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... bran may help extend the shelf-life of bakery products like cakes, and enhance the taste profile, according to results of a new study from greece ... high-fibre, low-cost and tasty: what's not to like? researchers from the national technical university of athens report that enzyme-modified bran could retard the staling of bakery products by up to 60 per cent ... according to the findings published in the journal of food science, the enzyme-modified bran-enriched cakes were also more appealing to consumers when tested by a panel of tasters ... “the results of the study show the potential of using enzymes to modify underutilized food sources that can be properly incorporated in baked goods, improving their nutritional value, their quality characteristics, and providing longer shelf life,” explained dimitra lebesi and constantina tzia ... ” staling the greek researchers note that, while staling of bakery products like bread has been widely researched, investigations into the staling of cakes, “which are complex systems where several ingredients interact with each other affecting their texture, has not been so extensively studied” ... approaches to slow the staling in cakes include a number of different additives, they added, including hydrocolloids, and native, pre-gelatinized or resistant starch

... the study, published in journal of food science, evaluated the technological and nutritional properties of the african cereals acha (digitaria exiliis) and iburu (digitaria iburua) in making sourdough bread ... the results of the study are said to increase knowledge of the bread making properties of the two flours, and show the suitability of both acha and iburu flour to be used for bread making ... the authors, from the department of microbiology at the university of agriculture, nigeria, reported that sourdough fermentation of the african grains “increased the nutritional and sensory qualities and the potential application for bakery industry ... they noted that increased use of such grains would decrease the costs related to imported wheat flour, whilst adding that many of the grains have healthier and more natural features when compared to modern wheat ... non-conventional and ancient grains and cereals have enjoyed a revival of interest in recent years, as they fit with the desire for less processed ingredients and attention to the nutritional value of foods ... acha, also known as white fonio and iburu, also known as black fonio, are reported to be some of the oldest african cereals

... taurine, an ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from china ... a laboratory system designed to model acrylamide formation showed that taurine may inhibit the production of the potential carcinogen by about 72 percent ... researchers from china agricultural university report their findings in the international journal of food science & technology ... a role for taurine taurine, a derivative of the amino acid cysteine, if found naturally in foods including seafood and meat ... it has gained certain notoriety by being used as an ingredient in energy drinks, with some national regulators questioning the safety of the ingredient ... taurine is used in energy drinks because some report it helps boost energy – a claim that was rejected by the european food safety authority (efsa) recently ... it is known that taurine can participate in the maillard reaction that produces acrylamide, and therefore may reduce the production of acrylamide ... , and the korea food research institute reported last year that french fries exposed to a taurine solution prior to frying contained 96 per cent less acrylamide than control fries ( food research international ) ... mechanism the new study proposes that the mechanism by which this inhibitory effect occurs is via a reaction between glucose and taurine: acrylamide is produced during the maillard reaction of sugar and an amino acid called asparagines ... the maillard reaction is also responsible for the brown color and tasty flavor of baked, fried and toasted foods ... using a system comprised of asparagine and glucose, the researchers found that taurine could react with glucose and also that taurine reacted directly with any acrylamide formed ... an increase in the antioxidant activity of the model system was also recorded when taurine was included ... “antioxidant-rich natural extracts are attractive candidates in developing effective inhibitors on acrylamide formation in processed foods “therefore, the increased antioxidant activity of maillard reaction products in the presence of taurine could contribute to the inhibition of acrylamide formation in the asparagine / glucose model system,” they added

... the size and colour of wholegrain wheat particles plays a fundamental role in determining consumer liking and acceptance of products, according to a new study ... the research, published in journal of food science, reports that the sensory properties of whole grain products are significantly influenced by the colour of wheat, the particle size of bran in the flour, and by the type of products made using the flours ... lisa duizer, from the department of food science, at the university of guelph, canada, said that bran particle size “appears to be important, especially if low-moisture products are being manufactured,” but also noted that colour may play an important role ... “this research also demonstrates that wheat colour influences the sensory properties and consumer acceptance of whole grain products,” they added ... they reported that bran particle size had a large effect on the sensory properties of the whole grain products, particularly within the low moisture cracker ... duizer and her colleagues concluded that future research in the field “should investigate consumer acceptance of commercially available whole grain products, to identify consumer groups that are not captured by the current market offerings

... the size and colour of wholegrain wheat particles plays a fundamental role in determining consumer liking and acceptance of products, according to a new study ... the research, published in journal of food science, reports that the sensory properties of whole grain products are significantly influenced by the colour of wheat, the particle size of bran in the flour, and by the type of products made using the flours ... lisa duizer, from the department of food science, at the university of guelph, canada, said that bran particle size “appears to be important, especially if low-moisture products are being manufactured,” but also noted that colour may play an important role ... “this research also demonstrates that wheat colour influences the sensory properties and consumer acceptance of whole grain products,” they added ... they reported that bran particle size had a large effect on the sensory properties of the whole grain products, particularly within the low moisture cracker ... duizer and her colleagues concluded that future research in the field “should investigate consumer acceptance of commercially available whole grain products, to identify consumer groups that are not captured by the current market offerings

... savoury aromas may help to boost salt reduction strategies by masking the tastes of sodium replacers such as potassium chloride, according to a new study from unilever scientists ... the research, published in journal of food science, reports that a combination of potassium chloride based salt replacer and savoury aromas could compensate for a 30 per cent reduction in sodium without significantly changing flavour profiles ... it is proposed as one element in a wider toolbox for reducing salt in food products ... “this study shows that it is possible to compensate salt reduction in instant bouillons by higher levels of savoury aroma,” said the unilever scientists, led by dr max batenburg of unilever r&d vlaardingen ... “the extra aroma was also found to ameliorate the off-flavour of potassium-based salt replacers, and combinations of extra aroma and salt replacers could replace significant amounts of sodium chloride while keeping the original flavour profile intact,” they said ... batenburg and his colleagues said that with the food industry under high pressure to significantly reduce the salt levels in their products, the new findings could help formulators to reach reduction targets without affecting product quality ... “approximately 75% of the salt consumed is derived from processed foods, and hence, the food industry is urged by national authorities and intergovernmental bodies to reduce the sodium levels in their products,” said the authors ... it is therefore important for industry to compensate for the sensory effects of salt as they reformulate lower sodium products

... when it comes to innovation, the idea of “partner or perish” has to become the new mantra for the food industry, according to a review published by nestlé scientists ... the report, published in journal of food science, said that innovation partnership must start with co-innovation already in mind; suggesting that partnerships “are paramount for cross-fertilization and synergy ... the new mantra ‘innovate or die’ combined with open innovation could be the leitmotif for today's companies,” said the authors, led by first author helmut traitler, former vice president of innovation partnerships at nestlé; now ceo at life2years, inc ... open innovation traitler and his colleagues said that in order to keep pace with “growing technological complexity, bottom-line pressure, acceleration of new product development, changing consumer expectations, and an unstable business environment …innovation is one of the main resources to create, cope with and sustain a competitive advantage ... ” the idea of open innovation is established on the reality that, in a world of widely distributed knowledge and faster rates of development, industry can no longer afford to rely on their own research, and so needs to make the most of outside sources ... the authors explained that open innovation “diversifies risks and shares both market and technological uncertainties of innovation

... the study by haiqiang chen et al, published in the journal of food science, found that use of chitosan , particularly when used in coating s, was able to inhibit the growth of lm and could potentially be an effective tool for the fish processing sector in efforts to tackle the bacteria ... the group said they launched the project as lm-contamination of ready-to-eat foods, such as cold-smoked salmon, is a common cause of foodbourne illness outbreaks and usually occurs in the post-processing phase ... in 2009 the us department of agriculture (usda) estimated that 15 per cent of all smoked fish is tainted with lm ... chitosan is a natural polymer obtained by deacetylation of chitin, which is the major constituent of the exoskeleton of crustaceans ... chitosan efficacy the aim of the study was to evaluate the performance of chitosan-based edible coatings and films incorporating three generally recognized as safe (gras) antimicrobials; sodium lactate (sl), sodium diacetate (sd), and potassium sorbate (ps), against l ... salmon samples were surface-inoculated with a 5-strain cocktail of lm to a final concentration of 4 ... 3 log reductions of lm during refrigerated storage period, said the group ... “our research thus holds great promise to enhance the microbiological safety of rte fishery products,” said the study

... a combination of maltodextrin and arabic gum reduces degradation and protects the pigments of anthocyanins added to isotonic soft drinks, finds new research ... maltodextrin and arabic gum can protect anthocyanins in isotonic sports drinks the authors of a study published in the international journal of food science and technology found that such carrier agents allowed uniform microcapsules with spherical surface and led to the longest anthocyanin half-life time and lowest degradation constant under all conditions evaluated ... colour is one of the most important attributes in food and drinks, as it affects the acceptability of products by consumers, said the researchers, who note the increasing shift to natural food colourants from synthetic dyes by food and drink manufacturers ... “there are limitations to the application of anthocyanins as pigments in food systems related to the process conditions, formulation and storage conditions ... the study the authors said the aim of the research was to establish the optimal conditions for anthocyanin extraction from cabernet sauvignon (vitis vinifera l ... they added that they subsequently set out to evaluate the stability of these anthocyanins encapsulated with different carrier agents - maltodextrin, maltodextrin/γ-cyclodextrin and maltodextrin/arabic gum - in a soft drink model system under different light and temperature conditions ... the researchers said that the rsm approach evaluated the effects and interactions of the solvent volume, extraction time and ph of the solution in terms of anthocyanin extraction from the cabernet sauvignon grapes

... reductions of up to 50 per cent sodium content in food may be achievable with only minor decrease in liking and no effect on consumption of the food, according to new research ... the study, published in journal of food science, suggests that an individual’s salt taste sensitivity has no association with the liking or consumption of salty, or reduced salt, foods ... the research, performed by the sensory science group at deakin university, australia, using hash browns with varying salt intensity did however suggest that the environment and context in which testing is done may have an important influence on findings ... salt reduction processed foods provide approximately 80 per cent of dietary sodium ... people consuming westernised diets take in concentrations of sodium well in excess of recommended intakes, which according to lisa lucas and colleagues at deakin university: “is presumably driven by our liking of higher sodium concentrations ... ” excessive intake of dietary sodium has been strongly linked to hypertension, a risk factor for the development of cardiovascular disease (cvd) and stroke ... the authors said that there is also evidence suggesting that excess sodium intake is linked to gastric cancer, decreased bone density, and higher rates of obesity ... because the majority of sodium intake is via processed foods, many believe the most effective strategy to reduce sodium intake is to reduce the levels of sodium contained in processed foods ... the new study aimed to determine if there is an association between salt taste sensitivity, perceived saltiness intensity, and the liking of a food, with varying concentrations of sodium ... study details the researchers reported no overall association between dietary sodium intake, liking of hash browns, and hash brown intake