstanding potential for the development of gluten-free extruded snacks. Partial Least Squares modeling was a formidable tool to predict the effect of material and process variables on the physical and chemical characteristics of extruded snacks, thus giving valuable information for product development
Journal of Food Process Engineering, 2016
The effects of amaranth and quinoa supplements and extrusion-cooking on the physical properties a... more The effects of amaranth and quinoa supplements and extrusion-cooking on the physical properties and chemical composition of corn-based extrudates were investigated by using PLSR and L-PLSR. Grain type, content of amaranth or quinoa flour (20-50% of solids of blend), temperature of die (140-1608C), screw speed (200-500 rpm), water content of mixture (14-18%) as well as contents of protein, ash, dietary fiber and main fatty acids of blend were the predictors in the PLSR and L-PLSR. Water content of mixture and screw speed had the distinctly greatest importance for physical response variables such as torque and pressure at the die during extrusion, SEI, stiffness and water content of extrudate. Extrusion reduced the content of fatty acids and tocopherols in the solids but it had only a slight effect on the content of total phenolic compounds and folate. This study proved that extrudates containing up to 50% amaranth or quinoa can maintain some key physical properties (e.g., high SEI, low stiffness) and the added nutritional value (e.g., increased content of folate). This study applied successfully PLSR and L-PLSR modeling techniques to study the incorporation of amaranth and quinoa to corn-based snacks. PRACTICAL APPLICATIONS It was possible to add up to 50% amaranth and quinoa and still, obtain expanded corn-based extrudates. The incorporation of these grains increased the nutritional value of corn-based extrudates, having little effect on their expansion and stiffness. Amaranth and quinoa could have a tremendous potential for the development of gluten-free extruded snacks.
Front cover picture elaborated by Jose Martin Ramos Diaz Background image was modified from 'Mach... more Front cover picture elaborated by Jose Martin Ramos Diaz Background image was modified from 'Machu Picchu 100 años'
Amaranth and quinoa are pseudocereals cultivated in South America that could become attractive fo... more Amaranth and quinoa are pseudocereals cultivated in South America that could become attractive food alternatives in Europe due to their status as gluten-free. The aims of this investigation were to prepare corn-based snacks containing amaranth and quinoa using extrusion cooking, and to evaluate lipid stability of snacks exposed to different storage temperatures. Amaranth and quinoa grains were delivered from South America, and precooked cornmeal (polenta) was purchased from a local store. Grains were milled with a pin disc mill (flour particle size <500 μm). A co-rotating twin-screw extruder was used to obtain corn-based extrudates containing various concentrations of amaranth and quinoa flour (tested flours). Samples for analyses (content of tested flours, TF: 20, 35 and 50%) were collected under specific extrusion conditions (water content of mass: 14%; screw speed: 350 and 500 rpm; temperature of die: 140 and 150 °C). Analyses included determination of sectional expansion inde...
Use of various contents of lupine flour in low-moisture extruded snacks
There has been a growing concern about the prevalence of gastrointestinal disorders associated wi... more There has been a growing concern about the prevalence of gastrointestinal disorders associated with celiac disease and gluten sensitivity. Lupine is a legume widely cultivated for human consumption or animal feed and it has become an attractive food alternative in Europe due to its status as gluten-free and due to protein quality, high fibre content and unsaturated fatty acids. The aims of this investigation were to prepare gluten-free corn-based extrudates containing various concentrations of lupine, and to study the effects of processing variables on the physical properties of the snacks.
Journal of Cereal Science, 2013
Amaranth (Amaranthus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule)... more Amaranth (Amaranthus caudatus), quinoa (Chenopodium quinoa) and kañiwa (Chenopodium pallidicaule) are pseudocereals regarded as good gluten-free sources of protein and fiber. A co-rotating twin screw extruder was used to obtain corn-based extrudates containing amaranth/quinoa/kañiwa (20% of solids). Box-Behnken experimental design with three independent variables was used: water content of mass (WCM, 15-19%), screw speed (SS, 200-500 rpm) and temperature of the die (TEM, 150-170 °C). Milled and whole samples were stored in open headspace vials at 11 and 76% relative humidity (RH) for a week before being sealed and stored for 9 weeks in the dark. Hexanal content was determined by using headspace gas chromatography. Extrudates containing amaranth presented the highest sectional expansion index (SEI) (p<0.01) while pure corn extrudates (control) presented the lowest SEI and greatest hardness (p<0.01). SEI increased with increasing SS and decreasing WCM. In storage, whole extrudates exposed to 76% RH presented the lowest formation of hexanal. This study proved that it was possible to increase SEI by adding amaranth, quinoa and kañiwa to pure corn flour. The evaluation of lipid oxidation suggested a remarkable stability of whole extrudates after exposure to high RH.
LWT - Food Science and Technology, 2014
Extrusion process was developed to exploit blackcurrant juice press residues from industrial side... more Extrusion process was developed to exploit blackcurrant juice press residues from industrial side-streams. Press residues obtained from conventional enzymatic pressing, with high content of fiber and seed oil, and novel non-enzymatic juice processing, with high content of sugars, fruit acids and anthocyanins, were extruded with barley flour, oat flour or oat bran. The recipes consisted of blackcurrant press residues (30%), cereal materials (40%) and potato starch (30%) and small amount of sugar and salt. When compared to enzymatic press residue and oat bran, the novel non-enzymatic press residue extruded with barley or oat flour had higher expansion, lower hardness and density, higher redness (a*), lower pH, and higher contents of fructose, glucose and fruit acids, all contributing positively to liking of texture, appearance, and flavor as well as berry-like experience. These characteristics were obtained with more gentle processing parameters, consisting of a lower total mass flow, screw speed and barrel temperature. Female consumers gave lower ratings in flavor, appearance and overall pleasantness for blackcurrant snacks than males. The study presented a sustainable way of utilizing industrial press residues from different processes of berry juice pressing for production of healthy snacks and breakfast cereals.
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Papers by Jose Martin Ramos-Diaz