A review of flavor, aroma and color enhancement in

A review of flavor, aroma and color enhancement in

Institute of Food Technologists (IFT), July 13-16, 2013,Chicago, Illinois
A review of flavor, aroma and color enhancement in
gluten free and conventional pastries, waffles and dairy
desserts with mesquite pod mesocarp flour.
Peter Felker
Casa de Mesquite
Hollister, CA.
www.casademesquite.com
Gary Takeoka
Western Regional Research Center, ARS, USDA
Albany, CA.
Why Mesquite?
An analyses of morphological, ecological and physiological
plant characteristics suggested that orchards of Nitrogen
fixing trees with deep root systems and perennial soil cover
would maximize output/input ratios of food production with
respect to energy, machinery and capital, especially for
developing countries.
Of all the nitrogen fixing trees, Prosopis (known as mesquite
in US, bayawon in Haiti, algarrobo in Latin America and
khjeri in India) had the greatest historical use as a human
food and a great genetic diversity of species that formed
interspecific hybrids, thus allowing transfer of useful traits
among species.
Mesquite on the floor of Death Valley, California, the hottest location on
earth
RESUMEN
RESUMEN
La industria
industria mueblería
mueblería de
de Unión
Unión Europea
Europea facturan
facturan 62.000
62.000 millones
millones de
de Euros
Euros para
para
La
año con
con 19,409
19,409 empresas
empresas yy 675,793
675,793 empleados
empleados yy entonces
entonces el
el mercado
mercado para
para maderas
maderas
año
de alta
alta calidad
calidad este
este grande.
grande.
de
En los
los últimos
últimos 10
10 años
años eran
eran un
un grande
grande incremento
incremento en
en empresas
empresas que
que fabrican
fabrican
En
aserraderos portátil
portátil que
que producen
producen madera
madera aserradero
aserradero desde
desde trozos
trozos desde
desde 22
22 -- 35
35 cm
cm
aserraderos
en diámetro
diámetro con
con largos
largos mínimas
mínimas de
de 40
40 cm.
cm.
en
Hay un
un demanda
demanda para
para pequena
pequena tablas
tablas de
de algarrobo
algarrobo (15
(15 cm
cm por
por 60
60 cm)
cm) para
para cosas
cosas
Hay
con alto
alto valor
valor como
como productos
productos artesanales,
artesanales, parquet,
parquet, celocias,
celocias, componentes
componentes de
de
con
muebles etc.
etc.
muebles
Secaderos son
son necessario
necessario para
para algarrobo
algarrobo para
para llegar
llegar el
el calidad
calidad necessario
necessario para
para el
el
Secaderos
mercado internacionale.
internacionale.
mercado
Entre todas
todas los
los especies
especies mundial,
mundial, incluyendo
incluyendo los
los especies
especies del
del selva
selva Amazonica
Amazonica de
de
Entre
Peru, ninguna
ninguna son
son mejor
mejor que
que P.
P. pallida
pallida en
en propiedades
propiedades fisico
fisico mecanico
mecanico para
para
Peru,
muebles.
muebles.
35% sucrose bean pods that
were the staple of the diet of
California Indians. The photo
was taken at the home of Ruby
Modesto, a Cahuilla Indian
woman on her home on nonirrigated saline land about 25
miles south of Palm Springs,
California where the mean
annual rainfall is about 5 inches
per year.
Mesquite’s use by those
with scarce resources. A
Oulof woman in Dakar,
Senegal who gathered
mesquite pods from a
windbreak to feed her
sheep in her home in the
city.
Mature mesquite
(bayawon) in Haiti – a
country devastated by
deforestation.
Comparison of growth
and form of Peruvian
mesquite to Haitian
mesquite in Haitian
progeny trials.
Indian woman collecting mesquite firewood along road
3 yr old erect Peruvian
mesquite in progeny
trials at Central Arid
Zone Research Institute
(CAZRI) in Jodhpur
India.
Genetic diversity of
pods of various North
American, South
American and
Caribbean mesquite
species.
Leathery fibrous endocarp Pulpy mesocarp where
surrounding seed
sucrose is located
Seed with hard seed coat
Intact Prosopis
alba pods
Endocarp fragments
and seeds to be
reground for
livestock food or
sieved to obtain
seeds for plantings
80 mesh flour
originating from pulpy
mesocarp.
Intact
seeds
Intact
endocarp
containing
seeds
Hager et al., 2012.Nutritional properties and ultra-structure of commercial gluten free flours from
different botanical sources compared to wheat flours, J. Cer Sci. 56 (239-247
Mesquite
Teff
Maize
Sorghum
Buckwheat
Quinoa
Oat
Rice
Wholewheat
Wheat
0
2
4
6
8
10
Protein (g/100g)
12
14
16
Mesquite
Teff
Maize
Sorghum
Buckwheat
Quinoa
Oat
Rice
Wholewheat
Wheat
0
100
200
300
Polyphenols (mg/100g)
400
500
600
Mesquite
Total sugars
Total starch
Teff
Maize
Sorghum
Buckwheat
Quinoa
Oat
Rice
Wholewheat
Wheat
0
10
20
30
40
50
60
Sugar or starch (g/100g)
70
80
90
Mesquite
Teff
Maize
Sorghum
Soluble fiber
Total dietary fiber
Buckwheat
Quinoa
Oat
Rice
Wholewheat
Wheat
0
5
10
15
Fiber (g/100g)
20
25
30
Oxidation stability of drum dried flakes (Meyer, 1984 PhD thesis)
100% Mesquite
Value 0 at 38 C
50% Wheat flour &
50% Mesquite
38 C Temperature
Ambient Temperature
75% Wheat flour & Value not determined at 38C
25% Mesquite
100% Wheat flour
0
5
10
15
20
Headspace Hexanal value (rancidity)
25
30
Antioxidant values of mesquite flour and other high anti-oxidant foods.
Blueberries (dry)
Cocoa
Baking chocolate
Mesquite flour
Fruit & vegetable from Floegel et al., 2011.
Comparison of ABTS/DPPH assays to
measure antioxidant capacity in popular
antioxidant-rich US foods
Dark chocolate
Blueberry (Fresh)
Red wine Table
Cocoa and chocolate data courtesy W.
Jeffrey Hurst, Hersheys
Spinach (fresh)
Mesquite data, courtesy C. Lee, Cornell
University.
Pear (fresh)
0
500
1000
1500
2000
2500
3000
3500
4000
4500
Vitamin C equivalence antioxidant capacity (VCEAC) mg/100 g
5000
Allergens
Gliadin
< 5 ppm Neogen Kit Insert
Peanut allergen (EIA) < 2.5 ppm Neogen Veratox
Soy Flour
Silliker Labs, 4/1/09
< 2.5 ppm Neogen Veratox
O%
5%
15 %
1O%
Mesquite with King Arthur high protein wheat flour
O%
5%
1O%
Mesquite with Whole Foods gluten free Biscuit mix
15 %
Charles Perry, Los Angeles Times.
(12 March, 2008)
“It had a beautiful aroma, there
was something roasted, like coffee
or chocolate, then a stronger
smell, suggesting some fruit,
perhaps dried cherries or was that
coconut? Together with a note of
spice, cinnamon, maybe nutmeg?
The mystery substance was
mesquite flour”
Volatiles likely to contribute to mesquite
aroma
Odor
Peru
threshold Argentine Mexican
Mesocarp Entire pod Mesocarp
2,5-dimethylpyrazine
1.7 ppm 11.92%
2,3,5-trimethylpyrazine
91 ppb 1.04%
2,5-dimethyl-3-ethylpyrazine 0.4 ppb 4.83%
γ-octalactone
7 ppb
0.39%
γ-nonalactone
30 ppb
0.51% 1.62%
hexanal
5 ppb
0.43% 21.75%
(E,E)-2,4-decadienal
0.07 ppb
0.18%
3-penten-2-one
1.5 ppb 0.28% 0.90%
2-methoxyphenol
3 ppb 0.24% 0.88%
4-vinyl-2-methoxyphenol
3 ppb 0.10% 0.03%
dimethyl trisulfide
0.003 ppb 0.01% 0.02%
1-octen-3-ol
1.3 ppb 0.29% 0.61%
0.11%
0.05%
0.25%
0.15%
0.27%
0.13%
0.18%
0.10%
Major aroma volatile in mesquite flour present
ca 60 mg/ kg (Takeoka et al., 2009)
Ricardo et al., (2004) described aroma as
coconut-like mixed with peppermint.
Mesquite flour was initially conceived as being used in baked products.
Recently it has been increasingly used in raw foods, smoothies and pH
neutral products such as ice cream without heat treatment.
Since the flavor of mesquite flour provides very interesting flavor profiles to
pH neutral dairy products, for example, dulce de leche ice cream and
whipped cream toppings, it became necessary to develop a mesquite flour
product with less than 1000 CFU/g of B. cereus and zero, E coli, Salmonella,
Listeria etc.
In addition to more stringent sodium hypochlorite washes and third party
monitoring of samples for microbiological counts, a petition was submitted to
the FDA for use of gamma radiation for mesquite flour. A collaborative
research agreement with Dr Xuetong Fan of the USDA is underway with
various radiation levels that will provide data on effect of irradiation on
flavor/aroma volatiles, furan production and reduction in Bacillus cereus
spore counts.
A USDA organic formulation will be offered for baking applications and a
gamma irradiated formulation for use in pH neutral dairy products.
Results of Published taste panel tests with mesquite.
Meyer, et al., 1984, found that 10 and 15% mesquite flour incorporation into
extruded corn chips provided higher consumer acceptance for eaters and non
eaters than the control.
Del Valle et al., (1989) found when mesquite flour was tested in combination with
soy milk, yogurt, peanut butter candy, and rolled oats, the products with the
greatest consumer acceptance were in a chocolate beverage base and in peanut
butter/mesquite candy.
Argentine trials found the optimum concentration of mesquite in dulce de leche
granola bars was in the 13-15% range.
Casa de mesquite trials found the optimum concentration in gluten free waffles
was in the 13-15% range.
Major recognition
Rick Bayless, Topolobampo restaurant Chicago,
Jennifer Jones Pastry Chef.
Caras de chocolate Oaxaqueno
2012 Coupe de. Monde de la Boulangerie
(World Cup Bakery) Competition in Paris.
2nd place bread contained mesquite flour.
• In summary Mesquite mesocarp flour
•Contributes to sustainability of underdeveloped arid
lands.
•Is very high in fiber.
•Is free of gliadin, soy and peanut allergens
•Is moderately high in anti oxidant activity
•Has average protein content
•Is naturally high in sucrose
•Has an attractive coconut, cinnamon flavor and aroma.