... I. Toufeili and B. Özer ... aspects of cheesemaking, particu-larly in the context of a modern... more ... I. Toufeili and B. Özer ... aspects of cheesemaking, particu-larly in the context of a modern mechanised process(es) for which predictability and consistency are essential (Bintsis & Papademas, 2002; Ozer, 1999). ... Similarly, Karakus (1994) found that the acidifying activity of Lac. ...
The epidemiology of food allergies is increasing worldwide. International labeling standards were... more The epidemiology of food allergies is increasing worldwide. International labeling standards were developed to enhance consumers’ awareness of allergen-free foods. The main objective of the present study is to assess the characteristics of allergen labeling and consumers’ knowledge, attitudes, and purchasing habits of food products with allergens in Lebanon. We evaluated the allergen labeling of 1000 food products form Lebanese supermarkets. A random sample of 541 consumers was recruited through an online survey (November 2020–February 2021). Descriptives and regression analysis were conducted. Results showed that wheat represents the largest group of food allergens on food labels, followed by milk and soybean. Furthermore, 42.9% of supermarket food products had a precautionary allergen labeling with “may contain traces of allergens”. The majority of food products complied with local regulations for locally manufactured and imported products. One-quarter of survey respondents had a ...
The principal objective of this study was to investigate the incidence, risk assessment, antibiot... more The principal objective of this study was to investigate the incidence, risk assessment, antibiotic resistance, and genotyping of Vibrio parahaemolyticus in Korean seafood. The incidence of V. parahaemolyticus in seafood obtained from several fish markets in Korea was investigated from May to December of 2009, except between July and September. Two selective mediums (TCBS [thiosulfate, citrate, bile salts, and sucrose] agar and CHROMagar™ Vibrio) were used, and the V. parahaemolyticus strains were identified via polymerase chain reaction (PCR) amplification (Vp. flaE, tl, and toxR). 16S rRNA gene sequencing and their virulence were analyzed via the detection of tdh, trh, ORF8, toxRS/old, and toxRS/new genes. We collected 24 strains of V. parahaemolyticus: 19 seafood isolates, three environmental isolates, and two clinical (human) isolates. Among these strains, two tdh+ strains, two ORF8+ strains, 16 toxRS/old+ strains, and one toxRS/new+ strain were isolated. Twenty-two commercial antibiotics were used to assess the antibiotic susceptibility of isolates, and all the strains evidenced resistance to more than four antibiotics. The strains harboring antibiotic-resistant genes such as TetA (25%) and strB (4.16%) were detected via PCR. Repetitive extragenic palindromic sequence (REP)-PCR analysis revealed differences in the V. parahaemolyticus strains from other species and intraspecific strains.
Research background. The carob tree (Ceratonia siliqua L.) is grown primarily for its seeds that ... more Research background. The carob tree (Ceratonia siliqua L.) is grown primarily for its seeds that are utilized in the production of the highly-prized locust bean gum. The material left after the separation of seeds, from the pods, is utilized in the production of a range of traditional products including carob syrup usually in cottage-type industries. The international market penetration of carob syrup is rather limited and, accordingly, scant information exists on their composition and phytochemical properties in comparison with mainstream syrup. The present study aims to determine key chemical parameters, phenolic profiles, and antioxidant properties of carob syrup and benchmark these against those of date and maple syrup. Experimental approach. Carob syrup was prepared from 19 accessions of the carob, under laboratory conditions, by a similar procedure to those practiced by small-scale producers. The syrup samples were analyzed along with branded samples of date and maple syrup fo...
Scarce information is currently available relative to the use of polymeric materials as storage c... more Scarce information is currently available relative to the use of polymeric materials as storage containers for extra virgin olive oil. This paper was devoted to study and compare the impact of glass and 3 types of packaging materials-polyethylene terephthalate (PET), high density polyethylene (HDPE), and polylactic acid (PLA) on Lebanese extra virgin olive oil (EVOO) up to 9 months under non-accelerated storage conditions. The acidity, peroxide value (PV), K 232 , K 270 , fatty acid profile, overall migration, and oil sorption into the packaging material were determined. Conventional titration, gas chromatography-mass spectrometry, and spectrophotometry were used to quantify the outcome measures at baseline, 3, 5, 7, and 9 months. Mixed model ANOVA was applied to assess differences according to polymer type and storage period at P < 0.05. All quality parameters (acidity, PV, K 232 and K 270), migration,
To determine the prevalence of human hydatidosis in Bahir Dar and the sex and age distribution an... more To determine the prevalence of human hydatidosis in Bahir Dar and the sex and age distribution and awareness, we used a questionnaire and retrospective analysis covering 5 years of the case reports at public health institutions in Bahir Dar town and the surrounding areas. We interviewed 244 individuals: 150 households, 32 abattoir workers, 30 butchers and 32 health professionals. None of the householders or butchers knew about cystic echinococcosis, nor did 25% of the health professionals; however, 100% of the abattoir workers and 75% of the health professionals recognized it. The householders owned on average 3 livestock and 1 dog and during holidays, ceremonies and other feasts, the community mostly practised backyard slaughter. Case book analysis between January 2002 and December 2006 showed that out of the total of 36 402 patients admitted for ultrasound examination, 24 hydatidosis cases were registered, giving a mean annual incidence rate of approximately 2.3 cases per 100 000 per year. Ultrasound was the most frequently used diagnostic method.
In an attempt to reduce the salt intake from bread consumption while maintaining acceptable senso... more In an attempt to reduce the salt intake from bread consumption while maintaining acceptable sensory bread characteristics, three treatments (NaCl, Ag-NaCl, and NaCl-KCl) each having five different salt levels were used to formulate fifteen versions of white pita bread. Results showed that decreasing salt levels significantly lowered dough stability and time to breakdown and increased the mixing tolerance index. Bread acceptability was independent of salt content; however, ratings on the Just-About-Right scale showed 0.9% NaCl as optimal salt level in bread. Breads with lower salt content had higher ratings for sweetness, yeasty odour, and flavour with decreased saltiness perception. Amount of 0.67% Ag-NaCl and 1.13% NaCl-KCl were needed to achieve an equivalent saltiness to 0.9% NaCl, suggesting a respective 25.6% and 12.1% sodium reduction without compromising taste. Results suggested that a 60% sodium reduction in white pita bread was achieved with acceptable mixing and sensory characteristics.
Background: Metabolism of refined carbohydrates, which are associated with detrimental health eff... more Background: Metabolism of refined carbohydrates, which are associated with detrimental health effects, is known to be affected by macrominerals including P, Mg and K. Aims: To assess the impact of their addition to flour on the sensory properties of white pita bread and postprandial glycaemia of healthy individuals. Methods: The study was conducted at the American University of Beirut (between February and October 2014). Plain, restored and fortified wheat flour, with macrominerals were used to prepare 3 types of bread: white pita bread (WP), restored white pita bread (WP-R) (premilling levels) and fortified white pita bread (WP-F) (double the premilling levels). Sensory characteristics of bread were assessed and postprandial glycaemia was determined using a single-blinded crossover design whereby participants consumed 1 of the 3 different types of pita bread in random order. Results: No significant difference (P > 0.05) between the different types of bread was detected using the triangle and acceptability tests, except for texture (P < 0.05). Macromineral enrichment of bread (WP-R and WP-F) significantly reduced postprandial glucose (P = 0.013) and triglyceride (P = 0.001) levels. Conclusions: Macromineral enrichment of refined carbohydrates may have a promising role in lowering postprandial glucose and triglycerides, and thus decrease their negative health consequences..
Inverse gas chromatography at infinite dilution is a powerful technique that can be advantageousl... more Inverse gas chromatography at infinite dilution is a powerful technique that can be advantageously used to characterize the surface physicochemical properties of solid substrates as oxides and polymers in both forms of powder or fibres. In the case of polymer, this technique can be used to determine the second order transition phenomena temperatures. This paper was devoted to the determination of the glass transition temperature of polylactide polymer. The dispersive component of the surface energy d S γ of polylactides was determined by inverse gas chromatography at infinite dilution. Various theoretical models were used to deduce the dispersive component of the surface energy of the solid substrates. These models are based on the calculation of the molecular areas of adsorbed molecules on the polymer surface: geometrical model, cylindrical molecular model, liquid density model, BET method, Kiselev results and the two-dimensional Van der Waals and Redlich-Kwong equations. The curves relative to the variation of d S γ as a function of the temperature showed a specific graph with a maximum value of d S γ at a certain particular temperature characteristic to the investigated polylactide polymer. In fact, the maxima of d S γ indicated the presence of glass transition temperature Tg of polylactide whatever the molecular model used. This study showed a glass transition temperature equal to 64˚C confirming that obtained by other studies.
Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5... more Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25°C, respectively. The Q10 values (shelf-life at T °C/shelf-life at T + 10°C) at 5°C and 15°C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the st...
Sixteen honeydew and 15 floral honeys from Lebanon were analyzed for pollen spectra and physicoch... more Sixteen honeydew and 15 floral honeys from Lebanon were analyzed for pollen spectra and physicochemical parameters. A total of 37 families and 67 taxa were recorded with the honeybees producing honeydew honey exhibiting a more diverse foraging behavior than those making floral honeys. The honeydew and floral honeys exhibited differences in moisture content, pH, electrical conductivity, color, protein and Maillard reaction products. The honeydew honeys contained more total phenols, had higher antioxidant contents, and displayed higher antioxidant capacities than the floral samples in the Trolox equivalent antioxidant capacity, oxygen radical absorbance capacity, inhibition of superoxide dismutase activity and protection of red blood cells against hemolysis assays. The honey samples exhibited higher antioxidant capacities, in the aforementioned assays, than their corresponding methanol-extractable phenol fractions although the differences did not reach statistical significance in the floral samples. The relative antioxidant capacity indices which integrate measures of antioxidant capacity from the different assays of the honey samples and their corresponding extracts exhibited similar patterns ( = 0.9774, 0.9937) thereby indicating that the antioxidative behavior of the entire honeys is mirrored by their methanol-extractable phenolic fractions.
Diacetyltartaric acid esters of monoglycerides (DATEM) and sodium stearoyl lactylate (SSL) displa... more Diacetyltartaric acid esters of monoglycerides (DATEM) and sodium stearoyl lactylate (SSL) displayed thermal events corresponding to glass transition temperature (T g) and melting of crystalline domains, while monoglycerides (MG) exhibited an endothermic peak corresponding to melting of crystalline structures when heated in a differential scanning calorimeter. The plasticizing effect of water on T g of gluten exhibited little apparent change in the presence of DATEM, MG, or SSL (glutensurfactant 10:1), in the moisture range of 6.5-21.3% as shown by mechanical spectrometry and differential scanning calorimetry. Glutensurfactant mixtures showed higher G′ and apart from gluten-SSL, which displayed higher tan δ (G′′/G′) at ≤2.51 rad/sec, lower tan δ values than gluten in the frequency range of 0.1-100 rad/sec. DATEM and SSL softened the gluten network before cross-linking reactions, while MG shifted the onset of cross-linking reactions to higher temperatures at moisture contents of 30-40%. Complete vitrification of the gluten network occurred at higher temperatures, at the indicated moisture contents, in the presence of surfactants. Softening of the matrix and the delay in cross-linking of gluten, in the presence of surfactants, might allow for greater expansion of doughs during baking with concomitant increase in loaf volumes.
The glass transition temperature of gluten at different moisture levels was determined by differe... more The glass transition temperature of gluten at different moisture levels was determined by differential scanning calorimetry and mechanical spectrometry. The dynamic moduli (G' and G") of gluten with 10-40% moisture were measured as a function of temperature by pressure rheometry. At 10% moisture, gluten exhibited entangled polymer flow at 92-140°C and networking reactions at higher temperatures. At higher moisture levels, gluten experienced structured flow before networking cross-linking reactions. The onset temperature of the reaction zone was 120°C in 20% moisture gluten and 93ºC at moisture levels of 30-40%. Softening of the vitrified network occurred at 184, 181, and 170ºC in 20, 30, and 40% moisture gluten, respectively. A preliminary state diagram of gluten as a function of moisture and temperature was developed.
Page 1. BREADBAKI NG Formulation of Gluten-Free Pocket-Type Flat Breads: Optimization of Methylce... more Page 1. BREADBAKI NG Formulation of Gluten-Free Pocket-Type Flat Breads: Optimization of Methylcellulose, Gum Arabic, and Egg Albumen Levels by Response Surface Methodology IMAD TOUFEILI, 2 SHAWKY DAGHER ...
International Journal of Food Agriculture and Environment, 2008
... MROUEH Mohamad (1) ; ISSA Dina (1) ; KHAWAND Jesele (1) ; HARATY Bassam (1) ; MALEK Amal (2) ... more ... MROUEH Mohamad (1) ; ISSA Dina (1) ; KHAWAND Jesele (1) ; HARATY Bassam (1) ; MALEK Amal (2) ; KASSAILY Zeina (2) ; TOUFEILI Imad (2) ; ... School of Pharmacy, Byblos, LIBAN (2) American University of Beirut, Department of Nutrition and Food Science, Riad El Soth ...
European Journal of Lipid Science and Technology, Feb 1, 2006
Page 1. Hala Makhoula Tarek Ghaddarb Imad Toufeilia a Department of Nutrition and Food Science, A... more Page 1. Hala Makhoula Tarek Ghaddarb Imad Toufeilia a Department of Nutrition and Food Science, American University of Beirut, Beirut; Lebanon b Department of Chemistry, American University of Beirut, Beirut, Lebanon ...
... I. Toufeili and B. Özer ... aspects of cheesemaking, particu-larly in the context of a modern... more ... I. Toufeili and B. Özer ... aspects of cheesemaking, particu-larly in the context of a modern mechanised process(es) for which predictability and consistency are essential (Bintsis &amp; Papademas, 2002; Ozer, 1999). ... Similarly, Karakus (1994) found that the acidifying activity of Lac. ...
The epidemiology of food allergies is increasing worldwide. International labeling standards were... more The epidemiology of food allergies is increasing worldwide. International labeling standards were developed to enhance consumers’ awareness of allergen-free foods. The main objective of the present study is to assess the characteristics of allergen labeling and consumers’ knowledge, attitudes, and purchasing habits of food products with allergens in Lebanon. We evaluated the allergen labeling of 1000 food products form Lebanese supermarkets. A random sample of 541 consumers was recruited through an online survey (November 2020–February 2021). Descriptives and regression analysis were conducted. Results showed that wheat represents the largest group of food allergens on food labels, followed by milk and soybean. Furthermore, 42.9% of supermarket food products had a precautionary allergen labeling with “may contain traces of allergens”. The majority of food products complied with local regulations for locally manufactured and imported products. One-quarter of survey respondents had a ...
The principal objective of this study was to investigate the incidence, risk assessment, antibiot... more The principal objective of this study was to investigate the incidence, risk assessment, antibiotic resistance, and genotyping of Vibrio parahaemolyticus in Korean seafood. The incidence of V. parahaemolyticus in seafood obtained from several fish markets in Korea was investigated from May to December of 2009, except between July and September. Two selective mediums (TCBS [thiosulfate, citrate, bile salts, and sucrose] agar and CHROMagar™ Vibrio) were used, and the V. parahaemolyticus strains were identified via polymerase chain reaction (PCR) amplification (Vp. flaE, tl, and toxR). 16S rRNA gene sequencing and their virulence were analyzed via the detection of tdh, trh, ORF8, toxRS/old, and toxRS/new genes. We collected 24 strains of V. parahaemolyticus: 19 seafood isolates, three environmental isolates, and two clinical (human) isolates. Among these strains, two tdh+ strains, two ORF8+ strains, 16 toxRS/old+ strains, and one toxRS/new+ strain were isolated. Twenty-two commercial antibiotics were used to assess the antibiotic susceptibility of isolates, and all the strains evidenced resistance to more than four antibiotics. The strains harboring antibiotic-resistant genes such as TetA (25%) and strB (4.16%) were detected via PCR. Repetitive extragenic palindromic sequence (REP)-PCR analysis revealed differences in the V. parahaemolyticus strains from other species and intraspecific strains.
Research background. The carob tree (Ceratonia siliqua L.) is grown primarily for its seeds that ... more Research background. The carob tree (Ceratonia siliqua L.) is grown primarily for its seeds that are utilized in the production of the highly-prized locust bean gum. The material left after the separation of seeds, from the pods, is utilized in the production of a range of traditional products including carob syrup usually in cottage-type industries. The international market penetration of carob syrup is rather limited and, accordingly, scant information exists on their composition and phytochemical properties in comparison with mainstream syrup. The present study aims to determine key chemical parameters, phenolic profiles, and antioxidant properties of carob syrup and benchmark these against those of date and maple syrup. Experimental approach. Carob syrup was prepared from 19 accessions of the carob, under laboratory conditions, by a similar procedure to those practiced by small-scale producers. The syrup samples were analyzed along with branded samples of date and maple syrup fo...
Scarce information is currently available relative to the use of polymeric materials as storage c... more Scarce information is currently available relative to the use of polymeric materials as storage containers for extra virgin olive oil. This paper was devoted to study and compare the impact of glass and 3 types of packaging materials-polyethylene terephthalate (PET), high density polyethylene (HDPE), and polylactic acid (PLA) on Lebanese extra virgin olive oil (EVOO) up to 9 months under non-accelerated storage conditions. The acidity, peroxide value (PV), K 232 , K 270 , fatty acid profile, overall migration, and oil sorption into the packaging material were determined. Conventional titration, gas chromatography-mass spectrometry, and spectrophotometry were used to quantify the outcome measures at baseline, 3, 5, 7, and 9 months. Mixed model ANOVA was applied to assess differences according to polymer type and storage period at P < 0.05. All quality parameters (acidity, PV, K 232 and K 270), migration,
To determine the prevalence of human hydatidosis in Bahir Dar and the sex and age distribution an... more To determine the prevalence of human hydatidosis in Bahir Dar and the sex and age distribution and awareness, we used a questionnaire and retrospective analysis covering 5 years of the case reports at public health institutions in Bahir Dar town and the surrounding areas. We interviewed 244 individuals: 150 households, 32 abattoir workers, 30 butchers and 32 health professionals. None of the householders or butchers knew about cystic echinococcosis, nor did 25% of the health professionals; however, 100% of the abattoir workers and 75% of the health professionals recognized it. The householders owned on average 3 livestock and 1 dog and during holidays, ceremonies and other feasts, the community mostly practised backyard slaughter. Case book analysis between January 2002 and December 2006 showed that out of the total of 36 402 patients admitted for ultrasound examination, 24 hydatidosis cases were registered, giving a mean annual incidence rate of approximately 2.3 cases per 100 000 per year. Ultrasound was the most frequently used diagnostic method.
In an attempt to reduce the salt intake from bread consumption while maintaining acceptable senso... more In an attempt to reduce the salt intake from bread consumption while maintaining acceptable sensory bread characteristics, three treatments (NaCl, Ag-NaCl, and NaCl-KCl) each having five different salt levels were used to formulate fifteen versions of white pita bread. Results showed that decreasing salt levels significantly lowered dough stability and time to breakdown and increased the mixing tolerance index. Bread acceptability was independent of salt content; however, ratings on the Just-About-Right scale showed 0.9% NaCl as optimal salt level in bread. Breads with lower salt content had higher ratings for sweetness, yeasty odour, and flavour with decreased saltiness perception. Amount of 0.67% Ag-NaCl and 1.13% NaCl-KCl were needed to achieve an equivalent saltiness to 0.9% NaCl, suggesting a respective 25.6% and 12.1% sodium reduction without compromising taste. Results suggested that a 60% sodium reduction in white pita bread was achieved with acceptable mixing and sensory characteristics.
Background: Metabolism of refined carbohydrates, which are associated with detrimental health eff... more Background: Metabolism of refined carbohydrates, which are associated with detrimental health effects, is known to be affected by macrominerals including P, Mg and K. Aims: To assess the impact of their addition to flour on the sensory properties of white pita bread and postprandial glycaemia of healthy individuals. Methods: The study was conducted at the American University of Beirut (between February and October 2014). Plain, restored and fortified wheat flour, with macrominerals were used to prepare 3 types of bread: white pita bread (WP), restored white pita bread (WP-R) (premilling levels) and fortified white pita bread (WP-F) (double the premilling levels). Sensory characteristics of bread were assessed and postprandial glycaemia was determined using a single-blinded crossover design whereby participants consumed 1 of the 3 different types of pita bread in random order. Results: No significant difference (P > 0.05) between the different types of bread was detected using the triangle and acceptability tests, except for texture (P < 0.05). Macromineral enrichment of bread (WP-R and WP-F) significantly reduced postprandial glucose (P = 0.013) and triglyceride (P = 0.001) levels. Conclusions: Macromineral enrichment of refined carbohydrates may have a promising role in lowering postprandial glucose and triglycerides, and thus decrease their negative health consequences..
Inverse gas chromatography at infinite dilution is a powerful technique that can be advantageousl... more Inverse gas chromatography at infinite dilution is a powerful technique that can be advantageously used to characterize the surface physicochemical properties of solid substrates as oxides and polymers in both forms of powder or fibres. In the case of polymer, this technique can be used to determine the second order transition phenomena temperatures. This paper was devoted to the determination of the glass transition temperature of polylactide polymer. The dispersive component of the surface energy d S γ of polylactides was determined by inverse gas chromatography at infinite dilution. Various theoretical models were used to deduce the dispersive component of the surface energy of the solid substrates. These models are based on the calculation of the molecular areas of adsorbed molecules on the polymer surface: geometrical model, cylindrical molecular model, liquid density model, BET method, Kiselev results and the two-dimensional Van der Waals and Redlich-Kwong equations. The curves relative to the variation of d S γ as a function of the temperature showed a specific graph with a maximum value of d S γ at a certain particular temperature characteristic to the investigated polylactide polymer. In fact, the maxima of d S γ indicated the presence of glass transition temperature Tg of polylactide whatever the molecular model used. This study showed a glass transition temperature equal to 64˚C confirming that obtained by other studies.
Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5... more Halloumi cheese blocks, packaged in vacuum polyamide/polyethylene laminate bags, were stored at 5, 15, and 25°C. The changes in total bacterial count, lactic acid bacteria, total anaerobic bacteria, yeasts and molds, pH, and titratable acidity were monitored during the storage. The appearance of the packaged Halloumi cheese exhibited significant correlations with the counts of the different microbial populations inhabiting the cheese. The shelf-life of the stored Halloumi cheese was determined using survival analysis and considering consumer rejection as a failure index. The nominal shelf-lives of Halloumi cheese were 79.6, 37.8, and 2.6 days when stored at 5, 15, and 25°C, respectively. The Q10 values (shelf-life at T °C/shelf-life at T + 10°C) at 5°C and 15°C were 2.1 and 14.5, respectively. The increase in the counts of different microbial populations during storage highlights the need for adherence to good manufacturing practices and maintenance of low temperatures during the st...
Sixteen honeydew and 15 floral honeys from Lebanon were analyzed for pollen spectra and physicoch... more Sixteen honeydew and 15 floral honeys from Lebanon were analyzed for pollen spectra and physicochemical parameters. A total of 37 families and 67 taxa were recorded with the honeybees producing honeydew honey exhibiting a more diverse foraging behavior than those making floral honeys. The honeydew and floral honeys exhibited differences in moisture content, pH, electrical conductivity, color, protein and Maillard reaction products. The honeydew honeys contained more total phenols, had higher antioxidant contents, and displayed higher antioxidant capacities than the floral samples in the Trolox equivalent antioxidant capacity, oxygen radical absorbance capacity, inhibition of superoxide dismutase activity and protection of red blood cells against hemolysis assays. The honey samples exhibited higher antioxidant capacities, in the aforementioned assays, than their corresponding methanol-extractable phenol fractions although the differences did not reach statistical significance in the floral samples. The relative antioxidant capacity indices which integrate measures of antioxidant capacity from the different assays of the honey samples and their corresponding extracts exhibited similar patterns ( = 0.9774, 0.9937) thereby indicating that the antioxidative behavior of the entire honeys is mirrored by their methanol-extractable phenolic fractions.
Diacetyltartaric acid esters of monoglycerides (DATEM) and sodium stearoyl lactylate (SSL) displa... more Diacetyltartaric acid esters of monoglycerides (DATEM) and sodium stearoyl lactylate (SSL) displayed thermal events corresponding to glass transition temperature (T g) and melting of crystalline domains, while monoglycerides (MG) exhibited an endothermic peak corresponding to melting of crystalline structures when heated in a differential scanning calorimeter. The plasticizing effect of water on T g of gluten exhibited little apparent change in the presence of DATEM, MG, or SSL (glutensurfactant 10:1), in the moisture range of 6.5-21.3% as shown by mechanical spectrometry and differential scanning calorimetry. Glutensurfactant mixtures showed higher G′ and apart from gluten-SSL, which displayed higher tan δ (G′′/G′) at ≤2.51 rad/sec, lower tan δ values than gluten in the frequency range of 0.1-100 rad/sec. DATEM and SSL softened the gluten network before cross-linking reactions, while MG shifted the onset of cross-linking reactions to higher temperatures at moisture contents of 30-40%. Complete vitrification of the gluten network occurred at higher temperatures, at the indicated moisture contents, in the presence of surfactants. Softening of the matrix and the delay in cross-linking of gluten, in the presence of surfactants, might allow for greater expansion of doughs during baking with concomitant increase in loaf volumes.
The glass transition temperature of gluten at different moisture levels was determined by differe... more The glass transition temperature of gluten at different moisture levels was determined by differential scanning calorimetry and mechanical spectrometry. The dynamic moduli (G' and G") of gluten with 10-40% moisture were measured as a function of temperature by pressure rheometry. At 10% moisture, gluten exhibited entangled polymer flow at 92-140°C and networking reactions at higher temperatures. At higher moisture levels, gluten experienced structured flow before networking cross-linking reactions. The onset temperature of the reaction zone was 120°C in 20% moisture gluten and 93ºC at moisture levels of 30-40%. Softening of the vitrified network occurred at 184, 181, and 170ºC in 20, 30, and 40% moisture gluten, respectively. A preliminary state diagram of gluten as a function of moisture and temperature was developed.
Page 1. BREADBAKI NG Formulation of Gluten-Free Pocket-Type Flat Breads: Optimization of Methylce... more Page 1. BREADBAKI NG Formulation of Gluten-Free Pocket-Type Flat Breads: Optimization of Methylcellulose, Gum Arabic, and Egg Albumen Levels by Response Surface Methodology IMAD TOUFEILI, 2 SHAWKY DAGHER ...
International Journal of Food Agriculture and Environment, 2008
... MROUEH Mohamad (1) ; ISSA Dina (1) ; KHAWAND Jesele (1) ; HARATY Bassam (1) ; MALEK Amal (2) ... more ... MROUEH Mohamad (1) ; ISSA Dina (1) ; KHAWAND Jesele (1) ; HARATY Bassam (1) ; MALEK Amal (2) ; KASSAILY Zeina (2) ; TOUFEILI Imad (2) ; ... School of Pharmacy, Byblos, LIBAN (2) American University of Beirut, Department of Nutrition and Food Science, Riad El Soth ...
European Journal of Lipid Science and Technology, Feb 1, 2006
Page 1. Hala Makhoula Tarek Ghaddarb Imad Toufeilia a Department of Nutrition and Food Science, A... more Page 1. Hala Makhoula Tarek Ghaddarb Imad Toufeilia a Department of Nutrition and Food Science, American University of Beirut, Beirut; Lebanon b Department of Chemistry, American University of Beirut, Beirut, Lebanon ...
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