Cristina M Rosell

University of Manitoba | UMN

Plant-based bakery and snack products hold a significant presence within the food industry, catering to a dedicated consumer base. This review provides a dual perspective by integrating comprehensive analyses of market trends and scientific literature to assess the current landscape of protein-fortified bakery and snack products. Market analysis ut...

Peptides and hydrolysates derived from plant proteins offer promising potential for improving food formulations, but challenges such as bitterness, physicochemical instability, reactivity, hygroscopicity, and low bioavailability have hindered their widespread adoption. This review aims to highlight how enzymatic hydrolysis addresses these challenge...

Nowadays, whole grain and less refined flours deriving from higher extraction rate milling processes have received much attention due to the presence of the external parts of the grain constituting the bran, with well-known health benefits. The use of these flours can represent a rational option for the valorization of native bran with minimal by-p...

Labeling transparency is crucial in today's consumer landscape, ensuring informed choices and trust. Food labels are the first piece of consumers' information and become critical when foods must meet dietary restrictions. Gluten-free pasta, with its widespread consumption, is a fitting model to evaluate labels’ contribution to food literacy. The sc...

Aim is to explore the breadmaking potential for gluten‐free goods of non‐conventional starches from Andean crops ahipa, oca, and arracacha. Their characteristics and performance in breadmaking are compared with those of cassava, taken as a reference for conventional gluten‐free root starch. Physicochemical properties of breads are studied along wit...

Rice bran (RB) is a by-product with limited application due to technological constraints. Enhancing its technological functionality as potential food ingredient will improve the sustainability of rice production. The aim was to study the impact of enzymatic and thermal treatments on defatted rice bran using six distinct commercial enzymes (carbohyd...

Health‐driven innovation is transforming bakery products, particularly with non‐conventional ingredients. This study aimed to produce healthy and technologically acceptable flatbreads, exploring the inclusion (2%) of vegetable powders (black and green olives, orange peel, lemon, tomato, beetroot, carrot, onion, artichoke, spinach, chard, kale and p...

Plant-based food and drinks design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections: Plant...

Cocoa butter is the most important ingredient of chocolate, which determines its melting behaviour. Variations in the melting characteristics of cocoa butter can profoundly affect the performance and suitability for their industrial utilisation. Over time, researchers have been attempting to establish a logical relationship between cocoa butter's u...

The main objective of this work is to study the effect of polyphenols, from the brown seaweed Ascophyllum nodosum, on the structure and digestion behaviour of gels at two corn starch concentrations (1.95 and 5.00% w/w) as well as the structure, color and texture features of crumbs from gluten-free breads. Adsorption isotherms of polyphenols on nati...

Rice is a significant staple food in the basic diet of the global population that is considered to have a high glycaemic index. The study of the physical and chemical parameters in rice that are related to the starch digestion process, which allows us to quickly predict the glycaemic index of varieties, is a major challenge, particularly in the cla...

Rice is a popular grain and forms part of the daily diet of people throughout the world. However, the consumption of rice and its products is sometimes limited by its high glycemic index due to its high starch content, low protein content and quality, and low bioavailability of minerals due to the presence of anti‐nutritional factors. This has part...

The low-carb food trend keeps growing as a healthy option despite the absence of a health/ nutrition claim associated with carbohydrate content. Given the high carbohydrate content and popularity of cereal-based products, it is crucial to explore their reduction in this category through scientific literature and global market analysis. In this stud...

Bread has always been a basic component of the human diet from all over the world. Changes in lifestyles and the development of new technologies, have prompted that bread shifted from a traditional or local profile to being a convenient food with a varied of nutritional or technological properties. For this reason, innovation in bread still continu...

Despite the market expansion of plant-based beverages (PBB) there is limited information about what is driventhe market and the nutritional status of the existing beverages. The objective was to identify the existing gaps inthe PBB market with particular emphasis on their composition and nutritional value. PBB are mainly based onindividual flour/po...

The aim of this work was to formulate a gluten-free focaccia flat bread based on rice and corn flour fortified with dry-fractionated pea protein concentrate (55 g/100 g protein content). A simplex-centroid mixture design with ten formulations helped to study how the flour ratios influenced the physical and sensory properties of dough and breads. Th...

Cereals are the most important staple foods for humankind worldwide and represent the main constituent of animal feed. Cereals have been additionally used for energy production, for example, by fermentation yielding biogas or bioethanol. The major cereals are wheat, maize, rice, barley, sorghum, millet, oats, and rye. They are grown on nearly 60% o...

The antimicrobial potential of grape extract was assessed in cooked rice against Bacillus cereus. Grape extract efficacy was tested at 1, 5 and 10 mL/L, at pH 4.5, 5.5 and 6.5; and at incubation temperatures simulating different storage scenarios, specifically temperature abuse (10 °C), cool chain break (20 °C) and optimal B. cereus growth temperat...

Flatbreads, often regarded as the precursor to contemporary bread, are appearing more frequently on customers' tables all around the world (1). Consumers in Canada are becoming more and more interested in these products, which is encouraging them to try new meals. A broad variety of flatbreads has been developed from various geographical locations...

Starch hydrolysis is attracting much attention due to its relationship to digestion and glucose release. The objective was to propose rapid and continuous analytical methods that allow measuring gels hydrolysis following apparent viscosity (μ). Three different starches (corn, wheat, and rice) were tested recording starch gelatinization followed by...

Background and Objectives Wheat gluten in cereal‐based products has unique functionality derived from its viscoelastic properties. Nevertheless, many food applications require its replacement to obtain gluten‐free foods but keeping similar quality characteristics. This review analyzes the distinctive characteristics of wheat gluten, and the technol...

Traditional food options have experienced a constant transformation in consumers’ eating habits over the last 10 years. Flatbreads are one of the products going through this transition. In fact, they have successfully made the shift from rural to modern Civilization because of their versatility. They can be manufactured from grains other than wheat...

The enzymatic modification of starch extends its industrial use to flavor delivery and probiotic encapsulants, among other uses. However, it is not known how starch from different cassava varieties responds to enzymatic hydrolysis. Starches from two Ecuadorian cassava varieties (INIAP 650, an edible starch, and INIAP 651, an industrial starch) were...

Edible insects are gaining interest for human food for their health and environmental merits. In this framework, the main objective of this research is to fill the gap between market trends and scientific research about the status of edible insects in foods and to suggest a roadmap for future research and boost product launches. For this reason, an...

With a view to set up a fast method for assessing the changes brought into a starchy matrix by the main processing aids (enzymes, hydrocolloids, and emulsifiers) used in bakery products, a new device was tested. The Rapid Force Analyzer included a fast-heating step of 90 s at a constant temperature of 100 °C and the force variations were recorded d...

Green banana flour (GBF) is considered a functional ingredient that could improve banana world's production sustainability. The banana drying method might influence the physicochemical and nutritional properties of GBF, affecting its performance in bread-making. The study aims to determine the impact of freeze-drying and oven-drying on gluten-free...

Starch is one of the most important carbohydrates that is present in many foods. Gelatinization is an important property of starch, associated with physical changes that promote an increase in viscosity. The objective of this research was to understand how the viscosity of starch gels affects their hydrolysis and whether that effect was dependent o...

Rice is one of the most important cereals in the world alongside wheat and maize [...]

Despite the importance of breads through the history, the wide range of options might lead to a choice dilemma from health-conscious consumers when purchasing bread. In this study, commercial white, wholegrain and multigrain regular breads, sold in Europe, were collected, and classified into gluten-free and gluten-containing categories. For gluten-...

Nowadays, challenges in gluten free breads (GFB) are focused on improving the nutritional and health benefits. Acorn flour is an underexploited sustainable ingredient, naturally gluten free, with many nutritional and technological advantages. The aim of this study was to explore the interaction of acorn flour supplementation (up to 35%) to rice flo...

Seaweeds are gaining importance due to their antidiabetic characteristics. This study investigated the inhibitory effects of aqueous Ascophyllum nodosum extracts, obtained by ultrasound‐assisted extraction with different sonication powers (70–90 W/cm²) and subjected to resin purification, against α‐amylase and α‐glucosidase enzymes. Different inhib...

The effect of several blending procedures between Ascophyllum nodosum seaweed flour (AF) and corn starch (CS) on the interactions between polyphenols and starch was studied in this paper. These methods comprised the blending of AF with native starch (NT) with previously gelled starch gel (GL) and promoting the gelling of corn starch in the presence...

The objective of this study is to determine the effect of the addition of hydroxypropyl methylcellulose (HPMC) (from 0.5 to 2.0% w/w, starch basis) with three different viscosities (40–60, 80–120, and 2,600–5,600 mPa⋅s) to corn starch (30% w/w, total basis) gels. Average viscosimetric molecular weights (Mv) of tested HPMC were determined (from 27.2...

Many baked products, except for bread, (i.e., cakes, cookies, laminated pastries, and so on) generally contain high levels of fat in their formulas and they require different bakery fats that impart product-specific quality characteristics through their functionalities. Even though, fat is crucial for baked product quality, strategies have been dev...

Phenolic compounds affect starch-based gels features and their further hydrolysis with starch digestive enzymes. However, the acidification produced by the addition of phenolics, might be responsible in some extent of the effects reported. The aim was to analyze the effect of different phenolic compounds (benzoic, protocatechuic, vanillic and verat...

In the last decade, there is growing evidence about the health effects derived from the adoption of fruits and vegetable rich diets. This has increased the interest towards the bioactive compounds that seem to play a crucial role in the biological systems. In consequence, even public entities have started to emanate recommendations for improving th...

Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w starch basis) of sodium alginates of different average molecular sizes and nature. Rheology of the starchy gels were characterized to evaluate their viscoelasticity. Gels were subjected to in vitro digestion to estimate the effect of alginates addition on glycemic response. Tested...

Sushi has become a worldwide consumed exotic dish, due to its flavor and texture, provided by the Koshihikari rice and the sushi seasoning (vinegar, sugar and salt). Nevertheless, limited information exists on the seasoning and cooked rice characteristics. Aim was to understand the effect of sushi seasoning, made with different vinegars from cereal...

Flatbreads are increasingly attracting consumers, driving them to new eating ways. To define and evaluate the nutritional intake provided by these products, flatbreads market of seven Mediterranean countries (France, Spain, Italy, Croatia, Greece, Malta, and Lebanon) were considered. Flatbreads were available in both traditional and gluten-free ver...

Maize’s (Zea mays L.) nutrient content can be modified through selection. The objective of this study was to assess the nutritive value of 13 maize hybrids from four endosperm types, and the relationship between nutrient concentration, agronomic and rheological value. The hybrids were evaluated in two locations of Northwestern Spain over two years....

In bakery production, to perform a processing task there might be multiple alternative machines that have the same functionalities. Finding an efficient production schedule is challenging due to the significant nondeterministic polynomial time (NP)-hardness of the problem when the number of products, processing tasks, and alternative machines are h...

1) Background and objectives: Low-pressure homogenization (30 MPa-3 passes) applied to long (LRF) and medium (MRF) rice grain flours was tested as physical method for improving gluten-free breads (GFB) without additives. Rice flours were blended with faba bean flour (FBF) in the ratio 2:1 (w:w). 2) Findings: Low-pressure homogenization increased da...

The aim of the study was to evaluate the physical and microstructural characteristics of crackers baked in four different industrial baking ovens (indirect radiation‐cyclotherm, indirect convection, hybrid and industrial tunnel‐ITO). Indirect convection and cyclotherm ovens provide the highest (5685.43 ± 51 W m⁻²) and the lowest (4860 ± 38.87 W m⁻²...

Phenolic acids are involved in modulating the activity of starch digestive enzymes but remains unclear if their interaction with enzymes or starch is governing the inhibition. The potential inhibition of nine phenolic acids against α-amylase and α-glucosidase was studied applying different methodologies to understand interactions between phenolic a...

Aqueous extracts from Ascophyllum nodosum brown edible seaweeds were obtained after continuous ultrasound-assisted extraction. The effect of sonication time (from 2 to 6 min), sonication amplitude (from 80 to 100%) and solvent-solid ratio (from 20 to 40 g water g −1 dried seaweed) on the extracts features was studied employing a Box-Behnken experim...

Viscosity is an important rheological property, which may have impact on the glycemic response of starchy foods. However, the relationship between starch gels viscosity on its hydrolysis has not been elucidated. The aim of this work was to assess the effect of gels viscosity on the microstructure, and the kinetics of enzymatic hydrolysis of starch....

The use of chickpeas sprouted with sodium selenite as ingredient for sourdough bread enrichment is explored. Backslopping was followed to obtain selenium enriched sourdoughs produced with sprouted chickpeas. Afterwards, breads containing 150 or 300 g/kg lyophilized chickpea sourdoughs with or without selenium (SeGCS) were produced. The effects on d...

Edible insects are being accepted by a growing number of consumers in recent years not only as a snack but also as a side dish or an ingredient to produce other foods. Most of the edible insects belong to one of these groups of insects such as caterpillars, butterflies, moths, wasps, beetles, crickets, grasshoppers, bees, and ants. Insect propertie...

Starch performance along digestion is becoming of utmost importance owing to the extensive presence of starch in foods and its association to the foods glycaemic index. However, scarce information exists on the relationship between the digestibility of starch gels and their microstructure. The aim of the study was to identify the rate and degree of...

Gluten-free bread (GFB) is generally recognized as a product with a less than satisfying appearance, texture, and mouthfeel that lacks nutritional quality and has a short shelf life. In this sense, the potential of chickpea flour (CF), psyllium (PSY), and their combination at reducing GFB staling were investigated in comparison to control bread pre...

Solid-state fermentation could be a potentially effective method for improving the nutritional value of legumes. The objective of this study was to explore this technology in Lupinus mutabilis, a species of lupin, using a strain of Rhizopus oligosporus mold for solid-state fermentation. Three L. mutabilis varieties (INIAP-450, INIAP-451, and Crioll...

Texture and structure of breads have been related to oral processing (FOP) performance and sensory perceptions, but moisture content might play a significant role. To evaluate the real impact of breads texture and structure, eliminating the possible role of moisture content, different toasted breads were investigated. Four commercial toasted sliced...

Background Pea (Pisum sativum) proteins are emerging as a popular alternative to those conventional (deriving from animal and soy) due to their high protein content with interesting functionality, sustainability, availability, affordability and hypo-allergenicity. This popularity has been parallel to an intensive research from protein isolation to...

Consumer interest in protein rich diets are increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for veg...

Urbanization has changed worldwide consumers’ lifestyle and consequently their dietary habits. Consuming foods or snacking between main meals is becoming a growing practice in people’s lives, initially for reducing the starving sensation but later on as mainstream meal. This upward trend is confirmed by the exponential increase in sales of the snac...

Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott are the most popular tubers among the Araceas family. Their chemical composition related to their nutritional benefits could make these rhizomes a valid option for the nutritional and technological improvement of food products. This chapter provide a clarification about the co...

Currently, it is still a challenge to obtain gluten free breads (GFB) that meet sensory and health requirements of consumers. Thus, this study investigated the effects of chickpea flour (CF) and psyllium (PSY) on GFB quality, sensory acceptability, glycemic and satiety indexes. The control bread was prepared with rice flour (RF) and cassava starch...

Nutritional evaluation and cooking quality analysis of commercial insect pasta

Evaluation of nutritional, physical, and microstructural qualities of the gluten-free extruded snacks from tiger nut powder/rice flour mixes.

Research was conducted to explore the use of low pressure homogenization for extending functionality of rice flours. The impact of low pressure homogenization (0, 30, 50 MPa and 0, 1, 2, 3 passes) on the particle size distribution of long (LRF) and medium (MRF) rice grain flour was evaluated. The pressure level and the number of passes resulted in...

Rice is a very popular food throughout the world and the basis of the diet of the citizens of many countries. It is used as a raw material for the preparation of many complex dishes in which different ingredients are involved. Rice, as a consequence of their cultivation, harvesting, and handling, is often contaminated with spores of Bacillus cereus...

Gluten free although initially restricted to consumers with certain pathologies, it is currently attracting more and more consumers without medical needs. In fact, it is one of the most innovative niches in the food market. Gluten free bakery foods, besides pasta and extruded products have been the most challenging developments from the technologic...

In this study the breadmaking potential of lupin flour from L. mutabilis after being debittered (DLF) and solid state fermented (FLF) was evaluated in lupin-wheat breads. Different levels of substitution (10, 15, 20%) were tested on dough rheology and the technological and nutritional (composition and in vitro digestibility indexes) properties of b...