Submitted by Cássia Santos (cassia.bcufg@gmail.com) on 2017-06-19T13:25:02Z No. of bitstreams: 2 Tese - Alline Emannuele Chaves Ribeiro - 2017.pdf: 2366602 bytes, checksum: 21fdc716cc4887f8c4a1ab50102f280e (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2017-07-10T12:31:53Z (GMT) No. of bitstreams: 2 Tese - Alline Emannuele Chaves Ribeiro - 2017.pdf: 2366602 bytes, checksum: 21fdc716cc4887f8c4a1ab50102f280e (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2017-07-10T12:31:53Z (GMT). No. of bitstreams: 2 Tese - Alline Emannuele Chaves Ribeiro - 2017.pdf: 2366602 bytes, checksum: 21fdc716cc4887f8c4a1ab50102f280e (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2017-05-17 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / The aim of the present study was to verify the physical, chemical and microbiological viability of the flour derived from fibrous biomass of maize (FBMF) from the processing of maize flour “biju” type as a new food ingredient; to evaluate the nutritional and technological viability of biscuits, toast and cereal bar produced with the FBMF, by means of the evaluation of its physicochemical, microbiological and sensorial characteristics; and analyze the physicalchemical, microbiological and sensory stabilities of the cereal bar selected as the best in sensory analysis. The fibrous biomass of maize (FBM), obtained in the processing of maize flour “biju” type can be recommended for use as a new ingredient in food products, because it presents no microbiological risk; and it has high nutritional and functional value, mainly because it is rich in dietary fibers, mainly insoluble, and possess high antioxidant capacity. The production of biscuits and toast from the partial replacement of wheat flour (WF) by fibrous biomass of maize flour (FBMF) is nutritionally and technologically viable, since the evaluated samples do not present microbiological risk; have good sensory acceptance; and are source of protein and rich in insoluble dietary fibers. The utilization of the FBMF in cereal bars (CBs) is feasible from technological and nutritional point of view. The formulation CB6 (14 g 100 g-1 FBMF, 8 g 100 g-1 of rice flakes and 8 g 100 g-1 of oat flakes) presented food safety and better sensory profile, and can be classified as a food rich in dietary fiber and protein source, with high nutritional and functional appeal. The temperature and time influence the physicalchemical and sensorial characteristics of the cereal bar stored at 25 and 35 °C for 180 days. Sensory parameters (appearance, color, aroma, texture, taste and overall impression) and intent to purchase of CB were more stable over time for the cereal bar stored at 25 °C. Shelf life of the cereal bar was estimated to be approximately 153 days when maintained at 25 °C, and 87 days when stored at 35 °C. / O presente estudo teve por objetivo verificar a viabilidade física, química e microbiológica da farinha advinda de biomassa fibrosa do milho (FBFM) do processamento da farinha de milho tipo “biju”, como novo ingrediente alimentício; avaliar a viabilidade nutricional e tecnológica de biscoitos, torradas e barra de cereais produzidos com FBFM, por meio da avaliação das suas características físico-químicas, microbiológicas e sensoriais; e analisar a estabilidade físico-química, microbiológica e sensorial da barra de cereais selecionada como a melhor na análise sensorial. A biomassa fibrosa do milho, obtida no processamento da farinha de milho tipo “biju” pode ser recomendada para utilização como novo ingrediente em produtos alimentícios, pois não apresenta risco microbiológico, e possui elevado valor nutricional e funcional, principalmente por ser rica em fibras alimentares, sobretudo insolúveis, e possuir alta capacidade antioxidante. A produção de biscoitos e de torradas a partir da substituição parcial de farinha de trigo (FT) por FBFM mostra-se nutricional e tecnologicamente viável, pois as amostras avaliadas não possuem risco microbiológico; têm boa aceitação sensorial; e são fonte de proteína e rico em fibras alimentares, principalmente insolúveis. A utilização da FBFM em barras de cereais é viável do ponto de vista tecnológico e nutricional. A formulação BC6 (14 g 100 g-1 de FBFM, 8 g 100 g-1 de flocos de arroz e 8 g 100 g-1 de flocos de aveia) apresentou segurança alimentar e melhor perfil sensorial, e pode ser classificada como um alimento rico em fibras e fonte proteica, com elevado apelo nutricional e funcional. A temperatura e o tempo de armazenamento influenciam as características físico-químicas e sensoriais da barra de cereais mantidas a 25 e 35 °C, por 180 dias. Os parâmetros sensoriais (aparência, cor, aroma, textura, sabor e impressão global) e a intenção de compra da BC foram mais estáveis ao longo do tempo para a barra de cereais armazenada a 25 °C. A vida útil da barra de cereais foi estimada em aproximadamente 153 dias quando mantida a 25 °C, e 87 dias quando armazenada a 35 °C.

Orientador: Jaime Amaya Farfan / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-22T23:27:05Z (GMT). No. of bitstreams: 1 Jackix_ElisadeAlmeida_D.pdf: 1472562 bytes, checksum: 8830780df24de0113cef22e1e18df981 (MD5) Previous issue date: 2013 / Resumo: Diversos estudos têm sugerido que a ingestão frequente de vegetais reduz o risco de doenças crônicas não transmissíveis em função da presença de compostos como a fibra alimentar (FA) e demais substâncias bioativas associadas, os quais produzem efeitos positivos sobre a saúde humana. A FA inclui polissacarídeos não amiláceos, oligossacarídeos resistentes à digestão e lignina. Essas substâncias podem passar inalteradas pelo trato gastrintestinal ou serem fermentadas pela microbiota colônica, resultando em efeitos fisiológicos benéficos. A taioba (Xanthosoma sagittifolium) é uma arácea comestível originária da América tropical e possui considerável valor nutritivo. A porção tuberosa é consumida por diversas populações em todo mundo, no entanto, o consumo de suas folhas é menos difundido. O objetivo deste estudo foi caracterizar parcialmente a fração fibrosa da folha de taioba liofilizada (FTL), e avaliar possíveis efeitos fisiológicos in vivo em ratos Wistar machos alimentados com dieta AIN 93G, ou hiperlipídica. As folhas de taioba foram cozidas em água, liofilizadas e quimicamente caracterizadas. Por meio de ensaio biológico foram avaliados os efeitos da FTL sobre a produção de ácidos graxos de cadeia curta, sobre o metabolismo de ácidos biliares (AB) e indicadores bioquímicos. A FTL apresentou teores de fibra alimentar total, solúvel e insolúvel de 35,23 ± 0,26%, 6,82 ± 0,06% e 28,04 ± 0,21%, respectivamente. A análise da composição monossacarídica mostrou que a glicose é o monômero mais abundante (61%), sugerindo a presença de celulose em grandes quantidades. Os animais alimentados com dieta AIN 93G contendo taioba apresentaram maior peso e excreção de gordura fecal, e melhores perfis de ABs, por diminuir a proporção de ABs secundários. Nos ratos alimentados com dieta hiperlipídica a adição de FTL resultou em menor ganho de peso corporal e gordura hepática, e maior peso e conteúdo de gordura nas fezes; além disso, observaram-se maiores concentrações de ácidos graxos de cadeia curta e ABs fecais em comparação ao grupo controle, que recebeu baixos teores de fibra; também se observou menores concentrações de colesterol sérico e maior conteúdo de cinzas corporais nos grupos recebendo a FTL. Os resultados sugeriram que os componentes da folha de taioba possuem elevada capacidade de ligação com os ABs e alta fermentabilidade, indicando que a folha possui potencial para reduzir o risco de doenças cardiovasculares e câncer de cólon / Abstract: Several studies have suggested that frequent vegetable intake reduces the risk of coronary heart disease, diabetes, cancer and obesity due to the presence of compounds such as dietary fiber (DF) and other associated bioactive compounds, which exert positive effects on human health. DF includes non-starch polysaccharides, resistant oligosaccharides and lignin. These substances can pass unaltered through the gastrointestinal tract or be fermented by colonic microbiota, resulting in positive physiological effects. Taioba (Xanthosoma sagittifolium) is an edible aroid originated from tropical America that exhibits significant nutritive value. The tuberous portions are consumed by several populations worldwide, whereas the leafy portions of Taioba are generally discarded. The objective of this research was to partly characterize the DF of lyophilized taioba leaf (LTL), and to assess the possible in vivo physiological effects when fed to male Wistar rats receiving a normal AIN 93G diet, or a high-fat diet. Taioba leaves were boiled in water, lyophilized and chemically characterized. Biological evaluation was conducted to assess the effect of LTL on the intestinal short-chain fatty acid production, bile acid (BA) metabolism, and biochemical parameters. Total, soluble and insoluble dietary fiber contents in LTL were 35.23 ± 0.26%, 6.82 ± 0.06% and 28.04 ± 0.21%, respectively. Monosaccharide composition showed glucose as the main component (61%), suggesting the presence of cellulose. Animals fed the AIN 93G diets containing taioba leaf had increased fecal mass and fat excretion, in addition to improved BA profiles by diminishing the proportion of the secondary acids. In the rats fed the high-fat diet, the addition of LTL resulted in lower weight gain and liver fat concomitantly with higher fecal mass and lipids. Furthermore, these rats exhibited a higher fecal short chain fatty acid and bile salt concentration in the feces than the control group, which had a lower fiber intake. Additionally, lower serum cholesterol and higher body ash content were found in the groups receiving the leaf. The results suggested that taioba leaves have compounds with high BA binding capacity and high fermentability. These properties indicate that the leaf has the potential of lowering the risk of colon cancer and cardiovascular disease / Doutorado / Nutrição Experimental e Aplicada à Tecnologia de Alimentos / Mestre em Alimentos e Nutrição

Objectives. To assess supply and nutritional composition of the salads offered as an entrée main course in the food courts of the shopping centers in Lima, Peru. Materials and methods. The menus of all food franchises present in the food courts of the eleven shopping centers of Lima were reviewed. The nutritional composition of salads offered as an entrée were calculated for calories, protein content, carbohydrates, fats, cholesterol, fiber and sodium, and the adequacy of intake for a dinner (30% of a diet of 2000 kcal). Results. Salads as entrées accounted for 4.7% of the supply, and only 7 out of 17 franchises offered at least one salad. The average cost of the salads was higher than the other dishes ($5.3 vs $4.7; p<0.001). The average calorie content was 329 kcal and 2.7 g fiber; in relation to a dinner, we found a high percentage of adequacy for protein (172.9%), cholesterol (121.0%), and low adequacy for calories (54.8%), carbohydrates (23.1%) and fiber (36.4%). Conclusions. The salads that are offered in food courts in the shopping centers of Lima are scarce and more expensive, have little fiber content and are high in cholesterol. Strategies should be reviewed to improve the accessibility of quality salads offered in areas where only fast food is offered. / Objetivos. Evaluar la oferta y composición nutricional de las ensaladas ofrecidas como plato principal en los patios de comida de los centros comerciales de Lima, Perú. Materiales y métodos. Se revisó las cartas de comida de todas las franquicias presentes en los patios de comida de los once centro comerciales de Lima, luego se evaluó la composición nutricional de las ensaladas ofertadas como plato principal calculando su contenido calórico, proteico, carbohidratos, grasas, colesterol, fibra y sodio, y la adecuación de ingesta para una cena (30% de una dieta de 2000 kcal). Resultados. Las ensaladas como plato principal representaron el 4,7% de la oferta, solo 7/17 franquicias ofrecían al menos una ensalada. El costo promedio de las ensaladas fue superior a los otros platos ($5,3 vs 4,7; p<0,001). El contenido calórico promedio fue de 329 kcal y de 2,7 g de fibra; con relación a una cena, se encontró un alto porcentaje de adecuación proteica (172,9%), de colesterol (121,0%), y bajo para calorías (54,8%), carbohidratos (23,1%) y fibra (36,4%). Conclusiones. Las ensaladas que se ofertan en patios de centros comerciales de Lima son escasas y más costosas, presentan poco aporte de fibra y altos contenidos de colesterol. Se deben revisar estrategias para mejorar la accesibilidad de ensaladas de calidad en escenarios donde solo ofertan comidas rápidas.

Orientador: Caroline Joy Steel / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T18:47:28Z (GMT). No. of bitstreams: 1 Oliveira_LudmilladeCarvalho_D.pdf: 4865375 bytes, checksum: 73dc548b6d536c7264c1a2ae53507e5e (MD5) Previous issue date: 2015 / Resumo: A extrusão é a principal tecnologia utilizada na obtenção de cereal matinal ready-to-eat (RTE), sendo o amido o principal constituinte estrutural. O processo ocorre sob condições de alta temperatura, alta pressão, baixa umidade e cisalhamento. Atentos à crescente demanda de consumidores preocupados com a saúde, estudos têm mostrado que é possível introduzir ingredientes na formulação de extrusados que incrementem o seu valor nutricional e/ou funcional e, no caso de cereal matinal, a farinha de trigo de grão inteiro e os produtos derivados de frutas são exemplos com potencial de associar funcionalidade ao produto. O objetivo deste trabalho foi avaliar o efeito da substituição da farinha de milho (FM) por farinha de trigo de grão inteiro (FTGI), da umidade de alimentação da matéria-prima e da temperatura de extrusão sobre as propriedades tecnológicas, sensoriais e nutricionais de cereal matinal RTE. Os cereais matinais foram elaborados seguindo um delineamento composto central rotacional 23 (18 ensaios), sendo as variáveis independentes: proporção de FTGI, umidade de alimentação da matéria-prima e temperatura das zonas 3 e 4 da extrusora. Os produtos extrusados foram avaliados quanto aos aspectos físicos, químicos, nutricionais e sensoriais. O ponto ótimo foi selecionado de forma empírica, tendo como critérios de definição expansão intermediária, máximo teor de fibra alimentar (considerando os valores estabelecidos pela legislação), mínima dureza e máxima crocância, principalmente após imersão em leite. Com base nisso, quatro formulações de cereal matinal foram processadas nas condições de temperatura e umidade do ponto ótimo (100°C e 16%, respectivamente) e com inclusão de casca de jabuticaba em pó (CJP), sendo: (1) 100% de FM; (2) 20% FM + 80% FTGI; (3) 10% FM + 10% CJP + 80% FTGI e (4) 90% FM + 10% CJP. Os cereais resultantes foram igualmente avaliados quanto a sua qualidade tecnológica (índice de expansão, densidade aparente, textura a seco, textura em leite, índice de solubilidade em água, índice de absorção de água), nutricional (fibra alimentar total, perfil de fenólicos e atividade antioxidante) e sensorial (testes de aceitação e de intenção de compra). O perfil de fenólicos e a atividade antioxidante dos cereais matinais e matérias-primas foram avaliados por cromatografia líquida de alta eficiência (CLAE) e pela capacidade de absorbância do radical oxigênio (ORAC). A combinação de FTGI com FM foi uma boa alternativa para o incremento do teor de fibra alimentar nos produtos extrusados. As propriedades de textura dos extrusados, dureza e crocância, foram principalmente influenciadas pela FTGI e umidade de alimentação; com alterações nas propriedades após imersão em leite. Em relação à cor, os cereais elaborados com alto teor de FTGI à alta temperatura ou alto teor de umidade foram mais escuros. A natureza do amido, tão bem como a presença de fibra governou o processo de gelatinização, a formação do complexo amilose-lipídeo e a retrogradação. Os cereais matinais contendo FTGI e CJP apresentaram aceitáveis características físicas e sensoriais. Antocianinas, cianidina 3-glicosídeo e delfinidina 3-glicosídeo, e ácido ferúlico foram os compostos fenólicos predominantes na CJP e FTGI, respectivamente, e também presentes nos cereais após extrusão, os quais apresentaram atividade antioxidante in vitro / Abstract: Extrusion is the main technology used to obtain "ready-to-eat" (RTE) breakfast cereals, being starch their main structural component. The process submits the ingredients to conditions of high temperature, high pressure, low moisture, and shear. Aware of the growing demand of consumers concerned with their health, studies have shown that is possible to introduce ingredients that enhance the nutritional and/or functional value of extruded products and, in the case of breakfast cereals, whole-grain wheat flour and fruit products are examples with the potential of associating functionality to the product. The objective of this study was to evaluate the effect of the substitution of corn flour (CF) by whole-grain wheat flour (WGWF), extrusion temperature and raw-material moisture content on the technological, sensory and nutritional properties of RTE breakfast cereals. The breakfast cereals were produced following a 23 central composite rotatable design (18 trials), being the independent variables: WGWF ratio, feed moisture and temperature of 2rd and 3th barrel zones. The extruded products were evaluated in terms of physical, chemical and nutritional aspects. The optimum point (OP) was selected, empirically, considering intermediate sectional expansion, maximum dietary fiber (legislation value), minimum compression force and maximum crispness, mainly after immersion in milk. In a second stage, four breakfast cereal formulations were processed at temperature and feed moisture corresponding to the OP (100°C and 16%, respectively) and with jabuticaba peel powder (JPP) inclusion, being: (1) 100% CF; (2) 20% CF + 80% WGWF (3) 10% CF + 10% JPP + 80% WGWF e (4) 90% CF + 10% JPP. The breakfast cereals were evaluated in terms of technological (expansion index, bulk density, dry texture, texture after soaking in milk, water solubility index and water absorption index), nutritional (total dietary fiber) and sensorial quality (sensorial acceptability and purchase intention). The phenolic profile and antioxidant activity of cereals and raw materials were also evaluated by high performance liquid chromatograph (HPLC) and oxygen radical absorbance capacity (ORAC assay), respectively. The combination of wholemeal wheat flour with corn flour was a good alternative for increasing the fibre content of extruded products. The textural properties of the extrudates, hardness and crispness, were mainly influenced by WGWF and feed moisture; with changing in properties after soaking in whole milk. In relation to color, the extrudates elaborated with high amount of WGWF at high temperature or high feed moisture content was darker. The starch nature as well the fiber presence governed the starch transformations and interactions (gelatinization, amylose-lipid formation and retrogradation). The low sugar breakfast cereals from WGWF and JPP showed acceptable physical and sensory characteristics. The anthocyanins, cyanidin 3-glucoside (cyd-gluc) and delphinidin 3-glucoside (dpd-gluc), and ferulic acid were the predominant phenolic compounds in raw materials (JPP and WGWF, respectively), and were also identified in extrudates, which showed in vitro antioxidant activity / Doutorado / Tecnologia de Alimentos / Doutora em Tecnologia de Alimentos

O objetivo deste estudo foi avaliar os efeitos de diferentes adições de fibra de trigo em substituição a carne e gordura sobre características tecnológicas, de aceitação sensorial e de satisfação da fome em hambúrguer bovino. A princípio, o objetivo era desenvolver hambúrgueres com diferentes adições de farelo de aveia com substituição parcial e total do teor de gordura, no entanto, os resultados em relação à aceitação sensorial foram bastante negativos. Em função disso, a proposta foi alterada para a inclusão de diferentes níveis de adição de fibra de trigo em substituição a carne e gordura. Cinco diferentes tratamentos foram processados: hambúrguer com 77,6% de carne bovina, 19,4% de toucinho, 0% de fibra de trigo e água (Controle), hambúrguer com 68,9% de carne bovina, 17,2% de gordura suína, 1,6% de fibra de trigo e 9,4% de água (1,5% de Fibra), hambúrguer com 60,1% de carne bovina, 15,0% de gordura suína, 3,1% de fibra de trigo e 18,8% de água (3% de Fibra), hambúrguer com 51,4% de carne bovina, 12,8% de gordura suína, 4,7% de fibra de trigo e 28,1 de água (4,5% de Fibra) e hambúrguer com 42,6% de carne bovina, 10,7% de gordura suína, 6,3% de fibra de trigo e 37,5% de água (6% de Fibra). Foram analisados teores de proteínas, lipídios, umidade, cinzas, pH, textura, cor, perda após cocção e redução de diâmetro. Para avaliação sensorial utilizou-se a escala hedônica de nove pontos, com 103 consumidores que avaliaram os parâmetros sabor, textura, suculência e aceitação global. A análise de saciedade foi realizada com 34 avaliadores que anotaram em uma escala visual analógica o quanto estavam sentindo de fome antes e a cada hora após o consumo, até 3 horas. Os resultados foram submetidos à análise de variância e teste de Tukey ao nível de 5%. Na análise físico-química e centesimal, quanto maior a adição de fibra de trigo menor o teor de proteína e lipídio. A umidade foi maior quando o teor de carne/gordura foi reduzido e a fibra de trigo aumentada no hambúrguer. Nas análises de cinzas, pH e perdas após cocção não houve diferença significativa (p&gt;0,05). Na redução de diâmetro quanto maior a redução de carne/gordura e maior a adição de fibra de trigo menor o diâmetro do hambúrguer. Na análise de textura, houve uma correlação negativa entre adição de fibra de trigo e dureza. Para elasticidade, a amostra Controle diferiu significativamente (p&lt;0,05) das amostras 4,5% de Fibra e 6% de Fibra. Para a mastigabilidade, quanto maior a quantidade de carne/gordura e menor a quantidade de fibra de trigo maior a energia requerida para mastigar o alimento. E, para coesividade, não houve diferença significativa (p&gt;0,05). Na análise de cor, não houve diferença significativa (p&gt;0,05) nos atributos a* e b* porém, no atributo L* todas as amostras diferiram significativamente (p&lt;0,05) da amostra Controle. Na análise sensorial, as amostras Controle, 1,5% de Fibra, 3% de Fibra e 4,5% de Fibra obtiveram os maiores valores entre 6,64 e 7,63 e, a amostra com 6% de Fibra obtive os menores valores entre 5,82 e 6,91. Na análise de saciedade verificou-se uma redução da sensação de fome logo após o consumo do hambúrguer e um aumento da sensação de fome ao longo de três horas e, ao final, a sensação de fome retornou ao patamar inicial. Assim, a fibra de trigo pode ser usada como um substituto de carne/gordura em hambúrguer bovino somente até o nível de 3% de Fibra. / The aim of this study was evaluate the different effects of adding wheat fiber to replace meat and fat on technological characteristics of sensory acceptance and hunger satisfaction in beef burger. At first, the aim was to develop burgers with different effects of adding oat bran to replace partial and total of fat, however, the results regarding the sensory acceptance were very negative. Because of this, the proposal was modified to include different levels of adding wheat fiber to replace the meat and fat. Five different treatments were processed: hamburger with 77,6% of beef, 19,4% of fat, 0% wheat fiber and water (Control), hamburger with 68,9% of beef, 17,2% of pork fat, 1,6% of wheat fiber and 9,4% of water (1,5% Fiber), hamburger with 60,1% of beef, 15,0% of pork fat, 3,1% of wheat fiber and 18,8% of water (3% Fiber), hamburger with 51,4% of beef, 12,8% of pork fat, 4,7% of wheat fiber and 28,1% of water (4,5% Fiber) and hamburger with 42,6% of beef, 10,7% of pork fat, 6,3% of wheat fiber and 37,5% of water (6% Fiber). Protein concentrations, fat, moisture, ash, pH, texture, color, loss after cooking and reduction in diameter were determined. For sensory evaluation a hedonic scale of nine points was used, with 103 consumers who evaluated the flavor, texture, juiciness and overall acceptance parameters. Satiety analysis was performed with 34 evaluators who noted down on a visual analog scale how much they were feeling hungry before and every hour after consumption, up to 3 hours. The results were submitted to ANOVA and Tukey\'s test at 5% level. In physical-chemical and centesimal analysis, the higher the addition of low wheat fiber protein, the lower the protein and lipid content. The moisture was higher when the content of meat/fat was reduced and the wheat fiber increased in the burger. In the analyzes of ash, pH and losses after cooking there was no significant difference (p&gt;0,05). In diameter reduction, the higher the reduction of meat/fat ratio and the higher the wheat fiber addition, the lower the hamburger diameter was. In texture analysis, there was a negative correlation between addition of wheat fiber and hardness. For elasticity, the Control Fiber sample differed significantly (p&lt;0,05) from samples 4,5% Fiber and 6% Fiber. For chewability, the greater the amount of meat/fat and the lower the amount of wheat fiber, the higher the required energy to chew food. And for cohesiveness, there was no significant difference (p&gt;0,05). In color analysis, no significant difference (p&gt;0,05) in the attributes a* and b* but in the L* attribute all samples differed significantly (p&lt;0,05) from Control. In the sensory analysis, the Control, 1,5% Fiber, 3% Fiber and 4,5% Fiber samples obtained the highest values between 6,64 and 7,63 and the 6% Fiber sample got the lowest values between 5,82 and 6,91. In satiety analysis, a reduction in the feeling of hunger had been found right after the hamburger consumption, a hunger increase over a period of three hours, and at the end the feeling of hunger returned to the initial level. Thus, wheat fiber can be used as a substitute for meat/fat beef burger only until the level of 3% Fiber.

[EN] Sustainability is nowadays an investment for the future of any economic activity. The current situation of crisis has had an adverse impact in most industries, including the agri-food sector. However, this industry has been relatively the least affected when compared with other industrial sectors. This is mainly attributed to the fact that food products continue to be basic for consumers despite the economic downturn. Therefore, the agri-food sector is a key element in the European economy and can play a crucial role in the achievement of the objectives set in the EU's strategy for 2020: ensuring a sustainable framework of growth of a more competitive economy. The European agri-food industry has focused on energy efficiency and on reducing greenhouse gases emissions, along with better management of their resources as a way to improve its industrial competitiveness. In this sense, the search for solutions to transform the by-products generated in high value-added ingredients, is a priority. In this context, the juice industry, as fundamental sub-sector within the food sector, and large waste generator, must exploit the opportunity to transform their by-products into useful and profitable products for society. This transformation presents some difficulties which impede the profitability of the process. These difficulties are associated with the by-product, such as its compositional variability and its seasonality, and current techniques of transformation as the high energy cost in dehydration processes. This thesis represents an innovative and sustainable solution for overcoming the disadvantages associated with the high costs of stabilization, turning this by-products into high value-added ingredients, from both, nutritional and technological, points of view. The aim is to develop a microwave coupled with hot air drying technique allowing maximizing profits by using the following strategy: reducing time and operational costs, producing a new ingredient rich in dietary fiber, with interesting technological properties for the development of healthy foods, studying the proposed comprehensive process and analyzing the new generated by-products. The methodological approach of the thesis been focused, on the one hand, on studying phenomena that govern the internal transport of water and energy through the orange peel during its dehydration applying thermodynamics. On the other hand, the energy consumption of the drying process, the technological and sensory properties of the fiber obtained and its potential use as a fat substitute have been compared with the conventional hot air drying method. Finally, the integrated process, including both the combined drying technique and the pretreatments needed for colour and bitter compounds extraction, is proposed as a new route of valorization, in which the new by-products obtained, polyphenols and carotenoid rich extracts, are analysed. This study has analyzed the microwave coupled with hot air process, developing tools that allow the adequate upscaling of the drying operation by adapting it to the best standards of quality of the final product. A monitoring system that ensures these standards has been designed. The quality and the energy consumption of the dietary fiber production process has been improved. The properties associated with its inclusion in food matrices have been optimized. An innovative and sustainable process for the stabilization of industrial by-products and for their further conversion into dietary fiber and other bioactive compounds, applying microwave coupled with hot air drying, has been developed. / [ES] La sostenibilidad es una de las apuestas de futuro en cualquier actividad económica. La situación de crisis ha tenido un impacto adverso en la mayoría de las industrias, incluyendo las de ámbito agroalimentario. Sin embargo, ésta ha sido relativamente la menos afectada cuando se compara con otros sectores industriales. Esto se atribuye al hecho de que los productos alimenticios continúan siendo básicos para los consumidores a pesar de la desaceleración económica. Por lo tanto, esta industria es un pilar fundamental en la economía europea y puede jugar un papel crucial en la consecución de los objetivos marcados en la Estrategia de la UE para 2020: asegurar un marco sostenible de crecimiento de una economía más competitiva. La industria agroalimentaria europea ha apostado por la eficiencia energética y la reducción de emisiones de gases invernadero, junto con una mejor gestión de sus recursos como vía para la mejora de su competitividad industrial. La búsqueda de soluciones para transformar los subproductos generados en ingredientes de alto valor añadido, es una de las prioridades. En este contexto, la industria productora de zumos, como subsector fundamental dentro del sector alimentario, y gran generador de residuos, tiene la oportunidad de transformar sus subproductos en productos útiles y rentables para la sociedad. Esta transformación presenta algunas dificultades que impiden la rentabilidad del proceso. Estas dificultades están asociadas al subproducto, como su variabilidad composicional o su estacionalidad, y a las técnicas actuales de transformación como el elevado coste energético en procesos de deshidratación. Esta tesis se plantea como una solución innovadora y sostenible para, más allá de superar los inconvenientes asociados a los altos costes de estabilización, transformar este subproducto en un ingrediente de alto valor añadido, tanto nutricional como tecnológico. Para ello se propone desarrollar una técnica de secado combinado por aire caliente y microondas que permita maximizar beneficios mediante la siguiente estrategia: reducir el tiempo y el coste energético de la operación, produciendo un nuevo ingrediente rico en fibra dietética con propiedades tecnológicas de interés para el desarrollo de alimentos más saludables, estudiando el proceso integral propuesto y analizando los nuevos subproductos generados. El enfoque metodológico de la tesis ha estado dirigido, por una parte, a estudiar los fenómenos que gobiernan el transporte interno de agua y energía a través de la piel de naranja durante su deshidratación, aplicando termodinámica. Por otra parte, el consumo energético del proceso de secado, las propiedades tecnológicas y sensoriales de la fibra obtenida y su potencial uso como ingrediente sustituto de grasa, se han comparado con el método de secado convencional por aire caliente. Finalmente, el proceso integrado, incluyendo tanto el secado combinado como las etapas previas de extracción de color y compuestos amargos, se propone como una nueva ruta de valorización, en la que se analizan posibles subproductos de interés tales como extractos ricos en polifenoles y carotenoides. En este estudio se ha analizado el proceso combinado de secado con aire caliente y microondas, desarrollando herramientas que permiten dimensionar adecuadamente la operación de secado adaptándola a los estándares óptimos de calidad del producto final. Se ha diseñado un sistema de monitorización que asegure dichos estándares. Se ha mejorado el proceso de obtención de fibra alimentaria respecto a su calidad y a su gasto energético. Se han optimizado las propiedades asociadas a su inclusión en matrices alimentarias. Se ha desarrollado un proceso innovador y sostenible para la estabilización de subproductos vegetales de origen industrial y para su posterior conversión en fibra dietética y otros compuestos bioactivos, aplicando la tecnología de secado por aire caliente y / [CAT] La sostenibilitat és una de les apostes de futur en qualsevol activitat econòmica. L'actual situació de crisi ha tingut un impacte advers en la majoria de les indústries, incloent les d'àmbit agroalimentari. No obstant això, la indústria agroalimentària ha sigut relativament la menys afectada quan es compara amb altres sectors industrials. Açò s'atribuïx principalment al fet de que els productes alimentaris continuen sent bàsics per als consumidors a pesar de la desacceleració econòmica. Per tant, esta indústria és un pilar fonamental en l'economia europea i pot jugar un paper crucial en la consecució dels objectius marcats en l'Estratègia de la UE per a 2020: assegurar un marc sostenible de creixement d'una economia més competitiva. La indústria agroalimentària europea ha apostat per l'eficiència energètica i la reducció d'emissions de gasos d'efecte hivernacle, junt amb una millor gestió dels seus recursos com a via per a la millora del seu vaig competirtu En este sentit, la busca de solucions per a transformar els subproductes generats en ingredients d'alt valor afegit, és una de les prioritats. En este context, la indústria productora de sucs, com subsector fonamental dins del sector alimentari, i gran generador de residus, té el deure i l'oportunitat de transformar els seus subproductes en productes útils i rendibles per a la societat. Esta transformació presenta algunes dificultats que impedixen la rendibilitat del procés. Estes dificultats estan associades al subproducte, com la seua variabilitat composicional o la seua estacionalitat, i a les tècniques actuals de transformació com l'elevat cost energètic en processos de deshidratació. Esta tesi es planteja com una solució innovadora i sostenible per a, més enllà de superar els inconvenients associats als alts costos d'estabilització, transformar este subproducte en un ingredient d'alt valor afegit, tant nutricional com tecnològic. Per a això es proposa desenvolupar una tècnica de'assecat combinat per aire calent i microones que permeta maximitzar beneficis per mitjà de l'estratègia següent: reduir el temps i el cost energètic de l'operació, produint un nou ingredient ric en fibra dietètica amb propietats tecnològiques d'interés per al desenvolupament d'aliments més saludables, estudiant el procés integral proposat i analitzant els nous subproductes generats. L'enfocament metodològic de la tesi ha estat dirigit, d'una banda, a estudiar els fenòmens que governen el transport intern d'aigua i energia a través de la pell de taronja durant la seua deshidratació, aplicant termodinàmica. D'altra banda, el consum energètic del procés de d'assecat, les propietats tecnològiques i sensorials de la fibra obtinguda i el seu potencial ús com a ingredient substitut de greix, s'han comparat amb el mètode d'assecat convencional per aire calent. Finalment, el procés integrat, incloent tant l'assecat combinat com les etapes prèvies d'extracció de color i compostos amargs, es proposa com una nova ruta de valoració, en la que s'analitzen possibles subproductes d'interés com ara extractes rics en polifenoles i carotenoides. En este estudi s'ha analitzat el procés combinat d'assecat amb aire calent i microones, desenvolupant ferramentes que permeten dimensionar adequadament l'operació d'assecat adaptant-la als estàndards òptims de qualitat del producte final. S'ha dissenyat un sistema de monitorització que assegure els dits estàndards. S'ha millorat el procés d'obtenció de fibra alimentaria respecte a la seua qualitat i al seu consum energètic. S'han optimitzat les propietats associades a la seua inclusió en matrius alimentàries. S'ha desenvolupat un procés innovador i sostenible per a l'estabilització de subproductes vegetals d'origen industrial i per a la seua posterior conversió en fibra dietètica i altres compostos bioactius, aplicant la tecnologia d'assecat por aire calent i microones. / Talens Vila, C. (2015). DESARROLLO DE TÉCNICAS COMBINADAS DE SECADO CON AIRE CALIENTE Y MICROONDAS EN LA PRODUCCIÓN DE FIBRA ALIMENTARIA A PARTIR DE SUBPRODUCTOS CÍTRICOS [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/54114 / TESIS

<p>The most common food and supplement prebiotic fiber is inulin – most commonly extracted from chicory root. Fructo-oligosaccharide (FOS) is a smaller version of inulin, both containing mainly fructose units with β-1,2 linkages. FOS/inulin has been used, and studied, as a prebiotic for decades. The potential of alternative prebiotics intrinsic in whole foods, such as in tubers, grains, vegetables, and pulses – the world’s most common staple crops – are not as commonly recognized as prebiotics, though have this potential if fermentable in the gut. If such alternative sources of prebiotic ingredients could be established it would allow for cheaper, possibly more effective, and more diverse food product development options beyond FOS/inulin. </p> <p>This study demonstrates the potential of tubers, grains, and pulses as prebiotics in relation to their <i>in vitro</i> human fecal fermentation rate, short chain fatty acid (SCFA) production, and microbiota indicators of alpha diversity and impact on key bacterial genera. Fecal samples were obtained from three diverse healthy human donors and used as the initial bacterial inoculum to simulate conditions in the human gut (colon). Substrates (n=35), after undergoing an upper gastrointestinal tract simulated digestion, were fermented by each individual donors’ inoculum separately, and measurements after 6, 12, and 24 h of fermentation were made on gas production, SCFA metabolite production, and microbiome composition. </p> <p>The results of this study establish high fermentability and potential prebiotic effects of dietary fibers from tubers, grains, and pulses. Whole foods, ground and cooked the same way, produced dietary fibers that were largely insoluble, but surprisingly fermentable with high SCFA levels, mostly slow fermentation profiles indicating high tolerability, and mostly promoting diverse microbiota responses compared to FOS. Generally, whole food fibers had higher fermentability than similar isolated fibers. Overall, the processing steps, such as atmospheric or pressure cooking, tested in some pulses did not detract, or add to, the prebiotic abilities of the substrates. Each food fiber substrate had unique effects on the gut microbiota parameters tested. Gut microbiome compositional responses to the same substrate varied significantly among the three donors, but notably SCFA metabolite responses were similar among donors. </p>

Exploring the use of currant pomace in foods is favourable due to its nutritional profile but also for economic and sustainability aspects. This by-product of fruit juice processing contains in addition to the dominating dietary fibre fraction considerable amounts of fat, protein, and polyphenols that are lost when the pomace is disposed of. Regardless of the intended use, the perishable material must be dried immediately or alternatively preserved. Three processing strategies (A, B, C) with different energy input and impact were outlined and related applications were implemented. The minimal (A) and intensive scenario (B) were examined comprehensively, whereas the complex processing (C) was considered only theoretically. For a prospective use in low-cost products (A), whole dry pomace was ground using various technologies. Ready-to-use powders were obtained by impact milling below 1 mm or simultaneous drying and grinding in a turbo rotor mill. A wide range of applications is possible, especially in baked products. The powder was used to partially replace flour in bread by considering its high water-binding capacity. In the example of wheat bread, 10% flour were simply replaced with pomace and dough handling properties (reduced stickiness) as well as bread quality parameters (lower baking loss, moister crumb) were improved by pre-hydration of the pomace in hot water. To expand the applicability of the pomace in the intensive scenario (B), the seeds were separated prior to milling and the remaining fibre fraction was treated thermomechanically either by planetary ball milling or extrusion cooking. This processing resulted in high fibre material with increased swelling capacity and water solubility. Based on the micronised seedless pomace, sweet creamy spreads were designed as an application example and the effects on rheology and physical stability were characterised. The pomace below 30 μm performed very well in spreads where it decreased oil separation. When it comes to zero-waste concepts, the seeds can be used for oil extraction whereas the stabilising effects of the fibre fraction may also be exploited to counteract sedimentation in aqueous suspensions and emulsions after pressure homogenisation.:1 Motivation 2 Literature review 2.1 Cultivation and processing of currants 2.2 Composition of currant pomace 2.2.1 Dietary fibre 2.2.2 Lipophilic components 2.2.3 Proteins, sugars, and minerals 2.2.4 Polyphenols and antioxidant capacity 2.3 Residues of toxicological importance 2.4 Preservation and comminution of food processing by-products 2.4.1 Drying 2.4.2 Particle size reduction 2.5 Extraction and fractionation of selected pomace components 2.5.1 Soluble and insoluble dietary fibre 2.5.2 Seed oil 2.5.3 Proteins 2.5.4 Anthocyanins 3 Objectives of the thesis 4 Materials and Methods 4.1 Origin of currant pomace 4.2 Processing of pomace 4.2.1 Minimal processing: Drying and milling 4.2.2 Intensive processing: Thermo-mechanical treatment of dried pomace 4.3 Pomace analysis 4.3.1 Proximate composition 4.3.2 Contamination analysis 4.3.3 Physical properties 4.3.4 Techno-functional properties 4.4 Food applications: Preparation and analysis 4.4.1 Preparation of wheat bread 4.4.2 Dough expansion, pH, and rheology 4.4.3 Bread appearance and texture 4.4.4 Preparation of sweet spreads 4.4.5 Spread analysis 4.5 Statistics 5 Results and discussion 5.1 Natural variation of currant pomace composition 5.2 Minimal processing scenario 5.2.1 Preservation of fresh pomace by convection drying 5.2.2 Milling techniques to obtain ready-to-use pomace powder 5.2.3 Hydration properties of pomace powders 5.3 Application of minimally processed pomace powder in wheat bread 5.3.1 Hydration properties and rheology during simulated baking 5.3.2 Changes in dough properties during proofing 5.3.3 Effects on bread characteristics 5.4 Intensive processing scenario 5.4.1 Composition of seedless currant pomace 5.4.2 Impact of HTST-extrusion 5.4.3 Influence of planetary ball milling on particle size 5.4.4 Modified functionality after thermo-mechanical treatments 5.5 Application of intensively processed pomace in fat-based spreads 5.5.1 Wet ball milling in oil-suspension 5.5.2 Rheological properties and physical stability of sweet spreads 5.5.3 Sensory attributes of pomace spreads 5.6 Concepts for the implementation of zero-waste strategies 6 Conclusions Bibliography List of figures List of tables Appendix List of publications / Die Verwertung von Johannisbeertrester in Lebensmitteln bietet sich nicht nur aufgrund seines Nährstoffprofils an, sondern ist auch im Sinne der Nachhaltigkeit und unter wirtschaftlichen Aspekten vorteilhaft. Das bei der Fruchtsaftherstellung anfallende Nebenprodukt besteht überwiegend aus Ballaststoffen sowie nennenswerten Mengen an Fett, Protein und Polyphenolen, welche im Falle einer Entsorgung für die menschliche Ernährung verloren gehen. Ganz unabhängig von der weiteren Nutzung muss der leicht verderbliche Trester zunächst getrocknet oder alternativ haltbar gemacht werden. Es wurden drei Aufarbeitungsstrategien (A, B, C) entworfen, welche sich in Energieaufwand und Intensität unterscheiden. Davon wurden das sogenannte minimale (A) und das intensive Szenario (B) inklusive entsprechender Anwendungen umfassend untersucht, während eine komplexe Verarbeitung (C) nur theoretisch betrachtet wurde. Für den Einsatz in niedrigpreisigen Lebensmitteln wurde getrockneter Trester im Gesamten (A) unter Anwendung verschiedener Technologien vermahlen. Direkt verwendbare Tresterpulver unter 1 mm wurden durch Vermahlung in einer Prallmühle oder mittels Mahltrocknung hergestellt. Es bieten sich eine ganze Reihe von Anwendungen, vor allem im Bereich der Backwaren, an. Unter Berücksichtigung der hohen Wasserbindekapazität erfolgte der Einsatz des Pulvers als Mehlsubstituent in Brot. Im Fall von Weizenbrot konnten 10% Mehl problemlos durch Trester ersetzt werden, wobei die Verarbeitungseigenschaften des Teigs (verminderte Klebrigkeit) und qualitätsbestimmende Broteigenschaften (geringerer Backverlust, feuchtere Krume) durch Vorquellen in heißem Wasser verbessert werden konnten. Um die Einsatzmöglichkeiten des Tresters zu erweitern, wurden im intensiven Verarbeitungsszenario (B) die Samen abgetrennt und die verbleibende Faserfraktion thermo-mechanisch behandelt, zum einen in einer Planetenkugelmühle, zum anderen durch Extrusion. Die intensive Aufarbeitung resultierte in einer ballaststoffreichen Faserfraktion mit erhöhtem Quellvermögen sowie höherer Wasserlöslichkeit. Als Einsatzbeispiel wurden ausgehend von der feinstvermahlenen Faserfraktion süße Streichcremes entwickelt, und die Auswirkungen des Tresters auf Rheologie und physikalische Stabilität charakterisiert. Der Trester unter 30 μm eignete sich hervorragend in der Herstellung von fettreichen Aufstrichen, da die Ölseparation vermindert wurde. Eine möglichst umfassende, reststofffreie Verwertung des Tresters (zero-waste) kann durch Nutzung der Samen zur Ölgewinnung erfolgen, wohingegen die stabilisierenden Eigenschaften der Faserfraktion nach Hochdruckhomogenisierung auch in wässrigen Suspensionen und Emulsionen ausgeschöpft werden könnten.:1 Motivation 2 Literature review 2.1 Cultivation and processing of currants 2.2 Composition of currant pomace 2.2.1 Dietary fibre 2.2.2 Lipophilic components 2.2.3 Proteins, sugars, and minerals 2.2.4 Polyphenols and antioxidant capacity 2.3 Residues of toxicological importance 2.4 Preservation and comminution of food processing by-products 2.4.1 Drying 2.4.2 Particle size reduction 2.5 Extraction and fractionation of selected pomace components 2.5.1 Soluble and insoluble dietary fibre 2.5.2 Seed oil 2.5.3 Proteins 2.5.4 Anthocyanins 3 Objectives of the thesis 4 Materials and Methods 4.1 Origin of currant pomace 4.2 Processing of pomace 4.2.1 Minimal processing: Drying and milling 4.2.2 Intensive processing: Thermo-mechanical treatment of dried pomace 4.3 Pomace analysis 4.3.1 Proximate composition 4.3.2 Contamination analysis 4.3.3 Physical properties 4.3.4 Techno-functional properties 4.4 Food applications: Preparation and analysis 4.4.1 Preparation of wheat bread 4.4.2 Dough expansion, pH, and rheology 4.4.3 Bread appearance and texture 4.4.4 Preparation of sweet spreads 4.4.5 Spread analysis 4.5 Statistics 5 Results and discussion 5.1 Natural variation of currant pomace composition 5.2 Minimal processing scenario 5.2.1 Preservation of fresh pomace by convection drying 5.2.2 Milling techniques to obtain ready-to-use pomace powder 5.2.3 Hydration properties of pomace powders 5.3 Application of minimally processed pomace powder in wheat bread 5.3.1 Hydration properties and rheology during simulated baking 5.3.2 Changes in dough properties during proofing 5.3.3 Effects on bread characteristics 5.4 Intensive processing scenario 5.4.1 Composition of seedless currant pomace 5.4.2 Impact of HTST-extrusion 5.4.3 Influence of planetary ball milling on particle size 5.4.4 Modified functionality after thermo-mechanical treatments 5.5 Application of intensively processed pomace in fat-based spreads 5.5.1 Wet ball milling in oil-suspension 5.5.2 Rheological properties and physical stability of sweet spreads 5.5.3 Sensory attributes of pomace spreads 5.6 Concepts for the implementation of zero-waste strategies 6 Conclusions Bibliography List of figures List of tables Appendix List of publications

<p dir="ltr">Dietary fibers have been observed to modulate the gut microbiome in ways that prevent and moderate human diseases and confer health benefits onto their human host. How dietary fibers do this is through their structure; gut microbes are equipped with a variety of differ- ent carbohydrate-active enzymes (CAZymes) that allow some to hydrolyze glycosidic bonds, thereby utilizing the dietary fiber. The more complex the dietary fiber, the more diverse the maintained gut microbiota may be, as specialist species may be required for complete hydrol- ysis. Therefore, increasing structural complexity of dietary fibers may increase gut microbial diversity and help prevent diseases. To understand if structural features impact the gut mi- crobiome, a set of resistant glucans varying in structures, including mixed-linkage -glucans, resistant maltodextrins (similar to type IV resistant starch) and polydextroses, which are comprised entirely of glucose, were used as substrates in an in vitro sequential batch fermen- tation using fecal microbiota form three healthy donors as inocula. I measured metabolic outputs, growth curves, and community structures by 16S rRNA amplicon sequencing, which I analyzed for through alpha and beta diversity differences and taxa that overrepresented and increased in each treatment. My results show that, depending on the donor and the resistant glucan, structure does significantly impact the concentrations of short-chain fatty acids (SCFAs) and other metabolites that are produced. Resistant glucan structure also impacts alpha and beta diversity to a degree and linear discriminant analysis (by LEfSe) results also support that specific species have preference towards substrates as well. Next, resistant glucans were supplemented into a high-fat diet, and compared these diets to a low- fat diet (LFD), high-fat diet with cellulose (HFD), and high-fat without cellulose (HWC) in a mouse study using C57BL/6J mice over 4 weeks. Increasing microbial diversity will not only increase diversity in the gut microbiome, but it will also provide protective effects in behavior such as helping to prevent anxiety. I measured weight, metabolic outputs, 16S community structure, changes in alpha and beta diversity, and differential abundances of OTUs and taxa by discriminant analysis Effect Size (LEfSe) and Metastats, and anxiety behaviors using open field and light/dark box tests. Microbial community structure was significantly different in treatment groups from controls. Anxiety for mice in tapioca dextrin 01 (TD01), tapioca dextrin 03 (TD03), and resistant maltodextrin (RMF) treatment groups were gen- erally increased, suggesting that the chemical structure of these resistant dextrins may alter the gut microbiome in ways that may influence behavior.</p><p dir="ltr">My overall results support the hypothesis that the fine structural features of dietary fibers do significantly impact the gut microbiome by selecting for specific microbiota, and may even impact cognition and behavior.</p>

<p dir="ltr">Bean flour possesses a significant fraction of water-insoluble components that are known to limit its uses in food applications. This study aimed to determine if using specific enzymes targeting the dietary fiber of bean flour could increase solubility, release protein and starch, and improve its utilization as a replacement for soy protein isolates in meat analogues. Water solubility, protein solubility, starch content and texture of bean flour was measured after enzymatic treatment with pectin- or hemicellulose-degrading enzymes in aqueous suspension. Low moisture reactive extrusion trials ranged from 60-80% solid content at 2 % enzyme content. High moisture extrusion ranged from 30% solid content from 1.5 to 5% enzyme content and from 40 % solid content at 2% enzyme content. Water solubility and insoluble protein increased with both low and high moisture reactive extrusion. Starch content increased with high moisture reactive extrusion. Beta-glucanase increased starch and insoluble protein content more than polygalacturonase treatments. However, Polygalacturonase and beta-glucanase increased overall water-solubility similarly. Determined starch content decreased with low moisture extrusion and both enzymes behaved equally. In the final set of trials, meat analogues were prepared with wheat gluten in combination with soy protein isolate, bean flour, or a mixture of soy protein isolate and bean flour. Replacing soy protein isolate with bean flour in meat analogues provided comparable hardness and anisotropic index. Polygalacturonase and beta-glucanase treatments during reactive extrusion of bean flours both decreased hardness of bean-containing meat analogues; beta-glucanase decreased the anisotropic index, whereas analogues made from polygalacturonase-treated flour did not differ from the control. Therefore, reactive extrusion showed either negative or null impact on texture. Reactive extrusion with polygalacturonase and beta-glucanase improved some desired analytical targets for bean flours, but the practical application (meat analogue) did not demonstrate an improvement.</p>