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Papers by Blanca Villarino
Proceedings, 2020
Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its ... more Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its quality, such as its sensory properties, especially during storage. This study evaluated the effects of elevated temperature storage (i.e., 35 °C, 40 °C, and 45 °C) on the aroma of three differently processed (i.e., fermented, centrifuged, and expeller-pressed) VCO. Stored samples were evaluated by eight (8) trained panelists at various sampling days, based on a Q10 of 2 for hydrolytic rancidity. Freshly prepared fermented and centrifuged VCO samples had predominantly acid and nutty aromas, respectively. Expeller-pressed VCO was perceived to have latik (aroma associated with cooked sweet, coagulated coconut milk) notes. Changes in the distinguishing aroma characteristic of each VCO sample exhibited polynomial behavior during storage in all elevated temperatures. The results imply that, during the initial stages of storage, aroma perception increased, followed by a decline, which may be d...
Gluten-Free Ancient Grains
Philippine Journal of Science
The volatile compounds in the headspace of twenty-four commercial virgin coconut oil (VCO) sample... more The volatile compounds in the headspace of twenty-four commercial virgin coconut oil (VCO) samples prepared by different methods (i.e. expeller, centrifugation, and fermentation with and without heat) were analyzed by solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS). The following volatile organic compounds (VOCs) were identified: ethyl acetate, acetic acid, 2-pentanone, hexanal, n-octane, 2-heptanone, limonene, nonanal, octanoic acid, ethyl octanoate, δ-octalactone, ethyl decanoate, δ-decalactone, and dodecanoic acid. Fermentation-produced samples were found to have higher levels of acetic acid and free fatty acids in the headspace compared to VCO produced using the centrifuge and expeller methods. Descriptive sensory analysis of the VCO samples by a trained panel was carried out to determine its sensory attributes and to correlate the volatile compounds that are responsible for VCO aroma. Principal components regression (PCR) of the SPME-derived analyti...
Malaysian journal of nutrition, 2011
This study examined differences in food preferences and dietary intake among male and female Fili... more This study examined differences in food preferences and dietary intake among male and female Filipino adolescents of different nutritional status as measured by body mass index (BMI). One hundred and twenty 13-17-year olds from various schools and communities in Metro Manila, The Philippines were selected through quota sampling with BMI, sex and age as criteria. Data on mean dietary intake and food preference were collected using pretested instruments--a 3-day food record and a food preference questionnaire, respectively. Resulting values were analysed using one-way ANOVA, Bonferroni test and Pearson's product-moment and Spearman's correlation using SAS Enterprise Guide version 2. Preference for cereals prepared with added sugar or fat (p=0.21, p=.0240), and low fat meat (p=0.18, p=0.420) were found to be positively correlated with BMI, while preference for fruits that are high in vitamin A (p=-0.18, p=0.430) was negatively correlated with the said variable. Overweight respo...
LWT - Food Science and Technology, 2015
Physical characteristics of Australian sweet lupin (ASL) flours and breads made using ASL (20 g/1... more Physical characteristics of Australian sweet lupin (ASL) flours and breads made using ASL (20 g/100 g)refined wheat (80 g/100 g) composite flours of ASL varieties Belara, Coromup, Gungurru, Jenabillup, Mandelup and Tanjil were evaluated and compared to wheat-only flour and bread. There was a significant (p < 0.05) effect of ASL variety on flour particle size distribution and surface area. Moisture loss, bread specific volume, crumb characteristics and texture properties of ASL-wheat breads were also significantly (p < 0.05) affected by ASL variety. Of the ASL varieties, Mandelup-wheat bread had the lowest (p < 0.05) moisture loss, bread volume, and height; most dense pore appearance and higher number of smaller cells; hardest, chewiest and least springy instrumental texture. Tanjil-wheat bread had the highest bread volume and was comparable with other ASL-wheat breads in terms of moisture loss, crumb cell and texture characteristics. Results suggest that ASL varieties Belara, Coromup, Gungurru, Jenabillup and Tanjil can be incorporated into wheat flour for bread manufacturing with desirable bread volume, crumb cell and texture attributes.
Food Research International, 2014
ABSTRACT The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining internat... more ABSTRACT The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining international interest as a functional food ingredient; however its addition to refined wheat bread has been shown to decrease bread volume and textural quality, the extent of which is influenced by ASL variety. The present study evaluated the effects of ASL incorporation (20% of total flour) of the six commercial varieties; Belara, Coromup, Gungurru, Jenabillup, Mandelup and Tanjil, on the level of nutritional, phytochemical and bioactive composition and protein quality of refined wheat flour bread. Protein, dietary fiber, phenolic and carotenoid content, antioxidant capacity and protein digestibility corrected amino acid score (PDCAAS) were higher (p < 0.05), whereas available carbohydrate level was lower (p < 0.05) in ASL–wheat breads than the wheat-only bread, regardless of the ASL variety used. In addition, the blood-glucose lowering bioactive peptide γ-conglutin was detected in all ASL–wheat breads but not in wheat-only bread. The ASL variety used significantly (p < 0.05) affected the dietary fiber, fat, available carbohydrates and polyphenolic level, the antioxidant capacity and the PDCAAS of the ASL–wheat breads. These findings demonstrate the potential nutritional and health benefits of adding ASL to refined wheat bread and highlight the importance of selecting specific ASL varieties to maximise its nutritional attributes.
Critical Reviews in Food Science and Nutrition
Lupin is an undervalued legume despite its high protein and dietary fiber content and potential h... more Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits and technological effects of incorporating lupin flour into wheat-based bread. Results of clinical studies suggest that consuming lupin compared to wheat bread and other baked products reduce chronic disease risk markers; possibly due to increased protein and dietary fiber and bioactive compounds. However, lupin protein allergy has also been recorded. Bread quality has been improved when 10% lupin flour is substituted for refined wheat flour; possibly due to lupin-wheat protein cross-linking assisting bread volume and the high water binding capacity (WBC) of lupin fiber delaying staling. Above 10% substitution appears to reduce bread quality due to lupin proteins low-elasticity and the high WBC of its dietary fiber interrupting gluten network development. Gaps in understanding of the role of lupin flour in brea...
Proceedings, 2020
Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its ... more Virgin coconut oil (VCO) is known to have functional properties. It is important to maintain its quality, such as its sensory properties, especially during storage. This study evaluated the effects of elevated temperature storage (i.e., 35 °C, 40 °C, and 45 °C) on the aroma of three differently processed (i.e., fermented, centrifuged, and expeller-pressed) VCO. Stored samples were evaluated by eight (8) trained panelists at various sampling days, based on a Q10 of 2 for hydrolytic rancidity. Freshly prepared fermented and centrifuged VCO samples had predominantly acid and nutty aromas, respectively. Expeller-pressed VCO was perceived to have latik (aroma associated with cooked sweet, coagulated coconut milk) notes. Changes in the distinguishing aroma characteristic of each VCO sample exhibited polynomial behavior during storage in all elevated temperatures. The results imply that, during the initial stages of storage, aroma perception increased, followed by a decline, which may be d...
Gluten-Free Ancient Grains
Philippine Journal of Science
The volatile compounds in the headspace of twenty-four commercial virgin coconut oil (VCO) sample... more The volatile compounds in the headspace of twenty-four commercial virgin coconut oil (VCO) samples prepared by different methods (i.e. expeller, centrifugation, and fermentation with and without heat) were analyzed by solid phase microextraction-gas chromatography mass spectrometry (SPME-GCMS). The following volatile organic compounds (VOCs) were identified: ethyl acetate, acetic acid, 2-pentanone, hexanal, n-octane, 2-heptanone, limonene, nonanal, octanoic acid, ethyl octanoate, δ-octalactone, ethyl decanoate, δ-decalactone, and dodecanoic acid. Fermentation-produced samples were found to have higher levels of acetic acid and free fatty acids in the headspace compared to VCO produced using the centrifuge and expeller methods. Descriptive sensory analysis of the VCO samples by a trained panel was carried out to determine its sensory attributes and to correlate the volatile compounds that are responsible for VCO aroma. Principal components regression (PCR) of the SPME-derived analyti...
Malaysian journal of nutrition, 2011
This study examined differences in food preferences and dietary intake among male and female Fili... more This study examined differences in food preferences and dietary intake among male and female Filipino adolescents of different nutritional status as measured by body mass index (BMI). One hundred and twenty 13-17-year olds from various schools and communities in Metro Manila, The Philippines were selected through quota sampling with BMI, sex and age as criteria. Data on mean dietary intake and food preference were collected using pretested instruments--a 3-day food record and a food preference questionnaire, respectively. Resulting values were analysed using one-way ANOVA, Bonferroni test and Pearson's product-moment and Spearman's correlation using SAS Enterprise Guide version 2. Preference for cereals prepared with added sugar or fat (p=0.21, p=.0240), and low fat meat (p=0.18, p=0.420) were found to be positively correlated with BMI, while preference for fruits that are high in vitamin A (p=-0.18, p=0.430) was negatively correlated with the said variable. Overweight respo...
LWT - Food Science and Technology, 2015
Physical characteristics of Australian sweet lupin (ASL) flours and breads made using ASL (20 g/1... more Physical characteristics of Australian sweet lupin (ASL) flours and breads made using ASL (20 g/100 g)refined wheat (80 g/100 g) composite flours of ASL varieties Belara, Coromup, Gungurru, Jenabillup, Mandelup and Tanjil were evaluated and compared to wheat-only flour and bread. There was a significant (p < 0.05) effect of ASL variety on flour particle size distribution and surface area. Moisture loss, bread specific volume, crumb characteristics and texture properties of ASL-wheat breads were also significantly (p < 0.05) affected by ASL variety. Of the ASL varieties, Mandelup-wheat bread had the lowest (p < 0.05) moisture loss, bread volume, and height; most dense pore appearance and higher number of smaller cells; hardest, chewiest and least springy instrumental texture. Tanjil-wheat bread had the highest bread volume and was comparable with other ASL-wheat breads in terms of moisture loss, crumb cell and texture characteristics. Results suggest that ASL varieties Belara, Coromup, Gungurru, Jenabillup and Tanjil can be incorporated into wheat flour for bread manufacturing with desirable bread volume, crumb cell and texture attributes.
Food Research International, 2014
ABSTRACT The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining internat... more ABSTRACT The grain legume Australian sweet lupin (Lupinus angustifolius; ASL) is gaining international interest as a functional food ingredient; however its addition to refined wheat bread has been shown to decrease bread volume and textural quality, the extent of which is influenced by ASL variety. The present study evaluated the effects of ASL incorporation (20% of total flour) of the six commercial varieties; Belara, Coromup, Gungurru, Jenabillup, Mandelup and Tanjil, on the level of nutritional, phytochemical and bioactive composition and protein quality of refined wheat flour bread. Protein, dietary fiber, phenolic and carotenoid content, antioxidant capacity and protein digestibility corrected amino acid score (PDCAAS) were higher (p < 0.05), whereas available carbohydrate level was lower (p < 0.05) in ASL–wheat breads than the wheat-only bread, regardless of the ASL variety used. In addition, the blood-glucose lowering bioactive peptide γ-conglutin was detected in all ASL–wheat breads but not in wheat-only bread. The ASL variety used significantly (p < 0.05) affected the dietary fiber, fat, available carbohydrates and polyphenolic level, the antioxidant capacity and the PDCAAS of the ASL–wheat breads. These findings demonstrate the potential nutritional and health benefits of adding ASL to refined wheat bread and highlight the importance of selecting specific ASL varieties to maximise its nutritional attributes.
Critical Reviews in Food Science and Nutrition
Lupin is an undervalued legume despite its high protein and dietary fiber content and potential h... more Lupin is an undervalued legume despite its high protein and dietary fiber content and potential health benefits. This review focuses on the nutritional value, health benefits and technological effects of incorporating lupin flour into wheat-based bread. Results of clinical studies suggest that consuming lupin compared to wheat bread and other baked products reduce chronic disease risk markers; possibly due to increased protein and dietary fiber and bioactive compounds. However, lupin protein allergy has also been recorded. Bread quality has been improved when 10% lupin flour is substituted for refined wheat flour; possibly due to lupin-wheat protein cross-linking assisting bread volume and the high water binding capacity (WBC) of lupin fiber delaying staling. Above 10% substitution appears to reduce bread quality due to lupin proteins low-elasticity and the high WBC of its dietary fiber interrupting gluten network development. Gaps in understanding of the role of lupin flour in brea...