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Functional Properties of Breadfruit Flour and Its Application in Processed Meat

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Functional Properties of Breadfruit Flour and Its Application in Processed Meat Functional Properties of Breadfruit Flour and Its Application in Processed Meat by Shiqi Huang A Thesis presented to The University of Guelph In partial fulfilment of requirements for the degree of Doctor of Philosophy in Food Science Guelph, Ontario, Canada © Shiqi Huang, September 2020 ABSTRACT FUNCTIONAL PROPERTIES OF BREADFRUIT FLOUR AND ITS APPLICATION IN PROCESSED MEAT Shiqi Huang Advisor: University of Guelph, 2020 Dr. Benjamin Bohrer The compositional and functional properties of breadfruit flour and comminuted beef/beef emulsions prepared with breadfruit flour were studied. The breadfruit flour was compared with traditional flour sources (wheat, soy, corn, tapioca) and a tropical flour source (banana). Native breadfruit flour had high content of starch (66.59% - 73.39% on a dry-matter basis) and greater water/oil holding capacity than traditional flour sources, yet was similar in those traits when compared with banana flour. Native breadfruit flour had high viscosity during heating. Cooking loss was reduced in beef emulsions prepared with breadfruit flour compared with control (no flour added) samples, and decreased as flour inclusion level increased. Hardness (measured with texture profile analysis) was lower in beef emulsions prepared with breadfruit flour compared with those prepared with wheat, corn, and tapioca flour, and decreased as flour inclusion level increased. Instrumental redness of comminuted beef prepared with breadfruit flour was the greatest during a 7-day simulated retail display compared with traditional flour sources and control samples, and increased as flour inclusion level increased. The pasting temperature of unmodified breadfruit flour was approximately 77°C. Breadfruit starch did not completely gelatinize after cooking (72°C) and was not fully functionalized in comminuted meat. This led to research on pre-gelatinization of breadfruit flour. iii Breadfruit flour was extruded using different conditions which included last barrel temperature (80°C or 120°C) and feed moisture content (17% or 30%). Four extruded flours with different mechanical (specific mechanical energy, SME) and thermal (melt temperature) energies were obtained. Swelling power was increased in all extruded treatments at temperatures below gelatinization of the native starch (<70°C), while water holding capacity and solubility were dramatically increased in the low-SME and high-SME extruded flours, respectively. Addition of extruded flours did not change cooking loss, instrumental redness, and viscoelasticity of cooked meat emulsions compared with native flour and control samples. Extrusion conditions, particularly those with high thermal energy, altered hardness of meat emulsions. Incorporation of extruded breadfruit flours can modify the structural and technological attributes of beef emulsions compared with native flour, but technological function of beef emulsions formulated with different extruded flours were not different. iv ACKNOWLEDGEMENTS First and foremost, I would like to express my sincere gratitude to my advisor Dr. Benjamin Bohrer for offering me the opportunity to pursue my Ph.D. degree in Food Science at the University of Guelph. I am very thankful for his support, encouragement, and patience throughout my Ph.D. study. This work would not have been completed without his advice and knowledge. I am very appreciative that Dr. Bohrer has guided me to become an independent researcher. His optimism and logical way of thinking will influence me a lot in my future life. I would also like to thank my advisory committee members Dr. Mario Martinez and Dr. Iris Joye for taking their valuable time to provide their knowledge on my project and continuous support along the way. I am very grateful that I have had the opportunity to conduct the research work under their supervision. I would like to thank the researchers and technicians in both the Department of Food Science and the School of Engineering who were instrumental in helping me to complete my work. Dr. Shane Walker for his overall laboratory technical support. Dr. Fernanda Peyronel (Svaikauskas) for her instructions on the dynamic rheometer. Dr. Laura Roman for her help with differential scanning calorimeter, flour extrusion, and the papers for publication. Dr. Sandra Milena Vasquez Mejía for her help during my project design. Secondly, I would like to thank my entire lab family members – Dr. Claudio Gabiatti, Dr. Robson Sfaciotti Barducci, Lydia Wang, Sebastian Chalupa-Krebzdak, Ziyu (Amy) Zhou, Maede Izadifar, Xinyi Wei, Justice Bless Dorleku, and Karine Desrochers. I am very grateful for the friendship and support over the years. I enjoyed the lab gatherings and they have been my sweet memory. I really appreciate the assistances from the undergraduate students for my lab v work. It has been my pleasure to work with them. Last but not least, I would like to express my deepest gratitude to my parents for their unconditional love throughout my entire life and for their support and encouragement I have needed to make this dream reality. Many thanks to my grandma and extended family for their love in my life. Thanks to my friends, whether near or far, for their emotional support encouragement. To my boyfriend, Kexin, thank you for always being by my side and always believing in me. vi TABLE OF CONTENTS Abstract ........................................................................................................................................... ii Acknowledgements ........................................................................................................................ iv Table of Contents ........................................................................................................................... vi List of Tables ................................................................................................................................ xii List of Figures .............................................................................................................................. xiv Chapter 1 General Introduction ...................................................................................................... 1 Chapter 2 Literature Review ........................................................................................................... 7 2.1 Breadfruit flour ..................................................................................................................... 7 2.2 Starch .................................................................................................................................. 11 2.3 Important functional attributes of flour or starch ................................................................ 14 2.3.1 Bulk density, water holding capacity, oil holding capacity ......................................... 14 2.3.2 Solubility and swelling power ..................................................................................... 15 2.3.3 Pasting property ........................................................................................................... 15 2.3.4 Thermal properties ....................................................................................................... 17 2.4 Processed meat products ..................................................................................................... 18 2.4.1 Comminuted meat products ......................................................................................... 18 2.4.2 Emulsified meat products ............................................................................................ 19 2.4.3 Formulation methods of processed meat products ....................................................... 21 2.5 Processed meat quality ........................................................................................................ 22 2.5.1 Cooking loss/Juiciness ................................................................................................. 22 2.5.2 Texture ......................................................................................................................... 23 2.5.3 Color ............................................................................................................................ 26 vii 2.5.4 Flavor ........................................................................................................................... 29 2.5.5 Dynamic rheology ........................................................................................................ 30 2.6 Incorporation of native starch and flour in processed meat ................................................ 31 2.7 Incorporation of modified starch and flour in processed meat ........................................... 33 2.8 Modification of native starch and flour .............................................................................. 35 2.8.1 Chemical Modifications ............................................................................................... 36 2.8.2 Physical Modifications................................................................................................. 37 2.9 Extrusion and extruded flour .............................................................................................. 39 2.10 Modified breadfruit starch ................................................................................................ 40 2.11 Conclusion .......................................................................................................................
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